Reader Appreciation Day!

I love our readers! They're the nicest people. Please pat yourselves on the back!

Lynn was kind enough to send me these pictures of cookies she made with the cookie cutters I sent her. Her daughter had a birthday and a Super Bowl party, so Lynn used the football cookie cutter, as well as the birthday cupcake cookie cutter.

I am so impressed! Don't you love the perfect lacing on the footballs and the candles on the cupcakes? I bet everyone enjoyed them, Lynn!



Helena Georgette, who won cookie cutters for her Raggedy Anne Cookie recipe sent me this beautiful crocheted snowflake. It has a special place on my kitchen wall and reminds me of Helena Georgette every day. She also sent some favorite recipes. I've advised her to hold onto one for our Christmas Recipe Contest this year. It might become a Christmas tradition at my house!


And in case you missed it, Dru posted these photos on Facebook. She made Misa Ramirez's Spanish Rice with the Baked Parmesan Garlic Chicken Legs. To quote Dru, "They were GOOD!"












It's such a joy to know that people like Dru, and Helena Georgette, and Lynn are here with us sharing the good times. Thanks to all of you who make Mystery Lover's Kitchen such a warm and lovely place to visit each day.


And now, can you stand another cookie recipe?

I have come to the conclusion that I am the cookie monster. Years ago, when I lived in New York City, every errand, every movie, even just our paths home from work, took my roommates and me by a David's Cookies. I think we paid the rent for the David's Cookies in the Citicorp building.

That was a long time ago, but things haven't changed. After baking all those wonderful cookies in the Christmas contest, wouldn't you think I would be burned out on cookies? But nooooo! My mother dropped some major hints that it was time for more cookies, so I'll blame it on her. Although I have a favorite chocolate chip cookie recipe, this time around I tried Bobby Flay's recipe, which is posted at Food Network.


When I read his recipe, I couldn't help musing about the number of variations on a simple chocolate chip cookie. Would Berkley let me do a series called the Chocolate Chip Cookie Mysteries? Seriously, eggs and vanilla extract seem to be the only unwavering ingredients. We could use whole wheat or gluten-free flour, not to mention a variety of brands of chocolate chips or chocolate chunks.

Then there's sugar. White sugar, light brown sugar, dark brown sugar, or in the case of Bobby Flay's recipe, muscavado sugar. I had to look it up. The Gourmet Sleuth says it is "partially refined brown sugar with sticky crystals."

Let's not forget the very controversial subject of butter vs. vegetable shortening. There are those who believe a chewy cookie must contain vegetable shortening or a combination of vegetable shortening and butter. And there are those who think butter is the only way to go in any cookie.

You think I'm through with the ingredient dilemmas don't you? Not quite. There's baking soda vs. baking powder or a combination thereof.

Like eggs and vanilla, I thought salt couldn't possibly be a variant, unless it was to leave it out altogether, but Bobby Flay has even made salt an issue by using Kosher salt!

We're talking about the most simple sort of cookie and look how many possible variations there are. Unbelievable.

I followed Bobby's recipe precisely, except for the muscavado sugar. I used plain light and dark brown sugars instead. I did use Callebaut chocolate, which I recommend very highly, but I happened to have their chocolate chips on hand, so I used 10 ounces of chocolate chips instead of chunks.

If you want to see Bobby's instructions, click on the link below. I have shortened them a bit.

Bobby Flay's Chocolate Chip Cookies

• 2 cups plus 3 tablespoons all-purpose flour
• 3/4 teaspoon kosher salt
• 3/4 teaspoon baking soda
• 2 sticks unsalted butter, at room temperature
• 1 cup granulated sugar
• 1/3 cup dark brown muscavado sugar
• 1/3 cup light brown muscavado sugar
• 2 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 1 (5-ounce) block semisweet chocolate, chopped into chunks (recommended: Callebaut)
• 1 (5-ounce) block milk chocolate, chopped into chunks (recommended: Callebaut)

Preheat the oven to 375. Line baking sheet with parchment paper.

Combine flour, salt and baking soda in a bowl.

Beat the butter for one minute. Add the sugars and beat. Add the eggs and beat. Add half of the flour and mix. Add the remaining flour and mix. Stir in chocolate chips/chunks.

Drop the dough onto the baking sheet by the spoonful and bake 11 minutes. They should be slightly crispy on the edge but soft in the middle.

If you don't want to bake all the cookies, the dough freezes very nicely in a log.

The results? This may be my new favorite chocolate chip cookie recipe. The cookies came out looking flatter than the recipe I normally use, so I had my doubts, but the texture was great.

They were soft and chewy in spite of the fact that they don't contain any vegetable shortening. A lot of chewy chocolate chip cookies are hard as rocks the second day, but that wasn't the case with Bobby Flay's cookies. I refrigerated them overnight and they were every bit as delicious the next day and even five days later.



I was skeptical about that Kosher salt, but it's wonderful. You can taste just the tiniest hint of salt, giving the cookie a more complex flavor without overpowering it. Good call, Bobby!

Don't Glaze Me, Bro! A Field Trip to Cops and Doughnuts Bakery and Mom's Coffee Cake

I am delighted to introduce you to Nancy Prior Phillips, an avid mystery reader and follower of this blog, who graciously volunteered to become a field reporter for this post. Take it away, Nancy!

~ Cleo

My "Field Trip" to Cops & Doughnuts Bakery
by Nancy Prior Phillips

As a fervent fan of The Coffeehouse Mystery series, I have made it a daily habit to hop on over to Cleo Coyle's website to see what is new at her online coffee house. One day while visiting Cleo's *virtual* coffee shop I saw a brief mention of a doughnut shop named Cops & Doughnuts, a bakery that is owned by real police officers. 

Intrigued I read the entire article and was tickled to see that the cleverly named shop was right here in my home state of Michigan! Cleo and I chatted about my husband and I taking a "field trip" up there and getting photos and behind the scenes scoop for a guest post. My husband Les and I decided to do it. We ventured to the "Gateway to the North" Clare, Michigan, for a great weekend filled with great coffee, even greater doughnuts, and the greatest new friends.

The town of Clare (yes, the same name as Clare Cosi, the amateur sleuth in Cleo's series) has always been known for being a great point to stop on the way to Michigan's well known northern towns. It had gas stations, diners and the infamous Doherty Hotel. The Doherty gained some notoriety back in the day as a gathering place for the infamous Purple Gang. 

Now we can add Cops & Doughnuts to the annals of secret hiding places the gang used back in the 20's and 30's. How are a gang of thugs known for mayhem and chaos linked to a group of nine Clare police officers? Let me share some of the fascinating things we learned this weekend while visiting with Greg Rynearson, cop-owner and Clare police officer.

Officer Greg (center) graciously took time out from his day
to meet with Nancy (right) and her husband Les.

Here they are at the shop, where they sat down with a cup
of the shop's finest brew and listened to Greg tell them the
story of how Cops and Doughnuts was born…

The Clare City Bakery opened in 1896 with the Foss family at its helm. It went through a few different owners until 2009. This was when rumors began circulating that the bakery would be closing.

Greg and his fellow officers tracked down the lead and heard the sad truth that yes, the bakery was closing! Now these are the guys that keep Clare safe for residents and travelers alike. They patrol the streets, help find lost dogs. They couldn't stand by and let the doughnut shop close!

So two weeks before the schedule closing, which would occur on the 113th anniversary of the opening, the guys gathered over a pizza lunch and decided to come to the rescue.

They were going to buy the doughnut shop! And on the top of the pizza box they divided a circle nine ways to determine ownership and once again saved the day!

Nancy's husband Les' favorite was the
"Bacon Squealer," a maple frosted
donut topped with two slices of bacon!

In those two short weeks they took ownership, and instead of closing on the 113th anniversary, they had a grand opening!

For the first 3 weeks the lines were out the door, sales increased 22% over projection, and on the second day they ran out of doughnuts!

As we chatted with Greg, both Les and I could hear the love he feels for his hometown.

Any day they're open, you'll usually find one of the "cop-owners" there happy to sit down and tell their story. What amazes me is that they're all still working at the police department full time.

Lemon "Behind" Bars
(lemon bars with Cops' attitude) $1.79

One of the coolest stories Greg shared with us involved working on the space next door, which would become the Cops & Doughnuts store. They found a mysterious ladder up to the ceiling area that reached down to the basement for quick getaways by that pesky Purple Gang. Wow, talk about cops and robbers!

When you visit (and you must visit!), you will see some wonderful old photos of the gang. Another thing that impressed us was the international exposure this little doughnut shop has gotten since opening. They have photos of their t-shirts being worn all over the world.

Kee Kee stands in front of the display of hats and patches
from police departments all over the world, as well
as a flag given to Cops & Doughnuts by troops overseas.

The walls are adorned with over 500 patches from police departments all over the world, as well, along with some great t-shirts!

After enjoying our coffee Al "Bubba" White, another cop-owner took our mug shot and then Greg told Les to make sure to check out the bathroom. The bathroom? OK, Greg....well, let me just say I have never seen a bathroom decorated as a prison cell!


This is Sherry having a great time hand frosting
the doughnuts. "Yes," Nancy said, "they actually
hand frost their doughnuts!"

Now how can we possibly write a blog post about a doughnut shop and not talk about the doughnuts? Well, we can't! As I told Cleo: These doughnuts are as big as a pie! We tried as many as we could and loved each of them and wished we had room for more.



Connor, an aspiring Iron Chef,
enjoys a Cops and Doughnuts
"Elephant Ear" (Connor created
a potato Latkes recipe for this site,
click his photo to get his recipe. :))

 As our son said when we got home with some, "Boy Howdy!"

Their coffee was equally as wonderful and... You can even order their coffee for yourself online. Click here to learn more.

Cleo now has Cops Coffee as her current "coffee pick" on her website, so if you sign up for her weekly free coffee drawing, you might even win a free package. Just send an e-mail that says "Sign me up" to VillageBlend@aol.com

To say that Les and I had a great time is an understatement. We were warmly welcomed everywhere we went, and it was hard to leave. We will be returning to Clare this summer for another visit, and we know that we will be welcomed back with a smile, a cup of great coffee, a pie sized doughnut and we will hear "thanks for shopping Clare!"

Thank you to Greg for the hospitality and a great field trip!

Please visit Cops & Doughnuts on Facebook,
they love new friends! Click here to visit.

And now for a little something
to enjoy with your Cops Coffee...

HENRIETTA'S**

"PLEASE MOM" COFFEE CAKE

A note from Nancy Prior Phillips: Sundays were a special day growing up in our house. My mom (Henrietta** Prior) always made a big breakfast for us. One of our favorites was this coffee cake, which is how it was named Please Mom cake!

**My mom's given name was not Henrietta but "Harriet Louisa," bless her heart. But my dad always called her Henrietta...so much so that once, at a parent-teacher conference, when my mom introduced herself to my teacher as "Harriet," I tugged on her coat sleeve and reminded her that her name was Henrietta. Sweet memories.  I think a "Please Mom" Cake would be a perfect accompaniment to a hot cuppa Cop's Coffee, what do you think?


Ingredients:
2 cups sifted all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup butter (5 tablespoons plus 1 teaspoon)
1 egg, beaten
3/4 cup milk
1/2 cup apricot preserves
1/2 cup peach, strawberry, OR pineapple preserves (first time I made this I used all three because I didn't read the directions carefully...it was great!!)


Topping:
2/3 cup light brown sugar, firmly packed
2 tablespoons flour
2 tablespoons butter
1/2 cup chopped pecans


Directions: Into a medium bowl, sift together flour, sugar, baking powder, and salt. Cut in butter with pastry blender to make a fine crumbly mixture. Add egg and milk; stir just until dry ingredients are moistened. Spoon batter into a generously buttered 9-inch square pan. Spoon both preserves over the batter, then swirl through the batter with a knife. Mix topping ingredients with fork or fingers until crumbly and sprinkle evenly over batter. Bake at 400° Fahrenheit for 25 to 30 minutes, until done. Cut into squares and serve while still warm.


Makes about 9 squares.
 
 

Thank you again to Greg for taking such
good care of Les and Nancy!  ~ Cleo

To visit Cops and Doughnuts online
(more photos and history), click here

To "like" Cops Coffee
on Facebook (a fun community!),
click here

To purchase "Cops Coffee"
at their online store, click here

Last but not least thank you, Nancy, for bringing us along
on your field trip--and sharing such a wonderful recipe.

God bless your mom (and you and your adorable family)
and all those wonderful cops in Clare, MI,
who are showing us how to "protect and serve"
 in more ways than one! :)

~ Cleo

If you have a comment or question
for me or Nancy, just click the comments
button below. Cheers, everyone!

Hippie Chippies

Those of you who attended Malice Domestic last spring probably remember me as "the lady in the boot." I had a tendon injury, and the boot was one of many attempts to fix it. Unfortunately, neither the boot nor anything that followed actually worked. So last week I learned that I have to have surgery (again), and I need to do it next week (to coincide with my spring break).

This means three things: (1) If you see me at Malice this spring, I will once again be in the boot. What a fantastic tradition! (2) I'm frantically trying to get my ducks in a row before I go under the knife, so I don't have any pictures of my food. And (3) I'm craving comfort food like you wouldn't believe.

Here's the thing about me and "comfort food": My mama did not raise me on health food. No sir. I ate sugary cereal, processed meats, and plenty of delivery pizza. And, alas, my tastes have not changed. I still dig salty, sweet, and fatty, especially when I'm feeling blue or anxious.

Now, though, I'm aware of what I ought to be putting in my body. My brain understands that whole grains and organic veg will allow me to live a longer, happier, healthier life.

But, um, French fries? Chocolate? No matter what my brain tells me, my tummy and my taste buds want deliciousness. I have become this strange hybrid of junk food junkie and hippie, eating vegan vegie burgers on whole wheat buns with a side of cheese doodles.

In honor of my increased awareness (and increased cholesterol), I've been working for some time at slimming down some of my favorite dishes, making them a smidge more hearty healthy (and waist-friendly). This interpretation of my absolute favorite chocolate chip cookie recipe delivers a hearty snack, satisfying and chocolatey but not too sweet or oily. They're certainly not low fat . . . oh, no. But ground oats and whole wheat flour add significant fiber and mitigate my guilt a bit. Yet they're every bit as tasty as their white-flour cousins . . . and right about now, I could down a dozen of them!

Hippie Chippies

Printer Friendly Version

2 c. old-fashioned rolled oats

1 3/4 c. white whole wheat flour*

1 tsp. baking soda

1/2 tsp. salt

1/2 c. butter (room temperature)

1 c. light brown sugar

1/2 c. white sugar

2 eggs

1 tsp. vanilla

1 bag semi-sweet chocolate chips

Preheat oven to 375 degrees. Finely grind the oats in a food processor or blender. Pulse in flour, baking soda, and salt. In the bowl of a mixer (or a large mixing bowl), cream butter and sugars. Mix in eggs and vanilla. Slowly mix in dry ingredients and then the chips.

Working with 2 Tbs. of dough at a time, form balls and flatten slightly. Place on ungreased cookie sheet (ideally, lined with a silpat or parchment paper). Bake about 12 minutes, until edges are golden brown. Cool 5 minutes on the pan and then remove to rack and cool completely.

* White whole wheat flour is whole wheat flour made with white wheat (instead of the more common red wheat). White whole wheat flour has a milder, less nutty taste. It behaves like whole wheat flour, though, so keep this in mind if you use it for baking things like bread.

~~~~~~~~~

Wendy writes the Mysteries a la Mode. Visit her on the web. Better yet, come befriend her on Facebook and keep her company while she convalesces after surgery!

Julie's EAT HEALTHY Quick and easy Kale Chips

It's not January first, but our family is planning to start eating healthier. We're not all that bad to begin with. The house is always stocked with in-season fruit and we all love veggies. Getting my kids to eat them was never a problem. Maybe because I vowed not to feed them sugary foods like cookies until they were at least two (didn't go over well with the in-laws, but hey...).

The thing is, we're not bad, but we could be better.

And with that in mind, we're embarking on an "eat healthier" journey together. Will we still enjoy our favorites from time to time? Of course! But experimentation often brings great reward (and occasional disasters).

Starting today - my first EAT HEALTHY experiment --

KALE CHIPS

I read about these online and thought "no way," but I was intrigued enough to give it a go. Touted as a substitute for potato chips (really???), they're supposedly lower in calories and carbs and higher in vitamins and minerals. Easy to make, too.

But how do they taste?

Well, let me assure you, potato chip manufacturers will not be put out of business anytime soon. (Though I have to admit - since they took the trans fats out of foods, things just don't taste the same. Good for me! I don't crave potato chips - or Oreos - nearly as often anymore!)

Still, they weren't bad. They tasted faintly of (wait for it, Dave...) Brussels Sprouts. But they were crunchy and teeny bit addictive after you got used to them. That sure sounds like a rousing endorsement, doesn't it? Seriously, they weren't bad. Far, far better than the "made from veggies" natural chips I bought at the store. Those were just ... odd.

My husband said "eh" after the first bite. Then tried it again. Then ate half the bowl. Two of my daughters weren't thrilled, but the youngest hasn't been home to try them yet.

The big pile of kale I bought at the grocery store cost me 71 cents.

I used Olive Oil flavored PAM (that seems to coat them more evenly than straight olive oil), kosher salt and garlic salt - used sparingly.

DIRECTIONS

Wash and dry curly kale. Cut out the thick stems and rip the leaves into bite size pieces.

Place on parchment on a cookie sheet (I used non-insulated)

Spray both sides of leaves with olive oil.

Sprinkle one side lightly with salt or other seasoning.

I salted some, garlic-salted others. Really lightly.

Bake at 350 for about 6 minutes. Then check. I found that the curly edges began to brown before they were done, so I kept them in a while longer. About 9 minutes total. But you have to watch them. Pick one up to see how it is. When they're crispy and light, they're done. Don't allow them to burn.

Allow to cool and serve.

Do you have any unusual healthy snacks you prepare? I'd love to hear about them!

Enjoy!

Julie

Buffalo West Wing - fourth in the White House Chef Mystery Series

Grace Interrupted - second in the Manor House Mystery series (coming in June!)

Goat cheese truffles

Oh, hooray, I get to share a little BSP. For those of you who haven't heard, but many of you had, I've been nominated for an Agatha Award, "Best First Novel." Actually, it's not really I who have been nominated but the book, THE LONG QUICHE GOODBYE. Whee. It's such an honor and I thank all of you who read it and voted for it. I happen to know all of the authors nominated in this category and they're all terrific!

And now for this week's fun.

There's nothing quite as simple as candy making. Yeah, right! And I've got a great desert property in Florida for sale.

Candy is tricky. Many require thermometers and constant watching. Many require bandaids for help with the burns and scrapes.

But this one is easy. And delicious. And oh so different.

Goat cheese truffles. A friend shared the recipe, which requires very little cooking, and I thought, "I can make these." I tweaked the recipe to make it my own, switching out white sugar for brown, and added Triple Sec. [I think the other recipe called for brandy.]

When I served them to the family (I made these over the holidays), they were gone in a matter of minutes. Gone!

Tidbit about the history of goat cheese:

The goat was one of the first domesticated animals. Why? Because they were small, easy to manage, and could bear up under a nomadic life. Farmers in the Eastern Mediterranean region kept herds of goats for meat and skins and milk. The goat was like a mobile refrigerator. Cheese, made from goat’s milk, kept well. Goat cheese became more popular after the Islamic conquest of the Eastern Mediterranean. As the Saracens invaded France and Spain, the recipe moved north. When the Muslims reached the Loire River, which was a major route of commerce, the recipe for goat cheese spread.

Who knew?

Goat Cheese Truffles

Ingredients:

¾ cup semi-sweet chocolate chips

4 ounces fresh goat cheese, at room temperature

3 tablespoons brown sugar

2 teaspoons Triple Sec

1/3 cup cocoa powder, for dusting



Directions:

Melt the chocolate in a microwave-safe bowl on medium-low heat for about 2 minutes. Stir. Heat again at medium-low for another 2 minutes. Stir. Remove from microwave. It should be smooth when melted.

Blend the goat cheese and brown sugar in a medium-sized bowl. Stir in the melted chocolate and mix until smooth. Add Triple Sec to the mix.

Refrigerate the mixture (from an hour to overnight).



When you are ready to make the truffles, roll mixture into walnut-sized balls, between the palms of your hands and set on waxed paper. When all the balls are formed, spread the cocoa powder in a flat container (like a pie tin). Roll the balls in the cocoa powder.

They are ready to eat. If you prefer to save them, put in an air-tight container and store in the refrigerator. They will keep for 4-5 days in the refrigerator. (The cheese is perishable.)

If you'd like to print this recipe, click this link for a PDF version. GOAT CHEESE TRUFFLES.

*****

A SNEAK PREVIEW and BOOK TRAILER of LOST AND FONDUE is now up on my website. Click here. If you'd like to know more about A Cheese Shop Mystery series and want to download a few other recipes from me (on recipe cards), click on this link to my website: Avery Aames. I've posted recipes in the "morsels" section. There's lots of other fun stuff, as well.

And sign up for the mailing list to get in on the next contest...coming every two weeks as I approach the launch of L&F in May. Latest winners include: Carol S, who won a cheese board and knife, and Julia W who won a donation to the cause of her choice.

Say cheese!

Shrimp and Broccoli Pasta

A couple of different things made me dust this recipe off. One is that my hubby has been in the mood for broccoli lately. And my children enjoy broccoli, but they like it mixed in with other things (not just by itself).

And then there’s the fact that one of my favorite foods is shrimp. It’s tasty, quick to cook, and versatile. Who can ask for more?

This shrimp and broccoli recipe is one that I really enjoy making. Most of the components are healthy (you could make it even healthier with a Neufchatel cheese). And it’s quick to fix---ready in the time it takes to cook the pasta. Just my kind of recipe!

Shrimp and Broccoli Pasta

1 pound frozen shrimp
12 oz broccoli florets (frozen, steamable)
2 cups pasta
1/2 cup white wine
chili pepper flakes to taste
1 cup mushrooms
½ cup chopped onions
3 garlic cloves
4 oz cream cheese
1 T butter
1/2 cup grated Parmesan

Cook pasta according to the package. (I used a whole wheat thin spaghetti, but you could use egg noodles or bow-tie pasta. )

Steam broccoli in the microwave.

Cook onion and garlic in butter until tender. Add the wine and shrimp and cook until the shrimp are pink. Add cream cheese to the mixture and chili pepper flakes to taste.

Add the steamed broccoli to the shrimp mixture.

Drain the pasta and toss with the shrimp and broccoli mix. Sprinkle with grated Parmesan cheese and serve.

Hope you’ll enjoy it!

Riley/Elizabeth
Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig

Got Leftover Meatloaf? Try My Mex-Italian Wrap by Cleo Coyle

Meatloaf has got to be one of the most popular dishes in America. I have no poll numbers or stats for you on that, but anecdotally it sure seems true. We've had five blog posts with different meatloaf recipes on this site alone. Click here to see them.

But here's the rub: What do you do with leftovers? I mean, like Krista who blogged yesterday about being sick of the same old chicken dishes, I am weary of the same old leftover meatloaf recipes. If you are too, then...

Behold, I give you something new (at least for me): My "Mex-Italian" take on the leftover meatloaf sandwich.

The Mexican influence comes with the flour tortilla, and the addition of habanera sauce (optional, of course).

The Italian contribution comes from the bell peppers—green, yellow, orange, red, or any combination—cooked in a little oil, low and slow to gently caramelize and sweeten.

(I grew up on fried pepper sandwiches and the flavor of sautéed pepper strips is sweet to me indeed.)

Okay, sure, in most Italian-American kitchens, sausage and peppers begins this way, but the addition of the fatty pork—not to mention huge slabs of Italian or semolina bread—is just too heavy for a working writer’s brunch. The substitution of the quintessentially American meatloaf cuts the calorie count drastically without sacrificing flavor.

Recipe (if you need one) for...

CLEO'S MEX-ITALIAN
MEATLOAF WRAP 

Add a bit of oil to a warm pan. When oil is hot, add sliced bell peppers, stir for 8 to 10 minutes or until peppers are thoroughly cooked, wilted, and caramelized (for best flavor do not undercook). Add slices of leftover meatloaf to the pan. Flip and turn, allowing to break up and warm through, soaking up the pepper juices and flavor. Place filling on a flour tortilla--"burrito" size for a larger wrap, "soft taco" size for a smaller one. Roll and slice in half on the diagonal.

 Oh, did I mention this thing is delicious? Because it is! :)

BTW: I’m always on the lookout for new ways to "waste not" when it comes to leftover meatloaf. Do you have a favorite? Do you sauce it? Throw it into a casserole? Share your recipe, and we’ll give it a try. In the meantime...

Eat with joy!
~ Cleo Coyle, author of
The Coffeehouse Mysteries

To get more of my recipes, win free coffee,

or find out more about my books, visit me
 at my *virtual* coffeehouse:

CoffeehouseMystery.com

 

Click on the book covers above
to learn more about Cleo's culinary mysteries.



******************

A final, quick note for our mystery reading fans.
The latest Mystery Readers Journal with the theme Hobbies, Crafts, and Special Interests is now available.

The issue, edited by Mystery Fanfare's Janet Rudolph, includes many mystery authors who have guest posted for us over the past year. You can check out the contents by clicking here, which will also give you info on how to purchase a copy (hard or electronic) for yourself.

******************