Friday, May 29, 2026

Alligator Nests for National Alligator Day #recipe from Molly MacRae

Imagine my surprise when I realized that today, May 29^th, is National Alligator Day, and I actually have a recipe to celebrate!

Alligators aren’t dainty and neither are their nests. In fact, the nests—mounds made of plant material, dirt, and mud—are more of a protective covering than a cozy container. They do their job, though, and their shabby chic vibe makes it easy for kids to construct their own tasty nests with a few simple ingredients.

You’ll find a free, downloadable, printable pdf of the recipe below the cooking directions.

Alligator Nests

Ingredients

2 cups Chow Mein noodles

3/4 cup butterscotch chips

1/2 cup chocolate chips

Cadbury Mini Chocolate Eggs

Alligator-shaped sugar cookies, coconut flakes, and green food coloring (optional)

Directions

In a large bowl, mix the chips and microwave until melted. Stir in the Chow Mein noodles.

Line a cookie sheet with wax paper. Arrange the chocolate eggs in groups of 3 or 4, spacing the groups several inches apart.

Cover the eggs with a generous amount of the Chow Mein noodle mixture. (Remember, alligator nests are like upside down bird nests.) Let the nests rest until the Chow Mein noodle mixture has set. Transfer the nests to a large serving plate or to individual plates.

For grass to surround your alligator nests, mix green food coloring with coconut flakes. Arrange the grass around your nests and add alligator cookies to guard them.

🐊 click here for a free, downloadable,printable pdf of this recipe🐊

Now available for pre-order – All Shell Breaks Loose

book 3 in the Haunted Shell Shop Mysteries!

On North Carolina’s Ocracoke Island, Maureen Nash sells exquisite seashells to locals and tourists—with Bonny the shop cat and the ghost of a Welsh pirate for company. And when needed, she steps in to help the police solve a murder . . .

Dr. Irving Allred is boasting around town that he’s about to get his hands on an authentic haunted sword. But minutes after Maureen hears the story, a woman walks into the Moon Shell, sword in hand. She found it while walking her bulldog on the beach—and its blade is stained with what looks like blood. Looks like it’s time to call the sheriff’s department.

Allred is furious that his prize is now in police custody—and even more agitated that an unknown buyer was trying to outbid him. He’s convinced the sword will lead him straight to the ghosts he’s been hunting. He’s not the only one on the Outer Banks who’s been searching for spirits, though. An odd visitor also showed up at Maureen’s shop claiming the ability to sense them . . . though somehow she didn’t seem to notice Maureen’s spectral friend hanging about.

When a man who’d been camping nearby is found cut down along the shore, Maureen starts providing some unofficial assistance to Captain Rob Tate by digging into the island’s maritime history. But it’s not the only mystery she’s facing—because the shop’s resident ghost is seeing ghosts himself . . .

Happy reading!

The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Instagram or Bluesky.

Thursday, May 28, 2026

Blueberry Muffins #recipe @vmburns #giveaway

VMBURNS: I'm currently working on my Baker Street Mystery book #6 and blueberries play a big role in this book. So, I need to test one of my recipes. I've made baked goods with blueberries before, but I am a bit heavy handed with my mixing, which doesn't work well with blueberries. Pretty much everything I've baked has come out blue. If you burst the berries, your baked goods will be blue. They still taste good, but the color change isn't appealing. A little bit of blue is unavoidable. Some of the berries will burst during the baking process, but my goal was to minimize the color bleed. So, this was my challenge. DON'T BREAK THE BERRIES!

For the first time EVER, my blueberries remained in tact.

BLUEBERRY MUFFINS

Ingredients

2/3 Cup of sugar, plus 2 Tablespoons for the top
1 large egg
1/3 Cup milk
½ Cup melted butter
1 ½ Teaspoons Vanilla
1 ¼ Cup flour
1 Teaspoon Baking powder
¼ Teaspoon salt
½ Cup Sour Cream
1 Cup fresh blueberries

InSTRUCTIONS

Preheat oven to 375*F. Lighly grease a muffin tin and insert muffin liners.
Combine sugar, egg, butter, milk, and vanilla in a bowl. Stir until well combined.
Whisk the flour, baking powder, and salt in a separate bowl, then slowly add the flour mixture to the wet. Stir to combine, but don’t overmix.
Stir in the sour cream and GENTLY fold in the blueberries.
Pour the mixture into the prepared muffin pan, and sprinkle the tablespoon of sugar over the tops.
Bake for approximately 25-30 minutes. Remove when a toothpick inserted into the center comes out clean.

READERS: What's your favorite blueberry baked good? Do you like muffins, pies, scones? Do yours come out blue? Or, are you gentler when mixing than I am? It's okay. You can tell me. It won't hurt my feelings if I'm the only one with blue food. Let me know in the comments below. Leave your email address to be included in the drawing.

MURDER AT FIRST SLICE (ARC)

As Maddy’s wedding day approaches, friends and family descend on the little town of New Bison, Michigan, to celebrate—so much so that Maddy wonders if there might be another happily-ever-after in store for her widowed father and innkeeper Mrs. Law. Unfortunately, she also has to deal with an unhappy couple: feuding cousins Hannah and Dorothy, who haven’t spoken in decades. Maddy can only hope the spectacular wedding cake crafted by her head baker doesn’t wind up as ammunition in a food fight.

But she doesn’t have to wait long for a wedding disaster to strike. When the imperious Dorothy crashes the rehearsal dinner—with several uninvited guests in tow—and starts battering everyone with constant complaints, the drama reaches reality-show levels. And the next day, Dorothy is dead . . . with Hannah standing over the body, bloody rolling pin in hand.

Nobody in town believes Miss Hannah could commit murder. But a detective newly relocated from New York doesn’t know the sweet, memory-challenged Hannah the way the locals do—and the evidence seems open-and-shut as an oven. Now, with her sous-sleuths the Baker Street Irregulars, the bride-to-be is busy digging into Dorothy’s past to catch a killer before she cuts the cake . . .

BUY LINK

Wednesday, May 27, 2026

Creamy Fettuccine Alfredo #recipe by @LeslieKarst

This recipe—which came to me via the New York Times, who in turn got it from Elaine Kaufman, owner of the NYC restaurant of the same name—is not at all “authentic.” In Rome, where the dish originated, they don’t include cream, garlic, or egg yolk (it’s made simply with pasta, butter, and cheese), but I find that these all make for delicious additions.

If you love rich, creamy pasta, you’ll come back to this recipe again and again. Serve it with a tossed green salad and crunchy French bread for an easy and delicious meal.

Creamy Fettuccine Alfredo

(serves 6-8)

Ingredients

salt for pasta water

2 tablespoons butter

1 clove garlic, finely chopped

1 large egg yolk

1½ cups heavy cream

1 pound fresh or dried fettuccine

1 cup finely grated Parmigiano cheese

salt and black pepper to taste

chopped parsley or chives, as garnish

Directions

Add 1-2 tablespoons salt to a large pot of water and bring to a boil over high heat.

While waiting for the water water to boil, melt the butter in a large, deep skillet over medium-high heat. Add the garlic and sauté until fragrant and starting to brown, 1 to 2 minutes.

Mix the cream with the egg yolk until well-blended.

Reduce the heat under the butter and garlic to medium-low and pour in the cream/egg yolk mixture. Stir until hot but not boiling. Keep warm over low heat.

Meanwhile, cook the pasta according to package instructions, until al dente. Reserve about a cup of the pasta water, then drain the pasta in a colander.

Dump the hot pasta into the cream mixture and toss to coat (still over low heat). Add the cheese and keep tossing until the cream is mostly absorbed.

If sauce is too dry, toss with some of the hot pasta water.

Season with salt and pepper as needed, and garnish with chopped parsley or chives.

Buon appetito!

🌱 🍋 🌿

Just Released!

Orchid Isle Mystery #3

MURDER, LOCAL STYLE

Available for purchase here.

"The beauties and customs of Hawai‘i provide a striking backdrop for a murder with an unexpected motive."

Kirkus Reviews

🍍 🌴 🍹

Out now in paperback!

Orchid Isle Mystery #2

WATERS OF DESTRUCTION

Buy link here.

2026 Lefty and Agatha Award Finalist

for Best Mystery/Contemporary Mystery!

"Immerse yourself in Hawaiian lore and savor the portrayal of the stunning landscapes
while enjoying the entertaining mystery."

Kirkus Reviews

Also available

in paperback!

MOLTEN DEATH

Orchid Isle Mystery #1

Buy link here

2025 Lefty Award Finalist

for Best Mystery!

“Karst’s first Orchid Isle novel is part murder mystery, part vividly evocative, colorful sketch of Hawaii and its history, geography, tradition, culture, food, language, and people. Armchair travelers and mystery aficionados alike will find it entertaining.”

Booklist

This first book in my brand-new Orchid Isle mystery series features retired caterer Valerie Corbin and her wife Kristen who, on a trip to the Big Island of Hawai‘i, swap surfing lessons for sleuthing sessions when a hike to an active lava flow turns deadly.

Praise for MOLTEN DEATH:

“a compelling read that will enlighten, engage, and entertain, leaving readers longing for their next trip to the Orchid Isle.”

--New York Times bestselling author Jenn McKinlay

“a terrific debut to a series that will go on my must read list!”

--USA Today bestselling author Deborah Crombie

A SENSE FOR MURDER

2024 Lefty Award Finalist

for Best Humorous Mystery!

This newest Sally Solari mystery

is available for purchase here !

Praise for A SENSE FOR MURDER:

“[Sally is] sassy, irresistible company... Culinary cozy fans will be in heaven.”

--Publishers Weekly

“An enjoyable read for mystery mavens and foodies alike.”

--Kirkus Reviews

Justice is Served: A Tale of Scallops,

the Law, and Cooking for RBG

is the 2024 Silver Medal Winner for both the

IBPA Benjamin Franklin Award

and the IPPY Award!

Buy link here

Praise for Justice is Served:

"a suspenseful, exhilarating memoir; Karst relays her determination to serve the 'perfect' meal to RBG alongside an uplifting, enlightening portrayal of one of the most admired justices in the history of the Supreme Court."

-Foreword Reviews (starred review)

"[This] book is a romp from cover to cover—and, just like a great meal, left me ready for more."

-Karen Shimizu, executive editor, Food & Wine-

All of the Sally Solari Mysteries (as well as my other books) are available through Amazon, Barnes and Noble, and Bookshop.

Tuesday, May 26, 2026

How to Make GERMAN POTATO SALAD WITH HOT BACON DRESSING from Cleo Coyle

From Cleo Coyle: If you're looking for a tasty alternative to your typical picnic potato salad, give this wonderful German Potato Salad with Hot Bacon Dressing a try. The recipe was inspired by my husband's late grandmother Ethel.

Like Marc and I, the amateur sleuth in our long-running Coffeehouse Mystery series grew up in Western Pennsylvania, where immigrants from Germany, as well as Poland, Eastern Europe, Italy, Ireland, and other countries mixed the foods of their cultures into one delicious melting pot. They farmed the land, worked in the mills and mines, and shared their favorite dishes with friends and neighbors. That's where today's recipe originated.

Cleo Coyle writes two
bestselling mystery
series with her husband.
To learn more, click here.

Marc's grandmother Ethel made this often for her loved ones. It brings back good memories for my husband (and me, as well). May you too...

Cook with love and eat with joy!

~ Cleo

ORDER UP!

To download this recipe in a
Free PDF that you can print,
save, or share, click here.

Click for the Free Recipe PDF

German Potato Salad

with Hot Bacon Dressing

adapted by Cleo Coyle, with thanks
to Marc's Grandmother Ethel

Ingredients:

5—6 medium-size red potatoes (do not peel)

4 strips bacon and bacon drippings

1/3 cup chopped white onion

1/3 cup chopped celery

1/3 cup beef stock (or water)

1/3 cup apple cider vinegar

1/3 teaspoon* granulated, white sugar

1/3 teaspoon* salt

1/3 teaspoon* black pepper

1/3 teaspoon* dry mustard (optional)

1 to 2 tablespoons chopped parsley (optional)

1/3 teaspoon* celery salt (optional)

*Yes, 1/3 teaspoon is an odd measurement. Simply add a little less than 1/2 teaspoon from your measuring spoon set, and you're good to go!

Step 1 – Place four slices of thick bacon into a cold skillet and turn the heat to low. Cook SLOWLY to render the fat without scorching. This should take about 20-25 minutes. When bacon is finished cooking, do not discard the bacon drippings.

Step 2 – While the bacon is rendering, slice up unpeeled potatoes in larger chunks than you usually use for traditional potato salad. Cover with water and boil until tender. When the potatoes are just getting soft, drain well and set aside. (You will be “cooking” the spuds twice, so drain them while they are still slightly firm. You don’t want to end up with mashed potatoes.)

Step 3 – Cut the cooked bacon into slivers with kitchen shears and set aside the bacon pieces. Add the onion and celery to the skillet in which you cooked the bacon, and stir to coat with the bacon grease. Cook 2 minutes over low heat, then add the bacon slivers and stir again. Add the cooked and drained potatoes to the skillet and coat well with the bacon grease. Set pan off the heat while you complete the dressing.

Step 4 - In a separate saucepan, stir together the stock (or water), vinegar, sugar, salt, pepper, and (optional) mustard powder. Heat to boiling, then pour the liquid over the skillet of potatoes, bacon, celery, and onions. Mix well to coat everything with the dressing. If you like, sprinkle chopped parsley to garnish. We also sprinkle on celery salt as a finish (it's delicious).

Serve warm, and eat with joy!