Cover Reveal! (and First Tuesday Recipes for August)

I’m thrilled to share the cover of my next release, Ghouls’ Night Out, Book 4 in the Juniper Junction Holiday Mystery Series! A quick blurb before you scroll down to see it…

Halloween is just around the corner and the goblins are out in force in Juniper Junction. A crotchety merchant, a malicious next-door neighbor, and some ghoulish trick-or-treaters are causing hair-raising problems for Lilly Carlsen’s boyfriend, Hassan Ashraf, and things are about to get much worse.

When Hassan finds himself at the center of a police investigation following the deaths of two of his tormentors just days apart, Lilly is ready to help in any way she can to bring the real fiends to justice.

But with Lilly’s daughter having trouble adjusting to college, her mother continuing a downward spiral into dementia, and possible romantic strife on the horizon between Lilly’s brother and her best friend, Lilly’s Halloween is beginning to look especially frightful.

You can pre-order the new book here and thank you!!

Ready?

 

 

 

 

 

 

I hope you like it as much as I do.

And now for the recipes for August!

Chicken Monte Cristo

6 chicken breasts

salt and pepper

3 slices deli ham

3 slices Swiss cheese

2 egg whites, lightly beaten

1/2 c. seasoned breadcrumbs

 

Preheat oven to 375 degrees.

Flatten chicken to uniform thickness of about 1/4″ and sprinkle each breast with salt and pepper. Cut each piece of ham and cheese in half. Place one piece of ham and one piece of cheese on each chicken breast. Roll up the chicken lengthwise, tucking ends under; secure with toothpicks.

Dip chicken rolls in egg whites; dredge in breadcrumbs.

Place rolls on greased baking sheet. Bake for 25 minutes or until juices run clear.

***

Pork Pita Pockets

(with thanks to my former roommate and still-friend, Dr. Jennifer Rea Cahill 🙂 )

1 lb. boneless pork loin

4 T. olive oil

4 T. lemon juice

1 T. prepared mustard

2 cloves garlic, minced

1 t. oregano

1 c. plain yogurt (I use Greek yogurt)

1 c. peeled, chopped cucumber

1/2 t. crushed garlic

1/2 t. dill weed

Pita bread with pockets (this recipe makes at least four servings, depending on how thick you like your pita sandwiches)

red onion, chopped (garnish, optional)

 

Cut pork into thin strips and place in a glass bowl or a zip-top plastic bag.

Combine olive oil, lemon juice, mustard, minced garlic, and oregano. Pour marinade over pork. Cover (if using a bowl) and refrigerate for 1-8 hours.

Stir together yogurt, cucumber, crushed garlic, and dill weed. Cover and refrigerate.

Remove pork from marinade. Discard remaining marinade. Stir-fry pork in non-stick skillet or wok over medium heat for 2-3 minutes or until cooked through.

Halve pita pockets and fill with pork. Top with cucumber mixture. Garnish with red onion, if desired.

***

Frozen Peanut Butter Pie

3/4 c. graham cracker crumbs

1 c. sugar, divided

2 T. packed light brown sugar

1/4 c. butter, melted

8 oz. cream cheese, softened

1 c. creamy peanut butter (do not use old-fashioned or freshly-ground)

1 T. vanilla

1 1/2 c. chilled whipping cream

hot fudge sauce

 

Mix graham cracker crumbs, 1/4 c. sugar, and brown sugar in a medium bowl. Add butter and stir until well-combined. Press mixture onto bottom and up sides of a 9″ pie plate; refrigerate.

Beat cream cheese, peanut butter, vanilla, and remaining 3/4 c. sugar in a large bowl until smooth.

In another bowl, beat whipping cream until stiff peaks form (using a chilled bowl and chilled beaters gives even better results!); gently fold whipped cream into peanut butter mixture in four additions. Spoon filling into prepared crust, mounding it in the center. Freeze until firm.

Serve wedges drizzled with warm hot fudge sauce.

Enjoy!

Do you have any recipes you’d like to share? Please let me know in the comments below or by emailing me at amymreadeauthor[at]gmail[dot]com.

Until next time,

Amy

First Tuesday Recipes for March

Photo courtesy of pixabay/alexas_fotos

It’s the first Tuesday in March, so you know what that means…it’s time for a few new recipes to try. I’ve got some good ones for you.

The first one is good for nights when the weather is still cool during the early weeks in spring.

Chicken Vegetable Chili

If you’re a chili purist, call this a stew and enjoy! I adapted this recipe from one by Chef Ed Daggers.

3 chicken breasts, cut into bite-sized pieces

olive oil

1 med. zucchini, diced

1 med. yellow squash, diced

1 onion, chopped

4-5 green onions, sliced

8 oz. mushrooms, sliced

8 oz. fresh spinach, chopped

1 can black beans

2 15-oz. cans crushed tomatoes

1 8-oz. can tomato sauce

4 T. chili powder (you can use a mixture of different types of chili powders)

1 1/2 T. cumin

salt and pepper to taste

Toppings (optional): sour cream, shredded cheddar cheese, jalapeno slices, corn chips

In a Dutch oven, cook chicken in olive oil over medium heat until browned. Add zucchini, yellow squash, onion, green onion, mushrooms, and spinach. Cook, stirring occasionally, for about 10 minutes.

Add tomatoes and tomato sauce; mix well. Add beans and seasonings (NOTE: if you don’t like your chili/stew spicy, adjust the seasonings to suit your tastes); simmer soup over low heat for 45 minutes.

Serve with cornbread or over rice. Garnish with optional toppings.

 

Porcupine Balls

I grew up eating these. The first time I made them for my own family, they were a huge hit!

1 lb. ground chuck

1/3 c. uncooked rice

1 t. each salt and pepper

1 t. dried basil

1/4 t. celery salt

1 T. canola oil

1/2 medium onion, chopped

1/2 green pepper, chopped

2 small cans tomato sauce

Preheat oven to 350 degrees and spray an 8 x 8″ baking dish with cooking spray.

In a medium bowl, mix all ingredients together except for one can of tomato sauce. Form into loose meatballs. Place meatballs in baking dish and cover with remaining tomato sauce.

Cover and bake for 1 to 1 1/4 hours.

Please note, these may fall apart when you serve them. They’re still delicious!

 

Pistachio Cake

Courtesy of my sister. This disappears in a jiffy anytime I take it somewhere.

Cake:

1 pkg. white cake mix

1/2 c. canola oil

4 eggs

1 c. sour cream

1 pkg. pistachio pudding

Mix above ingredients and set aside.

Filling:

1/2 c. sugar

1 t. cinnamon

1/2 c. chopped nuts (I use pecans)

Mix filling ingredients.

Preheat oven to 350 degrees and grease a Bundt pan very well.

Layer the batter and filling as follows:

Bottom: 1/3 batter

2nd layer: 1/2 filling

3rd layer: 1/3 batter

4th layer: 1/2 filling

5th layer: 1/3 batter.

Bake for one hour.

Enjoy!

As always, please send me your recipes to share! And if you try any of these, please let me know what you think!

Until next time

Amy

First Tuesday Recipes for May

It’s the first Tuesday of the month again–that means it’s time to share a few recipes that readers have sent me. I’ve got a few of my own, too.

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The first recipe this week comes from my friend Sharon, who shares the recipe she uses for blueberry sauce. Sharon loves the sauce on pancakes, waffles, and ice cream, but her favorite way to have it is over lemon cake. She found the recipe on allrecipes.com. And when I read the recipe, I had to try it. It’s every bit as good as Sharon says.

Blueberry Sauce

2 c. fresh or frozen blueberries

1/4 c. water (room temperature)

1 c. orange juice (I used the kind without pulp)

3/4 c. sugar

1/4 cup ice water

3 T. cornstarch

1/2 t. almond extract

1/8 t. cinnamon

In a saucepan over medium heat, combine blueberries, 1/4 c. room-temperature water, orange juice, and sugar. Stir gently and bring to a boil.

In a small bowl, combine cornstarch and 1/4 c. ice water. Gently stir mixture into blueberry mixture. Simmer until mixture is thick enough to coat the back of a spoon, about 3-4 minutes. Remove from heat. Stir almond extract and cinnamon into sauce.

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My friend Maggie King, author of the Hazel Rose Book Group mysteries, featured a recipe on her blog that she invited me to share with you. I haven’t had a chance to try this one, but I’m going to.

Pumpkin Brownies/Pumpkin Chocolate Chip Cake

2 c. flour

2 c. sugar

1/2 t. cinnamon

1 c. vegetable oil

2 t. baking powder

2 t. baking soda

1 c. chocolate chips

1 c. chopped nuts (optional)

1/2 t. salt

2 c. solid-packed pumpkin

Preheat oven to 350 degrees. Combine all ingredients and mix (using a spoon, not an electric mixer). Pour batter into 13×9″ baking dish or 10″ tube pan.

Bake, uncovered, for 15 minutes, then run a table knife through the batter to marble. Continue baking, uncovered, for another hour, or until cake tests done.

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I got this one from an old friend. It’s a breeze to make and my family loves it.

Sherry Chicken

4 chicken breast halves, boneless, skinless

1 can Cream of Mushroom soup, undiluted

1 t. grated onion

1 pint sour cream

1 c. dry sherry

generous dash paprika

Preheat oven to 350 degrees. Place chicken in 13×9″ glass baking dish. In a medium bowl, mix remaining ingredients, except for paprika. Pour mixture over chicken, sprinkle with paprika, and bake for 1 hour and 15 minutes, basting often.

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I hope you enjoy these! There’s also one coming out today in my newsletter (Rhubarb Cake, anyone?) and I posted three recipes recently in my blog on Novel Spaces. You can find it hereIf you haven’t signed up for my newsletter, you can do so very easily by visiting my website at www.amymreade.com and clicking on the “Newsletter” tab.

If you try any of these recipes, let us know! And if you have a recipe you’d like to share, email me at amymreadeauthor@gmail.com and I’ll put your recipe in the next First Tuesday recipes. Thanks to those who contributed this month!

Until next time,

Amy