Recipes Inspired by The Worst Noel

As you may know, I have a new book coming out on December 5th. It’s called The Worst Noel and it’s part of a 12-ebook set featuring Christmas-themed cozy mysteries. This is my first cozy mystery, and I have to tell you that I really enjoyed writing it.

One of the characters in my story, Noley Appleton, is a recipe developer for a magazine. Her job requires her to do a lot of cooking and Lilly (the main character) and her family are Noley’s happy guinea pigs.

This week I’d like to share some of the recipes that you’ll see mentioned in the book and a couple you won’t. The 12-book set comes with a bonus recipe book, but if I remember correctly, I only submitted one recipe–the rest I figured I could post here.

These are recipes that my family enjoys throughout the holiday season. I hope you enjoy them!

 

Maple Butternut Squash (adapted from The Red Lion Inn Cookbook)

3 lbs. butternut squash, peeled, seeded, and chopped (if you cut the squash in half and microwave it for a few minutes it’s easy to chop)

1/2 c. butter, at room temperature

1/4 c. brown sugar

2 T. maple syrup

1 t. salt

1/2 t. nutmeg

1/4 t. pepper

Preheat oven to 350 degrees. Spray a 3-quart baking dish with cooking spray.

Boil the squash until tender, about 20 minutes; drain well.

While still hot, beat the squash with the remaining ingredients until smooth.

Spoon mixture into prepared baking dish; cover and bake for about 15 minutes.

 

Roasted Shrimp Cocktail

2 lbs. 16-20U shrimp, peeled and deveined, tails left on

1 T. olive oil

1/2 t. salt

1/2 t. pepper

 Preheat oven to 400 degrees. Line a jelly roll pan with foil and spray foil lightly with cooking spray. Toss shrimp with olive oil, salt, and pepper and spread them on the foil in a single layer. Roast for 8 1/2 minutes until just-pink and cooked through.

Serve at room temperature with your favorite cocktail sauce.

 

Sausage Bread

1 loaf frozen bread dough

1 lb. bulk Italian sausage

1 egg, divided

handful grated Parmesan cheese

Thaw dough in microwave or in refrigerator; bring to room temperature. While doing that, brown sausage in a medium skillet over medium heat.

Preheat oven to 375 degrees.

On a floured surface roll out the dough into an oblong shape, about 14 inches long and 8 inches wide (these are just approximations). Sprinkle with the sausage. Smear with egg white (this works best if you use your hands). Sprinkle with cheese.

Roll up the dough starting with a long edge. Cut in half and place each half on a greased baking sheet. Brush each half with the egg yolk.

Bake for 30-35 minutes.

 

Cranberry Chicken

4 boneless, skinless chicken breast halves, cut into bite-sized pieces

1 envelope onion soup mix

1 can whole cranberry sauce

French dressing to taste (I use about 1/3 of a bottle)

Preheat oven to 325 degrees. Spray 2-quart baking dish with cooking spray.

Place chicken pieces in baking dish. Sprinkle the soup mix over the chicken. Spread the cranberry sauce over the chicken. Drizzle with French dressing.

Bake, uncovered, for about 90 minutes.

 

Enjoy! Until next time,

Amy

P.S. If you’d like to pre-order a copy (or ten) of The 12 Slays of Christmas for just 99¢ (and ALL the proceeds from the sale of the set go to animals in need), visit www.12slaysofchristmas.com and click on your reader of choice to order!

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A Heavy Topic

photo courtesy of pixabay, JuAnnun

For those of you who may not be aware, I’ve been trying to lose weight.

It’s not easy. I’m not following any fancy diet or regimen, just eating less and exercising more. I have been building time into my day for more exercising (being a writer, I have a pretty sedentary job). It’s the “eating less” that gets me. I love to cook and bake, so it’s hard for me to avoid making the desserts I love. But I’m plodding along. Not losing weight quickly, but as they say, slow and steady wins the race. Right?

Right??

So my post today may seem a little counter-intuitive, but what I’m learning is that by keeping track of the calories I consume, I can budget room for small amounts of those things I love (chocolate and cheese, I’m talking to you) and still keep the pounds off.

I’m going to share with you two of my favorite recipes today, both of which still fit into my repertoire as long as I make sure I’m eating healthy (for the most part) and getting daily exercise. One is for a dessert that is pitifully easy and uses ingredients most people have on hand all the time. The other is for a salad that uses mayonnaise, but is so good I just haven’t been able to bring myself to substitute anything else.

Chocolate Pudding Cake

recipe courtesy of my mother

1 c. flour

2 t. baking powder

¼ t. salt

¾ c. sugar

¼ c. plus 2 T. cocoa powder, divided

½ c. milk

2 T. butter, melted

1 c. brown sugar, packed

1 ¾ c. hot water

1 c. chopped nuts (optional)

 

Preheat oven to 350 degrees. In a medium bowl whisk together flour, baking powder, salt, sugar, and 2 T. cocoa. Stir in milk and butter.

In another bowl, mix brown sugar and remaining ¼ c. cocoa.

Spread flour mixture in 9” square baking dish. Sprinkle with brown sugar mixture.

Pour hot water over entire batter. Do not stir. Bake about 40 minutes.

This is best served warm with ice cream or whipped cream.

 

Greek Chicken Salad

recipe courtesy of my father

2 cucumbers, peeled, seeded, and chopped

3 c. diced cooked chicken

1 c. crumbled feta cheese

2/3 c. sliced black olives

1 c. mayonnaise

1/2 c. plain yogurt

3 garlic cloves, minced

1 t. oregano

2/3 c. chopped fresh parsley (I use a sprinkle of the dried stuff)

pocket pita bread

Place cucumbers, chicken, feta, and black olives in a large bowl and mix well. In another bowl, combine mayonnaise, yogurt, garlic, oregano, and parsley. Mix well and fold into other ingredients. Chill before serving in pita pockets.

Until next week, everything in moderation!

Amy