Shamrock Shenanigans (Zoe Donovan Mystery Book 19) (12 page)

Ellie has been holding down the fort while Zoe and Zak have been away. Find out what she’s been up to in
The New Normal
: Book 1 in the new Zimmerman Academy short story series.

Zimmerman Academy: The New Normal
publishes on January 15.

http://ow.ly/W9sYY

Reuben Dip—submitted by Nancy Farris

Mexican Potatoes—submitted by Janel Flynn

Pot Roast with Dumplings—submitted by Della Williamson

Corn Casserole—submitted by Pam Curran

Peanut Butter Brownie Cake—submitted by Teri Fish

Triple Layer Pistachio Pie—submitted by Vivian Shane

This recipe is my go-to for potlucks at work. I just put everything in the Crock-Pot when I leave home, then plug it in and heat it up for about an hour when I get to work. There is never a drop of it left.

4 oz. deli corned beef, trimmed and chopped finely
8 oz. cream cheese, cubed
8 oz. sour cream
8 oz. Swiss cheese, cubed
1 cup (8 oz.) sauerkraut, drained and rinsed
¼ cup Thousand Island dressing

Serve with rye bread or rye crisp crackers.

Recipe of my great aunt’s that is awesomely delicious.

Boil 10–12 medium potatoes. Cool, peel, and cut into slices.

Combine:

¾ cup chopped onion

¾ cup green pepper, chopped

1 cup mayo

¾ cup milk

2 tsp. salt

1 tsp. pepper

1 cup American cheese, grated

¾ cup green olives and ripe black olives, mixed

Arrange in layers. Save ½ cup grated cheese to put on top. Bake at 375 degrees for 20–30 minutes.

I got this recipe over forty years ago. I saw the recipe, and the dumplings caught my eye first. The kids were always asking for them. So I took a closer look at the recipe. Wasn’t too sure about how well all the ingredients would work but gave it a try anyway. It was scrumptious and quickly became a family favorite. When cooked for company people usually ended up asking for the recipe. When I find an interesting recipe I follow it exactly the first time. After that, I experiment. The aroma from this pot roast fills the house with a delicious smell.

¼ cup butter 

½ cup chopped onion 

4 lb. chuck roast

1 bay leaf, crumbled

2 tbs. grated orange peel (zest)

1 tsp. salt

⅛ tsp. pepper

¼ tsp. allspice

10 oz. can beef consommé

Melt butter in skillet, then add chopped onions. When onions start to soften a bit, add the roast and sear. Then place into a Dutch oven and add the rest of the ingredients. Loosely cover. Simmer for 3½ to 4 hours, or until beginning to become fork tender. Add a can of water and bring to a boil. While it is coming to a boil mix your dumplings.

Dumplings:

2 cups Bisquick

⅔ cup milk

Mix till soft dough forms.

Drop by spoonfuls into boiling liquid in Dutch oven. Cook uncovered for 10 minutes, then cover and cook for another 10 minutes.

Alternative:

1 cup chopped onion (we really like onions, so I usually use a whole cup; it doesn’t affect the taste)

4 lb. chuck roast (actually any would do; I’ve found it doesn't really matter. Even the toughest, cheapest cut becomes fork tender)

2 10-oz. cans beef consommé

2 tbs. grated orange peel (zest)

¼ tsp. allspice

2 bay leaves, crumbled (I used 2 torn in half)

1 tsp. salt

⅛ tsp. pepper

In a Dutch oven, place the chopped onion and then put the meat on that. Pour in the 2 cans of beef consommé.

Sprinkle the orange peel and allspice
on
the meat with some bleed over into the liquid. The bay leaves are placed in the liquid around the meat. Cover loosely and simmer. After about 3½hours, if it is getting fork tender, I add 2 cans of water. Salt and pepper to taste.

Bisquick Dumplings:

2 cups Bisquick

⅔ cups milk

Mix till soft dough forms.

Drop by spoonfuls into boiling liquid in Dutch oven. Cook uncovered for 10 minutes. Then cover and cook for another 10 minutes.

Serve, using the liquid in Dutch oven as a gravy for dumplings.

2 tbs. margarine

2 tbs. flour

2 tbs. chopped onion

8 oz. carton sour cream

2 cans whole kernel corn

12 slices bacon

Sauté the first three ingredients and add the sour cream. Beat until cream melts. Drain the whole kernel corn and add to the sour cream mixture. Fry the 12 slices of bacon until crisp and crumble 6 into this mixture. Use the remaining bacon on top of the casserole. Bake at 350 degrees for 30 minutes. 

My grandma, Hazel Taylor, used to make this for my mom and aunt’s birthdays and maybe one other time during the year.  It brings back memories of my grandma and mom.

½ cup butter

1 cup sugar

2 eggs

1 tsp. vanilla

1 cup Hershey’s Chocolate Syrup

1¼ cups unsifted flour

½ tsp. baking soda

1 cup peanut butter chips

Cream butter, sugar, eggs, and vanilla. Beat well. Add chocolate syrup and mix. Then add flour and baking soda and mix well. Mix in peanut butter chips. Pour into a greased 9 x 13 pan. Bake at 350 degrees for 30–35 minutes. Cool cake before frosting.

Frosting:

½ cup sugar

¼ cup canned milk

2 tbs. butter

1 cup peanut butter chips

1 tsp. vanilla

Combine sugar, canned milk, and butter into a small pan. Stir over medium heat until it comes to a full rolling boil. Remove from stove quickly and add peanut butter chips and stir until melted.  Add vanilla and beat to a spreading consistency and frost cake.

This is a visually appealing pie with its graduated colors in the three layers, which are a nice contrast to the dark Oreo crust. 

2 oz. Baker’s semi-sweet chocolate, melted

¼ cup sweetened condensed milk

1 Oreo pie crust

¾ cup chopped toasted pistachios

2 pkgs. (3.4 oz. each) Jell-O pistachio flavor instant pudding

1¾ cup cold milk

1 tub (8 oz.) whipped topping, thawed

Mix the chocolate and condensed milk until blended; spread onto bottom of crust.  Sprinkle with half the nuts. Refrigerate until ready to use.

Beat the pudding mixes and milk with a whisk for 2 minutes (pudding will be thick). Spread

1½ cups over the chocolate layer in the crust. Stir half of the whipped topping into the remaining pudding and spread over the pudding layer in the crust. Top with the remaining whipped topping and sprinkle with the remainder of the nuts. Refrigerate 3 hours or until firm.

Come for the murder, stay for the romance.

Buy them on Amazon today
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Zoe Donovan Cozy Mystery:

Halloween Hijinks

The Trouble With Turkeys

Christmas Crazy

Cupid’s Curse

Big Bunny Bump-off

Beach Blanket Barbie

Maui Madness

Derby Divas

Haunted Hamlet

Turkeys, Tuxes, and Tabbies

Christmas Cozy

Alaskan Alliance

Matrimony Meltdown

Soul Surrender

Heavenly Honeymoon

Hopscotch Homicide

Ghostly Graveyard

Santa Sleuth

Shamrock Shenanigans

Zimmerman Academy Shorts

The New Normal –
January 2016

Paradise Lake Cozy Mystery:

Pumpkins in Paradise

Snowmen in Paradise

Bikinis in Paradise

Christmas in Paradise

Puppies in Paradise

Halloween in Paradise

Whales and Tails Cozy Mystery:

Romeow and Juliet

The Mad Catter

Grimm’s Furry Tail

Much Ado About Felines

Legend of Tabby Hollow

Cat of Christmas Past

A Tale of Two Tabbies –
February 2016

Seacliff High Mystery:

The Secret

The Curse

The Relic

The Conspiracy

The Grudge

Road to Christmas Romance:

Road to Christmas Past

Kathi Daley
lives with her husband, kids, grandkids, and Bernese mountain dogs in beautiful Lake Tahoe. When she isn’t writing, she likes to read (preferably at the beach or by the fire), cook (preferably something with chocolate or cheese), and garden (planting and planning, not weeding). She also enjoys spending time on the water when she’s not hiking, biking, or snowshoeing the miles of desolate trails surrounding her home.

Kathi uses the mountain setting in which she lives, along with the animals (wild and domestic) that share her home, as inspiration for her cozy mysteries.

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