A Tale of Two Tabbies (14 page)

Make angel food cake according to directions on box; bake in angel flute cake pan. Cool completely. Cut top off about one-inch down. Scoop out middle, leaving adequate cake on sides.

Mix together:

1 small box strawberry Jell-O, made according to directions and chilled until set

⅓ small (8 oz.) Cool Whip

⅔ pint (16 oz.) fresh strawberries, cut up small

Fill cake with Jell-O mixture; there will be some mixture left in most cases. Replace cake “lid” that was set aside. Frost with remaining Cool Whip. Garnish with remaining whole strawberries.

Mix together:

2 cups flour

1½ cups long cooking oats

½ cup brown sugar, packed

1 cup butter (room temp.)

Reserve 1 cup of mixture. Press into greased 9 x 13 baking pan.

Cream together:

8 oz. cream cheese, softened

14 oz. can sweetened condensed milk

1 tsp. vanilla

1 pkg. (8 oz.) white chocolate chips

Spread over flour mixture.

Combine 1 can boysenberry pie filling (or any fruit). Mix with 2 tbs. cornstarch. Spread over cream cheese layer.

Sprinkle reserve flour mixture and 1 cup chopped salted cashew or peanuts over the top.

Bake at 375 degrees for 35 to 40 minutes or until golden.

Cool and cut into bars.

1 can crescent dinner rolls

1 pkg. smoked ham (8 oz. Oscar Mayer), chopped

6 eggs

½ milk

½ tsp. pepper

1 cup shredded cheddar cheese

I cup shredded mozzarella cheese

Heat oven to 350 degrees. Unroll dough in 9 x 13 pan, firmly pressing holes and seams together to seal. Sprinkle ham over crust. Beat eggs, milk, and pepper with whisk until blended; pour over ham. Top with cheeses. Bake 25 minutes or until center is set.

This was one of best friend’s go-to appetizers when I lived in Louisville, KY, back in the mid-eighties. I always think of her whenever I make it! Add a glass of white wine and you’re set. I thought the clams went along with the Whales and Tails theme.

2–6 oz. cans chopped clams, undrained
Dash ground pepper
¾ cup seasoned Italian bread crumbs
1 stick unsalted butter, melted
Juice of ½ lemon
2 tsp. dried oregano
1 medium onion, chopped

American cheese slices
Parmesan cheese for top

Heat oven to 350 degrees.

Mix all of the above together, except for the cheeses. Pour into a buttered 8" casserole or pie plate. Make a lattice for the top by cutting the American cheese into ½ strips and arranging them on top. Sprinkle with Parmesan cheese.

Bake at 350 degrees for 30 minutes. Serve warm with crackers for dipping.

This recipe came from a librarian I know from one of my previous schools. You get to know the librarian on staff quite well. It’s a quick put-together soup and is delicious.

4 boneless chicken breasts

1 small white onion, chopped

1 can cream of mushroom soup

1 can cream of chicken soup

1 can Ro*tel tomatoes

1 can whole kernel corn

Morton seasoning salt

2 tbs. sugar

1 tsp. cumin

Tortilla chips

Dice chicken and onions and brown in a large pot. When the chicken is brown, add the soups, tomatoes, and corn. Add enough water to make a soup consistency. Season with the salt to taste.  Add sugar and cumin. Allow the soup to simmer until the chicken and onions are completely cooked.

Serve over a bowl of tortilla chips.  Serves approximately 16 one-cup servings.

You can make it lighter using the lighter version of the soups.

This recipe has been in my family for several generations; the older recipes that get passed down always seem to taste better, even if the ingredients are nothing new!

2 lbs. frozen hash browns, thawed

½ cup melted margarine

1 tsp. salt

½ tsp. pepper

1 tbs. dried minced onion

1 can cream of chicken soup

1 pt. sour cream

2 cup grated cheddar cheese

1 large can Durkee French Fried Onions

Mix all ingredients except French fried onions and place in a 9 x 13 buttered baking dish.  Top with French fried onions and bake at 350 degrees for 45–60 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 and quickly add peanut butter chips and stir until melted. Add vanilla and beat to a spreading consistency and frost cake.

This recipe was handed down from my grandmother, Ellen Shouldice, to my mother, Trish McGuire, in Canada, and now to me. Three generations so far.

¾ cup shortening

1 cup brown sugar

¼ cup Lyle’s Golden Syrup molasses (or your favorite brand; dark corn syrup can also be substituted)

1 egg

1 cup raisins (more or less, depending on how much you like them)

2 cups all-purpose flour

1 tbs. ground ginger

2 tsp. baking soda

1 tsp. cinnamon

½ tsp. salt

Granulated sugar to dip the cookies in.

Cream the shortening and brown sugar. Add the molasses, egg, and raisins and mix them together. Mix the dry ingredients together, then add to the creamed shortening and brown sugar mixture. Mix everything together well.

Roll cookie dough into a round ball about the size of a large marble. Sprinkle some granulated sugar on a plate or a piece of wax paper. Dip the top of the cookie ball in the sugar. (You can use a spoon and sprinkle it on the top if you prefer.) Place the cookie ball sugar side up on an ungreased cookie sheet.

Use two or three fingers on top of the cookie ball to push down and flatten it onto the cookie sheet. Repeat with the remainder of the batter.

Cook at about 350 degrees for 15 minutes until light brown. (Some ovens may require adjustment to a lower temperature and less cooking time.) Allow to cool and enjoy!

Makes about 3½ dozen cookies.

Come for the murder, stay for the romance.

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

A New Beginning –
March 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

Sand and Sea Hawaiian Mystery

Murder at Dolphin Bay –
March 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.

Kathi is a top 100 mystery writer on Amazon and won the 2014 award for both Best Cozy Mystery Author and Best Cozy Mystery Series.

She currently writes five series: Zoe Donovan Cozy Mysteries, Whales and Tails Mysteries, Tj Jensen Paradise Lake Mysteries, Sand and Sea Hawaiian Mysteries, and Seacliff High Teen Mysteries.

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