Happy Homicides 6: Cookin’ Up Crime – Last Chance at $.99!

Thank you all who came to our Facebook Takeover party last night! We had a blast, and we hope you did also.

The price for Happy Homicides 6: Cookin’ Up Crime goes up to $3.99 at 3am PST 11/6/17. This is your last chance to get it at the debut price of $.99.

Fifteen authors are cooking up trouble in 300+ pages of clean, cozy mysteries. As always, each of the authors contributed to a free bonus pdf with recipes and crafts from the stories in the anthology.

“Dying for Spice Tea: A Beach Tea Shop Short Story” tells the tale about killer ice cream – or does it?

Happy Homicides 6: Cookin’ Up Crime is a steal at $.99! Get yours before the price goes up 🙂

Meat Loaf topped with Savory Sauce and Bacon

Meat loaf. Or is it meatloaf? Either way, it’s a flashback to my childhood and my mother’s meatloaf, topped with ketchup and bacon. Baked in the oven, with potatoes alongside. She put a nail in the potatoes to cook them evenly, and dried the potatoes so the skin would be crackling-crispy. We’d cut the potatoes in half and scoop out the soft flesh, and butter and season the insides of that cracking skin. The texture and flavor was so good, and we had the bonus of the buttered insides to soak up the juice from the meat loaf.

I haven’t made meat loaf in years, and just got a craving for it. I added some chopped onion and shredded carrot, mixed in a beaten egg and some seasonings. I had enough for two loaves, and made a savory sauce with some unusual ingredients. Topped it off with bacon, and let everything bake until the meat loaf was cooked, the bacon was crisp, and the sauce was…delicious.

Mashed potatoes and broccoli rounded out the meal. It was everything I’d been hoping for, and I had one to put in the freezer for a fast dinner or two at a later date.

Meat Loaf topped with Savory Sauce and Bacon

2 lbs ground beef, 80/20

2 eggs, beaten

1/4 cup finely diced onion

1/4 cup shredded carrot

1 teaspoon Everglades seasoning (or the seasoning of your choice)

1/2 teaspoon freshly ground black pepper

8 strips bacon

1/2 cup ketchup

3 T duck sauce

3 T Weber’s horseradish mustard (or mustard of your choice)

3 T hot Chinese mustard (mine was leftover from our Chinese takeout)

Combine the beaten egg, onion, carrot, Everglades seasoning, and pepper. Add ground beef and combine, taking care not to overwork the beef. Divide meat loaf mixture into two loaf pans.

In a small bowl, mix together ketchup, mustards, and duck sauce. Divide and spread evenly over meat loaf. Top each loaf with 4 strips of bacon.

Bake at 350 degrees until done, about one hour. The bacon should be fully cooked and crisp on the edges. Remove from oven and slice. Serve with baked or mashed potatoes, and green beans or broccoli. Delicious, and a throwback to simpler times!

Happy Homicides 6: Cookin’ Up Crime is available for $.99 until November 5! Don’t miss our Facebook Takeover Part on Saturday, November 4, from 5pm-10pm EDT. Details will be on our Happy Homicides Facebook page.

Bite-Size Caprese Salad

Happy Homicides 6: Cookin’ Up Crime is out now! I’m delighted to be included in this short story anthology with 14 other authors, in 15 clean, traditional mystery stories. It’s available for $.99 until November 5. Click here to buy your copy now.

My husband was gone for a golf weekend with the boys from Friday through Sunday. Yay! I had most of the weekend to catch up on laundry, do some cleaning, and most importantly, get some writing work done. I’m working on several projects, and sometimes it’s easier when the house is quiet.

He came back mid-afternoon on Sunday and I made these bite size appetizers to tide us over until dinner (Pot Roast in a Crock Pot – I’ll post that next week). We’d had a Caprese Salad a week or so ago, and I still had some mozzarella. Add some tomatoes I picked up Sunday morning at the grocery store, a few ingredients on hand, and presto!

Bite-Size Caprese Salad

Each toothpick holds one serving

Mozzarella, cut into 1/2″ chunks

Grape tomatoes

Basil leaves, torn to size

Balsamic glaze (I use Gia Russo brand, available from the grocery store in the vinegar aisle)

Extra-virgin olive oil

Himalayan sea salt

Arrange the mozzarella chunks on a plate. Top with a piece of basil leaf and tomatoe. Insert toothpick, and continue until you’ve made as many as you like.

Drizzle extra-virgin olive oil over tomatoes; drizzle balsamic glaze over tomatoes. Sprinkle sea salt over tomatoes.

Eat and enjoy!