Mystery Lovers' Kitchen

Saturday, October 17, 2026

Pumpkin Yogurt Bark #Recipe Peg Cochran/Margaret Loudon #Halloween

This recipe comes from Style Blueprint but I've made a number of adaptations. I had vanilla yogurt so I went with that thinking vanilla would go with the rest of the flavors. My granola has cinnamon in it so I swapped the cinnamon for 1/2 tsp. of pumpkin pie spice. I didn't think the swirl of peanut butter would be necessary with all the other flavors going on so I omitted it. For the toppings, I added cinnamon pecan granola, Reese's Peanut Butter Baking Chips along with orange and black sprinkles for Halloween! Tip: I taped the parchment paper to the cookies sheet to keep it from slipping.

1 cup plain Greek yogurt

1 cup pumpkin purée

1-2 tbsp maple syrup

1/4 tsp cinnamon

2 tbsp peanut butter

1/4 cup granola

Additional toppings as desired: chocolate chips, peanut butter chips, or dried fruits

Line a cookie sheet with either wax paper or parchment paper

Mix yogurt, pumpkin purée, maple syrup and cinnamon

Spread mixture into a rough rectangle on your lined cookie sheet

Dot with spoonfuls of peanut butter and using a knife, swirl the peanut butter through the yogurt mixture.

Sprinkle desired toppings over yogurt

Freeze for at least on hour then break into pieces

It's never too early to start the season...!

When a wealthy local benefactor is slain on the farm, Monica has to figure out who wanted to cash in on the killing . . .

As Sassamanash Farms hunkers down for the long winter, Monica agrees to let the local animal shelter host their Christmas-themed fundraiser there. The draw of the event—a chance to have your pet’s picture taken with Santa—brings in animal lovers from far and wide. But when the crackling fire dies down and the festive holiday props are all carted away, Monica discovers a very un-jolly sight next to the barn—the dead body of one of the shelter’s biggest donors. With the farm’s good name in jeopardy, Monica goes to work to root out the killer.

By all accounts the victim was a charming and generous supporter of the shelter, but Monica discovers that he was loathed by those who knew him for being tight-fisted and unscrupulous. Suspecting money might be the motive, she turns her sights on his stylish wife and her lavish lifestyle, along with the manager of the struggling shelter, who stood to collect a hefty bequest from his will. But as Monica closes in on one final clue, the culprit closes in on her. Caught unawares, she’ll have to survive the brutal winter weather, as well as a cold-blooded killer . . .

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Friday, October 16, 2026

Spanish Rice with Chicken and Olives from Vicki Delany

This recipe is from my ever-favourite, Food + Drink from the LCBO here in Ontario, and I adapted it slightly to suit what I had on hand.

You might notice in the pictures that the olives in the jar are whole, but I cut them up. That’s because I only had olives with pits in the house and foolishly didn’t buy more. You will want pitted olives, because it’s pretty time-consuming to cut those little things up.

Anyway, once that’s done it’s a delicious dinner.

Spanish Rice with Chicken and Olives

Ingredients:

6 chicken thighs, skin removed
Salt and freshly ground pepper

1 tbsp (15 mL) olive oil
1 onion, thinly sliced
1 spicy sausage, either chorizo or hot Italian
3 cloves garlic, thinly sliced
2 tbsp paprika
1 tbsp tomato paste
1 tsp salt
1 1/4 cups basmati rice
3 cups chicken broth
1 red pepper, thinly sliced
1/2 cup green olives

Directions:

1. Preheat oven to 375°F

2. Season chicken with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in two batches, sear chicken until deeply golden, 5 to 6 minutes. Flip and cook for 2 minutes more. Transfer to a plate.

3. Reduce heat to medium and add onion. Cook, stirring often, until soft and lightly golden, 3 to 4 minutes. Squeeze sausage meat from casings into pot. Cook, breaking up meat into smaller pieces using a wooden spoon, until golden brown, 3 minutes. Add garlic and cook 1 minute more. Add paprika, tomato paste, 1 tsp salt and rice. Stir until all ingredients are well incorporated, about 1 minute. Add ½ cup of the broth, and cook until most liquid has been absorbed, scraping up any brown bits from bottom of pot. Add rest of the chicken broth, red pepper and olives, stirring to combine. Raise heat to high. Nestle chicken pieces on top, adding any juices from plate. When bubbling, place lid on pot. Place pot in oven and cook until rice is fluffy and chicken is cooked through, about 25 minutes.

Follow Vicki at www.vickidelany.com, on Facebook at www.facebook.com/evagatesauthor. You can sign up to receive Vicki’s quarterly newsletter at Vicki Delany – Canadian Author of Mystery Novels and Suspense Novels » Contact. She’s on Bluesky at @vickidelany.bsky.social

Now available: ‘Tis the Season to be Scary, a Year Round Christmas Mystery from Crooked Lane Books.

Thursday, October 15, 2026

Broiled Rubenesque Sandwich by Lucy Burdette

LUCY BURDETTE: A while back, I scrolled past a sandwich on the New York times cooking app involving sauerkraut, cheese, and pickled jalapeños. This is pretty much my lunch fare, only minus the sauerkraut and including arugula or sprouts. But in my refrigerator, I had a partly used jar of unbelievably good sauerkraut, and it was calling to me. I decided to riff on the sandwich I’d seen in The New York Times, use up the sauerkraut, and enjoy something special. I made two versions, one for John with Swiss cheese and peppered turkey, and the other for me with cheddar cheese and pickled jalapeño.

I could see from the results that lots of adjustments would be delicious. For example, add thinly sliced peppers and onions on top before broil? That would be amazing. Replace the jalapeños with dill pickles? Go for it! Here is the basic recipe.

Ingredients.

Two or more slices of good country style bread

About half a cup of sauerkraut

Cheese or turkey or both, your choice and style.

Jalapeño peppers, optional but amazing.

Mustard, or in my case, homemade Russian style dressing with a tablespoon of mayonnaise and a tablespoon of red pepper relish.

Turn the broiler on. Spread the bread slices with the Russian dressing or mustard. Chop the sauerkraut and spread that across the dressing. Layer the cheese, optional turkey, and jalapeño peppers on top.

Broil for a few minutes until browning and bubbly. Serve and wish you’d made another one!

A DELICIOUS DECEPTION can be found at a bookstore near you!

A Delicious Deception has a slightly different tone than some of the earlier books, with more emphasis on family, but I loved it just as much as the rest of the series. Ms. Burdette has created characters who have grown in such natural, believable ways. She delivers an excellent mystery while also weaving in a major, emotional turning point in their lives. There is drama, murder, secrets, late-pregnancy feelings and hormones, a sick father-in-law, home renovations, a fun baby shower, and friends and family ready to tackle whatever comes their way. And in the end, a beautiful baby! Escape with Dollycas

This cozy mystery expertly balances personal stakes with a fast-paced plot in a consistent Burdette fashion. It’s a suspenseful, heart-filled addition to the series that proves Hayley is just as effective at solving crimes as she is at critiquing menus. Netgalley reviewer

Book 15 in the Key West series, paperback edition of THE MANGO MURDERS, is in bookstores now!

USA Today bestselling author Lucy Burdette writes the Key West food critic mystery series including A POISONOUS PALATE and A CLUE IN THE CRUMBS. Join her mailing list right here.

Wednesday, October 14, 2026

Butter-Glazed Pears with Ice Cream #recipe by @LeslieKarst

The last of our pears were dangling enticingly from our tree last week, so when I was asked to bring dessert to a dinner party, I decided they make for the perfect sweet with which to welcome autumn.

This dish takes only about five minutes to prep, and then another two or three to put together at the last minute, so it’s perfect for dinner parties. Though next time I’d use vanilla ice cream, as with the caramel swirl it was very sweet.

Butter-Glazed Pears with Ice Cream

(serves 4)

Ingredients

2 medium pears, still slightly hard

1 tablespoon butter

1 tablespoon brown sugar

salt, to taste

ice cream of your choice (I recommend vanilla)

cookies of your choice, several crumbled for garnish

Directions

Core and thinly slice the pears.

Heat the butter in a skillet, then add the sugar.

Stir to dissolve the sugar, then add the pears and stir to coat them with the glaze. Sprinkle with a little salt (I used about ¼ teaspoon.)

Sauté the pears until softened and golden brown.

The pears can now either sit in the pan until time for service, or they can be placed in a container and stored in the fridge for up to a day. When ready to serve, re-heat the pears (either in the pan, or in the microwave works, as well).

Scoop ice cream into individual bowls.

Spoon the warm pears on top of the ice cream.

Sprinkle with crumbled cookies, then garnish with a whole cookie or two.

🌱 🍐 🌿

Just Released!

Orchid Isle Mystery #3

MURDER, LOCAL STYLE

Available for purchase here.

"The beauties and customs of Hawai‘i provide a striking backdrop for a murder with an unexpected motive."

Kirkus Reviews

🍍 🌴 🍹

Out now in paperback!

Orchid Isle Mystery #2

WATERS OF DESTRUCTION

Buy link here.

2026 Lefty and Agatha Award Finalist

for Best Mystery/Contemporary Mystery!

"Immerse yourself in Hawaiian lore and savor the portrayal of the stunning landscapes
while enjoying the entertaining mystery."

Kirkus Reviews

Also available

in paperback!

MOLTEN DEATH

Orchid Isle Mystery #1

Buy link here

2025 Lefty Award Finalist

for Best Mystery!

“Karst’s first Orchid Isle novel is part murder mystery, part vividly evocative, colorful sketch of Hawaii and its history, geography, tradition, culture, food, language, and people. Armchair travelers and mystery aficionados alike will find it entertaining.”

Booklist

This first book in my brand-new Orchid Isle mystery series features retired caterer Valerie Corbin and her wife Kristen who, on a trip to the Big Island of Hawai‘i, swap surfing lessons for sleuthing sessions when a hike to an active lava flow turns deadly.

Praise for MOLTEN DEATH:

“a compelling read that will enlighten, engage, and entertain, leaving readers longing for their next trip to the Orchid Isle.”

--New York Times bestselling author Jenn McKinlay

“a terrific debut to a series that will go on my must read list!”

--USA Today bestselling author Deborah Crombie

A SENSE FOR MURDER

2024 Lefty Award Finalist

for Best Humorous Mystery!

This newest Sally Solari mystery

is available for purchase here !

Praise for A SENSE FOR MURDER:

“[Sally is] sassy, irresistible company... Culinary cozy fans will be in heaven.”

--Publishers Weekly

“An enjoyable read for mystery mavens and foodies alike.”

--Kirkus Reviews

Justice is Served: A Tale of Scallops,

the Law, and Cooking for RBG

is the 2024 Silver Medal Winner for both the

IBPA Benjamin Franklin Award

and the IPPY Award!

Buy link here

Praise for Justice is Served:

"a suspenseful, exhilarating memoir; Karst relays her determination to serve the 'perfect' meal to RBG alongside an uplifting, enlightening portrayal of one of the most admired justices in the history of the Supreme Court."

-Foreword Reviews (starred review)

"[This] book is a romp from cover to cover—and, just like a great meal, left me ready for more."

-Karen Shimizu, executive editor, Food & Wine-

All of the Sally Solari Mysteries (as well as my other books) are available through Amazon, Barnes and Noble, and Bookshop.

Tuesday, October 13, 2026

HEAVENLY FUDGE + Giveaway News & Free Haunted Bookshop Flash Fiction from Cleo Coyle

In honor of our Ghost reappearing in our newly released Haunted Bookshop Detective Mystery, Marc and I agreed this "heavenly" recipe was in order, but before we share our fudge recipe...

We have two (2) new
giveaways to tell you about!

GIVEAWAY #1

Coffeehouse Mystery

Giveaway!

Our first giveaway is hosted
by Kings River Life magazine...

Click Here to jump to the
Eat, Drink, and Get Buried giveaway
at Kings River Life online magazine

☕

Cleo's Prize Package:

👉 A signed print copy of Eat, Drink, and Get Buried in its beautiful new hardcover first edition!

👉 A sturdy, canvas Coffeehouse Tote Bag.

👉 A set of glossy Cleo Coyle recipe cards.

Contest Ends Saturday

October 17th

☕

GIVEAWAY #2

Haunted Bookshop

Giveaway!

Our second giveaway is hosted
by Dru's Book Musings blog...

CLICK HERE
to Enter Our Haunted
Bookshop Giveaway

To continue reading our "Flash Fiction," click here or on the link above and jump to Dru's Book Musings blog, where you can comment to win a signed, first edition hardcover copy of our new Haunted Bookshop Detective Mystery, The Ghost and the Dead Librarian.

Good Luck, everyone!

Now, for today's recipe...

Cleo Coyle writes two
bestselling mystery
series with her husband.
To learn more, click here.

☕ A Note from Cleo

While my husband was growing up, he and his brother were big fans of their mom's Christmas fudge. Marc's mom is now in heaven, but a few years ago, I wanted him to be able to enjoy her fudge again, so I took up her "add-in" holiday tradition. You see, the fudge my mother-in-law made for her son began with the basic recipe found on jars of Marshmallow Fluff, with a few exceptions. Every year she would vary what was added. Some years were walnuts or cashews, other years salted peanuts, pecans, raisins, or M&M candies.

My choice was one of my favorite nuts (the kind you eat :)). The result? Marc said my macadamia nut fudge tasted better than any of the varieties he'd eaten in past years. High praise indeed. Now you can see why this "heavenly" fudge recipe is so special to us, and why we're happy to re-share it with you. We hope you'll join us in our "spirit" of celebration, and...

May you eat with heavenly joy!
~ Cleo

ORDER UP!

To download this recipe in a
Free PDF that you can print,
save, or share, click here or

on the image below.

Click here for Cleo's free recipe PDF.

☕ Cleo Coyle's "Heavenly!"
Chocolate Macadamia Nut Fudge*

*Recipe slightly adapted from a jar of Marshmallow Fluff and inspired by Marc's mom, Evelyn Cerasini, who now resides in Heaven.

Makes enough fudge to fill a 9x9 pan (for thicker fudge use 8x8)

Ingredients:

4 tablespoons butter

2 ½ cups white, granulated sugar

1 (5-ounce) can evaporated milk

7.5-ounce jar of Marshmallow Fluff

1/2 teaspoon finely ground sea salt (or table salt)

1 teaspoon vanilla

1 (12-ounce) package semi-sweet chocolate chips

1/2 to 3/4 cup chopped macadamia nuts (measure after chopping)

Directions:

(1) First line a 9x9 or 8x8 pan with parchment or wax paper, allowing a little extra to hang over the sides for handles. (You will use the handles to lift the fudge block out of the pan for easy cutting.) Lightly butter the paper to prevent sticking.

(2) In a medium-sized saucepan (non-stick, if possible), over low heat, melt the butter. Then add the sugar, evaporated milk, Fluff, and salt. Stir over low heat until ingredients are well blended.

(3) Increase the heat until the mixture is boiling. (Not simmering or burping but truly boiling.) Continue to boil while slowly stirring constantly, for 6 to 7 minutes (do not cut this time short). Remove from heat and let cool for about about 2 minutes. (Why? If the mixture is still boiling when you add the vanilla, the intense heat will destroy the extract's full flavor.) Now add the vanilla and chocolate chips and stir until chips are melted and everything is blended. Fold in the nuts.

(4) Pour the mixture into your prepared pan and let cool at room temperature, uncovered, for at least two hours before cutting. Store the fudge in an airtight container at room temperature for up to ten days. (That's in theory. Ours is always eaten long before then!)