Sweet Friend of Mine (A Sweet Cove Mystery Book 8)
Page 15
Lentil Loaf
INGREDIENTS
2 8-ounce cans lentils
1 small onion, diced
1 cup quick-cooking oats
1 cup grated cheese (your choice of cheese)
1 egg, beaten
4-5 ounces spaghetti sauce
1½ teaspoons garlic powder
1 teaspoon dried basil
1 Tablespoon dried parsley
½ teaspoon salt
½ teaspoon pepper
DIRECTIONS
Drain the cans of lentils.
Place lentils into a bowl and partially mash.
Stir in onion, oats, and cheese until well-combined.
Add egg, tomato sauce, garlic, basil, parsley, salt and pepper and combine.
Spoon into a well-greased loaf pan.
Using the back of a large spoon, smooth the top of the loaf.
Bake for 30-45 minutes until the top of the loaf is firm and golden brown.
After baking, run a sharp knife around the edge of the pan.
Turn loaf onto a serving dish or platter.
Enjoy!
Pistachio Muffins
INGREDIENTS
1 cup shelled pistachios
1½ cups white sugar
¾ cup All-purpose flour
¾ cup cake flour
2 teaspoons baking powder
¾ teaspoon salt
¾ cup unsalted butter, room temperature
4 large eggs
⅔ cup milk, room temperature
2 teaspoons vanilla
DIRECTIONS
Preheat the oven to 350 degrees.
Line 24 muffin cups with paper liners.
Blend pistachios and ½ cup sugar in a blender until finely ground.
Sift together All-purpose flour, cake flour, baking powder and salt into a bowl.
Beat 1 cup sugar and butter together in a large bowl until light and fluffy.
Beat 1 egg at a time into the creamy butter-sugar mixture, combining well.
Stir milk and vanilla together in a small bowl.
Alternate stirring the flour mixture and the milk mixture (small amounts at a time) into the butter mixture – stir until it forms into a batter.
Fold the ground pistachios into the batter.
Spoon the batter into the muffin cups – each about 2/3 full.
Bake in the preheated oven until toothpick inserted into the center come out clean – 15-19 minutes.
Cool in the pan for 5 minutes.
Place the pan on a wire rack to cool completely.
Mexican Multi-Layer Dip
INGREDIENTS
1 16-ounce can refried beans
1 16-ounce container sour cream
1 package taco seasoning mix
1 cup prepared guacamole
1 cup chopped tomatoes
1 cup chopped onion
½ cup black olives
2 cups shredded Cheddar cheese
Tortilla chips
DIRECTIONS
Preheat the oven to 350 degrees.
Spread refried beans in a shallow baking dish.
Mix sour cream and taco seasoning – spread over refried beans.
Layer the guacamole over the sour cream mixture.
Layer the tomatoes, then the onions, and then the olives over the guacamole.
Sprinkle the cheese over the top.
Bake for 25 minutes in 350 degree oven.
Serve with the tortilla chips.
Make it a dinner meal by serving with rice and salad!
Also by J. A. Whiting
SWEET COVE COZY MYSTERIES
The Sweet Dreams Bake Shop (Sweet Cove Cozy Mystery Book 1)
Murder So Sweet (Sweet Cove Cozy Mystery Book 2)
Sweet Secrets (Sweet Cove Cozy Mystery Book 3)
Sweet Deceit (Sweet Cove Cozy Mystery Book 4)
Sweetness and Light (Sweet Cove Cozy Mystery Book 5)
Home Sweet Home (Sweet Cove Cozy Mystery Book 6)
Sweet Fire and Stone (Sweet Cove Cozy Mystery Book 7)
Sweet Friend of Mine (Sweet Cove Cozy Mystery Book 8)
And more to come !
LIN COFFIN COZY MYSTERIES
A Haunted Murder (A Lin Coffin Cozy Mystery Book 1)
A Haunted Disappearance (A Lin Coffin Cozy Mystery Book 2)
The Haunted Bones (A Lin Coffin Cozy Mystery Book 3)
A Haunted Theft (A Lin Coffin Cozy Mystery Book 4)
And more to come !
MYSTERIES:
The Killings (Olivia Miller Mystery – Book 1)
Red Julie (Olivia Miller Mystery - Book 2)
The Stone of Sadness (Olivia Miller Mystery – Book 3)
About the Author
J.A. Whiting lives with her family in New England where she works full time in education. Whiting loves reading and writing mystery and suspense stories.
Visit me at:
http://www.jawhitingbooks.com/
www.facebook.com/jawhitingauthor
www.amazon.com/author/jawhiting