Transcendent: Tales of the Paranormal

      Transcendent by Rita Webb is a collection of eight short paranormal stories.  I enjoyed how diverse this collection was and it was easy to sit and read several stories in one day or just pick up the book while I was waiting for dinner to cook and read one story.

      The book opens with Seduction of a Siren where two teenage boys are stuck on an island after a boating accident and find that the only other person on the island is a disgusting looking siren.  One of the boys can see past the ugliness to the siren's inner beauty but the other cannot.

      In Feather, a Native American girl takes her spiritual journey into the wilderness only to find a secret about herself that she cannot believe.  The Pumpkin Thief will seem familiar but has a surprising twist at the end.  Then in Ryan's Wish Ryan finally makes it back home after being missing for years...or does he?  All the stories in this collection are very different but each one has a great ending that makes you think about it long after you've put down the book.

     A fun collection of paranormal tales that has a little bit of everything sprinkled in from creepy and powerful to sweet and loving.

I give this collection 3 out of 5 stars.

Chocolate Pretzel Ducks and Bunnies for Easter

     This month the reward for my kids at school is an Easter party.  We are lucky enough to have all of next week off for spring break so we had our party a week early which was fine by me.  I can't wait to have 10 days off work to rest up and relax.  I also plan on going to extra aerobics classes at the gym and I'm getting the massage and facial that my husband surprised me with last week :-)

     I always have a lot of fun making themed treats for each of our reward parties.  The kids really get a kick out of seeing the things that both I and my instructional assistant Kristin make for them.  I already had an idea of what I wanted to make but when I came across these adorable ducks and bunnies made out of chocolate and pretzels I knew I had to give them a try!

     Initially I thought that the ducks would be more difficult to make but it turned out it was the bunnies that gave me the most problems.  The original recipe calls for edible markers to draw on the details but I had 9, yes NINE, open bags of colored chocolate in the refrigerator so I just used those which worked well. 

      While these cuties take both time and patience, they aren't very difficult to make.  The pretzels get filled with chocolate then are left to harden.  Individual colors are heated up and the details are piped on.  They make a fun and cute treat that the kids absolutely loved to look at and eat!

Chocolate Pretzel Ducks and Bunnies for Easter (adapted from The Sugar Buzz Pantry)
1 c. yellow chocolate candy melts
1 c. white chocolate candy melts
1/4 c. orange chocolate candy melts
1/4 c. pink chocolate candy melts
1/4 c. black chocolate candy melts (or dark brown if you can't find black)
30 pretzel twists (any size)

1.  Place a large sheet of wax paper on the table you will be working on.  Place 30 pretzel twists on top leaving a little space in between each one.

2.  Melt the yellow chocolate in the microwave in 30 seconds intervals until completely melted.  Spoon into a zip top bag, seal, and cut off a corn.  Pipe the yellow chocolate into 15 of the pretzel twist, filling in the three holes and covering the connecting pretzel pieces.  Repeat with the white chocolate and remaining pretzels.  (See picture)

3.  Allow the chocolate to harden for 15 minutes.  

4.  Melt the orange chocolate in the microwave and place in a small zip top bag.  Cut only the very corner off of the bag to make a thin tip.  Pipe a v shape on the left side of the pretzel to make the beak.

5.  Melt the black or dark brown chocolate and place in a zip top bag.  Snip off the end.  Pipe a dot on each duck for an eye.  On the bunnies pipe two eyes and a nose on each one.

6.  Melt the pink chocolate in the microwave and place in a zip top bag.  Cut off the corner.  Pipe above the eyes of the bunny to make the ears.  Then pipe below the nose to make a mouth.

7.  Allow the chocolate to harden for 15 minutes.  Store in an air tight container for up to 1 week.

**If you have a minute, please stop byVoiceBoks (HERE) and vote for Hezzi-D's Books and Cooks as one of the top 10 foodie blogs!  Thank you!

This post linked to:
Foodie Friday, Sweet Tooth Friday ,
Seasonal Inspiration 

Four Cheese Lasagna

      I hate when TV chefs moan every time they taste one of their own recipes.  I mean, I'm sure they are good but is every single one that good?  I doubt it.  To my dismay, when I tasted this four cheese lasagna a noise escaped from my lips that sounded curiously similar to a moan.  Did I really just make that noise after tasting my lasagna?  I did.  That's just how good this four cheese lasagna tasted.

     The sauce for this dish is made with milk, chicken broth, and a bit of Gruyere cheese.  It is not too thick, but is creamy and delicious.  The layers of the lasagna are topped by a ricotta cheese mixture, shredded fontina, shredded Asiago, and more of the cheese sauce.  This lasagna is not for the faint of heart.  The taste is similar to fettuccine alfredo but four times better because of all the different flavors from the cheeses.  While I can not make this very often because of the fat and calories, this is definitely comfort food for the winter.

Four Cheese Lasagna (adapted from Cooks Illustrated)
4 oz. Gruyere cheese, shredded
1 oz. Parmesan cheese, finely grated
1 1/2 c. part-skim ricotta cheese
1 large egg, lightly beaten
1 t. ground black pepper
2 T. unsalted butter
1 medium shallot, minced
2 garlic cloves, minced
1/3 c. flour
2 c. skim milk
2 c. chicken broth
1/2 t. salt
1/4 t. cayenne pepper
12 no boil lasagna noodles
6 oz. fontina cheese, shredded
3 oz. Asiago cheese, shredded

1.  Place Gruyere and 1/2 cup Parmesan cheese in a large, heatproof bowl.  Combine the ricotta, egg, and black pepper in a second bowl.  Set both bowls aside. 

2.  Melt the butter in a medium saucepan over medium heat until melted.  Add in the garlic and shallot and stir for one minute.  Add in the flour and cook, stirring constantly, until thoroughly combined, about 2 minutes. 

3.  Slowly whisk in the milk and chicken broth.  Increase the heat to medium high and bring to a boil, whisking constantly.  Add in salt and cayenne pepper.  Reduce heat to low and simmer for 10 minutes, stirring occasionally.

4.  Remove from heat and slowly add 1/4 cup of the sauce into the ricotta mixture, stirring well.  Pour the remaining sauce over the Gruyere mixture and stir until smooth.  Set aside.

5. Preheat the oven to 350 degrees.

6.   Place the 12 lasagna noodles in a 13 x 9 pan and cover with hot water.  Let sit for 10 minutes, shaking the pan every couple of minutes to prevent sticking.  After 10 minutes remove the noodles and pat dry.  Dump the water from the pan and wipe it dry.  Spray the pan with cooking spray.

7.  Pour 1/2 cup of sauce in the bottom of the baking dish.  Place three noodles in a single layer on top of the sauce.  Spread 1/2 cup ricotta mixture over the noodles and sprinkle with 1/2 cup fontina and 3 tablespoons of Asiago.  Repeat these layers 2 more time and then top with the last three noodles.  Cover completely with remaining sauce.  Sprinkle evenly with the remaining 1/2 cup of Parmesan cheese and parsley if desired. 

8.  Cover the pan with foil and bake for 25 minutes.  Remove the foil and broil the lasagna for 2-4 minutes or until the top is a spotty brown.  Cool for 5 minutes.  Serve hot.

This post linked to:
Full Plate Thursday,  It's A Keeper, Frugal Food Thursday

Browned Pork Chops with Bacon and Bourbon Molasses Glaze

     The instant I saw this recipe I was sold.  If there are two things my husband enjoys it is bacon and bourbon.  I thought the bourbon molasses glaze sounded delicious.  I was a little nervous about cooking bone in pork chops.  I've eaten a few dried out chops in my time and I didn't want that to happen to these.

     The pork chops are browned in a skillet and then placed in the oven with the sauce.  The sauce thickens as it cooks and the Dijon mustard whisked in it gives a bite to the sweet molasses.  The bacon adds a saltiness that cuts through the molasses and brings out the bourbon flavor.  Frank and I both enjoyed the pork chops.  They tasted like something we would order out at a restaurant.

Browned Pork Chops with Bacon and Bourbon-Molasses Glaze (adapted from Cooking Light)
1/3 c. molasses
1/4 c. bourbon
1/2 t. salt
2 T. Dijon mustard
3 slices bacon

4 bone-in center cut pork chops

1/2 t. salt
1/2 t. black pepper

1.  Preheat the oven to 400 degrees.

2.  In a small saucepan whisk the molasses, bourbon, salt, and Dijon mustard over medium high heat until it begins to boil.  Reduce the heat to medium low and boil for 8-10 minutes or until the sauce reduces to 1/2 cup.

3.  Cook the bacon in a large skillet until it is crisp.  Drain on paper towels and crumble.  Remove all but 1 tablespoon of bacon drippings from the pan.

4.  Pat the pork chops dry and sprinkle with salt and pepper.  Heat the remaining one tablespoon of bacon drippings until hot.  Place the pork chops in the pans and heat for 4 minutes on each side.  Remove from skillet and put on a baking sheet.  Spoon one tablespoon of the molasses mixture over each pork chop.

5.  Bake for 8-10 minutes.  Drizzle with the remaining sauce and top with bacon.

This post linked to:
Cast Party Wednesday, Midweek Fiesta, What's Cooking Wednesday

This recipe is featured at:
          

Light Wheat Sandwich Rolls with Dutch Crunch Topping: Daring Bakers

      I know I've said it before but there is nothing like the smell of fresh baked bread in the oven. It makes the whole house smell warm and inviting. So I was excited to learn that Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!

      The bread is quicker to make then many yeast breads because it only rises once. After rising the Dutch Crunch Topping is spread over top of the loaf and then it is baked in the oven. The result is a gorgeous loaf of bread that tastes great! I love the crunchy, slightly sweet topping.

       The rolls were perfect for hamburgers and hearty sandwiches.  They held up well to condiments.  The bread was good, especially toasted, but it didn't get tall enough to make sandwiches.  I think next time I'll make all rolls.

Light Wheat Bread with Dutch Crunch Topping (adapted from Rose Levy Beranbaum’s The Bread Bible.)

For the bread:
1 packet active dry yeast
¼ c. warm water
1 c. warm milk
1 T. sugar
2 T. vegetable oil
1½ t. salt
1 c. stone ground wheat flour
2-3 c. all purpose flour
For the topping:
2 packets of active dry yeast
1 c. warm water
2 T. sugar
2 T. vegetable oil
½ t. salt
1½ c. rice flour

1.   In a large mixing bowl, combine the yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes.

2.       Add in the vegetable oil, salt, the stone ground wheat flour, and 1 cup of all purpose flour.  Mix until the dough comes together.

3.       Add the remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl.  (It took me about 1 ½ cups)

4.      Turn out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic.

5.      Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled in size.

6.      Once the dough has risen, turn it out onto a lightly floured surface and divide it into 2 equal portions.  Shape each half into a loaf and place on a parchment-lined baking sheet.

7.      Cover with plastic wrap and let rise for 15 minutes while you prepare the topping.

8.      Preheat the oven to 380 degrees.

9.      Combine all topping ingredients in a large bowl and beat with a whisk.  Stir well to combine.  The consistency should be like stiff royal icing – spreadable, but not too runny. Add more water or rice flour as necessary. Let stand 15 minutes.

10.  Coat the top of each loaf with a thick layer of topping. It is best to use your hands to spread the topping over the dough.   Apply more topping then you think you will need as a thin layer will not crack properly.

11.  Place the loaves in the oven and bake for 25-30 minutes or until well browned.  Let cool completely on a wire rack before eating.

This post linked to:
Tuesdays at the Table, Tempt My Tummy Tuesdays, Totally Tasty Tuesdays

Millionaire's Shortbread Cookies: Secret Recipe Club

     All day long I've been wishing for a cookie but I haven't felt like making one.  My husband was sweet enough to offer to go and get me one but I declined because store bought cookies just aren't the same.  After talking about it for several hours I think the cookie fairy finally smiled down on me in the form of The Secret Recipe Club.  I saw a post on the FB page asking for someone to help out with a last minute post.  When I went to Double the Sugar I immediately saw a cookie recipe that I had pinned earlier in the month.  It was fate I tell you!

     These cookies were easy to make but it was super hard to wait for the to cool before I could eat them.  The bottom layer is a simple shortbread cookie.  On top of that is a caramel layer.  Then the entire thing is topped off with chocolate.  This cookie is incredible.  The cookie layer is crisp and buttery, while the caramel layer is salted, and the chocolate is the icing on this cookie.

Millionaire's Shortbread Cookies (adapted from Double the Sugar)
For the shortbread:
1 stick butter
1 c. flour
1/3 c. sugar
2 T. brown sugar
1/2 t. salt
For the caramel layer:
1 (14 oz) can sweetened condensed milk
2 T. butter
1 t. coarse salt
For the chocolate layer:
6 oz. good quality chocolate
1 T. butter

1.  Preheat the oven to 350 degrees.  Spray an 8 x 8 pan with cooking spray.

2.  In a medium mixing bowl combine the flour, sugars, and salt.  Mix in the butter with your fingers until the mixture resembles small peas.  Press the shortbread mixture into the prepared pan and bake for 20 minutes.

3.  Meanwhile, heat the sweetened condensed milk, butter, and coarse salt in a small saucepan over medium heat.  Bring to a slow boil and cook for 15 minutes stirring constantly or until the color turns a caramel color.  Remove from heat.

4.  Remove the shortbread from the oven and place on a wire rack.  Allow to cool for 10 minutes then spread the still warm caramel over top over the cookies and let cool.

5.  Heat the chocolate and butter in a double broiler.  Stir until just melted.  Spread over top of the cooled caramel layer and allow to cool for at least 20 minutes.

6.  Cut into 2 inch squares and serve.

This post linked to:
What Makes You Say Mmmm, Crazy Sweet Tuesdays, 
Sugar Me Up

Vanilla Bean Cupcakes with Fresh Blackberry Frosting: The Great Purple Cupcake Project

       Today is Purple Day-The Global Day of Epilepsy Awareness.  It’s also the day of The Great Purple Cupcake Project in which bakeries and cupcakeries are asked to promote purple cupcakes for Epilepsy Awareness and donate a portion of the profits to The Anita Kaufmann Foundation.  

     Since I don’t have my own bakery, I simply made purple cupcakes to share with my family and friends.  I made vanilla bean cupcakes with a gorgeous purple blackberry frosting.  They are now my new favorite cupcake.  The cupcakes are rich and flavorful with a sweet and tart blackberry frosting.  I made them in miniature but they would be just as good full sized.

Johnna and I

     The reason I wanted to talk about Purple Day is because of my cousin Johnna.  Johnna is nine years old and was diagnosed with epilepsy.  While she can do many things that other children do she does have certain limitations.   Most of her seizures occur during the night time and to look at her you would never know she has epilepsy. 



 A few quick facts about epilepsy:

• 3 million people in the United States and 50 million people worldwide are affected by epilepsy.

• Epilepsy is a group of disorders of the central nervous system, specifically the brain, and is characterized by recurrent unprovoked seizures

• In the U.S., it affects more than 300,000 children under the age of 15--more than 90,000 of whom have seizures that cannot be adequately be treated.

•  Epilepsy is the third most common neurological disorder in the U.S. after Alzheimer's disease and stroke.

For more information on Epilepsy Awareness and Purple Day please visit the Purple Day website at:  http://www.purpleday.org/index.php .

Vanilla Bean Cupcakes with Fresh Blackberry Frosting (cupcake recipe adapted from SugarBeams and Other Half Baked Adventures. The frosting recipe is my own.)

For the cupcakes:

1 ¼ c. flour

1 ¼ t. baking powder

½ t. baking soda

½ t. salt

2 eggs

1 vanilla bean

1 T. Godiva white chocolate liqueur

½ c. butter (1 stick)

½ c. low fat milk

For the fresh blackberry frosting:

1 c. blackberries plus more for decorating

3-4 c. powdered sugar

1 t. vanilla

½ c. butter (1 stick)

1.       Preheat the oven to 350 degrees.  Line a mini cupcake pan with cupcake liners. 

2.      Combine all the dry ingredients in a medium sized mixing bowl.  Set aside. 

3.      In a large bowl beat the eggs.  Add in the sugar and mix for 30 seconds.  Stir in the butter and mix well.  Scrape the inside of the vanilla bean into the bowl and add the Godiva white chocolate liqueur.  Mix until well combined. 

4.      On low, mix half the flour mixture into the wet ingredients, then add in half the milk, then the rest of the flour, and then the rest of the milk.  Mix until just combined.  

5.      Pour the batter into the prepared cupcake tin filling each cup 2/3 of the way full.  Bake for 13-17 minutes or until the tops are golden and a toothpick comes out clean. 

6.      Cool on a wire rack. 

7.      Meanwhile mash the blackberries in a bowl with a fork.  Place them inside of cheesecloth with a large bowl underneath. Squeeze until there is a good amount of juice in the bowl.  Be careful as blackberry juice will stain. 

8.      In a large mixing bowl beat the blackberry juice and butter with a hand mixer.  Add in the vanilla.  Stir in the powdered sugar half a cup at a time until the frosting reaches the desired consistency.  

9.      Pipe the frosting onto the cooled cupcakes.  Top each with half a blackberry.

This post linked to:
Meatless Mondays, Mangia Mondays, Making You Crave Monday, Mouthwatering Monday 
Sweets for a Saturday, Seasonal Inspiration
Recipe Lion BlogHop

Godiva Truffletini House Party

     This month I was lucky enough to be a host for House Party’s Godiva Truffletini party.  For being a host I was provided with a gift card and rebate forms to purchase Godiva liqueurs and Godiva chocolate infused vodka.  

     In the past I’ve had the Godiva chocolate liqueur and can honestly say that it is just as good as Godiva chocolate.  My cousin is a huge fan of the white chocolate liqueur so for the party I decided to try that.  I used the white chocolate liqueur during the early portion of my party which I held during a book club brunch.  I treated the ladies to coffee laced with Godiva white chocolate liqueur and topped with cinnamon whipped cream.  This is currently one of my favorite ways to drink coffee.

     During the evening I used both the regular and white chocolate liqueurs in coffee and hot chocolate.  Then I took it up a notch and served Godiva Chocolate Raspberry infused vodka in iced tea and Chocolate Covered Cherry drinks made with the infused vodka.  We also had chocolate desserts to go along with the chocolate drinks.  While everyone enjoyed the different drinks, the clear winner of the night was still the coffee with white chocolate liqueur and cinnamon whipped cream.   

Godiva Razzle Tea (from Godiva)

1.5 oz Godiva Chocolate Raspberry Vodka

5 oz. Iced Tea

1 T. sugar

Lemon slices

1.       In a shaker combine the vodka and iced tea. 

2.      Place lemon slices in a tall glass filled with ice.  Pour the iced tea mixture over top and serve with a raspberry garnish.

Chocolate Covered Cherry  (my own creation)

1.5 oz. Godiva Chocolate Raspberry Vodka

1 oz. cherry juice

Cherry (for garnish)

1.       Fill a short glass with ice.  Pour in the vodka and cherry juice and stir.  Garnish with a cherry or chocolate covered cherry.

Café Godiva  (adapted from Godiva)

2 oz. Godiva White Chocolate Liqueur

6 oz. coffee

1 T. cinnamon whipped cream

Chocolate curls

1.       Pour the white chocolate liqueur into a coffee mug.  Pour in the coffee over top of the liqueur.  Top with whipped cream and chocolate curls.

This post linked to:
Not Baad Sundays, Sundae Scoop Sundays

Oatmeal Apricot Cherry Bars: Recipe Swap

     This week our recipe swap was to choose any recipe we wanted from the selected blog.  The blog I was given was Culinary Cache.  It was loaded with recipes I wanted to try but I was in the mood for something sweet and the Oatmeal Apricot Cherry Bars were right up my alley.  

      I didn’t want to have to go to the store and buy anything so instead of using different kinds of fruit preserves I used homemade pear butter I had in the basement.  Any type of jam, preserve, or fruit butter can be used with this recipe.  The white chocolate could also be replaced with dark chocolate.

      The base of the bars is a sweet oatmeal cookie.  After it is baked a layer of jam or fruit butter is spread on top then is topped with the chopped dried fruit and chocolate.  I wasn’t sure how I felt about this combination of ingredients but my husband and I loved it!  

      The sweet oatmeal cookie base pairs well with the sour cherries and apricots and the white chocolate gives it a creamy finish.  I’d like to try different types of dried fruit on the top as well.   This is a versatile recipe but I’ll be using again soon.

Oatmeal Apricot Cherry Bars  (adapted from Culinary Cache)

½ c. brown sugar

6 T. butter

1 t. vanilla

½ t. salt

1 t. cinnamon

1 c. flour

1 c. oats

½ t. baking soda

For the topping:

¼ c. flour

4 T. butter

1 T. sugar

½ c. dried cherries, chopped

¾ c. dried apricots, chopped

½ c. homemade pear butter (or any fruit butter, preserve, or jam)

¼ c. white chocolate chips

1.       Preheat the oven to 350 degrees.  Spray an 8 x 8 pan with cooking spray. 

2.      In a medium mixing bowl cream together the butter and brown sugar.  Stir in the vanilla, salt, and cinnamon.  Mix well. 

3.      Add in the flour, oats, and baking soda and stir until combined.  

4.      Press the mixture into the prepared pan and cook for 25 minutes. 

5.      Meanwhile, combine the butter, flour, and sugar for the topping in a small mixing bowl.  Work into a paste and then add in the mixed fruit.  

6.      Pull the cookie bars out of the oven.  Spread the pear butter over top.  Drop spoonfuls of the fruit topping all over the bars.  Sprinkle with white chocolate chips. 

7.      Bake for an additional 10-15 minutes or until golden.  

8.      Cool completely on a wire rack and cut into 16 squares.

This post linked to:
Foodie Friday, Fusion Friday, Shine on Friday, 
Create and Inspire,  Sweets for a Saturday

Beef Tenderloin with Roasted Vegetables

     I am not one to buy a big slab of meat and cook it for just my husband and I, but when I saw beef was on sale at the market I remembered this recipe that I've been wanting to make.  The marinade sounded simple and delicious.  Another selling point is that it's made with potatoes and carrots so no addition side dish is needed.

       The beef smelled wonderful as it was cooking.  The piece of beef I got was really thick and took longer to cook then I thought it would, so just check the temperature when you think it should be about done.  The beef ended up being really delicious.  The juices and the marinade combined to make a tangy sauce.  The vegetables were soft and seasoned perfectly.  Paired with a green salad it's an easy meal to make on a weeknight.  The longest part is the cooking!

Beef Tenderloin with Roasted Vegetables (adapted from Taste of Home Magazine)
1 beef tenderloin roast (3 pounds)
3/4 c. dry white wine
3/4 c. soy sauce
1 t. minced dried rosemary
3 t. Dijon mustard
1 t. salt
1 t. black pepper
1 t. ground mustard
5 garlic cloves, minced

1 pound potatoes, cut into 1 inch pieces

1 pound baby carrots

1.  Combine the white wine, soy sauce, rosemary, Dijon mustard, salt, pepper, ground mustard, and garlic cloves in a bowl.

2.  Place the beef in a gallon sized freezer bag and pour half the marinade over top of it.  Seal and refrigerate for 12 hours, turning to coat once.  Cover and refrigerate the remaining marinade.

3.  Preheat the oven to 425 degrees.  In a 13 x 9 greased baking dish add the carrots and potatoes.  Cover with the reserved marinade and toss to coat.  Cover and back for 20 minutes.

4.  Remove the beef from the marinade and place on top of the vegetables.  Cook at 425 uncovered for 30 minutes to 1 hour depending on the thickness of the beef and how well you want it done.  A thermometer should read 145 for medium rare and 160 for medium.

This post linked to:
Full Plate Thursday, It's A Keeper Thursday,
Frugal Food Thursday

Murder on Ice: Enhanced Multimedia Edition

Bex Levy is a figure skating researcher for the 24/7 television network in Alina Adam’s enhanced multimedia edition e-book Murder on Ice.  This enhanced addition provides several videos of figure skating throughout the book in order for the reader to truly understand what is happening in the story and to give them a visual.  

The World Figure Skating Championships have come to the United States and America’s sweetheart, Erin, is slated to win.  Instead a Russian skater named Xenia takes the gold and leaves Erin in second plate.  Former Olympic champions Diane and Francis Howarth, who are the announcers for 24/7 network, let the world know that they believe Erin should have won the gold.  A controversy begins centering around the lone Italian judge,  Silvana Potenza.

The next morning Silvana is found dead of a tragic accident.  Only Gil, 24/7 network’s producer, doesn’t believe that is was an accident and he lets Bex know that she needs to find the killer if she expects to keep her job for the next season. With experience only in researching, Bex embarks on a journey to reveal who the killer might be.  Is it Xenia’s Russian coach who wants Xenia to keep the gold medal?  Is it Patty, Erin’s mother who also won a silver medal in the World Figure Skating Championships.  Or is it the web designer who seems to have an obsession for Erin?

Bex is in a race against time to find the killer before the skating exhibitions end and the killer is gone forever.

The story is realistic and has some great details about figure skating.  The characters are believable and the video clips really enhance the story.  However, the book moved slowly and every time Bex found a clue it contradicted what she had already found out.  This end of the book was very abrupt and the book was just okay for me.  

I give this book 2 1/2 out of 5 stars.

Mexican Chicken Casserole

    On weekdays I enjoy making casseroles because they are generally easy to put together and I can get a few things done while they are cooking.  I came across this Mexican chicken casserole from Paula Deen and while it looked and sounded amazing, it had several cans of cream soup which didn't sound so good.  I went ahead and revamped it to make it somewhat healthier and it turned out rather tasty.

     The entire casserole is like a giant, cheesy quesadilla.  It is layers of tortillas topped with a cheesy, chicken, salsa layer.  It is delicious as a casserole or the next day on top of nachos. 

Mexican Chicken Casserole(adapted from Paula Deen)
4 c. cooked and chopped chicken breast
1 (10 oz) can Rotel
1 c. salsa
1 c. low fat sour cream
1 (10 3/4 oz) can cheddar cheese soup
1 t. black pepper
9 flour tortillas
1 c. shredded cheddar cheese

1.  Preheat the oven to 350 degrees.

2.  In a large bowl combine the Rotel, salsa, sour cream, and cheddar cheese soup.  Mix well.  Add in the chicken and stir to combine.  Sprinkle with pepper.

3.  In a greased 9 x 13 pan, layer 3 tortillas, half the chicken and cheese mixture, 3 more tortillas, and the rest of the chicken and cheese mixture.  Top it off with the last 3 tortillas and then sprinkle with the cheddar cheese.

4.  Baked for 30 minutes or until the cheese on top is melted and starting to brown.  Remove from oven and let cool 5 minutes before cutting.

This post linked to:
What's Cooking Wednesday, Midweek Fiesta, Cast Party Wednesday