#COOKING WITH CLORIS--BAD HAIR DAY RECIPES FROM NANCY J. COHEN

Nancy J. Cohen writes the Bad Hair Day Mysteries featuring South Florida hairstylist Marla Vail. Nancy’s books have won numerous awards, including her instructional guide, Writing the Cozy Mystery. Her latest title is A Bad Hair Day Cookbook: Recipes from Nancy J. Cohen’s Cozy Mystery Series. When not busy writing, Nancy enjoys cooking, fine dining, cruising, visiting Disney World, and shopping. Learn more about her and her books at her website and blog.

Fun and Fumbles in the Kitchen

I like to cook and experiment with recipes in the kitchen. Wanting to share my favorite dishes, I created A Bad Hair Day Cookbook: Recipes from Nancy J. Cohen’s Cozy Mystery Series. This is written from the viewpoint of my hairstylist sleuth, Marla Vail. Marla shares her comments and tips on each page. Her experiences in the kitchen mirror my own.

Trial and Error

Like any trial and error experiment, not everything I tried turned out successfully. Let’s examine my mint recipes, for example. I wanted to use up a bottle of Vandermint in our liqueur cabinet, so I found recipes using this ingredient and put my own twist on them.

After cooking the lamb in the oven for the allotted time, the roast was still raw inside. I’d forgotten the advice to remove the lamb roast from the refrigerator an hour before cooking to let it warm to room temperature. Oops! I put it in our slow cooker for another two hours and it came out just right. 

For dessert, I thought the chocolate mint cake sounded tempting. I baked the cake as directed in a rectangular pan and turned it out onto a powdered-sugar dusted surface. Then I attempted to roll it up as instructed. The cake broke apart. Uh-oh. Maybe I should have let it cool more first? Not to worry. I decided to make it into a torte instead. And so I did, adding filling in between three layers of cake.

NOTE: Leave a comment below for a chance to win an ebook copy of A Bad Hair Day Cookbook.

Minted Roast Lamb

Serves 8

Ingredients:

5 lb. boneless leg of lamb

1/2 cup water

1 cup Vandermint liqueur

1/2 cup butter, melted

2 Tbsp. lime juice

3/4 oz. package fresh basil, trimmed and chopped

1/2 cup dry white wine

Remove lamb from refrigerator one hour before cooking to bring to room temperature. Preheat oven to 325 degrees F. Place lamb on rack in roasting pan. Pour water into bottom of pan. Roast uncovered for 1 hour. 

In a bowl, combine Vandermint liqueur, melted butter, lime juice, and chopped basil. Baste lamb with mixture. Roast for 1-1/2 hours more, basting occasionally. Meat thermometer should register 135 to 155 degrees F, depending on how well done you like the meat.

Transfer lamb to cutting board. Cover with foil and let rest for 15 minutes before slicing. Meanwhile, skim fat from pan juices. Add remaining basting liquid and 1/2 cup white wine. Bring to a boil, reduce heat, and simmer for 10 minutes. Pour into gravy boat. Serve on the side with lamb. 

Chocolate Mint Torte (pictured above)

Serves 8-10

Ingredients:

3/4 cup flour

1/4 cup unsweetened cocoa powder

1 tsp. baking powder

1/4 tsp. salt

3 eggs, beaten

1 cup sugar

1/3 cup Vandermint liqueur

Powdered sugar

Filling

8 oz. whipped topping

2 Tbsp. Vandermint liqueur

2 Tbsp. powdered sugar

Preheat oven to 375 degrees. Line a 10”x15” baking pan with wax paper. Coat with cooking spray. In a medium bowl, sift together flour, cocoa powder, baking powder and salt.

Using an electric mixer, beat eggs in a large bowl until well blended. Gradually add 1 cup sugar. Mix in Vandermint liqueur. Stir in dry ingredients in batches until smooth.

Pour into baking pan and bake for 15 minutes. Invert cake onto towel sprinkled with powdered sugar and remove wax paper. Allow cake to rest. Meanwhile, blend whipped topping with 2 Tbsp. Vandermint liqueur and 2 Tbsp. powdered sugar. 

Cut cake into thirds cross-wise. Spread filling on top of first third. Place second cake piece on top. Cover with another layer of filling. Top with remaining third piece of cake. Sprinkle powdered sugar on top. Refrigerate until ready to serve. Slice and serve cold. 

A Bad Hair Day Cookbook: 

Recipes from Nancy J. Cohen’s Cozy Mystery Series 

Are you having a bad hair day? Whip out your whisk, snatch up your spoon, and prepare your palate. Inside the pages of this cookbook are recipes that will bring you good cheer.

Enjoy 160+ tasty recipes from Nancy J. Cohen's popular Bad Hair Day cozy mystery series. Included in this cookbook are excerpts, cooking tips, and anecdotes written by hairstylist and savvy sleuth Marla Vail. From appetizers to desserts, Marla offers cooking tips and tricks along with commentary about the dishes she prepares for her family. Whether you're a skilled cook or an eager novice, this cookbook will unravel the mystery of cooking. Put on your apron and plan to make some killer recipes! Bonuses Include:

*Meet the Sleuth

*Introduction by Marla Vail

*Cooking Tips

*Excerpts from Series Titles

*Themed Menu Suggestions

*"A Sabbath Dinner" by Nancy's Mother

Recommended for Home Cooks, Food Lovers, Mystery Fans and Cookbook Collectors

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ebook 

#COOKING WITH CLORIS--AUTHOR JUDY ALTER'S NEW COOKBOOK

Today we welcome back frequent visitor Judy Alter. Judy writes three different mystery series as well as historical fiction based on the lives of women in the nineteenth century American West. She’s recently written a cookbook and is here today to tell us about it. Learn more about Judy and her books at her website. 

A New Cookbook…and an Old Spaghetti Sauce Recipe

A little more than two years ago I moved from a 2,000-square-foot house, where I’d lived for twenty-five years, into a 600-square-foot cottage (a remodeled garage/guest house) on the same property. It meant downsizing big time. My daughter and I were ruthless about clothes, books, even my beloved but appalling recipe collection. And kitchen utensils.

Size dictated that my kitchen be the size of a postage stamp, so it is way short on counter space. A bigger complication: local zoning laws forbid more than one full kitchen on a property. That means I cannot have built-in appliances such as a stove or dishwasher. Anything you plug in is okay, so I have a large refrigerator, toaster oven, magnetic hot plate, and coffee maker. I do not have a microwave, an Instant Pot, an air fryer, or a crock pot.

My cooking changed dramatically. My magnetic hot plate became the center of my cooking. I learned to do all kinds of things on it. I also learned that it cooks hot and fast—and you have to push the start button. That was a biggie. The first time I used it, I set the temperature I wanted and waited for the pan to heat. My daughter was with me. We put a lamb chop in the pan. Nothing. No sizzle. She held her hand out to feel heat, put her ear down, poked the meat. Nothing. Then we saw the start button.

The hot plate requires special pots and pans, which of course you buy from the company that sold you the hot plate. Gone, with regret, are the days of cooking in a cast-iron skillet. These new pots and pans will scorch food if you turn your back, but they are super easy to clean, and I have one large pot in which I can simmer a pot of soup all day.

But with one hot plate, you cannot, for instance, cook pasta and sauce at the same time. If I use the hot plate and the toaster oven, I blow a fuse. So I developed a new technique. If the pasta must sit a bit while I fix the sauce, I stir just a bit of olive oil in to keep it from clumping. Then I give it a quick re-heat before adding the sauce.

Gradually, as I learned new techniques, the idea for a cookbook formed. A friend suggested the title, Gourmet on a Hot Plate, and I began collecting recipes for the things I cooked—some new experiments, many old familiar dishes adapted to my new situation. Believe me, there were some disasters. I regularly burned things, even in the toaster, which set off the smoke alarm more than once. The smoke alarm hurts my dog’s ears, and she associates it with the toaster, so Sophie now begins barking when she sees me with a slice of bread in my hands. But Gourmet on a Hot Plate includes lots of cooking tips along with some tasty recipes.

Gourmet on a Hot Plate will be available as an e-book and in print November 15, perfect for holiday gift giving. It’s currently available for pre-order. Meantime, here’s a spaghetti sauce recipe a good friend contributed. Her mom got it from a woman in Rome in 1950. When I made it, even twelve-year-old Jacob said it was good, really good—and such praise is hard to come by.

Spaghetti Sauce

Ingredients

1 medium onion, chopped

2 cloves garlic, pressed

1 lb. lean ground beef

2 Tbsp. olive oil

1 6 oz. can tomato paste

1 14.5 oz. can diced tomatoes

1 14.5 oz. can tomato puree

1/2 tsp. each sage, rosemary, oregano, thyme, savory, marjoram, and basil

Salt and pepper to taste

Cook the onions and garlic in olive oil until onions are slightly softened. Add spices and mix thoroughly.

Add tomato paste, puree and diced tomatoes, and stir well. Simmer on low heat for about three hours or in a slow cooker for six hours.

Serve with your favorite pasta and fresh grated Parmesan.

Gourmet on a Hot Plate

Without formal culinary training, Judy Alter has cooked her way through life, feeding family and friends at everything from casual dinners al fresco to elaborate meals for twenty. An award-winning author and publisher, she jokes she’ll come back in another life as a chef.

Today Alter finds herself cooking in a four-by-six kitchen where zoning laws forbid built-ins but allow anything that plugs in. So she cooks with a hot plate, a toaster oven, and a large refrigerator/freezer. Given these limitations, she has developed a new approach to food, one that she says lets her get in touch with the food itself. By choice, she does not have an Instant Pot, an air-fryer, or a microwave. Her menu choices are dictated by her cooking facilities—and she loves it. She shares her tiny kitchen tips and recipes, developed over the past couple of years, in Gourmet on a Hot Plate.

Buy Link (now available for pre-order)

#COOKING WITH CLORIS--GUEST AUTHOR ADELE DOWNS AND PEACH PIE

Because it’s peach season and picnic season and fresh fruit pie season, we’re featuring a recipe from author and former journalist Adele Downs for peach pie. This recipe appears in Bake, Love, Write: 105 Authors Share Dessert Recipes and Advice on Love and Writing. A portion of the profit from the sale of the book goes to NoKidHungry.org. Learn more about Adele and her books at her website.  

Retro Homemade Peach Pie

Use ripe organic peaches, real butter, and as many other organic ingredients as possible for the best-tasting, old-fashioned double-crust pie you’ve ever eaten. Serves 8.

15 ounce package pastry for a 9” double-crust pie.

1 egg, beaten

5 cups peaches, peeled and sliced

2 tablespoons fresh-squeezed lemon juice

1/4 tablespoon vanilla extract

1/4 cup all-purpose flour

1/4 cup corn starch

1/2 cup white sugar

1/2 cup brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon salt

2 tablespoons butter (don’t use margarine)

vanilla ice cream (optional)

Preheat oven to 450 degrees F. (For best results, preheat the oven with a pizza stone inside and bake the pie on top of the pizza stone. If a pizza stone isn’t available, use center oven rack.)

Line 9” pie plate with one of the pie crusts. Brush with beaten egg to keep the crust firm.

Place sliced peaches, vanilla extract, and lemon juice in a large bowl. Toss gently to coat peaches.

In separate bowl, mix flour, cornstarch, sugars, cinnamon, ginger, and salt. Transfer the mixture to the bowl of peaches and toss gently. Pour ingredients into the pie crust. Dot with butter.

Cover the pie with the second crust, folding edges under. Flute the edges or use the tines of a fork dipped in egg to seal them. Brush the remaining egg over the top crust. Cut at least four slits in the top crust to release steam while baking.

Bake for 10 minutes. Reduce heat to 350 degrees F and bake an additional 30-35 minutes until crust is brown and the juice bubbles through the vents. To prevent the edges from browning too quickly, cover them with strips of aluminum foil about halfway through baking time, or use aluminum pie crust ring. Cool before serving.

Bake, Love, Write: 105 Authors Share Dessert Recipes and Adviceon Love and Writing

edited by Lois Winston

What do most authors have in common, no matter what genre they write? They love desserts. Sweets sustain them through pending deadlines and take the sting out of crushing rejection letters and nasty reviews. They also often celebrate their successes—selling a book, winning a writing award, making a bestseller list, or receiving a fabulous review—with decadent indulgences. And when authors chat with each other, they often talk about their writing and their lives. Recipes. Writing. Relationships. In this cookbook 105 authors not only share their favorite recipes for fabulous cakes, pies, cookies, candy, and more, they also share the best advice they’ve ever received on writing and relationships.

Check out the Bake, Love, Write video author Kaye Spencer created for the cookbook.

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#COOKING WITH CLORIS FEATURING ANN MYERS' SOUTHWEST-STYLE EGGS IN PURGATORY

Ann Myers, author of the Santa Fe Café Mystery series, loves cooking, crafts, and cozy mysteries. She’s also one of the authors who contributed to We’d Rather Be Writing: 88 Authors Share Timesaving Dinner Recipes and Other Tips, for which a percentage of the profits of are donated to No Kid Hungry. Learn more about Ann and her books at her website. 

Southwest-Style Eggs in Purgatory

I love the name of this dish of eggs suspended in a bubbling tomato sauce. It’s also quick, inexpensive, and flexible. Classic recipes use Italian or Middle Eastern herbs and spices, but here the fire comes from Southwest chili.

Prep time: 10 min.

Cooking time: 25–35 min.

Serves: 4

1 T. olive oil

1 sm. onion, diced (about 2/3 cup)

1 clove garlic, minced

1-2 tsp. chili powder, to taste

1 tsp. ground cumin

1/2 tsp. ground coriander

1/2 tsp. dried oregano

1/4–1/2 tsp. salt, to taste

Ground black pepper, to taste

Red pepper flakes (optional)

2/3 cup water or broth, divided

28 oz. canned diced tomatoes (or an approximate equivalent amount fresh tomatoes, whirled in a food processor until saucy but still chunky)

4 eggs

1/2 cup grated cheddar, Monterey Jack, fresh farmer’s or Mexican cheese

Corn or flour tortillas, crusty bread, fluffy sopapillas, or rice

Optional garnishes: sour cream, Mexican crema, chopped cilantro and/or chives, diced avocado dressed in lime juice, and salt.

Heat oil in lg. skillet or sauté pan over medium heat. Add onions, stirring frequently until onions are soft and translucent.

Mix in minced garlic, cumin, coriander, and red chili. Stir 1-2 min. Add tomatoes, 1/3 cup water or broth, oregano, salt, and pepper. Simmer gently about 15 min.

Taste for seasoning and check that the mixture is still somewhat soupy (add the extra water or broth if it seems dry.) Create little wells for the eggs in the tomato mixture. Crack an egg into each well. If you’re concerned about stray shells, crack each egg into a bowl and pour from there into the tomato mixture. Cover and cook eggs 5-7 min. or more, depending on how you like your eggs. Check occasionally, jiggling the pan so that the eggs don’t stick to the bottom. Sunny or medium-side up works well in this recipe because the eggs will cook more when broken into the hot tomatoes.

When eggs are nearly done, uncover and sprinkle with cheese, aiming for the tomato and egg whites rather than the yolks. Let the cheese melt 1-2 min. Serve immediately in wide pasta or soup bowls, garnished with the optional toppings and a side of seasoned pinto beans or green salad.

We'd Rather Be Writing

88 Authors Share Timesaving Dinner Recipes and Other Tips

Have you ever wished you could find more time to do the things you want to do, rather than just doing the things you have to do? Most authors juggle day jobs and family responsibilities along with their writing. Because they need to find time to write, they look for ways to save time in other aspects of their lives.

Cooking often takes up a huge chunk of time. In We'd Rather Be Writing: 88 Authors Share Timesaving Dinner Recipes and Other Tips you'll find easy, nutritious recipes for meat, poultry, pasta, soup, stew, chili, and vegetarian meals. All of the recipes require a minimum of prep time, freeing you up to read, exercise, garden, craft, write, spend more time with family, or whatever.

Within the pages of We'd Rather Be Writing: 88 Authors Share Timesaving Dinner Recipes and Other Tips you'll be introduced to authors who write a wide range of fiction—everything from mystery to romance to speculative fiction to books for children, young adults, and new adults—and some who write nonfiction. Some of the authors write sweet; others write steamy. Some write cozy; others write tense thrillers.

Some are debut authors with only one published book; others are multi-published and have had long publishing careers. Some are New York Times and USA Today bestselling authors who may or may not be familiar to you, but being a bestselling author doesn't mean they still don't have to juggle their day job along with their writing.

The authors who contributed to this book are a rather creative and resourceful bunch when it comes to carving out time from their busy lives. So in addition to timesaving recipes, within the pages of this book you'll find timesaving and organizational tips for other aspects of your life. And if you happen to be a writer, you'll also find a plethora of great ideas to help you organize your writing life.

Buy Links

paperback

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Nook
Kobo
Google Play 
iTunes

KILLER CRAFTS & CRAFTY KILLERS HOLIDAY GIFT GUIDE, PART 5

Is there anyone among us who doesn’t wish she had more hours in the day? We’re all constantly looking to save time so we have more time to do what we need to do or want to do. Today’s book suggestion is one that will help do just that. It makes a great gift for the busy working moms on your list or anyone else looking for timesaving dinner recipes and timesaving tips.

We'd Rather Be Writing

88 Authors Share Timesaving Dinner Recipes and Other Tips

Have you ever wished you could find more time to do the things you want to do, rather than just doing the things you have to do? Most authors juggle day jobs and family responsibilities along with their writing. Because they need to find time to write, they look for ways to save time in other aspects of their lives.

Cooking often takes up a huge chunk of time. In We'd Rather Be Writing: 88 Authors Share Timesaving Dinner Recipes and Other Tips you'll find easy, nutritious recipes for meat, poultry, pasta, soup, stew, chili, and vegetarian meals. All of the recipes require a minimum of prep time, freeing you up to read, exercise, garden, craft, write, spend more time with family, or whatever.

Within the pages of We'd Rather Be Writing: 88 Authors Share Timesaving Dinner Recipes and Other Tips you'll be introduced to authors who write a wide range of fiction—everything from mystery to romance to speculative fiction to books for children, young adults, and new adults—and some who write nonfiction. Some of the authors write sweet; others write steamy. Some write cozy; others write tense thrillers.

Some are debut authors with only one published book; others are multi-published and have had long publishing careers. Some are New York Times and USA Today bestselling authors who may or may not be familiar to you, but being a bestselling author doesn't mean they still don't have to juggle their day job along with their writing.

The authors who contributed to this book are a rather creative and resourceful bunch when it comes to carving out time from their busy lives. So in addition to timesaving recipes, within the pages of this book you'll find timesaving and organizational tips for other aspects of your life. And if you happen to be a writer, you'll also find a plethora of great ideas to help you organize your writing life.

Authors who contributed to We'd Rather Be Writing: 88 Authors Share Timesaving Dinner Recipes and Other Tips include: Lisa Alber, Reggi Allder, Judy Alter, Krista Ames, Rose Anderson, Cori Lynn Arnold, Judy Baker, Beverley Bateman, Donnell Ann Bell, Paula Gail Benson, Kris Bock, Maureen Bonatch, Ava Bradley, Susan Breen, Lida Bushloper, Michelle Markey Butler, Ashlyn Chase, Judy Copek, Maya Corrigan, Mariposa Cruz, Melinda Curtis, Lesley A. Diehl, Conda V. Douglas, Nancy Eady, Helena Fairfax, Jennifer Faye, Flo Fitzpatrick, Kit Frazier, Shelley Freydont, Mariana Gabrielle, Rosie Genova, Marni Graff, Joanne Guidoccio, Margaret S. Hamilton, L.C. Hayden, Linda Gordon Hengerer, Heather Hiestand, R.Franklin James, Kathryn Jane, M.M. Jaye, Elizabeth John, Stacy Juba, Gemma Juliana, Carol Goodman Kaufman, Melissa Keir, Kay Kendall, A.R. Kennedy, Lynn Kinnaman, Marie Laval, B.V. Lawson, Claudia Lefeve, Alice Loweecey, Cynthia Luhrs, Sandra Masters, Lisa Q. Mathews, J.M. Maurer, Sandra McGregor, Kathy McIntosh, Claire A. Murray, Ann Myers, Tara Neale, Stacey Joy Netzel, Jayne Ormerod, Alice Orr, Laurel Peterson, Irene Peterson, Pepper Phillips, Caridad Pineiro, Kathryn Quick, Renée Reynolds, Josie Riviera, Elizabeth Rose, C.A. Rowland, Cindy Sample, Sharleen Scott, Terry Shames, Susan C. Shea, Judy Penz Sheluk, Joanna Campbell Slan, Karen Rose Smith, Lynette Sofras, Kaye Spencer, Skye Taylor, Lourdes Venard, Lea Wait, Regan Walker, Lois Winston, and Aubrey Wynne.

A percentage of the profit from We'd Rather Be Writing: 88 Authors Share Timesaving Dinner Recipes and Other Tips will be donated to No Kid Hungry.

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Kindle 

Nook

Kobo 

iTunes 

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WEDNESDAY TIMESAVING TIP

We’re busy people. Any time we can save time, we jump at the chance. Saving time on things we have to do enables us to spend more time doing things we want to do. If you’re like me, daily household chores fall into the former category. So any time I can find a way to shorten the time I spend on chores, I’m all in.

Many people I know stack their dirty dishes in the sink and on the kitchen counter, meal after meal, until they have no choice but to wash the dishes. Then they curse themselves as they scrub and scrub to remove all that dried on food and grease. Here’s a tip that will cut down on both the elbow grease and the cursing:

Fill a spray bottle with 8 oz. of water and a tablespoon of dish detergent. Keep it on your counter next to your sink. Spray each dish as you add it to the pile in the sink. When you finally get around to washing the dishes, you’ll find you spend a lot less time doing so.

Want more timesaving tips? Check out We'd Rather BeWriting: 88 Authors Share Timesaving Dinner Recipes and Other Tips.

Have you ever wished you could find more time to do the things you want to do, rather than just doing the things you have to do? Most authors juggle day jobs and family responsibilities along with their writing. Because they need to find time to write, they look for ways to save time in other aspects of their lives.

Cooking often takes up a huge chunk of time. In We'd Rather BeWriting: 88 Authors Share Timesaving Dinner Recipes and Other Tips you'll find easy, nutritious recipes for meat, poultry, pasta, soup, stew, chili, and vegetarian meals. All of the recipes require a minimum of prep time, freeing you up to read, exercise, garden, craft, write, spend more time with family, or whatever.

Within the pages of We'd Rather Be Writing: 88 Authors ShareTimesaving Dinner Recipes and Other Tips you'll be introduced to authors who write a wide range of fiction—everything from mystery to romance to speculative fiction to books for children, young adults, and new adults—and some who write nonfiction. Some of the authors write sweet; others write steamy. Some write cozy; others write tense thrillers.

Some are debut authors with only one published book; others are multi-published and have had long publishing careers. Some are New York Times and USA Today bestselling authors who may or may not be familiar to you, but being a bestselling author doesn't mean they still don't have to juggle their day job along with their writing.

The authors who contributed to this book are a rather creative and resourceful bunch when it comes to carving out time from their busy lives. So in addition to timesaving recipes, within the pages of this book you'll find timesaving and organizational tips for other aspects of your life. And if you happen to be a writer, you'll also find a plethora of great ideas to help you organize your writing life.

A percentage of the profit from the sale of We'd Rather Be Writing: 88 Authors ShareTimesaving Dinner Recipes and Other Tips will be donated to No Kid Hungry.

Buy Links

Paperback

Kindle 

Nook

Kobo 

iTunes 

Google Play

~~~~~~~~~

Don't forget to enter the Spring into Mystery Giveaway for a chance to win more than 35 cozy mysteries PLUS a Kindle Fire. Click here to enter.

HALLOWEEN SCAVENGER HUNT

Find this Halloween graphic somewhere at www.loiswinston.com
as part in the Halloween Scavenger Hunt

The hunt has begun!

As mentioned last week, from now through the 23rd, over 30 authors featured in Bake, Love, Write: 105 Authors Share DessertRecipes and Advice on Love and Writing are hosting a

Halloween Scavenger Hunt. It's now time to start hunting!

Here’s how it works:Participants visit the website or blog listed for each featured author to find a Halloween graphic hidden on one of the website or blog pages. The more sites you visit, the more chances you have to win. There are over 60 prizes with multiple winners. The list of prizes and the dates they will be given away is here.

Authors participating include: Lois Winston, Brenda Novak, Caridad Pineiro, Jessa Slade, Kathryn Jane, M.L. Guida, Skye Taylor, Cathryn Cade, Victoria Adams, Sharleen Scott, Kathleen Kaska, Erin Farwell, Daryl Devore, Cynthia Luhrs, E. Ayers, Chantilly White, Helena Fairfax, Molly MacRae, L.C. Giroux, Stacy Juba, B.V. Lawson, Ruby Merritt, Kay Manis, Ashlyn Chase, Kitsy Clare, Elizabeth Rose, Liese-Sherwood-Fabre, Sloan McBride, Elaine Joyce, Debra Goldstein, Barbara Phinney, Alicia Dean, Haley Whitehall, Terry Shames, Melinda Curtis, Lynn Cahoon, and Renee Field.

Here’s what you need to do: Visit Sloan McBride’s blog where she’ll have all the information posted, including links to the authors' websites/blogs and a link to a page to type all the answers. Or your can download the page of authors, websites/blogs, and for typing your answers here. The page will give you the authors’ names and links to their websites/blogs where you’ll search for the Halloween graphics. Rafflecopter will be used to determine prizewinners.

Here's the IMPORTANT part -- once you've filled in your answers on the scoresheet, you must email the document to Sloan at sloanmcbride@gmail.com.  She’ll review the answers and will enter your name the number of times that corresponds to the number of sites you visited and provided the correct answers.  

Happy hunting, everyone!