#COOKING WITH CLORIS--CHEESY HASH BROWNS AND A NEW BAD HAIR DAY MYSTERY FROM AUTHOR NANCY J. COHEN

Award-winning author Nancy J. Cohen writes cozy mysteries, paranormal and fantasy romance, and sci-fi romance. In addition, she’s authored a cookbook tied to her mystery series and a how-to book on writing cozy mysteries. Her Bad Hair Day Mysteries, featuring South Florida hairstylist Marla Vail, currently includes seventeen titles. Learn more about Nancy and her books at her website and blog.

The Case of the Cheesy Hash Browns

Food has always been an essential element in a mystery. Friends meet over coffee or chat about suspects while at lunch. When preparing a meal at home, the sleuth might muse over which suspect is more likely to be the killer. Her occupation might also involve food if she’s a caterer, bakery owner, café proprietor, or cupcake maven. Every food encounter is an opportunity to deepen the story and give the characters added depth.

 

Everyone has a creative talent, and in my hairstylist sleuth’s case, she likes to cook, same as me. I don’t have the patience or ability for handicrafts or doing puzzles or creating works of art, but I like to experiment in the kitchen. So does my sleuth Marla Vail. However, she has little time to spend over the stove these days. She has a baby, owns a hair salon, and is married to a police detective. Her life is full enough without adding meal preparation amid her crime solving exploits. 

 

In my latest release, Styled for Murder, Marla whips up breakfast for her in-laws before they leave on an excursion. Both of these hash brown recipes are easy to put together once you have the ingredients on hand. The cheesy casserole is a lovely accompaniment to a quiche or other egg dish for brunch. You could also pair it with a breakfast meat of choice and some sliced tomatoes. As for the potato zucchini mash, that’s a meal in itself. Both of these dishes reheat well as leftovers.

 

Cheesy Hash Brown Casserole

 

Ingredients

15 oz. can cream of celery soup

1 cup reduced fat sour cream

1 Tbsp. flour

1/2 tsp. garlic powder

30 oz. package frozen hash brown potatoes

2 cups reduced fat shredded cheddar cheese

1/3 cup grated Parmesan cheese

Paprika

 

Preheat oven to 350 degrees. In a bowl, combine soup, sour cream, flour, and garlic powder. Stir in potatoes and cheddar cheese. Pour into a greased 9x13x2 inch baking dish. Sprinkle Parmesan cheese and paprika on top. Bake uncovered for 50 to 60 minutes or until browned and bubbly. Serves 6 to 8.

 

Potato Zucchini Mash 

 

Ingredients

30 oz. package frozen shredded hash brown potatoes

10 oz. package matchstick carrots

3 large zucchini, peeled and shredded

5 eggs

3/4 cup mayonnaise

1/4 cup fresh chopped onions

2 Tbsp. chopped garlic

3 Tbsp. egg substitute

 

Preheat oven to 350 degrees. In a large bowl, combine potatoes, carrots, and zucchini. In a separate small bowl, beat the eggs. Add mayonnaise and onions. Stir egg mixture into potatoes. Add chopped garlic and egg substitute. Blend until moist. Transfer into greased 9x13x2 inch baking dish. Bake, uncovered, for 1 hour, or until edges are browned. Serves 6 to 8.

 

Note: These recipes appear in A Bad Hair Day Cookbook © 2019 by Nancy J. Cohen

 

Styled for Murder

A Bad Hair Day Mystery, Book 17

 

When hairstylist and savvy sleuth, Marla Vail, gets a frantic call from her mother that there’s a dead body in her shower, Marla realizes this wasn’t part of the home renovation plans. The victim turns out to be the project manager, who had an untrustworthy reputation in town. Disgruntled customers, unpaid suppliers, and the design company’s staff are among the suspects, but Marla is more concerned about her stepfather’s connection to the victim. Can she flush out the clues and nail the killer before he strikes again? Recipes Included!

 

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#COOKING WITH CLORIS--CHERRY ZUCCHINI MUFFINS

Yes, another zucchini recipe—this time for cherry muffins—because the little zucchini plant that could kept going strong all summer and my freezer is brimming with zucchini baked goods that will last through the winter. The addition of applesauce and sour cream make these muffins extremely light and moist.

Cherry Zucchini Bread

Ingredients:

1 large egg

1/2 cup light brown sugar, packed

1/3 cup canola or vegetable oil

1/4 cup granulated sugar

1/4 cup sour cream

1 teaspoon vanilla extract

1-1/2 cups all purpose flour 

1/2  teaspoon baking powder

1/2  teaspoon baking soda

1/4 teaspoon salt, or to taste

1 cup unsweetened applesauce

1 cup coarsely grated zucchini, laid loosely in cup and not packed (don’t wring out)

1 cup fresh or frozen pitted dark cherries, chopped

Preheat oven to 350F. Spray a 12-muffin tin with floured cooking spray, or grease and flour the pan; set aside.

To a large bowl, add the first six ingredients, whisking to combine.

Sift flour, baking powder, baking soda, and salt. Reserving about 2 T., add dry mixture to bowl with wet mixture, stirring to combine. 

Add cherries, applesauce, and zucchini to the bowl with reserved dry mixture. Stir to combine with other ingredients.

Divide batter evenly into muffin tin cups. Back 20-25 minutes or until top spring back and toothpick inserted into centers comes out clean.

Allow to cool 15 minutes before removing from tin and placing on wire rack to continue to cool.

#COOKING WITH CLORIS--APRICOT APPLESAUCE ZUCCHINI BREAD

I recently took a two-week vacation and came home to find my garden overrun with ginormous zucchini. So I cranked up the air-conditioning, and in the middle of a summer heat wave I spent the afternoon baking loaves of zucchini bread. Here’s one of the recipes. Check back next week for another.

Apricot Applesauce Zucchini Bread

Ingredients:

1 large egg

1/2 cup light brown sugar, packed

1/3 cup canola or vegetable oil

1/4 cup granulated sugar

1/4 cup sour cream

1 teaspoon vanilla extract

1-1/2 cups all purpose flour 

1/2  teaspoon baking powder

1/2  teaspoon baking soda

1/4 teaspoon salt, or to taste

1 cup unsweetened applesauce

1 cup coarsely grated zucchini, laid loosely in cup and not packed (don’t wring out)

1/2 cup chopped dried apricots

1/2 cup chopped walnuts

Preheat oven to 350F. Spray 1 4” x 8” loaf pan with floured cooking spray, or grease and flour the pan; set aside.

Soak chopped apricots in a bowl of water. Set aside.

To a large bowl, add the first six ingredients, whisking to combine.

Sift flour, baking powder, baking soda, and salt. Add to bowl, stirring to combine. 

Drain apricots. Stir together the applesauce, zucchini, apricots, and walnuts. Stir to combine with other ingredients.

Pour batter into loaf pan. Back 1 hr. or until top spring back.

Allow to cool before slicing and serving serving. 

#COOKING WITH CLORIS--BLUEBERRY ZUCCHINI COFFEE CAKE

I found myself with an overabundance of both blueberries and zucchini the other day. What else could I do but combine them into a coffee cake? You’ve got to try this one. It’s the most incredibly moist coffee cake I’ve ever made!

Blueberry Zucchini Coffee Cake

Ingredients:

2-1/2 sticks unsalted butter

3 lg. eggs

1 T. vanilla extract

1-3/4 cups sugar

3 cups all-purpose flour

1/2 teaspoon kosher salt

1 teaspoon baking powder

1/4 teaspoon baking soda

2 heaping cups grated zucchini

2 cups blueberries

1 cup chopped pecans

1/2 cup packed lt. brown sugar

Preheat oven to 350 degrees F. Butter and flour a 9” x 13” pan.

In a large bowl melt 2 sticks butter in microwave. Allow to cool to room temperature. Whisk in eggs, sugar, and vanilla.

Toss blueberries in a tablespoon of flour to coat. Set aside.

In a separate bowl sift together remaining flour, salt, baking powder, and baking soda. Fold into butter mixture. Mix until fully combined. Stir in zucchini. Fold in blueberries. Pour batter into pan.

Cut up remaining butter into small pieces. Combine pecans, brown sugar, and butter in food processor and pulse until pecans are finely chopped. Sprinkle evenly over top of cake batter.

Bake 40-50 minutes until golden brown and toothpick inserted in center of cake comes out clean.

#COOKING WITH CLORIS--BLUEBERRY BANANACHINI BREAD

For those of you who were lucky enough to have an abundant crop of zucchini this year, you’re probably swimming in it by now and wondering what else you can make with it. Before you start sneaking out in the middle of the night to depositing veggies in your neighbors’ mailboxes, try this bread recipe. Make as many loaves as your freezer will hold.

Blueberry Bananachini Bread

Ingredients:

3 eggs

3/4 cup canola oil

1/2 cup packed light brown sugar

3/4 cup granulated sugar

1 cup grated zucchini

2 over-ripe bananas, mashed

2 teaspoons vanilla extract

3-1/2 cups all-purpose flour

1 T. ground cinnamon

1-1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 cup fresh blueberries

Mix together all dry ingredients.

In mixing bowl beat eggs until light yellow and frothy. Mix in oil, sugars, and vanilla. Add dry ingredients, mixing until incorporated. Mix in zucchini and bananas. Fold in blueberries.

Divide mixture into two greased 8”x4” loaf pans. Bake in preheated 325 degree oven approximately 50 minutes. Bread is done baking when toothpick inserted in center comes out clean.

Cool on wire rack before removing and serving.

Variations:

Omit the blueberries and substitute chopped nuts (walnuts, almonds, or pistachios), dried fruit (cherries, cranberries or apricots), chocolate chips, or any combination of these ingredients.

#COOKING WITH CLORIS--GOOD STUFF ZUCCHINI MUFFINS

Zucchini Muffins with Lots of Good Stuff Inside

We’ve featured lots of zucchini muffin recipes over the years. Without a doubt, these are the absolute best.

Recipe yields 18 muffins.

Ingredients:

4-1/2 cups grated zucchini (one of those gargantuan ones that was hidden in the garden)

1 cup melted unsalted butter

1-3/4 cups sugar

3 eggs, beaten

3 teaspoons vanilla

3 teaspoons baking soda

scant 1/8 teaspoon salt

3 cups all-purpose flour

3/4 teaspoon nutmeg

3 teaspoons cinnamon

1 cup dried cherries

1 cup walnuts

1 cup chocolate chips

Preheat oven to 350 degrees.

In large bowl combine sugar, eggs, and vanilla. Stir in melted butter, then the grated zucchini.

In separate bowl whisk together flour, baking soda, nutmeg, cinnamon, and salt. Stir into wet mixture. Fold in cherries, walnuts, and chocolate chips.

Line muffin tins with cupcake paper. Distribute batter evenly into muffin tins, filling cups completely.

Bake 25-30 minutes until muffins spring back when pressed in center and toothpick inserted in center comes out clean.

Cool 5 minutes in muffin pans, then remove muffins from pans and cool an additional 20 minutes.

COOKING WITH CLORIS--GUEST AUTHOR KATHRYN BARRETT & RATATOUILLE RECIPE

Kathryn Barrett reluctantly put aside childhood dreams of becoming an author and took a more practical approach, majoring in Business Administration in college. But after marrying an Air Force officer, she realized a career in high finance didn’t suit an itinerant lifestyle. She happily returned to her first love, writing stories that feature larger-than-life characters, family relationships, and of course, a happy ending. Learn more about Kathryn and her books at her website. – AP 

Have you ever found a hobby that you become passionate about? I have—and now I have enough cross-stitched cats to remind myself not to get too carried away.

In my novel Temptation, the protagonist, Laura Hayes, plants a garden, and in the process finds inner peace, a sense of purpose, and more zucchini than she can give away.

Sound familiar? The problem with vegetable gardens is an abundance of vegetables, at least during certain weeks. I’m not lucky enough to have a vegetable garden where I live, but I do have friends who share their bounty with me. There’s something magical about fresh-picked vegetables. The taste of supermarket veg just isn’t the same.

Laura, being a novice gardener, ends up with lots of zucchini and eggplant, and a meddlesome mother who visits (and tries to put the kibosh on Laura’s burgeoning relationship—but that’s another story!). Laura uses her bounty to make ratatouille for her mother—a perfect way to consume an excess of garden produce.

Ratatouille is one of my favorite ways to cook eggplant, and this method of roasting the vegetables is ridiculously easy. My only advice is, if you wish to make more than four servings, use a bigger pan or even two pans, since the vegetables start out rather large and shrink during the roasting process.

Bon appétit!

Roasted Ratatouille

Ingredients:

1 red onion
1 eggplant (no need to peel)
1 zucchini
1 red or orange pepper
about 20 cherry tomatoes, or a similar amount of regular tomatoes, cut into wedges
2 cloves of garlic, sliced
1/2 teaspoon each: dried rosemary, thyme, oregano
olive oil (about ¼ cup)
salt and pepper to taste
fresh basil leaves, for serving

Pre-heat oven to 350F.

Cut all the vegetables into bite sized pieces. Slice the cherry tomatoes in half. In a large baking dish or baking pan, pour enough olive oil to coat the bottom of the pan. (It’s a good idea to spray first with cooking spray, for easier clean-up.)

Place the vegetables in the dish and pour more olive oil over the top, tossing the vegetables until they’re more or less coated with olive oil.

Sprinkle the dried herbs on top. (I often use herbes de provence, which is a combination of several dried herbs.) Cover with aluminum foil.

Place in a 350 degree oven and bake for 45 minutes, stirring about half way through. Remove the foil and bake another 30 minutes, until the vegetables are beginning to turn brown and are softened.

Serve with more olive oil and fresh basil or other herbs, salt and pepper, and a good red wine.

Temptation

Laura Hayes has been acting since she was in diapers, and acting up almost as long. When she moves to Pennsylvania’s Amish country to film her next movie, she discovers there’s more to life than a pair of Jimmy Choos and a Marie Claire cover.

Intrigued by the Amish simplicity, she’s soon putting in a garden, dodging earthworms and garter snakes. And when her neighbor turns out to be the local heartthrob as well as a talented furniture maker, she realizes that what’s missing from her life might be the love of a good man—not to mention the perfect heirloom tomato.

Jacob is trying hard not to question the teachings of his Amish faith, despite a desire to create furniture that looks like it belongs in a museum rather than the local tourist shop. As his attraction for his neighbor grows, so do his doubts, until he’s forced to face Temptation.

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COOKING WITH CLORIS - CHERRY CHOCOLATE CHIP ZUCCHINI BREAD

I’ve mentioned previously how disappointing the zucchini crop was this year, but Cloris recently found a huge zucchini hiding under a tomato plant when she went to pull the dead plants in her garden. She scooped out the seeds, grated the zucchini, and froze it in two cup portions in plastic freezer bags to use for baking and in soups and spaghetti sauce over the winter. Here’s one of her yummy zucchini bread recipes. -- AP

Cherry Chocolate Chip Zucchini Bread

makes 2 loves

Ingredients:

3 cups flour

1/2 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

3 eggs

2 cups grated zucchini (seeded, skin on)

3/4 cups vegetable oil

3 teaspoons vanilla

1 cup dried cherries

1 cup chocolate chips

Soak cherries in water while preparing batter.

Mix eggs, oil, vanilla, and zucchini together.

Reserve 2 tablespoons flour. Mix remaining dry ingredients together. Sift together with wire whisk.

Add dry ingredients to wet ingredients, mixing well.

Place remaining flour in a plastic Ziploc bag. Add drained cherries and chocolate chips. Seal bag and shake to coat cherries and chips. Fold cherries, chips, and any remaining flour into batter.

Pour evenly divided into two greased loaf pans. Bake at 350 degrees 50-60 minutes or until knife inserted in center comes out clean.

COOKING WITH CLORIS - CHOCOLATE CHIP ZUCCHINI BUNDT CAKE

For the first time in years, my zucchini crop wasn't. Normally my one zucchini plant practically devours the state. This year? Nada! For those of you with the usual overabundance of zucchini this time of year, here's a repeat of one of my favorite zucchini recipes.

CHOCOLATE CHIP ZUCCHINI BUNDT CAKE

6 Tbsp. cocoa


2 Tbsp. butter, softened


2 cups granulated sugar


3 large eggs 


1 cup vegetable oil


2 cups grated zucchini, packed


1 1/2 tsp. vanilla extract


1/2 cups all-purpose flour


1/2 cup whole wheat flour

1 tsp. baking soda


1 tsp. salt


1 1/2 tsp. ground cinnamon


1 cup semisweet chocolate chips

confectioner’s sugar

Preheat oven to 350 degrees Fahrenheit.  Spray bundt pan with non-stick baking spray with flour.

Set aside 1/8 cup flour. Combine remaining flour, baking soda, salt, and cinnamon. Set aside. Mix together cocoa, butter, and sugar. Beat in eggs, oil, and vanilla. Blend in grated zucchini. Add flour mixture.

Toss chocolate chips with remaining flour. This helps keep chocolate chips from all sinking to the bottom of the cake batter once the cake is in the oven. Fold chocolate chips into batter.  Pour batter into prepared bundt pan.

Bake for about 70 minutes or until a toothpick inserted into the center of cake comes out clean.

Let cake cool for several minutes, then unmold onto cake plate to finish cooling. Dust with confectioner’s sugar.

COOKING WITH CLORIS - SUMMER SQUASH & TOMATO PANZANELLA

I eat a lot of salad in the summer. When it's hot, I don't want to heat up the kitchen or eat anything hot. I absolutely love this take on a panzanella salad from Cloris. -- AP

SUMMER SQUASH & TOMATO PANZANELLA

Ingredients:
1 stale baguette, cut into bite-size cubes
1/4 cup + 2 tablespoons olive oil
1/4 cup rice vinegar
2 tablespoons Swedish dill mustard
3 large tomatoes, cut into 1” pieces
1 medium zucchini, sliced
1 medium yellow squash, diced
1 cup baby spinach
1 cup fresh perlini mozzarella

Preheat over to 375 degrees. Toss bread cubes with 2 tablespoons olive oil. Place on cookie sheet. Back 15 minutes or until golden brown, turning once.

Place vegetables, bread crumbs, and mozzarella in large bowl. Whisk together remaining oil, vinegar, and mustard. Pour over vegetables, etc. and toss to coat. Let sit 30 minutes before serving.

Doesn't that look and sound yummy? Who's going to try it tonight? -- AP

COOKING WITH CLORIS - ZUCCHINI FRITTERS

Is your zucchini coming in fast and furiously? Looking for a new way to serve zucchini to your tired-of-zucchini family? How about zucchini fritters? Quick and easy, this is a great side dish to whip up while the chicken cooks on the grill. -- AP

ZUCCHINI FRITTERS

(serves 4)

Ingredients:

2 cups coarsely grated zucchini

1/2 cup chopped onion

3 beaten eggs

1/4 cup whole wheat flour

1/4 tsp. garlic powder

1/2 tsp. paprika

1 tsp. dried dill

1/2 tsp. salt

olive oil

Mix together all ingredients except the olive oil. Heat olive oil in skillet on medium heat. Drop zucchini mixture by the tablespoon full into oil. Cook until golden brown on one side. Turn. Cook remaining side.

This is one of my favorite zucchini recipes. I love eating the fritters with a dollop of sour cream. Readers, what's your favorite zucchini recipe? -- AP

COOKING WITH CLORIS - PICKLED ZUCCHINI POTATO SALAD

Last week Cloris provided a recipe for making pickled vegetables from pickle brine. If you’re planning to pickle some of your zucchini this summer, here’s a recipe you can save for pickled zucchini potato salad. -- AP

PICKLED ZUCCHINI POTATO SALAD
(serves 6)

Ingredients:

1-1/2 lbs. fingerling potatoes

3 tablespoons olive oil

2 tablespoons red wine vinegar

2 teaspoons Dijon mustard

1/4 teaspoon salt

1 cup pickled zucchini slices

Cook the potatoes in boiling water until tender. Drain. Cool with cold water. Cut potatoes in half lengthwise when cool.

Whisk together olive oil, vinegar, mustard, and salt. Pour over potatoes and toss to coat.

Fold in zucchini slices.


Sounds yummy, doesn't it, readers? Perfect for a hot summer day. Post a comment to enter the drawing for a book from our guest author on Friday. -- AP

COOKING WITH CLORIS -- CHOCOLATE CHIP ZUCCHINI CAKE

Do you still have any frozen zucchini left over from your garden? I hope so because Cloris has a delicious Chocolate Chip Zucchini Cake recipe to share with all of you today. Enjoy! -- AP

CHOCOLATE CHIP ZUCCHINI CAKE

Ingredients:

1 cup sugar.

1/4 cup vegetable oil

2 eggs

1 tsp vanilla.

1-1/4 cups all purpose flour.

2 tsp baking powder

1/2 tsp cinnamon

1 cup shredded zucchini

1/2 cup semi sweet chocolate chips.

In mixer, cream sugar and oil. Add eggs and vanilla, mix until well blended. In another bowl, stir together flour, baking powder and cinnamon. Add this and shredded zucchini to egg mixture. Blend until well combined. Mixture will be dry at first, but will thin as the liquid comes out of the zucchini. Pour into prepared 9 inch baking dish. Sprinkle with chocolate chips. Bake in 375 F oven for 25 to 30 minutes, until toothpick inserted in centre comes out clean.

I’ve been lucky enough to have sampled some of this cake. Trust me, you won’t be able to eat just one slice. Even your zucchini hating kids will wolf it down. Will you try this recipe? Post a comment to enter the drawing for a book from our Book Club Friday guest author. -- AP

COOKING WITH CLORIS -- CHOCOLATE CHIP ZUCCHINI BUNDT CAKE

Forget the zucchini bread. Today Cloris offers up something much more chocolaty and a whole lot sweeter for some of that zucchini you’re still harvesting or froze. -- AP

CHOCOLATE CHIP ZUCCHINI BUNDT CAKE

6 Tbsp. cocoa

2 Tbsp. butter, softened

2 cups granulated sugar

3 large eggs 

1 cup vegetable oil

2 cups grated zucchini, packed

1 1/2 tsp. vanilla extract

1/2 cups all-purpose flour

1/2 cup whole wheat flour
1 tsp. baking soda

1 tsp. salt

1 1/2 tsp. ground cinnamon

1 cup semisweet chocolate chips
confectioner’s sugar

Preheat oven to 350 degrees Fahrenheit.  Spray bundt pan with non-stick baking spray with flour.

Set aside 1/8 cup flour. Combine remaining flour, baking soda, salt, and cinnamon. Set aside. Mix together cocoa, butter, and sugar. Beat in eggs, oil, and vanilla. Blend in grated zucchini. Add flour mixture.

Toss chocolate chips with remaining flour. This helps keep chocolate chips from all sinking to the bottom of the cake batter once the cake is in the oven. Fold chocolate chips into batter.  Pour batter into prepared bundt pan.

Bake for about 70 minutes or until a toothpick inserted into the center of cake comes out clean.

Let cake cool for several minutes, then unmold onto cake plate to finish cooling. Dust with confectioner’s sugar.

You’ll think you’ve died and gone to chocolate heaven after tasting this recipe, readers. So who’s hauling out the mixer? Post a comment to enter the drawing for a copy of a book from our Book Club Friday guest author. -- AP