A Purrfect Alibi

3 tablespoons quick-cook oats

1 tablespoon parsley, chopped

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon ground sage

1/4 teaspoon ground nutmeg

Nonstick cooking spray

Directions:

Coat a 10-inch skillet with the nonstick spray.

Combine the egg white, onion, apples, oats, parsley, salt, pepper, sage and nutmeg in a bowl. Add the ground turkey and mix well.

Shape the mixture into patties and fry in the pan until meat is no longer pink and juices run clear. About 6 minutes on each side. Drain off the fat.

Lemon Muffins

Ingredients (makes 12):

2 cups all-purpose flour

1 cup granulated sugar

3 tablespoons baking powder

2 tablespoons grated lemon zest

1/2 teaspoon salt

3/4 cup milk

1/3 cup butter, melted

1 egg

1/4 cup powdered sugar

Directions:

Heat oven to 400 degrees F / 205 degrees C / Gas Mark 6.

Line a muffin tray with muffin cups.

Combine flour, sugar, baking powder, zest and salt in a medium bowl.

In a small bowl, combine butter, milk and egg. Mix well.

Add the wet mixture into the dry ingredients. Stir until just mixed. Do not over mix—you want the batter to be lumpy.

Fill the muffin cups 2/3 full and bake for 20 to 25 minutes.

Sprinkle powdered sugar over top and let cool.

Spinach Frittata

Ingredients:

1/2 pound spinach, chopped rough

1/2 tablespoon olive oil

8 eggs

1/2 cup whole milk

1 1/2 cups grated cheddar cheese

1/2 teaspoon salt

1/2 teaspoon pepper

Directions:

Preheat oven to 450 degrees F / 230 degrees C / Gas Mark 8.

Heat olive oil in oven-safe glass or cast-iron skillet and toss in spinach. Stir and cook for 2 or 3 minutes until wilted. Remove from heat.

In a small bowl, beat the eggs until frothy, add milk and stir.

Pour egg mixture into the skillet and sprinkle with the salt and pepper. Add the wilted spinach. Stir to combine.

Turn heat under skillet to medium and cook for about 5 minutes until the egg begins to set. Do not stir!

Sprinkle the cheese on top of the egg mixture and transfer the skillet to the oven. Bake 10 to 15 minutes until eggs are fully cooked.

Molasses Cookies

I admit, molasses is a little thick to work with, but there’s nothing like the smell of molasses cookies baking in the oven.

Ingredients:

3/4 cup butter softened

1 cup brown sugar, packed

1 teaspoon vanilla extract

1 egg

1/4 cup dark molasses

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup granulated sugar (set aside)

Directions:

Preheat oven to 325 F / 165 C / Gas Mark 3.

In a large bowl, beat the butter, brown sugar, vanilla and egg, then stir in the molasses.

In a medium bowl, combine the flour, baking soda, cinnamon, ginger and salt.

Mix the dry ingredients in to the wet until well blended.

Roll 1-inch balls of dough in the granulated sugar then drop onto a greased or parchment-lined cookie sheet and bake for 12 minutes until the tops crack. Cool on a wire rack.

Published by Bookouture in 2019

An imprint of StoryFire Ltd.

Carmelite House

50 Victoria Embankment

London EC4Y 0DZ

www.bookouture.com

Copyright © Leighann Dobbs, 2019

Leighann Dobbs has asserted her right to be identified as the author of this work.

All rights reserved. No part of this publication may be reproduced, stored in any retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publishers.

eBook ISBN: 978-1-83888-105-4

This book is a work of fiction. Names, characters, businesses, organizations, places and events other than those clearly in the public domain, are either the product of the author’s imagination or are used fictitiously. Any resemblance to actual persons, living or dead, events or locales is entirely coincidental.