4 Cupids Curse (18 page)

“That’s ridiculous.”

“I just calls ʼem like I sees ʼem.”

“I’m not jealous of Ellie and Rob. I’m just not thrilled about being at the dance alone.”

“Carly Wilder is here alone,” I pointed out.

“Yeah
, but Carly’s not . . .” Levi paused. He looked at Ellie and then at me. “Maybe I
will
ask Carly to dance. You’ll be okay alone?”

“Yeah
. I see Zak coming this way.”

Levi kissed me on the cheek. “You really do look spectacular. Zak is a lucky man.”

“No, I’m the lucky one,” I realized as the most perfect man in the room walked toward me with all eyes fixed on
him
while his eyes were glued solidly on
me
.

Recipes from
Cupid’s Curse

Artichoke Dip

Rosie’s Clam Chowder

Ellie’s Shredded Beef

Twice
Baked Potato Casserole

Mini Cherry Cheesecake

Buttercream Chocolates

Artichoke Dip

2 cans (approx. 15 oz
. each) artichoke hearts, drained and diced

1 can (approx. 7
oz.) Ortega or other diced green chili

1 cup mayonnaise

2 ½ cups grated parmesan cheese

Mix everything in a square baking dish and bake at 425 degrees for 35–40 minutes until bubbly and slightly browned on top.

Serve hot with French bread or tortilla chips.

Rosie’s Clam Chowder

1
pound bacon

1 cup chopped leeks

1 cup chopped yellow onion

1 carrot
, peeled and diced

Salt and pepper

1 tbs. chopped fresh thyme

½ cup flour

1 pound potatoes, peeled and diced

4 cups clam juice

2 cups heavy cream

2 pounds little neck clams
, chopped

Parsley for garnish

In heavy pot
, fry bacon until crispy. Stir in leeks, onion, and carrots. Sauté for about 2 minutes. Season with salt and pepper. Add thyme. Stir in flour and cook for 2 minutes. Add the potatoes. Stir in clam juice and bring to boil. Reduce to a simmer. Simmer until potatoes are tender and then add the cream. Bring to simmer and add clams.

Garnish with parsley and serve in bread bowls.

Ellie’s Shredded Beef

Trim all fat off boneless rib
roast (size depends on amount of meat desired). Season with salt, pepper, and garlic powder. Place in slow cooker. Cover meat with store-bought salsa (Ellie likes to use hot, but mild works as well).

Cook on high until meat begins to pull apart. Continue to shred meat as it cooks. When it is completely done (cooking time depends on size of meat and heat of slow cooker, but about 8 hours), spoon meat from sauce with slotted spoon.

Use as taco or burrito meat, or on top of creamy mashed potatoes.

Twice Baked Potato Casserole

5 medium to large russet potatoes, baked

1
0 pieces of bacon cooked crispy and crumbled

2
cups shredded cheddar cheese

1
cup grated Parmesan cheese

1
pint sour cream

½
cup green onion, chopped

Salt

Pepper

Either dice whole cooked potatoes or scoop out inner potato and discard skin. Combine with remaining ingredients. Transfer to greased baking dish. Bake at 350 degrees for 50 minutes until bubbly and lightly browned.

Mini Cherry Cheesecakes

Preheat oven to 350 degrees

Line cupcake pan with 12 liners

Crust:

1½
cups graham cracker crumbs (or crushed cookie crumbs)

6
tbs. butter or margarine, melted

6
tbs. sugar

Mix together and fill bottom of 12 cupcakes.

Filling:

2 (8 oz
.) packages of cream cheese, softened

¾ cup white granulated sugar

2 eggs

2
tbs. vanilla

Mix together until smooth and free of lumps. Divide between 12 cupcakes. Bake at 350 for 15 minutes or until set.

Let mini cheesecakes cool completely, then top with cherry pie (or other fruit) filling.

Butter
cream Chocolates

3 oz. cream cheese, softened

½
cup butter, softened

1
½ tsp. vanilla

4 cups powdered sugar

2 cups chocolate chips

2
tbs. shortening

Beat together cream cheese and butter until smooth. Mix in vanilla (other flavorings can be used for variety). Gradually add powdered sugar until well blended. Chill for an hour until firm. Shape into balls and place on a waxed-paper-lined tray.

Refrigerate fo
r at least 2 hours (overnight is better).

Melt
chocolate chips and shortening in microwave or double boiler, stirring frequently.

Using a toothpick, d
ip each buttercream center in chocolate and place on waxed-paper-covered tray to set. Refrigerate to hurry the process along, if desired.

Kathi Daley
lives with her husband, kids, grandkids, and Bernese mountain dogs in beautiful Lake Tahoe. When she isn’t writing, she likes to read (preferably at the beach or by the fire), cook (preferably something with chocolate or cheese), and garden (planting and planning, not weeding). She also enjoys spending time on the water when she’s not hiking, biking, or snowshoeing the miles of desolate trails surrounding her home.
 

Kathi uses the mountain setting in which she lives, along with the animals (wild and domestic) that share her home, as inspiration for her cozy mysteries.
 

Visit Kathi:

Facebook at
Kathi Daley Books

Twitter at K
athi Daley@kathidaley

Webpage
www.kathidaley.com