Conspiracies and Stuff: A Dreamland Junction Mystery (7 page)

Kendra Ashe grew up reading stories of intrigue and mysteries of the paranormal. As a teen she discovered her love of telling stories, and naturally leans toward the kind of stories she likes to read.

You can learn more about the Izzy Cooper series by visiting Kendra on the web at
http://www.kendraashe.com

Izzy Cooper Mysteries

Kissing the Werewolf -
http://www.amazon.com/dp/B00RDLLX1Y

Playing with Vampires -
http://www.amazon.com/dp/B00S90TOB4

Witches and Whatnots -
http://www.amazon.com/dp/B00UMDS9B2

Dreamland Junction Mysteries

Conspiracies and Stuff

Kendra Ashe

Copyright 2014 Kendra Ashe

All Rights Reserved

Roswell Wreck Breakfast

Blueberry Pancakes

Ingredients

7 ounces of flour

3-teaspoon baking powder

1 egg

1 cup of milk

1-tablespoon butter, melted

3 ounces blueberries. You will need a little extra for serving.

Vegetable oil

Directions

Mix dry ingredients together and then add egg, milk and melted butter.

Make a well in the dry ingredients and slowly pour in the wet ingredients. Stir well. Gently stir in the blueberries.

Add a small amount of oil to a large frying pan that has been preheated to medium heat. Drop large spoonful onto pan and cook about three minutes before flipping. You will then have to cook another two minutes.

Serve topped with blueberries and blueberry syrup.

The Roswell Wreck is served with two eggs and two sausage links, preferably sage and maple flavored.

Ingredients

2 large flour tortillas

½ avocado, peeled and thinly sliced

½ c. shredded pepper jack cheese

2 tablespoons of chopped, jarred jalapenos

¼ cup of shredded lettuce.

3 tablespoons of chopped onion

½ cup of cream cheese

Salsa

Directions

Warm tortillas on a skillet. Do not overcook. Mix the cream cheese with desired amount of salsa. Spread the mixture on your tortillas, completely covering tortilla. Layer the cheese on top. Layer remaining ingredients on tortilla and wrap. Grill each side for a few minutes. Cut each wrap in half and serve.

For each sandwich you will need

Two slices of bread

Two slices of pepper jack cheese

¼ teaspoon of chopped jarred or canned jalapenos

½ teaspoon of chopped green onion

Butter

Directions

Spread one piece of bread with butter, layer with cheese, jalapenos, onion, and cheese. Place the second piece of bread on top and spread butter over it. Grill until lightly browned and turn to grill on other side.

Rings of Saturn

Ingredients

½ cup of flour

½ cup of water

1 egg, beaten

1 teaspoon of Cajun seasoning

½ teaspoon of baking powder

1 large onion, thinly sliced

Oil for deep-frying

Directions

In a bowl, whisk the dry ingredients. After slicing onions, separate into individual rings. Dip rings into batter. In a deep fryer, heat 1 in. of oil to 375°. Fry rings in batches for 1 to 2 minutes on each side or until brown. Drain on paper towels. May lightly salt with season salt if desired. Serve immediately

1 pound of lean ground beef. Make into four patties.

Onions cut thin

Cheddar cheese slices

Half a cup of sautéed chopped mushrooms

Sliced avocado

4 hamburger buns

Directions

Grill or fry ground beef patties until completely cooked. No pink on inside. Just before done, add sliced cheese.

Lightly butter inside of buns and grill until barely brown.

Place patties on bun and add onions, avocado, and your sautéed mushrooms. May also add shredded lettuce, if desired.

Ingredients

1 pound dried green split peas, rinsed

2 carrots peeled and shredded.

2 diced celery stalks

½ of an onion, diced into small pieces.

2 minced garlic cloves or a teaspoon of garlic powder

Half a pound of diced ham

Half a pound of fried bacon, cut into pieces.

4 cups of canned chicken broth

½ cup of heavy cream

Directions

Place all ingredients in a slow cooker, except cream. Cook on high for five to six hours. Peas should be very tender when soup is done. Add salt and pepper to taste.

Remove from heat and cool to room temperature. And add cream and carefully mix with hand mixer until soup and creamy. Soup should be thick and creamy. Return to slow cooker and cook on low until soup is warm enough to serve.

You may also refrigerate until later and then heat to serve.

24 ounces cooked fettuccini pasta

1 cup butter

¾  pint heavy cream

¼  of garlic powder

salt and pepper to taste

¾ cup grated Romano cheese

½ cup grated Parmesan cheese

2 pounds of boneless grilled chicken breast

Green food coloring, if desired.

Directions

Put cream and butter into medium saucepan. Cook over medium heat until butter is melted. Add seasoning and cheeses. Cook, stirring constantly until cheese is melted and sauce becomes thick. Add diced chicken breast, and two or three drops of green food coloring.

Add enough pasta to sauce so that the sauce is used, but not so much pasta that it becomes dry.