The Trouble with Turkeys (Zoe Donovan Mystery Book 2) (14 page)

“Probably.”

“Is it far?”

“No, we’re just about there.”

I tried to figure out where we were going. I suppose I should have paid more attention to the directions of Zak’s turns. I’d lived in Ashton Falls my whole life, so I was confident that if I had paid attention, I would have figured out the general location of our secret destination.

After several minutes Zak slowed down, then came to a stop. He got out of the truck and walked around to open the door on my side. He took my arm and gently helped me to the ground. He led me several steps forward and then stopped. “Close your eyes,” he instructed.

Zak slipped the blindfold off my closed eyes. “Okay, open them.”

I held my breath as I slowly opened my eyes. I stood in front of the old shelter where I’d poured out my heart and soul to save numerous animals over the years. It was dark, but the facility looked much as I remembered it: old and weathered, with a T-shaped building and a large outdoor area with pens and cages.

“Do you like it?”

“Like it?”

“Look at the sign,” Zak instructed.

The old sign had read
Ashton Falls Animal Control and Rehabilitation Shelter
, while the new sign simply said
Zoe’s Zoo
. I looked at Zak. “What did you do?”

Zak shrugged. “The county wanted to sell the building, the town needs a shelter, and I was looking for an investment.”

“You own the building?” I was still trying to wrap my head around the whole thing.

“A third of it,” Zak admitted. “We have a silent partner who insisted on investing.”

“Who?”

“Our silent partner would like to remain both silent and anonymous,” Zak said.

“Who owns the final third?” I had to ask.

“You do.”

“I do?” I couldn’t have been more shocked if he’d told me the final third was owned by Santa Claus. “Our silent partner and I put up the money for the business, and we figured you could run it.”

“You want me to run it?” I knew I wasn’t making any sense, but I was in shock.

“With a little help,” Zak said, as Jeremy walked toward us from behind the building.

“Isn’t it great?” Jeremy gushed. “We can pick up where we left off without the county breathing down our necks.”

I looked at Jeremy and tried to comprehend what he was saying. His shaggy brown hair hung in his eyes, but his grin of pure joy was unmistakable. Then I looked at Zak and began sobbing like a baby. In a million years I couldn’t have prepared myself for the flood of emotions that consumed me when the full impact of Zak’s very generous gift finally sank in. I must have started to crumble since the next thing I knew, Zak had picked me up and I was being held in his arms as I cried the tears that I’d restrained for so long.

“Zoe, are you okay?” I heard Jeremy’s concerned voice.

I nodded my head but continued to sob as I wrapped my arms around Zak’s neck and held on for dear life.

“These are tears of joy?” Zak sounded uncertain.

I hated to see the concern in his eyes, but I still couldn’t speak.

“We can open as soon as we get the permits,” Jeremy said. “Levi and Ellie pitched in and got the place cleaned up.”

I sobbed harder.

Zak shifted me slightly in his arms. I figure my weight wasn’t the issue as much as the fact that his shirt was soaked through to his skin with the tears I’d shed. He handed me a tissue, which I gratefully accepted. Once I pulled myself together, I allowed Zak to set me gently on the ground.

“Better?” Zak smiled.

“Than I’ve ever been in my life.”

And I was.

Zak’s Mac and Cheese

Ellie’s Fettuccini Alfredo

Zoe’s Chicken Tortilla Casserole

Hazel’s Frito Bean Dish

Rosie’s Pilgrim Pie

Zak’s Easy Sticky Buns

Ellie’s Carrot Cake

Zoe’s Pumpkin Snickerdoodles

1 box – 16 oz Penne Pasta

4 Chicken Breasts cooked and cubed

1 can of Campbell’s Cream of Cheddar soup

1 can of Campbell’s Nacho Cheese Soup

(you can use two cans of either if you like your casserole more or less spicy)

1 jar (16oz) Alfredo sauce (any brand)

2 cups shredded Cheddar Cheese

1 cup grated Parmesan Cheese

¾ cup milk

1 cup cashews (or more if you’d like)

Salt and pepper to taste

Cheddar cheese crackers

Boil pasta according to directions on box (10 – 12 min)

Meanwhile mix cooked and cubed chicken, soups, cheeses, Alfredo sauce, milk, cashews, and salt and pepper together in a large bowl.

Drain pasta when tender and add to chicken mixture.  Stir until well mixed.

Pour into a greased 9 X 13 baking pan.  Top with crumbled cheddar cheese crackers.

Bake at 350 degrees for 30 minutes.

Melt 1 cube butter (real butter no substitutions) in sauce pan over medium heat

When melted add:

½ 8oz package cream cheese

2 cups of heavy whipping cream

Stir until cream cheese is completely dissolved

Slowly add:

1½ cups grated Parmesan Cheese (the good stuff)

1 cup grated Romano Cheese (add slowly don’t let it clump)

Stir until smooth

Add:

1 tsp of ground nutmeg

½ tsp of garlic powder

Add salt and pepper to taste (Ellie uses white pepper)

Note: if you like your sauce thicker you can add additional Parmesan and if you like it thinner you can add additional cream.

Pour over fettuccini, tortellini, or any other pasta (fresh from the refrigerator section is best)

4 Chicken breasts cooked and cubed

2 Cans (7 oz) diced green chili’s (Zoe uses Ortega)

1 Can (10 oz) chicken broth

1 Can (10 oz) cream of mushroom soup

1 Can (10 oz) Cream of Chicken Soup

1 large can or 2 small cans sliced black olives

1 can (15 oz) corn drained

Combine everything above and set aside

1 pkg corn tortillas

2 cups shredded Cheddar Cheese

Layer half or tortillas, half of soup, and half of cheese in greased 9X13 baking pan

Repeat with second half

Bake at 350 degrees for 30 minutes

1 can (15 oz) chili with beans (any brand)

½ chopped onion

1 can (7 oz) chopped green chili (Hazel uses Ortega)

1 can (4 oz) sliced black olives

1 can (10 oz) Campbell’s Nacho Cheese Soup

Mix everything above together.

I bag Fritos (plain or Chili Cheese)

Layer chili mixture with Fritos in greased baking pan

Bake at 350 for 30 min

1 Premade Pie Shell

2
eggs

1
cup brown sugar

1
cup dark corn syrup

1
tsp vanilla

2
Tbs butter, melted

1/8 tsp salt

1/2 cup grated coconut

1/2 cup rolled oats

1/2 cup pecans

Beat eggs. Blend in sugar, corn syrup, vanilla, butter, and salt. Stir in coconut, oats and pecans.

Pour into pie shell.

Bake at 400 degrees for 15 minutes. Reduce oven to 350

degrees and bake for 30 minutes.

Check with knife to see if pie is set. If not set bake

until set.

Made with frozen bread dough and simple ingredi
ents you probably have on hand. While there are several steps they go quickly and are simple to make. Quick and yummy!

Take 6 tablespoons butter and melt in a pan. When melted add 3/4 cup brown sugar and 1/4 cup corn syrup. Stir mixture over medium low heat bringing to a boil.

When at a full boil remove from heat. Do not over boil. The syrup will set up to hard.

Pour into the bottom of a 13x9 inch pan. Add 3/4 cup of chopped pecans on top of the syrup mixture. Set aside.

In a pie pan melt 4 tablespoons of butter. In a separate pie pan mix 1/2 cup sugar and 1 1/2 tablespoons of cinnamon. Set aside.

Take 1 1/2 loaves of thawed frozen bread dough and cut into 12 equal pieces. Take each piece and roll into a tube. Take each piece of dough and roll first into the melted butter and then in the cinnamon sugar. Tie the piece into a knot and set in the prepared baking pan on top of the syrup pecan mixture.

Put the rolls in a warm place to rise until it fills the pan.

Bake at 400 degrees for 20 to 25 minutes. The rolls are done when they are nice and brown. Make sure the rolls are cooked through. Do not undercook.

When the rolls are baked, take out the pan.

Cover the top of the pan with a foil lined cookie sheet.
Invert the pan onto the cookie sheet. The pecan mixture will seep down on top of the rolls.

Serve warm. Makes 1 dozen.

2 Cups Sugar

3 Eggs

3 Cups Finely Shredded Carrots

1 8 oz Package softened cream cheese

1 ¼ Cup Vegetable Oil

2 Cups Flour

2 Tbs Ground Cinnamon

2 tsp Baking Soda

1 tsp Salt

1 Can 8 oz Crushed Pineapple well drained

2 Cups Walnuts Chopped

Beat eggs and sugar together until blended. Add carrots, cream cheese, and oil. Beat until smooth. Add dry ingredients. Stir in pineapple and nuts. Pour into greased 9X13 baking dish. Bake at 350 for 55-60 minutes.

Frosting:

¾ Cup butter softened

6oz cream cheese softened

1 Tbs vanilla

3 Cups Powdered sugar

Whip together – frost cake when cool and top with pecans

1 cup butter at room temperature

1 cup granulated sugar

½ cup light brown sugar

¾ cup canned pumpkin

1 large egg

2 tsp vanilla extract

3¾ cups flour

1½ tsp baking powder

½ tsp salt

½ tsp ground cinnamon

¼ tsp ground nutmeg

For the coating:

½ cups sugar

1 tsp cinnamon

½ tsp ground ginger

Dash of allspice

Whip together butter and sugars until creamy.  Add pumpkin, egg, and vanilla. Mix well. Add dry ingredients and mix well. 

Refrigerate for at least 1 hour

In a separate bowl mix the sugar and spices for the coating.  Roll chilled dough into one inch balls.  Roll in coating.