Graphic Credit:


I am very happy, pleased and very excited to let you all know that Book 4 of The Royal Murder Mysteries is almost complete. I just have the Epilogue to write and not only will Book 4 be complete the Box Set will be complete. 


Well to be honest, how I came to write 4 books was a fluke. I didn’t plan on doing this. It all started with me trying to write a poem for an author friend of mine as a surprise to her. Well to say the least, the poem never happened but a book started. I explained the situation to my author friend and she told me to continue writing and from there a friendship was born as well her being my writing mentor. So right before I wrote Book 1 I thought, I wonder if I really could write a book? So I challenged myself to finish 1 book. After writing 2 1/2 books I challenged myself to write a 4 Book Box Set. To date I am happy to say I have 3 books completely written and almost a 4th book completed. Once the 4th book is completed so will be my 4 book Box Set.


I think I caught the writing bug after one of my college professors took the class to a meet and greet to hear Maya Angelou speak and then afterward we got to meet her. She was an incredible speaker and what I remember her saying is Never Give Up On Your Dreams!! After meeting her, I started writing poems and short stories on and off. Then in 2019 I wrote 3 books and in 2020 I wrote Book 4. Maya Angelou was a great woman and I took her advice… I haven’t given up on my dream of being a published author. Write now as it stands I’m an unpublished author.


Thank You to all the authors who encouraged and supported my dream of writing. Thank You to everyone else who have support my writing dream of being published someday. I appreciate everyone’s support and encouragement.




Fall Is Here

Fall arrived September 23 and the weather we are getting here in my little town in PA has gotten colder too. In fact, we just had our first killing frost which means our Blue and Purple Morning Glories are black. Literally cooked. 

Even though Fall isn’t my favorite season, I do love how the leaves on trees and bushes change color, eating Corn On The Cob, Drink Apple Cider and so much more. By the way, what’s your favorite thing or things about Fall? Please let me know either by using the Contact Form or in the comments.

I invite you all to participate in Esme’s Salon Blog Hop. It’s a good way to get more traffic to your blog (if you have one). You can visit her blog at Esme Salon and you can visit this weeks Blog hop at #41 Senior Salon 2019 . 

Even though her blog is about food, she allows almost any post in her Blog hop within reason. Be kind, don’t use any vulgar language or anything you wouldn’t want on your post. I hope you join us.

I tag all of you to do this blog hop. However, I’m to tag a few of my friends. So Below are those I’ve decided to tag with their URLs. 

1.) 15 And – 15 And  .

2.)  Cactus Catz – Cactus Catz .

3.)   Cactus Haiku – Cactus Haiku .

4.)   Noir Kitty Mews – Noir Kitty Mews .

5.)    Zigler News – Zigler News .

6.) – .

7.)    Crotchety Cougars – Crotchety Cougars .

8.)    Canadian Cats – The Canadian Cats .

9.)    erin the cat princess – erin the cat princess .

10.)   Basil’s Blog – Basil’s Blog .






Easy Bacon-Cheddar Sweet Hawaiian Rolls

Now how many times have you spent your time in your kitchen cooking something you think everyone will eat only to find out their are children or grandchildren who won’t eat it. Well guess what? I thought, wouldn’t it be great to find something everyone will like and to boot it’s quick and easy to make and you won’t spend all your time in the kitchen. Sound Great. The below recipe is from Pillsbury’s site and the original recipe link is: Easy Bacon-Cheddar Sweet Hawaiian Rolls .

I do this blog hop and it’s really fun to do and it helps bring more traffic to your blog too. This blog hop is over at Esme’s Senior Salon. The link to her blog for this week’s Senior Salon is: Senior Salon Blog Hop and Esme’s blog link is: Esme’s Blog



                         10 Min | 25 Min| 3                          |  8                  |


1 can (8 oz) Pillsbury Sweet Hawaiian refrigerated crescent dinner rolls.

3/4 cup finely shredded Cheddar cheese (3 oz.).

12 slices crisply cooked bacon, cut in half.


1. Heat oven to 375 degrees Fahrenheit. Line cookie sheet with cooking parchment paper.

2. Separate dough into 8 triangles.

3. Sprinkle wide end of each triangle with about 1 tablespoon of the cheese; top with 3 bacon pieces. Reserve remaining 1/4 cup cheese.


Expert Tips

Shape these crescents up to 2 hours ahead of time; cover with plastic wrap, and refrigerate. Add a few minutes to baking time before sprinkling with cheese.





Recipe For Cats


I thought I’d do something different. We do recipes for humans but rarely do recipes for cats. I thought I would do some recipes for cats. 

I follow TWO Spoiled Cats and found this recipe a few days ago on their blog and liked it that I wanted to share it with you. 



10 oz canned salmon undrained.

1 egg beaten

2 cups whole wheat flour


Heat oven to 350 degrees. Put 10 oz canned salmon (undrained) in a food processor and/or chop as finely as possible.

In a mixing bowl using a hand or stand mixer, combine salmon, 1 egg (beaten) and 2 cups whole wheat flour until dough forms. If dough is too dry, add up to 1/3 cup of water. If dough is to wet or sticky, add a bit more flour. Dough should be tacky but not sticky.

Roll out dough on a floured surface until about 1/4 inch thick. Use a 3/4-inch cookie cutter in the shape of your choice to create your treats (or just form with your hands!)

Place treats on a parchment-lined baking sheet and bake at 350 degrees for about 20 minutes. When they’re slightly browned and crunchy, they’re done.

Allow to cool before serving.

Store in an airtight container for up to 2 weeks.



1 1/2 cups cooked chicken, shredded

1 cup whole wheat flour

1/2 cup chicken broth

1/3 cup cornmeal

1 tbsp. softened margarine


While your oven is preheating to 350 degrees Fahrenheit, combine the chicken, broth and margarine, then add the cornmeal and flour. Knead the dough into a ball and then roll it out to 1/4 inch. Cut into one-inch pieces and bake for 20 minutes on an ungreased cookie sheet.



3/4 cup shredded or grated cheddar cheese

3/4 cup whole wheat flour

1/4 cup sour cream or yogurt (plain)

1/4 cup cornmeal

5 tbsp. grated Parmesan cheese


While your oven is preheating to 350 degrees Fahrenheit, combine all the ingredients into dough (add a touch of water if needed). Knead the dough into a ball and then roll it out to 1/4 inch. Cut into one-inch pieces and bake for 25 minutes on a greased cookie sheet.


DAISY MAE AND I hope one of these recipes appeals to your cat. Cats deserve treats frequently and daily.

*Full Disclosure* I found these recipes on TWO Spoiled Cats blog. The original post of recipes can be found at TWO Spoiled Cats blog and also on the internet. I’ve not tried these recipes on my cat since I’m not a cook. You can create your own combinations by cooking with your kitty favorites by substituting key ingredients.

If you make any of these treats let me know how it goes and how your cat likes it.



Watermelon Fizz

I follow this author. Here name is Jacki Delecki and she can be found at . The recipe and photo(s) are from her newsletter. The recipe is below.

Watermelon Fizz

5 cups watermelon, seeded and cubed

Honey to taste

Juice of one lemon or lime

2 cups sparkling water

Fresh mint to garnish

Process the first three ingredients in a blender until smooth. Strain.

Pour over ice, distributing evenly.

Top with sparkling water.

Garnish with mint.


All-American Flag Jello Mold



  1. 1 qt. (4 cups) boiling water, divided.

  2. 2 pkg. (3 oz. each) JELL-O Berry Blue Flavor Gelatin.

  3. 2 pkg  (3 oz. each) JELL-O Gelatin, any red flavor.

  4. 3 cups cold water, divided.

  5. 1 pkg. (3 oz.) Jell-O Lemon Flavor Gelatin.

  6. 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed.

Let’s make It:

  1. Add 1-1/2 cups boiling water to blue gelatin mix in medium bowl; stir 2 minutes until completely dissolved. Repeat in separate bowl with red gelatin. Stir 1-1/2 cups cold water into gelatin in each bowl.

  2. Spray 10-cup flag mold with cooking spray; place on baking sheet. Pour Red gelatin into mold. Refrigerate 45 minutes until set but not firm. Meanwhile, refrigerate blue gelatin 45 minutes. After 20 minutes, dissolve lemon gelatin in boiling water in separate bowl. Refrigerate 25 minutes or until slightly thickened.

  3. Whisk COOL WHIP into lemon gelatin; spread over red gelatin layer in mold. Refrigerate 10 minutes or until set but not firm. Cover with blue gelatin. Refrigerate 4 hours or until firm. Unmold. 

Kitchen Tips

Tip 1 for substitute: 

Prepare using COOL WHIP LITE Whipped topping.

Tip 2 for substitute – How to make a Flag without the flag mold:

Prepare as directed, using 13 x 9-inch pan. Decorate with additional COOL WHIP and fruit (such as blueberries and strawberries) to resemble a flag.

Tip 3 – How to unmold:

Dip mold in warm water for about 15 seconds. Gently pull gelatin from around the edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate. Holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.

Tip 4 – To substitute:

Substitute 1 (6 oz.) package JELL-O Gelatin for the 2 (3 oz.) packages.


Calories                          110

                                   % Daily Value

Total Fat 2 g                                 3%  

Saturated Fat 2 g                       10%

Trans Fat 0 g                                       

Cholesterol 0 mg                               

Sodium 90 mg                               4%

Total Carbohydrates 21 g           8%

Dietary Fibers 0 g                               

Sugars 20 g                                     40%

Protein 2 g                                         4%


Vitamin A & Vitamin C                   0%

Calcium & Iron                                  0%

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe from All-American Flag JELLO MOLD (by Kraft/Heinz) .




Hot Cocoa Poke Cake

I follow this author, Cambria Hebert and they put in yummy recipes in their newsletter. Sometimes healthy sometimes  not but either way they look yummy. This weeks recipe is a Dessert called Hot Cocoa Poke Cake and the recipe is from Cambria Hebert of Cambria Hebert Books. Recipe is below.


1 box of chocolate cake mix (you can use gluten free).

2 cups of marshmallow cream.

2 TBSP of water.

2 cups of heavy whipping cream.

3 packets of hot cocoa mix.

marshmallows for topping.

chocolate chips for topping.

hard shell ice cream topping or chocolate syrup.


Make cake according to box directions, baking in a 9 x 13 glass baking dish. When cake comes out of the oven cool for a few minutes, then poke holes in the cake with a wooden spoon (or anything that will make large holes).

Place 2 cups of marshmallow cream into a microwave safe bowl. Add 2 tablespoons of water. Microwave the marshmallow cream and water for about 20 seconds. Stir it together and then pour the cream over the top of the cake, making sure the cream fills the holes. Set cake aside.

With a mixer, place 2 cups of heavy cream into a bowl (make sure its large enough to whip the cream). Add in 3 packets of hot cocoa mix (you can use the kind with or without the mini marshmallows, it doesn’t matter). 

Whip the cream and cocoa mix until the cream forms stiff peaks.

Spread the whipped cream over the cake, covering the top.

Sprinkle the top with mini marshmallows, chocolate chips and drizzle and drizzle with the hard shell ice cream topping.

Refrigerate cake – eat and joy!



Family Homemade Ice Cream Recipe


This recipe for Homemade Ice Cream is not only tested and tried but this recipe has also made its rounds through the family. You see my Family Homemade Ice Cream Recipe was passed down from Great Grandmother to my mother and you guessed it, I got the recipe from my mother. Now onto the recipe.

Homemade Ice Cream Recipe For 6 Quart Ice Cream Freezer 


1.) 4 Eggs.

2.) 2 1/2 cups White Sugar.

3.) 1 can of Evaporated Milk.

4.) 4 tablespoons of Vanilla.


1.) Beat 4 Eggs then add the Sugar slowly while beating it.

2.) Now add the Evaporated Milk and the 4 tablespoons of Vanilla.

3.) Pour all of this into the ice cream container then fill the container 3/4 full of Regular Milk. Put container into the ice cream freezer and surround it with ice and plug freezer in. Can use hand crank ice cream freezer to make the Homemade ice cream too.

4.) ENJOY!!

Baker’s Note

If you don’t have a Ice Cream Freezer/Container you can usually find one at, Walmart or another shopping store/mall that might have one.



Original Ranch Meatballs (Keto Friendly!) & Ranch Buffalo Wings


With the Superbowl approaching I thought it would be fun to do a couple of recipes for game day or anytime. I found my recipe on Hidden Valley Recipes|Game Day Recipe Ideas. The website is Hidden Valley Recipes| Game Day Recipe Ideas. The Particular Recipe I’m doing its link is: Original Ranch Meatballs (Keto Friendly!). Below are the recipes.

Prep: 25 MIN|                     Cook: 15 MIN|                                   Total: 40 MIN


Ingredients (4)                                    

1/2 cup beef broth

2 teaspoons Hidden Valley Ranch  Seasoning

1 pound ground beef

2 tablespoons butter or margarine

Step 1

Combine ground beef and dressing mix. Shape mixture into 24 meatballs. Melt butter in a skillet; brown meatballs on all sides. Add broth; and simmer 10 – 15 minutes or until cooked through. Serve warm with toothpicks. 

Step 2


* Recipe only gluten free when made with all gluten free ingredients. Read labels of all packaged ingredients to determine whether they contain   gluten. 


Prep: 5 MIN|                                            Cook: 40 MIN|                 Total: 45 MIN

Ingredients (8)

1/2 cup butter or margarine, melted

1/2 teaspoon paprika

1/4 cup hot pepper sauce

1 1-oz packet Hidden Valley Original Ranch Salad Dressing & Seasoning Mix

24 chicken wing or drumettes

3 tablespoons vinegar

celery sticks

1 cup Hidden Valley Original Ranch Dressing

Step 1

Preheat oven to 350 degrees F.

Step 2

In a small bowl, whisk together butter, hot sauce and vinegar. Dip drumettes in butter mixture; arrange in single layer in large baking pan. Sprinkle with Hidden Valley Original Ranch Salad Dressing & Seasoning Mix. Bake until chicken is browned and an internal temperature of 165 degrees F has been reached, about 30 to 40 minutes. Sprinkle with paprika and your buffalo wings or hot wings are ready.

Step 3

Serve with Hidden Valley Original Ranch Dressing and celery sticks.

Step 4