These Pecan Pie Bars appeared with the Turtle Bars in Book 2: Sup Sup Suppertime, found here on Amazon, with all of the various cookies. These cookies are amazing. I included them courtesy of Bürgermeister Bergquist in honor of the family friend who made them with my grandmother. I used more sugar in this version than they called for, so the topping didn't sink into the cookies as well as it should have, but they were still delectable nonetheless.
In celebration of all things Witch Hayzelle and to post more of the recipes here, I give you Date Night, one of the spreads from Book 1: Let's Do Lunch, available on Amazon here.
This was made with sugar free maple-flavored syrup, smooth peanut butter, and reconstituted dates. Served on a cinnamon rice cake.
So it's Halloween, and what better way to celebrate than with Magical Mirth Tea from my first book in the Recipe's for Disaster series: Let's Do Lunch, available on Amazon here. I know it doesn't look like much with all the frothy bubbles, but believe me - this recipe really hits the spot on those chilly days. I started with orange juice rather than concentrate and used three bags of caffeine free spiced tea with ground cinnamon and a little pumpkin pie spice thrown in for extra zing. Oh and I forgot to mention before - when you use orange juice and not strong tea in concentrate - watch it to make sure it doesn't boil over as it will froth and try to do so before you can say "Witch Hayzelle infomercial mogul extraordinaire"!
This recipe for Turtle Bars appeared in Book 2: Sup Sup Suppertime, found here on Amazon, with all of the various cookies. It is one of my favorites. I made it this time starting with a gluten free mix, caramel ice cream topping, semi-sweet chocolate chips, and lightly salted almonds. The gluten free mix didn't act quite the same and I used way too much caramel, so the resulting bars were even more gooey than normal but they still tasted great. Just very very messy and in desperate need of refrigeration.
Here's a preview from the BONUS recipe which will be appearing in the Omnibus, scheduled for release in January 2026. I made this fruity fluff concoction with one partially drained can of diced peaches, instant vanilla pudding mix, and Cool Whip.
So I went back in time to book 1 and made the Trifling Trifle from my first book in the Recipe's for Disaster series: Let's Do Lunch, available on Amazon here. Proving I don't wholly follow instructions, I used pre-made strawberry cupcakes and, although I did remove the frosting, I could not omit the cream filling as it was too much a part of the cupcakes. But it worked okay anyway. I made the trifle as a large single serving in a fancy glass with the aforementioned strawberry cupcakes, vanilla pudding, frozen whipped topping, and red sugar crystal sprinkles, all matching the fancy glass from my wedding souvenirs. I even served it on a leaf plate with a few gummy hearts also covered in red sugar crystals. Oh so pretty.
So yeah, here's another sneak peek from Recipes for Disaster: But What About Breakfast? due out through Nat 1 Publishing this September 2025. You can learn more here. I know I know, but I make A LOT of breakfast stuff, and for lunch too. These Breakfast Sandwiches feature sausage patties and cheese on bagel thins, and the Mushy Dairy Stuff is fat free small curd cottage cheese with strawberry jam and roasted hulled pistachios. The coffee is just coffee with almond milk, a staple here.
Here are some more Witch Hayzelle recipes from book 2 of Recipes for Disaster: Sup Sup Suppertime, found here on Amazon. This time we're featuring Corny Cornbread and Jazzy Jambalaya. Note: I didn't add either rice or okra to the jambalaya this time, I decided the cornbread was plenty and I didn't need to stretch it to make more servings. It does still include chicken, Andouille sausage, and shrimp, though, because how could it not?
This is a totally-before-its-time preview considering this recipe isn't even out yet. It will be coming with Recipes for Disaster: But What About Breakfast? due out through Nat 1 Publishing in September 2025. You can learn more here. So you are getting a crazy early glimpse at these Punky Pumpkin Muffins, featuring one plain and two with chocolate chips and hazelnuts (one split to show the detail)... Just don't let the Muffin Man know, he's super-serious about his muffin mayhem.
Here is the Savory Salsa Schmear from my first book in the Recipe's for Disaster series: Let's Do Lunch, available on Amazon here. I went a little overboard on the shredded cheddar cheese because I just couldn't get enough of that rockin' guitar solo. (Actually when I went to pour some out of the bag, the whole of the remaining half flipped out and into the bowl - it was insistent.) Featured on toasted Bay Gulls with Orange Slices.
Here is another Witch Hayzelle recipe from book 2 of Recipes for Disaster: Sup Sup Suppertime, found here on Amazon. The photograph may not be the best staged, but it was yummy regardless. Shepherdess Pie made with lamb and mixed vegetables and seasoned with herbes de provence. And yes, I know I own cheap-o wine glasses...
So I guess I'm on a roll now that I decided to make a blog, though honestly I make a lot of the foods featured in the Witch Hayzelle books often, I'd just missed the boat on posting them as promo until now. This time I made two recipes from book 2 of Recipes for Disaster: Sup Sup Suppertime, found here on Amazon. The Peanut Butter Oatmeal Cookies are as featured in the book with no add-ins because my spouse likes 'em plain, and they are shown with Mulled Apple-Cranberry Juice simmered with pumpkin pie spice and extra cinnamon.
This recipe for Nutty Buttery Rice appeared in the second book in my Recipes for Disaster series: Sup Sup Suppertime, recently released to Amazon here. This version includes baked chicken skin, peas, and pine nuts with herbs de provence. I used bacon grease instead of butter this time as I had some I needed to use up, but I think I like the butter better. Note: this picture features two servings in a large handmade ceramic bowl so the dish would be ready for its close-up...
Here's a picture of the real life actual honest-to-goodness version of my Dreamy Tofu Salad. This version features fig-balsamic tofu over baby spinach with blueberries and toast on the side. Recipe and more topping suggestions can be found in my first book in the Recipe's for Disaster series: Let's Do Lunch, available on Amazon here.
