Book Recipe

Lila from Murder and Treats is being interviewed over on Viviana MacKade’s blog. For the foodies who like over-the-top subs, here is Lila’s favorite sub. She’s also a bit of wine fan so most of the recipe’s she features has wine 🙂 I thought I had a picture of the subs but I didn’t 😦 This is clearly a sign that I need to make them – soon.

Lila’s Shrimp Sub:

For the Shrimp:

1 lb peeled and deveined shrimp

3 cloves garlic

¾ cup of your favorite white wine

2 tbsp melted unsalted butter


Heat oven to 400. Toss all the ingredients together and pour on a cookie sheet. Bake for 12-18 minutes or until the shrimp is cooked through.


Wine cream sauce:

2 tsp unsalted butter

1 finely chopped onion

1 ½ cups whipping cream

½ cup favorite white wine


Melt butter in medium saucepan on medium heat. Add onions – cook about 2 minutes or until tender. Add cream and wine. Cook about 12 minutes or until thick – stirring regularly.


Putting it together – toast sub buns. Spread wine cream sauce on both sides. Add tomato slices and shrimp. Enjoy!

Lyncee Shillard - front - 200 X 300

Murder and Treats is available at

Tasty and Thirsty Thursday

Welcome! This week’s tasty and thirsty is inspired by my love for Christmas lights. I’m blogging about it over on Romancing the Genres


These are my top 2 recipes for when we head out to go light seeing – Over the Top hot cocoa and hot cocoa cookies.

The over the top hot cocoa is even more incredible when spiked with Kahula, candy cane vodka, or raspberry vodka.

Over the top hot cocoa


What you need
  • 2 cups powdered sugar
  • 1 cup unsweetened cocoa
  • 1 teaspoon salt
  • 2 teaspoons cornstarch
  • 3 cups nonfat dry milk powder
  • 1 cup mini semi-sweet chocolate chips
What you do:
Add sugar and cocoa to food processor. Pulse until well-mixed. (Or, combine ingredients in large bowl and whisk until well mixed.) Add salt,  and cornstarch; pulse until mixed. Add powdered milk; process for 20-30 seconds until well mixed. Transfer mix to bowl and stir in chocolate chips. Store in airtight container.

To make:
Fill 1/3 to 1/2 of mug with cocoa mix. Add 1 cup hot water or milk and stir until mix is dissolved.

Hot Cocoa Cookies

What you need:

  • 1 cup butter – soften
  • 1 cup light brown sugar
  • 1/2 cup over the top hot cocoa (or your favorite)
  • 2 eggs
  • 1 tsp baking soda
  • 2 3/4 cups flour
  • 1 cup mini semi-sweet chocolate chips
  • 1 cup marshmellows


Preheat over to 350
Cream butter and sugar until creamy. Add the hot cocoa. Mix until blended.
Add in eggs and mix. Mix in flour and baking soda.
Stir in chocolat chips.
Drop rounded tablespoon on pan and bake

My cookie helper

What are some of your favorite Christmas traditions?

Thirsty and Tasty Thursday


Hey Hey! Welcome to this week’s Thirsty and Tasty Thursday. While this week’s vodka magic isn’t seasonal…it’s soooooo yummy!

I made the cheesecake this weekend. I needed a break from apple and pumpkin – I like them but I’ve got an entire month left. This cheesecake features not one, not two BUT THREE kinds of vodka…


What you need…

For the Crust

  • 1 1/2 C of coconut cookie crumbs
  • 1/2 C shredded unsweetened coconut
  • 2 Tbsp granulated sugar
  • 5 Tbsp butter, melted

For the Filling

  • 3 8oz. packages cream cheese, room temperature
  • 1/2 C granulated sugar
  • 3 eggs, room temperature
  • 1/4 C cherry vodka
  • 1/4 C coconut vodka (or coconut water)
  • 1 Tbsp cornstarch
  • 1 tsp vanilla exact
  • 1/4 tsp fine sea salt

For the Whipped Cream Topping

  • 1 C heavy whipping cream
  • 1 Tbsp powdered sugar
  • 1 tsp unflavored gelatin
  • 4 tsp whip cream vodka
  • 1/2 C unsweetened coconut flakes, toasted

1 Can Cherry pie filling

What’s you are going to do…

  1. Preheat oven to 350 degrees and line the outside of a 9 inch springform pan with aluminum foil (to catch any dripping butter).
  2. In a medium bowl, add the cookie crumbs, coconut, 2 tbsp sugar and melted butter. Mix well until the crumbs are completely moistened. Transfer the crumb mixture to the prepared pan and press evenly along the bottom and halfway up the sides of the pan. Bake for 12-14 minutes until the crust is set and slightly toasted. Let sit on a wire rack to cool slightly while preparing the filling.
  3. Reduce the oven temperature to 325 degrees.
  4. In a bowl, beat the cream cheese until smooth. Mix in the eggs one at a time until incorporated, scraping down the sides of the bowl as necessary.
  5. Mix in the sugar, vodkas, cornstarch, vanilla, and salt. Mix well, about an additional minute.
  6. Pour the batter into the prepared crust and bake at 325 degrees for 60-75 minutes, depending on your oven. Mine took exactly 1 hour. The center will still be jiggly (think jello shots) but should not be liquid. Turn the oven off and keep the cheesecake in the oven with the door CLOSED for 1.5 hours. Then crack the oven door and let it cool in the oven with the door cracked for another hour and then remove from the oven and cool to room temperature on a wire rack. Once the cheesecake is room temperature, let it chill in the refrigerator overnight.
  7. To make the topping, add the gelatin and vodka to a small sauce pan and stir to combine. Heat the gelatin over medium-low heat until the gelatin is dissolved. Remove from heat and cool while preparing the whipped cream – DO NOT LET IT SET.**
  8. In a large bowl, use a handheld mixer to whip the heavy cream and powdered sugar together until soft peeks form. Mix in the gelatin and whip until firm peaks form. Evenly spread the whipped cream over the top of the cheesecake and top with the toasted coconut and pie filling for garnish. Refrigerate until ready to serve.