"Leprecorn" -- Sweet, Salty, & St. Patrick's Day Ready

It's St. Patrick's Day week! Every day this week I am going to bring you seasonally appropriate recipes and tablescape ideas so that, by week’s end, you're all set for the Wearing 'o the Green!

There’s something magical about a colorful, crunchy snack that disappears faster than you can say “top o’ the morning.” This Leprecorn—my playful name for this green-tinted popcorn mix—has become a St. Patrick's Day staple in our house. Kids and adults both go crazy for it, and honestly, the grown-ups are often the ones fighting over the last handful. It's that addictive combination of salty, sweet, and crunchy, all wrapped in festive green.

 The best part? It comes together in minutes using microwave popcorn as the base—no stove-top popping required. I love setting out little tins of it at each place setting for our traditional St. Patrick's Day dinner; it adds a fun pop of color to the table and keeps everyone happily munching while the corned beef simmers.

 Trust me: make a double batch. You’ll thank yourself later.Leprecorn

 1 bag microwave popcorn (plain or lightly buttered works best)

1 c. mini pretzels

1 c. chopped pecans

½ c. white chocolate chips

½ pkg. Wilton green candy melts

 Pop the microwave popcorn according to the package directions and let it cool slightly so it's easy to handle. Pour it onto a large sheet pan, spread it out in an even layer, and pick through to remove any unpopped kernels—no one wants a surprise crunch!

Transfer the popped corn to a very large mixing bowl. Add the mini pretzels, broken pecans, and white chocolate chips. Give everything a gentle toss to combine.

 In a microwave-safe bowl, melt the green candy melts on high in 30-second intervals, stirring well after each, until completely smooth (about 1–2 minutes total—watch closely to avoid scorching).

 Pour the melted green candy over the popcorn mixture. Using a spatula or your hands (lightly greased or with gloves if you prefer), toss everything gently but thoroughly until the pieces are evenly coated.

 Spread the mixture back onto the sheet pan in a single layer to set and dry—at room temperature this takes about 20–30 minutes, or pop it in the fridge for 10–15 minutes to speed things up.

 Once fully set, break into clusters and store in an airtight container (if it lasts that long!).

This makes a generous batch—perfect for sharing at parties, gifting in tins, or just enjoying by the handful while watching the parade. Happy St. Patrick's Day!

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Murder Most Trivial: My Favorite Murder, She Wrote Book Yet! Cozy Mystery Review

 

For many years now, Sundays have meant one thing around here: books. 

Mysteries, cookbooks, the occasional irresistible novel that kept me up far too late — you’ve joined me for all of it. And I’ve loved sharing those reviews with you in this familiar little corner of the internet.

Earlier this year, I experimented with moving my book reviews to a separate blog. It seemed like a tidy idea at the time — giving the books their own dedicated space.  But after some thought (and a great deal of reflection), I realized something important. I don’t want my books in a separate room. They belong here.

Reading has always been woven into my cooking, my entertaining, my quiet evenings, my travel dreams — and into this blog since 2010. It feels only right to bring Sunday reviews back home where they began. So starting today, our Sunday book reviews return.

 If you love mysteries, cookbooks, and the occasional literary treasure, I hope you’ll pull up a chair. There’s always room for one more at the table — and always another book to discuss. 

Now… let’s talk about this week’s read...

 

I've been a devoted fan of the Murder, She Wrote book series for years, and I haven't encountered a single Jessica Fletcher mystery that didn't captivate me. As soon as I finish one, I'm already counting down to the next. While I've genuinely enjoyed them all, the latest release—Murder Most Trivial—truly stole my heart. It's an absolute standout!

  From the opening chapter, I felt like I'd been transported right back into an episode of the beloved TV show. I could practically hear Jessica's thoughtful narration, Mort's gruff sheriff voice, and Seth's warm, witty remarks leaping off the page. Ayuh. The author's spot-on portrayal of these iconic characters makes every scene feel authentic and immersive.

  The story kicks off with a delightful twist: Jessica teams up with her Cabot Cove friends—Seth Hazlitt, Maureen, and Sheriff Mort Metzger—for a local pub trivia night. They dominate the competition and win an unexpected prize—a spot in a high-stakes, five-day trivia tournament being filmed in Los Angeles.

What starts as a fun getaway quickly turns deadly when a crew member is murdered on the very first day. Suddenly, the game show has life-or-death stakes, and Jessica must uncover who stands to gain from sabotaging the production.

One of the book's biggest joys is its game show setting, which offers a fascinating peek behind the scenes of live TV production. Add in clever pop culture references to classic detective series, and you've got the perfect blend of nostalgia and whodunit intrigue that longtime fans will adore.

The metafictional elements are pure genius: the investigation leads Jessica and her crew to filming locations from their favorite mystery shows, where they playfully debate how Columbo, Monk, or Jim Rockford would crack the case. It's a loving homage that had me smiling throughout.

What makes these novels so special is how faithfully they capture the spirit of the original series. The characters feel exactly like their on-screen counterparts—I can hear the actors' voices in my head and vividly picture Jessica pedaling her bicycle through Cabot Cove, Mort in the sheriff's office, or Seth in his clinic. The vivid, visual storytelling makes immersion effortless.

If you're a Murder, She Wrote fan, Murder Most Trivial is a must-read. It delivers cozy mystery, clever twists, and that signature Jessica Fletcher charm. I loved every page and can't wait for the next adventure!

 You can pre-order a copy here.

 Disclaimer: I received an advanced digital copy of this book from NetGalley in exchange for my honest review.

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Savory Stuffed Crêpes à la Ficelle Picarde

 

Before I even knew what was happening, the words, “Stay for lunch?” came tumbling out of my mouth. I knew as I was saying them that it was a big mistake, but somehow I couldn’t stop myself. It’s for reasons like this, when I absolutely take leave of my senses, that I keep Melissa's premade crêpes on hand.

 

I remembered I didn’t have every traditional ingredient on hand, but with a few smart swaps, I pulled off these ham and mushroom crêpes beautifully.

Start to finish? Just 30 minutes. You have to stay organized and move steadily, but it’s totally doable—and it looks (and tastes) impressive. My friend was probably expecting a basic grilled cheese; instead, I set down these elegant rolls alongside a crisp romaine salad with vinaigrette. The look on her face? Priceless. 

The best part about crêpe-based recipes like this? They’re versatile for any time of day—breakfast, you bet. Brunch, naturally. Lunch, of course. Dinner, you betcha, and they even work for dessert.

Because I was hurriedly making this lunch for a friend and I, I did not have time to photograph it properly, so what you see here is courtesy of ChatGPT. Honestly, this is exactly how it looked when I served it.

Here’s how I made my quick version for two.

Ficelle Picarde (Quick Ham & Mushroom Stuffed Crêpes)

 For the mushroom filling:

8 oz. crimini mushrooms, chopped

4 scallions, chopped (plus extra scallions for garnish)

2 T. extra virgin olive oil

⅔ c. Chardonnay

Salt, to taste

 For assembling:

6 Melissa’s Ready-to-Use Crêpes

6 thin slices good-quality ham

1 c. shredded Gruyère

1½ c. béchamel sauce (recipe below)

For the béchamel sauce:

2 c. gently warmed half ‘n half

2 T. butter

2 T. flour

Gratings of fresh nutmeg

Generous pinch of salt

 Generous pinch of white pepper

Prepare the mushroom filling: Heat the olive oil in a skillet over medium heat. Sauté the chopped scallions for 1 minute until softened. Add the mushrooms, stir well, and cook until they release their liquid. Pour in the white wine, season with salt, and simmer until the alcohol evaporates and the mixture thickens slightly (about 5–7 minutes). Remove from heat and let cool a bit.

 While the mushrooms are cooking, make the béchamel sauce. Melt the butter in a saucepan over low heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly to form a smooth roux (don’t let it brown). Gradually add the warmed half ‘n half a little at a time, whisking vigorously until smooth and lump-free after each addition. Once all milk is incorporated, season with salt, white pepper, and nutmeg. Simmer gently for about 10 minutes, stirring often, until thickened. Set aside.

 Well, the béchamel is cooking, preheat your broiler to 355°F. Mix 2 T. of the béchamel into the cooled mushroom mixture for extra creaminess.

 Lay out each crêpe. Place a slice of ham in the center, then spoon about 1/6 of the mushroom mixture on top. Roll up tightly and place seam-side down in a greased baking dish.

 Spoon the remaining béchamel generously over the rolls. Sprinkle evenly with shredded Gruyère. Broil for 8–10 minutes, or until the cheese is melted, golden, and bubbly.

 Garnish with chopped scallions if desired. Enjoy hot with a simple green salad dressed in vinaigrette.

 Notes: Premade crêpes make this lightning-fast, but homemade work too. The dish reheats well if you have leftovers (though there probably won’t be any!). This is comfort food with a touch of elegance—perfect for turning an awkward moment into a memorable meal. Bon appétit! 

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Southern Living Boursin Potato Soup (My Extra-Cheesy Version)

 

Last week, I had my usual 6-week haircut appointment, and as always, my stylist and I fell into our favorite topics: baseball, plants, and food. This time, the food conversation turned to Boursin cheese. She mentioned spotting a recipe for a simple five-ingredient potato soup that used it, and I realized I'd seen the exact same one—straight from a Southern Living email that landed in both our inboxes (and probably yours too, if you're subscribed).

I decided to give it a try right away. It's incredibly easy, comes together quickly, and tastes far more indulgent than the short ingredient list suggests. True to form, though, I couldn't resist tweaking it: I doubled the Boursin because, honestly, who doesn't love more of that garlicky, herby creaminess? Everyone who sampled agreed—it was the right call. The extra package takes it from good to truly addictive.

Here's my slightly adapted version:

5-Ingredient Potato Soup

Slightly adapted from Southern Living

2 slices thick-cut bacon, chopped (about ⅔ cup)

2 lb. Melissa’s Organic Russet Potatoes (about 4 medium), peeled and cut into ½-inch pieces (about 4½ cups)

4 c. chicken broth

1 t. kosher salt

¼ t. black pepper

2 5.3-oz. pkgs. Boursin cheese (garlic-and-fine-herbs variety)

2 T. chopped fresh herbs (such as dill, chives, or parsley)

Additional Boursin crumbles, for serving (optional) 

In a medium Dutch oven, cook the chopped bacon over medium heat, stirring occasionally, until browned and crisp, 8–10 minutes. Use a slotted spoon to transfer it to a paper towel-lined plate, leaving the drippings in the pot.

Add the potato pieces to the bacon drippings and cook, stirring now and then, until they start to brown in spots, about 2 minutes. Pour in the chicken broth, salt, and pepper. Increase the heat to medium-high and bring to a boil.

Reduce to medium-low to maintain a gentle simmer. Cover and cook, stirring once or twice, until the potatoes are fork-tender, 10–12 minutes.

With a slotted spoon, transfer about ¾ cup of the potato pieces to a small bowl and set aside. Use an immersion blender to puree the remaining soup in the pot until smooth and creamy.

Stir in both packages of Boursin cheese until fully melted and incorporated, about 2 minutes. Gently fold the reserved potato pieces back in for a bit of texture.

Ladle into bowls and top with the crispy bacon, chopped fresh herbs, and a sprinkle of Boursin crumbles if you'd like. Serve warm and enjoy every comforting spoonful.

This soup has become a new favorite for cozy nights—quick enough for weeknights but special enough to feel like a treat.

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I Didn't Believe the Hype... Until This Magic Cleaning Cloth BLEW ME AWAY

I’m the kind of person who scrolls past “miracle” product videos on TikTok and YouTube thinking, “Riiiiiight.” Over-the-top enthusiasm? Red flag. Dramatic before-and-afters? Probably editing tricks. So when I kept seeing people lose their minds over this so-called “magic cleaning cloth” that supposedly cleans everything with just water, I rolled my eyes and kept scrolling.

But the reviews were relentless. Person after person swearing it transformed their streaky glass cabinets, cloudy shower doors, and fingerprint-covered stainless steel — all without a drop of chemical cleaner. Eventually the sheer volume of sincere-sounding praise wore me down. Fine, I thought. I’ll try it, be disappointed, and at least I’ll have content for a “don’t waste your money” post.

Spoiler: I never got to write that takedown.

The first time I used it, I was standing on a stepstool trying to clean the glass inserts in my kitchen cabinets — the ones way up high that always end up streaky no matter how carefully I spray and wipe. Normally this is a 20-minute ordeal involving balancing acts, multiple paper towels, and at least one muttered curse when I step down and realize I’ve accomplished nothing. 

This time? I dampened the cloth with plain tap water, wrung it out really well (like, almost-dry-but-still-damp well), and gave the glass a few firm swipes. The streaks literally disappeared in seconds. I blinked, wiped again to be sure, and… nothing. Crystal clear. No lint. No residue. No faint chemical film.I was stunned, so I kept going. I moved from cabinet to cabinet, then tackled the glass doors on my hutch, then the storm door (both inside and out — in February cold, mind you), and finally the shower doors in the bathroom that have looked faintly foggy since I moved in. Every surface came out flawless. I actually stood back and said out loud, “Wow.” Truth be told, I’m still saying it.What makes this cloth different? According to the product description, it has billions of tiny wedge-shaped grabbers that act like microscopic magnets for dirt and grime. It traps dust, oils, and moisture, then dries to a perfectly streak-free finish. And because you’re only using water, there’s zero risk of chemical haze or rainbow streaks that some glass cleaners leave behind. Here’s what sold me completely:

- Streak-free & lint-free on glass, mirrors, stainless steel, chrome — even car windows.
- Reusable and [hand] washable — I’ve already washed mine multiple times and it still performs like new.
- Eco-friendly — no single-use paper towels, no plastic bottles of spray cleaner piling up in the trash.
- Saves money — one pack replaces countless rolls of paper towels and bottles of cleaner.
- Works best when dampened and wrung out thoroughly — too wet and you’ll get temporary streaks that dry away; too dry and it won’t grab dirt as well.

 I bought the 6-pack because I figured if it worked half as well as people claimed, I’d still come out ahead. Now I’m kicking myself for not getting the 10-pack. These cloths live in my kitchen drawer, bathroom cabinet, and even the car, to tackle that windshield haze — they’re that handy. 
If you’ve ever groaned at the sight of streaky glass cabinets, spent too much money on “streak-free” sprays that aren’t, or just want to cut chemicals out of your cleaning routine, do yourself a favor and try these. I went from skeptic to evangelist in one afternoon.

You can order some here. Trust me, do NOT hesitate. These things are life changing!

Has anyone else tried these magic cleaning cloths? Were you as shocked as I was? Drop a comment — I need to know I’m not alone in my conversion story!

Here’s to happy (and way easier) cleaning!

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Trisha Yearwood's Spinach Casserole: Creamy, Cheesy Comfort in Every Bite

 

I’ll admit it—I have a serious weakness for vegetable casseroles. They’re cozy, versatile, and somehow manage to feel indulgent while still being mostly veggies. Whether as a hearty side or the star of the plate, they just hit the spot. And when it comes to spinach? I’m all in. So when I came across Trisha Yearwood’s take on a spinach casserole, I knew I had to try it.

The original recipe caught my eye because it’s rich, flavorful, and surprisingly straightforward. But I noticed something a little different in her approach: the cream cheese is added later in the process. In her version (as shared on Food Network for her Creamed Spinach Casserole), she incorporates it more traditionally, but many recreations and adaptations—like the one I followed—blend it smoothly into the cream sauce for extra silkiness. I tweaked it slightly to melt the cream cheese fully with the heavy cream first (no lumps here!), and the result was pure perfection: ultra-creamy, garlicky, with just the right kick from cayenne and a whisper of nutmeg.

This dish is everything you want in comfort food—velvety texture, golden cheesy topping, and that irresistible aroma filling the kitchen. I paired mine with a delicate fillet of brown butter halibut for lunch, and the combination was heavenly: the mild fish against the bold, creamy spinach was spot-on.

Here’s the recipe I used and loved (adapted slightly for smoother results):

Trisha Yearwood's Spinach Casserole

3 T. butter

3 cloves garlic, minced

1 medium onion, chopped

Pinch of freshly ground nutmeg

¼ t. cayenne pepper

1¼ c. heavy cream

3 oz. cream cheese

2 10-oz. pkg. frozen chopped spinach, thawed and well-drained

Salt and freshly ground black pepper, to taste

⅔ c. shredded Parmesan cheese, divided

2 T. breadcrumbs

 Preheat your oven to 400°F and grease a 2-quart baking dish.

 In a medium saucepan over medium-high heat, melt the butter. Add the minced garlic and chopped onion; cook, stirring occasionally, until the onions soften (about 5 minutes).

 Stir in the nutmeg (if using), cayenne, heavy cream, and cream cheese. Simmer gently until the mixture thickens slightly and the cream cheese melts completely into a smooth sauce (about 5 minutes).

 Add the drained spinach, salt and pepper to taste, and ⅓ cup of the Parmesan. Stir until everything is well combined and heated through.

 Transfer the mixture to your prepared baking dish. Sprinkle the breadcrumbs and remaining ⅓ cup Parmesan evenly over the top.

 Bake for 15–17 minutes, or until the top is golden brown and bubbly. Let it rest a few minutes before serving—the aroma alone is worth the wait!

This casserole reheats beautifully and makes fantastic leftovers. It’s rich enough to stand alone as a main with a salad or crusty bread, yet elegant enough to grace any dinner table. Trisha Yearwood knows her Southern comfort, and this dish proves it.

 If you’re a spinach lover (or just need an easy, crowd-pleasing veggie side), give this a whirl. You might find yourself making excuses to have “just one more scoop.”

 

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Chocolate Malt Shoppe Bars: My Tweaked Version of a Creamy, Nostalgic Treat

 

If you're anything like me, the idea of turning a classic chocolate malt into a no-bake dessert bar sounds pretty irresistible. I stumbled across Amanda Rettke's Chocolate Malt Shoppe Bars on iambaker.net, and after one look at those creamy layers, Oreo crust, and Whoppers topping, I knew I had to try them.

The original recipe is fantastic—rich, malty, and full of that old-school soda-fountain nostalgia—but I made a couple of adjustments that worked better for my kitchen and taste. First, I scaled it up to my preferred 9"×9" straight-sided pan because an 8"×8" just doesn't give enough servings for a proper dessert. (Who wants skimpy bars?) Second, I switched from regular marshmallows to miniature ones. The larger ones took a bit too long to melt, stiffened up too quickly, and consequently left little chewy bits of marshmallow in the filling. The minis melted quickly and smoothly and gave the filling that perfect velvety texture—no lumps, no hardening. The result? Ultra-creamy, chocolate-malt perfection that sets beautifully. Third, her 3-4 hours chill time was not nearly enough. Let these go 8, or better yet, over night, making them nicely make ahead. Lastly, I switched from semisweet chocolate chips to dark chocolate chips because it made the chocolate flavor richer and more intense.

These bars are now firmly on my “make again soon” list. They're rich without being heavy, and that crunchy Whoppers garnish adds the best contrast. If you're a fan of chocolate malt anything, this one's for you.

Chocolate Malt Shoppe Bars

 Adapted from Amanda Rettke at iambaker.net

 

Base (Oreo Crust):

 26 Oreo cookies
5 T. butter, melted

Filling: 
2½ T. butter
2⅔ c. miniature marshmallows
¾ c. dark chocolate chips
¼ t. kosher salt
10 oz. cream cheese, room temperature
1 c. confectioners' sugar
1 c. chocolate malt powder
1¼ t. vanilla extract
1¼ c. heavy whipping cream

Garnish:
1¼ c. crushed malted milk balls

Line a 9”×9” straight-sided baking dish with parchment paper, letting it overhang the sides for easy removal. 

Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. With the machine running, slowly pour in the melted butter and continue pulsing until the mixture resembles damp sand. Firmly press the crumbs into the bottom of the prepared pan—I like using a tart tamper for an even, compact layer. Pop the crust into the refrigerator while you make the filling. 

In a medium saucepan over medium-low heat, melt the butter. Add the miniature marshmallows, dark chocolate chips, and kosher salt. Stir constantly until everything is just melted and smooth—don't overdo it, or the marshmallows can seize up and harden. Remove from heat and let it cool for 5–8 minutes; it'll thicken and get sticky as it sits. 

In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese, confectioners' sugar, chocolate malt powder, and vanilla until completely smooth and creamy. 

Switch to the whisk attachment. With the mixer on low, slowly pour in the heavy whipping cream. Increase speed and whip until the mixture is thick and fully combined. 

Add the cooled marshmallow-chocolate mixture to the bowl and mix on low until everything is evenly incorporated—no streaks. 

Remove the crust from the fridge and pour the filling over it, spreading into an even layer with an offset spatula. Generously sprinkle the crushed malted milk balls over the top, pressing lightly so they stick. 

Refrigerate for 8 hours (or overnight) until fully set. Use the parchment overhang to lift the bars out, then slice and serve. 

These keep well in the fridge for a few days—just cover them tightly. Enjoy the creamy, malty goodness!

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