Favorite Fall Recipes

With the holidays rapidly approaching, you’ll be thinking about menu items for your festive dinners. These items are some favorites of mine, aside from the traditional roast turkey meal. Personally, I look forward to the leftovers more than anything. These are dishes you can try on other nights or add them to your holiday menu.

Fall Recipes

BUTTERNUT SQUASH SOUP

This soup serves as a starter dish for a dinner party or can be a meal in itself with a salad on the side. It’s perfect for chilly fall evenings.

Ingredients

2 Tbsp. butter
1 onion, diced
1 pound peeled and cubed butternut squash
1 carrot, sliced
¼ tsp. cinnamon
¼ tsp. freshly grated nutmeg
Pinch ground cloves
32 oz. low sodium chicken broth
2 sprigs thyme
2 Tbsp. unsulphured molasses
1 cup half-and-half

Directions

Melt butter over medium heat in large soup pot. Add onion and cook until translucent. Then add squash and carrots. Cook for 4 to 5 minutes, stirring often. Add spices and cook until vegetables start to caramelize. Add chicken broth and thyme. Simmer for 20 minutes.

Remove from heat and discard thyme sprigs. Using an immersion blender, puree the soup. (It can be frozen at this stage.) Stir in molasses to blend. Add half-and-half and mix to combine. Ladle into individual bowls and serve hot.

If frozen, defrost gradually and then reheat in large pot. Stir in molasses and half-and-half and serve as above.

TURKEY TENDERLOINS

 I love roast turkey same as anyone, but this is an alternative if you don’t feel like roasting a whole bird or even making a boneless breast of turkey. You can slice the tenderloins into serving sizes and make a nice presentation with the sauce. If the liquids get absorbed during cooking and the tenderloins aren’t done, add more broth.

Turkey Tenderloins

Ingredients

2 lb. turkey tenderloins
2 Tbsp. butter
½ cup chicken broth
½ tsp. dried thyme
4 Tbsp. molasses
2 Tbsp. light rum

Directions

Preheat oven to 350 degrees. Brown turkey on both sides in melted butter in large skillet. Remove tenderloins from pan and place into greased baking dish. Deglaze pan with chicken broth and pour drippings over turkey. Sprinkle with thyme. In a separate bowl, combine molasses and rum. Spoon over tenderloins. Bake turkey in oven uncovered for 45 minutes or until cooked through. Slice and serve warm. Makes 6-8 servings.

RITZ CRACKER DRESSING

I use the terms ‘stuffing’ and ‘dressing’ interchangeably. However, if you want to be technical, stuffing is a seasoned mixture of bread, vegetables, and oil or butter that is stuffed inside poultry. Dressing is cooked in a separate dish on the side. In the South, cornbread dressings are popular. This recipe is inherited from my mother.

 Ingredients

3 or more rolls of Ritz Crackers
2 Tbsp. olive oil
2 eggs or ½ cup egg substitute
8 oz. container chopped onions
8 oz. container chopped celery
6 oz. matchstick carrots
Garlic powder
Salt
White wine (optional)

Directions

Preheat the oven to 350 degrees. Crumple crackers into a large bowl. Add eggs, mix, and set aside. In a frypan, sauté chopped onions and celery in olive oil until wilted. Add to crackers along with grated carrots. Sprinkle in salt and garlic powder to taste. If you want to moisten the mixture further, add some white wine. Bake until heated through, about 20 minutes.

SWEET POTATOES WITH MARSHMALLOWS

You all have your favorite sweet potato recipes for the holidays, and here’s mine. It’s quick and easy, which is how I like to cook. For a larger crowd, add extra cans of potatoes.

Ingredients

(2) 40-oz. can sweet potatoes or yams
½ cup unsalted butter, melted
½ cup light corn syrup
1 bag mini marshmallows

Directions

Preheat oven to 350 degrees. Drain and mash potatoes and put into large bowl. Stir in melted butter and corn syrup. Pour into greased 9x13x2 inch baking dish. Sprinkle marshmallows on top and bake 20 minutes or so, until dish is heated through. Remove when marshmallows are lightly browned. Serves 8 to 10.

CRANBERRY SAUCE

Personally, I prefer jellied cranberry sauce and buy the cans for expediency. This recipe is easy if you want a healthier version.

Ingredients

12 oz. bag fresh cranberries
¾ cup sugar
1 tsp. grated lemon peel
1 cup water

Directions

In a medium pot, mix all ingredients. Bring to a boil then reduce heat and simmer about 10 minutes or until cranberries are softened. Cool and store in refrigerator until served. Makes 2 cups.

PUMPKIN MOUSSE

This is a light dessert if you want an alternative to pumpkin pie.

Ingredients

 1 ½ cups fat free milk
1 oz. package sugar free instant butterscotch pudding mix
½ cup canned pumpkin
½ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground allspice
½ cup fat free whipped topping
¼ tsp. freshly grated nutmeg

Directions

Whisk milk and pudding mix in large bowl for two minutes. Set aside. In another bowl, combine the pumpkin, cinnamon, ginger, and allspice. Add to the pudding mixture. Gently fold in whipped topping until blended. Spoon into individual dessert cups. Sprinkle nutmeg on top. Refrigerate until ready to serve. Serves 4 to 6.

****

Favorite Fall Recipes #holidays #recipes Click To Tweet

For more recipes, check out A Bad Hair Day Cookbook available at most online bookstores. With 160+ recipes, plus anecdotes and cooking tips offered by savvy sleuth Marla Vail, this award-winning title will become a handy reference guide for quick and easy meals.

Deals and Steals

Booklover’s Bench Giveaway – Last Day!
Enter Here to win a free book at Booklover’s Bench.

BB Nov 2022 Contest

Author Interviews with Nancy J. Cohen

Nov. 17 – George Cramer’s site – https://gdcramer.com/2022/11/17/nancy-j-cohen-look-out-for-bad-hair-days/

Nov. 8 – Feed my Reads at https://timetofeedmyreads.blogspot.com/2022/11/nancy-j-cohen-interview.html

On Sale

The Bad Hair Day Mysteries Box Sets are on sale at Kobo for 30% off in Canada, U.S., U.K., Australia, & New Zealand. Use promo code 30NOV at checkout. Get started on this humorous cozy mystery series now! Don’t own a Kobo device? Download their free app. https://www.kobo.com/us/en/series/the-bad-hair-day-mysteries-box-set

Box Sets

DEAD ROOTS, my Thanksgiving mystery with ghosts, is on sale at Amazon. A haunted hotel with secret passages & paranormal experts provides the scare factor over Thanksgiving weekend at Marla’s family reunion. https://www.amazon.com/dp/B07PZBYD1P/

Dead Roots

Happy Thanksgiving!

Wines of Washington Cooking Class

If you’re a home cook who enjoys trying new recipes, you might want to attend a cooking class at Publix Apron’s Cooking School if you have one nearby. We’ve been to many of these classes before and this experience was just as enjoyable. We prefer the demonstration-style class rather than a hands-on lesson so we can sit and enjoy the food without any effort. The chefs offer tips and tricks as they show us how to make the various dishes, and a different wine accompanies each course. It’s the best bargain out there for a gourmet meal.

   

Our welcome wine was a Hawks Crest Rose that was a golden rose color and had a light body. It was not a favorite of mine. A toast to our friends, Es and Rick Cohen, for sharing the evening with us.

   

The first course was Grilled Pear and Goat Cheese Bruschetta with Bacon and Honey. I thought the bacon and cheese flavors overwhelmed the pear but overall, the tastes blended well. The topping was melty while the bread was crispy toasted. The chef used a ceramic knife instead of a metal one for the fruit so it wouldn’t discolor when exposed to air. This first course came with a KungFu Girl Reisling that tasted slightly fruity and had a pale-yellow color. It would be good to sip alone or would go great with baked Brie and crackers.

     

 

Next was Seared Salmon Sliders with Tarragon Aioli and Watercress. Using fresh salmon, this dish would require some effort to make and would be just as good without the bread. The aioli added a nice flavor to this tasty and substantial dish. The wine was a 14 Hands Pinot Grigio with a golden color. It paired well with the salmon.

The main dish was Maple-Lacquered Duck Breast with Roasted Apples and Brussel Sprouts. I’d forgotten how much I like duck until I bit into this tender meat. Yum, it was so good. I miss French restaurants with duck and orange or cherry sauce. This paired with a Chateau St. Michelle Merlot in a deep burgundy color and a medium body. I like this brand of wines that we’ve had before.

     

Last was the dessert, a Rainier Cherry Crumble topped with a scoop of vanilla ice cream. Lip-smacking good! This sweet treat was accompanied by a Chateau St. Michelle Red Blend wine.

  

Publix Apron's Cooking Class - Wines of Washington #foodie #cooking Click To Tweet

We came home with the recipes and the glow of good times with friends.

Food Heaven Publix Cooking Class

Publix Aprons Cooking School classes are always enjoyable. You can choose from demonstration or hands-on models. I prefer the chef demos because then we can sit at white-clothed tables, sip wine, and watch the chefs do all the work. We get to taste the food, which equates to a gourmet meal, sample different wines, and take the recipes home. Plus, these classes are reasonably priced for what you’d find elsewhere. Here we are with our machatonim, Es and Rick Cohen. (See Machatonim – The Jewish Chronicle (thejc.com) for a definition)

June 18, 2021 – Food Heaven: Indulgent Ingredients and Wines

We were greeted with a Luc Belaire Rare Rose, a pleasant sparkling rose wine. This set the jovial mood for the good food to come.

Crab and Fennel Bisque with Lemony Crème Fraiche – I really liked this tasty soup that was accompanied by a Jean Bouchard Chablis. The wine was fair in my opinion, a bit too light on body and flavor.

Lobster Rolls with Heirloom Tomatoes, Bacon and Tarragon Aioli – This dish was interesting to taste but a salad would have been a better course here. I could see substituting baby shrimp to make this at home. I’d also serve it for lunch rather than dinner. This came with a B&G Bordeaux Sauvignon Blanc wine that had a slightly fruity aroma.

Dijon and Herb Crusted Beef Tenderloin with Roasted Shallow Jus and Smashed Potatoes – Very tender and deliciously prepared piece of beef worth the price of admission alone. I liked the Michael David Lust Zinfandel that accompanied this dish. It was dry with a moderate body and legs, in wine terms.

Bittersweet Chocolate Tart with Pretzel Crust and Mandarin Orange Whipped Cream – This chocolate dessert melted in one’s mouth. It was divine. I also enjoyed the Lola Pinot Noir although by then I’d had enough food and drink that I might have liked anything. This tart was the perfect dish to finish a delightful evening.

Food Heaven Publix Cooking Class #foodies #cooking Click To Tweet

Comfort Food

Home cooking can get tiresome under forced isolation, but not with easy-to-make comfort foods. I’ve been rummaging in the kitchen of our new house trying to find where I’ve put things while preparing meals. Maybe you can find inspiration in some of these dishes that have been on our dinner table in the past week.

We had the kids over for brunch last weekend. I made this Zucchini Biscuit Bake with the recipe from my cookbook, although I added fresh mushrooms this time. I’d also served a Costco quiche, plus thin bagels with cream cheese. Dessert was peach cobbler.

Zucchini Biscuit Bake  Peach Cobbler

Because we’d cut up too many zucchini and onions, I put some aside and made this stir-fry dish for dinner. Sliced hot dogs became the go-to protein addition.

Zucchini Stir Fry

Once those leftovers were gone, the next order was to use the multitude of strawberries we picked before they spoiled. So I made my first strawberry bread using a recipe I found on Pinterest.

Strawberry Bread

Next dinner I made these Swedish meatballs with white rice for dinner, accompanied by a premade salad. If there’s any gravy left, I freeze it to use in Shepherd’s Pie. I’ll share this recipe with you.

Swedish Meatballs

 

Swedish Meatballs

Ingredients

1 lb. lean ground beef
1 egg, beaten
tsp. garlic powder
1 cup finely chopped onions, divided
cup dry bread crumbs
12 oz. bottle chili sauce
18 oz. jar grape jelly
15 oz. can tomato sauce
1/4 cup sweet Marsala wine

Directions

Make meatballs: Mix ground beef with beaten egg, garlic powder, ½ cup chopped onions, and bread crumbs. Form into small balls. Set aside. (Or use frozen turkey meatballs instead of making them from scratch).

In a large saucepan over medium-high heat, blend together chili sauce, grape jelly, and tomato sauce until jelly is melted. Toss in remaining onions and add wine. When mixture is bubbly, add meatballs to pot. Stir gently to coat with sauce.

Cover and reduce heat to simmer. Periodically lift lid, being careful of steam, and stir. Cook for 1 hour on low heat (or ½ hour if using frozen meatballs). Serve over cooked rice as an entrée or by itself as a party appetizer.

These recipes and more can be found in A Bad Hair Day Cookbook – Order Your Copy Now

What have you made in the kitchen lately? And no, “a mess” isn’t the right answer.

 

 

Publix Cooking Class – Noble Vines Winery

This past weekend, we attended a cooking class at Publix Aprons Cooking School. The guest speaker was from Noble Vines Winery, describing the wines that accompanied our meal. These are from the Delicato Family Wines in California. We started out with a welcome aperitif. I liked the Noble Vines 242 Sauvignon Blanc. It wasn’t too fruity and would make a pleasant drink just to sip or perhaps to accompany fish or poultry. Meanwhile, the chefs were busy creating our dishes and demonstrating how to make them.

publix cooking class

Noble Vines 446 Chardonnay was paired with the first course, clams with linguini. While our friends indulged in this dish, I had written ahead to request mushrooms instead of clams. I am not a big shellfish eater except for shrimp. The linguini with mushrooms was delicious and would make a satisfying meal in itself.  We liked the Chardonnay as well. In fact, all the wines tonight were really good.

Next up was pan-roasted duck breast served with mushroom farro and cherry vinaigrette. I’d never had farro before, and I liked this grain that reminded me of barley. The duck was tender. It was paired with Noble Vines 667 Pinot Noir. I could have eaten this dish for a meal alone.

duck breast

The main dish was grilled Korean beef short ribs with coconut rice and wok-friend bok choy. Noble Vines 337 Cabernet Sauvignon was the accompanying wine. The short ribs were done just right, but I’ve had better. Actually, the ones I tasted recently in my blog post about the Epcot Festival of the Arts were much more tender. I prefer short ribs slowly braised or done in a slow cooker so that the meat practically falls off the bone. The rice was okay but the bok choy had more taste.

beef short ribs

We left enough room for the dark chocolate raspberry tart and the Noble Vines 515 Rose wine. What’s not to like about chocolate?

By now, we were more than stuffed and woozy from all the wine. It had been an enjoyable evening with entertainment and an appealing meal experience. The best part is that we got to take the recipes home.

GIVEAWAY 

Enter Here March 1-18 to win a free book from Booklover’s Bench

March 2020

 

Turkey Meatballs in Fig Wine Sauce

Turkey Meatballs in Fig Wine Sauce

As often happens, I altered this recipe from the original that I found in a cooking magazine. Chicken meatballs became turkey meatballs. Port wine became Marsala wine, my favorite secret ingredient. Quick-cooking tapioca became flour. And I added some Key lime marmalade for extra zest. Use orange marmalade if you prefer or whatever else you have in stock. My husband suggested adding onions, so you could buy a container of sliced onions at the grocery store and toss them in. Also, I increased the wine and water from the original ¾ cup each because it didn’t seem like enough.

Ingredients

3 16-oz. packages frozen bite-size turkey meatballs
1 cup sweet Marsala wine
1 cup water
2 Tbsp. flour
½ cup stemmed and chopped dried figs
1-1/2 tsp. chopped fresh rosemary
¼ cup citrus marmalade

Directions

Place meatballs in a large size slow cooker. In a separate bowl, combine Marsala wine, water and flour. Whisk to blend. Add dried figs and rosemary. Pour sauce over meatballs. Heat marmalade in glass measuring cup for 30 seconds in microwave then pour over mixture in slow cooker. Cover and set timer on low for 4 hours. Increase temperature to high for the last half hour. Serve warm with your favorite side dishes. As an alternative, this would make a good appetizer for a party.

Turkey Meatballs

Cooking Class – Steakhouses

I enjoy attending Aprons Cooking School classes at Publix not only for what I might learn, but also for the pageantry, the recipes, the food tastings and the wine pairings. Tonight’s class, Steakhouses Around the World, began with a welcome drink. I liked the Lunetta Prosecco enough to put it on my buy list.

cooking class

Our first course was a Mushroom and Gruyere Tart paired with a Barone Fini Pinot Grigio. This wine was good but not exceptional enough to replace another favorite of ours. The tart, while very tasty, was cheesier than I’d expected. Again, I liked it, but I like my own vegetable quiches and zucchini pies better.

Mushroom Gruyere tart

Next came a Wilted Spinach Salad with Warm Bacon Vinaigrette and Candied Walnuts. This salad was delicious but probably too labor-intensive for me to make at home. The wine pairing, 19 Crimes Chardonnay, is one of my favorites. Each cork in this series denotes a different crime. They’re fun to collect. It’s also fun to use the Living Wine Labels app and see the faces on the bottle labels come alive and talk to you.

Spinach Salad

The meats were served on a plate together as our entrée. I’m not a big steak person, so I wouldn’t make the New York Strip Steak with Smoky Bacon Port Sauce at home. I preferred the tender Slow Roasted Prime Rib with Horseradish Chantilly Cream. These were served with a glass of Stag’s Leap The Investor. I like this Napa Valley Red Wine and would get it again. As for the meats, I’ll stick with making brisket at home and eating prime ribs or beef filet when I go out.

Steaks

Almond Tuile Cups with Key Lime Sorbet was our dessert offered along with a fruity Mohua Sauvignon Blanc, which is not my favorite variety. The sorbet was refreshing but I liked the edible tuile cups better. I’m more of an ice cream fan than a follower of sorbet, sherbet, or gelato.

Key Lime Sorbet

Overall, it was a fun evening whether or not I make any of the recipes. The classes are still a good buy. You get entertainment in the form of a cooking demonstration, a meal with several courses, accompanying wines, and recipes to take home. You also may meet some nice people to chat with between chef demos.

Aprons Cooking School

Disclaimer: Any errors are due to my misinterpretation.

GIVEAWAYS 

Kitchen Gift Box Giveaway Nov. 18 – Dec. 4 

Enter Now to win a Kitchen Gift Basket including a signed copy of A BAD HAIR DAY COOKBOOK, novelty kitchen utensils, pumpkin pie recipe dishtowel, Hawaiian apron, sparkly sponge, fall harvest pasta. https://nancyjcohen.com/contest/

$400 Amazon Black Friday Shopping Spree, Nov. 4 – 23 

Enter to win a $400 Amazon eGift Card just in time for BLACK FRIDAY from The Kindle Book Review. If you scroll down, you might see my latest book. https://www.thekindlebookreview.net/400-black-friday-shopping-spree/

 

 

New Book Release – A Bad Hair Day Cookbook

I am proud to announce the release of A Bad Hair Day Cookbook featuring over 160 quick and easy recipes from my home kitchen to yours!

A Bad Hair Day Cookbook

This cookbook was a labor of love. I’ve enjoyed posting on my social media sites about my cooking classes, food tastings, kitchen experiments, and other adventures in dining. My list of recipes grew until the idea came to me to compile them into a cookbook. I hope you enjoy making the recipes for your friends and family as much as I enjoyed sharing them.

BOOK LAUNCH PARTY tonight from 7:00 – 8:30 EST. Fun & Games! Join us online at https://www.facebook.com/NewReleaseParty/

Book Launch Party

Book Description

Are you having a bad hair day? Whip out your whisk, snatch up your spoon, and prepare your palate. Inside the pages of this cookbook are recipes that will bring you good cheer.

Enjoy 160+ tasty recipes from Nancy J. Cohen’s popular Bad Hair Day cozy mystery series. Included in this cookbook are excerpts, cooking tips, and anecdotes written by hairstylist and savvy sleuth Marla Vail. From appetizers to desserts, Marla offers cooking tips and tricks along with commentary about the dishes she prepares for her family. Whether you’re a skilled cook or an eager novice, this cookbook will unravel the mystery of cooking. Put on your apron and plan to make some killer recipes! Bonuses Include:

• Meet the Sleuth
• Introduction by Marla Vail
• Cooking Tips
• Excerpts from Series Titles
• Themed Menu Suggestions
• “A Sabbath Dinner” by Nancy’s Mother

For Home Cooks, Mystery Fans, and Cookbook Collectors

Digital ISBN: 978-0-9997932-4-4, Orange Grove Press, $4.99
Print ISBN: 978-0-9997932-5-1, Orange Grove Press, $15.99

“Reading through this cookbook has revived my interest in getting back in the kitchen.” Rhonda Gilliland, Author and Editor of the Cooked to Death Series

“Mysteries and cookbooks belong side by side on readers’ shelves. A Bad Hair Day Cookbook serves up both food and justice.” Christine A. Jackson, Ph.D., Author of Myth and Ritual in Women’s Detective Fiction

“A BAD HAIR DAY COOKBOOK brings to readers the amazingly delicious recipes from the series of the same name. Easy, fancy, and favorite standbys, they’re all covered, making this book packed with something for everyone!” Lisa K’s Book Reviews

“Designed for busy cooks who may not be out solving crimes, but whose time is equally challenged.” Diane Donovan, Midwest Book Review

“This book is not only a treasure to add to any cookbook collection, but a pleasure to read.” Emily-Jane Hills Orford, Readers’ Favorite

ORDER NOW

Amazon Kindle: https://amzn.to/2mgwoTZ
Amazon Print: https://amzn.to/2mlIR8W (Coming Soon!)
Apple Books: https://apple.co/2kS12mf
BN Nook: https://bit.ly/2kvrySl
BN Print: https://bit.ly/2QpGu1W
Kobo: https://bit.ly/2kixIVN
Books2Read:  https://books2read.com/ABadHairDayCookbook
BookBub: https://bit.ly/2lSUAvw
Goodreads: https://bit.ly/2mezSpQ

New Release! A BAD HAIR DAY COOKBOOK - Enjoy 160+ quick & easy recipes plus holiday menus. #recipes #cookbook Click To Tweet

VIRTUAL BOOK TOUR

Please follow my blog tour Nov. 20 – 30 with guest posts, interviews, excerpts and giveaways.

Great Escapes Book Tour

GIVEAWAYS

Enter Here Nov. 18 – Dec. 4 to win a Kitchen Gift Box including a signed copy of A Bad Hair Day Cookbook.

Kitchen Gift Box Giveaway

 

Enter Here Nov. 4 – 23 to win a $400 Amazon Shopping Spree from The Kindle Book Review.

Blog Tour for A Bad Hair Day Cookbook

Please join me on a virtual book tour to celebrate the release of A Bad Hair Day Cookbook! Enter the contests as you visit each site and leave a comment to support my hosts. Looking forward to seeing you there! Scroll down for more giveaways.

Sept. 18 – Readers’ Favorite – REVIEW

Oct. 2 – Dying for Chocolate – “Chocolate Indulgence” GUEST POST

Oct. 15 – James D.A. Terry Author – “A Conversation with Award-Winning Author Nancy J. Cohen”

Nov. 7 – Lisa K’s Book Reviews – REVIEW

Nov. 17 – Dru’s Book Musings – “Marla’s Kitchen Capers” GUEST POST

Nov. 19 – Cozy Up With Kathy – REVIEW

Nov. 19 – Thoughts in Progress – REVIEW

Nov. 19 – Socrates Book Reviews – SPOTLIGHT

Nov. 20 – Christa Reads and Writes – SPOTLIGHT

Nov. 22 – Open Book Society – REVIEW

Nov. 23 – King’s River Life MagazineARTICLE & RECIPES
“Anyone Can Cook!” Cozy Cookbooks to Love by Kathleen Costa

Nov. 25 – Buried Under Books – REVIEW

Nov. 20 – 30 – Great Escapes Virtual Book Tour

Great Escapes Book Tour

November 20 – Paranormal and Romantic Suspense Reviews
“Cooking Can Be Dangerous Guest Post, Recipe & Giveaway

November 20 – Island Confidential – SPOTLIGHT

November 21 – MJB Reviewers – SPOTLIGHT

November 21 – View from the Birdhouse – SPOTLIGHT

November 22 – Baroness’ Book Trove – REVIEW

November 22 – Hearts & Scribbles – SPOTLIGHT

November 22 – The Book Diva’s Reads – SPOTLIGHT

November 23 – Ruff Drafts – SPOTLIGHT

November 23 – The Pulp and Mystery Shelf – AUTHOR INTERVIEW

November 23 – Cassidy’s Bookshelves – SPOTLIGHT

November 24 – I Read What You Write 
“Mysteries and Cookbooks” GUEST POST

November 24 – Nadaness In Motion – SPOTLIGHT

November 25 – Laura’s Interests – SPOTLIGHT

November 25 – This Is My Truth Now – AUTHOR INTERVIEW

November 26 – StoreyBook Reviews – REVIEW

November 26 – Reading Is My SuperPower – REVIEW

November 26 – A Chick Who Reads – REVIEW

November 27 – Literary Gold – CHARACTER GUEST POST

November 27 – eBook Addicts – REVIEW

November 27 – Diary of a Book Fiend – REVIEW

November 29 – My Reading Journeys – REVIEW & RECIPE

November 29 – Celticlady’s Reviews – REVIEW

November 30 – Books a Plenty Book Reviews – CHARACTER INTERVIEW

November 30 – Fundinmental – SPOTLIGHT

December 2 – The Big Thrill – “Get Cooking with Mystery Author Nancy J. Cohen” by Dawn Ius

December 10 – Killer Crafts & Crafty Killers, “Fun and Fumbles in the Kitchen” Guest Post & Giveaway
https://anastasiapollack.blogspot.com/  

Follow Nancy J. Cohen's virtual book tour for A BAD HAIR DAY COOKBOOK. #newrelease #cookbook #recipes Click To Tweet

Booklover’s Bench Giveaway Nov. 1 – 18

Enter Here to win a free book from Booklover’s Bench.

Kitchen Gift Box GIVEAWAY Nov. 18 – Dec. 4

Enter Here to win a kitchen gift box including a signed copy of A Bad Hair Day Cookbook.

Kitchen Gift Box Giveaway

$400 Amazon Black Friday Shopping Spree Nov. 4 – 23

Enter Here to win a $400 Amazon Shopping Spree from The Kindle Book Review