Peanut Butter Crunch Bones by Liz Mugavero

1½ cups whole wheat flour
1½ cups white flour
1 cup natural crunch peanut butter
½ cup vegetable oil
1¼ cups water
1 tablespoon honey

*Note: Gluten-free flour can be used as a substitute

—Mix all ingredients in stand mixer and knead for 2 minutes. Ensure dough is pliable and not fracturing.
—Roll out dough to ¼-inch thickness and cut into desired bone size.
—Convention bake at 350 for 18-20 minutes.



The dog days of summer have arrived in the small town of Frog Ledge, Connecticut, and business is booming for Kristan “Stan” Connor. Her Pawsitively Organic pet food has even caught the attention of celebrity patstry chef Sheldon Allyn, who helps Stan open a fancy pet pastry shop in Frog Ledge. A partnership is born, and Sheldon invites Stan to Newport, Rhode Island, for an appreciation weekend he’s hosting for all his independent chefs. But the gourmet getaway turns sour when one of the chefs turns up dead, and a second one goes missing.

As Stan tries to figure out who had a recipe for murder, the pool of suspects expands. And if she can’t sniff out the culprit soon, this killer may just serve up a second helping of murder.

Liz Mugavero loves animals, the beach, reading other writers’ masterpieces and Starbucks coffee. She lives in Connecticut with her family. Visit her at