Christmas

Recipe and Giveaway by RaeAnne Thayne

This is such a chaotic time of year, running from holiday parties to concerts to the mall. I don’t know about you, but sometimes my stress level can go through the roof and dinner just seems like one more thing on my to-do list. During the holidays, I look for easy, comforting meals for my family to eat on the run. This is one of our favorites and I keep the ingredients on hand all winter long. You can throw it in the slow cooker ahead of time or just warm everything up on the stove a half-hour before dinner.

Warm-up White Chili

2 cans white chicken, drained (rotisserie works great too)
2 cans white corn, juice and all
2 cans white beans, drained and rinsed
2 cans chicken broth
2 (4 oz) cans diced green chilis
1 tsp ground cumin
1 tsp lemon pepper
1/4 c. minced dried onion
1 clove chopped garlic
2 to 4 chopped limes
white corn chips
grated cheddar and monterey jack cheese

Mix all ingredients except the lime, chips and cheese in a large pan. Bring the chili to a boil then turn down the heat and simmer 30 minutes. Cut the fresh lime in quarters. Fill the bottom of each bowl with broken corn chips and ladle chili on top of chips. Squeeze fresh lime juice on top of the chili and top with cheese.

What’s your favorite go-to dinner recipe during the holidays? I’ll give a copy of my latest book A COLD CREEK CHRISTMAS STORY to one person who responds.

A Cold Creek Christmas Story

(Giveaway starts today, Tuesday, December 15th and ends Tuesday, December 22nd.)


 

 

RaeAnne Thayne is a New York Times and USA Today bestselling author of more than fifty books. Her books have won many honors, including four RITA nominations from Romance Writers of America, the Colorado Romance Writers Award of Excellence and a career achievement award from Romantic Times magazine. She finds inspiration from the beautiful northern Utah mountains, where she lives with her family.

 

 

 

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26 thoughts on “Recipe and Giveaway by RaeAnne Thayne

  1. Toscan Soup made in a slow cooker.
    1 pound Italian sausage (spicy)
    4-6 russet potatoes, cut into bite-sized cubes
    1 onion, chopped
    1/4 cup bacon, cooked and chopped $
    2 tablespoons garlic, minced
    32 ounces chicken broth $
    1/2 bunch kale (or swiss chard), destemmed and cut/torn into bite-sized pieces
    1 cup heavy whipping cream
    2 tablespoons flour $
    salt and pepper to taste
    cayenne pepper to taste
    Preparation

    1. Brown sausage links in a sauté pan.

    2. Cut links in half lengthwise, then cut slices.

    3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.

    4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

    30 minutes before serving:

    5. Mix flour into cream removing lumps.

    6. Add cream and kale to the crock pot, stir.

    7. Cook on high 30 minutes or until broth thickens slightly.

    8. Add salt, pepper, and cayenne to taste.

    9. Top with bacon immediately before servin

  2. On a cold winters day my husband and I really like either Bacon, Egg Fried Rice or Chili! I would love to win a copy of your book as I read all the time.

  3. Any kind of soup if it’s very cold. Chili, chicken noodle soup, any kind really. If it’s not that cold, as it is now, then something quick and filling.

    Pretty cover.

  4. Baked ham.
    Place in oven cooking bag, In a bowl mix a small can of pineapple juice( I use the pineapple rings, remove from can) add juice from pineapple in bowl fill can with brown sugar add to bowl, add a can of mountain dew mix together. Place pineapple rings on ham secure with toothpicks pour the mixture of pineapple juice brown sugar and mountain dew over ham tie bag.
    Place in 350 degree oven until done. Amazing and the moistest ham you will ever have! Yum

  5. We like Taco soup, on a cold wintry day……or just about any time! Add a side salad, some warm crusty bread, and
    EVERYONE is happy!
    Would love to win!
    MERRY CHRISTMAS, and a WONDERFUL 2016, filled with many of HIS BLESSINGS~~~ to you and yours!

  6. My husband makes Taco Chili when the weather is cold.
    This week the temps will be in the mid 80’s.
    Looks like we won’t be getting chili anytime soon.

  7. 1
    pound bulk Italian sausage
    1
    medium onion, chopped (1/2 cup)
    3
    cans (15 ounces each) Italian-style tomato sauce
    2
    teaspoons dried basil leaves
    1/2
    teaspoon salt
    2
    cups shredded mozzarella cheese (8 ounces)
    1
    container (15 ounces) part-skim ricotta cheese
    1
    cup grated Parmesan cheese
    15
    uncooked lasagna noodles
    Directions

    1 Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
    2 Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
    3 Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
    4 Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
    5 Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

    We love this delicious comfort food.

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