Holiday Cheer - My Very Own Angel

by Tanya Hanson 

Last weekend, she celebrated her birthday, my daughter. She’s now a young wife with a precious baby boy of her own, a beautiful house, and a successful career. And she’s the reason I believe in angels. 

You see, some 30 years ago, I just knew I wasn’t pregnant. I just wasn’t. These things, hubby and I carefully planned. So when the doctors ordered an X-ray to investigate recurring UTI’s, I was on board. No worries. Until I was in the dressing room in Radiology. 

A voice clearly said, “don’t do this.” I was so startled, I even looked around the tiny cubicle, up to the ceiling and heater ducts. 

Nobody. But I took the words seriously and postponed the X-ray. Praise the Lord. I found out just a few days later I was with child. My little one and I had escaped disaster. I’m convinced I heard an angel’s voice in that dressing room. 

And my little girl was born healthy, happy, strong and vigorous at Christmastime. Our little picket-fence life was perfect with her, her two year old brother. Her new red velvet tiny dress... 

Then, when she was thirteen days old, disaster caught up. She was diagnosed with bacterial meningitis. Even yet, thinking of those terrible days still has the power to stop my breath.  

Oh, we came so close to having to say good-bye. But on Christmas Eve, when angels sing throughout the heavens to rejoice about another Baby, the doctors pronounced her not only completely recovered, but they also promised she’d suffer no residual damages such as deafness, blindness, or mental retardation.  

If she had died, I don’t know if I could have ever celebrated Christmas again. But she lived.  

 

Homecoming princess. All-county basketball player. Cum Laude graduate from a top university. My own angel girl. 

And all because the Lord loves. 

Merry Christmas to you and yours, and may His blessings abound in 2013. 

On a lighter note (I’m sniffling....)This salad is so easy, so yummy. I found it in a magazine years ago, and it’s never failed me.   

SPINACH PEAR SALAD 

¾ cup toasted walnut halves

1 (15 oz) can sliced pears, drain and reserve 1/4 cup of the syrup

2 tsp. honey mustard (or sweeten regular mustard with honey)

1 tsp. cider vinegar

1 tablesp. olive oil

8 cups baby spinach greens

3/4 cup (about 3 oz) gorgonzola or other bleu cheese, crumbled

To make pear vinaigrette, combine the pear syrup you have saved, honey mustard, vinegar, salt and pepper to taste. Whisk in olive oil.  

Just before serving, gently toss together the walnuts, drained pear slices, greens and gorgonzola, and vinaigrette. 

Serves 4 to six.

 

My latest releases: 

 

CHRISTMAS FOR RANSOM, a sensual historical Western novella, first of three in my Lawmen and Outlaws series at The Wild Rose Press. Amazon buy link: Amazon buylink: http://tinyurl.com/aswxew9

 

 

ANGEL CHILD, book six in my sweet, inspirational series, Hearts Crossing Ranch, White Rose imprint at Pelican Book Group.

Amazon buylink: http://tinyurl.com/d7s2zpw

Find out more about Tanya at: 

www.tanyahanson.com

www.petticoatsandpistols.com

www.sweetheartsofthewest.blogspot.com

Wednesday's Chow - Three Bean Salad

I have never really like Italian Dressing, so I've never much liked Three Bean Salads, but this one is really good. I'm not sure why, but I do like this.  I have used WishBone low-cal Italian Dressing when I've made it, the last time just this weekend for the Labor Day BBQ with family and friends! Oh, also, I really, really dislike green bell peppers, especially when cooked. So I tend to leave them out. But I don't mind red bell peppers. The first time I made this, I put red bell peppers in it, this weekend, I was out.  The are good and they add color to the salad!

Three Bean Salad

1 15-oz can cannellini beans, drained, and rinsed

1 15-oz can kidney beans, drained and rinsed

1 15-oz can garbanzo beans, drained and rinsed

2 celery stalks, chopped

½ cup red onion

1 green or red bell pepper, chopped

½ finely chopped parsley

1 cup store-bought light Italian dressing 

Mix all ingredients together until well combined. Pour dressing over salad. Refrigerate overnight.

 

Anna Kathryn Lanier

Holiday Cheer - Grandma Dowell's Potato Salad

This week's guest, Roseanne Dowell (Secrets, Lies and Love) shares a special family recipe with us today, and one that looks would go great at any holiday gathering.  Check out Roseanne's blog HERE.

Oh, today I'll draw the winner for the Kohl's Cares Good Housekeeping "A Very Merry Christmas" Cookbook. That means we have a brand new prize....drawing to take place next Wednesday, December 14th.

Grandma Dowell’s Potato Salad 

(makes enough for a crowd)

Ingredients:

5# potatoes cooked and diced

1 medium bunch celery

1# onions chopped

1 doz. eggs hard cooked and chopped

1 small bottle french dressing

Dressing:

1 qt. miracle whip      

1/2 pt. sour cream

3/4 c. milk      

scant 1/2 c. sugar

1/4 c. vinegar         

salt and pepper to taste

Directions:

Boil potatoes with "jackets" on. Let cool and then remove skins and dice into nice size pieces.

Marinate potatoes in French dressing for several hours or overnight, using enough dressing to lightly coat potatoes (probably not the whole bottle)

Add remaining ingredients and the eggs last. Mix VERY CAREFULLY OR TOSS GENTLY with the dressing recipe. 

Secrets, Lies & Love will be released Jan. 4th from Books We Love Publishing - http://bookswelove.net/dowell.php    A dilapidated Queen Anne Victorian, a dead body, and an ex boyfriend complicate life for Meghan Shelby when she returns to her hometown after a ten year absence.


Visit Roseanne at:

www.roseannedowell.com 

http://roseannedowellauthor.blogspot.com


There is no ideal Christmas; only the one Christmas you decide to make as a reflection of your values, desires, affections, traditions. -Bill McKibben, Author, Hundred Dollar Holiday: The Case For a More Joyful Christmas

Holiday Cheer - Broccoli Slaw

On Saturday, the 3rd, I had a VERY busy day. I left the house at 8 and was going until nearly 10 at night. The day started off with the Northwest Houston RWA's annual holiday party, drove home and attended my granddaughter's 4th birthday party, then went to Galveston and my husband's office part. Lots of good food, friends and conversation all day long.

At the NWH party, Amanda asked for the recipe for the Broccoli Slaw I brought. I told her I'd planned to post it on my Holiday Cheer, and would do so this week, since she did want it (I did tell her what to do, but neither of us wrote it down). This is a good dish to take to a pot luck and, in fact, a pot luck is where I found the salad. About 10 years ago at a family reunion, my first cousin, once removed, Bobbie, brought this Broccoli Slaw and I got recipe from her.

You can cook the bacon, chop up the veggies and mix-up the dressing the day before.  Store everything separate (baggies work well for bacon and veggies), then toss it all together about an hour before serving.

Broccoli Slaw

Ingredients:

1 bunch of broccoli, heads cut off

1 medium onion, chopped

½ pound of bacon, cooked crisp and crumbled

Dressing:

1 cup mayonnaise

½ cup sugar

2 tablespoon vinegar

Directions:

Fix the dressing at least two hours ahead of time and put in refrigerator.  Mix the broccoli, onion and bacon.  An hour before serving, pour the dressing on broccoli salad.

Win a prize - leave a comment with your email to be entered in the drawing. This week's prize is Kohl's Cares Good Housekeeping "A Very Merry Christmas" Cookbook. It "features hearty dishes, mouthwatering cookies and traditional table centerpieces the entire family will enjoy." I'll draw a winner for it next Wednesday, Dec. 7th.

Christmas is the season for kindling the fire of hospitality in the hall, the genial flame of charity in the heart. -Washington Irving

Wednesday's Chow - Cola Fruit Salad

Cola Fruit Salad

Ingredients:

1 16-oz can pitted Bing cherries
1 20-oz can crushed pineapple
Reserve fruit juice from cans
2 small packages black cherry gelatin
1 12-oz can cola
1 cup chopped pecans

Directions:

Drain off juice into a measuring cup, add water to make 2 cups.  Place drained fruit into a bowl.  Heat fruit juice in pot just to boiling. Stir in gelatin and keep stirring until dissolved.  Add cola, chill until slightly thick.  Stir in fruit and nuts, then pour into a mold and chill until firm.

Wednesday's Chow

Broccoli Slaw

Ingredients:

1 bunch of broccoli, heads cut off
1 medium onion, chopped
1 pound of bacon, cooked crisp and crumbled

Dressing:

1 cup mayonnaise
½ cup sugar
2 tablespoon vinegar

Directions:

Fix the dressing ahead of time and put in refrigerator. Mix the broccoli, onion and bacon. An hour before serving, pour dressing over broccoli mixture.

Wednesday's Chow - Frog Eye Salad

My daughter got this recipe from her mother-in-law.  It's a delicious fruit salad. The only problem is it makes a LOT of salad, so it's best for large family gatherings or pot luck suppers/picnics. 

Frog Eye Salad

Warning – Makes a LOT of salad.

Boil 1 lb. Acine de Pepe pasta (frog eye) in 3 quarts of water for 8 mins; drain.

In a small sauce pan combine:

1 cup sugar
3 Tbsp flour

Then add

2 cups pineapple juice
2 beaten eggs

Cook until thick. Remove from heat and add:

1 cup coconut
1 cup mini-marshmallows
1-20 oz can crushed pineapple (do not drain)
1-20 oz can pineapple tidbits (do not drain)
3 small cans mandarin oranges (drain these)

Mix well, then fold in:

1-14 oz tub Whipped Topping

Chill at least 8 hours.


Anna Kathryn
http://www.aklanier.com/

Wednesday's Chow - Mozzarella and Tomato Salad

For the 2011 Brenda Novak Diabetes Research Auction, I’ve donated a Romancing the BBQ Picnic Basket (see picture right). It’s a $100 value and the money raised via the auction goes to a good cause. Check out the basket here.


One of the items in the basket is a TASTE OF HOME GRILL IT! Cookbook (2011). Here’s one of the dozens of tasty recipes you’ll find in the book:


FRESH MOZZARELLA & TOMATO SALAD


Ingredients:


6 plum tomatoes, chopped
2 cartons (8 oz each) fresh mozzarella cheese pearls, drained
1/3 cup minced fresh basil
1 tbsp minced fresh mint
¼ cup lemon juice
¼ cup olive oil
¾ tsp salt
¼ tsp pepper
2 medium ripe avocadoes, peeled and chopped



Directions:


In a large bowl, combine the tomatoes, cheese, basil, parsley and mint. Set aside.


In a small bowl, whisk the lemon juice, oil, salt, and pepper. Pour over tomatoes and cheese mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.


Just before serving, stir in avocadoes. Serve with a slotted spoon.


NOTE: Compared to the more firm texture of most commercially produced mozzarella, fresh mozzarella is moist and soft. The flavor is mild, delicate and somewhat milky. Fresh mozzarella is usually shaped into balls and stored in brine. After buying fresh mozzarella, it should be refrigerated in the brine and eaten within a few days. ~Taste of Home Test Kitchen

Wednesday's Chow - Seafood Pasta Salad

I've had this recipe for a while, but just now came across it again.  This would be a nice luncheon or side dish.

Seafood Pasta Salad


Ingredients

8 ounces uncooked spiral pasta
1/2 cup mayonnaise
1/2 cup Thousand Island salad dressing
3 to 4 drops hot pepper sauce
1 package (8 ounces) imitation crabmeat, chopped
1 package (5 ounces) frozen cooked salad shrimp, thawed
1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1/2 cup diced celery

Directions

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the mayonnaise, salad dressing and hot pepper sauce. Stir in the crab, shrimp, broccoli, cauliflower and celery.

Drain pasta and rinse in cold water. Gently stir into shrimp mixture. Cover and refrigerate until serving.

Happy Mothers Day!!!

Holiday Cheer - Ramen Noodle Cole Slaw

I'm attending my local RWA chapter's Holiday party today and this is what I'm bringing for the pot luck. I don't make it often, because it makes a lot! So, it is a perfect recipe for a holiday party.

Ramen Noodles Cole Slaw

Salad Ingredients:
1 16oz package prepared cole slaw mix
1 cup roasted almond slivers (just barely toast them in oven for 2 mins - careful, they will burn)
1 cup shelled sunflower seeds
2 bunches chopped green onions
2 packages crushed Ramen Noodles (throw out the seasoning packages)

Mix all of the above together in large bowl

Dressing:

1 cup sugar
1/3 cup oil
1/3 cup apple cider vinegar

Directions:

Bring to a boil in a medium saucepan for 10 minutes. Set aside until cooled. Pour over cole slaw.

The longer this sets, before serving, the better. So it can be made the night before.

There's more, much more, to Christmas
Than candlelight and cheer;
It's the spirit of sweet friendship
That brightens all year.
It's thoughtfulness and kindness,
It's hope reborn again,
For peace, for understanding,
And for goodwill to men!
~ John Greenleaf

Wednesday's Chow - Frozen Waldorf Salad

Golda’s Frozen Waldorf Salad
From Paula Deen


Ingredients:

½ cup sugar
½ cup pineapple juice
¼ cup fresh lemon juice
1/8 tsp salt
1 1/3 cup heavy cream
½ cup miniature marshmallows
½ cup red seedless grapes, cut in half
½ cup crushed pineapple, drained
2 medium apples, diced, skin left on
½ cup diced celery
½ cup walnuts or pecans, chopped
8 fresh or maraschino cherries
8 sprigs fresh mint leaves

Directions:

In a saucepan, combine the sugar, pineapple juice, lemon juice and salt. Heat over medium heat, stirring constantly, until thick. Remove from heat and let cool. Whip the cream and fold into the cooled syrup mixture. Stir in marshmallows, grapes, pineapple, apples, celery and nuts. Spread mixture into an 8 x 8 inch pan and freeze until frozen throughout, at least 2 hours. Remove salad from the freezer 5 minutes before stirring. Cut into 8 squares. Garnish with cherry and sprig of fresh mint.

Wednesday's Chow - Chicken Salad with Pecans

Chicken Salad with Pecans


Ingredients:

3 whole chicken breasts
2 stalks celery cut up, including tops
1 small onion sliced
Salt to taste
3 cups boiling water

½ cup chopped pecans
½ cup to 1 cup chopped celery
2 cups diced apples with skin on
½ cup chopped green pepper
2 teaspoons onion

¾ cup mayonnaise
3 tablespoons light cream
½ teaspoon white pepper
½ teaspoon salt

1 can sliced pineapple
Black or green olives (optional)
Pecan halves (optional)

Directions:

Combine chicken, celery, sliced onion and salt in pan of boiling water. Simmer covered for 30-40 minutes. Remove chicken and cool.

Cut breasts into 1/2–inch cubes. In large bowl combine chicken, pecans, celery, apples, green pepper and onion.

In small bowl combine mayonnaise, cream, salt and pepper. Mix well. Add to chicken and toss.

Refrigerate at least one hour. Spoon salad into one slice of pineapple on a bed of lettuce. Decorate with olives or more pecans, if desired. Serves 6-8.

Wednesday's Chow - Onion-Tomato Salad

Here's another good  summer recipe for a picnic, pot luck or family gathering.

Onion-Tomato Salad

Ingredients:

5 medium tomatoes, cubed (4 cups)
4 medium onions, chopped (3 cups)
¾ cup olive oil
¼ cup red wine vinegar
½ tsp salt
½ tsp dried basil leaves
¼ tsp crushed red pepper

Directions:

In large glass bowl, toss tomatoes and onions.

In a separate glass bowl, mix remaining ingredients. Stir into tomatoes and onions. Refrigerate at least 3 hours, but no longer than 48 hours.

Serves 12.

Wednesday's Chow - 24 Hour Fruit Salad

24-Hour Fruit Salad


Ingredients:

2 cups seedless grapes
2 cups sliced bananas

1 can (20 oz pineapple chunks)

2 cups red cherries

½ cup mayonnaise

1 cup pecans, chopped
1 10-oz bag miniature marshmallows

½ pint whipping cream

Direcitons:

Mix fruit, marshmallows and pecans. Whip cream until stiff. Fold into mayonnaise, then fold mixture into fruit. Mold into a 9x13-inch dish. Chill 24 hours. Cut into squares. Serve on a lettuce leaf or as a refreshing dessert.

Yes, I know, the picture has nothing to do with the recipe... but I thought you might like it just the same.  Though I think they're all too young for me.....

Anna Kathryn Lanier
Where Tumbleweeds Hang Their Hats
http://www.aklanier.com/

Wednesday Chow - Smoked Turkey and Strawberry Spinach Salad

As promised, here's a recipe from the prize for this month's drawing : Smucker's Best Loved Recipes.  (ISBN 1-4127-2341-1) Just leave a comment on any post to be eligible to win.

Smoked Turkey and Strawberry Spinach Salad

Ingredients

Dressing

1/2 cup Smucker's Strawberry Jelly
2 tbls red wine vinegar
2 tsp grated lemon peel

Salad

4 cups baby spinach
2 cups cubed, cooked smoked turkey or shrimp
1 1/3 cup sliced or halved fresh strawberries
1 (11-oz) can mandarin oranges, chilled and drained
2 thin slices of red onion, separated into rings

Directions:

Combine jelly, vinegar and lemon peel in small saucepan.  Cook over medium-high heat until jelly is mealted, stirring frequently.  Cool for 10 mins.

Arrange spinach, turkey, strawberries, oranges and onion rings on 4 individual salad plates.  Serve with dressing.

Anna Kathryn Lanier

Where Tumbleweeds Hang Their Hats
http://www.aklanier.com/
http://annakathrynlanier.blogspot.com/

Wednesday's Chow - Cucumber Salad

Last month, I hosted a recipe extravaganza....asking commenter's to post their own recipes each week. Now, I'll start posting some of those recipes during my weekly Wednesday's Chow blog. The first week of the month, I'll post appetizers. This one comes from SiNn. I used to work in a sandwich shop that had a cucumber salad. This recipe looks very similar to that one, which I loved.

Cucumber Salad

4 to 6 fresh cucumbers depending on how much you want to make

3 or 4 cups of milk
Add salt to taste
3 teaspoons of vinegar
2 tablespoons of sugar

Garnish with green peppers and onions. Chill till cold and serve.

CONTEST REMINDERS:

For my monthly commenter blog prize, I'll give away a Smart Women Read Romance T-shirt and three romance novels....just to prove how smart you really are! too good to be true by Kristan Higgins, The Cowboy's Second Chance by Christyne Butler and To Love a Scoundrel by Kristina Cook. (okay, I pulled the books by random...the similar first tames are by chance.) Oh, I'll probably throw in one of my stories, too! To be eligible to win this prize package, just leave comments on the posts. The more you comment, the more chances to win.

On my website during the month of October is information on two contests: my monthly guest book contest and the Annual October BREAST CANCER AWARENESS Event. Prizes for both contests will be Pink Ribbon Goodie Bags. Stop by my website and learn how to enter these contests.

Anna Kathryn Laneir

Wednesday's Chow - Chilled Apple-Rice Salad

Welcome to Wednesday's Chow. Today I have a salad recipe. Add some marinated chicken breasts and a vegetable and you a cool summer meal.

Before we get to the recipe I wanted to remind you of my monthly contests:

The first one is for my blog. Win a Victorian Bath Salt set by leaving a comment on my "Click to Give" post (link on the right). The Second contest is on my website, http://www.aklanier.com/. You can win six romance novels by commenting in my guest book (Link found at the bottom of my HOME page). Just tell me who your favorite heorine is, real or ficition. More information and a list of the books can be found on the CONTEST page. Both contests run through August 31st.

CHILLED APPLE-RICE SALAD

3 cups chilled cooked rice
2 tablespoons golden raisins
2 tablespoons chopped parsley
1 Granny Smith Apple, chopped into bite-size pieces
¼ cup chopped, toasted pecans
1 green inion, minced

Dressing:

3 tablespoons olive oil
1/3 cup chicken broth
1/3 cup red wine vinegar
1 tablespoon fresh lemon juice
1 clove garlic, minced
1 tablespoon sugar
1 teaspoon curry powder
¼ teaspoon salt
1/8 teaspoon pepper

Mix together salad ingredients and chill at least two hours. Combine dressing ingredients, chill 1 hour or more. Just before serving, toss salad with dressing.

Serves 6.

Anna Kathryn Lanier
http://www.aklanier.com/
WHERE TUMBLEWEEDS HANG THEIR HATS

Wednesday's Chow - Ambrosia

I don't know about where you live, but here in south Texas, it's all ready summer. The temperatures are hitting the high 80's and low 90's with high humidity. So, a cool summer snack sounds like just the thing I need. This is a tasty, cool snack or side dish for any meal.

Ambrosia

1-20oz can of chunk pineapple
1-11 oz can mandarin oranges
1 ½ cups seedless grapes
1 cup miniature marshmallows
1 cup coconut
½ cup pecans or walnuts
¾ cup sour cream or vanilla yogurt
1 tablespoon sugar

Drain pineapple and oranges, combine with grapes, marshmallows, coconut and nuts. Mix sour cream and sugar together and blend into fruit. Chill at least one hour.

4 to 6 servings

Anna Kathryn Lanier
Where Tumbleweeds Hang Their Hats
Heartwarming, Sensual Westerns
www.aklanier.com