Debbie Macomber's Blog, page 3

Slow Cooker Chicken Tikka Masala

Two extra steps make this Slow Cooker Chicken Tikka Masala a showstopper: blooming the aromatics in the microwave and finishing off the chicken under the broiler. They are technically optional steps, but quickly add so much depth of flavor to this deliciously rich, spiced (but not spicy!) tomato sauce that we hope you’ll give them a try.Place chicken in the slow cooker and season with ½ teaspoon of the salt and the pepper. Add the tomatoes.

In a heatproof bowl, stir together the onion, oil, tomato paste, garam masala, garlic, ginger, sugar, and remaining ¾ teaspoon salt. Microwave on high for 5 minutes, until onion is softened. Transfer to the slow cooker and stir everything together. Cover and cook on high for 3 to 4 hours or low for 5 to 6 hours, until chicken registers 175°F on an instant-read thermometer.Preheat broiler. Use tongs to transfer chicken to a foil-lined baking sheet. Broil chicken for 3 to 4 minutes, until charred in spots. Transfer to a cutting board and chop into bite-sized pieces.
Stir cream and cilantro into slow cooker and cover to heat.


Slow Cooker Chicken Tikka Masala
Serves 4 to 6


2 pounds boneless, skinless chicken thighs, any large fat chunks removed
1 ¼ teaspoon kosher salt, divided
¼ teaspoon ground black pepper
14.5 ounce can fire-roasted tomatoes
1 yellow onion, finely chopped
3 tablespoons vegetable oil
¼ cup tomato paste
5 teaspoons garam masala
3 garlic cloves, minced
2 tablespoons grated fresh ginger
2 teaspoons sugar
2/3 cup heavy cream
¼ cup minced cilantro, plus more for serving

Cooked basmati rice, for serving
Naan, for serving


Place chicken in the slow cooker and season with ½ teaspoon of the salt and the pepper. Add the tomatoes.

In a heatproof bowl, stir together the onion, oil, tomato paste, garam masala, garlic, ginger, sugar, and remaining ¾ teaspoon salt. Microwave on high for 5 minutes, until onion is softened. Transfer to the slow cooker and stir everything together. Cover and cook on high for 3 to 4 hours or low for 5 to 6 hours, until chicken registers 175°F on an instant-read thermometer.

Preheat broiler. Use tongs to transfer chicken to a foil-lined baking sheet. Stir cream and cilantro into slow cooker and cover to heat.

Broil chicken for 3 to 4 minutes, until charred in spots. Transfer to a cutting board and chop into bite-sized pieces. Place back in slow cooker and stir to combine.

Serve with basmati rice and naan.

Blackberry Pie Bars

Blackberry Pie, but make it easier and portable? Sign me up! These Blackberry Pie Bars utilize the food processor to make the dough and are baked on a baking sheet, making it easier to enjoy pie anytime the craving strikes.In a large saucepan over medium-high heat, heat berries, sugar, lemon zest and salt until berries have mostly broken down, about 10 minutes. Gently smash any large berries with the back of a spoon. In a small bowl, whisk the cornstarch, lemon juice and water until a slurry forms. Stir into the saucepan, then bring to a gentle boil. Cook for 5 to 7 minutes, stirring frequently, until mixture thickens like a loose jam (it will thicken more as it cools). Cool on the counter for 20 minutes, then transfer to the refrigerator for 30 minutes, or cover and refrigerate up to 2 days.On a floured surface, roll out dough into a 20 by 15-inch rectangle. Loosely roll dough onto the rolling pin, then transfer to the prepared baking sheet, leaving an inch overhang on a short side of the pan. Leave half of the dough untouched (this will be the bottom crust). On the other half, use a round frosting tip or a straw to make a few decorative holes in the crust. Alternately, poke all over the dough half with a fork. Place in the refrigerator for 20 minutes.Spread 4 cups of the blackberry jam onto the untouched dough half, then fold the hole-poked dough over the jam. Fold edges over and press to seal. Brush with cream and sprinkle with sugar.Bake for 45 to 55 minutes, until dough is crisp and light golden brown. Remove from oven and let sit for at least 20 minutes before slicing into 9 equal pieces.


Blackberry Pie Bars
Serves 9

Filling:
2 pounds frozen blackberries
1 ½ cups sugar
½ teaspoon lemon zest (from about ½ lemon)
Pinch kosher salt
¼ cup cornstarch
1 tablespoon lemon juice
1 tablespoon water

Pie Dough:
3 cups all-purpose flour
Heaping 1 teaspoon kosher salt
½ teaspoon sugar
12 tablespoons unsalted butter, cold and cubed
6 tablespoons all-vegetable shortening, cold
½ cup ice water

1 tablespoon heavy cream
2 tablespoons sugar


In a large saucepan over medium-high heat, heat berries, sugar, lemon zest and salt until berries have mostly broken down, about 10 minutes. Gently smash any large berries with the back of a spoon. In a small bowl, whisk the cornstarch, lemon juice and water until a slurry forms. Stir into the saucepan, then bring to a gentle boil. Cook for 5 to 7 minutes, stirring frequently, until mixture thickens like a loose jam (it will thicken more as it cools). Cool on the counter for 20 minutes, then transfer to the refrigerator for 30 minutes, or cover and refrigerate up to 2 days.

In the bowl of a food processor, pulse flour, salt and sugar. Dot with butter and pieces of the shortening; pulse until mixture resembles coarse crumbs, 5 to 7 one-second pulses. Drizzle water over the surface, then pulse until large clumps form, 10 to 15 one-second pulses. Gently shape into a 9 by 6-inch rectangle, then wrap tightly in plastic wrap. Place in the refrigerator for at least 30 minutes, or up to overnight.

Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper. Set aside.

On a floured surface, roll out dough into a 20 by 15-inch rectangle. Loosely roll dough onto the rolling pin, then transfer to the prepared baking sheet, leaving an inch overhang on a short side of the pan. Leave half of the dough untouched (this will be the bottom crust). On the other half, use a round frosting tip or a straw to make a few decorative holes in the crust. Alternately, poke all over the dough half with a fork. Place in the refrigerator for 20 minutes.

Spread 4 cups of the blackberry jam onto the untouched dough half, then fold the hole-poked dough over the jam. Fold edges over and press to seal. Brush with cream and sprinkle with sugar. Bake for 45 to 55 minutes, until dough is crisp and light golden brown. Remove from oven and let sit for at least 20 minutes before slicing into 9 equal pieces.

Don't be Afraid

It’s been an emotional, trying week and while life is still moving and I am spending my days doing the same tasks I was a few weeks ago, I am seeing things with a different lens. Above the door to my office is the Fredrick Buchner quote, “Here is the world. Beautiful and terrible things will happen. Don’t be afraid.”


Each time I look at it, I’m reminded of my travels to Lebanon and Jordan with World Vision where we met women and children who had fled Syria, some with only the clothes on their back. Each day I come into work I remember them. I remember the stories they shared with me. I remember what it cost them to flee all they knew and loved, yet they still had hope. I remember the laughter of their children, who somehow despite it all, still found joy in the hard moments. They asked me not to forget, so today as I type, I remember.


They did not create the war that took their home. They didn’t want to flee. They wished to return, to pick up at least some of what they had and start over.

Conflicts over land, over power, over resources, and ideologies I’ll never be able to explain or understand why they surround our globe. During these moments, it's important to find ways to come together, to create communities near and far, and to uplift those who need it most. I have found that Debbie Macomber, my mom, writes stories that unite us as women, mothers, sisters and friends. She has always built community and made us feel a part of it, and for that I am profoundly thankful and proud.


Our journeys to the Middle East first began when we realized our sisters there were veracious readers of Debbie’s stories. When the Syrian crisis broke out, we reached out to World Vision and began a journey of helping in ways we could. It eventually led us on a trip to Lebanon and Jordan.

We often don’t know what to do when war erupts. When terrible things happen. Are we strong enough to look it in the face and not flinch? Can we stand beside our sisters, mothers, women and friends and say, “I see you, I hear you, I bear witness to what is happening, I don’t agree, and I am not afraid to stand with you.”

Black History Month Book Recs

In honoring Black History Month, today on my blog I wanted to highlight, recommend, and let you know which books are on my TBR stack this year of books written by Black authors.


Black Cake by Charmaine Wilkerson

Beasts of Prey by Ayana Gray
Such a Fun Age by Kiley Reid

Take My Hand by Dolen Perkins-Valdez

Yinka, Where Is Your Huzband? by Lizzie Damilola Blackburn

Real Men Knit by Kwana Jackson

Memphis by Tara M. Stringfellow
The Vanishing Half by Brit Bennett


While We Were Dating by Jasmine Guillory

Seven Days in June by Tia Williams

What the Fireflies Knew by Kai Harris




**📸All photos are linked to content owner📸**

Carne Asada Loaded Fries

Bring the taqueria home with these Carne Asada Loaded Fries! Tender, grilled steak and all your favorite toppings get piled on top of crispy, seasoned waffle fries. Make this a fast weeknight meal by prepping the steak the night before and using store bought toppings.
Place steak on a baking sheet and sprinkle spice mix on both sides of meat. Place in the refrigerator for at least 1 hour or cover and refrigerate up to 1 day.
On a foil-lined baking sheet, spread frozen waffle fries in a single layer. Sprinkle the ¾ teaspoon spice mix all over fries. Bake for 25 – 30 minutes, until crisp (not soft) and lightly browned.While the fries are baking, grill the steak. Oil the grates, then place steak on the grill. Cook for 4 to 5 minutes on the first side, then flip and cook another 2 to 3 minutes on the second side, until steak registers 125°F in the thickest part on an instant-read thermometer. Transfer to a plate, tent with foil, and let rest for 10 minutes. Slice with the grain into a few shorter sections, then thinly slice across the grain.
To serve, drizzle queso cheese over the fries, then top with steak and remaining toppings. Alternately, divide fries among 4 plates and let each person top their own according to preference.



Carne Asada Loaded Fries
Serves 4

1 ½ teaspoons kosher salt
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon garlic powder
1 pound skirt steak
Canola or vegetable oil, for oiling grill grates
1 ½ pounds unseasoned frozen waffle fries

Queso cheese, warmed, for serving
Minced cilantro, for serving
Shredded cabbage, for serving
Guacamole, for serving
Sour cream, for serving
Pico de gallo, for serving
Sliced limes, for serving


Mix the salt, cumin, chili powder and garlic powder in a small bowl. Measure out ¾ teaspoon and set aside.

Place steak on a foil-lined baking sheet and sprinkle the remaining spice mix on both sides of meat. Place in the refrigerator for at least 1 hour or cover and refrigerate up to 1 day.

Preheat oven to 425°F.

On a gas grill, turn all burners to high. Let grill preheat for 10 minutes. Meanwhile, let steak sit at room temperature for 10 minutes.

On a foil-lined baking sheet, spread frozen waffle fries in a single layer. Sprinkle the ¾ teaspoon spice mix over the fries. Bake for 25 – 30 minutes, until crisp (not soft) and lightly browned.

While the fries are baking, grill the steak. Oil the grates, then place steak on the grill. Cook for 4 to 5 minutes on the first side, then flip and cook another 2 to 3 minutes on the second side, until steak registers 125°F in the thickest part on an instant-read thermometer. Transfer to a plate, tent with foil, and let rest for 10 minutes. Slice with the grain into a few shorter sections, then thinly slice across the grain.

To serve, drizzle queso cheese over the fries, then top with steak and remaining toppings. Alternately, divide fries among 4 plates and let each person top their own according to preference.

Julie Cantrell

Julie Cantrell is a multiple-award winning, New York Times and USA Today bestselling author who loves to write stories about second chances. Her latest contemporary novel, Perennials, is set in the quaint southern town of Oxford, Mississippi. Julie was recently in the January 2022 issue of Welcome Home and graciously answered a few questions!

2022 Goals

I'm a huge proponent of making lists. In fact, one of my own personal commandments is: "Thou shall not be listless." One of the best ways to stick with your goals is to write them down.

I think it's important to make your goals ambitious, but also attainable. How many times have we started a goal at the beginning of the year, only to see it fizzle out come February? Set realistic expectations and create a solid plan to reach your goals! I've included a goals worksheet that you can use, or feel free to make your own!

Here are three of my goals for 2021.

Beef Wellington

Beef Wellington is a very impressive holiday main dish, yielding ultra-tender meat that you can cut with a fork, prettily wrapped in crisp puff pastry. Using an instant read thermometer makes this special cut of meat virtually impossible to overcook, and this recipe takes advantage of carryover heat to let the meat reach the perfect temperature.In the bowl of a food processor, pulse onion until very finely chopped. Transfer to a bowl. Place mushrooms in the food processor and pulse until very finely chopped. (Alternately, onion and mushrooms can be chopped very finely with a knife.)

In a large nonstick skillet, melt butter over medium-high heat. Add onions and sauté for 3 to 5 minutes, stirring occasionally, until softened. Add mushrooms, garlic, and salt. Turn heat down to medium and cook, stirring occasionally, until all of the liquid from the mushrooms have evaporated and mixture starts to brown, 15 to 20 minutes. Add sherry and stir until evaporated, about 30 seconds. Remove skillet from heat and stir in the rosemary. Let cool for 10 minutes (or refrigerate up to 1 day).
Lay the tenderloin on a parchment-lined baking sheet. In a small bowl, mix together the Dijon, salt and pepper, then spread all over the meat. Cover with plastic wrap and refrigerate.

On a piece of parchment paper, roll puff pastry into a 10-inch by 11-inch rectangle. Use a pastry brush to brush the outer inch with the egg wash. Spread the mushroom mixture in the center, leaving the 1 inch of egg washed pastry exposed. Place the tenderloin in the center, then roll puff pastry around the meat, flipping it over so the seam is on the bottom. Fold edges in and tuck under, pinching to seal.Brush all exposed pastry with egg wash. Make a few cuts in the top of the pastry for steam to escape. Sprinkle with a pinch of salt. Transfer parchment paper and meat onto a baking sheet. Refrigerate, uncovered, for 30 minutes (or cover and refrigerate up to 6 hours).Bake for 25 to 35 minutes, until puff pastry is golden brown, and meat registers 90°F on an instant-read thermometer. Let rest, uncovered, for 15 to 20 minutes, until thermometer reads 130°F. To easily monitor temperature increase, leave the thermometer in the center of the meat. Transfer to a serving platter, garnish with rosemary sprigs and serve immediately.



Beef Wellington
Serves 4


1 sheet frozen puff pastry

1 center-cut beef tenderloin, about 1 ½ pounds and 7 inches in length
1 ½ teaspoon Dijon mustard
½ teaspoon kosher salt
½ teaspoon ground black pepper

½ medium onion
1 pound mushrooms, washed and trimmed
4 tablespoons unsalted butter
2 garlic cloves, minced
½ teaspoon kosher salt
1 ½ teaspoon dry sherry
1 teaspoon fresh chopped rosemary leaves, plus extra sprigs for garnish

1 egg, beaten
Pinch of kosher salt


Remove puff pastry from the freezer and let thaw on the counter about 30 to 40 minutes, until dough becomes workable.

Meanwhile, lay the tenderloin on a parchment-lined baking sheet. In a small bowl, mix together the Dijon, salt and pepper, then spread all over the meat. Cover with plastic wrap and refrigerate.

In the bowl of a food processor, pulse onion until very finely chopped. Transfer to a bowl. Place mushrooms in the food processor and pulse until very finely chopped. (Alternately, onion and mushrooms can be chopped very finely with a knife.)

In a large nonstick skillet, melt butter over medium-high heat. Add onions and sauté for 3 to 5 minutes, stirring occasionally, until softened. Add mushrooms, garlic, and salt. Turn heat down to medium and cook, stirring occasionally, until all of the liquid from the mushrooms have evaporated and mixture starts to brown, 15 to 20 minutes. Add sherry and stir until evaporated, about 30 seconds. Remove skillet from heat and stir in the rosemary. Let cool for 10 minutes (or refrigerate up to 1 day).

Meanwhile on a piece of parchment paper, roll puff pastry into a 10-inch by 11-inch rectangle. Use a pastry brush to brush the outer inch with the egg wash. Spread the mushroom mixture in the center, leaving the 1 inch of egg washed pastry exposed. Place the tenderloin in the center, then roll puff pastry around the meat, flipping it over so the seam is on the bottom. Fold edges in and tuck under, pinching to seal. Brush all exposed pastry with egg wash. Make a few cuts in the top of the pastry for steam to escape. Sprinkle with a pinch of salt. Transfer parchment paper and meat onto a baking sheet. Refrigerate, uncovered, for 30 minutes (or cover and refrigerate up to 6 hours).

Meanwhile, preheat the oven to 450°F.

Bake for 25 to 35 minutes, until puff pastry is golden brown, and meat registers 90°F on an instant-read thermometer. Let rest, uncovered, for 15 to 20 minutes, until thermometer reads 130°F. To easily monitor temperature increase, leave the thermometer in the center of the meat. Transfer to a serving platter, garnish with rosemary sprigs and serve immediately.

Holiday Q&A with Debbie Macomber

Merry Christmas from Team Debbie! We took a minute to ask Debbie some fun holiday themed questions this year and we hope you enjoy!

Xoxo, Team Debbie

Holiday Q&A with Debbie

1. What holiday movie do you watch every year?

My favorite holiday movie is the original The Bishop's Wife, starring Cary Grant as an angel (no surprise there) and Loretta Young.


2. Would you rather have three feet of snow for Christmas, or no snow at all?

Christmas Crunch Cake

Christmas Crunch Cake is a creamy sprinkle-studded mousse that gets sandwiched between layers of buttery oat crunch. This is a perfect make-ahead dessert to top off your special meal this holiday season.
Spread oats and almonds on a baking sheet. Toast until almonds are golden brown, about 7 to 9 minutes. Remove from oven and let cool 5 minutes.

In the bowl of a food processor, pulse toasted oats and almonds with the animal crackers, cinnamon and salt until finely ground. Add the honey and melted butter; pulse until combined.
Press 1 ½ cups of the crumble into the bottom of a 9-inch springform pan and set aside. Reserve remaining crumble.

In the bowl of an electric mixer, beat cream cheese on medium-high speed until light and fluffy. Add sweetened condensed milk, vanilla and rum, if using; mix until light and fluffy, then scrape down the bowl and mix again. Mix in the whipped topping on low speed until combined. Use a spatula to stir in the 3 tablespoons sprinkles just until combined. Spread filling on the crust.Top with the remaining crumble. Sprinkle the 1 teaspoon sprinkles on top, then gently press to compact slightly. Freeze for at least 6 hours until firm. To serve, remove collar from springform pan, then slice and serve.
To serve, remove collar from springform pan, then slice and serve.



Christmas Crunch Cake
Serves 8 to 10

¾ cup old-fashioned oats
¾ cup sliced almonds
2 2.8-ounce boxes animal crackers (about 2 ¾ cups)
¾ teaspoon ground cinnamon
Heaping ¼ teaspoon kosher salt
1 ½ tablespoons honey
12 tablespoons unsalted butter, melted
2 8-ounce packages cream cheese, room temperature
14-ounce can sweetened condensed milk
1 tablespoon vanilla extract
1 tablespoon spiced rum (optional)
8-ounce container refrigerated whipped topping
3 tablespoons Christmas sprinkles, plus 1 teaspoon for topping


Preheat oven to 375°F. Spread oats and almonds on a baking sheet. Toast until almonds are golden brown, about 7 to 9 minutes. Remove from oven and let cool 5 minutes.

In the bowl of a food processor, pulse toasted oats and almonds with the animal crackers, cinnamon and salt until finely ground. Add the honey and melted butter; pulse until combined. Press 1 ½ cups of the crumble into the bottom of a 9-inch springform pan and set aside. Reserve remaining crumble.

In the bowl of an electric mixer, beat cream cheese on medium-high speed until light and fluffy. Add sweetened condensed milk, vanilla and rum, if using; mix until light and fluffy, then scrape down the bowl and mix again. Mix in the whipped topping on low speed until combined. Use a spatula to stir in the 3 tablespoons sprinkles just until combined. Spread filling on the crust, then top with remaining crumble. Sprinkle the 1 teaspoon sprinkles on top, then gently press to compact slightly. Freeze for at least 6 hours until firm. To serve, remove collar from springform pan, then slice and serve.