The Lifegiving Woman

You can't spin God.

Here’s something I’m finally getting through my head after all my years: You can’t spin God.

You can’t manipulate the way you come across to Him, putting a carefully calculated foot forward. You can’t give Him a little bit of you and make it look good or acceptable and then tuck the rest away.

We all do that with other people. Some of us do it a lot. We manipulate the way we appear to people or even to ourselves, doing whatever we can to make ourselves look a little better than we are or a little more clever, a little more selfless or a little more cool. We may even “’fess up” to a smaller sin in order to hide something even deeper.

Sometimes we do it on purpose. Sometimes we do it by reflex and don’t even know what we’re doing. All too often, we even manage to fool ourselves.

But none of that works with God because He sees beyond the spin. He looks right through the image you project to others and even—maybe especially—the lies you give yourself and the issues you may not recognize.

Right through to the person you really are.

“For God sees not as man sees,” the Bible tells us, “for man looks at the outward appearance, but the LORD looks at the heart” (1 Sam. 16:7 nasb).

That means there’s no use even trying to pretend with Him. In fact, the more you pay attention to God and the closer you draw to Him, the more you’ll learn about who you are and who you can be—because God sees your complete self and can reveal it to you. He can shine His light on the hurt places and the sin places, revealing in order to redeem and to heal.

Jesus did exactly that in the Gospels. He looked at people and cut through their hypocrisy, their self-protection, their fear and confusion and delusions. Again and again He put His finger not only on who they really were, but on what they needed most.

When the scribes and Pharisees tried to trick Him with their questions and accusations, He punctured their pretenses, revealing their pride and spiritual bankruptcy.

When the rich young ruler asked what he needed to do about eternal life, Jesus cut right through to the man’s weak spot: his materialistic values (Mark 10:17-22).

When the Samaritan woman at the well misrepresented her family situation, He zeroed in on her brokenness, her loneliness, her troubled past. As she later related to her neighbors, He “told me everything I ever did.” Then He offered her what she needed most: the gift of Himself (John 4:1–42).

And later, when Simon Peter loudly proclaimed His love and loyalty—“I’ll never betray you!”—Jesus gently skewered his bravado and predicted His friend would do exactly what he never wanted to do (Matt. 26:31–35).

It’s not a comfortable thing, being seen as we are, without spin, without pretense. It can be embarrassing, humiliating, even devastating. And some people, like the Pharisees, just can’t take it. But being seen as we are can also be liberating, once we realize that the God who sees us as we are also loves us exactly as we are.

When we’re so tired we can’t think straight.

When we’re worrying about finances or obsessing about a dinner that needs to go just right or so furious we just can’t keep our mouths shut.

When we do a hard thing and fall on our face or want to do the right thing and don’t quite manage it.

When we quietly serve others, then grumble because no one notices.

God sees it all. And none of it changes the way He looks at us.

And He knows who we can be and who He has created us to be.

Adapted from The God Who Sees You by Tammy Maltby (with Anne Christian Buchanan). Copyright 2012 David C. Cook. Used with permission. Permission required to reproduce. All rights reserved. The God Who Sees You

Garlic Black Bean Beef Enchiladas and Green Chilli Sauce

This is one of the best recipes I have EVER made! It is darn right amazing. I just made four (yes count them...) FOUR pans of these Enchiadas!

Make it this weekend for your family or friends. The house will smell wonderful!
Double it and freeze one recipe (wait to bake until you use it) or give to a friend.

They will think you brought GOLD.
Wowza!
Enjoy!

Garlic Black Bean Beef Enchiladas and Green Chilli Sauce

SERVINGS: 6

TIME: Prep: 30 min. Bake: 40 min.

Ingredients:
1 pound low fat ground beef
1 large onion, chopped
1 can black bean with chillies rinsed
2 tablespoons all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon rubbed sage
1 can (14-1/2 ounces) stewed tomatoes (with cumin if you can find)

NOTE: I also make this with a can of chopped black or green olives...or any kind of stuffed olive...add with the black beans.

SAUCE:
6-8 garlic cloves, minced
1/3 cup butter
1/2 cup all-purpose flour
1 can (14-1/2 ounces) beef broth (use high quality)
1 can (15 ounces) tomato sauce
1 4 oz can of green chilis chopped
2-3 tablespoons chili powder
2-3 teaspoons ground cumin
2 teaspoons rubbed sage
1/2 teaspoon garlic or onion salt
10 flour tortillas (7-8 inches)
4 cups (16 ounces) shredded Colby-Monterey Jack cheese

Directions:

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the flour and seasonings until blended. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Meanwhile, in another saucepan, saute garlic in butter until tender. Stir in flour until blended. Gradually stir in broth; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in tomato sauce green chillis and seasonings; heat through.

Pour about 1-1/2 cups sauce into an ungreased 13-in. x 9-in. baking dish. Spread about 1/3 cup of the black bean beef mixture down the center of each tortilla; top with 4 tablespoons cheese. Roll up tightly; place seam side down over sauce. Top in the middle with the remaining sauce.

Cover and bake at 350° for 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until the cheese is melted. Yield: 6 servings.

Serve with brown rice and orange and grapefruit tossed salad.

God sees you and He doesn’t leave you there.
He’s a God who acts.
He sees your weariness … and offers you His strength.
He sees your feelings of inadequacy...and offers you His completeness.
He sees your pain … and suffers beside you.
He sees your doubt … and gives you reason to trust Him.
He sees your worry and your anger … and offers you peace.
He sees your small steps of obedience … and cheers you on.
He sees you stumbling … and helps you back on your feet.
He sees your loneliness … and offers you His presence.
In all your daily needs, even those you don’t know you have, He provides for you appropriately, often in ways you would never expect.
The longer I live, the more I’m convinced that God never looks away from what we’re going through. He is the God who suffers and rejoices with us on a daily basis. He sees it all clearly—even when we don’t.

http://youtu.be/fy8iK2PCnOA

You’re on His radar all the time.

God Is Mindful of You 

I’ve heard people say, “God has enough to worry about without paying attention to my little problems.”

Don’t believe it.

The “God is too busy” idea is a misconception that keeps us from understanding how God sees us. It assumes that God is limited in His attention span, His energy, His capacity for love. And everything I read in the Bible, everything I experience when I keep my spirit open to my heavenly Father, convinces me that’s just not true.

Clearly God is God. He’s perfectly capable of keeping the universe on course and still knowing and loving you intimately. Don’t let yourself fall into the heresy that God is too busy or limited or indifferent to be concerned with you personally.

The Bible says specifically that the Lord is “mindful” of us (Ps. 103:14). That He is thinking about us. He remembers us always. That He watches over us tenderly and never slumbers or sleeps. . . .

That means God knows what’s going on with you 24-7. You’re on His radar all the time. Even if no one else sees you, God does. In fact, He knows every detail about you. Like a doting mother or a passionate lover, He has you memorized. The Bible says God even keeps track of every single hair on your head (Matt. 10:30). So of course He knows about your food allergies and your tendency toward depression and your imperfect body. Even the things that annoy you about yourself or pose serious challenges are part of the entire package God sees and notices and loves.

God is intimately aware of everything about you—every detail.

You never stop being on His mind.

I came to understand this more completely recently because of a little experiment I tried while I was caring for my grandson, Cohen. I happened to be reading a passage from the book of Isaiah that speaks eloquently of God’s mindfulness:

I will not forget you!

See, I have engraved you on the palms of my hands. (Isa. 49:15–16)

I looked down at Cohen. And then, on a whim, I grabbed an indelible marker and wrote his name on my own palm. I would never have guessed how often during the next few days that I would look down and see that baby’s name! I’d be reminded of how I love him, how special he is. Most of the time I’d take a quick moment to pray for him. He was constantly on my mind—just as each one of us is constantly on the mind of our heavenly Father.

But God doesn’t just notice you. He doesn’t just keep track of what you’re doing. He also delights in you (Ps. 149:4). He truly thinks you’re wonderful. He’s proud of you.

Think of the implications of having a heavenly Father who sees you this way. He celebrates you and actually enjoys your company. He loves the sound of your voice, recognizes your walk, and chooses to be near you constantly. He loves to spend time with you and loves for you to spend time with Him, both alone and in the company of His other children.

And this is crucial to remember: There is nothing you can do to change the way God sees you. Nothing you can do to make Him love you any less. When you rebel, when you forget Him, when you get lost or fail—He doesn’t stop desiring you or delighting in you.

He is the God who sees and is mindful of you.

Log on you youtube to watch the new video trailer for The God Who Sees You! http://youtu.be/fy8iK2PCnOA

Now available at Amazon.com  The God Who Sees You! 

Adapted from The God Who Sees You by Tammy Maltby (with Anne Christian Buchanan). Copyright 2012 David C. Cook. Used with permission. Permission required to reproduce. All rights reserved.

 

The God Who Sees You...Gets It

“You just don’t get it!”

Ever hear that from the mouth of a teenager? Back when I had four of them in the house at once, I heard it a lot—often punctuated with the slam of a door or a toss of the head. My son and daughters all had times when they were convinced I had no clue what they were going through or what their lives were like.

And you know what? In a way, they were right. I had forgotten a lot about what it was like to be young—to obsess over grades, walk the popularity gauntlet at school, and experience my first heartbreak. Plus, some of the things my kids experienced were just not part of my world when I was their age. Drugs and alcohol did not figure into my daily school reality. I had no cell phone, no pressure to be bone thin, no parents walking through divorce. Internet porn didn’t even exist when I was a kid.

The truth is, understanding what my kids’ lives were like required a huge effort of imagination on my part, plus a fair amount of research. Sometimes I succeeded in “getting it,” but often I didn’t—and my kids knew that.

Have you ever felt that way about God? Have you ever suspected that He just doesn’t get what it’s like to be you?

It’s one thing to be seen. It’s another thing—a wonderful thing—to be loved. But can an all-powerful, purely good God truly appreciate what it’s like to be human—subject to sin and sniffles, dirt and disease, pushed around by our hormones and our families, vulnerable to grief and pain?

Can a perfect Being understand what it’s like to be far from perfect?

He certainly understands the limitations of our bodies because He made us in the first place. “He knows our frame,” the psalmist insists. “He remembers that we are dust” (Ps. 103:14)—or, as Eugene Petersen translates, “that we’re made of mud.” God’s well aware of our physical limitations, our emotional shortcomings, the way our histories and our choices have limited or even crippled us. And somehow, under it all, He sees potential. . . .

But God did so much more than understand our limitations. . . . God actually chose to become human—which means He really gets it.

He actually put on skin and flesh and became what we are. We call it the incarnation. The coming of Jesus.

When God chose to be born on earth as Jesus, He accepted the reality of nerve endings. He learned what it was like to need sleep, to be hungry, to be lonely and disappointed. He experienced life through the five senses. He heard children laughing and maniacs screaming. He gazed at dancing flowers and leprous feet. He reveled in clean, smooth linen and felt the stab of thorns on His brow. He enjoyed the salty tang of fresh-caught fish and tasted vinegar from a sponge. He inhaled the smell of bread baking and the unmistakable stench of death.

Jesus laughed. He wept. He knew what it was like to live in a human family, to be held in a mother’s arms and looked up to by little brothers and sisters and supported by loving friends. He also knew what it was like to be hated and rejected by others for doing good. He knew what it was like to feel forgotten and ignored and invisible.

And yes, He knew temptation, too. The Bible says Jesus was “tempted in every way, just as we are” (Heb. 4:15). He knew what it was like to feel the pull of the flesh, to want to give in to selfishness or pride or lust or just plain weariness, to want to take the easy route instead of the right one. Even, perhaps, to be disobedient to His calling.

“Tempted,” the Bible says, “in every way.” Jesus’ decision to turn away from temptation, to show the world it was possible to be human and not sin, came with a mighty struggle. He knows firsthand what it means to wrestle with weakness.

And if God didn’t get suffering before the incarnation, He certainly understood it once He became human. Fear, anger, hunger, thirst, suffering, even death—because He chose to become human, God has experienced it all.

He’s the God who gets it, who can love us from a place of true understanding.

Adapted from The God Who Sees You by Tammy Maltby (with Anne Christian Buchanan). Copyright 2012 David C. Cook. Used with permission. Permission required to reproduce. All rights reserved.

 

Why We Long for God to See Us

Not long ago, I accompanied a friend to the hospital for surgery.  After she was wheeled away, I began talking with one of the nurses. Somehow the conversation came around to the nurse’s brother, who had been killed in an accident three years earlier.

Like most untimely losses, the brother’s death had dramatically disrupted this woman’s family. Her mother still struggled with bitterness. Her parents’ marriage had faltered. Her baby son, born two weeks after her brother’s death, would never know his uncle.

Soon my new friend was pouring out her heart to me. And at some point I shared with her something I had been thinking about a lot.

“Do you understand that God sees you in all this?” I said. “He really sees—”

I hadn’t even finished the sentence before she started to weep. She cried so hard that another nurse walked over to see if she was okay. She was completely undone at the thought that God saw her pain, her fear, her broken heart. She kept saying through deep sobs, “He sees me? He really sees me?”

That was just one simple encounter, one more reminder that the message of the God who sees you is one that needs to be shared again and again—with those who don’t know the Lord and with those who do. There’s a reason we hunger to be recognized, acknowledged, appreciated, and cared for. There’s a reason our hide-and-seek life—yearning to be found by God, yet fearing it at the same time—leaves us feeling so bruised and unsatisfied. It’s because God has intentionally and wonderfully created us to see and be seen, to live in intimate and joyful relationship with Him and with others.

More important, He put that need in us because He wants to meet it. He’s put the longing there to draw us closer to His heart.

We hunger to be seen—because He really does see us.

The challenge is to really believe it … to live in the confidence that we are recognized and accepted and included and, most of all, loved.

Can you do that? Can I?

I’ll admit I’ve had my struggles, but I can honestly say I believe it with all my heart. Here’s why.

First, the Bible tells me so, and the Bible has proven a reliable guide in my life. The whole sweep of the Bible can be understood as the story of a God who saw His people, even when they couldn’t see Him. A God who came to earth and paid special attention to the unnoticed—the meek and the mourning, the children everyone turned away, the powerless rather than the ones on top. A God who cared so much about what He saw that He came to earth in human form, turning hide-and-seek into the ultimate show-and-tell.

But I also believe because God has shown me, again and again, in the circumstances of my life. He has shown me through the whisper of His Holy Spirit, through the timing of my experiences, through the love and example of other people and the mysterious provision of what I have needed most.

I’ve seen too much evidence not to believe God sees me. I’ve been loved too much not to make it the story of my life.

I want it to be the story of your life as well. I want it to change everything, including the way you look at God and yourself and other people. I want you to live in confidence that when God looks at you, He sees beauty. He sees value. He sees hope. And even when you’re hiding, even when you’re so beaten down you can’t see anything clearly, He’s still hard at work, crafting a beautiful future of relationship with Him and with others. . . .

That’s . . . my personal witness as someone who at times has felt forgotten, uncared for, unloved, invisible. I truly believe I have a word from God for those lonely, aching times in your life.

The message is this: Regardless of how you may feel, God does see you.

He knows your name, and He loves you—passionately and tenderly.

He sees your needs, and He yearns to fill them.

At any given moment, even when you feel most alone, He is working out a plan for your future. . . .

One way or another, one day soon, you . . . will be able to say, thankfully, “I have seen the God who sees me.”



Adapted from The God Who Sees You by Tammy Maltby (with Anne Christian Buchanan). Copyright 2012 David C. Cook. Used with permission. Permission required to reproduce. All rights reserved.

What God Sees in You

There’s a scene in the movie The Joy Luck Club that I have always found very moving. Based on a novel by Amy Tan, this film tells the story of four Chinese-born women and their American-born daughters.

One of the daughters, June, has always felt she’s a disappointment to her mother, Suyuan, who suffered greatly as a young woman in China and made many sacrifices to give her daughter every advantage. June feels especially uncomfortable when compared to Waverly, the brilliant, confident, and highly successful daughter of Suyuan’s best friend.

These feelings come to a head one evening at a dinner party where Suyuan serves her famous steamed crab dish. During the dinner, Waverly openly belittles June, and Suyuan fails to come to her daughter’s defense. Later, when June and her mother are cleaning up in the kitchen, June finally blurts out her pain: “I’m just sorry that you got stuck with such a loser, that I’ve always been so disappointing…. My grades, my job. Not getting married. Everything you expected of me.”

“Not expect anything,” her mother answers. “Only hoping best for you. That’s not wrong, to hope.”

Then June’s pain just overflows. “Well, it hurts. Because every time you hoped for something I couldn’t deliver, it hurt. It hurt me, Mommy. And no matter what you hoped for, I’ll never be more than what I am. And you never see that, what I really am.”

Her mother just looks at her for a long minute, then removes a jade pendant from around her neck and hands it to her daughter. “June, since your baby time, I wear this next to my heart. Now you wear next to yours. It will help you know: I see you. I see you.”

Then she goes on to talk about the dinner they just enjoyed: “That bad crab. Only you tried to take it. Everybody else want best quality. You, you thinking different. Waverly took best-quality crab. You took worst. Because you have best-quality heart. You have style no one can teach. Must be born this way.”

She looks deep into her daughter’s eyes and repeats: “I see you.”

And by that point, any mother would be weeping, any daughter moved—because that scene so beautifully depicts the transformative power of being seen. You can see it on June’s face—the powerful internal shift as she begins to see herself and her relationships differently.

There’s something about being seen, really seen, that changes everything, because it changes the way we see ourselves—just as knowing we are seen by God makes all the difference … unless we, like June, get the wrong idea about how our heavenly Parent looks at us.

It’s so easy to do. We get mistaken ideas and feelings about what God expects of us and about the way we measure up to those expectations. And those mistaken ideas and feelings hurt us. We feel forgotten, or worthless, or like failures. We’re sure we don’t measure up, that we’re not enough for God or anyone else. We may know we’re loved and forgiven, but we still feel like a disappointment to God.

That’s why we need the powerful message of how our heavenly Father really sees us. We need to open our eyes and hearts to the person God sees when He looks at us. Because the more we come to see ourselves through God’s eyes, the closer we’ll move toward becoming who we were really meant to be.

 

Coming soon...to be released April 1 2010! Adapted from The God Who Sees You by Tammy Maltby with Anne Christian Buchanan. Copyright 2012 David C. Cook. Used with permission. Permission required to reproduce. All rights reserved.

Simple Tips for a Orchestrating a Stress-Free Christmas Dinner

Always Room at Our Table

Cooking up a fun and festive Christmas Day

Christmas Day is the Christmas Kitchen is in its glory!

First, it supplies something wonderful for waking up . . . coffee to sip at the crack of dawn, savory cinnamon rolls for munching while children check their stockings, maybe something more substantial (scrambled eggs, anyone?) for sustenance while your family’s Christmas morning gets underway.

Perhaps you hear squeals of delight as little ones discover what Santa has left.

Perhaps your morning begins with a gentle stirring as teens or housemates gradually awaken to the big day.

Maybe there’s a scurry to get ready for church.

Or your Christmas Kitchen might welcome the excitement of one relative or friend after another arriving—big hugs, warm greetings, gifts changing hands.

No matter what the morning holds, eventually the preparation for Christmas dinner must begin.

It’s the best meal of the year . . . and I believe it’s meant to be shared. With family of course, and I’ve always had a big one. But even if your household is tiny, I urge you to approach Christmas dinner with a spirit of “the more the merrier.”

Open your eyes: the possibilities for sharing the best meal of the year are endless. Look for students who can’t go home, young people on their own, single parents and their kids …anyone in need of a little extended family. Or if you happen to be at loose ends yourself, make a point to join forces with others for a Christmas Kitchen extravaganza—a lavish potluck or a shared kitchen.

Don’t forget to share the preparation—that’s part of the fun too. The joys of the Christmas Kitchen begin long before the loaded platters reach the table, and as the saying goes, many hands make light work. In fact, I urge you to include a game plan for delegating tasks as part of your Christmas-morning strategy.

• Choose a menu that can be made ahead as much as possible! (I will be posting a killer Christmas breakfast wreath soon!)

• Clean out your refrigerator several days ahead, using up leftovers and throwing away old food to make room for Christmas dishes. If refrigerator space is limited, perhaps a neighbor who is leaving town will let you use his or her fridge. Or if it’s cold outside, store food outside or in the garage or unheated storage room (in animal-proof containers...hey I live in Colorado!).

• Run your dishwasher early in the day, hand-wash any remaining dishes, then empty the dishwasher and put all the dishes away. Starting dinner with an empty dishwasher simplifies after-dinner cleanup enormously.

• Slow cookers are your friend. Many dishes (mashed potatoes, carrots, gravy, even ham or turkey slices) can be made well ahead of time and kept warm in the cookers until serving time. Borrow extras from friends if you need to. Many have removable inserts that can come to the table as serving dishes.

• If you weren’t able to set the table the day before, do it as early in the day as possible—and delegate the job if you can.

• As soon as breakfast is over, get everything ready for after-dinner coffee—water, filter, and coffee in the pot, sugar dishes and creamers filled, teabags ready if you’re offering tea as well, cups and saucers and spoons ready. (For an afternoon or early evening dinner, I simplify things by serving only decaf rather than offering a choice.) When the time comes to serve, ask someone else to distribute the cups and saucers while you start the coffee and prepare to serve dessert.

• Prepare a list (even if it’s just a mental list) of tasks you are willing and able to delegate so that when people ask, “What can I do?” you’ll know how to answer. Some ideas: taking guests’ coats and putting them away, setting the table, lighting candles, filling beverage glasses, transferring food to serving dishes, serving dessert.

• Place pitchers of water on or near the tables before the meal starts so glasses will be easy to refill. I like to add sliced lemons or oranges and fresh mint to the pitchers—or for a refreshing change, try a combination of sliced cucumbers and citrus.

• After dinner, you don’t have to clean up everything right away. Put away the leftovers, set the pots to soak, and get the first dishwasher load started, but then linger over dessert, enjoying the glow of yet another beautiful Christmas meal, complements of the Christmas Kitchen.

And more than anything enjoy the moment! Celebrate the joy of God's greatest gift to us!

Merry Christmas dear friends...

From The Christmas Kitchen a Gathering Place for Making Memories by Tammy Maltby and Anne Chrstian Buchanan. All rights reserved.

 

The Gazette and The Christmas Kitchen

The Gazette featured The Christmas Kitchen today...YES on the front cover! Thank you to Teresa Farney Food Editor for this great read.

Recipes featured are The Maltby Cake, Baked Brie and The Pinecone Cheese Ball!

Enjoy my friends and Merry Christmas!

The Best Holday Appitizer Ever!

Warmed Baked Brie

Nothing satisfies like a warm, creamy cheese. This recipe is so easy that you can make it in minutes. And the presentation is unreal!

Buy extra brie cheese rounds and puff pastry sheets and keep them in your freezer. You will always have a wonderful hors d'oeuvre to serve at a moment’s notice.

1 14 oz round Brie (the best variety and price can be found at Sam’s club).

1 package puffed pastry sheets (found in the section of the freezer where you find pie crusts).

 

Any vary of jams, chutneys (apricot is my personal favorite but anything cranberry for the holiday's is great, (I also like type of chutney or jam with  jalapenos in it!) dried fruits, and nuts. 

Remove one sheet of the frozen puff pastry. Let it come to room temperature (or  microwave on defrost for 2 minutes. Make sure you watch it carefully).  Cut Brie in half, lengthwise. Place one slice of the Brie (creamy side up) in the center of the unfolded puff pastry sheet. Add filling. Aproximently ½ cup of whatever you choose.  Place other half of Brie (creamy side down) on top of fruit mixture. 

Carefully wrap the puff pastry upward around the Brie. Starting with the corners of the pastry fold up in a circle fashion around the Brie, gathering the ends in the center of the Brie.  Place on foil lined and sprayed cookie sheet seam side down.  Brush with egg.

Bake at 375 for 15-20 minutes, until golden brown. Let stand 5 minutes before cutting.

TIME TIP: Make these in the morning and wrap with plastic wrap. About 30 minutes before baking remove from refrigerator.

So warm and yummy!

A Christmas Epiphany

God’s appearances are never command performances.

Our ability to perceive Him is always a gift. He initiates those moments when, for no reason we can fathom, the veil that keeps us from seeing the unseen realm is pulled aside. The clouds lift from the mountain. Our perspective shifts, and we see things the way they really are. What seemed distant or theoretical seems suddenly real. Or we suddenly know something to be true that we could never even have imagined.

Has anything like that ever happened to you? You might not have seen a light or experienced a vision. But maybe you’ve had one of those moments when everything seems to come clear and you suddenly understand something in a whole new way. When you find yourself newly and intensely aware of God’s presence. When you are granted the gift of peering past the veil and you just know you’ve encountered the God who sees you. Something clicks in your mind and soul and spirit, and you suddenly think, Yes!

It’s called an epiphany moment. And if it has ever happened to you, you know what a true miracle it can be.

It happened to me about this time last year, while I was sitting in the car with my daughter Mackenzie.

 

Actually, the whole thing started several hours earlier, when I realized with a start that it was December 22 and I hadn’t even begun to prepare for Christmas.

This was not normal for me. I love Christmas, and I usually start my preparations early. But this year Christmas had sort of been pushed aside by a family wedding. And I suddenly realized I had only forty-eight hours to make Christmas happen—shopping, wrapping, cooking, everything. I was feeling like a failure before I even started.

That’s when Mackenzie called. “Mom, I’ve got to go to Target this morning. Do you have time to go with me?”

Yes! I thought. Perfect timing. I could take care of my to-do list and have some much-needed time with my firstborn. My efficient, get-it-done mode kicked in as I grabbed a large coffee, picked up my shopping list, and headed for Target with Mackenzie.

Would you believe I got all the shopping done in less than an hour? (That’s one upside of a limited budget.) I stuffed all my packages in the car, and we started for home, my mind already racing ahead to what I needed to do next.

But then, as we drove, I fell into a conversation with Mackenzie.

She shared with me some ideas she’d been writing about in her blog—thoughts about her experience of being an adult child from a divorced family, about taking responsibility for her life, and about the meaning of Christmas. Her insights were profound, thoughtful, seasoned with both pain and maturity. And by the time we pulled up in my driveway, time had stilled. All my concerns about shopping and cooking and making Christmas happen had faded.

“Mom,” Mackenzie said to me there in the car, “Christ came when we didn’t acknowledge Him, when we weren’t grateful, when we were blind to our need and determined to have our own way. He came when we didn’t think we needed Him. And Mom, I am learning that He still comes, no matter what. He comes to free us from the failure of our lives, from the broken promises that seem to define us. He says, ‘I saw you in your need. And I still see you. I am restoring all you thought was lost, all you have grieved and left behind. For with Me, all things are new.’”

I am fully convinced I experienced a miracle that morning through the life of my young adult daughter. With her words, with who she is, Mackenzie unwrapped my Christmas gift from the God who sees me. She helped me shift my perspective from anxiety over what needed to happen to peace over what God has done in all our lives.

“Well, we can take the tree down now, because Christmas has already happened,” I told Jerry when I walked into the house that day. Jerry smiled when I explained what had happened in the car. “Christmas is more than what hangs on that tree,” he said. “He hung on the tree. He is the gift.”

Jesus gave and still gives us the miracle of a perspective change. Right in the middle of the messiness of life, He still comes. He still reveals Himself to our longing eyes.

 

Adapted from The God Who Sees You, by Tammy Maltby (with Anne Christian Buchanan), coming in May 2012 from David C. Cook publishers. You can preorder now at Amazon.com

Fit-for-a-King Filet of Beef and Cambozola Cream Sauce

You must make this amazing dish this Holiday Season!

It is delish.

From The Christmas Kitchen by Tammy Maltby with Anne Christian Buchanan.

There’s no law that says Christmas dinner has to be turkey! This is a truly special-occasion dish, a wonderful alternative for Christmas dinner or a Holiday party. I love to serve this meat with old-fashioned buttermilk mashed potatoes, broccoli with a squeeze of lemon or lemon-butter, and baby carrots flavored with cardamom . . . and don’t forget the chocolate cake!

1 whole filet of beef (4 to 5 pounds)

4 Tbsp. unsalted butter, softened

1 Tbsp. each kosher or sea salt and coarsely ground pepper (I like to use Pensey's Four Peppercorn Blend adds festive color and flavor to any dish where one would use fresh ground pepper...and I usually double the pepper! They have a whole line of great pepper and pepper mixes).

½ cup sun-dried tomatoes (not packed in oil)

4 cups heavy cream

½ pound Cambozola cheese, chopped (this is a wonderful mixture of brie and blue cheese; I buy it at Whole Foods but if you can’t find it, use 3–4 ounces brie or blue cheese)

3 Tbsp. grated Parmesan cheese

3/4 tsp. kosher salt

3/4 tsp. pepper

3 Tbsp. minced parsley

Preheat oven to 500º. Pat the filet dry with paper towels and place on a baking sheet. With your hands, spread the butter all over the filet. Sprinkle with salt and pepper. Rub into the meat. Roast for 22 minutes for rare, or 25 for medium-rare. (This cut is so tender that it shouldn’t be cooked beyond a medium-rare stage.) Remove beef from the oven and cover tightly with foil. Let meat rest for 20 minutes, then slice thickly.

To make the sauce, soak the sun-dried tomatoes in hot water for 15 minutes, dry as well as possible with paper towels, then chop. Bring the cream to a boil over medium-high heat. Boil rapidly for 45–50 minutes, stirring occasionally, until slightly thickened. Remove from heat and add the cheeses, salt, pepper, and parsley. Whisk rapidly until cheeses melt. Fold in tomatoes and serve sauce with beef.

Simple Idea

If you prefer turkey to beef for Christmas and you’re cooking for a crowd, I suggest buying two birds—a big one and a little one. Roast the larger bird well ahead of time (I actually buy it when on sale at Thanksgiving), carve the meat, and freeze in double freezer bags to prevent freezer burn—I like to add a little broth to the bags to keep the slices moist. Thaw in the refrigerator and reheat in a covered pan. Then roast the smaller bird for a beautiful presentation at the table.

 

Intimate gatherings for your special friends: Salmon and Lemon-Caper Cream and Curried Chicken-Cashew Tea Sandwiches

What are you giving your close friends this Christmas?

You could spend many hours—and a lot of money—shopping for just the right item for each friend and wrapping it with care.

But if you’re like me, your holidays are usually so crammed that it’s not going to happen. You’re busy. Your friends are busy. Funds are tight, and time is even tighter. And despite your best intentions, despite your love for each other, there simply aren’t enough hours to do justice to each special relationship.

But here’s another possibility: why not invite all your special friends to a lovely, intimate Christmas gathering . . . and make this time together your gift to them? For years that’s been one of my favorite things to do during the holidays.

Usually ours is a daytime gathering—a sumptuous morning brunch, a delectable afternoon tea, a light lunch, even a simple coffee klatch. Many of my friends work outside the home, so I try to schedule our get-together for a Saturday or Sunday. I do everything I can to make it a warm, relaxed, affirming, and delicious time. . . an oasis of loveliness in the midst of all the Christmas chaos.

My friends love it!

I always take time to go around the circle and intentionally affirm each woman, telling the whole group what she means to me, what I appreciate about her, why I’m grateful to have her in my life.

You should see my friends’ faces when I do that . . . even when they’ve been to one of my gatherings before. No material gift could be more personal, more appreciated. Every woman I know longs to be told—from the heart—that she is loved.

And then, after a few delicious hours together, it’s time to go. As each friend leaves, I’ll give her another hug and a little gift—perhaps an ornament, a small potted herb, or a Christmas CD. Then we return to our hectic holiday lives.

For the rest of the day, I can’t help smiling.

Try it. You’ll smile too!

If your gathering takes the form of an afternoon tea, finger sandwiches are classic fare—and this filling is to die for!

Salmon and Lemon-Caper Cream Sandwiches

½ cup mayonnaise

1 Tbsp. drained capers

½ tsp. finely shredded lemon peel

½ tsp. Dijon mustard

1/8 tsp. white pepper

Butter or mayonnaise

32 slices bread (your choice)

Curly endive or lettuce leaves

8 ounces thinly sliced smoked salmon (lox) or smoked turkey

In a small mixing bowl, stir together first 5 ingredients. Spread 32 slices of bread with butter or mayonnaise. Top 16 slices with greens and divide salmon or turkey on lettuce. Top with 1 tsp. mayonnaise mixture per sandwich and finish sandwich with remaining bread slices. If desired, garnish with fresh dill. Serve at once. Makes 1/3 cup dressing, or 16 servings.

Curried Chicken-Cashew Sandwiches

Here’s another amazing tea sandwich that’s great for luncheon as well.

½ cup plain yogurt

2 Tbsp. soft-style cream cheese (from a tub)

2 Tbsp. snipped chives or thinly sliced green onion

1 tsp. curry powder

¼ tsp. salt

1½ cups (8 ounces) cooked chicken or turkey, finely chopped

¼ cup cashews (or almonds), finely chopped

Butter or mayonnaise

24 slices bread (your choice)

Curly endive or lettuce

In a bowl, stir together first 5 ingredients, then add chicken and cashews and blend thoroughly. Spread 24 slices of bread with butter or mayonnaise. Top 12 slices with greens and 2 Tbsp. chicken mixture. Top with snipped chives or thinly sliced green onion and cover with remaining bread slices. Makes 1½ cups filling, or 12 servings.

Simple Tip

Use the bread of your choice to make tea sandwiches—regular white or wheat, pumpernickel or rye party slices, tiny croissants, or miniature bagels. If your bread has crusts, cut them off before filling. (You can stack 6 slices of bread at a time to cut off crusts.) Always spread bread slices thinly with butter or mayonnaise to keep the bread from becoming soggy.

Simple Tip

The best tea sandwiches are practically bite-sized. Use a serrated knife to cut large sandwiches into triangles or small squares. Or try cutting out simple shapes with a Christmas cookie cutter! If you do this after the sandwiches are filled, the cutter will seal the edges and help keep the filling from leaking out.

Simply Beautiful Tip

Hold sandwiches together with toothpicks stuck through a sprig of herbs or a slice of green stuffed olive—or sprinkle top of sandwich with chopped basil or dill. Arrange on a pretty platter topped with a paper doily.

Simple Tip

For a very simple, delicious, and beautiful tea sandwich, spread thin slices of your favorite fruit-nut bread with flavored cream-cheese spread from a bagel shop.

From The Christmas Kitchen a gathering place for making memories:

by Tammy Maltby with Anne Christian Buchanan. All rights reserved. This holiday season contact Tammy at [email protected] or facebook http://www.facebook.com/pages/Tammy-Maltby/183239621709608 to order personally signed copies of The Christmas Kitchen for yourself and those you love.

Turkey and Black Bean Creamy Enchiladas (with artichoke hearts, sun-dried tomatoes and baby spinach)!

This is one of my favorite make-ahead recipes—and a fabulous way to use leftover Thanksgiving turkey or chicken.

You are going to LOVE this!

Recipe from The Christmas Kitchen by Tammy Maltby. All rights reserved.*

Originally this recipe came from Beverly Wendt by way of her daughter, my friend Susan Kennedy, but I’ve changed it to suit my tastes. I like to use disposable foil pans for easy freezing, cleanup, and gift giving.

Simple Variations

...Because my dear friend they are fantastic! You can add a 4-ounce can of chopped jalapeños in addition to green chilies, 1 can of marinated artichoke hearts, chopped, and 1 can of sun-dried tomatoes. Or roll several leaves of baby spinach into each enchilada. Perfect!

A perfect Holiday meal to double and freeze!

Turkey and Black Bean Creamy Enchiladas

6 cups cooked turkey or chicken, shredded

4 cups chicken or turkey broth

Nonstick cooking spray

1 can condensed cream-of-chicken soup, undiluted

1 8-ounce carton sour cream (low-fat or nonfat works fine)

1 4-ounce can chopped green chilies, juice included

4 cups Monterey Jack cheese, shredded

4 cups Mexican shredded-cheese mix

1 large onion, finely chopped

1 large Tbsp. garlic, minced

1 6-ounce can sliced black olives or 1 14½-ounce can black beans, rinsed well (optional)

2 Tbsp. cumin

One bunch cilantro, chopped

1 10-inch package flour tortillas (try sun-dried tomato or pesto flavors for a green or red Christmasy look)

To make filling, combine shredded meat, soup, sour cream, green chilies, Monterey Jack cheese, 2 cups of Mexican cheese, onion, garlic, black olives or beans (if desired), cumin, cilantro, and 4 Tbsp. of the broth to form a firm mixture. Spray 9x13-inch pan with cooking spray. Fill each tortilla with approximately 2 heaping Tbsp. chicken mixture, roll, and place seam down in pan. Mix remaining filling with chicken broth until filling is runny. Spread over top of tortilla rolls and sprinkle the remaining 2 cups of Mexican cheese mix over the top. Freeze at this point if desired or cook uncovered in the oven 25–30 min at 350º, until bubbly. To cook the frozen enchiladas, thaw overnight in the refrigerator and bake as above or bake the frozen casserole for about 75 minutes, until bubbly.

Top with fresh tomatoes, chopped avocados and cilantro.

Makes 10–12 servings.

*From The Christmas Kitchen a gathering place for making memories by Tammy Maltby and Anne Christian Buchanan. All rights reserved. This holiday contact Tammy at [email protected] or facebook http://www.facebook.com/pages/Tammy-Maltby/183239621709608 to order personally signed copies of The Christmas Kitchen for yourself and those you love.

Simple Variations

Add a 4-ounce can of chopped jalapeños in addition to green chilies. Add 1 can of marinated artichoke hearts, chopped, and 1 can of sun-dried tomatoes. Roll several leaves of baby spinach into each enchilada. For vegetarian enchiladas, omit turkey, use vegetable broth, and use 2 cans of black beans.

The Maltbys’ Famous Spinach Artichoke Dip

This is no ordinary dip I'm telling you.

This dip is an act of love.

My friends Steve and Lynn Brown actually stop talking when they are eating it. They just make lots of deep sighs. Try it this holiday season and you'll know why.

The Maltbys’ Famous Spinach Artichoke Dip

Here’s our family’s special take on a favorite dip—everyone loves it. Serve with sliced bell peppers (red, green, and yellow), carrots, celery, crackers, chips, or homemade pita crisps (recipe below).

3 14-ounce cans artichoke hearts, drained and chopped

1 can diced tomatoes with green chilies (such as Rotel), drained well

1 8-ounce package cream cheese, softened

1 cup sour cream (low-fat is fine)

1 cup mayonnaise-type salad dressing (such as Miracle Whip—low-fat is fine)

½ cup oil-packed sun-dried tomatoes, drained and chopped well before measuring

4 cups (2 8-ounce packages) shredded jalapeño jack cheese

1 cup shredded fresh Parmesan cheese

1 10-ounce box frozen spinach, thawed and drained well

Bottled hot sauce to taste (I use about four shakes)

½ cup chopped green onion

2 tsp. minced garlic

½ cup chopped cilantro or parsley

Salt and pepper to taste

Nonstick cooking spray

Mix all ingredients well. Spray generously with cooking spray a 2-quart baking dish or a 9x13-inch pan. Add ingredients and bake at 400º for 35 minutes or until hot and bubbly. To make ahead, prepare artichoke heart mixture, place in pan, cover, and chill up to 24 hours. When ready to bake, allow 10 minutes additional cooking time. Place in cold oven, set to 400º, and bake about 45 minutes.

Simple Idea

To make pita crisps, cut 6 pita bread rounds in half horizontally (separate the layers), and cut each half into 6 wedges. Place pita wedges in a single layer on an ungreased baking sheet, spray with olive-oil cooking spray, and sprinkle with garlic salt and freshly ground black pepper. Bake uncovered in a 350º oven for 10 to 12 minutes or until crisp. You can bake these ahead and store in a plastic bag for up to 24 hours or freeze up to 2 weeks. Reheat in the oven until warm. Makes 72 wedges.

From The Christmas Kitchen a gathering place for making memories by Tammy Maltby and Anne Christian Buchanan. All rights reserved. This holiday season contact Tammy at [email protected] or facebook http://www.facebook.com/pages/Tammy-Maltby/183239621709608 to order personally signed copies of The Christmas Kitchen for yourself and those you love.

This Thanksgiving bring in a new tradition. Make these easy Gingerbread Houses!

A Holiday House-Raising

Gingerbread Houses and

Gingerbread on the Side!

This is a beloved activity in our house. Every Thanksgiving evening, we gather to make these fun gingerbread houses. Because I typically have a large crowd over for Thanksgiving, we like to divide into family teams (one family per house), but you could do this any way you want. If you’re a small group, why not build a large house together? For each house you’ll need the following:

A ready-baked gingerbread house kit (from a hobby or cooking store, or order online)

A base—I usually use a piece of heavy cardboard covered with foil

Hot glue gun and glue sticks

Icing “cement” to attach decorations (recipe below)

An assortment of candy, cookies, and other items for decoration (suggestions below)

Friends and family to make the house!

Icing Cement for Gingerbread Houses

This kind of icing, also called royal icing, dries hard and is perfect for attaching decorations to gingerbread houses. Use this recipe, or purchase a can of dried egg whites and follow the recipe on the label for royal icing. (If you plan to eat the icing, definitely use the powdered egg whites.)  Either way, plan to make extra batches. Keep the icing covered with a moist towel when not in use. And keep extra ingredients on hand to make more—we always run out!

2 large egg whites

1/8 tsp. cream of tartar

2 tsp. water

3 cups sifted powdered sugar

With a mixer, beat egg whites, cream of tartar, and water until frothy. Blend in sugar on high speed until stiff, 5 to 10 minutes. Use immediately or cover and use within 8 hours. Makes about 1½ cups.

Decoration Ideas for Gingerbread Houses

This is the fun part. Use your imagination and set out a variety of goodies to decorate the houses. The list below is just a start!

•         Candy: gumdrops; chocolate bars and kisses; peppermint sticks, canes, and rounds; licorice; cinnamon candies, candy wafers; caramel squares and rolls (such as Tootsie Rolls); jelly beans; hard candies; breath mints, Gummi candies

•         Marshmallows: white and colored, marshmallow snowmen and Santas

•         Chewing gum: small squares, colored and striped strips

•         Fruit leather and candied fruits

•         Cookies and crackers: vanilla and chocolate wafers, graham crackers, cookie shapes

•         Cereal: miniature shredded-wheat biscuits, plain and frosted; square checkerboard cereal (such as Chex); round oat cereal (such as Cheerios)

•         Pretzels

•         Ice-cream cones

•         Raisins, cranberries, nuts (especially sliced almonds)

•         Spices: cinnamon sticks, allspice, whole cloves, whole nutmeg

•         Cake decorations: gel icing in tubes, sprinkles, nonpareils, powdered sugar

Gingerbread on the Side

This is the best gingerbread—a variation on a recipe given to me by a dear friend in Dallas named Susan Lovvorn. It practically melts in your mouth, and it makes a wonderful gift. You can make it as muffins, mini loaves, or big loaves. But any way you bake it, it won’t last long.

1½ cups light brown sugar

1–1½ cups white sugar

1 cup vegetable oil

4 large eggs

2/3 cup water or apple cider

1 16-ounce can pumpkin or 2 cups fresh pumpkin puree

3½ cups flour

2 tsp. baking soda

1½ tsp salt

½ tsp. baking powder

3 tsp. ground ginger

1½ tsp. allspice

1½ tsp. cinnamon 

1½ tsp. cloves

½ tsp. nutmeg

Preheat oven to 325º. Grease well 2 5x9-inch bread pans, 2 muffin tins, or 6 miniature loaf pans. In a medium bowl, beat sugar, oil, and eggs until smooth. Add cider and beat until well blended. Beat in pumpkin. In a large bowl, mix together flour, baking soda, salt, baking powder, and spices. Add pumpkin mixture and stir just until incorporated. Pour batter into pans and bake 70 minutes for loaves, 25 minutes for muffins, or 45 minutes for mini-loaves. (The gingerbread is done when a toothpick inserted in the center comes out clean.) Serve warm with whipped cream, top with cream-cheese frosting (recipe below), or simply sprinkle with a little powdered sugar. Serves 12.

Simple Variation

Add golden raisins, dried cranberries, chopped pecans, chocolate chips, or cinnamon chips.

Simple, Healthier Variation

Replace oil with unsweetened applesauce and sweeten with “bake-able” artificial sweetener (such as Splenda). Still tastes great!

Easy Cream-Cheese Frosting

This recipe will frost 24 muffins, 2 loaves, or a 13x9x2-inch cake. Double the recipe to frost an 8- or 9-inch layer cake.

1 8-ounce package cream cheese, softened

½ cup butter (no substitutes!), softened

2–3 tsp. vanilla or almond extract

6–6¼ cups powdered sugar, sifted

Optional: 1 tsp. pumpkin pie spice (delicious for gingerbread frosting) or ½ cup unsweetened cocoa (for chocolate cream-cheese frosting)

Beat cream cheese, butter, and vanilla with electric mixer until light and fluffy. Gradually add 1 cup of the powdered sugar, beating well. Continue to beat in powdered sugar to reach spreading consistency. To make chocolate cream-cheese frosting, prepare as above, but beat cocoa powder into cream-cheese mixture and reduce powdered sugar to 5¼–6 cups. Makes about 2 cups of frosting.

Simple Hint

I freeze this frosting if I have extra. It keeps its texture and spreads beautifully when thawed.

From The Christmas Kitchen a gathering place for making memories by Tammy Maltby and Anne Christian Buchanan. All rights reserved. This holiday season contact Tammy at [email protected] or facebook to order personally signed copies of The Christmas Kitchen for yourself and those you love.

A Seasonal Sip—Blushing Mulled Cider

In so many ways, the kitchen is the heart of the home.

It’s where everybody wants to be. And when Christmas rolls around, the kitchen is—or should be—Christmas Central. It’s where everyone gathers for hot chocolate and talk. It’s where soup bubbles on the stove and the aroma of cookies intoxicates. It’s the ideal source of homemade gifts and festive hospitality. Or it should be . . . if we don’t let the busyness of the season or our own inflated expectations overwhelm us.

Tammy Maltby believes that any kitchen can be the place where all the fun and heartwarming business of Christmas begins—decorating, gift giving, hospitality, family sharing, gatherings of friends and loved ones and even strangers, and of course celebrating the true meaning of the season. And you don’t have to be June Cleaver—or even Tammy Maltby—to pull it off. Tammy’s motto has always been “Start simply . . . but simply start.” The ideas and encouragement in this little book are a wonderful place to do just that.            

Each chapter mixes brief meditations of the meaning of family, friends, Christmas, and the kitchen with a gathering of recipes, crafts, tips, and ideas for involving the whole family in a warmhearted, easy-to-do celebration of the season.

A Seasonal Sip—Blushing Mulled Cider

Start your season simply and warmly with a quiet moment and a mug of holiday cider. Wait till the kids are napping, turn off the phone, and take fifteen minutes to dream. The aroma alone will help put you in the holiday spirit.

1½ quarts apple cider

2 cups cranberry juice cocktail or cherry cider

¼ cup or less brown sugar

1 spice packet (recipe below)

1 large orange, sliced

Combine ciders and sugar in a saucepan. Add spice packet. Cook and stir until sugar is dissolved and cider is hot. Fish out the spice packet after about 30 minutes. Makes about 6 mugs of hot drink.

Simple Idea

You can make this delicious beverage in a slow cooker. Just combine the ingredients and simmer on high for 3 hours. Remove spice bag and keep warm.

Simpler Idea

If you don’t want to make up the spice packets, just put 1 tsp. whole allspice, 1 tsp. whole cloves, and a cinnamon stick in a tea ball or coffee filter. You can even use ground spices in a pinch. Tie the filter into a bundle with twine or dental floss and add to cider.

Spice Packets for Cider and More

These little bundles make wonderful gifts—but I also love to keep them ready for a delicious cup of cider at home.

1 Tbsp. whole allspice

1 Tbsp. cloves

2 Tbsp. cinnamon sticks, broken up (place in plastic bag and crush with a rolling pin or edge of a plate)

1½ tsp. orange peel

1½ tsp. lemon peel

¾ tsp. black peppercorns

12 6-inch squares of cheesecloth

Kitchen twine, food-safe ribbon, or unwaxed dental floss

Mix spices and peels together in a bowl. For each packet, use 2 cheesecloth squares and position kitty-corner on top of each other so that 8 points are visible.  Place 1/6 of the spice mixture in the middle of the doubled square and tie into a bundle with the twine, ribbon, or floss, leaving one end of the twine longer for dipping. To give as a gift, place several spice bundles in a small tin and tie it with a bow and several strips of cinnamon. Add a sticker with the following directions: “Place bundle in 2 quarts of hot cider or apple juice. Add ¼ cup brown sugar if desired. Heat at least 20 minutes.” Recipe makes 6 bundles, each enough for 2 quarts or more of cider.

Simple Hint

To dry orange peel, finely chop the peel, spread it on parchment paper laid on a cookie sheet, and heat in a warm oven (about 250º) until dry. Shake the cookie sheet occasionally to make sure the peel dries evenly.

Simpler Hint

To make individual-sized packets, combine 2–3 pieces whole allspice, 2–3 whole cloves, a ½-inch piece of stick cinnamon, a pinch of orange or lemon peel, and 1–2 black peppercorns in each cheesecloth bundle. Pour cider in a mug, add a little cranberry juice if you want, and add the spice bundle. Microwave on high 3 minutes, then let spices steep a few more minutes. Sweeten to taste, and enjoy.

From The Christmas Kitchen a gathering place for making memories by Tammy Maltby with Anne Christian Buchanan. All rights reserved. Contact Tammy directly at [email protected] or Tammy Maltby author page on facebook  http://www.facebook.com/pages/Tammy-Maltby/183239621709608 for personally signed copies. They make wonderful Holiday gifts!

Gourmet Hot Cocoa Mix

It doesn't get any better than this! Homemade hot chocolate with marshmallows. It's old fashioned, it's comforting and it's good for the soul.

From The Christmas Kitchen a gathering place for making memories by Tammy Maltby with Anne Christian Buchanan.****

Christmas isn’t (or shouldn’t be) just about presents. Yet Christmas is (or should be) a festive celebration of giving—and the Christmas Kitchen is one of your best resources. It can be both an inspiration and a workshop for creating gifts that delight the heart and the soul . . . not to mention the taste buds. And giving from your kitchen is its own reward. What can be more satisfying than to whip up something beautiful and delicious, wrap it beautifully and imaginatively, and place it in someone else’s eager hands?  

If your heart is telling you to dedicate a day or days to making gifts from the kitchen, I think you should listen. Much joy can be found putting a little more time and talent into your gifting than you can easily afford. It’s Christmas, after all! So put on some holiday music, maybe invite someone to help you, and go for it! You can even make extras of whatever you’re giving and keep them on hand for spur-of-the-moment gifting opportunities.

Through it all, remember that the best gifts, after all, are simply messengers. They’re concrete ways of saying, “I see you,” “I’m thinking about you,” “I care about you,” “I want to share this wonderful season with you.” And there are many ways to send that message. A shared cup of coffee and a cookie can be a gift. A phone call or a note can be a treasured gift. A meal for your family is a gift of love. There’s a gift in the stories that are told by the sink and stove, the memories that are made around the table.

All gifts from the Christmas Kitchen.

All fitting tributes to the One who is the greatest gift of all.

Gourmet Hot Cocoa Mix

This fancy version of a traditional hot cocoa mix is a perfect and yummy gift for teachers and neighbors—but keep some at home, too, for your family and for impromptu hospitality. (I love to add a little to my coffee.)

4 cups instant nonfat dry milk

2 cups sifted powdered sugar

2 cups powdered French vanilla nondairy coffee creamer

2 cups powdered chocolate milk mix (the store brand works just fine)

1 5-ounce package cook-and-serve (not instant) chocolate pudding mix

¼ cup unsweetened cocoa

2 cups miniature marshmallows and/or miniature chocolate chips

Combine all ingredients and stir well—or for a better blend, mix dry ingredients in a blender or food processor before adding the marshmallows. Store mix in airtight container. Makes 8 cups mix, or 32 servings.

To serve, place ¼ cup mix in mug or cup. Add ¾ cup boiling water or hot milk and stir well.

To give as a gift, put mix in a pretty, covered glass container. Use ribbon to tie on two decorative mugs. You could also attach miniature bottles of liquid flavoring (cherry, amaretto, Irish crème, etc.) from a coffee shop, peppermint or cinnamon sticks for stirring, a lovely ornament . . . use your imagination. Be sure to attach the recipe or you will be getting calls for it!

Simple Variations

•         Minted Hot Cocoa Mix: Omit marshmallows and add 1 cup mint chocolate morsels.

•         Mexican Hot Cocoa Mix: Omit marshmallows and add 2 tsp. cinnamon. If you’re brave, stir in a little cayenne pepper too.

•         Rich Mocha Mix: Use mocha-flavored creamer and add 1 cup instant-coffee granules to mix.

•         Guiltless Indulgence: Combine 3 cups nonfat dry milk, 1 cup artificial sweetener (such as Splenda), ½ cup unsweetened cocoa, and 1 small (.8 ounce) package fat-free, sugar-free vanilla pudding mix.

Simple Idea

Always include recipes with any gift from your Christmas Kitchen. That way the recipients won’t be calling up at inconvenient times to ask for it, they’ll be forewarned of any ingredients they may be allergic to, and the recipe itself will be a bonus gift.

Simple Idea

I always bring food (especially chocolate!) instead of flowers as a hostess gift. Wrapping it beautifully will give the message that you don’t expect her to serve it immediately to the guests.

****If you are interested in purchasing The Christmas Kitchen for yourself or those you love please contact me on facebook or at my email [email protected]. I take all major credit cards. I am happy to personally sign them. They make great holiday and hostess gifts.

 

Chicken Sausage, Tortellini and Artichoke Soup...It is killer good!

This soup is incredibly delicious. Sensationally Simple. I am telling you if you make anything for dinner this week...this is your go to recipe.

Thank you to my dear friend Tracy Hoogenboom who sends me the best stuff. She's the bomb cook. I miss her...her dog and frankly her beach house. I promise in that order.

Enjoy!

Tammy

 

Chicken Sausage, Tortellini and Artichoke Soup

Ingredients:

• 2 tablespoons olive oil
• one chopped onion
• 2 garlic cloves
• 1 pound Italian chicken sausage, casings removed and meat broken into chunks (or cut up...I use the sausage with jalapano's in it!)
• 3 cans (15 oz. each) reduced-sodium chicken broth (or whatever you have)
• 1 pound frozen artichoke hearts, thawed and halved (Or 2 cans w/o marinade)
• 1 pkg fresh spinach..whole baby leafs are perfect.
• Cheese or other fresh tortellini (I buy mine at Target by the cheeses)

• Parmesan cheese

• Preparation

• 1. Heat oil in a large pot over medium-high heat. Cook sausage, onions and garlic until cooked though, stirring often, 10 minutes. Add broth, artichokes, and 2 cups water and bring to a boil.
• 2. Reduce heat to a simmer. Add spinach and tortellini, cook, covered, until wilted, about 3 minutes. Ladle soup into bowls and serve with freshly grated parm cheese and bread.

Tip: I double this recipe. It actually gets better the next day...add more chicken broth or water as needed for more broth.

 

 

Christmas Mix

“Thank You for Helping Me Grow” Christmas Snack Mix

 It’s easy to make, and kids love the pouring and mixing. It’s also beautifully Christmasy. My kids made it for their teachers, packaged in an adorable flowerpot—and it was always a hit.

1 large (14 ounce) bag red and green candy-covered chocolate pieces (such as M&M’s)

1 large (14 ounce) bag red and green candy-and-chocolate-covered peanuts (such as peanut M&M’s)

1 large bag (11 ounce) red and green candy-and-chocolate-covered almonds (such as almond M&M’s)

3 cups corn cereal squares (such as Chex)

3 cups rice cereal squares (such as Chex)

3 cups oat cereal circles (such as Cheerios)

4 cups small pretzels

1 16-ounce jar dry-roasted peanuts

1 small can (about 9 ounces) mixed nuts or cashews

1 6-ounce package dried cherries, cranberries, or blueberries

2 pounds almond bark or white-chocolate chips

Mix all dry ingredients together in large bowl or jumbo (2.5 gallon) zippered plastic bag. In large microwave-safe container, melt almond bark or chocolate chips, stirring after every 30 seconds. Carefully pour over dry mixture and mix together thoroughly. Spread mixture on parchment or waxed paper to cool, breaking up large clumps. (Mix will be coated but not completely white.) Makes about 15 cups.

To make the gift package for teachers, pour mix into flowerpots lined with plastic wrap and “plant” an artificial poinsettia or other flower in each pot. Add a pretty bow and a card from your child that says, “Thank you for helping me grow.” The child can write or dictate a personal note: “I like you because . . . ” “My best memory was . . . ”

Simple Variation

For an even richer taste, substitute one 12-ounce package butterscotch chips for part of the almond bark or white chocolate. Delicious!

Recipe From The Christmas Kitchen a gathering place for making memories by:

Tammy Maltby with Anne Christian Buchanan 

 

Tips on Fun with Kids in the Kitchen

•  Allow extra time for making crafts and recipes. If you’re not in a hurry, everything will be a lot more peaceful.

•  Expect a mess—but expect the kids to help with cleanup too.

•  Provide kids with appropriate-height work spaces (or sturdy stools) and, if possible, tools that fit their hands.

•  Match the projects to the kids’ maturity level and plan activities that everyone can participate in without frustration.

•  Especially with small children, don’t provide too many options for craft or food projects. Keep it simple.

•  Whenever possible, let kids do the project (or their part in it) themselves. Don’t do it for them and just let them watch, and don’t insist they do things only one way.

•  Do the activity with the children. (You’d be surprised how fun it can be to string macaroni on a piece of yarn!)

•  Don’t have too many rules, but make the basics very clear: “Wash your hands.” “Always have an adult present.” Rules for using the stove or knives will depend on the age of the children.

•  Expect the unexpected—and enjoy it.

A Christmas Kitchen Cook-Ahead Gathering

Can the Christmas Kitchen be the Christmas Kitchen with just one person in it?

Absolutely.

But I believe the Christmas Kitchen really comes to life in all its festive glory when many hands share the work . . . and the fun.

 There’s just something about pitching in together that brings the holidays alive. Even better, cooking together makes preparing for the holidays a lot less stressful.

This is actually the way people used to prepare for holiday meal-making and gifts and entertaining. But things are different now, with many of us ensconced in our single-family dwellings, dishing up meals for our single families . . . or maybe just for ourselves. We’re busy people and lonely cooks, and I believe that’s one reason the holidays can feel like a burden.

But it doesn’t have to be that way. Why not rediscover the fun of gathering in the Christmas Kitchen by scheduling a time to share the cooking or what you’ve cooked with friends, enjoying your time together while stocking your freezers with delicious food for the holidays?

One way to do this is to plan a food exchange—a gathering where participants bring and share precooked goodies but spend most of the time enjoying one another and the season. A traditional cookie exchange is one example of this kind of gathering. Everybody goes home with multiple dozens of different cookies for holiday gift giving, entertaining, and sneaking from the freezer.

An even better idea, to my mind, is to set aside several hours—or a whole day—for a cooking party. I’ve done this for years, during the holidays and at other times. Sometimes it’s a group of old friends—we just dive in and have fun doing together what we would otherwise be doing all by ourselves. Sometimes it’s a teaching session for young women who lack experience in the kitchen. Sometimes it’s my own kids and their friends.

However they’re configured, these cooking get-togethers are always a highlight of my holidays. And they keep on paying benefits through the season as we all take advantage of the wonderful, home-cooked meals and goodies we’ve made together and stored away.

How to get started:

Christmas Rolls from The Christmas Kitchen

• Match the number of cooks to the size of the kitchen. A large kitchen may be able to handle four or even five friends, a small kitchen only two. The friend with the largest kitchen should be the host or hostess.

• Expand prepping possibilities by bringing in folding tables, using an outside grill (even in winter), and sharing crockery cookers, pressure cookers, food processors, and stockpots.

• If possible, hire a babysitter so you can concentrate on cooking and enjoy socializing without little ones underfoot. Consider it an investment in a peaceful holiday.

• Decide in advance what dishes be cooked and in what quantities. It’s important to circulate all the recipes among participants to check on family preferences, food allergies, and such. Make sure everybody has the recipes and agrees on what to bring.

• Depending on how well equipped the host kitchen is, guests may need to bring knives, cutting boards, pots, mixing bowls, and specialty equipment such as a food processor. This is another thing to agree on in advance.

• It helps to have some large bowls for mixing lots of ingredients. If none are available, a roasting pan or stockpot will do.

• Every participant should bring the necessary ingredients to cook for his or her family, extra pots or pans or appliances (if appropriate), and containers for cooking and/or freezing the resulting dishes. Put out permanent markers and labels to write the name of the dish, the date, and—very important!—reheating/cooking instructions. You can use the markers to write directly on freezer bags or tape the labels on reusable dishes. (Be sure to stick them down well so they don’t fall off.) 

• For maximum efficiency, go through all the recipes ahead of time and group similar tasks. For instance, if you’ll need a total of twelve cups of chopped onions for all the recipes, plan to chop them all at once.

• Set out snacks and drinks in a special area—and don’t forget to take breaks to enjoy one another and taste what you’re cooking. This is a party!

• Consider making an extra set of entrees or meals and giving them as a gift (from the whole group) to a single mom, new parents, your pastor’s family, or a senior-citizen friend.

• Plenty of recipes throughout this book adapt beautifully to make-ahead merrymaking. In addition to the ones in this chapter, try Mama Mia’s Marinara (chapter 4—freeze flat in zippered bags), French Apple Cake (chapter 7—freeze without sauce), Coconut Angel Cupcakes (chapter 8—freeze unfrosted), Feliz Navidad Tortilla Soup (chapter 10—freeze flat in bags or fill inexpensive lidded containers), and My Mama’s Chocolate Cake (chapter 11—freeze layers and thaw before decorating).

From The Christmas Kitchen a gathering place for making memories by Tammy Maltby with Anne Christian Buchanan

Reindeer Cupcakes

What is it about Reindeer Cupcakes that makes you want to smile?

It kinda like how I feel when my brand new grandson Noble makes one of those "Oh baby I know I am so cute!"  Totally yum I am telling you!

Not only are these easy to make they are a kids (okay a mom's) best friend. Chocolate everything with a red gumdrop nose.

Make some new memories and traditions this holiday season. Gather up your kids, grand kids, someone elses kids and have some fun.. And buy a few extra red gumdrops...you will be glad you did!

Reindeer cupcakes

24 chocolate cupcakes topped with chocolate frosting and rolled into chocolate sprinkles (Time tip: Buy your cupcakes baked and frosted at Sam's Club or Costco and just do the decorating!)

24 red gumdrops

48 white tick tacs

48 stick pretzels

48 pecan halves

Decorate your cupcakes buy using the gumdrop for the nose. The tick tacs for the eyes, pretzels for the antlers and the pecan halves for the ears. 

And you will have yourself one yummy Rudolf the Red nosed Reindeer!

From The Christmas Kitchen A Gathering Place for Making Memories by Tammy Maltby and Anne Christian Buchanan

 

 

 

Totally Yumba Cranberry Guacamole

I was a guest on a TV show years ago and watched a chef whip up this special holiday version of one of my favorites! Since then, I’ve changed it up to suit my own tastes. Your mouth will LOVE this but so will your body. Listen to the amazing benifits of eating avocados!

Vitamin E Powerhouse
Avocados are the best fruit source of vitamin E, an essential vitamin that protects against many diseases and helps maintains overall health.

Lower Cholesterol
Avocados are high in beta-sitosterol, a compound that has been shown to lower cholesterol levels. In one study, 45 volunteers experienced an average drop in cholesterol of 17% after eating avocados for only one week.

Heart Health
One cup of avocado has 23% of the recommended daily value of folate. Studies show that people who eat diets rich in folate have a much lower incidence of heart disease than those who don't. The vitamin E, monounsaturated fats, and glutathione in avocado are also great for your heart.

Stroke Prevention
The high levels of folate in avocado are also protective against strokes. People who eat diets rich in folate have a much lower risk of stroke than those who don't.

Enjoy!!!

Recipe

3 ripe Hass avocados, seeded, peeled, and coarsely mashed

½ cup canned salsa verde (green salsa)

4 tablespoons chopped fresh cilantro or parsley leaves

1 fresh jalapeño, seeded and finely chopped

1 teaspoon coarse garlic salt

Juice from one large lime

1 cup dried sweetened cranberries (such as Craisins) or dried cherries, soaked in water for ten minutes, drained, and squeezed dry 

Coarsely mash avocados and fold in remaining ingredients.  Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap pressed against the surface of the guacamole. Serve with tortilla chips—red and green if available. Makes about 12 average servings—or 6 for me. (I love guacamole!)

From The Christmas Kitchen by Tammy Maltby and Anne Christian Buchanan

For special discounted information on your purchase of The Christmas Kitchen please contact me directly at [email protected] or at my author facebook page Tammy Maltby

The Christmas Kitchen and Chilled Cranberry Soup

The Heart of the Home

I am happy to say the holiday season is soon upon us! I would love to suggest my Christmas Kitchen Cookbook to your family and friends! I am offering special discounts for the purchase of 10 or more copies...and I am happy to personally sign them.

Contact me at [email protected] or message me on my facebook page: http://www.facebook.com/pages/Tammy-Maltby/183239621709608

Even in today's busy times, the kitchen is the heart of the home. Author Tammy Maltby believes the true meaning of Christmas is realized when families gather to share activities that make Christmas "the most wonderful time of the year." More than any other holiday, Christmas is when family and friends gather for a cup of hot chocolate, fresh-baked cookies, and lots of laughter.

Look inside this holiday treasure for:

- Easy-to-do holiday recipes

- Hints for new traditions

- Personal gift ideas

- Kid-friendly activities

- Simple decorating tips

The Christmas Kitchen is more than a recipe book, it's a book designed to help you enjoy the holiday season, not be burdened by it. Take a few minutes each day to browse these pages for the help you've been looking for.

Merry Christmas and may your kitchen be filled, first, with the sweet aroma of love, and then with the spices of the season.

From  The Christmas Kitchen with Tammy Maltby

Chilled Cranberry Soup

I’ve served this fruity soup to kick off Christmas dinner for many years now. It’s cool, refreshing, and festive. Best of all, it can be made days ahead and served directly from the refrigerator.

4 cups fresh cranberries

3 cups water

1½ cups sugar

4 inches stick cinnamon

¼ tsp. ground cloves

½ tsp. allspice

2 Tbsp. lemon juice

1 Tbsp. finely shredded lemon peel

1 Tbsp. finely shredded orange peel

2 large cans mandarin oranges—1 for soup and 1 for garnish

Mint leaves (optional)

In a 3-quart saucepan, combine cranberries, water, sugar, cinnamon sticks, cloves, and allspice and bring to boil. Reduce heat and simmer uncovered about 5 minutes or until about half of the cranberries are popped. Remove from heat. Stir in lemon juice, lemon peel, orange peel, and 1 can mandarin oranges, drained. Cool. Cover and chill 4 to 24 hours. To serve, ladle into soup bowls. Top each serving with mandarin oranges in flower/star shape with a mint leaf in the center. Makes 6 to 8 side-dish servings.

 

The Rose Cake

Well I never thought I would love a cake as much as The Maltby Cake but I might just change my mind.

The Rose Cake has captured my attention and that of everyone I have made it for.

It is a no kidding...MAJOR show off cake!

I found this beautiful wonder on I am Baker. She has the MOST amazing cakes.  When I first saw it I thought...I am NOT a baker and there is no way I could make this! Well I am still not a hearty baker...(alas) but it was a breeze to make! Ck out her site for great play by play pictures on how to do it!

I promise you, this could NOT be easier.  

For the actual cake I did use the Maltby cake recipe. It is simply fail proof and starts with a box cake mix (which is my kinda baking!)

I also sprinkled edible crystal glitter over the cake when I was finished making the roses. It was something else.

Use your cake recipe of choice. Make sure the cake is fully cooled.

Frost your cake all over so that there are no signs of the cake itself.

Put your 1M tip into the pastry bag then fill it up with buttercream frosting. (Recipe below) You will need lots of frosting...so don't be alarmed at how much the recipe makes.

To make the first rose, start in the center, then slowly move your tip in a circle around the center point.  I liked the look of a very full rose so I went over it twice.

To keep the roses all the same size I used a canning jar to indent the circles in the frosting and just placed them around that cake. Almost like a pattern before I started. Go all the way around the cake, starting on the sides and then move to the top of the cake. 

Dust with edible glitter. (I got mine at Hobby Lobby)

Refrigerate for several hours.

Smile and eat.

(adapted from allrecipes.com)

THE BEST BUTTERCREAM

2 cups shortening (This is what allrecipes suggests...but I used 1/2 cup cream cheese, 1/2 cup butter and 1 cup shortening...a bit more flavor)

8 cups confectioner's sugar

1/2 teaspoon salt

1 tablespoon clear imitation vanilla extract (I used almond)

6 fluid ounces heavy cream

In a large bowl, cream shortening with mixer until fluffy.  Add confectioners sugar (2 cups at a time) until well blended.  If the frosting gets to thick at any time you can add some of your heavy cream.

Add salt, vanilla, and heavy cream and blend until combined, then blend on high until frosting is light and fluffy.  If you need to add additional cream you can. (up to 2 tablespoons)

A Hospitality Portfolio: Soups

Soup is the perfect choice for casual hospitality—just add bread and dessert for a wonderful, warming meal. Soups that can be made ahead and frozen or just reheated area a bonus. Here are  five of my very favorites.

Autumn Squash Soup
Feliz Navidad Tortilla Soup
Warm Baked Potato Soup
Fabulous Wild Rice Soup
Anne’s Always-on-Hand Slow Cooker Soup

Autumn Squash Soup

This rich soup tastes like autumn to me. I love its warm, velvety taste and texture. For a dynamite presentation, serve it in miniature pumpkin shells with a dollop of sour cream or thick yogurt, some butter croutons, and a little crumbled-up bacon—or hollow out a big pumpkin to serve as a soup tureen. 

3 acorn squash

3 carrots, scraped and sliced

1 medium onion, sliced

1 cup chopped tart green apple (such as Granny Smith)

3-1/2 cups canned chicken broth, divided

1/3 cup apple cider

2 Tbsp. butter

1 Tbsp. all-purpose flour

½ cup cooking sherry or ½ cup additional cider with 1 tsp. vanilla extract

1 tsp. vanilla extract

2 tsp.s peeled and grated fresh ginger root

1 tsp. salt

1 tsp. black pepper

1/8 tsp. paprika

1 pinch ground allspice

1/2 tsp. nutmeg

1 cup half-and-half (I use fat free)

Fresh thyme for garnish

Preheat oven to 350º F. Cut squashes in half and remove seeds. Place on shallow pan, add about ½” of water to keep it from drying out, and bake for about 55 minutes, until soft. Allow to cool, then scoop out the pulp.

Place carrot, onion, and apple in ½ cup water in a saucepan. Bring to boil, cover, and cook for 15 minutes, until softened. Drain and mix with squash pulp, 1 cup of the chicken broth, and the apple cider. Puree mixture in a blender or food processor, processing in batches if necessary. Place puree in a slow cooker or large saucepan.

Melt butter in a large saucepan over low heat. Add flour and stir till smooth. Cook over medium heat about a minute, stirring constantly, until thick and bubbly. Add pureed squash and carrots, along with remaining 2½ cups chicken broth, cooking sherry (or cider and vanilla), ginger, salt, pepper, paprika, allspice, and nutmeg. Heat the soup for a few minutes. Stir in half-and-half just before serving.

To serve in pumpkin shells: Cut off tops of miniature pumpkins (1 per serving) and scoop out pulp and seeds. Place on a cookie sheet and warm in the oven (200º F) for about 10 minutes. Ladle in soup and top with sour cream, chives, croutons, and bacon.

Feliz Navidad Tortilla Soup

(from Tammy Maltby and Anne Christian Buchanan, The Christmas Kitchen: The Gathering Place for Making Memories (Nashville: Howard, 2009).

This is a real family favorite—I’ve made it every Christmas for at least fifteen years, starting when we lived in Texas and carrying the tradition on to our current Colorado home.

4 cups chicken broth

3 whole skinless chicken breasts (about 2 pounds total)

½ cup chopped onion

1 tsp. ground cumin

1 clove garlic, minced

1 Tbsp. cooking oil

1 14½-ounce can diced tomatoes

1 8-ounce can tomato sauce

1 4-ounce can diced green chiles (double this amount if you like)

½ cup snipped fresh cilantro (I prefer) or parsley

2 Tbsp. snipped fresh oregano or 2 tsp. dried oregano, crushed

6 5½-inch corn tortillas

Cooking oil

1½ cup (approximately 6 oz.) shredded cheddar or pepper jack cheese

1 8-ounce container of lowfat sour cream 

1 avocado, cubed

Place broth and chicken in large saucepan or Dutch oven. Bring to a boil. Reduce heat and simmer, covered, about 15 minutes or until chicken is tender and no longer pink. Remove chicken from broth (reserve broth). Let stand until cool enough to handle. Finely shred chicken and set aside.

In same saucepan, cook onion, cumin, and garlic in 1 Tbsp. hot oil until onion is tender but not brown. Stir in broth, undrained tomatoes, tomato sauce, peppers, cilantro, and oregano. Bring to boil, then reduce heat and simmer, covered, for 20 minutes. Stir in chicken; heat through.

Cut tortillas in half, then cut them crosswise into ½-inch strips. In a heavy medium skillet, heat 1/4 inch oil. Fry strips in hot oil, half at a time, about 1 minute or until crisp and light brown. Remove with a slotted spoon and drain on paper towels.

Divide tortilla strips among 6 bowls. Ladle soup over tortilla strips. Sprinkle each serving with pepper jack cheese, a spoonful of sour cream, and cubes of fresh avocado. Serve immediately. Makes 6 hearty servings—but I like to double the recipe and freeze in 2-3 cups servings.

 

Warm Baked Potato Soup

What you will love about this recipe is the ease of it...and if you can add more or fewer veggies depending on what you have. You can delete the cayenne if you don’t do spicy—but it’s really good.

8 slices bacon (I use turkey bacon)

1/2 cup butter (I generally use only 1/3 cup)

2/3 cup all-purpose flour

5 cups milk (lowfat is fine) or evaporated milk

2 cups chicken broth (or 1 cup broth and 1 cup white wine)

5 large baked potatoes, peeled and cubed

4 green onions, chopped

1 cup chopped celery

1 cup chopped carrots

1 1/2 cups shredded Cheddar cheese (I love using jalapeno jack cheese!)

1 cup sour cream (light is good)

1 tsp. garlic salt

1 tsp. ground black pepper

As much cayenne you can handle (I love the spice!)

Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside. In a stockpot or Dutch oven, melt butter over medium heat. Whisk in flour until smooth. Gradually stir in milk, chicken broth and wine, whisking constantly until thickened. Stir in potatoes and veggies. Bring to a boil, stirring frequently.

Reduce heat and simmer 15 minutes. Stir a few times while cooking. Mix in most of the bacon and cheese (saving a little for garnish), sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted. Top with additional bacon and cheese.

 

My Brother Dean's Fabulous Wild Rice Soup

You’d never guess this creamy, comforting soup is lowfat, but it is. It’s also absolutely delicious.

1 cup uncooked wild rice

3 cups water

½ tsp. salt

Optional: 2 Tbsp. wild rice seasoning (available from specialty stores or online)

½ cup finely chopped onion

2 Tbsp. butter, melted

Two 10¾ ounce cans cream of mushroom soup, undiluted (I use reduced fat, reduced sodium variety)

4 cups skim milk

1 can nonfat evaporated milk (not condensed!)

2 Tbsp. all-purpose flour

2 Tbsp. cornstarch

¼ cup water

3/4 finely grated carrots

1/4 cup chopped celery

1/2 cup chopped mushrooms

1/2 tsp. ground black pepper

½ cup slivered almonds

2 chicken breasts, cooked and diced

5 chicken bouillon cubes

Optional: 2 potatoes, cut into ½-inch cubes

Minced parsley to garnish

Combine wild rice, water, salt, and wild rice seasoning (if using). Bring to boil, lower heat, and cook 45 to 50 minutes, until water is gone. While rice is cooking, saute onion in butter. Add soup, skim milk, and evaporated milk. Combine flour, cornstarch, and water, then whisk into milk mixture. Add carrots, celery, mushrooms, pepper, almonds (if using), chicken, rice, bouillon cubes, and potatoes (if using). Heat to boiling, reduce heat, and simmer 20-30 minutes. Sprinkle with minced parsley.

Anne’s Always-on-Hand Slow Cooker Soup

My writing partner Anne says this soup is the very definition of easy and good. Best of all, you can keep all the ingredients on hand in the pantry or freezer, throw it all in the slow cooker in the morning, and have it ready when you get home. The basic recipe is good—and it’s even better with the optional ingredients.

The Basics:

1 package (16 oz) frozen mixed vegetables for soup (I used a kind that says “for soup”)

1- 1½ pounds lean stew meat or round steak. (Meat can be frozen, and if it’s a steak, it doesn’t need to be cut up before cooking.)

One 14½ ounce can beef or vegetable broth (or the equivalent in bouillon cubes or powder)

One 14½ ounce can diced tomatoes

Salt and pepper

Options at the beginning (see recipe):

Add 1 tsp. or more minced garlic

Add 2 tsp.s sweet Hungarian paprika (really makes a difference)

Use canned tomatoes with green chiles in place of the tomatoes and add a little extra broth or water

Add 1-2 tsp.s balsamic vinegar

Options shortly before serving (see recipe):

Add 1-2 tsp.s herb seasoning (such as Mrs. Dash)

Add 1 Tbsp. dried herbs (parsley, basil, oregano, fines herbes) or 3 Tbsp. fresh

Put frozen vegetables in the bottom of the slow cooker. Place meat on top of vegetables (if frozen, no need to thaw). Add broth and tomatoes and any of the “at the beginning” optional ingredients you like. Cover slow cooker and cook on LOW 6-8 hours or HIGH 4-5 hours. Before serving, if necessary, cut meat into smaller pieces. (It will probably just fall apart). Taste and add salt, black pepper, and “shortly before serving” optional ingredients to taste. Leave in slow cooker a little longer to blend flavors, then serve. Makes 4-6 servings. Recipe can easily be doubled or even tripled.

 

Cranberry Turkey Burgers with Fresh Cranberry Chutney

   
 

This is a very winning combination—you’ll want to make it over and over again! A wonderful grilling recipe.  The flavor is amazing, especially when served with cranberry chutney.

I like to double the recipe and make it with half turkey and half beef.

They freeze GREAT too!

Cranberry Turkey Burgers

½ cup chicken broth

¼ cup plus 2 tablespoons whole-wheat couscous

(use flavored herb turkey or chicken variety if you can find it.) 

¼ cup dried cranberries

2 tablespoons extra-virgin olive oil

1 small onion, chopped

1 stalk celery chopped

½ cup shredded carrots

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh sage

½ teaspoon salt

½ teaspoon freshly ground pepper

1 pound lean ground turkey, lean ground beef, or half and half

 

  Heat chicken broth to boiling and pour over couscous in a large bowl. Stir and set aside until the water is absorbed—about 5 minutes. Place cranberries in a bowl of hot water and let sit for 5 minutes. Drain well on paper towel. Heat olive oil in a large skillet over medium heat. Add onion and cook, stirring, for 1 minute. Add celery and carrots and sauté until softened. Add thyme, sage, salt and pepper and cook until fragrant, about 20 seconds more. Transfer mixture to the bowl with the couscous, add softened cranberries, and stir to combine. Let cool 5 minutes. Add meat and stir lightly until combined. Do not over mix. Form the mixture into 6 patties.

  To cook on the stovetop: Coat a large nonstick skillet, preferably cast-iron, with cooking spray and set over medium-high heat for 2 minutes. Add the patties, reduce heat to medium, and cook for 4 minutes. Turn gently and cook on the other side for 2 minutes. Cover and continue to cook until lightly browned but still juicy, about 4 minutes more. (An instant-read thermometer inserted in the center should read 165° F.)

  To grill, preheat grill to medium-high. Oil the grill rack and grill the burgers for 5 to 6 minutes per side, flipping gently to avoid breaking them. Serve with Cranberry Chutney. Makes 6 servings

Cranberry Chutney

I absolutely love this relish. It’s great with ham and chicken, totally yummy on turkey burgers, and makes a wonderful appetizer when poured over a brick of cream cheese. I even like it on ice cream! If you love ginger, go for the larger amount in this recipe, but be careful—the ginger gets stronger as it sits!

•¼ cup dried apricots, finely chopped

•½ cup light brown sugar, firmly packed

•½ cup granulated sugar

•½ cup raisins

•1 cup orange juice

•3 cups fresh cranberries

•1 Granny Smith apple, peeled, cored and chopped

•1 teaspoon lemon zest, finely chopped

•¼ cup fresh lemon juice

•½ to 1 teaspoon red pepper flakes (depending on taste)

•1/8–¼ cup chopped crystallized ginger (or one teaspoon ground)

•½ cup pomegranate seeds

•In a saucepan, combine apricots, brown sugar, granulated sugar, raisins, and orange juice. Bring to a boil, then reduce heat and simmer, stirring, 5 minutes. Stir in cranberries, apple, and lemon zest. Simmer for 15 minutes more or until at least half of the cranberries have popped.

•Stir lemon juice, red pepper flakes, and ginger into the mixture before removing from heat. Add pomegranate seeds. Serve chutney chilled or at room temperature.

How to Spiff Up Your Home for Company in Nothing Flat

Okay, here’s the scenario. You’re lounging around your house with your family. The kids have hauled some toys into the living room. You haven’t done the dishes yet. There’s a pile of laundry waiting to be folded. Your yellow cat just jumped off the dark-brown sofa, leaving evidence of his existence (cat hair) behind. And then you get the call. Your would like to drop by. A new acquaintance that you invited to come by “anytime” is thinking about now. Your mother-in-law thinks she might like to drop by.

You want to be hospitable, but you’re embarrassed about the mess, and there’s no time to clean for company. Besides, if you’ve paid attention to my “getting ready for hospitality” posts, you know you shouldn’t clean for company anyway. What to do? Time for a quickie spiff-up, with an emphasis on quick.

But remember you have a choice how much to spiff up your home for unexpected company. Welcome them, ignore the clutter and the smudgy fingerprints, make them part of the family. You may find they feel even more comfortable with a little clutter around, especially for a casual evening.

If you simply can’t relax without cleaning for company, though, make it a goal never to spend more than about half an hour actually cleaning for company (as opposed to food prep, setting the table, etc.) The rest of your cleaning should happen on a regular, day-to-day basis.

Now, here’s the drill for the quickie spiff-up:

1. Grab an empty laundry basket or box and a large wastebasket or garbage bag. Beginning at your front door, hurry through the “guest” areas of your home, picking up anything that doesn’t belong—stray shoes, toys, books, even dirty dishes—and stowing in your basket. Throw any trash in the wastebasket or garbage bag. Throw away the bag and stow the baskets in a prearranged hiding place—a closet, a bedroom where guests won’t go, the laundry room, even the shower. Don’t be afraid to set aside areas where guests don’t go—upstairs, the basement, kids’ rooms. I’ve done that for years—my chosen hiding place is my mud room—and no one seems to mind, especially if I use humor in setting the boundaries.

2. Go over each room quickly with spray cleaner and rag or premoistened wipes, a feather duster or microfiber wipes, and a vacuum or broom. Wipe or dust visible surfaces. Straighten books, magazines, and knickknacks. Fold throws and fluff pillows. If you have pets, check the furniture for pet hair and run a vacuum if necessary. Close cabinets and drawers. Use the vacuum or broom on the visible areas of the floor. Don’t dig under couch cushions or move furniture. Focus on making visible surfaces look and smell clean—and don’t clean anything that doesn’t show visible dirt.

3. Quickly make beds if necessary…or just close bedroom doors.

4. In the bathroom, put out clean hand towels and make sure you have soap and toilet paper. Clean visible surfaces, especially the edge of the tub, the part of the toilet behind the seat, the sinks, and any visible spots on the floor. Use window spray or a microfiber cloth to wipe down mirror. Close shower doors or curtains. Light a candle. If you have more than one bathroom, you can probably getting away with only spiffing up the one guests are likely to use.

5. In the kitchen, stow any dirty dishes in the dishwasher or under the sink. Wipe down counters. Sweep the floor and spot-wipe any visible dirt. Check to see if you have anything to serve your guests. Start coffee or put the teakettle on to boil.

6. Do something to help the house smell good. Spray air freshener, make coffee, put some spices on to simmer in a pan, or pop some premade cookie dough into the oven. My personal cleaning secret is candles everywhere—they not only smell great, but their soft light disguises dirt.

7. Put some beautiful music on the stereo.

8. Take at least five minutes to spiff up yourself. Comb your hair, freshen your makeup, and make yourself feel up for company. Breathe deeply and drink a glass of water.

9. Open the door, smile, and give your guests a welcoming hug.

10. Remember true hospitality is a message you give others about their value. Enjoy the moment.

There is A Calling On Your Life
James Ryle

Powerful Stuff.

I was invited to speak at a historic church in the North East, a church that was facing a defining moment in their long history. I realized that showing up and simply preaching a sermon would not be the thing to do – they were desperately needing a word from God, and they were fully expecting me to bring it. I could sense what the Lord was stirring me to say, and on the plane ride to my destination I took a napkin and wrote down these words.


“There is a calling on your life; a purpose that God has assigned to you. Thus, you can make a difference. However, this calling is not uncontested. To answer it one must be ready to contend for it against challenges great and plenty. The key will be in keeping your heart open and responsive to God. In the end a great work will have been wrought, and a lasting legacy endowed with the Grace of God. Shudder, therefore, at the thought of saying no.”


When Sunday arrived I preached a message about answering the call of God upon our lives, and during the sermon I took out the napkin and read what I had written to the congregation. It was a dramatic moment. I could tell immediately that the Lord was speaking to many.
Perhaps He is speaking to you even now.

There is a call of God upon your life; a purpose He has for you; an assignment for which you are uniquely suited. Your life matters. You can make a difference in some way that counts. There are no inconsequential people – and certainly this is true of you. History is upon us now in its full measure, and the time has never been more certain than now for men and women to answer the call and deliver the goods.

However, you must know that there is an enemy engaged in war against your soul. The call on your life, and you answering it, pose a great threat to this enemy. Thus, he will oppose you in every way – seen and unseen; subtle and spectacular – so as to turn you from your call, deter you from your cause, and diminish your life’s effectiveness and potential. Do not cooperate with him! Fight the good fight to become the man and woman God created you to be, to fulfill the purpose for which you were born, to achieve the goal toward which you press.

Submit yourself to God and He will exalt you. Resist the devil, and he will flee!

Open your heart to God and let Him fill it with His Spirit. He will give you the desire to go the distance once you decide to do so. He will honor your dedication by granting you success day by day — here a little, there a little — until at length a great work will have been achieved in you and through you for others. He will garner your determination with His supply of strength, so that no weapon formed against you will prosper, no lie spoken against you will prevail, no bandit sent to rob you will succeed, and no word or work you do will fall ineffective to the ground. You will triumph as He takes hold of your hand and secures your labors in His Name.

Even now as you read these words the Lord makes this offer to you.

“Here am I, Lord; send me!” This was how Isaiah responded. Won’t you follow his example and do the same? After all — there is a calling on your life.

Pumpkin Bars with White Chocolate-Cream Cheese Frosting

I am totally on a pumpkin kick.

Can't get enough of of it this time of year. Forgive me but you might see even another pumpkin recipe before the season is over. But that's the kind of girl I am.

 

These moist little wonders melt in your mouth. Found the recipe at: http://www.cuisinerecipes.com. I just love that site.

Tip: Cool the bars completely before covering them with the frosting.

FOR THE BARS, WHISK:
1	cup each granulated sugar and packed light brown sugar
1	cup canola oil
1	can pumpkin purée (15 oz.)
4	eggs, room temperature
1	Tbsp. vanilla extract
SIFT:
2	cups all-purpose flour
2	tsp. each baking powder and ground cinnamon
1	tsp. each table salt and baking soda
1⁄2	tsp. each ground ginger, cloves, and nutmeg
FOR THE FROSTING, MELT:
4	oz. white bar chocolate, chopped
1 1⁄2	pkg. cream cheese, softened (12 oz.)
1 1⁄2	sticks unsalted butter, softened (12 Tbsp.)
3	cups sifted powdered sugar
	Preheat oven to 350°. Coat an 11 1⁄2×16 1⁄2-inch baking sheet with nonstick spray. For the bars, whisk together granulated sugar, brown sugar, oil, pumpkin purée, eggs, and vanilla in a large bowl. Sift flour, baking powder, cinnamon, salt, baking soda, ginger, cloves, and nutmeg into pumpkin mixture. Whisk mixture into wet ingredients until combined. Spread batter onto prepared baking sheet. Bake until toothpick inserted in center comes out clean, about 20 minutes. Transfer pan to a rack and cool completely before frosting. For the frosting, melt white chocolate in a microwave on high, 1–2 minutes; stir until smooth. Beat cream cheese and butter with a mixer on high speed until smooth. Add melted chocolate and beat to combine. Add powdered sugar and beat on low speed until smooth. Spread frosting over cooled bars, top with garnish, see left, and cut into bars.

Pinecone Cheese Ball

Pincone Cheese Ball

Had a wonderful group of women over last week to introduce them to Women Inspired... (Strengthening the Seven Pillars of Every Woman's Life...ck them out on facebook.) I of course am teaching on hospitality and the home! Because I love eating and hate cleaning. :) http://www.facebook.com/womeninspired

They ALL went wild over the Pinecone cheese ball. I must say it is the PERFECT fall appetizer. Easy too.

Beautiful and versatile! You must try the pineapple variation. (Below I have several options) My friend Leanna Tuff introduced me to it, and it is amazing.

So easy to make. Just pat your favorite cheese-ball recipe into a pine-cone shape—kind of a flattened oval with one pointed end. Beginning at the pointed end, cover with whole toasted almonds, working your way to the other end. Garnish with rosemary twigs or well-washed evergreen sprigs.

You can make these several days in advance and add the nuts the day of.

Recipe published in my Christmas Cookbook. The Christmas Kitchen a gathering place for making memories.  The Christmas Kitchen

 

Happy Fall Friends!

1 8-ounce package cream cheese, softened

½ cup milk

2¼ cups shredded sharp cheddar cheese 

¼ cup green onion

1 cup chopped almonds, walnuts, or pecans

salt and freshly ground black pepper (to taste)

¼ cup chopped fresh parsley and other herbs

Mix together cream cheese and milk. Add shredded cheese, onions, and half the nuts. Mix well and season with salt and pepper. Transfer mixture to a large piece of plastic wrap, then form into a ball. Wrap tightly and chill at least 2 hours. In a pie plate, mix together the parsley and remaining chopped nuts. Unwrap the chilled cheese ball, then gently roll in the nut-parsley mixture. Wrap again in a clean piece of plastic wrap and chill up to 24 hours. Makes 10–12 appetizer servings.

Simple Variations

•  Savory Treat: Substitute ¼ cup bleu cheese for ¼ cup cheddar and add 5 slices crisp, crumbled bacon with the pecans. Add 5 more slices crumbled bacon to the nut-parsley mixture for rolling.

•  Spice it Up: Add ½ tsp. minced garlic, 1 Tbsp. Worcestershire sauce, and 1 Tbsp. hot pepper sauce. Roll in a mixture of parsley, paprika, and chili powder.

•  Pineapple Delight: Omit milk. Substitute white cheddar for the cheese and add ¾ cup crushed pineapple in heavy syrup, ½ each red and green bell pepper, and 2 Tbsp. seasoned salt. (I prefer Lawry’s brand.) Roll in crushed almonds, cashews, or macadamia nuts.

•  Seafood Special: Omit milk, green onions, and nuts. Instead of regular cheddar cheese, use ½ cup shredded white sharp cheddar with jalapeno. Add 2 pounds crabmeat (canned imitation crab works fine), 2 finely chopped yellow onions, 2 cups finely chopped celery, ½ tsp. garlic powder, 2 Tbsp. Worcestershire sauce, 1 tsp. seasoned salt (preferably Lawry’s) and ½ tsp. fresh cracked pepper. Roll ball in minced parsley and pour bottled cocktail sauce over the chilled ball.

 

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Pumpkin Cookies

Yes they are amazing as they LOOK!

Tonight my daughter Tatiana and I made the most amazing Pumpkin Cookies. The fact that she is 8 months pregnant and I am mid life meant a whole lot of trouble. And sampling!

I think we ate half the cookie dough. These little wonders are light, delicious and a great change up from your normal chocolate chip or peanut butter cookie...(but who am I kidding I love those too!)

Next week I will be serving these for a Women Inspired Women's Event here in my home. Ck them out on facebook at: http://www.facebook.com/womeninspired?ref=ts

I know I will have some happy women!

Enjoy and happy fall my friends.

PUMPKIN COOKIES WITH CREAM CHEESE FROSTING

COOKIES: 3/4 c. shortening 1 c. sugar 1 c. pumpkin 1 egg 2 c. flour 1 tsp. soda 1 tsp. cinnamon 1/4 tea nutmeg 1 tsp vanilla 1/2 tsp. salt FROSTING: 1 tea vanilla 2 cups powdered sugar 1/4 cup butter 1-2 tbls cream (or milk) 3 tablespoons of grated orange rind Cream shortening, sugar, and pumpkin. Add egg and vanilla mix well. Add sifted dry ingredients. Drop from spoon onto cookie sheet. Bake at 350 degrees for 12-15 minutes. Beat frosting ingredients until smooth. Frost cookies after they have cooled. Makes 48 cookies.

 

Three Pies for The Birthday Bear

I am preparing for a wonderful Happy Birthday party for The Bear. 

As is our family custom the birthday boy gets to choose any meal he would desire.  As is HIS custom he smiled and said, “Oh honey anything you make would be wonderful.” I don’t let things like that slide.  Surprised? He wasn’t either. “Okay honey I would like Chicken Pot Pie, blueberry pie or peach pie. “ Gosh I love that man. Three pies…sounds like my kind of birthday.

So as he has been enjoying a day of football at the Air Force Academy with his son and grandsons, I have been making some happy food for soon to be a very happy husband.

This house smells downright…well heavenly. ( I know they have pie in heaven…trust me on this one.)

This blueberry pie recipe is amazing. I have made it for years…and the total secret of its profound success is the Pate Brisee (and the butter…who am I kidding).  If you want a little more information on Pate Brisee and how to make it ck out… http://www.joyofbaking.com/PateBrisee.html

You will be VERY glad you did.

I have already posted the Chicken Pot Pie recipe here….total comfort food. http://tammymaltby.typepad.com/tammyhansonmaltby/2011/01/yummy-chicken-and-dumplings-baby-its-cold-outside.html

Happy Birthday to my Bear. My Boaz. My dearest friend.

Three pies for you baby!

Pate Brisee Recipe:

2 1/2 cups all-purpose flour

1 teaspoon  salt

1 tablespoon granulated white sugar

1 cup (2 sticks) unsalted butter, chilled, and cut into 1 inch pieces

1/4 to 1/2 cup ice water

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 sticks (1 cup) unsalted butter, cold, cut into small
• 1/4 cup ice water, plus more if needed

Directions

1. In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
2. With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
3. Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

Pie filling:

• All-purpose flour, for dusting
• Pate Brisee
• 8 cups (about 4 pints) blueberries
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons unsalted butter, cut into small pieces
• 1 large egg yolk
• 1 tablespoon heavy cream

Directions

1. On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over or under, and crimp as desired. Roll out remaining dough in the same manner; transfer dough (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.
2. Place blueberries in a large bowl; with your hands, crush about 1/2 cup of berries, letting them fall into the bowl as you work. Add sugar, cornstarch, and lemon juice; stir to combine. Spoon mixture into chilled pie shell, mounding berries slightly in the center. Dot with butter. Remove dough from refrigerator, and place over blueberry filling. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.

   Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk and cream. Brush surface with egg wash, being careful not to let it pool. Meanwhile, preheat oven to 400 degrees, with rack in lower third.

3. Place pie on a foil baking sheet. Bake until crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350 degrees. Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, 40 to 50 minutes more. Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.

 

Claiming Our God Given Selves

When we have been deeply hurt by another person, it is nearly impossible not to have hostile thoughts, feelings of anger or hatred, and even a desire to take revenge. All of this often happens spontaneously, without much inner control. We simply find ourselves brooding about what we are going to say or do to pay back the person who has hurt us. To choose blessings instead of curses in such a situation asks for an enormous leap of faith. It calls for a willingness to go beyond all our urges to get even and to choose a life-giving response.

Sometimes this seems impossible. Still, whenever we move beyond our wounded selves and claim our God-given selves, we give life not just to ourselves but also to the ones who have offended us.

Henry Nouwen

When confronted with painful circumstances...cease from asking why and learn to ask how...how do I forgive...how do I live in joy...how will God redeem this reality? It is not in the why but the how we find true freedom.

Finding Your Own Style

Thank you Bonnie Gray for allowing me to guest post on Faith Barista!

Her blog is just fantastic.

Need a word of encourgment as you reach out to others today?

Remember start simply but simply start.

My style of hospitality, a la chocolate teddy grahams (your fave too?)

FAITH BARISTA'S BLOG ANNIVERSARY IS HERE !
** LIFEGIVING BOOK GIVEAWAY **
To celebrate, I'm giving away a book that has been inspirational to me.
This faith-encouraging book by Tammy Maltby is about living a beautiful life. 

Enter the Lifegiving Book Giveway At The End Of Today's Post !
* Congratulations to By Grace Alone Giveaway winner #114 - Jeri T.* 

Today, I have a treat for us.

A special friend who has encouraged me in my faith journey is here to help celebrate the blog’s anniversary.

That’s right.  Speaker, author, and media personality, Tammy Maltby from The Lifegiving Woman, is in the house as guest barista!

I first met Tammy through her faith-inspiring book Lifegiving:  Discovering Secrets to a Beautiful Life.

I was feeling drained and discouraged. Why did God put all these passions in me, without the opportunity to fulfill them?

I was a thirty-something mom, touting a three-year-old and newborn boys, encountering a crisis of faith.  Tammy’s book reminded me I already had what I needed to be lifegiving:  my faith.  She got me brainstorming. 

How can I express God’s unique lifegiving ways in me — my personality, quirkiness, things I loved and things I didn’t — right where I’m at now?

One of them was writing.  Another was hospitality.

Now, before you think I’m Miss Martha Stewart wanna-be, lemme stop and allow Tammy to share her encouragement on hospitality.

As you read her words, don’t just limit hospitality to food.

Hospitality to me also meant words and writing.   It was one of the inspirations behind Faith Barista.  I wanted to create a welcoming place where your journey of faith is valued and celebrated.

To you, hospitality can mean something else.

God’s lifegiving expression… Uniquely yours…

Okay. Enough talking by me.

Tammy, thank you for being here to serve up a special faith brew.

~~~~~~~~~~

“Finding Your Own Style of Hospitality”
by Tammy Maltby

My friend Lynn Brown is one of most hospitable women I know.

She entertains frequently, hosts Bible studies in her home, and is always inviting someone over for a snack. Her motto is “have a cookie, make a friend.” She and her husband often open their home to young women who need special nurturing. I’ve seen so many lives transformed through Lynn’s ministry of hospitality.

But it almost didn’t happen...

Please ck on Bonnie's blog to enjoy the rest of the story....and recipe for the day!

http://www.faithbarista.com/2011/08/finding-your-own-style-of-hospitality-guest-post-by-lifegiving-author-tammy-maltby/

The Maltby Cake: Chocolate Heaven

One Amazing Cake!

This simply is the best, easiest and most beautiful cake EVER. Serve with a cup of hot rich java and you'll have a fantastic experience friend!

I have been making this cake for years at the Hospitality Workshops I teach. I am asked for the recipe weekly and I guess you could say people FALL in love with this little wonder. It is so easy. It starts with a boxed cake mix!

You must try it. It could be your family cake!

Happy Lifegiving Hospitality.

The Maltby Cake
1 Vanilla cake mix
1 small chocolate instant pudding mix
1 small vanilla instant pudding mix
5 eggs (4 for regular altitude)
1 ½ cup brewed coffee cooled (or water if desired)
½ cup vegetable oil
1 cup chocolate chips (dark or bittersweet)
1 cup chopped nuts (if desired)
½ cup flour (if high altitude)

Mix lightly by hand 50 strokes or by mixer 20 sec. There will be some mix that has not blended well.
Pour into 2 round cake pans (8 or 9 inch) greased well and floured if necessary.
Bake 350 for aprox 40 minutes.
Remove cakes on cooling rack, and bring to room temperature. Cool if possiable. You can make this cakes ahead of time and they freeze great. I always keep some made in my freezer.

Beat whipping cream (pt size) until very firm. Add powered sugar and vanilla to taste.
Put fern greens or fresh mint around the cake plate. Add one of the cakes on top. Frost with whipping cream. Add next layer of cake and frost all the cake with the remaining whipped cream. Top with chocolate dipped strawberries, raspberries and blackberries. Add remaining dipped strawberries around the edges of the cake. Put directly refrigerator and let chill. I make this cake in the morning for an evening dinner.

If you don't have time to bake the cake buy Lemon Cake at Costco. Cut into squares and add whipped cream and berries. Delicious!

"If we cooperate with him in loving obedience, God will manifest himself to us, and that manifestation will be the difference between a nominal Christian life and a life radiant with the light of his face." A.W. Tozer

Popcorn Balls

I have to admit I would rather have a delicious popcorn ball than just about anything. I love sweet and salty together.

Made this tonight for my adult kids. Well who am I kidding. I made these for tonight for ME! I also love adding dry roasted peanuts! M&M are wonderful too.

Happy Sunday night!

Popcorn Balls

Recipe courtesy Paula Deen

14 popcorn balls

Ingredients

• 2 cups sugar
• 1 1/3 cups water
• 1/2 cup light corn syrup
• 1 teaspoon white vinegar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 18 cups popped corn

Directions

In a medium saucepan, combine sugar, water, syrup, vinegar, and salt. Cook over high heat until mixture reaches 255 degrees F on a candy thermometer. Stir in vanilla. Pour over popped corn, tossing gently to coat. When mixture is cool enough to handle, press popcorn into 3-inch balls with lightly buttered hands. Cool completely on waxed paper.

 

 

Red, White and Blue Chocolate Dipped Strawberries

Forth of July! I love the Forth of July and all the great food that come with it!

My daughter, Mackenzie, came over today and showed me this fantastic blog site: http://bakingbites.com

Talk about scrumptious recipes. We made Balsamic Vinegar Fudge Cookies...which of course will be another post for another day. But I saw these Red, White and Blue Chocolate Dipped Strawberries and thought they would be so much fun to make with my grandson Cohen.

I think you might like these too!

Happy 4th of July my blogger friends!

Red, White and Blue Chocolate Dipped Strawberries

When you stick to a holiday’s “theme” colors – red and green for Christmas, pink and red for Valentine’s Day – it makes it much easier to come up with treats to make in celebration. These Red, White and Blue Chocolate Dipped Strawberries incorporate both the colors of the 4th of July holiday and fresh, in-season strawberries. They look extremely patriotic, as far as strawberries go, and taste like summer.

Just like any other chocolate-dipped strawberries, the method for making these is very easy. There is only one additional step: dip the tips of the strawberries into some blue sprinkles or blue sanding sugar once they have been dipped into the chocolate. Blue sprinkles or jimmies have a bold color to them and look cute on the strawberries, but blue sanding sugar, which I used for the strawberries here, gives the berries a little bit of a sparkle. The color of the sprinkles will not stand out well on milk or dark chocolate, and you won’t get the same visual effect as you do with white chocolate. That said, if you really want to incorporate milk or dark chocolate, just double dip the berries first into the chocolate of your choice, let that layer set up, and continue on with the white chocolate and sprinkles.

Store the berries in the refrigerator until you’re ready to eat them, as white chocolate is a little more heat-sensitive than other chocolates. The berries are best within a day or two of being made.

Red, White and Blue Chocolate Dipped Strawberries
1 pint fresh strawberries (approx 12 oz)
4-oz white
Blue sanding sugar or sprinkles

Line a baking sheet or cutting board with wax paper or parchment paper.
Chop up the chocolate roughly with a knife if it is in block form. In a medium-sized, microwave safe bowl, melt the chocolate in the microwave. Heat it in 45 or 60-second intervals, stirring between each time to ensure that the chocolate is melting evenly and not burning. Meanwhile, place blue sanding sugar into a small bowl and set it aside.
When chocolate is smooth, dip the berries 3/4 of the way into the chocolate, dip the tips into the blue sprinkles, and place on wax paper.
Berries can set at room temperature if you live somewhere cool, otherwise refrigerate them until ready to serve to allow the chocolate to set up.

Obsession

I woke up this morning with one question on my heart. What is my obsession? And how is it going?

Just read this devotional by James Ryle . Fantastic perspective on why our obsession is such hard work. I needed this. I bet you do too.

The Triumphant Trudge

June 29th, 2011 James Ryle

“They shall walk, and not faint.” (Isaiah 40:31)
 
Deep in the heart of every person is a passionate desire to know that he or she is fulfilling the purpose for which they have been placed here on this earth.
 
Have you found it? Found that one thing that is worthy of your one life?
 

 
Dwight D. Eisenhower said, “We succeed in life as in war, only as we are able to identify a single, over-riding objective, and then bend all other considerations to that one thing.”
 
What one thing overrides all other considerations in your life? What noble purpose has captured your spirit? What deep resolve beats in your heart? What great decision has won your full allegiance in life?
 
Assuming that you have indeed found it, let me now ask — how’s it going? If you’ve been at it for any appreciable length of time then you know by now that the journey is no cake walk.
 
It is not a stroll through the park on a blissful Sunday afternoon. No. The path has many turns – up turns and down turns, ditches on both sides, potholes aplenty, and mounds of debris inconveniently strewn all about.
 
There are setbacks that stall you, and obstacles that intimidate you. There are bystanders that deride you, backsliders that dismay you, and back-stabbers that dishearten you. There are days when you walk with a company of passionate pilgrims who buoy your spirit with renewed aspiration, and then there are the days when you walk the lonesome valley all by yourself. Alone.
 
You, my friend, are on the Triumphant Trudge! To trudge, according to Webster, is “to walk steadily, and sometimes laboriously; but ever onward.” Isaiah’s poetry says it best, “They shall walk, and not faint.” That is, they shall not tire though the way at times be wearisome.
 
This will always be the case in every soul who follows Christ up Calvary’s mountain. Despite the trudge of each deliberate step, an unmistakable tone of triumph attends their every move – for each move is always onward, and ever upward. And the Lord who has gone victorious before us will welcome us with open arms on the day we cross over the finish line.

Grilled Salmon with Lemon, Soy Sauce and Brown Sugar Marinade

Such deliciousness.

Such happiness.

Simply divine salmon for Sam.

I have to say this was one of the BEST salmon marinades I have made.

 

 

 

 

 

 

 

 

 

 

 

 

Last night was my son Sam's 21st birthday so we grilled up a 3 1/2 pound salmon fillet...AND six of us ate all of it. (Not to mention all the grilled veggies, salad and homemade chocolate cake!)

My family voted it the best ever marinade.

A couple of tips for fantastic grilled salmon.

1. Marinate, marinate and did I say marinate? A good two hour block works great.

2. Preheat Grill to about 325.

3. Oil the grill racks. (So the fish will not stick)

4. Get grilling. Cook salmon each side for about 6-8 minutes. Don't fuss with the salmon. Leave it. When the timer goes off...(and if you are like me I get so distracted it need one!)...turn it. Close the lid. Leave it. In the three minutes glaze with extra marinade. (Let it get nice and crispy.)

5. Do not overcook. Remember salmon keeps cooking even after you remove it from the grill.

6. To test for doneness, touch the fish: if it's "squishy," it's not done, but if it's firm with some give, it is medium rare, the recommended doneness for salmon.

Delish!

Ingredients

• 1 1/2 pound salmon fillets
• lemon pepper to taste
• garlic powder to taste
• salt to taste (I used seasoned salt)
• the juice from two fresh large lemons
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water (or apple juice if you have it)
• 1/4 cup oilve oil
• one large tablespoon of fresh chopped garlic

Directions

1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, lemon juice and oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Lemon-Raspberry Muffins

I made these for a "Deck dinner" tonight. I called my friend Lynn Brown and asked "If I bring dinner can we eat on your deck? " Happy to report...it worked!

These are killers...I am telling you...

I am baking them up right now. 

I am serving them with Spicy Pasta Salad with Smoked Gouda, Tomatoes, and Basil (http://tammymaltby.typepad.com/tammyhansonmaltby/2011/06/spicy-pasta-salad-with-smoked-gouda-tomatoes-and-basil.html)

That woman has a beautiful view of Pikes Peak . It's wonderful to have friends in beautiful places!

Mix up the dry ingredients and the streusel topping for these up to two days before you bake them, and store in zip-top plastic bags. They also freeze great.

Ingredients

• 2 1/4 cups all-purpose flour, divided
• 1/2 cup sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 (8-ounce) container lemon yogurt
• 1/2 cup olive oil
• 2 large eggs
• two grated lemon rinds
• 1 (6-ounce) package fresh raspberries (about 1 1/4 cups) or 1 (6-ounce) package frozen raspberries, unthawed*
• 3 tablespoons sugar
• 1 tablespoon cold butter

• Combine 2 cups flour, 1/2 cup sugar, baking powder, and salt in a large bowl; make a well in center of mixture.
• Stir together yogurt and next 3 ingredients; add to dry ingredients, stirring just until moistened.
• Toss together 2 tablespoons flour and raspberries; fold into batter. Spoon into lightly greased muffin pans, filling two-thirds full.
• Combine remaining 2 tablespoons flour and 3 tablespoons sugar; cut butter into mixture with a pastry blender or fork until crumbly. Spoon evenly over batter in muffin pans.

• Bake at 375° for 20 to 25 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks.

 

Spicy Pasta Salad with Smoked Gouda, Tomatoes, and Basil

I want to grow up and BE Ree Drummond The Pinoneer Woman http://thepioneerwoman.com/. I just can't get enough of this woman and her amazing recipes.

 

BUT let me causion you. Don't look at her website if your dieting, think you should be dieting or if you are denying you should be dieting.

She loves butter and beef and cream. Lots of it.

She also lives on a Ranch. I am sure that is the only reason she cooks this way...I need to move to a ranch.

This recipe is downright amazing. Easy, creamy, a bit spicy (never too much for me) and full of comfort.

This is a MUST try.

And don't say I didn't worn you.

Spicy Pasta Salad with Smoked Gouda, Tomatoes, and Basil

Ingredients

• 12 ounces, weight Mostaccioli
• ½ cups Mayonnaise
• ¼ cups Whole Milk
• 4 Tablespoons White Vinegar
• 1-½ teaspoon Adobo Sauce From Chipotle Peppers (or One Minced Chipotle Pepper)
• ½ teaspoons Salt
• Ground Black Pepper To Taste
• 10 ounces, weight Grape Tomatoes, Halved Lengthwise
• ½ pounds Smoked Gouda Cheese, Cut Into Small Cubes
• 24 whole Basil Leaves (chiffonade)

Preparation Instructions

Cook pasta until done. Drain and rinse in cold water until no longer hot. Set aside.

Mix mayonnaise, milk, vinegar, salt, pepper, and adobo in a small bowl.

In a large bowl, stir together pasta, dressing, halved tomatoes, and cubed Gouda. Taste for seasonings, adding more salt and pepper if needed, and even an extra teaspoons or two of vinegar if necessary. Stir in basil at the end. Refrigerate for a couple of hours before serving.

Divine.

How can I forgive this?

I don't know of anything more difficult then the on going issue of forgiveness.

I must say the more I read and live, the more I am learning true forgivness is a daily choice.

And it is a choice to live free.

Seth Barnes sent out this ariticle tonight from the Mayo Clinic. (http://www.sethbarnes.com/?filename=fighting-pure-evil-finding-grace)  It focuses on the reality of how to let go of anger, resentment and thoughts of revenge to how to embrace forgiveness and move forward. 

It is not only practical in nature it is powerful in spirit.

I hope it will encourage you as much as it did me.

Forgiveness: How to let go of grudges and bitterness

When someone you care about hurts you, you can hold on to anger, resentment and thoughts of revenge or embrace forgiveness and move forward.

Katherine M. Piderman, Ph.D.

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Nearly everyone has been hurt by the actions or words of another. Your mother criticized your parenting skills. Your friend gossiped about you. Your partner had an affair. These wounds can leave you with lasting feelings of anger, bitterness and even vengeance. But when you don’t practice forgiveness, you may be the one who pays most dearly. By embracing forgiveness, you embrace peace, hope, gratitude and joy. Here, Katherine M. Piderman, Ph.D., staff chaplain at Mayo Clinic, Rochester, Minn., discusses forgiveness and how it can lead you down the path of physical, emotional and spiritual well-being.What is forgiveness?

There’s no one definition of forgiveness. But in general, forgiveness is a decision to let go of resentments and thoughts of revenge. Forgiveness is the act of untying yourself from thoughts and feelings that bind you to the offense committed against you. This can reduce the power these feelings otherwise have over you, so that you can a live freer and happier life in the present. Forgiveness can even lead to feelings of understanding, empathy and compassion for the one who hurt you.

Doesn’t forgiving someone mean you’re forgetting or condoning what happened?

Absolutely not! Forgiving isn’t the same as forgetting what happened to you. The act that hurt or offended you may always remain a part of your life. But forgiveness can lessen its grip on you and help you focus on other, positive parts of your life. Forgiveness also doesn’t mean that you deny the other person’s responsibility for hurting you, and it doesn’t minimize or justify the wrong. You can forgive the person without excusing the act.

What are the benefits of forgiving someone?

Researchers have recently become interested in studying the effects of being unforgiving and being forgiving. Evidence is mounting that holding on to grudges and bitterness results in long-term health problems. Forgiveness, on the other hand, offers numerous benefits, including:

• Lower blood pressure
• Stress reduction
• Less hostility
• Better anger management skills
• Lower heart rate
• Lower risk of alcohol or substance abuse
• Fewer depression symptoms
• Fewer anxiety symptoms
• Reduction in chronic pain
• More friendships
• Healthier relationships
• Greater religious or spiritual well-being
• Improved psychological well-being

Why do we hold grudges and become resentful and unforgiving?

The people most likely to hurt us are those closest to us — our partners, friends, siblings and parents. When we’re hurt by someone we love and trust — whether it’s a lie, betrayal, rejection, abuse or insult — it can be extremely difficult to overcome. And even minor offenses can turn into huge conflicts. When you experience hurt or harm from someone’s actions or words, whether this is intended or not, you may begin experiencing negative feelings such as anger, confusion or sadness, especially when it’s someone close to you. These feelings may start out small. But if you don’t deal with them quickly, they can grow bigger and more powerful. They may even begin to crowd out positive feelings. Grudges filled with resentment, vengeance and hostility take root when you dwell on hurtful events or situations, replaying them in your mind many times. Soon, you may find yourself swallowed up by your own bitterness or sense of injustice. You may feel trapped and may not see a way out. It’s very hard to let go of grudges at this point and instead you may remain resentful and unforgiving.

How do I know it’s time to try to embrace forgiveness?

When we hold on to pain, old grudges, bitterness and even hatred, many areas of our lives can suffer. When we’re unforgiving, it’s we who pay the price over and over. We may bring our anger and bitterness into every relationship and new experience. Our lives may be so wrapped up in the wrong that we can’t enjoy the present. Other signs that it may be time to consider forgiveness include:

• Dwelling on the events surrounding the offense
• Hearing from others that you have a chip on your shoulder or that you’re wallowing in self-pity
• Being avoided by family and friends because they don’t enjoy being around you
• Having angry outbursts at the smallest perceived slights
• Often feeling misunderstood
• Drinking excessively, smoking or using drugs to try to cope with your pain
• Having symptoms of depression or anxiety
• Being consumed by a desire for revenge or punishment
• Automatically thinking the worst about people or situations
• Regretting the loss of a valued relationship
• Feeling like your life lacks meaning or purpose
• Feeling at odds with your religious or spiritual beliefs

The bottom line is that you may often feel miserable in your current life.

How do I reach a state of forgiveness?

Forgiveness is a commitment to a process of change. It can be difficult and it can take time. Everyone moves toward forgiveness a little differently. One step is to recognize the value of forgiveness and its importance in our lives at a given time. Another is to reflect on the facts of the situation, how we’ve reacted, and how this combination has affected our lives, our health and our well-being. Then, as we are ready, we can actively choose to forgive the one who has offended us. In this way, we move away from our role as a victim and release the control and power the offending person and situation have had in our lives. Forgiveness also means that we change old patterns of beliefs and actions that are driven by our bitterness. As we let go of grudges, we’ll no longer define our lives by how we’ve been hurt, and we may even find compassion and understanding.

What happens if I can’t forgive someone?

Forgiveness can be very challenging. It may be particularly hard to forgive someone who doesn’t admit wrong or doesn’t speak of their sorrow. Keep in mind that the key benefits of forgiveness are for you. If you find yourself stuck, it may be helpful to take some time to talk with a person you’ve found to be wise and compassionate, such as a spiritual leader, a mental health provider or an unbiased family member or friend. It may also be helpful to reflect on times you’ve hurt others and on those who have forgiven you. As you recall how you felt, it may help you to understand the position of the person who hurt you. It can also be beneficial to pray, use guided meditation or journal. In any case, if the intention to forgive is present, forgiveness will come in its time.

Does forgiveness guarantee reconciliation?

Not always. In some cases, reconciliation may be impossible because the offender has died. In other cases, reconciliation may not be appropriate, especially if you were attacked or assaulted. But even in those cases, forgiveness is still possible, even if reconciliation isn’t. On the other hand, if the hurtful event involved a family member or friend whose relationship you otherwise value, forgiveness may lead to reconciliation. This may not happen quickly, as you both may need time to re-establish trust. But in the end, your relationship may very well be one that is rich and fulfilling.

What if I have to interact with the person who hurt me but I don’t want to?

These situations are difficult. If the hurt involves a family member, it may not always be possible to avoid him or her entirely. You may be invited to the same family holiday gatherings, for instance. If you’ve reached a state of forgiveness, you may be able to enjoy these gatherings without bringing up the old hurts. If you haven’t reached forgiveness, these gatherings may be tense and stressful for everyone, particularly if other family members have chosen sides in the conflict.

So how do you handle this? First, remember that you do have a choice whether to attend or not attend family get-togethers. Respect yourself and do what seems best. If you choose to go, don’t be surprised by a certain amount of awkwardness and perhaps even more intense feelings. It’s important to keep an eye on those feelings. You don’t want them to lead you to be unjust or unkind in return for what was done to you. Also, avoid drinking too much alcohol as a way to try to numb your feelings or feel better — it’ll likely backfire. And keep an open heart and mind. People do change, and perhaps the offender will want to apologize or make amends. You also may find that the gathering helps you to move forward with forgiveness.

How do I know when I’ve truly forgiven someone?

Forgiveness may result in sincerely spoken words such as “I forgive you” or tender actions that fit the relationship. But more than this, forgiveness brings a kind of peace that helps you go on with life. The offense is no longer front and center in your thoughts or feelings. Your hostility, resentment and misery have made way for compassion, kindness and peace. Also, remember that forgiveness often isn’t a one-time thing. It begins with a decision, but because memories or another set of words or actions may trigger old feelings, you may need to recommit to forgiveness over and over again.

What if the person I’m forgiving doesn’t change?

Getting the other person to change their actions, behavior or words isn’t the point of forgiveness. In fact, the other person may never change or apologize for the offense. Think of forgiveness more about how it can change your life — by bringing you more peace, happiness, and emotional and spiritual healing. Forgiveness takes away the power the other person continues to wield in your life. Through forgiveness, you choose to no longer define yourself as a victim. Forgiveness is done primarily for yourself, and less so for the person who wronged you.

What if I’m the one who needs forgiveness?

It may help to spend some time thinking about the offense you’ve committed and trying to determine the effect it has had on others. Unless it may cause more harm or distress, consider admitting the wrong you’ve done to those you’ve harmed, speaking of your sincere sorrow or regret, and specifically asking for forgiveness — without making excuses. But if this seems unwise because it may further harm or distress, don’t do it — it’s not about making yourself feel better by apologizing. You don’t want to add salt to a painful wound. Also, keep in mind that you can’t force someone to forgive you. They will need to move to forgiveness in their own time.

In any case, we have to be willing to forgive ourselves. Holding on to resentment against yourself can be just as toxic as holding on to resentment against someone else. Recognize that poor behavior or mistakes don’t make you worthless or bad. Accept the fact that you — like everyone else — aren’t perfect. Accept yourself despite your faults. Admit your mistakes. Commit to treating others with compassion, empathy and respect. And again, talking with a spiritual leader, mental health provider or trusted friend or relative may be helpful.

Forgiveness of yourself or someone else, though not easy, can transform your life. Instead of dwelling on the injustice and revenge, instead of being angry and bitter, you can move toward a life of peace, compassion, mercy, joy and kindness.

 

“Judge not, and you will not be judged; condemn not, and you will not be condemned; forgive, and you will be forgiven. Luke 6:37

Father's Day is just around the corner!

"A father is a guy who has snapshots in his wallet where his money used to be."

-- Unknown

Funny but true!

Here's to Father' Day. I was crazy about these three simple ideas and I think you will love them too!

Father's are so important to the health and welfare of the family. My father is 86 years old and suffered a major stroke this year. I am so thankful to have one more year to thank him for the great father he was and is to me. Take time today to share in written form to your father...or the men in your life that have had a father's heart towards you:

1. Three things you appreciate about them.

2. Three wonderful memories you have of them.

3. Three memories you still want to make together.

Here is the note I mailed off to my Dad today!

Happy Father’s Day Dad!!       

Dad can you believe this is your 61^st Father’s Day!

I am sure it is amazing for you to think about. It is amazing for me to think of all the years of investment you have made in your children, grandchildren and now great grandchildren lives!

What a legacy you have given to all of us.

Thank you Dad for:

1. Loving the Lord and being a Christian example to us.

2. Providing a safe home for us to grow up in.

3. Teaching us that hard work matters.

4. Taking me fishing on Lake of the Woods.

5. Making the best bon fires and smores.

6. Fixing things around my house.

And mostly being committed to Mom all these years as well as loving your 5 children, 20 grandchildren and 6 great grandchildren.

Dad I look forward to many more of your:

7. Fresh garden grown tomatoes and onions

8. Eating some of your home made bread and butter pickles.

9. Reading the hand written letters you send the children.

You are loved and respected by your family Dad. I am honored that I once again get to wish you a Happy Father’s Day!  If I lived closer you know I would make you a homemade chocolate cake!!

Much love your number 5#

tammy

And of course what Father's Day would be complete without some fun food!

Home made Pretzels that spell LOVE to Dad!

What's better than hot, fresh, salty pretzels? Hot, fresh, salty pretzels shaped into letters that spell D-A-D! Or P-A-P-A or T-H-E M-A-N. This pretzel recipe is easy (the dough is ready-made) and kid-friendly.We've also included a quick and delicious honey-mustard dip.

Ingredients

• 1-pound loaf frozen white bread dough (such as Rhodes Bake-N-Serv)
• 4 cups warm water
• 1 1/2 tablespoons baking soda
• 1 egg
• 1 tablespoon water

• Coarse salt (Morton coarse kosher salt worked best for us)
• 2 tablespoons melted butter
• HONEY-MUSTARD DIP
• 1/4 cup yellow mustard
• 1 1/2 tablespoons honey

Instructions

1. Thaw the bread dough according to the package directions but do not let it rise. Heat the oven to 450°. The dough will be easier to roll if it is at or near room temperature. Using a sharp knife (a parent's job), divide the dough into 8 pieces. Roll each piece into an 18-inch rope on a dry, unfloured surface. If the dough is very elastic and difficult to shape, roll it as best you can, set it aside for 10 minutes, and then try again. Shape the dough into letters, pinching seams tightly.

2. In a large bowl, mix together the 4 cups of warm water and the baking soda. In a small bowl, whisk together the egg and 1 tablespoon of water. Lightly spray a baking sheet (2 if needed) with nonstick spray and set aside.

3. Carefully dip the dough letters into the baking soda and water mixture and place them on the prepared baking sheet(s). Brush them with the whisked egg and sprinkle with salt. Bake for 9 to 11 minutes or until dark brown. Brush the pretzels with melted butter, if desired. Makes about 8 letters. Serve warm with honey-mustard dip.

4. To make the dip, stir together the honey and mustard in a small bowl. Keep the sauce refrigerated until it's needed. (From Family Fun Mag...Great resource for families I might add!)

Best-ever Barbecue Apron

I just loved this idea. I made aprons with my children for all kinds of events! Even the most serious griller will love this gift from his children. Great for a Grandfather's gift as well!

Materials

• White canvas apron, in Dad's size, available at craft stores
• Masking tape

• Fabric paints of different colors
• Paintbrushes

1. Mark off sections of the apron with masking tape, so each child artist gets his or her own tableau.

2. Kids can sketch out ideas on paper beforehand or go straight to canvas. Themes might include food on the grill, family selfportraits, or Dad's favorite things. Allow the pain to set.

Sweet and Sour Barbecued Chicken

What man doesn't like a grill? What man doesn't like grilled sweet and sour chicken!? This is a great easy recipe to serve the Father King of your life. I pair it with grilled corn on the cob and a large tossed cabbage salad.

Ingredients

• 2 garlic cloves, crushed through a garlic press
• 2 tablespoons balsamic vinegar
• juice of 1/2 lime
• juice of 1/2 lemon
• red pepper flakes (the more the better as far as I am concerned!)
  
• 1/3 cup light brown sugar
• 2 tablespoons Dijon mustard

• 1/3 cup honey
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 tablespoons olive oil
• 2 whole boneless, skinless chicken breasts, cut in half..pounded thin.
  

1. In a shallow bowl, whisk together the garlic, vinegar, lime and lemon juices, brown sugar, mustard, honey, and salt and pepper. Whisk in the olive oil (a fun job for kids).

2. Reserve two portions of the mixture for basting and for dipping sauce, then add the chicken to the dish and turn it to coat.

3. Grill the chicken for about 4 minutes per side or until the juices run clear. During the last minutes of cooking, baste the chicken with one portion of the reserved sauce to glaze it.

4. Garnish with chopped Italian parsley, if desired.

Comparison is the thief of joy!

A Special Event Menu

Do you have a special event soon to happen?

Are you looking for delicious recipes that fit your budget, skill and style?

Here are three helpful tips and four great recipes!

It's spring. Yes summer in some wonderful places of the country (miss you Tracy Hoogenboom). Women's events, luncheons and weddings abound. I am helping a friend plan an event for her son's wedding. I have made this menu many times for large events (yes even a wedding in our back yard) AND it is the bomb I am telling you.

Tip 1: Remember to make a lot of a few things. It saves in prep work and also looks amazing for the presentation.

Tip 2: Serve everything on large cream platters and bowls. I find my at Marshall's or TJ Max.  You can get great deals and large serving items. Add a white table cloth. Bring the color in with fresh flowers and napkins. Lots of small creme candles are wonderful too.

Tip 3: Plastic clear silverware and plates from Costco. Best deal around. Prewrap plastic ware in napkins and tie with colored bow. Place in a crystal wine cooler upright for easy access. 

This generally serves about 45 people easy...for larger events just double. I always try to combine make ahead recipes and store bought items. The lemon cookies for example I buy from Walmart...and they are great! That way I am not crazy the day of the event. I hope you try these and have fun! Remember you are giving others a message about their value (thank you Phyllis Stanley)...and food...is...well...love to me...(thank you Mama).


Cheers!

Chicken Pasta Salad

Fruit Salad with Lemon Whipped Creme

Field Greens with Pear and Spiced Pecans

Raspberry muffins and small store bought croissants (Yes...Costco...I am a fan)

Bowls of nuts and dill and sweet pickles. And if you were me...black olives.

Lots of them.

Dessert: Chocolate Dipped Strawberries and store bought Lemon Cookies.

 

Chicken Salad for Large Gatherings.

I promise this is the best chicken salad you have ever had!

Serves up to 25

5 cups diced and cooked chicken

5 cups macaroni (shells, spiral or any other small macaroni)

4 cups chopped celery

4 cups grapes…(green or red…or half and half)

10 hard boiled eggs cooked and chopped

1 20 oz can of pineapple tidbits.

1 cup dried cherries or cranberries

1 cup sliced almonds (optional)

1 tea salt and pepper (or to taste)

3 tablespoons beau monde (a must)

Combine all the above in extra large bowl.

Fold in:

2 cups mayo or salad dressing

1 cup sour crème

2 cups cool whip

¼ cup lemon juice

¼ cup sugar

4 teaspooon shredded lemon rind

Allow 2-8 hours to chill. This is a great salad to actually make the night before. The longer it sits the greater the flavor.

Serve with grapes, strawberry dipped in chocolate, and relish skewer..(olive pickle and hot pepper)

 Fruit Salad with Lemon Whipped Crème

Any and all fresh fruit...peaches, nectarines, strawberries, raspberries, bananas, grapes, cantaloupe, watermelon.

 Mix all fruit together in a large bowl.

 Make crème topping.

 1 small package lemon instant pudding

1 cup milk

3 tablespoons pineapple orange juice concentrate

2 teaspoons lemon or orange rind

 Combine all ingredients.

 Add 1 container cool whipped topping.

 Pour over fresh fruit and chill until serving time. Garnish with fresh mint and thinly sliced lemon and orange slices in the center.

Field Green Salad

Romaine lettuce, watermelon balls, Almond Accents, sliced pears, and Girhards Light Champagne dressing.  A WONDERFUL light salad. Feta is also a great addition. My other fav is  lettuce, cantaloupe balls, pine nuts and Maries Blue Cheese Vinagirette with fresh cracked pepper.  Easy. Thank you Trish Nordby for this one!

 

Lemon-Raspberry Muffins

These are killers...I am telling you...

Mix up the dry ingredients and the streusel topping for these up to two days before you bake them, and store in zip-top plastic bags. They also freeze great.

Ingredients

• 2 1/4 cups all-purpose flour, divided
• 1/2 cup sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 (8-ounce) container lemon yogurt
• 1/2 cup olive oil
• 2 large eggs
• 2 teaspoon grated lemon rind
• 1 (6-ounce) package fresh raspberries (about 1 1/4 cups) or 1 (6-ounce) package frozen raspberries, unthawed*
• 3 tablespoons sugar
• 1 tablespoon cold butter

• Combine 2 cups flour, 1/2 cup sugar, baking powder, and salt in a large bowl; make a well in center of mixture.
• Stir together yogurt and next 3 ingredients; add to dry ingredients, stirring just until moistened.
• Toss together 2 tablespoons flour and raspberries; fold into batter. Spoon into lightly greased muffin pans, filling two-thirds full.
• Combine remaining 2 tablespoons flour and 3 tablespoons sugar; cut butter into mixture with a pastry blender or fork until crumbly. Spoon evenly over batter in muffin pans.

• Bake at 375° for 20 to 25 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks.

 

 

Tequila-Grilled Chicken with Cilantro Pesto

My dear friend Tracy Hoogenboom is a fantastic cook. My goodness..I have been hanging out with her and the family here in San Clemente having the best time making her amazing recipes. This one was a HUGE standout. Not only is it delicious it is BEAUTIFUL!

 

 

Tracy worked as a food stylist and has had a ton of experience in serving food for hire. She is such a pro. Love learning from the pros. However she tells me it was cooking for her triplets and daughter that really got her the experience! No kidding!

Tip: Broadcast a little Diana Ross when making this dish...Ain't No Mountain High Enough seemed to be our number one pick. Go Pandora!

 

Tequila-Grilled Chicken                                   

4 cloves garlic, minced

½ cup fresh lime juice

¼ cup tequila

2 T sugar

½ t red chili flakes (hot pepper)

1 ½ cup olive oil

6 Chicken Breasts, rinsed, skinned, boned (pounded thin)

½ cup cilantro pesto (recipe follows)

1 ½ cup diced tomatoes

1 cup grated pepper jack cheese

For marinade: In shallow pan combine garlic, lime juice, tequila, sugar, chili flakes, salt and oil. Pound chicken with flat mallet and add to mixture. Marinate 1-2 hours.

Remove chicken from marinade and grill or broil on highest setting until edges turn very brown and crunchy.

Cilantro Pesto:

4 cloves garlic peeled

3 oz freshly grated Parmesan

2 cups fresh cilantro, rinsed and dried

1 cup parsley rinsed and dried

1/2 cup shelled pine nuts or walnuts

½ cup olive oil

Kosher salt, fresh pepper and lemon juice to taste

With food processor metal blade, grind all ingredients to paste stage. Refrigerate until ready to use. Can be made one day ahead.

Spread grilled chicken with pesto and top with tomatoes and a light sprinkling of cheese. Close lid on BBQ or heat under broiler until cheese melts. Serve with steamed rice, black beans and a cold corn salad.

 

 

 
Tracy's daughter Chelsea amazing (yes one of the triplets) My girl Mac and sweet friend Kellie darling.

Wicked Good Banana-Blueberry Pudding

Can you say crazy good? Wicked good is what my kids say!

I have made this recipe many times and without a doubt it is one of my very favorite home cooked comfort desserts. I often change out the blueberries for raspberries when in season. I would suggest you double the vanilla...but of course I always say that!

Kids LOVE making this pudding...cutting the bananas, eating the cookies! Adults love eating this recipe...seconds and thirds!

I also make the pudding a day before and refrigerate it (and yes...hide it from others!). Then I add the fresh whipping cream right before I serve it.

A great make ahead dessert.

Have fun!

Ingredients

• 4 cups milk
• 5 egg yolks
• 1 1/2 cups granulated sugar
• 1/3 cup all-purpose flour
• 2 tablespoons butter
• 1 tablespoon vanilla extract
• 1 12-ounce box vanilla wafers
• 4 large ripe bananas, sliced
• 3 cups fresh blueberries
• 1 1/2 cups whipping cream
• 3 tablespoons powdered sugar

Preparation

• Whisk together first 4 ingredients in a large saucepan over medium-low heat. Cook, whisking constantly, 20 minutes or until thickened. Remove from heat; stir in butter and vanilla until butter melts. Let stand 10 minutes.
• Arrange half of vanilla wafers evenly in a 13- x 9-inch baking dish; top with half of banana slices and half of blueberries. Spoon half of pudding mixture evenly over fruit. Repeat layers. Cover and chill 4 hours.
• Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spread evenly over chilled pudding.