Debbie Macomber's Blog

Chirp Books | Better Day Audiobook Club

I’ve wanted to start a book club with my readers for several years, but I couldn't figure out how I would have the time and that it wouldn’t be a huge financial burden to each of you. When
Chirp came to me and asked me if I wanted to start an audiobook club I thought, you know, this is perfect. I listen to countless books because It is easy for me to multitask and listen to novels. I can knit and listen, I can cook and listen, and it allows me to have more time to consume books that I enjoy!  

Making Welcome Home Magazine More Accessible

I’ve always considered my readers my friends. You know me through my books, and I've come to know you through your comments and letters. I’ve taken to heart what you say and as a result you have guided me and my stories throughout the years. So many of the highlights of my writing career can be attributed to your wise and thoughtful observations. Which is why this past year, I’ve been working behind the scenes to make the magazine more accessible and formatted to make reading easier. I’ve teamed up with Amazon to include Welcome Home in their magazine subscription service called Newsstand, which means we have been able to fix many of the frustrations on the user end for this magazine. This makes me so happy because it will mean many more of you can access it and enjoy it!

You now have three ways of purchasing, all directly through Amazon:

1. Purchase a subscription for $19.95, includes 6 issues in the subscription, the magazine comes out bi-monthly.
2. Purchase a single issue for $3.99.
3. If you’re a Kindle Unlimited user, you can now find these in KU!

Here are some of the differences you can expect to see:

Until recently, the magazine has been sold on my website, and it’s been difficult for users to then get the magazine from purchasing on my website on their Kindle devices. Having the magazine directly through Amazon, the magazine will go directly to your device.

Another issue that you have voiced is once the magazine was on your Kindle, the reading experience was difficult because you couldn’t enlarge the font. We’ve resolved this issue because Amazon is now formatting the magazine specifically to work with Kindle devices, so you can now enlarge the font to your liking.

For those of you who joined us on this magazine journey—thank you. Click the button below for more information!

Braised Brisket Tacos

Brisket gets rubbed with a smoky (but not spicy) pantry sauce and cooks over onions to create tender, flavor-packed meat and saucy caramelized onions. All that’s left is to grab tortillas and your favorite toppings and this delicious dinner is done! First, we cook the brisket at a higher temperature so it quickly reaches 180°F, which is the where the fibers start to break down. Then we turn the oven down so the brisket holds that temperature for a long time, creating very tender meat.Spread onions in the bottom of a Dutch oven or other heavy, oven-safe pot. Poke the fat cap all over with a paring knife. Rub all sides with the salt and pepper. Place on top of the onions, fat cap up.In a small bowl, whisk together the chicken broth, tomato paste, garlic, chili powder, oil, honey, cumin, paprika, oregano and coriander. Pour over the brisket. Cover with a tight-fitting lid and place in the oven. Cook for 1 ½ hours, or until the center of the brisket reaches 180°F on an instant-read thermometer. Turn heat down to 300°F and cook for another 1 ½ hours, until meat is tender when poked in the center with a fork.Remove from the oven. Using two pairs of tongs, transfer the brisket to a cutting board and let rest for 10 minutes. Use a slotted spoon to remove the caramelized onions to a bowl. Set aside. Slice the brisket across the grain into thin slices. Place back into the juices in the pot.Serve meat and onions in warm tortillas. Top with mango-peach salsa, queso fresco, pickled jalapenos and cilantro leaves.



Braised Brisket Tacos
Serves 6 to 8


2 medium white onions, sliced
3 to 3 ½ pound flat brisket, thick fat trimmed to ¼-inch
4 teaspoons kosher salt
1 teaspoon black pepper

½ cup chicken broth
2 tablespoons tomato paste
5 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon vegetable oil
1 tablespoon honey
1 tablespoon cumin
2 teaspoons smoked paprika
1 teaspoon Mexican oregano (or regular oregano)
1 teaspoon ground coriander


Medium flour tortillas, warmed, for serving
Mango-peach salsa, queso fresco, pickled jalapenos, and cilantro leaves, for topping
Lime wedges, for serving



Preheat oven to 400°F.

Spread onions in the bottom of a Dutch oven or other heavy, oven-safe pot. Poke the fat cap all over with a paring knife. Rub all sides with the salt and pepper. Place on top of the onions, fat cap up.

In a small bowl, whisk together the chicken broth, tomato paste, garlic, chili powder, oil, honey, cumin, paprika, oregano and coriander. Pour over the brisket. Cover with a tight-fitting lid and place in the oven. Cook for 1 ½ hours, or until the center of the brisket reaches 180°F on an instant-read thermometer. Turn heat down to 300°F and cook for another 1 ½ hours, until meat is tender when poked in the center with a fork. Remove from the oven. Using two pairs of tongs, transfer the brisket to a cutting board and let rest for 10 minutes.

Use a slotted spoon to remove the caramelized onions to a bowl. Set aside.

Slice the brisket across the grain into thin slices. Place back into the juices in the pot. Serve meat and onions in warm tortillas. Top with mango-peach salsa, queso fresco, pickled jalapenos and cilantro leaves.

Key Lime Pie Bars

Inspired by my new summer novel, The Best Is Yet to Come, these Key Lime Pie Bars are the perfect combination of creamy, tangy filling, buttery graham cracker crust, and lightly sweetened whipped cream. There is very little difference between Key limes and regular limes, so we use regular ones here. We highly recommend squeezing your own juice for these bars, as the bottled lime juice doesn’t taste as fresh.In a large bowl, mix together the graham cracker crumbs, butter, brown sugar and salt until all of the liquid is absorbed. Press into the bottom and a little up the sides of the pan. Bake for 10 minutes, until lightly golden brown and fragrant.Whisk all of the filling ingredients together in a large bowl, then pour over hot crust. Bake at 350°F for about 15 minutes, until set.In a large bowl, whip cream and powdered sugar until soft peaks form. Spread on top of the cooled filling.Sprinkle with lime zest. Cut into 9 squares, arrange a few lime slices on top and serve.

The Best Is Yet to Come | Inspiration Behind the Book

For as long as I can remember, I’ve always been a storyteller. It doesn’t take much for my imagination to kick into gear. The idea for The Best Is Yet to Come was inspired by a Sunday morning news program. It must have been around Memorial Day, as an Army general was being interviewed. He talked about the valiant men who served under him with heart and passion, mentioning several who had died in service to our country. And this is what got me.  =He looked straight into the camera and said, “Live a life worthy of their sacrifice.” Right then and there I knew I wanted to write a wounded warrior story, and that’s how The Best Is Yet to Come happened.

I actually thought The Best Is Yet to Come would be my last book and that I would ease into retirement. But then I had a really good idea for another story. Writing is such a big part of who I am that I doubt I’ll ever give it up entirely. The best for me is yet to come it seems, as Wayne and I travel. We bought an RV this summer and adventure awaits us.

Victoria Schade

Victoria Schade has been a dog trainer and writer for twenty years. During that time her dog duties have included working behind the scenes on Animal Planet’s Puppy Bowl as the lead animal wrangler, appearing on two seasons of the Animal Planet show Faithful Friends, writing dog training content and appearing in educational videos for various pet-centric websites, and writing two dog training books in addition to her four novels. Victoria was recently in the July 2022 issue of Welcome Home Magazine and she generously answered a few questions!

Teriyaki Salmon Sushi Bowls

These Teriyaki Salmon Sushi Bowls have all the flavors of your favorite sushi spot, without the precise rolling and cutting. Delicious teriyaki-glazed salmon and rice with all the toppings makes this meal easy for everyone to customize their own bowl.In a small saucepan, combine soy sauce, sugar, mirin, garlic and ginger. Bring to a boil over medium heat, whisking occasionally, until sugar dissolves. Set aside.Cut salmon into 1-inch cubes.
Heat a large nonstick skillet over high heat. Add salmon cubes and cook for 2 minutes, flipping halfway through. Add ½ cup of the teriyaki sauce to the pan and turn heat down to medium-low. Let simmer, stirring occasionally, until salmon is cooked through and sauce is slightly reduced, 2 to 3 minutes.To serve, divide rice between bowls, then top with salmon. Add avocado, cucumber, carrots, sesame seeds, sliced green onions, and nori. Serve with remaining teriyaki sauce and spicy mayo for drizzling.



Teriyaki Salmon Sushi Bowls
Serves 3 to 4


Spicy mayo:
½ cup mayonnaise
4 teaspoons Sriracha
Water, as needed

½ cup soy sauce
½ cup sugar
1 ½ tablespoons mirin
3 garlic cloves, minced
4 teaspoons grated fresh ginger
1 ½ pounds skinless salmon, cut into 1-inch cubes

For serving:
6 cups cooked sushi rice (or other short grain white rice)
Sliced avocado
Sliced English cucumber
Carrot ribbons or shredded carrots
Sesame seeds
Sliced green onions
Crumbled nori sheets (also called roasted seaweed)


In a small bowl, whisk together the mayonnaise and Sriracha. Add 1 teaspoon of water at a time to thin it out until it can drizzle from a spoon. Set aside until ready to serve.

In a small saucepan, combine soy sauce, sugar, mirin, garlic and ginger. Bring to a boil over medium heat, whisking occasionally, until sugar dissolves. Remove from heat and set aside.

Heat a large nonstick skillet over high heat until hot. Add salmon cubes and sear for 2 minutes, flipping halfway through. Add ½ cup of the teriyaki sauce to the pan and turn the heat down to medium-low. Let simmer, stirring occasionally, until salmon is cooked through and sauce is slightly reduced, 2 to 3 minutes.

To serve, divide rice between bowls, then top with salmon. Add avocado, cucumber, carrots, sesame seeds, sliced green onions, and nori. Serve with remaining teriyaki sauce and spicy mayo for drizzling.

Strawberry Ice Cream Cake

Layers of strawberry and vanilla ice cream are sandwiched between a buttery cookie crust and a crunchy strawberry topping, giving a nod to the childhood favorite strawberry ice cream bar. This is an almost no-bake dessert, but if you don’t want to turn your oven on in the summer heat (we assure you that the toasty flavor is worth it!), the crust can be left unbaked.
Spread vanilla ice cream on the crust, then freeze for about 1 hour until firm. Spread strawberry ice cream, then freeze for about 1 hour until firm. Spread Cool Whip on top.
Prepare the topping: In the now-empty food processor bowl, pulse the cookies a few times until coarsely ground. Transfer to the bowl that was used for the crust. Next, pulse the strawberries until coarsely ground and add to the cookies. Use a fork to combine with the soft butter until small clumps form. Sprinkle topping and press gently.
Cover with plastic wrap and freeze for at least 8 hours or overnight. Run a knife along the edges, then use the parchment sling to lift out of the pan. Slice into squares and serve immediately.



Strawberry Ice Cream Cake
Serves 9 to 12


Crust:
24 Golden Oreo cookies
4 tablespoons unsalted butter, melted
¾ teaspoon kosher salt

Filling:
3 cups vanilla ice cream, softened
5 cups strawberry ice cream, softened
8 ounce container Cool Whip

Topping:
12 Golden Oreo cookies
1 ounce freeze-dried strawberries
2 tablespoons unsalted butter, softened


Preheat oven to 350°F. Spray a 9x9-inch or 11 x 7-inch baking pan with nonstick spray, then line with a parchment sling.

In the bowl of a food processor, pulse cookies until finely ground. Transfer to a large bowl and mix with butter and salt until combined. Press into the bottom of the prepared pan and bake for 15 minutes, until light golden brown and fragrant. Set on a wire rack to cool to room temperature.

Meanwhile, prepare the topping. In the now-empty food processor bowl, pulse the cookies a few times until coarsely ground. Transfer to the bowl that was used for the crust. Next, pulse the strawberries until coarsely ground and add to the cookies. Use a fork to combine with the soft butter until small clumps form. Set aside.

Spread vanilla ice cream on the crust, then freeze for about 1 hour until firm. Spread strawberry ice cream, then freeze for about 1 hour until firm. Spread Cool Whip on top. Sprinkle topping and press gently. Cover with plastic wrap and freeze for at least 8 hours or overnight.

Run a knife along the edges, then use the parchment sling to lift out of the pan. Slice into squares and serve immediately.

Bethany Turner

Bethany Turner has been writing since the second grade, when she won her first writing award for explaining why, if she could have lunch with any person throughout history, she would choose John Stamos. She stands by this decision. Bethany now writes pop culture–infused rom-coms for a new generation of readers who crave fiction that tackles the thorny issues of life with humor and insight. Bethany was recently in the the May 2022 issue of Welcome Home and graciously answered a few questions!

Spice-Rubbed Pork Tenderloin with Creamy Polenta

A sweet and smoky rub makes big flavor on this Spice-Rubbed Pork Tenderloin. Served over a fast creamy polenta, this weeknight meal comes together very quickly.In a small bowl, whisk together the brown sugar, salt, pepper, chili powder, garlic powder, onion powder, ground mustard, and cumin until combined. On a parchment-lined baking sheet, rub tenderloin with 2 teaspoons of the oil. Sprinkle seasonings all over meat until coated.
To make the polenta, bring water and milk to a simmer in a 2 quart saucepan over medium-high heat, whisking occasionally. Whisk in the polenta, then turn heat down to medium. Return to a simmer, and cook for 4 to 5 minutes, stirring occasionally, until thickened and all liquid is absorbed.
Remove pan from heat and stir in the cheese, butter, salt and pepper. Season to taste and add more liquid for desired consistency.
Serve sliced tenderloin over polenta with any accumulated juices.


Spice-Rubbed Pork Tenderloin with Creamy Polenta

A sweet and smoky rub makes big flavor on this Spice-Rubbed Pork Tenderloin. Served over a fast creamy polenta, this weeknight meal comes together very quickly.


Pork:
1 ¼ teaspoons light brown sugar
¾ teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground mustard
¼ teaspoon cumin
4 teaspoons olive oil, separated
1 to 1.25 pound pork tenderloin

Polenta:
2 cups water
2 cups whole milk
1 cup polenta (also known as corn grits)
1 cup grated Parmesan cheese
2 tablespoons unsalted butter
½ teaspoon kosher salt
¼ teaspoon ground black pepper


Preheat oven to 425°F.

In a small bowl, whisk together the brown sugar, salt, pepper, chili powder, garlic powder, onion powder, ground mustard, and cumin until combined. On a parchment-lined baking sheet, rub tenderloin with 2 teaspoons of the oil. Sprinkle seasonings all over meat until coated.

Heat the remaining 2 teaspoons oil in a nonstick skillet over medium heat, then add tenderloin and sear on all sides for about 3 minutes, turning every 30 seconds so the sugar doesn’t burn. Place back on the parchment paper and bake for 18 – 22 minutes, until a meat thermometer inserted in the center reads 145°F. Remove from the oven, loosely cover with foil, and let rest for 10 minutes before slicing.

To make the polenta, bring water and milk to a simmer in a 2 quart saucepan over medium-high heat, whisking occasionally. Whisk in the polenta, then turn heat down to medium. Return to a simmer, and cook for 4 to 5 minutes, stirring occasionally, until thickened and all liquid is absorbed. Remove pan from heat and stir in the cheese, butter, salt and pepper. Season to taste and add more liquid for desired consistency.

Serve sliced tenderloin over polenta with any accumulated juices.