Debbie Macomber's Blog, page 5

Creamy Pumpkin Turkey Chili

Pumpkin Turkey Chili that’s creamy and comforting to fill your family’s bellies, yet still loaded with veggies and nutrients to enrich their bodies. This is definitely a keeper fall recipe!
In a large pot over medium-high heat, heat the oil until shimmering. Add the onion and cook for 5 minutes, stirring occasionally. Add the carrots, celery and ½ teaspoon of the salt; cook for 7 to 10 minutes, stirring occasionally, until vegetables are soft and starting to brown. Add the garlic, paprika, coriander, cumin, thyme, sage, chili and the rest of the salt; cook for 30 seconds, stirring constantly, until fragrant. Add the turkey and cook until no longer pink, about 5 minutes.
Stir in the beans, pumpkin, and broth, then bring to a simmer. Reduce heat to low, cover halfway, and let gently simmer for 20 minutes.
Remove from the heat, stir in the Half & Half, then season to taste with salt and pepper. Serve hot.

Kristy Woodson Harvey

Kristy Woodson Harvey is the New York Times, USA Today and Publisher’s Weekly bestselling author of nine novels including Under the Southern Sky, The Peachtree Bluff Series, and the forthcoming The Wedding Veil. Kristy is a co-founder and co-host of the hit weekly webshow and podcast, Friends & Fiction. She lives in North Carolina with her husband and seven-year-old son where she is working on her next novel. Kristy was recently featured in the September issue of Welcome Home and generously answered a few questions!

Apple Crisp-Stuffed Apples

Apple crisp inside an apple bowl? How fun is that! These Apple Crisp-Stuffed Apples are delicious and a fun twist on the typical go-to dessert.
Slice off the tops of the apples, then use a paring knife to cut around the core, but not all the way through the bottom of the apple. Use a spoon to scoop the inside of the apple out and transfer to a bowl, discarding the core. Continue to use the spoon to scoop and scrape until you have made bowls out of the apples. Place apple bowls in an 8x8-inch baking dish.To the bowl of apple pieces, add the sugar, cornstarch, lemon juice, cinnamon, nutmeg and salt; stir to combine. Divide into the apple bowls, pressing gently to pack it in.

In another bowl, stir together the flour, oats, sugar and salt. Use a pastry blender to cut in the butter, until only small pieces of butter remain. Sprinkle on the tops of the apples.
Bake for 35 to 40 minutes, until apples are tender and bubbling and the streusel is golden brown. Let cool for 5 minutes, then top with ice cream and caramel sauce.


Apple Crisp-Stuffed Apples
Serves 4

4 large Granny Smith apples
2 tablespoons sugar
1 teaspoon cornstarch
1 teaspoon lemon juice
¾ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon kosher salt

¼ cup flour
¼ cup rolled oats
¼ cup brown sugar
¼ teaspoon kosher salt
3 tablespoons unsalted butter, cubed

Vanilla ice cream, for serving
Caramel sauce, for serving

Preheat oven to 375°F.

Slice off the tops of the apples, then use a paring knife to cut around the core, but not all the way through the bottom of the apple. Use a spoon to scoop the inside of the apple out and transfer to a bowl, discarding the core. Continue to use the spoon to scoop and scrape until you have made bowls out of the apples. Place apple bowls in an 8x8-inch baking dish.

To the bowl of apple pieces, add the sugar, cornstarch, lemon juice, cinnamon, nutmeg and salt; stir to combine. Divide into the apple bowls, pressing gently to pack it in.

In another bowl, stir together the flour, oats, sugar and salt. Use a pastry blender to cut in the butter, until only small pieces of butter remain. Sprinkle on the tops of the apples.

Bake for 35 to 40 minutes, until apples are tender and bubbling and the streusel is golden brown. Let cool for 5 minutes, then top with ice cream and caramel sauce.

Jean Meltzer

Jean Meltzer has the unique distinction of being the world’s only Emmy-award winning, chronically-ill and disabled, rabbinical-school drop-out. Yet, it is this extraordinary background — coupled with a firm belief in holding onto your joy and seeking out happy endings — which forms the basis of her diverse work.

Today, Jean lives a thriving, chronically-fabulous, Jewish life in Virginia. She sees her challenges as part of a larger journey and is eager to share her stories with others. Her first book, The Matzah Ball, will be available on September 28th! Jean wrote the short story in the September 2021 issue of Welcome Home titled The Shabbat Secret, a prequel to her book, The Matzah Ball. She generously answered a few questions today on the blog!

Janine Rosche

Prone to wander, Janine Rosche finds as much comfort on the open road as she does at home. This longing to chase adventure, behold splendor, and experience redemption is woven into her Madison River Romance series. When she isn’t writing or traveling, she teaches family life education courses to college students, takes too many pictures of her sleeping dogs, and embarrasses her four children and husband with boy band serenades. Janine was recently featured in the September 2021 issue of Welcome Home and generously answered a few questions!


1. Why did you become a writer?
When I was younger, I was always getting in trouble for daydreaming. I couldn’t help but imagine exciting events happening all around me, most of which included a love story. Finally, instead of writing my name on the board, my third-grade teacher, Mrs. Skernolis, asked me to write my daydreams down on paper. Since then, not much has changed except that now I also write to give hope to a hurting world.

2. What inspired your current book?
In my day job, I teach college courses about family, relationships, and community. Some of the most difficult topics involve trauma. Unfortunately, many people believe they are too damaged to have a healthy family life. I want to dispel that myth. Specifically with this book, I’ve marveled at the brave men and women who save others or save themselves from sex trafficking. My hope is that they will know how strong they are and be welcomed into loving communities.

Chili Cornbread Pot Pies

Try this fun new twist on chili and cornbread! Individual servings of warm, savory chili get topped with a slightly sweet cornbread lid. Chili can be an all-day affair, but we make it quicker by leaning on pantry spices and pureeing some of the beans and tomatoes to cut down on thickening time. The chili can even be made a day ahead, then warmed before placing in ramekins and topping with cornbread batter.
In a large bowl, use an immersion blender to puree most of the tomatoes and one can of beans. You can also blend in a blender or food processor. Set aside.
In a large pot over medium-high heat, heat the oil. Add the beef, onion, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Cook, breaking up with a spoon, until beef is no longer pink and a fond starts to form on the bottom, 12 to 15 minutes. Stir in the tomato paste. Add remaining salt and pepper, the chili powder, coriander, garlic powder, cumin, and oregano; cook for 2 minutes while scraping the bottom of the pot. Stir in the pureed tomatoes and beans, the remaining can of whole beans, and the water. Cover and bring to a boil, scraping the bottom of the pot occasionally. Once boiling, turn heat down to medium-low and offset the lid so some steam can escape. Cook for 25 to 30 minutes, until reduced slightly and flavors have come together.

Fill 2-cup ramekins with 1 ½ cups chili, leaving about ½-inch space at the top.
For the cornbread crust, mix all ingredients together in a large bowl just until combined.

Top with ½ cup cornbread batter. Place ramekins on a baking sheet, then place in the oven. Bake for 25 to 30 minutes, until the top is lightly golden in the center and a toothpick comes out clean. Let cool for 5 minutes before serving.
Serve with cheese, sour cream, avocado and jalapenos.


Chili Cornbread Pot Pies
Makes 6

Chili:
28-ounce canned diced tomatoes
2 16 ounce cans kidney beans, drained
1 tablespoon vegetable oil
1 ½ pounds ground beef
1 medium onion, minced
1 ¾ teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
2 tablespoons tomato paste
3 tablespoons chili powder
1 tablespoon ground coriander
1 tablespoon garlic powder
2 teaspoons cumin
2 teaspoons dried oregano
2 cups water

Cornbread Crust:
1 cup all purpose flour
2/3 cup cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
¼ cup sugar
1 teaspoon salt
2 eggs
2 tablespoons honey
1/2 cup vegetable oil
2/3 cup buttermilk

Shredded cheddar cheese, for serving
Sour cream, for serving
Chopped avocado, for serving
Diced jalapeno, for serving


In a large bowl, use an immersion blender to puree about half of the tomatoes and one can of beans. You can also blend in a blender or food processor. Set aside.

In a large pot over medium-high heat, heat the oil. Add the beef, onion, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Cook, breaking up with a spoon, until beef is no longer pink and a fond starts to form on the bottom, 12 to 15 minutes. Stir in the tomato paste. Add remaining salt and pepper, the chili powder, coriander, garlic powder, cumin, and oregano; cook for 2 minutes while scraping the bottom of the pot. Stir in the pureed tomatoes and beans, the remaining can of whole beans, and the water. Cover and bring to a boil, scraping the bottom of the pot occasionally. Once boiling, turn heat down to medium-low and offset the lid so some steam can escape. Cook for 25 to 30 minutes, until reduced slightly and flavors have come together.

Preheat oven to 350°F.

For the cornbread crust, mix all ingredients together in a large bowl just until combined.

Fill 2-cup ramekins with 1 ½ cups chili, leaving about ½-inch space at the top. Top with ½ cup cornbread batter. Place ramekins on a baking sheet, then place in the oven. Bake for 25 to 30 minutes, until the tops are golden in the center and a toothpick comes out clean, 25 to 30 minutes. Let cool for 5 minutes before serving.

Serve with cheese, sour cream, avocado and jalapenos.

Ham and Brie Breakfast Pastries

Ham and Brie Breakfast Pastries are a savory but slightly sweet breakfast treat. These feel very fancy, but take minimal effort and just a few ingredients.
Gently roll out each sheet of puff pastry into a 12-inch by 9-inch rectangle. Cut each sheet into 6 rectangles, measuring 4 inches by 4 ½ inches.

Salted Caramel Brownies

I cannot think of a better combination than warm, gooey, chocolatey brownies with a creamy, salted caramel sauce on top. Hand me a spoon!
In a large bowl, microwave butter and chocolate on high for 1 minute. Stir, then microwave for 15 – 30 seconds more, until melted. Stir until completely smooth. Stir in the sugar, then the eggs.
Add the flour, cocoa powder, and salt; stir until just combined. Stir in the chocolate chips.
Transfer batter to the prepared pan and smooth top.Bake for 50 – 60 minutes, until a toothpick inserted in the center comes out with some moist crumbs.While brownies are baking, make the caramel sauce. In a heavy saucepan, heat the sugar over medium heat. Once the sugar starts to melt, use a heatproof spatula to stir slowly, but constantly. Once the sugar is almost all liquid and turning a deep mahogany (as pictured above), whisk in the cubed butter and salt. When the butter is completely melted, slowly add the cream and vanilla (mixture may splatter). Remove from heat and let cool 15 minutes.Serve warm caramel sauce with warm brownies, then sprinkle with a little salt. Alternatively, cool both to room temperature, then pour caramel sauce over brownies, sprinkle with some salt, and refrigerate. Any extra caramel sauce should be stored in the refrigerator.


Salted Caramel Brownies
Makes 16

1 cup (2 sticks) unsalted butter, cubed
¾ cup semi-sweet chocolate chips
2 cups sugar
4 eggs
1 ½ cups flour
1/3 cup cocoa powder
½ teaspoon kosher salt
½ cup semi-sweet chocolate chips

Caramel Sauce:
1 cup sugar
6 tablespoons unsalted butter, cubed
1 teaspoon kosher salt
1/3 cup heavy cream
½ teaspoon vanilla extract

½ teaspoon kosher salt, for sprinkling

Grilled Nectarine Salad

Grilling nectarines caramelizes their sugars and makes them more tender. Combine those with creamy mozzarella, peppery arugula, crunchy almonds and a sweet vinaigrette and you have a wonderfully balanced summer salad. It can stand on its own, or pairs nicely with all grilled meats.
Preheat a grill to high heat. Brush the cut sides of the nectarines with vegetable oil.
Oil grill grates, then turn heat to medium-high. Place nectarine halves, flesh side down, on grill for 3 to 4 minutes, then turn a quarter turn and grill for 3 to 4 more minutes, until grill marks appear and nectarines are slightly tender. Remove from grill and let cool slightly while preparing other ingredients.
In a small bowl, whisk together white wine vinegar, honey, Dijon mustard, salt and pepper until combined. Whisk in the olive oil until emulsified.
On a serving platter, arrange arugula, prosciutto, mozzarella and almonds. Top with nectarines and drizzle with dressing. Serve immediately.

Elizabeth Van Lierde

Elizabeth Van Lierde is a 25 year old lover of all things creative, stylized and wholesome as well as an event planner, food lover and hostess to the people close to her heart. A recent graduate with a degree in communication studies and a concentration in hospitality. She created a blog a few years ago during her junior year of college in Colorado. While being a student was fulfilling, blogging fed her creativity.

The college housewife blog started out as an Instagram handle pun and rapidly grew into the art of all things domestic. A few years later she couldn’t be more interested in the world of entertaining, cooking and making a house a home with a modern and fresh take.

Elizabeth was recently featured in the July 2021 issue of Welcome Home and generously answered a few questions!

1. Why did you decide to start writing a cookbook?
Writing a cookbook has always been a dream of mine! I loved the idea of creating a one stop shop source where people could plan their entire menu from start to finish for any occasion! I had a very distinct vision for the book, everything from the vibrant colorful photography, fresh flavorful recipes and a light hearted tone that people could relate to and feel inspired by.

2. What inspired your current cookbook?
Certain celebrations and scenarios really inspired me. I could picture my friends cooking their first Thanksgiving turkey and I wanted them to be well equipped and know everything there was from prepping the turkey to how long it needed to cook for. I wanted to coach along with my best friend as she attempted to make her future husband their first date night meal at home. For me it was the stories and memories associated with these milestone meals in life.