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Chip Gaines Challenges Fans to ‘Make Kindness Loud’

When he’s not renovating homes or overseeing several businesses, Chip Gaines is spreading kindness and encouraging others to make a difference. In an essay titled “We Believe in Human Kindness,” posted on his and wife Joanna’s Magnolia blog, the former “Fixer Upper” star shared his thoughts on kindness, the importance of sharing it with everyone and encouraging fans to do to the same.

“I believe that we are made in likeness, and because of that, our hearts are naturally drawn toward one another,” he wrote. “But the thing about kindness is, it’s a choice. It’s something that we should give freely with the hopeful expectation that it might one day be given freely to us.”

Gaines goes on to explain that kindness should be spread through all interactions, both big and small. Whether it’s given to a neighbor, a coworker, or a stranger on the street, he believes it should be shared without the expectation of receiving something in return. Gaines continues to write about his effort to encourage kindness at Magnolia with the “Magnolia Manifesto,” a mission statement that serves as a cornerstone of the company: “We believe in human kindness, knowing we are made better when we work together.”

Gaines ended his blog post by challenging his fans to complete an act of kindness of their own. He and his team have made four downloadable flyers, which include tabs of simple acts of kindness written on each one. The flyers, made for both kids and adults, can be hung in private or public spaces to remind people who encounter them to do something kind.

He urges all his readers to take part in the challenge, which began at the Magnolia office, and to share it on social media with the hashtag #makeKINDNESSloud.

“Kindness is contagious, but the spark has to start somewhere,” Gaines said. “Why don’t we start here? And why don’t we start now?”

Chilled Blueberry Soup

Maybe this recipe hasn’t been scientifically proven to improve your mood, but it is a dessert you can feel good about sharing with your family and friends. Why? Out of more than 40 fresh fruits and vegetables tested by researchers at the U.S. Department of Agriculture for levels of antioxidants (those coveted disease-fighting compounds) blueberries ranked #1. They’re also a good source of vitamin C and fiber.

Want to harvest your own blueberries? PickYourOwn.org lists farms and orchards in almost every state, as well as prime harvest times and picking tips. The best regions for blueberry-picking: Maine, Massachusetts, New Hampshire, Vermont, Connecticut, New Jersey, North Carolina, Georgia, northern Florida, southern Michigan, northern Minnesota, western Oregon, and Washington. The prime months for blueberries: June, July, and August. So start pickin’!

Ingredients

1 tablespoon cornstarch

2 cups very cold water

2½ cups fresh or frozen blueberries (save a few to use as a garnish)

2 tablespoons sugar

Juice and zest of one lime

1 cup unsweetened apple juice

½ cup nonfat vanilla yogurt

Preparation

1. Mix cornstarch with 1 cup of the cold water.

2. In a saucepan, combine blueberries, cornstarch mixture, remaining water, sugar, lime juice and zest, and apple juice.

3. Cook over low heat for about 12 minutes, stirring occasionally to prevent scorching.

4. Allow mixture to cool for 30 minutes.

5. Mix in a blender or food processor until smooth.

6. Chill well, at least one hour, then pour soup into bowls.

7. Swirl a dollop of yogurt into each bowl. Garnish with berries, and serve.

Chicken with Watermelon Salsa

Did you know that the quintessential summer fruit is also one of the healthiest? Naturally low-cal and practically fat-free, watermelon is rich in vitamins C and A, antioxidants that fight cardiovascular disease. It’s also loaded with lycopene, which has been linked to a reduced risk of prostate, lung and other cancers.

Here’s a way to enjoy it as an entrée in chicken with watermelon salsa. Whatta melon, indeed!

Ingredients

¼ cup fresh lime juice

1 tablespoon sugar

3 cups chopped, seeded watermelon

1 medium cucumber, peeled, seeded and chopped

½ cup chopped red onion

¼ cup chopped scallions

2 tablespoons minced, seeded jalapeno peppers

2 tablespoons minced fresh cilantro

4 boneless chicken breast halves, skinned

cooking spray

Preparation

1. Put all ingredients except chicken and cooking spray in a mixing bowl and toss gently.

2. Cover and chill until cold, at least 1 hour.

3. Place chicken breasts on a piece of plastic wrap. Fold wrap over chicken.

4. Slightly flatten upper portion of each breast with a chef’s knife or mallet.

5. Spray skillet with cooking spray and preheat to medium high.

6. Cook chicken until done and juices run clear, about 5 to 6 minutes on each side.”

7. Spoon salsa over chicken and serve.

Chicken Curry

An indian friend who lived in my town was homesick, and I asked him what he missed most about his native country. “The food,” Vasu said. So I tried this Chicken Curry recipe with its red, tomato-based sauce over jasmine rice. When Vasu showed up for dinner the whole house smelled of curry powder and cinnamon. “Just like home!” he said.

Chicken Curry
Ingredients

2 large onions, sliced 1 cinnamon stick
1 clove garlic 2 lbs. chicken breast or thighs, skinned and deboned, cooked and shredded
2 Tbsp. curry powder ½ c. raisins (optional)
2 lbs. tomatoes, canned or fresh, diced salt and pepper to taste

Preparation

1. In a large, deep saucepan, sauté onions and garlic in butter until brown.

2. Add curry powder and fry for 3 minutes.

3. Add tomatoes, cinnamon stick and chicken. Add salt, pepper and raisins, if desired.

4. Simmer 2 to 3 hours. Add water as needed.

5. Have peanuts, coconut shavings and banana pieces on the side to be sprinkled over top of curry dish.

Jasmine Rice
Ingredients

1 c. jasmine rice 1 c. water
1 c. light coconut milk salt (optional)

Preparation

1. Bring ingredients to full boil, then simmer on lowest heat for 30 minutes, or until liquid is absorbed.

2. Rest with lid another 10 minutes and serve.

Serves 6 to 8.

Nutritional Information (eight servings, no toppings): Calories: 320; Fat: 5g; Cholesterol: 65mg; Sodium: 135mg; Total Carbohydrates: 43g; Dietary Fiber: 3g; Sugars: 16g; Protein: 26g.

Chicken Breasts with Goat Cheese and Fire-Roasted Tomatoes

This dish is exceptionally easy to make and worth every second.

That said, there is one thing to note: Be careful when checking the chicken for doneness. The tomatoes will likely drip into the chicken.

If you cut into the chicken or poke it with a fork to test for doneness, be sure it’s not the liquid from the tomatoes making the chicken look pink even if it’s not.

Ingredients

4 (4-ounce) trimmed boneless, skinless chicken breasts

Sea salt and pepper, to taste

Olive oil spray

½ cup canned, drained, diced ?re-roasted tomatoes or ?re-roasted tomatoes with garlic

2 ounces (about ½ cup) goat cheese crumbles

2 tablespoons ?nely slivered fresh basil leaves, or more to taste (optional)

Preheat the oven to 350°F.

Season the chicken with salt and pepper.

Preparation

1. Place a medium ovenproof nonstick skillet over high heat. When it’s hot, lightly mist the skillet with spray and immediately add the chicken side by side to the pan so it does not touch. Cook the chicken just until it is golden brown on the outsides, 1 to 2 minutes per) side.

2. Remove the pan from the heat and top each piece of chicken evenly with about 2 tablespoons of the tomatoes, followed by about 1/2 ounce of the cheese. Transfer the skillet to the oven and bake the chicken until it is no longer pink inside and the cheese is melted, 5 to 9 minutes.

3. Top evenly with the basil, if desired. Serve immediately.

Serves 4

Each (1 topped breast) serving has: 171 calories, 29 g protein, 2 g carbohydrates, 4 g fat, 2 g saturated fat, 72 mg cholesterol, trace ?ber, 198 mg sodium

Hear Devin’s tips for becoming a New Healthy You!

Chef Mom to the Rescue

I’ve heard there’s a website where you can enter all the ingredients you have on hand and it will list recipes you can make with them.

But all the collective wisdom of the internet can’t measure up to my mom, Winnie, when it comes to being inventive in the kitchen.

I live in Escalante, Utah, 50 miles east of Bryce Canyon National Park and a long way from a supermarket. I often have to make do with a depleted pantry. When I’m stuck on what to make, all it takes is a phone call to Mom in Cedar City, Utah, to produce the most astonishing and delicious results.

Mom learned how to cook during the Depression. She had to be creative with limited resources. It was a skill that came in handy after Mom married my father, Harry. He was a minister, and at the Lord’s leading we moved often. The ingredients available in one town weren’t always in another. But what Mom whipped up in the kitchen always made us feel at home wherever we were. She even won the Pillsbury Bake-Off—twice!—with her pumpkin cookies and pumpkin cake.

Not long ago, though, I thought I’d stumped even Mom. I was supposed to bring a salad to a baby shower, but I had next to nothing in the fridge.

“You have any lettuce?” Mom asked.

“Not much,” I sighed.

“Cabbage?”

“Half a head.”

“What about a slaw?” Mom suggested. No mayonnaise or vinegar. “Ranch dressing,” she said. “That’ll work.”

Next I looked through my cabinets, reciting items to Mom till something struck her. “Dried papaya chunks…”

“Papaya, that’s good,” she replied. “Soak it in orange juice—it will absorb the juice and the flavors will mix well.” Raisins. An apple. A bag of pecans. “Keep those handy,” Mom said. “The slaw still needs something else.”

“All I’ve got left is a Cup of Noodles.”

“Ramen?” she asked. “Perfect.”

As I chopped cabbage, diced apples and mixed everything together I wondered if these random ingredients could come together to make something good. I put the slaw in the fridge. After it marinated a few hours, I took it out and tasted it. Mmm. Sweet, creamy and totally delicious. The flavors came together and the noodles and nuts added crunch. I called my husband in to try it. “You can fix that for me anytime,” he said, grinning.

The guests at the baby shower loved my special fruit slaw. “Where’d you get the recipe?” the host asked. “A website?”

“Well,” I said, “there is this award-winning chef that I call…”

Try Harriet’s Fruit Slaw!

Celebrating the Miracles and Mysteries of Marble Cove

A second chance. That’s what the lighthouse on the bluff meant to Diane Spencer. At least, that’s what she hoped it would mean…

So begins the first book in Miracles of Marble Cove, one of Guideposts’ most popular fiction series. The series chronicles the adventures of four very different women whose paths cross on Newport Avenue, a seaside neighborhood in the charming town of Marble Cove, Maine.

Diane, Shelley, Margaret and Beverly share many adventures and witness mysterious—dare we say miraculous—occurrences that connect them in amazing ways to the town’s fascinating past and present.

These women, all in different stages of life, also have something else in common: Each is starting over in some way. Each one has a second chance in life, and these second chances give our four friends untold opportunities to grow in faith, love and grace.

As these women learn, it’s never too late for a second chance, no matter where you are in life. You might not start a new life in a new town, but each new day offers us a reset, a chance to move in a new direction, to take on a new attitude and see life with new eyes. Have your decisions taken you down the wrong path in life? Do you feel as if you’ve somehow gotten lost and can’t find your way home again? God offers us nearly unlimited second chances, and today is another opportunity to take steps to set things right.

This month, the 24th—and final—book, Time to Remember, will be mailed to customers, who will finally solve the mystery of Elias Thorpe and his abrupt disappearance from Marble Cove more than 60 years ago, events that changed the face of this small town forever.

If you haven’t yet discovered Miracles of Marble Cove, there’s no better time to start reading this heartwarming series, when every book is printed and available in order. You’ll find yourself whisked away to an enchanting seaside town full of history and intrigue and will get to meet four friends who will quickly become your friends too.

Carrie Underwood on Sharing Your Greatest Gift at Christmas

It’s always been one of my favorite carols—“Little Drummer Boy.” You know the story. He wants to bring a gift to baby Jesus, but he’s poor. He doesn’t have shiny, pretty, special things as the wise men do, with their gold, frankincense and myrrh. What can he give the newborn king? He turns to the one thing he knows he can do, the thing he does best. Play his drum. That’s the gift he gives to Jesus. The gift of music.

I’ve had that gift as far back as I can remember, bursting into song at the drop of a hat, something that made me happy and others too. Like lots of kids. My kids, for instance. Our older son, Isaiah, was only a toddler when I’d sing to him, “Jesus loves me, this I know,” in his car seat and he’d sing right back, “Yes, Jesus loves me.” Almost before he could talk, he was singing.

The first time I ever sang a solo in front of people was at church. I must have been six or seven years old. It was so scary, all those grown-ups listening to me. But the minute I opened my mouth, it wasn’t just me doing it. Something welled up inside me, something I couldn’t keep for myself. Sometimes you don’t realize how powerful a gift is till you share it.

Carrie Underwood on the cover of the Dec-Jan 2021 issue of Guideposts
     As seen in the Dec-Jan 2021
issue of
Guideposts magazine

We lived in Checotah, Oklahoma, a small town—population 3,500, give or take—full of wide-open spaces, pastures and woods. The countryside is so flat that my husband, Mike, likes to say, “You could watch your dog run away for two days straight and still see them.” (Just for the record, we’ve got three dogs at our home in Nashville: Ace, Penny and Zero. You should see them decked out in their Christmas sweaters!)

What I loved about Checotah besides the good people was the quiet. You could hear the birds, the cicadas, the breeze.

Mom was an elementary school teacher, and Dad worked in a paper mill. We lived on a small farm where my parents bred cattle. Dad baled the hay and fed the calves in the winter. I helped out, bottle-feeding the littlest ones and giving them nicknames.

I had two older sisters, and whenever a fence got trampled by a cow or the wind blew it down—inevitably when Dad was out of town—Mom and I and whichever sister was around went out, got all the cows back in and then rigged the fence back up till Dad got home to repair it properly.

We had a TV in the living room with maybe five channels. No cable. We found better entertainment outside. I loved hunting for snakes, scooping up tadpoles and turtles from the pond, catching frogs in the ditch or fireflies in the fields—and letting them go again. My clothes were always covered with dirt and pond muck. Once I was at a friend’s house and brought in a cute little frog that I put in their kitchen sink.

“Take that thing out of here,” her mom said. “It’s disgusting.” I guess other moms weren’t as tolerant as mine was.

One Christmas, I decided I wanted Santa to bring me a TV. We only had that one in the living room. Wouldn’t it be great to have one in my own room too (even with only five channels to watch)? One glance at the tree on Christmas morning and my heart sank. No box big enough to be a TV.

I opened my presents, trying to hide my disappointment, reminding myself what Christmas was really about. Then I came to a small package, no bigger than a couple candy bars. Guess what was inside? The remote control for my new TV.

Every year, we sang all the traditional carols at church. We’d also go to the nursing home in Checotah and sing for the residents in their beds and wheelchairs, going up and down the halls, making music like the drummer boy. We weren’t allowed to give the folks any sweets, so we put apples, bananas and oranges in little paper bags to hand out. In a small town like Checotah, the Christmas spirit was contagious.

Becoming a professional singer, recording albums and performing onstage before thousands of fans—that came out of the blue. People always said I had a nice voice, and I might have daydreamed about singing for a living. But I wanted to be practical.

After I graduated from Checotah High (go, Wildcats!), I went off to Northeastern State University in Tahlequah, Oklahoma— population 16,000, give or take—in the foothills of the Ozarks, to major in mass communications with an emphasis on broadcast journalism. If I were really lucky, maybe I’d end up on TV.

The summer before my senior year, I was home one day, watching TV—the one in the living room—and saw a news segment about people auditioning for the show American Idol. I checked online. The closest auditions were being held in St. Louis.

“How far away is St. Louis?” I asked my mom.

“Six or seven hours in the car,” she said.

Too far, I thought. Out of the question.

“Why do you want to know?” Mom asked.

“They’re having American Idol auditions there.”

“I’ll take you.” Just like that.

It would be easy to say the rest is history, that it was meant to be. But it didn’t feel like that at the time. Going through a slew of auditions in St. Louis, getting the “golden ticket” to Hollywood, every contestant’s dream, I was terrified. Every time I had to sing in front of the judges, I’d get nervous the way I did in church that first time. Then I’d say a prayer and leave it in God’s hands.

I was so distracted that when Mom and Dad were driving me to the airport to go to Hollywood, I realized I’d forgotten lip liner. We stopped at a grocery store, and Mom dashed inside to buy some. All at once, it was just too much. Going out to Los Angeles by myself, competing with all those other people who were so talented. I burst into tears.

My dad turned to me in the backseat. “Carrie,” he said, “we can go home right now, and we don’t ever have to talk about it again.”

I took a deep breath. “No,” I said at last. “I’ll go.”

In L.A., Ryan Seacrest interviewed me and asked if I’d seen any stars. “No, it’s been too cloudy,” I said, not getting that he meant famous actors and singers. That naivete, that innocence, is something I’ve come to be grateful for.

Growing up on a farm with loving parents and our church family defined my values. A small town with good people helped form me. I was rooted in something solid before I got to spread my wings.

I might be one of those stars myself these days, but Mike and I do all we can to raise our two boys with values like the ones I grew up with in Checotah. Down-to-earth, church on Sundays, plenty of grass and trees and space outside for them to roam. At night, when we put the boys to bed, we pray out loud with them. Just talking to God, letting them know he hears their every word.

Earlier this year, when I was putting together a collection of Christmas songs, I asked Isaiah if he wanted to sing on the album too. It had to be his idea. Not something I told him to do. “Okay, Mommy,” he said. We practiced together at home. He can’t read all that well yet, so we went over “Little Drummer Boy” line by line, word by word.

The morning we were supposed to go to the recording studio, he got himself dressed. He came down the stairs in his jeans that he wears to church, a button-down shirt and a little black fedora. At the studio, he sounded like a pro, singing into the mic, headphones on, “I’ll play my best for him, pa rum pum-pum-pum, rum pum-pum-pum.”

The album is out now, full of my favorites, the classics. I’d always sung them with groups of people, as we did at the nursing home back in Checotah, so I’d never had the experience of doing them solo. It was as if I were hearing the words for the first time. I’d pause over a phrase like “love’s pure light” from “Silent Night” and think, Yes, that’s exactly it. That’s who Jesus is.

The title of the album is My Gift, words that came right out of the lyrics of “Little Drummer Boy.” When we had our boys, we made sure they had biblical names, Jacob for our younger son, and Isaiah. In fact, it’s in the Book of Isaiah that we get those words we hear every Christmas, “For unto us a child is born, to us a son is given….” Jesus, the son, the gift from God greater than any gift we can imagine.

Isaiah put it well that morning when we headed off to the studio. I took in his outfit, topped with the little black fedora.

“Wow, you really dressed up this morning, buddy,” I said.

“I’m gonna go sing for Jesus,” he replied, “so I wanted to look nice.”

Bringing our best to Jesus—we can all do that. What talent, passion or treasure makes you who you are? It might seem small, like that baby in the manger, or insignificant, like a boy playing a drum, but you never know until you share your gift, a gift that can help shine love’s pure light on the whole world this Christmas.

For more inspiring stories, subscribe to Guideposts magazine.

Cappuccino Frozen Pie

Ingredients

Crust
12 chocolate graham cracker sheets
3 Tbsp. sugar
2 Tbsp. instant espresso
pinch kosher salt
5 Tbsp. butter, melted and cooled
Filling
1 qt. coffee ice cream
2 c. heavy cream
2 Tbsp. sugar
1 c. sour cream

Preparation

1. Preheat the oven to 350°F. In a food processor, grind together the graham crackers, sugar, instant espresso and salt to make fine crumbs.

2. With the processor running, add the melted butter and process just to combine.

3. Press the crumbs into the bottom and up the sides of an 8-inch pie plate, making sure the crumbs are evenly distributed.

4. Bake until the crust is crispy, 10 to 12 minutes, then cool completely before filling.

5. Remove the ice cream from the freezer to soften it a bit while you make whipped cream. In a mixer fitted with the whisk attachment, whip the cream and sugar to soft peaks. Add the sour cream, and whisk until it is just combined.

6. Freeze overnight (wrap tightly in plastic to keep the taste fresh) or until the cream is frozen. To serve, cut with a sharp knife dipped in hot water.

Serves 8.

Nutritional Information: Calories: 550; Fat: 40g; Cholesterol: 115mg; Sodium: 250mg; Total Carbohydrates: 43g; Dietary Fiber: 0g; Sugars: 27g; Protein: 6g.

Read Lidia’s inspiring story from Guideposts’ The Joys of Christmas 2018!

Copyright © Diana DeLucia; recipe from Lidia’s Mastering the Art of Italian Cuisine by Lidia Matticchio Bastianich and Tanya Bastianich Manuali, © 2015 by Tutti A Tavola, LLC, by permisison of Alfred A. Knopf, a division of Penguin Random House, LLC.

Candied Carrots with Feta

Ingredients

1 ½ lbs carrots 3 Tbsp. balsamic vinegar
3 Tbsp. olive oil 2 Tbsp. brown sugar
Salt and pepper Lemon juice
4 oz. feta cheese, crumbled

Preparation

1. Preheat oven to 400 °F. Cut carrots lengthwise into thin strips. Whisk together balsamic vinegar and olive oil. Add brown sugar.

2. Toss carrots in dressing and place on a lightly greased cookie sheet. Sprinkle with salt and pepper.

3. Bake 40 to 50 minutes, or until carrots are tender and browned, stirring every 15 minutes.

4. Transfer to a serving platter and gently toss with lemon juice and feta.

Serves 6 to 8.

Nutritional Information: Calories: 130; Fat: 8g; Cholesterol: 15mg; Sodium: 260mg; Total Carbohydrates: 12g; Dietary Fiber: 2g; Sugars: 8g; Protein: 3g.

From Hungry Is A Mighty Fine Sauce, By Shellie Rushing Tomlinson, with permission from Barbour Publishing. Photograph by Carey Eubanks Tomlinson.

Calico Corn Salad

With a full-time job and my own catering business on the side, I appreciate food that can be prepared ahead of time, like this colorful, zippy salad. My family and friends are glad to sample the new dishes I prepare, especially when they turn out as good as this one.

Ingredients

2 packages (16 ounces each) frozen corn, thawed

4 small zucchini, diced

1 large sweet red pepper, diced

2 cans (4 ounces each) chopped green chilies, drained

1 medium onion, chopped

2/3 cup olive or vegetable oil

¼ cup fresh lime juice

2 tablespoons cider vinegar

2–2½ teaspoons ground cumin

1½ teaspoons salt

1 teaspoon pepper

½ teaspoon garlic salt

Preparation

1. In a bowl, toss corn, zucchini, red pepper, chilies and onion.

2. In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over the salad and stir gently. Chill for several hours or overnight.

Serves 8–10

Caleb’s Comfort Cake

Ingredients

1 c. butter (2 sticks), softened
½ c. butter-flavored shortening
3 c. sugar
5 eggs
¾ c. sour cream
1 Tbsp. butter extract (or lemon or almond extract)
2 Tbsp. pure vanilla extract
1 tsp. salt
1 tsp. baking powder
1 c. all-purpose flour
¾ c. buttermilk

Preparation

1. Preheat oven to 325 degrees.

2. With an electric mixer, cream together the softened butter and shortening

3. Add the sugar to the creamed butter and shortening. Cream for 3 to 5 minutes, until the mixture is fluffy.

4. Add five eggs, one at a time, and mix until the yolks disappear, about 1 to 2 minutes.

5. Blend in sour cream, extracts, salt and baking powder.

6. Gradually blend in the all-purpose flour and buttermilk.

7. Spray a Bundt pan with cooking spray, and pour in batter.

8. Bake for 1 hour and 15 minutes. Allow the cake to cool completely, about 20 to 30 minutes. Turn out onto a cake plate, and add topping of your choice.

Serves 12.

Nutritional Information: Calories: 590; Fat: 28g; Cholesterol: 125mg; Sodium: 370mg; Total Carbohydrates: 76g; Dietary Fiber: 0g; Sugars: 52g; Protein: 7g.