Food

S’mores Bars

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I love s’mores. When our kids were little, camping was a summer tradition that included campfires and s’mores. There is something so heavenly about toasted marshmallow and chocolate sandwiched between two graham crackers. Kuddos to a Girl Scout troop leader, from many years ago, for creating this lovely treat. It’s now a classic.

I have been experimenting with these wonderful bars since last summer. I wanted all the goodness of a s’more without the use of a campfire. After many attempts and tweaks, I feel good about sharing this winning dessert with all of you. It’s so simple, yet full of the perfect amount of sweetness to put a smile on your face.

No fire is required, just the heat of your oven. The Hershey chocolate bar is essential to get that nostalgic taste. Feel free to use chocolate chips if you prefer. Use as much or as little marshmallows. Tweak the toppings to your liking. Bring this to a barbecue or a potluck for a fun treat. To all my s’more loving friends out there, you will love this one. Enjoy!

Happy Eating!

Blessed are the peacemakers: for they shall be called the children of God. Matthew 5:9

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S’mores Bars

Ingredients

3/4 cup salted butter ( 12 tablespoons) softened

1/2 cup granulated sugar

1/2 cup brown sugar

1 egg yolk

2 sleeves of graham crackers ( use 14 for the crust and the remaining 4 crackers for the topping)

6 Hershey chocolate bars (regular size)

10 oz. bag of mini marshmallows

Instructions

  1. Preheat oven to 350°. Line a 9 x 13 pan with parchment or aluminum foil.
  2. Place 14 graham crackers for the crust in a food processor to make fine crumbs. Break up 4 graham crackers into bigger chunks and save for the topping.
  3. Using a hand mixer, cream butter and sugars. Add the egg yolk, and the graham cracker crumbs. Mix until combined. Press the crust mixture evenly into pan.
  4. Bake crust for 20 to 25 minutes, until lightly brown. Let cool for 5 minutes.
  5. Place 6 Hershey bars on the hot crust. As the chocolate melts use a rubber spatula to spread out evenly.
  6. Sprinkle approximately 1 to 2 cups of the marshmallows on the melted chocolate. Now sprinkle about half of the broken graham cracker crumbs on top. Add another 1/2 to 1 cup of marshmallows on top of that. Now add the remaining graham cracker crumbs.
  7. Change the oven to broil on low. Put the bars under the broiler for 2 to 3 minutes depending on how toasted you want the marshmallows. Stay by the oven and watch. Marshmallows can burn quickly. Let cool. Cut into bars and enjoy!

Notes:

  • Place the warm bars in the fridge to speed up cooling.
  • Spray a knife with cooking spray for easier cutting.
  • Store at room temp to keep the marshmallows soft.
  • Extend the foil or parchment over the edge of the baking dish and then pull the bars out when you are ready to cut.
  • Use as much or as little marshmallows as you prefer.
  • If you don’t have a food processor, use a freezer bag and a rolling pin to smash the graham crackers.

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Food

Mexican Street Corn

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There is nothing like fresh, local corn in the summer. Grilled, and covered in butter has always been my favorite way to eat it. I now have a new favorite way to enjoy corn on the cob. Mexican Street Corn, or elote, is so delicious I may never go back to plain old butter. This fantastic portable concoction is a common street food in Mexico. It’s covered in a creamy sauce and coated with cotija cheese. After my first bite I was hooked, and I think you will be too. 

Corn and Mexico have a long history. In America we are used to the standard golden kernels that we find at farmers markets and grocery stores. In Mexico corn can be white, red, yellow, blue, and black. Some ears even have several colors. There are fifty-nine varieties of corn native to Mexico. A majority of Mexican farmers still save their seeds and plant native strains. Corn is a big deal in Mexico.

Street food is a big deal in Mexico too. No trip south of the border is complete without it. With the trend of food trucks, much of this street food can be found here in the U.S. at local markets and fairs. Or, you can make this deliciousness at home. It cooks up quickly on the grill. 

“For he satisfies the thirsty and fills the hungry with good things.” Psalm 107:9

Happy Eating!

 

 

 

Grilled Mexican Street Corn

 

¼ cup mayonnaise

¼ cup sour cream

1 garlic clove minced

juice of 1 lime

1 teaspoon chili powder

6 ears of corn

½ cup crumbled cotija cheese

¼ cup chopped cilantro

 

  1. Preheat a gas or charcoal grill to 400°.
  2. In a small bowl combine mayonnaise, sour cream, garlic, lime juice, and chili powder.
  3. Place husked corn directly onto grill grates. Grill for several minutes on each side until the kernels turn golden and charred. Remove corn from the grill onto a plate.
  4. Using a brush spread the cream mixture on all sides of the corn.
  5. Sprinkle with cotija cheese and cilantro.

 

Notes:

*I folded back the husks and tied them with twine. It creates a pretty handle.

*Feta or Parmesan cheese can replace cotija cheese.

* Mexican crema, which is slightly salty, can be used instead of sour cream. 

*You may want to add a little salt if you use sour cream.

 

Trials, sickness

Vulnerable

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This adorable little stray cat showed up in our backyard a couple months ago. We left a dish of water for her and eventually started leaving out some food as well. She shows up throughout the day meowing wanting attention and something to eat. It took a while for her to come near us. Now she rubs against our legs, but she’s still very cautious.

Since the days have become extremely hot she disappears until early morning and late evening. I have no idea where she goes throughout the day but she sure likes to see us. She is a vulnerable cat with no home providing her protection, so we do what we can to help her. Her visits with us are brief as she is always on the move.

Our little feline friend is vulnerable to all sorts of dangers. Being vulnerable is not something we humans purposely choose. We do everything we can to avoid being vulnerable. The reality of how frail our human lives really are smacked me right in the face when Tom and I both got sick with covid. I was down for almost two weeks and it took Tom a little longer to recover.

It was pretty rough but we survived and we are on the other side by the grace of God. I felt like I was living out the movie Groundhog Day. Each crummy day was on repeat until we got better. When you get sick you are helpless to some extent. I can do my part by drinking plenty of water, taking vitamins, and getting rest. By the way, getting rest was no problem since all we wanted to do was sleep.

Regardless of my choices, I’m still vulnerable. We had to trust God that He would get us through our sickness to the other side. Tom and I know our lives, our times, our health, and everything are in God’s mighty hands. Suffering is not fun. Sickness is terrible. But God cares for His children.

I couldn’t pray much because I was just surviving. We had many wonderful people praying for us, and checking on us which was a huge blessing. One verse that came to mind during our illness was from James.

And the prayer offered in faith will make the sick person well; the Lord will raise them up. If they have sinned, they will be forgiven. James 5:15, NIV 

I held on to that verse. It’s one of my favorites when dealing with sickness. I believe those words. God made us well.

Another truth that came to mind while being sick was the incredible reality that there will be no sickness in Heaven. How amazing is that? Glory! Hallelujah! Praise the Lord! We will never be sick in Heaven.

He will wipe every tear from their eyes. There will be no more death or mourning or crying or pain, for the old order of things has passed away. Revelation 21:4, NIV 

We are vulnerable in our brief lives. Sometimes we think we are unstoppable, and can do whatever we want, whenever we want. Sickness, trials, and tribulations remind us of our human frailty. These difficulties that we all experience, are opportunities for our faith to grow. It’s humbling to be sick. You don’t feel strong, you are weak.

In humility, we can fully trust God to help us in our time of need. God helps us like no person can. There is only one Heavenly Father, and He loves helping His sons and daughters.

If you are feeling vulnerable right now, please know you are not alone. We are all vulnerable on this side of Heaven. God is waiting, and always available to answer you in your time of need. His will, His way. Trust Him. He’s got you.

Love you all,

Meghan

Food

Veggie Stir Fry

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If you want a simple, nutritious, inexpensive meal, look no further. Veggie stir fry is filled with flavor and nourishment. Use your favorite vegetables. I like to use onions, carrots, and broccoli as my base. Then I add whatever looks or sounds good, like snap peas.

The sauce is so delicious with fresh ginger and garlic. Red pepper flake gives it a nice little kick. Use more or less depending on how much spice you prefer. I like to double, or even triple the amount of sauce.

Veggie stir fry is so quick to throw together. The only time consuming part is chopping all of the vegetables. In a pinch you can use frozen, or any leftover veggies you’ve got in the fridge.

For a budget friendly, easy dinner make this tasty veggie stir fry. Add a protein like chicken, beef, or shrimp for even more flavor and nutrients. This no fuss dish will give your meals variety. Enjoy!

Happy Eating!

Every word of God is pure; He is a shield to those who take refuge in Him. Proverbs 30:5

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Veggie Stir Fry

For the Sauce:

1/4 cup low sodium soy sauce

2 tablespoons sugar

2 teaspoons cornstarch

1 tablespoon fresh grated ginger

1 clove minced garlic

1/2 teaspoon red pepper flake

Vegetables:

1 medium onion cut into wedges

3 to 4 carrots sliced into thin rounds

2 heads of broccoli cut into florets

sweet peppers sliced into strips

other vegetables to add: snap peas, baby corn, zucchini, asparagus, cauliflower, water chestnuts, or whatever you like

for cooking the veggies:

1/2 to 1 teaspoon of salt

1 tablespoon vegetable oil

Instructions

  1. In a small bowl combine the soy sauce, sugar, cornstarch, ginger, garlic, and red pepper flake. Whisk until blended, set aside.
  2. In a large skillet or wok, heat vegetable oil over medium heat until shimmering. Add the onions and carrots and a pinch of salt. Raise the heat to medium high, stirring every 30 seconds or so until the onions have softened. This takes 4 to 5 minutes.
  3. Add the broccoli and the rest of the vegetables and another pinch of salt to the skillet, stirring every 30 seconds or so, until the carrots start to caramelize. This takes about 5 minutes. Cook the vegetables until the carrots are fork tender and the remaining vegetables are tender, yet crisp.
  4. Turn the heat down low. Pour the sauce over the vegetables, stirring constantly until the sauce is thickened. This takes less than a minute. Remove from heat and serve with rice.

Notes:

I recommend doubling the sauce.

Cook the vegetables to your liking. I prefer mine crisp yet tender.

Cover your skillet with a lid to help steam the vegetables.

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Uncategorized

Good Morning Glory

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For several weeks now these gorgeous morning glories have been greeting me first thing when I step outside. I just love them. Morning glories bloom in the morning and by midday they begin to wilt. Each day this process repeats with new blooms ready and waiting for the new day.

Flowers speak to me loud and clear. They speak how God works in our lives and in the world. He made it all, so of course His creation has a message. Creation speaks of His existence, His power, His love, and so much more. That’s why I enjoy sitting outside when I read my Bible. I feel a little closer to my Heavenly Father as I read His word.

This morning was a bit too hot though. It’s getting quite warm in Southeast Texas and I was dripping in sweat today. Not sure how much longer I will be able to sit outside in the mornings.

I’m just dropping in on you all to say good morning, or good afternoon, or good evening, depending on what time of day you read this. You are always on my mind and in my prayers. I haven’t written a post in several weeks. It was not intentional, it just happened. I gave myself a break. An unplanned break.

I have been blogging for over four years. I started this little blog after my book was released. At first, I was writing sporadically, then by my second year of blogging I decided to amp things up. I wrote a post once a week, and did so for almost three years. Rarely missing a week.

This may sound like no large task to you, but for me it was a big commitment that I stuck to. I have a family and plenty of responsibilities that require my full attention. I am a do, do, do type of person. It’s quite difficult for me to not be doing something all the time.

Lately though, I am looking around at how I am spending my time and energy, and wondering if I am making good use of both. Am I doing what the Lord wants me to do? I think it’s good to stop things every now and then to see if what you are doing is what you are supposed to be doing.

It’s very easy to get stuck in routines that may, or may not, be good. Some routines need to change or stop entirely. Some routines need to keep going. For me, it all depends on what God wants me to do. I believe I am supposed to keep writing.

I want to check in with you. How are you? Do you need prayer? Please leave your prayer request in the comments or drop me an email. You are not alone. Every person is going through some level of difficulty, and we need each other.

The Lord has fresh new mercy for you every morning. What an awesome God who loves us so much!

Because of the Lord’s faithful love
we do not perish,
for His mercies never end.
They are new every morning;
great is Your faithfulness!

Lamentations 3:22-23 HCSB

I pray your burdens are a little lighter today. Receive that mercy from the Lord and be encouraged that He is right there with you.

Love you all,

Meghan

meghanewhiteauthor@gmail.com

 

photo credit: Meghan E. White