Fostering Hope

Group at Fostering Hope enjoys ham sliders.

Fostering Hope helps foster children’s transition

When Annie Czaruk walks into a room, it lights up with hope. The same can be said of the group of teen advisory board members she has assembled at her nonprofit, Fostering Hope, an organization whose mission is to offer support to children and foster parents working with the DHS foster care system.

Czaruk and co-founder Kristi Hoos dove into the idea after a suitcase drive was held for Court Appointed Special Advocates

(CASA). They learned that foster children in Muskogee County are removed from their homes with few or no belongings. As a former public school teacher, CzaThe Cook’s Pantry ruk knew the hard-

Melony Carey ships children can face but was shocked at the abrupt transition foster children endure when taken out of their homes. She decided to do something more than just volunteer and took the idea to her parents, Warren and Chrissie Wagner, who believed in the project’s vision from the beginning.

Photos by tony Corbell

Hot chocolate bars are easy to assemble and fun for the younger crowd.

Muskogee pediatrician Dr. Tracy Hoos and his wife Kristi joined in as well, and soon friendships developed with Infant Crisis Service in Oklahoma City, Muskogee County Department of Human Services, Kids’ Space, Court Appointed Special Advocates, Youth Volunteer Corps, churches, civic groups, and schools within the local area. The City of Muskogee Foundation also endorsed the program, mentoring, supporting, and encouraging the budding organization along the way.

Today, Fostering Hope is expanding its services, which started with the simple goal of supplying backpacks full of the supplies foster children would need. Ages range from infant to teen, so the facility has to carry everything from diapers and formula to pajamas, underwear, and school clothes. Czaruk attributes the success of day-to-day operations to what she calls the Fostering Hope village.

“They really are the backbone of what we do here,” she said. “Jeanie Courtney, Laci Strickland, Michelle Carter, and numerous friends here in

Gingerbread homes are a fun pastime to celebrate the holidays with children.

You can help

WHAT: Gingerbread Land, benefiting Fostering Hope. WHEN: 3-5 p.m. Dec. 4. WHERE: 810 Ranch & Cattle Co. ADMISSION: Nonrefundable Tickets: $50 for 2 (1 adult and 1 child); Other options available. INFORMATION: https://www.fosteringhopemuskogee.org/gingerbread-land

The Fostering Hope Teen Advisory Board learns about stewardship, leadership, and service while volunteering at Fostering Hope events.

Muskogee and throughout the state are key.”

A new addition to the Fostering Hope campus is state-of-theart Fostering Hope House, which opened in 2020 and offers intake bathing facilities, excellent age-based play centers, and a peaceful place for children to await placement with their foster family.

“We also have a new Birthday Party Program that assures every child’s special day is celebrated with cake and gifts,” said Czaruk. All of this requires funding, and Czaruk, the team, and board members explore a variety of opportunities to ensure foster children have everything they need to make the unsettling transition to foster care easier.

One successful event is Gingerbread Land held in December. The teen advisory board helps with the event.

“My desire is for our teens to have hands-on experience in service, education, leadership, and social interaction, but also enjoy good food and fun, too,” Czaruk said.

We caught up with the group at Fostering Hope House during a training for Gingerbread Land. Everyone did indeed have food and fun. Here are a few of the recipes they enjoyed.

Frozen hot Chocolate

3 1/2 Cups ice 2 Cups Milk 4 Packets Hot Cocoa Mix 2 TBSP Chocolate Syrup 2 tsp Vanilla Extract

Whipped Cream additional Chocolate Syrup for Topping (optional)

First place the glass cups you’ll be using for your frozen hot chocolate in the freezer to chill.

Next, place ice, milk, hot cocoa mix, vanilla and chocolate syrup in a blender.

Blend well until the ice is completely crushed and everything

ABOVE: Frozen hot chocolate is a delightful alternative to traditional hot chocolate. Shown here on one of the Fostering Hope House play centers. Mango chutney dip is an easy and elegant holiday appetizer for young and old alike.

BELOW: Group at Fostering Hope assembles decorations.

is mixed together.

Take your cups out of the freezer and pour the frozen hot chocolate mix into each cup.

Top with whipped cream and chocolate syrup. Serve immediately.

Melted Snowman Bark

White Melting Chocolate

Mini reese’s Peanut Butter Cups

Wilton Candy Eyes

Orange Jimmies (i got mixed rainbow jimmies and just picked them out) red Hot Candy

Pretzel Sticks

Silicone baking mat or wax paper

Melt candy discs either in microwave or over a double boiler.

Spread chocolate on a cookie sheet covered in either a silicone baking mat or wax paper.

Press the snowman candy onto the melted chocolate immediately and before it begins to set.

Let set on counter or place in the refrigerator for a few minutes to speed it up.

holiday ham Sliders

2 pkg. Hawaiian sweet dinner rolls 1 pkg. deli sandwich ham 12 slice Swiss cheese 1/2 cup butter, softened, but NOT melted 1 Tbsp. poppy seeds 1 1/2 tsp. Worcestershire sauce 1 1/2 tsp. brown or Dijon mustard 1 tsp. onion powder

Slice top from rolls and place bottoms in baking pan. Layer ham and cheese on rolls. Replace tops. In a small bowl combine softened butter, poppy seeds, mustard, Worcestershire, and onion powder and mix well. Spread over the top of the rolls

For any holiday party these ham sliders are delicious and easy to make.

evenly. Cover with foil and bake at 350° for 30 minutes or until cheese melts. Uncover and cook for 2 additional minutes. Serve warm or cold. A layer of cranberry sauce can also be added as a sandwich spread. Delicious!

Chutney dip

8 oz. cream cheese 1/2 cup Major Grey Chutney 1/2 cup toasted almonds

Dash of amaretto or almond extract red and green apples, sliced

Mix all ingredients, except apples, until blended, and place in serving bowl. Place on platter and surround with apple slices. Can add in a dab of curry powder and a dash of dry mustard to the dip, if desired.

The Best Cookie Cutter Sugar Cookies

1 cup real butter at room temperature 1 cup sugar 1 large or extra-large egg 1 1/2 teaspoons vanilla or almond extract 3 cups flour, lightly spooned into measuring cups and leveled 1 1/2 teaspoon baking powder 1/2 teaspoon table salt

Cream butter and sugar until light and fluffy — about 2 minutes, scraping the sides of the bowl occasionally. Add in egg and extract and mix to incorporate.

In a separate bowl combine flour, baking powder and salt. Tip: It’s important to correctly measure your flour or you will end up with a dry, crumbly dough. Don’t use your measuring cup to scoop up the flour. Use a regular sized spoon and spoon the flour into the cup and then level it off with a knife.

Slowly add the flour mixture to the butter mixture and mix until completely combined. Your dough will first look crumbly, but keep mixing with a stand mixer and it will quickly turn into a soft cohesive dough.

Refrigerate for at least one hour. Preheat oven to 350° F, then roll out and cut shapes. Bake for 8-12 minutes depending on the thickness of your cookies. A standing mixer is best for this recipe. Decorate with icing and sprinkles of your choice.