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  • 10/09/14--12:41: Fall Entryway
  • I am a traditionalist at heart – give me red, white and blue for the 4th of July, and red and green for Christmas, and for fall and Halloween orange and everything pumpkin.  However, even though I keep my “standards” I do like to throw a little something fun or different each year into my outdoor decorations. 

    You can’t go wrong with pumpkins and squash surrounding your front door.  I like to create layers with different types and colors.  If I am going to carve a jack-o-lantern, I wait until a day or two before Halloween for 2 reasons.  First, I like to have my pumpkins and squash last for weeks.  In addition, I love to cook with them!  Just like going to my garden for a tomato, I go to my front door for Butternut squash!

    Some of my pumpkin and gourd favorites in orange and red include Turban squash, Connecticut Field and Cinderella pumpkins.  For great hues of blue and grey, I go to Hubbard squash and Blue Delight pumpkins.  For wonderful whites I use Cotton Candy, Moonshine and Polar Bear pumpkins. 

    Here in Pennsylvania, Bittersweet is fairly easy to find from local markets and farm stands.  The branches are beautiful, but to many gardeners, a truly unwanted guest on your property.  It is actually an exotic vine that overtakes trees and shrubs.  But it is pretty...   Another oldie-but-goodie is a cornstalk attached to a pillar, or as an addition to an urn, barrel, or any type of container.  Have fun with this too – weave in some bright orange burlap ribbon or brilliant fall leaves…

    Any front door decorations you create to greet friends and family will be the best welcome of all! 

    - Barbara


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    Wow! I'm overwhelmed with gratitude after learning we won THREE 2014 QVC Customer Choice Beauty Awards. Yeah! It means the world to me and inspires me to continue striving for innovative formulas. I owe this great honor to you, my amazing customers. I know everyone has hectic lives, and these days it’s hard to find time for oneself—so the fact that so many of you took the time to vote for these products floods me with joy.

    So here are the three winners!

    Peter Thomas Roth Triple Acid Peel System
    Try Triple Acid Peel
    , which won for best peel (yeah!). Use once a week and your skin will look GOOOOORGEOUS! And before you go to sleep, please try my 1.5%

    Peter Thomas Roth Retinol Fusion PM, 1 oz
    Retinol Fusion PM
    , which won for best retinol—your skin will thank you.

    Peter Thomas Roth Un-Wrinkle Deep Wrinkle NightCream
    Then follow up with rich, luxurious Un-Wrinkle Night, which won for best night cream.

    Thank you, thank you, thank you for voting!

    —Peter Thomas Roth


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    Hello, foodies…

    I’m craving pumpkin foods like mad right now—and I think that's the case for lots of us. I went to the grocery store yesterday for a few things and I had to reach all the way in the back for a can of pumpkin puree. We’ve made some terrific pumpkin recipes over the last five years on In the Kitchen with David and here’s a list of our 10 best. HAPPY FALL!

     

    Pumpkin Bread Pudding with Hot Buttered Rum Sauce

    Pumpkin Bread Pudding with Hot Buttered Rum Sauce

     

     

    Pumpkin Spice Coffee

    Pumpkin Spice Coffee

     

     

    Butternut Squash Soup with Pumpkin Butter

    Butternut Squash Soup with Pumpkin Butter

     

     

    Stuffed Shells with Pumpkin Bacon Sauce

    Stuffed Shells with Pumpkin-Bacon Sauce

     

     

    Pumpkin Risotto

    Pumpkin Risotto

     

     

    Pumpkin Pie with Marshmallow Frosting

    Pumpkin Pie with Marshmallow Frosting

     

    Mini Pumpkin Chiffon Pies

    Mini Pumpkin Chiffon Pies

     

     

    Pumpkin Roll with Spiced Cream Cheese Filling

    Pumpkin Roll with Spiced Cream Cheese Filling

     

    Pumpkin Beignets

    Pumpkin Beignets

     

     

    Pumpkin Bread with Cream Cheese Icing

    Pumpkin Bread with Cream Cheese Icing

    We’ve compiled all these recipes for you on Pinterest. You can also find these and more fall recipes on my recipe page on QVC.com or in the QVC app for the iPhone®.

    Keep it flavorful!
    —David


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    23 years ago I got my first job in television shopping. It wasn't something that I always knew I wanted to do, it was something I was lucky enough to fall into because I really needed a job! Ironically, it suits my skills very well. I love to shop and I love talking to people {#emotions_dlg.biggrin}. Over my last 20 years at QVC I have had the most amazing opportunities met the most wonderful people and gone to the most beautiful places. I cannot tell you how lucky I feel. But there comes a time when you have done what you can do and it is time to see what else there is. And that is where I am. After a lot of soul-searching I have decided that I will be leaving QVC. It is time for a new challenge and a new adventure. Although it is a little scary to leave what you have always known, I am very excited about what lays ahead. My greatest hope is that the friends that I have made here will continue to be my friends in the future. There are many people that I work with that I care for deeply and will miss seeing on a regular basis, but I know that we will make time for each other in our lives. Although I will miss talking to you on a regular basis through your television, I do hope that you will find time for me in your life in the future as well. Luckily, we live in an age where it is easier to stay in touch. After all, that's what social media is for. In the next few months, before I leave on December 12, I will treasure every moment more because I know I will not have them much longer. But I will also treasure the opportunity to be excited about what is to come.


    Thank you for your kindness, support and friendship throughout the years. It has meant more to me than I can say. You have brightened my darker times and been there when I needed a smile, and I hope that we can continue to do that for each other in the years to come.


    See you soon, 
    Lisa


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  • 10/10/14--08:00: In The City
  • West Chester is just 40 minutes outside of center city Philadelphia, and I love going into the city to try great restaurants. Beau Monde has been one of my favorites for over ten years. It’s a charming creperie and they serve the most incredibly sweet and savory crepes.

    I met a friend for brunch there recently and once again, everything was delicious. I ordered a sausage, swiss and mushroom crepe and all I could say was... YUM!

    My delicious savory sausage crepe at brunch

    If you’re ever in Philadelphia and longing for a great crepe, drop by Creperie Beau Monde. Or, if you’d rather just make crepes yourself, here’s a recipe my sister shared with me. Either way... YUM!

    Crepes

    • 2 cups flour
    • 2 cups whole milk
    • 3 eggs
    • 3 tablespoons canola oil (or butter)
    • 1 tablespoon sugar
    • 1 teaspoon vanilla

    Blend ingredients in blender until smooth

    Spray 9” nonstick skillet with non-stick cooking spray and heat on medium high

    Ladle 1/3 cup of batter into pan and circle to spread to cover the bottom

    Cook until lightly brown (1-2 minutes)

    Flip and cook the other side

     

    I rarely drink coffee, but I had a cup just to use this “cow creamer”

    There is incredible mural art throughout the city

    See you in the morning forAM Beauty and AM Style.

    Leah : ) 


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    Hello, foodies…

    I posted 10 incredible pumpkin recipes yesterday in my blog and I’ve decided that some Pumpkin Risotto is in my future this weekend. Or should I make Pumpkin Bread Pudding with Hot Buttered Rum Sauce? Hmmm...maybe both! I love pumpkin and am so ready for those warm, flavorful, and comforting fall recipes.

    But let’s have a pumpkin refresher course, shall we? It's been awhile since we talked about this. My local farmers’ market has at least 15 varieties of pumpkins that vary in shape, size, and color. Which pumpkins are best for cooking? Although you can use large field (jack-o'-lantern) pumpkins you’ve decorated with outside, there are better pumpkins for cooking. Look for baby, sugar, or pie pumpkins which are much smaller than field pumpkins. All of those varieties are orange and about 5-10 lbs. Most should be labeled at the market, but you can also ask the grower for a suggestion, as there are so many more flavorful varieties.

    So how do you make pumpkin puree from fresh pumpkins? Again, there’s more than one good way, but I recommend cutting your pumpkin(s) in half, placing them cut-side down in a roasting pan filled 1/4” with water, and baking at 350°F for 1.5 hours. Let the pumpkins cool and then scoop the flesh into a blender. Spice as desired. Pumpkin puree freezes beautifully…just portion it out in 1-cup quantities so you don’t thaw more than you need (unless you’re going on a cooking spree!)

    But is fresh puree really better than canned? The verdict is out on that one—some foodies say yes (like my dear friend Ree Drummond), but others say no. I encourage you all to try making your own puree at least once so you can have the experience of making a truly homemade pie. I tend to use canned pumpkin because the holidays tend to be such a busy time for me. Either way, pumpkin is one of the healthiest foods you can eat. The bright and beautiful orange color is a giveaway that the inside is filled with good-for-you vitamins and minerals. Pumpkins are high in beta-carotene, which not only helps keep your vision sharp, but is also thought to reduce your risk for certain cancers. They’re also rich in fiber—which keeps you full longer.

    If you’re cooking with canned pumpkin puree and have some leftover, try adding it to your oatmeal, pancake batter, or even Greek yogurt. For a snack, you could mix it with a little butter and spread on a piece of crusty bread. Or, spread a little on your grilled cheese sandwich. And don’t forget about sauces and casseroles.

    Are you ready to tackle those pumpkin recipes? I thought so. Sunday’s recipe on In the Kitchen with David is a terrific fall dish…Butternut Squash Ravioli with Brown Butter Sauce. I'm sure your local grocery store sells premade butternut squash ravioli. But, because we’re in peak season, you might be able to find pumpkin. I recommend either for this recipe.

     

    Butternut Squash Ravioli with Brown Butter Sauce

     

    Butternut Squash Ravioli with Brown Butter Sauce
    Serves 4–6

    Ingredients:

    • 2 (9-oz) packages of premade butternut squash ravioli, cooked according to package directions
    • 1/4 cup butter
    • 1 cup heavy cream
    • 1 Tbsp chopped sage
    • 1/4 cup grated Parmesan cheese
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • 1 Tbsp chopped fresh parsley
    • 1/2 cup chopped walnuts, toasted

     Preparation:

    1. Melt the butter in a large skillet heated on medium heat. Continue to cook the butter until it becomes a golden-brown color, about 5–8 minutes. Add the cream and sage and simmer for about a minute.
    2. Add Parmesan, salt, pepper, and parsley. Simmer for another minute, add raviolis, and let heat for a minute or two.
    3. Plate and sprinkle with toasted walnuts.

    This recipe is prepared with the Microplane 3-Piece Fine & Extra Coarse Graters & Zesters (K38072).

    Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

    Your blog question today, foodies, is what’s your favorite fall recipe? Is it pumpkin pie? Butternut squash soup? Cornbread stuffing? Make me hungry, foodies. I’ll see you Sunday for In the Kitchen with Davidat Noon ET.

    Keep it flavorful!
    —David


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    This past Monday, Jill Bauer and I did something we hadn’t done in our 20+ years of friendship: we took the afternoon off and met for lunch at my place in Pennsylvania. It was wonderful to catch up with Jill and share our cherished memories of Joan through the years. We had each other in stitches and in tears, and it was a perfect afternoon. When we looked at the clock, it was a 4-hour lunch that just flew by! Even my boy Roscoe had a good time!!

    As I think about continuing Joan’s legacy on QVC, my heart fills with pride about the twenty-five years we shared. This Monday is an important day in my life because I will continue the journey without her. I hope I make her proud.

    Our show this Monday will be filled with pieces from the collection that were some of Joan’s favorites, starting with our famous Denim Boyfriend Shirt.

    And…drum roll please…A brand new Set of 4 Russian Inspired Egg Ornaments.

    Joan and I shared many wonderful times over the years researching Russian art, traveling to St. Petersburg, and going to museums and exhibits. It was a pleasure to sit down together and design our 2014 edition of Faberge-inspired Christmas ornaments. Joan decided we should pull out all the stops and make these the most over-the-top ornaments we had ever done. I think you will agree they are spectacular!!

    One of my picks for this very special two-hour show is a beautiful jacket that Joan wore on Fashion Police. It’s one of our all-time bests! Made of luxurious tweed fabric and stunning cream and grey pearl cuffs, it’s over-the-top and soooo Joan!

    I will always treasure this photo of the two of us from a shoot this past spring. Joan looks so elegant and beautiful, don’t you agree?

    And, not to worry, we have a beautiful new bee pin, our first denim strap watch in years, and brand-new “tuxedo” style shirt that will be a perfect addition to your wardrobe all season long.

    I am so looking forward to spending two hours with Jill Bauer on October 13th, when the Joan Rivers Classics Collection returns to QVC.

     

    October Dates:

    Monday, October 13th

    10am-Noon        Joan Rivers Classics Collection

    7-9pm               PM Style with Lisa Robertson

    Tuesday, October 14th

    4-6am               Joan Rivers Classics Collection

    Monday, October 20th

    7-10pm             PM Style with Lisa Robertson

    Friday, October 24th

    6-9am               Fashionably Early with Pat & Jayne

    Saturday, October 25th

    8-10am              AM Style with Leah Williams

    Monday, October 27th

    1-3am               Joan Rivers Classics Collection

    6-9am               Fashionably Early with Jayne & Pat

    11am-Noon        Joan Rivers Classics Collection

     

    Follow Joan’s FACEBOOK at www.facebook.com/joanrivers

    Or INSTAGRAM at www.instagram.com/joanrivers

    Follow David on FACEBOOK at www.facebook.com/daviddangleqvc

    Or on INSTAGRAM at www.instagram.com/daviddangle

    www.joanrivers.com


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    Hi, everyone!

    Candles—whether real or flameless, big or small, scented or not—are unlike any other piece of décor you can have. They bring warmth, light, and instant charm and you’ll find at least one candle in every room in my home. And…at the holidays, I tend to incorporate even more candles into my decorating. Here’s an easy DIY idea that you can use in your home or give to friends or loved ones. I made mine specifically holiday, but you could put anything on the front…an initial, a snowflake, a leaf, a flower, a tree…be creative!

    Decoupage Candles

    You will need:

    • Square-shaped glass candle holders
    • Votive candles
    • Book or music pages
    • Cut shapes, can be letters or other designs
    • Mod Podge
    • Sponge brush

    To assemble:

    1. Cut your book or music pages a bit larger than each side of the glass.
    2. Sponge Mod Podge on one side of the glass and press the page on, tucking the paper around the edges.
    3. Repeat on the three remaining sides.
    4. When all sides are complete, cover the entire surface with Mod Podge.
    5. Place a letter (or another shape) in the center and secure with Mod Podge.
    6. When the Mod Podge is dry, place a candle inside the holder. Light and enjoy!

    You could also be creative with the covering on the outside, too. Old maps would look terrific. Family recipes could bring some nostalgia to a kitchen or dining room. Photos could personalize any space. Have fun with this—and let the kids help.

    We don’t have a You’re Home with Jill this Wednesday night, everyone, but I’ll share another terrific holiday recipe this Tuesday as usual and I’ll see you soon!

    From my home to yours,
    —Jill


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    Pumpkin Bread



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    Pumpkin Bars

    • 4 eggs
    • 1 cup vegetable oil
    • 2 cups flour
    • 2 cups sugar
    • 15 0z. can pure pumpkin
    • 1/2 teaspoon nutmeg
    • 2 teaspoon cinnamon
    • 1/2 teaspoon ginger (optional)
    • 1/2 teaspoon cloves (optional)
    • 2 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    Pre heat oven to 350 degrees.
    Mix together eggs, oil, sugar and pumpkin. Add all remaining ingredients mixing well either by hand or with an electric mixer.
    Pour into a greased and floured 12" x 8" pan (large cookie sheet with sides) and bake 25-35 minutes at 350 degrees. 
    Allow to cool.
    Enjoy plain or top with cream cheese frosting. I generally make homemade, but was short on time this week and used pre-made.
    Counting our blessings,
    Mary Beth Roe



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  • 10/11/14--14:06: Remembering Joan
  • Do you know that saying, “Be careful what you wish for?” Well, there’s at least one time in my life when I’m glad I wasn’t careful…and that was when I wished I could work with Joan Rivers. Long before I was hired as a program host at QVC, I would watch her on the air, mesmerized by her story telling of Russian czars and Faberge eggs. I’d laugh at her brashness, but also admire her ladylike style.

    Joan Rivers

    When my dream of hosting on QVC came true, my biggest hope…and fear…was to work with Joan. She was one of the biggest celebrity names at QVC, and since I was such an unrefined twenty-something, I knew I was going to have to really up my game when it came to working with her. “What if she doesn’t like me?” I’d ask myself. “What if she thinks I’m too young to know what I’m talking about?” Believe me, those “what ifs” were firing in my head on all cylinders! And then it happened—the day I had wished for—the day I was scheduled to work with Joan Rivers. Although she had said hello to me (as she did to everyone in the studio, always), we had never really had a conversation. But on this day, as we started looking over one of her items, she looked at me kindly and asked my age. “I’m 25,” I answered. “I thought so,” she replied. “I thought you were about the same age as my daughter, Melissa. It will be great to have a younger perspective on my jewelry.” And at that moment, though unrealized to me at the time, Joan Rivers and I took our first steps down a path that would span 20 years and become one of the most meaningful guest/host relationships I’ve ever had.

    Jill Bauer and Joan Rivers

    I loved learning from Joan. She taught me so much about jewelry history, techniques, and styles. I loved asking advice from Joan. Whether it be museum recommendations or how to handle something personally, her life experiences were an amazing encyclopedia to draw from…and she wasn’t afraid to share those things with you when you needed help. I loved gossiping with Joan, too. It was always fun to hear her take on red carpet events, or the latest celebrity antics. It was like a private comedy show in the QVC green room when Joan would get on a roll. I loved it!

    But most of all…what I loved about Joan Rivers was her kindness. Yes, her public persona was brash, racy, off color, and controversial. But for those of us who were lucky enough to really know the person behind it all, Joan Rivers was generous, gracious, thoughtful, and kind. From inviting me to her home for Christmas one year because I couldn’t make it home to family, to taking me out to dinner when I lived in London and making sure I had taxi fare to get back to my flat, to sending me a handwritten note after my father died and hugging me tight when she found out my dog, Duke, was diagnosed with cancer, Joan always made sure I knew she cared. In talking with various others in the aftermath of Joan’s passing, I’ve learned how many people have stories of Joan that are similar to mine. She loved people and her giving heart wanted to take care of as many of us as she could. What she gave to us in those moments, was her time. It is a gift that is priceless to me and something I’ll always treasure. I hope I told her “thank you” enough.

    Joan Rivers Memorial Service

    At her funeral, Joan’s long-time friend, Howard Stern, said, “A world without Joan Rivers…I can’t even imagine. And I’m sorry we all have to figure out what that looks like.” I’ve thought a lot about that as the Joan Rivers Classics Collection returns to QVC on Monday, October 13 at 10am ET. I’m honored to be the host of the show and to sit with my friend, David Dangle, as we share memories of Joan with all of you. I’m finding myself with those “what ifs” again just days before the show. “What if we start to cry,” or “what if it’s too soon?” But this time I’m not as worried about it as I was 20 years ago. There’s a lot of peace in knowing I already have Joan Rivers on my side.

    Joan Rivers and Jill Bauer

    XOXO,
    —Jill


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  • 10/13/14--12:12: Sweet Apple Pickins
  • Here’s a favorite family recipe for Cinnamon Apples that my boys love.   I’ll make them for breakfast and any leftovers are delicious over ice cream for dessert!  They are easy and delicious!  I hope your family will enjoy them too!

     

    Cinnamon Apples

      

    6 large or 8 medium apples peeled, cored and sliced

    1 stick (1/2 cup) of butter

    1/2 cup of sugar or sugar substitute

    1/2 tablespoon of cinnamon

    Simmer until tender

    Enjoy!


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    Hi everyone! Long time, no blog :)  How are you?  I wanted the opportunity to share with you some of my wedding photos since my “Say Yes to The Dress” will be airing on October 17th at 9PM EST.

    A lot of you saw some of the pictures that my friend Jennifer and I posted throughout the week, but I wanted to give you a closer look at all the action.

    Since so many of our friends and family were coming in from out of town, we wanted to make sure it was worth the travel to our small mountain town.  We kicked off our wedding weekend on Thursday night with a cocktail party for friends and family, including Aimee Kestenberg& her husband.

    The next night was the rehearsal dinner, and boy was that fun! Everyone who was invited to the wedding was invited to the rehearsal dinner for southern food and dancing all night long.  Speeches were made, stories were told, and at the end of the night Aaron and I both said to each other “If our wedding is half as fun as tonight, then this weekend will be perfect!”

    THE BIG DAY finally arrived!  I spend most of the morning with my bridesmaids; friends from Tarte, Shari and McKenzie, and Sarah Potempa… talk about fun! The whole day just seemed to fly by, but I made sure to take it all in because I wanted to remember every second! The tent was one of my favorite parts.  I spent months designing the table settings and trying to figure out how to hold 260 people in an outdoor space.  I think it turned out splendid. 

    I loved the blue and purple lights that set the mood at nighttime.  The first dance was so special - I love dancing with Aaron.

    At the end of the night, everyone was having so much fun we decided to keep on going- and that includes my dear sweet friend LR!  At the end of the night we left with sparkles everyone and dreams having come true.  This really was the best day of our life.

     

    See you soon!

     

    XO, CC

    http://www.facebook.com/CourtneyCasonQVC

    http://twitter.com/CourtneyQVC

    http://instagram.com/courtneycasonqvc

    http://gather.qvc.com/member/CourtneyCason/

     

    Find More Wedding Inspiration at Southern Living :)


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    Hello, foodies…

    We’ll be exactly halfway through the month of October when I join you for In the Kitchen with David this Wednesday night at 8pm ET. Can you believe it? The holidays are on my mind more and more as the time marches by. Have you already made Thanksgiving plans? Are you thinking about this year’s menu yet?

    On Wednesday we’re making a recipe that’s a delightful fall dessert—and would be PERFECT after your Thanksgiving meal. Here’s my how-to video for our Autumn Spice Parfaits.

    Autumn Spice Parfait
    Serves 5

    Ingredients:

    Vanilla pudding:

    • 2 cups milk
    • 1/2 cup + 3 Tbsp white sugar, divided
    • 1/4 cup cornstarch
    • 5 egg yolks
    • 1/4 tsp salt
    • 2 tsp pure vanilla extract
    • 1 Tbsp butter, cold
    • Yellow food coloring

    Pumpkin mousse:

    • 1 cup canned pumpkin pie filling
    • 1/4 tsp pumpkin pie spice
    • 1 tsp vanilla extract
    • 1-1/2 cups whipped topping
    • Orange food coloring
    • 1-2/3 cups whipped topping
    • Candy corns

    Preparation:

    1. To make the vanilla pudding, heat the milk with 3 Tbsp sugar in medium-size saucepan over medium heat until the sugar dissolves and the milk is warm. Do not boil.
    2. In a medium-size bowl, combine 1/2 cup sugar, cornstarch, egg yolks, and salt and whisk until well combined and no lumps remain. Pour the hot milk mixture, a little at a time, in with the egg mixture, whisking constantly to dissolve. Return to the pot and continue to cook, over medium-low heat, whisking constantly until the mixture thickens and bubbles.
    3. Remove the pan from the heat, stir in the vanilla, butter, and enough yellow food coloring to make the mixture bright yellow. Pour the mixture into a medium-size bowl and press a piece of plastic wrap against the surface to prevent a film from forming. Refrigerate for at least 4 hours or until completely cold. Remove the plastic wrap from the vanilla pudding place into a piping bag. Refrigerate until needed.
    4. To make the pumpkin mousse, place the pumpkin pie filling, pumpkin pie spice, and vanilla in a medium-size bowl and mix until well combined. Fold in the whipped topping and enough orange food coloring to make the mixture a deep orange. Place the mixture into a piping bag and refrigerate until needed.
    5. To assemble the parfaits, pipe the vanilla pudding into each serving glass followed by the pumpkin mousse. Dollop the whipped topping into a piping bag and pipe it on top of the pumpkin mousse of each glass. Garnish with candy corns.

    This recipe is prepared with Cook's Essentials(R) 18-Piece Porcelain Enamel Cookware Set with Dupont Nonstick (K41304).

    Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

    Now, if you’re a multiple dessert family, or pie is more your kind of dessert during the holidays, you’ll want to stay tuned for Cookbook Corner® on Wednesday. Anne Haynie Collins is here with a pie cookbook called Vintage Pies and it’s a collection of pie recipes from the 18th and 19th centuries…talk about family tradition! Look for Pecan Pie, Lemon Chess Pie, Shoofly Pie, and Chocolate Cream Pie on our table.

    Since I’ve got dessert on the brain today, let’s do some sweet-talking for your blog question! What holiday dessert are you most looking forward to? Is it pumpkin pie? A snowball cake? Apple kugel? Chocolate peanut butter pie? Which desserts grace your table during Thanksgiving, Hanukkah, or Christmas? I’d love to know! See you Wednesday at 8pm ET.

    Keep it flavorful!
    —David


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  • 10/13/14--14:14: The FFANY Gala was a dream!
  • The FFANY Gala was a dream! By far the best moment for me was during dinner when it was announced that both the Gala & Shoe Salon broke fundraising records!  That means we are taking another step towards a cure for breast cancer!  Let's make the FFANY broadcast on Q a record-breaker, too! Check out this fun video: 

    Pictures of the Gala.. and these uber cute Ugg Slippers… I will have a super awesome opportunity for you exclusively on my FB Page on Wednesday, October 15th  it will be first come, first serve at midnight. Jane and me at the “great wall of shoes” …. Every woman’s shoe dream come true!

    While walking on the “red carpet”, Jane Traecy asked me to spin around, so she could see my dress completely and here I am, captured at the end of my spin. {#emotions_dlg.biggrin}

    One of the many magnificent chandeliers (pre pink) in the ballroom at the Waldorf Astoria.

    Ta Da! The chandelier after done up pink for the FFANY celebration.

     

    This is where guests had pictures of their shoes taken to be entered in the varying categories to be considered for a prize. Ex: “sexiest shoes”, “most unusual shoe”, etc. Of course, I was hamming it up wearing one flip flop and one strappy high heel. No chance of me winning, but it was definitely a lot of fun and laughter is oh so good!

    My secret was I was wearing two different shoes …… only for the picture though. 

    I kicked up my heels in my boots while getting ready,  I then wore my flip flops during the walk to the Waldorf Astoria and I rocked away the rest of the night in my strappy heels. 

    Your friend and mine, Sally Combs, from Earth Brands. She looked totally amazing in her leather top!

    More pink for the FFANY celebration.

    Enjoying great conversation with CEO Mike George and friends.

     

    Our cameramen helping me look my best. I sure wish Mike Cooper could follow me around everywhere with that portable light. {#emotions_dlg.biggrin}

     

    The delightful, Linda Davies, came as a guest of the Wardrobe Warrior, Renee Greenstein. 

     

    You can find me on Facebook at: www.facebook.com/NancyHornbackqvc

    Twitter: https://twitter.com/NancyQVC

    Instagram: www.instagram.com/nancyhornbackqvc

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    Hi, ladies!

    I hope everyone has been enjoying a great fall season so far. We have some great new product in today’s show, but I wanted to talk about jackets. It is a great time of year for jackets and for layering! What is your favorite kind of jacket?? Do you prefer certain styles? Maybe a jean jacket style? Or do you prefer certain fabrications? Where are you going in your Denim & Co jackets? We would love to hear what your favorite Denim & Co. jacket is in your wardrobe!

    In today’s show, we have some great new jackets. For that active, yet comfy look, we have our Active French Terry Jacket, available in both regular& petite. It is that same customer favorite body from our last December Today’s Special Value but with a hood & zip front. 

    Or for a more polished and must-have look for the season, we have our new Button Front Leather Blazer with Pockets. If you tried our leather Today’s Special Value in August, this would be a great button front option.

    We would love to hear from you. If you have any questions about any items in the show or just want to chat, just let me know.

    Talk to you soon!

    Heather

     

     

    Check out more Denim & Co. jackets on QVC.com.


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  • 10/14/14--09:00: FFANY Shoes on Sale 2014
  • This year I was honored, for the second time, to have been invited to this incredible event.  The gala benefit was held at the Waldorf Astoria hotel in New York City on October 8, 2014.  If you are not familiar with this event, QVC partners with the Fashion Footwear Association of New York to sell shoes—which in turn raises money for breast cancer education & research.  Designers donate shoes, which QVC sells on air for half of the retail price.  QVC has been partnering with FFANY for twenty one years now.  Bravo!

    So many of us have been touched by breast cancer, in my eyes it is an important event, and I am so proud of QVC for hosting this for so many years!  I actually thanked QVC’s president Mike George for being so passionate about this cause. 

    At the event, they had this incredible shoe-delier   A chandelier of SHOES!!! …. I am not sure of the name of this sculpture, I made it up.  But isn’t it cool!!!! 

    Many of you may know that I am a shoe lover—I fit right in at this event… Although all I was able to grab was a new purse!!  LOL…Not too many size 12 shoes were available. 

    Here are some of my photos from this event!!

    Shoe shopping with the beautiful inside & out—Valerie Parr-Hill!  She really is that nice in person!!!

    This is Kathryn—a member of our QVC team, isn’t she gorgeous!! 

    I got the opportunity to grab my photo with Nina Garcia, the Creative Director of Marie Claire Magazine and Project Runway Judge.  She likes sparkle too!!!  She had just presented an award to the FFANY designer of the year- Gianvito Rossi.

    One of my favorite QVC friends—Linda Davies from LCNY!! 

    Exiting the event, look who I ran in to!!!  Love these ladies!!  They looked gorgeous didn’t they??

     

    If you want to feel glamourous & fancy this holiday season, please check out our Holiday Fashion items that will make you feel comfortable, special and beautiful!

    ~Angel

     

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    Thank you to everyone who participated in last week’s Home for the Holidays show and chat.  We will be doing a show every Thursday at 10:00 EST and hopefully live chats as well, as it gives me an opportunity to answer some of your decorating questions and maybe pass on a suggestion or two.

     

    There were several similar questions that came in, so let me answer a few of them for you here and we will continue to listen intently to your requests in the coming weeks.

     

    Let me start with wreaths and garlands.  Simply put the greatest invention in my mind for decorating.  Especially the battery operated one with lights on them.  They answer a myriad of decorating issues with the simplest of efforts and can make the biggest impact as well. I don't have what you would call a decorating "theme" in my head when I begin the season but I do like clean lines and simple elegance.

     

    Many of you asked how do I decorate a fireplace without a mantle?  Kelly and I are blessed to live in a very old home (1790) and that's how they heated them back then, so we have four to decorate each year.  Two of them are without mantle pieces.  I have found a simple battery operated wreath hung on the fireplace wall does the job. Simple, understated but still give the feeling of warmth that Christmas lights add to a room.  I don't hesitate to put a nail or a masonry screw in the wall because a picture of other seasonal wreath can be put up after the holidays are over.

    This time of year I hit flea markets and garage sales looking for things like old sleds (remember the ones with runners you could actually steer) or milk cans.  Even small wooden crates that you sit on the floor near the fireplace with a string of battery operated lights in it with some pine cones looks festive.  If your eyes see things at floor level and also above you don't need a mantle to decorate.  The visual space will be filled but not overdone.

    Here are two of our fireplaces before the holidays, later this year I will post the holiday versions.

     

    Here is a trick to decorate kitchen counters without taking up much space and it is again easy and simple to do. Simply take a strand of garland and lay it out flat on the floor.  All garlands are made around a center piece of sturdy wire.  Splay the greenery to equal sided of the wire to fold it flat.  Then simply place it up against the back splash of the counter with that center core wire at the point where the counter top and the back splash meet.  This will shape your garland like the letter "L" and will fit the space nicely.

    The just do a little "fluffing”  by taking some greenery from the top and pulling it down and some from the bottom and lifting it.  This fills in the space nicely and takes up virtually no room at all. I then just put whatever was on the counter beforehand back into place (appliances etc.).    The greenery adds a festive touch but doesn't use up valuable real estate and only takes a few moments to accomplish.

    OK last but not least.

    We had a lot of questions last week from people who live in high wind areas or places with harsh winter weather.  How to attach wreaths and garlands when wind is a concern?  Any floral shop or craft store has the greatest stuff called "Floral Wire".  It is thin, strong and already painted green.  I have used it for years in many different applications.  Again I don't hesitate to put a small nail or screw above and below each window because I know I will use it again next year.  (A little dap of silicone will prevent any moisture from getting into the hole and creating any issues for years). 

     

    I will cut pieces of floral wire and attach them to the top of a wreath and also to the bottom, be generous you want more wire than you will actually need.  Starting from the top nail I drape the wire over it and raise or lower the wreath till it is centered in the window.  The just wrap the wire around the nail and the wreath will stay in place at that height.  Then take the bottom wire and wrap it around the nail to secure the wreath so winds won’t effect it.  It takes all the guesswork out of getting your wreaths to hang just where you want them, and they go up fast.  The floral wire is so thin it seems to disappear and at night is invisible.  I again recommend the battery operated wreaths to add lights to a window without the hassle of electrical outlets or fat cords. 

    Quick tip: If you use battery operated wreaths on timers and have multiple windows to do.  Put all your batteries in and then turn them all on before hanging them.  I will have a stack of them in the living room a couple nights before I will actually hang them on windows.  My timers are all 6 hours on 18 off.  So I wait till an evening at 6:00 PM, turn them all on and then even if I don't get to hanging them for a day or two they will all come on roughly at the same time when they are hung up.

     

    Thanks for watching the show, we will do it again this Thursday morning at 10:00 AM EST and I will do my best to answer more of your questions. Enjoy the holidays!

    You can find me on Facebook at: www.facebook.com/DanHughesQVC

    Twitter: www.twitter.com/danhughesqvc

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    Cheesy Broccoli Ham Bake 

    • 10 0z. chopped frozen broccoli (thawed)
    • 1 cup cooked rice 
    • 10 oz. can cheddar cheese soup
    • 10-14 oz. diced ham of your choice (I used ham steaks this time)
    • 1/2 cup sour cream
    • 1/2 cup bread crumbs (seasoned for added flavor)
    • 1/3 cup butter, melted

    Pre heat oven to 350 degrees.

    Place all ingredients (except, the bread crumbs and butter) in a casserole dish and stir well. 

    Melt butter and stir in bread crumbs. Sprinkle evenly over casserole.

    Cover baking dish. 

    Bake for 35 minutes.

    Remove cover and bake 10 - 15 additional minutes until topping is golden brown.

    Serve with your favorite sides. Serves 4.

    Counting our blessings,

    Mary Beth Roe
















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    Hi, everyone!

    I always have an inner struggle with myself when I try to choose what desserts to make around the holidays. There are just so many yummy recipes out there...and I HAVE to make the perfect one. More often than not, I usually decide on two or three desserts if I’m hosting the gathering…a cookie, a pretty cake, and something blissfully easy but popular…like chocolate fondue!

    Fondue is so company-friendly because you don’t have to serve your guests. Just prepare a platter of dippers before your guests ever arrive—think sliced pound cake, strawberries, blueberries, marshmallows, and pretzels. When it’s time for dessert, throw some ingredients in a slow cooker or fondue pot, turn it on, and skewer a few pieces of the dippers with toothpicks. Your company can dip to their heart’s delight.

    I typically play it safe and make a classic dark chocolate fondue. But, if you know your guests are white chocolate fans, go for it…make a white chocolate fondue. Of course, you always the option of doing both—or even mixing the two chocolates.

    White Chocolate Fondue

    White Chocolate Fondue

    Ingredients:

    • 1-1/2 cups heavy cream
    • 2 Tbsp butter
    • 12 oz white chocolate chips
    • 3 Tbsp Godiva white chocolate liquor
    • 3 Tbsp cream cheese

    Preparation:

    In the microwave or on the stove top, heat the heavy cream until warm but not simmering. Remove the bowl or pan from the heat and add the butter. Combine all the ingredients in a blender. Mix on high speed for 5–6 minutes. Keep warm in a small crock pot or fondue pot.

    Dark Chocolate Fondue

    Dark Chocolate Fondue

    Ingredients:

    • 1-1/2 cups heavy cream
    • 2 Tbsp butter
    • 8 oz dark chocolate chips
    • 1 Tbsp flavored extract, such as peppermint, almond, or fruit (optional)
    • 3 Tbsp flavored liquor (optional)

    Preparation:

    In the microwave or on the stove top, heat the heavy cream until warm but not simmering. Remove the bowl or pan from the heat and add the butter. Combine all the ingredients in a blender. Mix on high speed for 5–6 minutes. Keep warm in a small crock pot or fondue pot.

    You should probably try out one—or both—of these recipes before you make it this year…you have to make sure it’s good, right? Just saying…

    XOXO,
    —Jill


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