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    Hello, foodies…

    I’m already starting to get used to this gets-darker-earlier thing, but I’m having trouble acknowledging that we’re more than a week into the month of November! Thanksgiving is three weeks away! Christmas is less than two months away. Luckily, my In the Kitchen with David team helps me stay on track and we’ve got great some holiday planning help coming up in the next few weeks.

    We’re already featuring Pies and Sides as our theme for the month of November and Sunday’s recipe is a twist on a classic side.

    Creamed Swiss Chard

    Creamed Swiss Chard
    Serves 4–6

    This recipe is prepared with the Cook's Essentials® Hard-Anodized Color Nonstick Set (K40940).

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

    Ingredients:

    • 2 lbs Swiss chard
    • 2 Tbsp butter
    • 1/2 tsp minced garlic
    • 3 Tbsp flour
    • 1-3/4 cups milk
    • 3/4 cup Parmesan cheese
    • 2 Tbsp grated Romano cheese
    • 1 Tbsp lemon zest
    • 1 Tbsp salt
    • 1/2 tsp black pepper
    • 1/8 tsp ground nutmeg

    Preparation:

    1. Bring a large pot of water to a boil.
    2. Remove the stems from the Swiss chard. Keeping the stems separate, cut them into 1/2" pieces. Blanch the leaves in the boiling water until tender, about 3–4 minutes. Remove and cool. Cook the stems in the boiling water until tender, about 4–5 minutes. Drain the water from the stems and set aside.
    3. Melt the butter over medium heat in a 2-qt sauce pot. Add the garlic and sauté for a minute. Stir in the flour. Add the milk and stir until the mixture begins to simmer and has thickened. Add the Parmesan, Romano, lemon zest, salt, pepper, and nutmeg.
    4. Squeeze the water out of the Swiss chard leaves and chop. Add the leaves and stems to the cheese sauce and heat over medium-low heat, stirring occasionally, until warmed through.

    This recipe takes about 15-20 minutes to prepare and doesn’t require your oven like most creamed spinach recipes. So, on Thanksgiving, when the oven is busy with your turkey and other sides, you can cook this right on your stove top.

    Last Sunday, we announced that the Clef Hangers—the men's a cappella singing group from my Alma mater, University of North Carolina Chapel Hill—would be on In the Kitchen with David. Well, we’ve been Tweeting with them all week and are thrilled to welcome them to QVC this Sunday.

    Clef Hangers

    Way back—not quite as far back as when dinosaurs roamed the earth…but close—I was a Bass in the Clef Hangers. I found my old college yearbooks and thought you might like a Throwback Thursday photo…times three!!

    David & the Clef Hangers

     

    David & the Clef Hangers

     

    David & the Clef Hangers

    Gosh, I remember those photos like they were yesterday. I even remember when I knew I wanted to go to UNC Chapel Hill. I had always dreamed of being a Tar Heel, but when I was a freshman in high school I also figured out that I wanted to pursue a degree in broadcast journalism, which Chapel Hill was well-known for. That, coupled with the fact that UNC Chapel Hill was just far enough away from Charlotte (where I grew up) so I could get away, but still come home on the weekends, sealed the deal. So off I went.

    I joined the Clef Hangers at the end of my sophomore year. I auditioned in the spring and was a member as a junior and senior. I remember being excited to audition—I loved to sing, I was involved in choir and musicals in high school, and I had heard the Clef Hangers—who sang everything without instrumentation—as a freshman and sophomore. Everything I had hoped the experience would be, was. We performed just about every week. We were hired by girls dorms to sing at spring socials, we were hired to sing at football games, big alumni brunches, and we even sang the national anthem before some basketball games. Every fall we toured and went to various places up and down the eastern seaboard…sometimes for competitions, sometimes to sing at other universities.

    I’ll never forget the year we sang at Disney World over spring break and on the way down we stopped in Charleston, South Carolina. We were driving through downtown and passed a horse-drawn carriage with a bride and groom inside, clearly on their way to their reception. Well, we wanted to serenade them. So all 14 of us piled out of the van, chased after them, stopped their carriage and had just started singing, “When I Fall in Love,” when the horse decided to go to the bathroom all over the street. There was no way to ignore it and we all—even the bride and groom—died laughing right then and there.

    I'm so proud to have been a Clef Hanger and being a part of the group is one of my fondest college memories. I still keep in touch with friends I made way back when. What about you, foodies? What is one of your fondest, oldest memories? And do you still keep in touch with friends from grade school, high school, or college? Don’t miss the show this Sunday at Noon ET, foodies...so much fun is in store.

    Keep it flavorful!
    —David


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    The older I get, the more I appreciate when someone compliments me on my skin. I’m a firm believer that good skin starts with good “skin care”. I don’t just mean products -- I mean, how you “care” for your skin.

    I can remember my grandmother doing the same routine her entire life. She washed her face with soap and water, and applied Ponds cold cream. It was simple, but it worked. And she had great skin into her 80's.

    I have the advantage of improvements in technology that my grandmother didn’t have. But the fundamentals of good skincare remain the same. If you take good care of your skin -- it shows! 

    I was asked if I would take a “Beauty Dare” and show my bare face in preparation for tomorrow’s TSV from Clarisonic. My answer was a resounding -- yes! I’ve had a Clarisonic since Dr. Robb first arrived at QVC. And like many of you, it changed the way I was able to clean my skin -- for the better.

    Taking care of your skin means cleaning it well, moisturizing it well, and protecting it well. Add to that, plenty of water and plenty of sleep -- and your skin will thank you for years and years.

    Oh, and don’t go to bed with make-up on if you can help it... :-)

    I’ll see you in just a few hours for AM Beauty (7am EST) and AM Style (8am EST) with more information about the Clarisonic Mia 2 Today’s Special Value.

    Feel free to post your “bare face” photos on my facebook page. I’d love to see!
    I took the "bare dare". Will you? : ) 

    Leah :-)

     

     


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    Faith's Meatloaf





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    I married into a family of military men. Mark’s dad served in the navy on a submarine during WWII and was fortunate enough to make it out alive. Mar’s brother also served in the Navy during the Vietnam War.

    My husband, Mark, decided to join the United States Marine Corps after he graduated from high school. He was an excellent trombone player, so naturally they put him in the band while he was stationed in New Orleans. He was off to boot camp first in San Diego and then to Norfolk, Virginia for basic training.

    Mark was in the Marine Corps during peaceful times, so the band he was with traveled the country playing for generals and dignitaries. They performed at various ceremonies and parades. Typically, during wartime the bands would stand guard at U.S. Embassies around the world. It was during that time that Mark showed an interest in repairing band instruments and later made it his career.

    I met Mark right after he finished his four-year tour. I was interested in Mark from the first moment I met him in church. Since he was already out of the Marines by the time we met, I didn’t get the chance to see him in his uniform for several months.

    One evening the doorbell rang at my parent’s house and there stood Mark in full dress blues!! It was at that very moment I thought to myself, “I have to marry this man!” We were engaged shortly thereafter and married six months later.  Even to this day, I am so disappointed we didn’t think to take any pictures of the two of us that night Mark knocked on my door in his uniform!!

    Our plan for our wedding was to have several of Mark’s Marine buddies in their dress blues hold swords crisscrossed over us as we walked through. It’s the one reason that our groomsmen were dressed in blue tuxedos. It was a good plan on our end, but just four days before our wedding, they were called to duty. Unfortunately, they didn’t make our wedding at all. That’s the life of a serviceman or woman. Plans can change suddenly when they have to answer the call of duty and their families sacrifice as well. May God bless them all!

    They say, “Once a marine, always a marine.” That really is true! Even after 31 years of marriage, Mark is so proud to say he was in the Marine Corps. He has a big plaque that hangs on our wall, Semper Fi, which means: “always faithful” to the United States Marine Corps.

    Counting our blessings,

    Mary Beth Roe


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    What is Touch ID?

    Touch ID is an Apple software that allows you to utilize a fingerprint scan within the iPhone to authorize your sign in credentials. By approving Touch ID within the QVC app you will be able to streamline your shopping experience without having to type in your email and password during checkout.

    How do I set up Touch ID for use with the QVC iPhone app?

    If you’ve already set up touch ID on your iPhone, when you check out you will be prompted to Save Password. If you approve, your sign in credentials will be stored on your device. You can manage your Touch ID settings anytime within the app by going to the More section and selecting Security Settings.

    Is my device compatible with Touch ID?

    You’re able to use Touch ID within the QVC app if you have an iPhone 5S or above. Those devices must have iOS8 installed in order for Touch ID to work.


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  • 11/10/14--08:55: Baby it's Cold Outside
  • Hello my fellow LCNY fashionistas.....how did November roll in here so quickly?  I feel like we just finished celebrating my mothers birthday in October all the planning and it is already over.  Let me update you on the Davies clan. 

    My birthday is November 6th....so we always try to celebrate the day around the Free to breathe lung cancer 5k in Philadelphia. This year we all decided to make the first weekend in November the Big Bang weekend.  The gang arrived on Friday night at different times.....so dinner started at 7 and ended with the last child walking in the door.  Lots of laughs!...We left the house at 7am Saturday morning to get a GREAT parking spot in the pouring rain for theTemple football game tailgate that I planned for Kevin and 15 of his closet friends:). Did I mention the sideways blowing nonstop rain. I tried desperately to be a good camper....... Kevin was so excited for all of us to be there and many of his friends showed up....which was wonderful to meet them.  Stay with me the day is not over yet. 

    Rain soaked and tired we got home around 4pm in time to dry my hair and get ready for my BIRTHDAY dinner starting at 6pm...did I mention 14 people were joining us for a bite.  After cleaning up and packing for the walk the next day a warm bed was very welcoming.  We left my warm cozy house ( key words) at 6am to pick up the coffee and donuts for our supporters and head back to Philadelphia.  It was 38 degrees outside, sunny and 45 mile an hour winds.  Are you kidding me!  Obviously the weekend was a test.....letting me know that old man winter is just around the corner.  We happily ....with always a heavy heart did the walk in memory of Larry and headed back home. I need to thank my people (kids, family and friends ) for what we will lovingly refer to as the TRIFECTA weekend. Exhausting but a memory maker. I would not have it any other way.

    I have included pics of two of the LCNY outerwear items I wore for style and warmth.  If you get a chance check out our collection for coats and vests.  I am very impressed. Please check out MBR's outfits on Wednesday mornings she is wearing LCNY.

    See You Soon!

    Your friend,

    Linda T

     

     


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    The holidays are right around the corner and I’m in gift mode! It’s time to get ahead of the game and start thinking about all the friends, family, kids, parents, teachers, etc. on my list! You know I have a real soft spot for nail polish, so I thought it would be fun to share a polish gift every Monday, “For your mistleTOES!” Because, who doesn’t love a great pun around the holidays?

    Our first “MistleTOE Monday,” comes from an idea sparked by our very own Angel Smedley from Quacker Factory! After seeing a couple of my “Mani Monday” how-to’s, Angel asked if we could collaborate and come up with a fun manicure to match one of her favorite pieces for the holidays from Quacker Factory. {CLICK: To shop the Quacker Factory Velour Jacket and Winter T-shirt}

    I quick gave my co-worker Alicia a call, as she is not only part of our beauty team, but our resident polish expert at QVC. I’m sure you have seen Alicia from time to time pop up on my Facebook page (Sandra Bennett QVC). She is absolutely amazing, and was the perfect girl for the job!

    Here is how Alicia created the perfect manicure manicure for Angel using the new “Wish List” collection from Julep. The colors matched Angel’s t-shirt and jacket set perfectly!  

    Alicia started by using two coats of “Peace,” a deep raspberry crème shade.

    After letting them dry, she then created a beautiful ombre look by using “Love,” a golden pearl shade with fuchsia micro-glitter. The trick with the ombre look is to apply a good amount to the very tip of the nail, and as you make your way down to the middle of the nail, start lightly dabbing. This will give it the fading feel you will see in the final product!

     

    Before topping off the manicure with Julep’s Freedom Top Coat, Alicia went back and gave the ombre look another coat of “Love.”

     

    And for the moment we've all been waiting for! Here is the final product:

     

    Be sure to find me on Facebook {Sandra Bennett QVC} and follow me on twitter {@SandraQVC}for more MistleTOES, polish picks, and other fun updates!

     


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  • 11/10/14--12:37: Everything's Coming up Roses
  • Who likes roses? Well, they’re always in season here at Peter Thomas Roth, and I'm excited—beyond excited actually—to share my four-piece rose kit! This kit has it all, with an antiaging collection that includes Rose Cleansing Gel, Rose Mask, Pink Bombshell Lip Balm, and Mega-Rich Intensive Anti-Aging Eye Crème. The Eye Crème alone is $65 at retail, but you can get ALL four products in an elegant signature rose clutch for $67! Now, if the value isn’t enough to make you stop and get one for yourself and everyone you know, let’s talk benefits!

    For the rose collection, we use cutting-edge plant biotechnology for maximum antiaging skin benefits. Our Rose Mask is a rising star in the skin care world; it’s a cooling and soothing gel to help provide lightweight hydration and revive tired-looking skin. Round out your rose routine with Rose Cleansing Gel that contains four rose extracts and glycolic acid to gently cleanse, remove makeup, and help reduce the appearance of fine lines and wrinkles.

    Next, no one should be without an eye cream, no one! And Mega RichIntensive Anti-Aging Eye Crème is one of my most popular items. It's super rich and super hydrating—perfect for eyes that need some extra TLC. Powerhouse ingredients help to improve the appearance of wrinkles and fine lines, and Firma-CELL-4, a powerful antiaging peptide and neuropeptide complex, is also working for you.

    End your skin-care regimen by adding a lip balm. It’s getting cold out there, and that can be rough on the lips. Protect your pout with Pink Bombshell Lip Balm. It’s an invigorating, daily lip conditioner with aloe, vitamin E, mango, and shea butter.

    All this comes in a chic rose clutch, making it an ideal gift. I hope you enjoy it as much as I enjoyed putting it together for you!

    Warmly,

    —Peter Thomas Roth


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    Hello my fellow pet-lovers!

    Thank you, as ALWAYS, for sending in your photos this week for Sundays with Carolyn and Dan! It looks like there are a lot of other kitties that love playing the Games for Cats App on mommy and daddy's tablets! How FUN!! I love to see your photos, and I know everyone else enjoys them too! Here are a few for your Monday Paw-Parazzi enjoyment! You can always find more pets pics on my Facebook page {#emotions_dlg.biggrin}

    XO,

    Carolyn


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    Hello, foodies...

    Some of you may know I was a broadcast journalist before coming to QVC. And let me tell you...once a writer, always a writer. Every time I sit down to blog, I tend to write a volume. But even this journalist knows that sometimes pictures can say so much more than careful, thoughtful...copy. So because Wednesday’s recipe on In the Kitchen with David—my Apple-Cranberry Pie—has a beautiful, albeit a little tricky, lattice crust, I’m going to let pictures--and video--do the talking.

    Apple-Cranberry Pie
    Serves 10-12

    This recipe is prepared with the Set of 3 Fruit and Vegetable Peelers with Holder (K35642).

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

    Ingredients:

    • 1 (2-count) package pre-made, refrigerated pie crusts
    • Zest of 1 orange
    • 2 Tbsp melted butter
    • 1/2 cup white sugar
    • 1/3 cup packed light brown sugar
    • 1/4 cup all-purpose flour
    • 1 tsp ground cinnamon
    • 1/8 tsp ground nutmeg
    • 1/4 tsp salt
    • 7 Granny smith apples (about 3 lbs) peeled, cored, and sliced 1/4" thick
    • 2/3 cup dried cranberries
    • 1 egg + 1 Tbsp water, for egg wash
    • 3 Tbsp Turbinado sugar

    Preparation:

    1. Position an oven rack on the lower level and preheat to 425°F. Place 1 pie crust in a lightly greased 9" pie plate. Press firmly against sides and bottom.
    2. Place the orange zest, butter, and both sugars in a large mixing bowl. Add the flour, cinnamon, nutmeg, and salt and mix until evenly incorporated. Add the sliced apples and cranberries into the bowl and gently toss until all the apples are evenly coated. Spoon the mixture into the crust-lined pie plate, tightly packing and mounding the apples slightly.
    3. Brush the egg wash along the pie crust. Form the lattice crust (method follows) and press to seal it to the pie crust, trimming any excess dough. Brush the egg wash all over the lattice dough and around the edges. Sprinkle the Turbinado sugar over the top of the pie and bake for 20 minutes.
    4. Reduce the oven temperature to 375°F. Cover the edge of the crust with 2" wide strips of foil to prevent excessive browning and continue baking for 40–50 minutes, or until the apples are fork tender. Cool on a wire rack at least 2 hours before serving.

    To prepare a lattice crust, place the round store-bought dough onto a lightly floured surface. Lightly flour your hands and smooth the dough surface with a circular motion.

    Apple-Cranberry Pie

    Cut the dough into 3/4" thick strips.

     

    Apple-Cranberry Pie

    Place vertical strips of dough over the filling, spaced evenly, across the pie. Use longer strips for the center and shorter strips for the edges. Allow a little of the ends to hang over both sides of the crust.

    Apple-Cranberry Pie

    Starting with the strip on your left, lift up and fold the dough back halfway. Repeat with every other strip. Place a strip of dough horizontally across the center of the pie. Return the folded strips to their original position so they cross over the horizontal strip.

    Apple-Cranberry Pie

    Now lift up the second strip on your left and fold it back halfway. Repeat with every other strip. (You should be lifting the opposite strips that were folded before.)

    Apple-Cranberry Pie

    Place a second horizontal strip, evenly spaced, below the first horizontal strip. Return the folded strips to their original position.

    Apple-Cranberry Pie

    Repeat the process until you have covered the bottom half of the pie. Then, turn the pie around and repeat with the other half.

    Foodies, this pie is the very definition of holiday. Whether you serve it for Thanksgiving or Christmas, the cranberries just add that familiar holiday flavor and terrific color, while the lattice crust makes it look extra special.

    Apple-Cranberry Pie

    For your blog question, tell me what’s the prettiest holiday dish you make? Do you dress the turkey on a bed of greens? Do you make a snowball cake covered with flaked coconut? Maybe you’ve made my ChristmasYule Log to decorate the table? I’ll see you Wednesday night at 8pm ET for In the Kitchen with David.

    Keep it flavorful!
    —David


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  • 11/11/14--09:27: Jewelry on QStreet
  • Here is my next installment of my jewelry blog Jewelry on QStreet. See which piece my boss doesn’t like. Sorry the Carolyn Pollack piece is not available until next year.

    Items in my tray:

    J149478: Stainless Steel Silk Fit "Our Father" Prayer Ring

    J292482: Sleeping Beauty Turquoise Sterling Inside Out Hoop Earrings

    J295377: 14K Gold Polished Byzantine Heart Enhancer

    J295454: 14K Gold 20" Polished Spiga Necklace 2.5g

    J295603: 14K Gold 20" Twisted Dimensional Rope Necklace

    J296717: Diamonique Everyday Tennis Bracelet Sterling

    J317961: Epiphany Diamonique 3.40 cttw Round Halo Stud Earrings

    J296062: Gossip Pink Ribbon Perforated Strap Watch

    J269039: 18K Rose Gold Plated Sterling 1" Polished Hoop Earrings (currently not available but other options click here: 1" Polished Hoop Earrings

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

    Twitter: https://twitter.com/NancyQVC

    Instagram: www.instagram.com/nancyhornbackqvc

    toGather: www.gather.qvc.com/member/NancyHornback


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    Luminara is back at QVC just in time for the holiday season. These flame-effect candles have become an essential when I’m decking my client’s halls (and my own). The flame, created with LED light and electromagnetic technology, is completely realistic, mesmerizing and worry-free. For these very same reasons, Luminara pillars and hurricanes make fantastic gifts. When I’m able to give in person, I turn it on ahead of time and place inside a gift bag. It adds a fun element of surprise.

     

     

    Here are three more ways to give Luminara:

     

    -    Help your best friend de-stress with a “Relaxation” basket. Include a Luminara pillar in a soothing color, a box of Harry London chocolates and a Berkshire Fluffie throw blanket.

     

    -    Customize a Luminara pillar for your parents. Using decorative candle pins or a pretty ribbon, wrap a favorite photo or a sentimental note around the the pillar. The wax won’t melt, so this is a lasting keepsake they’ll treasure.

     

    -    Create a snowy center piece for a hostess. Take the Luminara in 6” Glass Hurricane and center inside a larger hurricane (about 12” high and 6” wide). Fill base of larger hurricane with 3 1/2 inches of sparkly faux snow. Simple and elegant.

     

    And don’t forget to treat yourself. The warm flickering glow will add magic to every moment - from the relaxing to the festive. You’ll be able to use them in more places and creative ways than you would a real flame candle. The 5-hour timer function takes the hassle out of using them up high or in a display of fall leaves or Christmas greens. The 500-hour battery life will last into the New Year. Most require C or D batteries.

     

    Made with real wax, there are so many colors, styles and sizes from which to choose. There’s the classic red and green but don’t feel trapped by tradition. Last year, Lisa Robertson paired baby blue and ivory pillars on candle stands of varied heights to create an icy winter wonderland effect in a fireplace. Please share your Luminara ideas here and let us know whose life you’ll be lighting up.

     -Susan Matthews

    Susan Matthews is a decorating and entertaining expert who represents and designs for Luminara. 


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    I have no idea why my children won’t eat potatoes; but I can get them to eat Acorn Squash?!?!  The mysteries never cease.  Oh well….  {#emotions_dlg.confused1}  I also use this mixture for stuffed Bell Peppers.  By the way, the Olive Oil in this recipe is extra special as it is made in Portugal by the family of our own Electronics guest, Oscar Dovale!!!

    I hope you will give it a try and let me know if you and your littles liked it!

    Albany


    Stuffed Acorn Squash

    Meat Mixture:

    • 1lb. Ground beef or turkey
    • 1 lb. Sage Sausage
    • 2 Large Shallots—finely chopped
    • 4 Garlic cloves—finely chopped
    • Olive Oil
    • Cheese for top—optional
    • Quinoa—2 cups cooked
    • Fennel Seeds - 2 Tbs.

    Directions:

    1. Preheat oven to 400 degrees
    2. Cut Acorn Squash in half and scoop out seeds with a spoon
    3. Rub inside and outside of squash with Olive Oil
    4. Sprinkle with Salt and pepper
    5. Place squash in oven and roast for about 30 minutes (until tender and pierce-able with fork)
    6. While squash is roasting, brown sausage and set aside
    7. Cook Quinoa per package directions (I use half water/half chicken broth)
    8. Add Olive Oil to a new pan and saute Shallots, Garlic, and Fennel Seeds about 7 minutes
    9. Add Sausage to Saute mixture and cook 2 more minutes
    10. Add Quinoa to Sausage mixture and let simmer 2 more minutes
    11. Season with Salt and Pepper as needed
    12. Remove Acorn Squash from oven and let rest for 4-5 minutes
    13. Fill Acorn Squash with Sausage mixture
    14. You can top with cheese if you like.  My family likes shaved Parmesan or Goat Cheese.

     


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  • 11/11/14--11:58: Home of the Sparrow
  • “To those whom much is given, much is expected.” John F. Kennedy

     

    Last year, I was asked to pinch-hit as the commentator for the “Home of the Sparrow”, “Fashion Show to Fund the Future” event.  Without any hesitation I agreed.  It was a fun filled evening for a great cause.  Before the evening was over I was asked to do it again this year!  I happily accepted. 

    “Home of the Sparrow” is celebrating their 20th year of service to the Chester County community.  Offering, housing, education, support and safe places to live for women and children in transition.  The board member & volunteers work tirelessly year round to make all of their efforts successful.  I have never met a more organized and committed group.  They are making a difference every day and I am thrilled to be able to help in some way.  Here are a few photos of the event.  I apologize; the pictures are a little dark.  To learn more about “Home of the Sparrow” click here: homeofthesparrow.org

     

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

    Twitter: www.twitter.com/jaynebrown1

    Instagram: www.instagram.com/jaynebrownqvc

    toGather: www.gather.qvc.com/member/JayneBrown


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    A few years ago, David Venable and I hosted QVC’s first-ever Google Hangout, which is kind of like a live chat and webcast in one. Anyone can meet up and chat, or only a few people chat while others watch and listen. Pretty cool. Anyway, David and I did a You're Home with Jill and In the Kitchen with David Thanksgiving-inspired Hangout. And, we both shared some planning tips, entertaining ideas, and of course, recipes with attendees.

    This was one of the recipes I shared and I just love it...Candy Turkeys!

    Candy Turkeys

    Candy Turkeys

    Ingredients:

    • Candy corn
    • Chocolate double-stuff Oreos
    • Golden Oreos
    • Chocolate decorating icing
    • Rolos or bite-sized Reese’s peanut butter cups
    • Whoppers
    • Snowcaps

    Preparation:

    1. Make the turkey tail: Stick 5 pieces of candy corn, point-side-down, into the icing of a chocolate Oreo.
    2. Make the turkey body: Squeeze a small amount of chocolate icing (which will serve as your glue) on one half of a Golden Oreo. Stand the chocolate Oreo upright, so the candy corn is at the top. Allow the “glue” to dry for 5–10 minutes. While drying, unwrap the Rolo or peanut butter cup and slice a small piece off of one side. Sit the candy atop the Golden Oreo and make sure it’s flush against the chocolate Oreo.
    3. Make the turkey head: Put chocolate frosting on the back and bottom of a Whopper candy and place it on top of the Rolo or peanut butter cup, adhering the Whopper to the chocolate Oreo.
    4. Make the beak: Cut the white tip off the end of a candy corn and, with a dab of icing, stick it to the Whopper.
    5. Make the eyes: Dab two small dots of icing on the Whopper, above the nose, and stick on 2 Snowcaps.
    6. Repeat!

    After I set my Thanksgiving table, I always place something on each plate. Sometimes I wrap silverware in a napkin, tie it with string, and stick a few stalks of wheat inside. I’ve also served my very own Pumpkin-Apple Soup in hollowed-out pumpkins and had the "bowls" waiting at the table. And sometimes, these little turkeys are waiting for my guests.

    You’ve got plenty of time to make these little guys before the holiday. In fact, you can even assemble them the week before and keep them fresh by storing them in Lock & Lock containers.

    Hope you’re having a great Tuesday! I’ll see you soon.

     From my home to yours,
    —Jill


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    Trisha is all mic’d up and ready to go! She had a musical segment with Dan from 8:45pm-9pm. We got a chance to talk backstage before she went on and she is LOVELY through and through.

    All Mic'd Up

    LIVE with Dan Wheeler – her voice blew us AWAY. You’ll see 5 great songs from her NEW studio album “PrizeFighter”, on QVC Plus in December! Can't wait? Click on the title of her album in the previous sentence to pick it up NOW!

    Trisha with Dan

    I got to interview Trisha after her performance. We talked family, music, cooking, great hair, life lessons, and LOTS of laughs! Did you know she's funny?! I mean REALLY funny. Can't wait for you to hear her answers to our questions.

    Lots of Laughs

    We taped a cooking segment! We made Trisha’s recipe for Cowboy Lasagna and Miss Micky’s Peanut Butter Balls (recipes available on FoodNetwork.com) DELICIOUS!

    Cooking with Trisha

    I promised I would ask her your questions during her interview. She signed my card with your questions on it to prove it. :)

    Trisha Answered your Questions

    We had time for lots of informal chatting too. “I like your shoes” – sometimes girlfriends need to take a moment and discuss the important things.

    I Like your Shoes

    “Peas in a pod” – it was a delight and a privilege to spend an evening with Trisha Yearwood. Her voice is one of the best in country music, her cooking is incredible, but her kindness is her strongest, most loveable feature.

    Peas in a Pod

    Look for the music, interview, and cooking segment coming to QVC Plus in December!

    See all of Trisha's kitchen items here: GreenPan Items

    xoxo - Mary DeAngelis

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    Can you believe the holidays are right around the corner? I, for one, am unreasonably excited! I love the scarves and boots I get to wear, shopping with my sweet girls and of course all of the tasty traditions that come along with the holiday season.  While I love all of these traditions I just mentioned, I have learned over the years that traditions can, and in some situations, should change!

    When I was growing up, we always had lasagna for Christmas Eve dinner and by the time I was 16 years old, I took that tradition as my own and was the one to prepare it from then on out. Fast forward to Christmas Eve when I was pregnant with Delilah -- I forgot the tomato sauce and simply substituted tomato paste to go with the hamburger meat.

    My Family

    Needless to say, it was so dry, and so crispy and SO AWFUL! 

    And here I was, so proud to serve it for my husband and our friends! I decided to chalk it up to pregnancy brain, but we ultimately decided that maybe it’d be best if we put that tradition to rest and let Harry take over.


    Now we are treated to an amazing Beef Bourguignon and Yorkshire pudding that Harry prepares from our trusty and always faithful Julia Child cookbook. The kids and I love it so much that we have never looked back at my lasagna tradition of Christmas Past!

    Christmas with the Family

    I hope you all have a fantastic holiday season! Don't forget you can shop my Belle Gray by Lisa Rinna collection on QVC.com at any time and I'll be back on-air towards the end of January. I'm also excited to announce that I'll be joining the cast of 'The Real Housewives of Beverly Hills' and it will premier this Tuesday, the 18th, on Bravo.

    Love,

    Lisa


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    I found this recipe for Rustic Chard, Potato, and Goat Cheese Tart in my Cooking Light magazine. I made it easier but loved the way it turned out!

    You will need:

    • 1 bunch Swiss chard
    • 1 cup vertically sliced red onion
    • Pinch of salt
    • 1 cup thinly sliced potato (I used red potatoes)
    • 2 tsp chopped fresh thyme
    • 1 pre-made pie crust
    • 1 tsp water
    • 1 large egg white
    • Feta cheese
    • Freshly ground black pepper

    Tart Ingredients

    Preheat the oven to 375°F.

    Remove the stems from the chard leaves. Chop up the leaves and stems separately. Set a large skillet over medium-high heat and sauté 1 cup of chard stems and 1 cup of red onion for 1-1/2 minutes. Add 4 cups of chard leaves and sauté for 2-1/2 more minutes.

    Saute the chard..

    Stir in the salt, potato, and thyme.

    Stir in the salt, potato, & thyme...

    Remove the pan from the heat and let it cool a little. Roll out the dough on a baking sheet lined with parchment paper.

    Roll out the dough...

    Spread the chard mixture evenly over the dough leaving a border. Fold the edges of the dough toward the center pressing gently. Whisk 1 teaspoon of water and one egg white in a small bowl and brush over the top and edges of the dough. Sprinkle the Feta and pepper over the chard mixture.

    Fold up the edges; brush with egg wash...

    Bake for 40 minutes, or until browned.

    Bake until browned, 40 minutes.

    Let stand for five minutes to cool. Cut into wedges and serve. :-) I took it to Albany's house for a party and everyone loved it!

    Lisa & Leigh from Tarte

    See you soon!
    —Lisa


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  • 11/12/14--08:22: Remembering Joan Rivers
  • TBD


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    At the Quacker Factory we always are thinking about creative things—new clothes, great blogs, crafts, food, etc.  Well one day while I was in the shower, a great idea popped into my head.  I was looking at a bottle of shower gel from philosophy and I read the recipe.  I thought to myself—I need to call Mari Lyn and we need to do a blog together making one of the philosophy recipes!! 

    Mari Lyn thought it was a grand idea—so we made a plan and got it together.  Her recipe choice—Coconut Snowballs!  Philosophy has a body lotion & a 3 in 1 gel in this scent, and oh boy it is yummy!!  If you can’t eat the Coconut Snowballs—well you can certainly enjoy the fragrance from the products!!!

    Here is a little step by step on how we made this recipe.

    Ingredients you will need—

    ¼ c butter softened

    4 cups powdered sugar

    ¼ cup milk

    ½ tsp vanilla

    1 bag shredded coconut

    Directions:

    • Using an electric stand mixer, beat the butter, vanilla & milk on medium speed until smooth.
    • Slowly add in the powdered sugar to create a dough. 
    • Sprinkle the coconut onto a piece of wax paper.
    • Make small balls of dough (roll with your hands) and roll into the coconut.  Refrigerate for one hour and enjoy!! 

    You can place the snowballs onto a plate for sharing or maybe place them into a gift container for a lovely holiday gift.  And don’t forget to add the Coconut Snowballs body lotion & 3 in 1 gel to make the gift extra special!!!

     

    Visit my toGather “Let it Snow” collection to so you can be ready for the snow! CLICK HERE TO SEE “LET IT SNOW”

     

    Happy Holiday from The Quacker Factory & philosophy!!!

    Angel xo

     

    Angel is wearing - A211028

    Mari Lyn is wearing - A238425 

     

    To stay up to date with what’s Quackin’ at the Quacker Factory, join the email list! Click here to sign up to receive emails from www.QuackerFactory.com:  http://bit.ly/Join_QF

    To follow Angel on Facebook, click here:  http://bit.ly/A_Facebook

    To follow Patrick on Facebook, click here:  http://bit.ly/P_Facebook

    To follow Quacker Factory on Facebook, click here:  http://bit.ly/QF_Facebook

     

     

     

     

     

     


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