My Grandma Dooley was a wonderful baker. I remember sitting around her kitchen table on Christmas Day passing platters and tins of various family favorites.  It was as if we were at the most amazing cookie exchange, only Grandma made them ALL!  Even after indulging, there were enough to send each of us home with a little goodie bag!  Out of all of the colorful, sugary, pretty choices, my favorite was, and still is, Grandma’s Oatmeal Crisps.  Now they have become my family’s favorite.  They are wonderful on their own, and fabulous with vanilla ice cream.  If you’ve been very good this year, drizzle some caramel sauce on top!  Enjoy!                              

Grandma Dooley’s Oatmeal Crisp Cookies

Cream the following four ingredients:

½ cup butter

½ cup shortening

½ cup white sugar

½ cup brown sugar

Fold in the following (I use my hands for this, just as I saw Grandma Dooley do):

3 cups oatmeal

1 cup flour

1 cup toasted coconut (toast on a cookie sheet at 350 degrees, stirring frequently)

½ teaspoon baking soda in ¼ cup boiling water

1 teaspoon vanilla

With wet fingertips, press cookies flat and thin onto cookie sheet.  Bake at 375 degrees until golden brown. They’re the best when crispy!

Miss Joan’s English Cookies - A Holiday Tradition at our House!

We all have our favorite Christmas aromas.  The scents that take us back to childhood memories of the holidays.  For me, it is fresh evergreens and the delicious aroma of my Mother’s English Cookies in the oven.  She would make them at other times during the year, sprinkle the top with fresh chopped pecans and cut them in a diamond shape. But the holiday batches were special.  She would make a batch sprinkled with green sugar and a second batch sprinkled with red sugar crystals. Then as soon as they came out and were still very soft, she would use cookie cutters to cut out trees, bells, stars and angels.  My brothers and I were always right, there eager to gobble up the little pieces the cookie cutters left behind.

As I have continued the tradition of this special family recipe with my own family, I make Mother’s recipe with the pecans because they add such a nice flavor. 

Yet another twist, which will keep the chocolate lovers happy, is to place milk or dark chocolate candy bars evenly across the cookies as soon as they come out of the oven.  Once the chocolate softens from the heat, spread the chocolate evenly with a spreader, then sprinkle chopped pecans on top of the chocolate!  Divine!  If you are invited to a cookie exchange this holiday season and want to take home the award for “Most Delicious” I highly recommend going with the chocolate and the nuts on top! 

My mother’s English shortbread cookies never fail to bring a flood of emotions. Transporting me to my very earliest memories, the heavenly aroma as they bake is, to me, the quintessential fragrance of Christmas. For pretty cookies, score the pan lengthwise at 1¹/₂– inch intervals. Next, make diagonal crosswise cuts to form diamonds. The cookies are light, crisp, lovely. They freeze well, too, so I can bake them before the season gets too hectic.

Ingredients:

• 1 cup (2 sticks) unsalted butter at room temperature
• 1 cup granulated sugar
• 1 large egg yolk
• 1 tsp. vanilla extract
• 2 cups all-purpose flour
• 1 cup finely chopped pecans

Directions:

1. Preheat the oven to 350⁰. Using the paddle attachment of an electric mixer, cream the butter and sugar on medium speed until light and fluffy, about 5 minutes. Scrape the bowl several times during the mixing.
2. Add the egg yolk and vanilla and beat until the mixture is well blended and light in color.
3. On low speed, gradually beat in the flour. The dough will come together into a ball on the paddle. (At this point, the dough can be wrapped tightly in plastic and frozen for up to one month; defrost before shaping.)
4. With your fingertips, spread the dough in a thin layer about ¹/₄– inch thick on an unbuttered jelly roll pan. Do not push the dough onto the sides.
5. Sprinkle the dough with the chopped pecans and very lightly press in.
6. Bake for 20 to 25 minutes, until the sides are golden brown.
7. Let the cookies cool on the baking sheet on a rack for 5 to 10 minutes.
8. Using a sharp knife, cut the cookies into diamonds.

Yield: about 3 dozen 2-inch cookies

Happy holiday baking at your house!

Valerie

Lights can create a warm and welcoming atmosphere for visitors, friends, and family. It is the inviting scenes that gather everyone together to celebrate the season. Here are a few tips on how to make your lights sparkle and shine.

This is one of my favorite holiday light spots in my home.

Ornaments are not just for trees! Try putting some unused ornaments into a Glass Apothecary Jar to set the tone for the holidays.

The dark rustic look of the Magnolia and Pinecone Wreath brings out the light illuminating from the Satin Glass Trees with Gold Glitter Swirls. To create different heights, some of the trees are on Illuminated Mercury Glass Pedestals.

Decorating with light brings such warmth to all decorations but I love using golds and silvers to see the light reflect and shine even brighter!

Here's to a season of light and love!

To shop the items featured, explore my Heartfelt Holidays collection.

Valerie

You may have received an email from QVC today. Although this message about the Jumbo PopRock Bluetooth speakers (item E226184) originated from QVC, a system issue caused it to be sent to you in error.  We understand that you did not order this item, so please disregard the original email message.  We apologize for the confusion this may have caused. 

We appreciate your understanding and look forward to serving you this holiday season.

Over Thanksgiving weekend Glen and I travelled to Chicago, IL for a fun filled weekend with his brothers & their wives to not only celebrate Thanksgiving, but also Glen’s brother Mark’s birthday. 

Thanksgiving was great, we relaxed most of the day until it was time for the big feast.  We had turkey and all of the trimmings.  The only thing missing was my Mother’s baked corn pudding.  But since I was not the host, I was not able to make it this year. 

Mark, Judi, Maureen & Jeff

Friday was spent walking around the adorable town of Naperville, IL where we had some snacks & drinks at Hugo’s Frog Bar & Fish House.  They have a shrimp cocktail on the menu that will knock your socks off!!  The shrimp are huge!! 

Friday evening we all went out for dinner at a local place near Mark’s house then off to the windy city to attend a show at the world famous Second City!!  What a hilarious show!!  The cast was amazing and I have a feeling that we will be seeing some of them go on the bigger things, just like the other famous “graduates” of Second City—Bill Murray, John Candy, Dan Aykroyd, Tina Fey & Amy Pohler!!!!  If you have never been there, it is worth a go.  There are photos of all of the famous cast members that have graced their stage!!  It was like taking a step back in time.

Saturday morning we left the larger group and went back downtown to Chicago to see the sites.  I was so thrilled that we were able to catch the Chris Kindle Market there!!!  The vendors come from all over the world, there is German beer & brats, lots of handmade toys and Christmas ornaments.  This market made me feel like I was strolling through a Christmas market in Germany.  I loved it!! 

But I have to tell you, the crowd was a bit much, so we wandered off to see the windows at Macy’s and then to the famous Giordanio’s for some Chicago style deep dish pizza!!  We needed a nap after that!! 

I just fell in love with this Macy’s window display.  It reminded me of our Quacker SPARKLE!!!

Me & Maureen

For our Saturday evening we went to a lovely dinner right off the Miracle Mile, it was a wonderful way to wrap up our busy holiday weekend!!

Me & Glen

Greg & Maureen

Saturday was fairly arm in the windy city, so tons of people were out and about for their shopping and holiday weekend fun!!  I insisted we take pictures under the gorgeous lights up and down Michigan Ave.  It really put us in the Christmas spirit!! 

Until next time- Quack, Quack for now!

Angel xo

To get the top Angel is wearing – A218731

Sign up to receive Quacker Factory emails and be up to date - 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

Hello Denim Divas,

This week, Maryanne is taking over the blog. She’s sharing her holiday traditions and showing you how easy it is to dress for the holidays…the Denim & Co. way! Enjoy!!!

Gary

Roll your sleeves up! It’s that time of year again…Christmas, Chanukah, Kwanzaa…

‘Tis the season…and it’s me again, Maryanne, from the Denim & Co. Design Team sending warm wishes to all of our loyal fans.

I love this time of year, and I channel my creative energy by making some of my gifts. One year I made holiday snow globes…

I used family photos to make Mexican-themed gift tags for presents – recycled as tree ornaments…

This year I made a gingerbread house…thank goodness for Pinterest!

My growing family always celebrates the holidays at my mom’s. She has the biggest house. At Christmas, there is always a huge tree and tons of gifts, especially for all of the little ones, and, of course, lots of food. My sisters and I spend quality time prepping recipes and decorating the house.

What do you do to prepare for the holidays? What do you like to wear to be comfy and cozy during your preparations?

Not sure what to wear? Don’t stress, ladies! The Denim & Co. Design Team is here to help you dress the part. Whether you are prepping for company or visiting family and friends, you can count on being casual, comfortable, and stylish with these outfits that I have pulled together. Just add your favorite jewels, and you are ready for the holiday!

Click on the items below to get more info!

Denim & Co. Novelty Stitch Pull-over Sweater

Denim & Co. Active Duo-Stretch Pull-on Leggings

Isaac Mizrahi Live! Leather Riding Boots

Denim & Co. Woven Animal Print Button Front Blouse

Denim & Co. Essentials Sweatheart Neck Knit Top

Denim & Co. Classic Waist Stretch Denim 5 Pocket Jeans

Have a happy and safe holiday season! And a big ‘Thank You’ from the Denim & Co. Team to you, our loyal fans!

to come

It’s Cookie Exchange time! My favorite cookie for this time of year: David Venable’sDark Chocolate Coconut Macaroons. I decided to try to make a gluten-free version and I’m thrilled to say: I think we’ve got it! As always, when baking gluten free, please make sure the ingredients you’re buying are gluten free by thoroughly checking your packaging.

Ingredients:

5 cups flaked coconut, sweetened

1 cup rolled oats (gluten free)

1 cup all-purpose flour (gluten free)

4 oz cream cheese (1/3 of a package)

1 (14-oz) can sweetened condensed milk

2 tsp vanilla extract

1 tsp almond extract

1-1/2 cups (1 bag) dark chocolate morsels

Sliced almonds (optional)

Directions:

Preheat the oven to 325°F. Line a baking sheet with parchment paper. Or, you can also use a silicone baking sheet. Set it aside.

Fit a stand mixer with a paddle attachment. Combine the coconut, oats, and flour in a mixing bowl until the coconut is well mixed. Divide the cold cream cheese into pieces and drop it into the mixer until fully incorporated. Slowly pour in the sweetened condensed milk, vanilla, and almond extract. Mix on low speed until the coconut is completely coated with the condensed milk.

Use a tablespoon to drop the dough onto the prepared cookie sheets. (Each cookie should be about the size of a golf ball.)

Place a sliced almond on top of each macaroon, if desired. Bake for 25-30 minutes, or until the coconut is toasted and golden brown on the outside.

Allow the cookies to cool for 45 minutes, then dip the bottom of each macaroon in melted dark chocolate.

Place the cookies back onto the lined cookie sheet and let them cool completely, or until the chocolate has set and hardened.

This recipe makes about 24 large cookies. Please feel free to adjust the sizes and double-up if you're baking for a crowd!

ENJOY and thank you for reading! ~ Mary DeAngelis

P.S. Want more gluten free recipes? Find them here: Mary DeAngelis Recipes

As the saying goes “waste not, want not!” Well, the week after Thanksgiving is definitely a time when we want to creatively gobble-up the leftovers.  Here are some recipe ideas I conjured up over the weekend.

Leftover “Stuffle Stacks”

This idea came from Steve, the security guard at the Q.  It’s a waffle made out of stuffing, but it’s meant as a savory mid-afternoon treat! I was so excited about it that I made an extra tray of stuffing this year. Needless to say, I’ve been eating “stuffles” all weekend!

Here is what you need:

4 Cups of leftover stuffing

2 eggs, beaten

Sliced Turkey, mashed potatoes, gravy and cranberry sauce

First, preheat a waffle iron to medium-high. In a bowl, mix together the stuffing and eggs until you get a dough-like consistency.

Prep the top and bottom of the waffle iron with cooking spray. Spoon the stuffing into the waffle maker and spread evenly.

Close and cook until golden.  You’ll know they’re done when the waffles can easily be lifted out of the waffle iron – about 4 to 6 minutes.

Meanwhile, heat the mashed potatoes, turkey and gravy (I used my microwave).

Now Stack! Start with the waffle base, then scoop on your mashed potatoes.  Add your turkey and gravy.  Don’t forget the cranberry sauce!!  

Homemade Turkey Soup

I used to think that it was really hard to make this homemade soup that I grew up with.  This version is west coast inspired, and relatively easy to make.  I broke the recipe down into two parts. The first part is making the stock, and the second part is making the soup. 

Ingredients for the Stock:

1 turkey carcass, broken in pieces

12 cups water, or enough to cover the carcass completely

1 large onion, coarsely chopped

1 large carrot, cut in about 6 pieces

1 clove garlic, cut in half

Bouquet garnish, made by tying in cheesecloth 6 sprigs fresh parsley and a few sprigs fresh thyme

1 bay leaf

2 teaspoons salt

First, put everything in a large pot and bring to a boil. Reduce the heat so it is barely simmering.  (You should just see a tiny bubble surface now and then.) Partially cover so the stock will reduce a bit and get more concentrated, and simmer for 3 – 4 hours.

Strain the stock and discard the turkey and vegetables - keeping only the stock. 

Ingredients for the Soup:

2 tablespoons butter

1/4 cup minced onion

2 cloves garlic, minced

1 cup diced carrot (about 1 large)

1/2 cup diced celery (about 1 large stalk)

2 cups sliced mushrooms

1.5 tablespoons flour

6 cups turkey broth (from the recipe above)

1 teaspoon marjoram

1/3 cup raw barley

Salt and pepper, to taste

1 cup diced turkey meat 

First, have all of the vegetables cut and ready to go. 

Then melt the butter in a large pot.  Add the onion, garlic and celery.  Cook for a few minutes until softened.  Add the carrots and mushrooms to the pot.  Lightly salt and cook for about 5 minutes.  Stir occasionally.  Add the flour and continue to cook and stir for about a minute.  

Remove the pot from the burner.  Pour in the turkey broth little by little, and stir to ensure it is well blended.  Return the pot to the burner and add the barley.  Bring to a boil and reduce heat so that it simmers.  Cover and simmer for 1 hour.  

Lastly, add the turkey meat.  Taste for seasoning; add salt and pepper if necessary. 

Enjoy!!

Pecan Pie Smoothie

This idea came to me like a vision! And, if you are a fan of butter pecan ice cream, you will surely LOVE this smoothie!! Simple, easy and Oooohhhh so yummy!! 

Ingredients:

3 scoops of vanilla ice cream

1 cup of milk

1 LARGE slice of pecan pie

1 cup of ice cubes

Take all of the above ingredients and place them in your Vitamix.  Blend until smooth. 

Take all of the above ingredients and place them in your Vitamix.  Blend until smooth. 

Enjoy!!!

-Alberti

Be sure to stop by my Facebook page and let me know if you tried them! Or if you just want to say hello!

I also have more recipes on toGather!

Hello, foodies…

How was your first day "back?" I always feel a little sad after a holiday, don't you? Fortunately, the feeling doesn't last long after Thanksgiving, though, because it means the Christmas season is officially underway! My favorite holiday is just a month away. If you celebrate Hanukkah, you’ve only got two weeks!

So let’s look ahead to the magical season ahead…and let’s talk about a new theme on In the Kitchen with David: Holiday Sweets! From cookies and cakes to fudge and truffles, we have some terrific recipes on the way. First up this Wednesday night…Better Than Christmas Cake.

Better Than Christmas Cake

 This recipe is prepared with the Temp-tations® Floral Lace 24-piece Oven-to-Table Set (K39348).

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

Ingredients:

• 2 (5.1-oz) packages instant vanilla pudding mix
• 3-3/4 cups milk
• 1/4 cup dark rum
• 1/2 tsp ground nutmeg
• 2 cups whipped topping
• 1 (15.25-oz) box dark chocolate cake mix
• 1 (7-oz) package snickerdoodle cookies, roughly crushed

Preparation:

1. Fit your stand mixer with a paddle attachment. Add the vanilla pudding mix, milk, rum, and nutmeg to the mixer bowl and mix until thick. Pour into a medium-size bowl and press a piece of plastic wrap against the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely cold.
2. Place an oven rack on the second lower level and preheat to 350°F. Lightly grease and line 2 (10" x 15" x 1") cookie sheets with parchment paper, trimming any excess paper. Set aside. Make the cake according to the package directions and then pour the batter onto the prepared cookie sheets, evenly dividing the mixture between both sheets. Bake for 15–17 minutes. Cool the cakes on cooling racks. When completely cool, cut each chocolate cake into 3 3" strips lengthwise. (There will be a 1" strip left in each cake that will be used to fill any gaps. Try not to eat it!)
3. Remove the pudding from the refrigerator, peel away the plastic wrap, and fold in the whipped topping. Spread 1/3 of the pudding mixture evenly onto the bottom of a 9" x 13" serving dish. Arrange a layer of chocolate cake on top, completely covering the pudding. Add another 1/3 of the pudding mixture, spreading evenly. Arrange another layer of chocolate cake and finally add the last 1/3 of the pudding.
4. Top the cake with the crushed snickerdoodles. Crumble any remaining chocolate cake in your hands and sprinkle it on top. Cover with plastic wrap and refrigerate for 6 hours, or overnight.

Foodies, you’ve got enough to do and enough worry about this holiday season. That’s why we made this recipe short...with just 7 ingredients. For your blog question today, tell me about a holiday recipe you have that’s short and sweet. Do you make chocolate fudge? Maybe a basic sugar cookie? Roasted nuts? I’ll see you on Wednesday at 8pm ET.

Keep it flavorful!
—David

Hi, ladies!

I hope everyone had a wonderful & festive Thanksgiving holiday last week!! November went by so quickly, and December is always so quick to follow…I wish everyone an early and happy Holiday Season & a Happy New Year!

What will everyone be wearing this holiday season for those normal December days or those special celebrations this month?? We have some great Denim & Co. Active items to wear when you are running some of your holiday errands and some great Denim & Co. items you can dress up for a holiday luncheon. In today’s show we have some items that could make a great complete outfit!

We have some corduroy pants – our Denim & Co. Regular Classic Waist Slim Leg Corduroy Pant. Corduroy is a soft & comfortable wardrobe staple that is offered in some beautiful, rich colors. It can be dressed up or down. You could pair them with our Denim & Co. V-neck Pull-over Sweater; a warm & cozy basic that can also be dressed up or down. And if you like to layer, which I do, you might want to top it off with our Denim & Co. Washable Suede Button Front Jacket with Pockets. It is sophisticated yet stylish and a great basic to wear throughout the whole season!

We would love to hear what Denim & Co. you’ll be wearing this month!

Denim & Co. Washable Suede Button Front Jacket with Pockets

Denim & Co. V-neck Pull-over Sweater

Denim & Co. Regular Classic Waist Slim Leg Corduroy Pant

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

Talk to you soon!

Heather

Hello, foodies…

November was one of the busiest, yummiest months on record. So I want to make sure you were part of every conversation and saw every recipe, because we’ve got another month of holiday cooking and entertaining ahead.

Lobster Bisque Macaroni & Cheese

Parsnip Au Gratin

5 Holiday Essentials David Owns, Loves & Won’t Entertain Without

Mashed Acorn Squash with Apples

Risotto-Stuffed Collard Greens with Bacon

Easy Gluten-Free Tiramisu Pie

Apple-Cranberry Pie - What's the Prettiest Holiday Dish You Make?

Creamed Swiss Chard

A Visit from the UNC Clef Hangers!

Sweet Potato Pie with Walnut-Streusel Topping - What's the Most Unusual Pie You've Ever Had?

Oatmeal Pie – What’s Your Family’s Signature Pie?

Keep it flavorful!
—David

Chocolate Drop Cookies

Ingredients:

•    1 1/4 cups all-purpose flour
•    1/2 teaspoon baking soda
•    1/2 teaspoon salt
•    1/2 cup unsweetened cocoa powder
•    1/2 cup margarine
•    1 cup white sugar
•    1 egg
•    1 teaspoon vanilla extract
•    1/4 cup milk
•    18 large marshmallows
•    2 cups confectioners' sugar
•    1/3 cup unsweetened cocoa powder
•    1/2 teaspoon salt
•    3 tablespoons margarine, softened
•    1 1/2 tablespoons heavy whipping cream

Directions:
1.    Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking soda, salt and cocoa, set aside.

2.    In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the egg, then stir in the vanilla and milk. Gradually stir in the dry ingredients until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.

3.    Bake for 8 minutes in the preheated oven. Cut the large marshmallows into halves. When the cookies come out of the oven, press one piece of marshmallow into the top of each one. Return the cookies to the hot oven for an additional 2 minutes. Cool on baking sheets for a few minutes before removing to wire racks to cool completely.

4.    In a medium bowl, combine the confectioners' sugar, cocoa and salt. Beat in the softened margarine and heavy cream until icing is smooth. Frost cooled cookies.

"I'm so excited to be sharing the Drybar Lift Kit with all of you on Tuesday December 9^th 2014, just in time for the holidays! It is so important to have the right dryer and tools. When styling your hair, the key factors for the perfect style is a dryer that is super powerful, ultra-light, specially designed to cut drying time, while helping to leave your hair frizz-free and shiny, plus styling tools that help to leave your hair voluminous, frizz-free, with extra shine, and long-lasting hold. Whether you are at home or away, we have you covered with this Today’s Special Value® collection. Every day will be a great hair day with the Drybar Lift Kit. Have a question about the Drybar Lift Kit? Ask now by posting your questions below, and don't forget to check back throughout the TSV® day on 12/9 for our answers!"

‒Alli Webb

So, as I begin to write this blog, Christmas music is blasting throughout my NYC apartment. My husband, Jamie, and our 15-lb rescue tabby cat, Roy, are great sports. They understand that I've completely adopted the Flather tradition of playing holiday music as loudly and as often as possible. My parents mastered Christmas. No matter where we lived in the world, and no matter how employed or unemployed they were, they “decked the halls” with gusto, passion, and heart. What I love most about this time of year is how I get to reconnect and revisit both my parents through the traditions they created. Dad is very much alive in me as I turn up his favorite Christmas carols, when I see anyone wearing a Santa hat, in the quest for the perfect Christmas tree, and, most importantly, in knowing that if every single ornament doesn't wind up on that tree, then it's not decorated yet!

As many of you know, I moved my mother, Becky, into my building in 2010 and onto my floor last October, and that woman is the Christmas spirit (seen in the photo above decorating her Christmas tree that first year in my building). Each year growing up, I would be amazed by all she pulled off while working full time as a nurse by day and getting her college degree by night. Somehow the stockings that she made herself were packed with the perfect assortment of treats and trinkets. When a guest was invited to join in the Flather celebration, somehow Santa Becky remembered their stocking, too! Each present she wrapped was a masterpiece. I guess all those hospital corners she learned in nursing school paid off! And she could cook! What was her secret for the creamiest mashed potatoes? Sour cream, butter, more butter, and even more butter. Each year, the most festive holiday stage was set. Where did she find the energy?

As I think about Mom, I think about all of you holiday spirits out there juggling all that has to be done with everything you already do. (“If you want to get something done, ask the busy woman to do it!”) So, holiday spirits, let StriVectin help you look as great on the outside as you make others feel on the inside this time of year with our very own Extreme Cream.

The name says it all. You're getting EXTREME moisture. It's a moisture reservoir that keeps working every time you apply it. So much so that, in a clinical study, there was a significant increase in skin's moisturization immediately after application and after eight hours, 24 hours, two weeks, and four weeks! In another clinical study, after just four weeks, there was an improvement in the look of coarse wrinkles. (Give me that for Christmas, please!) For those of you “dashing through the snow”—and cold air, it feels like it creates a protective barrier from the elements as well. Plus, it glides on and absorbs beautifully. So, as I watch every classic holiday movie with Mom, my face just may glow like the lights on her Christmas tree! If you want to learn more, check out the amazing reviews from women like you on QVC.com. I'm so happy that your experience has been just like mine.

Have a safe and festive season, friends. Thank you for all the support you give me on and off air—I'm thankful for all of you. Ho, ho, ho and glow, glow, glow!

Love,

—Santa Becky’s Daughter

Hi, everyone!

Besides the essentials like flour, sugar, and coffee, what are some of your pantry staples? Do you keep canned mushrooms and artichokes handy for an impromptu pizza? Maybe boxes of cake or brownie mix? Just-add-meat taco kits and refried beans? You’ll find all of that in my pantry on any given day. And, no matter the season, you’ll also find an ingredient that might be unusual for some: pumpkin puree.

I know what you’re thinking. Pumpkin pie in the spring or summer? Well, not quite. I do save some pumpkin recipes—especially pie—for the “fall.” But, I LOVE pumpkin and think it should be enjoyed at any time of year. Who wouldn’t want a pumpkin muffin on a cold wintery morning? Who wouldn’t want Chocolate Chip Pumpkin Bread Pudding for…well, anytime?

You can find a half-dozen pumpkin recipes on my You’re Home with Jill recipe page, including this smoothie.

Pumpkin Smoothie

This recipe is prepared with the Nutri Ninja 1000-Watt Pro Blender with Nutrition Guide & Recipes (K40920).

Ingredients:

2/3 cup pumpkin puree

1 frozen banana

1/2 cup vanilla yogurt (I like Greek for the extra protein)

1/2 cup milk (I use skim or almond milk; soy milk works too)

1/8 tsp cinnamon

1/8 tsp pumpkin pie spice

1 Tbsp maple syrup or honey

1 cup ice

Preparation:

Add the ingredients, in the order listed, to a blender. Blend for a few minutes to get the mixture really smooth. Add a little extra milk if it gets too thick. Enjoy!

I’ll see you soon—send me pictures of your holiday decorations! We were out and about last weekend and saw lots of trees on tops of cars.

From my home to yours,

—Jill

How did you use your leftover turkey?  Here is what I did:

Turkey Noodle Casserole

1 can cream of chicken soup

1 can cream of mushroom soup

1 cup chicken stock

1 package cooked egg noodles

1 cup shredded cheese

1 cup chopped mushrooms

1 cup chopped broccoli

Salt & pepper (to taste)

Directions: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish. Bring a large pot of lightly salted water to a boil. Add noodles, cook for 6 to 8 minutes, until al dente, and drain. Mix noodles and remaining ingredients in the casserole dish.  Cover and bake at 350°F. for 35 to 40 minutes or until hot and bubbly. 

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

Our  camera girl shared with us her jewelry pick on my latest segment of Jewelry on QStreet. Just wait till she reveals which gorgeous everyday piece is on her Holiday wish list and why!

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

When entertaining during the holidays a buffet is the way to go. Here are three key features to remember when decorating your buffet: 

1. Light - Add some sparkle and shine to the spread.
   
2. Height - To add dimension and visual interest to the table use pedestals, stacked cake plates, and tiered servers.
3. Sight - By preparing your table before guests arrive your loved ones will see you more and will be able to spend more time with you.

The Illuminated Finials reflect the light beautifully adding sparkle and shine to the table.

Height can be achieved with tiered servers or Pedestals.

Even though the Red and White Napkin Rings are meant for napkins I decided to use them throughout my home! By hanging one of the napkin rings on the tiered dessert server I carried the theme from the dinning room table to the buffet.

To have more time with family and friends prepare the dining room table and buffet before your guests arrive!

May your buffet be just as beautiful as your home this holiday season!

Valerie

This is a cookie recipe that many of you already know and love, but this is just my mom's version from the 1960's of a family favorite :) Beware, they are addicting!!

Happy Holidays!!

Chocolate No-Bake Cookies

Ingredients:

1/2 cup butter or margarine

1/2 cup baking cocoa

1/2 cup milk (prefer 2%)

2 cups granulated sugar

1/2 cup peanut butter

3 cups quick oats

1 cup shredded coconut

Preparation:

Stir  butter/margarine, cocoa, milk, and sugar together in a medium saucepan on stove top, over medium to medium-high heat. Bring to a bubble/boil. Continue boiling for 1 minute.

Remove from heat and slowly stir in peanut butter, followed by quick oats and coconut. Mix well. Tip: it's easier to stir in the oats and coconut a small amount at a time.

Drop by rounded tablespoons full onto trays lined with a sheet of waxed paper.

Let cool until cookies become solid.

Makes 2 to 3 dozen depending on size of cookies.

Enjoy!