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  • 02/17/15--09:14: Why I Love My Pet
  • I have been very lucky in my life to have grown up with pets.  We have always had a dog or two, and even a cat or two.  It is a love that it very unique, and that grows over time.  Our furry kids do truly become a huge part of our lives.  Our Lucy even became part of our engagement & she will be a part of our wedding day too!!!

    Lucy Lu, as I call her is a loving golden retriever who never gets tired of a belly rub or walks or play time.  And she NEVER gets tired of treats!!!!  She is always very happy to see us—whether I get home from work at 4 am, or whether Glen is tired from a long day—she is there waiting with a toy in her mouth and her paw in the air—talk about unconditional love! 

    I wanted to make something special for our girl for National Love Your Pet Day!  So I decided to make her some homemade treats, organic & no junk!!  A while ago I found  this “Organic dog biscuit cookbook kit” at a yard sale for $2!!!  I felt like I had found treasure!!    It contains many great recipes & it even came with three cookie cutters shaped like- a bone, a fire hydrant & a squirrel!   Adorable!!

    I chose this recipe- “Snickerdoodle poodle-poos” to make for Lucy.  These are drop cookies, and boy did our home smell wonderful while they were baking! 

    Here is the recipe for you-

    1 1/2 cups of oat flour

    1 1/2cups of brown rice flour

    2 tsp cinnamon

    1 egg

    ¼ cup honey

    1 tsp vanilla

    2/3 cup of water

    {Preheat oven to 375 degree.  Mix all of the ingredients together, thoroughly in a large bowl}


    {Spoon mixture & roll into 1” balls.  Place on an ungreased cookie sheet & using a fork press the cookie down—they won’t “grow” during baking}


    {Bake for approximately 18-22 minutes, or until golden brown.  Let cool at room temperature & store in a container at room temperature}


    {Lucy could not wait for them to cool down, so she could try one.  To be honest, I tried it too—it was a little dry for my taste, but Lucy loves them!!!}


    {After a long day or at work it is so nice to come home to snuggle with our girl & each other!  Enjoy Love your Pet Day, I know we will!!}

    Whether you have pets, or you just love to wear animal inspired clothes—please check our all of our animal inspired items here--Quacker Animal!

    And wait until you see what we have in store for you this spring with our brand new animal inspired items—you are going to love them!! 

    Until next time-- Quack, Quack--  Angel


    Sign up to receive Quacker Factory emails and be up to date - http://bit.ly/Join_QF

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

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


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    Hello, foodies…

    As promised, here are a few recipes I found in our In the Kitchen with David recipe library that are perfect for your Chinese New Year celebrations.

    Five-A-Day Fried Rice

    Five-A-Day Fried Rice

     

    Baked Spring Rolls

    Baked Spring Rolls

     

    Fortune Cookies

    Fortune Cookies

    Need some fortunes for those cookies? We made some!

     

    Pork Wonton Soup

    Pork Wonton Soup

     

     

    Crab Rangoons

    Crab Rangoons

     

     

    Healthy Chicken & Vegetable Stir-Fry

    Healthy Chicken & Vegetable Stir-Fry

     

     

    Sweet and Sour Chicken

    Sweet and Sour Chicken

     

     

    Sweet and Sour Shrimp and Scallops

    Sweet and Sour Shrimp and Scallops

     

     

    Asian Slaw with Peanut-Soy Dressing

    Asian Slaw with Peanut-Soy Dressing

     

    Don't forget...you can always find these recipes on my Pinterest page as well as QVC.com and the QVC for iPhone(R) app. See you Sunday...please join Jill Bauer tomorrow night at 8pm ET.

    Keep it flavorful!
    —David


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    Hi, everyone!

    When’s the last time you got together with your girlfriends for a “you” night? Not too long ago...but probably longer than I want to admit...I met my best friend in New York City for the weekend. We had an amazing time but I remember my favorite part was coming back to the hotel after a long day, sprawling out on the bed, ordering room service, and then watching old movies all night. That’s my idea of the ultimate girl time…and I left New York feeling rejuvenated and refreshed…and ready to come home to my family.

    If it’s been awhile since you’ve had some girl time, send your girlfriends a note today. This Sunday night, the Academy Awards are on television…how much fun would it be to make some drinks and a fancy dessert and have the girls over?

    Here…I’ve planned it all out for you. First thing’s first: Salted Caramel Cake Pops!

     

    Salted Caramel Cake Pops

    Salted Caramel Cake Pops

    Ingredients:

    • 1 (18-oz) box of chocolate cake
    • 1 (3.4-oz) box butterscotch instant pudding
    • 4 eggs
    • 1 cup buttermilk
    • 1/3 cup vegetable oil
    • 1/2 cup chocolate frosting
    • Cake pop sticks
    • 1 (14-oz) bag dark and/or white chocolate melting disks
    • 1 container caramel ice cream topping
    • 1/4 cup sea salt
    • 12” piece of Styrofoam

    Preparation:

    1. Preheat the oven to 350°F. Spray a 13" x 9” sheet pan with nonstick baking spray.
    2. Combine the cake mix, pudding mix, eggs, buttermilk, and oil in large bowl. Mix with an electric mixer for 2–3 minutes. Bake the cake for 30–35 minutes. Let the cake cool for 30 minutes and then flip it onto a cooling rack to cool completely.
    3. Crumble the baked cake into large chunks with your hands. Then, combine with the chocolate frosting and form the mixture into balls. This can be done by hand, but it is easier with a 1.5" or 2” scoop. Insert the cake pop sticks.
    4. Melt the chocolate disks according to the package directions. Dip the cake pops into the melted chocolate, drizzle with caramel topping, and lightly sprinkle with sea salt. Place the cake pops in a piece of Styrofoam until set.

    Next, my favorite drink: Kir Royale!

     

    Kir Royale

    Kir Royale

    Ingredients:

    • White sparkling sugar
    • 1 small bottle of Chambord liqueur
    • 1 bottle of sparkling wine, Cava, or Prosecco
    • 1 small bottle of pomegranate juice

    Preparation:

    1. To prepare the glasses, pour the sugar on a flat plate. Combine a dash of Chambord and a 1/2 cup water into a shallow bowl. Dip the rim of the flute into the water/Chambord mixture and then into the sugar. Spin the glass until the sugar adheres.
    2. To mix each cocktail, pour .5 oz Chambord and .5 oz pomegranate juice in each rimmed glass. Finish with 4 oz of sparkling wine.

    If you prefer not to drink...OR, you decide that you’d like to do a mom-day/kids play-date in one, here’s a great punch recipe:

    Rainbow Sherbet Punch

    Rainbow Sherbet Punch

    Ingredients:

    • 1/2 gallon rainbow sherbet
    • 1 (16-oz) can of pineapple juice
    • 1 (2-liter) bottle of Ginger Ale
    • Lemon slices, lime slices, and maraschino cherries (optional garnish)

    Preparation:

    • Line a sheet tray with parchment paper.
    • Scoop out 10-15 balls of rainbow sherbet with a small (1-2 oz) scooper or melon baller. Place the balls on the lined sheet tray and freeze.
    • Scoop the remaining sherbet into a large punch bowl. Slowly pour in the pineapple juice; stir. Add the ginger ale last. Carefully drop the fruit and frozen sherbet balls into the bowl or garnish individual glass mugs.

    Finally, this is just added fun. Print this “Best in Film” ballot and having everyone predict the winners.

    Best in Film Ballot

    Give the person with the most correct answers tickets to the local movie theater…or even her own golden statue. On the back, my girlfriends and I would totally use the blank space to make a best- and worst-dressed list.

    Have a great time this weekend, girls. I’ll see you soon!!!

    From my home to yours,
    —Jill


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    By the time I came along, the house was already full. But, as usual, they made room for one more.

    It was always that way at our house - very hospitable! My mom and Dad, Irving and Lois, already had Sharon and Faith in junior high, and Diane and Steve in elementary school. I stole their hearts anyway :) and they babied me a lot.

    My dad was a Baptist Pastor and my mom kept the house running smoothly. She also sang in the choir, played piano, taught Sunday School and sewed almost all of our clothes, all while trying her best not to get a headache. Then 13 months later came my brother, Jon, who now stands about 6' 3".

    Our house was always full of people; friends of my siblings, folks from my Dad's churched and ten foreign exchange students who lived with us during my school years, along with a few foster kids. Obviously, there was always a lot of activity in the kitchen and plenty of crumbs on the floor for the dog. Thank goodness my parents were both excellent cooks. Ironically, it was my dad who taught my mom how to cook when they were first married. 

    My parents on their wedding day in 1942

    My parents believed in raising children the old-fashioned way - lots of love for everyone, tough discipline, responsibilities for all and a home centered around Christ.

    Our family portrait Circa 1958

    We all pitched in with the cooking, the cleanup and of course, the eating! We certainly ate well, the good home-cooked Minnesota Scandanavian meals, even lefse and lutefisk, YUCK!

    My parents on their 50th wedding anniversary

    Mealtime included not only eating, but lots of laughter (always), Mom reading the "good manners" book (sometimes), the discussions of Diane's wild hair (most of the time), Steve making funny faces (usually - you know how boys can be), John's distaste for studying (on occasion), and my boyfriend problems (even at age 6).

    As you can tell, growing up in our family was a lot of fun. I thank my parents for creating an environment of laugh, laughter and closeness, which continues to this day. Through good times and bad, and even now as our family has grown with the addition of spouses and children. Thank you Mom and Dad! YOu are missed and will always be remembered for the loving legacy you bestowed on our family!

    Counting our blessings, 

    Mary Beth Roe

     



     


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    Soups on!!  Want to try something different?  My sister just made this for her crew.  It is a twist on a chicken & rice soup.   Add a little shredded cheese as a garnish.  Yum!!

     

    Slow Cooker Chicken Quinoa Soup

    2 lbs. skinless, boneless chicken thighs

    1 cup Quinoa

    2 – 4 cups chopped spinach

    3 ribs chopped celery

    3 carrots, shredded

    1 chopped bell pepper

    1 onion, chopped

    6 garlic cloves, mined

    8 cups chicken broth

    ½ tsp. cumin

    ½ tsp. dried thyme

    Salt to taste

    Add all ingredients to the slow cooker.  Cook on low for 8 hours.

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

    Twitter: www.twitter.com/jaynebrown1

    Instagram: www.instagram.com/jaynebrownqvc

    www.gather.qvc.com/member/JayneBrown


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  • 02/19/15--07:23: Sadie and Zoey Lu
  • My youngest daughter, Kelsey, who is now a senior in college, has always been very determined and persistent. She also loves animals.  When she turned eleven, she started asking me if we could get a puppy.  We had two cats at the time and I thought that was enough. Kelsey didn’t give up.  She proceeded to ask and then beg me every day.  After a couple months, she started writing me letters outlining all the reasons why we needed a puppy and promising me that she would take great care of him or her.   She did this almost every day for a year. 

    I finally gave in and I am so glad I did.  Sadie Bug, an adorable Bichon Friese, came into our home over ten years ago and immediately stole our hearts.  She was the sweetest little dog that God ever created and became the center of our home.  This little girl loved us and we loved her more than words can express.  Wherever we went in the house Sadie was there usually on one our laps.  When Beth and I watched television she was between us on the couch.  She loved to play fetch with her ball or one of her squeaky toys.  But the highlight of her day (and ours) was taking her for a walk.  She was in heaven when she was outside.  She didn’t like it when we were gone but always made “coming home” a major celebration.  Sadie sat on a loveseat we have in our kitchen and looked out the bay window at the driveway the entire time we were away – waiting for us to return.  When we walked through that door her tail would wave uncontrollably and we would be showered with kisses.

    Sadie was always healthy, but around Thanksgiving she experienced a couple of seizures and began having trouble walking.  Our vet thought it was a neurological problem and then a dog neurologist confirmed our fears.  Sadie had a tumor that wrapped around her spine and would have to undergo a painful and risky surgery to make it more than a month or two.  We were devastated and just loved on her as much as we could.  Even though she was on steroids to ease the inflammation she went downhill.  On January 27, we knew she was telling us it was time for her to cross the Rainbow Bridge.  That was one of the worst days of my life.

    Our house seemed so empty.  There was no “welcome home” celebration.  We came into a quiet house.  We missed the sound of her paws walking on the hardwood floors.  We missed rubbing her soft belly.  We missed her wet kisses and her unconditional love.  We missed Sadie.  There was a feeling of sadness in the house and it didn’t feel right.  I never realized I could love a pet so much.  She left her paw prints on our hearts forever. 

    About a week and a half went by and we began to realize that we could never replace Sadie but we could find another dog to love.  After a few days of searching online I found a female Bichon puppy that was available.  I called and the man who answered the phone said that she was as sweet and cute of a little female dog as he had seen.  Beth and I hopped in the car and drove over an hour to see this special little girl.  She had us at hello.  She reminded us so much of Sadie that we immediately knew she was destined to be with us.  We named her Zoey Lu!

     

    We brought her home and the entire family came over to meet her.  Kirstyn and Jeff brought my grandsons, Cole and Gavin, and Kelsey quickly changed her weekend plans at college to be with us.  We ate pizza and salad and loved on the newest addition to our family. 

    Zoey Lu adapted right away to our home.  She is only ten weeks old and is extremely playful.  She is waking us up early in the morning and has had her share of “accidents” in the house.  She is chewing on everything (including us at times) but we wouldn’t trade her for the world. 

    We miss Sadie everyday and I want to thank the thousands of people who offered their condolences and good wishes on my Facebook page, Dan Wheeler QVC.  But Zoey Lu has helped to turn our sadness into rejoicing.  I have posted videos and photos of her on Facebook and Twitter and the response has been overwhelming.

     

    Coming home is a celebration again.  There is nothing else that compares to seeing a little fur baby with her tail wagging uncontrollably ready to give you snuggles and lots of wet kisses.  Someone who gives true unconditional love.  She doesn’t care what we look like or smell like. She loves us no matter what. 

    A friend recently sent me a story on Facebook about a veterinarian who was called to a friend’s house to help their  family dog cross the Rainbow Bridge.  Their little boy was there just loving and petting the dog until he was gone. The child seemed to handle this difficult situation extremely well.  They were all talking in the living room later when the father commented that he didn’t understand why pets stayed with us for such a short period of time.  The little boy smiled and said that he knew why.  He explained that humans have to spend a lifetime trying to learn how to truly love others unconditionally but pets already know. They come into our lives to teach us and then they go back to heaven after their job is done.

    That little boy was right.  Thanks for reading this and may God bless you and all of the special fur babies who give us so much love.

    -Dan  


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    We see that many of you have questions about the assembly of the SmoothXbike Pro Compact Exercise Bike.  We wanted to provide you all with an informative video that will guide you on how to assemble this bike. 

    The Assembly Instructions begin 38 seconds into the video below.  This video will cover the following 8 Steps to assemble your X-Bike:

    Step 1:  Base Support Frame Assembly

    Step 2:  Seat & Back Pad Assembly

    Step 3:  Seat Installation 

    Step 4:  Handle Bar Installation

    Step 5:  Console Assembly

    Step 6:  Pedal Assembly

    Step 7:  Seat height & Resistance Settings

    Step 8:  Moving the X-Bike 

     

     

     


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    Growing up in New York City, it has always been a dream of mine to attend New York Fashion Week!!  It’s the time of year when all of the fashion trends are set, the color stories become apparent, and when all of the “fashionistas” strut their stuff to watch what’s coming down the runway! Well, I was STOKED to find out that I had a seat at the Dennis Basso Runway show!

    Being that it was going to be a long day trip, and I wanted to take a lot of great pictures in crowded places, I knew I needed juice for my phone and something to help me take great photos.  Thank goodness for my HALO and my SELFIE STICK

    The Mercedes Benz Fashion week has taken place at Lincoln center over the past few years, and it really is an amazing plaza and space.  Check out the building behind me.  

    Once we got through clearance, the venue was filled with the “who’s who” of fashion and editing.  There were lots of spectators taking pictures by the Main stage, so I decided to take one too.

    We ran into a lot of QVC friends who were also there to check out the show!! Together we stood in line waiting and anticipating the event!!

    And then it was time to enter the theatre!! 

    It was so much bigger than I had imagined a runway show to be.  Lots of people (and even celebrities) were all lined up to see the latest trends for the season. 

    Then the show started! The lights came down.  The spotlights lit up the runway, and the music poured into the room with a base that shook your seat!  You could taste the excitement! Enter the models…

     

    Dennis’s designs were truly works of art.  One of-a-kind pieces that incorporated all elements of design.  What I saw in his show was a lot of metallics, sequins, beading and a feeling of LUX LUX LUX! There was so much attention to detail in the seams, and the fabrics, and his runway had an elegant and edgy sophistication to it.   

    When the show was over we went backstage and got to watch Dennis being interviewed and congratulated by so many people.  I took the opportunity to take a picture of his look book, and his interview with the local news network.  

    Katie and I had so much to talk about on our train ride home!

    It was such a great first experience at NYFW and I can’t wait to go to many more!  What’s your favorite look from the show?

    Xoxo

    -Alberti


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  • 02/19/15--10:24: Fresh from the Tucson Fair!
  • The place to be to find the hottest gems is the Tuscon Gem Show. Peyton and our buyer Jenn just got back and found some amazing gems for the Gala this friday night! Enjoy! Jane

    We use the term “Fresh from the Fair” at QVC to showcase items our merchants find while walking one of the International Jewelry Fairs.  David Markstein, for instance, travels to the Vicenza Jewelry Show every year and brings back single samples of the new, exciting, fresh styles he finds.  Jen, the Gemstone Buyer, and I just returned from the Tucson Gem Show, and while walking the show we found many incredible, unique, and beautiful gems.  Some already mounted in jewelry and some in parcels of loose stones. 

    Many of these special finds from the Tucson Gem Show will be featured in the Gem Gala on Friday, February 20th, at 7:00 PM EST with Jane Treacy.  We were able to obtain one sample of the finished jewelry to show you on air and all orders must be delivered a little later.  We are working on new designs for the loose stones and will be featuring those in a few months.  One of the most exciting things about these shows is how you never know what you are going to find.  Last year, we found that fabulous bucket of Sleeping Beauty Turquoise, used for the TSV in January, this year we only found one small bag.

    Jen and I found a fabulous Blue Topaz and Opal Necklace, reminiscent of a high end designer necklace we saw last year at the Las Vegas Jewelry Show.  The necklace is just as beautiful and is laden with Australian Opal Triplets and shades of Blue Topaz.  It is absolutely incredible! 

    The brilliant luster and fire of Zircon, combined with its good hardness and range of colors, makes it a collector’s gemstone.  Cognac Zircon was originally called Hyacinth, an ancient Biblical Stone.   Both colors of Zircons are from Cambodia, the source of the finest Zircons.  The brilliance will remind you of blue and cognac diamonds.

    Fine pink Kunzite is becoming very rare in larger sizes.  The intense color is highly prized around the world and our discovery of two fine parcels was like finding a treasure trove.  The Pear Shaped Kunzite and Diamond Pendant or Ring are examples of Kunzite at its finest.  It was named by and for George Kuntz, the esteemed Gemologist from Tiffany’s!

    Nancy Hornback and I met with Graziela, the designer to the stars, who had several new, one-of-a-kind pieces from her Couture Collection.  She will be here to share the inspiration for her Australian Opal Triplet Ring.

    These are just a few of the gemstone treasures to be featured during the Gem Gala.  Please tune in and let me know what your favorite gemstone is!

    Take care,

    Peyton

     


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  • 02/19/15--10:39: Red Carpet Memories of Joan
  • When I think of the award season and the Red Carpet, I am reminded of that incredible moment 20 years ago at the 1995 Golden Globes, when Joan asked the first celebrity “Who are you wearing?”

    With that simple question, Joan single-handedly shaped the red carpet as we know it and created an industry! No awards show happens today without a paparazzi-packed red carpet and the “step and repeat”.

    I will go so far as saying Joan created the concept of the celebrity stylist. Stars knew they had better look their best or suffer Joan’s wonderful, wicked sense of humor at their expense!

    The big story of the award shows now is: who wore what?! We are more interested in the stunning fashions than the awards themselves. Bravo Joan!!

    Here are some of Joan’s own stunning red carpet moments over the years. The hairstyles… the jewels… the dresses! Always impeccable. There will never be another like her.  


    I hope you will join me after the Oscars this Sunday night at 1AM for a 2 hour style packed show with my pal, Jennifer Coffey.

    Here are some highlights of items from my show that will help you look Red Carpet Ready!!

    {Everyday Glamour Crystal Embellished Sunglasses}

    Whether its flashbulbs popping or a beautiful sunny day, feel like Hollywood royalty in fabulous sunglassesfrom the collection.

     

    {Italian Inspired Drop Earrings with Pave'}

    Always a favorite of Joan’s for the Fashion Police Red Carpet shows, these elegant Italian-inspired earrings have real celebrity cache! 

     

    Now & Forever Private Reserve Eau de Parfum 1.7 oz.

    No Red Carpet look is complete without a glamourous, elegant finishing touch. I can’t think of anything more perfect than Now & Forever Private Reservethe fragrance of a lifetime of style.

    ~David


    UPCOMING APPEARANCES:

    Feb 23rd

    1-3am Joan Rivers Classics Collection 

    10-noon Joan Rivers Classics Collection 

     

    March 2nd

    4-5 am  Joan Rivers Classics Collection 

    11-noon Joan Rivers Classics Collection 

    5-6 pm Joan Rivers Classics Collection ALL JEWELRY HOUR!!

     

    March 6th FASHION DAY

    5-6 pm 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

    Or Trending on QVC at http://qvc.co/DDprofile

    www.joanrivers.com


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    What’s on the menu for the weekend? This week I made Spicy Ginger Garlic Shrimp with Citrus Cauliflower Rice! Yes, Cauliflower rice. It tastes exactly like rice, but it's much healthier! I wanted to share if you’re looking for something delicious to cook up over this weekend because it is way too cold to be heading out to dinner!!

    Let me know what you think {#emotions_dlg.biggrin}

     

    Spicy Ginger Garlic Shrimp with Citrus Cauliflower Rice Serves 4-6

    Ingredients:

    1 head Cauliflower

    juice of one lemon and 1 TB lemon zest

    1/4 teaspoon crushed red pepper flakes

    4 cloves garlic

    2 tsp freshly grated ginger

    1/4 tsp salt

    1/4 tsp black pepper

    3 TB fresh parsley leaves, finely chopped

    2 TB extra virgin Olive Oil

    4 TB Olive Oil

    1 TB Coconut oil

    1-2 lb fresh shrimp (or thawed frozen) peeled deveined with tails off

    1/2 lb baby portabello mushrooms

    1 lb asparagus spears cut into 2 inch pieces

    1/4 c sliced red onion

     

    Marinade the Shrimp

    In a small bowl, squeeze the lemon to extract juice then add the red pepper flakes, 3 of the chopped garlic cloves, ginger, salt, pepper and 2 TB parsley Mix well then drizzle in Extra virgin olive oil.. cover tightly and refrigerate for 20 minutes

     

    Making the veggies

    Toss asparagus, mushrooms and onion with 1 TB olive oil and toss with salt and pepper heat a medium size skillet over Medium High heat and once oil is hot, cook veggies until softened, about 15 minutes.  Set aside

     

    Making Cauliflower Rice

    Break up florets of Cauliflower - removing stems.

    Using a Vitamix or food processor pulse florets until the cauliflower looks like rice. You may need to do in batches to avoid overcrowding which leads to mush. 

    Heat a Large skillet over medium-high heat.  Add 1 Tb coconut oil and allow to melt.  Toss in lemon zest and parsley and cook until fragrant, 1-2 minutes.  Toss in cauliflower and sauté until tender, about 5 minutes.  Add salt and pepper to taste. 

    Once done, toss in cooked veggies to heat through.

     

    Cooking Shrimp

    in a large skillet, add 1 TB olive oil and 1 TB garlic and cook over medium heat until golden.

    Add shrimp and cook, stirring until pink and cooked through - about 5 minutes depending on size of shrimp.

    Season with salt and pepper.  Once cooked add to pan with cauliflower rice and veggies... stir together Serve in bowl.

     

     

     

     

     

     


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    We use the term “Fresh from the Fair” at QVC to showcase items our merchants find while walking one of the International Jewelry Fairs.  David Markstein, for instance, travels to the Vicenza Jewelry Show every year and brings back single samples of the new, exciting, fresh styles he finds.  Jen, the Gemstone Buyer, and I just returned from the Tucson Gem Show, and while walking the show we found many incredible, unique, and beautiful gems.  Some already mounted in jewelry and some in parcels of loose stones. 

    Many of these special finds from the Tucson Gem Show will be featured in the Gem Gala tonight, Friday, February 20th, at 7:00 PM EST with Jane Treacy.  We were able to obtain one sample of the finished jewelry to show you on air and all orders must be delivered a little later.   We are working on new designs for the loose stones and will be featuring those in a few months.  One of the most exciting things about these shows is how you never know what you are going to find.  Last year, we found that fabulous bucket of Sleeping Beauty Turquoise, used for the TSV in January, this year we only found one small bag.

    Jen and I found a fabulous Blue Topaz and Opal Necklace, reminiscent of a high end designer necklace we saw last year at the Las Vegas Jewelry Show.   The necklace (J323079) is just as beautiful and is laden with Australian Opal Triplets and shades of Blue Topaz.   It is absolutely incredible! 

    The brilliant luster and fire of Zircon, combined with its good hardness and range of colors, makes it a collector’s gemstone.  Cognac Zircon was originally called Hyacinth, an ancient Biblical Stone.   Both colors of Zircons (J323081) are from Cambodia, the source of the finest Zircons.  The brilliance will remind you of blue an cognac diamonds.

    Fine pink Kunzite is becoming very rare in larger sizes.   The intense color is highly prized around the world and our discovery of two fine parcels was like finding a treasure trove.  The Pear Shaped Kunzite and Diamond Pendant or Ring (J323374 and J323372) are examples of Kunzite at its finest.   It was named by and for George Kuntz, the esteemed Gemologist from Tiffany’s!

    We met with Graziela, the designer to the stars, who had several new, one-of-a-kind pieces from her Couture Collection.  She will be here to share the inspiration for her Australian Opal Triplet Ring (J323365).

    These are just a few of the gemstone treasures to be featured during the Gem Gala.   Please tune in and let me know what your favorite gemstone is!

    Take care,

    Peyton


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  • 02/20/15--09:43: Red Carpet Party At Home!
  • We love the big awards show! One year we rolled out the red carpet and invited 20 friends to an awards-themed party at our house when we lived in Las Vegas. Everyone was required to dress up. It was only a couple years after I was married and I had my wedding dress made into a cocktail dress with a black overlay, it was awesome. We had ballots and prizes and speeches. Even Pumpkin and Gourdie got all dressed up. We still talk about that party so many years later. What a blast to get all dolled up with your closest friends.

    QVC.com has so many great things for this fun event... everything from a partymenu planned byDavid Venable, to Red Carpet Ready fashion, and tips from our beauty and style PROS like Mally and George Kotsiopoulos Happy Awards Season!!!

     

     


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    Hello, foodies…

    I’m looking forward to being back with you this Sunday at Noon ET! We have a very special In the Kitchen with David this weekend…it’s our Fourth Annual Golden Spatula Awards! Over the last few weeks we asked you to vote on two things on QVC.com: what was your favorite ITKWD moment; and what was your favorite #foodiefoto of 2014. Well, LOTS of you voted and we will reveal the winners this Sunday. And, as always, some of your favorite guests will be awarded a Golden Spatula Award, as well. Tune in to find out who!

    It seemed fitting to make Sunday our awards day because it’s also Hollywood’s big night! So since lots of you will probably tune in for the Academy Awards later on, we wanted to share a munchie/dessert recipe that has grown-up flavor, but movie-night charm. Here are my Salted Caramel Popcorn Balls!

    Salted Caramel Popcorn Balls

    Salted Caramel Popcorn Balls
    Serves 20-22

    This recipe is prepared with the Silver Stone Ceramic Nonstick 13-Piece Cookware Set (K41697).

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

    Ingredients:

    • 25 caramel candies, unwrapped
    • 1/4 cup heavy cream
    • 1 Tbsp unsalted butter
    • 3 cups mini marshmallows
    • 10 cups salted plain popped popcorn
    • 2 oz milk chocolate
    • 2 tsp course sea salt
    • Cooking spray

    Preparation:

    1. Melt the caramel candies with the heavy cream and butter in a medium-size saucepan on low heat, stirring often. Add the marshmallows and, stirring often, heat until they're completely melted.
    2. Place the popcorn in a large bowl and pour the caramel mixture on top. Working quickly, using a rubber spatula that has been sprayed with cooking spray, gently fold the caramel mixture into the popcorn. Immediately, spray your hands with cooking spray and form the popcorn balls into the size of golf balls. Place them on a nonstick cookie sheet to cool.
    3. Meanwhile, fill a small saucepan with an inch of water and bring it to a boil. Place the chocolate in a small bowl and then melt it over the boiling water. Drizzle the chocolate on top of the popcorn balls with a teaspoon. Then, sprinkle the sea salt on top.

    As if the Golden Spatula Awards wasn’t exciting enough, we also have two very special guests returning to our QVC kitchen this Sunday…Griff and Cheryl Day from Back in the Day Bakery in Savannah!

    So Griff and Cheryl’s first book flew out of here when they were on last time and their new book, Back in the Day Bakery Made with Love looks every bit as delectable as the first. In fact, see for yourself...I asked Cheryl and Griff for a recipe to share in my blog and they sent me two!

    Beans and Corn Bread Cobbler

    Excerpted from Back in the Day Bakery Made with Love by Cheryl Day and Griffith Day (Artisan Books). Copyright © 2015. Photographs by Angie Mosier.

    Beans and Corn Bread Cobbler
    Serves 8

    A catchy tune called “Beans and Corn Bread” pops into my head whenever we prepare this dish. It’s one of those songs that once you hear it, it sticks. Like the song, this meal is one that sticks too . . . to your ribs. Soft butter beans, smoky bacon, and sweet, tender corn bread make me want to sing, “Beans and corn bread—outta sight!”

    Ingredients:

    For the Beans

    • 2 tablespoons olive oil
    • 6 slices thick-cut applewood smoked bacon, cut into N-inch pieces
    • 1 1/2 cups cubed (1/2-inch pieces) sweet onions
    • 2 large garlic cloves, minced
    • 1 tablespoon chopped fresh sage
    • 4 cups cooked butter beans
    • 1 cup cubed (1/2-inch pieces) tomatoes
    • 1 cup chicken stock
    • 6 tablespoons brown sugar
    • 1 tablespoon chopped fresh thyme
    • Fine sea salt and freshly ground black pepper

    For the Corn Bread

    • 1 1/2 cups yellow cornmeal
    • 1/2 cup unbleached all-purpose flour
    • 1/2 cup granulated sugar
    • 2 teaspoons baking powder, preferably aluminum-free
    • 2 teaspoons fine sea salt
    • 1 teaspoon freshly ground black pepper
    • 1/2 teaspoon baking soda
    • 2 cups buttermilk
    • 2 large eggs, lightly beaten
    • 2 tablespoons unsalted butter, melted

    Preparation:

    1. Position a rack in the middle of the oven and preheat the oven to 400°F.

    2. To prepare the beans: Put the olive oil and bacon in a 10-inch cast-iron skillet and cook over medium-high heat, stirring, until the bacon is cooked but not crisp, 5 to 6 minutes. Add the onions, garlic, and sage and cook until the onions are soft, about 3 minutes.

    3. Add the butter beans, tomatoes, chicken stock, brown sugar, and thyme and bring to a boil, then reduce the heat and simmer, stirring occasionally, until the liquid reduces and thickens, 10 to 12 minutes. Add salt and pepper to taste, remove from the heat, and set aside.

    4. To prepare the corn bread: In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt, pepper, and baking soda and stir well. Add the buttermilk, eggs, and butter and stir until just combined. It’s okay if the batter looks lumpy; do not overmix. Pour the batter into the skillet over the beans and spread it to the edges of the pan.

    5. Place the skillet in the oven and bake for 20 to 25 minutes, until the top of the corn bread is golden brown. Let stand for 5 to 10 minutes before serving.

     

    Chocolate Bubble Loaf

    Excerpted from Back in the Day Bakery Made with Love by Cheryl Day and Griffith Day (Artisan Books). Copyright © 2015. Photographs by Angie Mosier.

    Chocolate Bubble Loaf
    Makes 1 loaf

    Bubble Loaf is a pull-apart bread that some people know as Monkey Bread. Our version is made with a yeasted dough. My favorite foods are things you eat with your hands, which means this breakfast bread is right up my alley. It has a delicate buttery crumb and a sweet chocolate filling. Just before serving, it is drizzled with a bright lemon glaze.

    Ingredients:

    • 2 3/4 cups unbleached all-purpose flour
    • 1/4 cup granulated sugar
    • 1 1/2 teaspoons instant yeast
    • 3/4 teaspoon fine sea salt
    • 4 tablespoons unsalted butter, at room temperature
    • 1 large egg yolk
    • 1 cup whole milk, at room temperature

    For the Chocolate Filling

    • 1 cup semisweet chocolate chips, finely chopped, or 6 ounces semisweet chocolate, finely chopped
    • 12 cup granulated sugar
    • 2 teaspoons unsweetened cocoa powder

    For the Lemon Glaze

    • 1 cup confectioners’ sugar
    • 1 teaspoon grated lemon zest
    • 2 to 3 tablespoons fresh lemon juice

    Special Equipment

    Instant-read thermometer

    Preparation:

    1. In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, yeast, and salt. Turn the mixer on to low speed and mix the dry ingredients. Add the butter, egg yolk, and milk, mixing until the ingredients come together. Then mix for another 6 minutes, or until a smooth dough forms.

    2. Scrape the dough onto a lightly floured work surface, knead it a few times, and form it into a ball. Put the dough in an oiled medium bowl and cover airtight with plastic wrap. Allow the dough to rise in a warm place for 2 hours, or until doubled in size.

    3. To make the filling: In a small bowl, mix together the chocolate chips, sugar, and cocoa powder.

    4. Lightly spray a 9-by-5-inch loaf pan with nonstick spray.

    5. Remove the risen dough from the bowl and gently press and shape it into an 8-inch square. Cut the dough into 16 equal pieces. Form each piece into a round ball.

    6. Arrange 8 dough balls in the bottom of the prepared loaf pan. Sprinkle with half of the chocolate filling. Arrange the remaining dough balls on top and sprinkle with the remaining chocolate filling.

    7. Cover the pan loosely with plastic wrap and allow the dough to rise in a warm place for 1 hour, or until doubled in size; it should crest the sides of the pan by about 1 inch.

    8. Meanwhile, position a rack in the middle of the oven and preheat the oven to 325°F.

    9. Put the loaf in the oven and bake for 20 minutes. Rotate the pan and bake for an additional 10 to 15 minutes, until the internal temperature reaches 190°F on an instant-read thermometer. Put the pan on a rack and cool for 10 minutes.

    10. Meanwhile, make the glaze: In a small bowl, stir together the confectioners’ sugar, lemon zest, and 2 tablespoons of the lemon juice until smooth; if necessary, thin the glaze with up to 1 tablespoon more lemon juice.

    11. Invert the loaf onto a serving dish and turn right side up. Drizzle the lemon glaze over the loaf and serve warm.

    12. Stored in an airtight container, the bread will keep for up to 3 days. To freeze, wrap in plastic wrap and then aluminum foil; it’ll keep for up to 1 month.

    Many thanks to Cheryl and Griff for these recipes…don’t miss their return this Sunday at Noon ET.

    Keep it flavorful!
    —David


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  • 02/20/15--13:37: My Vacation to Spain
  •  

     

    Since I have over 2000 pictures, I thought I’d share a few of the highlights from our trip to Spain.  Thanks so much for keeping up with me while I was gone.  Hope you enjoy….

    Albany  XO

     

    Spain Takeoff

    A quick wipe down of everything before I started "nesting" in for the next 8 hours...

    No need for an airline blanket with my Marvelush

     

     

    I packed all my "essentials" in a clear pouch so they were easy to access.

    OMG---SO GLAD I brought along Hubby's Bose Noise Cancelling Headphones.  They made all the difference in the world!  I could actually hear the TV Show without distortion on my iPad without turning it all the way up; and they blocked out all the ambient plane "buzz."  Definitely adding these to my Gadget Girl Must Haves!

      

    Barcelona

    Mercat de Sant Josep--Barcelona

    Loved strolling through the Mercat de Sant Josep de la Boqueria.  The Heritage of this outdoor market is amazing--- The first mention of the Boqueria market in Barcelona dates from 1217!!! In 1826, the market was legally recognized.  And a new fish market opened in 1911.  Don't think we can boast that timeline on any of our grocery stores :~)

     

    Entrance to Mercat--- just off La Rambla at city center

    OK....not totally a door; but the glass above the door was so beautiful and vibrant.  

    The Produce stands were intoxicating with color and smell.  Even in the dead of winter there was no shortage of fresh flowers! 

    The spices were gorgeous.  I would love to have these hanging in my kitchen!

    This fish was weird and cool at the same time.  I couldn't get over how much fish and meat was being sold OUTSIDE?!?!?  No health laws?  I guess there is a lot of ice there??

    Fruit cups--- now this is my idea of "fast food!"

     

    I don't think I've ever seen more varieties of dried meats.  Made for a very pretty display.  You could order up a pound or a little snack to take with you.

     

     

    Monserrat

    On this excursion, I learned that I am quite the adventurer ON THE GROUND!!!!  I can positively say that sitting in the front seat of a motor coach near the expansive window and driving in dizzying circular motions up the side of a steep cliff while listening to the tour operator tell the story of the trams breaking and people falling to their death was not the best start to this tour.  I can also tell you that when the bus needed to “stop for a moment due to some strange engine sounds,” my hands started to sweat.  But when the driver told us that the bus was indeed “having mechanical problems and would need to be replaced for the trip down; but was fine to get us the last 2 miles up to the top,” of the mountain on the aforementioned steep, curvy, scary roads where people were plunged to their death, I was NOT getting back on that bus!  Well that was a problem because it was 26 degrees out and I was on the side of a mountain.  Yep, you guessed it.  I walked the last 2 miles up to the Monastery.  Very carefully.  Looking at the ground the entire time.  No way was I gonna look over the side to see where those poor trams had landed!  Seriously, my hands are sweating as I type this…..SIGH.  Oh, I and should tell you that my 69 year old Mother In Law walked with me….BLESS HER HEART!!!  I can’t believe I got us into this mess.  Once to the top (4000 feet up), I was way too tired (physically and emotionally) to do the entire tour…..what a shame; but I don’t think I’ll ever go back. 

    Instead, I drank two glasses of wine and begged the tour guide to please walk down the mountain with me.  Not Kidding.  He said, he didn’t think it was a good idea to walk 20 km in the snow down a mountain.  I said it could be an adventure.  He said the only other option would be to take the Funicular down. What?!?!?  So I’m too scared to take the bus and you want to put me on a Cliff Rail?!?!?  No thank you.  He offered more wine.   In the end, I covered my eyes, held onto more wine, and prayed my way down the mountain on the bus.  Not a proud moment; but I survived.  You won’t believe this; but Nana signed us up for two more mountain tours!  Thankfully, those did not have the steep, circle-y, broken bus ascension and we made it just fine on those.

    La Sagrada Familia

     

    Visited a Glass Factory

    This was memorizing watching him turn a blob of glass into an elegant horse.

     

     

     

     

     

     

    Madrid

    Arenas de Barcelona  (where the bullfighting happens)

     

     

    Toledo Day Excursion

    Toledo is a beautiful walking city high atop a Mountain/ Hill.  One of the standout moments was the Cathedral of Toledo.  According to our tour guide, it’s the richest cathedral in Spain, and one of the three 13th-century High Gothic cathedrals in Spain.  We were not able to take pictures inside most of the buildings.

     

    Valley of the Fallen

    This was another trip up a mountain.  At the Valle de los Caídos (The Valley of the Fallen ) in the Sierra de Guadarrama --on top of a rocky cliff known as Risco de la Nava at 4600 feet above sea level.  

    Standing with our tour guide, Christina, at the foot of The Holy Cross of the Valley of the Fallen; which is the largest in the world at almost 500 feet!

    Mother Nature seemed to set the tone on this day of reflection with the fog encircling the top of the cross. The base of the cross is like a marker to the hidden Basilica that’s build below it inside the mountain.

     

     

     

     

    Food:

    If you were following me on Facebook or Instagram, you already know that I fell face first in love with the food--- especially the Botifarra Con Judias Blancas (Catalan Sausage With White Beans); which I now know is a traditional Catalan dish.  Some restaurants called it Peasant sausage.

    Another Catalan tradition I enjoyed were the "condiments" of Olive Oil, tomatoes, and fresh garlic.  These were left on the table for you to eat with your bread.

    Here are a few other favorites:

     

     

     

     

     

     

     

    Q Friends in Spain

    I think sometimes I forget just how big of a global presence some of our QVC vendors have.  So grateful for the opportunity to bring their items to QVC US.  There were Clarks and L'Occitane stores everywhere... and they were always PACKED!!!

     


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  • 02/20/15--13:40: Sunshine Cupcakes
  • Sunshine Cupcakes

    1 box of yellow cake mix

    1 container of vanilla frosting

    Yellow food die

    Pack of yellow, orange, red large gumdrops

    1 tube of decorating gel – black

    1 tube of decorating gel - red

    Make cupcakes according to directions on package.  Cool cupcakes.

    Put vanilla icing in a bowl and add a few drops of yellow food die until the desired color of yellow is created.  For brighter yellow use a gel food color instead of liquid. Frost the cupcakes.  Take the gumdrops, using a sharp knife, cut them in half and then cut out small triangles.  Use the decorating gel for the sunglasses and smile.  Viola! A happy cupcake!

     

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

    Twitter: www.twitter.com/pdementri

    Instagram: www.instagram.com/PatJamesDeMentriQVC

    www.gather.qvc.com/member/PatJamesDementri


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  • 02/21/15--19:42: Mary Beth's Menu - Beef Stew
  • Beef Stew

    • 1 pound beef stew meat, cubed
    • 1 package dried onion soup mix
    • 1 can beef broth
    • 1 soup can full of water
    • 1 can cream cream of mushroom soup
    • desired amounts of chopped carrots, potatoes and onions

    Place the broth, water, soup and dry soup mix in a 4 to 6 quart covered roaster. Stir well. Add the beef and vegetables and cook for approximately 3 to 4 hours at 250 degrees, stirring occasionally. 

    This recipe is so easy and quick, there is so need to sear the meat first. Just cube the raw meat and stir in as directed above. 

    The beef will be tender and the broth thick when finished.

    Serve with your favorite bread and enjoy!

    Counting our blessings, 

    Mary Beth Roe


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  • 02/23/15--11:36: Walk With Me!!
  • The biggest trend in fashion this year is casual, athletic inspiration. Even designers who focused solely on dressy styles are adding the active look to their collections.  When it comes to shoes, the brand who has been doing athletic footwear for years, designed by women for women, is Ryka. I've always loved wearing Ryka. Since so many of us are also sporting Fitbit and getting our steps in, I thought I'd share some of my favorite walks:

     

    Philadelphia: From the Ben Franklin Parkway with the iconic Love statue, to Penn's landing. Walking around Philadelphia is one of my favorite jaunts.

     

    Walt Disney World:  I have recorded nearly 30,000 steps in my favorite place on earth! And - in our awesome QVC footwear - my feet don't feel it!

     

    Cape May and Wildwood Crest NJ: I love it in the summer with sand in my toes. I love it in the winter when there isn't a soul around on the beach. Walking when I'm "down the shore" always makes me feel renewed.

     

    New York City:  Whether I'm trekking across the Brooklyn Bridge, shopping on 5th Ave, or running to make a show in the theater district, NYC is a wonderful place to be. 

    What's your favorite place to walk??  

    -Jane


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    Hello Fellow Denim Divas!!

    With spring just around the corner, it's about time for a new Denim and Company Designer vs. Diva viewer poll!! This time, Designer Gary and yours truly, the resident Denim Diva, are getting to the "bottom" of it and have each chosen our favorite D&Co crop pant for the upcoming season. We'd love for you to choose which one YOU like the best!! We'd also like for you to TELL us, in the comments section here...what is YOUR favorite "bottom" for your spring/summer wardrobe: long pants, crops, capris, pedal pushers, skorts, or shorts?? Choose your favorite CROP between the two below, and then tell us your favorite type of wardrobe bottom as well!

    We'll reveal which gets the most votes, and WHICH of us picked it, the Designer or the Diva, in 2 weeks on Tuesday, March 10th, during our 11am Denim and Co hour! Let your voice be heard!!

    Here are the details on each, along with a photo of me modeling each one with a favorite Denim and Co top, while Gary points out the "total look"!  Check them out and cast your vote below:

    Choice number one:

    A264207 "How Comfy" 5 Pocket Crop Pants (pictured with A230860)

    Our "How Comfy" fabrication is a soft, stretchy knit ...a more substantial French terry...that looks like denim, but is more comfortable! These have a classic 5-pocket styling, a zip and button fly closure and are very slenderizing with just the perfect amount of smoothing and stretch. The inseam is 23 inches and they come in loads of your favorite colors for spring, which match and coordinate with all if your favorite Denim and Co tops! They are done in 96 % cotton and 4% spandex and are easy care, machine wash/tumble dry. These are truly a go-to wardrobe element throughout spring and summer!

    Choice number two:

    A262592 Printed Twin-Stretch Crop Pant (pictured with A213037)

    These fitted crops provide a fresh look and a super-slimming effect to your spring wardrobe! They are very stretchy and comfortable. This is an easy print to wear, and printed bottoms are a big trend for the upcoming season! They are done in colors that will coordinate beautifully with your favorite Denim and Co tops and will look especially great under your tunic or longer length tops, due to their smooth silhouette. They have zip front and button closure, with pockets in both front and back. The inseam is 23 inches and the fabric content is 94% cotton and 6% spandex. Easy care machine wash and tumble dry.

    Have fun and thanks for voting!!

    See you soon on the Q-

    Carolyn :)

     

     

     


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    Hello, foodies…

    I always have fun on In the Kitchen with David. I really do. I get to eat amazing food, I get to talk about one of my favorite things (food!), and I get to interact with you…my family of foodies. (Are you noticing a theme, there??) But some days are truly, very special. And yesterday was one of those days. We celebrated our Fourth Annual Golden Spatula Awards and awarded several of our guests—and a few special folks—a golden spatula for all they do for In the Kitchen with David. Here are some highlights!

    Golden Spatula Cake

    David & Mary

     

    Golden Spatula Award Winners: Clef Hangers

     The Golden Spatula for "Best Kitchen Concert" went to the UNC Clef Hangers!

    Golden Spatula Award Winners: Cheryl & Griffith Day

    And the Golden Spatula for "Sweetest Couple" went to our Cookbook Corner guests, Griffith and Cheryl Day from Back in the Day Bakery.

    Golden Spatula Award Winners: ITWKD Culinary Team

    In the category of Best Supporting Foodies…the Golden Spatula went to the ITKWD Culinary Team!

    Golden Spatula Award Winner: Chef Tony

    Together with Bob Warden who is the ITKWD Lifetime Achievement Award Winner of 2014, I presented the 2015 award to our friend Chef Tony Notaro.

    To all of you who joined us and voted for the #FoodieFoto and favorite moment on QVC.com, thank you! We’ve got some big shoes to fill this Wednesday, but we can do it because we’ve got a dynamite recipe…Quick & Easy Queso Dip.

    Quick & Easy Queso Dip
    Serves 8

    This recipe was prepared with the Rachael Ray Gradient Rustica 10-Piece Cookware Set (K40438).

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

    Ingredients:

    • 1 lb pasteurized processed cheese product, cut into 1/2" pieces
    • 1 (10-oz) can diced tomatoes with green chilies
    • 1-1/2 cups shredded, cooked chicken
    • 1 (15.5-oz) can black beans, drained and rinsed well
    • 2 Tbsp chopped fresh cilantro

    Preparation:

    1. Add the cheese product, tomatoes with chilies, and the chicken to a medium-size saucepan set over low–medium heat. Meanwhile, mash half of the black beans with a fork in a small bowl. Place the whole beans and mashed beans into the saucepan. Heat the entire mixture through until all the cheese has melted, stirring often. Stir in the cilantro. Serve.

    This is the last 5-ingredient recipe of the month and I think we may have saved the best for last. What’s not to like about cheese, chicken, and some veggies?

    Quick & Easy Queso Dip

    For your blog question today, I want you to tell me about your favorite cheesy dip. Is my Queso Dip your new favorite? Or maybe my Philly Cheesesteak Dip? Do you make a great Cheese Fondue?

    I’ll see you on Wednesday at 8pm ET for a big 3-hour February finale. We have a new Today's Special Value(R) from Masterbuilt you’ll want to check out as well as a cookbook from Mr. Food...guilt-free weeknight favorites!

    Keep it flavorful!
    —David


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