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    Hello, foodies…

    Now I understand that Easter hasn't yet arrived, but I know I’m not the only one, who after the busy holiday, looks into the fridge at all those leftovers and says, "What in the world am I going to do with all of that?!" So while the thought is fresh in our minds, here’s an idea for the holiday ham: Chicken Cordon Bleu Pizza.

    Chicken Cordon Bleu Pizza
    Serves 8–10

    This recipe is prepared with the Green Pan 11-Piece Cookware Set with Ceramic Nonstick (K42000).

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


    • 1 Tbsp butter
    • 1 Tbsp + 1 tsp flour
    • 3/4 cup milk
    • 1 cup shredded Swiss cheese
    • 1/2 tsp Dijon mustard
    • 1 tsp salt
    • 1/4 tsp pepper
    • Pinch of paprika


    • 1 12" pre-baked pizza shell
    • 6 oz fully cooked, frozen, breaded chicken fingers, defrosted & medium diced
    • 1/2 cup thinly sliced and diced deli ham
    • 1 cup frozen broccoli florets, defrosted and chopped into 1/2" pieces
    • 1 cup shredded extra sharp cheddar cheese


    1. Preheat the oven to 450°F.
    2. To prepare the sauce, melt the butter on medium heat in a small saucepan. Whisk in the flour and cook for 30 seconds. Whisk in the milk and heat; keep stirring until the sauce is almost simmering and has thickened. Remove the pan from heat and whisk in the cheese until melted. Return the pan to the heat if needed. Stir in the mustard, salt, pepper, and paprika.
    3. To prepare the pizza, place the shell on a pizza pan or baking sheet. Spread the cheese sauce over the surface of the pizza shell leaving about an inch uncovered around the edge. Sprinkle the chicken tenders, deli ham, broccoli, and cheddar cheese over the sauce. Bake for 25 minutes.

    Chicken Cordon Bleu Pizza

    Foodies, Chicken Cordon Bleu is not, characteristically, the easiest dish to make. But pizza shouldn’t be difficult. So we took lots of shortcuts here…a pre-baked shell, frozen chicken fingers, frozen broccoli, and deli ham (or, better yet, leftover ham—thinly sliced). The sauce is essentially a roux which takes no more than five minutes. The bulk of the time for this recipe is spent in the oven, which gives you time to start on homework, clean-up dishes in the sink, or finish the laundry.

    Have you finalized your holiday menu yet? If you’re still thinking about it, be sure to check back tomorrow…I’m going to put together a special blog with my gourmet food picks…all of which you can get in time for Easter.

    In the meantime, have a terrific week and remember that while I won’t be on the main QVC channel this Wednesday for In the Kitchen with David because of our 24-hour For the Love of Jewelryevent, I will be joining on you on QVC Plus® at 8pm ET. We’re also streaming the webcast live on QVC.com if you don’t get the extra channel in your area. Still lots of ways to watch—I do hope you’ll join us.

    Keep it flavorful!

    P.S. And in case you want to keep your eye on what's on QVC Plus, be sure to check out the QVC Plus blog!

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  • 03/23/15--12:57: My Jewelry Journey
  • The year was 1994. I was an eager New Host on QVC, doing a Host Training session with the one and only Kathy Levine. This woman was a veritable Wikipedia of jewelry knowledge. Me? Not so much. She soon realized I had no idea the difference between 14 Karat and gemstone Carat, had never uttered the word Peridot in my life, and thought Russian Diopside was the name of an evil character from a James Bond movie. At the end of the training session, Kathy looked at me and said, “Maybe you should stick to selling Bissells, Bissell Boy.” Thanks for the encouraging feedback Kathy.

    Thankfully, in the last 20 years, I’ve learned a thing or two. Having had the privilege of traveling the world to see learn jewelry design and manufacturing  (Hello Italy!), attend renowned Jewelry Shows (So that’s what the Swiss Alps look like!), and gotten to know some of the world’s most prestigious designers (names like Judith and Barbara ring a bell?), it’s been a fascinating Journey.

    I’ve also learned the strong emotional connection Jewelry plays in our lives. I remember when my late father, before he passed, gave me the Gold watch he received for all his years at  our Hometown’s  Telephone Company. I remember giving Mabe’ Pearl and Gold earrings to my Mom which  she wore the day Amy and I got married.


    And, oh yeah, there’s that engagement ring, and the ring on the fourth finger of my left hand! Let’s not forget those! LOL!

    The Today’s Special Value in coordination of Wednesday’s For the Love of Jewelry Event is one of the most emotionally symbolic jewelry offers we’ve ever had. It’s called Extraordinary Life, and each amazing choice comes with three Sterling Bangles, Gemstones, and a meaningful Charm.

     All are beautifully boxed with a message that with inspire and bring a smile to the person receiving it.


    From the Butterfly “Be Free, Be Yourself”, to the Moon “I Love you to the Moon and Back”, to my favorite, the Compass “It’s about the Journey, not the Destination.” What a wonderful reminder as to why we love giving the gift of jewelry. It’s a piece that truly tells a story about the person receiving it. It’s a reminder to her each day when she looks down at her wrist, that she is special, talented, and most importantly loved.


    I’ll see you on Wednesday at Midnight to kick off the event.



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    Hey! My 50th blog post is about the 50th Annual ACM Awards! Too cool...

    We got to shoot some footage this past week in honor of the 50th Annual ACM Awards! QVC will be broadcasting LIVE from Arlington, TX on Friday, April 17th at 10pm ET where your hosts, Carolyn Gracie and Courtney Cason will be sharing the party with you! The crew and I headed to Nashville to share a little bit of the story of the history of country music. Want to see the footage we shot in Nashville? Keep your eyes on QVC Plus starting March 31st!

    In the meantime, how about a photo blog? We started our trip on St. Patrick's Day! Scott and I celebrated in style...

    This is how dedicated our crew is: when we got to the gate, Helene was still working!

    We landed in Nashville, grabbed our gear and headed to lunch at the Gaylord Opryland.

    Quick break and it was off to our first shoot-site: Music Row. It was FREEZING! The crew stayed focused, I danced to stay warm...

    It was SO WINDY. It took our stylist Dianna AND my Mom to hold my hair down. My folks drove up to catch some of the shoot. It was amazing to see them and they are the kindest folks on the planet. Looks like Sean is trying to capture the moment too.

    That was a wrap after that for that day. But, we woke up bright and early to kick off a long day. At our hotel, Sunshine would sing to us in the morning. She would sing, "You Are My Sunshine" and it was an instant spirit lift!

    Out the door and headed to Tootsie's Orchid Lounge! The most famous country music bar in the world. It's only 37 steps from the Ryman! I got to speak with Steve and Jim. They are the go-to guys at Tootsie's and they take wonderful care of all the artist's that come through their doors. That's just how Tootsie Bess would have wanted it!

    And I MIGHT have gotten on stage with the band (Prestige Worldwide) for a hot second. They ROCK. I did NOT. HUGE photo credit to Scott Kinkade for this action shot :)

    I got to sign the wall while I was there: no words for how excited I was.

    Then we headed to the Bluebird Cafe - historical songwriting venue, to chat with Erica. She started at the Bluebird waiting tables. Now, she's the general manager. She has seen some things! Can't wait for you to hear her stories.

    We then did some interviewing of some local songwriters. We got the chance to meet Jason Frye: what a talent! He said he's influenced by a number of artists, including Waylon Jennings. You sure can hear it in his voice. So great!

    Then we moved on to the next balcony spot to show you some of the bright lights in the big city!

    Off to bed for us!! Next day, up and at 'em for The Ryman Auditorium!

    The Ryman Auditorium is the spot for the original Grand Ole Opry. It was built originally as a church and became the go-to destination for country hits. It's magnificent inside.

    You'll get to see all of this together in an awesome one-hour special starting on QVC Plus on March 31st. But the most important part of this trip? THE CREW. These folks can do ANYTHING and they make it fun at the same time. Much love to Coop, Helene, Dianna, Scott, Christian, and Sean for making this trip such a success. They're so talented, I sure hope you get to meet them one day.

    That's going to do it for my quick recap, I hope you enjoyed it! Don't forget to watch the 50th Annual ACM Awards LIVE on CBS on Sunday, April 19th at 8pm ET! Much love, Mary DeAngelis

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    Art is in the eye of the beholder…Because everyone has their own idea of what appeals to them when it comes to art I was a little nervous about donating my artwork to Leah’s“Hatitude” charity event.  I was hopeful that someone would bid on these pieces because they liked them and wanted to enjoy them in their home but I also know that at a charity event, people will bid on things just for the sake of participating in donating to the event.  In either case both pieces have new owners.  I did not get to meet the ladies who won them but I hope you enjoy them as much as I enjoyed creating them. Thank you!

    This is a colorful abstract in acrylic.  I have been playing with new techniques and trying to learn more about stylized portraits.  

    My friend Lena posted a black & white photo of herself on her Facebook page and I thought it was just a beautiful picture.  This is my interpretation of it in acrylic.  

    You can’t tell from these pictures but I also tried my hand at framing the finished pieces myself.  Let’s just say I think I will leave that to the pro’s from now on. {#emotions_dlg.biggrin}

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

    Twitter: www.twitter.com/jaynebrown1

    Instagram: www.instagram.com/jaynebrownqvc


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  • 03/24/15--10:35: My Best Gift
  • My Mom was my best friend.  We shopped, we talked, we traveled, we bonded over tea every night, and words can't describe how close we were! When she passed away she left me her engagement ring. I always wear it when I need some extra inspiration. Once I couldn't find it for weeks and I was afraid to tell anyone. I emptied the drawer next to my bed looking for the ring, but it wasn't there. Days later I had to go to a funeral and was so sad I couldn't find her ring.  I opened my drawer and sitting on a pair of socks like in a display was her ring! Felt like she sent it to me. It's my treasure!

    Jane and her mom

    Jane's Parents Wedding

    Jane's mother's engagement ring

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       I NEVER thought it would be so difficult to find a dress for my first wedding as mother of the groom! I honestly have tried on more than 40 dresses!  My biggest frustrations were that it was too low in the front or too low in the back or too see-through or too matronly. It's not easy finding a beautiful dress that's modest!


         Being that the wedding is in London in April in the early afternoon, my dress needs to be sophisticated yet feminine, comfortable enough for all day and a dress that reflects me. Plus the mother of the bride, Lisa, is wearing a knee-length dress, so I want to do the same, which eliminated all long gowns.


    So I finally decided on a lace overlay dress, which is very much in style right now. A designer line called Eliza J. has several that are very nice. So I've narrowed it down to 3/4 for you to see and give me your opinion. For now, I'm just wearing a neutral shoe in these pictures. In two weeks, I'll have you help me choose my shoes, okay?  Which dress do you say YES to?


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    Name: Erin 


    Hometown: Willow Grove, PA

    Years at QVC: 4years

    Job title: Associate Producer


    What is your role on PM Style? What do you love about it?

    I’m an associate producer with an additional role of “social” producing. So in addition to knowing about the live show, (yes sometimes I’m on headsets during the chat), moving cameras, checking lights, etc., I also get the opportunity to chat with the lovely viewers for PMS on FB.

    What do you love about it?

    That’s easy! There is something I find particularly thrilling about being involved in a live unscripted show, while simultaneously maintaining a very live and interactive conversation with our viewers. I love being able to relay FB questions or comments from the chat to the production team, and vice versa. I’m kind of like the liaison between the viewer, the production team, and Shawn! I love the sense of community and friendship that seems to naturally forge whenever shopping and good people come together.


    What's your most memorable or funny viewer connection through chatting during shows?

    I was trying to locate a shoe a viewer asked about during the chat. She said she saw a model wearing them a few Monday nights prior. Given my determination to track down these shoes, I must have supplied more than 6 item numbers based on her description—with no success! Eventually, the other ladies chatting started to help me out by asking for a better description. We were all working on it and it became a real mystery to solve! We went back and forth suggesting and tracking down item numbers. Finally, when it was all said and done, the viewer realized it was the very first item number I had given her!! It was fun to experience the support of the ladies from the FB chat to help a fellow friend out! We all had a good laugh!!


    You have a twin sister Kate who does something similar for AMStyle. Tell us more about your relationship? It's ironic you both work at QVC?

    It’s great that we both work at the Q! We’ve done everything together our whole lives; I think it would be weird if we didn’t work with each other in some capacity. We are best friends. There is no one closer to me than my twin sister-- we have been together since before our first breath, she truly is an extension of me.


    Do twins really think the same thoughts?

    Absolutely! We often finish each other sentences, or come out of our bedrooms wearing the same outfit-- even now at 28! We know each other so well that I can look at her from across a room and know exactly what she is thinking! We even scored the same exact number on our College Prep Exams!


    How are you and Kate the same; how are you different? 

    We are the same in many areas of life, sense of humor, goals, quirky personality traits, sense of style (for the most part). Our voices are almost identical! She left me a voicemail once, and I was convinced I left it for myself! We are a little different in terms of risk taking. I’d say Kate is open to trying new things, where I am much more cautious in my approach at life.


    What's your total dream Job?

    Not to sound cheesy, but I love working here at the Q-- I love live television in general, and the countless opportunities in this field are bountiful enough to supply multiple dream jobs. If I had another dream job, it would be an Investigative Reporter. A close third would be to work as a High Fashion Model (Clearly I wasn’t blessed with the height for that, but it’s still a dream, right?!)


    What's your biggest fear?

    I’m deathly afraid of dogs, heights, small spaces, etc. But on a more rhetorical level, I’m afraid that one day I’m going to look back at all the things and goals I wanted to accomplish but never did because I was too scared to try, or waited too long.


    What's your dream vacation? A

    Any place warm, any island will do! Eventually, I’d love to see the culture and grandeur of Europe, but right now, I’d settle for an ocean view, my toes in the sand, and a soft breeze that carries the sweet smell of sun tan oil and island music.


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    Hello, foodies…

    If you’re one of those people that make your entire Easter meal from scratch—I’d like to shake your hand. Holiday planning takes a lot of time and that’s not a luxury I always have. So at Easter, and all my holiday meals, really, I do like to incorporate a few of QVC’s gourmet foods into my menu for a few reasons. One, the foods really are terrific. (I personally help taste-test the foods that you see on air and only the best make it through.) Two, opening the box (that arrives on my front door) is half the preparation battle. And three, it gives me more time to perfect the other dishes I am making from scratch.

    If you haven’t finalized your Easter menu, I’ve combed through our selections on QVC.com and picked five items that would complement your spread. Order now, and all of these will arrive to your door in time for the holiday.


    Let’s start with the main course. Here are two classic spiral-sliced hams from Smithfield. Depending on how many you’re hosting at Easter, you may only need one ham, giving you the option to keep one frozen for later. If you need both, bake both. Leftovers are always better.



    And now the sides. St. Clair has been with us for many years because they’ve got GREAT food. This assortment includes all your trimmings…Southern cornbread dressing (or stuffing), classic mac and cheese casserole, broccoli and cheese casserole, and Dutch-crust sweet potato casserole. Serve all four or serve two and keep two.



    That’s a Sweet Endings Sweet Georgia Coconut Bombe and it is the BOMB. Nothing will make a prettier presentation on your cake table…nor will any other dessert earn you more compliments.



    If you’d rather give your guests dessert options (it IS a very important decision after all…) Sweet Endings also has this mini layer cake assortment. You’ll get three chocolate coconut, three chocolate fudge, three red velvet, and three carrot cakes.



    And here’s an idea for Easter baskets, place settings, or a dessert tray. Landies Candies has an 18-piece assorted pretzel assortment in six different decadent flavors. They’re individually wrapped so they’re easy to give, but so good you’ll want to keep a few.

    A very Happy Easter and Passover to you all.

     Keep it flavorful!

    David Enjoying a Cheryl's Cookie

    P.S. Don’t forget your Cheryl’s cookies! Check out the chick cutouts and Easter Assortment…I can’t decide which I like better.

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    Hi, everyone!

    Easter is next weekend—what are your plans? Are you hosting family and friends? Are you a guest? Wherever you are, I hope you’ll have time to color some Easter eggs. And, this year, why not try using natural ingredients to dye them?

    Natural-Dyed Easter Eggs

    I’ll bet you have most of these ingredients in your pantry or spice cabinet, which means one less trip to the store. And better yet, you know what you’re using to color your eggs. It’s nice to have that reassurance, you know?

    Natural-Dyed Easter Eggs

    First thing’s first: I dyed the eggs while they cooked, so I used four separate pots—one for each burner. And every pot got its own ingredient. (Obviously, I had to do a few different batches!) I used Add 2-3 tablespoons of the coffee, tea, and spices per pot. For the onions, I only used the skins. And for the cabbage, I used several leaves.

    • Add two (or more, depending on the size of your pot) eggs to each pot (with the spices) and add enough cold water to just cover the eggs.
    • Add about 2 tablespoons of white vinegar to each pot.
    • Bring the water to a boil and cook for 2 minutes. Cover the pot, turn off the heat, and let the eggs cook for 10-15 minutes in the hot water.
    • Remove the lids and let the liquid cool.
    • Transfer the eggs and colored water (plus the cabbage and onion skins) into Lock and Lock containers and refrigerate for about 3 hours to really deepen the color.
    • Dry and store in an egg carton until the Easter bunny arrives!

    Now, on April 6, when you’re wondering what in the world you’re going to do with so many eggs, remember this recipe: Egg Salad 3 Ways!

    Egg Salad 3 Ways

    Egg Salad 3 Ways


    • Salt and pepper, to taste
    • Bread slices or rolls, (optional, for serving)
    • Lettuce, tomato slices (optional, for serving)

    Sriracha Style:

    • 3/4 cup mayonnaise
    • 3 Tbsp Dijon mustard
    • 1/4 cup Sriracha sauce
    • 8 hard-cooked eggs, chopped
    • 4 basil leaves, rolled and sliced into small strips
    • 1/2 cup celery, finely diced
    • 1/4 cup celery leaves, finely sliced
    • 1/4 cup roasted red peppers, chopped

    Sweet Gherkin Style:

    • 2/3 cup mayonnaise
    • 1/4 cup Dijon mustard
    • 2 Tbsp gherkin pickle juice from jar
    • 8 hard-cooked eggs, chopped
    • 8 gherkin pickles, finely diced
    • 1/2 cup chopped celery
    • 1/4 cup finely diced sweet Vidalia onion

    Cobb Style:

    • 4 slices of bacon or turkey bacon
    • 3/4 cup of fat-free Greek Yogurt (I like Fage)
    • 2 tsp lemon juice
    • 2 Tbsp powdered ranch seasoning mix
    • 12 hard-cooked eggs, yolks removed and whites cubed
    • 1 ripe avocado, peeled, cubed and sprinkled with lemon juice to prevent discoloration
    • 1 tomato, halved, seeds and juice squeezed out, and finely diced
    • 1/8 head of iceberg lettuce, sliced into thin strips
    • 1/2 red onion, finely diced
    • 1 oz crumbled blue cheese (optional)


    1. To prepare the Sriracha Style, combine the mayonnaise, Dijon mustard, and Sriracha sauce. Taste the sauce to judge the "heat." If you would prefer it hotter, add more Sriracha. Combine the eggs, basil leaves, celery, celery leaves, and roasted red peppers in a medium-size bowl. Gently fold in the mayonnaise mixture. Season with salt and pepper, to taste.
    2. To prepare the Sweet Gherkin Style, combine the mayonnaise, Dijon mustard, and pickle juice in a medium-size bowl. Combine the eggs, pickles, celery, and onion in medium-size bowl. Gently fold in the mayonnaise mixture. Season with salt and pepper, to taste.
    3. To prepare the Cobb Style, cook the bacon until crisp in a large skillet. Drain on a paper-towel lined plate and crumble. Combine the yogurt, lemon juice, and ranch seasoning mix in a medium-size bowl. Combine the eggs, avocado, bacon, tomatoes, lettuce, and onion in a separate bowl. Gently fold in the yogurt mixture. Garnish with the blue cheese, if desired, and season with salt and pepper, to taste.

    I’m going to share a spring centerpiece idea this Friday in my blog to help you finish that holiday table. Don’t miss it!

    From my home to yours,

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  • 03/25/15--06:17: Life is Half Full
  • Jewelry means many things to many people. It can be just an accessory, a celebration of an accomplishment, or it can symbolize a milestone. It can also be a reminder of those who mean so much to us; those who have been an endless source of support and who have helped us through times we’d thought were impossible to get through.

    Those invaluable loved ones were the inspiration behind my Life Is Half Full jewelry collection. I wanted to create pieces that celebrated them. Pieces that celebrated those who somehow were able to help us view life as a glass that’s half full rather than half empty; even when everything in life seemed to tell us otherwise.

    Specifically, I wanted to celebrate my friends and family who helped me through a very difficult time in my life.

    At 38, I became widowed with a teenage son. It is something that you can never prepare yourself for emotionally and something you should never have to go through alone. Thankfully I had the wise words of my father to carry me on, and girlfriends who stood by me; becoming bright and beautiful gems during very dark times.

    My father always said ‘life is half full’ and in following those wise words I remarried and eventually started my own company where I went on to create the Life Is Half Full jewelry collection. I know I’m not the only one who has gone through difficult times, so I can’t be the only one who has loved ones that they want to celebrate and keep near them at all times. This jewelry collection is not only for honoring my friends and loved ones, but to help you do so as well.

    There are so many events and holidays that we celebrate, let’s remember to celebrate each other as well.  To shop this pendant, click here ---> Attitudes by Renee Life 1/2 Full Pendant Necklace 



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    I am so excited for my debut this Thursday on QVC as Creative Director of the unbelievable G.I.L.I. line! I am honored to join this team of amazing women and men (most who have been with the line since the beginning) and look forward to giving my input into this already stunning brand.  I know I am meeting many of you for the first time and I know I am the new kid in school, but I promise you, as we move along, I will deliver the same quality, elegance & dedication to the line you have become accustomed to. I have been in the Fashion business, in different capacities, since graduating from the University of Michigan. Since then, my passion has been to help women look & feel their best. I know how to help you build a lifestyle through your wardrobe and am passionate about providing items that will become classics in your closet that can be used for many years (if not a lifetime.)

    With that said, I am going to share this journey with you and involve you in the process. I have already spoken with many of you over social media and am very interested in your feedback. Please keep in touch so that the team can make adjustments and take into account your needs and wants… we are in this together!

    I know so many of you bought the bigger version of this backpack (it sold out in 12 seconds!) So many of you loved the bag and asked for a smaller version you can own as well (for those days when you need less stuff.) The G.I.L.I. team listened to what you had to say and made it 1/3 smaller. It is an every day bag and can be used so many different ways. Thought I would share how I use it!  (You’ll always see, I always steer towards the white/ivory colors) I love my Summer (and Winter) white!

    To kickoff my kickoff…I thought I would share the TSV leather convertible backpack on a ride around NYC…and Jill Bauer (my dear friend) is joining me on it! Let me know what you think and how YOU will use your G.I.L.I. backpack!


    A day in the life of the G.I.L.I backpack! One bag…four different ways.

    8am/the bag as a backpack: I meet Jill Bauer in Times Square for coffee & a gabfest. We catch up on everything from her kids to my new role. This particular morning, I chose to have the bag serve as a backpack because I am walking from my apartment in Gramercy to Jill who is in Times Square.  Because of my bad back, I need the weight of all my stuff to be even!  (Notice I am in workout clothing…when I am not on the air you will always see me very casual. My favorite look!)  P.S- how much do you love Jill Bauer?!?!?

    Jill Martin and Jill Bauer in New York City

    A selfie of Jill Bauer and Jill Martin

    12pm/bag as a Satchel : I leave the house around noon to meet one of my producers for lunch to discuss upcoming segments (btw this is my apt in Manhattan!) I dress up a little bit as you never know who you are going to run into! (Like my selfie?!)

    a selfie of Jill Martin

    5pm/bag as a Crossbody: I walk to the Madison Square Garden for the Knicks game. (I am a broadcaster there—you’ll see me doing celebrity interviews at halftime and doing interviews inside the locker room postgame.)   I change into my G.I.L.I Moto Jacket for my interview with Mr. Big….Chris Noth! 

    Jill on a street in New York City

    Jill at the Knicks Game


    10pm/the shoulder bag: I somehow find the energy to go for a drink with a friend in from out-of-town. I transform my backpack into a shoulder bag and I am ready to roll!  

    Jill in the hallway of a building


    Thank you for spending the day with me and my favorite backpack…as you can see, it has so many functions and can be a staple in your wardrobe (and when you travel!)  


    See you at 6pm on QVC XO


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    I know we usually think of shoes, bags, jewelry, and other accessories as those little extras that make an outfit, but a fresh way to accent your style is with a wig. I always thought of a wig as something that lets you do something flirty, like trying out a shorter hairstyle without actually getting it cut. It's a test run!

    The first time you put a wig on and take a look in the mirror, you might see somebody a little bit different. That's ok! Break it in like you would a new pair of shoes. Head out to lunch with your friends, make a run to the grocery store, grab a cup of coffee…see the reaction you get (cue the compliments!). When you have a little fun and wear your hair accessory with confidence, your inner and outer beauty shines.

    Pat and I don't have a show this Friday 3/27, but you can join us again on 4/3 at 10pm ET for Fashionably Late. We'll be looking forward to a great night together then!



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

    Twitter: www.twitter.com/jaynebrown1

    Instagram: www.instagram.com/jaynebrownqvc  

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    Life List #1:Negative Space Nails

    Want to know what's more fun than a bucket list? A Life List!! :) I decided to start my own, full of fun, simple ways to treat myself, try something new...and bring a smile to my day.   

    I thought a cool way to kick things off was to try Negative Space Nails. I have been seeing this trend a lot lately, in magazines, on talk shows…you name it! In this type of manicure, part of your nail is left unpainted so your natural nail color pops in the design. The secret is to place half a paper reinforcement sticker or a piece of painters tape over the part of your nail you want to keep bare. Then apply your polish!

    I went with the "Moon Mani" and decided to go bold in hot pink, because this is the season I embrace, adore, and need color in my life...and on my Life List! What do you think? I think it is so fun, and the perfect way to change things up for spring.

    What are some fun beauty experiments you have tried or would like to try? What else could I add to my Life List? I'd love to hear your ideas...and please let me know if you have tried this manicure yourself. :)


    Jayne and I do not have a Fashionably Late show this Friday 3/27, but we will be back 4/3 at 10pm ET. Enjoy the rest of your weeks...and please don't miss us too much on Friday!



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

    Twitter: www.twitter.com/pdementri

    Instagram: www.instagram.com/PatJamesDeMentriQVC



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  • 03/25/15--13:32: Chicken Lo Mein
  • My recipe for the week is a twist on a take-out classic.  Chicken Lo Mein is a favorite for us.  This is the first time I tried making it myself.   I used rice noodles instead of the traditional Lo Mein noodles.  I personally like the lighter texture of the rice noodles.  You can substitute your favorite veggies.  It looks like a lot of steps but it is really easy.  The flavor is not the same as the Lo Mein from our favorite Chinese restaurant but we really enjoyed it.  I hope you do too. 


    Chicken Lo Mein

    4 – 6 boneless chicken breasts, cubed

    1 pkg. Lo Mein or rice noodles

    2 ½ TB Sesame oil

    2 ½ TB veg. oil

    1 cup broccoli, coarse cut

    1 cup baby carrots

    1 cup spinach, chopped

    1 cup Snow peas

    1/4 cup chopped scallions

    1 cup sliced mushrooms

    Salt & pepper to taste

    Sliced water chestnuts


    1 teaspoon mined fresh ginger

    1 teaspoon minced fresh garlic

    1/3 cup sugar

    1/4 cup soy sauce

    2 tablespoons white vinegar

    2 tablespoons dry sherry

    2/3 cup chicken broth


    Bring 4 cups of water to a boil.  Cook noodles according to package directions.  Meanwhile, season the chicken with salt & pepper.  Cook the chicken in a large skillet with veg. oil & sesame oil.  Set aside.  Add broccoli, spinach, carrots, mushrooms, scallions, cook to desired tenderness. (softened but not mushy for me)

    Mix all the ingredients for the sauce.   Return cooked chicken & cooked noodles to the pan.  Pour the sauce over the chicken, veggies & noodles to coat. 

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

    Twitter: www.twitter.com/jaynebrown1

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  • 03/26/15--06:14: Guess who's coming to QVC
  • You may recognize these guys, Jonathan and Drew Scott, twin brothers known for their popular HGTV series!  The Scott brothers are bringing their expertise and good-humored sibling rivalry to QVC with their stylish, versatile outdoor collection, Scott Living.  They were even willing to share some photos with us, from family trips as children to where they are today.

    Jonathan and Drew will be live on-air with us on QVC, this Tuesday, March 31st at 10pm ET.  

    [Having fun on-stage at a home show! We love doing live presentations and meet & greets. It's such a fun way for us to interact with our fans]


    [Here we are at one of our family camping trips! We still love exploring!]



    [It was such a great experience to grow up on a ranch. Hard work, but great fun!]



    [Can you tell we were excited about school? Loved our matching lunch boxes! Growing up we were both always in the same class- they tried splitting us up one year and it just felt wrong!]



    [Here we are with Brandy- the best Christmas present ever! She was such a sweet dog]


    [Playing in the NBA Celebrity All-Star game was a dream come true for Drew!]



    [We visited Singapore for the first time during a press tour to promote the launch of our shows in Asia. What a beautiful place - the architecture is breathtaking and the food is absolutely amazing. We'll definitely travel there again soon!]


    [Can you tell who is who? Here's a hint: Jonathan was always put in blue and Drew always wore every other color!]


    [Alright we'll admit, we do love chatting with our fans on social media. If you haven't already hit us up - don't miss out! We wanna hear from you so check out @MrSilverScit and @MrDrewScott ... We might be posting another hilarious vine as you read this {#emotions_dlg.rolleyes}]


    [We love our furry friends! Gracie and Stewie were a little taken aback by this big guy but they got along in no time! Gracie and Stewie travel everywhere with me - they're well-seasoned jet setters!]



    [It's nice to know that someone has your back no matter what! We're always supportive of each other's goals and constantly push each other to do better]

    See you soon!

    Jonathan & Drew

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    OK, Spring is seriously teasing us at this point.  But looking at the weather coming up here in the Philadelphia area, it looks like it's going to finally stick around.  

    Spring weather to me, means cooking some lighter and healthier meals and getting away from those comfort foods (you know the ones you have when you are hibernating during the winter) that we usually enjoy on the weekends. Hope you enjoy my new spring weekend dish!



    1 yellow onion

    3 cloves garlic, divided

    6 sun-dried tomatoes

    1 1/2 ounces Kalamata olives

    2 TB capers

    handful fresh basil

    1/4 cup chopped fresh parsley, divided

    1/2 pound fingerling potatoes

    2 6-8oz Fresh Cod fillets

    1/4 cup white wine

    1/8 tsp crushed red pepper flakes

    Veggies (bought frozen)-then grilled



    Prepare Ingredients

    Preheat oven to 425 degrees.

    Peel onion and thinly slice.  Mince garlic Roughly chop sun-dried tomatoes, olives and capers.

    Rinse basil and parsley and roughly chop leaves.

    Rinse potatoes and slice 1/4 thin along width - without knife going all the way to bottom Rinse Cod and pat dry with paper towel.


    Roast the Potatoes

    On baking sheet, brush potatoes with olive oil, toss with salt and pepper and some of the garlic.

    Arrange single layer and roast until golden brown, about 20 minutes. (last 5 minutes, brush tops of potatoes again with olive oil and sprinkle with 1/2 parsley)


    Cook the Sauce

    Heat 1 tablespoon olive oil in pan over medium heat.  Add onion and cook until soft, about 5 minutes.

    Add sun-dried tomatoes, olives, capers and remaining garlic and cook until gold, 1-2 minutes.

    Add white wine and crushed red pepper and cook until sauce is reduced by half, 1 minute.  Transfer to bowl and cover to keep warm


    Cook the Cod

    Season cod with salt and pepper.  Add 1 tablespoon olive oil to pan from sauce over medium het.  When shimmering, add cod and cook until opaque and flakes easily, about 3-4 minutes per side.

    Add sauce and basil and warm through, about 1 minutes.  Taste, add salt and pepper if needed.


    Plate your food

    Divide Cod, sauce and potatoes, grilled veggies, sprinkle rest of parsley and serve.



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    Hi, there!


    Being from New England, I love everything maple! When I was a kid, my parents would take me and my sisters out for ice cream, and I always got a cone with maple walnut ice cream. Nothing but genuine maple syrup will do on pancakes and waffles, and I love maple-flavored bacon. I even got a bottle of Crown Royal Maple Flavored Whiskey for Christmas!


    When it comes to pastry, I’m not big on cookies and bars, but I do like pies (my mom makes a killer apple pie, and I posted the recipe in a previous blog  (link to http://community.qvc.com/blogs/recipe/topic/250117/christmas-and-moms-apple-pie.aspx). My weakness, however, is layer cake. I love a good old-fashioned made-from-scratch layer cake with gobs of buttercream frosting.


    In the warm weather I spend weekends riding my bike, but in the winter when I’m stuck inside I turn to baking to keep busy. Lately, I’ve had a hankering for retro cakes, like those big, luscious confections you see June Cleaver and Donna Stone frosting on Leave It To Beaver and The Donna Reed Show. So I did some research on the internet and dug out my vintage cake cook books in search of something maple.


    (insert cookbooks photo here)

    (caption) These vintage cook books from the ’40s, ’50s, and ’60s have served me well.


    I found several cakes made with maple syrup, but most of them are baked in a tube pan and almost all the reviewers said they’re dense cakes. I wanted a lighter layer cake version, so I kept at it but didn’t find anything that appealed to me, so I adapted an old black walnut cake recipe and made up my own frosting.


    Admittedly, this took most of an afternoon to create, but it was worth every fork full. This recipe makes a very big cake, so after a few days I cut it into individual slices, wrapped each one in plastic wrap, put them in freezer bags, and froze them. Now when I want a piece of cake, I just pull a slice out of the freezer, unwrap it, and let it thaw on my covered cake stand.


    (insert cake photo here)


    Maple Walnut Layer Cake with Maple Frosting


    Cake Ingredients

    3 ½ cups sifted cake flour

    5 tsp baking powder

    1 tsp salt

    1 ¼ cups shortening

    1 tsp maple flavor

    1 tsp vanilla

    1 ¾ cups sugar

    4 eggs, separated

    1 ½ cups milk

    1 ¼ cups chopped walnuts, plus more for decorating



    1. Preheat oven to 350°F. Grease and flour two 9" cake pans. (I also trace the bottom of the pans on waxed paper and place the cut-outs on the bottom of the pans.)
    2. Sift together flour, baking powder, and salt. Set aside.
    3. In a large bowl, cream shortening and add flavorings. Gradually add 1 ½ cups of the sugar and cream the mixture until light and fluffy. Add egg yolks and beat.
    4. Add the flour mixture and milk alternately, beginning and ending with dry ingredients. Beat after each addition until smooth.
    5. Beat egg whites until frothy. Add remaining ¼ cup sugar and beat until egg whites hold stiff peaks. Lightly fold egg whites and almonds into batter. Pour into cake pans.
    6. Bake for 45 minutes or until a cake tester inserted in the middle comes out clean. Cool completely on wire racks.


    Frosting Ingredients

    This is one of those mix-and-taste recipes. I started off with the below ingredients, but added additional sugar, maple syrup, and flavoring to taste, and heavy cream to make a spreadable consistency.


    2 sticks unsalted butter, room temperature

    1 Tbsp pure maple syrup

    3-5 cups confectioner’s sugar

    1 tsp maple flavor

    1 tsp vanilla

    1-2 Tbsps heavy cream



    1. In a stand mixer on medium-high speed, cream together the butter and maple syrup until well blended. Reduce speed and add one cup of the confectioner’s sugar. Gradually increase speed and mix until well blended. Stop mixer and scrape sides of bowl (you’ll have to do this often) and add maple flavor and vanilla, then continue mixing on high.
    2. Add remaining sugar by the cupful, reducing speed to avoid sugar flying all over the kitchen, then mixing on high. As the frosting gets thicker add the cream alternately with the sugar. At this point you’ll need to check the taste and consistency and adjust accordingly. The trick is to make sure the butter doesn’t overpower the maple flavor and that you have enough frosting to finish the cake.


    When I was ready to frost the cake, I found the consistency of the frosting different from a traditional buttercream, and this I attributed to the maple syrup. I kept a tall glass of room- temperature water near me and I continually dipped the frosting knife into it which helped smooth the frosting on the top and sides of the cake.


    Assemble the Cake

    1. When the layers have cooled, transfer one to a large round cake plate, top side down. Add about a cup of frosting in the center and spread it toward the edges, continuing down the side in a thin layer to set the crumbs, leaving most of the frosting on top so you have a goodly amount between layers. Transfer to the refrigerator for about 15 minutes to set the frosting (this will keep the top layer from sliding when you add it).
    2. Place the second layer on top of the first, top side up. Add about two cups of frosting to the center and spread it toward the edge and down the side all the way around in thin layer to set the crumbs, being sure to fill in the gaps between layers. Refrigerate about 15 minutes, then completely cover the top and side with remaining frosting.


    (insert cake slice photo here)

    (caption) This plaid dinnerware is a Vernon Kilns pattern called Homespun, manufactured in the ’40s and ’50s. It was often seen on the table of George and Gracie’s neighbors on The Burns & Allen Show.


    I finished the top with swirls of frosting, then sprinkled it with chopped walnuts.


    Happy eating!



    QVC editor

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    In my never-ending quest to get the Littles to eat more veggies, this is one of my favorites!  What kid doesn't like Pizza?!?!?  Plus, they can add different toppings to "customize" the pizza bar.  This is the perfect Do-It-yourself meal for a Family Fun Friday or Rainy Day activity.  I have also done this for Girls Night and used Fresh Buffalo Mozzarella for a play on Margharita Pizza.  BTW--- for all our Living for Me members, or if you're on the 21 Day Fix plan, I can fit 3-4 slices in one Green Container.  Hope you like it.  Let me know if you have any "Pizza Hacks" or other ways to sneak veggies into your meals....



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    Almond Joy Alternatives

    Perfect little substitute to satisfy your sweet tooth and get a bit of a chocolate fix.  The Littles think I’ve lost my mind when I offer these sweet treats for a “breakfast on the run.”  They also make the perfect after school snack when we’re running to our next activity or sporting event. 



    1/3 cup (dry) quinoa

    2/3 cup water

    12 whole dates, no sugar added

    1/2 cup whole raw almonds

    1/3 cup grated fresh coconut

    3-4 teaspoons water

    1/4 cup dark chocolate (Chips or melted bars)



    • Add quinoa and water to a small saucepan, cover and bring to a boil, reduce heat to a simmer and cook approximately 15 minutes or until all water has been absorbed. Cool to room temperature and refrigerate at least 2 hours...overnight will work.
    • Add dates to your Vitamix (a food processor could be used) and pulse until they form a ball. Remove dates and place in a bowl.
    • Add almonds to the Vitamix and pulse until finely minced. Be careful not to completely pulverize the almonds or turn them into almond butter
    • Add dates, almonds, coconut and quinoa to the Vitamix and pulse until ingredients are well combined.
    • Return ingredients to the mixing bowl, and add one teaspoon of water at a time, until mixture holds together.
    • Shape into 14 ­ mini bars.
    • In a small saucepan, add chocolate chips/ pieces and melt over low heat or in a double­boiler. Drizzle warm chocolate over the top of each bar.
    • Refrigerate and allow chocolate to harden. This helps hold the bars together. Bars can be stored in an airtight container for several days or frozen in a freezer safe dish.
    • ·

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    Good Morning and welcome to Meal Make-over Monday!  I have been thinking about Easter Brunches and how to make a healthy addition to my spread.  So, here are my Baked Egg Cups!  They are easy and delicious...and of course, good for you!  I hope you give them a try!

    Happy Early Easter,


    Baked Egg Cups on the Go


    Few slices of Deli Ham


    Cilantro or any garnish you like

    Season Salt (to taste)

    Non-stick cooking spray

    To customize:  onion, green pepper, cheese, etc.



    Generously spray your muffin tin with oil before placing the ham inside so it doesn't stick. This makes it much easier to remove the bolts after the whole recipe is done. Line a muffin tin with a single piece of deli ham. I have tried using spiral cut ham but it is sometimes too thick. As you line the muffin tin, you may have to put little 1 inch slits in the top of the ham so that it lays flat like a bowl.

    Bake at 400° for 10 minutes.

    Remove the ham lined muffin tin from the oven.  Crack one egg into each ham bowl.  The Littles like to stir it up so that it's more like scrambled eggs. I leave it whole more like a poached egg. You can then top it with whatever toppings you like. I always put a little season salt on mine and cilantro. The Littles love cheese. Hubby likes onions and bell pepper. This is where you can have fun.

    Once you have the egg and all your desired toppings inside the cup, place the pan back in the oven for an additional 10 minutes at 400°.

    Once baking is done, remove from the oven and let sit for 3 to 5 minutes to cool a bit before you try to remove the ham bowls from the muffin tins.

    These refrigerate well and I often take them to work the next day or let the Littles use them for a quick breakfast when I am low on time and cannot be their "short order cook".  


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