JOAN:

I am just back from the very best vacation Cooper and I have ever had. We did our annual “Grandma Week” and it was sensational!

DAVID:

I heard you went to Mount Rushmore and Cooper loved it!

JOAN:

David, it was breathtaking. And then on to Arizona to visit historic Indian cave dwellings at Montezuma Castle National Monument in the Verde Valley in AZ. 

Cooper and I met a young girl named Gracie there and we helped her with her school project.

How they lived there without air conditioning is beyond me!!

DAVID:

Speaking of the heat, you seem to never wilt, even in the dog days of summer. How do you do it?

JOAN:

One of my tricks to look great in the summer without adding a lot of layers or heaviness is a colorful SHEER scarf like my Ruffled Animal Print Infinity Scarf(A225961). It’s my secret weapon to looking pulled together in the heat.

And let’s face it, I don’t care how hot it gets, I’m not giving up on looking good and neither are my ladies!

DAVID:

So grab a cold drink, crank up the AC and be sure to join us for 6 amazing hours of fashion and fun!  And, come and chat with me while we are on the air! On July 26 at 4pm, I will be right here on this blog, taking questions from YOU!! It’s a great way to be a part of the show!

Join us at the following times in July:

Friday, July 19

1-2am- Inspired Style w/special guest David Dangle

Wednesday, July 24^th

4-6am – Joan Rivers Classics Collection w/ David Dangle

3-5pm - Fashion & Accessories Clearance  w/special guest David Dangle

Friday, July 26^th

3-4pm - A Host of Beauty Favorites – Joan will be presenting her nail polish collection

4-5pm – Joan Rivers Classics Collection Clearance

Sunday, July 28^th

6-7am – Joan Rivers Classics Collection w/ David Dangle

Monday, July 29^th

2-3am – Joan Rivers Classics Collection w/ David Dangle

11pm-Midnight – Joan Rivers Classics Collection  

Follow Joan on Twitter at www.twitter.com/joan_rivers

Or on Facebook at www.facebook.com/joanrivers

Or on INSTAGRAM at www.instagram.com/joanrivers

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

For Joan’s concert, TV and QVC schedule go to www.joanrivers.com

We're all about aqua this month bringing you the best of the best aqua colors! Celebrate summer with this beautiful shade and tell us how do you incorporate aqua into your style!

1. bliss Daily Detoxifying Facial Toner, 6.7oz

2. Joan Rivers Easy Elegance 18-1/2 Necklace with Pendant

3. Julep Summer Brights Nail Polish, .27oz

4. Nolan Miller's Ocean Tides Teal Bracelet

5. LOGO by Lori Goldstein V-neck Knit Top with Lace Trim and Pockets

6. Bissell Healthy Home Vacuum

7. Clarks Indigo Plush Bea Leather Ballet Flats with Cut-out Detail

8. smashbox Limitless 15 Hour Wear Cream Shadow

9. philosophy razor-sharp rich, glossy shaving gel

10. butter LONDON Nail Polish

11. Aimee Kestenberg Leather Aimee Tote with Stud Detail

Make a date & schedule some "me" time in your on-the-go life!  Tell us how & why you take a few moments to slow down & reward yourself. 

Share your story by simply replying to this blog.

Three (3) Winners will be randomly selected to each receive (1) Calista Tools Perfecter Heated Round Brush and Complete Spray (A234126)

No purchase necessary. Void where prohibited. Must be 18 years or older to enter.

Click here for Official Rules

Hi Memato6dolls,

Thank you so much for ordering. Everyone is asking for chocolate brown, something I will keep in mind during my design meetings. Stay tuned!

Hello Tizzyhead,

My leggings are true to size so you can stick with the small. I’m wearing a regular length in the video, but if you like your leggings a little bunchy then you should try them in a tall as well.

Hi Paintergirl1313,

For an idea of how they’ll look with boots, check out my video from my last blog post. At about the 1:25 mark I am wearing them with a pair of boots. There are also more styling tips included in this video. ;-)

Hello hockey,

I have two full length styles with pockets, my Women with Control® Boot Cut Drawstring Pant (A231497) and my Women with Control® Utility Pant (A220362). Both styles are available in 3 lengths.

Hi GeriBK,

Thanks for ordering and welcome to the world of Women with Control®! The model I believe you’re referring to is Jesse. She’s a pleasure to work with!

Hi TheOwl,

Unfortunately there are no plans to bring in more of this style at the moment. However, I do have a few long dresses in jersey in my Women with Control® and ATTITUDES by Renée®, and am always working on more designs. Please stay tuned!

Here are some behind the scenes photos from my TSV on July 17th!

With Attitude,

Renee

I am very excited about the show this Monday! We have some fabulous foods to eat during our two hours, including snacks (one of which I helped to create!), and an amazing Friday Night Meal. It revolves around one of my favorite brands, The Perfect Gourmet. I had the chance to sample it before it was ever on the air, and even my kids cleaned their plates! The Perfect Gourmet Almond Crusted Flounder is crunchy, light, flakey, and delicious. Since it's frozen, you will get it by Friday, and you could have this ready to eat in less than a half hour after the box arrives! You just pop them in the oven! While they are cooking, I have a great side dish that you can cook in the toaster oven simultaneously, and they will both finish cooking at the same time. During the week I usually like to keep things simple and I love the pure flavors in this side dish.

Green Beans with Garlic

1 pound of green beans

3 smashed garlic cloves

1/4 cup of water

1 Tbsp. olive oil

2 tsp. chopped tarragon (optional)

2 tsp. whole grain mustard

Salt and pepper to taste

Toss green beans on a baking sheet, or in a Temptations dish, with smashed garlic cloves, 1/4 cup water and 1 tablespoon olive oil.  Roast at 450 degrees F until the beans are slightly crisp, and almost charred, about 20 minutes. Toss with 2 teaspoons of whole grain mustard (along with the tarragon, if you are using) and salt and pepper to taste.  Delicious! 

Tip: I like to substitute french green beans (haricot vert) when I can find them. They have a wonderful crunch, and give the dish an even better texture. 

Also, we have something new from Lobster Gram, that will have its only presentation at the Featured Price in my show. Hopefully you can join me on Monday at 5pm!  I'm looking forward to you stopping by!

-Sharon

I’m leaving in an hour for the Hamptons. And, I should be packing. But, I haven’t yet blogged about tomorrow’s event (QVC Presents Super Saturday LIVE) and I wanted to do that before I leave. If this is the first time you're hearing about this, Super Saturday is an amazing designer charity sale that supports the Ovarian Cancer Research Fund (OCRF), the oldest and largest charity in the U.S. dedicated to finding hope—and a cure for—women with ovarian cancer. And, it’s a cause very dear to my heart.

Despite all we know about ovarian cancer, the one thing we still so desperately need is a test. There is no way to find ovarian cancer until it spreads. The reason that the survival rate for breast cancer is so high is because we have early warning tests. And, that’s largely because of funding. All research takes money. You have to pay doctors. People are devoting decades of their lives to this and what they’re doing is important. Here’s just one such doctor who’s dedicated to finding a cure: Dr. Gregory Motz from the University of Penn.

I also had the incredible pleasure of meeting three incredible women: Nancy, Myrtice, and Suzanne, who are all ovarian cancer survivors and members of Woman to Woman, OCRF’s signature patient program–a professionally led volunteer support, education, and advocacy model for women undergoing treatment for gynecologic cancer. The proceeds from the QVC Presents Super Saturday LIVE event also supports this valuable program.

Please join me tomorrow at 2pm ET for QVC Presents Super Saturday LIVE. The show is really important…not just an afterthought. It makes a big difference and every little bit helps.

See you soon.
—Lisa

Hi Girls! I'm back on my blog with SO much to share about a very SPECIAL handbag coming to you on Monday! It's an absolutely amazing brand new Bridgehampton bag. It is so GORGEOUS. I seriously don't even know where to begin. Okay – we'll start with COLOR. Ink Blue, Brandy, Black, Burgundy, Marine Green, and Marigold. I mean, I really don't know how you'll choose. You need them all! These rich colors in this rich leather make this bag look so expensive — just DELISH my girls, DELISH.

We really took you – my muses – into consideration when making this bag. I just love everything you have to say about my product, you're so smart. So we made this bag in your favorite silhouette, and we've even made the inside pockets deeper – for YOU!

This bag is what every woman needs – its fashionably yet totally functional, which is something that is so important in my collection.

Be sure to check me out in Inside Q - I'm sharing some of my favorite places in Bridgehampton, NY which inspired this collection of bags and so many other things.

I can't wait for my marathon Monday at the Q! I hope you'll tune in and CALL in! Love to hear from you girls. 

Bye for now!

-Isaac

Guess who's coming to town? Bob Mackie, of course! Mark your calendars and set your alarms because Mr. Mackie, artist and designer extraordinaire will be at QVC for the weekend, and he's got some divine things to help you spice up your wardrobe.

I've been dying to show you this one - Bob Mackie Boat Neck Malibu Print Caftan Top. This is one of my favorites that is returning with two new colors. This is the brown multi. I love the diva drama that comes alive when you put this on. The great thing is that it's so comfortable, and I don't have to worry about something fitted. It's chic, flowy, and, dare I say, a little sassy.

The caftan silhouette fits just like a poncho would with generous room for the arms and a seam down the sides.

What do you think of the design? Don't you love the colors and movement? If you dare to be noticed, this Bob Mackie piece is the ticket. Don't miss seeing everything that Bob is bringing with him. He arrives Friday, July 26^th, and will be on the air from 5 - 6pm ET. He’ll be back on Saturday afternoon, July 27^th, so you can spend your afternoon with him from 1 - 3pm ET. I look forward to seeing you night owls on Sunday morning from 4 - 6AM ET. I will be joining Kerstin Lindquist for that show, and we always have a blast. Be sure to let us know what you got for yourself!

See you then!

Margaux

Shop the complete Bob Mackie Wearable Artcollection.

Super Saturday is here again. It is a privilege for me to be able to participate in such a wonderful day. The Ovarian Cancer Research Fund works tirelessly year-round trying to find a cure for Ovarian Cancer. Through this event, QVC has partnered with OCRF to give you one fabulous day to help fund needed research. Many members of the QVC family have donated items for this shopping event, and I am thrilled to count myself as one of them. 

Please tune in and participate in any way you can. In addition to shopping during the Super Saturday show, you can show your support on Pinterest with QVC’s ‘Pin It Forward’ campaign. Visit QVC’s Super Saturday board on Pinterest, and for every Super Saturday pin that you re-pin, QVC will donate $1 (up to $10,000).

Many of us have been affected by cancer in many ways. It’s time for us to band together to help find the cure.

Tune into Super Saturday LIVE! on QVC this Saturday, July 27^th, at 2:00 p.m. ET.

Leave your thoughts in the comments section. I love hearing from you!

Don’t forget to like me on Facebookand follow me on Twitter.

Also, you can shop the entire Women with Control® and ATTITUDES by Renee®collections anytime on QVC.com.

With Attitude,

Renée

Hello to all my fellow gardeners out there!

Hopefully your gardens are in full bloom now and your veggies are coming in big, juicy and beautiful!  I have been meaning to share this video with you of the QGarden that our fabulous Kitchen Team works on each and every day. This video was shot in early June 2010 as they were planting all the beds but they do the exact same thing each year now - just with lots more volunteers. Take a look:

Now that we are at the end of July, after all of the rain we have had and these hot, humid temperatures - take a look at what the garden looks like now:

The vegetables:

The herbs:

And even some pretty marigolds:

Not only do we here at QVC benefit from the harvest, but the QGarden is a partnership with The Chester County Food Bank and Food for All.  Just last week our volunteers delivered 100 pounds of basil, cucumbers, and zucchini to the West Chester Food Cupboard. This was the first of many deliveries the volunteers will be making this summer to area food pantries as part of QVC’s community garden program.

More than 70 QVC volunteers, from novice to avid gardeners, have committed to growing a variety of produce including tomatoes, peppers and eggplant and delivering the harvest to area food pantries. This initiative will directly help the more than 70,000 individuals and families in Chester County who lack the funds to buy the food they need.

How great is that!?!??!  :-) Just one more reason why I love working here at QVC!!!

All my best,

Carolyn

I am ready for the weekend, foodies, how about you!? Yesterday was a very special, very busy day. I traveled to Ypsilanti (ip-sa-lan-tea), Michigan with Mary and two members of our production crew to have lunch with Dwight at Haab’s Restaurant—our Foodie Road Trip contest winner!
 

 
We were up early and caught a flight from Philadelphia to Detroit. Ypsilanti is just 20 minutes from the airport and home to Eastern Michigan University…what a quaint little town. Haab’s—now run by a fourth-generation owner—has been serving up comfort-food favorites since 1934. When I asked the owner of the restaurant why folks keep coming back, he said, “For most of our patrons, it’s like coming home again. We serve the kind of comfortable, consistent food they’ve enjoyed for decades.”
 
Ask anyone in town—like Dwight, Heather, and Rachel—why they love Haab’s and the food will certainly be mentioned. But, they’ll also tell you that Haab’s owners go above and beyond to support the community. And, they’ve been doing it every day for nearly 80 years. Haab's history is written on its walls in old photos and a glance of the menu will tell you why the locals have fallen in love with this place.
 

 
So what did I have? Chicken in a basket with four pieces of fried chicken, homemade shoestring French fries, and a hot buttered biscuit with honey. YUM!
 
Our flight home yesterday was a little delayed—and by little, I mean six hours! So, it was a late night and an early morning today…I scheduled an appointment for landscapers to come help me curb my hedges. With all the rain we’ve had this summer, my shrubs and flowering bushes were out of control and I needed professionals! Then, I was off for a much-needed trimming myself...
 

 
And now, I’m dreaming of Homemade Summer Peach Ice Cream—Sunday’s recipe on In the Kitchen with David.
 

 
Homemade Summer Peach Ice Cream
 
This recipe is prepared with the Kitchen Aid 13-Cup 3-in-1 Wide Mouth Food Processor (K35182).
 
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
 
Ingredients:
 
•         4 cups frozen peaches, defrosted
•         1 (9.6-oz) can peach nectar
•         1 tsp lemon juice
•         1/2 cup evaporated milk
•         1/2 cup sweetened condensed milk
•         1/2 cup heavy cream
 
Directions:
 
1.       Combine 3 cups of the frozen peaches with the sugar in a medium-size mixing bowl. Purée the peaches with the peach nectar in a food processor until the mixture has a smooth texture.
 
2.       Add the peach purée, lemon juice, evaporated milk, sweetened condensed milk, and heavy cream to a small bowl and mix until well combined. Cover and refrigerate the mixture for at least 6 hours, or overnight.
 
3.       Take the remaining cup of peaches and chop them into 1/4" pieces. Refrigerate them until you're ready to freeze the ice cream base.
 
4.       When you're ready to make the ice cream, pour the chilled mixture into the canister of an ice cream maker and freeze it according to the manufacturer's instructions. When the ice cream is the consistency of soft serve, add the chopped peaches and let the machine run until the peach pieces are well distributed. Continue to freeze until serving time.
 
Foodies, homemade peach ice cream is my all-time favorite and a recipe that is rooted deep in my childhood memories. I remember coming back from a family vacation and we were minutes from the North Carolina/Georgia border when my mother stopped at a roadside farmer’s market. We walked out of there with baskets full of fresh, ripe, Georgia peaches and went home to cook peach cobbler and homemade ice cream. My brother, sister, and I ate ourselves silly and I’d do it all over again in a heartbeat.
 
I’m sure all of you have memories like that. For today’s blog question, tell me about them. What foods and recipes remind you of your childhood? Did your grandmother make the best carrot cake? Maybe you can still taste your mother’s strawberry jam? Or, was it your father’s famous pasta sauce? I’m headed out for a quick walk then I’ll be back to work on some head notes for my new cookbook. Believe it or not, about 35-40% of the recipes have been tested and completed already. Be sure to join me Sunday at Noon ET—we’ve got a VERY special announcement to make and you won’t want to miss it!
 
Keep it flavorful!
—David

Professional shots are in from my son David and Christine's wedding and I'm so excited to share them with you! It feels like only yesterday that all the planning and preparation began. It's almost impossible to describe the overwhelming joy I feel knowing that my son has found his soul mate and how lucky for me to have such a wonderful addition to our family. 

Of course, as every bride knows, it's all about the dress! For me, as mother of the groom, my dress choice was  important too. No time to design my own,  I wanted something festive, a bit formal, with pizazz and character without being over the top. I decided on a dress designed by Roland Mouret, a designer I became familiar with during a trip to the UK. I loved the subdued nude color and beautiful, graphic, origami design. It fit me like a glove!

Weddings come and go in the blink of an eye, but I must say, I adored every minute. It was a day filled with endless love and joy that I can only hope will continue to blossom as David and Christine build their lives together.

Do you have any parties coming up? My beautiful Ponte Knit 3/4 Sleeve Dress with Eternity Scarf will keep you looking picture perfect. The princess seaming will figure flatter to give you a beautiful shape and silhouette as you dance the night away!

http://qvc.co/SG_PonteDress

Have you been to any weddings or celebrations this year? What did you wear to that special event?

Watch for fun, upbeat designs to wear dressy or casually and new pieces, Sunday, July 28th at 10pm ET. See you then!

xoxo,

Susan

Hello, foodies…

If you were able to join us yesterday, you know I’m away on a special assignment for In the Kitchen with David this week and I won’t be with you on Wednesday. BUT—I have something special planned. At the beginning of the month, you might remember some special July Fourth posts courtesy of some of my favorite food bloggers. I LOVE reading food blogs and am often inspired by the creations I see in print and in photos. In fact, it’s the reason I started putting step-by-step photos in my own blogs. I just love how you can almost taste the food just by seeing it in the pictures!

Foodies, it’s so important to research new recipes, read blogs, and stay up-to-date in the food world so you never get stuck in a rut. So, again this week, I asked some incredibly talented bloggers to post on my behalf and preview the August theme on ITKWD—Garden to Table. Expect a breakfast recipe today, a lunch recipe tomorrow, a snack on Wednesday, dinner on Thursday, and dessert, Friday!

Without further ado, I’d like you to meet Dusty—author of All Things G&D, a lifestyle blog featuring a variety of topics including parenting, home décor, DIY and organization, and of course, FOOD. Dusty recently made a wise decision to eat better foods and live a healthy lifestyle (way to go, Dusty!), so if you’re looking for tasty, wholesome, fruit- and veggie-rich recipes, I urge you to subscribe to her blog...it's free!

Take it away, Dusty!

Three years ago I was a boxed-meal, processed foods-loving, fruits and vegetables hater.

And then I became a mom.

A mom obsessed with her daughter’s nutrition, who insisted on making all of her food from scratch using fresh ingredients…while I sat next to her highchair eating frozen pizza and potato chips.

There was a huge discrepancy between my nutritional expectations for myself and my nutritional expectations for my daughter, Kate, and I knew I wouldn’t be able to get away with it forever. Shortly after Kate’s first birthday I made a choice that changed my life. I challenged myself to complete a 28 day food detox, eliminating processed foods from my diet and focusing on learning how to select, prepare, and enjoy fresh fruits and vegetables and other wholesome, all-natural ingredients. Much to my surprise, I found I felt amazing eating this way. I even shed the last of my post-baby weight, and (gasp) discovered a love for vegetables! I kicked my processed foods habit, brought the garden to my table, and my health and energy levels are so much better for it.

Today one of my favorite vegetables is kale. It’s a nutritional powerhouse, packed with fiber, iron, vitamins, and antioxidants. Did you know that per calorie, kale has more iron than beef and more calcium than milk? It's one of the most nutritious foods you can put in your body, and I look for chances to sneak it into my meals whenever I can!

My most recent kale creation is this Kale Feta Frittata. Ooh, it's so delicious, and a great introductory recipe for anyone nervous about trying kale! The kale gets wilted down in the skillet and then baked in egg, so you barely even notice when you’re eating it. What are you waiting for? Grab some kale and scallions from your garden or local farmer’s market and enjoy!

Kale Feta Frittata - the perfect breakfast to treat a loved one (or yourself!) with for breakfast in bed!

Ingredients:

This recipe serves one, but you can easily multiply it and use a larger skillet to serve more people.

• 1 Tbsp olive oil
• 1 cup Kale, chopped
• 1 scallion, chopped
• 2 large eggs, whisked
• 2 Tbsp garlic & herb feta
• Salt & pepper

Preparation:

1. Preheat oven to 350 degrees.
2. Heat the olive oil in a small ovenproof skillet over medium heat. Add the scallions and kale and cook, stirring, until wilted (a few minutes).
3. Pour the eggs over the kale and scallions. Top with feta cheese and season with salt and pepper.
4. Transfer skillet to oven and bake until eggs are cooked through (I bake mine for 5 minutes).

If you’d have told me three years ago that I’d be drinking kale-packed smoothies, using it to top my tacos, and adding it to my morning eggs, I’d have shoved another Dorito in my mouth and called you crazy. Now I use it as often as possible and am constantly thinking of ways to add it to my meals! What are some of your favorite ways to enjoy kale?

Time-Saving Tip: Think you’re too busy in the morning to enjoy this wholesome breakfast? Then this tip’s for you! I chop up a bunch of kale and scallions at one time and divide them into freezer-safe dishes – one frittata serving of veggies per dish – and pop them in my freezer. When I’m ready for my frittata fix I simply grab a pre-prepped portion from my freezer, toss it into my skillet and begin sautéing away! It’s a great way to reduce your prep time when you’re in a hurry!

Interested in saving even more time in the kitchen? Come on over to my blog for today’s post featuring some of my favorite “bulk prep and freeze” meal and snack recipes!

Thanks, Dusty! Foodies, Bobbie of The Rebel Foodie is up tomorrow. Don’t miss her blog.

 Keep it flavorful!
—David

P.S. Here are the highlights from my trip to Haab's Restaruant in Ypsilanti, MI. Keep checking my blog and Facebook page for more information about next month's remote. We'll have all the details finalized soon!

Hey Foodie Friends,

Kat here! You may remember my recipe for Skillet Sprouts with Cranberries & Pecans. Today, I'm going to tell you how to make my Portabella Burgers with Chipotle Cheddar Mayo, Red Peppers, & Arugula!

These juicy portabella “cheeseburgers” are so delicious they'll have you begging for seconds!

Here's what you'll need...

Ingredients: (Recipe makes 4 burgers)

1 Tbsp olive oil
4 large portabella caps
1 Tbsp garlic, minced
1/4 cup Cheddar cheese (I used reduced fat)
3 Tbsp chipotle mayo (I used reduced fat)
4 rolls (pick your favorite!)
2 cups arugula
1/2 cup bottled red peppers (or you could snag a container from your grocer’s salad bar like I did)
Salt and pepper

Directions:

1. Prepare the portabella caps by washing & drying them. After they're dry, season each side of the portabella with salt and pepper.

2. Next, drizzle in the olive oil in large skillet and cook over medium heat.

3. Once the skillet is warm, place the portabellas in the pan and sauté for 4-5 minutes on each side. (You'll be able to tell if they're done when they are nice and tender.)

4. When your portabellas are tender, add 1 Tbsp of minced garlic to the pan and sauté for an additional 30-60 seconds. Then remove the pan from the heat.

(Note: If you can only fit 2 mushrooms in the skillet at a time, add only a 1/2 Tbsp of minced garlic for each pair of mushrooms.)

5. Now, to make your mayonnaise, combine the chipotle mayo with the cheese in a small bowl and stir.

6. Cut the rolls and spread the mayonnaise mixture on the bottom of each roll.

7. Now, to put it all together, top each of the buns with a portabella, a 1/2 cup of arugula, and 2 Tbsp of red peppers.

Now it’s time to dig in! Thanks for cooking with me and please, please, please let me know what you think of these recipes. Also, if you'd like to see any other specific types of recipes in the future, just let me know! :)

Until next time, cheers to you my Foodie Friends!
--Kat

hairmax blog

Hello, foodies…

Our week of special garden-to-table guest blogs continues! And, today, I’d like to welcome back Bobbie of The Rebel Foodie. You may remember this blogger (who’s also an avid reader, sewer, jewelry maker, and mother of two!) from her July Fourth recipe: Star Spangled Ice Cream Cups. Those little treats were packed full of flavor and I’m excited to share with you Bobbie’s latest recipe: Chicken, Bacon, and Ranch-Stuffed Peppers..her favorite summertime lunch and a dish she clearly made for me…come on, chicken, BACON, ranch? SHUT THE FRONT DOOR!



Chicken, Bacon, & Ranch-Stuffed Peppers
Serves 4

Ingredients:

• 1 (16-oz) box pasta shells
• 1 packet of ranch dressing mix
• 1/2 cup mayonnaise
• 1/4 cup carrots, shredded
• 1/4 cup peas
• 1/2 cup bacon crumbles ( or cooked, crumbled bacon )
• 1/2 cup (or 1 medium-size) green pepper, finely diced
• 1/2 cup onion, finely diced
• 1 package pre-grilled chicken (found in your grocers meat section)
• Dash of milk
• 4 large green peppers, stemmed and seeded

Directions:

1. Cook your pasta according to the package directions. Drain and rinse with cold water.
2. Mix your mayo and ranch dressing together in a small bowl until thoroughly combined.
3. Add your pasta, carrots, peas, bacon, green pepper, onion, and chicken to a large bowl. Add your dressing and stir until everything is coated. Add in a couple tablespoonfuls of milk. Stir again.
4. Place your green peppers on a serving plate, and using a spring-style ice cream scooper, scoop the salad mixture into each pepper, filling it generously. Serve immediately.

There you have it foodies! Go raid your garden—or stop by your local farmers’ market—for the ingredients and get “cooking.” And don't forget to subscribe to Bobbie's blog for delicious recipe inspiration.

Keep it flavorful!
—David

Hello PM Stylers! This weeks blog is going to be all about pictures with a sneak peak of something SPECIAL coming up from Denim and Company for our fall fashion day.

Super Saturday was a huge success thanks to all of YOU. It seemed like the products went quicker than ever before and we are so thrilled its going to this amazing cause. For more information on how you can help please visit www.ocrf.org

Beauty Obsession: Josie Maran RoseGold Illuminizing Whipped Argan Body Butter A234849

It’s nearing the end of the summer and I have to be honest… I want that baked luscious glow.  The kind of glow that’s only found on vacation south of Key West…  The island glow that looks like you have gotten to bask in the sun all while staying hydrated because of the amazing waters of the Caribbean.  Welcome to the Rose Gold Body Butter from Josie Maran.

This past weekend, I had the opportunity to spend some time in The Hamptons for Super Saturday and if there is one thing that I noticed… it was that everyone’s skin was glowing.  We’re talking everyday women, politicians, and actresses all had the same incredible skin.  It must be something in the water right?  Right… but what if I told you I might have found a solution?

When you put this body butter on… close your eyes.  The body butter feels like it sinks into your skin like an ingredient your body has been craving.  It lays on your skin like it was meant to be there all along, like you have just come back from the dream vacation, but now that look can have that look everyday thanks to Josie.  Look at my before and after.  Do you see the difference in color? The look of hydration? That subtle glow?   When you get this home figure out your dream island oasis and put this on.  Tell me you won’t be obsessed. 

Hello, foodies…

I’m sure you remember me talking about Melissa from Best Friends for Frosting. She’s such a sweetheart and she’s helped us with a number of blogs and events in the past. Today, I’m pleased to share with you another amazing recipe from the dessert queen…but this one’s not dessert!

Melissa helped us complete our garden-to-table menu with a great appetizer: Mango Salad with Grilled Chicken. Of course, this would also make a great lunch or dinner idea, too! Just adjust the serving sizes to accommodate for your specific meal.

I threw together this quick, healthy, and delicious mango chicken salad for a family dinner and it was a total hit! The fresh, sweet mango flavor shines through while complementing the grilled chicken breast beautifully. If you’re looking for a stress-free and effortless salad that will wow your guests, try this one out!

Mango Salad with Grilled Chicken
Makes 2 servings

Ingredients:

Salad:
•    4 cups (about 2.5 oz) arugula
•    1 mango, peeled and sliced into 1” pieces
•    1 red bell pepper, trimmed, seeded, and sliced into 1” long pieces
•    4 oz pre-grilled deli-style chicken
•    1/4 cup slivered almonds

Dressing:
•    1 Tbsp extra-virgin olive oil
•    1/2 tsp balsamic vinegar
•    2 tsp honey
•    1 tsp Dijon mustard
•    Pinch of salt

Directions:
1.    Combine the arugula, mango, bell pepper, and chicken in a large bowl.
2.    To make the dressing, whisk together the olive oil, vinegar, honey, Dijon mustard, and a pinch of salt in a small bowl.
3.    Drizzle the vinaigrette over the  salad and mix well. Sprinkle with slivered almonds.

Thanks, Melissa! Foodies, as I mentioned, this talented blogger knows her desserts, but you’ll also find breakfast, appetizer, and entrée recipes—as well as DIY projects, entertaining ideas, and more—on her blog.

Please join Carolyn Gracie for In the Kitchen with David tonight! She’s going to show you how to make my Strawberry Shortcake Ice Cream Sandwiches...our last official recipe for July and National Ice Cream Month!



Strawberry Shortcake Ice Cream Sandwiches
 
This recipe is prepared the KitchenAid 300-Watt 10-Speed Tilt-Head Stand Mixer (K37868).
 
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:
 
Ice Cream:
•    1 qt vanilla ice cream
•    1 (16-oz) bag sliced frozen strawberries
 
Topping:
•    3 oz marshmallow fluff
•    6 oz whipped topping
•    3 Tbsp strawberry syrup
 
Cookies:
•    2-1/3 cups + 1 Tbsp all-purpose flour
•    1 tsp baking soda
•    3/4 tsp salt
•    2/3 cup buttermilk
•    3/4 tsp lemon juice
•    1-1/2 tsp vanilla extract
•    6 oz (1-1/2 sticks) unsalted butter, softened
•    1 cup + 2 Tbsp sugar
•    2 large eggs
 
Directions:
 
1.    To prepare the ice cream, first line a sheet pan with parchment paper. Remove the ice cream from the freezer and let it sit at room temperature for about 5 minutes. Scoop the ice cream into a bowl of a stand mixer and whip until soft, but not melted. Fold the frozen strawberry slices into the mixture by hand. Pour the mixture onto the prepared baking sheet and spread to a 1/2" thickness. Cover the ice cream with another piece of parchment paper, and then place the sheet pan in the freezer.

2.    When the ice cream has hardened, remove the sheet pan from the freezer. Dip a round cookie cutter in hot water, then make ice cream cutouts. Place the cutouts back into the freezer until needed.  

3.    To prepare the cookies, preheat the oven to 350°F. Line three cookie sheets with parchment paper. Set aside. Combine the flour, baking soda, and salt in a medium-size bowl. Set aside. Then combine the buttermilk, lemon juice, and vanilla into a small bowl. Set aside.

4.    Fit a stand mixer with a paddle attachment, and (on medium speed) combine the butter and sugar until it's pale and fluffy. Add the eggs and mix until well-blended. Add the flour and buttermilk mixtures alternately, on low speed. Make sure to begin and end with the flour mixture. Mix until well-blended.  

5.    Spoon 2 Tbsp of batter (about 2" apart) onto the prepared cookie sheets. Bake for 12–14 minutes. Place the cookies on a cooling rack so they can cool completely.

6.    To prepare the topping, fit a stand mixer with a whisk attachment, and combine the whipped topping, marshmallow fluff, and strawberry syrup. On medium speed, whip for 2–3 minutes until light and fluffy. Refrigerate the marshmallow topping until needed.

7.    To assemble the sandwiches, evenly spread the marshmallow topping on the flat side of two cookies. Place a pre-cut ice cream circle on top of one of the cookies and then top with the other cookie. Freeze until ready to eat.

Keep it flavorful!
—David