Hey there! So as you know Season 3 of Inspired Style is underway as of last week! I’m so glad to be back shopping, spotting, and inspiring with all of you. Although it seems like I’m the fashion expert, I really don’t know what I would do without your inspiration—I mean that is why it's called Inspired Style!

I’ve asked that you hop on the selfie train and send me some pictures of you rocking your unique and authentic style that I love! The pictures have been great so far and have actually influenced a lot of my outfits!  

Here are some of the amazing selfies I’ve received so far from all of you! Thanks for inspiring me and keep them coming!

Doesn’t Darcy look great? Love the long cardigan, brown boots, tied together with the bright scarf.

This is Miro’s date night outfit. Great pattern paired with tall boots—Love it Miro!

Lynn is ready to take on 2014 with this black velvet pantsuit and heart tee for her New Years Eve festivities.

Yes yes yes! Loving the Leopard heel and thin belt—Taking this sophisticated look to a fierce level.

Christine is wearing the perfect casual, comfortable, chic outfit for brunch with friends. Love the print top and open cardigan! PS: hope brunch was yummy

Lynn’s date night outfit is amazingly unique and fun! My favorite part is the skirt-- You can actually convert it into a maxi skirt/dress! 

Look how Miro took this business look and made it her own with the animal print top! Also love the necklace!

Accessorize, Accessorize, Accessorize! Loving this collage Miro made with all of her favorite bracelets, watches, polishes, and gloves. PS: Could really use those gloves now in this cold weather!

Emily showing off her inner rock-n-roll with the great leather jacket and combat boots.

Check out Samu’t's everyday look with the floral worn sweater, skinny jeans, and heeled brown boot. Ready to take on the day!

Loving Renee’s croched top with the coral jacket. Perfect outfit for a summer night out on the town!

Monica looks professional and chic with this lace pencil skirt, button and down--not to mention the killer layered necklace.

The lace and fur combo!!! Need I say more?

Brenda sure knows how to have herself an arm party! Love the watch surrounded by unique and simple bracelets!

Are people still saying “Fedorable” or was that never really a thing lol? Wearing a fedora takes confidence and that’s what this outfit says! Looking great Jessica!

Keeping it cool with the stripes and florals! Great summer day look Alaine!

Again with the arm party! Michelle keeps it simple and classy—Pretty in pink!

Gail looks festive and fashionable for the 4^th of July! A stand out at any Bar-B-Q!

Lynn took my advice with mixing prints and doesn’t she look fabulous! Ready for the office or dinner with friends!

Shasha is a long time fan of Coco Chanel’s style and nothing says Chanel like this Joan Rivers pearl jacket.

So.... are you inspired? Post a picture of your outfit on my FB page and I will create an updated album soon :).

Keep Inspiring!

- Amy

1 Degree Soup

This hearty soup recipe was inspired by the weather: it was ONE degree outside when I got home after work. ONE. I needed some comfort food and I needed it fast. So, I created a Potato-Bacon Corn Chowder which I have appropriately named “1 Degree Soup” and it is gluten free! Let’s dive in to your ingredients:

Ingredients

5 strips of thick-cut center cut bacon

3 medium potatoes (butter or white)

1 medium yellow onion (I prefer Vidalia)

2 cups corn soup stock

1 cup soy milk

2/3 cup skim milk ricotta cheese

2 Tbsp butter

3/4 cup frozen peas

2 tsp salt (optional)

Pepper to taste

Dried parsley flakes (to top it off)

Cook the bacon in a large pot over medium heat, and cook until crispy. When done, take out the bacon, crumble it, and set aside. Leave about 2 Tbsp of drippings in the pot. I am including a “Beauty Shot” of bacon because: you always should include beauty shots of bacon when you can.

Drop the potatoes, onion, and bacon into the large pot with drippings. Check out the photo below to see what size to cut your potatoes for even cooking.

Cook and continuously stir for about 5 minutes. (The potatoes will not be cooked all the way through at the end of the 5 minutes!)

Before you add the soup stock, your mixture will look something like this:

Now pour in the corn soup stock, soy milk, and ricotta cheese. Bring the whole mixture to a boil and keep stirring.  I used a Gluten Free Corn Soup Stock from Wegmans (please see photo below). You could make your own stock using equal parts creamed corn, yellow onion, and celery with an immersion blender! If YOU DO THAT, you’re so advanced and I am proud of you!

Once your soup is bubbling, drop in the butter and frozen peas. Lower the mixture to a low-heat, simmer, cover it, and leave it alone for 10 minutes. Check out the picture below and don’t worry! It will not be super-thick at this point. It will thicken up as you simmer.

Try it! Add salt and pepper, to taste, give it a good stirring, re-cover the pot and let it simmer for another 10 minutes (or until potatoes are tender).  Serve it in your favorite bowl and top it off with the dried parsley flakes. Makes 6 bowls.

I used the Le Creuset 7.25 QT French Oven with Grill Lid (click here to find it) for this recipe and it is a heavenly way to make this soup, but any large stock pot will do!

Do you have a favorite soup? I would love to hear about it! I certainly hope you enjoy this and there’s more to come! ~ @Mary QVC

Hi, everyone!

Happy New Year! With a new year comes a new You’re Home with Jill—tomorrow night at 6pm ET! Did you see last Tuesday’s blog? I wanted to dedicate the month of January to showing you an easy way to rejuvenate your décor and I love the idea of making your own canvas wall art. Last Tuesday I showed you a fun idea for a kid’s room—dinosaur-inspired art! Tomorrow night, we’re moving into the kitchen—the hub of your home. It’s where you spend a great deal of time and it’s the perfect room to showcase your personality and tastes—literally!

Those are gourmet coffee bag labels modge-podged onto an ordinary piece of canvas. Just think of all the things you could use—soup labels, wine bottle labels, restaurant menus, or recipes from your favorite cookbook. Or, if you’re like me and have hand-written recipes from your grandma, you could even copy those and paste them on a piece of canvas along her photo. It would be like she’s cooking with you all over again. Also don’t forget about 3-D kitchen essentials, too. Imagine how interesting canvas could look with beer caps, wine corks, actual kitchen utensils, or even raw pasta—think various shapes and colors!

To be fair, I wanted my kitchen canvas to look a little more uniform and polish so I Googled coffee labels, made sure they were similar in size and feel, printed them, and modge-podged them on.

Have FUN with this. Here’s something to wet your whistle while you work: Virgin Mango Daiquiris!

This recipe is prepared with the Ninja 72-oz Ultima Blender (K40232).

Ingredients:

• 1 cup frozen mango chunks
• 2 Tbsp sugar
• 4 oz pineapple juice
• 1/2 cup pineapple chunks
• 1/2 lime, peeled
• 2 cups ice cubes

Preparation:

1. Let the frozen mango sit at room temperature for about 10 minutes.
2. Once partially thawed, place the mango chunks in the blender and add the rest of the ingredients. Blend everything together for about 1 minute, or until smooth. Pour the drink into glasses and serve with a garnish of your choice.

If you’re not sharing this smoothie with the kids, feel free to add a little tequila or your favorite alcohol of choice. It may be FOUR degrees outside, but if you’re in the comfort of your warm, cozy kitchen, it won’t be hard to visualize yourself on a beach with a Mango Margarita in hand! Just don’t forget the fancy straw—and a cocktail umbrella!

I’m off to tackle dinner for a hungry family—I think it’s a Santa Fe Glazed Chicken with Goat Cheese kind of night! Don’t you just LOVE 15-minute recipes? I’ll see you tomorrow at 6pm ET. STAY WARM!

From my home to yours,
—Jill

New for 2014...My updated, modern and refined Tiered Top! 

A240042 Liquid Knit Chevron Tiered Top with 3/4 Sleeves

For years my Tiered Tops have been a "Best Seller", "Customer Top Rated", or "Most Wished For" item, and now I have a brand-new top to add to the list! Each "V"-shaped tier helps to elongate and slenderize your figure. Done in my signature Liquid Knit, this comfortable and chic top drapes lightly against your skin, swinging and swaying with your every move. You'll love the wonderful coverage it provides with just the right amount of flirt and fun! Feel confident, wear it to the office and then straight out to town! Dress it up with slim black pants and heels, or wear it on a lazy day around the house. It's appropriate for all occasions. The colors are deep and saturated, so choose your favorite...You are going to love the new chevron tiers!

Get ready for the compliments to roll in! If you haven't tried my tiered tops before, this is a great place to start, and, if you have, you are going to love this modern edition to your wardrobe. Designed to be worn all year round, you'll find yourself reaching for this top over and over again! It's better than ever…I'm sure you will fall in love with my brand-new tiered top!

I’ll be debuting it on-air this today, January 10^th, beginning at Midnight ET and throughout the day! Be sure to tune in to my show throughout the day at 3am, 10am, 3pm, 7pm and 9-11pm ET! 

New Year, New You! See you on Q!

xoxo,

Susan

Shop my complete collection on QVC.com.

Here we go again… The holidays are over and it’s a new year. I have to admit… I went hog-wild over the weeks leading up to and over the holidays. I was eating whatever I wanted to eat, going out for restaurant dinners wherever I wanted to go, and enjoying holiday treats and toasts whenever I wanted to!  I knew this day would come and now it’s here. It’s time for me to reel it in a bit. It happens every year, and I know I’m not alone.

So, I thought I’d share a few tips on how to easily reel in the holiday binge.

1. Just cut the portion size down a little.

Moderation is everything! The best way I find to do this is to ban second helpings. When I make my dinner plate, I put all the leftovers away in storage containers and into the fridge. Cold second helpings are not as appealing!

2. Cut down on guilty ingredient quantities.

Recipes generally call for more oil, butter, sugar etc… than they need in order for the recipe to work (unless they are specifically written as a light recipe). I write a lot of recipes, and I’m as guilty as the next recipe-writer of having more of the guilty ingredients than you need. When I’m writing a recipe, I’m writing it for flavor. Of course a marinara will taste better with 3 tablespoons to start out with, but you can usually use 1 tablespoon and still have a tasty marinara sauce. So, cut down on the oil, butter, sugar when you’re following recipes (or even when you’re just cooking on your own).

3. Go for leaner versions of ingredients.

Just take things down a step: instead of whole milk, choose 2% or 1% milk; instead of ground beef, try lean ground beef; instead of full fat yogurt, enjoy a fat-free Greek yogurt which has just as creamy a texture. (The only exception I have to this rule is sour cream. I just can’t bear fat-free sour cream and I’d rather just go without!)

4. Try some ingredient substitutions.

Some of the best recipes come from swapping out an ingredient. Think of turkey chili!

• Instead of bacon, try Canadian bacon or turkey bacon or prosciutto
• Instead of sour cream, try yogurt
• Instead of heavy cream, try evaporated skim milk
• Instead of mayonnaise on a sandwich, try mashed avocado
• Instead of a whole egg, try 2 egg whites
• Instead of mayonnaise in a chicken salad, try Greek yogurt
• Instead of ground beef, try a vegetarian protein substitute (I just tried Quorn and I loved it! Surprised myself!)
• Instead of long pasta, try spaghetti squash or thin ribbons of zucchini
• Instead of a beef burger, try ground turkey or chicken
• Instead of mashed potatoes, try mashing some cauliflower
• The list can go on and on…

5. Use lighter cooking techniques.

The lightest cooking techniques are those that don’t involve a lot of oil or butter. So, try steaming, poaching, roasting, broiling. Or, try sautéing foods with just a little chicken or vegetable stock in your skillets instead of oil. After sauteing in this method, you can make braises easily too without involving oils. Of course, pressure-cooking can also be a GREAT way to cook without oils and butters and the flavors are amazing!

6. Use fresh herbs and dried spices to boost your flavors.

This is sort of key to my reeling in the binge program. Because you’re cutting down on some of the ingredients that you love, you need to make sure meals are still tasty, exciting and delicious. Fresh herbs are so easy to throw in at the end of food preparation for a burst of flavor. People ask me how much to put in. I always tell them “put in as much as you think will taste good, and then put in some more”!

None of these suggestions are terribly revolutionary, but making small changes can make a difference over time.  If your goal is to reel in the holiday binge and feel better about yourself, pick just one or two of these strategies rather than trying to tackle everything at once. Small goals and small victories can lead to bigger things.

Happy New Year!

ML

Hello, foodies…

I know today isn’t typically when I post a blog—especially when I’m on vacation—but I want you to meet Jenna. She’s a registered dietician and a sports nutritionist. And, she’s got one of the most down-to-earth approaches to “healthy eating” that I’ve heard in a long time: it’s 80/20. 80% of the time, you try to find balance. The other 20%, Jenna says eat real mac and cheese—without the light or low-fat cheese and whole wheat pasta. (I swear I didn’t pay her to say that!)

From your comments to me on Facebook and Twitter, I know dieting—or at least just getting back to healthier eating habits—is on a lot of our minds this time of year and I asked Jenna to offer some bona fide “do this, not that” advice and share a recipe so delicious you’d never know it’s good for you. Not only did she do it, but she gave us a STUFFED recipe! Many thanks to Jenna for her advice!

Happy New Year! [Insert deep breath here.] So, I know this might be that moment where that redundant quote is blaring through your brain: “new year, new you!” I think at times people expect some “holy smokes!” year where they look entirely different than last. So much so, that they think they can lose 4 shoe sizes to fit into the cute pumps from that sample sale.

So relax. Take large expectations (mostly, self-expectations) out of your head and understand that small changes can be big. For those looking to start a diet, focus on lifestyle changes. Zone in on dietary goals that result in many positive outcomes. When we eat healthy, cool things happen besides weight maintenance or weight loss like: healthier hearts, more energy, better sleep, and that feeling of “I don’t want to eat an entire jar of Nutella!” (Okay, maybe you can still think that, but the actual ACT will perhaps go away.) And most importantly for those with families, you are now creating a mini-village full of healthy, strong bodies. You’re now totally supermom or superdad.

Small changes--such as smarter snacking is helpful. Start off with foods that don’t necessarily taste healthy. For example, swap a lunchtime snack or side item with one of these choices, an after-school snack for the kiddies, at breakfast, or at night when you’re watching oh, I know… ITKWD (ahem, on Wednesday). Make goals that are attainable such as making three healthy swaps the first week and gradually expanding your new-found or rekindled healthy palate. Here are some healthy swaps to consider bringing right on into the New Year.

• Popcorn – Popcorn is actually a whole-grain snack! Pop your own popcorn (choose low-fat bags or make your own using kernels) and get creative with mix-ins. Always start off with a spritz of butter spray (bottled, as it slashes the calories and fat) or drizzle heart healthy olive oil onto popcorn. Toss in a dry ranch dressing packet, low-sodium chili mix packet, or some sea salt and Splenda for “kettle corn.” I’ve already made popcorn with tossing in peanut butter and frosted Cheerios and drizzling on some melted natural peanut butter. Get creative! And speaking of peanut butter…
  
  
• Peanut Butter (or other nut butters) – Nuts contain heart healthy fats that are great for our hearts. When consumed in its appropriate portion size, it makes an amazing addition to your diet. All nut butters taste different (peanut butter is cheapest) so feel free to experiment. While there is low-fat peanut butter, choose the real stuff. Many companies replace the healthy fat with added sugar for flavor. Add peanut butter to bananas, apples slices, on celery with raisins (ants on a log), mixed into hot oatmeal, even into chicken dishes as a sauce or marinade.
  
  
• Guacamole or avocado – I would bathe in this. Guacamole contains avocados, which are a great source of unsaturated fats, carotenoids for eye health, and vitamin C for healthy skin. Avocados have a high fat content, but alike nut butters, the fat content is healthy. Avocados can be used in baby food (pureed), salads, and as a swap for mayonnaise or butter on a sandwich to reduce saturated fat, calories, and sodium. You can also make your BLT a BALT (Canadian bacon, avocado, lettuce, tomato). Just add avocado and spread (when really ripe) instead of mayo. FYI, Canadian bacon is your leanest cut of bacon.
  
  
• Sweet Potatoes – These a great swap from regular brown potatoes because of their hint of sweetness. Pop these in the microwave or oven. A sweet potato is rich in fiber and antioxidants vitamin A and C, which act as anti-inflammatories to reduce your risk of developing certain cancers. You may eat them whole with skin or peel into long slices or wedges as baked “fries” instead of packaged, frozen French fries.

Now, here’s a recipe that combines two of my favorite foods: avocado and sweet potatoes. This started as a side, but then I decided to turn it an entire meal. I added low-fat cheese and vegan turkey (for protein) and ate both potatoes for dinner.

Southwestern Style Stuffed Sweet Potatoes

Ingredients:

• 2 sweet potatoes (obviously, big enough to stuff)
• 1 cup low-sodium canned black beans (drained and rinsed)
• 1/2 cup corn (frozen, fresh, or drained/rinsed canned)
• 1/2 cup diced bell peppers (any or all colors – I buy the tiny variety pack of bell peppers in bulk, as its much cheaper)
• 1/4 teaspoon chili powder
• 1/8 teaspoon ground cumin
• 2 limes, juiced
• Salsa (any kind, or homemade– see below)
• 1/2 an avocado, diced (if over-ripe, you can mash it and use it as a dollop on the top of your potatoes)
• Fresh cilantro

 Directions:

1. Preheat oven to 400°F. Use a fork to poke a few holes in the potatoes. Place them on a foil-lined baking sheet and bake them for 45-50 minutes or until flesh is soft.
2. Meanwhile, combine the chopped the bell peppers in a bowl with the black beans, corn, cumin, chili powder, and lime juice. Set aside to let the flavors develop. You can drizzle a little olive oil into the mixture for flavor.
3. When sweet potatoes are cooked, remove them from the oven. Cut slits down each potato lengthwise, and pull them apart so that you create a well for the fillings.
4. Spoon 2 tablespoons of salsa into each potato, followed by the corn and bean mixture. Top with avocado pieces and cilantro and serve immediately.

 Fresh Homemade Salsa

Ingredients:

• 4-5 ripe Roma tomatoes
• 1 green pepper
• 1 jalapeno pepper (optional)
• 1/2 onion
• 1 fresh lime
• Cilantro (about 1/4 cup, more or less, to taste)
• Sea salt and pepper

 Directions:

1. Chop tomatoes and green pepper into large bowl. Add chopped onions and mix well. Add jalapeno pepper (optional).
2. Cut lime in half and squeeze onto vegetables. Mix.
3. Finely chop cilantro and add to salsa. Mix.
4. Add sea salt and pepper to taste.
5. Mix and serve with the potatoes. (There will be extra salsa—save and serve it on a wrap, fish, or sandwich.)

Thank you, Jenna! You’ll be hearing a few more tips from Jenna throughout the month, foodies. In the Kitchen with Davidis on tonight! Be sure and join Rick at 8pm ET. I’ll see you on Sunday.

Keep it flavorful!
—David

I wish you all a very happy and healthy new year!

I’m excited about the product innovation I will be sharing with you throughout the year, beginning with a very special Today's Special Value® launching this Saturday, January 11th. The collection is made up of three unique antiaging treatments, including one new one that highlights the best of Perricone MD technologies: Acyl-Glutathione, Plasma technology, and more recently Eggshell Membrane technology.

Perricone MD Correct & Protect Anti-Aging Trio

Each of the three products in the collection, Acyl-Glutathione Eye Lid Serum, OVM, and Photo Plasma target specific aging concerns along the face and eyes and offer a comprehensive approach to a complete daytime regimen. OVM took the industry by storm last year, featuring innovation from Eggshell Membrane designed to increase the appearance of cushion on the skin and impart the look of youthful radiance. Acyl-Glutathione Eye Lid Serum continues to be a customer favorite, addressing concerns of loss of firmness along the upper eye lid area and minimizing the appearance of accelerated signs of aging around the eyes.

Photo Plasma, the newest addition to the Perricone collection, is the ultimate anti-aging moisturizer with SPF. Uncharacteristic of more traditional SPF products, Photo Plasma offers an elegant texture that is weightless and glides onto the skin. It protects the skin against UVA and UVB damage with a Broad Spectrum SPF 30. Its color, a soft shade of pink, is derived from Astaxanthin, which functions as a powerful antioxidant. Consumer studies lasting 4 weeks demonstrate the effectives of Photo Plasma as a treatment moisturizer to help address skin tone and wrinkles while restoring softness, smoothness and luminosity.

I look forward to your feedback on Photo Plasma.

As always, my continued gratitude for your support and trust in me.

Dr. Nicholas Perricone.

Thank you QVC Community for bringing to our attention a message that we included with recent California orders. We want to let you know that the “Proposition 65" message, which appeared in error on some of our packing slips for the IT Cosmetics TSV on December 28th, was due to a system issue.  We have now fixed this error and apologize for any inconvenience that we may have caused you. 

 Hi My Loves!!!

I am so excited and honored to be sharing my tips and tricks with you all day 1/13 as we launch my Guide to Gorgeous Today’s Special Value! This collection is amazing because I have included so many tips and secrets with advanced technology from Japan—it’s almost like I’m right there with you, helping you feel your most gorgois… EVER!

Make sure to post your questions below and my team and I will be here to answer them throughout Monday, 1/13! XXX

I wish Christmas could last forever. Not the day, the lead up. The magic, the anticipation, the Christmas songs that play 24/7 on the radio, the Christmas ads with Santa, the wrapping (even tho I hate it) bc it's a sign something big is coming. And mostly, the hope. The extra patience or slightly boosted joy people have. The world is just kinder, softer I find, at Christmas. And yet the minute it hits midnight on 26th, it's yanked out from under you so quickly you get whiplash. Decorations come down, music stops, and in a flash, what you've spent months preparing for, is swiftly over. I find it unpleasant and jarring.

My 2014 resolutions include:

1. Workout regularly

2. Be more patient

3. Stop over scheduling

4. Love me more

That last one I think we all could do with a little more of. There's too much negative self talk. I do it too. These rezzies will be no easy task. Add discipline to that list.

Joe and I will mark our 1st wedding anniversary on 4-13-13. (What's the 1st anniversary, paper?) A local Philly wedding magazine picked us, along w four other couples, to be featured in their Spring Philadelphia Weddings issue. What luck! How fun. I still can't believe I'm married. It's such a blessing in my life. Joe is the best part of me. :) hands down.

So my niece Sloane who is 8yrs old was the true highlight of my holiday. (Btw she went bananas for her Berkshire blanket throws and her purple Polaroid instamatic) She is my heart. My shadow. I helped raise her that first year. Now 8 yrs later, dang if she doesn't say the darndest things. When asked what she would do with a bazillion dollars, she replied:

1. Buy a trampoline bed

2. But pixie dust so that I could fly

3. Donate the rest to charity

By the way I'm pretty sure she would want me to tell you that when she grows up, she wants to be...a babysitter. And at 8yrs old, she already has invented a word I love. Hilare. Short for, hilarious.

In other news, a viewer named Stephanie R. of west babylon NY sent me something I want to share. She knows I collect ladybugs. These are three ladybug "Milagros" (miracles). I grew up partially in Mexico so Milagros are close to my heart. They carry your prayers of petition and gratitude to the saints and angels. Stephanie, your gift and letter touched me.

Folks, what are your hopes and prayers for 2014?

And finally...

I WANT MORE SNOW!! bring it on, c'mon. This weekend, after setting record lows last week in Philly, it's supposed to be in the fifties. What gives! Wish I lived in ski town. Wish I worked the ski lift. No strike that. Wish I worked at the little fondue joint in town. All clad in log cabin wood and alpine Swiss miss accents. And I'd have a dog. And I'd wear my Chubaka fur boots and Pom Pom hats 24/7. And...Ok nuff dreaming. :)

S

Let's kick off the year with something FIERY and FIERCE!!

I'm talking about January's Birthstone... GARNET!!  Can I get an Amen, Sisters!!  :D

Ok, maybe I'm a little partial -  it is MY birthstone.  I'll be honest with you, growing up, I never liked my own birthstone.  All the garnets I ever saw were way too dark, almost a root beer color……….ugh.  All that changed when I laid eyes on QVC GARNETS.

Rich, deep, fiery red!! A very sexy, alluring color....

Check out that amazing Garnet Cross!  

Clear and honest in its dazzling sparkle!!   I'm hooked!!  I love my birthstone now!!

Understated elegance of this garnet and sterling ring.

Flattering oval shape and fiery garnets in these earrings - FAB!

Garnets are the only gem stone with this deep, saturated color that blings out sooooo beautifully. No matter how you slice them (rounds, marquise, Princess or pear) they are dramatic and definitely a showy stone. Let's drink these up all month, starting in January.  Happy birthday January babies - OUR BIRTHSTONE ROCKS!! 

Xoxo

A

If you have ever seen any of Rachael Ray’s appearances, you know we have a blast together!  It started when I met her for the first time and was starstruck to be working with one of my favorite celebrities.  We had some time to chat before the show started, and then we went live. At one point Rachael spilled some salt and threw a pinch over her shoulder, just like my Mom always did.  We stared at each other, hugged, and then I became her adopted big sister!! You guys have been asking for her moppines to come back, and they have - new and improved! I respect Rachael so much because she listens to you and she only brings out an item when it is absolutely right.

I also wanted to share a family favorite recipe with you, our  fruit cobbler. Depending on the fruit you use, you can make it in any season. And, it’s perfect to bake in Rachael’s Bubble and Brown, and take out of the oven with your moppines!! 

Quick Fruit Cobbler

I love this recipe - it's fast and yummy - a real family favorite! Don't forget to top it off with your favorite ice cream! 

Ingredients:

1 cup quick-cooking oats
1/4 cup flour
1 tsp. cinnamon
1/2 cup brown sugar
1 stick of butter, at room temperature
1 24-oz. jar pie filling (or fresh blueberries, see below) 

Directions:

Mix first five ingredients together for topping. (I use my hands; take off your jewelry!) Spread pie filling in an 8'' x 8'' pan. (use a loaf pan if you want a deeper cobbler).  Sprinkle the topping over the filling, and bake at 350°F for about 30 minutes or until bubbly. Top with ice cream and serve immediately. (I like caramel ice cream on top!)

 

In the summer, I do a fresh blueberry version. Cook 4 pints of blueberries, 1 Tbsp cornstarch, and 2 Tbsp sugar on stovetop until dissolved. Use as directed above in place of pie filling. For fall, I use an apple pie filling mixed with about 1/2 cup raisins.  But you can do cherry, peach, whatever you like best! Enjoy!

-Jane

Hello, foodies…

I’m home! It’s always nice to escape to Florida this time of year and it was a wonderful vacation even though we had rain most of the time. There was one gloriously sunny day and that’s when I posted the shot of me sunning on Facebook. BUT—I certainly had time to relax and do what I love most—eat! Here’s a shot of my favorite vacation meal: Homemade Lasagna with Béchamel Sauce.

We went to an Italian restaurant known for their homemade pasta and scratch-made sauces and this lasagna was so good we went back two nights later so I could eat the same dish.

We’re still celebrating stuffed recipes on In the Kitchen with David and I understand I missed some mighty fine dishes. But this week we’re making a fusion recipe that’s as inventive as it is delicious: Mexican Fiesta Wontons!

Mexican Fiesta Wontons

This recipe is prepared with the Cooks Essentials® Premier Stainless Steel 11-Piece Cookware with Color Smart (K37581).

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

Ingredients:

Wontons:
2 tsp vegetable oil, divided
8 oz lean ground beef
1/4 tsp salt
1/4 cup onion, finely chopped
1/4 cup red bell pepper, finely chopped
1/4 cup canned green chilies, diced
1/4 cup + 2 Tbsp enchilada sauce
22-24 wonton wrappers

Cheese Dipping Sauce:
1 (14.5-oz) can petite diced tomatoes with sweet onions, well drained
1/4 cup canned green chilies, diced
1 (16-oz) package Velveeta cheese, chopped into 1/2" cubes
1/2 cup enchilada sauce
1/4 cup Corona beer

Directions:

To prepare the wontons, heat 1 tsp of the oil in a medium-size skillet over medium heat. Place the ground beef into the pan, sprinkle with the salt, and cook until no longer pink, about 5–7 minutes. Remove the meat from the pan, drain any excess fat, and place into a bowl. Set aside.

Add the other tsp of oil to the pan, and then add the onions, peppers, and chilies, and cook until tender, about 3–4 minutes. Place the meat back into the pan with the cooked vegetables, and then add the enchilada sauce. Cook for 2 more minutes, or until the sauce is fully absorbed. Scoop the mixture into a bowl. Refrigerate until completely cooled.

To assemble the wontons, brush the edges of each wrapper with water, and one by one, place 1 Tbsp of the meat filling into each. Fold the wonton in half to form a triangle and seal the edges. Brush the tips of the triangles with a little more water to join them together, and press to bind. Freeze the stuffed wontons until you’re ready to fry.

Preheat a deep fryer to 350°F. Place the wontons into the deep fryer in batches and cook for 4–5 minutes, flipping them halfway through, until golden brown.

To prepare the cheese sauce, place the petite diced tomatoes and chopped chilies into a 3-qt sauce pot and cook over medium heat for 3–5 minutes. Reduce the heat to low, add the chopped Velveeta cheese, enchilada sauce, and beer and cook, constantly stirring, until the cheese is completely melted. Place the dip into a warm serving vessel and serve.

Don’t they just sound like the tastiest little appetizers? These would be perfect in virtually any season and any fiesta--for kids & adults alike. Speaking of crowd-pleasing dishes, I’m thrilled to tell you that we’ve planned a bonus recipe for each month in 2014, as In the Kitchen with David is celebrating its fifth year! So, what are we making? Mac and cheese, of course! Every month we’ll have a mac & cheese recipe tied into our monthly topic and this month’s recipe is The Ultimate David Recipe: Mac & Cheese Grilled Cheese.

Your blog question today is easy: what’s your favorite mac & cheese recipe? Is it a classic with cheddar and breadcrumbs? Do you spice yours up with some gourmet cheeses? Maybe you add bacon or tomatoes? We’ve got some terrific mac & cheese recipes planned for you this year, foodies, I hope you’ll try them all. And maybe you’ll even find a new favorite!

It’s great being home—I’m excited to see you this Sunday at Noon ET. Join me!

Keep it flavorful!
—David

I don't know about you, but I am almost ready for this winter to be over.  When it's really cold, and summer vacation is still months away, I sometimes want to take a vacation through the foods I prepare for my family.  My Friday Night Meal this week revolves around a dish called an empanada.  Whether you had one last week, or have never even heard of one, I can promise you they are delicious!  I first sampled the Authentic Argentinian Empanadas a few months ago, and almost lost my mind.  The flavors are rich, and because of the way they are crafted, they are very easy to portion control.  With flavors like caprese, four cheese, and spinach and cheese, there is an option for everyone in the family.  The best part of all is that they cook from frozen, so you can quickly take a vacation to the warmth of Argentina any day you want!  Here is a delicious (and easy!) side dish with a pop of fresh flavor to compliment your empanadas.....

Roasted Sweet Potatoes with Lime and Cilantro

2 lbs. sweet potatoes, peeled and cut into 3/4-inch pieces

2 tablespoons extra-virgin olive oil

1/2 teaspoon salt

1/8 teaspoon cayenne (optional)

1/2 teaspoon finely grated fresh lime zest

1 tablespoon fresh lime juice

1/4 cup chopped fresh cilantro

Preheat oven to 425°F. 

Toss sweet potatoes with 1 tablespoon of oil and 1/4 teaspoon salt in a shallow baking pan, or on a baking sheet.  Arrange potatoes in a single layer and roast, stirring halfway through roasting, until tender, about 25 minutes.  Mix together the cayenne, zest, and remaining 1/4 teaspoon salt in a small bowl. Whisk together the lime juice and remaining tablespoon of oil in a medium bowl, then add potatoes. Sprinkle with the cayenne mixture and cilantro, stirring gently to combine.  Serve and enjoy!

I hope as you continue to watchThe Wishful Dish, you will let me know what you would like to see, and if you submit your own recipes, I may be able to show them live on the air!  You may leave your recipes below, and I hope to see you on Monday at 5pm!

-Sharon

There’s something about a “book”. Don’t get me wrong, tablets and audio books are fine. But there’s just something about a physical, turn-the-page, dog-earable, printed “book”.

January is National Book Blitz Month, a nationwide campaign to get people to read more. So I thought it was the perfect time to pull out one of my favorites to read again.

I decided on Song of Solomon, by Toni Morrison. It is a powerful, engaging, unforgettable novel. And the great thing about re-reading a great story is that there is always something new to discover.

I’ll bet you have favorite books too. Wouldn’t January be a great time to revisit them?

Enjoy!

Leah

Santa brought Lauren a slow cooker for Christmas (K125589).  She used her gift for the first time last week.  Here is her recipe for chicken and dumplings.

Yummy!!

Recipe 
3 chicken breasts (a little over a pound)
2 cans of Campbell's heart healthy cream of chicken soup (10 3/4 oz can)
2 cans of Campbell's chicken broth (10 3/4 oz can)
1/4 teaspoon of cayenne pepper 
1/2 teaspoon of basil flakes
1/4 teaspoon of black pepper
1 white onion, chopped
Couple handfuls of baby carrots (I did not cut them up)
8-10 dumplings (I used Bisquick, simply follow the dumpling recipe on the box)

Directions 
-Lightly spray slow cooker with nonstick spray (I use the olive oil variety)
-Place chicken in pot
-Pour in cream of chicken soup and chicken broth 
-Add in onions and carrots 
-Cover and cook for 6 hours on HIGH 
-Do not stir while cooking 
-After the 6 hours has expired drop the uncooked dumplings into the slow cooker 
-Cover and cook for 30 minutes on HIGH
-Remove chicken from the slow cooker and shred with a fork; put back into the slow cooker, mix it all together and serve!

**Note: this has a little bit of a kick

Tuna Noodle Casserole

• 8 oz. wide egg noodles
• 2 cans tuna fish, well drained
• 1 can cream of mushroom soup
• 3/4 milk
• 4 oz. can sliced mushrooms (chopped small)
• 1-1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon garlic powder (optional)
• 1/4 cup dry bread crumbs
• 8 oz. grated cheddar cheese
• 1/4 cup grated parmesan cheese
• 12 oz. sour cream
• 2 tablespoons melted butter
• 8 oz. frozen peas (thawed) (optional)

If using frozen peas in this recipe, place in a bowl on the counter to defrost

Cook noodles as directed on the package. Drain noodles in colander and return to the pan. Stir in sour cream, milk, cream of mushroom soup, mushrooms, salt, pepper and garlic powder.

Then, stir in tuna fish and peas and transfer to an ungreased, two-quart baking dish.

Stir together the parmesan cheese, cheddar cheese and bread crumbs in a separate bowl. Melt the butter and stir it into the cheese and breadcrumbs.

Sprinkle evenly over top of the casserole.

Bake uncovered at 350 degrees for 35-40 minutes or until bubbly.

Serves 6-8.

Counting our blessings,

Mary Beth

Hi Ladies!!! Happy New Year!!  I never know when to stop saying that but since this is my first blog of 2014 I'm hoping it's perfectly ok to say Happy New Year!!  Well are you as tired as I am after the holidays?  I love this time of year but it was exhausting between getting ready for it, working, having visitors, traveling, and then getting a cold on top of all that.  It's nice to have absolutely no plans for January and just take the time to get caught up on things.

 As exhausting as this past month has been it also has been wonderful!!  I think when we last spoke December was just about to happen.  It was filled with many wonderful moments but one of our most exciting moments was on December 3rd, when we found out that this little baby is a girl!!  Not sure if you already saw the details from my previous post but her name is Bree and even better her sonogram revealed she is growing very healthy. It was such an amazing doctor’s visit because you are there for a good hour and they look at everything on the baby. Her mouth, her heart, her toes and fingers, and everything in between.  They counted her little fingers and all ten are there, made sure all four of her heart valves are there, we saw her lungs, her kidneys and they even ruled out some other birth defects.  It was amazing seeing her and watching her move and wonderful to hear that she is healthy.  The nurse asked before she started if we wanted to know the sex and we told her yes.  I thought that meant that we would find out in the beginning of the process but the way they work is by following the baby's movements and check all her body parts as they can see them so it wasn't till about half way through where we found out.  It was very exciting and shocking because I really thought I was having a boy!  So many people guessed boy that I figured they can't all be wrong, lol.  I will say there was something even more fun about hearing girl because I did think it was a boy.  Steve and I both just looked at each other and laughed and cried and I think we both instantly felt even closer to that little life inside of me knowing even more about her now.  After we left the doctor's we went out to breakfast and I think talked about this little girl the entire time!!! Then because I do love clothes especially when they are the tiniest size ever we did make a trip to the outlets that day to see if there were any good deals at the baby stores.  See pics!!

(Steve and I waiting at the Doctor's office to find out the sex of the baby!)

(The adorable outfits we picked out at the Outlets immediately after finding out we are having a baby girl! -- Too cute, right?)

Second to knowing that Bree is developing and healthy, the next big exciting day was the 14th when we had both our immediate family come to the house for the big announcement!  There are lots of fun, cute, creative ideas out there to announce the sex of your baby but since it was Christmas and we knew her name we decided that we would have a stocking made for her and hang it on the mantle at the party.  We had everyone show up around 1 and we all indulged in yummy apps and then before we served lunch Steve poured everyone a champagne toast, nonalcoholic for me, the nieces, and the pregnant younger sister and we hung Bree's stocking for everyone to see.  They were all so excited and happy and it didn't matter if she was a boy or a girl but just hearing a name and a sex and the fact that she is healthy was just so special.  We ate lunch afterwards, watched my nieces put on a show, and then sang Happy Birthday to Steve as he turned 37 on the 13th.  Unfortunately when it was time for everyone to head out the weather had gotten bad but everyone made it home safely and it was a wonderful weekend.  The day after we had two holiday parties.  One at my friend Bev's house and the other at David Dangle's.  It was just a fabulous weekend and so much fun!

(Just love the way Bree's stocking looks on the mantle )

(Bevs brunch)

(David Dangle and I at his Holiday party!)

That leads us to Christmas!!  I was off Christmas Eve and day so we started our adventures that Tuesday and went to Steve's parents for a Christmas Eve brunch.  His mom is an excellent cook and so she had made us individual quiches and homemade apple muffins, so good!!  We then headed to MD where my family lives and spent the evening of Christmas Eve at my big sisters.  She has a wonderful church where they do a children’s pageant on Christmas Eve that Abby and Reese (my nieces) participate in.   We start out at her church and then go back to her house for an evening of gourmet apps.  Her husband is the cook in their family and so we had fried ravioli, all sorts of oysters, my mom made stuffed mushrooms, my sis made a very yummy warm cheesy onion dip, and all sorts of other things.  I attempted a Kahlua ice box cake for dessert that night and it was ok.  Next time I make it I'm going with more layers and whipping the cream less.  After desert, more shows from the nieces and some sprinkling of reindeer dust and we said goodnight so they could get some sleep before Santa arrived and Steve and I and my parents headed to their house.  It dawned on me this Christmas that for 31 years I've woken up in the same house on Christmas morning!  It's all about to change as I no longer am only a daughter but a mother too.  Now Santa might have to come to PA instead of MD and then we join everyone at mom and dad’s.  I know it sounds funny but there was something about knowing that this was my last Christmas with just me and Steve that made me take it all in even more but also made me soooo excited for next year!!!

(Steve's mom preparing our delicious brunch!)

Christmas day Steve and I always have a fun breakfast with mom and dad and then drop off presents to my closest girlfriend and her family.  We've known each other since 6th grade and have always stayed close so it’s nice that she is just minutes away from my parents and we are able to see each other that morning.  Once back at my parents my sisters and their families show up and we start opening presents.  Bree was especially thought of this holiday and we came home with many new items for her.  My larger family shows up once its closer to dinner and we all get caught up then it’s time for the feast.  We have the traditional ham and the casseroles to go with it but we also do some Italian dishes as not everyone in my family enjoys ham.  Once cleaned up we have deserts and we play games that my grandmother who is English has made a tradition.  They are certainly designed more for children so Abby and Reese enjoy them the most but they always remind me of my childhood and all the Christmas's we've shared as a family so I can't help but get into them too!

 (Christmas morning at my parent's house!)

I went back to work the next few days but then had more adventures when Steve's sis Kathy and her husband Dennis arrived at our house the weekend before New Year's!  They live in Manhattan so we don't see each other as much as we would like so we always make the most of our time together.  We started the weekend with a family dinner at our house.  Steve and I made tenderloin with a dill sour cream sauce that was yummy, his mom brought a delicious desert, and the evening was excellent.  Monday Steve and I worked so Kathy and Dennis both being teachers took the day to just enjoy the last few days of their vacation and then Tuesday was New Year's Eve so we were out all day.  Started with a walk in the morning, and then we went to the Q so they could take a tour.  We had lunch out and then went to a beautiful garden in our area that gets decorated for the holiday.  It's called Longwood Gardens and it's quite the magical place if you ever visit PA.  We were all so tired afterwards that we just went home and munched on snacks and no one made it to midnight.

(Steve, Kathy, Dennis, and I operating the cameras on set 3 during our QVC tour)

(The four of us at lunch post QVC tour!)

 No more guests and no more parties now it’s full speed ahead on getting Bree's room together for her.  We already had a pink room from the previous home owners so we just left it pink and went with white furniture, and are doing a grey bedding set.  I actually ordered two different bedding sets so I could see them in person and decide which one I like best. There are other things we want to get too, like her curtains, a nursery chair, and then I registered for some cute décor pieces!  I know we still have 3 months till her arrival but I 'm hoping it’s all done by the end of February so we just have March to do last minute things and wait for her.  I'm still feeling her move all the time and I try to talk to her throughout the day so she starts to hear my voice.  So many times I just say I love you so she knows that I'm here waiting for her with so much love in my heart already. 

(The view from our bedroom to Bree's nursery!)

I've been feeling great.  I will say heart burn has been an issue and I had a cold that would not go away!  Other than that I have no complaints and am just enjoying every moment of this journey. I'll keep you posted as to what comes our way these next few weeks. Oh, and there will be something big coming because my younger sis is due any day with her first, a little boy!!  Technically the due date is the 18th but she is ready and for her sake we are hoping that this baby boy won't be late.  I'll let you know when he's here!!

 Hope you had a wonderful December and a great start to 2014.  Also I so enjoy reading your comments on both my blog and Facebook.  Thank you all for continuing to make Steve, Bree, and me feel a part of your life.  So exciting we get to share everything with you.

Love,

Amy

Cottage Farms is back and we are ready to ring in the spring! Let William Moss guide you on your journey to a beautiful garden season.

Have questions about live plants, garden prep, plant varieties? William is here to help!