Big Game Recipes & More!

Healthy Game Day Snacks from Denise Austin
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Healthy Game Day Snacks from Denise Austin

Ingredients for White Bean Dip

  • 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
  • 2 tablespoons of olive oil
  • 2 garlic cloves, minced
  • 1⁄2 cup minced fresh basil
  • 2 tablespoons lemon juice
  • 1⁄2 teaspoon of salt
  • 1⁄4 teaspoon white pepper
  • Baked pita chips, carrots or celery

Ingredients for Arugula Salad

  • 2 cups arugula
  • 1 Tbsp. Denise's Everyday Dressing
  • 1 Tbsp. parmesan
  • 1 Tbsp. pine nuts

Ingredients for Denise's Everyday Dressing

  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 Tbsp. Dijon mustard
  • 1/2 tsp. black pepper
  • 1/4 tsp. salt

Ingredients for Flatbread Pizza

  • 2 whole-grain flatbreads
  • 1/4 cup jarred marinara or pizza sauce
  • 1 large tomato, sliced
  • 4 canned artichoke hearts packed in water, rinsed, drained, and cut in half 6 olives, sliced
  • 1/2 cup diced onion
  • 2 oz. goat cheese

Directions for White Bean Dip

In a food processor, combine the beans, oil and garlic; cover and process until smooth. Add the basil, lemon juice, salt and pepper; cover and process until blended. Serve with pita chips, carrots and celery. Refrigerate leftovers. Yield: 2 1 1⁄4 cups

Denise Austin Cooks - Home & Family

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Dipped Football Strawberries
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Dipped Football Strawberries


  • 1 basket large strawberries with stems, cleaned and dried
  • 12 oz Ghirardelli Dark Melting Wafers
  • 4 oz Ghirardelli White Melting Wafers


Place Ghirardelli Dark Melting Wafers in a microwave-safe container and microwave at half power or defrost setting for 30 seconds. Stir thoroughly (product keeps its original shape until stirred). If not completely melted, continue to microwave in 15 second intervals and stir until smooth. Overheating can cause wafers to burn.

Hold each strawberry by stem and dip into melted wafers. Place coated strawberries on waxed paper. Cool in refrigerator for 10-15 minutes, or until firm.

Melt White Wafers (using the same method outlined above) and pour into a piping bag or plastic zip bag with the tip cut off. Make one vertical line down the middle of the long side of the strawberry, and four short horizontal lines across the vertical line to create the football laces.

Cool in refrigerator for 10-15 more minutes before serving.

Note: You can substitute Ghirardelli Dark Melting Wafers with Ghirardelli 60% Cacao Bittersweet Chocolate Chips and Ghirardelli White Melting Wafers with Ghirardelli Classic White Chips by adding 1.5 tbsp. vegetable shortening per 12 oz Chips and following the melting directions above.

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Healthy Game Day Snacks
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Healthy Game Day Snacks

Hot Wings Sauce

1, 12oz bottle of Frank’s Sauce
4 Tbs. Melted Butter
Combine in saucepan; heat until fully warmed.

Chicken Wings

• Preheat a Philips AirFryer to 375°F (182°C) for about 20 minutes • 2 dozen chicken wings split, tips removed
• Rub with salt & pepper
• Place chicken wings in the fry basket and insert into the air fryer • Lower temperature to 360° F

• Cook until the skin is browned and crisp, about 30 minutes
• Transfer to a bowl, pour wing sauce over chicken and toss to coat

French Fried Potatoes

• 2 large Idaho potatoes, skins on, scrubbed clean and cut into finger sized sticks

• Soak in cold water for 20 minutes
• Drain and dry well on paper towels
• Toss with 1 tbs oil and 2 tsp Kosher salt and a little pepper (optional) • Preheat the Airfryer to 360°F for about 20 minutes
• Once the Airfryer is ready put potato sticks into the basket
• Set the timer for 18 minutes and close the Airfryer.
• Check at 18 minutes and if needed reset for 7 more minutes.

Alex’s Vegan Ranch Dipping Sauce

• 1 cup vegenaise
• 1⁄2 cup vegan sour cream
• 1 teaspoon white vinegar
• 1 tsp garlic powder
• 1 tablespoon fine chopped dill
• 1 tablespoon chives, chopped fine
• 1⁄4 cup Italian parsley, chopped fine
• 1⁄2 teaspoon black pepper
• 1 teaspoon gluten free Worcestershire sauce • 1⁄8 teaspoon cayenne pepper

Combine all ingredients, whisk until smooth and chill NOTES:
*Substitute real sour cream if preferred.
**Add a non dairy milk or regular milk to thin out the sauce

Serving Instructions:
Toss wings with hot sauce and serve with celery sticks and cool ranch dipping sauce

Healthy Game Day Snacks - Home & Family

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The Meatrodome!
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The Meatrodome!


  • Long straight edge
  • Pencil
  • 2 utility knives
  • Cardboard sheets
  • Tape
  • Astro turf
  • Tin Foil
  • Can of spray glue
  • Finger foods
  • Crudités
  • Snacks to fill the stadium


Step #1
Using cardboard sheeting (or even box!), a utility knife, a straight-edge and some tape create the sub structure for the stadium. Cut out a base shape onto which everything will sit. Build each element as a separate piece. Eg, build 2 rows of lower seating, 2 rows of upper seating, 2 rows of curved lower seating, 2 rows of upper curved seating.

Step #2

Using wide packing tape, reinforce corners to keep boxes in newly formed shape (i.e. Seating rows). Using wide packing tape, adhere rows together, then attach to base.

Step #3

Build the playing field a few inches high, so a box will fit beneath it as the end zones...which will house food. Cover in astro turf making sure there are cutouts for the end zone. Spray mount astro turf to box.

Step #4

Cover entire stadium in foil, so the stadium can be used again! Make barricades to separate foods with rolled up foil.

Step #5

Fill stadium with sandwiches, chips, guacamole, chicken wings, dips, veggies, pretzels, popcorn, etc.

Step #6

Name your stadium!

Watch the Video >>

Game Day Snacks
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Game Day Snacks

Ingredients for Pita Nachos

  • 1 pound ground lamb
  • ½ cup chopped mint
  • ½ cup chopped garlic
  • 2 oz olive oil
  • 1 tbl lemon zest
  • ¼ pound parsley
  • 1 cup prepared hummus
  • ½ pound feta cheese
  • 1 cup tomato, seeded and diced
  • 1 tbls harissa
  • 2 tbl tahini
  • 1 package of pita bread

Ingredients for Kale and Goat Cheese

  • 4 Bunches of green kale, chopped coarsely
  • 1 cup goat cheese
  • ½ cup of greek yogurt
  • 2 english cucumbers, sliced round in ¼ inch circles.

Brats In a Blanket - For the Brats

  • 4 links of bratwurst sausage
  • 16 oz beer of your choice

Brats in a Blanket - For the Spread

  • 1 cup dried cherries
  • 3 large onions sliced thin, caramelized until 1 cup

Brats in a Blanket - For the Blanket

  • 1 tube crescent roll dough
  • 1 egg, beaten
  • 2 tablespoons poppy seeds

Directions for Pita Chips

1) Cut each pita into 6 pieces and bake in a 350 degree oven until crispy.

2) Leave on the baking tray.  In a large skillet, heat the olive oil and add the garlic. 

3) When translucent, add the ground lamb and cook through. 

4) Remove from heat, add the mint and lemon zest, and spoon over the top of the pita chips. 

5) Blend the hummus and parsley together until smooth, and spoon over the top of the meat. 

6) Crumble the feta cheese over the top of the meat and broil until the cheese melts. 

7) Remove from broiler. 

8) Mix the tomato and harissa in a small bowl, and place intermittently over the “nachos”. 

9) Drizzle the tahini all over as well, garnish with parsley and mint leaves and serve.

Directions for Kale and Goat Cheese Dip

1) In salted boiling water, blanch the kale until very tender. 

2) Remove from water and shock in ice water.  Strain and squeeze out any extra liquid. 

3) In a blender, add kale, goat cheese and yogurt and blend until smooth. 

4) Serve in a bowl with cucumbers to dip. 

5) Also can be served with toasted baguette crostinis

Directions for Brats in a Blanket

1) Put brats, cherries and beer in a sauce pot and gently heat until boiling. 

2) Remove the brats, strain and save the cherries and retain the liquid. 

3) Blend the cherries and onions in a blender until smooth, adding the cooking liquid to facilitate the blending (about an ounce or 2). 

4) Remove the dough from its tube. 

5) On each triangle, spread a teaspoon of the cherry onion mix. 

6) Place ½ a brat on the spread and roll the sausage up in the dough.

7) Continue until all brats are wrapped.

8) Brush with egg, sprinkle with poppy seeds and bake in a 350 degree oven until browned and crispy. 

9) Cut into bite size pieces or serve whole immediately

Big Game Day Snacks

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Tanya's DIY Photo Booth
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Tanya's DIY Photo Booth

Materials for Photo Booth:

  • PVC parts 1" diameter
  • 4- 30"
  • 4- 48"
  • 4-72"
  • 8- three way elbow joints

Directions for photo booth:

1. Assemble pvc pieces to create a 6' high x 30" wide x 4' deep box. For a more stable and secure box lightly tap connections with a hammer or mallet.

2. Cut fabric panels to size needed. Allow an extra 6" to lengths and drape over pvc and secure with safety pins.

Directions for photo props:

1. Print out images on cardstock.

2. Cut out and glue a cooking skewer or dowel on as handle

Download the Foam Finger Image

Download the Football Helmet Image

Download the Mustache Accessory Image

Do It Yourself Photo Booth

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Tweet momtrepreneur and lifestyle expert Tanya Memme @Tanya_Memme. Also, visit her on Facebook and check out

Get more great recipes and crafts by visiting us on Pinterest at and follow "Home & Family" on Twitter @homeandfamilytv and Facebook. Plus, check out our YouTube channel for backstage videos.

DIY Big Game Mancave
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DIY Big Game Mancave


Steps for lampshade:

1.    Tie yarn to metal frame inside lampshade and start at outside top of the lampshade, and wind around the bottom and then inside the shade to the top again.  Repeat until you have several rows.

2.    Do this process again alternating colors to create a team themed shade!

Steps for throw:

1. Take fleece in favorite team color or pattern, cut slits around the outside

2. Take 3 inch long by ½ wide cuts of fleece and tie them to all of the slits, continuing until you have completed the blanket

Steps for pillow:

1.    Cut sew a pant leg off at both ends so team logo is still intact with about 2 inches on both sides.

2.    Fill with pillow form

3.    Sew both ends shut

Steps for mancave bar:

1.    Cut out pictures of football team from newspaper or magazine, be creative for repping your team.

2.    Cut a piece of plywood to the size of your desk. 

3.    Affix pictures to the wood using glue, allow to dry

4.    Use laquer to go over the top creating a shiny protective surface

Watch the Video >>

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Follow lifestyle design expert Paige Hemmis on Twitter @paigehemmis and check out her site

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Cristina Cooks: Crock Pot Big Game Sunday Recipes Kick Butt Chili
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Cristina Cooks: Crock Pot Big Game Sunday Recipes Kick Butt Chili

Kick Butt Chili Ingredients:

  • 3 onions, finely chopped
  • 4 garlic cloves, minced
  • 5 tablespoons chili powder
  • 1 jalapeno, seeded and finely chopped
  • 2 teaspoons ground coriander
  • 2 tablespoons ground cumin
  • 2 cups organic beef stock (boxed or canned)
  • 1-cup dark beer
  • 1 28-ounce can chopped tomatoes
  • ½ cup fresh roasted corn or canned corn
  • 1 15-ounce can of black beans, rinsed and drained
  • 1 15-ounce can of pinto beans, rinsed and drained
  • 1-tablespoon masa
  • Kosher salt
  • Cracked pepper
  • Your favorite corn bread (optional)

Garnish Ingredients:

  • 1-¼ cups sour cream
  • ½ cup chopped scallions
  • ¼ cup chopped cilantro
  • 2 cups grated cheddar cheese
  • 2 ½ teaspoons hot red chili flakes
  • 1 cup crushed tortilla chops
  • 2 jalapenos, seeded and chopped or sliced

Queso Dip Ingredients:

  • 1 10-ounce cans Ro-Tel Original Diced Tomatoes & Green Chilies, undrained
  • 2 16-ounce cans refried beans
  • 1-teaspoon oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • 1 4-ounce can Pasilla Peppers
  • 1 16-ounce packages Velveeta Pasteurized Prepared Cheese Product, cut into ½-inch cubes

Spinach & Artichoke Ingredients:

  • 2 8-ounce packages cream cheese, softened
  • ¾ cup half-and-half
  • 1 tablespoon onion, finely chopped
  • 1 garlic clove, minced
  • 1 10-ounce bag frozen chopped spinach, thawed and drained
  • 1 13-ounce can quartered artichoke hearts, rinsed drained and chopped
  • ½ cup parmesan cheese, shredded
  • ⅔ cup Monterey jack cheese, shredded

Kick Butt Chili Recipe:

  1. Heat a cast-iron frying pan or heavy-bottomed skillet over medium heat. Add 1 tablespoon of canola oil and half of the meat, and brown for about 8 minutes.
  2. Pour the meat into a strainer positioned over a bowl, and let the fat drain.
  3. Set the strained meat aside. Wipe down the frying pan using a paper towel, cleaning off the residual oil and bits of beef from the bottom. Heat 1 tablespoon of canola oil in the frying pan and cook and drain the remaining beef using the same process. Discard the drained fat.
  4. Put the beef in the crock pot.
  5. Add 12-ounces of pinto beans and 12-ounces of black beans that have been soaked over night. Canned beans will turn into a mushy paste in a Crock Pot, so be sure to use dry beans.
  6. Add the beef stock, beer, and tomatoes on top of that.
  7. Add all of the spices, onions, garlic, and jalapeno.
  8. Simmer on low for 2-3 hours or until meat is tender.
  9. Add masa and fresh corn at the very end and allow to thicken for 5 minutes.

Serving options:

  • Garnish with sour cream, scallions, cilantro, grated cheddar cheese, red hot chili flakes, chopped jalapeno, and crushed up tortilla chips for a nice crunch!
  • Turn the Crock Pot to the lowest setting possible to keep the chili warm throughout the day without over cooking it!
  • You can make this up to 3 days ahead of time. The flavors of the chili will develop more as it marinates. The day of all you have to do is pull your chili out and heat it up!

Queso Dip Recipe:

  1. Combine undrained tomatoes and cheese, refried beans and spices in medium saucepan.
  2. Simmer over low heat until cheese is completely melted and mixture is well blended, turn Crock Pot to lowest setting to keep warm all day.
  3. Serve warm as a dip with tortilla chips, crackers or cut-up fresh vegetables.

Spinach & Artichoke Recipe:

  1. Combine cream cheese and half and half in a bowl until well blended.
  2. Add all ingredients except Monterey jack and stir well.
  3. Pour mixture into crock-pot, cook on high for 1 ½ to 2 hours or until warmed through.
  4. Sprinkle the Monterey Jack cheese on top and enjoy!

Get more great recipes from Cristina at:

Melissa d'Arabian's Bacon Ranch Cream Cheese Wellington
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Melissa d'Arabian's Bacon Ranch Cream Cheese Wellington


  • ⅔ sheet frozen puff pastry, thawed
  • All-purpose flour, for dusting
  • One 8-Ounce bar reduced-fat cream cheese
  • 2 tablespoons prepared ranch dressing
  • 3 strips bacon, cooked, drained and finely chopped
  • 1 tablespoon finely chopped green onion, (optional)
  • Beaten egg or milk, for brushing (optional)
  • Crostini and vegetables for serving


  1. Place the puff pastry on a flour-dusted surface and roll until big enough to wrap around the bar of cream cheese.
  2. Spread the ranch over the outside of the cream cheese, and then coat with the chopped bacon.
  3. Place in the center of the puff pastry.
  4. Sprinkle the green onion if using over the top of the cream cheese.
  5. Fold the pastry to up to cover the cream cheese, sealing the seam with your fingertips and a few drops of water.
  6. Tuck the hanging edges under the cream cheese to make a smooth rectangular shape.
  7. Brush with the beaten egg or milk if you want a shiny finish.

  9. Place the bar in a small oven-safe serving dish and bake until the pastry is golden and the cream cheese is soft, 30/35 minutes. Serve with crostini and vegetables.

Check out Melissa's web series, "The Picky Eaters Project," on

Cristina Cooks Her Big Game Banquet
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Cristina Cooks Her Big Game Banquet

Big Game Sliders Ingredients:

  • 2 packages (about 12 per package) Hawaiian dinner rolls or whole
  • Wheat hamburger buns
  • 2 pounds chuck roast (have your butcher grind it fresh)
  • Kosher salt
  • Cracked pepper
  • 6 slices sharp cheddar cheese, cut into quarters, at room temperature
  • Ketchup, squeezed right from bottle
  • Bread-and-butter pickles

Chipotle Chili Carnitas Ingredients Serves 8

  • 2 pounds pork shoulder (or pork butt), trimmed of fat
  • ¼ cup olive oil
  • 1 small white onion, coarsely chopped
  • 2 whole garlic cloves, peeled
  • 1 Tbsp. sea salt
  • Cracked black pepper, to taste
  • 8 cups chicken stock, homemade or commercial
  • 2 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • 8 - 9" flour or whole wheat tortillas or whole wheat tortillas, wrapped in tin foil

Chipotle Sauce Ingredients:

  • ½ cup olive oil
  • 2 pounds Roma tomatoes, sliced in half from top to bottom
  • Kosher salt, to taste
  • 1 Tbsp. fresh thyme
  • 1 Tbsp. fresh oregano
  • ¼ tsp. ground cloves
  • 1 cinnamon stick
  • 2 canned chipotle chile peppers in adobo, finely chopped


  • ½ cup Mexican créma or sour cream in a squeeze bottle
  • 1 ripe avocado, peeled, pitted and diced<br><br><b>Additional Garnish Suggestions: </b>
  • Sliced avocado or guacamole
  • Chopped cilantro
  • Minced onions
  • Red or green salsa
  • Sour cream
  • Refried beans
  • Shredded cheese
  • Lime wedge

Coleslaw With Creamy Poppy-Seed-Lemon Dressing Ingredients:

  • 1 head Savoy cabbage
  • 1½ cups mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon apple cider vinegar
  • ⅛ teaspoon cayenne
  • 1 tablespoon poppy seeds
  • 2 teaspoon kosher salt
  • Cracked pepper

Guacamole Ingredients: Makes 4 to 5 cups

  • 4 ripe avocados
  • ½ medium white onion, finely chopped
  • ½ cup cilantro, finely chopped
  • 6 tablespoons fresh lime juice
  • 1½ teaspoons kosher salt
  • 2 jalapenos, 1 finely chopped, and 1 sliced thin, for garnish
  • 1 lime, sliced thin, for garnish

Big Game Sliders Recipe:

  1. With a 2-inch biscuit cutter, cut slider-size buns out of the dinner rolls. If the buns are too thick (they will be if you are using Hawaiian dinner rolls), just press down to flatten them before using the biscuit cutter. They will bounce back just a little, leaving you with the perfect buns.
  2. Shape the sliders by rolling a golf ball–size meatballs between your palms, then pressing them into 2-inch-wide patties ¾ inch thick. You should have enough beef to make 16 to 18 miniburgers, maybe more. Sprinkle both sides of the sliders with kosher salt and pepper.
  3. Heat a grill pan or heavy skillet until searing hot. Brush a tablespoon of canola oil over the grill pan. Sprinkle the miniburgers with kosher salt. Place the miniburgers salt side down on the grill, and sprinkle the tops of the burgers with kosher salt. Grill for 1½ minutes on each side, then flip over once more and add a slice of cheese on top of each burger. Grill for 1 minute, until the cheese has melted (if you have a large enough lid, cover the burgers, as this will help the cheese melt quicker). Transfer the burgers to a warm platter.
  4. Grill the buns on the same grill pan, lightly toasting the inside tops and bottoms only (about 15 to 20 seconds).
  5. To assemble the burger, put a squirt of ketchup and a pickle on the bottom bun, add the burger, and cover with the top bun. Serve immediately and wait for the compliments!

Chipotle Sauce Recipe:

  1. Make the Chipotle Sauce first.
  2. Preheat the oven to 250°. Place the sliced tomatoes on a baking sheet, sprinkle generously with Kosher salt, and add a likewise generous sprinkle of cracked black pepper to taste.
  3. Drizzle approximately ¼ cup olive oil over the tomatoes, and then bake in the oven for 3 hours. Remove from the oven, let cool, and then gently pull the skins off. Chop the tomatoes into small chunks.
  4. Heat a skillet on medium high for 2 minutes. Add ¼ cup olive oil and the chopped tomatoes. Add thyme, oregano, cloves, cinnamon stick, and chipotle chiles. Stir to combine, simmer for a very few minutes, and then add salt if necessary. Cover and set aside until the pork is done. This sauce can be made the night before.
  5. To make the Carnitas, preheat the oven to 325°. Bring the chicken stock to a simmer in a saucepan. Meanwhile, heat a heavy oven-proof pot or Dutch Oven for 2 minutes on the stove at a medium high heat. Add the olive oil and heat for an additional 30 seconds. Season the pork with salt and pepper and sear until golden brown on all sides.
  6. Lower the heat to medium, add the onions to the pot and sauté for 8 to 10 minutes to bring out the natural juices.
  7. Add the garlic and sauté for 2 minutes. Sprinkle on the salt and black pepper.
  8. Carefully pour in the hot chicken stock to cover about ¾ of the way up the side of the pork. Add the thyme and oregano and cover the pot. Cook in the oven for 4 hours.
  9. Ten minutes before the pork is ready, place the wrapped tortillas in the oven to warm.
  10. Remove the pork from the oven and place on a cutting board. Using a fork, shred the pork and add it to the pot with the Chipotle Sauce. Add two ladles of the chicken stock and mix together. Heat through on medium low heat.
  11. Take a warm tortilla and place a generous portion of the Carnitas on top, drizzle with Mexican créma and avocados and whatever other toppings you choose. Fold over and enjoy!

Coleslaw With Creamy Poppy-Seed-Lemon Dressing Recipe:

  1. Chop the cabbage into small pieces and place in a bowl.
  2. In a separate bowl, whisk together the mayonnaise, lemon juice, vinegars, cayenne, and poppy seeds. Pour the dressing over the cabbage, and mix well.
  3. Add the salt and pepper to taste, cover, and chill at least 2 hours before serving.

Guacamole Recipe:

  1. Split the avocados along the sides and divide in half.
  2. Remove the pit, and scoop the avocado into a ceramic bowl. Mash with a potato masher (not a ricer) until smooth.
  3. Add the onion, cilantro, lime juice, salt, and chopped jalapeno, and continue to mash until the guacamole looks whipped and fluffy.
  4. Adjust the seasoning, adding more salt if necessary.
  5. Place an avocado pit in the middle of the guacamole to help keep it from turning dark. Garnish with sliced lime and jalapeno.
  6. Serve immediately with warm tortilla chips, or cover with plastic wrap and refrigerate until ready to serve.
  7. Refrigerate leftovers in an air tight container for up to 24 hours.

Serve with warm tortilla chips. To warm tortilla chips, place them on a baking sheet in the oven at 400 ° F for 3 to 5 minutes. Serve immediately.

And, make sure you visit us on Pinterest at

Laura Nativo's Big Game Pet Trick
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Laura Nativo's Big Game Pet Trick

What do you need to do in order to achieve this trick?

  • A Clicker
  • Toys and Treats – for a reward.
  • An empty and full can/bottle of your preferred drink.
  • A towel/tug toy to wrap around the fridge handle.

What Are The Five Steps You Have To Teach The Dog?

  1. Desensitize to can/ bottle.
  2. Fetch the can/bottle.
  3. Open the fridge door by tugging.
  4. Close the fridge door.
  5. Distance-you have to send your dog to go get a soda.

Walking it out:

  1. Desensitize the can/bottle with the dog.
  2. Make sure the dog gets used to the can or bottle in its mouth.
  3. Make sure you give your dog a reward!
  4. After the dog is comfortable with the can or bottle start teaching the dog how to fetch it.
  5. Throw the can or bottle and have the dog fetch it.
  6. Always reward with a treat until the dog feels comfortable with the object.

The next step is tugging.

  1. Make sure the dog is comfortable tugging on a towel, or a braided towel because they will have to hold on to it in order to open the fridge door.
  2. Throw a treat near the fridge so you can start teaching the dog distance.
  3. The treat will lure them to fridge and then you call them back and give them another treat.
  4. Make sure to command the dog to "go get a soda’ every time you throw the treat for distance.
  5. When you are teaching the dog long distance your cue is "go get a soda" you want to run with the dog to the fridge and give a reward.
  6. Do this a few times with our dog.
  7. In order for the dog to open the fridge, tie the towel around the fridge handle and practice tugging with your dog on the fridge.
  8. Give your dog more treats when the fridge door opens, this way they know that they did some big.
  9. Once the fridge door opens point to the soda can or bottle and repeat the cue "go get a soda" and make sure treats are always given for each command.
  10. Finally after practicing multiple times your dog will be ready to "get you a soda" on cue.

Visit "The Fairy Dogmother" Laura Nativo at:
Twitter: @LauraNativo

Game Day Party Ideas with Jill Simonian
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Game Day Party Ideas with Jill Simonian

Face painting station – when they show crowd shots from the super bowl, I guarantee there will be plenty of people sporting their team colors. Why not join in the fun with your very own face pain.

Half-time games – offer people a chance to take a break from the tv, get up, get active and burn off some of those treats they’ve been eating during the first half of the game. Have some games for people to play, such as:

Football tossing contest – have guests toss football through a hula hoop or into a basket. Use sponge or foam balls so kids can play too. The person who gets the most scores during halftime wins a prize.

Half-time show trivia: - write up half-time show trivia questions on paper and place them in a container. The host starts the game by pulling out a piece of paper and reading the question – whoever gets the answer right gets to read the next question. Whoever gets the most right by the end of half time wins. Question example: Who had a wardrobe malfunction during her half-time show? Answer: Janet Jackson.

Super Bowl themed party favors – have something fun for your guests to take home.

Find Jill Simonian and The Fab Mom at:

Ken Wingard's Fabulous Big Game Finger Foods
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Ken Wingard's Fabulous Big Game Finger Foods

Bacon Maple Kettle Corn Ingredients:
• 6 slices of bacon
• 2 tbsps maple syrup
• ½ cup popping corn (mushroom corn if you can find it)
• 3 tbsps sugar
• 1 tsp salt

Bacon Maple Kettle Corn Recipe:

  1. Pan fry bacon until crispy, remove from pan and save bacon grease.
  2. Chop bacon, put in small bowl and toss with maple syrup.
  3. Pour bacon grease into a large saucepan and heat over medium heat.
  4. Add popping corn.
  5. Sprinkle sugar and salt over kernels.
  6. Add lid.
  7. Continually shake pot while holding lid down until popping begins.
  8. Continue to shake until popping corn has slowed.
  9. Pour popped corn into serving bowl.
  10. Drizzle with bacon/syrup mixture and toss.

Ingredients for Football Roll Sandwiches:
• Wedge of Asiago cheese
• Pre-made oval sandwich rolls

Recipe for Football Roll Sandwiches:

  1. Pre-heat broiler.
  2. Slice the cheese into ⅛" x ⅛" x 3" strips.
  3. Cut half the strips into 1" pieces.
  4. Slice the sandwich rolls.
  5. Place the tops on a baking sheet.
  6. Lay the 3" strips down the center of the tops.
  7. Lay three of the 1-inch pieces across to look like football laces.
  8. Place under the broiler just until the cheese starts to melt.
  9. Remove and use for sandwiches.

Ingredients for Football Turkey Burger Wraps:
• 1 ½ lbs ground turkey
• 1 1oz package dry onion soup mix
• ½ tsp ground black pepper
• ½ teaspoon garlic powder
• 1 ½ tbsps soy sauce
• 1 egg, lightly beaten (optional)

Recipe for Football Turkey Burger Wraps:

  1. In a large bowl, mix the turkey with the onion soup mix, pepper, garlic powder, soy sauce, and egg.
  2. Refrigerate the mixture about 10 minutes, then form into 6 patties.
  3. Preheat the grill for medium-high heat.
  4. Lightly oil the grill grate.
  5. Mold patties into football shape with cookie cutter, your hands, or a knife.
  6. Place the patties on the grill.
  7. Cook for 20 minutes, turning once, or until well done.
  8. The inside of the burgers will look whitish in color when cooked through.
  9. Serve in lettuce leaves.

Ingredients for Chocolate-Covered Strawberry Footballs:
• 24 large fresh strawberries
• 8 ounces chocolate candy coating or chopped chocolate
• ¼ cup white candy coating or white chocolate chips

Recipe for Chocolate-Covered Strawberry Footballs:

  1. Prepare a baking sheet by lining it with waxed paper.
  2. Wash the strawberries and pat them dry.
  3. Make sure they're truly dry and don't have any wet patches, otherwise you'll have trouble dipping them.
  4. Melt the chocolate candy coating in the microwave, stirring after every 30 seconds until it is smooth and fluid.
  5. Hold a strawberry by the stem and dip it in the chocolate until it is almost entirely covered.
  6. Hold it over the bowl and let the excess drip back into the bowl, then scrape the bottom against the lip of the bowl.
  7. Place the berry on the prepared baking sheet.
  8. Repeat the process until all of the strawberries are covered with chocolate.
  9. Refrigerate the tray until the chocolate is set, for about 15 minutes.
  10. While you're waiting for the chocolate to harden, melt the white chocolate.
  11. Pour it into a paper cone or plastic baggie with a small hole cut in the corner.
  12. Draw a white chocolate line around the top and bottom of a strawberry, then add the white "laces" in the middle to make it look like a football.
  13. Repeat until all of the strawberries are decorated.
  14. Let the white chocolate harden completely.

For more, visit Ken Wingard at and follow him on Twitter @KennethWingard.

Katie Cazorla's Tips To Create A Textured Football Manicure
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Katie Cazorla's Tips To Create A Textured Football Manicure

How To Create A Textured Football Manicure

  • Have your nails painted a reddish brown.
  • Take a few drops of the same reddish brown nail polish, drop next to workspace.
  • Dip the smallest end of the nail dotter in the nail polish and dot entire nail.
  • Take nail art brush and, using white polish, draw half moon shaped at the base of the cuticle and half moon shape at the top of your nail, starting at the free edge, curling up and then back to the free edge, then draw the line with the laces.
  • Apply dry clear coat to seal it in.

Tips For Maintaining Detailed Manicures/Nail Art:

You definitely need a good top coat because that’s what seals in the nail art. There are so many good ones made specifically for nail art. Avoid using fast drying ones. Only use fast drying ones if you’re in a super hurry. You want one that’s a bit thicker.

 Get more great nail tips from Katie Cazorla on Twitter @ThePaintedNail!

Ken Wingard's Football Themed Coasters & Cosies
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Ken Wingard's Football Themed Coasters & Cosies

#1: Astroturf Coaster & Cosie


• Astroturf
• Self-adhesive felt
• Duct Tape

For the Astroturf Coaster:

  1. Using a ruler, measure out a perfect square on the Astroturf.
  2. Take the pre-cut Astroturf and trace its shape onto self-adhesive felt and cut.
  3. Stick Astroturf and self-adhesive felt together.

For the Astroturf Cosie:

  1. Same method, but instead of a square, cut into rectangles.
  2. Attach ends by duct taping inside.

#2: Felt Coaster/Cosie


• Self-adhesive felt
• X acto knife/utility blade
• Fabric numbers

For the Felt Coaster:

  1. Using 2 pieces of felt, cut matching squares.
  2. Using 1 of the felt squares, measure ½ inch border on all 4 sides.
  3. Cut out center with X acto blade/utility knife.
  4. Stick felt border to other square.
  5. Press fabric number in center.

For the Felt Cosie:

  1. Same method, but instead of a square, cut into rectangles.
  2. Attach ends by duct taping inside.

#3: Cork Coaster

• Cork coasters
• Number stencils
• Paint
• Water

For the Cork Coaster:

  1. Mix paint and water together (50% water, 50%paint)
  2. Paint numbers on coasters with stencils.

For more, visit Ken Wingard at and follow him on Twitter @KennethWingard.

Cristina’s Quick and Easy Pizza Dough
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Cristina’s Quick and Easy Pizza Dough


  • 1 package active dry yeast
  • 1 &frac12; cups very warm water, at 110&deg;
  • 4 cups all-purpose flour, plus more for dusting
  • 1 &frac12; tsp. salt
  • 2 Tbsp. olive oil
  • 2 Tbsp. basil, finely chopped (optional)
  • 1 Tbsp. thyme, finely chopped (optional)
  • 2 Tbsp. parsley, finely chopped (optional)
  • 1 Tbsp. honey (optional)

To make dough:
You can make the dough a day or even a couple of weeks ahead. Put the individual balls in zip-top bags and refrigerate overnight or freeze.

  1. Dissolve the yeast in the warm water and set aside.
  2. Meanwhile, put the flour and salt in a food processor fitted with the steel blade. Process briefly to mix.
  3. With the machine running, add the water-yeast mixture in a steady stream. Turn the processor off and add the oil. Pulse a few times to mix in the oil.
  4. Scrape the soft dough out of the processor and onto a lightly floured surface. With lightly floured hands, quickly knead the dough into a mass, incorporating any bits of flour or dough from the processor bowl that weren't mixed in.
  5. Knead in the herbs.
  6. Cut the dough into 4 equal pieces with a knife or a dough scraper. Roll each piece into a tight, smooth ball, kneading to push the air out.
  7. If you want to bake the pizzas as soon as possible, put the dough balls on a lightly floured surface, cover them with a clean dishtowel and let them rise until they almost double in size, about 45 minutes.
  8. Meanwhile, turn your oven on, with the baking stone in it, to let the stone fully heat.
  9. In just 45 minutes, the dough is proofed. These dough balls are ready to be shaped.
  10. If you want to bake the pizzas tomorrow, line a baking sheet with a floured dishtowel, put the dough balls on it and cover them with plastic wrap, giving them room to expand (they'll almost double in size) and let them rise in the refrigerator overnight. To use dough that has been refrigerated overnight, simply pull it out of the refrigerator about 15 minutes before shaping the dough into a pizza.
  11. Put the proofed or thawed ball of dough on a lightly floured wooden board. Sprinkle a little more flour on top of the ball. Using your fingertips, press the ball down into a flat cake about ½ inch thick. Flour your fingers—and the board—for easier handling.
  12. Stretch the dough to a thickness of about ¼ inch by using the backs of your hands or a rolling pin.
  13. Lift the dough and lay it over the back of the fist of one hand. Put your other fist under the dough, right next to your first fist. Now gently stretch the dough by moving your fists away from each other.
  14. Each time you do this stretch, rotate the dough. Continue stretching and rotating until the dough is thin, about ¼ inch, and measures about 9 inches across.
  15. Unless your dough is still cold from the freezer, it will be so soft that its own weight will stretch it out. Alternatively, use a rolling pin to roll out the dough thinly on a floured board.
  16. If you like a very thin pizza, roll the dough out to a 10-inch round. Be careful not to make it too thin and remember that the thinner the pizza, the less topping it can handle.
  17. Rub a bit of flour onto a wooden pizza peel (or the back of a baking sheet). Gently lift the stretched dough onto the floured peel. Top the pizza, scattering the ingredients around to within ½ inch of the border.

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Cristina's Buffalo Wings
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Cristina's Buffalo Wings


  • 12 whole chicken wings (about 3 pounds)
  • 3 ounces (6 tablespoons) unsalted butter
  • 1 small clove garlic, minced
  • &frac14; cup hot sauce
  • Kosher salt


  1. Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.
  2. Remove the tips of the wings and discard or save for making stock.
  3. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes.
  4. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.
  5. Preheat the oven to 425°F.
  6. Remove the paper towels on the pan and replace with parchment paper.
  7. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.
  8. While the chicken is roasting, melt the butter in a small bowl with the garlic.
  9. Pour this along with the hot sauce and ½ teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine.
  10. Remove the wings from the oven, transfer to the bowl and toss with the sauce.
  11. Serve warm.

Get more tips and recipes from Cristina at And, you can follow Cristina on twitter at:

Cristina Cooks: Spicy Whiskey BBQ Sliders & BBQ Sweet Potato Fries
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Cristina Cooks: Spicy Whiskey BBQ Sliders & BBQ Sweet Potato Fries

Spicy Whiskey BBQ Slider Ingredients:

  • 2 pounds ground meat (beef, bison, turkey)
  • Salt and pepper
  • 4 tablespoons butter
  • 1 whole large onion, diced
  • ½ cups whiskey
  • 1 cup barbecue sauce
  • ¼ cups jarred jalapeño slices (more to taste)
  • 12 whole slider buns or dinner rolls, split

Ingredients for BBQ Sweet Potato Fries

  • 2 lbs. sweet potatoes, peeled cut lengthwise into ½-inch slices
  • ¾ cup canola oil
  • 1 tbsp. chopped fresh rosemary
  • 1 tbsp. chopped fresh sage
  • ¼ tsp. cayenne pepper
  • Salt

Spicy Whiskey BBQ Slider Recipe:

  1. Form the meat into miniature patties, 2 lbs should yield 12 patties. Salt and pepper them on both sides.
  2. Melt the butter in a skillet over medium-high heat and cook the patties until just about done in the middle, approximately 3-4 minutes per side.
  3. Remove the patties from the skillet and set aside. Drain off all but 2 tablespoons of grease, then return the skillet to the stove.
  4. Throw the diced onions in the skillet and stir to cook, about 3 minutes.
  5. Pour in whiskey (be careful if you're cooking over an open flame; turn it off momentarily to be extra careful) and stir.
  6. Allow the whiskey to reduce by half, about 2 to 3 minutes, then stir in jalapeños and the barbecue sauce.
  7. Reduce the heat to low and place the patties in the barbecue sauce, turning to coat.
  8. Allow the patties to simmer in the sauce until everything's hot and bubbly.
  9. Place the patties on individual buns and be sure to spoon extra sauce (with the jalapeños!) over the top of each one before topping with the other half of the bun.

Recipe for BBQ Sweet Potato Fries:

  1. Heat oil.
  2. Add sweet potatoes to oil for 3-5 minutes.
  3. Halfway through, add sage and rosemary with fries.
  4. Sprinkle with salt and cayenne pepper.

Get more great crafts and recipes from "Home & Family" on Pinterest at

Cristina Cooks: Fingerling Potato Skins & Chicken Wings Recipes
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Cristina Cooks: Fingerling Potato Skins & Chicken Wings Recipes

Potato Skin Ingredients:

  • 1 pound fingerling potatoes, skins on and washed really well
  • 1 Tbsp. olive oil
  • ⅓ cup teriyaki sauce

Chicken Wing Ingredients:

  • 6 pounds chicken wings, cut up (36)
  • 2½ cups canola oil

Marinade Ingredients:

  • 1 quart buttermilk
  • ¼ cup Tabasco or hot sauce
  • 1 tsp. cayenne pepper

Wing Sauce Ingredients:

  • 1 Tbsp. unsalted butter
  • 2 cups Frank's Louisiana RedHot sauce
  • 4 Tbsp. Tabasco or hot sauce
  • 2 Tbsp. dark brown sugar
  • 1 Tbsp. + 1 tsp. apple cider vinegar

Coating for Chicken Wings:

  • 8 Tbsp. cornstarch
  • 2 tsp. ground black pepper
  • 2 tsp. salt
  • 1 tsp. garlic powder


  1. Preheat oven to 350°. Put your oven rack in the middle of the oven.
  2. Pour the tablespoon of olive oil in your hands and rub all over the potatoes. Place potatoes on the oven grate and bake for 30 minutes at 350° (Test for doneness by inserting a paring knife into the thickest part of the potato. If it slides in smoothly, then the potatoes are done).
  3. Remove the potatoes from the oven and let cool completely.
  4. Cut the potatoes in half, lengthwise. Gently scoop out the potato, leaving about ¼ inch of potato on the skin.
  5. Line the scooped out potato skins on a baking sheet.
  6. When ready to bake, slice the halves of potatoes into quarters. Line up the potatoes on a baking sheet.
  7. Using a pastry brush, brush the inside of the potato skins with the teriyaki sauce. Place in the oven and bake for 5 to 10 minutes at 350° or until the skins are crispy.

Serving options:
• Fill the skins with nonfat sour cream and scallions
• Sprinkle over with shredded cheese (cheddar) • Serve on the side with the chili • Use skins to scoop the bean dip, guacamole or chili

Chicken Wings Recipe:

  1. Place the chicken wings in a non-reactive bowl or large zip-top bag. In a separate bowl, combine buttermilk, Tabasco and cayenne pepper; whisk well. Pour the buttermilk mixture over the wings and mix to coat. Seal tightly and refrigerate for two days.
  2. When you are ready to prepare the wings, drain them in a colander in the sink, letting the marinade drip off. Place a baking rack over a rimmed baking sheet. Using tongs, line up the chicken wings and let air dry for 45 minutes.
  3. While the wings are drying, prepare the sauce. Melt the butter in a saucepan, then add Frank's hot sauce, Tabasco, brown sugar and apple cider vinegar. Bring to just under a boil. Turn off the heat and set aside.
  4. Preheat oven to 200°.
  5. In a bowl, whisk together cornstarch, black pepper, salt and garlic powder. On a large baking sheet, spread out as many wings as will fit. Sprinkle the cornstarch mixture over the wings and shake the pan back and forth to coat the wings. If you don't have enough coating make up another batch.
  6. Heat the canola oil in a heavy skillet over medium-high heat to 360°. Fry the wings without crowding them in the pan until golden and crisp, about 10 to 15 minutes.
  7. Transfer to baking sheet and keep warm in the oven. Finish frying the rest of the wings. (You can make the wings ahead up to this point. The wings without sauce can kept warm in the oven for up to 1 ½ hours.) When you are ready to serve them, bring the sauce to just under a boil. Pour over the wings and toss to coat the wings well, and serve.

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Dr. JJ’s Chipotle Bacon Caramel Corn
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Dr. JJ’s Chipotle Bacon Caramel Corn


  • 1 package bacon (I like applewood smoked or pepper bacon)
  • ¾ cup popcorn kernels – air popped
  • 1 heaping tablespoon chopped chipotle in adobo
  • 1 cup dark brown sugar
  • 1 stick butter
  • 1/4 cup light corn syrup
  • 1 TB honey


  1. First we will mix the brown sugar, butter, corn syrup and honey together and heat to boiling. Don’t forget to stir frequently as the sugar can burn.
  2. Take it off the heat, and stir in the bacon and chipotle pepper puree.
  3. Pour it over the popcorn, mix well, and put into baking sheets sprayed with a little oil, and bake at 300 for about 45-60 minutes, until crisp.
  4. Cook bacon until crisp. Place on paper towels and once cool to touch, chop into coarse pieces and place in the freezer. You’ll have about a cup.
  5. Pop kernels over the stove or in an air popper, then set aside.
  6. Puree peppers in a food processor or chop finely until resembles a paste.
  7. Bring brown sugar, butter, corn syrup, and honey to a boil over medium-high heat, stirring frequently.

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Board certified pediatrician Dr. JJ Levenstein, MD, FAAP Take parenting classes instructed by Dr. Levenstein online by visiting To learn more about parents' concerns with kids go to her Facebook page at Also, find helpful parenting products at the website Dr. Levenstein co-founded and serves as president of,

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Taste Of Home Tailgate Party
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Taste Of Home Tailgate Party

Ingredients for Can-Can Chicken:

  • 1 Tbsp. Kosher Salt
  • 1 Tsp. Sugar
  • 1 Tsp. Each: Onion Powder, Garlic Powder, Cayenne Pepper, Paprika and Ground Mustard
  • 1 3 ½ to 4lb Chicken
  • 1 Can Bud Light

Ingredients for Spicy Tomato Juice:

  • 13 Lbs. Ripe Tomatoes (about 40 medium)
  • 2 Celery Ribs, Coarsely Chopped
  • 3 Medium Green Peppers, Coarsely Chopped
  • 1 ½ Cups Chopped Fresh Parsley
  • ½ Cup Sugar
  • 1 Tbsp. Worcestershire Sauce
  • 4 Tsp. Salt
  • ¼ Tsp. Hot Pepper Sauce
  • ¼ Tsp. Cayenne Pepper
  • ¼ Tsp. Pepper

Ingredients for Bacon Wrapped Hot Dogs:

  • 12 Bacon Strips
  • 8 Cheese Beef Hot Dogs
  • 8 Bakery Hot Dog Buns, Split and Toasted
  • ¼ Chopped Red Onion
  • 2 Cups Sauerkraut, Rinsed and Well Drained

Ingredients for Snack Mix Squares:

  • 2 ½ Cups Halved Pretzel Sticks
  • 2 Cups Corn Chex
  • 1 ½ Cups M&M’s
  • ½ Cup Butter
  • 1/3 Cup Creamy Peanut Butter
  • 5 Cups Miniature Marshmallows

Directions for Can-Can Chicken
From Steve Bath in Lincoln, NE


1. In a small bowl, combine 1 Tbsp. Salt, 1 Tsp. each: Sugar, Onion Powder, Garlic Powder, Cayenne Pepper, Paprika and Ground Mustard.
2. Rub mixture over and under the skin of the chicken, tuck wings under chicken. Refrigerate for 1 hour.
3. Cover all sides of an 8-9in baking pan with foil. Place a beer can chicken rack in the pan and open the can of Bud Light. Pour out half the can of beer and punch additional holes in the top of the can.
4. Place chicken vertically onto rack and place pan on grill rack. Grill covered over indirect heat for 1 ¼ to 1 ½ hours until a thermometer inserted reads 180F
5. Remove from grill and tent chicken with foil and let stand for 10min. Carefully remove chicken from rack and enjoy!

Spicy Tomato Juice
From Kathleen Gill in Bute, MT


1. Quarter tomatoes; place in a 6-qt. kettle. Add the celery, onions, green pepper and parsley. Simmer, uncovered until vegetables are tender, about 45min stirring occasionally.
2. Cool slightly; put through a sieve or food mill. Return to kettle. Add remaining ingredients; mix well. Bring to a boil and remove from the heat and cool.
3. Pour into freezer containers, leaving ½-in headspace. Freeze for up to 12 months.
4. We added Bud Light to our Spicy Tomato Juice to make it into a cocktail!

Bacon Wrapped Hot Dogs
From Peter Halferty, Corpus Christi, TX


1. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; cool slightly. Wrap 1 ½ strips of bacon around each hot dog, securing with toothpicks.
2. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until bacon is crisp and hot dog is heated through, turning frequently. Discard toothpicks and serve with your favorite condiments.

Snack Mix Squares

From Lisa Byler Millersburg, IN


1. In a large bowl, combine pretzels, cereal and M&M’s. In a large saucepan over low heat, melt butter and peanut butter, add marshmallows; cook and stir until marshmallows are melted and mixture is smooth.
2. Pour over pretzel mixture; stir to coat. Press into a greased 13 in. X 9 in. pan. Cool until firm and cut into squares.

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