Debbie Macomber Visits
Author Debbie Macomber stops by Home & Family to talk about her book, “Alaskan Holiday.” She also discusses her recent 50th wedding anniversary celebration and opens up about life as a grandma.
Skillet Chicken with Mushrooms and Cheese
Chef Lidia Bastianich is in the kitchen making a delicious skillet chicken with mushrooms and cheese. In order to cook the chicken quickly, she recommends pounding the cutlets inside plastic wrap. She also discusses her PBS show, “Lidia’s Kitchen.”
DIY Halloween Candy Stand
Maria Provenzano is making a fun DIY Halloween candy stand that you can place outside your home for trick or treaters. All you really need are styrofoam balls, latex paint, plywood and a bed sheet.
Motivational speaker and author Julianna Zobrist sits down with Cameron and Debbie to talk about her book, “Pull It Off.” In the book, she discusses how to remove your fears and increase your confidence. She also talks about her marriage and motherhood.
Pumpkin Spice Latte Cupcakes
Host of “Chelsweets,” Chelsey White is baking a delicious treat of pumpkin spice latte cupcakes. She advises you to not over-mix the batter, to keep the cupcakes from having a dense and chewy texture.
How to Grow Persimmons
Garden designer Shirley Bovshow is giving you some professional tips on how to grow persimmons using peat moss, persimmon seeds, plastic bag and water. She also shows you how to make your own persimmon tea.
Get more from Shirley at EdenMakers.com
Persimmons provided by Melissas.com
Israel and Adrienne Houghton
Singer and host of “The Real,” Adrienne Houghton is joined by her husband, six-time Grammy winning singer/songwriter, Israel Houghton to talk about their new album, “Road to DeMaskUs.” They also perform “Promise Keeper” for the audience.
DIY Monogrammed Tea Towel
Ken Wingard is showing you how to make your own monogrammed tea towels. In order to get a richer color, he recommends you to soak the tea towels overnight.
Nanny’s Seafood Gumbo
Executive chef from “The Gumbo Bros,” Adam Lathan is making a flavorful seafood gumbo. The roux should resemble a dark chocolate color when you are done. When it comes to cooking the okra, the pods pop and seeds should spill out.