Naomi Judd
Country music superstar and author, Naomi Judd sits down with Mark and Ali to talk about her new book, “River of Time," which you can find wherever books are sold. Naomi shares her own personal battle with depression and how describes how she emerged stronger and more hopeful than ever.
“Spring Fever” Cookie Dough
Food and lifestyle expert Brandy Milloy is in the kitchen and today she is celebrating Hallmark Channel’s “Spring Fever” by making cookie dough cones. For a thicker dough, use a brownie pan. To make the dough easier to scoop, place it in the refrigerator for 30 minutes.
Face Rollers 101
Kym Douglas is breaking down what you need to know about face rollers and introducing you to some of the hottest face roller products available today.
Jade Facial Roller
Stacked Skincare Derma Roller
Heated Eye Roller Wand
Get more from Kym at KymDouglas.com
Spaghetti Pie
Chef and owner of One Potato, Catherine McCord is in the kitchen making a mouth-watering spaghetti pie. She also gives you a variety of ways you can make this tasty dish, including swapping out tomato sauce for pesto. The best part is that you can serve this meal either hot or cold.
Luke Perry
Actor Luke Perry visits Home & Family to talk about his show, “Riverdale,” which you can catch Wednesdays at 8/7c on the CW. He also opens up about a cause he is working closely with, f f fightcolorectalcancer.org. He also explains how you can help spread the word with the strong-arm selfie on Instagram with the hashtag #strongarmselfie.
Wonderful Wisteria
Shirley Bovshow is talking about the variety of wisteria plants. Before investing in our own, remember that wisteria seeds are toxic to pets. You can see all of these beautiful plants at the next Sierra Madre Wisteria Festival in California, March 17th, 2019.
Get more from Shirley at EdenMakers.com
Natasha Feldman
Chef Natasha Feldman is in the kitchen today cooking pan-seared salmon with herbed brown rice. She also recommends using your extra salmon as a salad topping or for salmon cakes. Any extra rice can be refrigerated and served up to three days later.