Wednesday, March 14th, 2018
Strawberry Rhubarb Pie
Author of “Southern Pies,” Nancie McDermott is in the kitchen baking a mouth-watering strawberry rhubarb pie to celebrate “Pi Day.” She advises you to bake your pie on top of a sheet pan to catch any spills and minimize mess. For an extra-crispy crust, use lard.
DIY Carrot Bunches
Ken Wingard is making fire starter carrot bunches using grapevine garland, twine, scissors and rosemary. You can find the garland at your local craft store. Before starting, remove all wire from your garland.
Get the Instructions to the Bunches >>
Get more from Ken at KennethWingard.com
Gold Beauty
Kym Douglas is introducing you to beauty products containing gold and even shows you how to make your own gold leaf facial.
Get more from Kym at KymDouglas.com
Colleen Kelly Alexander
Author and motivational speaker Colleen Kelly Alexander visits Home & Family to talk about her new book, “Gratitude in Motion." She discusses her brain injury caused by being hit by a freight truck while riding her bike. Today, Colleen fights all the odds and participates in marathons and triathlons.
Get more information at ColleenKellyAlexander.com
Beet Fettuccini Alfredo
Chef Chloe Coscarelli is preparing a mouth-watering dish of beet fettuccini alfredo with basic ricotta. To save yourself time, she recommends buying beets pre-roasted from the store. She also talks about her cookbook, “Chloe Flavor.”
DIY Natural Wood Pie Stand
To celebrate Pi Day, Paige Hemmis is making a natural wood pie stand to hold your delicious desserts. Before building, make sure your branch has been thoroughly washed.
Get the Intructions to the Stand >>
Get more from Paige at PaigeHemmis.com
The Hutch Oven
The creator of “The Hutch Oven,” Emily Hutchinson is baking some springtime floral cookies in the kitchen. She explains that the firmness of frosting is determined by how much milk you use in the recipe. When frosting the cookies, hold piping back on a slant for better direction.