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DIY Reusable Produce Bags
DIY Reusable Produce Bags
Ali Manno makes our lives greener and a little easier with this bag.
Handmade Pickles
Handmade Pickles
A recipe from actor, Patrick Fabian.
Winter Mantlescape
Winter Mantlescape
Maria Provenzano shows us how to celebrate Winterfest in style with a beautiful Mantlescape.
Signed, Sealed, Delivered: One in a Million Cast
Signed, Sealed, Delivered: One in a Million Cast
Find out more about the cast of the Hallmark Mystery movie "Signed, Sealed, Delivered: One in a Million," starring Eric Mabius, Kristin Booth, Yan-Kay Crystal Lowe and Geoff Gustafson.
DIY Light-Up Card Display
DIY Light-Up Card Display
Ken Wingard is showing you a creative way to display your Hallmark holiday cards this year.
DIY Floral Crowns
DIY Floral Crowns
A beautiful DIY from actress, Fiona Gubelmann.
DIY Lighted Collar
DIY Lighted Collar
Ken Wingard is making a festive tree collar using a half of a wine barrel and paint.
Upcycled Chair Shelves
Upcycled Chair Shelves
Ken Wingard shows how to bring new life to old furniture.
DIY Star of David
DIY Star of David
Orly and Larissa help us kick off Hanukkah celebrations with a DIY Star of David.
Cristina Ferrare's Nutella Stuffed Brioche
Cristina Ferrare's Nutella Stuffed Brioche
Make a slit in the sides of each slice of bread to make a pocket that can be filled. Pipe or spoon 2 Tbsp. Nutella into center of each slice of bread through the slit. Place on a sheet pan, cover and refrigerate until ready to cook. In a bowl, whisk eggs until smooth, then whisk in milk and vanilla; cover bowl and refrigerate until ready to use. For Each Serving: Pour egg batter into a flat dish, lay a filled slice of bread in the egg batter and let soak. Turn and soak the other side of the sliced bread. Soaked bread should be slightly wet but not soggy or falling apart. Meanwhile, heat 2–3 Tbsp. oil in non-stick skillet over medium heat; place batter-soaked slice of bread onto hot skillet and cook 1 ½ minutes on each side, turning once, until each side is golden brown. Remove from skillet and place on a sheet pan and bake in 325°F convection or 375°F conventional oven for 5–6 minutes or until heated through completely. To serve, top each golden, hot piece of stuffed French toast with ¼ cup fresh berries. Serve immediately. Serve fruit preserves on the side, if desired.
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