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Pear Spice Cake
Pear Spice Cake
Beth Le Manach, the host of “Entertaining with Beth” makes a gorgeous Pear Spice Cake in the “Home & Family” kitchen.
Maine Fried Clams
Maine Fried Clams
Sabin Lomac of Cousin's Maine Lobster is making a summertime seafood favorite.
Avoid Holiday Debt with Jeanette Pavini
Avoid Holiday Debt with Jeanette Pavini
The average family will spend $650 on gifts this year. That is on top of holiday meals, extra travel, and all the other last minute expenses that come along this time of the year. Jeanette Pavini is here to show us the best ways to navigate holiday spending so that "getting out of debt" isn't your New Year's resolution!
Crab and Melon Taquitos
Crab and Melon Taquitos
Chef Katsuji Tanabe is back to show off a light take on refreshing taquitos!
Lizanne Falsetto's thinkThin® Recipes
Lizanne Falsetto's thinkThin® Recipes
Bacon Wrapped Nutrition Bars
Deborah Williams' Turkey Marsala
Deborah Williams' Turkey Marsala
A recipe straight out of Taste of Home Magazine.
Very Veggie Mini Frittatas
Very Veggie Mini Frittatas
Author and founder of lornajane.com, Lorna Jane Clarkson is making a delicious breakfast treat.
Amirah Kassem - Halloween Monster Cakes
Amirah Kassem - Halloween Monster Cakes
Amirah Kassem is helping us haunt the kitchen with adorable Shaggy Monster Cakes.
Maria Provenzano - Fall Crostini
Maria Provenzano - Fall Crostini
Preheat the oven to 425 degreeCut the butternut squash into about 1/2-inch cubes and place on a baking sheet lined with aluminum foilToss the squash with olive oil, salt and pepperBake in the oven until softened all the way through, about 20 minutesRemove from the oven and set aside to cool slightlyCut the baguette on an angle and place on a baking sheet lined with aluminum foilDrizzle both sides with olive oil and place in the broiler until lightly browned on one side and flip over to lightly brown the other sideOnce the bread is cool enough to handle, spread a thin layer of pesto onto the slice and top it with some of the butternut squashCrumble the goat cheese into smaller pieces and add a few crumbles to the top of the crostiniSprinkle some of the pomegranate seeds over the topRepeat until all of the bread slices are coveredPlace the crostini on a platter and add a light drizzle of olive oil
Paige’s DIY Vinyl Record Bookshelf
Paige’s DIY Vinyl Record Bookshelf
Paige shows off a retro design for a bookshelf!
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