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Our Today’s Showstopper: Temp-tations® Old World™ 11pc Set

Join me on September 1st for another great Today’s Showstopper - the Temp-tations® Old World™ 11pc Set with 2.5 Quart Figural Hen or Cow & 16oz. Mini Bakers.

Warm up your fall table with these “Fresh From The Farm”. A versatile 2.5-quart figural hen or cow baker with a ceramic lid and the four 16-oz mini hen or cow bakers with lids will be the talk of your table!

These Temp-tations pieces are hand-painted in the best-selling Old World pattern in the most collected colours. These functional bakers let you prep, cook, serve, and store all in one dish, which allows you to “moo-ve” along with your busy life!

These pieces are sure to bring a smile to your face! Choose your favourite or select the barnyard - they are too cute to resist!

Product Overview:

  • Dishwasher-, microwave-, freezer-, and refrigerator-safe; oven-safe up to 500F
  • Measurements: Large baker 13-1/4″ x 8-3/4″x 3-1/2″; Mini bakers 6-3/8″ x 4-1/2″ x 3-1/8″

SHOP @ www.theShoppingChannel.com

See you then!

Sincerely,

Lisa Gleason

temp-tations Holiday Peppermint Bark

Category: General, Temp-tations

Hello Temp-tations Friends

Thank you for joining me on Friday for a spectacular Temp-tations Day.  I know you are going to love the 20 piece Lid-It set and look forward to hearing from all of you how you are using it for the holidays and everyday.
Tara and I are so grateful for your continued support.  Thank you!
I wanted to share a really easy Peppermint Bark recipe that makes a great holiday gift. My sister shared this with me years ago and I make it every year for my friends and family.
Have a wonderful week…..relax and enjoy the wonderment of the holidays :-)
XOXO
Lisa

Holiday Peppermint Bark

Ingredients

  • 1 (12 ounce) package White Chocolate Morsels
  • 24 hard peppermint candies

Directions

  1. Line your Temp-tations baker with waxed paper.
  2. Microwave the white chocolate  morsels in medium, microwave-safe bowl  for 1 minute ….watch closely….stir. Microwave at additional 10- to 20-second intervals, stirring until  smooth.
  3. Place peppermint candies in heavy-duty plastic bag. Crush candies using rolling pin. While holding strainer over melted morsels, pour crushed candy into strainer. Shake to release all small candy pieces; reserve larger candy pieces. Stir morsel-peppermint mixture.
  4. Spread mixture to desired thickness on prepared baking sheet. Sprinkle with reserved candy pieces; press in lightly. Let stand for about 1 1/2 hours or until firm. Break into pieces. Store in airtight container at room temperature.

Temp-tations Today’s Showstopper Starts this Thursday!

Category: Temp-tations

Hello Temp-tations Family,

Tara and I are putting the final touches on our Today’s Showstopper on Friday, December 9th.  We are so excited…..the largest, most versatile set we have ever presented…and it includes our #1 customer request……a 13 x 9 baker !!  Think of all of those box recipes that you can now make in your Temp-tations baker :-)  It also includes my favorite…our E-Z holds…..individual , portion control bakers!
So bring your gift list ( and include yours !!) and join me starting at 10pm on Thursday, December 8th.
XOXO
Lisa

Asparagus Swizzle Sticks by temp-tations

Category: Temp-tations

Hello Temp-tations Family !
I hope that you had a wonderful weekend .  It’s hard to believe it’s December this week isn’t it ? I wanted to share an easy appetizer recipe with you that I made over the weekend.
I am so excited for December 9th  !!  I will be presenting the Temp-tations Today’s Showstopper and can hardly wait :-) You can make the Asparagus Swizzle Sticks on one of the 20 (yes 20 !!) pieces in the set that includes our first ever 9 x 13 baker !  Look for sneak peaks throughout the week !

XOXO Lisa and Tara

Asparagus Swizzle Sticks

1 pound asparagus spears
Non stick cooking spray
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/8 teaspoon pepper
I can (11 ounces) thin pizza crust ( such as Pillsbury )
2 tablespoons grated Parmesan cheese

1.  Preheat oven to 400 degrees.  Spray a large rectangular Temp-tations  baking dish with the non-stick spray. 2.  Trim 1. 1/2 to 2 inches off the bottom of the asparagus and discard. 3.  Place the asparagus in a large food storage bag and add the olive oil, garlic, salt and pepper.  Shake to coat. 4.  Unroll the pizza crust and slice into long strips about 1/4 inch wide. 5.  Spin 1 strip of dough around the Asparagus like the striping of a barber’s pole and then place the wrapped asparagus on the greased baking dish . 6.  Once the baking dish is full, sprinkle the asparagus with the Parmesan  cheese and bake 10-12 minutes or until puffy and golden brown.  Serve immediately .

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Bread Pudding - Yum!

Category: Temp-tations

Happy Monday Temp-tations Family. I hope that you had a great weekend. We are celebrating Thanksgiving this Thursday in the states so there is holiday buzz in the air. I love this time of year as it is filled with family, friends and food :)

Chocolate is a passion for me! I am sharing this recipe for Chocolate Bread Pudding as it is easy and just so good!

Bread Pudding
8 ounces Italian bread sliced
2 cups light cream or evaporated milk
2 cups semi-sweet choc chips
4 large eggs
6 tbsp melted butter
1 tsp cinnamon
1/2 tsp allspice
1 cup dark brown sugar
Spray a 2 qt dish with nonstick spray.  Remove crusts from bread and discard.  Cut bread into small cubes…about 12per slice.  Place cubes in greased dish.
In a sauce pot, over medium-high heat, heat cream, stirring constantly until simmering.  Remove from heat and stir in choc chips until melted.
In a mixing bowl, beat the eggs and broken sugar until well mixed.  Stir in the butter, cinnamon and allspice and then slowly add the hot chocolate mixture and whisk until combined.
Pour above over cubed bread in dish.  Stir to saturate the bread.  Cover and let rest for one hour at room temperature.
Bake at 350 …..cover the dish with aluminum foil….bake for 35-40 minutes or until center is firm and a toothpick comes out mostly clean……serve warm with whipped cream.

Have a wonderful week :)

XOXO

Lisa and Tara

White Bean and Chicken Stew & temp-tations

Category: Temp-tations

There was a Facebook request for an easy stew recipe. My best friend gave me this recipe, not sure where it originated, but boy is it easy and good!
Perfect for lunch or dinner !

White Bean and Chicken Stew

4 slices pancetta or bacon, finely chopped
1 yellow onion chopped
3 cloves garlic chopped
½ pound red potatoes cubed
½ pound white potatoes cubed
One 32-ounce container chicken broth
1 whole rotisserie chicken cooked
Two 15.5-ounce cans small white beans, rinsed
5 ounces fresh spinach (5 cups)
Salt and pepper to taste

In a large soup pot, cook the pancetta or bacon over medium heat until cooked but not crisp, about 5 minutes. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the potatoes and chicken broth and simmer until the potatoes are tender, about 15 minutes.
Meanwhile, pull the meat off the rotisserie chicken; discard the skin and bones. Add the chicken and white beans to the stew and cook until heated through. Just before serving, stir in the spinach and season to taste with salt and pepper. Transfer to your Temp-tations baker. Take your basket, line with a napkin and place rolls biscuits etc.
mangiare bene

Lisa Gleason

Blueberry Pancakes by temp-tations

Category: Temp-tations

Happy Monday to all. Hope that you had a great weekend. Mine was filled with family and friends…My favorite kind of weekend  :)

We are having a warm spell so I am taking advantage and raking leaves and treasuring these last weeks of nice temperatures outside.

Meanwhile…I know Christmas is right around the corner. I heard today 42 days till the “Big Day”…WOW!

Here is a great recipe to use for yourself or all of your overnight guest which will be sure to please. It’s a take on a favorite…blueberry pancakes!

Have a great week and we will talk soon!

XOXO Lisa and Tara

Deep Dish Blueberry Pancake

2 tbsp. butter or margarine

5 eggs

1 cup all purpose flour

1 cup milk

2 tsp. vanilla extract

3 tbsp. sugar

½ tsp. Salt

1 tsp. baking powder

1 cup blueberries

Preahet oven to 425 degrees. Place butter in a 2.5 quart Temp-tations dish and microwave for 15-20 seconds until melted. Shake dish from side to side with the melted butter. Whisk eggs until frothy and then mix in the remaining ingredients except the blueberries, until well combined and free of lumps.

Pour the battered into a buttered baking dish and top with blueberries. Bake for 20-25 minutes or until fluffy and well browned around the edges. A toothpick inserted should come out mostly clean. Serve with powdered sugar and maple syrup.

P.S. For you chocolate lovers ( Like Me ) substitute ½ cup of chocolate chips in place of the blueberries…oh so yummy!!!

Lisa Gleason with her Four Cheese & Onion Dip

Category: Temp-tations

Hi Temp-tations Family. I had so much fun “seeing” all of you this past Tuesday at The Shopping Channel. I love the Snowflake tote…it is so festive and eye catching.

It is a chilly day here and I am entertaining this weekend…..one of my favorite things to do! I want to share a recipe with you that I am making for my friends. I am going to prepare, bake it and serve it in the 2 quart Snowflake baker. Enjoy this appetizer….it is so yummy.

Have a wonderful weekend and we will talk next week!

XOXO Lisa

Four Cheese and Onion Dip

2 cups shredded cheddar jack cheese

1 cup shredded Swiss cheese

½ cup grated Parmesan Cheese

1 1/3 cup mayonnaise

1/1/3 cup diced yellow onion

1 cup milk

½ tsp salt

Heat oven to 375 degrees

Mix all the ingredients well and spread into a Temp-tations 2 quart dish

Bake for 40 minutes until the dip is lightly brown and bubbling.

Line your Temp-tations basket with a Napkin ( ever heard me say that before J)

And serve with chips, crackers, breads etc.

temp-tation Recipes with Lisa Gleason

Category: General, Temp-tations

Holiday Peppermint Bark

Ingredients

  • 1 (12 ounce) package White Chocolate Morsels
  • 24 hard peppermint candies

Directions

  1. Line your Temp-tations baker with waxed paper.
  2. Microwave the white chocolate  morsels in medium, microwave-safe bowl  for 1 minute ….watch closely….stir. Microwave at additional 10- to 20-second intervals, stirring until  smooth.
  3. Place peppermint candies in heavy-duty plastic bag. Crush candies using rolling pin. While holding strainer over melted morsels, pour crushed candy into strainer. Shake to release all small candy pieces; reserve larger candy pieces. Stir morsel-peppermint mixture.
  4. Spread mixture to desired thickness on prepared baking sheet. Sprinkle with reserved candy pieces; press in lightly. Let stand for about 1 1/2 hours or until firm. Break into pieces. Store in airtight container at room temperature.

Asparagus Swizzle Sticks

Ingredients

1 pound asparagus spears
Non stick cooking spray
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/8 teaspoon pepper
I can (11 ounces) thin pizza crust ( such as Pillsbury )
2 tablespoons grated Parmesan cheese

Directions

1. Preheat oven to 400 degrees. Spray a large rectangular Temp-tations baking dish with the non-stick spray.

2. Trim 1. 1/2 to 2 inches off the bottom of the asparagus and discard.

3. Place the asparagus in a large food storage bag and add the olive oil, garlic, salt and pepper. Shake to coat.

4. Unroll the pizza crust and slice into long strips about 1/4 inch wide.

5. Spin 1 strip of dough around the Asparagus like the striping of a barber’s pole and then place the wrapped asparagus on the greased baking dish .

6. Once the baking dish is full, sprinkle the asparagus with the Parmesan cheese and bake 10-12 minutes or until puffy and golden brown. Serve immediately .

Bread Pudding
8 ounces Italian bread sliced
2 cups light cream or evaporated milk
2 cups semi-sweet choc chips
4 large eggs
6 tbsp melted butter
1 tsp cinnamon
1/2 tsp allspice
1 cup dark brown sugar
Spray a 2 qt dish with nonstick spray.  Remove crusts from bread and discard.  Cut bread into small cubes…about 12per slice.  Place cubes in greased dish.
In a sauce pot, over medium-high heat, heat cream, stirring constantly until simmering.  Remove from heat and stir in choc chips until melted.
In a mixing bowl, beat the eggs and broken sugar until well mixed.  Stir in the butter, cinnamon and allspice and then slowly add the hot chocolate mixture and whisk until combined.
Pour above over cubed bread in dish.  Stir to saturate the bread.  Cover and let rest for one hour at room temperature.
Bake at 350 …..cover the dish with aluminum foil….bake for 35-40 minutes or until center is firm and a toothpick comes out mostly clean……serve warm with whipped cream.

Raspberry Cheesecake Bars

Ingredients:

Crust
1-1/2 cups graham cracker crumbs
4 Tbs butter or margarine, melted
3 Tbs sugar

Filling
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 large eggs
1 tsp vanilla extract
1/2 cup fresh raspberries

Directions:

Preheat oven to 350ºF and spray a 2.5 quart Temp-tations baking dish with nonstick cooking spray. Mix crust ingredients and press into the bottom of the baking dish until well compacted. Bake 15 minutes and then cool on wire rack for 15 minutes as you prepare the filling. Place all filling ingredients, except raspberries, in a large bowl and whisk together until very well combined. Use an electric mixer for best results. Pour filling over baked crust in baking dish. In a blender or food processor, puree raspberries until almost entirely smooth. Spoon puree onto filling in baking dish and run a butter knife or spatula through all, swirling the puree throughout. Bake in the 350ºF oven for about 45 minutes, until the center is somewhat springy and a toothpick inserted into a white part of the cake comes out clean. Cool at least 30 minutes on a wire rack before refrigerating at least three hours. Slice into 12 bars to serve

There was a Facebook request for an easy stew recipe. My best friend gave
me this recipe, not sure where it originated, but boy is it easy and good!
Perfect for lunch or dinner !

White Bean and Chicken Stew

4 slices pancetta or bacon, finely chopped
1 yellow onion chopped
3 cloves garlic chopped
½ pound red potatoes cubed
½ pound white potatoes cubed
One 32-ounce container chicken broth
1 whole rotisserie chicken cooked
Two 15.5-ounce cans small white beans, rinsed
5 ounces fresh spinach (5 cups)
Salt and pepper to taste

In a large soup pot, cook the pancetta or bacon over medium heat until cooked but not crisp, about 5 minutes. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the potatoes and chicken broth and simmer until the potatoes are tender, about 15 minutes.
Meanwhile, pull the meat off the rotisserie chicken; discard the skin and bones. Add the chicken and white beans to the stew and cook until heated through. Just before serving, stir in the spinach and season to taste with salt and pepper. Transfer to your Temp-tations baker. Take your basket, line with a napkin and place rolls biscuits etc.
mangiare bene

Deep Dish Blueberry Pancake

2 tbsp. butter or margarine

5 eggs

1 cup all purpose flour

1 cup milk

2 tsp. vanilla extract

3 tbsp. sugar

½ tsp. Salt

1 tsp. baking powder

1 cup blueberries

Preahet oven to 425 degrees. Place butter in a 2.5 quart Temp-tations dish and microwave for 15-20 seconds until melted. Shake dish from side to side with the melted butter. Whisk eggs until frothy and then mix in the remaining ingredients except the blueberries, until well combined and free of lumps.

Pour the battered into a buttered baking dish and top with blueberries. Bake for 20-25 minutes or until fluffy and well browned around the edges. A toothpick inserted should come out mostly clean. Serve with powdered sugar and maple syrup.

P.S. For you chocolate lovers ( Like Me ) substitute ½ cup of chocolate chips in place of the blueberries…oh so yummy!!!

Four Cheese and Onion Dip

2 cups shredded cheddar jack cheese

1 cup shredded Swiss cheese

½ cup grated Parmesan Cheese

1 1/3 cup mayonnaise

1/1/3 cup diced yellow onion

1 cup milk

½ tsp salt

Heat oven to 375 degrees

Mix all the ingredients well and spread into a Temp-tations 2 quart dish

Bake for 40 minutes until the dip is lightly brown and bubbling.

Line your Temp-tations basket with a Napkin ( ever heard me say that before J)

And serve with chips, crackers, breads etc.

Tuscan Bean Soup

1 cup Pinto beans in a can
3 tbsp. extra virgin olive oil
4 carrots peeled and cut into chunks
1 large onion
3 celery stalks coarsely chopped
5 chopped fresh garlic cloves
3 sprigs fresh oregano
1 cup farro rinsed
6 cups or chicken or vegetable stock
15 ounce can diced tomatoes ( drained)
2 teaspoons balsamic vinegar
8 ounces thickly sliced pancetta
1 ½ cups fresh spinach
Fresh Parmesan cheese for garnish

In a large fry pan, heat 2 tbsp of the oil then add the onion, carrots and celery and sauté for 5-6 minutes. Then add the garlic and cook for one minute. Pour in 8 ounces of the stock and stir. Transfer into a slow cooker or large covered Temp-tations baker. Stir in the drained beans, 5 cups of stock and the oregano. Cook and cover on low for 4 hours.
After 4 hours, stir in the faro, tomatoes, vinegar, ½ tsp. salt and pepper to taste. Cover and cook 2 more hours. Cook the pancetta over medium heat in a fry pan with 1 tbsp. of olive oil till brown. Remove with a slotted spoon, drain on a paper towel and reserve for garnish.
When ready to serve the soup, remove the oregano sprigs. Place a handful of the fresh spinach in the bottom of each bowl…..Spoon soup into bowls and garnish with pancetta and parmesan cheese.
Enjoy!!

Yummy Mac and Cheese
1 lb. elbow marcaroni
2 cups breadcrumbs ( Italian or Panko)
1 cup caramelized onions ( I  use yellow onions and cook into 3 tbsp. olive oil until brown )
1 1/2 cups white cheddar cheese grated
3/4 cup pepper jack cheese
4 ounces cream cheese
1 1/2 cups milk
3 tbsp butter
2 -3 garlic cloves minced
3 tbsp flour
10 strips of bacon cooked and crumbled
Salt and pepper to taste
Cook the macaroni in boiling water for about 7 minutes and drain.
In a skillet or saucepan cook the bacon until crispy and remove. Reserve the drippings and add 2 tbsp. of the melted butter and melt over medium heat.  Stir in the flour until smooth.  Whisk in the milk and stir until thick about 2 minutes or so.  Whisk in the cheddar and pepper jack cheese and then the cream cheese until smooth. Then stir in the caramelized onion, pasta and bacon.
In a separate skillet toast the breadcrumbs, garlic, 1 tbsp. butter and salt and pepper.
Add the breadcrumbs on top of the mac and cheese.
Transfer to your favorite Temp-tations dish and ENJOY!

temp-tations and Lisa’s Tuscan Bean Soup Recipe

Category: Temp-tations

Greetings Temp-tations Family!
I am packing my bag and getting ready to “see” all of you at The Shopping Channel tomorrow. We are presenting Temp-tations in 4 shows.
The times are 9am, 2pm, 6pm and 8pm EST. I enjoy showing you all the fun ways to use Temptations in your home. I love to hear from all of you…..please join The Shopping Channel Facebook page and share your pictures, recipes and other Temp-tations ideas.
Speaking of ideas……we are planning our 2012 shows at The Shopping Channel. What patterns would you like me to bring to you? Please let me know.
One of my favorite things to do is cook for my family and friends. I want to share this soup recipe that I just made last week and my children and my mom loved it. Enjoy…and please keep in touch with me!

XOXO Lisa

Tuscan Bean Soup

1 cup Pinto beans in a can
3 tbsp. extra virgin olive oil
4 carrots peeled and cut into chunks
1 large onion
3 celery stalks coarsely chopped
5 chopped fresh garlic cloves
3 sprigs fresh oregano
1 cup farro rinsed
6 cups or chicken or vegetable stock
15 ounce can diced tomatoes ( drained)
2 teaspoons balsamic vinegar
8 ounces thickly sliced pancetta
1 ½ cups fresh spinach
Fresh Parmesan cheese for garnish

In a large fry pan, heat 2 tbsp of the oil then add the onion, carrots and celery and sauté for 5-6 minutes. Then add the garlic and cook for one minute. Pour in 8 ounces of the stock and stir. Transfer into a slow cooker or large covered Temp-tations baker. Stir in the drained beans, 5 cups of stock and the oregano. Cook and cover on low for 4 hours.
After 4 hours, stir in the faro, tomatoes, vinegar, ½ tsp. salt and pepper to taste. Cover and cook 2 more hours. Cook the pancetta over medium heat in a fry pan with 1 tbsp. of olive oil till brown. Remove with a slotted spoon, drain on a paper towel and reserve for garnish.
When ready to serve the soup, remove the oregano sprigs. Place a handful of the fresh spinach in the bottom of each bowl…..Spoon soup into bowls and garnish with pancetta and parmesan cheese.
Enjoy!!