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

This is my first visit in 2012 and I’m thrilled to present this incredible and versatile 20 piece set as our Today’s Showstopper - it’s an incredible value!

Just wait to see all the great things that you can do with this Temp-tations bake ware set. We are also offering you some beautiful new colours! Don’t forget that every product that I’ll be presenting during this visit is brand new and has never been seen before on The Shopping Channel.

Please join me at 10pm ET this Friday, July 27th and let’s have some fun together! I would love if you called in to say hi as well! SHOP Temp-tations at theShoppingChannel.com

See you then!

Sincerely,

Lisa Gleason

Hello Temp-tations Friends

Have a wonderful week…..relax and enjoy the wonderment of the holidays

temp-tations is back and ready to help you entertain this holiday season. You can look forward to some new items, returning favourites and some special pricing opportunities.

temp-tations presentable ovenware is known for its beauty and durability. These ceramic casserole dishes and serving pieces come with baskets and/or trivets to help protect your table while making a polished presentation. temp-tations ovenware takes you from freezer to oven to table with ease. The pieces are handcrafted and handpainted, so no two will ever be alike. Part of the charm is that each piece is unique and a true work of art.

Our Price: $64.99

Today’s Showstopper Price: $48.25

Easy Pay 4 x $12.07

Change the way you cook this holiday season with the LARGEST temp-tations Today’s Showstopper, the Old World 20 Piece Oven to Table Lid-It Set, we’ve offered to date and THE BEST VALUE IN CANADA.
You’ll receive a 20 piece set for under $50 - that works out to $2.41 per piece.

At retail a set like this would cost $100 - This is the FIRST TIME temp-tations has offered a 9 x 13 baker as part of a set.

Introducing lid-it, which are NEW AND IMPROVED ceramic lids for added portability! The large ceramic lid-it for the 4qt baker can be used as a serving platter, a cookie sheet, a cutting board…The trivets also boast multiple uses.

With this set you can PREP, COOK, SERVE and STORE your favourite recipes in the same dish! It saves you valuable time, especially when you’re serving large groups.

Old world is a best-selling pattern and pieces with this design are highly collectible. We’ve sold over 165,000 sets of temp-tations presentable ovenware!

This set boasts all the quality features you expect from temp-tations!
• Oven safe to 500°
• Dishwasher, microwave, refrigerator and freezer safe
• Hand painted

This set was put together by temp-tations exclusively for Canada!

SHOP NOW

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!

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 .

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!

Have a wonderful week

XOXO

Lisa and Tara

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

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!!!

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 .

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!!