Introducing… Easy Decorating, A New Hearst Special

Introducing… Easy Decorating Quick Updates for Every Room! On newsstands July 3, 2012

With jam-packed days (and less packed wallets), it can be difficult to find the time or money to give your home the proper makeover it deserves. From the editors of Good Housekeeping, Redbook, Country Living, and Woman’s Day, Easy Decorating is a new collection of home makeover tips that will help turn your space into that special sanctuary you’ve always dreamed of.

Easy Decorating is packed with tons of inexpensive, quick and easy methods to create rooms you will love. These step-by-step home decorating projects will teach you how to achieve great looks for less with inspiring makeovers and features that reveal how design experts use color, pattern, and texture to pull a room together. Plus, a section on finishing touches—pillows, pictures, and other accessories—takes basic décor to the next level. With colorful photographs and tips from top experts in the field, Easy Decorating is an enjoyable, indispensable guide for anyone looking for great, practical style. Also be sure to enter the Easy Decorating sweepstakes for a chance to win a computerized Brother SE-400 embroidery and sewing machine to help kick start your home makeover.

Easy Decorating is available for $9.99 and can be purchased at your local supermarket, newsstand or bookstore. A digital edition is also available at Zinio.com orNook.bn.com. Can’t get enough? Get more access to our specials by checking out our Facebook page at http://wwww.facebook.com/hearstspecials.

It’s time to get inspired!

Covered Boxes

Supplies:

·         Metal ruler

·         Shoeboxes

·         Craft knife

·         Wallpaper

·         Paintbrush

·         Scrapbooking paste

STEP 1 Measure the bottom and sides of shoebox, then add 1 inch to each side; cut a piece of wallpaper to this size.

STEP 2 Use paintbrush to apply scrap-booking paste to the base of the box and center it on a piece of wallpaper.

STEP 3 Line ruler along the side of the box so it extends beyond the edge.  Cut straight along the inside edges of your ruler to make a flap that’s the exact width of the box plus 1 inch.

STEP 4 Apply paste to the long flaps of wallpaper.  Pull one long flap up and around the short end of the box.  Tuck and adhere extra paper inside the box.  Repeat on opposite side.

STEP 5 Apply paste to short flaps.  Pull short flaps up and over box edge to adhere.

STEP 6 Repeat Steps 1 to 5 for box lid.

***

Can-do Canopy

This easy project makes smart use of an embroidery hook and store-bought curtains. 

STEP 1 Unscrew a plastic 10-inch embroidery hoop; discard the inner ring. 

STEP 2 Slide two 44” by 96” rod-pocket curtain panels onto the hook and screw it back together.

STEP 3 Take two 24-inch lengths of ½-inch-wide ribbon and tie one end of each (with a double knot) onto the hoop at the gaps between the curtains. 

STEP 4 Tie the ribbons’ loose ends together in a bow. 

STEP 5 Screw a pot-rack hook into your ceiling. 

STEP 6 Slip the center of the bow over the hook to hang.

***

Before & After

These dramatic transformations are packed with quick, budget-friendly ideas you can use to reinvent any space.

                  

      Before                                                                   After

Photos courtesy of Hearst Magazines.

All opinions expressed in this review are my own and not influenced in any way by the company.  Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer or provider. Please refer to this site's Disclaimer  for more information. I have been compensated or given a product free of charge, but that does not impact my views or opinions.

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Bookazine Review - Best of Summer

About the Bookazine
It’s summertime—and the eating’s delicious! Best of Summer, a new warm-weather recipe collection from the editors of Good Housekeeping, Redbook, Country Living, and Woman’s Day, will help you make the most of it. You’ll find delicious ways to take advantage of favorite farmer’s market produce, great new ideas for the backyard grill, and sure-fire crowd-pleasers for your next picnic or potluck.

Fire up the backyard grill and dig into new takes on summertime classics like burgers, dogs, and ribs, or lighten up with tasty chicken and fish recipes like Coffee-Spice Chicken & Fruit-Basil Salsa and Citrus Basil Salmon. When it comes to entertaining, we’ve got you covered, with summer favorites like Deviled Eggs (10 variations!), Honey-Baked Beans, Grilled Corn-on-the-Cob, and (for a special occasion) Grilled Butterflied Leg of Lamb.

Headed to a potluck or picnic? Take along our Tomato, Corn & Barley Salad, or bring a sweet treat like Macadamia Triangles, Blueberry-Spice Whoopie Pies, or Chocolate-Peanut Butter Cupcakes.

And there’s much, much more, like tips on choosing the freshest, juiciest produce, and clever ideas for (almost) effortless summer parties. Best of all, every recipe is 400 calories or less, so you can eat well without gaining an ounce.

Purchase this special edition for only $9.99 at your local supermarket or bookstore, or buy a digital edition at Zinio.com or Nook.bn.com.

My Take on the Bookazine
This was a great publication that had so many recipes that not only look great, but I have tried two of the recipes and they were not only easy to make, but also they were delicious. I love bookazines like this that make meal-making so easy and make you look like an expert chef. I hope that Heart Publications continue to bring such great recipes together in the future too!


All opinions expressed in this review are my own and not influenced in any way by the company.  Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer or provider. Please refer to this site's Disclaimer  for more information. I have been compensated or given a product free of charge, but that does not impact my views or opinions.

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The Newest Issue of Eating Light

About the Bookazine
We know you love slimmed-down versions of your favorite foods, so we’re releasing this issue of Eating Light just in time to help you get in shape for summer. With recipes from Good Housekeeping, Redbook, Country Living and Woman’s Day, all with no more than 400 calories, you’ll find skinny takes on all the dishes you love to eat for breakfast, lunch, and dinner—even desserts!

Plus you’ll find out how to:

--reorganize your refrigerator so you’ll automatically reach for foods to help you lose weight

--revamp your diet with 16 easy substitutions that could mean losing 30 pounds this year!

--resist menu temptation when you eat out or order in

Yes, you can have sticky buns, taco salad, pizza, nachos, and much, much more and still look great. Find out how in the latest issue of Eating Light! Get this special edition for only $9.99- you can pick up a copy at your local supermarket or bookstore today, or buy a digital version at Zinio.com or Nook.bn.com.

Seven-Layer Dip
100 Calories per serving (makes 12 appetizer servings)
Total time: 25 minutes

1 lb. plum tomatoes, seeded and finely chopped
1 green onion, finely chopped
1 garlic clove, finely chopped
½ jalapeno, seeds and ribs removed, finely chopped
2 Tbsp. fresh lime juice
Salt and pepper
1 tsp. canola oil
1 small onion, finely chopped
½ tsp. no-salt-added chili powder
1 can (15 oz.) no-salt-added pinto beans, rinsed and drained
1 ripe Hass avocado, pitted and peeled
2 Tbsp. fresh cilantro, chopped
1 cup frozen corn kernels, thawed
1 large red bell pepper, finely chopped
4 oz. reduced-fat sour cream
1 ½ oz. low-fat Cheddar cheese, shredded
Baked tortilla chips (optional)

1) In large bowl, combine tomatoes, green onion, garlic, jalapeno, 1 tablespoon lime juice, and 1.4 teaspoon salt.

2) In 8-inch skillet on medium, heat oil. Add onion; cook 3 to 4 minutes, or until golden, stirring. Add chili powder; cook 1 minute. Remove from heat; add beans, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Mash until almost smooth.

3) In bowl, with fork, mash avocado, cilantro, remaining lime juice, and 1/8 teaspoon salt until almost smooth.

4) In 1 ½ quart straight-sided bowl, spread bean mixture in even layer. Top with corn and bell pepper. Spread sour cream and then salsa over vegetables. Dollop avocado mixture over salsa; spread into even layer. Sprinkle with cheese. Serve immediately, or cover and refrigerate up to 2 hours. Serve with baked tortilla chips.


Fettuccine with Spinach Pesto
394 calories per serving (makes 4 main-dish servings)
Active time: 10 minutes
Total time: 40 minutes

Salt
1 lb. fettuccine or linguine
2 cups baby spinach leaves
1 ½ cups fresh flat-leaf parsley leaves
¼ cup chopped fresh chives
3 Tbsp. extra virgin olive oil
4 Tbsp. pine nuts (pignoli), plus additional for garnish
¼ cup freshly grated Parmesan cheese, plus freshly shaved Parmesan for garnish

1) Heat large covered saucepot of salted water to boiling on high. Add pasta, and cook as label directs. Drain pasta, and return to pot.

2) Meanwhile, in blender, combine spinach, parsley, chives, oil, 4 tablespoons pine nuts, and ¼ teaspoon salt. Puree pesto until smooth. Stir in grated parmesan.

3) Drain pasta and put in serving bowl. Add pesto to pasta; toss to combine. Garnish with shaved Parmesan and additional pine nuts, if desired.


Stuffed Pork Chops
374 calories per serving (makes 8 main-dish servings)
Active time: 30 minutes
Total time: 45 minutes

2 slices thick-cut bacon, diced
2 shallots, finely chopped
2 garlic cloves, finely chopped
8 oz. mustard greens, stems removed, and leaves torn into small pieces
1 cup finely diced cornbread (from store-bought or homemade cornbread, corn muffin, or toaster corncake)
3 oz. sharp Cheddar cheese, finely diced
1 Tbsp. freshly grated Parmesan cheese
8 boneless pork loin chops, 1 ¼ inches think (8 oz. each)
Kosher salt and pepper
1 Tbsp. olive oil

1) In large skillet or Dutch oven on low, cook bacon slowly, until fat is rendered and bacon is crisp; remove with slotted spoon to paper towel to drain. Discard all but 1 tablespoon bacon drippings from skillet.

2) Add shallots and garlic to drippings’ cook on medium 2 minutes, or until fragrant. Add greens; cover pan and cook 7 to 9 minutes, or until greens are tender, stirring twice. Cool completely. Stir in cornbread, Cheddar, Parmesan, and bacon.

3) Place pork chips on flat surface; with sharp paring knife, make 1-inch incision on meaty side of each chop. Swipe blade back and forth inside chop to make pocket all the way back to fat side of the chop, without cutting through chop. Stuff each chop with heaping ¼ cup stuffing.

4) Preheat oven to 375°F. Season chops with ½ teaspoon kosher salt and ½ teaspoon freshly ground black pepper; secure openings with toothpicks. In large ovenproof skillet, heat oil; add chops and cook 2 minutes per side, or until browned. Cover skillet and transfer to oven; bake 15 minutes, or until internal temperature registers 155°F on an instant-read thermometer. Remove chops to platter; cover with foil and let stand 5 minutes. Remove toothpicks before serving.

My Take on the New Issue!
This was a great issue with a ton of recipes that look good enough to eat (literally). I have made two items from them in the past few days, and each were great and if the first two were any indication of the rest of the items in the issue, then I am in for some great food in my future and best of all all of the recipes are 400 calories or less! All-in-all this was a great issue that I would recommend to all!


All opinions expressed in this review are my own and not influenced in any way by the company.  Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer or provider. Please refer to this site's Disclaimer  for more information. I have been compensated or given a product free of charge, but that does not impact my views or opinions.

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Bookazine - Gardening the Easy Way

A new Hearst Special, on newsstands nationwide March 6, 2012
If you’re able to cover, please include the attached cover image. Review copies available upon request.

GET SET FOR SPRING!

Make this the year you succeed in the garden with expert advice and inspiring photographs harvested from Good Housekeeping, Redbook, Country Living and Woman’s Day. Whether you’ve never picked up a garden spade or you’ve been digging in the dirt forever, you’ll find useful tips and breathtaking pictures (full of ideas to steal). Find out:

*which always-reliable plants the pros go to first
*the best way to start an organic vegetable garden
*how to raise old-fashioned favorites like peonies, dahlias, and climbing roses

Plus fresh ideas for window boxes and container gardens, insider tips from gardeners across the country, and so much more.

Get this special edition for only $6.99, available at your supermarket or bookstore, or as a digital version at Zinio.com or Nook.bn.com.

A sneak peak at the issue:

The 1-Hour Herb Garden

These aromatic plants are perfect for growing in containers, making this project ideal for apartment-dwellers and experienced gardeners alike. Keep them near the kitchen door, and you’ll have a steady supply all summer long.

Step 1: Cover the pot’s drainage hole with a terracotta shard or a coffee filter. No drainage hole? Drill one in the bottom of the pot. (For smaller pots, the hole should be a half inch in diameter; for larger pots, 1 inch.) Fill the container about two-thirds full with your potting mix.

Step 2: Map the layout of your herbs by arranging the still-potted plants in the container. First place trailing herbs (which will grow over the pot’s side), such as thyme, oregano, and chives, around the edge. Medium-height herbs such as tarragon, sage, and marjoram fill in the next section. The tallest herbs (lavender, fennel, rosemary) go in the center. Lave 3 to 4 inches between plants. Five to eight herbs will fit in a larger pot; three to five in a smaller one.

Step 3: Remove herbs from their original pots and place them in the soil. If the roots are tightly bound, use your hands or a fork to gently loosen them so they can spread out and make themselves at home in the new soil.

Step 4: Use a spoon or your hands to fill in the soil around the seedlings, leaving 2 inches to the top of your container so there’s enough room to water. Herbs shouldn’t be planted too far beneath the surface—where the soil gets compacted—or their roots will suffocate.

Step 5: Pack the soil very firmly around the plants. You want your herbs to feel secure, so the tighter you pack in the soil around them, the better.

Step 6: Water immediately. Herbs do best outside (and love full sun), so don’t start your garden until the daytime temperature is consistently 65ºF.

***

Climbing Roses

Problem: Unsightly, spindly shrubs left behind after roses fade in mid-summer.

Solution: Climbing roses—many varieties bloom repeatedly through summer until the first frost. They also scramble up and soften fences, arbors, and walls.

How to Plant: Find a place in your garden with full sun, well-drained soil, and something—a post, fence, trellis, or arbor—for your roses to clamber over. Plant in spring or autumn, spacing roses approximately 6 feet apart. During the first season, expect lots of canes (branches) but few flowers. Using twine, tie the canes horizontally to your structure to promote growth.

How to Cut: Choose canes that have some unopened buds, rather than those that are completely open. Cut each stem 12 to 15 inches below the roses, remove leaves that will be below water level, and cut the stem at a 45-degree angle.

My Take on the Bookazine
This was great and had so many amazing ideas! My wife loves gardening and she stated that this was a definite keeper for any gardener and for the price. There also are so many great full color images that give you great insight into how you can change your own home. Outside of all of this, the ideas that are shared are set out with so many easy to follow instructions too. If you are a gardener or are looking for new ideas this is definitely a bookazine to grab today!

All opinions expressed in this review are my own and not influenced in any way by the company.  Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer or provider. Please refer to this site's Disclaimer  for more information. I have been compensated or given a product free of charge, but that does not impact my views or opinions.

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Bookazine Review - $10 Dinners or Less

$10 Dinners or Less!
A new Hearst Special, now on newsstands nationwide

Spend less, eat better!

Who isn’t looking to save money these days? Now you can feed your family without blowing your budget with these cost-conscious recipes from the editors of Good Housekeeping, Redbook, and Country Living. Enjoy all your favorites—pasta, beef stew, meatloaf, roast chicken, even homemade versions of Chinese take-out and pizza, all for just $2.50 or less per person. Plus, you’ll find:

• Expert tips on dollar-smart supermarket shopping, department-by-department
• Strategies for getting the most out of coupons, including buying on sale and in bulk
• Surprising ways to make your food go further than you ever thought possible

Bottom line? With low-cost recipes and excellent advice, you can enjoy healthy, delicious dinners – and major savings - at the supermarket.

GET THIS SPECIAL EDITION FOR ONLY $6.99
Available at your local supermarket or bookstore today, or as a digital version at Zinio.com or Nook.bn.com.

Some of the Great Recipes Include:

Creamy Dijon Drumsticks, $1.69 per serving
1 ½ lb. small red potatoes, each cut in half (or quarters, if larger)
Salt and pepper
8 Medium chicken drumsticks (2 ¼ lb. total), skin removed
3 tbsp. plus ¼ cup Dijonnaise (creamy mustard)
2/3 cup panko (Japanese-style bread crumbs)
2 Medium celery sticks, thinly sliced

1) Preheat oven to 450◦ F. In 4-quart saucepan, place potatoes, enough water to cover, and ¼ teaspoon salt; heat to boiling on high. Reduce heat to medium-low; cover saucepan and simmer potatoes 10 to 12 minutes, or until just fork-tender.

2) Meanwhile, line 15” by 10” jelly-roll pan with nonstick foil. Brush chicken drumsticks with 3 tablespoons Dijonnaise and coat with panko, pressing to adhere. Place chicken on prepared pan and bake 25 minutes, or until crumbs are golden and juices run clear when thickest part of chicken is pierced with top of knife.

3) Drain potatoes well and place in medium bowl. Add celery, ¼ teaspoon freshly ground pepper, and remaining ¼ cup Dijonnaise; stir to coat vegetables. Makes 5 cups potato salad. Serve salad with chicken.


Baked Cavatelli with Sausage & Broccoli Rabe, $2.08 per serving
1 bunch broccoli rabe (about 1 lb.)
1 lb. cavatelli or orecchiette
¾ lb. hot Italian-sausage links, casings removed
2 tsp. olive oil
2 garlic cloves, thinly sliced
1/8 tsp. crushed red pepper flakes
1 pint grape or cherry tomatoes
2 Tbsp. cornstarch
1½ cups reduced-fat (2%) milk
1 can (8 oz.) tomato sauce or 1 cup tomato-basil sauce
4 oz. Fontina cheese, cut into ¼ inch cubes
¾ cup freshly grated Romano cheese

1. Preheat oven to 400◦F. Heat large covered saucepot of salted water to boiling on high. Meanwhile, trim stems from broccoli rabe; discard. Coarsely chop remaining broccoli rabe; set aside.
   
2. Add pasta to boiling water, and cook 2 minutes less than label directs. Drain pasta; return to saucepot.
   
3. Meanwhile, in nonstick 12-inch skillet on medium-high, cook sausage 5 minutes, or until browned, breaking up sausage with side of spoon. Discard fat. Add oil, garlic, and crushed red pepper flakes. Reduce heat to medium; cook 2 minutes, or until garlic is golden.
   
4. Stir in broccoli rabe; cover and cook 2 minutes, or until broccoli rabe begins to wilt, stirring. Add tomatoes and cook 5 minutes, or until tomatoes split.
   
5. In 2-cup liquid measuring cup, whisk cornstarch into milk. Stir milk mixture into sausage mixture in skillet; heat to boiling, stirring frequently. Boil 1 minute to thicken slightly.
   
6. Add sausage mixture, tomato sauce, Fontina, and ½ cup Romano to pasta in saucepot; toss to combine. Transfer pasta mixture to 8 individual 1 ½ -cup ramekins; sprinkle with remaining ¼ cup Romano. Place ramekins on large baking sheet or jelly-roll pan for easier handling. Bake 15 minutes, or until center is hot and top is golden.

My Take on the Bookazine
This was a great book of great recipes. In looking through the grouping of recipes I found so many recipes that sounded great and I was amazed to find that they all were $10 or less, which always helps when you are watching a budget! If you are looking for great recipes for a great price, look no further!

All opinions expressed in this review are my own and not influenced in any way by the company.  Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer or provider. Please refer to this site's Disclaimer  for more information. I have been compensated or given a product free of charge, but that does not impact my views or opinions.

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Bookazine - Eating Light 400 Calories or Less!

About the Bookazine
Hearst Magazines today announced the release of Eating Light 400 Calories or Less, a new 116-page bookazine loaded with research-backed dieting tips, slender choices for dining out, and satisfying recipes designed to help you stay on track, all developed and tested by the editors of Good Housekeeping, Redbook, and Country Living. Recipes are broken down by season to draw upon fresh ingredients, so you can eat what you crave while being kind to your waistline. On newsstands now, Eating Light 400 Calories or Less costs $9.99 and can also be downloaded as a digital edition on Zinio at www.Zinio.com and on Barnes and Noble for Nook at www.bn.com.

Eating Light 400 Calories or Less provides 52 tips – one for every week of the year – that will help you make healthy choices in the months to come. With advice on ordering skinny meals at restaurants, choosing beverages wisely, and blasting belly fat (try green tea, healthy fats, and purple foods!), Eating Light has you covered. Plus, a slim-down plan indicates how many calories you should consume at each meal, so you’ll drop extra pounds safely and confidently.

Winter recipes like Low-Fat Lasagna (pg. 33) and Chicken Pot Pie (pg. 42) satisfy cravings for comfort food, while spring ideas like Basil Orange Chicken (48) and Grilled Swordfish Kabobs with Parsley-Olive Salsa (pg. 57) make use of seasonal herbs. Summer is grilling season, so you’ll want to whip up Bacon-Wrapped Scallops (pg. 69) and Grilled Flank Steak with Corn Relish (pg. 80). Finally, transition to autumn with Fusilli with Veal, Squash & Sage (pg. 106) and Cranberry Turkey Cutlets (pg. 99).

My Take on the Bookazine
This was a great cookbook with so many amazing recipes that look so tasty but also are healthy and low in calories.In reading this over I found so many recipes that I want to try for myself and more importantly for my family. If you are looking for recipes that are easy to make and are healthy for the whole family look no further than this!

All opinions expressed in this review are my own and not influenced in any way by the company.  Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer or provider. Please refer to this site's Disclaimer  for more information. I have been compensated or given a product free of charge, but that does not impact my views or opinions.

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