Danielle’s Blog

Looking Ahead to November with Taste of Home Entertaining:
It’s customer appreciation month and we’re celebrating with additional promotions to increase your bookings.

• Announcing!  November “Thanks”giving Host and Customer Offer
• November Monthly Specials
  

Danielle Hannigan is an Independent Charter Senior Consultant with Taste of Home Entertaining, the first direct sales company to focus on Entertaining as a Lifestyle.

The spring catalog promises to be an exciting collection of new products and magazines. Taste of Home Entertaining will also launch a new line of food products called, a la carte that will be easy to prepare, mix and serve. We’ll offer dips, beverages, desserts and baked goods. Now all consultants, hosts and customers can not only entertain with our gorgeous and functional products, but they’ll also be able to serve up tasty treats and savory selections prepared quickly and easily at home.

 Taste of Home Entertaining recently entered into a strategic alliance with Hearst Corporation that will allow consultants to sell several new magazines in the spring catalog at very competitive prices. These subscriptions include Country Living, Veranda, Good Housekeeping, Redbook, House Beautiful, Oprah and Oprah At Home. In return, Hearst is committed  to providing TOHE with some very powerful advertising opportunities to spread the word about our business opportunity.

Current advertising plan includes:

February 2009 issue of Good Housekeeping, on newsstands mid-January and the March 2009 issue of Oprah, on newsstands mid-February. An estimated 20 millions readers, all of whom are very much aligned with the demographics of our customers and consultants will see these two advertisements.

This easy brunch casserole will become everyone’s favorite and it’s so easy!

2 tablespoons (1/4 stick) butter, softened
6-8 slices French bread or Sourdough Bread, cut into 1/2-inch cubes
1 pound bacon, cooked and crumbled
1/3 cup spinach, cooked, chopped and well drained
1 1/2 cups Cheddar cheese, shredded
5 large eggs, beaten
2 cups half-and-half
1 teaspoon salt
1 teaspoon dried mustard
3 scallions (white and green parts), chopped, for garnish
1 tablespoon fresh parsley, chopped, for garnish

makes 4-6 servings

Taste of Home Entertaining hosts are in for BIG rewards when they host an August party - double host credits. Spread the news and be sure your hosts and customers don’t miss out on the chance to earn all of the their favorite products. Take time today to contact past hosts, guests who said “maybe” to a fall party or anyone you know that loves a great value.

Double Host Credits Flyer

1 Can of Cream of Mushroom Soup
1 8 oz Cream Cheese
1/4 lb Sliced Pepperoni (cut up)

Combine all ingredients and bake @ 350 for 30 minutes

Serve with Ritz crackers or Frito Scoops

*Did you know you can make a quick German potato salad just by combining a 1/2 c. our Vidalia Onion Dressing and 3 Tbsp. Bacon Bacon and adding it to 2 lbs. of cooked, peeled, cubed red skin potatoes?

*A drizzle of Balsamic & Basil Dipping Oil over cubed red skin potatoes in foil, grilled, makes a great side dish!

*Spread a thick slice Bountiful Beer Bread with butter, sprinkle with our Seasoned Salt or for garlic bread use our Garlic Garlic and grill.

OMG, look at all of the Mario Batali products I found…

1 12-inch prepared pizza crust
1/2 cup prepared basil pesto
1 cup shredded Mozzarella cheese
1/2 cup shredded Romano cheese
1/2 cup prepared beef strips in barbecue sauce
1/2 cup marinated, sun-dried tomatoes, drained
1/2 cup chopped fresh spinach
1 6-oz jar marinated artichoke hearts, drained
1/4 cup walnuts, coarsely chopped
1/4 cup sliced red onion

Heat oven to 425. Place pizza crust on 14-inch round pizza pan. Top with pesto, 3/4 cup Mozzarella cheese and remaining ingredients. Bake at 425, 10 - 12 minutes. Top with remaining Mozzarella cheese.

Serves 4