Ribbons in needlepoint ahead on show

Information on incorporating ribbon as embellishments when doing needlepoint projects and designs, making Play Clay and totebags will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday (all times Mountain).

Sandy Grossman-Morris is going to show how to incorporate ribbon as embellishment when doing needlepoint projects and designs. Her company is Sandy Grossman-Morris Design and she lives in Brentwood, California.

Charlene Patton is with the Home Baking Association in Topeka, Kansas. She’s going to show how to make Play Clay and will explain how this simple activity can teach children so much about cooking and baking.

Hilarie Dayton teaches both adults and children how to make totebags. She will go over some finishing details, including hardware, pockets and embellishments. Dayton’s business is Little Stitch Studio in Norfolk, Virginia.

Information on gluten-free foods, tools to help shape small businesses, and ways to use essential oils in recipes will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.

K.C. Pomering, founder of G-Free Foodie, will tell about her online resource for helping people live deliciously gluten-free, as well as explain why people may want to consider a gluten-free diet whether they are gluten intolerant or not. She lives in Madera, California.

Gary Barnes is going to discuss some tools to help shape small businesses as he highlights the impact small businesses have on the country. His company is Gary Barnes International in Denver.

Kris Wrede is an aromatic alchemist and natural perfumer, and her business is Kismet Potions. She formerly lived in Albuquerque. In the aromatic kitchen, Wrede will show how to prepare unusual recipes using essential oils to make life more sensual and to help one appreciate the vibrancy of food.

Baked pesto chicken

4 boneless, skinless chicken breasts

salt and fresh ground black pepper for seasoning chicken

1/2 cup basil pesto

1/2 cup grated low-fat Mozzarella cheese

Preheat oven to 375° F. Trim all visible fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2 or 3 pieces. Spray a 9”x11”x13" baking dish with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish. Lay chicken strips over the pesto, then spread 1/4 cup more basil pesto over the chicken. Cover the baking dish with aluminum foil (or use a baking dish with a tight-fitting lid) and bake the chicken for 25-30 minutes, just until chicken is barely firm and cooked through. (Don't cook too much at this point, or the chicken will be overcooked by the time the cheese is melted and browned.) When chicken is barely cooked through, remove foil and sprinkle chicken with 1/2 cup grated mozzarella cheese. Put dish back into the oven without foil and cook 5 to 10 minutes more, just until cheese is melted and chicken is done. Broil for the last 5 minutes if you would like for the cheese to be lightly browned. Serve hot. There will be some flavorful juice in the bottom of the dish when this is done, so you may want to serve with rice, couscous, or quinoa to soak up the juice or just spoon the juice over the chicken.

“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations. Contact her at:

[email protected]