What’s Happening

Check out what’s happening at the 2015 Women Today!


1-JDH_8451Get your complimentary mini-makeover at at the Belk Pavilion!

Enjoy complimentary make-up services and expert beauty advice at the Belk Pavilion! Learn tips from the pros at Belk and purchase some of the leading beauty, skincare and cosmetic products available at Belk stores.



hair_000022180360TONED Don’t miss the Women Today Salon at the 2015 Women Today Expo!


Are you in need of a new haircut for spring? Don’t miss the NEW Women Today Salon, featuring FREE dry haircuts! Stylists from Tennessee School of Beauty will be on-site to update your new-do for the spring season. Attendees will be able to sign up for an available appointment time at the event. First come, first served!



Don’t miss the return of the Make-N-Take Craft Zone!

Aztec Candle & Soap Supplies will be hosting candle-making classes on both Saturday and Sunday at the Women Today Expo! Participation fee is $5.00 per class, and all proceeds will go to benefit The Pat Summitt Foundation! Youth ages 12-14 must be accompanied by a guardian for the classes. It’s first come, first served – so make sure you show up a few minutes early!


KNS2717454_Women_s_Today_Summer_Camp_logoThe Summer Camp Fair returns in 2015 for BOTH show days!

The Summer Camp Fair is your one-stop-shop to planning your family’s summer camp vacation!





Recipes from Comfort Care’s Chef Walter


Reduced Fat Broccoli Cheese Soup

            2 to 3 cups chopped broccoli or frozen California blend veggies

            6 cups fat free chicken stock

            1 clove minced garlic

            1 can diced tomatoes with green chilies

            8 oz light Velveeta cheese, cubed


Steam broccoli (or California mix) until tender crisp.  Add chicken stock, garlic, tomatoes and bring to a simmer.  Cook about 10 minutes.  Remove from heat and stir in cheese, stirring until the cheese is melted.  Serve hot. 

 Source: Comfort Care’s Chef Walter


New Style Chicken and Dumplings

            5 or 6  cups chicken stock

            1 cup chicken, cooked and cubed

            1 can cream of chicken soup       

            1 11 oz pkg flour tortillas


Place chicken stock in a fairly large pot and stir chicken soup in to mix completely.  Bring to a boil.  While stock is heating, cut tortillas into dumpling sized pieces.  When stock has reached a full boil, drop in tortilla pieces a few at a time.  Do this slowly enough that the stock does not stop boiling.  When all tortilla pieces are in the stock, stir once, reduce heat to simmer, cover pot and allow to cook 15 to 20 minutes.  Stir in chicken and allow to cook just long enough to heat the chicken.  Serve at once.

Source: Comfort Care’s Chef Walter


Chocolate Cherry Cobbler

2 21 oz cans cherry pie filling

1 9×12 pan size Betty Crocker® brownie mix

¾  cup butter or margarine, melted


Heat oven to 350 deg. Spray bottom and sides of 9×13 inch (3 quart) glass baking dish with cooking spray. Spread pie filling in bottom of baking dish. Sprinkle brownie mix evenly over pie filling. Pour melted butter evenly over brownie mix. Using small metal spatula, gently spread melted butter over brownie mix just to cover the dry mix. Bake 28 to 30 minutes or until topping is set.  Cool 15 minutes to serve warm.  Store leftovers in the refrigerator.

Source: Comfort Care’s Chef Walter


Recipes from Big Fatty’s Chef Lisa Smith:

Fried Rotisserie Chicken


1 rotisserie chicken cut into 8 pieces

4 cups all-purpose flour

2 cups buttermilk

Vegetable oil


Pour buttermilk into bowl. Divide flour into two bowls. Place skillet on stove over medium high heat. Pour 1/4 inch oil into skillet. Place each

piece of chicken in flour, then buttermilk, and again in flour. Add to hot skillet bone side down and cook 3-4 minutes or until golden brown.

Turn and cook 3-4 additional minutes until heated through.

Source:Lisa Smith/Big Fatty’s

Rotisserie chicken & dumplings


4 tablespoons butter

4 cups chicken stock

1/2 cup all-purpose flour

4 biscuits, canned or frozen & thawed

2 cups rotisserie chicken meat, diced


Preheat oven to 400 degrees. Place butter into heavy stock pot and let melt. Whisk in flour. Add stock, whisk and bring to boil. Once thickened

reduce heat. Spread chicken across 9-by-13-inch casserole dish. Cut each biscuits into fourths and distribute across top of chicken. Ladle broth

in chicken, cover with foil and bake for 20 minutes. Remove foil and bake additional 10-12 minutes until golden.

Source:Lisa Smith/Big Fatty’s

Chicken pot pie


2 deep dish pie crusts

2 cups rotisserie chicken

1 (6-8 ounce) bag frozen mixed vegetables, thawed

2 cups chicken stock

2 tablespoons butter

1/4 cup all-purpose flour


Preheat oven to 400 degrees. Place butter in stock pot and melt. Whisk in flour. Add chicken stock, bring to boil. Once thickened, reduce heat.

Place diced chicken into one pie crust. Pour thawed vegetables over chicken. Ladle broth into pie until just full. Tear second pie crust into

strips and place over top of pie. Bake for 30 minutes or until golden brown.

Source:Lisa Smith/Big Fatty’s