Jacqueline Lewandoski was born and raised in northeast Pennsylvania. Her family resided in Duryea where she attended grade school with her brother. Jackie graduated from Seton Catholic High School in Pittston, and went to King s College in Wilkes-Barre where she earned a B.S. in Communications. She later a received a Master s Degree in Human Resources from the University of Scranton.

Jackie began her career in broadcasting working as a Master Control Operator at WVIA-TV in Plains. Shortly after, she was hired at WNEP-TV as a weekend camera operator. Then she took a position in the promotion department and became the Promotion Manager.

Jackie began working on the WNEP s Home and Backyard program in 1994. She and her husband David came up with the idea for the show. Jackie resigned from her Promotion Manager position in 2002 and currently works as an on air host for local programming at the station.

She enjoys gardening, reading, decorating and spending time with her family and friends. Jackie resides in Lackawanna County with her husband and son.


Recent Articles
  • Fall Decorating Ideas by the Decorating Center

    It’s Fall y’all!!! It is a beautiful time to decorate using the rich, warm colors of nature.  Jackie Lewandoski visits The Decorating Center in Mifflinburg to get decorating ideas for your porch using pumpkins, autumn wreaths, and much more!

  • Good Old Fashioned Lathing

    Mike Stevens meets up with a gentleman who wood works on an old-fashioned lathe without electricity.  Watch as he uses his craft to create one of a kind wooden bowls.

  • Fratelli’s Chicken Bruschetta and Apple Crunch Martini

    Fratelli’s Pizza and Pasta House has been a friendly fixture in Scranton for more than 20 years!  We stop in to learn how they make their delicious Chicken Bruschetta  and Apple Crunch Martini. Fratelli’s Chicken Bruschetta 5 chicken tenderloins 2 cups marsala wine 1/2 tomato diced 5 cloves minced garlic 1/2 cup chicken stock 1 cup Fratelli’s Creamy Vinaigrette house dressing butter and flour  (For roux and to flour the chicken) oil to sauté chicken Flour chicken, then sauté in […]

  • The Beekeeper’s Daughter – Honey 101

    It is about all things honey.  It is The Beekeeper’s Daughter in Plains.  We stopped by to learn how honey is collected and put in containers for sale.  We also learn how to use honey for snacks and party appetizers.

  • Bason Coffee Roasting: The Perfect Brew

    Join us at Bason Coffee Roasting in Danville for tips on making the perfect cup of coffee.  Bason’s has an amazing selection of coffee which is roasted right on the premises.

  • A Field of Lace Fit For A Queen

    Mike Stevens finds poetic beauty in a flower fit for a queen.  Take a look at a field of frilly white Queen Anne’s Lace through Mike’s eyes.

  • Wine Bottle Fountain

    Don’t throw away your empty wine bottles.  Paul Epsom visits Edward’s Garden Center where they use vino bottles to create a beautiful outdoor fountain.

  • Making Blueberry Cobbler Jelly

    Meet the man behind Annie’s Country Kitchen wholesome foods.  Jackie Lewandoski visits with Lee Jamison, who carries on in his aunt’s footsteps canning delicious jams, jellies and a whole line of “good for you” foods.   We drop by when he is making a bountiful batch of his famous blueberry cobbler jelly.

  • “Peculiar” Style Ramen Noodles

    Ramen noodles have been a staple food for college students for decades.  We visit Peculiar Culinary Company  to learn how they like to serve these traditional noodles.

  • Cookie Spread and Dip by Lenora

    Jackie Lewandoski drops by Lenora’s Cookies kitchen where we see how her delicious cookie spread is prepared. (Recipe for spread is proprietary)

  • Remembering Summer with a Beach in a Bottle

    A great way to use all your beach keepsakes such as:  sand, shells and starfish is by making a “beach in a bottle.”  Inspired Designs by Keith Phelps shows us how.

  • Peach Casserole

    After picking peaches in the orchard, Jackie Lewandoski heads to Rohrbach’s Farm Market Bakery and Gift Shop in Catawissa to bake a delicious peach casserole. Peach Casserole Recipe 1 Quart of Peaches, washed and sliced 4 oz. Cream Cheese, softened 1 9 oz. Amish Wedding Peach Butter (available in our farm market) 6 cups cubed bread 8 eggs Cinnamon and Nutmeg, Optional Blend together Cream Cheese and Peach Butter Add eggs and mix well In a large bowl mix sliced […]