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 in 1989.

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
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    Home and Backyard Christmas: The Millworks Restaurant

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    A Holiday Dessert by The Baklava Lady

    She bakes all her desserts with an extra cup of love.    Tina Profka is the Baklava Lady and she shows us how to make this perfect holiday treat.  The Baklava Lady will be taking orders for the holidays. Baklava: filling and syrup are separate 1 package Phylo dough 1 1/2 sticks of melted butter pastry brush cookie sheet with deep lip filling: MIX ALL IN BOWL AND KEEP ON SIDE 1/2 cup sugar 2 cp chopped nuts few dashes […]

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    Christmas Morning French Toast Casserole

    Christina Hitchcock of the award-winning food blog, It’s a Keeper prepares a sumptuous Cinnamon Streusel French Toast Casserole for Christmas morning breakfast.

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    Tip: Wine for the Holidays

    Wine connoisseur Ryan Fonash shares a tip on wines for your holiday gathering.  

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    Chocolate Yule Log

    Stop by Kitchen Chemistry in Stroudsburg and learn how to make an easy Chocolate Yule Log for the holidays. Makes 1 Log Flour   2.5 oz. Cocoa  1/4 cup baking Powder  1 tsp. eggs  4 Sugar 1/3 cup Vanilla 1 tsp. Heat oven to hot (400)   Spray pan and line with parchment 15 x 10″. Beat eggs sugar and vanilla until light and fluffy.  (5 mins.) Gently fold in dry ingredients. Spread into pan and bake 5 to 7 mins. until toothpick […]

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    Small Business Saturday: Endless Possibilities Consignment and Beyond

    Consignment shopping is a great place to find that perfect something for your home or to pic up items to re-purpose.  We stop by Endless Possibilities in Wilkes-Barre where owner Kimi creates a cute children’s Christmas Craft table.

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    Small Business Saturday: Note Fragrances

    Jackie Lewandoski stops by Note Fragrances as part of Small Business Saturday.  See how they create the perfect fragrance for you or that special someone on you gift list.

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    Thanksgiving Cornucopia

    Keith Phelps of Inspired Designs creates a lovely Cornucopia for your Thanksgiving table or buffet.

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    Making a Slab Top Table with Point Barn

    Visit Dick Kormel at the Point Barn in Montour County.  See how Edelholz Furniture creates a one of a kind wooden slab top table.

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    Pittston Proud: Palazzo 53

    We visit Palazzo 53   Pittston’s downtown dining jewel.   Watch as they create the perfect dinner of Penne with Shrimp and Crab, a fabulous fall salad and pumpkin cannoli for dessert Penne with Shrimp and Crab from Pilazzo 53 Ingredients Olive oil, ½ cup Garlic, one head peeled & sliced Butter, 6 tbsp. Penne pasta, one pound box Grape tomato, 10 oz. container, cut in half Shrimp, 20 pieces peeled, deveined, remove tails, cut in thirds Crabmeat, 1 can Heavy cream, […]

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    Pittston Proud: Live With It

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    The Blind Pig Recipe: Stuffed Chicken Breast with Chanterelles and Leeks

    Travel with us to Bloomsburg and visit the Blind Pig.  It is there that farm fresh foods are the standard and not a trend.   See Chef Toby Diltz prepare a Chicken with Root Vegetable Hash. Root Vegetable Hash 1 C. each of Beets, Turnips, Potatoes, Sweet Potatoes, and Carrots-Peeled and cut into 1/2 inch cubes 1C. Onions Diced 2 Tablespoons Minced Garlic 1/4 C. Minced Fresh Herbs-(We use Sage, Thyme, Parsley and Rosemary) a pinch each of Salt and […]

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