©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Spooky Halloween Trees (Part 2)

Ok so yesterday when I made the Spooky Halloween Tree cookies for my Tricks & Treats workshop, I was NOT happy with them. The cookies were very crumbly and I figured that if the kids went to frost them they would all fall apart and I didn't want that to happen. So I had a couple boxes of brownie mix. I used both boxes and baked them in a half sheet pan for about 30 minutes. I chilled them to make them easier to cut.

At work I cut them into 3x2 rectangles.

After all the kids got their brownies, frosting and decorations I decorated a couple for the parents waiting in the lobby.

I am so glad that I found chocolate twizzlers at Target. They tasted so much better than the black licorice.

I think they came out cute and the frosting was very good! Some of the decorations were from Wilton. Most of the kids picked the Hallow Pumpkin Mix. We also used the 6 mix assortment.

Pumpkin Spice Muffins

I know that the themometer says we are still in the high 80's, but my brain says it is fall. I just whipped up some Pumpkin Spice Muffins for breakfast and they smell incredibly yummy!

2 cups all-purpose flour
1/3 cup sugar
2/3 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon fresh nutmeg
1/8 teaspoon ground clove
1/4 ginger
1/4 teaspoon baking soda
1/2 cup canned pumpkin
1/2 cup melted unsalted butter
1/3 cup buttermilk
2 eggs, lightly beaten

Preheat oven to 400 degrees and spray a 12 cup muffin pan with cooking spray or you can use paper liners. I prefer the spray.

In a large bowl sift all of the dry ingredients and set aside.

In another large bowl, mix together the wet ingredients; sugars, pumpkin, melted butter, buttermilk and the eggs.

Add the dry ingredients and mix until combined, but do not over mix.

Spoon batter into muffin pan; an ice cream scoop works the best.

Bake for 20 minutes or until a toothpick inserted comes out clean.

Turn the muffin out onto a cooling rack and let cool for a few minutes. Enjoy them plain, with butter or even a little sweetened cream cheese.


Asiago Sun-dried Tomato Bread

Makes One (1 1/2-pound) Loaf

1 1/4 cups (10 ounces) water
2 tablespoons (7/8 ounce) extra-virgin olive oil
1 teaspoon lemon juice
1 tablespoon sugar
2 tablespoons Baker's Special Dry Milk or instant powdered milk
1 teaspoon salt
3 cups (13 ounces) King Arthur Unbleached Special Bread Flour
2 tablespoons (1/4 ounce) chopped sun-dried tomatoes
1/4 cup (1 ounce) grated Asiago cheese
1 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
2 teaspoons instant yeast

Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer.

Program the machine for the Basic setting, and press Start.

Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a soft, smooth ball of dough.

Allow the machine to complete its cycle.

Cool the bread completely before serving.

I am making this to go along with some Minestrone Soup.

Spooky Halloween Trees

We are going to be decorating these cookies in my Tricks & Treats Worshop later today. I am baking them at home so they will have time to cool.

1 ½ cup AP Flour
¼ cup cocoa powder
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup sugar
1 egg
1 tsp vanilla

2 cups powdered sugar
¼ cup unsalted butter softened
1 tsp vanilla
¼ tsp ground cinnamon
3 or 4 tbs half and half

Black licorice twists (I found chocolate Twizzlers at Target), Halloween sprinkles and or colored sugar

Combine flour, cocoa, baking powder, baking soda, and salt in a medium bowl; set aside.

Combine ½ cup butter and sugar in a large bowl; beat at medium speed until creamy. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour mixture. Beat until well mixed.

Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap; refrigerate until firm at least 2 hours or quick chill in the freezer.

Heat oven to 325. Roll out dough on a lightly floured surface, one-half at a time, (keeping remaining dough refrigerated), to a 12x7 rectangle. Trim edges if necessary. Cut each rectangle in half lengthwise with a pizza cutter or sharp knife. Make 5 crosswise cuts in each half, 2 inches apart, creating 12 (3x2 inch) rectangles. Place rectangles 1 inch apart onto ungreased cookie sheets. (I like using parchment)

Bake for 6 to 8 minutes or just until set. Cool 1 minute on cookie sheet; remove to wire cooling rack. Cool completely.

Combine all the frosting ingredients in a medium bowl, adding enough half and half for desired spreading consistency. Beat at low speed until well mixed.

Cut licorice twist into 3 inch lengths. Cut slits on 1 end of the licorice using a sharp knife or kitchen shears to within 1 inch of the other end to form tree with 3 or 4 branches. Carefully bend or peel apart branches.

Work with 2 or 3 cookies at a time so frosting doesn’t harden. Frost cookies; place licorice tree onto frosting. Sprinkle with Halloween sprinkles or colored sugars, if desired.


Lemon-Lime Chili Chicken

2 tbs chili powder
1 tsp salt
1/2 tsp black pepper
3 to 3 1/2 lbs meaty chicken pieces (breast halves, thighs and drumsticks skin removed)
1 med zucchini or yellow summer squash, halved lengthwise and cut into 1 inch pieces
1 med onion cut into wedges
1/4 cup chicken stock
1/4 cup lime juice
1/4 cup lemon juice
2 garlic cloves, minced

In a small bowl, combine chili powder, salt and pepper. Using your fingers, rub spice mixture into all sides of chicken. Place chicken in a slow cooker. Add zucchini and onion. In a small bowl, combine stock, lime juice and lemon juice and garlic; pour over all the chicken.

Cover; cook on low-heat settings for 5 to 6 hours or on high for 2 1/2 to 3 hours.

Transfer chicken and vegetables to a serving platter. Discard cooking liquid. Makes 6 to 8 servings.


Cauldron Cups

I totally forgot to share what we made at my Tricks & Treats workshops last week.

12 foil cupcake liners

24 chocolate sandwich cookies (2 3/4 cups), crushed into crumbs
1/2 cup LAND O LAKES® Butter, melted
1 cup milk
3/4 cup whipping cream
1 (3.3-ounce) package white chocolate instant pudding and pie filling mix
10 drops green food color
1/2 cup real semi-sweet mini chocolate chips*
12 pretzel sticks

Line muffin cups with foil cupcake liners. Combine cookie crumbs and melted butter in medium bowl; mix well. Spoon 2 heaping tablespoons into each cupcake liner. Press onto bottom and up sides of liner to form cauldron cups.

Combine milk, whipping cream, pudding mix, and food color in medium bowl. Beat at high speed 1 minute. Stir in chocolate chips. Spoon filling into muffin cups. Refrigerate until set (at least 1 hour).

At serving time, place 1 pretzel stick into each cauldron for stirring spoon.

*Substitute creme de menth baking chips.
Recipe Tip; For easy cleanup, use a large plastic resealable food bag to mix the cookie crumbs and butter. Seal tightly; toss until mixed.

Bride of Frankenstein cake

I made this cute cake for Victoria's Halloween party.  It came out ok, I wasn't to happy with the hair, but I was running out of time.  I found the recipe in a couple different places, one was on the Wilton site and the other was on the Pillsbury site.  I used bits of each recipe, but the long loaf pan from Wilton would have made it a bit easier.

Dracula Cupcakes

Victoria helped pick out what kind of cupcakes for her Halloween Party.  I found these cute Dracula cupcakes on the Wilton site.  I couldn't follow the directions completely since I am missing a couple tips and was running out of time.


Cheesy Sausage Bites

I am also making these for our Adult Halloween Party tonight.  This makes 36 small bites.

8 eggs
1/2 cup flour
1 tsp baking powder
3/4 tsp salt
3 cups Mozzarella Cheese
1 1/2 cups Cottage Cheese
3/4 pound of spicy pork sausage cooked, crumbled and drained

Preaheat oven to 350.

In a large bowl beat eggs, add flour, baking powder and salt.  Blend thoroughly.  Fold in remaining ingredients.  Pour into a greased 9x9 baking dish.  Bake at 350 for 40 minutes.  Remove from oven; let stand 10 minutes.  Cut into small squares; serve warm or at room temp.

Ghiradelli Sinful Chocolate Truffles

1/4 cup heavy cream
16 oz Ghiradelli Bittersweet Chocolate (I used 1 1/2 bags of 60% cacao chips)
6 tbs unsalted butter, cut into cubes
1/3 cup Ghirardelli unsweetened cocoa

In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.

(I found it much easier to melt the chocolate and butter over a double boiler, when completely melted add the cream.)

Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.

I am not rolling them in the cocoa powder, I am going to roll them in Wilton's Halloween Nonpareils.  These are going to be a little treat at our Adult Halloween Party later tonight.


Cheeseburger Biscuit Bake

Victoria picked this recipe out a Taste of Home Magazine.

1 pound ground beef
1/4 cup chopped onion
1 can (8 ounces) tomato sauce
1/4 cup ketchup
Dash pepper
2 cups (8 ounces) shredded cheddar cheese, divided
1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, ketchup and pepper. Spoon half into a greased 8-in. square baking dish; sprinkle with half of the cheese. Repeat layers.

Place biscuits around edges of dish. Bake, uncovered, at 400° for 18-22 minutes or until the meat mixture is bubbly and biscuits are golden brown. Yield: 5 servings.

Nutrition Facts: 1 serving (1 each) equals 492 calories, 23 g fat (14 g saturated fat), 92 mg cholesterol, 1,264 mg sodium, 40 g carbohydrate, 1 g fiber, 32 g protein.


Baked Ziti

Here is what I am making for dinner.

1 lb ziti pasta, cooked al dente
1 lb Italian sausage, cooked and chopped
1 (15 ounce) container ricotta cheese
1 egg
2 tablespoons parsley
2 teaspoons italian seasoning
1 teaspoon garlic powder
2 cups mozzarella cheese, shredded, divided
1/4 cup parmesan cheese
1 (28 ounce) jar pasta sauce, divided

Preheat oven to 350 degrees fahrenheit.

Cook ziti according to package directions; drain; set aside.

Mix ricotta, egg, parsley, 1-1/2 cups of the mozarella cheese, and parmesan cheese and seasonings in a large bowl.

Mix cooked sausage and pasta in with ricotta mixture.

Mix in 3/4 jar of sauce.

Transfer mixture into a 2 quart casserole dish.

Top with the rest of the sauce and mozarella cheese.

Bake for 30 to 35 minutes, or until hot and bubbly.


Ham and Broccoli Quiche

This is what I am making for dinner tonight.

1/2 cup swiss cheese (shredded)
1 (9 inch) pie shells
1 1/2 cups chopped ham
1 cup cooked broccoli (chopped)
4 eggs
3/4 cup milk
2 teaspoons flour
1/4 teaspoon white pepper
1 dash nutmeg
2 tablespoons parmesan cheese (grated)

Preheat oven to 350
Sprinkle Swiss cheese in pie crust.
Top with ham and broccoli.
In a mixing bowl, beat together eggs, milk, flour, white pepper and nutmeg; pour into pie crust.
Sprinkle with Parmesan cheese.
Bake 40-50 minutes or until a knife inserted near center comes out clean.
Let stand 10 minutes before serving.


Rose' Sangria

I have made this in the past, but not since I started my Foodie Blog. I found the recipe in my Bobby Flay's Boy Gets Grill cookbook. This book is awesome!!

I will be making this for our Adult Halloween Party next Saturday. The original recipe serves 4 to 6, but I will be doubling in a couple times over.

1 bottle (750 ml) dry rose' (750 ml is equal to 4 cups just in case you need to double it is easier to figure it out in cups)

1 cup orange juice, preferably fresh
1/2 cup brandy
1/2 cup triple sec
1/4 cup simple syrup or more to taste
3 cups sliced oranges, lemons, limes, apples, blackberries or blueberries
Ice optional

Combine the wine, orange juice, brandy, triple sec, and simple syrup in a large pitcher. Taste for sweetness, adding more simple syrup if needed. Add half of the fruit and refrigerate for at least 8 hours and up to 24 hours.

When ready to serve, strain out the fruit that's been sitting in the pitcher and discard. Stir in the remaining fruit and serve the sangria straight up or over ice. I prefer it over ice.


Quick Ghost Cookies

We made these this evening in my Tricks & Treats Workshop.

1 pound white candy coating, coarsely chopped
1 package (1 pound) Nutter Butter peanut butter cookies
Mini chocolate chips

In a microwave-safe bowl, melt candy coating, stirring occasionally. Dip cookies into coating, covering completely. Place on waxed paper.
Brush ends with a pastry brush dipped in coating where fingers touched cookies. While coating is still warm, place two chips on each cookie for eyes. Let stand until set. Store in an airtight container.

Yield: about 3 dozen.

My notes: we only dipped one side to keep the mess to a minimum.

Magic Potion Jars

Magic Potion Jars These magic potion jars are an easy craft project that everyone can enjoy. It is a fun Halloween craft or perfect for celebrating a wizard theme. Materials Needed:Jars with Lids – any sizes and shapes Scrap Fabric or Felt Twine Halloween Scrapbook Paper and stickers
Avery Label (3x4 inch)

Instructions: Wrap your jar with a strip of scrapbook paper. On the label write your magic ingredients; witches warts, eye of newt, dragon's breath etc... Decorate the paper with the stickers.

Cut a piece of fabric or felt about 1-inch larger around than the lid. Place the fabric on the lid, holding it down around the edges, and tie it in place with a piece of twine.

These jars can be left empty and used for decorating purposes or they can be filled with candy or other treats and given as gifts.



I have been spying this recipe on Recipezaar for months. I am attempting to make it this morning. I am not a good bread maker, so this looks good because the kneading is done in the bread machine.

7/8 cup water (searched online and 7/8th of a cup is 7 fluid ounces)
1/2 teaspoon salt
1/4 cup honey
2 eggs
1/4 cup butter, melted
4 cups all-purpose flour
2 teaspoons active dry yeast
milk, for brushing on the top (optional)
sesame seed (optional)

Place ingredients into the bread machine in that order or in the order specified by your bread machine.

Set the machine to DOUGH cycle, and start.

Remove dough from machine after FIRST rise.

Divide dough into three equal pieces.

Braid the dough, starting from the middle and tucking the ends under.

Place in a 9x5 inch greased loaf pan.

Brush it with some milk, and add some sesame seeds. (OPTIONAL).

Allow to rise till doubled in size (about an hour).

Bake at 350F for 35-45 minutes.

Bread is done when crust is golden brown, and hollow.


Jack O Lantern Jars

We made these Jack O Lantern jars at work. They are a really cute candy holder.

You'll Need:
canning jars or baby food jars
green acrylic paint
black craft foam sheets or black acrylic paint
craft glue or hot glue gun
green ribbon or raffia
orange candy.

How to Make It:Cover your work surface. Remove the lid from the jar and paint it with the green paint. Cut the face pieces from craft foam and attach them to the jar with craft glue. To make it even easier, we used sticky backed craft foam sheets to make the jack-o-lantern face. No glue needed!You can also paint the face on the jar.

Fill the jar with the orange candies all the way up to the top. Secure the dry painted lid on the top and tie the ribbon around the edges for an extra decorative touch.

For the faces I printed off about a dozen pumpkin carving patterns and the kids drew the faces on the black foam.

Heartwarming Chili

Here is what I am making for dinner. I found the recipe in my Taste of Home Heartwarming Soup magazine.

1 pound ground beef
1 large onion, chopped
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1 medium green pepper
3 tablespoons chili powder
1 tablespoon ground cumin
2 garlic cloves, minced
1 teaspoon baking cocoa
1 teaspoon dried oregano
1 teaspoon Worcestershire sauce, optional
Salt and pepper to taste

In a large saucepan, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 3 hours, stirring occasionally. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 362 calories, 12 g fat (5 g saturated fat), 56 mg cholesterol, 712 mg sodium, 35 g carbohydrate, 11 g fiber, 31 g protein.

My notes: I used about 2 pound of ground beef. I also added another tablespoon of chili powder a dash of cayenne pepper and doubled the cumin and oregano.

I also cooked it on the stove top to the point of simmering for 3 hours. Instead I put it in my crock pot on low for 4 hours.


Chicken Chili

I found this recipe in my Taste of Home magazine and just put it in the crock pot. I am not sure if we are eating it tonight or saved for tomorrow.

1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
1 cup chopped onion
3 tablespoons canola oil
1 can (15 ounces) cannellini or white kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 cup frozen corn
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon minced garlic
1/2 teaspoon celery salt
1/2 teaspoon ground coriander
1/2 teaspoon pepper

In a large skillet, saute chicken and onion in oil for 5 minutes or until chicken is browned.

Transfer to a 5-qt. slow cooker. Stir in the beans, tomatoes, corn and seasonings.
Cover and cook on low for 5 hours or until chicken is no longer pink. Garnish with sour cream and cheese if desired. Yield: 6 servings.

Nutritional Analysis: 1 cup equals 318 calories, 10 g fat (2 g saturated fat), 63 mg cholesterol, 1,092 mg sodium, 28 g carbohydrate, 6 g fiber, 28 g protein.


Basil Bread

I just put this in my bread machine.

1 1/3 cups water
2 tbs olive oil
1 1/3 tbs sugar
2/3 tsp kosher salt
1 tsp dried basil
3 cups bread flour
2 tsp bread machine yeast

Put the ingredients into your bread machine and use the basic setting, medium crust.

Pasta Sausage Soup

Here is another tasty looking recipe from my Taste of Home magazine and will be dinner tonight.

1-1/2 pounds hot or sweet Italian sausage links
1 medium onion, chopped
1 medium green pepper, cut into strips
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
6 cups water
2 to 2-1/2 cups uncooked bow tie pasta
1 tablespoon sugar
1 tablespoon Worcestershire sauce
2 teaspoons chicken bouillon granules
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried thyme

Remove casings from sausage; cut into 1-in. pieces. In a Dutch oven, brown sausage over medium heat. Remove sausage with a slotted spoon; drain, reserving 2 tablespoons drippings.

Saute the onion, green pepper and garlic in drippings until tender.
Return sausages to the pan; stir in the remaining ingredients. Bring to a boil. Reduce heat. Simmer, uncovered, for 15-20 minutes or until pasta is tender, stirring occasionally.

Yield: 3 quarts

My notes/substitutions: Instead of water and bouillon granules I will be using chicken stock. Victoria chose to have it with small shells instead of bow ties. I think she is on a shell kick. Who am I to argue?


Hearty Turkey Vegetable Soup

I love Taste of Home special magazines. My current favorite is the Heartwarming Soups issue. One of the reasons that I love it is that there are pictures of every recipe. Yesterday I had a few recipes marked and I showed them to Victoria. She picked out the recipe for today. Normally she likes to read the ingredients first, but yesterday she saw the picture and said "That one!".

1 pound lean ground turkey
1 medium onion, chopped
2 small zucchini, quartered lengthwise and sliced
1 large carrot, cut into 1-inch julienne strips
3 cans (14 ounces each) reduced-sodium beef broth
1 jar (26 ounces) garden-style pasta sauce or meatless spaghetti sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 tablespoon dried parsley flakes
2 teaspoons dried oregano
1 teaspoon pepper
1 teaspoon hot pepper sauce
1 cup uncooked small shell pasta

In a Dutch oven coated with cooking spray, cook turkey and onion over medium heat until meat is no longer pink; drain. Add zucchini and carrot; cook and stir 1 minute longer. Stir in the broth, pasta sauce, beans, tomatoes, parsley, oregano, pepper and hot pepper sauce.

Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Meanwhile, cook pasta according to package directions; drain. Just before serving, stir in pasta.

Yield: 10 servings (3-3/4 quarts).


Broth, Water & Bouillon cube, or Stock?

Broth, Water & Bouillon cube, or Stock?

When a recipe calls for broth or water & bouillon cubes I think icky! To me broth..well it is just flavored water. What is worse than that? When a recipe calls for water & bouillon cubes or me it is just a little block of salt.

What do I use when a recipe calls for either of those? I use a stock from a box. I am picky and only use Kitchen Basic Stock. The stock tastes so much better and so flavorful.

Have you ever used it?


Jack O Lantern Sloppy Joe Pie

Victoria found this on the Taste of Home site this morning. It is super cute! If I didn't hurry I would have made the face better.

1-1/2 pounds lean ground beef
1/2 cup chopped onion
2 teaspoons all-purpose flour
1 cup salsa
1/2 cup chili sauce
1 cup frozen corn
1 can (4 ounces) chopped green chilies
2 tablespoons brown sugar
1 sheet refrigerated pie pastry
1 egg
Orange paste food coloring

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a small bowl, combine the flour, salsa and chili sauce until blended; stir into skillet. Add the corn, chilies and brown sugar.

Transfer to a deep-dish 9-in. pie plate. Unroll pastry; place over filling. With a sharp knife, cut out a face to resemble a jack-o'-lantern; flute edges. Beat egg and food coloring; brush over pastry.

Bake at 450° for 9-11 minutes or until crust is golden brown and filling is bubbly.

Yield: 6 servings.


October Food Holidays

Look what October has for Fun Food Holidays! What do you plan on celebrating this month? Leave a comment if you can.

October 1: World Vegetarian Day
October 1: Pudding Season Begins
October 1: Homemade Cookies Day
October 2: National Fried Scallops Day
October 3: National Caramel Custard Day
October 4: National Taco Day
October 4: National Vodka Day
October 5: National Apple Betty Day
October 6: National Noodle Day
October 7: National Frappe Day
October 8: National Fluffernutter Day
October 9: Moldy Cheese Day
October 9: Submarine-Hoagy-Hero-Grinder Day
October 10: National Angel Food Cake Day
October 11: National Sausage Pizza Day
October 12: World Egg Day
October 12: National Gumbo Day
October 13: National Yorkshire Pudding Day
October 14: National Chocolate-Covered Insects Day
October 15: National Chicken Cacciatore Day
October 15: National Roast Pheasant Day
October 16: World Food Day
October 16: National Liqueur Day
October 17: National Pasta Day
October 17: Four PrunesDay
October 18: National Chocolate Cupcake Day
October 19: National Seafood Bisque Day
October 20: National Brandied Fruit Day
October 21: National Pumpkin Cheesecake Day
October 21: Caramel Apple Day
October 22: National Nut Day
October 23: National Boston Cream Pie Day
October 23: National Canning Day
October 24: National Bologna Day
October 24: Good and Plenty Day
October 25: National Greasy Foods Day
October 26: Pumpkin Day
October 26: Pretzel Day
October 26: MinceMeat Pie Day
October 27: National Potato Day
October 27: American Beer Day
October 28: National Chocolate Day
October 28: Wild Foods Day
October 29: National Oatmeal Day
October 30: National Candy Corn Day
October 30: Buy a Doughnut Day
October 31: National Candy Apple Day
October 31: Trick or Treat for UNICEF Day

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