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



Mixed Roasted Potatoes with Herb Butter

Miss V picked this out of Food Network Magazine.

1 1/2 pounds russet potatoes
1 1/2 pounds red potatoes
1 1/2 pounds sweet potatoes
Kosher salt
1 tablespoon canola oil
Freshly ground black pepper
1/4 cup unsalted butter, room temperature
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with cold water, and add salt. Bring them to a boil, cook for 10 minutes, drain and cool for 20 minutes. The potatoes will now be only partly cooked and should be completely dry before you roast them.

Preheat the oven to 400 degrees F.

Toss the potatoes with the oil and salt and pepper, to taste, and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.

While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, sage, rosemary, and thyme and season it with salt and pepper, to taste.

When the potatoes are done, put them into a large bowl and toss with the herb butter.

These came out really well despite the fact I only had dried herbs.

Lunch 10/24 - 10/28

This week's lunches.


Dark Chocolate Dreams & Fluff on a mini sandwich thin
Breakfast on the Go Packet
Fruit Snack
Yo Crunch Yogurt
Apple Slices
Capri Sun


Creamy Peanut butter and Grape Jelly on a mini sandwich thin
Fruit Snack
Chips Deluxe Gripz packet
Chewy Granonal Bar
Colby Jack Cheese Stick
Apple Slices
Chocolate Milk

10/26 (she didn't want much due to some tummy trouble)

Capri Sun
Chewy Granola Bar
Apple Slices
Creamy Peanut Butter and Strawberry Jelly

When I picked her up, she was starving and didn't have anything left over from lunch.

Chunky Peanut Butter & Grape Jelly on a mini sandwich thin
Colby Jack Cheese Stick
Chips Deluxe Gripz packet
Fruit Snack
Cheese Crackers
Breakfast on the go packet opened and put into the ziploc container
Apple slices
Strawberry Milk

10/28 Pizza Friday!

Capri Sun
Reese's Pieces Yo Crunch (she had the candy the night before)
Fruit Snack
Colby Jack Cheese Stick
Chips Deluxe Gripz Packet
Apple Slices
Breakfast on the Go Packet


Blogging break

Sorry for the lack of blog updates lately.  Real life has gotten in the way of trying new recipes.  I will be back blogging soon and instead of daily lunch entries I will do a weekly wrap up.


Lunch 10/17 - 10/21

This weeks lunches

Colby Jack Cheese Stick
Chewy Granola Bar
Smartfood Popcorn
Diced Peach Fruit Cup
Fruit Snack
Breakfast to Go packet (opened and put into the ziploc container)
White Chocolate Wonderful and Strawberry Jelly
Capri Sun


Dark Chocolate Dreams & Fluff on a mini sandwich thin
Capri Sun
Mandarin Orange Fruit Cup
Mini Oreo
Breakfast on the Go Packet
Green Grapes
Chewy Granola Bar
Fruit Snack

Crunch Peanut butter and strawberry Jelly on a mini sandwich thin
Hershey's Chocolate Milk (did not like it as much as the Horizon brand)
Chewy Granola Bar
Colby Jack Cheese Stick
Diced Peach Fruit Cup
Breakfast on the Go Packet
Sliced Cucumbers
Sliced Red Pepper

Dark Chocolate Dreams & Fluff on a mini sandwich thin
Capri Sun
Chewy Granola Bar
Sliced Red Pepper
Sliced Cucumber
Cheese Crackers
Breakfast on the Go packet

Professional Day - No school!


Jack O' Lantern Pie version 2

This is what I made last night for dinner. It came out really cute and yummy!

1 lb lean (at least 80%) ground beef
1 box (9 oz) Green Giant® Niblets® frozen corn, thawed, drained
1 can (14.5 oz) diced tomatoes, undrained
1 can red kidney beans, drained and rinsed
2 tablespoons flour
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoon garlic powder
2 teaspoon onion powder
1 teaspoon salt
1/3 cup of water
1 egg white and orange food color paste/gel

1 refrigerated pie crust

Heat oven to 450°F. In 10-inch skillet, cook beef over medium heat, stirring occasionally, until thoroughly cooked; drain. Stir in corn, tomatoes, kidney beans, 2 tablespoons flour, the chili powder, cumin, garlic powder, onion powder,salt and water. Heat to boiling, stirring frequently; boil and stir 1 minute. Keep warm over low heat.

Carve a Jack O'Lantern face into your pie crust.

Pour the meat mixture into a 9 inch pie dish and cover with your pie crust.  Brush on the orange wash.

Bake uncovered about 12 minutes or until crust is light brown.

Cute huh?  I did not have a pre made crust so I whipped up Martha Stewart's Favorite Pie Crust.  It rolled out pretty good, but when it came time to put it on the pie it ripped a bit and was a little sticky.  That happened probably because yesterday was a warm and very steamy day here in SW Florida.

Pie Crust

I am feeling to lazy to run to the store and buy a refrigerated pie crust, so I looked up recipes on Martha Stewart's site and found Our Favorite Pie Crust.  The recipe is for a single crust and that is all I need.

It was really easy to make.

1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling dough
1/2 teaspoon salt
1/2 teaspoon sugar
8 tablespoons (1 stick) cold unsalted butter, cut into pieces
2 tablespoons ice water, plus 2 more, if needed

In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.

Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.

Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.

Before baking, unwrap dough; place on a large piece of floured waxed paper. Roll dough to a 14-inch round. Using paper, lift and wrap dough around rolling pin (discarding paper); carefully unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate.

Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.


Lunch 10/13 - 10/14

I forgot to take pictures a couple days this week and had a field trip.

Breakfast on the Go Packet
Fruit Snack
Chewy Granola Bar
Dark Chocolate Dreams & Fluff on a Mini Sandwich Thin
Goldfish Pretzels
Green Grapes
Vanilla Milk

10/14 Pizza Friday!
Colby Jack Cheese Stick
Diced Peach Fruit Cup
Fruit Snack
Breakfast on the Go Packet
Capri Sun


Lunch 10/11

Today's lunch

Peanut butter and Fluff on a mini deli thin
Fruit Snack
Breakfast on the Go, Berries and Cream
Green Grapes
Chewy Granola bar
Hershey's Chocolate milk, I couldn't find the Horizon Brand at Sweetbay.

Pumpkin Chip Cookies

This recipe comes from a mom at Miss V's school.  This time of year anything pumpkin is good with us!  I haven't made Pumpkin cookies before.

2 eggs
1 16 oz can Pumpkin (2 cups)
1 cup vegetable oil
2 cups granulated sugar
4 cups flour
1 bag (12 oz) chocolate chips
4 tsp baking powder
2 tsp cinnamon
2 tsp milk
1 tsp salt
2 tsp vanilla
1/2 tsp ginger
2 tsp baking soda
1/4 tsp cloves

Mix together in bowl. Drop spoonfuls onto ungreased baking sheet. Bake at 375 for 10 min. Cool on rack. Cookies stay soft after cooling.

I used a medium cookie scoop and it made abour 4 1/2 dozen.  They came out super yummy and really cakey moist.  Yum!!


Lunch 10/10

Today's lunch

Dark Chocolate Dreams & Fluff on a mini deli thin  (she had run out of the Dark Chocolate Dreams peanut butter and we couldn't find it locally so we stopped at a different walmart and bought the last two jars.)
Chewy Granola Bar
Smartfood popcorn
Fruit Snack
Gold Fish
Capri Sun

Banana Muffins with a Walnut Topping

I have some bananas that need to be baked up into something yummy.  So I am combining a couple recipes and hoping they come out ok.

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract

Nut Topping

1/2 cup finely chopped walnuts
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon

Mix together and set aside.

Preheat oven to 375 degrees F and lightly butter 2 muffin tins.

In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whisk the remaining bananas and sugar together for at least 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway.

Top the muffins with the nut topping.

Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

Ok these were incredibly moist and yummy!  As you can see from the second picture, I didn't mash the bananas to much.


Green Mountain Pumpkin Spice K-Cups

I spotted this a few weeks ago on my FB newsfeed.  I wanted to try them, but never get to Bed Bath and Beyond very often.  I peeked at Target where they sell the Keurig Brewers...none...and very disappointed.

The other day I was back at Target getting a couple things and went down the grocery aisles and there it was!!! 

So I picked up a box of 18 for $11.99.

I tried one when I got home and is perfect!  It has a great pumpkin spice flavor and does not taste like fake syrups that some places use.

Ahhhhh....I might have to pick up a couple more boxes.


Lunch 10/7 - Pizza Friday Snacks

Pizza Friday!!

Colby Cheese Stick
Capri Sun
Emerald Breakfast on the Go packet, Breakfast Nut Blend (on their site you can print a $1.00 off coupon)
Red apple slices


Frankenstein Rice Krispy Treats

I first made these years ago when I taught at Young Chefs Academy.  I came up with special Fall/Halloween Workshops and each week was a different theme.  Well one week was Frankenstein and the kids loved making these.

1/4 cup Land O Lakes® Butter
1 (10-ounce) package (40) large marshmallows
1 teaspoon green food color (I used Americolor Electric Green)
6 cups crisp rice cereal
18 wooden craft sticks, if desired

Black or white decorator icing or gel, Assorted candies for decorating, such as, bright colored candy-coated chocolate pieces, small jelly beans, jumbo candy confetti, candy corn, pretzel sticks and/or mini marshmallows

Line 13x9-inch pan with aluminum foil, extending foil over edges. Butter foil generously; set aside.

Melt butter in large 6-quart saucepan over medium-low heat; add marshmallows. Continue cooking, stirring occasionally until melted and smooth (5 to 7 minutes). Remove from heat; stir in food color. Stir in cereal until well coated. Place mixture into prepared pan. Press down firmly with buttered hands. Cool completely.

Invert bars onto large cutting board; remove foil. Cut bars into 18 (3x2-inch) rectangles. Press craft stick into short side of each bar, if desired.

Use icing to create hair and attach candies for face, as desired. Let set about 1 hour. Store in single layer in container with tight-fitting lid.

 Looks pretty gross huh?  I actually could have added a bit more gel.

 I think my sample came out cute!!!

If you are going to use sticks make sure to lay the treat flat and with one hand press the the top of the treat and insert stick.  That way the treat doesn't get disfigured.  Same goes with the neck bolts.

I am going to let Miss V decorate some when she gets home from school.

Sharing here:
A Well Seasoned Life, Sweet Indulgences Sunday #25
Sweet As Sugar Cookies, Sweets for Saturday #38
Joy of Desserts

Lunch 10/6

Todays (boring) lunch.  I really need to go grocery shopping.

Peanut butter and strawberry jelly on wheat
Chocolate milk
Fruit Snack
Colby Jack Cheese stick
Chewy Granola Bar
Red Apple Slices


Lunch 10/5

Todays lunch, we ran out of the mini deli thins.

Strawberry Milk
Mandarin Oranges
Nutella on wheat cut out with a pumpkin cookie cutter
Chewy Granola Bar
Homemade Buffalo Wing Hummus with carrots and celery
Fruit Snack
Cheese Crackers


Lunch 10/4

Today's lunch

Peanut Butter and Fluff on a mini deli thin
Chewy Granola Bar
Fruit Snack
Vanilla Milk


Chicken and Cheese Stuffed Potatoes

Here is another wonderful stuffed potato recipe from Food Network Magazines, 50 Stuffed Potatoes.

How to make stuffed potatoes:
Bake 4 russet or sweet potatoes, 10 fingerlings or 12 new potatoes at 400 degrees F until tender, 1 hour for russets, 50 minutes for sweet potatoes and 30 minutes for fingerlings and new potatoes. Split open, fluff with a fork and stuff as desired.

Scoop the flesh out of 4 baked potatoes; mash with 3 tablespoons butter and 1 cup each shredded rotisserie chicken and Swiss cheese. Stuff into the skins and top with breadcrumbs. Broil until golden.

I used a roasted chicken breast and cheddar cheese though.

Lunch 10/3

Today's lunch:

It has been a bit difficult for a few days to pack Miss V's lunches.  Nothing seems to be interesting her.  The only thing that she requests is milk instead of capri sun.

White Chocolate Wonderful Peanut Butter and Strawberry Jam on a mini deli thin
Green Apple Slices
Fruit Snack
Breakfast to Go packet
Chocolate milk
Ghost Peep since she got "Ghosted" the other night.


Chunky Chicken Salad

I made this chicken salad for our Church's Fellowship time.

2 large cooked chicken breasts ( it equals about 2 cups), I like to roast mine in the oven and let cool.  When cool I cut it into small bite size pieces.
1/3 cup small diced celery
salt and pepper to taste
1/3 cup sweet pickle relish
1/2 cup mayonnaise if you like it moister, feel free to add a bit more mayo.
Whole Wheat toasted bread.

Place chicken in a large mixing bowl and add the remaining ingredients.

Mix well and serve on your toasted bread.

This recipe is easily double, tripled, quadrupled.  This time I nine chicken breasts and adjusted the other ingredients.

Black Cat Cookies

This is a repost from 9/2009.  I figured since it is officially "Halloween" time, I would share some of our fun recipes/crafts.



I was issued a challenge by an iVillage Momma to find her a cookie that had actual candy corn in it.  I do have one, but it was posted on Master Chef Victoria's private blog back on 9/10/09.  Here is the recipe, without pictures of my little chef. 

I decided that I was going to try out the recipes for my Halloween workshops and today was Black Cat Cookies!

2 cups sugar
1 cup unsalted butter
3 eggs
1 tbs vanilla
3 cups AP Flour
¾ cup cocoa powder
½ tsp baking powder
½ tsp baking soda
½ tsp salt
Candy Corn
Red Cinnamon candies

Combine sugar and butter in a large bowl; beat at medium speed until well mixed. Add 1 egg at a time beating well after each addition. Add vanilla; beat until well mixed.

Combine the dry ingredients except candies in a medium bowl. Reduce speed to low and add dry ingredients to the butter mixture. Beat until well mixed.

Divide the dough in half. Shape each half into a ball; flatten to ½ inch. Wrap each half in plastic wrap. Refrigerate until firm at least 2 hours or quick chill in the freezer.

Heat oven to 350. Roll out dough on lightly floured surface. One half at a time, (keeping remaining dough in the fridge), to ¼ inch thickness. Cut with 3 inch round cookie cutter. Place onto ungreased cookie sheets (I like to use parchment).

Using fingers, pinch up 2 ears at top of each circle. Place 2 candy corn on cookies for eyes and 1 cinnamon candy for nose. Press tines of fork on each side of cookie below the eyes to form whiskers.

Bake 7 to 9 minutes or until cookies are set. Let cool 1 minute on cookie sheet; remove to wire cooling rack.

TIP: Look for different colors and varieties of candy corn to create different colored eyes.

All done, it came out pretty cute I think.

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