Taking a breath!

Well, December certainly was a busy month! Now I need a good long break from the hustle and bustle. I hope you all had a wonderful Christmas with your families. Sorry I haven't posted recently. I haven't had time for much since before Halloween! I made handmade gifts for all the adults in my family, but I didn't get a chance to take pictures of all of them. I always forget that part. Here are some of the things I did get pics of...

I made "scarves for my sisters", using my precious leftovers of Anna Maria Horner flannels and voiles from my giant log cabin quilt. These went to my sister, my two step-sisters, and my two sisters-in-law. 

I made remote caddy pillows for 3 of my brothers-in-law. Just pillows with pockets, handy for remotes, iPhones, or snacks. ;) Sorry, no pics. 

I finished this crossword quilt for my brother-in-law, who was requesting a quilt. Really, my sister was requesting a quilt for him, since he kept stealing the one I made for her. :) For the "answers" I used his name, and names of his family, as well as some other things. I embroidered all of the letters, and I also embroidered a couple of pharmacy related items (mortar and pestle, and pill bottle), since he's a pharmacist. I used a couple of charm packs of Kona Cotton in the Silent Film palette, as well as some white and red. Some of my favorite colors together. 

I used some Kona Cotton in Ash for the back, as well as some leftovers of charm squares from the front. 

Here's a close-up of the pill bottle. 

I also made a bike lunch bag for my step-dad, and some heart quilted coasters and hot pads for my mom. Again, no pics of these. Don't know what I was thinking... 

The hubs surprised me with an old Singer sewing machine. I think it's from the 1920's or something. Supposedly, it runs, but I haven't tried it yet. Right now, it's just a gorgeous decoration for my dining sewing room. :) We also just celebrated our 10th Anniversary this month! Told ya it was busy... 

Of course, I've also been busy keeping the kids occupied. I love when my son is out of school! I usually get an extra half hour to sleep in, and we get lots more time to play. We had to make some cookies for Santa, and my son had his heart set on gingerbread cookies. It was my first time making them, and they turned out pretty good. Really soft too! Of course, we loaded them up with sugar so Santa could go into a diabetic coma! 

Here's the recipe I used, in case you want to try it:

Ingredients:

2/3 cup light brown sugar, packed

2/3 cup molasses

2 tsp ground cinnamon

2 tsp ground ginger

2 tsp baking soda

1 cup unsalted butter, room temp

1 large egg, beaten

2 tsp vanilla extract

1/2 tsp salt

4 cups flour, plus extra for dusting

Preheat oven to 325F. 

Place brown sugar, molasses, cinnamon, and ginger in a large saucepan over medium low heat. Bring to a boil, stirring frequently. Remove from heat and stir in baking soda.

Stir in butter gradually, stirring well between additions to combine. Add egg, vanilla, and salt to sugar mixtrure, stirring to combine. Pour into a large bowl and add flour gradually, stirring to combine.

Turn dough out onto a lightly floured work surface and knead until dough comes together and is no longer sticky, adding flour by the tablespoon if necessary.

Roll out half the dough on a floured work surface to 1/8-inch thick. Cut dough into desired shapes. Place on prepared baking sheet and bake until edges are slightly browned, about 10 minutes. Remove from oven. Let cookies cool on baking sheet for 5 minutes. Transfer to a wire rack to cool completely before decorating. 

*Note: I halved the recipe, and I made my cookies a little thicker, probably closer to 1/4" thick. They were great! 

Hope you all have a wonderfully Happy New Year! Wow... 2014! Time flies!

Taking a breath!

Patriotic Trifle Repost

Happy Memorial Day, everyone! 

Today I'll be making one of these. Here is my recipe from an old post. :) Great for 4th of July too!

Enjoy and have a fun and safe day! :)

Patriotic Trifle Repost

Muffin Tin Monday--Kebabs

For more information on Muffin Tin Mondays, or to join in the fun, click on the button above or visit Michelle's blog at Her Cup Overfloweth.

Well, I didn't really have any "Kebab" type food, so I just used what I had available. And, instead of using skewers, I used toothpicks. I made this for my son's dinner last night (Sunday). From top left to bottom right I have cheese and meatball kebabs, pizza bite kebabs, sweet potato and broccoli kebabs, and of course, banana kebabs. I am sure you already know which one my son enjoyed the most... Bananas! He touched all of the foods to his mouth, then would spit out the ones he didn't like... *sigh*! I'm hoping maybe some of the nutrients from the meat, cheese, and veggies got into his system just from that small time of being in his mouth... even just a tiny bit! Oh well, I tried! :)

Enjoy!

Muffin Tin Monday--Kebabs

Farmer's Market Challenge

In case you hadn't noticed, I've been in a blog funk over the last few days. I've been having some health problems and I've been a little down and haven't felt like doing much of anything. Sorry, everyone.

But, nothing a trip to the farmer's market can't fix!

Here's my entry for the September Farmer's Market Challenge. For more information on the Farmer's Market Challenge, or to join in, visit Judy's blog at The Road to Here.

We went to a different farmer's market near our house on Tuesday. A nice little indoor one in Mesa, AZ. It was nice to go inside-- out of the heat! :) Notice the sign? "Chilies roasted daily!" Mmmm...

Here are some beautiful Hatch Green Chiles. I wanted to take some home, roast them, then stick them on a hamburger with some bacon and cheese. Hubby didn't feel like grilling in this heat. Maybe next time.

Look how ginormous these yams are! They must be the "real" type of yams... not just sweet potatoes!

Even the squashes were huge! My local supermarket has acorn squashes that are much smaller than these!

Here begins my usual search for delicious goodies... We found these Golden Caramel Corn Nuggets. They taste like caramel popcorn, but without the kernels getting stuck in your teeth. Think "cheese puffs" with caramel instead of cheese.

My favorite sections... jams, jellies, preserves, and butters.... Mmmm!

Not only are these jams and jellies cute... they're delicious! :)

Our yummy loot. Yep, we by-passed the produce and just got sweets! ;) Caramel corn nuggets, blueberry jam, jalapeno pepper jelly, and apple butter. Mmmm! The blueberry jam is to die for! Spread some cheesecake-flavored cream cheese on a graham cracker, top with blueberry jam... tastes just like a blueberry cheesecake! My new indulgence!

Farmer's Market Challenge

Muffin Tin Monday--Cloudy with a Chance of Meatballs

For more information on Muffin Tin Mondays, or to join in, click on the button above.

This week's theme was Cloudy with a Chance of Meatballs, from the children's book by Judi Barrett, and now there's a movie coming out in its honor. The movie looks really fun, but I just don't think my son could sit through a whole movie yet, so we'll probably wait until it comes out on DVD. I do remember the book, though. It was fun flipping through the pages to find ideas for this meal, and also reminiscing about the first time I read the book... I think one of my teachers read it to the class. It was fun and exciting when I was a kid, and now that I'm a mama, it is fun to be able to read books like this to my son. I am so glad he loves to read! So, if you haven't read the book in a while (or ever... gasp!), go read it for yourself or to your kids. It's really a cute, imaginative story, and makes for a great food theme! You could probably have an entire party based on this book! I'll just explain what my foods are from the book. Pretty much anything was fair game, since all different types of food were pouring from the sky. From top left to bottom right... I have mashed potato clouds with peas, bananas (this was my "I don't have anything else to put in this tin" tin), a cup of milk (since it would rain juice or milk from the sky), meatballs... gotta have 'em, spaghetti, and broccoli. I don't know if anyone else noticed this about the book, but why is it when the "storm" comes, all the foods that are good for you end up being the "bad guys"? Why do broccoli and brussels sprouts always get such a bad rap? I think they are both delicious if cooked the right way! Anyways, that's my 2 cents. This was another fun muffin tin meal to make for my son, but he only ate the bananas, meatballs, and spaghetti... and, of course he drank his milk. I guess 4 out of 6 is progress... :) Enjoy!

Muffin Tin Monday--Cloudy with a Chance of Meatballs

Chicken and Roasted Tomatoes

I guess I'm having a "food" week... I've been posting mostly recipes this week! :) This dinner was inspired by a half-dozen tomatoes that I didn't know what to do with. My father-in-law is always bringing us food when he comes to visit us, and most of the time he brings too much! It is very sweet of him, I know. But, this week I had six tomatoes, and no idea what to do with them... as they were continuing to ripen on my counter. There wasn't quite enough tomatoes for a soup, plus I didn't have tomato paste. So, I searched online and found a delicious recipe from Ina Garten from Food Network. Mmmm... roasted tomatoes. My hubby was a little annoyed that the roasting was a little "smoky" from the oil, etc. But, they tasted so good, so I think he forgave me. ;) I was actually thinking of making a chicken cacciatore, but most of the recipes I found called for a big can of tomatoes, and that just wasn't going to work for me... So, after I borrowed Ina's roasted tomato recipe, I did my own thing with them. The tomatoes are so good just by themselves. Roasting them with the oil, balsamic vinegar and garlic really gives them a whole new flavor, and they were delicious mixed with the chicken and pasta. This meal is actually two recipes, combined later. You can serve the chicken and tomatoes over pasta or rice, or just eat them plain! Ina's recipe called for 12 tomatoes, but since I just had 6, I halved the recipe. Enjoy!

Serves 2 to 3

Ina Garten's Roasted Tomatoes

Ingredients:

6 plum tomatoes, halved lengthwise, cores and seeds removed

2 tbsp good olive oil

3/4 tbsp balsamic vinegar

1 clove garlic, minced

1 tsp sugar

3/4 tsp salt

1/4 tsp freshly ground black pepper

Preheat oven to 450 F.

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.

*Note: I didn't roast my tomatoes all the way, since I knew I was going to be cooking them further along with the chicken. But, they were still delicious!

My Easy Chicken Recipe with the addition of Ina's tomatoes:

Ingredients:

2 boneless, skinless chicken breasts

1 tbsp olive oil

1/4 tsp dried Italian seasoning

2 cloves garlic, minced

1 tbsp low-sodium chicken broth

Salt and pepper to taste

Heat oil in non-stick skillet over medium-high heat. Sprinkle chicken with salt and pepper on both sides. Cook chicken in skillet for 3 to 4 minutes per side. Place chicken on a separate plate. Return skillet to heat, add garlic and cook for 1 minute, or until slightly browned. In the meantime, cut chicken and roasted tomatoes into big chunks or cubes. Return chicken to skillet, cooking until no longer pink. Add broth, Italian seasoning, and tomatoes, and cook another 1 to 2 minutes or until all flavors are combined.

Chicken and Roasted Tomatoes

Chicken Salad Mini Pitas... Makeover

So, I made some Chicken Salad for my son a while back, and I wanted to do something different this time. I got some ideas online, but ended up doing my own thing. I think it tasted better than my first recipe. My son enjoyed it too! Things I like about this recipe: I really like using the mini pitas because they're the perfect size for his little hands! I like that when the chicken salad is put with some kind of bread, pasta, or grain, it makes a complete, well-rounded meal. You have grain, protein, veggies, and fruit in this recipe! I also like that it is relatively easy to make since you put most of the ingredients in the food processor. If you are used to a chunkier chicken salad, you don't have to use the food processor. You can just chop up your ingredients to the size you prefer, or only pulse a couple of times using the food processor. :) 

Ooh! I almost forgot... I also mixed some of this salad with some pasta and my son loved it that way too! 

Enjoy! 

Makes about 2 cups 

Ingredients:

1 boneless, skinless chicken breast

1 apple, peeled and cored

1/2 cup celery

1 carrot, shredded

1-1/2 tbsp mayo

1/4 tsp poultry seasoning*

1/8 tsp freshly grated nutmeg*

1/8 tsp garlic powder*

1/8 tsp onion powder*

1 tbsp orange juice (lemon juice would be good here too)

Salt and pepper to taste

Cook chicken breast as desired. I put mine in a steamer basket over a pot of boiling water and I sprinkled it with the dried spices. Once chicken is cooked, let it cool, then chop it. Also chop apple and celery. Add all ingredients to a food processor and pulse until you achieve your desired consistency. Cool salad in the fridge until ready to serve. You can also serve this warm. You can serve this as a sandwich, in pitas, as a wrap, or mixed with pasta or rice. 

*Note about spices: You can use any spices you like, or none at all and it will still taste good. I don't really measure my spices when I add them, so the measurements listed are approximate. I usually just do a sprinkle or a pinch here and there, until I think it tastes good. ;) 

Chicken Salad Mini Pitas... Makeover

Corniest Corn Muffins

Well, this recipe is not mine, but I wish it was! These corn muffins turned out delicious! I took them to a potluck and got a few compliments on them, so I thought they were blog-worthy. :) I have to say "Thank You!" to my friend who took this pic! I totally forgot to take a picture of my food! Anyways, I love that these corn muffins are the perfect amount of sweetness, with pieces of corn mixed in. My husband is a corn fanatic, so he wanted to gobble all of these up right away... I had to limit him to 2 muffins since we were taking them to a party (where he ate even more of them!). These would go great with some yummy barbeque or a hot bowl of chili! I changed up the recipe just a little bit... anytime I see a baking recipe that calls for flour, I substitute half of the all-purpose flour with whole wheat flour to make things a little healthier. :) I found this recipe online... it's from Dorie Greenspan's book, Baking from My Home to Yours:

 

Makes 12 muffins, or 48 mini-muffins

Ingredients:

1/2 cup all-purpose flour

1/2 cup whole wheat flour

1 cup yellow cornmeal, preferably stone-ground

6 tbsp granulated sugar

2-1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

Pinch of freshly grated nutmeg (optional)

1 cup buttermilk

3 tbsp unsalted butter, melted and cooled

3 tbsp corn oil (I used canola)

1 large egg

1 large egg yolk

1 cup corn kernels (add up to 1/3 cup more if you like), fresh, frozen, or canned (drained and patted dry)

Center a rack in the oven and preheat the oven to 400 F. Butter or spray a 12-cup muffin tin, or line with paper cups. 

In a large bowl, whisk together the dry ingredients and set aside. In another bowl, whisk together the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients. With a whisk or rubber spatula, gently but quickly stir to blend. The batter will be lumpy. Stir in the corn kernels. Divide the batter evenly among the muffin cups. 

Bake for 15 to 18 minutes (or 12 minutes for mini-muffins), or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the muffin tin to a rack and cool for 5 minutes. Remove muffins from the tin, and serve hot, or cool completely to serve later. :) Enjoy! 

Corniest Corn Muffins

Easy Bean Salad

So, I'm sure all you bloggy friends that follow me and my recipes will get sick of hearing me say this, but here it goes again... The other day I was trying to create something that I knew my son would eat... but, it had to have some protein and veggies mixed in it somehow. Well, earlier this summer, we had gone to a little sandwich shop, and they had a bean salad served along with their sandwiches. My son absolutely loved it! So, I knew I had to try and create something similar. Well, I don't know what they put in theirs, but I think they had tomatoes, and some other veggies mixed with Cannellini beans and a simple dressing. I was unable to completely recreate their recipe, but this one was super quick and easy to make. The best part was... both my son and my husband loved it! :) I think next time I'll try making my own dressing, and maybe adding cilantro and tomatoes. Yum!

Ingredients:

1 can Cannellini beans (white beans), drained, rinsed and dried

1 carrot, shredded

1 zucchini, shredded

2 tbsp Italian dressing (or to taste)

Pepper to taste

In a medium bowl, combine all ingredients and stir to combine. Serve and enjoy, or refrigerate and serve later! :)

Easy Bean Salad

Thank you, Julia and lululu!

So, the other day, I was catching up on my comment love, and was visiting lululu's lovely blog when I saw that she had posted Julia Child's recipe for Boeuf Bourguignon. Well, I have no way of knowing if it's really her recipe or not, since I don't own Julia's book yet, so I just took lululu's word for it. ;) Nevertheless, I was excited to see the recipe, having recently seen the movie Julie & Julia. Of course, the meal looked delicious in the movie, so I really wanted to try it! So, try it I did, and it is a delicious recipe! I think this may have been one of the best meals I've ever made! Either that or I was really hungry after taking the time to make this. I won't lie... it takes a long time to prepare... but, the directions are easy to follow, and it is so worth it! My husband loved it too, and he even had a stuffy nose that night! So, since I didn't come up with this recipe, I'm sending you over to lululu's blog to check it out. I only added one thing extra to this... a few leaves of fresh sage, finely chopped, in addition to the other herbs. Probably my three favorite herbs for turkey, chicken or beef are thyme, rosemary and sage... and I love using them together! Plus, they're readily available in my backyard garden! :) I served the beef over some homemade garlic mashed potatoes. Sorry, no recipe for these either, I just added some milk, sour cream, garlic and salt to the flavor and consistency that I wanted. 

Enjoy!

Thank you, Julia and lululu!

Muffin Tin Monday--Circus Theme

For more information on Muffin Tin Monday, click on the button above, or visit Michelle's blog at Her Cup Overfloweth.

Here's what I made my son this week for Muffin Tin Monday: 

The theme this week was Circus! He ate this muffin tin meal for lunch on Sunday.  All I could think of were unhealthy foods... From top left to bottom right-- I made a lion-shaped peanut butter and jelly sandwich, circus peanut candies, elephant-shaped grilled cheese sandwich, circus animal cookies, yogurt with clown face, animal crackers. My son didn't eat much of this meal... apparently he wasn't very hungry today. He wouldn't touch the sandwiches, but he loved the yogurt and the circus animal cookies. I was actually surprised he didn't like the circus peanut candies. They are sooo sweet! He enjoyed dipping the cookies and animal crackers in the yogurt. :)

Since he wouldn't eat his sandwiches, I made some popcorn. But, he wouldn't eat that either... Oh well! My hubby and I enjoyed the sandwiches, and it was fun to set this up for him! :) 

Muffin Tin Monday--Circus Theme

Farmer's Market Challenge

I am participating in Squirrel Queen's Farmer's Market Challenge today! For more information, or to join in, check out her blog! 

Our local farmer's market is closed for the season... probably because it is SOOO hot here! And, my backyard "garden" is looking pretty shabby right now too. So, we went to a farmer's market about 30 minutes from our house. This one was in Ahwatukee, AZ. It was pretty small, and very hot! We didn't stay very long since we had our son with us, and we were all sweating after 5 minutes of being outside at 9 am. I SO wish we had nicer weather and bigger farmer's markets like in California!

But, they did have some lovely produce. The tomatoes looked so beautiful, and I was secretly jealous, since my tomatoes didn't turn out very good this year. My son sampled some yummy watermelon, and we ended up taking a few things home. 

Here's our loot: Some delicious Banana Nut Granola from Gourmet Granola, a butternut squash, and some really good salsa from Lil' Sassy's Salsa. My son and I immediately started snacking on the granola, and my hubby started munching on some tortilla chips and salsa! So yummy! Check out their websites if you're interested! 

There were also some crafters at the farmer's market, and I got some more ideas for things I can make for my son. ;)

I can't wait till the weather is cooler so we can visit the farmer's market more often! Hurry up, fall!

Farmer's Market Challenge

Muffin Tin Monday--People and Faces

I made this muffin tin meal for my son on Sunday evening. So, since I have been a little unsuccessful in getting my son to eat his 6-cup muffin tin meals, I decided to go back to doing 4-cup meals. Also, I really didn't know what to do with this theme, so it's not super creative. I don't know how to make actual people's faces out of food, so I just stuck with smiley faces. From the top left to the bottom right... I have spaghetti with "red hair" (pasta sauce), carrot eyes, and red pepper mouth; ham with cheese eyes and mouth; yogurt with granola hair, blueberry eyes, and apple mouth; and toast with cheese hair, and fried egg eyes and mouth (kind of like a "toad in the hole"). So, the last one didn't turn out the way I envisioned it, but it was close enough... Yet again, my son only ate the yogurt and fruit. But, he did have 3 days of protein-packed meals, so I didn't feel so bad. The toast/egg smiley face was yummy (I ate it since my son refused it)... and now my hubby wants me to make him one for breakfast! See? Muffin tin meals are fun for all ages... ;) 

Enjoy!

Click on the button above for more information about Muffin Tin Mondays, or check out Michelle's blog at Her Cup Overfloweth. 

Muffin Tin Monday--People and Faces

Pumpkin-Banana Muffins

Here it is... as promised! :) I made these muffins on Sunday, and was pleasantly surprised how well they turned out. I get a little nervous when I'm trying new things (and winging it) when it comes to anything baked. I've had mistakes a couple of times... muffins come out looking good, then deflate... But not this time! :) Basically, I just added some pumpkin puree and extra spices to my favorite Banana Muffin recipe, and prayed they would come out delicious. My husband kept calling them "Frankenstein" muffins, since they were "my own creation". When I was taking them out of the oven, he started chanting, "They're ALIVE! They're ALIVE!". :) What's funny is, I actually made some muffins a while back that are even more "Frankenstein" than these... I don't know why he didn't call those "Frankenstein" muffins..? Anyways, these muffins turned out yummy and all three of us are still enjoying them... 

This recipe makes about 12 to 18 muffins.

Ingredients:

1 pkg. (8 oz) Neufchatel Cheese, softened (cream cheese is fine too)

1 cup sugar (or 1/4 cup Agave Nectar)

1/4 cup (1/2 stick) unsalted butter, softened

1 cup mashed ripe banana (about 3 medium bananas)

3/4 cup pumpkin puree*

2 eggs

1-1/4 cup all-purpose flour

1 cup whole wheat flour

1-1/2 tsp baking powder

1/2 tsp baking soda

2 tsp pumpkin pie spice*

1/4 tsp ground cinnamon

pinch salt

Preheat oven to 350 F. Grease and flour muffin trays or use paper liners; set aside. In a stand mixer, beat neufchatel cheese, sugar and butter on medium speed until well blended. Add banana, pumpkin and eggs; mix well. 

In a separate bowl, whisk together dry ingredients. Add combined dry ingredients to mixer; mix until moistened. Pour into prepared muffin cups until 2/3 filled. Bake 30 to 35 minutes or until a toothpick inserted in centers comes out clean. Cool in trays for 5 minutes; remove muffins and cool completely on wire racks... or serve steaming hot because your family can't wait to eat them! ;) 

*Note: For the pumpkin puree--canned pumpkin is okay, but NOT pumpkin pie filling. If you don't have pumpkin pie spice on hand, click here for a recipe to make your own. Also, for a boost of Omega-3, you can add 2 tbsp flaxseed meal to this recipe! Just mix it in along with the dry ingredients before you add it to the rest of the batter. :)

Enjoy!

Pumpkin-Banana Muffins

Muffin Tin Monday

Since there was no theme for Muffin Tin Monday this week, I just did my own thing... My son ate his muffin tin meal on Sunday for lunch. I had made some Pumpkin-Banana Muffins that morning, so I decided to fill a cup with one of them (stay tuned for a muffin recipe later this week). I also made some spinach and ricotta filled tortellini (the easy packaged kind) with pasta sauce, and some dinosaur-shaped quesadillas. In the second row, there are some dino-nuggets, chopped apples, and bunny crackers. My son enjoyed three out of the six cups this week. I bet you can probably guess which ones... 

Yep... Muffin, apples, and crackers. Great lunch! Oh, well... I tried... 

I enjoyed his leftovers... :)

Have a great week, everyone!

For more information on Muffin Tin Monday, visit Michelle's blog at Her Cup Overfloweth, or click on the button above. 

Muffin Tin Monday

Savory Sweet Potatoes

Hey everyone! This is a re-post from before I had followers. I figured this would be easiest since I am not feeling well. Sorry. Hoping to be back to normal soon. Enjoy!

My family LOVES sweet potatoes! I found a recipe for roasted root veggies in my Cooking For Baby cookbook (see April 2nd post), but I do it a little different. Sometimes I add carrots to my mix, but since my son (and husband) love the sweet potatoes, I usually only use them. It is a very simple recipe and very yummy! And when they're done (and cooled down), they make a great finger food for your toddler (or a practice "fork-stabbing" food), or a side dish for the family! We love the sweet, but salty/peppery taste of them!

Ingredients:

2 to 3 medium-sized sweet potatoes, peeled and cubed

1 to 2 tbsp olive oil (depending on the amount of potatoes)

1 to 2 tbsp snipped fresh rosemary, minced (thyme also works good)

salt and pepper to taste

Preheat oven to 400 F. Line a baking tray with aluminum foil and spray with non-stick spray. Place prepared potatoes on tray, and drizzle with olive oil. Sprinkle salt, pepper and herbs over potatoes. Stir potatoes so that they are evenly coated, then spread out evenly on tray. Bake at 400 F for 20 to 25 minutes, or until tender. 

Note: You can also add carrots, parsnips, white sweet potatoes, regular potatoes, or any other root vegetable to this mix. They all taste delicious! :) I've also made these with a mixture of fresh minced rosemary, sage, and thyme and they are even yummier!

 

Savory Sweet Potatoes