Here’s a little herd of giraffes enjoying some peanut noodles.
Container: EasyLunchBoxes
Left Side: Giraffes – Rainbow carrot cut with a cookie cutter, food coloring marker, Peanut Noodles
Top Right: Maple Pepitas
Bottom Right: Cucumber
After nearly 14 years of creating cute food, I’m still finding “firsts”. Somehow, one adorable theme had never made its way into my kitchen—until now. This bento marks my very first seal-themed lunch, I can’t believe it took me this long. Even after more than a decade of making cute lunches, there are still new themes to try—and discovering them is part of the fun that keeps these little creations going.
Container: EasyLunchBoxes
Left Side: Seal – Mozzarella cheese slice cut with a cookie cutter then rubbed with cinnamon, Eye – food coloring marker, cottage cheese potato salad
Top Right: Macadamia nuts
Bottom Right: Green apple cut with a check pattern and some squares removed with a knife
There’s something undeniably joyful about bite-sized treats—especially when they’re as adorable as they are delicious. This collection of assorted cute-themed cheese balls brings together creamy, savory goodness and playful design in the most irresistible way. Whether shaped like flowers, animals, or pop-culture characters, each little cheese ball is crafted to make you smile before you even take a bite.
Perfect for brunch tables, birthday spreads, baby showers, or cozy nights in, these charming creations prove that appetizers don’t have to be boring. Beneath their whimsical exteriors, you’ll find rich blends of cheeses, herbs, nuts, and flavorful coatings that balance taste and texture beautifully. They’re easy to serve, fun to style, and guaranteed to spark conversation.
Here is my collection.
FLOWERS
ANIMALS
Lamb Cheese Ball
HOLIDAYS
Shamrock Cheese Ball
CHARACTERS
SPACE
WEATHER
GENERAL
Continuing my never-ending quest to turn mashed potatoes into magical creations… here’s a unicorn!
Container: U Konserve
Contents: Unicorn – Cheddar cheese mashed potatoes slightly cooled, then cut with a cookie cutter, Eye – Dried blueberry, Horn – Carrot, Stars – Cheddar cut with a cookie cutter, then dipped in purple sweet potato powder, Butterflies – Rainbow carrot cut with a cookie cutter, Radish, cashews, spring salad mix
Happy Saint Patrick’s Day!
Last weekend I hosted an Irish-themed women’s tea party with five of my local friends—Renae, Carol, Debbie, Amanda, and Jeanine. I’m so grateful for these friendships and for the chance to gather around the table together. Long-time readers know I love any excuse to create themed food, and sharing it with friends makes the planning even more meaningful. This Irish tea party will eventually become part of a tea party collection here on this blog.
I planned this gathering for months, and it turned out to be such a fun way to celebrate my Irish heritage with friends. To add a personal touch, I decorated the mantle with the Irish dancing trophies I won as a child—little reminders of my own connection to the holiday and its traditions. Seeing them again brought back wonderful memories and felt like the perfect backdrop for a Saint Patrick’s Day gathering filled with laughter, tea, and plenty of shamrocks.
Table Decor:
Tea: Barry’s Black Tea and Twining’s Raspberry & Lemon
Top Tier:
Middle Tier:
Bottom Tier:
I made this festive shamrock-themed cheese ball.
Shamrock Cheese Ball: Softened cream cheese mixed with ranch dip dry mix, shredded Cheddar, cut with a cookie cutter then rolled in dried parsley, green bell pepper
Crackers: Wegmans Brown Rice Crackers
For the second year in a row, Carol and I celebrated with a cozy Irish-inspired dinner featuring Colcannon.
Colcannon Cakes – The cabbage at my grocery store didn’t look great, so I substituted another variety. Unfortunately, it wasn’t quite as good in this recipe—regular cabbage would have worked better. I served the cakes with sour cream and a sprinkle of dried chives.
Irish Pub Salad – I made a few adjustments to the dressing and toppings for this new to me recipe. I left out the shallots and the eggs, and used Wegmans Irish Cheddar. Next time I’d probably try to find a more authentic Irish cheddar for a stronger flavor. I also skipped pickling the beets since I didn’t have the full 24 hours needed.
Greek Yogurt with Honey Pistachios – Simple, light, and a nice way to finish the meal.
This space-themed meal is a continuation of my Peanut Noodles series.
Container: EasyLunchBoxes
Left Side: Moon – Daikon radish cut with a cookie cutter, Space Ships – Rainbow carrot cut with a cookie cutter, Peanut Noodles
Top Right: Mandarin oranges
Bottom Right: Fresh mozzarella balls, cucumber
I was the kind of child who adored Peanuts — especially sweet, imaginative Snoopy. While some people grow out of their childhood favorites, mine quietly followed me into the kitchen. What began as simple, smile-inducing experiments slowly turned into a full collection of Snoopy-themed dishes — from mashed potato portraits to rice art, from cinnamon-dusted cheese to edible doghouses.
This post is an archive of those creations. A reminder that food can be whimsical and that sometimes, the most meaningful dishes are the ones that make you smile before you even take a bite.
CHARLIE BROWN & LUCY
Charlie Brown & Lucy Mashed Potatoes
SNOOPY
Snoopy Cheese with Cinnamon
Snoopy Chocolate over Ice Cream Cake
SNOOPY HEAD
SNOOPY & WOODSTOCK
Woodstock Turmeric Rice & Snoopy Rice
Snoopy & Woodstock Mashed Potatoes
Snoopy Rice & Woodstock Bell Pepper
Snoopy & Woodstock Stamped Peanut Butter Sandwiches
SNOOPY DOGHOUSE
Continuing my long-standing tradition of creating and sharing lion-and-lamb–themed food at the beginning of March, I put together this playful and delicious snack board to welcome the new season.
Lion
A bright yellow bell pepper forms the lion’s mane, with hummus spread in the center for the face. Dried blueberries create the eyes and nose, and a slice of red bell pepper shapes a cheerful mouth.
Lamb
The lamb is made with a fluffy mixture of cream cheese and shredded Cheddar cheese for its woolly coat. Black olives form the head and ears, while small dots of cream cheese bring the eyes to life.
Fresh apple slices round out the plate, adding a crisp, sweet touch to this festive March tradition.
I thought it was time to create and share another theme in my Peanut Noodles series. This one is all about dinosaurs.
Container: EasyLunchBoxes
Left Side: Dinosaurs – Rainbow carrots cut with a cookie cutter, Peanut Noodles
Top Right: Mandarin oranges
Bottom Right: Dinosaur Eggs – Fresh mozzarella balls dipped in purple potato powder and water, cucumber
I turned my meal into a little moment of joy by making a Snoopy-inspired cheese creation just for myself.
Glass Container with Lid
Snoopy: Sliced Mozzarella cheese cut with a cookie cutter, ground cinnamon details
I made this adorable snack for myself. I was inspired by this.
Penguin Cheese Ball: Softened cream cheese mixed with ranch dip dry mix, shredded Cheddar, and rolled into balls, dipped in poppy seeds, Eyes – dried blueberry, Nose – almond
Snow: Finely shredded cheese
Crackers: Wegmans Brown Rice Crackers
Often, when I don’t have a Valentine, I become my own. I made this nourishing and beautiful meal for myself. Happy Valentine’s Day!
Lentil Soup – I didn’t use the thyme or the greens, added a parmesan cheese garnish
Valentine Charcuterie – Cucumber, Red Bell Pepper, Fresh Mozzarella cheese cut with a cookie cutter, toasted pecans
I made this heart-themed lunch to brighten up an in-office workday.
Container: U Konserve
Contents: Heart Rice – Used a rice mold to shape hot cooked Nishiki rice, strawberry juice on top (from a frozen strawberry thawed in a microwave for a few seconds) Hearts – Cheddar cheese cut with a cookie cutter, cherry tomatoes, Starbursts Conversation Hearts, Romaine lettuce
I made this cute snowman cheese ball snack for myself.
Snowflakes: Carrot and cucumber cut with a cookie cutter
Snowmen Crackers: Townhouse Snowmen
Snowman Cheese Ball: Softened cream cheese mixed with ranch dip dry mix, shredded Cheddar, and rolled into balls, Hat – cucumber, Arms and Nose – carrot, Eyes and Buttons – dried blueberry
Snow: Finely shredded cheese
Happy Groundhog Day! I made this fun and delicious meal for myself. Go here to see my collection of groundhog themed meals.
Glass Container with Lid
Groundhog: Sliced Mozzarella cheese cut with a cookie cutter, then rubbed with ground cinnamon
I made a special dinner for my friend Carol to celebrate her birthday. As usual, I prepared Vegetable Wellington with a Citrus Wine sauce, but this version had a few unexpected twists. I used store-bought basil pesto when I couldn’t find fresh basil, and the goat cheese turned out to be a truffle and honey variety that I purchased by accident. Despite the changes, the dish was delicious.
To complete the celebration, I hung a Happy Birthday banner that coordinates perfectly with my dining room décor. I bought the table arrangement at Wegmans, it also served as a gift for Carol.
Vegetable Wellington I used frozen Puffed Pastry and for vegetables used zucchini and asparagus, truffle and honey goat cheese, served with Citrus Beurre Blanc sauce.
Wegmans Brownie with Peanut Butter Frosting
Raspberries
Continuing my Featured Ingredient meal series, today’s spotlight is on orange. As with the rest of the series, this meal was packed into an Easy Lunch Box, though for dinner I served the rice and salad on plates for my parents and myself (not pictured). This dish turned out to be a delightful surprise hit—we couldn’t stop talking about it afterward, especially the fragrant rice and the bright, citrusy salad dressing.
Container: EasyLunchBoxes
Left Side: Orange Rice – Modifications to recipe – used Lipton Onion dip mix, white basmati rice, didn’t use scallions. Added more liquid since I ran out of liquid before rice was tender. The photo above does not show the cashews and orange zest but I used them for the plated meals.
Top Right: Greek yogurt with chopped orange, honey and chopped pistachios
Bottom Right: Apple Citrus Spinach Salad – Modifications to recipe – used orange juice instead of blood orange juice, didn’t use fresh garlic in the dressing
My parents and I mostly enjoyed this snowman-themed meal. I experimented with making large ravioli, known as ravioloni, and they turned out delicious. While we didn’t care for the coconut pudding, the chocolate snowman and coconut chips were quite good.
Large Snowman Ravioli – I used my favorite pasta dough, filling – Ricotta, Asiago, Parmesan, salt and pepper, (I put in the refrigerator on parchment for a few hours), just before serving – in a frying pan gently boil in water for about 5 minutes.
Whiskey Cream Sauce – I used vegetarian broth.
Roasted Broccoli
Coconut Pudding with Snowman Chocolate – I didn’t link the pudding since we won’t make it again. It happened to be vegan and paleo and not to our tastes. We loved the coconut chips I put on top.
I love creating individual portions and giving food a cute, themed touch. I shared the recipe with my mom, who made these individual snowman lasagnas and modified them to be vegetarian. I helped decorate the snowman ice cream, and Mom, Dad, Carol, and I all enjoyed the meal together—it was as fun to eat as it was to make.
Snowman Lasagna – We modified this recipe to be vegetarian (left out the chicken) and made our own alfredo sauce.
Snowman Ice Cream – Vanilla ice cream decorated with bell chocolate, black licorice, Twizzlers
Mom and I prepared a delicious dinner for the family, featuring perfectly cooked Hasselback potatoes with crispy slices and a side of green bean gratin. This satisfying combination made for a delightful meal enjoyed by Mom, Dad, and myself.
My parents and I enjoyed a special meal on New Year’s Eve. We were a party of three. Many years ago, a young nephew was disappointed that only ten people came to his birthday party—but it’s all relative. His immediate family numbered seven, while mine was, and still is, much smaller. For me, a party can be just myself, and two or three people are more than enough for it to feel like a celebration.
Because of the weather, I delivered a similar meal to Carol earlier in the day. She couldn’t join us in person as she is recovering from surgery. My parents drank champagne, while I enjoyed carbonated tea. The food was delicious. It had been awhile since we last made the Artichoke Bruschetta, but it’s a recipe we’ve enjoyed on occasion since the late 1990s. A memorable and fun time was had by all three of us!
DECORATIONS
Charcuterie
Artichoke Rosemary Bruschetta (see recipe image at end of post)
Ice Cream Sundaes
Delivery for Carol.
From Betty Crocker Holiday magazine #123, November 1996 (link no longer online)
Happy New Year! I made this festive meal for myself.
2026 – Beets cut with cookie cutters, spinach leaves, goat cheese, toasted walnuts
I have a tradition each year to share my top boxed lunches for the year. Sometimes when I have others that I want to highlight, I also feature non-boxed meals in their own post. This year, is one of those years.
ON A PLATE
Avocado Quesadilla Cucumber Soup Lunch
PARTY
Changes at work this year were challenging and impacted the amount of effort I put into this hobby. I am glad that I still found time to create. Here are my Top 10 Lunches from 2025!
Happy New Year! May your 2026 include delicious and attractive food.
My Niece joined my parents and me for Christmas. Below are the menus and some photos from our time together.
DINNER MONDAY DECEMBER 22
(no photos of Mac & Cheese dinner because everyone was excited to be together and focused on eating the delicious meal)
LUNCH TUESDAY DECEMBER 23
DINNER TUESDAY DECEMBER 23
LUNCH WEDNESDAY DECEMBER 24
DINNER WEDNESDAY DECEMBER 24
BREAKFAST THURSDAY DECEMBER 25
CHRISTMAS DINNER THURSDAY DECEMBER 25
BREAKFAST FRIDAY DECEMBER 26
This year’s Christmas meal theme was Candy Cane (Red and White). As usual, we all had assigned dishes to make. The four-course dinner included festive dishes for six people. Mom, Dad, Kathy, Niece, and Mike enjoyed it in person. Carol had surgery a few days before Christmas. We packed each course for her, and her son Mike delivered it after the meal. A Dessert Trio concluded the delightful feast, highlighting creativity and seasonal flavors.
TABLE DECOR
Menu Card: I printed the menu on white cardstock and attached it to striped paper I bought at Michaels.
Place Card: My Dad hot-glued mini candy canes. I wrote names on white cardstock and attached it to the same paper used for the menus.
Arrangement: My Mom made the arrangement. The flowers are in a glass within the vase. Peppermint candies are at the bottom, not in water.
Special on Table: Red and White Striped Christmas Crackers (these came with Santa cut-outs, Dad hot-glued mini candy canes as decoration, Scratch Off Lotto (my Niece won $20)
Tablecloth & Napkins: Red and White
Dishes: Red Rose from Maternal Grandparents
Silverware: From Paternal Grandma
Drinks: Seltzer with cranberry juice, or Tom Collins with Gin, Grenadine, and cherries
Appetizers:
Soup and Bread:
Main:
Dessert Trio:
This year, between Thanksgiving and Christmas, I facilitated family gingerbread-decorating sessions. To prepare, my mom and I went a little overboard buying a variety of gingerbread kits. I would have made the horses and stable, but many of the pieces in that kit were badly cracked. No one ended up using the Chips Ahoy house. The train and Oreo kits came from Five Below—they offered different design options and were especially easy to assemble.
Royal Icing Recipe: I love using this recipe with meringue powder. It sets quickly and works extremely well.
I also saved extra sheep, wreaths, and a bench from my Irish Cottage Gingerbread house. Several family members incorporated them into their designs.
Go here to see my entire Gingerbread collection.
This year, we have 6 different types of cookies on the official cookie tray. Each cookie was made with family involvement, reflecting nostalgic recipes and new experiments, showcasing a blend of tradition and creativity in baking.
Frosted Sugar Cut-Outs – These have almond and vanilla extracts. My niece and I made them together. Niece, Mom, and I, frosted and decorated with cream cheese frosting.
Peanut Butter Blossoms – My niece and I made these rolled in red sanding sugar.
Cranberry Shortbread – Back by popular demand (from me), I made these for the second year.
Blackberry Brandy Cut-Outs – My Mom requested these. I used to make these, but it may have been 25 years since the last time.
Chocolate Peanut Butter Bars – I tried these for the first time this year. They are good but maybe not good enough for our taste to make the tray next year.
Gingerbread Men with Buttercream Frosting – My Dad requested these. It is a nostalgic recipe with butterscotch pudding mix.
I like to have a gingerbread house on my dining room buffet as holiday / winter decoration. This year I used an easy cookie cutter set from King Arthur Baking Company to make 3 mini houses. They made a whimsical table decoration for a dinner party and are now decorating my dining room.
Gingerbread Recipe: I used this recipe.
Royal Icing Recipe: I love using this recipe which uses Meringue Powder. It hardens fast and in works very well.
Templates: I kept it simple and used this cookie cutter set.
Decorations: Holly sprinkles, gold stars
This year I made our traditional Christmas breakfast on the Saturday after Thanksgiving. My brother and wife were with us for Thanksgiving and enjoy our tradition. My niece will be with us on the actual Christmas day this year. We have a different traditional beakfast with her when we celebrate. My solution of moving our Pig Scone breakfast works for all! There were 5 of us for this breakfast – Mom, Dad, Andy, Kerry, and me. This year, I added mini Greek Yogurt Parfaits to our normal menu (last year, I tried a cheese plate). Maybe my group prefers only the traditional meal without the added protein.
Last weekend, I hosted a Gingerbread Man–themed dinner party that felt a bit like stepping into a sugary fairy tale. My parents, Carol, my former co‑worker Rob, his wife Beth, and me, all gathered around a table transformed into a tiny gingerbread village. I built the houses using a King Arthur set, and then my mom added the perfect finishing touches—tucking in fresh greens and delicate baby’s‑breath around them.
Gingerbread Man Calzones – Pizza dough cut with a Gingerbread man cookie cutter, filling – Ricotta, Parmesan, Asiago, Mozzarella, salt, and pepper, baked until golden
Tomato Sauce – Mom made her usual sauce but pureed it to be easy for dipping
Boston Lettuce Salad with Apple Cider Vinaigrette – Boston Lettuce, toasted almond slivers, Unexpected Cheddar from Trader Joe’s, apples cut with small Gingerbread man cutter, dipped in water with lemon, Cinnamon details (with round end of a toothpick)
Parmesan Shaved Roasted Brussels Sprouts – I chopped the Brussels Sprouts in my food processor before proceeding with the recipe. It reduced the cooking time.
Homemade Pumpkin Ice Cream with Trader Joe’s Caramel Sauce
Gingerbread Man Cookie with Buttercream Frosting
This is my seventh year (non-consecutive) creating a gingerbread creation for the Eastman Museum, and it’s still one of my favorite traditions. I love being part of the show, and I usually make many visits with friends and family to see all the incredible creations on display.
The photo above shows my gingerbread along with my festive “neighbors.” The photo below captures my house during its photo shoot upon arrival at the museum. I’ve also included a selection of some of my favorite entries from the exhibition—there’s always so much creativity and detail to admire.
This year marked my seventh (non-consecutive) year creating gingerbread for Sweet Creations at the Eastman Museum. I designed this piece with Irish architecture in mind, so I think of it as an Irish cottage. Since a snowy Christmas isn’t typical in Ireland, I chose not to label it as such for the museum display—but the inspiration is there in every detail.
The auction to benefit the museum is online. Go here to see all of the creations and to place a bid.
Gingerbread Recipe: I used this recipe.
Royal Icing Recipe: I love using this recipe which uses Meringue Powder. It hardens fast and in works very well.
Templates: As usual, it takes me trial and error to make templates, but I got it done. My numerous sheep cookie cutters were not the right size so I made my own templates.
HOUSE
Walls: Covered gingerbread with Royal Icing and white jelly beans
Windows: Black Fondant
Candles in Windows: Wilton Icicles with food coloring flame, holly and berry sprinkles
Door: Green Royal Icing (I went back and forth on making a red or green door.)
Doorknob: Chocolate sprinkle
Roof: Brown Royal Icing with large Shredded Wheat biscuit
Chimney: Homemade Rice Krispy Treats covered with Royal Icing
LANDSCAPING
Bench: Wafer cookie and Royal Icing
Front Pathway: Green Sweet Tarts
Bushes Near Rock Wall: Spearmint leaves
Rock Wall: Rice Krispy Treats covered with Royal Icing and candy rocks
Holly Bushes: Ice cream cones with top cut off then put inside the bottom, covered with green Royal Icing, rolled in holly sprinkles
Wreaths: Royal Icing dyed green, using plastic sandwich bag, cut off small piece of corner, piped on parchment with small circle motion, small red round decorations
Fence: Pretzel sticks attached with Royal Icing
Sheep: Grey and White flooded Royal Icing, white decorating balls, food coloring marker
Snow: Royal Icing
RIVER
Water: Blue Royal Icing, Blue Sprinkles
River’s Edge: Candy rocks
This year, my Mom and I hosted Thanksgiving in my home. There were 7 of us: Mom, Dad, Carol, Andy, Kerry, Rob, and me. The meal featured individual cornucopia charcuterie, poached stuffed pears, vegetable Wellington, and traditional pies, creating a memorable meal and atmosphere.
Appetizers:
Main:
Dessert:
Oatmeal Pastry
In a bowl, mix together 1 cup all-purpose flour and 1/3 cup regular or quick cooking oats. With a pastry blender or 2 knives, cut 7 tablespoons cold butter into flour mixture until it resembles coarse crumbs.
With a fork, gradually blend in 2-3 tablespoons cold water. Press pastry into a ball with your hands. On a floured surface, roll out dough 1/8 inch thick. Fit pastry into a 9 inch pie plan.
My critique of the meal: Over the years, I had made small and large bread cornucopias. This year was easier since I used ice cream cones instead of a foil mold. Also, to ease prep, I used bread dough from a can and made them the day ahead. I did not expect people to eat their cornucopias and told them not to. Nobody did. It did take time to assemble each individualized charcuterie board. I should have started my prep earlier. This year, I actually planned traditional pies for Thanksgiving. I made the crusts, and my Mom made the fillings. More of my guests gravitated towards the pumpkin pie. We garnished with whipped cream and a toasted pecan. I made the oat crust for the pumpkin pie that I used to make in my teens and early 20’s. My Mom loves it. For the apple pie, we used a selection of Macintosh and Honey Crisp. The apples were cooked and flavored perfectly! All of us enjoyed the food and company!
My mom and I made this meal together, and it turned out as fun to create as it was to eat. We were especially charmed by the little pumpkin shapes—so cute! For our tastes, though, we’d skip the nutritional yeast next time and swap in real cheese.
Pumpkins: I followed the original recipe and loved the idea of adding purple potato powder for color. They were absolutely adorable, but if I make them again, I’ll probably use my own go-to mashed potato–shape recipe for the texture I prefer.
Pumpkin Pudding: My mom handled the pudding, using dairy milk instead of the suggested alternative. She finished it with festive leaf sprinkles and chocolate chips, which made it look as good as it tasted.
Today’s lunch is a simple yet vibrant take on polenta. I enjoyed this easy-to-make unicorn themed meal.
Container: EasyLunchBoxes
Left Side: Unicorn – Polenta made with water and cornmeal (stir 1 cup cornmeal into 2 cups of water, heat at medium-low heat while stirring. When it becomes a ball and is somewhat firm, remove from heat and spread onto a dish at the desired thickness for your cookie cutter. When cool, cut with a cookie cutter), spread with cream cheese, spinach leaves. Horn – Gold sprinkles, Eye – Dried blueberry.
Top Right: Sunflower seeds
Bottom Right: Greek yogurt, rainbow sprinkles
My parents joined me this year for Halloween at my house. We each carved a pumpkin (in the photo above, from left to right: Kathy, Dad, and Mom). We had an easy and delicious dinner with mostly purchased items from Wegmans.
I put the trick-or-treat items in individual bags because it delights my trick-or-treaters. Keeping with tradition, I also bought a Halloween book for my 4-year-old next-door neighbor. We wrapped it in tissue paper, but because she’s now over 3, I also gave her the treat bag I give to the rest of my trick-or-treaters.
I had 30 treats prepared. The first kids arrived at 6:14 p.m., and by around 7:40 p.m., I was out of treats. It was cold (around 41°F) and rainy, but it was still fun!
Carol and I enjoyed a fun spider-themed dinner — it’s a great way to add some creativity and excitement to the year!
Mashed Potato Spider Web – Homemade mashed potatoes with fresh garlic sautéed in some butter, sour cream, 1/2 and 1/2, and salt. Garnish – black olive spider.
Cucumber, Carrot, Hummus Spiders with Dried Blueberry Eyes
Spider Energy Bites: I used this recipe. Added candy eyes and pretzel sticks.
I had so much fun putting together this easy, sheep-themed lunch—it’s simple to make, super cute, and sure to bring a smile to the table!
Container: EasyLunchBoxes
Left Side: Sheep – polenta made with water and cornmeal (stir 1 cup cornmeal into 2 cups of water, heat at medium-low heat while stirring, when it becomes a ball and is somewhat firm, remove from heat and spread onto a dish at the desired thickness for your cookie cutter. When cool, cut with a cookie cutter), spread with cream cheese, spinach leaves
Top Right: Peanuts
Bottom Right: Sheep: Apple cut with cookie cutter, raspberries
Here is my turtle shaped food collection!
VEGETABLE
CHEESE
Cheese with Food Marker Details Turtle
MASHED POTATO
Mashed Potato Shape with Cheese Details Turtle
BREAD
Bread with Chocolate Details Turtle
PANCAKE
RICE
Pesto Rice with Carrot Details Turtle
POLENTA
The same day we celebrated my Dad’s birthday, I made a bagel breakfast for the family. It is my specialty to make mini bagels. I often say I could do it in my sleep, but it is not necessary since I am a true morning person.
Mini Bagels: – I used toppings of everything, poppy, sesame, Cheddar, salt, and Parmesan Italian herb. We served with plain butter and plain cream cheese.
I made this simple meal for lunch on a day I had to go into the office.
Container: EasyLunchBoxes
Left Side: Oak Leaf – polenta made with water and cornmeal (stir 1 cup cornmeal into 2 cups of water, heat at medium-low heat while stirring, when it becomes a ball and is somewhat firm, remove from heat and spread onto a dish at the desired thickness for your cookie cutter. When cool, cut with a cookie cutter), spread with cream cheese, sprinkle with cinnamon, peas
Top Right: Peanuts
Bottom Right: Acorns – carrots cut with a cookie cutter, rubbed with cinnamon, cherry tomatoes
Today is my Dad’s birthday. Over Labor Day weekend, we celebrated his birthday at my parent’s Lake House. Andy and Kerry joined us. When I asked my Dad what he wanted for the meal this year, he said, the “Peach Pie” from last year. I also made Pierogi since at Christmas we were so excited to eat my homemade pierogi after 10 years that nobody took any photos. We had an enjoyable birthday celebration with my Dad.
Pierogi’s: Pierogi dough, Cabbage and Cream Cheese Pierogi, Spinach and Feta Pierogi (I used fresh spinach chopped in food processor), sour cream
Roasted green beans with Lemon and Sliced Almonds
Peach Cream Pie – Peaches, sugar, flour, cream and cinnamon baked in a homemade pie crust
I made this gnome themed tortellini lunch for myself. My entire tortellini collection is here.
Container: Book Bento Box
Left Side: Gnome – Cheddar cheese cut with a cookie cutter, Spinach tortellini with Garlic Butter Sauce
Right Side: Marcona Almonds
My 23 year old niece and I made this simple lunch for her at my parents Lake House.
Bear – Shaped bread (no cheese) with chocolate chip details, cherries, carrots
Without the title, I suppose no one would quite understand what this is meant to be. I made it for myself, as a quiet tribute to the numerous fireflies that lit up this summer. Their soft glow in my backyard brought back the wonder of childhood evenings. One night, I even drove to a nearby park just to watch them illuminate in the darkness. As the fireflies floated through the shadows like scattered stardust, the world around me faded. For a moment, it felt as though I had crossed into a magical world. This meal doesn’t quite capture the magic of the fireflies, but it is a small reminder of how it felt to be there, surrounded by their quiet light.
Glass Container with Lid
Blue mashed potatoes, cheddar cheese, boiled broccoli
I made this for dinner when my parents came to visit, and it turned out to be a standout meal. The bright lemon brought the zucchini to life, while the minced garlic melted into the butter, adding rich, savory depth. Simple, fresh ingredients came together to create a memorable meal.
Ricotta & Goat Cheese Stuffed Zucchini – I didn’t use the mint or scallions
Tomato Salad: Diced tomatoes, fresh Basil, salt, pepper
French Bread Slices
Garlic Butter Stars: Mince garlic, blend garlic with softened butter, put in a star mold and freeze for 20 minutes before unmold and serve.
Over the years, I have created many food items in the shape of sheep and lambs. Here is my collection!
VEGETABLE
Daikon (Japanese Radish) Sheep
POTATO
Black Olive and Mashed Potato Shepherd’s Pie Sheep
Smoked Paprika Mashed Potato Sheep
CHEESE
Black Olive Cream Cheese Sheep
PIZZA
BREAD
RICE
STENCIL
COOKIE
Chocolate and Vanilla Cookie Sheep
EGG
CHOCOLATE
BUTTER
CAKE
YOGURT / COTTAGE CHEESE
Greek yogurt, Chocolate chips, White chocolate chips, Unsweetened coconut Sheep
Eclectic Lamb 
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