Crunchy pretzels are a satisfying snack all on their own, but give them a delicious flavor infusion and you’ve got these Honey Mustard & Onion Pretzel Bites on hand. They’re utterly addicting, and incredibly simple to throw together. You can enjoy these seasoned pretzels whenever a craving strikes!
Who would’ve though you could’ve combined cheese & more cheese into one epic lunch? Pizzadillas take cheesy quesadillas and give them a pepperoni pizza perfect make-over for a fun, easy meal the whole family will enjoy.
These may look gross, especially when you consider they’re called ‘tongues’, but they taste great and the kids (especially little boys- hey snails and puppy dog tails, right?) get a huge kick out of them. They’re perfect for a spooky Halloween treat, or even as a crafty snack to accompany one of our boys favorite children’s stories, I Need My Monster. Also, a great read when you’re gearing up for Halloween with its perfect mixture of scare and flair.
But, back to our tongue in cheek treat, perfect for any little monsters you may know. I haven’t met a kid yet who didn’t love these fun treats, even the ones who squealed with equal parts disgust and delight.
And they’re e a s y, a mixture of marshmallows melted and stirred into flavored gelatin, and then is chilled in a pan before being rolled up and sliced into wiggly, giggly little pinwheels, err tongues.
Monster Tongues (Marshmallow Pinwheels)
1, 3 oz, package flavored jello gelatin (NOT pudding), any flavor
1/2 cup warm water
1-1/2 cups miniature marshmallows
Whisk the gelatin mix and warm water together in medium microwaveable bowl. Microwave on high for about 1-1/2 minutes, then whisk again until the gelatin is completely dissolved into the water.
2. Stir in the marshmallows. Microwave everything on high again for another minute, or until the marshmallows are partially melted. Remove the bowl from the microwave and whisk again, this time until the marshmallows are completely melted and stirred into the gelatin mixture. Pour the gelatin mix into an 8-inch square pan sprayed with cooking spray.
3. Refrigerate for about 45 minutes, or until set. Run a sharp knife around edges of pan to loosen the gelatin from the pan. Starting at 1 edge, roll up the layered gelatin tightly, like a jelly roll. Cut the roll into 1/2-inch slices. Refrigerate, covered, until ready to serve.
This copycat Little Caesar’s crazy bread is a recipe for a light, fluffy breadstick with a liberal garlic butter glaze and a generous grated parmesan cheese topping. It’s the perfect way to get your fix without ever leaving the house!
Need to quench your thirst, and only a particularly sweet brew will do the trick? This copy cat Sonic ocean water is just the thing. It’s sweet, but not overly so, and fizzy with notes of lemon lime & coconut in a pretty blue hue.
A delicious dinner the kids will love and that will call to the kid in all of us is this big mac pizza recipe. It’s fun and it’s easy, and it brings all the flavors of your favorite fast food burger to the table served on a crisp pizza crust.
Wanna add some ‘wow’ into your family’s next pizza night? Our Big Mac Pizza is sure to do the trick.
The sons could not gt over the fact that it tasted just. like. the sandwich. It’s pretty epic. The whole concept combines two of their most favorite things: fast food & pizza.
And Mom’s actually letting them have both? IN THE SAME NIGHT??
They were on cloud 9, and I’m pretty sure if they’d floated any higher they would’ve floated away.
You don’t have to go super fancy just to change things up a bit. This big mac pizza is a fun twist, but it’s still family friendly, and easy to assemble.
And I’ll let you in on a little secret I discovered during the making of this dish. You wanna get the kids in the kitchen fast?
Want them to actually want to help you fix dinner? WITHOUT complaining?
Put the words ‘big mac’ in the name of whatever you’re having. Problem solved 🙂
If you’ve tried this BIG MAC PIZZA, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
In a medium sized skillet, brown the ground beef. Season the meat with salt and pepper, to taste. Drain the cooked beef and set aside.
For pizza dough, lightly grease a pizza pan or large cookie sheet. Pat or roll the dough out into pan and lightly drizzle some olive oil over the top of the crust and then bake the crust for 10 minutes. Remove from the oven.
Top the pizza crust with Thousand Island salad dressing and just like you would with sauce, use a lade or the back of a spoon to evenly spread the dressing out over the crust all the way up to the crusts edges. Top the spread dressing with the American cheese slices, and don’t worry if they don’t completely cover the entire pizza. Top the cheese with the ground beef. Sprinkle the shredded cheddar cheese evenly over top of the beef.
Bake the pizza at 450 degrees for 10-15 minutes or until golden and bubbly.
Remove from the oven and allow the pizza to cool slightly, about 2-3 minutes, before cutting it into slices.
To serve, top the cooled pizza with shredded lettuce, tomato and additional Thousand Island, if desired. Enjoy!
Did you think a hot dog in a bun was complete with a bit of ketchup and/or mustard? Reinvent the classic staple with these Cuban Hot Dogs. Melted Swiss cheese and ham sit in a bun stuffed with a hot dog, crisp dill pickle spear, and tangy slices of red onion, complete with a drizzle of yellow mustard.
This Crockpot Ham & White Bean Soup is an easier, set it and forget it, variation of the classic. It’s super simple with a very short ingredient list. It makes it quite a delightful surprise when you first dig in and discover just how incredibly flavorful it is.
The Sons’ are at it again, bringing the masses another recipe they’ve knocked out of the park.
Garlic Bread meets Spaghetti and Meatballs meets the Meatball Sub and the result is out of this world!
This recipe will leave your house smelling like a heavenly Italian restaurant and you’ll be lucky if you can keep your family from devouring it before it makes it to their plates. I think the Sons were worse than our pug that night, loitering around the kitchen and watching for any missed speck of this recipe while they waited for me to plate everything up for them.
Savory, buttery, crispy garlic bread stuffed with delicious spaghetti and meatballs… it’s a match made in heaven. How could I blame the little scroungers?!
I’m always watching the sons turn their spaghetti and garlic bread into an open faced sandwich (I’ll admit it freaked me out slightly the first few times), so I knew this would be right up their alley. And oh boy, were they sure on to something…
(The apron says it all)
Son # 2, just like his Daddy 🙂
He could easily (and quite happily) eat spaghetti and meatballs every night of the week. Which is why he nominated himself to oversee this particular meal.
It may not be the prettiest presentation, but it delivers 100 % on flavor. All the sons and the hubs gave it two thumbs up. Just make sure you have some napkins handy, because it is messy. But man, you can’t go wrong with Garlic Bread meets Spaghetti and Meatballs meets the Meatball Sub! Enjoy!
frozen, or homemade, meatballs (we used about 1/3-1/2 of the package)
Parmesan, and/or Mozzarella cheese, to taste (optional)
salt and pepper, to taste
1/2 box of spaghetti noodles
1 loaf of Italian bread
garlic butter (either store bought or homemade)
1 jar of spaghetti sauce
1. Cook spaghetti according to package directions.
2. Cook meatballs according to package directions.
3. In a mixing bowl, combine the meatballs with the spaghetti sauce until evenly coated. Add salt and pepper, to taste, and then set the aside.
4. Preheat your oven to 350 degrees.
5. Cut your bread loaf in half length wise, and liberally coat both sides of the inside with garlic butter.
6. Place bread in a baking dish, or on a baking sheet, with the insides facing up and bake it until the butter is melted and inside is lightly crisped.
7. Once the bread has baked, top the bottom half with the cooked spaghetti, top the spaghetti with the meatball and sauce mixture, and then sprinkle some parmesan, and/or mozzarella cheese on top.
8. Put the loaf back in the oven until the cheese is nice and melty and the sauce is heated through. Slice loaf into individual sandwiches and serve with salad for dinner.
UPDATE: The Sons’ found this gem and declared it a must share. Son # 1 putting his spaghetti on a baked potato! Bleck!!