I love, love, love anything tortilla-goody stuffed and topped with a bag of cheese type contraption! check out these ideas…
Blackened Fish Tacos from Host the Toast
For those with a special relatioship with the crockpot like me From Valeries Kitchen offers this!
Carnitas Tacos from Food is Luv
Texas Tacos from The Girl Who Ate Everything
Korean Fried Chicken Tacos from Half Baked Harvest
Mexican Carne Asada Tacos from Home Cooking Diary
Big Fat Greek Tacos from Good Dinner Mom
Green Chile Turkey Tacos from The Girl Who Ate Everything
Taco Pizza Rolls from Old El Paso
Beer-battered Fish Tacos from My Recipes
And…Taco Stuffed Zucchini Boats from Skinny Taste
Tuesdays will never be the same!
These Marshmallow Pops & Pretzels took under twenty minutes to make from start to finish and they turned out adorable! All you need is:
Pretzel Rods (work best) or Pretzel Minis
Sprinkles of your choice or Coconut Flakes
Paper Straws or sticks
- First cut a small slit in the top of the marshmallows to allow you to insert your straw. If you skip this step you just might squish your marshmallows!
- Insert the straws or popsicle sticks and put them in the freezer for about 5-10 minutes. They do not take long to freeze and by doing this, the marshmallow is adhered more securely to the straw.
- Meanwhile, melt the candies in the microwave on medium heat and stir every 30 seconds. White chocolate seems to burn a lot easier than regular chocolate so watch it closely! Add your food coloring if desired. I used pre colored candy melts. They have so many colors to choose from you could whip these up for almost any occasion.
- Next up is the fun part: decorating! Dip the frozen marshmallows in the candy melts. You will want to tap the excess off. The frozen marshmallow will make the candy melt harden quickly so don’t wait too long before dipping them into the sprinkles. (I used cupcake holders for my sprinkles! They made clean up a breeze and made getting the sprinkles back in the container much easier.)
- Same steps (minus freezing) for your pretzel rods or minis. You can see below, one bag made quite a bit. “P” is one happy camper right now!
I first saw this idea on Pinterest, but found the best instructions from Lindsay@ a Pinch of Yum! I get requests for this weekly. “P” loves the fact her “sghetti looks like zaa”, two of her favs in one. How bout that…
- 1 lb. uncooked spaghetti
- 1 tablespoon olive oi
- 1 yellow onion
- 2 cloves of garlic (optional)
- 3 stalks of celery
- 3 carrots
- 1 handful of spinach
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Pinch of nutmeg
- ½ teaspoon salt
- 15 ounces part skim ricotta cheese
- 2 eggs, beaten
- 3-4 cups of your favorite tomato sauce
- 1 cup shredded cheese, like Mozzarella
- parsley and Parmesan for topping
Cook the spaghetti according to package directions. Drain and set aside to cool.
Mince the onion, garlic, celery, and carrots. Heat 1 tablespoon olive oil in a large skillet; add the onion and saute for 5 minutes. Add the garlic, celery, and carrots; saute for another 5 minutes. Add the spinach and cook until wilted. Stir in the spices and set aside to cool.
Preheat the oven to 350 degrees. Mix the ricotta and eggs together. Toss the cooked noodles with the vegetable mixture and the ricotta mixture. Transfer to a greased pie dish (mine was 9 inches – you could also just use a 9×13 rectangular pan). The mixture will be heaping in the dish. Top with the sauce and the cheese and cover with oiled aluminum foil so the cheese doesn’t stick. Bake for 20 minutes; remove foil and bake for an additional 5 minutes. Remove from the oven and let stand for 5-10 minutes to soak up any excess moisture. Top with parsley and Parmesan. Cut into wedges or scoop out with a spoon and serve.
You may need extra olive oil to toss with the noodles so they don’t stick together.
Adding one or two more eggs will give the whole thing a little more firmness and help it hold together better. Two eggs was enough for me, but if you really want to get the pie effect and you don’t mind a little extra eggy-ness, you could use three or four eggs.
Check out Lindsay@ a Pinch of Yum for more great ideas or if you’d like to print this recipe!
More inspiration to come…