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| Photo courtesy: Pizza Hut |
Another day, another brand collaboration, right? This time, "itz" the Stuffed Cheez-It Pizza, the union of Pizza Hut and Cheez-It. Described as a jumbo, crispy, Cheez-It-flavored square baked and stuffed with cheese or cheese plus pepperoni, served with a side of marinara dipping sauce, this creation — which sounds like a calzone, according to Eater — will be available at Pizza Huts starting today (September 17, 2019)
The concept was born when Pizza Hut realized that Cheez-Itz were popular among the chain’s largest fan base: college students. According to a press release, customers crave “these kinds of mashups between beloved food brands.”
I'm not a college student but I love both things, so I'm they're target.
Pick me! Pick me!
I don't normally blog about restaurants and what they're serving but I have made an exception for two of my favorite things: Pizza Hut and Cheez-Itz.
It has been documented that pizza is my favorite food, but what most don't know is that Pizza Hut is my favorite national pizza chain. Pan crust ONLY, though.
And while there are only a few actual snacks on my blog, one of my favorites just happens to be Cheez-Itz. I put them in this snack mix, I buy them before I go on trips and I have been known to carry a bag of them around in my purse. Needless to say, I JUMPED at the chance to try the new pizza at Pizza Hut.
BUT HOW DOES IT TASTE, NIKKI?
First of all, they look like giant Cheez-Itz. Even down to the crimped edges and hole in the center. I opted for the pepperoni and cheese stuffed ones, imagining a couple of slices of pepperoni layered between cheese that when I broke the crust, I'd get that lacy cheese pull that commercials use to sell everything from American to Queso Blanco.
This was NOT that. At first, the crust was a little greasy and flimsy. It was too hot to eat so I (not so) patiently waited to dig in. The pepperoni consists of little bits and reminded me of the pizza flavored Toaster Breaks from the late 90s. The cheese is more creamy and less stringy than I has hoped, suspending the pepperoni bits in its wake.
While in my haste to try this new menu item I burned my fingers a little bit, but not before wishing I had ranch dressing instead of the house marinara in which to dip this bastardization. Just like the original cheese crackers, the crust is VERY salty and has that sharp cheddar taste. Best eaten at room temperature, these little pockets are good for a mid-afternoon snack or an appetizer before consuming copious amounts of beer or other carbonated beverages.
If Pizza Hut and Cheez-It wants to develop this product for the toaster or toaster oven, I'm in. But I do not think I will order it again. I'll stick to keeping my love for pizza and cheesy snack crackers separate. But equal.
There's a super secret party in a super secret place, where everybody knows about it, but only a few are able to experience it.
It's called Lambstock.
In a secret-not-so-secret location in the hills of Southwest Virginia, the minds of chefs from all over the region and beyond come together for three days of eating, drinking and having a good time. It's the best time I've ever had.
The first time I was invited, I felt as if I'd been knighted. I had heard stories of late-night running in the woods, camping beneath the stars and a non-stop cadre of food, cooking techniques and people coming together. Julia Child said "The best people are food people" and she is right. There are no other people I want to be around for the rest of my life. New friendships were forged right alongside burning embers of coals.
It's called Lambstock.
In a secret-not-so-secret location in the hills of Southwest Virginia, the minds of chefs from all over the region and beyond come together for three days of eating, drinking and having a good time. It's the best time I've ever had.
The first time I was invited, I felt as if I'd been knighted. I had heard stories of late-night running in the woods, camping beneath the stars and a non-stop cadre of food, cooking techniques and people coming together. Julia Child said "The best people are food people" and she is right. There are no other people I want to be around for the rest of my life. New friendships were forged right alongside burning embers of coals.
The afternoon sun beams down through a grove of trees; blue smoke filters, dancing through each stream of light. It wafts out from pits of fire, wood and glowing gray ash.
A pig’s head roasts on a grill. Its teeth and jawbone jut from its mouth, like in Lord Of The Flies. One hand douses it with a thick red sauce and the lid closes down. A row of ducks hanging by wires jiggle, twirl and drip on a spit until they burst open above glowing coals and an earthen vessel filled to the brim with leafy greens.
Someone pays homage to a whole dressed lamb by kissing its hindquarters before breaking it down with a boning knife and a hacksaw. The soundtrack to this scene is a funk/soul band whose electric guitars and rhythmic grooves echo throughout the valley and rise up to the top of the hill where guests in tents rest and await their next move.
This is Lambstock. Woodstock for chefs. And it’s invite-only.
Read more about this special, private experience HERE at Triad City Beat
These S'mores Breakfast Bars are a great start to a great day, reminiscent of long summer nights filled with toasted marshmallows and gooey chocolate treats.
Summer is winding down, and we are celebrating with #BacktoSchoolTreats hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 30 bloggers will be sharing 100+ fantastic recipes for both parents and kids, with breakfasts, snacks, desserts, and drinks to get you back in the school routine. Thank you sponsors for providing the prize packages. Don't forget to enter the giveaway HERE!
Thank you to #BacktoSchoolTreats Sponsors: Dixie Crystals, Sweets & Treats, Torani, Taylor & Colledge, and Flahavan's for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BacktoSchoolTreats recipes. All opinions are my own. The #BacktoSchoolTreats giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning.
The last thing you want to do is think about school, I know. But guess what: the first day of school will be here before you know it. And on top of that, meal and snack planning isn't that bad when you've made a couple of batches of these bars to eat for breakfast when you're in a hurry.
The last thing you want to do is think about school, I know. But guess what: the first day of school will be here before you know it. And on top of that, meal and snack planning isn't that bad when you've made a couple of batches of these bars to eat for breakfast when you're in a hurry.
When I was a kid, I would have LOVED to have something like this for breakfast instead of a bowl of cereal, oatmeal or a heavy biscuit or bagel. There's plenty of sugar in here to fuel you through snack time and if eaten with some milk or juice, you're really good to go until the next meal!
S'mores can be eaten year-round, but there's nothing like having them all summer long. Whether you roast them over an open fire, puff them up in a microwave or sneak them under a broiler, the marshmallow is held in high regard. Mini chocolate chips work best but if you want to chunk it up with big ol' pieces of dark chocolate, I am not going to discourage you. As a matter of fact, I'm going to encourage you to do that and add raisins if you like. Get wild! Add M&Ms! Sky's the limit!
But joking aside, I'm really looking forward to munching on these the next few mornings.
S'mores Breakfast Bars
1 1/2 cups granola OR old-fashioned quick oats (not instant)
1 1/4 cup mini marshmallows
1/2 cup mini chocolate chips
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup honey
1/2 cup sunflower seed butter or other nut butter
2 Tablespoons milk or cream
1/2 Teaspoon vanilla or almond extract
Instructions
1. Preheat oven to 350°F; lightly coat an 8 x 8-inch baking pan with nonstick spray or olive oil.
2. In a bowl, toss together the oats, marshmallows, chocolate chips, salt and ground cinnamon. Set aside.
3. In a second bowl blend together the honey, sunflower seed butter, milk and vanilla. Pour honey mixture over the oat mixture and stir until completely coated.
4. Pour mixture into prepared pan and press firmly. Bake for 20 to 25 minutes or until beginning to brown and turn bubbly. Remove from oven, let stand for 10 minutes.
5. Cut into bars while still warm. Let cool completely before removing from the pan. Store in air tight container. Bars will last up to a week.
Check out these #BacktoSchoolTreats recipes from our Bloggers:
Back to School Breakfasts:
Air Fryer Almond Oatmeal Chocolate Chip Muffins from Hezzi-D's Books and Cooks
Apple and Cinnamon Baked Oatmeal from Jen Around the World
Cherry Almond Scones from The Redhead Baker
Chocolate Chip Cookie Dough Overnight Oats from Tara's Multicultural Table
Chocolate Oatmeal Surprise from Girl Abroad
Chorizo, Sausage and Caramelized Onion Mini Quiche from My Sweet Zepol
GF Banana Bread Muffins from Frugal & Fit
Rainbow Sprinkle Pancakes from A Day in the Life on the Farm
S'mores Breakfast Bars from Nik Snacks
Back to School Snacks:
ABC 123 Snack Mix from Big Bear's Wife
Banana Sushi from Simple and Savory
Blueberry Granola Bars from Karen's Kitchen Stories
Granola Trail Mix Snack Packs from Home Sweet Homestead
Back to School Desserts:
Apple Cake with Vanilla Bean Sauce from Our Good Life
Apple Slice Donuts from For the Love of Food
Cereal Milk Macaron from A Kitchen Hoor's Adventures
Funfetti Cookie Dough Bars from The Spiffy Cookie
Funfetti Vanilla Dirt Cups from Love and Confections
Gluten Free Lemon Cream Bars from The Mandatory Mooch
Loaded Chocolate Chunk Bar Cookies from Hardly A Goddess
Peanut Butter and Jelly Cupcakes from Daily Dish Recipes
Peanut Butter Oatmeal Cookies from Kelly Lynn’s Sweets and Treats
Spiced Honey Hazelnut Cookies from Culinary Adventures with Camilla
Back to School Drinks:
Affogato Vanilla Milkshake from Family Around the Table
Apple Pie Latte from The Beard and The Baker
Mom and Dad can get a sweet start to the work day with these Caramel Macchiato Iced Coffee Cubes. Add them to hot or iced coffee for a special treat in the morning OR for an afternoon pick-me-up before picking up the kids.
Summer is winding down, and we are celebrating with #BacktoSchoolTreats hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 30 bloggers will be sharing 100+ fantastic recipes for both parents and kids, with breakfasts, snacks, desserts, and drinks to get you back in the school routine. Thank you sponsors for providing the prize packages. Don't forget to enter the giveaway HERE (scroll to the bottom for the Rafflecopter)!
Thank you to #BacktoSchoolTreats Sponsors: Dixie Crystals, Sweets & Treats, Torani, Taylor & Colledge, and Flahavan's for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BacktoSchoolTreats recipes. All opinions are my own. The #BacktoSchoolTreats giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning.
This recipe harkens back to my days as a barista at Starbucks. Ah, the caramel macchiato... a made up drink by the coffee giant. Probably the most popular drink right after the Frappucino. It's a layered beverage: vanilla syrup, steamed milk topped with an espresso shot (or three) and garnished with a crosshatch of caramel drizzle.
I cut out the fancy middle man with this recipe.
This recipe harkens back to my days as a barista at Starbucks. Ah, the caramel macchiato... a made up drink by the coffee giant. Probably the most popular drink right after the Frappucino. It's a layered beverage: vanilla syrup, steamed milk topped with an espresso shot (or three) and garnished with a crosshatch of caramel drizzle.
I cut out the fancy middle man with this recipe.
These ice cubes are layered, too! Fresh, brewed coffee mixed with Torani Caramel Syrup and each ice cube portion in the tray is topped with a spoonful of heavy cream.
The cream really does rise to the top. Now, if you make these and the cream mixes with the coffee mixture, making homogenous--that's fine! It won't detract from the sweet goodness of the caramel or the coffee. Add these to your hot brew to cool it down or use them as ice cubes for your iced coffee. No matter how you decide to use them, you'll be happy you took the time to make them for yourself. They're already a hit in my house.
Caramel Macchiato Iced Coffee Cubes Yield: 48 ice cubes Ingredients 24 oz. freshly brewed coffee 10 oz. Torani Caramel Syrup 8 oz. Heavy cream or half-and-half Instructions 1. Let brewed coffee cool to room temperature. 2. Add Torani Caramel Syrup and stir to combine. 3. Pour coffee into two 24-cube ice cube molds and slowly pour 1 tsp of heavy cream on top of each cube. 4. Freeze until solid, 4-5 hours. 5. Transfer frozen coffee cubes to an airtight container or freezer bag. Store for up to 2 months.
Check out these #BacktoSchoolTreats recipes from our Bloggers:
Back to School Breakfasts:
PB&J stuffed French Toast from The Domestic Kitchen
Back to School Snacks:
Chocolate Covered Honeycomb Candy from Hezzi-D's Books and Cooks
Funfetti Rice Krispies Treats from Kelly Lynns Sweets and Treats
Mochi Donuts with Salted Caramel Glaze from Simply Healthyish
On the Go Granola Pouch from Jen Around the World
Back to School Desserts:
Afternoon Lemon Squares from Girl Abroad
Back to School Sugar Cookies from Love and Confections
Fruity Cereal Bars from A Kitchen Hoor's Adventures
Mini Pearls of Wisdom Cookies from Culinary Adventures with Camilla
Pumpkin Donut Muffins from The Nifty Foodie
Back to School Drinks:
Caramel Apple Iced Tea from Jolene's Recipe Journal
Caramel Apple Smoothie from Home Sweet Homestead
This post and recipe was created specifically for #BackToSchoolTreats. I was sent samples by some of the sponsors but all words, photos and opinions are mine.
These Lavender Rice Krispy Treats are a great snack for a back-to-school surprise. Dipped in lavender-colored white chocolate and sprinkles, they're perfect for any kid or kid-at-heart.
Summer is winding down, and we are celebrating with #BacktoSchoolTreats hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 30 bloggers will be sharing 100+ fantastic recipes for both parents and kids, with breakfasts, snacks, desserts, and drinks to get you back in the school routine. Thank you sponsors for providing the prize packages. Don't forget to scroll to the bottom of this post to enter the giveaway and check out other recipes from all participating bloggers!
Lavender is my favorite scent and flavor. I am INCREDIBLY SURPRISED I've never put a lavender recipe on my blog before today! I even went to a Lavender And Wine Festival at Matanzas Creek in California a few years back to celebrate my love for this beautiful herb.
When I got the Taylor & Colledge lavender extract paste in the mail, the envelope was lightly scented with lavender and I actually turned it inside out to take in the intoxicating scent. These marshmallow treats are no less intoxicating.
I love these sprinkles! Not only does the site have sprinkles, there are also cups, straws, fun bags and cupcake liners with all different colors, designs and decals. The 4 oz. bags of sprinkles are more than enough for any project you may have.
So here's to getting back to school in the fall and adding a little special treat to your lunch bag!
Lavender Rice Krispy Treats
4 Tablespoons butter
10.5 oz. bag mini marshmallows
3 1/2 teaspoons lavender extract
6 cups Rice Krispy Cereal
9 oz. Purple Melting Chocolate
Colored sprinkles
Instructions
1. Spray a 9 x 13" pan with non-stick spray or prepare pan with cooking oil. Set aside.
2. In a large pot, melt butter on low heat and add mini marshmallows. Increase heat to medium. Be sure you stir every 15-30 seconds until the two ingredients are combined.
3. Mix in lavender extract paste.
4. Add in cereal and mix until everything is coated in the marshmallow mixture.
5. Spray non-stick cooking spray or rub cooking oil on your hands and press mixture down into the pan until it is an even layer in the pan. Place in the refrigerator for at least 30 minutes.
6. While the marshmallow mixture is cooling, place sprinkles in a small bowl. Set aside. Place melting chocolate in a microwave safe bowl. Melt using 30 second intervals. Stir in between intervals until completely melted.
7. Once the treats and cooled, cut them into individual servings and place them on a lined baking sheet or silicone baking mat
8. Dip the top 1/3 of a treat into the melted chocolate. On the side of the bowl, tap off excess chocolate and then scrape the bottom. Dip melted chocolate side of the treat into the sprinkles.
9. Place on prepared surface to harden. Repeat with remaining treats. Place in the refrigerator for 10 minutes to firm up. Serve.
Dixie Crystals is giving one winner a Keurig K-Select Single-Serve K-Cup Pod Coffee Maker.
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.
Sweets & Treats is giving one winner the Year of Sprinkles that contains holiday mixes, classic sprinkles, and some of their most popular sprinkles.
Sweets & Treats, a party and baking supplies manufacturer and wholesaler, started out of a baking industry need for truly grease-proof cupcake liners. From there, the company expanded into a handful of specialized categories including the latest, Sweet Sprinkles, their one of a kind sprinkles and sprinkle mix line. With hundreds of truly unique products, they are a one stop shop for your next party!
Torani is giving one winner a year supply of Torani: 12-750ml glass bottles, flavors will be winner’s choice, plus pumps for each bottle.
We believe in flavor for all and opportunity for all. In the beginning, Rinaldo and Ezilda Torre visited family in Lucca, Italy. They returned home to San Francisco with handwritten recipes, which they used to create authentic flavored syrups. Needless to say, the syrups we’re a hit. A lot has happened since then, but our belief has remained the same: Flavor for All, Opportunity for All. It means that not only are the products we make inclusive and approachable, but so is our success. We believe everything starts with people, and the only way to truly succeed is to succeed together. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more.
PRIZE#4 TAYLOR & COLLEDGE
Taylor & Colledge is giving one winner a selection of their gourmet extract pastes, including Organic Vanilla Bean Baking Paste, Lavender Baking Paste, Almond Baking Paste, Coconut Baking Paste, Lemon Baking Paste, and Peppermint Baking Paste.
Taylor & Colledge has been making award winning Vanilla products since 1897. As a family owned business, Taylor & Colledge has always been committed to the fair, ethical and sustainable sourcing of Vanilla. Over the years they have pioneered a number of country specific programs to support growers, their families and to make the vanilla industry more sustainable. They have also taken this knowledge and expertise and applied it to their full range of baking pastes. Whether it’s sourcing the finest peppermint (mentha piperita) to make the best Peppermint Oil, or using only real Almond Milk and Oil of Bitter Almond for their natural Almond Extract Paste, Taylor & Colledge is committed to transform your baking with premium quality pastes, made with only the finest ingredients from around the world.
PRIZE#5 FLAHAVAN'S
Flahavan's is giving one winner an oat prize package including a jar for overnight oats and a selection of Rolled Oats, Quick to Cook Oats, and Steel Cut Oats.
Ireland’s oldest family-owned food business is situated at the family mill in the Southeast of Ireland. Flahavan’s can trace its oat milling history back to 1785 and its expertise in producing naturally creamy oatmeal back over 230 years. A seven-generation family business, Flahavan’s is the bestselling oatmeal brand in Ireland, where people eat more oatmeal per capita than anywhere else in the world. Flahavan’s is a founding member of Origin Green, the first-ever national initiative to mandate 100% sustainability for food exports.
Thank you to #BacktoSchoolTreats Sponsors: Dixie Crystals, Sweets & Treats, Torani, Taylor & Colledge, and Flahavan's for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BacktoSchoolTreats recipes. All opinions are my own. The #BacktoSchoolTreats giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning.
Five (5) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and alternate winner(s) will be chosen. The #BacktoSchoolTreats Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #BacktoSchoolTreats posts or entry.
Check out these #BacktoSchoolTreats recipes from our Bloggers:
Back to School Breakfasts:
Baked Funfetti Doughnuts from Tara's Multicultural Table
" target="_blank" rel="noopener noreferrer">Bakery Style Blueberry Muffins from Comfortably Domestic
Breakfast Cookies from Home Sweet Homestead
Brioche Bread Pudding from Simply Healthyish
Chocolate Chip Maple Pecan Granola from Family Around the Table
" target="_blank" rel="noopener noreferrer">Chocolate Malt Waffles from A Day in the Life on the Farm
Coconut Oatmeal Breakfast Bars from The Beard and The Baker
" target="_blank" rel="noopener noreferrer">Homemade Honey Buns from The Domestic Kitchen
Nutella Waffles with Strawberry Syrup from The Redhead Baker
Oatmeal Pear Bars from Karen's Kitchen Stories
PB&J Overnight Oats from Jolene's Recipe Journal
Peaches and Maple Crunch Breakfast Jars from My Sweet Zepol
" target="_blank" rel="noopener noreferrer">Peanut Butter & Jelly Muffins from The Spiffy Cookie
Triple Berry Overnight French Toast from The Nifty Foodie
Back to School Snacks:
" target="_blank" rel="noopener noreferrer">Peanut Butter Chocolate Chip Granola Bars from Simple and Savory
Back to School Desserts:
'Ah! Sunflower' Cupcakes from Culinary Adventures with Camilla
" target="_blank" rel="noopener noreferrer">Almond Joy Cupcakes from Daily Dish Recipes
" target="_blank" rel="noopener noreferrer">Back-to-School Sundae from Our Good Life
Caramel Apple Back to School Cupcakes from Big Bear's Wife
" target="_blank" rel="noopener noreferrer">Caramel Apple Dip from The Mandatory Mooch
Chocolate Cupcakes with PB Fluff Buttercream from A Kitchen Hoor's Adventures
" target="_blank" rel="noopener noreferrer">Easy Chocolate No Bake Cookies from Jen Around the World
Oatmeal Cream Pie Layer Cake from Love and Confections
" target="_blank" rel="noopener noreferrer">Vanilla Bean Pudding Pops from Hardly A Goddess
Back to School Drinks:
" target="_blank" rel="noopener noreferrer">Caramel Apple Iced Tea from For the Love of Food
Dairy-Free Apple Pie Smoothie from Frugal & Fit
Iced Apple Ginger Ale from Kelly Lynns Sweets and Treats
Iced Salted Caramel Latte from Hezzi-D's Books and Cooks
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About Me
- Nikki @ NikSnacks
- Nikki Miller-Ka is a professional food blogger and food critic based in Winston-Salem. She writes and bites about local and regional restaurant trends, food organizations, food producers and everything culinary on her blog, Nik Snacks (niksnacksonline.com) and her bimonthly Casual Dining column in the Greensboro News & Record. On the weekends, she is a tour guide Taste Carolina Gourmet Food Tours. Miller-Ka was classically trained at Le Cordon Bleu College Of Culinary Arts in Miami and holds degrees in English from East Carolina University. Formerly, she’s been a judge for the James Beard Foundation, featured in Southern Living Magazine & New York Magazine, worked an editorial assistant, news reporter and guest blogger for various publications and outlets in the Southeast. She has worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she resides in Winston-Salem and a proud member of the International Association of Culinary Professionals, Winston-Salem Jaycees and Girl Scouts of the USA.
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