No family hates pizza night, but they might get tired of the same old pepperoni and mozzarella cheese. Here are four pizza recipes to switch up your slice!

TACO QUESADILLA PIZZA (Source: Closet Cooking)


  • 1/2 pound ground beef
  • 1 tablespoon homemade taco seasoning or 1/2 store-bought packet
  • 1/4 cup water
  • 4 (8 inch) tortillas
  • 2 cups cheese such as cheddar and/or jack, shredded
  • 1/2 cup refried beans
  • 3/4 cup salsa
  • 1 tomato, diced
  • 2 tablespoons black olives, sliced
  • 4 green onions, sliced


  1. Brown the meat in a pan over medium heat, drain the excess grease, mix in seasoning and water and simmer until most of the liquid is gone–about 10 minutes.
  2. Sprinkle 1 cup of the cheese evenly over two tortillas followed by the meat and the 1/4 cup of the salsa.
  3. Spread the refried beans over the remaining two tortillas and place them on top of the meat covered ones with the bean sides down.
  4. Place one of the taco quesadillas in a large pan and grill it over medium heat until the cheese has melted and the tortillas are lightly golden brown, about 2-4 minutes per side.
  5. Place the taco quesadilla on a large baking sheet and repeat for the remaining taco quesadilla.
  6. Spread the remaining salsa over the tops of the taco quesadillas, sprinkle on the cheese, black olives, and green onions.
  7. Broil in a preheated oven until the cheese has melted, about 2 minutes. (Keep an eye on them so they do not burn!)



  • 1 (13.8 ounce) roll Pillsbury Classic Pizza Crust or 12 ounces refrigerated pizza dough
  • 3/4 cup buffalo wing sauce
  • 2 cups shredded cooked chicken
  • 4 ounces cheddar cheese, coarsely grated (about 1 cup)
  • 4 ounces mozzarella cheese, coarsely grated (about 1 cup)
  • 2 green onions, thinly sliced


  1. Heat oven to 400 degrees F. Spray a baking sheet (with sides) with nonstick cooking spray.
  2. Form pizza dough into a 15-inch by 10-inch rectangle (this doesn’t have to be exact, just close). Place dough onto the baking sheet and bake for 8 minutes.
  3. While the pizza crust bakes, add buffalo wing sauce and shredded chicken to a saucepan over medium heat. Cook, stirring occasionally, 3 to 5 minutes or until thoroughly heated.
  4. Spread the buffalo chicken over the pre-baked pizza crust then scatter the cheddar cheese, mozzarella cheese and half of the sliced green onions on top.
  5. Bake the pizza 6 to 10 minutes until cheese has melted and starts to bubble. Scatter remaining sliced green onions on top. Then serve cut into 16 pizza sticks.

JAPANESE PIZZA (Source: Food and Wine)


  • 2 1/2 ounces shiitake mushrooms—stemmed, caps thinly sliced
  • 2 tablespoons soy sauce
  • 2 tablespoons canola oil
  • 1/2 teaspoon toasted sesame oil
  • 3 cups cooked sushi rice
  • 5 ounces firm tofu, sliced
  • 2 teaspoons unagi sauce (optional)
  • 1/3 cup shelled edamame
  • 5 ounces Manchego cheese, shredded (about 1 1/2 cups)
  • 1/2 cup soybean sprouts
  • Kosher salt
  • Togarashi and toasted white and black sesame seeds, for sprinkling
  • 1 cup large bonito flakes
  • 6 shiso leaves, thinly sliced
  • 1/4 cup cilantro leaves


  1. Preheat the oven to 375º. In a bowl, toss the mushrooms and soy sauce. Let stand for 5 minutes; drain.
  2. In a 9-inch ovenproof nonstick skillet, heat the oils. Press the rice into the skillet, about 1/4 inch thick. Cook over moderately high heat until the bottom is golden, 10 minutes.
  3. Top with the tofu in a single layer and drizzle with unagi Top with the shiitake, edamame, cheese and bean sprouts and season with salt. Sprinkle with togarashi and sesame seeds.
  4. Transfer the skillet to the oven and bake on the top shelf for 15 minutes, until the top is golden.
  5. Slide the pizza onto a platter; top with the bonito, shiso and cilantro and serve.

OREO FUDGE BROWNIE PIZZA (Source: Dessert Now, Dinner Later)


For the Pizza:

  • 18 Oreos (for the bottom of the pizza pan)
  • 1 (13×9) family size box brownies
  • 2 large eggs
  • 1/4 cup water
  • 1/2 cup oil

For the Frosting:

  • 1/2 cup Crisco shortening
  • 1/2 cup butter
  • 1 cup marshmallow creme or fluff
  • 1 tsp vanilla
  • 1 1/4 cup powdered sugar
  • 10 Oreos, chopped or quartered (depending on the size chunk you want on top)

Fudge Sauce:

  • 2 Tbsp butter
  • 2 Tbsp corn syrup
  • 1/2 cup chocolate chips
  • *optional 2 tsp HOT water


  1. In a large bowl, mix the brownie mix, eggs, water, & oil well.
  2. Lightly grease a 12″ rimmed pizza pan (I used a foil one from the dollar store.) Place 18 Oreos in the bottom of the pan. Pour brownie batter over and around the Oreos to evenly fill the pan.
  3. Bake at 350 degrees Fahrenheit for 25 minutes (check doneness with a toothpick.) Remove from oven to cool.
  4. While the brownies bake and cool, make the frosting by beating the shortening and butter in a stand mixer with the paddle attached (or a hand mixer.) Mix in marshmallow creme and vanilla. Slowly mix in powdered sugar. Spread frosting evenly over top of the brownies. Top with chopped Oreos.
  5. Combine the ingredients for the fudge sauce in a bowl. Heat in the microwave for 40 seconds. Stir and drizzle over the brownie pizza. Add water if needed, for a thinner drizzle.

Remember to use our pizza cutter for best results!




It’s Tuesday night and your kids are begging for something special for dessert. You don’t have time to make cookies, but you don’t want to spend the money to go out for ice cream. What do you do? Make some tasty mug desserts, of course!



  • 2 Tablespoons unsalted Butter
  • 4 Tablespoons all-purpose flour
  • yolk of one egg
  • 2 Tablespoons sugar
  • 1 Tablespoon milk
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon strawberry jam (or any fruit flavor you prefer)
  • Cinnamon sugar to garnish


  1. Place butter into a microwavable mug and microwave for 20-25 seconds, until melted.
  2. Add in the remaining ingredients; mix well with a fork until just combined
  3. Once the batter is mixed place the spoonful of jam down into the batter
  4. Microwave for 45 seconds or until is firm on top (time may vary, depending on microwave power).
  5. Sprinkle cinnamon sugar on top and enjoy immediately.



  • 3 1/2 Tablespoons all-purpose flour
  • 2 tbsp graham cracker flour
  • 1/4 teaspoon baking powder
  • 1 Tablespoon vegetable oil
  • 3 Tablespoons of milk
  • 1 Tablespoon granulated sugar
  • 1 Tablespoon graham cracker crumbles
  • 1 1/2 Tablespoon of one-inch chocolate squares, halved
  • 3 large marshmallows (you can roast them on your stovetop if you have a gas stove)


  1. Combine flour, powdered graham crackers, baking powder, oil, milk, and sugar into a microwave-safe mug at least 8 oz in size.
  2.  Mix with a small whisk until no flour chunks remain. Stir in graham cracker crumbles and 1 tbsp of chocolate disc halves. Add remaining chocolate discs on top of the batter.
  3. Cook in the microwave for about 1 minute. Top of cake should look done and the surface of the cake should be dry rather than gooey.
  4. Add marshmallows on top to the still-warm cake, pushing down slightly so that the marshmallows partially melt onto the cake surface. Serve immediately.



  • 1/4 cup + 2 Tablespoons all-purpose flour
  • 2 Tablespoons sugar
  • 1/4 Teaspoon baking powder
  • 1/4 cup milk, at room temperature
  • 2 Tablespoons salted butter, melted and cooled
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 1 Tablespoon + 1 teaspoon rainbow sprinkles


  1. In a small bowl, whisk together flour, sugar, and baking powder until thoroughly, completely combined, with no streaks of any ingredients remaining.
  2. Blend in milk, butter, vanilla, and almond extract until batter is smooth. Quickly stir in 1 tablespoon of sprinkles.
  3. Pour batter into a 14-ounce (or larger) microwave-safe mug with straight sides. Top with remaining 1 teaspoon sprinkles.
  4. Microwave on high for 1 1/2 minutes (give or take 30 seconds depending on the strength of your microwave), or until cake is done to your liking. Allow to cool for a couple of minutes before serving.



  • 1 small gala apple, peeled, cored, and sliced
  • 2 teaspoon granulated sugar
  • 1 teaspoon cinnamon, divided
  • 1/4 cup oats
  • 2 Tablespoons all-purpose flour
  • 2 Tablespoons brown sugar
  • 2 Tablespoons butter, melted


  1. In a small microwave-safe bowl combine the apples, granulated sugar, and 1/2 tsp cinnamon.
  2. Combine the oats, flour, brown sugar, and remaining 1/2 tsp cinnamon.
  3. Add the melted butter and stir to combine everything.
  4. Top apples with the oat mixture.
  5. Microwave on high 90 – 120 seconds. Careful- the bowl will be HOT!
  6. Top with whipped cream or vanilla ice cream.

Remember: Each of these recipes makes one mug dessert. And make sure to use our Bowl Holder to avoid burns when removing from the microwave!

It’s just a few weeks into the school year, but chances are your kids are already as sick of eating PB&J as you are of preparing them. These fun lunchtime alternatives are easy to make the night prior or when you have the main dish for dinner. Pack each element individually, either in a bento-style lunchbox or in separate bags.

QUESADILLA (Source: The Kitchn)


  • 2 to 3 cups filling: leftover cooked vegetables, shredded meat, crumbled tofu, cooked beans, fresh or frozen corn, cooked rice or grains, or any other leftovers
  • 2 teaspoons butter or vegetable oil divided
  • 4 large (9-inch to 10-inch) flour tortillas
  • 2 cups shredded cheese: cheddar, Monterey jack, Colby, fontina, or any favorite melting cheese


  1. Pick a few of the suggested filling ingredients above, enough to make 2 to 3 cups of total filling. If combining leftovers, warm them briefly in the microwave or in a skillet over medium heat. If using raw ingredients, cook before making quesadillas. Transfer the filling to a bowl and cover to keep warm.
  2. Ironically, the key to a crispy quesadilla is less fat in the pan, not more. Too much fat will make your quesadilla soggy instead of crispy. Use just enough to coat the bottom of your skillet — about 1/2 teaspoon of butter or oil. Warm it in the skillet over medium to medium-high heat.
  3. Lay one tortilla in the skillet and sprinkle all over with 1/2 cup of cheese.
  4. Spread roughly 1/2 cup of filling in a single layer over just half the tortilla. Don’t use too much or the filling will fall out as you try to eat it. Spreading the filling over half makes the quesadilla easier to fold, and adding it as the cheese melts gives the filling time to warm if it has cooled.
  5. Once the cheese starts to melt, begin lifting a corner of the tortilla and checking the underside. When the cheese has completely melted and you see golden-brown spots on the underside of the tortilla, the quesadilla is ready.
  6. Use the spatula to fold the quesadilla in half, sandwiching the filling.
  7. Slide the quesadilla to a cutting board, and if serving immediately, slice into wedges. If preparing several quesadillas for a crowd, slide the un-cut quesadillas onto a baking sheet and keep warm in a 200°F oven and then slice into wedges just before serving.
  8. Wipe the pan clean, melt another dab of butter, and continue cooking quesadillas as described above.

Quesadillas are just fine cold and should be cut into small triangles for lunches. Pack with guacamole, tortilla chips, pineapple, and salsa.

PICKLE AND BEEF ROLLUPS (Source: Tastefully Eclectic)


  • 1 jar of pickle spears
  • 1 pound of deli meat (roast or corned beef)
  • 1 package cream cheese


Roll out your meat, spread some cream cheese on it as good as you can get it. Add a pickle to one end and then roll it up. Done!

Pack with crackers, carrot sticks or an apple, and something sweet for dessert.

CAPRESE KABOBS (Source: Baked Bree)


  • Cherry tomatoes
  • Basil
  • Mozzarella stick, sliced

Assemble all the ingredients on a stick. For added fun, serve with some Balsamic dressing. Pair with raspberries and pretzels.

This guide by Fiti-Vation on Tumblr also has some great lunchbox meals that are great for those with little time. There are meals that appeal to kids, adults, or both. The “Wannabe Cheeseburger” and “Frogs on a Log” boxes are both sure to get kids smiling.

Other favorites:

  • Hard-boiled eggs (especially after Easter)
  • Cold pizza
  • Hummus cups

Let us know down in the comments what you like to make your kids when you’re busy!

Vegans have a rough time with desserts. Eggs, milk, and butter dominate the course and prevent indulgence. But there are still options for those avoiding animal products, such as screwball cake. This chocolate confection earns its name by lacking the three above ingredients, making it a bit “screwy.” Delicious plain or with berries, this cake is easy and rewarding.

screwball cake stack


-1 1/2 cup flour
-1/3 cup cocoa
-1 cup sugar
-1 teaspoon baking soda
-1/3 cup vegetable oil
-1 teaspoon vanilla
-1 teaspoon vinegar
-1 cup cold water OR cold coffee

screwball cake mix


1. Preheat your oven to 350.
2. In an 8×8 glass pan, sift together the dry ingredients.
3. Make three holes in the mixture using a spoon.
4. Add wet ingredients to the holes: oil in one hole, vanilla in another, and vinegar in the last one. The holes may overflow, don’t worry.
5. Pour the water or coffee on top of everything.
6. Mix together until combined (try to make it as smooth as possible, but a few small lumps are OK).
7. Bake for 25 minutes or until a toothpick comes out clean.

After it’s cooled, you can frost it, if so desired. The cake will keep for a week and remain moist if covered well. For a 9×13 pan, double the recipe.

For best results, prepare using Jokari Measuring Spoons!