Spaghetti tacos? Of course! It doesn’t get much more kid friendly than that! When I was a child, “kid friendly” meant a smaller portion of what Mom & Dad were having. Not today though. There seems to be an entire sub culture of recipes geared at just the young (not usually just the young at heart).
Just because they are young, doesn’t mean they can’t eat healthy. Spaghetti tacos at our house feature whole wheat spaghetti, ground corn taco shells, and fresh tomato sauce. And cheese of course. Lots of cheese. Watch for a new Kid Friendly recipe every Wacky Wednesday. Same bat channel, same bat time. Or something like that.
OAE (Oh, and enjoy)
- 1 Tube of Sugar Cookie Dough (18 oz)
- 8 oz package of Cream Cheese
- 8 oz container of Whipped Topping
- 2 cups of Fruit -I used a mix of strawberries, kiwis and blueberries but you can use whatever looks good in the fruit section! I have even used canned peaches and it was delish!
Preheat oven to 350 degrees.
Roll out cookie dough to 1/4″ thickness on a pizza pan, cookie pan, pizza stone or whatever you have!
Bake for 10-14 minutes depending on the pan you used. My pizza stone takes a while longer, but it ends up being very moist-totally worth the extra few minutes!
When it becomes a nice golden color around the edges, remove from oven and let cool. If you are in a time pinch (as I always seem to be!) a few minutes in the freezer does the trick!
Meanwhile, mix the cream cheese and whipped topping on high until well blended.
Smooth the cream mixture over the cooled giant cookie and then layer with fruit-my kids loved this part of course!