Entrepreneur and mom of two Ashley Tisdale is taking snack time by storm and making mealtime memorable this back to school season with a savory secret! After busy, play-packed school days, her little ones fuel up on Bush’s Bluey Baked Beans for an easy and flavor-packed snack.
When after-school hunger strikes and Tisdale is busy doing it all, Bush’s Bluey Baked Beans are a must-have in her pantry. Just ten minutes of playing chef — and one kitchen dance party later — Tisdale serves up smiles at snack time for her daughter Jupiter, 4, and conquers back to school cravings with ease.
Whether she’s pairing them with crackers and cheese for snack time or cooking up a quesadilla for lunch, these tasty beans are a win for both parents and kids.
Packed with flavor and fun, Bush’s Bluey Baked Beans spark creativity and turn mealtime into a playful adventure — plus, they have 6g of protein per serving and are gluten free and vegetarian!
Grab your chef hats and cook up some kitchen magic with the whole family — because fancy plating isn’t just for restaurants when it comes to your next must-try creation!
New Recipe Alert! Octopus Hot Dogs with Bush’s® Bluey Baked Beans and Broccoli
1. PREP
To make the octopus hot dogs: cut each hot dog in half so you end up with 8 halved hot dogs. Then make 4 cuts two-thirds of the way through the bottom (cut end) so you end up with 8 legs on the halved hot dog. Repeat with remaining hot dogs.
2. BOIL
Bring a medium pot of water to a boil, add broccoli florets and cook until they are crisp-tender, about 2-3 minutes. Remove with a slotted spoon.
3. COOK
Add hot dogs to the same pot of water and cook until the cut ends of hot dogs curl, about 1 minute.
4. SERVE
Serve hot dogs and broccoli with a large spoonful of warmed baked beans.
