Twinkie Pie

Twinkie Pie

Twinkie Pie

 

Dateline 2012 ……the death of the Twinkie……wha…wha….wha……..

How could we go on without the golden sponge cake with the creamy filling! I mean twinkles are almost as American as apple pie and baseball. They have been the snack in many a sack lunch…… forever!

Well, at least since they were invented in Muscatine, Iowa on April 6, 1930. Originally, they were banana crime filled, but a ration on bananas during WWII had the company switching to vanilla creme. The change was so popular, that other than for occasional special promotions, it was never switched back.

But, as we all changed to a healthier lifestyle…….well some of us….lol, the Hostess company fell on hard times, and filed bankruptcy, ending all the snack cakes and treats we have come to love. But wait…….some really smart folks brought back the Twinkie……..hallelujah!!!!

Now this enables me to copy-cat a recipe from Pinterest ……….Twinkie Pie!!!!!
You find anything and everything on Pinterest. In my searching I saw this recipe and knew I had to try it……..Very Culinary is where I copied the Twinkie Pie from……very glad I ran across it. It was super easy to make, and if you have kids it would be fun for them to help and all kids like Twinkies.

Twinkie Pie 1

I was pretty sure Tim thought I was crazy when I said I had to try this Twinkie Pie. But, I think he is glad I did. It was our dessert last night…….topped with a dollop of cool whip………and it will be dessert again tonight………what time is it?????

Twinkie Pie Collage

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Twinkie Pie

Twinkie Pie

  • Author: Very Culinary
  • Yield: 8

Ingredients

  • Ingredients
:
  • 1 box (10 count) of Twinkies
  • 3 eggs
  • 1 stick unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 tablespoon vinegar
  • 9-inch Pillsbury deep pie crust
  • whipped cream

Instructions

  1. Directions:
  2. Preheat oven to 350.
  3. Unwrap all the twinkles; cut each one lengthwise in half and then horizontally so you have 6 pieces per Twinkie.
  4. In a large bowl, whisk the eggs, butter, sugar, vanilla, and vinegar until well combined. Gently fold in the Twinkie pieces with a spatula. Mixture will be thick.
  5. Pour into the pie shell and bake for about 40 minutes; until set and the top is golden.
  6. Let cool, slice, and definitely serve with whipped cream!

 

Salted Caramel Ice Cream

Salted Caramel Ice Cream

Salted Caramel Ice Cream

What can you say about ice cream that hasn’t already been said………Salted Caramel Ice Cream!

Ice cream always conjures up memories of childhood. We all had that place in our hometown where everyone went for ice cream cones or sundaes. It was a huge treat! 

As adults though, we sometimes crave something more than chocolate or vanilla. Tim and I happen to love salted caramel. It started with Haagen Dazs gelato. The Salted Caramel flavor is to die for………my mission to recreate………. Salted Caramel Ice Cream is very close! It is not for those who are watching their weight, cholesterol, or fat intake, but if you want a sweet and salty ice cream treat this is right up your alley.

It is super easy to make, with just a few ingredients………one of which is Kraft Caramel Bits……..little caramel bits, that you do not have to unwrap or cut up……best idea ever Kraft!!!!

Salted Caramel Ice Cream 1

I made this using an ice cream maker………do yourself a favor and get one! They are very reasonably priced and you can make fresh ice cream, gelato, sorbet, or frozen yogurt anytime you want, in any flavor you want. Even if you only use it a few times a year it is well worth it.

 So, get to your favorite store, buy an ice cream maker and make our Salted Caramel Ice Cream!

Salted Caramel Ice Cream Collage

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Salted Caramel Ice Cream

Salted Caramel Ice Cream

  • Author: Marty Boyd
  • Yield: 4

Ingredients

  • 3/4 cup caramel bits
  • 3/4 teaspoon salt
  • 2 cups whipping cream
  • 1 cup whole milk
  • 1- 13oz. can dulce de leche
  • 1 1/2 teaspoons vanilla

Instructions

  1. Stir 1 cup of milk and 2 cups of cream together in a medium bowl.
  2. Soften the dulce de leche in the microwave and whisk it into the milk/cream mixture until well blended. Chill the mixture in the refrigerator for several hours.
  3. Once mixture is chilled, stir in the vanilla and a pinch of salt, using an ice cream machine according to manufactures directions pour mixture into machine.
  4. After ice cream is frozen but still soft, fold in the caramel bits.
  5. Place in a sealed container and freezer until ice cream reaches desired consistency.

 

Oreo Stuffed Crescents

Oreo Stuffed Crescents

Oreo Stuffed Crescents

I’m not sure I have ever mentioned this before, but I LOVE Pinterest!!!! I can get lost for hours, and hours!!! Those of you who love Pinterest, you know exactly what I mean!

Now, we all see these fabulous recipes, neat craft ideas, and all that Pinterest has to offer,but how much of it really works the way we see it………well these Oreo Stuffed Crescents did!!!! 

Now, I only have two complaints about Pinterest……1. I am never sure if I find a recipe and use it or parts of it, that I am giving credit to the right person for the idea/recipe and 2. I hate when you click on a recipe, and it goes to just a picture or something spammy!

Oreo Stuffed Crescents 1

I saw these Oreo Stuffed Crescents on Pinterest the other day and knew I had to try it. I picked it up from the food blog Oh Bite It ! I did put my own spin on it…….as much as you can with such a simple, but tasty idea. 

The Oreo Stuffed Crescents took just minutes to prepare, minutes to bake, and were soooooo good!

The next time you are looking for a quick to fix sweet treat, try our Oreo Stuffed Crescents…….ad some vanilla ice cream…..hmmm, heaven!!!

They were husband and brother in law approved!!!!

Oreo Stuffed Crescents Collage

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Oreo Stuffed Crescents

  • Author: Adapted from Oh Bite It!
  • Yield: 8

Ingredients

  • 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
  • 8 Oreo cookies
  • 1/2 cup miniature semisweet chocolate chips
  • 1/4 cup heavy cream

Instructions

  1. Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
  2. Unroll dough; separate into 8 triangles. Place 1 cookie on wide end of each crescent. Fold dough up and over cookie and swirl around to completely cover the cookie, making sure all the seams are pinched and sealed. Place on parchment lined cookie sheet.
  3. Using a pastry brush, brush each crescent with the heavy cream and sprinkle tops with chocolate chips.
  4. Bake about 12 minutes or until puffy and light golden brown.