Tag: easy

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

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  • Author: Very Culinary
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Ingredients

Scale
  • 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!

Keywords: twinkle, eggs, pie, pie crust

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Beet, Cucumber, Sweet Onion Salad with Dijon-Honey Dressing


Beet, Cucumber, Sweet Onion Salad with Dijon-Honey Dressing

Beet Cucumber Onion Salad

When I first started to expand my culinary skills, the internet was not readily available……..truly shows my age…………but, cable TV and the start of the Food Network ,along with food magazines got my creative cook on.

Now, I love magazines and love to cook……match made in heaven. I got subscriptions to Gourmet, Bon Appetit, and Cooking Light. Later it was Food and Wine, Fine Cooking, and the list went on. Not to mention all the little cookbooks at the checkout counter. I had stacks and stacks of them. I would pour over them trying to find just the right recipe.

The Beet Cucumber Sweet Onion recipe came from Bon Appétit, the July 2002 edition. Later, I saw it again on one of my favorite recipe search websites, Epicurious, the hours I have spent on this web site……….oh my!!!

Beet Cucumber Onion Salad 1

About the beets…….as a child…….never, never never, would I eat them. As an adult, whole different story. I totally love them. And, because I love them I grow them every year in my garden. They are easy to grow……just be sure to thin them so they have room to spread out. Cooking them is a breeze…….roast them!

All you need to do is wash them, clip off the tops leaving about and inch or so, leave the tap root on , place them on a foil lined cookie sheet ,sprinkle a little water on them, cover with foil and bake in a 400* oven until tender. Let them cool slightly, and the skins peel right off. At that point you can use them in the Beet, Cucumber, Sweet Onion Salad with Dijon Honey Dressing or your favorite beet recipe. You can also freeze them. They freeze beautifully.

The hardest part of this recipe is roasting the beets, which isn’t hard at all. The rest is easy peasy………just slice and arrange. Whisk together the dressing and you are all set. This can be done in advance and is easy to take with you…….it’s still summer picnic and family reunion time. Who doesn’t want an easy take along……that bonus……. is really pretty………….Beet, Cucumber, Sweet Onion Salad with Dijon Honey Dressing!

Beet Cucumber Onion Salad Collage

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Beet Cucumber Onion Salad

Beet, Cucumber, Sweet Onion Salad with Dijon-Honey Dressing

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Bon Appetit July 2002
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: Salad
  • Method: No Cook
  • Cuisine: American
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Ingredients

Scale
  • 6 medium beets, trimmed
  • 1 large cucumber, unpeeled, cut into 1/4-inch-thick rounds
  • 1/2 sweet onion (such as Maui or Vidalia), halved lengthwise, thinly sliced
  • 4 teaspoons honey
  • 4 teaspoons apple cider vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1/3 cup olive oil

Instructions

  1. Preheat oven to 400°F. Wrap each beet in foil, enclosing completely. Place on rack in oven and bake until beets are tender when pierced with fork, about 1 hour Cool in foil. Peel beets, then cut each into 6 slices.
  2. Arrange beets, slightly overlapping, on half of large platter. Arrange cucumber slices on other half. Scatter onion in center. (Can be made 4 hours ahead; chill.)
  3. Whisk honey, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. Drizzle over vegetables.

Notes

Pre time does not include roasting the beets.

Keywords: beets, cucumber, sweet onion, salad

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Green Bean Goat Cheese Salad

Green Bean Goat Cheese Salad

Oh, what to do with a beautiful bunch of green beans………

Green Bean Goat Cheese Salad!

Basket of Beans

My green beans this year were the most beautiful I have ever grown. I’m pleased, because the weather has been less than perfect for gardening. Beans usually like it warm and it really hasn’t gotten the normal summer warmth.

I usually make green beans in the as Tim would say “Northern” eaten style…..you know, fry up some bacon, add onion, beans, and water, then cook. I love this way, but it’s not very inventive for a food blog. So, I strived for something a little more creative.

Green Bean Salad 2

Being a huge fan of goat cheese, I remember having it in a green bean dish, but is was a warm dish…………. why wouldn’t it work with a cold one………thank goodness it did. Now, every salad needs a crunchy element, I happen to love walnuts, but you can substitute what every kind of nut you prefer. But please,in the name of all that’s holy…….toast any nuts you are going to use in a salad. It enhances the flavor soooo much!

Green Bean Salad

For a dressing, I used a basic dijon dressing with fresh tarragon ……..from my massive tarragon bush……..the thing is crazy big! Even if I used a cup everyday I would never use it all…….

Green Bean Salad 1

This dish is super, super, simple. You can make it in advance, and assemble it right before you eat, making the perfect choice for a take-along dish. Serve Green Bean Goat Cheese Salad with grilled_______( fill in the blank) what ever you like for a perfect summer side dish!

Green Bean Salad 3

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Basket of Beans

Green Bean Goat Cheese Salad

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Marty Boyd
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: Side Dish
  • Method: Cook
  • Cuisine: American
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Ingredients

Scale
  • 1 pound of fresh green beans, trimmed
  • 2 ounces of goat cheese
  • 1/4 cup walnut, toasted
  • For Dressing:
  • 3 teaspoons Dijon mustard
  • 8 tablespoons olive oil
  • 2 tablespoons rice wine vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon fresh tarragon, minced
  • Salt and Pepper to taste

Instructions

  1. Steam or boil them for about 5 minutes until they are tender crisp. Drain and place in ice water to stop the cooking process. Drain beans from ice bath and set aside.
  2. Mix all dressing ingredients and whisk until totally blended.
  3. Place green beans in a serving bowl, crumble on goat cheese, and sprinkle with walnut. Dress before serving.

Keywords: green beans, goat cheese, walnuts, tarragon, side dish

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