Hmm. Twinkies?

I am planning to try these, so look for my tweeks once I do. But I'm posting here to remind myself I do wanna try. Sounds yummy!
I normally do double of everything because they get eaten so fast!!


Ingredients for the cake:

* Non-stick spray
* 4 egg whites
* 1 16-oz box of golden pound cake mix
* 2/3 cup of water

Ingredients for the filling:

* 2 tsp very hot water
* 1/4 tsp salt
* 2 cups marshmellow cream (or one 7 oz jar)
* 1/2 cup shortening
* 1/3 cup powdered sugar
* 1/2 tsp vanilla



What to do:

1. Pre-heat the oven to 325 degrees Fahrenheit.

2. Make the molds out of aluminum foil --take an oblong of foil and using a spice jar form it around it to make a twinkie shape mini pan. I often use just a regular cupcake pan, and they are just as good. You need 10 oblongs if you are making them yourself per batch.

3. Beat the egg whites until stiff . In a separate bowl combine the cake mix with water and beat until thoroughly blended (around 2 minutes). Then, pour the egg whites into the cake mix and slowly combine until blended.


4. Pour the batter into the molds so that it’s about 3/4 of an inch deep in each one. Bake in the pre-heated oven for around 30 minutes, or until the cakes are golden brown and a toothpick will come out clean.

5. To do the cream filling, first mix the salt into the bowl of hot water, and mix until the salt is dissolved. Let it cool.

6. Combine the marshmellow cream, shortening, powdered sugar, and vanilla in a bowl and mix, preferably with an electric mixer on high, until fluffy.

7. Now pour the salt water solution in and mix.

8. When the cakes are done, just use a chopstick and bag or pastry gun to inject the cream filling. Or cut them in half and spoon it in. I have done both and it tastes good either way.

What's For Supper?

Paula Deen's Baked Sketti, Fresh Steamed Broccoli, homemade garlic breadsticks AND peach upside down cake.. I will post my pics, recipe tweeks and review soon :)


http://www.foodnetwork.com/recipes/paula-deen/baked-spaghetti-recipe/index.html

http://www.cooks.com/rec/view/0,164,149172-249201,00.html

http://allrecipes.com//Recipe/peach-upside-down-cake-i/Detail.aspx

Ham & Cheese Hasbrown Casserole

No pic, sorry :(


Ham & Cheese Hashbrown Casserole

1 bag frozen, Ore-Ida POTATOES O BRIEN
8 oz sour cream
1 can cream of mushroom soup ( i always add season salt, pepper and a few small cubes of velveeta but you dont have to)
3 to 4 chopped ham steaks (u need thicker ham so you can use left over ham or buy the ham cubes and use)
1 and 1/2 cups shredded mexican blend cheese or just plain cheddar is great too

Stir all the ingredients together. Make sure you season it as well. Salt and Pepper are a MUST! Spray a 9x13 with pam and bake at 400 for an hour or until browned and bubbly.

IT WASN'T ME?????!!!!!!!!!!

With three little monsters, not sure who did it!

Wordless Wednesday

Chocolate Cheesecake Heavenly

Chocolate Cheesecake Heavenly Dessert
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1 box crushed Nilla wafers, used a rolling pin to crush in course chunky pieces
1 eight-ounce package softened cream cheese
3/4 cup powdered sugar
1 large cntr creamy cool whip (even lite cool whip works but you know me, why bother)
3 cups milk
2 small boxes instant pudding mix, one chocolate, one cheesecake




In a medium mixing bowl, cream together powdered sugar and softened cream cheese.


Fold in one half container whipped cream.


Spread over nilla wafers



Beat 1.5 cups milk with chooclate pudding until thick


Beat 1.5 cups milk with cheesecake pudding until thick


Spread chocolate pudding mixture over cream cheese layer



Spread cheesecake pudding mixture over chocolate layer



Top with remainder of coolwhip and drizzle chocolate syrup over the top. Refrigerate for a couple of hours or if your incredibly impatient like me and my family, pop in freezer while eating supper and then serve :)








A great variation is to replace the cheesecake pudding with butterscotch pudding and then top with crushed pecans for a turtle dessert.



You can use SO many different combos! This is just a base for you to decide what sounds/looks good and you can change it up anyway you like.

Its wonderful with fresh fruit folded into a vanilla pudding layer as well.