Friday, June 29, 2012

Twinkie Cake

I love Twinkies.

There! I said it!

I've loved Twinkies since I was in the first grade. If I close my eyes, I can almost taste my first Twinkie, sitting at my desk in Miss Grady's first grade classroom with my little carton of nice cold milk at snack time. Mmmmmm.....

So when I heard about Twinkie Cake, I thought, "OMG!! Cake made out of Twinkies?!?!? I must try this!" I'm sure some of you would have thought, "OMG... Cake made out of Twinkies?!?!? That sounds revolting!!"... but seriously... don't stop reading.... you really would never know there are Twinkies in this cake!


Twinkie Cake
1 box (of 10) Hostess Twinkies (9 for cake, 1 bonus Twinkie for you!!!)
4 large bananas, sliced
1 large can (20 oz) crushed pineapple, drained, but not pressed dry
1 large box Vanilla instant pudding, prepared
1 - 12 oz. container of Cool Whip
Maraschino cherries and chopped nuts for garnish

Remove Twinkies from wrappers.
Cut each in half lengthwise from top to bottom. Follow the dots!
Place Twinkie halves in 9 x 13 baking dish with cream side facing up.
Layer sliced bananas, pineapple, pudding, and Cool Whip over Twinkies.
Cover and refrigerate for several hours.
Garnish each serving with a maraschino cherry and chopped nuts.


Unwrap all the Twinkies, except one. Well... unless you want to eat your bonus Twinkie now. Then by all means, go ahead and open them all!

Now cut them in half. Follow the dotted line.

Place cut Twinkies, cream side up in a 13x9 pan.

Slather on the pudding. I used banana pudding instead of vanilla. =)

Drain the pineapple.

Spread that evenly over the pudding.

Make a nice layer of sliced bananas on top of the pineapple.

Now slather that with thawed Cool Whip.

Refrigerate for several hours.

Garnish each piece with a maraschino cherry and some chopped nuts.

This was so tasty!!! Jon said if he didn't know this was made with Twinkies, he would have never known. It just tastes like sponge cake. This is a quick to assemble, cool, yummy dessert that won't heat up your kitchen!


Wednesday, June 27, 2012

Sweet Ham & Swiss Sliders

If you frequent food blogs, I'm sure you've seen these a gazillion times. I was thinking... hmmm... should I even post these?? But then I thought... a lot of my family and friends who don't frequent food blogs might enjoy them and not have heard of them at all.

So if you've seen a hundred versions of this, here's one more... or I'm sure it's probably almost exactly the same as tons of them. You'll have to keep reading to find out.

If you haven't seen them. Check them out!! They're pretty tasty!


Ham & Swiss Sliders
24 King's Hawaiian Sweet Rolls, sliced in half (2 packages)
24 slices of smokey ham
12 slices of swiss cheese
1/4 C mayo
1 1/2 TBLS Dijon mustard
8 TBLS butter
1 tsp onion powder
1 tsp worcestershire sauce
1/4 C brown sugar

Line a baking sheet with non-stick foil.

Place the bottom half of rolls on the baking sheet and spread each with some mayo.
Fold one slice of ham to fit on each roll.
Then add half a slice of swiss to each.
Top with roll tops.
In a sauce pan, melt butter, Dijon, onion powder, worcestershire sauce and brown sugar.
Pour butter mixture evenly over buns.
Loosely cover with foil and refrigerate 2 - 4 hours or overnight.
Bake at 350F, covered for 10 minutes. Uncover and bake 5 or 10 more minutes until tops are golden and cheese is melty.


Assemble sliders.

Pour sweet buttery sauce over them.

Bake at 350F, covered for 10 minutes. Uncover and bake 5 or 10 more minutes until tops are golden and cheese is melty.

When I first saw these I instantly wanted them. I couldn't stop thinking about them until I actually made them.

These were really tasty! Everyone liked them. I even liked the leftovers cold the next day. Jon wasn't a huge fan of the cold leftovers. He thought the butter sauce was too greasy. Plus he's not a such a fan of cold ham sandwiches in general.

Anyway. These were tasty! Give them a try!

Tuesday, June 26, 2012

Porch Sangria

Hi! Happy Summer!

Summertime at Spryte's Place equals Sangria!

This one is simply called Porch Sangria because I just made it to enjoy with a friend, on the porch on a sunny, lazy, summer afternoon!

Sangrias are easy and this is no exception.


Porch Sangria
1 bottle dry red wine
1/2 C brandy
1/4 C triple sec
1 1/2 C orange juice
2 nectarines, sliced
2 oranges, sliced
1 lime, sliced

Combine wine, brandy, triple sec and orange juice in a large pitcher. Add sliced nectarines & oranges. Refrigerate several hours to overnight. When getting ready to serve add sliced lime to the pitcher. Pour over ice and top off with cold gingerale as desired.

Enjoy with friends!!