Twinkie Del Mar Recipes

EASY LINGUINE DEL MAR

Steps:

• Cook pasta as directed on the box but don't drain until the sauce is done and your ready to serve!
• Drain the water from the two cans of tuna and set aside.
• Warm a large skillet over med-low with olive oil.
• Once the oil is hot (sizzles when you flick water on it) add your chopped garlic and onions and saute (approx 4 min or until onions caramelize).
• Add both cans of tuna to the skillet, and allow to brown stirring occasionally with a wooden spoon or similar tool (approx 2 min).
• Add your spaghetti sauce to the skillet and fold the onions and tuna into the sauce so that it is evenly coated.
• Once the sauce begins to bubble turn your flame down to low and cover, let simmer for 2min.
• Drain pasta and return to pot, add the sauce from the skillet and the parmigiana cheese.
• Bon Apetite!

TWINKIE DEL MAR

Steps:

• Mash the Twinkies in a bowl and add tuna, cream cheese, and peppers, and mix.
• Fill a separate bowl with the brine and garlic powder. Submerge the pulpy Twinkie mass in brine and refrigerate overnight (this is where it soaks up its rustic flavor).
• Bake at 450 for an hour in a bread pan, let cool, slice and serve! Deliciousness ahoy!

COPYCAT HOSTESS TWINKIES

Steps:

• Preheat the oven to 350 degrees F.
• To make the Cakes - In a large bowl, mix the first 4 ingredients. Make a well and add the next 4 ingredients. Beat until smooth with a spoon and set aside. Beat the egg whites with the cream of tartar until stiff peaks form. Pour over egg yolk batter and fold in until well beaten. Pour in an ungreased 10x14 pan. Bake 45-50 minutes. Cool in pan. Invert in pan with cups under each corner. Cool completely and run a knife around the edge. Remove and cut in half.
• To make the Filling - Combine the first 3 ingredients and beat on high for 5 minutes, gradually adding the milk and vanilla. Beat 5 more minutes on high. Spread between 2 layers. Cut to size (3x1 inch) and wrap separately.

HOMEMADE TWINKIES®

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10x15 inch jelly roll pans.
• Beat the eggs until combined; stir in the melted butter. Add the water, pudding mix, and yellow cake mix, stirring well to combine. The batter will be very thick. Divide the batter between the prepared pans, spreading it evenly.
• Bake until the cakes spring back when pressed lightly with a finger or a tester comes out clean, 15 to 20 minutes. Cool completely on wire racks.
• To make the filling, combine the room-temperature butter, cream cheese, and confectioners' sugar. Beat until smooth. Stir in the whipped topping and vanilla extract.
• When the cakes are cool, spread the filling mixture on top of one cake layer. Place the second cake layer on top of the first, and cut into bars. Wrap each bar in plastic wrap and store in the freezer.