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cooking.nytimes.com
Dispirited by the possible demise in 2012 of Hostess, the company that makes Twinkies, Ho Hos, and Hostess cupcakes, Jennifer Steinhauer began to wonder if she could make Hostess snack cakes, as well as other much-loved junk food from the past, in her own kitchen She started with this classic, the Twinkie, by buying a canoe pan, which conveniently came with a cream injector This recipe is a traditional sponge cake-style recipe, with whipped egg whites and sugar forming the base, then filled by cream injector with seven-minute frosting
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Anise and orange juice give these cut-out sugar cookies a taste of Mexico. Roll them in sugar and cinnamon to finish the job.
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A filling chicken and noodle casserole with a rich sour cream-cracker crust.
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If your family dislikes tomato based meatloaf like mine does then this is the meatloaf for you! Sour cream and onion dip keeps the meat moist and it is served with a delicious sour cream and mushroom sauce. My family usually adds a bit of Cajun seasoning blend since we Louisianans like our food spicy. This recipe just might change your family's mind about meatloaf!
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Get Fallen Chocolate Pecan Cake Recipe from Food Network
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Get Blueberry Angelfood Muffins Recipe from Food Network
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Get Lemon Meringue Bars Recipe from Food Network
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A rich corn chowder thickened with canned potato and mushroom soups.
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Give your favorite cookies a festive, holiday twist with this recipe for cranberry snickerdoodles.
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Chicken, noodles and tortilla chips are layered with sauce and cheese in a flavorful casserole. This is a dish I came up with due to boredom. It's fun, easy, and best of all the leftovers taste better than the original prepared dish!
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I am from Louisiana and one of the specialty dishes here is Crawfish Etouffee. This is a simple dish with bold flavor. Enjoy!
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Peanut butter filling is topped with a glossy, light meringue in this peanut butter meringue pie recipe.