The thought of Twinkies never being on the store shelves again really upsets me!  I don’t really crave Twinkies, but there is something about Twinkies that reminds me of my childhood.  It’s crazy to think that Hostess has closed its doors!  I believe someone will buy the rights to the Hostess products, but will they change the ingredients?  No one knows right now, so I would stock up on your favorite Hostess items.

In honor of Twinkies, I went to food.com and found some recipes involving Twinkies.  Hopefully you like them and feel free to bring the finished product to the station:) -

Twinkie Surprise

10 Hostess Twinkies
1 (8 ounce) package cream cheese, softened
4 cups milk
2 (3 1/2 ounce) packages instant pudding mix (flavors of your choice)
1 (12 ounce) container Cool Whip, thawed
2 -3 cups fresh berries (optional)

Directions:

1 Split cakes and line 13×9 pan with them cream side up.
2 Blend cream cheese with milk then blend in pudding mixes.
3 Pour over cakes.
4 If you opt to add berries, layer them now evenly over the pudding mixture.
5 Spread cool whip over the top.
6 IF desired sprinkle with chocolate curls, sprinkles or nuts.
7 Chill until serving time.

Tropical Twinkie Delight

 18 Hostess Twinkies
2 (3 1/2 ounce) packages instant coconut cream pudding mix
3 1/4 cups milk
20 ounces crushed pineapple
1 (16 ounce) container Cool Whip

Directions:

1 Line the bottom of a 13 x 9 pan with Twinkies.
2 In a medium bowl mix the pudding mix with the milk.
3 Let stand to thicken.
4 Spread the crushed pinepple, undrained, over the Twinkies.
5 Spread the pudding over the pineapple layer.
6 Spread the Cool Whip on top.
7 Chill for 4 hours.

Twinkie Bread Pudding

24 Hostess Twinkies, cut in thirds
14 ounces condensed milk
2 eggs, lightly beaten
1/2 teaspoon ground cinnamon
1 pinch salt

Directions:

1 Preheat oven to 350 degrees.
2 Spray a 13 x 9 pan with cooking spray.
3 Place cut twinkies in large bowl.
4 In a small bowl blend condensed milk, beaten egss, cinnamon and salt.
5 Mix well.
6 Pour over twinkies.
7 Stir gently.
8 Let sit 5 minutes.
9 Spoon twinkie mixture into prepared pan.
10 Bake 35 minutes or until golden brown.

Twinkie Tiramisu With Espresso Syrup

Espresso Syrup

1/3 cup water
1/2 cup sugar
2/3 cup strongly brewed espresso coffee
1/4 cup brandy, Italian if possible

Mascarpone Filling

1 lb mascarpone cheese, softened
1/3 cup sugar
2 teaspoons pure vanilla extract
1 1/2 cups heavy cream
10 Hostess Twinkies, sliced in half lengthwise
cocoa powder (to garnish)

Directions:

1 Espresso Syrup: Combine water and sugar in a small saucepan. Bring to a simmer over medium high heat, stirring occasionally to dissolve sugar. Remove from heat, cool and add coffee and brandy.
2 Mascarpone Filling: Beat mascarpone, sugar and vanilla until smooth. Whip cream until soft peaks form. Fold gently whipped cream into mascarpone mixture.
3 To assemble: Place a layer of the Twinkie slices in the bottom of a shallow 2 1/2 quart baking dish. Drizzle with half of the Espresso Syrup. Spread with half of the Mascarpone filling. Repeat with the remaining Twinkie slices, syrup and filling.
4 Smooth top with a spatula. Cover and refrigerate for up to 24 hours before serving. Just prior to serving, sift cocoa to lightly dust the top.

Strawberry Twinkie Cake

 10 Hostess Twinkies
1 (1/3 ounce) box sugar-free strawberry gelatin
1 1/2 cups hot water
2 cups fat-free cool whip
1 cup fresh strawberries

Directions:

1 Unwrap each Twinkie and place into a 9X13 pan.
2 Mix the Jello with the water and gently pour over the Twinkies. Try to just get the liquid on the Twinkies and not all over the pan.
3 Spread the cool whip evenly on top and refrigerate for at least 2 hours.
4 Top with sliced strawberries.