Miss Mary Anne’s Twinkie Cake by Gordon Ramsay

Twinkie Cake


Twinkie Cake

Today I’m bringing you a recipe from a member of our Southern Plate family, Miss Mary Anne. A few weeks ago she sent me a message and asked if I’d ever had twinkie cake. I messaged her back that I’d heard of it but never had or made it myself and I sure would love her recipe if she’d be willing to share! Being as sweet as she is, she emailed it right away and I got the ingredients and made it the very next day for my mother and father in law. It was every bit as delicious as Miss Mary Anne said it would be and when I asked her if she’d mind if I shared it she replied “I would be glad for you to share it, it’s too good to keep.”

Miss Mary Anne says “I watched my aunt make this at a family reunion many years ago when my youngest was just a baby. He is now 46 years old!”

Thank you, Miss Mary Anne, for allowing me the honor of sharing your recipe with the rest of the Southern Plate Family!

Ingredients for Twinkie Cake

You’ll need: Twinkies (I was going to get the generic ones but they were out), Bananas, the big thing of whipped topping, the big thing of pudding mix, the big can of crushed pineapple, and some cherries and chopped nuts for the topping.

I’ll put the actual sizes at the bottom in the recipe.

You know when I went to buy these bananas I bought thirteen bananas and it was only $2.23? Isn’t that amazing? One of the reasons why I love recipes that use bananas so much, you can be generous and there is no guilt!

Mixing Up Twinkie Cake

I love to get the little bags of this nut topping when I can. It comes in a bag or a can (brand has never mattered to me at all) and it makes the prettiest top on the cake. It is totally optional though.

Mixing Up Twinkie Cake

Slice each twinkie in half lengthwise

Mixing Up Twinkie Cake

Place the cream side up in a 9×13 inch pan. You’ll only need nine twinkies for this and the box comes with ten.

Miss Mary Anne says that last one is to enjoy with your coffee 😁. Christy says Miss Mary Anne is wise beyond her years 😉

Mixing Up Twinkie Cake

Next, you’re gonna mix up your pudding.

Mixing Up Twinkie Cake

We just do this according to package directions.

assembling Twinkie Cake

Spread that pudding over the top of your twinkies.

assembling Twinkie Cake

Drain your pineapple and spread it over the top of your pudding.

assembling Twinkie Cake

Slice up a WHOLE BUNCH of bananas over the top of that. Isn’t it pretty? If you only have a few bananas that is fine, use as many or as few as you want.

Putting topping on Twinkie Cake

Now spread whipped topping over the top of that. Cover and refrigerate several hours.

 

Twinkie Cake

If you want, sprinkle the top with chopped nuts. 

Twinkie Cake

I served each slice with a nut topping and cherry. Isn’t it pretty?

Twinkie Cake

Thank you Miss Mary Anne! This was absolutely delicious!

Twinkie Cake

Miss Mary Anne’s Twinkie Cake

Ingredients

  • 1 box of 10 Hostess Twinkies (9 for cake, one to have with coffee or tea)
  • 4 large bananas
  • 1 20 oz crushed pineapple, drained
  • 1 5.1 oz box Vanilla instant pudding mixed with milk according to directions on box
  • 12 oz. Frozen Whipped Topping, thawed You may have a little extra and you can just use that as well
  • Maraschino cherries and pecans for garnish optional

Instructions

  • Remove Twinkie cakes from wrappers. Cut each in half lengthwise from top to bottom.

  • Place Twinkie halves in 9 x 13 baking dish with cream side facing up. Prepare pudding according to package directions. Spread over twinkies.

  • Spread pineapple over pudding. Top this evenly with banana slices. Spread whipped topping over all and sprinkle with nuts, if you like. Cover and refrigerate several hours.

  • To serve, top each slice with a cherry, if you like. Enjoy!

This post was originally published in 2010. I updated the photos in 2020.

~Abraham Lincoln

I’ve used this one before but I find that the good ones could always stand to be repeated.


Yum

MEXICAN CHICKEN LASAGNA – Butter with a Side of Bread by Gordon Ramsay

MEXICAN CHICKEN LASAGNA - Butter with a Side of Bread


Mexican Chicken Lasagna is an easy chicken dinner recipe made by layering tortilla strips with sour cream, black beans, salsa, corn, seasonings and cheese of course! Easy chicken lasagna recipe with fabulous Mexican flavors our family loves.

Mexican Chicken Lasagna, easy chicken dinner recipeThis Mexican lasagna is a flavorful and filling dinner that the whole family can enjoy. Packed with your favorite flavors like green salsa, sour cream, and beans this dish is both filling and delicious! When you hear the term “Mexican Lasagna” you may picture a fiesta flavored and layered noodle dish, but this is actually more closely related to a Mexican enchilada casserole. Layers of filling sandwiched between flour tortillas instead of noodles.

Normally, I’m not one for choosing casseroles, but I saw that this Verde Chicken Mexican Lasagna by Girls in Aprons won an award for Best Casserole and was intrigued. Unlike other sloppy casseroles, this one holds a nice shape when cut. I love all the flavors and especially love how easy it comes together!

Mexican Chicken Lasagna, easy chicken dinner recipeTips for Making Mexican Lasagna

This green enchilada casserole is pretty mild in spicy flavors, so it’s perfect for feeding kids that can’t handle too much heat, but you can kick it up a notch by serving it with spicy salsa or (like my husband did) cover it in hot sauce.

Can I Use Corn Tortillas?

While I haven’t personally tried it with corn tortillas, I’d imagine that it would taste pretty good this way! I suggest heating the corn tortillas until soft before using, it will help in the texture and overall flavor of the dish.

Do I Have to Use Green Salsa?

Nope! Green salsa makes the perfect Verde chicken lasagna, but not everyone is a fan of the green. Switch it out for your favorite red salsa variety and you not only have a different flavored dish, but you have one you can enjoy.

Mexican Chicken Lasagna, easy chicken dinner recipeMexican Chicken Lasagna Ingredients

Here’s what you’ll need to make dinner:

-1 pound chicken, cooked and shredded {about 4 cups}

-1 (16-ounce) container sour cream

-1 (15-ounce) can black beans, drained and rinsed

-1 ½ cups green salsa

-1 ½ cups frozen corn, thawed and drained {1 can}

-spices and seasonings: garlic powder, cumin, chili powder and salt

-1/3 cup chopped fresh cilantro (plus additional for garnishing)

-12 soft taco size flour tortillas

-1 (8-ounce) package shredded Mexican blend cheese

Mexican Chicken Lasagna, easy chicken dinner recipe

How to Make Mexican Chicken Lasagna

Preheat your oven to 350 degrees. Mix the shredded chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust the seasonings to your preference.

Cut your tortillas into 4 strips with kitchen shears. In a 9×13 dish, scoop out 1/3 of the chicken mixture and place it on the bottom of the pan. Spread evenly.

Place one layer of cut tortillas (about 4 tortillas) onto the chicken mixture to cover. Top with 1/3 of the amount of shredded cheese. Repeat with chicken mixture, tortillas, shredded cheese two more times. There should be 2 or 3 layers in total.

Bake in the oven for 30 minutes or until the cheese is bubbly and the casserole is warmed through. Serve with sour cream and additional chopped cilantro.

Mexican Chicken Lasagna, easy chicken dinner recipe

Mexican Chicken Lasagna, easy chicken dinner recipe

Mexican Chicken Lasagna

Mexican Chicken Lasagna is an easy chicken dinner recipe made by layering tortilla strips with sour cream, black beans, salsa, corn, seasonings and cheese of course! Easy chicken lasagna recipe with fabulous Mexican flavors our family loves. 

Print Pin Rate

Course: chicken, dinner, Main Dish

Cuisine: American

Keyword: Mexican Chicken Lasagna

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 12

Calories: 354kcal

Ingredients

  • 1 lb chicken, cooked and shredded {about 4 cups}
  • 16 oz sour cream
  • 15 oz can black beans, drained and rinsed
  • 1 1/2 cup green salsa mild or medium
  • 1 1/2 cups frozen corn, thawed and drained
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1/3 cup chopped cilantro (plus additional for garnishing)
  • 12 soft taco size flour tortillas
  • 8 oz pkg shredded Mexican blend cheese

Instructions

  • Preheat oven to 350 degrees F. Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust seasonings to your preference.

  • Cut tortillas into 4 strips with kitchen shears. In a 9×13 dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread evenly.

  • Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese. Repeat with chicken mixture, tortillas, shredded cheese two more times. There should be 3 layers total.

  • Bake in oven for 30 minutes or until cheese is bubbly and casserole is warmed through. Serve with sour cream and additional chopped cilantro.

Nutrition

Serving: 1g | Calories: 354kcal | Carbohydrates: 31g | Protein: 20g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 62mg | Sodium: 812mg | Potassium: 486mg | Fiber: 4g | Sugar: 5g | Vitamin A: 678IU | Vitamin C: 3mg | Calcium: 209mg | Iron: 2mg

Mexican Chicken Lasagna, easy chicken dinner recipe

Can I Freeze Mexican Lasagna?

Absolutely! In fact, I do it all of the time! I personally make 2 8×8 dishes filled with this casserole and cook one while freezing the other for later. It works great! Just thaw in the fridge overnight before baking the next day and you are good to go!

Can I Use Shredded Turkey?

Yes! If you have shredded turkey on hand, why not? The flavor will be a little different though because we all know that chicken and turkey don’t taste identical, but it should still taste pretty amazing! This is also a great way to use up holiday leftovers in a unique way.

Mexican Chicken Lasagna, easy chicken dinner recipeCan I Make This Dish Dairy Free?

Using a dairy free sour cream substitute and some dairy freeze cheese shreds you should be able to enjoy this dish without any dairy. You may choose to use slightly less cheese though as the dairy free cheeses usually pack a more flavorful punch and you don’t want to risk making this dish taste to cheesy (as if there were such a thing).

Other Mexican Inspired Recipes

Mexican Chicken Lasagna is an easy chicken dinner recipe made by layering tortilla strips with sour cream, black beans, salsa, corn, seasonings and cheese of course! Easy chicken lasagna recipe with fabulous Mexican flavors our family loves. 

You’re going to love this filling Mexican lasagna recipe. It is so packed with flavor and easy to make that it may find it’s way into your home a few times a month! Mexican Chicken Lasagna is an easy chicken dinner recipe made by layering tortilla strips with sour cream, black beans, salsa, corn, seasonings and cheese of course! Easy chicken lasagna recipe with fabulous Mexican flavors our family loves.

Coleen’s Recipes: WEEKEND BREAKFAST PIZZA by Gordon Ramsay

Coleen's Recipes: WEEKEND BREAKFAST PIZZA


I don’t buy refrigerator (“whomp tube”) biscuits very often, but I DO buy them for this recipe. My family absolutely loves this quick and easy breakfast. As a matter of fact, the first time I made this, I was told “this is gold!!”  Even Picky-picky Hubby gave double thumbs up which is rare!!


This weekend treat can easily be “tweaked” to suit your family. Here are the basic ingredients:

8 ounce Pillsbury refrigerated crescent rolls
1 pound (total) cooked breakfast meat (see  note)
1 1/2 cups frozen shredded hash browns (thawed)
1 1/2 cups shredded cheddar
4 eggs  (don’t be tempted to add more)
1/4 cup milk
1/4 teaspoon black pepper
1/4 cup Parmesan cheese

Open the refrigerator rolls and press into an ungreased 12″ pizza pan, pinching all of the seams shut. Important: make sure you press some of the dough up onto the sides of the pan to create a “lip”. DO NOT PRE-BAKE THE CRUST.

Cook (and completely drain) one pound of your favorite breakfast meat (NOTE: I used equal parts of crisp bacon, breakfast sausage and finely diced ham…but ANY combo will work well. Just make sure the total weight is about a pound).

Sprinkle the cooked breakfast meat, evenly, over the unbaked crescent dough. Next, evenly sprinkle the thawed hash browns and cheddar cheese over the cooked meat.

In small bowl, whisk the 4 eggs, black pepper and milk together. Drizzle evenly over everything.  NOTE: Don’t be tempted to add more eggs. It is going to SEEM like it isn’t enough, but trust me…it is perfect.


Lastly, sprinkle the Parmesan cheese over all.  Bake in a 375 pre-heated oven for 30 minutes (my oven took 28 minutes). Remove from oven and let sit for 5 minutes before you cut it.

Sauteed mushrooms, peppers, etc. would be wonderful in this breakfast pizza. Just add them the same time as the thawed hash browns. You might have to add a couple extra minutes to the total baking time if you add a LOT of extra veggies.

NOTE: Use the loose frozen hashbrowns that come in a bag…just make sure they are thawed out before mixing into this recipe.

ENJOY !!!

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