2 pounds bun-length hot dogs 1 pound thin-sliced bacon 1 cup brown sugar
Cut each hot dog and bacon slice into quarters. Wrap each hot dog with a bacon piece and secure with a wooden toothpick that has been soaked in water for a few minutes. Put pieces on an aluminum, foil-lined, lightly greased baking sheet. Sprinkle generously with brown sugar. Bake at 325 degrees for 90 minutes, until bacon is cooked thoroughly. Sprinkle with additional brown sugar. Makes 20 servings. D.J. Stewart, Largo
3 tablespoons flour 1 pound of carrots 3/4 cup sugar 1 stick of butter 1 teaspoon vanilla 3 eggs
Peel, boil, mash and whip carrots, add all the other ingredients to carrots.
Put in casserole dish and bake in oven at 350 degrees for 45 minutes. (Double this recipe to make enough to serve 10 people) Sharon Townsley, Seminole
2 cups, diced, cooked chicken meat 1 cup fresh broccoli, chopped 1/2 cup red bell pepper, chopped 1 clove crushed garlic 1 cup shredded Cheddar cheese 1/2 cup mayonnaise 2 teaspoons dried dill weed 1/4 teaspoon salt 2 tablespoons slivered almonds 1/4 cup diced onion 2 (8 ounce) packages refrigerated crescent rolls 1 egg white, beaten
Preheat oven to 375 degrees.
In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in toward the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown. Gail Ginger, Belleair
1 3/4 cup flour 1 1/4-teaspoon baking soda 1 1/2-teaspoon salt 1/2-cup white sugar 1/2-cup brown sugar 1/2-cup peanut butter 3/4-cup butter or 1/2 sticks 1 egg 1-teaspoon vanilla extract
Combine flour, baking soda and salt in a small bowl. Blend white sugar, brown sugar and peanut butter in a large mixing bowel until smooth. Blend in egg and vanilla. Blend flour mixture into wet mixture. Add a lot of chocolate chips. Bake for eight to 10 minutes at 350 degrees. Becky Roy, St. Petersburg
Cake
1 box 2-layer yellow cake mix 1 1/2 cups bran cereal 1/4 cup butter 1/4 cup sugar 3 eggs 1 teaspoon grated orange peel 1/2 cup vegetable oil 1 cup orange juice
Glaze
1 cup sifted powdered sugar 1 tablespoon orange juice
Beat cake mix, eggs, orange peel, orange juice and oil in a large bowl with mixer on low speed to moisten. Mix on medium speed for 4 minutes. Pour into greased, floured 10-inch tube pan. Bake at 350 degrees for 20 minutes to rise slightly. Sprinkle with cereal and bake 30 minutes or until done. Mix powdered sugar and orange juice in small bowl. Stir in additional juice a teaspoonful at a time until glaze is smooth and of drizzling consistency. Pour over cake. Makes 16 servings. Hannah Roy, St. Petersburg - $20 winner
1/2 cup butter or margarine 1 cup brown sugar 1 1/2 cups sifted all-purpose flour 1/2 teaspoon soda 1/2 teaspoon salt 1 1/2 cups quick-cooking rolled oats
Raisin Filling:
Combine 1/4 cup sugar and 1 tablespoon cornstarch in saucepan. Stir in 1 cup water and 2 cups raisins. Cook over medium heat till thickened and bubbly. Cool.
Cinnamon Icing:
Mix 1 cup sifted confectioner's sugar with 1/4 teaspoon ground cinnamon. Stir in enough milk (about a tablespoon), for drizzling consistency.
Preheat oven to 350 degrees. Cream butter and sugar. Sift together dry ingredients, stir into creamed mixture. Add oats and one tablespoon water. Mix until crumbly. Firmly pat half the mixture in greased 13x9x2 baking dish. Spread with Raisin Filling. Mix remaining crumbs and 1 tablespoon water, spoon over filling, pat smooth. Bake at 350 degrees for 35 minutes. Cool. Drizzle with Cinnamon Icing. Makes 2 1/2 dozen.
3 cups peeled, chopped apples 2 cups fresh cranberries, rinsed (toss with sugar to coat) 2 tablespoons flour 1 cup sugar (more if using entire bag of cranberries) 3 small packages of Cinnamon & Spice instant oatmeal 3/4 cup chopped pecans 1/2 cup firmly packed brown sugar 1/2 cup melted butter
Combine apples, cranberries, and flour and place in a buttered 2-quart casserole. Combine oatmeal, chopped pecans, brown sugar, add butter and mix well. Spoon over fruit mixture. Bake uncovered at 350 degrees for 45 minutes. Serves 6-8. Carolyn Towler, Treasure Island
1 pound fresh cranberries 1 1/2 cups sugar 1 8-ounce crushed pineapple, drained (reserve juice) 1 1/2 cup fresh orange juice 1 cup apples, peeled and chopped 1 small package of strawberry gelatin 1 small package of lemon gelatin 1 cup celery, chopped 1 cup walnuts, chopped Dash of salt
Grind up cranberries, add sugar, apples and pineapple. Let stand 15 minutes. Heat orange juice and reserved pineapple juice and stir in the two boxes of gelatin until dissolved. Add cranberry mixture, celery and nuts. Pour into large, oiled mold or bowl and chill to set. Serves 12-15. Cranberries taste like strawberries! Children love this and it makes a great gift. Nancy Ellis, St. Petersburg
1 cup washed cranberries 1 cup raisins 1/2 cup sugar 1/2 cup honey 2 tablespoons flour 6 tablespoons water 1 teaspoon vanilla 1 9-inch pie shell
Chop and blend cranberries and raisins together. Combine all ingredients and pour into prepared pie shell, cover with a top crust. Bake at 450 degrees for 15 minutes, reduce heat to 325 degrees and bake additional 15-20 minutes. Ruth Barrette, Pinellas Park
Spread toasted English muffin halves with mustard. Arrange slices of ham on muffins and top with well-drained pineapple slices, then Swiss cheese. Place on baking sheet and heat at 350 degrees approximately 5-10 minutes. Kay Bourret, Seminole
Combine cake ingredients and pour into greased 13" x 9" pan. In large bowl, beat pumpkin and cream cheese. Add eggs, vanilla and butter. Add powdered sugar, cinnamon, and nutmeg. Spread this over the cake batter and bake in preheated 350 degree oven for 50 minutes. Do not over bake. Louisa Ray, Largo
1/2 pound margarine, softened 1 pound peanut butter 1 1/2 pounds powdered sugar 1 large bag semi-sweet chocolate chips 1 cake Para wax
Soften 1/2 pound margarine and work in well 1 pound of peanut butter and 1 1/2 pounds of powdered sugar. Roll in balls, then dip 3/4 way in the following chocolate mixture:
Chocolate mixture:
1 large bag chocolate chips and 1/2 cake of Para wax melted over hot water. Use toothpick to dip buckeyes and put on wax paper to cool. Store in airtight container. Karen Grier, Seminole
Giblets from one turkey
1 8-ounce package of white mushrooms 4 stalks of celery 1 large and 1 small onion 1 bag non-cubed stuffing mix (or your own bread) 2 15-ounce cans chicken broth 1 stick butter
Cook giblets in large pot and bring to a boil. When boiling, skim foam and discard. Boil for 2-3 hours until fork tender. Remove giblets and save water for gravy. Grate giblets on a grater when chilled (easier cold). Cut up mushrooms, celery, onion. Cook each alone in pan with butter. Add all vegetables and giblets to stuffing. Add cans of chicken broth and blend. Put stuffing in large roasting pan, bake at 350 degrees for 1 hour. Cathleen Chubrick, Largo
1 cup margarine 1 teaspoon vanilla 2 teaspoons green food coloring 4 cups cornflakes 30 large marshmallows Cinnamon candies
Melt margarine and marshmallows in large saucepan. When smooth, add vanilla and food coloring. Immediately add cornflakes and stir until well coated. Drop by teaspoon onto wax paper and shape into wreaths. Top with cinnamon candies. Yum! Annie Devore, Seminole
1 box vanilla wafers 1 cup pecan meal or ground pecans or walnuts 1 stick butter Confectioner's sugar Kahlua
In large bowl, add ground up vanilla wafers and pecan meal, or loose pecans or walnuts. Melt butter and add enough Kahlua to blend together. Make small balls and roll them in confectioner's sugar. No baking! Refrigerate. Always a hit at Christmas parties! Makes about 2 dozen. Rita Miller, Seminole - $50 Winner
1 8-ounce package cream cheese, softened 1 cup canned pumpkin 1 8-ounce Cool Whip 1/2 cup sugar 1 Graham Cracker Pie Crust 1/2 teaspoon Pumpkin Pie spice Chocolate shavings
Beat the first four ingredients with electric mixer until well blended. Stir in 2 1/2 cups of Cool Whip. Spoon cream cheese mixture into crust. Refrigerate overnight. Serve topped with remaining Cool Whip and chocolate shavings. Gloria Botwinski, Largo
1 16-ounce package cooked meatballs 1 medium onion, chopped 1/2 cup celery, chopped 1/2 cup brown sugar 1 cup ketchup 2 teaspoons lemon juice 1 teaspoon mustard 3 tablespoons Worcestershire sauce 1/2 teaspoon pepper 3/4 cup water
Bake meatballs at 350 degrees for 30 minutes. Combine all ingredients and put in crockpot. Cook approximately 3-4 hours on low. Delicious! Patricia Husted, St. Petersburg
1 pint of red strawberries, washed and cut into small pieces
1 bottle of white wine
1 bottle of champagne
1/4 cup sugar
Sprinkle the strawberries with sugar and soak in the wine overnight. Add the champagne just before serving. Decorate the punch with a few mint leaves. Serve chilled. Mrs. Ingalls, St. Petersburg
Filling:
4-ounce can shrimp cut in pieces 4-ounce can crab cut in pieces 4-ounce whipped cream cheese 1/4 cup ketchup 1/4 cup cocktail sauce
Bake crescents, cut in half, scoop out the middle. Mix the shrimp, crab, cream cheese, ketchup & cocktail sauce. Fill in each half of crescent roll. Sprinkle powdered sugar on top. Refrigerate, then serve. Jeannine Behrens, Seminole
Shrimp Fritters with Romaine and Honey-Lime Dressing
1 pound peeled and deveined cooked shrimp, tails removed (21-25 or 26-30 count) 1 egg, beaten 6 green/spring onions, chopped 1/4 cup all purpose flour 1/4 cup cooking oil 3 teaspoons Old Bay (or your choice) seasoning blend 1 lime, cut in half. (Grate half and reserve juice. Slice half as wedges for platter) 1/3 cup mayonnaise or salad dressing 1 tablespoon honey 1 head romaine lettuce, cleaned, dried and slice crosswise to hold shrimp fritters.
Coarsely chop shrimp about 1/2 teaspoon size. In bowl, beat egg, add shrimp, two-thirds green onions, flour and 2 teaspoons of Old Bay seasoning. In large skillet, heat 1/4 cup olive or cooking oil over medium high heat. Carefully drop 1/3 cup portions of fritters (about half the bowl) into skillet. Gently flatten fritters with spatula. Cook for 3 minutes on each side or until golden brown and heated through. Transfer to paper towels; cover and keep warm while you cook the remaining fritters. Grate 2 teaspoons lime peel. Cut lime in half, squeeze juice into bowl. Stir in grated peel, mayonnaise, remaining Old Bay seasoning, and honey.
Note: You can make fritters ahead and keep warm on cookie sheet or jellyroll pan in 200 degree oven for up to an hour. When ready to serve, place on romaine and serve with dressing and lime wedges on the side. Eleanor Swank, Treasure Island - $25 winner
Make both stuffing mixes per box directions. Scramble the eggs, then mix stuffing and eggs together in a bowl. Spray a muffin tin with non-stick coating and put mixture into tin cups. Bake in preheated 375 degree oven for 35 minutes. Jane Quick, Largo
Cook sweet potatoes in boiling water 15 minutes or until tender; drain well and let cool. Put sweet potatoes and applesauce in a food processor or blender until smooth (can also use mixer). Add egg yolk, vanilla, cinnamon and allspice, process until smooth. Spoon into bowl and set aside. Beat egg whites at room temperature until stiff peaks form. Gently stir one-third of egg whites into sweet potato mixture, then gently fold in the remaining egg whites. Spoon into a 1½ quart dish coated with cooking spray. Combine brown sugar, flour, orange rind and butter. Sprinkle over mixture. Bake at 350 degrees for 35 minutes (may take up to 50 minutes) or until knife inserted near center comes out clean. This recipe may be prepared ahead of time and refrigerated until ready to bake. Cheryl Trader, Clearwater
1/3 cup Sweet Praline Flavoring Syrup 3/4 cup coarsely chopped honey-roasted pecans 1/2 stick melted butter 2/3 cup sugar 1 teaspoon ground cinnamon 1 16.3 ounce can refrigerated original or buttermilk flaky biscuits (i.e. Pillsbury Grands)
Pour Praline Flavoring Syrup in bottom of a greased 12 cup Bundt pan. Sprinkle with pecans. Place melted butter in a shallow bowl. In another bowl, combine sugar and cinnamon. Separate dough into 8 biscuits. Cut each biscuit into 3 wedge-shaped pieces. Dip each biscuit wedge into butter, lightly coat with sugar mixture. Place biscuit pieces, rounded sides down, over pecans. Pour any remaining butter and sugar mixture over biscuit pieces. Bake 25 minutes or until golden brown. Turn out onto a platter to serve. Debbie Donahue, Belleair
1 3/4 cups all purpose flour 1/2 cup baking soda 2 cups semi-sweet chocolate chips 1/2 cup cocoa 1/3 cup butter (cut in pieces) 1 1/4 cup sweetened condensed milk 1 egg 1 teaspoon vanilla 1/2 cup chopped nuts
Combine flour, cocoa and baking soda in medium bowl. Melt 1 cup morsels and butter in large sauce pan over lowest possible heat. Stir in condensed milk, egg and vanilla extract; mix well (dough will be soft). Drop dough by rounded tablespoons onto lightly greased baking sheets. Bake in preheated 350 degree oven for 8 to 10 minutes or until edges are set, but corners are slightly soft. Let stand for 2 minutes. Cool completely. Priscilla Roy, St. Petersburg
1 3-ounce cream cheese 3-5 ounce container sour cream 1 package dry onion soup mix Thin slices of deli ham, chicken or turkey
Blend package of cream cheese with sour cream and onion soup mix (can substitute other flavors of soup). Spread cheese mixture thinly on meat. Roll tightly lengthwise in wax paper and freeze. When ready to use, thaw slightly, insert toothpick. Cut apart and arrange on serving platter. Mrs. Paul Woodburn, Largo
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