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Reader's Recipes

Aunt Gertie's Famous Green Jello
1 20-ounce can crushed pineapple
1 6-ounce package of lime Jello
1 8-ounce package Philadelphia cream cheese
1 8-ounce package Cool Whip
2 cups miniature marshmallows

Drain pineapple. Keep juice and use it to make the Jello in place of the water as directed on the package. Cut cream cheese into pieces and add with marshmallows to the Jello liquid while it's still warm. Mix, then stir in Cool Whip. Refrigerate mixture until firm. Serve with dinner or as a dessert.
Mary Avery, Largo
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Baked Caramel Custard
12 vanilla caramels
1/4 cup milk
3 slightly beaten eggs
1/4 cup sugar
1/4 teaspoon salt
2 cups milk, scalded
1/2 teaspoon vanilla

Heat oven to 325 F. On the stove, melt the caramels in the milk over low heat, stirring constantly. Divide sauce among six 5-ounce custard cups and set aside. In a separate bowl, combine eggs, sugar and salt. Let the scalded milk slightly cool before slowly stirring it in with the vanilla. Pour the mixture into the custard cups. Set in a shallow pan on the oven rack. Pour hot water into the pan, 1-inch deep. Bake for 40 to 45 minutes or until a knife inserted in the center comes out clean. Serve warmed or chilled. To unmold chilled custard, first loosen the edge, then slip the point of a knife down the side to let air in and invert.
Ruth Lambert, Seminole
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Banana Cream Cake
2 small bananas
1 package yellow cake mix
1 package banana cream instant pudding
4 eggs
1 cup water
1/4 cup oil
1/2 chopped nuts (optional)
Confectioner's sugar

Heat oven to 350 F. Beat bananas until mashed. Add remainder of ingredients, except sugar. Beat at medium speed 2 minutes. Pour into well-greased and floured 10-inch pan. Bake 60 to 70 minutes. Cool. Sprinkle with confectioner's sugar.
Donna Chadwick, Largo
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Candy Cane Strawberry Cake
1 box strawberry cake mix
12 ounces diet 7 Up
Cool Whip
candy canes, crushed

Blend strawberry cake mix and 7 Up. Bake as directed on the box. Use Cool Whip for frosting and decorate with crushed candy canes.
George Ronchi, Seminole
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Cannoli Cream Puffs
1 cup bottled water
1/2 cup margarine or butter
pinch of salt
1 cup all-purpose flour
4 eggs
1 cup confectioner's sugar

Cannoli filling
15-ounce container of Ricotta cheese
1/2 cup of mini chocolate chips
1/2 teaspoon vanilla

Heat oven to 425 F. Mix filling ingredients and set aside. In medium saucepan, boil water with butter. Add a pinch of salt. Bring to boil. Add flour and mix until a ball forms. Remove from heat. Add one egg at a time until well blended. Drop a tablespoon of mixture on non-greased cookie sheet, about 2 inches apart. Bake for 10 minutes to create a "puff", then lower heat to 350 F and cook until golden brown, about 15-20 minutes. Do not open oven until done! Let cool. Slice open and fill with cannoli filling.
Maria Bologna, Largo
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Cheesecake cookies
1/2 cup butter
1/3 cup brown sugar
1 cup flour
1/2 cup chopped nuts
1/4 cup sugar
1 8 oz package of cream cheese
1 egg
2 tablespoons of milk
1 tablespoon of lemon juice
1/2 tsp of vanilla

Heat oven to 350 F. Cream butter and brown sugar. Add flour and nuts and mix to crumbs. Save 1 cup for topping. Press remainder into bottom of an 8-inch square pan. Bake for 12 to 15 minutes. Blend sugar with cream cheese until smooth. Add milk, lemon juice, vanilla and beat. Spread over baked crust. Sprinkle crumb mixture on top. Bake for 25 minutes. Cut into squares when cool.
Gloria Botwinski, Largo
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Cheesy Broccoli Patties
1 pound broccoli florets
1 1/2 cups cheddar cheese, grated
3 eggs
1 cup seasoned breadcrumbs
Salt and pepper, to taste

Heat oven to 350 F. Mix all and form patties. Place on parchment paper and bake for 25 minutes. Turn after 15 minutes.
Jane Kaufman, Redington Shores
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Chocolate Pretzel Rings
48 to 50 pretzel rings
8-ounce package milk chocolate kisses
1/4 cup M&M's

Heat oven to 275 F. Place the pretzels on greased baking sheets. Add a chocolate kiss in the center of each ring. Bake for 2 to 3 minutes or until chocolate is softened. Remove from the oven. Place an M& M on each, pressing down slightly so chocolate fills the ring. Refrigerate for 5 to 10 minutes or until chocolate is firm. Store at room temperature. Makes four dozen.
Diane Fitzgerald, Largo
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Christmas Rhubarb Cake
1 1/2 cups sugar
1/2 cup butter
1 egg
2 cups flour, sifted
1/2 teaspoon salt
2 teaspoons vanilla
1 cup buttermilk
2 cups raw rhubarb, cubed

Topping
1/2 cup nuts
1/4 cup sugar
1/2 teaspoon cinnamon

Heat oven at 350 F. Mix topping ingredients and set aside. Cream together sugar and butter. Add egg and beat well. Add flour, salt, vanilla and buttermilk. Fold in rhubarb. Pour in greased 9x13 pan. Bake for 40 minutes.
Priscilla Roy, St. Petersburg
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Church Windows
1/2 cup butter, softened
12-ounce package semi-sweet chocolate chips
1 teaspoon vanilla extract
1 cup chopped walnuts (optional)
10.5-ounce package multi-colored miniature marshmallows
1 cup sweetened flaked coconut (optional)

In a large saucepan, melt butter and chocolate chips over low heat, stirring constantly. Remove saucepan from heat and stir in vanilla and walnuts. Cool mixture about 15 minutes, until cool but not to the point of hardening. Fold in marshmallows and stir until well coated. Spoon half the mixture down the center of an 18-inch piece of wax paper. Shape into a 2-inch log and slide to one edge of wax paper. Sprinkle 1/2 cup coconut over remainder of wax paper. Roll log over coconut, evenly coating the outside of the entire log. Wrap log firmly in wax paper, folding ends snugly. Repeat with the other half of the marshmallow mixture and remaining coconut. Chill until firm, at least 2 hours or overnight. Unwrap each log and cut into 1/4-inch slices.
Kat Kiersztyn, Seminole
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Crabmeat Hors d'oeuvres
1/4 cup butter
1 jar Kraft Old English cheddar cheese
1 teaspoon garlic salt
1 1/2 tablespoons mayonnaise
4 English muffins
1 cup crabmeat

In a saucpan, combine butter, cheese, salt and mayonnaise over medium heat. Spread on split muffins. Heat under broiler until bubbly and cut into quarters.
Anne Daigle, Dunedin
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Dark Chocolate Peanut Butter Pie
1/2 cup sugar
1 cup cream
1 cup peanut butter
10 ounces of whipped cream cheese
1/2 teaspoon vanilla
2 pie shells
2 tablespoons of butter
4 ounces of dark semi-sweet chocolate

Mix half the sugar and half the cream in a saucepan and set aside. Pour remaining 1/2 cup of cream in a bowl and whip until it forms stiff peaks. In another bowl, combine the rest of the sugar, peanut butter, cream cheese and vanilla. Fold in whipped cream and divide into the two pie shells. To make the topping, simmer the sugar and cream mixture for 4 minutes. Remove from heat. Stir in butter and chocolate. Continue stirring until melted. Pour chocolate topping over each pie, smooth over and refrigerate for 4 hours.
Leslie Murray, Clearwater
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Easy Three-Ingredient Kahlua Muffins
15-ounce can 100% pure pumpkin
1 box chocolate cake mix
1/4 cup of Kahlua
chocolate chips (optional)

Heat oven to 350 F. In large bowl, mix pumpkin, cake mix and Kahlua. Spray muffin tins with cooking spray or use cupcake papers. Spoon mix into muffin pan. Sprinkle chocolate chips on top. Bake 25 to 30 minutes. Makes 12 muffins.
Rita Miller, Seminole
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Fried Cabbage with Bacon
1 head of cabbage, sliced thin
1 package of bacon
1 onion, chopped
shredded cheddar cheese

Heat oven to 350 F. In a pan, fry bacon to your liking. Add in onion and sauté for a few minutes. Slowly add in cabbage. Cook until slightly brown. Place in baking dish. Sprinkle cheese on top. Bake for 15 to 20 minutes.
Kelly Stapp, Clearwater
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Frozen Cranberry Dessert
Two 3-ounce packages cream cheese, softened
2 tablespoons sugar
2 tablespoons mayonnaise
16-ounce can whole berry cranberry sauce
8-ounce can crushed pineapple, drained
1/2 cup chopped pecans
1 cup whipping cream
1 teaspoon vanilla
1/2 cup sifted powdered sugar

Combine first cream cheese, sugar and mayonnaise. Stir until smooth. Stir in cranberry sauce, pineapple and pecans. Beat the whipping cream in another bowl until foamy and add powdered sugar until soft peaks form. Stir in vanilla. Fold whipped cream mixture into cranberry mixture. Spoon into an 8-inch square dish. Cover and freeze until firm. Cut into squares and serve.
- Marcia Koutroumanis, Palm Harbor - $25 Winner
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Great, Great Grandma’s English Christmas Duffy Pudding
1 cup butter
2 1/4 cups sugar
2 eggs
2 tablespoons lemon juice
1 cup milk
2 cups flour
1 cup breadcrumbs
3 teaspoons baking powder
4 tablespoons of orange peel
1 teaspoon cinnamon
1/4 teaspoon cloves
1 teaspoon salt
1/2 cup of raisins, soaked
1/2 cup of currants
2 tablespoons chopped citron

Glaze
1 1/4 cup powdered sugar
3 tablespoons milk
1 1/4 teaspoons rum flavoring

Heat oven to 350 F. Combine butter, sugar, eggs, lemon juice and milk into a small bowl.
In a large bowl, combine flour, bread crumbs, baking powder, orange peel, cinnamon, cloves and salt. Pour wet mixture into dry mixture and mix well. Add raisins, currants and citron into the mixture and mix well. Pour into a greased Bundt pan. Bake for 90 minutes or until knife comes out clean. When cooled, invert onto a plate. Mix ingredients for glaze. Pour glaze over cake and serve warm.
Ruth Roy, St. Petersburg
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Hamburger and Eggplant Casserole
2 eggplants
1 pound hamburger
seasoning salt, to taste
garlic salt, to taste
15-ounce can mushroom soup
15-ounce can chicken soup
pack of crackers
bag of shredded cheddar cheese

Heat oven to 350 F. Cut eggplants into cubes and boil until soft. Brown hamburger meat and season with spices in a bowl. Mix together eggplants, hamburger, mushroom soup and chicken soup. Pour mixture into baking pan. Crumble crackers evenly over top of mixture. Add cheese on top of crackers. Bake for 30 minutes. Serves five.
Georgianna Oliveaux, Largo
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Holiday Cherry Winks
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter
1 cup sugar
2 eggs
2 tablespoon milk
1 teaspoon vanilla
1/3 cup red and green maraschino cherries, chopped
1 cup chopped pecans (optional)
2 1/2 cups crushed corn flakes
1/4 cup red and green maraschino cherries, cut into 1/4 or 1/2 pieces

Heat oven to 375 F. Combine flour, baking powder, baking soda and salt. Set aside. Cream butter and sugar well. Blend in eggs, milk and vanilla until smooth. Gradually add in flour mixture until mixed well. Gently blend in chopped maraschino cherries and pecans. Using a spoon, shape cookies into a ball the size of a large walnut (about 1 1/2 inches in diameter). Roll the cookie in the crushed cornflakes. Place on a greased cookie sheet and top with 1/4 or 1/2 maraschino cherry. Cookies will expand and spread when baking so leave sufficient room between them. Bake for 10-12 minutes until light golden brown. Serve warm with a cold glass of milk and enjoy! Makes 4 dozen.
Mary Zuranski, Largo
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Holiday Fruit Pizza
16.5-ounce roll of refrigerated sugar cookie dough
8-ounce package of cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
1 cup strawberries
1 cup raspberries
1 medium bunch of green grapes
1 kiwi, peeled, halved length-wise and sliced
1/2 cup apple jelly

Heat oven to 350 F. Spray 12-inch pizza pan with cooking spray. Press dough evenly into pan for crust and bake for 16 to 20 minutes. Cool 30 minutes. In a small bowl, beat cream cheese, sugar and vanilla until fluffy. Spread over crust. Arrange the fruit, with the red berries in the center and green grapes and kiwi around the edges like a wreath. Stir jelly until smooth brush over fruit. Refrigerate 1 hour.
Rebecca Johnson, Largo
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Holiday Grinch Kabobs
Green grapes
Strawberries, caps cut off
banana slices
mini marshmallows
toothpicks

Wash grapes and strawberries, stick toothpick into a grape, then a banana slice, a strawberry, and top with a mini marshmallow. Kids love 'em.
Rita Miller, Seminole
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Holiday Pecan Bars
1/2 cup butter
1/2 cup margarine
1/2 cup white sugar
1 box graham crackers
2 ounce package of chopped pecans (1/2 cup)

Heat oven to 350 F. Place divided graham crackers unto a foil-lined cookie sheet. Top with nuts. In a small sauce pan, melt butter, margarine and sugar. Cook for three minutes from the time the mixture starts to boil, stirring frequently. Pour mixture evenly over graham crackers. Bake for 10 minutes. Cool, no more than 10 minutes. Lift aluminum foil up to remove crackers. Peel off crackers carefully to prevent breaking.
Lois LaVelle, Ohio
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Holiday Pretzel White Chocolate M&M Treat
1 bag of Wilton white chocolate candy melts
1 bag of plain M&M's (use red, green and brown candies)
1 bag of bite size, waffle-shaped pretzels square

Heat oven to 350 F. Place pretzels in a single layer on a cookie sheet. Top each pretzel with a white chocolate candy. Cook about four minutes. Remove when chocolate feels soft when touched with a spoon. Quickly press an M&M candy into the center of each pretzel. Allow to cool for a few minutes, then place in the refrigerator to set, about 10 minutes.
Rita Miller, Seminole
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Lexa’s Carrot Cake
2 cups white sugar
1 1/2 cups vegetable oil
4 eggs
3 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 pinch of salt
2 cups grated carrots (packed)
1 teaspoon vanilla
1 1/2 cups nuts, chopped
1 package chopped dates

Heat oven to 350 F. Mix the sugar and oil together. Mix in the eggs, one at a time. In a separate bowl, mix flour, baking powder, baking soda and salt together and gradually add it to the wet mixture. Mix in the remaining ingredients. Bake for 1 hour, 45 minutes.
Johnnie White, Seminole
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Macadamia Nut French Toast
4 large eggs, slightly beaten
1/2 cup of sugar
1/4 teaspoon ground nutmeg
2/3 cup orange juice
1/3 cup milk
1/2 teaspoon vanilla
16-ounce loaf of Italian bread, cut into 1-inch slices.
2/3 cup butter, melted
1/2 cup macadamia nuts, chopped and toasted
Syrup

Combine eggs, sugar, nutmeg, orange juice, milk and vanilla in a bowl. Place bread in a single layer on a lightly greased baking dish. Pour mixture on bread; cover. Chill eight hours, turning once. Pour butter into a pan. Place bread on top of butter. Bake at 400 F for 10 minutes. Sprinkle with nuts and bake for 10 more minutes. Serve with syrup.
- Tracy Masenthin, Clearwater - $50 Winner
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Marshmallow Fluff
16-ounce package marshmallows
1 cup milk
5 tablespoons butter, melted
1 pint Cool Whip
1 tablespoon vanilla
24 graham crackers

Crush graham crackers and add melted butter. Line bottom of 9x13 pan, saving 1/2 cup to sprinkle on the top. In a saucepan, cook milk and marshmallows on low heat until melted. Cool, add vanilla and then fold in Cool Whip. Spoon mixture onto the graham cracker crust. Sprinkle remainder of graham crackers on top. Refrigerate until you can cut and serve. Serves 12.
Joyce Pifer, Largo
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New England Shrimp Mozambique
2 tablespoons butter
2 tablespoons olive oil
6 cloves garlic, minced
3 pounds medium shrimp
4 packages Sazón Goya con azafran seasoning
1/2 can beer
1 capful white vinegar
1 teaspoon red-hot sauce
Parsley for garnish

In a large skillet, sauté butter, olive oil and garlic. Add shrimp and 2 packages of seasoning and cook until shrimp is pink. Add beer, remaining seasoning, vinegar and red sauce. Top with parsley.
Donna Chadwick, Largo
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Peanut Butter Balls
1 cup butter
2 1/2 cup powdered sugar
1 pound crushed graham crackers
1 pound peanut butter
12 ounce chocolate chips

Mix butter, sugar, peanut butter and crackers. Refrigerate four hours. Roll into one-inch balls. Melt chocolate in the microwave. Dip balls into chocolate and place on wax paper. After chilled, layer in tin. Makes a great gift.
Bambi Neal, Largo
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Peppermint Brickle
40 saltine crackers
1 cup butter
1 cup light brown sugar
10 to 12 small peppermint candy canes
1 12 ounce package chocolate chips

Heat oven to 400 F. Cover half-sheet pan with foil and place crackers on foil. On the stove, melt butter and brown sugar. Boil for 3 minutes, stirring constantly. Remove and pour evenly over crackers. Bake for 5 minutes. Finely chop or crush candy canes in food processor. Sprinkle chocolate chips on top of crackers and set aside until melted. Spread out the chocolate with a spatula and sprinkle with the chopped candy canes. Refrigerate for 4 hours. Break into pieces and store in an airtight container in the refrigerator.
Joan Williams, Belleair Beach
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Potato Stuffing
6 medium potatoes, peeled and cubed
1/3 cup butter
1/2 half and half
2 cups onions, chopped
2 cups celery, chopped
4 cups bread, cubed
1 tablespoon parsley, chopped
1/4 teaspoon pepper
2 eggs, beaten

Boil the potatoes until tender. Drain and mash with 1/4 cup butter and the half and half. Whip potatoes until smooth and set aside. Heat oven to 350 F. In a large skillet, melt 3 tabs of butter over medium heat. Sauté onion and celery until soft and tender. Add remaining butter and brown the breadcrumbs. Add parsley, pepper, potatoes and eggs. Mix well. Stuff the turkey or place in a 9x13 buttered pan.
Karen Pienta, Largo
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Santa's Delight
Non-perishable food (i.e. canned meat, pasta, tuna, cereal)

Purchase buy-one-get-one and sale items. Fill as many bags as you are able. Drop off at your neighborhood charity of choice. Do good. Feel great. Donate!
Pat Waloga, Seminole
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Savory Sausage Cornbread Stuffing
6 diced onions
6 diced celery stalks
2 minced garlic cloves
olive oil
2 lbs of Italian sausage, casings removed and meat crumbled
2 cups of cornbread, cubed
2 beaten eggs
1 cup white wine
1/2 cup of walnuts, coarsely chopped
1/2 cup dried cranberries
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon thyme
1 teaspoon sage
2 cups chicken stock

Heat oven to 350 F. Sauté onions, celery, garlic in olive oil. Stir in sausage until cooked. Add to bowl of cubed cornbread. Add eggs, white wine, walnuts, cranberries, spices and chicken stock. Spoon into a sprayed pan and bake for 1 hour. Serves 6.
Dorothy Mato, Clearwater
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Savory Sweet Potatoes
Crust
3/4 cup brown sugar
1/4 cup flour
3/4 pecans, chopped
1/4 cup butter, melted

Sweet potato mixture
3/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
2 cups sweet potatoes, mashed
1 egg, well beaten
1/4 cup butter

Heat oven to 350 F. Combine crust mixture and set aside. In a separate mixing bowl, combine sweet potato mixture ingredients in order listed. Mix well. Spoon sweet potato mixture into buttered baking dish. Sprinkle with crust mixture evenly on surface. Bake for 30 minutes. Serves 8 to 10.
Jennifer Pisco, Clearwater
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Scalloped Oysters
1/2 cup Ritz cracker crumbs
1/2 cup butter, melted
1 pint of oysters
salt and pepper to taste
4 tablespoons oyster juice
4 tablespoons cream

Heat oven to 350 F. Mix cracker crumbs in butter and spread in shallow baking dish. Add half the oysters, sprinkle with salt and pepper. In a separate bowl, mix oyster juice and cream. Spoon half of the mixture over the oysters in the dish. Add a second layer of oysters and repeat. Bake at for 30 minutes.
Shirley Rice, Largo
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Spinach-Stuffed Portobello Mushrooms
4 large Portobello mushrooms
1/4 cup zesty Italian dressing
1/4 cup red peppers, chopped
2 cloves garlic, minced
2 packages fresh spinach
olive oil
1/4 cup grated Parmesan cheese

Heat oven to 375 F. Remove stems of mushrooms, chop and set aside. Spoon the gills from the caps. Brush dressing around the sides of caps and place on foil. In a saucepan, heat the remaining dressing, mushroom stems, pepper and garlic for 2 minutes. Add spinach and simmer on low until wilted. Add a dash of olive oil in caps and spoon in mixture. Top with cheese. Bake for 20 minutes.
- Russell Case, Largo - $20 Winner
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Stephen’s Best-Ever Cranberry Sauce
1 pound bag of fresh cranberries
1 cup orange juice
1 cup sugar
1 tablespoon dried orange peel flakes

Wash cranberries well and drain. Place in a three-quart saucepan with orange juice and sugar; mix well. Bring to boil, and then simmer on low until cranberries burst, about 20 minutes. Mash well with hand potato masher. Cool. Place in decorative bowl for serving. Garnish with dried orange peel. Freezes easily, thaw to serve. Serves 10.
Mary Evans, St. Petersburg Beach
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Sweet and Sour Chanukah Brisket
3 to 5 pound brisket, with fat cap on - do not remove until after cooking. You can use first cut or second cut or both. Adjust recipe if you use a brisket with both cuts.
4 tablespoons brown sugar
2 tablespoons oil
3 cups sliced onion, or more to taste
4 cloves crushed and diced garlic, or more to taste
8 ounce can tomato sauce
1/4 cup ketchup or chili sauce
1/4 cup cider or wine vinegar
2 tablespoons Worcestershire sauce
1 cup water

On low heat, sauté garlic in oil until just soft; do not overcook. Set aside in a small dish. Turn up heat and brown meat in oil - be careful not to burn meat. When meat is almost browned, add onion and continue until meat is completely browned, being careful not to burn onions. Lower heat and add tomato sauce, water and sautéed garlic. Cover and cook slowly for about 45 minutes in Dutch oven on the stovetop. Then add the rest of ingredients. Cook covered on very low heat about 1 1/2 hours or more more. Remove meat to a platter to rest and cool. Let gravy continue to simmer, adjust as needed. Trim some of the excess fat and slice meat across the grain to insure tender pieces. Place slices back into gravy to re-warm. Serve brisket with the gravy and onions over rice or noodles. Don't forget the potato latkes! Makes 4 to 6 servings.
Kyna Miller-Cole, Clearwater
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Sweet Potato Casserole
2 big cans of sweet potatoes or yams, whole in syrup, with syrup drained
1 cup white sugar
3/4 stick of butter
2 eggs
3/4 cup milk
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

Topping
3/4 cup crushed corn flacks
1/2 cup light brown sugar
3/4 stick of butter

Heat oven to 400 F. Mix topping ingredients and set aside. Mix the rest of the ingredients and pour into a buttered 9x12 baking pan. Bake for 25 to 30 minutes. Spread the topping loosely over the top of the casserole. Bake for another 10 minutes. Serve while warm.
Joann Palumbo, Largo
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Sweet Potato Souffle
3 cups sweet potatoes, mashed
1 cup sugar
1/2 teaspoon salt
2 eggs
1/2 cup butter, melted
1/2 teaspoon vanilla
1/2 cup milk

Topping
1/2 cup brown sugar
1 cup chopped pecans
1/3 cup flour
1 cup coconut
1/3 stick margarine

Heat oven to 350 F. Mix topping ingredients and set aside. Mix remaining ingredients and spoon into a 9x13 casserole dish. Sprinkle on topping. Bake for 35 minutes.
Donna Malone, Largo
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Upside-Down German Chocolate Cake
1 cup pecans
1 cup coconut
German chocolate cake mix
1/2 cup margarine, melted
1 box powdered sugar
8-ounce package cream cheese

Heat oven to 350 F. Mix together pecans and coconut. Pour mixture in greased 9x13 pan. Mix cake according to directions. Pour cake mixture over nuts and coconuts. Combine melted margarine, powdered sugar and cream cheese. Spoon over cake mixture. Bake for 45 to 55 minutes. Allow to cool. Serves 8 to 10. This easy-to-make holiday cake looks fancy.
Annie Devore, Seminole
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