Tampa Bay Newspapers
9911 Seminole Blvd.,
Seminole, FL 33772
Phone: (727) 397-5563
Fax: (727) 397-5900
Submit News
  9911 Seminole Blvd. Seminole, FL 33772       Ph. 727-397-5563   View TBN's FREE e-Edition today!  
Click here to learn more
Reader's Recipes

Weaver D's Sweet Potato Soufflé
6 small - med sweet potatoes, (3 lbs peeled) and cut into chunks
3/4 cup sugar
1/4 brown sugar
3 large eggs, lightly beaten
1/2 cup melted unsalted butter
3 tablespoons whole milk
2 teaspoons fresh grated nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon all spice
2 teaspoons vanilla extract
3/4 teaspoon lemon extract
Zest of one lemon
Zest of a half or one whole sweet orange

Preheat oven to 350.

Boil taters until tender, 15 to 20 minutes, drain thoroughly, and then mash. Add butter and then milk to help cool. Let rest if needed. Don't add eggs to steaming hot sweets. Combine everything else, stir until smooth. Electric mixer works well. It needs to be mixed very well. Put in buttered baking dish 11 x 7 x 3; cook about 1 hour, it is supposed to be firm. More time can be needed. Add a streusel topping you like / candied pecans and crumble on top with about 10 min left in cooking time, the topping isn't needed though. This stuff is like crack, be careful.
Andrew Small, Largo - First Place Winner
Save E-Mail Print Top
Pat's Pumpkin Bread
2 Cups Sugar
1 1/2 Cups Oil (I use Grape Seed)
4 Eggs
2 cups (15 oz can) Pure Pumpkin
3 Cups Sifted flour
1/2 Teaspoon Salt
2 Teaspoons Baking Powder
2 Teaspoons Cinnamon
2 Teaspoons Baking Soda
2 Teaspoons Allspice
1 Cup Raisins
1 Cup Chopped Walnuts

Makes two loafs. Preheat oven to 350 degrees . Beat together Sugar and Oil in a large bowl. Add eggs one at a time. Add pumpkin and continue beating until thoroughly blended. In a separate bowl, sift together dry ingredients. Add dry mixture slowly to large bowl and blend well. Add raisins and nuts and stir until evenly distributed. Grease loaf pans and fill approximately 3/4 full with mixture. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted in the center of bread comes out clean. (Do not over bake as bread will be dry). Bread is excellent served with soft or whipped cream cheese as a topping spread.
Heather Brewer, Dunedin - Second Place Winner
Save E-Mail Print Top
Lil's Christmas Cheese Balls
3 - 8 oz packages of cream cheese, room temperature
1 - 4 oz. package of Treasure Cave blue cheese, room temperature
1 - 8 oz. container of cold pack cheddar cheese, room temperature
1 - firm green bell pepper, chopped fine
1 - large jar of pimentos, drained and chopped fine Lots of garlic powder A few splashes of Worcestershire sauce Chopped pecans or walnuts to roll balls in.

Mix all ingredients, except nuts, in a bowl. The mixture will be too soft to form proper balls, so refrigerate for an hour or so. Depending on the size of the balls, you'll get either 4 or 5 from each batch. Roll in nuts then wrap tightly in saran wrap and refrigerate.
Lil Cromer, Belleair - Third Place Winner
Save E-Mail Print Top
Christmas Mix
5 cups Cheerios
5 cups corn Chex
10 ounces pretzel sticks
2 cups dry roasted peanuts
16 ounces M&Ms plain chocolate candies
24 ounces white chocolate chips
3 tablespoons oil

Mix dry ingredients together in VERY large bowl. Melt white chocolate chips with oil in microwave. Stir every 30 seconds. Do not over heat. Pour melted chocolate over cereal mixture. Mix well. Spread mixture on wax paper to dry for about 15 minutes. Place in decorative bowl for your guests.
Becky Brobst, Flint, MI
Save E-Mail Print Top
Dad's Tom & Jerry Holiday drink
6 eggs separated
1 lb. box confectionery sugar
1 shot bourbon per glass
Boiling water

Beat 6 egg whites stiff in a bowl. Beat 6 egg yolks, then add together. Add confectionery sugar into egg mixture. To serve add about 1/4 mixture into glass, add hot water to top of glass and bourbon. Sprinkle nutmeg on top and enjoy. Hint: Put a spoon in glass so glass doesn't break.
Sue Witwer, Clearwater
Save E-Mail Print Top
Easy Holiday Bars
42 graham crackers
1 cup margarine
1 cup chopped nuts
1/2 cup sugar
1 tsp. vanilla

Line a jelly roll pan with graham crackers. Combine margarine, nuts, sugar and vanilla. Simmer 5 minutes. Pour boiled mixture over all crackers in pan. You may have to spread to cover all. Bake at 350 degrees F. for 10 to 12 minutes. Cool slightly and separate. Recipe makes about 3 1/2 dozen bars.
Bonnie Parr, Indian Shores
Save E-Mail Print Top
French Silk Mocha Pie
Chocolate Graham Crackers
1/2 cup butter, melted
1/4 cup sugar
2 eggs
2 oz. unsweetened chocolate (melted)
1 teaspoon vanilla extract
1/3 cup butter, softened
2/3 cup heavy whipping Cream
2 teaspoons confectioners'sugar
whipped cream

2 cups graham cracker crumbs (about 2 sleeves)
1/2 cup butter melted
1/4 cup granulated sugar.

Combine sugar and crumbs and slowly add butter mixing well Press evenly over the bottom and up sides of pie pan. Might be some left depending upon size of pan. We suggest a 9" pie pan. Bake at 375 for 7-8 minutes

2/3 cup sugar
2 eggs 2 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
1/3 cup butter softened
2/3 cup heavy whipping cream
2 teaspoons confectioners' sugar
2 teaspoons instant coffee (more if desired) Whipped cream

Melt chocolate and stir in vanilla. Set aside to cool. In small saucepan combine sugar and eggs until blended. Cook over low heat stirring constantly until mixture reaches 160 degrees and coats the back of a metal spoon. Stir in chocolate and vanilla and coffee until smooth. Cool to lukewarm. In a small bowl cream softened butter until light and fluffy. Add cooled Chocolate mixture. Beat on high speed for 5 minutes or until light and fluffy. In another large bowl, beat cream until it begins to thicken. Add confectioners' Sugar, beat until stiff peaks form. Fold into chocolate mixture. Pour into crust. Chill at least 6 hrs. Garnish with whipped cream .
Judi Steffens, Trinity
Save E-Mail Print Top
Fresh & Delicious Breakfast Skillet
5 cups sweet potato, grated
1 cup yellow onion, chopped
1 clove garlic, crushed
1 pound ground pork breakfast sausage
Sea salt and fresh ground pepper to taste
6 Large eggs
2 tbsp coconut oil
Sliced avocado (optional)

Preheat oven to 350 degrees. Turn stove on medium high heat and melt 2 Tbsp coconut oil in a cast iron skillet. When oil is hot add onion and cook onion until soft and translucent. Add garlic and cook for another minute. Add sausage to onion in skillet and cook until the sausage is cooked through and crumbly. Add grated sweet potato, salt and pepper to onion and sausage mixture, continue cooking until sweet potato is soft and just cooked through, 3 to 4 minutes. Stir frequently. Sweet potato should still hold its grated appearance and not get mushy. Be sure not to overcook as the mixture will have more cook time in the oven. When mixture is cooked through, turn off heat. With a spoon create 6 wells in sweet potato and sausage mixture. Crack 1 egg in each well. Place skillet in oven for approximately 5 to 8 minutes depending on desired firmness of your egg. To serve, scoop onto a plate and garnish with sliced avocado. ** Note - recipe can be made with vegetarian crumbles instead of sausage if desired. Makes 4 to 6 servings.
Heather Brewer, Dunedin
Save E-Mail Print Top
Giant Nutty Chocolate Chip Cookies
2 1/2 cups flour
1 teaspoon baking soda
3/4 cup butter flavor Crisco
1/3 cup crunchy peanut butter
1 1/2 cups brown sugar, packed
2 large eggs
1 teaspoon vanilla
12 ounces semisweet chocolate chips
6 ounces peanut butter chips

Lightly mix flour and baking soda together in small bowl, set aside. With a mixer on high, cream together Crisco, peanut butter and brown sugar. Reduce speed to medium, beat in eggs and vanilla. Gradually stir in flour mixture - use dough hooks or by hand when it gets too "stiff"; Add in chocolate chips. Refrigerate for 30 minutes (or overnight). Drop by 1/4 cupful onto cookie sheet. Bake cookies at 350 degrees for 20 to 22 minutes or until browned. Recipe makes about 18 cookies.
Becky Brobst, Flint, MI
Save E-Mail Print Top
Jean's Drunken Baked Beans
3 pound cans of the cheapest baked beans you can find
12 ounce bottle of Grandma's molasses
1 pound dark brown sugar
12 oz. bottle of Heinz Chili sauce
8 ounce can crushed pineapple
8 ounce can sliced pineapple
1 medium red onion
1 package fresh white mushrooms [wash & slice very thin]
1 pound of bacon
1 cup of bourbon (doesn't matter what kind)
1 teaspoon instant caffeinated coffee

Before serving put a sign on them that says "WARNING Beans Contain Alcohol";

Open bean cans and pout into a colander. Rinse thoroughly draining off all liquid. Put the beans in the 11x-14 aluminum pan. Finely chop bacon, onion and mushrooms. Sauté everything together until the mushrooms are tender

The Grandma's Molasses
The bottle of chili sauce
3/4 of the brown sugar
The instant caffeinated coffee
The can of crushed pineapple, drained first!
2 cups of bourbon.

Stir the mixture slowly into the beans. If there's too much juice, pour some into a cup and save. Bake at 375 degrees for 2 1/2 hours. Check every 20 minutes and drain off excessive juice with a cup then add a little more bourbon to replace it. Stir after 40 minutes add the rest of brown sugar with sliced pineapples on top of the beans. Reduce heat to 300 degrees and bake for another 15 minutes. The drunken beans are now ready to serve! If you have any drunken beans leftover, pour a little of the juice you reserved into the pan before heating!
Jean E. Miller, Clearwater
Save E-Mail Print Top
Jean's Spinach-Cheese Casserole
3 packages chopped spinach thawed and thoroughly drained dry
1 package Sharp Cheddar cubed
1 package Monterey cubed
1 package White cheddar cubed
1 small container Ricotta cheese
2 large eggs
1/2 stick of butter cubed

Squish all together and put into disposable aluminum pans Top with shredded sharp cheddar Bake in 350 degree oven for 50 minutes Stir after the first ˝ hour Finish baking - another 20 minutes Serve! Makes 8 servings.
Jean E. Miller, Clearwater
Save E-Mail Print Top
Featured Print Advertisers
Oakhurst & East Bay Medical
13020 Park Blvd., Seminole
(727) 393-3404
3800 East Bay Dr., Largo
(727) 539-0505

Web site        View Ad
Custom Couture of Tarpon Springs
208 East Tarpon Ave.
Tarpon Springs
(727) 238-7194

Web site        View Ad
Florida Center for Back & Neck Pain
Dr. Greg Hollstrom
11444 Seminole Blvd.
(727) 393-6100

Web site        View Ad
Abbey Carpet & Floor of Largo
13120 66th St. N.
(727) 524-1445

Web site        View Ad
Flooring America
9012 Seminole Blvd., Seminole
(727) 397-5509
100 Patricia Ave., Dunedin
(727) 733-1356

Web site        View Ad
Tampa Bay Newspapers
Online Advertising
For information, e-mail
Online Services Directory
Tampa Bay Newspapers
9911 Seminole Blvd.,
Seminole, FL 33772
Phone: (727) 397-5563
Fax: (727) 397-5900
Submit News