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Reader's Recipes

Blueberry Surprise
• 2 sticks plus 2 tablespoons butter
• 2 cups floud
• 2 tablespoons sugar

• 2 large packages cream cheese
• 2 packages Dream Whip
• 2 cups powdered sugar (sifted)
• 2 teaspoons vanilla
• 1 can blueberry pie filling

Blend crust ingredients with fork and press into 9-inch by 13-inch pan. Bake at 350 degrees for 20 to 30 minutes. The crust will not get brown except maybe around the edges a little. Cool completely.

Let cream cheese stand at room temperature until soft. Cream with mixer. Blend in powdered sugar. Prepare Dream Whip as directed on package. Fold into cream cheese mixture and blend. Add vanilla and mix well. Pour into cooled crust. Spread pie filling on top. Chill for several hours, preferable overnight.

Barbara Razbadouski, Largo - Recipe Contest Winner
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Hawaiian Holiday Ham
• 1 large picnic ham (with bone)
• 1 2-liter bottle Sprite
• 1 large can pineapple juice
• 1 can chunky pineapple
• 2 cups honey (can substitute maple syrup)

Put ham, flat side down, in a large stock pot. Pour in Sprite and pineapple juice to cover ham. Pour on the honey (or maple syrup). Bring mixture to a boil then reduce heat and simmer for about 2 to 3 hours. Do not return to boil.

A great hit at parties. This is sweet and delicious!

Pamela Prell, Gulfport - Recipe Contest Winner
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Hot Crab Party Dip
• 1 pound fresh or canned crab meat
• 2 8-ounce packages cream cheese with chives
• 3 teaspoons Worcestershire sauce
• 8 ounces sour cream
• 1 teaspoon dry mustard
• 4 tablespoons mayonnaise
• 1/2 teaspoon garlic salt
• 1 cup shredded cheddar cheese
• 1/2 tablespoon lemon juice
• paprika

Combine all ingredients except 1/2 cup of cheddar cheese and paprika. Spread into round ramekin or small casserole dish. Spread remaining cheese and sprinkle paprika on top. Bake at 325 degrees for 30 minutes. Serve hot with bread or crackers and such.

Livia Barreca, Largo - Recipe Contest Winner
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1890 Chicken
• 1 package onion soup
• 1 bottle French dressing
• 1 bottle apricot preserves or whole cranberry sauce
• 2 chickens cut up in eighths

Combine ingredients and saturate on dried chicken. Place in pan. Sprinkle garlic (optional). Bake 75 minutes at 350 degrees.

Jean Santeramo, Clearwater
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Apple Cobbler Cookies
Makes 32 cookies

• 1 18-ounce roll refrigerated sugar cookie dough
• 1 cup tart green apple, peeled, finely chopped
• 1/2 cup chopped pecans
• 1 3/4 teaspoon cinnamon, divided
• 1/4 cup packed brown sugar
• 1/3 cup quick cooking oats
• 2 tablespoons (1/4 stick) butter, melted

Break up cookie dough into large bowl; let stand 10-15 minutes to soften. Add apple, pecans and 1 teaspoon cinnamon; mix well with wooden spoon.
Chill dough 1 hour in refrigerator or 20-25 minutes in freezer.
Preheat oven to 350 Degrees. Spray cookie sheet with nonstick cooking spray.
In a small bowl, combine the brown sugar, oats, remaining 1/4 teaspoon cinnamon and butter. Roll dough into 1-inch balls. Roll each ball in crumb mixture until well coated. Please cookies on prepared cookie sheets.
Bake 10-13 minutes or until cookie is firm to the touch and crumb mixture begins to brown. Transfer to wire rack and cool completely.

Heather Pugh, Pinellas Park
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Apple Snicker Salad
Serves 8 to 10

• 6 granny smith apples, chopped
• 4 large Snicker bars, chopped
• 1 large vanilla pudding (instant)
• 8 ounce cool whip

Chop and fold gently all ingredients together. Refrigerate

Ashley Freed, Seminole
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Brown Sugar Shortbread
• 1 cup butter, softened (no substitutes)
• 1/2 cup packed brown sugar
• 2 1/4 cups all-purpose flour
In a mixing bowl, cream butter and sugar. Gradually stir in flour. Turn out onto a floured surface and knead until smooth (about 3 minutes). Pat into a 1/3-inch thick rectangle measuring 11 inches by 8 inches. Cut into 2-inch by 1-inch strips. Place 1 inch apart on ungreased baking sheet(s). Prick with a fork. Bake at 300 degrees for 25 minutes or until bottom begins to brown. Cool for 5 minutes, then remove to wire rack to cool completely.
Grace Roth, Treasure Island
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Chewy Chocolate Cookies
Makes 4 dozen cookies

• 1 box chocolate cake mix
• 2 eggs
• 1 cup light Miracle Whip
• 1 cup chocolate chips
• 1/2 cup chopped walnuts

Mix cake mix, eggs and dressing in large bowl with electric mixer on medium speed. Stir in remaining ingredients. Drop by rounded teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 10 to 12 minutes.

Coleman Thomas, Pinellas Park
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Chicken Bundles
• 4 chicken breasts
• Salt and pepper to taste
• Rosemary to taste
• 3 to 4 wedges of Laughing Cow Light Garlic and Herb Cheese
• 1 sheet puff pastry
• Olive oil
• 1 egg

Season breasts with salt and pepper and sprinkle with rosemary. Sauté on each side, do not totally cook, remainder of cooking will be done in the oven. Roll out dough enlarging it enough to make four nice size squares. Cut the dough into four pieces. Spread cheese on dough. Top with chicken, cutting off the short side of the breast so that you have a nice square shape. Top chicken with two slices of Swiss cheese. Wrap chicken in pastry dough and put on baking pan seam side down. Egg wash the pastry and bake at 400 degrees for 20 minutes.

Trish Ulrich, Seminole
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Chicken Salad Pie
Serves 6

• 2 cups chicken, cubed
• 1 8-ounce package shredded cheddar
• 1/2 cup chopped celery
• 1/2 cup chopped walnuts
• 1/2 cup crushed pineapple, drained
• 1/2 cup mayonnaise
• 1/2 cup Cool Whip
• 1 carrot

Mix all ingredients well and put in baked pie shell. Mix 1/2 cup mayonnaise and 1/2 cup Cool Whip to frost the pie. Garnish with grated carrot. Chill 4 hours. Decorate with holly leaf cutouts from pie crust.

Jean Gibbs, Clearwater
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Chicken with Cranberry Sauce
• 2 chickens cut up
• 1 large onion
• 1/4 cup butter
• 1 8-ounce can jellied cranberry sauce
• salt and pepper to taste
• 1 clove garlic
• 1 bottle chili sauce
• Juice of 1 orange or 2 tablespoons orange juice
Saute butter, onion and garlic. Add juice, combining cranberry and chili sauce. Heat until bubbly. Pour over chicken. Bake 1 hour at 350 degrees.
Jennie Pettengill, Seminole
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Chocolate Crunch Bars
Makes about 50 pieces

• 2 sticks real butter
• 1 cup light brown sugar
• 1 12-ounce package semi-sweet morsels
• 1 tube of saltine crackers

Line cookie sheet (15-inch by 10-inch) with tin foil. Cover bottom with saltine crackers. Preheat oven to 400 degrees. Melt butter in sauce pan, add sugar and bring to boil. Stir and boil for 2 minutes.
Pour over saltines. Place in oven 3-4 minutes. Remove from oven and sprinkle morsels on top. Morsels will start to melt then spread with bottom of spoon.
Cover with tin foil (without touching chocolate) and refrigerate over night. Peel tin foil from bottom and break into pieces with hands. Keep refrigerated.
Lots of fun to make and always the hit of the party.

Betty Johnson, Indian Rocks Beach
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Christmas Braid Bread
• 1 1/2 packages yeast
• 1/8 cup warm water
• 1/4 teaspoon sugar
• 1/2 cup milk, scalded
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/4 cup margarine, melted
• 3 cups flour
• 1/2 cup golden raisins
• 1/2 cup dried cranberries
• 1/8 teaspoon cinnamon
• 1 egg

• 1/2 cup powdered sugar
• 1 teaspoon margarine, softened
• 1 tablespoon water

Dissolve yeast in water. Add 1/4 teaspoon sugar. Add all ingredients, mixing well. Knead 10 minutes. Let dough rest 10 minutes covered. Let dough raise to double then punch down. Divide dough into three equal balls. Roll into three strips the same length. Braid loosely. Place on parchment paper on cookie sheet. Let rise until double in size. Bake at 350 degrees for 35 minutes. When cool, drizzle with glaze.

Gloria Botwinski, Largo
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Clam Dip
• 1 8-ounce package cream cheese
• 1 8-ounce can minced clams, drained
• 1 tablespoon mayonnaise
• 1/2 teaspoon garlic salt
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon seasoned salt

Mix all ingredients together, adding clam juice for consistency desired. Refrigerate. This dip can be made a week ahead and refrigerated for later use. Stir before serving.

Barbara Marino, Seminole
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Cranberry Chutney
Serves 8-10

• 1 pear (diced)
• 1 orange (diced with skin on)
• 16 ounces fresh cranberries
• 1 apple (diced)
• 1 lemon
• 2 cups of sugar
• 1 cup raisins
• 2 cups or so of water
• Juice from 1 lemon

Mix sugar, cranberries, water, raisins and lemon juice into pot and put on medium-high heat. Dice pear, apple, and orange (with skin), into cubes and put in the pot. Let simmer on low boil for 15-20 minutes. Stir occasionally. Make sure cranberries pop and are thoroughly cooked. Turn off heat and keep on stove for about 30 minutes. Refrigerate and serve cold.

Amy Fernandez, Clearwater
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Curry, Lime and Chili Twists
• 1 15-ounce puff pastry sheet
• 4 ounces butter
• 1 teaspoon red chilies, finely chopped
• Zest of 1 lime, finely grated
• 1 ounce salted peanuts, crushed
• 2 teaspoons medium curry powder

Cut pastry into 1/2-inch strips. Brush with melted butter and sprinkle with lime zest, chilies, peanuts and curry powder. Press into pastry strips, twist into a curl and place on baking sheet with parchment paper. Rest for 20 minutes in refrigerator then bake 10 to 12 minutes at 375 degrees. Store in air-tight container.

Kay Baurret, Largo
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Easy No Bake Cookies
• 2 cups sugar
• 1/2 cup milk
• 4 tablespoons cocoa
• 1 stick butter
• 1 cup peanut butter
• 1 teaspoon vanilla
• 3 cups quick oats

Heat sugar, milk, cocoa and butter until butter melts. Add peanut butter and vanilla. Add quick oats. Stir and put on to wax paper by teaspoonfuls.

Carol Stefanik Campisi, Seminole
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Frosty Fruit Bars
• 1/2 cup shortening
• 1 cup sugar
• 1 egg
• 1 tablespoon grated orange rind
• 1/4 cup orange juice

• 2 1/2 cups flour
• 1 teaspoon soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Mix with hands:
• 1 cup raisins
• 1 cup candied fruit
• 1/2 cup chopped nuts

Divide dough in half and roll in a rectangle. Cut into strips. Bake 10 to 12 minutes at 400 degrees. While warm, spread with confectionary sugar icing. Cut strips into bars. Enjoy.

Edna Kelley, St. Petersburg
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Fruity Orzo
• 1 1-pound box orzo
• 1 teaspoon canola oil
• 2 tablespoons butter
• 2 large granny smith apples
• 1 6-ounce bag sweetened dried cranberries
• 1 teaspoon cinnamon (more or less to taste)

Cook orzo as directed, strain well. In medium sauce pan, add canola oil and butter. Peel and chop apples and saute in butter along with cranberries. Toss to blend well. Add cinnamon when apples are tender. Add all to orzo and mix well. May add some apple or cranberry juice if too dry.

Serve as a side dish to any meat, fish or chicken entree or serve cold with whip topping.

Vicki Tocchi, Pinellas Park
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Gingerbread Cookies
• 8 tablespoons (1 stick) real butter
• 2/3 cup sugar
• 1 egg
• 2 1/4 cups flour
• 1/2 cup molasses
• 1/2 teaspoon baking soda
• 1 1/4 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Heat oven to 350 degrees. Beat butter and sugar until smooth. Add molasses and egg. Beat until fluffy. Add flour, baking soda, ginger, cinnamon, cloves and salt. Roll flat. Chill 30 minutes. Cut into shapes or balls. Bake 10 to 12 minutes.

Lee Weliczka, Belleair Beach
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Holiday Sauerkraut
• 4 slices bacon, diced
• 1 1-pound, 11-ounce can or bag sauerkraut
• 1 small head of cabbage, chopped
• 1 large onion, diced
• 1 tablespoon margarine
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/8 teaspoon pepper

In small skillet, cook bacon until crisp, saving drippings. In crock pot, combine sauerkraut, cabbage, onion, butter, sugar, salt and pepper. Pour cooked bacon and drippings over all. Cover. Cook on low 3 to 5 hours.

Gloria Botwinski, Largo
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Holiday Spinach Balls
• 2 packages chopped frozen spinach
• 2 cups herb stuffing (Pepperidge Farm)
• 5 eggs
• 1 medium onion, chopped finely
• 3/4 cup melted margarine
• 1 cup Parmesan cheese
• 1 teaspoon black pepper
• 1 teaspoon garlic powder (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon thyme

Thaw spinach. Pour boiling water over it. Let stand 5 minutes, drain well. Mix with remaining ingredients; cover and refrigerate overnight. Roll into balls the size of walnuts. Bake at 375 degrees until golden brown. These may be frozen and baked as needed.

Gail J. Ginger, Belleair
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Hot Cranberry Punch
• 2 32-ounce bottles cranberry juice cocktail or 2 12-ounce cans (frozen)
• 20 cups water
• 4 cups sugar
• 1/2 cup lemon juice
• 8 whole cinnamon sticks
• 2 tablespoons whole cloves
• 2 cups orange juice

Combine in a large pot over medium heat. Simmer 10 minutes. Drain off spices and serve hot.

A. Bult, Pinellas Park
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Makes about four dozen

• 1/2 pound butter plus 2 tablespoons
• 8 tablespoons powdered sugar
• 2 egg yolks
• 3 cups sifted flour
• Jam or Solo fruit filling

Blend all ingredients except flour, until smooth. Slowly add in flour. The dough will be stiff, so be sure and add just a little flour each time.
Roll into small walnut-sized balls and place on ungreased cookie sheet. Press in the center with thumb and fill with jam or Solo fruit filling. Bake at 375 for 15-17 minutes. Sprinkle with powdered sugar after removing from oven.
This is my mom’s recipe and everyone wants me to bring them at holiday time. They are small, but you can make them larger by forming them as you press into the center. Then you can put more filling in them.

Barbara Razbadouski, Largo
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Lemon Dessert Cake
A family favorite

Serves 10-12

• 1 cup flour
• 1 stick butter or margarine, softened
• 3/4 C walnuts chopped fine.

• 2 8 ounce packages cream cheese
• 1 cup powdered sugar
• 1 cup Cool Whip
• 3 cups milk
• 2 packages instant lemon pudding

Mix all crust ingredients together and press into a 9-inch by 13-inch pan. Bake at 350 for 10-15 minutes. Cool completely.
Mix cream cheese with powdered sugar until creamy. Then fold Cool Whip into cheese mixture. Pour over crust.
Mix 3 cups milk with pudding mix. Spread on top of creamy mixture. Top with Cool Whip and nuts.
This recipe is so easy and fast to put together...and great for holiday time when you are so busy!

Barbara Razbadouski, Largo
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Muddy Buddies
Makes 9 cups

• 1 cup chocolate chips
• 1/2 cup peanut butter
• 1/4 cup margarine
• 1 teaspoon vanilla
• 9 cups of Chex plain cereal
• 1 1/2 cups powdered sugar

In a microwave safe bowl, combine chocolate chips, peanut butter and margarine. Microwave on high for 1 1/2 minutes until smooth, stirring after 1 minute. Stir in vanilla. Pour Chex plain cereal into a large bowl. Pour chocolate mixture over cereal, stirring until all pieces are coated. Pour in large re-sealable plastic bag with powdered sugar. Seal securely. Shake until all pieces are well coated. Spread on wax paper to cool.

Sara Madden, Seminole
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Peaches 'n Cream
Grease a 10-inch pie plate. Combine in bowl: 3/4 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 box dry vanilla pudding mix (3- to 4-ounce size, not instant), 4 tablespoons soft butter, 1 egg, 1/2 cup milk. Beat 2 minutes with medium-speed mixer. Pour into prepared pie plate. Arrange over batter 1 16-ounce can sliced peaches, drained well (keep juice in small bowl). Beat 1 8-ounce soft cream cheese, 1/2 cup sugar, 4 tablespoons reserved juice. Beat 2 minutes with mixer. Spoon mixture over peaches to within 1 inch of edge of pie plate. Combine 5 tablespoons sugar with 1 tablespoon cinnamon (more if desired). Sprinkle over filling. Bake 350 degrees for 30 to 35 minutes, until crust is golden. Filling appears soft. Serve warm.
Terri Norton, Seminole
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Pecan Pie Surprise
Serving size: 10 to 15

• 1 package yellow cake mix (reserve 2/3 cup for filling)
• 1/2 cup margarine (melted)
• 1 egg
• 1 cup chopped pecans

• 2/3 cup reserved cake mix
• 1/2 cup brown sugar
• 1 1/2 cup dark Karo Syrup
• 1 teaspoon vanilla
• 3 eggs

Combine cake mix, margarine, and 1 egg. Mix until crumbly. Press into greased 9-inch by 13-inch pan. Bake at 350 degrees for 15-20 minutes. Mix filling together. Pour over partially baked crust. Sprinkle chopped pecans on top. Bake for 30-35 minutes.

Ashley Freed, Seminole
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Potato and Turkey Salad
• 2 1/2 pounds red potatoes
• 3/4 cup mayonnaise
• 2 tablespoons sweet pickle relish
• 1 small diced onion
• 1 teaspoon celery seed
• 1/2 teaspoon salt and pepper
• 5 slices (medium) diced leftover turkey

Mix in a big bowl. Can be served hot or cold.

Usually served after the big turkey day.

Lillian Mende, Largo
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Pumpkin Cheesecake
• 8 ounces softened cream cheese
• 3/4 cup sugar
• 2 tablespoons flour
• 1 teaspoon vanilla
• 2 eggs
• 3/4 cup pumpkin canned or fresh cooked
• 1/2 teaspoon cinnamon

Cream sugar and cream cheese together for 2 to 3 minutes on medium speed until very smooth. Add the rest of the ingredients and beat well. Pour into a crumb crust and bake at 350 degrees for 25 to 30 minutes. Chill and serve.

Margie Tabory, Largo
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Pumpkin Crunch Cream Pie
Serves 8

• 3/4 cup cold milk
• 1 package (4-serving size) Jell-O vanilla instant pudding and pie filling
• 1/2 cup solid-pack pumpkin
• 3/4 teaspoon pumpkin pie spice
• 2/3 cup slivered almonds
• 2/3 cup mini chocolate chips
• 3 1/2 cups (8 ounces) Cool Whip, thawed
• 1 six ounce Keebler ready-crust graham cracker pie crust

Pour milk into mixing bowl. Add pie filling mix. Beat with wire whisk until well blended, about 1 minute. Let stand 5 minutes.
Blend in pumpkin, spice, almonds, chips and 2 cups of the whipped topping. Spoon into pie crust. Chill 4 hours.
Just before serving, garnish with remaining whipped topping and chocolate curls, if desired.

Karen Taggart, Treasure Island
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Pumpkin Pie Cake
• Canned pumpkin pie filling for two pies
• 1 box yellow cake mix
• 1 stick butter or margarine
• 3/4 to 1 cup nuts, chopped
• 1 carton whipped topping or Cool Whip
Prepare canned pumpkin as you would to make two pumpkin pies. Pour into greased 9-inch by 13-inch pan. Sprinkle dry cake mix over the pumpkin pie filling. Slice the butter and dot over the dry cake mix. Spread nuts on top of the butter. Bake in 350-degree oven for 50 minutes. When cool, cover with whipped topping and serve.
Michelle Hening, Kenneth City
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Pumpkin Torte
• 24 graham crackers, crushed (1 1/2 cups)
• 1/3 cup sugar
• 1/2 cup butter
• 2 eggs, beaten
• 3/4 cup sugar
• 8 ounces cream cheese
• 2 cups pumpkin
• 3 egg yolks
• 1/2 cup sugar
• 1/2 cup milk
• 1/2 teaspoon salt
• 1 tablespoon cinnamon
• 1 envelope plain gelatin
• 1/4 cup cold water
• 3 egg whites
• 1/4 cup sugar
• 1/2 pint whipping cream

Mix graham crackers with 1/3 cup sugar and butter. Press into a 9-inch by 13-inch pan. Mix together eggs, ¾ cup sugar and cream cheese and pour over crust. Bake 20 minutes at 350 degrees. Cook on stovetop, pumpkin, egg yolks, ½ cup sugar, milk, salt and cinnamon until mixture thickens. Remove from heat. Dissolve gelatin in 1/3 cup cold water and add to pumpkin mixture. Cool. Beat egg whites, ¼ cup sugar and fold into pumpkin mixture. Pour over cooled bake crust. Top with whipped cream.

Ashley Freed, Seminole
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Roast Pork with Cranberry Chutney
• 1 16-ounce can whole berry cranberry sauce
• 1/2 cup brown sugar
• 1/4 cup cider vinegar
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• 2 teaspoons cornstarch
• 1 1/2 tablespoons water

Combine cranberry sauce, sugar, vinegar, cinnamon and cloves and bring to boil over medium heat. Stir often. Dissolve cornstarch in water and stir into cranberry mixture. Continue cooking, stirring constantly until thickened.

Pork loin
Bake pork loin in 325 degree oven until 170 degrees on meat thermometer (30 to 35 minutes per pound). Pour part of warmed chutney over pork loin and serve balance in serving bowl.

Holly Shanahan, Seminole
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Stuffed Pork Loin
Serves 4 to 6

• 2 to 3 pound pork loin
• 1 can cream of mushroom soup
• 1/4 cup caraway seeds (Don't be afraid to add a lot of caraway)
• rye bread dried out until stale - enough to make a dry stuffing
• 1 roll breakfast sausage
• 1 egg
• 2 tablespoons nutmeg
• Salt and pepper (optional)
• 1 small to medium onion, chopped

In skillet brown sausage and sauté onion until brown. Drain. Then add the rye bread, nutmeg, egg, caraway seeds, and salt and pepper. Cook for about 5 minutes and then add the cream of mushroom soup. Stir until you have the consistency of a stuffing mix. Cut the tenderloin like butterfly opening. Put the stuffing inside and bake for 35 minutes on 350 degrees. Your mouth will water when you bite into this. It is very Yummy! Who says you have to have ham and turkey for the holidays? Note: the stuffing also makes a nice side dish.

Debbie Williams, Gulfport
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Sweet Potato Casserole
• 1 40-ounce can sweet potatoes
• 3/4 cup white sugar
• 1 stick margarine
• 1 teaspoon vanilla
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 2 eggs
• 1/2 cup milk

• 1 cup brown sugar
• 1/3 cup flour
• 1 1/3 cups melted margarine
• 1 cup pecans

Drain and mash potatoes. Add other ingredients and mix well. Pour into a small buttered casserole dish. Mix topping and sprinkle on top of mixture. Bake 350 degrees for 30 to 35 minutes.

The topping makes a great crust and everyone wonders how you did it! I would at least double this recipe – moving into a larger casserole dish. Children love this.

Nancy Ellis, St. Petersburg
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Sweet Potato Casserole
Serves 6

• 3 cups sweet potatoes, mashed
• 3/4 cup sugar
• 2 eggs, beaten
• 1 teaspoon vanilla
• 1/2 teaspoon vanilla extract
• 1/2 cup milk
• 1/2 cup margarine (1 stick)

• 1 cup brown sugar
• 1 cup chopped nuts (walnuts or pecans)
• 1 cup flour
• 1/3 cup butter

Mix casserole ingredients and put into greased dish. Bake at 350° for 30-35 minutes.
Topping: Cut butter into flour, add sugar and nuts. Spread on top of baked potatoes and bake until it looks good.

Ashley Freed, Seminole
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Sweet Potato Soufflé
 • 3 cups sweet potatoes, mashed
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 3/4 cup sugar
• 1/2 cup butter
• 2 teaspoons baking powder
• 3 large eggs
• 2/3 stick butter, melted
• 1/2 cup brown sugar
• 3 cups corn flakes, crushed
• 1/2 cup pecans, chopped
Beat eggs until lemon color. Place all ingredients (except topping) in bowl. Mix until blended. Put in a buttered shallow baking dish and bake at 400 degrees for 20 to 30 minutes. While potatoes are baking, mix topping ingredients. Cover potatoes with topping mixture and bake for another 10 to 15 minutes longer.

Lorri Bryan, Largo
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Serves 10+

• 1 cup butter
• 1 1/3 cup sugar
• 1 tablespoon light corn syrup
• 3 tablespoons water
• 2 cups toasted blanched almond bits
• 4 bars milk chocolate (4 1/2 ounce)

Melt butter in large pan. Add sugar, corn syrup, and water. Cook to hard crack (300 degrees), stir occasionally. Add 1 cup almond bits. Spread in well-greased 9-inch by 13-inch pan. Cool. Turn candy onto waxed paper. Melt chocolate bars and toast 1 cup almond bites. Spread with 1/2 chocolate. Sprinkle half of the nuts on top of chocolate. Cover with waxed paper and invert candy. Spread other side with remaining chocolate. Sprinkle with remaining nuts. Chill to firm chocolate. Break candy into pieces.

Ashley Freed, Seminole
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Tomato Tart Recipe
• 2 cups of flour
• 1/3 cup butter
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup buttermilk

Dough: If time is of the essence, use ready-made dough

Mix the dry ingredients together and cut the butter in. Add buttermilk and mix thoroughly. This makes the biscuit bottom for one pie or square pan. Suggested is a 10-inch square pan.

Preheat oven to 450 degrees.

Press dough (it will be soft and sticky) into the pan (don't try to roll it out) and form the sides up – crimp edges as desired. Bake for 8 minutes.

Remove from the oven and press down the dough which will have puffed up from cooking.


• 4 tomatoes chopped into small squares
• 1/2 cup chopped fresh basil

Place all into the pie shell.


• 1 cup grated Swiss cheese
• 1 cup grated cheddar cheese
• 3/4 cup mayonnaise

Mix all ingredients together and spoon evenly over the tomato filling. Reduce oven to 400 degrees and bake the tart for about 15 minutes or until top is bubbly and starting to brown. Can be served hot or room temperature.

Hallie S. Maxon, Belleair
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White Bean Soup
• 2 cloves of garlic, smashed
• 2 15-ounce cans of white beans, drained
• 6 large carrots cut up
• 1 onion
• 1 large container of low sodium and low salt chicken broth
• 1 bay leaf (can use 2 or 3)
• 1/2 teaspoon kosher salt (add according to taste)
• 1/4 teaspoon pepper (add according to taste)
• 3 cups fresh spinach leaves
• 1 tablespoon balsamic vinegar (optional)
• 1/4 cup grated parmesan cheese (optional)

In a dutch oven, over medium heat, bring the beans, broth, garlic, bay leaf, onion and carrots to a boil. Cover, reduce heat, and simmer for 15 minutes. Remove and discard bay leaf. Add the spinach, salt and pepper and stir for 1 minute. Spoon the stew into bowls, drizzle with the oil, if desired, add some vinegar or parmesan.

JoAnn Kennedy, Seminole
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