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Reader's Recipes

Apple Sage Stuffing
• 1 pound ground pork sausage with sage
• 8 ounces trinity mix (fresh diced peppers, celery and onions)
• 1/2 cup dried berry medley (berries and raisins)
• 1 large Granny Smith apple
• 1 tablespoon flour
• 1 14-ounce can reduced sodium chicken broth
• 1 6-ounce box cornbread stuffing mix
• cooking spray

Preheat oven to 450 degrees. Preheat large skillet on medium-high 2 to 3 minutes. Crumble sausage into pan. Stir in trinity mix and berries. Cook 5 to 7 minutes, stirring often until meat is well browned and vegetables are tender. Meanwhile, peel apple and cut into small pieces. Add remaining ingredients and cook until done in oven. Very delicious.

Mary Brown, St. Petersburg - Recipe Contest Winner
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Christmas Egg Nog Pie
• 4 3/4 ounce packages of vanilla pudding - pie mix
• 2 cups of egg nog
• 1 1/4 cups of milk
• 1 tablespoon light rum (optional)
• 1/8 teaspoon ground nutmeg
• 9-inch graham cracker pie shell
• Whipped cream
• Nutmeg

Cook pudding mix for pie filling using 2 cups of egg nog and 1 1/4 cups of milk. Stir in rum and nutmeg and pour into pie shell. Cover surface with plastic wrap, chill for several hours in the refrigerator. Garnish with whipped cream and nutmeg when you are ready to cut and serve.
Serves six.

Sandy Evans, Largo - Recipe Contest Winner
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Dream Bars
Mix together:
• 1/2 cup dark brown sugar
• 1/2 cup melted butter
• 1 cup all purpose flour
Then butter and flour sides and bottom of an 8-inch by 10-inch pan. Bake mixture at 375 degrees for 15 minutes.

Beat 2 eggs until light. Add:
• 1 cup brown sugar
• 1 cup chopped pecans
• 1 cup shredded coconut
• 2 tablespoons flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
Spread mixture over baked crust. Return to 375-degree oven and bake 15 minutes. Cool and cut into bars.

Judy DiPolito, Largo - Recipe Contest Winner
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Anise Drops
• 2 eggs
• 1 1/2 cups light brown sugar
• 2 teaspoons anise seeds
• 1/4 teaspoon salt
• 1/2 teaspoon soda dissolved in 1 tablespoon hot water
• 2 1/8 cups flour

Beat eggs, add sugar, beat more. Add anise seeds and salt, then dissolved soda and flour. Form into small balls. Put on cookie sheet. These improve with age.

Pat Syvanen, Largo
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Banana Mallow Pie
• 2 cups shredded coconut
• 1/3 cup margarine, melted
• One 3 1/4-ounce package vanilla pudding and pie filling mix
• 1/2 cup heavy cream, whipped
• 1 1/2 cups Kraft miniature marshmallows or 15 jet-puffed marshmallows
• 2 bananas, sliced

Combine coconut and margarine in skillet. Cook over low heat, stirring frequently until coconut is toasted and golden brown. Press into 9-inch pie plate to form crust. Chill.
Prepare mix as directed for pie filling on package, except using 1 3/4 cups milk. Cover surface of pie filling mixture with wax paper or transparent wrap. Chill.
Fold in whipped cream and marshmallows (quarter jet-puffed marshmallows directly into pudding using scissors dipped in water). Slice bananas into crust. Pour filling over bananas. Chill several hours.

Emmet M. Crone, Clearwater
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Banana Nut Bread
• 2 cups sugar
• 1/2 cup shortening
• 2 eggs
• 3 cups flour
• 1/4 teaspoon salt
• 1 1/2 teaspoons soda
• 1/2 cup buttermilk
• 3 ripe bananas, mashed
• 1/2 cup chopped walnuts

Cream shortening and sugar. Add eggs, salt, soda, bananas, flour and buttermilk. Mix until smooth. Then, add chopped walnuts. Bake in a loaf pan at 350 degrees for approximately an hour.

Bob Randall, Largo
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Best Broccoli Casserole Ever
• 2 packages frozen broccoli
• 1 can cream of mushroom soup
• 1/2 cup of stuffing mix
• 2 well beaten eggs
• 1 cup sharp chedder cheese
• 1 cup mayonnaise
• 3 teaspoons onion

Cook broccoli for 5 minutes. Mix soup, eggs, mayonnaise, onion and cheese together. Pour over broccoli. Sprinkle with stuffing mix. Bake at 350 degrees for 45 minutes. It's delicious even for non-broccoli lovers.
Serves four.

Nancy Enos, Belleair Bluffs
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Blue Cheese Dip
• 1 8-ounce package cream cheese, softened
• 1 package (about 3 1/2 ounces) blue cheese, crumbled
• 1 cup Hellman's Light Mayonnaise
• 1 cup sour cream
• 1/2 cup onion, finely chopped (3 tablespoons dried onion)
• 2 cloves garlic, minced (1 tablespoon dried)
• 1/2 cup finely chopped celery
• 1 teaspoon celery salt
• 1 teaspoon pepper

Mix well.

Mary Jeanne McIntosh, Indian Rocks Beach
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Carrot Casserole
• 6 tablespoons flour
• 2 pounds carrots (or buy them in bags already cut up)
• 1 1/2 cups of sugar
• 2 sticks of melted butter
• 2 teaspoons vanilla
• 6 eggs

Boil the carrots until soft and then mash and whip the carrots in a medium size bowl. Add all the other ingredients to the carrots and whip until blended and smooth. Pour the carrot mixture into a casserole dish and bake at 350 degrees for 45 minutes. Your kids will eat this up!
Serves six to eight.

Sharon Townsley, Seminole
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Charlene's Cheese Ball
• 12 ounces cream cheese
• 2 tablespoons chopped onions
• 2 tablespoons Miracle Whip
• 1 tablespoon Worcestershire
• 1/2 cup chopped green olives

Blend room temperature cream cheese and four other ingredients. Refrigerate overnight. Form into a ball and roll in onion flakes, chipped beef, ham or nuts. Nice for Christmas and New Year's Eve. Very good.

Reenie Pascale, Pinellas Park
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Christmas Fruit Cake Cookies
• 1 cup maraschino cherries, chopped
• 3 slices pineapple, chopped
• 1 cup dates, chopped
• 1/4 pound seedless raisins
• 3 1/2 cups pecans, chopped
• 1/4 cup milk
• 1/2 cup brown sugar
• 1/2 cup butter
• 1 1/2 cups flour
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 2 eggs, beaten

Cream butter, sugar and eggs together. Mix the flour, baking soda and cinnamon together and add to butter, sugar and egg mixture. Alternate with milk. Add fruit and nuts. Mix well. Drop by teaspoons on greased cookie sheet. Bake in preheated oven at 300 degrees for 25 minutes.

Gail Strelesky, Largo
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Christmas Orange French Toast and Orange Butter
• 12 slices white bread, cubed
• 2 8-ounce packages of cream cheese, cubed
• 12 eggs
• 1/2 cup maple syrup
• 2 teaspoons cinnamon
• 2 cups whole milk
• zest of 1 orange
• 1 extra teaspoon cinnamon

Cube 12 slices white bread leaving crust on. Cover bottom of buttered pan. Cube two 8-ounce packages of cream cheese. Place all over top of cubed bread. In a large bowl, combine 2 cups milk, 12 eggs, maple syrup, cinnamon and zest of 1 orange. Using mixer, beat on high for 7 minutes. Must be very well mixed. Gently pour over bread and cheese mixture. Sprinkle 1 teaspoon cinnamon over top. Cover tightly with plastic wrap. Refrigerate overnight.
On the holiday morning, bake at 350 degrees for 45 minutes. Let cool 10 minutes. Cut in 12 squares. Serve with orange butter and warm maple syrup.

Orange Butter
• 1 stick butter
• 2 tablespoons honey
• 1 teaspoon orange zest
Soften butter, add zest and honey. Blend well.

Our family always has a family Christmas morning breakfast. Making the night before makes it easier.

Karen Pienta, Largo
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Coconut Chess Pie
• 3/4 cup coconut
• 3 eggs
• 2 level tablespoons cornmeal
• 1 l/2 cups sugar
• 6 tablespoons buttermilk
• 1 tablespoon vanilla
• l/2 stick butter

Cream in ingredients until smooth texture. Add 3/4 cup of coconut and whip into mixture. Pour into unbaked pie shell and bake at 350 degrees. Approximately 35 to 40 minutes or until it browns.
Serves six to eight.

Helen Hilton, Pinellas Park
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Cranberry Salad
• 1 cup chopped apples
• 1 cup chopped fresh cranberries
• 1 cup seedless grapes
• 1 small can of crushed pineapples
• 2/3 cup black walnuts
• 1 large box of strawberry Jell-O
• 1/2 cup sugar

Mix all fruit and nuts in bowl and stir in sugar. Mix Jell-O with 1 1/2 cups of boiling water. Mix until almost set. Garnish with pineapple slice.

Hazel Baker, Belleair
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Date Bars
• 1/2 cup soft (room temperature) butter
• 1 1/2 cups white granulated sugar
• 2 eggs
• 2 2/3 cups Bisquick
• 1 cup chopped nuts (walnuts or pecans)
• 2 cups cut-up dates

With electric mixer, beat butter, granulated sugar and eggs. Then by hand (do not use a mixer) add and mix well: Bisquick, nuts and cut-up dates. The batter will be very stiff. Spread batter into an ungreased 11-inch by 13-inch pan. Bake at 350 degrees for 25 minutes, until top is golden in color. It will be soft to the touch.

Important: Do no overbake. Cool in pan for approximately one hour. Cut into small squares. Then roll each square into confectioner's sugar.
Makes approximately 40 squares.

Donna Grove, St. Petersburg
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Easy Holiday Cake
• 1 package spice cake mix
• 1 can pumpkin
• 1/2 cup dried cranberries

Follow cake mix directions for oil and eggs. Instead of water, add can of pumpkin. Mix according to directions. Add cranberries. Mix well. Put in a Bundt pan which has been sprayed with Pam. Bake approximately 45 minutes (or until tests done). Cool completely. Sprinkle with powdered sugar or drizzle glaze over.

Gloria Botwinski, Largo
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Easy Rocky Road Fudge
• 1 pack (6 servings size) Jell-O, chocolate flavor cook and serve pudding and pie filling (not instant)
• 1/4 cup milk
• 3 tablespoons butter or margarine
• 2 1/4 cups powdered sugar
• 1/2 cup chopped walnuts
• 1/2 cup jet-puffed miniature marshmallows

Stir pudding mix and milk in medium bowl with wire whisk 2 minutes or until blended. Add butter. Microwave on high 1 minute; stir. Microwave 45 seconds longer or until mixture starts to boil around edge. Beat in sugar with electric mixer. Stir in walnuts and marshmallows. Spread evenly into an 8-inch by 4-inch foil-lined loaf pan. Refrigerate for about 1 hour.

Dawn Dean, Largo
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Gingerbread Ice Cream
• 1 1/2 cups dark brown sugar
• 1/2 cup molasses
• 1/2 cup cold coffee
• 2 eggs
• 2 cups half and half
• 6 cups heavy cream
• 1/3 cup crystallized ginger, minced

Combine brown sugar, molasses, eggs, coffee and half and half in a blender until sugar dissolves. Stir this into the heavy cream. Freeze in ice cube trays. When 3/4 frozen, take out and mix with electric mixer and add ginger. Freeze until ready to serve. Use an ice cream machine to freeze if you have one. Hot applesauce is a great topping.

Audrey Burke, Seminole
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Hawaiian Cranberry Delight

• 1 can whole cranberries
• 1 or 2 packages strawberry Jell-O
• 1/2 cup macadamia nuts
• 1/2 can crushed pineapple
• 1/2 cup mandarin oranges

Combine all ingredients together using all juices from cans in fancy Jell-O mold. Add 1 cup water. Refrigerate 2 hours. Flip out onto plate. Beautiful and delicious.

Donna Rita, Pinellas Park
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Holiday Breakfast
• 1 cup (12 ounces) turkey sausage
• 1/3 cup chopped onions
• 1/3 cup green bell pepper
• 1/3 cup red bell pepper
• 10 eggs
• 2 cups shredded cheese
• 1 can Pillsbury Grand Biscuit Dough

Preheat oven to 375 degrees. Brown sausage, onion and peppers. Beat eggs and stir in cheese. Put biscuit dough in a 9-inch by 13-inch pan. Pour in mixture. Top with cheese. Bake 30 to 35 minutes. Serves eight.

Barbara Turk, Pinellas Park
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Holiday Fiesta Quiche
• 1 15-ounce package refrigerated pie crusts
• 1 3-ounce packaged shredded parmesan cheese
• 1 10-ounce package frozen chopped spinach, thawed
• 4 large eggs
• 1 1/2 cups whipping cream
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups (6 ounces) shredded mozzarella cheese
• 1 cup (4 ounces) shredded cheddar cheese
• 1/2 medium size sweet onion, diced
• 1 7-ounce jar roasted red bell peppers, drained and chopped
• 1 cup crumbled feta cheese

Unfold pie crusts, stack on a lightly floured surface. Roll into a 15-inch circle, fit into a n 11-inch tart pan. Line with parchment paper, and add pie weights or dried beans.
Bake at 400 degrees for 12 minutes or until lightly browned. Sprinkle with parmesan cheese. Let cool.
Drain chopped spinach well, pressing between paper towels. Stir together spinach, eggs and next three ingredients until combined.
Sprinkle mozzarella and cheddar cheese and onion into prepared crust. Add spinach mixture, top with red bell pepper and sprinkle with feta cheese.
Bake at 350 degrees for 40 minutes or until set. Cover with aluminum foil and let set 30 minutes.
An alternative for spinach is broccoli.

Debbie Donahue, Belleair
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Holiday Popcorn Balls
• 3 quarts popped corn, unsalted
• 1/2 cup butter
• 1 10-ounce package regular marshmallows
• 1/2 teaspoon food color

Place popped corn on greased cookie sheet. Melt butter over low heat on deep pan, add marshmallows; stir until melted and well blended. Add food color until it is of even color. Pour over popped corn. When it cools down, put butter on both hands. Make into balls and put inside sandwich baggies. Repeat using another color.
Make several batches using different food colors. It is a nice decoration in a basket for the living room; when friends visit, they have a nice snack.

Delia Colson, Clearwater
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Holiday Texas Sheet Cake
• 2 cups flour
• 2 cups sugar
• 1/2 teaspoon salt
• 1/2 pound butter
• 1 cup water
• 4 tablespoons cocoa
• 2 eggs
• 1 teaspoon baking soda
• 1/2 cup milk or sour cream

• 1 stick butter
• 4 tablespoons cocoa
• 6 tablespoons evaporated milk
• 1 box confectionery sugar
• 1 teaspoon vanilla

Put flour, sugar and salt in a bowl and set aside. Bring to a boil butter, water and cocoa and mix with dry ingredients. In another bowl beat eggs, soda and milk. Pour onto a greased and floured jelly roll pan, 15 1/2-inches by 10 inches. Bake at 350 degrees for 20 minutes.
For icing, bring to a boil the butter, cocoa and milk. Remove from heat and add confectionery sugar and vanilla. Frost cake while warm. Sprinkle with red and green sprinkles.

Nancy Enos, Belleair Bluffs
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Hot and Yummy Dip
In a mixing bowl, combine:
• 1 jar dried beef, crumbled
• 2 8-ounce packages cream cheese
• 1 large sweet onion, chopped
• 1 red pepper, chopped
• 12 ounces sharp cheese, shredded
Pour into square or round baking dish. Bake at 350 degrees for 35 to 40 minutes or until bubbly. Serve hot with Triscuits or other crackers.

Ellie Swank, Treasure Island
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King and Queen Omelet
• 4 eggs
• 1 tablespoon oleo
• 1/4 green pepper, cut into small pieces
• 2 green onions, cut into small pieces
• 1/4 cup grated Swiss cheese
• 2 cut-up black olives

Sauté all vegetables in frying pan with oleo. Crack eggs and stir cheese together. Cook together in frying pan to desired texture.

Barbara Giles, Largo
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Momma's Broccoli Swiss Casserole
• 1 pound broccoli, frozen, chopped, drained or fresh, cooked, chopped, drained
• 3 tablespoons margarine
• 2 tablespoons flour
• 3 tablespoons onion, chopped
• 1 1/4 cups milk
• 2 cups Swiss cheese, shredded
• 2 eggs, beaten

Preheat oven to 325 degrees. Melt margarine in large skillet over medium heat. Add flour, stir until smooth. Add onion, cook one minute while stirring. Slowly add milk stirring constantly until thick and begins to boil. Remove from heat. Stir in broccoli and cheese until cheese melts slightly. Stir in eggs. Pour into 9-inch by 13-inch, or 2 quart, buttered baking dish. Bake for 30 to 40 minutes, until golden.
Makes eight 3/4 cup servings.

Charlene McClintock, Largo
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Must Have Holiday Fruit Salad
• 1 large can pineapple tidbits, drained
• 1 can mandarin oranges, drained
• 1/2 pound seedless grapes
• 1 16-ounce package sour cream
• 1 small package miniature marshmallows
• 1 pinch salt

Mix well and refrigerate overnight.

Marilyn Mouchett, Largo
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Peanut Brittle
Grease cookie sheets with butter.

• 2 cups sugar
• 1 cup dark Karo syrup
Bring to a boil over medium heat. Add:
• Pinch of salt
• 3 cups raw peanuts
Cook approximately 20 minutes over low heat stirring constantly. Then, add:
• 2 tablespoons butter
• 1 tablespoon vanilla
Remove from heat. Add:
• 1 heaping tablespoon baking soda
Stir quickly. Pour into pans while still foamy. Don't stir in pans - just let it run.

Annie Bult, Pinellas Park
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Peanut Butter-Marshmallow Dip
• 1 cup peanut butter (smooth or crunchy)
• 1 cup marshmallow cream
• 1/2 cup mayonnaise
• 3 tablespoons orange juice

Mix all of the ingredients together and refrigerate. Serve with fresh fruit, over ice cream or chocolate cake. Fruit suggestions: bananas, apple slices, pineapple, grapes, pears. Refrigerated, dip keeps for two weeks. Makes 2 1/2 cups.

Ellie Swank, Treasure Island
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Pistachio Cake
• 1 package yellow cake mix
• 1 package pistachio instant pudding mix
• 1 cup water
• 3 eggs
• 2 teaspoons cinnamon
• 1/2 cup chopped pistachios (or pecans)
• powdered sugar (optional)

Preheat oven to 325 degrees. Mix ingredients (except powdered sugar) in 10-inch Bundt pan sprayed with Pam. Bake 40 to 50 minutes. Cool 10 minutes, then place on serving plate. Sprinkle with powdered sugar.
Makes 12 to 16 servings.

Kay Bourret, Largo
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Pistachio Pineapple Mallow Dessert
• 1 package (4-serving size) of Pistachio Instant Pudding and Pie Filling
• 1 20-ounce can of crushed pineapple in juice, undrained
• 1/2 cup chopped walnuts
• 3 1/4 cups miniature marshmallows
• 2 tubs (8 ounces each) of thawed whipped topping
• jar of maraschino cherries for garnish

Stir pudding mix, pineapple with juice, nuts, and 1 cup of marshmallows in a large bowl until blended. Gently stir in 1 tub of whipped topping.
In a separate bowl mix 1 tub of whipped topping and 2 cups of marshmallows.
Layer these mixtures starting with the pudding mix and ending with the whipped topping and marshmallow mixture in a large glass bowl.
Garnish with 1/4 cup of marshmallows and maraschino cherries.
Serves 16.

Angela Porcelli, St. Petersburg
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Pumpkin Cake
• 1 box cake mix
• 1 15-ounce can pumpkin pie mix

• 2 tablespoons butter
• 1/2 teaspoon vanilla
• 1 package cream cheese
• 2 cups powdered sugar

Prepare a box of yellow, white or angel food cake mix as directed on box. Stir in pumpkin pie mix. Spoon into greased 9-inch by 13-inch pan. Bake as directed. Cool.
Frosting: Mix butter, vanilla and cream cheese. Slowly add powdered sugar.

Barbara Ohse, Largo
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Ricotta Sfingie
• 1 pound ricotta
• 3 eggs
• 1 cup flour
• 3 teaspoons baking powder
• 1 teaspoon sugar
• 1 tablespoon vanilla

Mix into rather thick batter. Drop by tablespoon into Mazola hot oil. They will float. Drain on paper towel. Sprinkle with confectionery sugar.

Mildred LoCastro, Seminole
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Santa Claus Cake
• 1 package Duncan Hines classic yellow cake
• 1 1/3 cups of water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 marshmallow
Preheat oven to 350 degrees. Coat Santa Claus cake pan with Pam spray, flour lightly. Blend cake mix, water, oil and eggs in large bowl at low speed until moistened, beat for 2 minutes, pour batter in pans and bake at 325 degrees for 35 minutes, let the cake cool for 15 minutes then frost, add marshmallow to the top of the hat for the tassel.
Serves 12.

Mary, Pinellas Park
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Santa Size Cookie
• 1/2 cup margarine
• 3/4 cup brown sugar
• 1 egg

• 1/2 cup flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup corn syrup
• 1/2 teaspoon vanilla extract
• 1 1/2 cups chocolate chips

Spray pizza pan. Spread. Add red and green M&M's. Bake at 325 degrees for 30 to 35 minutes. Decorate with red and white icing. Cool, then remove from pan.

Julie Leahy, Seminole
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Seafoam Salad
• 1 large can pears with heavy syrup
• 1 cup pear juice
• 1 package lime Jell-O (small)
• 6 ounces cream cheese, softened
• 2 tablespoons heavy whipping cream
• 1 cup heavy cream, whipped

Soften cream cheese and blend in 2 tablespoons cream. Heat pear juice and pour over Jell-O while hot. Stir in cream cheese. Blend until it starts to thicken. Pour in mashed pears and whipped cream. Chill until firm.

Donna Malcom, Largo
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Simple Scallop Oysters
• 2 pints oysters
• Unsalted Saltine crackers
• Cayenne pepper
• Butter
• Cream

Lightly butter dish. Layer crushed crackers, then oysters. Put butter and cream on top to wet with a dash of cayenne. Repeat until dish is full. Bake at 375 degrees for 35 minutes. It is delicious.

Anna Reynolds, Redington Beach
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Spiced Up Pecans
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon Tabasco sauce
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 3/4 teaspoon ground cumin
• 2 cups pecan halves
• 2 teaspoons coarse salt (kosher)

Heat oil and butter in saucepan over low heat until melted. Add the remaining ingredients except the nuts and salt. Simmer over low heat 2 to 3 minutes to blend. Add the nuts and toss to coat. Spread on a baking sheet and bake in a preheated 325-degree oven for 14 minutes, shaking occasionally.
Toss the hot nuts with salt and let cool to room temperature on the baking sheet. Store in an airtight container. Yields 2 cups.
Do not double the batch for more; instead, make separate batches.

June Brennan, Largo
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Sweet Potato Casserole
• 2 cups mashed potatoes
• 2 beaten eggs
• 1 1/4 cup sugar
• 1 cup milk
• 3/4 stick butter, melted
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
Pour into greased casserole. Bake at 400 degrees for 20 minutes.

For topping, mix:
• 3/4 cup crushed cornflakes
• 1/2 cup chopped pecans
• 1/2 cup brown sugar
• 3/4 stick butter, melted
Spread over baked potatoes. Bake at 400 degrees for 10 minutes.

Clare Heater, Largo
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Sweet Potato Crisp
• 1 8-ounce package cream cheese
• 1 40-ounce can cut sweet potatoes, drained
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon

• 1 cup chopped apple
• 2/3 cup chopped cranberries
• 1/2 cup flour
• 1/2 cup old-fashioned oats uncooked
• 1/2 cup brown sugar
• 1/3 cup margarine
• 1/4 cup chopped pecans

Beat cream cheese, potatoes, 1/4 cup brown sugar and cinnamon in large bowl at medium speed until well blended. Turn into a 10-inch by 6-inch, or 1 1/2 quart, casserole. Top with apples and cranberries. Mix flour, oats, 1/2 cup brown sugar in medium bowl. Cut in margarine until coarse crumbs. Add pecans. Sprinkle on top of casserole. Bake at 350 degrees for 35 to 40 minutes.
Serves six to eight.

Adriana Topel, Seminole
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Sweet Potato Surprise
• 4 sweet potatoes, baked and mashed
• 1 cup sugar
• 1/3 cup margarine, melted
• 1/2 cup milk
• 2 eggs, beaten
• 1 teaspoon vanilla extract

• 1 cup grated, unsweetened coconut, dried or fresh
• 1 cup pecans
• 1 cup brown sugar
• 1/3 cup all-purpose flour
• 1/2 cup margarine

Heat the oven to 375 degrees. In a large bowl, mix the sweet potatoes, sugar, margarine, milk, eggs and vanilla extract until well combined. Transfer the mixture into a 2 1/2-quart baking dish.
In a separate bowl, combine the topping ingredients with a pastry cutter or your fingertips until crumbly. Distribute the toping over the sweet potatoes. Then bake the casserole for 20 minutes or until lightly browned.
Serves six to eight.

Juli Betterman, Largo
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Ultimate Cobbler
• 2 pie crusts
• 2 pounds of medium peaches, peeled, pitted and cut into quarter pieces
• 16 ounces fresh raspberries
• 2 tablespoons cornstarch
• 1 cup sugar
• 2 teaspoons lemon juice
• 1/2 teaspoon ground cinnamon
• 4 tablespoons (1/2 stick) butter, chilled - cut into small pieces

Preheat oven to 375 degrees. Lightly butter 8-inch square baking dish. In small bowl, mix cornstarch, sugar and cinnamon. In medium bowl, toss peaches and lemon juice. Carefully add raspberries so as not to crush them. Add the mixed cornstarch, sugar and cinnamon to the medium bowl with the peaches and raspberries. Lightly toss. Spoon half the mixture into dish. Add half butter pieces over top. Take one pie crust and place on top of mixture (tear and fit). Add remaining mixture. Add remaining half of the butter pieces. Fit the other pie crust on top. Bake about 40 minutes.
Serves six to eight.

Angela Roberts, Clearwater
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• 2 quarts of apple cider or apple juice
• 1 pint of cranberry juice
• 3/4 cups of sugar or less
• 2 cinnamon sticks
• 1 medium orange studded with whole cloves
• 1 pat of butter

Combine all ingredients and simmer in Crock-Pot or regular pot on the stove. Wassail is a nice warm drink for the holidays that fills your house with a wonderful aroma.

Joyce Novotny, Clearwater
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