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Reader's Recipes

Blackberry Wine Cake
• 1 white cake mix
• 1/2-cup vegetable oil
• 1/2-cup blackberry wine
• 4 eggs
• 1 3-ounce blackberry Jello
• 1/2-cup pecans or walnuts

Mix cake mix, oil, eggs, Jello and wine, low mixer. Pour nuts in bottom of well-greased and floured Bundt pan. Pour batter over nuts. Bake 40 to 45 minutes. For sauce, melt 1/2 stick of margarine. Stir in 1/2-cup blackberry wine and 1/2 box 4X sugar. Heat until sugar is dissolved. Pour sauce over baked cake, let cool for 20 minutes, then turn out on cake plate.

Joyce Pifer, Largo - Recipe Contest Winner
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Sweet Potato Crunch
• 2 large cans sweet potatoes
• 2 cups sugar
• 1-teaspoon salt
• 4 eggs beaten
• 1 stick butter
• 1-cup milk

• 2 cups bran sugar
• 2 cups walnuts
• 2/3 cup melted butter

Smash the sweet potatoes. Then add the sugar, salt, eggs, milk and butter. Put in a pan. Smash the walnuts, melt the butter. Mix all together.

Jane Quick, Largo - Recipe Contest Winner
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Angel Pie
• 3 egg whites
• 1-teaspoon vanilla
• 1-cup sugar
• 1-cup Graham cracker crumbs
• 1-cup chopped pecans
• 1-teaspoon baking powder
• 1/2-cup cream whipped or Cool Whip

Beat egg whites and vanilla until peaks form. Combine cracker crumbs, pecans and baking powder. Fold into meringue mixture. Spread evenly in greased and floured pie plate. Bake 325 degrees for 20 to 25 minutes. Cool and serve with whipped cream on top.

Nancy Richardson, Clearwater
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Aunt Gerts' Green Jello
• 1 20-ounce can crushed pineapple
• 1 6-ounce package of green Jello
• 1 medium container of Cool Whip
• 1 8-ounce package cream cheese
• 1-cup mini marshmallows

Follow directions on Jello package. Add 2 cups hot water in bowl and mix well to dissolve. Put the cream cheese and the marshmallows in the hot liquid if you want them melted. Drain the liquid off the pineapple and save to add to cold-water measurement of 2 cups. Stir in and add pineapples, Cool Whip. Stir until fluffy. Cover and refrigerate.

Mary Avery, Largo
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Bishop's Bread
(Not a fruitcake)
• 1 box of date bread mix
• 1/2-cup of Kahlua or Chambord Liquor
• 1/2-cup of water
• 1 cup of drained maraschino cherries sliced
• 1 cup of chocolate chips (dark or milk chocolate)
• 1 cup of chopped walnuts or pecans

Mix all ingredients with the date bread mix. Follow directions on the bread mix box and make sure to cut the water in half to add the liquor to equal out the fluid amounts. Pour mix into greased and floured bread pan or small loaf pans about half full. Bake as directed on the breadbox allowing bread to cool before removing from the bread pan. Then slice and eat or wrap in holiday foil or plastic wrap. Makes a great holiday gift. Serves 8.

Madeline Anderson, Madeira Beach
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Black Bean Dip
• 2 cans black beans
• 1 small onion
• 1 garlic clove
• 1/2-teaspoon pepper
• 1-teaspoon garlic powder
• 1-teaspoon onion powder
• 3 tablespoons olive oil
• 1 tomato
• Optional - chopped cilantro

In skillet add oil and all ingredients except beans and tomatoes and Cilantro. Saute for a few minutes. Add beans and tomatoes and cook for five minutes. Smash beans and tomatoes real well until smooth. Add Cilantro last and mix well. Use tortilla chips.

Carmen Chase, Largo
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Boozy Bourbon Balls
• 1/6-ounce package of semi-sweet chocolate chips
• 1/2-cup sugar
• 3 tablespoons light corn syrup
• 1/2-cup of bourbon.
• 2 1/2 cups Vanilla Wafers, finely crushed (about 5 dozen)
• 1-cup finely chopped walnuts.

Melt chocolate in double boiler over hot, not boiling water. Remove pan from fire and stir in sugar and corn syrup. Blend in bourbon. Combine Vanilla Wafers and corn syrup. Blend in bourbon. Combine Vanilla Wafers and walnuts and add to chocolate mix. Form into 1-inch balls and roll in powdered sugar. Let ripen several days in covered container.

Audrey S. Mitchell, Seminole
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Bourbon Balls
• 1 stick butter
• 1 box powdered sugar
• 1/3-cup bourbon
• 2 squares dark bitter chocolate
• 2 squares semi-sweet chocolate

Soften butter and mix with powdered sugar and add bourbon slowly. Reserve 1/4-cup of the sugar. Roll into one-inch balls and chill thoroughly. Put the 1/4-cup of powdered sugar on a plate and coat the balls with it. Re-chill thoroughly. Melt chocolate and dip balls in chocolate mixture. Re-chill until ready to serve. Serves 8.

Diane Lichtensteiger, Clearwater
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Buffalo Wing Dip
• 2 cans chicken breast, drained (7-8 oz. size) or 2 cups cooked and cubed chicken breast
• 2 8-ounce packages of cream cheese
• 1 cup of ranch dressing
• 3/4 to 1 cup of hot sauce, such as Pete's

Mix the cream cheese, ranch dressing and hot sauce together with mixer or food processor. Stir in chicken. Pour into a round or square pan, 8 or 9 inches, which has been sprayed with cooking spray. Bake at 350 degrees for 25 to 30 minutes or until bubbly on top. Serve with crisp celery sticks, crackers or bread sticks. Serves 12-18.

Eleanor Swank, Treasure Island
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Butterscotch Crunch
• 2 large packages of butterscotch morsels
• 1 large can Chinese noodles
• 1 can Spanish peanuts

Melt morsels in saucepan, stir in noodles and peanuts. Drop by teaspoon on foil. Let stand one hour. Store in Tupperware container.

Bill Schumacher, Largo
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Butterscotch Pizza
• 1-pound soft butter
• 1-cup light brown sugar
• 4 1/2 cups flour
• 1/4-teaspoon baking powder
• 1/4-teaspoon salt
• 12 ounces chocolate chips
• 3/4-cup chopped nuts (walnuts or pecans)

Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Sift flour, baking powder, and salt together. Add to butter mixture. Mix thoroughly. Divide into thirds. Press each part in a 9-inch pie pan going partway up sides. Bake at 350 degrees for 15 to 20 minutes. Melt chocolate chips over hot water (double boiler). Spread on baked crusts. Sprinkle nuts over pizzas. Cool. Cut into wedges. Makes three pizzas of 10 servings each for 30 servings.

Becky Johnson, Largo
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Candied Sweet Potatoes
• 4 to 6 small sweet potatoes
• 1 to 2 sticks of butter
• 1-cup brown sugar
• 4 ounces small marshmallows

Cook sweet potatoes until done. Peel, slice in half, then layer into an 8 inch X 10 inch pan. Sprinkle brown sugar over sweet potatoes. Cut butter into cubes over mixture. Sprinkle marshmallows over top. Heat until marshmallows are golden. Butter and sugar should be a syrup mixture. Makes 8-10 servings.

Mary Mathews, Largo
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Chicken a la 1890
• 2 chickens cut up in eights
• 1 package onion soup
• 1 bottle French dressing 1890
• 1 jar apricot preserve or cranberry sauce

Cut up two chickens in eighths. Combine ingredients and saturate on washed and dried chicken. Place in baking pan. Sprinkle in garlic. Bake at 350 degrees for 75 minutes.

Jean Santeramo, Clearwater
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Chocolate Chip Cheesecake Cookies
• 2 cups all-purpose four
• 1/2-teaspoon salt
• 1/2-teaspoon baking powder
• 1/8-teaspoon baking soda
• 10 tablespoons butter (1 stick plus 2 tablespoons)
• 1-cup sugar
• 1 egg
• 3 ounces cream cheese
• 1-teaspoon vanilla
• 12 ounces chocolate

Preheat oven to 375 degrees.
Combine dry ingredients (flour through baking soda) in a bowl and set aside. In mixer, blend butter, sugar, egg, cream cheese and vanilla. Slowly add the dry ingredients, mixing with each addition, until all are incorporated. Stir in the chocolate chips.
Grease a cookie sheet. Drop dough by the spoonful onto sheet, at least 1 inch apart.
Bake to 10 to 12 minutes or until golden brown around edges.

Note: Dough can be refrigerated until firm, then rolled into a log and frozen (in air-tight bag) for up to 1 month. When ready to bake, let thaw 30 minutes to 1 hour (until soft enough to slice). Slice in 3/4-inch wide disks and bake.

Michelle Hope, Seminole
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Christmas or Thanksgiving Spinach
• 5 bags spinach
• 5 sticks butter
• Salt and pepper
• Pinch of nutmeg

Every day until Thanksgiving, five days to be exact, put 1 bag of washed and drained spinach in pot and one stick of butter. Cook until wilted. Season with small amount of salt and pepper nutmeg.

Elizabeth Anderson, Clearwater
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Cornflake Coconut Cookies
• 2 6-ounce packages butterscotch chips
• 1/2-cup crunchy peanut butter
• 1/2-package shredded coconut

In double boiler melt chips and peanut butter until smooth. Add coconut. Pour over five cups cornflakes. Toss till covered. Drop by tablespoons onto waxed paper. Refrigerate two hours. Walnuts, whole nuts, dryfruit and candied fruit can be added.

Diane Quintus, Clearwater
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Cranberry Salad Mold
• 1 can whole cranberries
• 1 small can crushed pineapple (do not drain)
• 1 small box red Jello in 3/4-cup boiling water
• 1/2-cup chopped pecans or walnuts

Mix cranberries and pineapple. Add Jello mixture and nuts. Pour in mold or container. Chill.

Janet Davy, St. Petersburg
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Creamy Sausage Dip
• 1 package of sausage (roll)
• 5 green thin onions (chopped)
• 1-cup sour cream
• 1/2-cup mayonnaise
• 1/4-cup of Parmesan cheese
• 1 2-ounce jar of pimentos (drained)

Preheat oven to 350 degrees. In a large skillet pan, cook sausage over medium heat until no longer pink. Remove and drain. Next, mix together all the remaining ingredients. Pour into baking dish and bake for 25 minutes. Serve with your favorite crackers and enjoy! Serves 8.

Jill Reed, Clearwater
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Easy Coconut Pie
• 1-cup coconut
• 1/4-cup flour
• 1-cup milk
• 1-teaspoon vanilla
• 2 eggs
• 1-cup sugar

Mix all ingredients well. Pour into pie pan and bake in oven at 350 degrees for 30 to 40 minutes.

Madlyn Sanford, Clearwater
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Fluffy Cranberry Salad
• 3 cups fresh cranberries. Chop or grind
• Add 1/2-cup sugar
• 20 ounces crushed pineapple, drained
• 2 cups miniature marshmallows
• Chill overnight. Fold in 2 cups of whipped cream.

Lauri Ingham, Clearwater
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Ham and Cheese Mashed Potatoes
• 2 cups mashed potatoes
• 3/4-teaspoon garlic salt
• 1-cup diced leftover ham
• 1-cup shredded cheddar
• 1/2-cup whipping cream, whipped

In a bowl, combine potatoes and garlic salt. Spread into greased 1 1/2 quart dish. Sprinkle with ham. Fold cheese into cream and spoon over ham. Bake uncovered for 15 minutes at 450

Suzanne Fuller, Largo
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Holiday Cheesecake
• 1 cup Flour
• 1 cup 2 tablespoons Sugar
• 1/4-teaspoon salt
• 1/4-cup butter or margarine
• 3 8-ounce packages cream cheese, softened
• 6 eggs
• 1-cup sour cream
• 2 teaspoons vanilla extract

Preheat oven to 400 degrees. Combine 3/4-cup flour, 2 tablespoons sugar, salt. Cut in butter until mixture resembles coarse crumbs. Press over the bottom of 9-inch spring form pan. Bake for 10 minutes. Remove from oven. Turn oven heat up to 500 degrees.

In a large bowl, with electric mixer at low speed, blend cream cheese with 1-cup sugar until smooth. Blend in 1/4-cup flour and vanilla. Add eggs one at a time, beating well after each addition. Beat in sour cream. Bake 12 minutes, lower oven to 200 degrees. Bake one hour. Cool, away from drafts two to three hours. Refrigerate at least eight hours.

Sheila Nehring, Treasure Island
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Holiday Fruit Dip
• 1 8-ounce package cream cheese, soft
• 1 2-ounce container vanilla yogurt
• 1/2 container Cool Whip
• 1-teaspoon vanilla
• 3 tablespoons maraschino cherry juice
• 2 tablespoons cream
• 4-5 cherries

Mix cream cheese and vanilla yogurt well. Add Cool Whip and blend well into cream cheese mix. Add vanilla, maraschino cherry juice and cream. Mix well. Place four to five cherries on top.

Violet Coccia, Clearwater
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Icy Christmas Salad
• 3-ounce package of cream cheese
• 1-tablespoon mayonnaise
• 1 1/4 cups red cherries
• 1/2-cup green cherries
• 1-cup heavy cream, whipped
• 1/4-cup cut-up oranges
• 1-cup crushed pineapple, drained
• 1-cup chopped walnuts

Soften the cream cheese, blending with mayonnaise. Add fruit and nuts. Fold the heavy cream into the cheese-fruit mixture. Pour into plastic-wrap-lined loaf pan; cover tightly and freeze.
To serve, unmold, slice and lay on a lettuce leaf per serving plate. Serves 4-6.

Bauer, Largo
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Jello Cottage Salad
• 1 package large lime Jello
• 1 large container cottage cheese small curd
• 1 container Cool Whip, not aerosol can
• 1 small can pineapple tidbits

Mix cottage cheese and Jello package well. Drain pineapple tidbits. Add to cottage cheese. Fold in Cool Whip. Garnish with cherries. Keep refrigerated.

Janice LaRock, Clearwater
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Jello Green Salad
• 12 ounces cream cheese
• 1 large or 2 small packs of lime Jello

Dissolve Jello in a cup of boiling water. Add 1 cup of cold water in a different bowl, 3/4s of a can of Pet milk cold. Whip until fluffy. Add cream cheese to first bowl of Jello. Chop up with fork. Add whipped milk and 1/2 package of small marshmallows to the Jello. Put in refrigerator to harden.

Helen Franczyk, Largo
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Lake Havasu Salad
• 1 can cranberries (whole berries)
• 3 tablespoons lemon juice
• 1 large package cream cheese, softened
• 1/4-cup salad dressing
• 1/4-cup 4X sugar
• 1-cup walnuts
• 1-cup Cool Whip

Crush cranberries, add lemon juice, and pour into oblong dish. Combine cream cheese and salad dressing and 4X sugar. Mix well. Fold in whipped cream and spread on cranberry mixture. Freeze until firm.

Zelma Rutherford, St. Pete Beach
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Maple Syrup Pie
• 1 1/2 cups maple syrup
• 1/3-cup flour
• 1/2-cup cold water
• 3/4-cup whipping cream
• 2 piecrusts

Bring maple syrup to a boil. Mix flour with water. Whip with mixer and add a bit of boiling syrup. Mix again. Mix with maple syrup and add cream. Stir until thickens. Put aside.
Prepare piecrust with your favorite recipe and poor the mixture in crust. Cover with second crust.

Cook at 400 degrees 15 minutes on the lower rack. Lower temperature to 350 degrees for another 15 to 30 minutes. Make sure bottom of crust is cooked. Remove from oven and let cool. Serve with whipped cream (optional). Makes 8-10 servings.

Anne Gamache, Seminole
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Matina's Greek stuffed peppers
• 1 pound lean hamburger meat
• 2 cups cooked rice
• Garlic/salt, season to taste
• 1 dozen green peppers.

Clean peppers. Cut off the top about 1/2 inch. Remove seeds. Use olive oil to fry garlic cloves; hamburger to brown. Mix with rice. Fill peppers full. Put tops back on. Place in baking pan. Use tomato sauce as cover on peppers and about 1/2- to 1-inch in pan for moisture. Cover with aluminum foil. Bake 45 to 60 minutes at 350 degrees.

Panoria Brisson, Clearwater
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No Bake Holiday Pie
• 1 8-ounce cream cheese softened
• 1 cup canned pumpkin
• 1 8-ounce Cool Whip
• 1/2-cup sugar
• 1 graham cracker
• 1/2-teaspoon pumpkin pie spice
• Piecrust

Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until well blended.
Stir in 2 1/2 cups of Cool Whip. Spoon mixture into crust. Refrigerate overnight. Top with remaining Cool Whip. Add chocolate curls on top if desired.

Gloria Botwinski, Largo
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Orange-Pumpkin Bread
• 2/3-cup vegetable shortening
• 2 2/3 cups granulated sugar
• 1 orange
• 2/3-cup water
• 4 eggs
• 1 can (16-ounce) pumpkin
• 3 1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1-teaspoon ground cinnamon
• 1-teaspoon ground cloves
• 1/2-teaspoon baking powder
• 2/3-cup chopped pecans
• 2/3-cup raisins or chopped dates

Preheat oven to 350 degrees. Grease two 9-inch by 5-inch by 3-inch loaf pans. Cream shortening and sugar thoroughly. Cut whole orange into wedges and remove seeds; place in blender with water and puree. To the creamed mixture, add pureed orange, eggs and pumpkin. Sift together flour, baking soda, salt cinnamon, cloves and baking powder. Add to pumpkin mixture. Stir in pecans and raisins or dates. Pour into loaf pans and bake one hour 10 minutes. Remove from pan. Cool. Makes two loaves.

Judith E Sanders, Seminole
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Oreo Truffles
• 2 packages regular Oreo cookies
• 2 8-ounce bars cream cheese

1 to 2 packages of dark or white chocolate chips (or the dipping bark used to make chocolates)
Using a food processor, pulse the cookies into a fine crumble. You may need to do this in two batches. If you don't have a food processor, put cookies in a zip-lock bag and roll with rolling pin until all cookies are in a fine crumble.
Add both packages of cream cheese and pulse until the cookie crumbs and cream cheese are thoroughly blended, but not too gummy. Mixture should be light and still have a crumb-like texture. If you are making the mixture by hand, wash hands and then mix the cream cheese and cookie crumbs together with your fingers like you were making a meat loaf, until all the cream cheese is combined with the cookie crumbs. Using an ice cream scoop or tablespoon, measure out golf ball size pieces of cookie dough, and lightly roll them into golf ball size truffles. Dampen your hands to keep crumbs from sticking.
When all cookies are rolled out, melt chocolate according to package directions, over a double boiler. One at a time, dip the truffles into the chocolate and then place on a piece of wax paper or aluminum foil to harden.
When all truffles are dipped, you can then decorate for the holidays. I usually buy red and green melting chocolate at Michael's and melt some in the microwave in a zip lock bag. Cut off the tip of the corner and drizzle red and green stripes all over the truffles. You can do this to both the white chocolate dipped ones and the dark chocolate ones. They look great on a platter combined, and will disappear at a potluck. Keep truffles refrigerated (due to the cream cheese) if you don't plan to eat them within three hours - they never last three hours! Makes 10-15 servings.

June Jenneke, Seminole
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Peanut Butter Kiss Cookies
• 1 bag Hershey's Kisses
• 2 cups flour
• 1/2-cup butter
• 3/4-teaspoon baking soda
• 1/2-cup peanut butter
• 1-teaspoon baking powder
• 1/2-cup white sugar
• 1/2-teaspoon salt
• 1/2-cup brown sugar
• 1/4-cup orange juice

Roll balls. Bake at 350 degrees 10 to 12 minutes. Press Kisses when cookies come creamy out of oven. Put cookies on wax paper.

Constance Demabile, Seminole
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Pecan or Walnut Cranberry Salad
• 1 15-ounce can crushed pineapple, drained
• 1-cup of juice, reserved
• 1-cup water
• 1 3-ounce package of orange gelatin
• 1 3-ounce package of cherry gelatin
• 1 16-ounce can whole berry cranberry sauce
• 1 6-ounce can frozen orange juice concentrate
• 1-cup chopped pecans or walnuts
• 1/2-cup celery

Spray a six-cup mold with nonstick cooking spray. Combine reserved pineapple juice and water in a small saucepan; bring to a boil and remove from heat. Pour juice mixture into a large bowl and add gelatin. Stir until dissolved. Add drained pineapple, cranberry sauce, orange juice concentrate, nuts and celery and mix well. Pour gelatin into mold. Refrigerate until firm.

Dolly Look, Dunedin
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Potatoes Deluxe
• 2 pound package frozen hash browns
• 1 cup diced onions
• 1 stick melted butter
• 10 ounces cheddar cheese
• 1 can cream chicken soup
• 1/2-cup sour cream
• Add salt and pepper to taste

Thaw potatoes for 30 minutes and mix remaining ingredients in separate bowl. Add potatoes once thawed. Place in 13 by 19 inch pan. Bake for one hour at 375 degrees.

Jennifer Makatura, St. Petersburg
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Pumpkin Cake
• 1 box yellow cake mix (take out 1 cup for topping)
• 1/2-cup melted butter
• 1 egg

• 1 can pumpkin
• 2 eggs
• 2/3-cup milk

• 1 cup of the reserved cake mix
• 1/4-cup sugar
• 1-teaspoon cinnamon
• 1/4-cup butter (not melted)

To make the crust, take yellow cake mix (minus 1 cup for topping), mix cake with melted butter, add egg and then press into a 13-inch by 9-inch pan.
To make the filling, mix pumpkin, eggs and milk until blended and then pour on top of crust.
To make the topping, mix the reserved cake mix, sugar, cinnamon, and butter together. Sprinkle on top of filling.
Bake at 350 degrees for 45 to 50 minutes. Let cool and enjoy. Melts in your mouth when it's warm. Makes 12 servings.

Sue Funk, Largo
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Pumpkin Chiffon Pie
• 1 9-inch frozen deep-dish piecrust
• 32 jumbo marshmallows
• 1 cup pumpkin puree
• 1/2-teaspoon pumpkin pie spice
• 1/4-teaspoon salt
• 12-ounce container whipped topping
• Cinnamon (garnish)

Bake the piecrust according to the package directions and allow it to cool.
In the top of a double boiler over low heat, combine the marshmallows and the pumpkin puree. Stir constantly, with a heatproof spatula, until the marshmallows are melted. Take the pan off the heat and stir in the spice and salt.
When the mixture is completely cooled, stir in half of the whipped topping. Pour the filling into the prepared piecrust. Top with the remained whipped topping and garnish with cinnamon.

Bridget E. McCord, Seminole
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Rum Cake
• 1 package Duncan Hines Golden Cake Mix
• 1 package vanilla pudding (not instant)
• 4 eggs
• 1/2-cup rum
• 1/2-cup water
• 1/2-cup oil
• 1-cup ground pecans

• 1-cup sugar
• 1-stick butter or margarine
• 1/2-cup water
• 1/2-cup rum

Preheat oven to 350 degrees, spray angel food cake pan with Pam and line bottom with ground pecans. Mix remaining ingredients and beat for three minutes. Pour over pecans and bake for 60 minutes or until cake is done. Just before cake is done, make sauce. Remove cake from pan while still hot and put upside down on plate. Spoon sauce evenly over cake until it is saturated. This cake can be made in advance and frozen. Makes 8-10 servings depending on the size of the slice.

Diane Anderson, Largo
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Sausage Balls
• 1-pound Bob Evans Hot Sausage
• 1 box Stove Top Chicken Stuffing
• 1 package of Shredded Kraft Sharp Cheese
• 1 cup of milk
• 1 egg
• 1 piece of celery (diced in small pieces)
• 1 small onion (diced in small pieces)

Mix all together and roll out into small balls. Place on baking sheet and bake at 350 degrees for 20 to 30 minutes until golden brown.
To make "monster eyes" for Halloween, place one olive with pimento in the center after forming ball, prior to baking.

MarJean Daniel, St. Petersburg
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Strawberry Pretzel Dessert
• 2 crushed pretzels
• 1 tub Cool Whip
• 1 stick butter
• 1 package cream cheese
• 1 pint frozen strawberries
• 1-cup sugar
• Two 3 ounce packages strawberry Jello

Mix pretzels and melted butter. Press into bottom of 9 by 13 pan. Bake for 10 minutes at 375 degrees. Remove from oven. Let cool. Whip cream cheese, Cool Whip and sugar spread on pretzel mixture. Mix Jello according to box. Add in frozen strawberries and top on cream mixture. Let refrigerate.

Joy Wagner, Clearwater
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Sweet Potato Crunch Casserole
Sweet potato mixture:
• 1 40-ounce can (3 cups) mashed sweet potatoes
• 1-cup white sugar
• 1-teaspoon salt
• 2 eggs
• 1/2 stick butter - softened
• 1/4 to 1/2 cup milk
• 1-teaspoon vanilla

• 1-cup light brown sugar
• 1/4-cup flour (little more if needed)
• 1-cup chopped pecans
• 1/2 stick melted butter

Combine first set of ingredients and place in casserole dish. Combine topping ingredients and sprinkle over sweet potato mixture. Bake at 350 degrees for 30 minutes. Makes 6-8 servings.

Sharon Humphries, Clearwater
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Upside Down German Chocolate cake
• 1-cup pecans
• 1-cup coconut
• 1 German chocolate cake mix
• 1 stick margarine - melted
• 1 box powdered sugar
• 1 8-ounce pack cream cheese

Mix together nuts and coconut. Pour mixture into a greased 10 by 13 inches pan. Mix cake mix according to directions. Pour cake mix over nuts and coconut mixture. Combine melted margarine, powdered sugar and cream cheese. Spoon on top of cake batter. Bake at 350 degrees for 50 minutes. Allow cooling before serving. Looks fancy to serve.

Annie Devore, Seminole
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Vegetable Casserole
• 1 can French style green beans, drained
• 1 can white corn, drained
• 1 can cream celery soup
• 1/4-cup diced celery (small pieces)
• 1/4-cup diced green pepper (small)
• 1/4-cup diced onion (small)
• 2 cups sour cream
• 2 cups shredded cheddar cheese
• 1 1/2 tubes of Ritz crackers
• 1 stick of butter

Mix all ingredients except crackers and butter. Place in casserole dish that will be served at the table. Smash tubes of Ritz crackers and sprinkle over top of mixture. Chop butter into tabs and place on top of crackers. Bake at 350 degrees for 30 minutes with lid; remove lid and bake 15 more minutes. Serve. Makes 10-12 servings.

Sally Burks, Seminole
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Volcano Potatoes
• 6 medium potatoes
• 2 tablespoons butter
• 1/4-tablespoon salt
• Whipped cream, shredded cheddar
• Pepper to taste

Mix mashed potatoes, mound mashed potatoes in 8 by 1 1/2 inch baking round dish. Make a shallow crater in the center. Whip 1/4 cup whipping cream. Fold 1/2 cup shredded cheddar cheese into whipped cream. Spoon into crater. Bake at 350 degrees about 20 minutes.

Laurie Miller, Treasure Island
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White Chocolate Cranberry Cookies
• 3/4-cup sugar
• 1/4-cup packed brown sugar
• 1/2-cup butter, softened
• 1 large egg
• 1-teaspoon vanilla extract
• 1/2-teaspoon cinnamon
• 1/2-teaspoon baking soda
• 1/4-teaspoon salt
• 1-cup all-purpose flour
• 1 1/2 cups quick-cooking oats
• 3/4-cup dried cranberries
• 1-cup white chocolate chips

Preheat oven to 375 degrees. In a large bowl using an electric mixer combine the sugar, brown sugar and butter. Add in egg and vanilla extract and mix until combined. Add the cinnamon, baking soda, salt and flour and mix well. Fold in the oatmeal, dried cranberries and white chocolate chips. Drop dough by the tablespoon about 2 inches apart on a cookie sheet and bake at 375 degrees for 10 to 12 minutes, just until the edges are lightly golden. Remove from oven and let cool for 2 to 3 minutes on the cookie sheet, then transfer cookies to cooling rack. Makes 36 cookies.

Danielle Frain, Seminole
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Yellow Cream Cake
• 1-cup butter, softened
• 2 cups sugar
• 6 eggs
• 1-cup whipping cream
• 3-cups flour
• 1-teaspoon vanilla

Cream together butter and sugar in large mixing bowl with mixer or use food processor. Add whipping cream, then add eggs and flour alternately, until mixture is smooth. Finally, add in vanilla and pour mixture into a greased Bundt pan. Bake at 350 degrees for 35 to 40 minutes or until skewer comes out clean. Cool and serve with fresh unsweetened whipped cream and fresh fruit or crushed candy canes. Makes 10-12 slices.

Eleanor Swank, Treasure Island
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Tampa Bay Newspapers
9911 Seminole Blvd.,
Seminole, FL 33772
Phone: (727) 397-5563
Fax: (727) 397-5900
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