The Life of the Party

Bananas Foster 

Are you looking for a perfect dessert recipe for the holidays? Well I found one easy one for you…bananas foster. This classic and delicious dessert is a favorite amongst everyone. 

Who doesn’t like bananas and some rum?! Anyways, here’s the recipe below and the ingredients you’ll need. Most of them you should have at home as well. Enjoy! 


  • 1/2 cup (1 stick) butter
  • 1 cup packed brown sugar 
  • 1/4 cup banana liqueur 
  • 1/4 cup dark rum 
  • Dash of 151 rum 
  • Dash of cinnamon 
  • 4 firm bananas, sliced 
  • Vanilla ice cream 

Steps to make the bananas foster: 

Melt the butter in a skillet. Stir in the brown sugar. Cook until melted and well blended. Add the banana liqueur, dark rum, 151 rum, cinnamon and bananas. Cook until the bananas are warm and softened; do not let bananas get mushy. 

Scoop the ice cream into dessert bowls and top with hot banana mixture. Serve immediately. 

Savor the Seasons · Uncategorized

Best Ever Ginger Snaps

Best-Ever Ginger Snaps  (pg 116, Savor the Seasons).  The ingredients are fairly simple and include the following-

2 cups all-purpose flour
1 cup sugar
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1 tsp baking soda
1/2 tsp salt
3/4 cup (1.5 sticks) butter
1/4 cup molasses
1 egg, lightly beaten

For the Best-Ever Ginger Snaps, you preheat the oven to 350 degrees and combine all
Ingredients except the butter and molasses; the butter is ‘cut into’ the flour mixture and then molasses are added.  This forms a dough, which is then rolled into 3/4-1 inch balls and those are covered in sugar.  The dough balls are then baked for 12-15 minutes or until brown.  These are delicious and not too sweet; they’re perfect for holiday parties (can be used for Thanksgiving and Christmas) as well as fun cookie exchanges during the holidays!

Capture the Coast

Hamwich Time!


Capture The Coast pg. 40

3 tablespoons butter, melted
2 teaspoons mustard
2 teaspoons poppy seeds
1/3 cup chopped onion
Dash of Worcestershire sauce
1 (16 oz) package frozen dinner rolls
1/3 pound shaved ham
2/3 cup shredded swiss cheese
Hamwiches are easy to prepare and are always a crowd pleaser. For this recipe, instead of using traditional dinner rolls I sweetened things up by using King’s Hawaiian Sweet Rolls. I thought it paired well with the ham, swiss, and tangy mustard and onion spread. These little sandwiches are great for football parties or to take along with you to a picnic or potluck.
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A New League Year, A New Favorite JLT Recipe

Greetings internet friends! I am super excited to be the new Cookbook Co-Chair with the soon-to-be Mrs. Ashley Hoff. We can’t wait for a fun year of cookbooks, Holiday Gift Market, more cookbooks and some really fun events. I thought it would be fun to kick off our year on the Cookbook Committee by doing a blog post.

If you ask me, it’s officially summer when the windows are already dripping with condensation by 8 am. Summer means I really hate turning on my oven. So when we were asked to bring a dish to a pot luck, I decided to bring a salad. Being that this is the 10th anniversary of our Life of the Party cookbook (woo hoo!), I picked the Strawberry Festival Salad. It is made up of easy to find ingredients and has a great mix of elements that I had to try, like sweet-and-sour dressing and sugared almonds!

Making the almonds was a little intimidating in theory, but it couldn’t have been easier. After that, it was just mixing up the dressing and slicing up the strawberries. I have a container I use for transporting salads, so I poured the dressing in the bottom and layered the romaine on top, with the strawberries, mandarin oranges and almonds going on last. The salad traveled really well and was a huge hit!

Here’s to a summer of delicious food and relaxing with family and friends. I look forward to cooking out of The Junior League of Tampa Cookbooks with you all year long!


Festival Strawberry Salad
Life of the Party
 ½ cup vegetable oil
1/2 cup vegetable oil 1/4 cup vinegar
2 tablespoons sugar
10 drops of red pepper sauce
1 teaspoon salt
Dash of black pepper

 1 head romaine, torn into bite-sized pieces
2 ribs celery, chopped
2 1/2 cups strawberries, sliced
1 (11-ounce) can mandarin oranges, drained

1/4 cup almonds
1 tablespoon plus 1 teaspoon sugar

For the dressing, combine the oil, vinegar, sugar, red pepper sauce, salt and pepper in a jar with a tight-fitting lid. Secure the lid and shake vigorously to mix well.
For the salad, combine the romaine, celery, strawberries and mandarin oranges and a large salad bowl.

For the almonds, combine the almonds and sugar in a small skillet over low heat, stirring constantly until sugar is dissolved and the almonds are well coated. Poor onto waxed paper too cool. Break the almonds into small pieces.

To serve, pour the dressing over the salad and toss to combine. Sprinkle the almonds over the top and serve immediately.