South Shore Market is getting bigger and better!

As if having a market in South Shore isn't awesome enough already, the fact that it's growing offers additional excitement. Here are a few photos I took at the January market. You can read more about it in this week's Table Scraps column on tbo.com.

Super snack that will bowl you over

Super Bowl Sunday is here, and if you're like me, your mind is on one thing: snacks.

How does this sound for a quick munchable:

Cinnamon-sugar covered pretzels served while they are still warm. They are sweet and a tad salty and pair perfectly with an ice-cold beer. Oh, and this recipe can be made in about 10 minutes flat!

SWEET PRETZEL NUGGETS

1 package (16 ounces) sourdough nugget pretzels

2/3 cup canola oil

1/3 cup sugar

1 to 2 teaspoons ground cinnamon

Place pretzels in a microwave-safe bowl. In a small bowl, combine oil, sugar and cinnamon. Pour over pretzels; toss to coat.

Microwave, uncovered, on high for 1 - 1 1/2 minutes; stir. Microwave 2 - 3 minutes longer, stirring after each minute or until oil is absorbed. Cool to room temperature. Store in an airtight container. Yield: 12 - 16 servings.

Source: www.tasteofhome.com

Morgan Farms in Ruskin

Morgan Farms

2003 Morgan Farm Road

Ruskin, FL 33570

Located on Hwy. 41 South, 1 mile south of the Little Manatee River

(813) 645-5208

Celebrate Customer Appreciation week at Little Habana Cafe

Looking for something different to do on date night while saving a few bucks?

Starting today to thank its customers for their loyalty, Little Habana Cafe in Riverview is hosting Customer Appreciation Week through Jan. 26 from 4 to 7 p.m. Buy one authentic, old-style Cuban entree, and get the second one of equal or lesser value at 1/2 off!

What goes better with a hearty plate of Cuban Picadillo than sweet, minty mojitos? Pretty much nothing.

Little Habana Cafe

13352 Lincoln Road

(813) 672-5111

Leftover candied cherries?

It's the time of year when I go through the contents of my pantry, refrigerator and freezer to use up all those holiday odds and ends still lurking here and there.

I've got a couple of containers of candied cherries, for instance, and I'm ready to kill them, even though they do seem to last FOREVER in the freezer.

These bonbon cookies came to the rescue by helping me get rid of some of the cherries, and three half-used bags of Wilton candy melts.

BONBON COOKIES

1/2 cup butter or margarine

3/4 cup sifted confectioners' sugar

1 tablespoon vanilla

1 1/2 cups all-purpose flour

1/8 teaspoon salt

Fillings: candied cherries or maraschino cherries, pitted dates, nuts, or chocolate pieces

Toppings: chopped nuts, coconut, colored sugar

Mix butter, sugar and vanilla. Sift flour and then measure. Blend salt in flour thoroughly by hand. If dough is dry, add 1 to 2 tablespoons of cream.

Heat oven to 350 degrees. For each cookie, wrap 1 level tablespoon of dough around a filling suggested above. Bake 1" apart on an ungreased baking sheet 12 to 15 minutes, or until set but not brown, then cool.

Dip the tops of the cookies in icing, and then decorate them with any of the suggested toppings.

Bonbon icing: Mix 1 cup sifted confectioners' sugar, 2 1/2 tablespoons of cream, 1 teaspoon vanilla and any desired food coloring. Or use Wilton candy melts following directions on the bag.