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JULY RECIPES

Some great recipes for the picnic or BBQ ....


Salsa and Cream Cheese Taco Dip
Ingredients

1 package of Philly cream cheese (can be regular or light)
1 tub of sour cream (can be reg., light or no fat)
1 large jar of salsa (can be mild, med. or hot)
grated cheese (I use marble but tastes good with cheddar too)
1 bag of Tostitos
Green onions, red & green pepper (optional)

Directions

In a mixing bowl add the cream cheese and blend with electric mixer until smooth. approx 2-3 min.
Then gradually add the sour cream while mixing. (I usually use 3/4 of a tub) You want the consistency to be not runny but not firm either. (Make it easy to scoop with tortilla chip).
Layer all this into bottom of lasagna dish.
Layer salsa evenly (use whole jar) on top of sour cream/cheese mixture.
Top the salsa layer with the grated cheese.
For the veggies, dice them really small and sprinkle overtop of cheese.
Cover and refrigerate for an hour then serve cold with tostitos in a bowl beside.


Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts

Ingredients

1 boneless skinless chicken breast
2 tablespoons cream cheese
1 tablespoon green onion, Chopped
2 pieces bacon, Partially Cooked

Directions

Pound out Chicken breast so it is about 1/4" thick.
Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.
Roll Chicken breast up to conseal cream cheese.
Wrap partially cooked bacon around chicken breast and secure with toothpick.
Place on baking sheet and back for about 30 minutes at 375.
Broil for about 5 minute to crisp bacon.


One Ingredient Banana Ice Cream
Ingredients

3 ripe bananas
1/2 tablespoon milk(optional)

Directions
Peel the bananas and slice them thickly. Lay them on a plate and freeze for 2 hours or until solid.

Place the bananas in a blender or food processor. Turn the machine on to blend them. At first they will spin around and stay icy. Keep stopping the machine and use a wooden spoon to loosen the mixture if it stops moving. At some point, the bananas will suddenly turn creamy and custardy, like soft-serve ice cream. If they do not, add a little milk and blend again. Serve right away or freeze in a lidded container.

To vary the flavor, add any of these: 1 tablespoon peanut or almond butter; 2 tablespoons unsweetened cocoa powder; 1 teaspoon vanilla extract; ½ teaspoon ground cinnamon; or 3 sliced and frozen strawberries.


Hawaiian Punch Slush for Adults
Ingredients

2 (14 ounce) cans cream of coconut
3 (6 ounce) cans frozen lemonade concentrate
1 (46 fluid ounce) can unsweetened pineapple juice
1 (750 milliliter) bottle vodka
2 liters lemon-lime flavored carbonated beverage

Directions

In a plastic container combine cream of coconut, lemonade concentrate, pineapple juice and vodka. Mix well and store overnight in the freezer.
To serve, place 2 scoops in a glass, then fill the glass with lemon-lime soda.


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