SSBBW / FA Quote of the Moment

"One reason that I like BBW's is that I can answer the age old question without getting in an argument. "Does my ass look big in this?" "yesss(drooling)yessss(smiles)yess." ~ Larry [FA]


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Pecan Dreams

1 1/2 cups confectioners' sugar
1 cup all-purpose flour
1 8-ounce package cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
1 cup chopped pecans


1 cup heavy cream
2 tablespoons granulated sugar
1 cup Heath Toffee Bits


Preheat oven to 350 degrees F. Lightly grease a 9-inch square pan. Stir together confectioners' sugar and flour in a bowl. Using a pastry cutter or fork, cut cream cheese and butter into flour mixture until crumbly. Press mixture into prepared pan, distributing evenly. Pour nuts over mixture and press into dough. Bake for 30 minutes. Remove from oven and cool completely.
For topping, whip cream and granulated sugar together with a hand-held electric mixer until stiff; fold in almond toffee bits. Spread over cake.
Cut into squares. Store in refrigerator.

Recipe courtesy Paula Deen's The Lady & Sons: Just Desserts

Layered Strawberry Tiramisu

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3-1/2 cups cold milk
2 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 pkg. (3 oz. each) ladyfingers, split
1 tub (8 oz.) COOL WHIP Strawberry or regular Whipped Topping, thawed
2-1/2 cups sliced strawberries
2 squares BAKER'S Semi-Sweet Baking Chocolate, grated


Beat cream cheese in large bowl with electric mixer on medium speed until creamy.
Gradually add milk, beating until well blended. Add dry pudding mix; beat on low speed 1 minute or until well blended.
Line bottom of 13x9-inch pan with half of the ladyfingers; top with layers of half each of the pudding mixture, whipped topping and strawberries. Repeat all layers.
Refrigerate 3 hours or until ready to serve. Sprinkle with grated chocolate.

Cupid's Cups

1 square BAKER'S Semi-Sweet Baking Chocolate, melted
2 cups boiling water, divided
2 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin
1-1/2 cups cold water, divided
ice cubes
1 cup thawed COOL WHIP Whipped Topping
Assorted Valentine sprinkles and candies


Draw a heart design or write a Valentine's Day message in each of eight (6-oz.) clear plastic cups by piping melted chocolate onto inside of each cup. Refrigerate until chocolate is firm.
Stir 1 cup of the boiling water into 1 pkg. of the dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Stir in 1 cup cold water; pour evenly into prepared cups. Refrigerate 1 hour or until gelatin is firm.
Meanwhile, stir remaining 1 cup boiling water into remaining package of dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Add enough ice to remaining 1/2 cup cold water to measure 1 cup. Add to gelatin; stir until thickened. Stir in whipped topping with wire whisk until well blended. Spoon into prepared cups. Refrigerate 3 hours or until firm. Decorate with sprinkles. Store leftover desserts in refrigerator.

Pumpkin Cheesecake Dessert

32 gingersnap cookies , crushed (about 1-1/2 cups)
1/4 cup butter, melted
5 packages (8 ounces each) cream cheese , softened
1 cup sugar
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
5 eggs, lightly beaten
Dash ground nutmeg
Maple syrup


In a small bowl, combine gingersnap crumbs and butter. Press into a greased 13-in. x 9-in. x 2-in. baking dish; set aside.
In a large mixing bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg.
Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight.
Cut into squares; serve with syrup. Refrigerate leftovers. Yield: 24 servings.

Bailey's Chocolate Mousse Pie

6 ounces Ready Crust (graham/choc)
1 package Unflavored gelatine (env)
1 teaspoon Vanilla
3/4 cup Milk
3/4 cup Bailey's Irish Cream
6 ounces Semisweet choc chips
2 cups Frozen whipped topping
Choc-dipped strawberries* *As garnish, if desired.


In saucepan, sprinkle unflavored gelatine over milk. Let stand about 1 minute. Stir over low heat until gelatine is dissolved, about 5 minutes. Add chocolate and continue cooking, stirring constantly until chocolate is melted: stir in vanilla. Remove from heat and stir occasionally, adding Bailey's about five minutes after removal from heat. When mixture forms mounds when dropped from spoon, fold in whipped topping. Turn into crust. Garnish with more whipped topping (or real whipped cream, later, by preference) and strawberries (if desired). Chill at least 4 hours before serving.

Grasshopper Parfaits

1-1/2 cups finely chopped OREO Chocolate Sandwich Cookies
1/2 cup finely chopped chocolate-covered mint patties
1 qt. (4 cups) cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
2 to 4 drops green food coloring
2 cups thawed COOL WHIP Whipped Topping


MIX chopped cookies and mint patties in small bowl; set aside.
POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Let stand 5 minutes. Meanwhile, stir food coloring into whipped topping until well blended.
LAYER half each of the pudding, whipped topping and cookie mixture evenly in 12 parfait glasses or dessert glasses. Repeat layers.
Refrigerate at least 30 minutes or until ready to serve. Store leftover parfaits in refrigerator.

Tropical Ambrosia Salad

2 cups JET-PUFFED Miniature Marshmallows
1 can (8 oz.) pineapple chunks, drained
1 banana, sliced
1 large orange, peeled and sectioned (about 1 cup)
1/2 cup Sour Cream
1 cup Coconut, toasted


MIX all ingredients except coconut in bowl. Refrigerate at least 15 minutes.
STIR in coconut just before serving.

Coconut Candy Bar Cake

14 squares Semi-Sweet Baking Chocolate, divided
1/2 cup (1 stick) butter or margarine
1 cup sugar
2 eggs
1-1/2 tsp. vanilla
1-2/3 cups flour, divided
3/4 tsp. baking soda
1/8 tsp. salt
1 cup water
1 pkg. (14 oz.) Coconut (5-1/3 cups)
1 can (14 oz.) sweetened condensed milk
3/4 cup whipping cream
2 Tbsp. butter or margarine


PREHEAT oven to 350°F. Place 4 of the chocolate squares and 1/2 cup butter in large microwaveable bowl. Microwave on HIGH 1 to 1-1/2 min. or until butter is melted. Stir until chocolate is completely melted. Blend in sugar. Add eggs, 1 at a time, beating on low speed after each addition until well blended. Add vanilla; mix well. Add 1/3 cup of the flour, the baking soda and salt; beat well. Add remaining 1-1/3 cups flour alternately with the water, mixing until well blended.
Pour into greased and floured 13x9-inch baking pan.
BAKE 30 min. or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
MIX coconut and sweetened condensed milk until well blended; spread over cake. Microwave whipping cream and 2 Tbsp. butter in large microwaveable bowl on HIGH 2 min.; stir.
Microwave an additional 30 sec. or until mixture comes to boil. Add remaining 10 chocolate squares; stir until chocolate is completely melted. Cool until mixture is of desired spreading consistency, stirring frequently. Spread over cake. Let stand until chocolate layer is firm.

Fluffy Bunny Cupcakes

1 pkg. (2-layer size) white cake mix
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
6 drops food coloring, any color
24 JET-PUFFED Marshmallows
2 Tbsp. colored sugar
decorating gel


PREPARE and bake cake mix as directed on package for 24 cupcakes; cool completely.
TINT whipped topping with food coloring. Spread about 2 Tbsp. of the whipped topping onto each cupcake.
CUT each marshmallow crosswise in half with clean kitchen scissors. Press cut-sides of 24 of the marshmallow halves into colored sugar; flatten each slightly for the bunny's face. Cut through center of each of the remaining 24 marshmallow halves to within 1/4 inch of opposite side; separate pieces slightly to resemble the bunny's ears. Press cut-sides of each ear into colored sugar; flatten slightly. Arrange faces and ears on tops of cupcakes.
Decorate faces with gel. Refrigerate until ready to serve. Cover and store any leftover cupcakes in refrigerator.

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