SSBBW / FA Quote of the Moment

"God gave me the desire for the voluptuous size. I canít argue with God, because He is all wise. Big girls are so special, appealing and unique. They take my breath away, I can hardly speak." ~ Phil Moore [FA - Poet]


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Beef Avocado Pockets

1/3 cup oil
3 Tbsp. apple cider vinegar
1/4 tsp. salt
dash pepper
1 Tbsp. dijon mustard
3/4 lb. thin deli roast beef slices
2 avocados, peeled and cubed
2 green onions, chopped
3 pocket breads, cut in half


In medium bowl combine oil, vinegar, salt and mustard and whisk vigorously to blend.
Add roast beef and avocado to dressing and toss to coat.
Fill pocket breads with filling and serve. 6 sandwiches.

Grilled Avocados

1 tablespoon olive oil
1 tablespoon lime juice
2 large ripe avocados, halved, seeded, and peeled (about 1 lb. total)
1/4 teaspoon kosher salt or 1/8 teaspoon salt
1/4 cup bottled picante sauce
1 ounce Monterey Jack or farmer cheese, shredded or crumbled (1/4 cup)
Snipped fresh cilantro
Salad greens (optional)
Bottled picante sauce (optional)
Dairy sour cream (optional)


1. Stir together olive oil and lime juice. Brush avocados all over with olive oil mixture. Sprinkle cut sides of avocados with salt.
2. For a charcoal grill, grill avocado halves, cut side down, on the rack of an uncovered grill directly over medium coals for 5 minutes or until browned. Turn avocado halves, cut side up. Fill centers of avocado halves with the 1/4 cup picante sauce and shredded cheese. Cover grill and grill about 5 minutes more or until cheese begins to melt. (For a gas grill, preheat grill. Reduce heat to medium. Place avocado halves on grill rack over heat. Cover and grill as above.)
3. Remove avocados from grill. Sprinkle tops of avocado halves with snipped cilantro. If desired, serve on a bed of salad greens with additional picante sauce and sour cream.
Makes 4 servings.

Mushroom Toasts

1 baguette
2 tablespoons extra-virgin olive oil
1 onion, thinly sliced
1 chopped clove garlic
1 pound sliced cremini mushrooms
1 tablespoon fresh thyme
Salt and pepper
1/4 pound shredded gruyère cheese


Preheat the broiler. Slice a baguette into 24 slices. Broil on a baking sheet until golden, 3 minutes.
In a skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Cook 1 thinly sliced onion and 1 chopped clove garlic for 5 minutes. Add 1 pound sliced cremini mushrooms and 1 tablespoon fresh thyme and cook until softened, 10 minutes; season with salt and pepper. Top the toasts with the mushrooms and 1/4 pound shredded gruyère cheese and broil for 2 minutes.

Green Herb Dip

3/4 cup plain yogurt
1/4 cup mayonnaise or salad dressing
1/4 teaspoon salt
1/2 cup watercress leaves
1/2 cup fresh parsley leaves
1/4 cup fresh basil
1 green onion (with top), cut into 1-inch pieces
Assorted raw vegetables (baby carrots, pea pods, zucchini)


In blender or food processor, place yogurt, mayonnaise and salt. Add remaining ingredients. Cover; blend or process about 30 seconds, stopping blender occasionally to scrape sides, until finely chopped.
Cover; refrigerate about 1 hour or until slightly thickened and chilled. Serve with raw vegetables.

Holiday Appetizer Puffs Recipe

1 cup water
1/2 cup butter, cubed
1/2 teaspoon salt
1 cup all-purpose flour
4 eggs

1 package (8 ounces) cream cheese, softened
1/4 cup mayonnaise
1 can (6 ounces) crabmeat, drained and cartilage removed
1/2 cup shredded Swiss cheese
1 tablespoon minced chives
1 teaspoon garlic salt
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper


In a small saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 25-30 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in puffs to allow steam to escape. When cool, split puffs open; remove tops and set aside. Discard soft dough from inside.

In a small bowl, beat cream cheese and mayonnaise until smooth. Stir in the remaining filling ingredients.

Just before serving, spoon filling into puffs; replace tops. Yield: 4 dozen.

Marinated Mozzarella Cubes Recipe

1 pound mozzarella cheese, cut into 1-inch cubes
1 jar (7 ounces) roasted red peppers, drained and cut into bite-size pieces
6 fresh thyme sprigs
2 garlic cloves, minced
1-1/4 cups olive oil
2 tablespoons minced fresh rosemary
2 teaspoons Italian seasoning
1/4 teaspoon crushed red pepper flakes
Bread or crackers


In a quart jar with a tight-fitting lid, layer a third of the cheese, peppers, thyme and garlic. Repeat layers twice.

In a small bowl, whisk the oil, rosemary, Italian seasoning and pepper flakes. Pour into jar; seal and turn upside down. Refrigerate overnight, turning several times.
Serve with bread or crackers. Yield: 4 cups.

Saint Patty's Dill Dip

1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon dried dill weed
1 teaspoon seasoning salt
1/4 teaspoon onion salt
1/2 teaspoon Worcestershire sauce
1 tablespoon dried minced onion
1 tablespoon dried parsley
1/4 teaspoon hot pepper sauce
1 large green bell pepper


In a medium-size mixing bowl, combine mayonnaise, sour cream, dill weed, seasoning salt, onion salt, Worcestershire sauce, onion flakes, parsley flakes, and hot pepper sauce. Cover and chill for at least 2 hours.
To serve slice off top of green pepper and gently clean out insides, spoon dip into pepper and sprinkle with dill weed.

Mexican Seven-Layer Dip

1 9-ounce can bean dip
1/4 cup picante or taco sauce
1 8-ounce container refrigerated guacamole
1 8-ounce carton dairy sour cream
1 cup shredded cheddar or taco cheese (4 ounces)
1/4 cup sliced green onion (2)
2 tablespoons sliced pitted ripe olives
2/3 cup chopped, seeded tomato (1 medium)
8 cups tortilla chips or crackers


Combine bean dip and picante sauce; spread into a rectangle about 9-by 5-inches on a serving platter making a layer about 1/4 inch thick. Next carefully layer avocado dip and sour cream.
Top with cheese, green onion, and olives. Cover and chill for 4 to 24 hours.
Before serving, sprinkle with chopped tomato. Serve with tortilla chips.
Makes 16 appetizer servings (1/4 cup dip and 1/2 cup chips)

Almond-Bacon Cheese Crostini Recipe

1 French bread baguette (1 pound), cut into 36 slices
2 cups (8 ounces) shredded Monterey Jack cheese
2/3 cup mayonnaise
1/2 cup sliced almonds, toasted
6 bacon strips, cooked and crumbled
1 green onion, chopped
Dash salt
Additional toasted almonds, optional


Place bread slices on an ungreased baking sheet. Bake at 400° for 8-9 minutes or until lightly browned.
Meanwhile, in a large bowl, combine the cheese, mayonnaise, almonds, bacon, onion and salt.
Spread over bread. Bake for 7 minutes or until cheese is melted. Sprinkle with additional almonds if desired.
Serve warm. Yield: 3 dozen.

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