SSBBW / FA Quote of the Moment

"We aren't our bodies - we are ourselves." ~ Kirstie Ally [Actress - former BBW]


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Roasted Honey Carrots

1 tablespoon firmly packed brown sugar
2 tablespoons butter
2 tablespoons honey
4 cups peeled baby carrots
2 tablespoons water
Salt, if desired
Pepper, if desired


Heat oven to 400°F. Combine brown sugar, butter and honey in small bowl until smooth; set aside.

Place carrots and water into ungreased 13x9-inch baking pan. Cover with aluminum foil; bake for
15 to 20 minutes or until carrots are slightly softened. Increase oven temperature to 450°F. Remove
aluminum foil; stir in honey mixture. Continue baking, uncovered, for 10 to 15 minutes, stirring
occasionally, until carrots are glazed and just begin to brown. Season with salt and pepper, if desired.

Black Bean Salad

1 (15 ounce) can black beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
8 green onions, chopped
2 jalapeno peppers, seeded and minced
1 green bell pepper, chopped
1 avocado - peeled, pitted, and diced
1 (4 ounce) jar pimentos
3 tomatoes, seeded and chopped
1 cup chopped fresh cilantro
1 lime, juiced
1/2 cup Italian salad dressing
1/2 teaspoon garlic salt


In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice, and Italian dressing. Season with garlic salt. Toss, and chill until serving.

Sweet Potato Casserole

4 1/2 cups cooked and mashed sweet potatoes
1/2 cup butter, melted
1/3 cup milk
1 cup white sugar
1/2 teaspoon vanilla extract
2 eggs, beaten
1 cup light brown sugar
1/2 cup all-purpose flour
1/3 cup butter
1 cup chopped pecans


Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.
Bake for 25 minutes in the preheated oven, or until golden brown.

Apple-Cranberry Salad Toss

1 bag (10 oz.) mixed salad greens
2 medium apples, sliced
1 cup PLANTERS Walnut Halves, toasted
1 cup dried cranberries
1/2 cup sliced green onions
1/2 cup KRAFT Raspberry Vinaigrette Dressing


TOSS greens with apples, walnuts, cranberries and onions in large bowl.
ADD dressing; toss to coat. SERVE immediately

Duo Tater Bake

4 pounds russet or Yukon Gold potatoes, peeled and cubed
3 pounds sweet potatoes, peeled and cubed
2 cartons (8 ounces each) spreadable chive and onion cream cheese
1 cup (8 ounces) sour cream
1/4 cup shredded Colby-Monterey Jack cheese
1/3 cup milk
1/4 cup shredded Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper

1 cup (4 ounces) shredded Colby-Monterey Jack cheese
1/2 cup chopped green onions
1/4 cup shredded Parmesan cheese


Place russet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat;
cover and cook for 15-20 minutes or until tender.
Meanwhile, place sweet potatoes in a large saucepan; cover with water. Bring to a boil.
Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; mash with half of the
cream cheese and sour cream and all of Colby cheese.
Drain russet potatoes; mash with the remaining cream cheese and sour cream. Add the milk,
Parmesan cheese, salt and pepper; mix well.
Spread 2-2/3 cups russet potato mixture into each of two greased 11-in. x 7-in. x 2-in. baking
dishes. Layer with 4 cups sweet potato mixture. Repeat layers. Spread with remaining russet
potato mixture.
Bake, uncovered, at 350° for 15 minutes or until heated through. Combine topping ingredients;
sprinkle over casseroles. Bake 2-3 minutes longer or until cheese is melted.
Yield: 2 casseroles (10 servings each).

Corn and Bacon Casserole

6 bacon strips
1/2 cup chopped onion
2 tablespoons all-purpose flour
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspooon pepper
1 cup (8 ounces) sour cream
3-1/2 cups fresh or frozen whole kernel corn
1 tablespoon chopped fresh parsley
1 tablespoon minced chives


In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoon of drippings.
Crumble bacon; set aside. Saute onion in drippings until tender.
Add flour, garlic, salt and pepper. Cook and stir until bubbly; cook and stir one minute more.
Remove from heat and stir in sour cream until smooth.
Add corn, parsley and half of the bacon; mix well. Pour into a 1-qt. baking dish. Sprinkle with
remaining bacon. Bake, uncovered, at 350° for 20-25 minutes
or until heated through. Sprinkle with chives. Yield: 6-8 servings.

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