Mother, I'm Hungry!

Plus Size Store Directory

Tue, 15 Jan 2013 12:50:08 -0500

fashionablefatties:

fatshionstyle:

STORE DIRECTORY

This is where fashionablefatties picks up most of their clothes, and they won’t link to a site where they haven’t personally tried it out or know that it’s quality from a reputable source. Once they do a store review, they will put up a link to the review next to the store link. Sizes are stated in US by default unless otherwise stated.

Addition Elle 14-26

Anna Scholz uk 10-28

Ashley Stewart 12-32

ASOS 14-22

Avenue 14-32

Big Bang Boutique 1x-6x

Bloomingdales 14-26

CarmaKoma 12-22

Chubby Cartwheels 14-32

City Chic 14-24

Domino Dollhouse 1x-4x

Eloquii 14-24

Evans uk 14-32

Fashion To Figure 12-26

Forever 21 12-18

Hips and Curves 16-28

Igigi 12-32

J Jill 14-28

Jessica London 12-32

Jibri 14-24

Kiyonna 10-32

Lane Bryant 14-32

Macy’s 14-24

Mod Cloth 0-22

Monif C 14-24

New Look uk 18-26

Nordstrom 12-24

Old Navy 16-30

Penningtons 14-28

Plus Size Fix 14-24

Queen Grace 12-26

Sak’s Fifth Avenue 14-24

Simply Be 10-28

Sealed With A Kiss 14-36

Sydney’s Closet 14-40

Torrid 12-28

We Love Colors A-EE

Voluptuous 16-24

awww yisss this is ~my list~ (if you haven’t seen it yet, it’s at fashionablefatties.tumblr.com/stores). great to see it getting so much attention! they’re all fantastic stores.

Aww yay this made me happy seeing my shop on here. :)

tastefullyoffensive: [via]

Tue, 05 Jun 2012 07:51:02 -0400

tastefullyoffensive:

[via]

classymissmolassy: Blueberry cheesecake ice cream recipe.

Sat, 12 May 2012 00:23:32 -0400

classymissmolassy:

Blueberry cheesecake ice cream recipe.

Jalapeno Chicken 3 boneless chicken breasts 1 teaspoon...

Tue, 09 Aug 2011 16:18:06 -0400

Jalapeno Chicken

3 boneless chicken breasts
1 teaspoon Seasoning for Tacos
7 ounce can whole pickled jalapeños, 6 peppers
3 one-ounce slices Monterey jack cheese

Season the chicken with the taco seasoning; grill or pan fry until done. Place the chicken on a baking sheet. Slit the jalapeños lengthwise and open flat. Scrape out the seeds and membranes. Arrange the peppers on top of the chicken. You’ll need 2 per breast. Cover the jalapeños with a slice of cheese. Bake at 350º for about 10 minutes, until the cheese is melted.

Chicken Pizza Ingredients2 boneless chicken breasts, about...

Tue, 09 Aug 2011 08:05:05 -0400

Chicken Pizza

Ingredients
2 boneless chicken breasts, about 5 1/2 ounces
Dash Italian seasoning
Dash garlic powder
Dash salt

Toppings:
2 tablespoon pizza sauce
1 ounce pepperoni, 16 thin slices
1 large fresh mushroom, sliced thin
2 ounces mozzarella cheese, shredded
4 tablespoons green pepper, minced
2 tablespoon red onion, minced

Pound the chicken as thin as possible without tearing it. Season both sides of the chicken with the seasonings and place it on a foil-lined baking sheet. Spread the pizza sauce on the top of the chicken. Arrange the remaining topping ingredients in this order: pepperoni, mushrooms, sausage, cheese, peppers and then the onions. Lightly sprinkle with a little more Italian seasoning and garlic powder. Bake at 400º 20 minutes.

Zucchini Lasagna Ingredients 3 large zucchini1 lb ground...

Mon, 08 Aug 2011 16:10:06 -0400

Zucchini Lasagna

Ingredients

3 large zucchini
1 lb ground beef
1/2 cup sour cream
3 cups mozzarella cheese
1 tbsp garlic powder
1 tbsp basil
1 tbsp oregano
2 cups ricotta cheese.
1/3 cup chopped onion

Directions

Preheat oven to 375.

Slice zucchini lengthwise so that they resemble wide, fat noodles. Use a vegetable peeler for best results.

Chop onion and sweat in pan with olive oil.

Add the beef, garlic, oregano and basil, add salt to taste.

When beef is cooked, put in a mixing bowl with sour cream and mix well.

Layer bottom of a lasagna pan with zucchini, sprinkle with salt and herbs then layer beef mixture, ricotta and mozzarella. Repeat this pattern until you get to the top layer which should consist of zucchini.

Top with mozzarella and bake for 45-60 minutes.

Bacon Wrapped Jalapeno Peppers 6 jalapenos ...

Mon, 08 Aug 2011 08:05:05 -0400

Bacon Wrapped Jalapeno Peppers

6 jalapenos
1 packages cream cheese
1/2 lb sliced bacon
1 box toothpick

Directions:

Cut off the stem of each jalapeno and de-seed it carefully, using caution not to tear the pepper.
It is easiest to de-seed it with a spoon.
Carefully fill each pepper with cream cheese.
Wrap each pepper with a slice of bacon making sure to cover the cream cheese end.
Close the end of bacon with a toothpick inserting it all the way through the pepper.
Bake in oven for 25 minutes or until bacon is crisp.

Blueberry Muffins that are like ho-ho’s, but are blueberry...

Tue, 02 Aug 2011 01:52:52 -0400

Blueberry Muffins that are like ho-ho’s, but are blueberry muffins

Ingredients

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

Cream Cheese Frosting

Ingredients

1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 cups sifted confectioners’ sugar
1/2 teaspoon vanilla extract

Directions

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.

Put it all together:

1.After muffins are cool, take a paring knife and carefully cut a tube out of the middle of the muffin.

2. Trim the top off of the tube (keep this, save the rest for eating later)

3. Fill the hole in the muffin.

4.Put the top of the tube back on.

Farmers market koholorabi. Any thoughts on how to prepare this?

Mon, 01 Aug 2011 00:43:51 -0400

Farmers market koholorabi.

Any thoughts on how to prepare this?

Fresh asparagus from the farmers market.

Sat, 30 Jul 2011 13:40:00 -0400

Fresh asparagus from the farmers market.

Grilled Zucchini. Easy peasy, just coat sliced zucchini in...

Fri, 29 Jul 2011 23:15:00 -0400

Grilled Zucchini.

Easy peasy, just coat sliced zucchini in olive oil and a little salt and pepper and grill! yumm!

Lemon Thyme and Garlic Tilapia

Tue, 26 Jul 2011 23:18:47 -0400

Lemon Thyme and Garlic Tilapia

Rosemary and garlic chicken breast sandwich on onion and poppy...

Mon, 25 Jul 2011 23:40:32 -0400

Rosemary and garlic chicken breast sandwich on onion and poppy seed ciabatta bread.

Three-Pepper Beef Ingredients 2 1/2 teaspoons...

Thu, 21 Jul 2011 23:40:24 -0400

Three-Pepper Beef

Ingredients

2 1/2 teaspoons cornstarch, divided

1 teaspoon sugar, divided

1/2 teaspoon salt

1 pound flank steak, trimmed and thinly sliced across the grain

1/4 cup low-salt beef broth

3 tablespoons low-sodium soy sauce

1 teaspoon freshly ground black pepper

1 teaspoon vegetable oil

1/4 cup thinly sliced green onions

1 teaspoon minced peeled fresh ginger

1 garlic clove, minced

1 cup sugar snap peas, trimmed

1 1/4 cups cubed red bell pepper

1 1/4 cups cubed yellow bell pepper

1 1/4 cups cubed green bell pepper

Combine 1/2 teaspoon cornstarch, 1/2 teaspoon sugar, salt, and flank steak in a medium bowl; toss to coat. Set aside.
Combine 2 teaspoons cornstarch, 1/2 teaspoon sugar, broth, soy sauce, and black pepper, stirring with a whisk until sugar dissolves; set aside.
Heat oil in a wok or large nonstick skillet over medium-high heat. Add the green onions, ginger, and garlic; stir-fry 10 seconds. Add beef mixture; stir-fry 3 minutes or until done. Remove the beef mixture from pan; cover and keep warm. Add peas and bell peppers to pan; stir-fry 4 minutes or until crisp-tender. Add beef and broth mixture to pan; cook 2 minutes or until thickened, stirring constantly.

BBQ pulled pork sandwich. yummo!

Tue, 19 Jul 2011 22:59:59 -0400

BBQ pulled pork sandwich. yummo!

Pan Fried Zucchini Ingredients 2 zucchini 2 tablespoons olive...

Thu, 07 Jul 2011 23:21:48 -0400

Pan Fried Zucchini

Ingredients

2 zucchini
2 tablespoons olive oil
salt and pepper to taste

Directions

Wash and dry the zucchini. Trim off ends, then slice zucchini into 1/8 inch thick rounds.
Heat oil in a large nonstick skillet over medium heat. Place all of the zucchini pieces into the hot oil and fry over medium heat. Sprinkle with salt and pepper. Watch zucchini closely, adding more oil if it begins to brown too quickly. When it is golden brown on one side, flip it over to brown on other side.

Baked Ziti Ingredients12 ounces ziti (about 4 cups) 1 tablespoon...

Tue, 28 Jun 2011 22:38:00 -0400

Baked Ziti

Ingredients
12 ounces ziti (about 4 cups)
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, finely chopped
1/2 pound lean ground beef
kosher salt and black pepper
1 26-ounce jar marinara sauce
1 bunch spinach, thick stems removed (about 4 cups)
1/2 cup ricotta
1/2 cup grated Parmesan (2 ounces)
1 cup grated mozzarella (4 ounces)

Method
Heat oven to 400 degrees Fahrenheit. Cook the pasta according to the package directions. Drain the pasta and return it to the pot.Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until they begin to soften, 4 to 5 minutes. Add the beef, 3/4 teaspoon salt, and 1/4 teaspoon pepper and cook, breaking up the meat with a spoon until it’s no longer pink, 5 to 6 minutes.Toss the pasta with the meat mixture, marinara sauce, spinach, ricotta, and 1/4 cup of the Parmesan. Transfer to a 9-by-13-inch baking dish or 4 large ramekins. Sprinkle with the mozzarella and the remaining 1/4 cup of Parmesan and bake until the cheese melts, 12 to 15 minutes.

Dark Chocolate & Raspberry Buttercream Cupcakes with...

Wed, 22 Jun 2011 23:50:30 -0400

Dark Chocolate & Raspberry Buttercream Cupcakes with Chocolate Glaze pt 3 the Glaze

Ingredients

4 oz bittersweet chocolate, coarsely chopped

1/3 cup unsalted butter, softened and cut into 1/2″ pieces

1 1/2 teaspooons light corn syrup

Method

Place the chocolate, butter, and corn syrup in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a rubber spatula until melted and smooth.

Dark Chocolate & Raspberry Buttercream Cupcakes with...

Wed, 22 Jun 2011 00:19:00 -0400

Dark Chocolate & Raspberry Buttercream Cupcakes with Chocolate Glaze pt 2 (frosting)

Ingredients:

5 large egg whites (30g each–total 150g)

1 cup plus 2 tablespoons superfine granulated sugar

3/4 pound (3 sticks) unsalted butter, softened, cut into cubes

2 teaspoons pure vanilla extract

Pinch of salt

*1/2 pint fresh, rinsed & dried raspberries (optional)

Method

Wipe the bowl of an electric mixer with paper towel and vinegar, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly, until temperature reaches 160 degrees F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.

With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool. Switch over to paddle attachment and, while mixing on medium speed continuously, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). Add vanilla and salt, mix well. Add in the raspberries.

Dark Chocolate & Raspberry Buttercream Cupcakes with...

Tue, 21 Jun 2011 00:33:00 -0400

Dark Chocolate & Raspberry Buttercream Cupcakes with Chocolate Glaze

This is going to be a three part recipe, part one:

Rich Dark Chocolate Cupcake:

Ingredients:

1 3/4 cups all-purpose flour

2 cups granulated sugar

3/4 cup Cacao Barry Cocoa Powder – Extra Dark

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 eggs

1 cup strong, hot black coffee

1 cup buttermilk, room temperature

1/2 cup vegetable oil

1 tablespoon pure vanilla extract

Method:

Preheat oven to 350 F. Line muffin/cupcake tin with paper or foil cupcake liners. In bowl of electric mixer, sift all dry ingredients. Add all remaining ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splash-guard that comes with mixer) and pour into prepared cupcake pan until 2/3 full (or just less). Batter will be liquidy.

Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to overbake. Cool on wire racks in pans for 5 minutes then gently turn cupcakes onto racks until completely cool.