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"Being attracted to a SSBBW, I can say with honesty and certainty that I find everything about a SSBBW to be a beautiful thing. From the large and soft curves of her body, to her large and open heart. A large woman often sees life as others do not; seeing everyday as precious, every moment as a moment to laugh and love, and those around them as people to treasure. Being a SSBBW is a blessing. With lots to offer, every large woman is unique, yet not alone. I am proud to be a man who loves and appreciates all you have to offer. Be proud of what you have, flaunt your beautiful curves, and let the world see that big smile." ~ John [FA]

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an Easter menu that will help ease those flu aches and minimize the colds and a yummy St Patrick's Day shake....

Raspberry Salad with Sugar Snap Peas

4 cups Boston lettuce, torn
3 cups sugar snap peas, trimmed
2 cups fresh raspberries
2 Tbsp. chopped fresh mint
1/2 cup Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil


COMBINE first 3 ingredients in large bowl.
SPRINKLE with mint; drizzle with dressing.
SERVE immediately.

Roasted Leg of Lamb with Lemon-and-Herb Vegetables


1 (4-pound) boneless leg of lamb
5 tablespoons olive oil, divided
10 cloves garlic, minced
2 tablespoons chopped fresh thyme, divided
2 tablespoons chopped fresh parsley, divided
2 tablespoons chopped fresh rosemary, divided
5 teaspoons kosher salt, divided
3 teaspoons fresh ground black pepper, divided
1 pound baby white potatoes, sliced in half
1 pound baby red potatoes, sliced in half
1 pound red pearl onions, blanched and peeled
1 pound white pearl onions, blanched and peeled
1 (16-ounce) package baby carrots, peeled
2 tablespoons fresh lemon zest
1/4 cup fresh lemon juice


Place lamb in a large bowl. Rub lamb on both sides with 3 tablespoons olive oil. Set aside.
In a small bowl, mix together garlic, 1 tablespoon thyme, 1 tablespoon parsley, 1 tablespoon rosemary, 2 teaspoons salt, and 1 teaspoon pepper. Sprinkle all sides of lamb with garlic-herb mixture. Cover and refrigerate for 4 hours or overnight. Place potatoes, onions, and carrots in a large resealable plastic bag. Add remaining 2 tablespoons olive oil, remaining 1 tablespoon thyme, remaining 1 tablespoon parsley, remaining 1 tablespoon rosemary, 2 teaspoons salt, 1 teaspoon pepper, lemon zest, and lemon juice. Seal bag. Shake well to coat. Set aside.
Preheat oven to 400 degrees F. Roll up leg of lamb, jelly-roll style, starting with short side. Tie lamb at 2-inch intervals with butcher's twine or heavy string. Season rolled meat with remaining 1 teaspoon salt and remaining 1 teaspoon pepper. Place lamb on a rack in a shallow
roasting pan. Bake for 30 minutes. Reduce oven temperature to 325 degrees. Add vegetables to bottom of pan. Bake until lamb reaches an internal temperature of 145 degrees or desired degree of doneness, approximately 1 hour. Let stand for 10 minutes before slicing.

Asparagus Roll-ups

8 Asparagus Spears
1 pkg Refrigerated Crescent Rolls
3 oz Cream Cheese, softened

Remove tough ends of the asparagus stalk; steam asparagus for 2 minutes. Cut in half.
Separate rolls into triangles; spread with cream cheese. Place 2 asparagus pieces at the wide end.
Roll up. Place point down on lightly greased baking sheet.
Bake at 350F for 15 minutes or until brown.

Coconut-Lime Cheesecake with Mango Coulis

3/4 cup sweetened flaked coconut
3/4 cup crushed gingersnap cookies
3 tablespoons melted butter
2 (8 ounce) packages cream cheese, softened
1 (10 ounce) can sweetened condensed milk
2 eggs
1 tablespoon lime zest
2 tablespoons lime juice
1 tablespoon coconut extract
2 cups cubed fresh mango
1 teaspoon white sugar, or more to taste


Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
Combine the coconut, gingersnap cookies, and melted butter in a bowl; mix until evenly moistened. Press the cookie mixture into the bottom and slightly up the sides of the prepared pan.
Bake the crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool.
Reduce oven heat to 300 degrees F (150 degrees C).
Beat the softened cream cheese in mixer bowl until smooth. With beater set to medium-low, slowly pour the condensed milk into the bowl, mixing only until just blended, stopping to scrape the sides of the bowl as necessary. Add the eggs, individually, allowing the first to blend into the mixture before adding the second; again, scrape the sides of the bowl as necessary.
Pour about half of the cream cheese batter into a separate bowl. Stir the lime juice and lime zest into the portion in the new bowl; pour the batter over the crust in the springform pan, smoothing into an even layer.
Stir the coconut extract through the remaining cream cheese batter; pour over the lime-flavored batter in the springfom pan, smoothing into an even layer.
Bake in the preheated oven until the top of the cheesecake springs back when gently pressed, about 45 minutes. Turn oven heat off, but leave cheesecake inside with oven door slightly ajar until the oven cools completely. Refrigerate until completely chilled.
Prepare mango coulis by pureeing the mango with sugar until smooth. If too thick, add a teaspoon of water at a time, using just enough to make pourable. Drizzle over cheesecake when plated.

Raspberry-Orange Sangria Punch

1 pkt. (makes 2 qt. drink) or 2 pkt. (makes 1 qt. drink each) CRYSTAL LIGHT Raspberry Ice Flavor Drink Mix
1 qt. (4 cups) cranberry juice cocktail
1 cup orange juice
1 cup white grape juice
2 cups club soda


PLACE all ingredients in glass or plastic pitcher.
STIR until mix is dissolved.
SERVE over ice.
Garnish with lemon, lime or orange slices.

Copycat McDonald's Shamrock Shake

2 cups vanilla ice cream
1 1/4 cups 2% low-fat milk
1/4 teaspoon mint extract
8 drops green food coloring


Combine all ingredients in a blender and blend on high speed until smooth.
Stop blender to stir with a spoon if necessary to help blend ice cream.
Pour into 12-ounce cups and serve each with a straw.

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