Our Mission
SSBBW / FA Quote of the Moment

"What do I like about being an SSBBW? There are a couple of things that come to mind. I love that SSBBW's seem to represent all the goodness and kindness of the human race. We exude love; love for people, love for food, love for life. Also, on a personal note, I have found an advantage to being an SSBBW. Our society is shallow. Putting looks and thinness above all other qualities. As an SSBBW, we have a way of weeding out those shallow people, and find the "good" people; the people that dont care about size, and see us for the people we are inside." ~ Ceci [SSBBW]


Pork Roast with Sauerkraut and Kielbasa


1 (2 pound) boneless pork loin roast
2 tablespoons olive oil
2 sprigs fresh thyme leaves
salt and pepper to taste
4 pounds sauerkraut
1 pound kielbasa, cut into 3-inch pieces

Preheat the oven broiler. Place the roast in a roasting pan, brush with olive oil, sprinkle with thyme leaves, and season with salt and pepper. Place under the broiler for 10 minutes, until lightly browned in several places. Place 2 pounds sauerkraut in a slow cooker. Arrange kielbasa pieces around the edges of the slow cooker pot, and place the roast in the center. Cover with remaining sauerkraut. Cover slow cooker, and cook roast 6 hours on High.

Ultra Creamy Mashed Potatoes


3 1/2 cups Chicken Broth
5 large potatoes, cut into 1-inch pieces
1/2 cup light cream
2 tablespoons butter
Generous dash ground black pepper


Heat broth and potatoes in 3-quart saucepan over high heat to a boil. Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain, reserving broth. Mash potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency. For an interesting twist: Stir 1/2 cup sour cream, 3 slices bacon cooked and crumbled (reserve some for garnish) and 1/4 cup chopped fresh chives into hot mashed potatoes. Sprinkle with remaining bacon.

Italian Kale


1 bunch kale, stems removed and leaves coarsely chopped
1 clove garlic, minced
1 tablespoon olive oil
2 tablespoons balsamic vinegar
Salt and ground black pepper to taste

Cook the kale in a large, covered saucepan over medium-high heat until the leaves wilt. Once the volume of the kale is reduced by half, uncover and stir in the garlic, olive oil and vinegar. Cook while stirring for 2 more minutes. Add salt and pepper to taste.

Corn Bread Squares


1 cup yellow cornmeal
1/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg, lightly beaten
1 (8 ounce) container fat-free plain yogurt
1/2 cup fat-free milk
1/4 cup canola oil
1 tablespoon honey


In a large bowl, combine the first five ingredients. In another bowl, combine the egg, yogurt, milk, oil and honey. Stir into dry ingredients just until moistened. Pour into an 8-in. square baking dish coated with nonstick cooking spray. Bake at 425 degrees F for 16-20 minutes or until a toothpick comes out clean.

Greek New Year's Cake


1 cups (2 sticks) unsalted butter, room temperature
1 3/4 cups plus 1 tablespoon sugar
3 eggs, separated
2 eggs
2 tablespoons water
2 teaspoons vanilla extract
3 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

1 quarter, washed, wrapped in foil
1/2 cup blanched slivered almonds (about 2 ounces)
2 tablespoons sesame seeds


Position rack in center of oven and preheat to 325°F. Grease and flour 10x4-inch tube pan. Using electric mixer, cream butter with 1 3/4 cups sugar in large bowl until fluffy. Gradually beat in 3 egg yolks, 2 whole eggs, water and vanilla. Combine flour and baking powder in small bowl. Gradually mix dry ingredients into butter mixture (batter will be very thick).

Using clean, dry beaters, beat egg whites with salt in medium bowl until soft peaks form. Add remaining 1 tablespoon sugar and beat until stiff but not dry. Fold egg whites into batter.

Pour batter into prepared pan. Press coin into cake. Sprinkle with nuts and sesame seeds. Bake until toothpick inserted near center of cake comes out clean, about 1 hour 10 minutes.

Cool completely in pan on rack. Run knife around pan to loosen. Invert onto plate. (Can be prepared 1 day ahead. Wrap tightly and store at room temperature.)

Iced Apple Tea


6 cups cold water
2 cups cold apple juice
1 pkt. (makes 2 qt. drink) or 2 pkt. (makes 1 qt. drink each) CRYSTAL LIGHT Natural Lemon Flavor Iced Tea Mix


ADD water and juice to drink mix in large plastic or glass pitcher; stir until mix is dissolved. SERVE over ice.

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