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SSBBW / FA Quote of the Moment

"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]


Cheesy Bacon and Egg Brunch Casserole


8 slices bacon
1 medium onion, chopped (1 cup)
1 loaf (8 ounces) Italian bread, cut into 1-inch cubes (5 cups)
2 cups (8 ounces) shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 cup cottage cheese
5 eggs
1 1/2 cups milk
2 teaspoons McCormick Mustard, Ground
1/2 teaspoon McCormick Nutmeg, Ground
1 teaspoon McCormick Black Pepper, Ground

Preheat oven to 350°F. Cook bacon in large skillet until crisp. Drain bacon on paper towels; crumble and set aside. Remove all but 2 tablespoons drippings from skillet. Add onion to skillet; cook and and stir 3 minutes or until softened.

Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.

Beat eggs in medium bowl with wire whisk. Add milk, mustard, pepper and nutmeg; mix well. Gradually pour into baking dish. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.

Bake 40 to 50 minutes or until center is set and top is golden brown.


Old-Fashioned Southern Honey Butter Rolls

1/4 cup warm water 100degrees to 110 degrees
2 1/4 tsp traditional yeast
1 teaspoon honey
1 3/4 cups milk
1/2 cup butter
2 large eggs
2 eggs yolks
1/3 cup honey melted
4 tsp salt
6 1/2 cups all-purpose flour
1/2 cup butter softened
1/4 cup honey

Grease (2) 9x13 baking pans and set aside.
Combine first 3 ingredients in the bowl attached to a stand mixer fitted with the dough hook and let stand until mixture bubbles.
Place milk in a large microwave safe mixing up and heat until foamy. Remove and place butter in the milk ,swirling until it's melted into the milk.
Cool the milk mixture to around 100 °F . Beat the eggs and egg yolks together until light and creamy, then mix into the milk. Stir in the honey and salt until the salt has dissolved. Add to the yeast mixture.
Slowly add the 6 1/2 cups of flour, continuously mixing with the dough hook on medium speed. Combine completely, then let the dough hook knead the dough for an extra 4-5 minutes. Remove and place into large well oiled bowl . Cover with plastic wrap, and let stand 1 hour or until doubled in size.
Punch down dough. Turn dough out on a well-floured surface. Divide into two equal parts. Divide each of those pieces into 12 balls and roll until smooth in shape. Place 12 dough balls into each 9x13 pan. Cover and let rise in a warm place free from drafts, 1 hour or until doubled in size.
Pre-heat your oven to 400 °F.
Mix together the 1/2 cup softened butter and 1/4 cup honey until completely incorporated.
Bake rolls for 14-15 minutes until very golden brown and the tops sound hollow when tapped. Remove from the oven and brush the tops with a fair amount of honey butter.
Serve with the remaining honey butter!


Cranberry Brunch Punch


8 ounces pineapple juice chilled
8 ounces cranberry juice chilled
8 ounces orange juice chilled
8 ounces sparkling water chilled
crushed ice

Put handful of crushed ice in each of 4 glasses. Pour 2 ounces of each; pineapple juice, cranberry juice, orange juice and sparkling water over crushed ice. Garnish with orange slices and fresh cranberries. Serve immediately.


Strawberry Sweet Rolls


1 tube crescent rolls
1 c. strawberry preserves
1 c. chopped strawberries
1 tbsp. melted butter
sugar (for sprinkling)

4 oz. cream cheese, softened
4 tbsp. butter, softened
1 c. powdered sugar
1 tbsp. milk
1 tsp. pure vanilla extract
1 tsp. lemon zest


Preheat oven to 375° and grease an 8"-x-8" baking pan with cooking spray

On a lightly floured surface, unroll dough and separate the sheet into 4 rectangles. Pinch the perforations to seal. Spread strawberry preserves onto each rectangle, then top with chopped strawberries. Starting with one short side, roll up each rectangle and pinch edges to seal. Cut each roll into 4 to 5 slices. Place side by side, cut side up in baking pan.

Brush the tops with melted butter and sprinkle with sugar. Bake until golden, about 15 minutes.

Meanwhile, make glaze: In a medium bowl using a hand mixer, beat cream cheese, butter and powdered sugar until well combined. Add milk, vanilla and lemon zest and mix until smooth.

Drizzle baked rolls with cream cheese glaze. Serve warm.


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