spongeforknowledgekitchen.blogspot.com
The Sponge for Knowledge Kitchen: Avocado Egg Tostada
http://spongeforknowledgekitchen.blogspot.com/2015/02/avocado-egg-tostada.html
The Sponge for Knowledge Kitchen. Back to the Sponge. Monday, February 9, 2015. In an effort to eat healthier, I've been searching for quick healthy recipes to make on Skinnytaste.com. Thank you, Andrea), and unlike most healthy-eating-diet-skinny-food-fad websites and blogs, I find that Skinnytaste is the ultimate in appealing healthy foods because the author:. A Sounds like a person that legitimately loves food. B Doesn't sound crazy (there's not a lot of fad-talk here, which bugs the crap out of me).
spongeforknowledgekitchen.blogspot.com
The Sponge for Knowledge Kitchen: Lemonade with Strawberries
http://spongeforknowledgekitchen.blogspot.com/2012/07/lemonade-with-strawberries.html
The Sponge for Knowledge Kitchen. Back to the Sponge. Saturday, July 7, 2012. Perfect Lemonade with Strawberries. Serves 6 to 8:. 5 cups cold filtered. Zest from 2 lemons. 1 c fresh lemon juice (5-7 lemons). 1 pint strawberries (fresh or frozen), chopped in half and with hulls removed. 2 dozen ice cubes. 1 In a medium saucepan, combine the sugar, 1 c. water, and lemon zest. Simmer gently over moderate heat for 10 minutes. Transfer to a bowl and let cool. 3 In blender, puree strawberries.
spongeforknowledgekitchen.blogspot.com
The Sponge for Knowledge Kitchen: June 2013
http://spongeforknowledgekitchen.blogspot.com/2013_06_01_archive.html
The Sponge for Knowledge Kitchen. Back to the Sponge. Sunday, June 2, 2013. 1 c chopped walnuts. 1 tbsp. baking powder. 1/2 tsp. salt. 1/2 c brown sugar, packed. 1/4 c canola oil. 1 tsp almond extract. 1 c Strawberries, diced. Grease and flour 12 muffin cups or use paper liners. Set oven to 400 degrees. Bake at 400 for 18-20 minutes or until a toothpick inserted comes out clean and tops spring back at touch. Subscribe to: Posts (Atom). View my complete profile. Watermark template. Powered by Blogger.
spongeforknowledgekitchen.blogspot.com
The Sponge for Knowledge Kitchen: July 2012
http://spongeforknowledgekitchen.blogspot.com/2012_07_01_archive.html
The Sponge for Knowledge Kitchen. Back to the Sponge. Saturday, July 7, 2012. 20 mint leaves, plus mint sprigs for garnish. 4 tbsp. fresh lime juice (2-3 limes), plus 2 lime slices for garnish. 2 tbsp. sugar. 1/4 c white rum. 1/2 c club soda. 3 c chopped watermelon. Juice of 10 limes (3/4 to 1 c.). 2 cups ice cubes. 1/2 c Grand Marnier or triple sec. One 750 ml bottle of dry white wine (sauvignon blanc or pinot grigio will do). 1/2 to 1 c. brandy, to taste. 2 limes, sliced into wedges. Serves 6 to 8:.
spongeforknowledgekitchen.blogspot.com
The Sponge for Knowledge Kitchen: Strawberry Oatnut Muffins
http://spongeforknowledgekitchen.blogspot.com/2013/06/strawberry-oatnut-muffins.html
The Sponge for Knowledge Kitchen. Back to the Sponge. Sunday, June 2, 2013. 1 c chopped walnuts. 1 tbsp. baking powder. 1/2 tsp. salt. 1/2 c brown sugar, packed. 1/4 c canola oil. 1 tsp almond extract. 1 c Strawberries, diced. Grease and flour 12 muffin cups or use paper liners. Set oven to 400 degrees. Bake at 400 for 18-20 minutes or until a toothpick inserted comes out clean and tops spring back at touch. Subscribe to: Post Comments (Atom). View my complete profile.
cecebell.wordpress.com
Books by Cece Bell | Cece Bell
https://cecebell.wordpress.com/good-books-by-cece-bell
A website about nuts, nits, gnats, nets, knots, and, oh yeah, Cece Bell's books! Books by Cece Bell. The Sock Monkey Series. Books by Cece Bell. Candlewick Press, 2008) is my favorite book of all the ones that I’ve published. In a crazy way, it is autobiographical, because, like Jerry Bee, I am a wig-wearing child-sized bee who tries to radiate positive energy whenever possible. This book has a twist! And who doesn’t love a book with a twist? Lots and lots of hand-cut stencils headed to the dump! Where d...
spongeforknowledgekitchen.blogspot.com
The Sponge for Knowledge Kitchen: Soft Buttered Pretzels
http://spongeforknowledgekitchen.blogspot.com/2013/10/soft-buttered-pretzels.html
The Sponge for Knowledge Kitchen. Back to the Sponge. Friday, October 11, 2013. These were ridiculously addictive. My dad and I made these together on a beautiful afternoon. Make sure you have people around to share these with so that you don't eat the whole lot of them by yourself! We got this directly off of the flour bag - guess what brand it is? Prep time: 1 hour, 40 minutes. Bake time: 10 minutes. Ready in: 2 hours. 3 to 3 1/5 cups flour. 1 tbsp. sugar. 1 tbsp. vegetable shortening. 1/4 c baking soda.
spongeforknowledgekitchen.blogspot.com
The Sponge for Knowledge Kitchen: Brie & Apricot French Toast
http://spongeforknowledgekitchen.blogspot.com/2015/04/brie-apricot-french-toast.html
The Sponge for Knowledge Kitchen. Back to the Sponge. Wednesday, April 15, 2015. Brie and Apricot French Toast. The good news is, it's not as bad as scarfing down cookies. The bad news hasn't been found yet. Especially not after this amazing go-be-jealous-now breakfast I just ate. 2 slices delicious bread (I used 9 grain bread or homemade beer bread). Splash of 2% milk (1/8 c.). 1 tsp butter or coconut oil. 1 tbsp. brie. 1 tbsp. apricot jam. Tip: If you have a little extra egg mixture left, right before ...
spongeforknowledgekitchen.blogspot.com
The Sponge for Knowledge Kitchen: Spinach Manicotti with Italian Sausage Marinara
http://spongeforknowledgekitchen.blogspot.com/2013/05/spinach-manicotti-with-italian-sausage.html
The Sponge for Knowledge Kitchen. Back to the Sponge. Saturday, May 11, 2013. Spinach Manicotti with Italian Sausage Marinara. Decided to make manicotti this go-round because I couldn't find jumbo shells at the store to make stuffed shells. Great results ensued from this off-the-cuff recipe, and I'm going to try to remember this for later. Hence, here it is! Spinach Manicotti with Italian Sausage Marinara. 14 manicotti, cooked according to package (about 9-10 minutes, al dente). 1 jar marinara sauce.
