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56 It seems like every other day I have a bunch of overripe bananas.
Today is another guest post, this time from Claire of The Realistic Nutritionist .
You know the scene – you’re at a party, and it’s time for the cake to be served.
Elsie and I always loved going to the mall with our mom growing up, even before we loved fashion.
Today’s recipe is a cheesy baked pasta that I found over at Our Best Bites . Sara based the recipe on a Martha Stewart recipe. This yummy dish consists of a cheesy pasta blended with chicken, sun-dried tomatoes, and mushrooms.
Oh, how I LOVE these little cuties!
The ingredients are fairly confusing in here as a lot of them are in mL instead of tea spoons or table spoons but I will convert them as I go. * 1000 mL (about 4 and 1/2 cups) All Purpose Flour * 15 mL (3 teaspoons) Quick Rise Yeast (1 pkg.) * 5 mL (1 teaspoon) Salt * 300 mL (about 1.2 cups) Hot Water * 15 mL (3 teaspoons) Vegetable Oil * 25 mL (5 teaspoons) Honey * 15 mL (3 teaspoons) Room temperature Water * 25 mL (5 teaspoons) Sesame Seeds ~ Not necessary, I didn't use them. * 2 mL (1/2 teaspoon) Coarse Salt ~ Add or Remove as taste desires. * Shortening (Butter or Margerine)