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ikili opsiyon ekşi köpa Viagra malmö Buttery Cajun Popcorn
submitted by Ashbashbaby

nephilim carbon dating 12 cups air-popped or microwaved popcorn
1/4 cup butter, melted
2 tablespoons lime juice
4-1/2 teaspoons Cajun seasoning
4 to 5 tablespoons grated Parmesan cheese

moving averages forex strategy Place popcorn in a large bowl. Combine butter and lime juice; drizzle over popcorn and toss to coat. Combine Cajun seasoning and cheese; sprinkle over popcorn and toss to coat.

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submitted by itsawonderfulmcklie

Buy Tastylia Tadalafil Without Prescription Online I made these bars this afternoon, and they are delicious. I found the recipe on the internet after looking up Chia seed recipes on Bing. I did add a bit of water, TB at a time, as someone commenting on the recipe suggested. I obviously did not wait overnight to try one, but had one tonight as I could not wait. They are very good.

1-1/2 cups pitted dates
1/3 cup raw unsweetened cocoa powder
1/3 cup whole chia seeds, such as ReNew Life Ultimate ChiaLife
1/2 tsp vanilla extract, optional
1/4 tsp almond extract, optional
1 cup raw slivered almonds or raw shelled pistachios
Oat flour for dusting, optional

1. Place dates in bowl of food processor; purée until thick paste forms. Add cocoa powder, chia seeds, and vanilla and almond extracts, if using. Pulse until all ingredients are combined. Add almonds; pulse until nuts are finely chopped and well distributed through date mixture.
2. Spread large sheet of wax paper on work surface, and dust with oat flour, if using.
3. Unwrap block, and cut into 8 bars. Dust edges and sides with oat flour, if using, to prevent sticking. Re-wrap each bar in wax paper.
Transfer date mixture to wax paper, and use paper to press mixture into 1/2 inch thick rectangle. Wrap tightly, and chill overnight.

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currency charts free real time Pizza
submitted by UmYepLikeMmmmHmmm

3 1/2 cup flour
1 package of quick rise yeast (this is important, don’t use regular yeast!)
3/4 tsp salt
1 cup of 122*F water
2 tbs olive oil
1/2 cup parmesan cheese (I used the shaker kind that is 1/2 parm and 1/2 reggiano)
cornmeal (so it slides easily)
Combine 2 cups of the flour, yeast and salt in a large bowl. Stir in the warm water and olive oil. Add the additional flour as needed until you have soft dough.
Turn out the dough on a lightly floured surface and knead until it is smooth and elastic – usually about 5 minutes, adding more flour as necessary. Cover the dough for 10 minutes and then roll!I have a kitchenaid mixer so I never kneed by hand and I like to use sliced mozzarella cheese instead of sprinkled. I like pesto my kids like marinara. Anyway, usually the dough is floppy but with the cheese (you don’t taste it) the dough takes on this awesome stiffness! Yay!

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