Gluten Free Enchilada Tortilla soup

Did I ever show y’all my Grandpa Bechthold’s farm in Alberta?
This is where my dad, Wayne Bechthold grew up. It’s where my mom set me on a pony’s bare back, kicking & screaming, then she couldn’t get me to get off to come in and eat! His name was Goliath and we called him Goo. He was 12 years old that summer, I think I was about 10 or so. Wonderful memories. The rain barrel, Auntie Yvonnes trailer, the outhouse, playing dress-up with Grandma Bechthold’s fancy old hats! The garden of Poppies ❤

Thai Grilled Chicken with Cilantro Dipping Sauce Recipe : Cooking.com Recipes

May 28, 2015 / meemsbling / Leave a comment

http://www.cooking.com/recipes-and-more/recipes/thai-grilled-chicken-with-cilantro-dipping-sauce-recipe-2411.aspx?CCAID=cknwrdne05380aq&s=s0107244776s∣=2112717&rid=107244776#axzz3bRTDsnPy

This looks so good!

PATRIOTIC STRAWBERRIES

May 25, 2015 / meemsbling / Leave a comment

image: http://www.the-girl-who-ate-everything.com/wp-content/uploads/blogger/-OgIbCw_ugPc/ThFAubsIcwI/AAAAAAAAG-k/X_icMoB2gQ0/s400/red-white-blue-strawberries.JPG

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Happy Fourth of July – Patriotic Strawberries

Ingredients

1 pound (16 ounces) strawberries
6-8 ounces white chocolate baking squares, almond bark, or white
chocolate chips
blue sanding sugar or sprinkles

Instructions

Wash and dry strawberries. In a small microwave safe bowl microwave
white chocolate in 30 intervals in the microwave until melted. Stir until
smooth.
Dip one strawberry at a time in the white chocolate shaking off excess
chocolate. Dip in the sanding sugar then place on wax or parchment
paper to dry. Repeat with remaining strawberries and refrigerate until
serving. Makes around 16 dipped strawberries.

Notes

Note: If you use white chocolate chips add some shortening so that the

consistency is better for dipping.

Source: The Girl Who Ate Everything

CORN, AVOCADO AND TOMATO SALAD

May 25, 2015May 25, 2015 / meemsbling / Leave a comment

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Corn, Avocado, and Tomato Salad

Yield: 4-6 servings

Ingredients

2 cups cooked corn, fresh or frozen (see Note)
1-2 avocados, cut into 1/2-inch cubes
1 pint cherry or grape tomatoes, halved
1/2 cup finely diced red onion

Dressing:

2 tablespoons olive oil
1/2 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper

Instructions

Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix
together the dressing ingredients in another bowl, pour over the salad, and
gently toss to mix. Chill salad for an hour or two to let flavors blend.

Notes

Fresh corn is really best to use here. Cut it off the ear and boil it for 3-4 minutes

to cook it. I love it almost a little crunchy. You can even stick it in raw if that’s what

you like.

Source: Paula Deen

and-tomato-salad.html#O4ZW8QrjZovvUsCt.99

S’mores Cookies

May 25, 2015 / meemsbling / Leave a comment

S’mores Cookies.

S'mores Cookies - graham crackers topped with chocolate chip marshmallow cookie dough and topped with Hershey squares. the-girl-who-ate-everything.com

S’mores Cookies

Serves: 3 dozen

Ingredients

11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
(optional) 1 teaspoon cinnamon
2 ½ cups flour
½ cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares

Make a Cheesy Sausage Breakfast Casserole

Instructions

In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.
In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
Add the flour mixture to the butter mixer and combine on low speed.
Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)
Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11×17 pan and one 9×13 pan but you can really use any sized pans you want.
Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.
Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1½ tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.
Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.
Bake for an additional 5 – 7 minutes or more if your cookies are thicker. They will be done when the edges begin to turn golden brown. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.