Gluten Free Enchilada Tortilla soup

A rut’s a rut, no matter how delicious, and today, we’re here to show you a new way to enjoy some breakfast staples: Yoplait yogurt, Chex granola and fresh berries. Best part is these frosty cups are totally gluten-free, fun to eat, infinitely customizable and easy to make by the batch ahead of time. Here’s how it’s done! What you’ll need:

1 bag Gluten Free Chex Granola Mixed Berry*
Yoplait Original Mixed Berry yogurt*
Fresh berries—blueberries, strawberries (hulled and halved), blackberries*
Mini muffin tin
Mini muffin tin liners
Spoon

*Note that how much of each ingredient you’ll need depends on how many bites you’d like to make. For example, to make 9 bites, we used two containers of Yoplait and about 1-1 ½ cups Chex granola and a pint of berries. Feel free to scale this up or down, depending on your family’s snacking needs!

How to:

1. To begin, round up your ingredients and place a liner in each cup of your mini-muffin tin.

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2. Next, use your hands to roughly crush a handful of Chex granola. Drop, one tablespoon at a time, into the lined muffin-tin cups. Don’t worry about being super-precise; as long as the bottom of the cup is covered completely with cereal, you’re golden. a-new-way-to-do-granola-and-yogurt_02

3. Using a spoon, add yogurt to each cup, spreading lightly so the bottom of the cup is covered completely and filling until cups are about three-quarters of the way full. a-new-way-to-do-granola-and-yogurt_03

4. Fresh berries are the finishing touch! Top each cup with one, two or three berries, depending on the size of the fruit and the combination you use. (Banana slices, chopped tropical fruits or nuts would also be yummy toppers!) a-new-way-to-do-granola-and-yogurt_04

5. Freeze your cups until yogurt is firm, about 1 to 3 hours, depending on your freezer’s temperature. Once they’ve hardened, they’re ready to eat! You can store your fro-yo granola bites in a zip-top freezer bag or plastic storage container until you’re ready to grab ‘em and go. Bet you can’t have just one! a-new-way-to-do-granola-and-yogurt_05

EASY HOMEMADE BODY SCRUB

May 15, 2015May 15, 2015 / meemsbling / Leave a comment

This recipe is one of the easiest ones for sugar scrubs and one of the most versatile. You can use any body wash you like. Dove brand has wonderful choices: pomegranate & lemon verbena; Cucumber & Green Tea; Blue-Fig–Orange-Blossom; nectarine–white-ginger; Pistachio Cream; Plum & Sakura Blossom; Cherry Blossom & Almond; Grapefruit & Lemongrass…..

The possibilities are endless!

Don’t forget the man in your life, he will love the way this exfoliating scrub feels after a long day, and you can use his favorite, (or your favorite :)) body wash.

I like Axe’s “Dark Temptation”. That’s the one I made for my dad and he really likes it and uses it, which reminds me, mom said the jar is nearly empty so I better get busy!

I hope you make several for yourself and to give to friends. Remember Father’s Day is just around the corner!

Here’s what I put in the jar:

3 cups granulated sugar

1/4 cup baby oil

1/4 cup body wash

mix and enjoy 🙂

keeps for a couple weeks, a couple months in the frig.

My Body Scrubs for the Christmas Bazaar.

Me selling my wares at the Christmas Bazaar. The Body Scrubs were a favorite. Watch for my scrubs, coming soon to Arabella Ave!

SOPAPILLA CHEESECAKE

May 14, 2015 / meemsbling / Leave a comment

This is all that’s left of it! The very last morsel is mine 🙂 My sister-in-law, Lucy, made this for Mother’s Day and I’m sharing the recipe because it is so delicious!

The origin of this recipe is the kitchen of Betty Zwahr, of Texas.

Sopapilla Cheesecake

3 – 8 oz. pkg cream cheese, softened.

2 pkg crescent rolls

1 1/2 c sugar

1 tsp vanilla

1 stick butter, melted

Topping:

1/2 c sugar

2 tsp cinnamon

Unroll 1 pkg of crescent rolls into the bottom of a greased 9 x 13 pan.

Whip cream cheese, sugar and vanilla and spread over the crescent rolls. (please resist eating this deliciousness with your fingers!) Top with 2nd pkg of crescent rolls. Pour melted butter over the top and sprinkle with sugar and cinnamon.

Bake for 30 minutes @ 350 degrees. Eat quickly before it’s all gone and there’s only a bite left!

Rice, Black Bean & Avocado Salad

May 12, 2015May 12, 2015 / meemsbling / Leave a comment

This side salad does double duty as a light meal and can be served warm or cold. Enjoy it right away or make ahead and refrigerate to give the flavors extra time to come together.

ingredients

2 tablespoons olive oil
1 cup diced onion (about 1 medium onion)
3/4 teaspoon cumin, divided
1 cup white rice, rinsed well
1 1/2 cups vegetable stock
1 1/2 teaspoons garlic salt, divided
2 cans (15 ounces each) seasoned black beans, well drained
2 teaspoons chopped cilantro leaves, or to taste
Juice of 1 lime, or more to taste
2 avocados, diced

directions

Add oil to heated pan and sauté onion for 4 to 5 minutes over medium heat. Add 1/4 teaspoon of the cumin and stir for another 30 seconds. Add rice, stock and garlic salt and bring to boil. Reduce to lowest heat, cover and cook for about 18 minutes, or until rice is just cooked. Fluff rice with fork and allow to cool slightly, or completely if you are serving the salad chilled.

In large bowl, combine drained beans with remaining 1/2 teaspoon cumin. Add cooled rice, cilantro and lime juice and toss together. Taste and adjust seasoning and lime to taste. Top with avocado just before serving and toss gently.

Variation: Substitute 1 can of corn for avocado if desired.

Tip: Time-saver: Seasoned black beans include salt and basic seasonings that infuse the beans with flavor that would otherwise take time to develop.

RecID 12431