12600 Pelican Beach Road, Merrifiled, MN (218) 851-1937
Food
Who can resist a yummy bread with a bit of sweetness? I sure can’t! The banana and pumpkin together is just an amazing flavor with the added spices and of course, the chocolate chips just make eating this bread any time of the day a pick- me- upper! It’s not just an ordinary banana bread or pumpkin bread. The spices especially the ginger gives this bread a pop you will love! To add to your taste buds make yourself a cup of the Creamy Pumpkin tea just setting your day up to be full of spice and everything nice. Preheat oven to 350 degrees Ingredients: 3 cups flour 2 tsp baking soda ½ tsp baking powder (or use ¼ tsp baking soda, ¼ tsp of cream of tartar) 1 tsp salt 2 tsp cinnamon 1/4 tsp clove 3/4 tsp ginger 1/4 tsp fresh grated nutmeg 1 cup sugar 1/2 cup brown sugar 2/3 cup olive oil 3 eggs 1 can pumpkin, canned (I used almost all of the can except 1/4 cup to use in another recipe) 2 ripe bananas 1 cup chocolate chips 1 cup chopped walnuts or pecans Directions: In mixer bowl, cream sugars, oil, eggs, bananas, and pumpkin until nice and smooth. Add one cup at a time of the flour mixture in your baking soda, powder, salt, and spices. Mix well. Fold in your chocolate chips and nuts. In 2 PREPARED glass loaf pans, divide your batter between prepared pans. Bake about 45-55 minutes. I had to put a foil over the top after 45 minutes so it wouldn’t get too brown. I love my ALEXA to help me with the time. She is one big helper in the kitchen. When done, allow cooling for 5 minutes before placing on cooling rack. Yeah right…I dug right in and ate 3 slices….too yummy to wait!!! Serve on a sweet plate if you’re entertaining. Just makes it look awesome! Banana Pumpkin Bread Hope you enjoy it too! Love deeper, talk sweeter, Lee
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Food
If you have a hard time trying to think of meals for your family, well I am right in your pasture with ya! Beef Stroganoff has been around for many years and my mom used it as a stapler all the time.  Hence, I did the same as my family was growing up. It is so fast and simple and everyone loved it. Over time I made some changes. This recipe is one I have added to over and over making my own tastes and herbs we love around the ranch. Of course, using the herbs we grew over the summer make it fresh and special. One note to make… in other recipes they use canned mushroom soup. We really try and stay away from canned items and instead make homemade thickeners. As well as the beef stock, I make my own by adding a gravy thickener. The first time I made this I accidentally used stew meat. DON’T do that! The meat takes 3-4 hours to get tender. Unless you put this mixture into a crockpot and cook for that time frame it will be delicious. Especially for you busy moms that would be an awesome way to make this recipe. Comfort food this meal is for sure! I hope you find it as delightful as my man does! Keep it fresh! Enjoy! Ingredients: 1 lb Sirloin steak cut into cubes Salt and pepper to taste 2 tbsp olive oil ½ large onion finely diced 1 cup chopped mushrooms 2 carrots finely diced ½ cup brandy 2 cups beef stock 2 tbsp arrowroot powder ½ cup sour cream 2 tsp of Dijon mustard Cooked egg noodles for serving or you can mash up potatoes to serve over too…both are out of this world Parsley flakes to sprinkle on top Beef Stroganoff Ranch Favorite Directions: Pour 1 tbsp of your olive oil into skillet. Add Salt and pepper to your cubed steak and add half your batch to the skillet. Fry up until done about 2 minutes.  Set aside and continue with another half. Put cooked meat into a bowl and set aside. Add your other 1 tbsp olive oil and cook mushrooms, carrots until golden brown. Turn off heat and add brandy and beef stock. Stir getting the bottom scraping as you stir. Turn on heat to medium-high. Cook until liquid is about a third about 3-4 minutes.  In a small bowl make a roué take ¼ cup of the juice stock from your skillet and put into a bowl. Add arrowroot powder and stirring quickly making the roué and pour into your skillet. The mixture should thicken after 1-2 minutes. Turn off heat. Add your sour cream and Dijon stir again. Add your meat and stir until everything is nice and hot.  Pour over your cooked noodles or mashed potatoes and serve with parsley. Beef Stroganoff Ranch Favorite Love deeper, talk sweeter, Lee
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