12600 Pelican Beach Road, Merrifiled, MN (218) 851-1937
Food, Grillin' One

Ok I know homemade hamburger buns…EASY? No way! Well, your wrong. This recipe is wonderful and it truly is easy peasy. Trust me!

By the way, it won’t take long to prepare and while your doing other things the rise is simple. 

Tips for making homemade bread:

The biggest tip my hubby the bread maker tells me…
1) Watch that the milk is not too hot or too cold  for anything mixed with a yeast or you will spoil the yeast
2) While you knead the dough, make sure you time it and pull the bread to see the elasticity. I should of taken a picture of this for you but was so into it I forgot.

Anyway, I think you will be proud of yourself for making these and with the big game coming up it will be a special treat! You can make them smaller for sliders. Great for bigger crowds too!

Here ya go!


1 cup warm almond milk (100 degrees F)

1 tbsp active dry yeast

¼ cup organic sugar

2 tbsp melted butter

1 egg  (room temp)

1 tsp fine sea salt

3-3 1/2 cup all purpose flour

For top of buns:

1 egg beaten with 1 tsp water (wash on top of bread dough to give it a shiny look)

Sesame seeds


  1. Combine milk and yeast in small bowl. Make sure milk is not more than 100 degrees. Stir well. Pour into larger bowl.
  2. Mix in sugar, butter and egg, then add the salt and flour.
  3. Pull dough onto slightly floured counter and knead for 6-8 minutes. The dough should be smooth and have elasticity.
  4. Set aside in a warm place and cover with a towel for an hour or doubled in size.
  5. Punch down dough and divide into 8 equal balls onto a pan that you have greased and dusted with corn meal.
  6. Flatten into 3” circles. I used the lid of a mason jar to make my circles. 
  7. Let rise for 30 minutes than beat your egg and water and brush on each bun top. Sprinkle with sesame seeds.
  8. Place in 375 degree oven and bake for 14-16 minutes or until nice golden brown.

Due to the fact these are homemade, you need to put them an airtight container and eat within 3 days. Or freeze. 


I tell ya…best buns ever and guess what….YOU MADE  THEM HOMEMADE nothing better!!!!

Let me know what you think if you tried it! Love to hear how yours turned out.
God’s blessings,

Love deeper, talk sweeter,


Food, Grillin' One, Ranch Life
Is your mouth watering yet? This recipe uses my favorite combination of chocolate and fresh oranges which sets the stage for a great breakfast! I did a cream cheese filling instead of whipping cream to make them more filling and to give it more fluff in the middle. 

The traditional crepe with whipping cream is awesome, but today I switched it up a bit.

Let me know what you think…my family went nuts! It was a great start to our weekend of Christmas decorating!

Festive Orange Chocolate Crepes


1 Cup Almond Milk

½ Cup of half and half or Whipping cream

5 eggs, beaten 

1 Tablespoon butter, melted Plus more for your pan

1 TeaspoonVanilla 

1 Cup of All Purpose Flour

5 Tablespoons of Cocao Powder 

Dash of salt

For Filling:

4 ounces of Cream Cheese

1 tablesppn of Maple Syrup

1 Medum Orange, zested

1 Tablespoon of Freshly squeezed orange juice

1 ½ cup of Heavy Whipping cream




In small bowl, whisk together milk, eggs, and melted butter, and essential oil. Set aside

In a separate bowl, sift together your flour, cacao powder, sugar, baking powder, and salt.

Make a well in your dry ingredient bowl and slowly pour your liquid mixture together, stirring as you pour.

I use a a wire whip while doing the stirring and the bowl moves freely around on its own, kinda cool!

Cover with plastic wrap and put in refridge for 30 minutes. Make your filling.


For Filling:

Beat together cream cheese, maple syrup until smooth. Add orange juice and zest. Add whipping cream until small peaks form. TRY not to eat this as you blend….HA didn’t work for me!

Set in refrigerator as you make the crepes.


To Make Your Crepe:

1.When making your crepe, your butter your cast iron pan well.(We use this one perfect for this kind of thing) The pan must be hot to make a perfect crepe.
2.Pour 1/4 cup of your crepe mixture onto hot pan.
3. Roll the pan until the mixture is moving around forming the shape of the pan.
4. Because the mixture is dark you will cook for only about a minute. Flip do other side
5.Lay out a crepe onto your plate and spread a generous amount of filling into center of done crepe
6. Roll up.
7. Sprinkle your powder sugar ontop and add more orange zest.

We had extra pomegranates so I spread them on the plate too. More festive!


Food, Grillin' One, Ranch Life

ing Ranch ribs:

First I prepare the ribs with a rub. I like to use fresh herbs if available so I will begin with those. 

2 Tablespoons of fresh course sea salt
2 Tablespoons of fresh ground peppercorns
Rub into meat on both sides. 

Let sit for about an hour

Just before wrapping in foil and placing in your smoker I sprinkle on both sides:
Red bell pepper flakes and paprika 

Foil them up sealing well.

Set up your smoker to manufactures directions. We use wood and sometimes wood chips in our smoker. If your smoker has a watering pan add 2″ of water. If not use a foil pan and place below where you will be cooking the ribs.
Place fat side up. Smoke until light brown. 

Put on smoker for about 4 hours @ 200F

Pull and put on smoker directly for 1 hour

Remove  Sauce them with your favorite BBQ and put on direct grill 3 minutes per side.

These ribs are wonderful with some good ol’ corn on the cob and some sweet potatoes cooked in foil and oil! We just love this meal and great to serve with family and friends!
Don’t forget the napkins! Or hose!
God bless and enjoy!