12600 Pelican Beach Road, Merrifiled, MN (218) 851-1937
Food, Ranch Life, Treats

We do love root beer around here! Especially with a little ice cream and the homemade touch. We also love to have it on our pizza nights! It all just is down home goodness! 

 

I have always been fascinated with the ol’ time flavor and the name sarsaparilla. There really is a difference in taste! It is stronger and really more delightful with the tastes of herbs like real vanilla and licorice root. Just amazing flavors pop out! I think you will like this!

This recipe makes a quart of syrup that you can use to make your root beer and as syrup over your favorite ice cream too.

 

For any occasion you will impress your family and friends with this special drink!

 

So here ya go:

 

4 cups of water

¼ sassafras bark

2 tbsp organic anise seed

2 organic vanilla beans or 4 tbsp of pure vanilla extract

½ tsp organic licorice root

10 organic juniper berries

3 large organic hops flowers (optional but love the flavor)

 

 

How to Make:

 

Place 4 cups of water in pot and bring to boil. Add sassafras bark and simmer 10 minutes. Stir in the rest of the ingredients and simmer for 15 minutes. Remove from heat and allow to cool. Strain the herbs using a large mesh strainer. Measure the resulting liquid and add ½ part of honey. To 1 part liquid. So if you have 2 cups of liquid add 1 cup of honey.

 

To make into a soda:

 

You can add your homemade root beer syrup to a sparkling soda machine or add Club soda to your syrup. Depending on taste you add however much syrup to your soda mixture.

Of course, serve in a mason jar to get that ol’ fashioned look! These are nice too for your everyday tea blend making or recipes. 

ENJOY it we sure did!!!

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Food, Treats
This recipe is so yummy you won’t be able to eat just one!  Perfect fall goodness filled with sweetness and the right spices. AND…of course, you will want a cup of tea with this treat! The perfect tea I recommend is the Creamy Pumpkin Delight!

I doubled this recipe because I like to use a whole can of pumpkin verses 1/2.

Ingredients:

1 Cup Butter
3/4 Cup Olive Oil
1 can Pumpkin Puree
1 3/4 Cup Organic Sugar
1 Cup Powdered Sugar
1 Tsp. Pure Vanilla
4 Organic Eggs



6-7 Cups of flour (Add enough flour to have your dough soft and binding but not too much)
1/2 Tsp. Baking Soda
1/2 Tsp. Cream of Tartar
1/2 Tsp. Salt
1 Tbsp. Cinnamon
1 Whole Nutmeg grated
pinch of cloves








Directions:
Mix first three ingredients in you mixer. Add powdered sugar slowly while mixer continues to work. Add vanilla and eggs. Put all your flour and remaining ingredients into a separate bowl. Mix well. Switch paddles on your mixture add slowly add flour mixture to your sugar mixture.  Once combined your ready to make your cookies. Doesn’t the smell just make you smile? AHHH!


For the glaze (I made this amount smaller as I didn’t add a lot onto each cookie, and some cookies I left without the glaze. This part does add a TON more sugar…)

3 Cups Powdered Sugar
4 Tbsp Water
1/4 Tsp. Cinnamon
1/4 Tsp. nutmeg
1/4 Tsp. cloves
1/4 Tsp. All Spice
(The last 4 ingredients is the same as Pumpkin Pie Spice, but I make my own)

Preheat oven 350 degrees
Line cookie sheets with parchment paper putting one scoop on tray. 

Squish down with bottom of scooper or spoon to hold glaze

Bake for 8-10 Minutes

After you place your done cookies on the cooling rack, put your glaze onto the each cookie. It will harden once fully cooled. NOW enjoy with your cup of tea!!!!!



Enjoy and share!
God bless you today!
Love deeper, talk sweeter,
Lee
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Food, Ranch Life, Treats
My man just loves cobbler! He loves any kind, cherry, strawberry, doesn’t matter…but he ADORES peach cobbler! I have made many variations of this famous dessert. Some with biscuit like toppings, to total covering the top with a crust, but this one so far is the winner. I have made it several times now and the only thing you have to make sure is to add the NUTMEG! It really makes this dish a hit! This cobbler isn’t exactly the healthiest dessert with all the sugar and butter,  just make sure its organic sugar and at least it will make you feel better. Ingredients:
  • *1/2 cup unsalted butter
  • *1 cup all-purpose flour
  • *2 cups organic sugar, divided
  • *1 tablespoon baking powder
  • *Pinch of salt
  • *1 cup almond milk
  • *4 cups fresh peach slices
  • *1 tablespoon fresh squeezed lemon (I used a whole lemon and it really was amazing)
* A dash of ground cinnamon or nutmeg fresh, I use both You will want these 2 spices on your shelf for other recipes for fall and winter months! Just a whole different experience when you use fresh and whole ingredients! Directions:
    1. Melt butter in a 13- x 9-inch baking dish.
    2. Combine flour, 1 cup sugar, baking powder, and salt; add almond milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
    3. Bring remaining 1 cup sugar, peach slices, and fresh lemon to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired. I also add fresh whole nutmeg!
    4. Love the stuff, fresh of course
    5. Bake at 375° for 40 to 45 minutes or until golden brown.
    6. Serve cobbler warm or cool.
     
  • A fav at the ranch, top with homemade ice cream with fresh vanilla beans!
  • We also like to serve our desserts in cute dishes. Personally, all of the Pioneer Woman stuff makes your kitchen and cooking so much more enjoyable AND colorful! 
  •  I found these at Walmart.
I hope you will love this recipe as much as we do!  God bless and always remember to, Love deeper, talk sweeter, Lee
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Food, Health, Healthy Eating, Ranch Life, Treats

OOO if you LOVE smoothies you will find this recipe amazing! AND if you have never tired BUBBLE TEA well let me tell ya…YUM!!!

 A smoothie with a little fun through your straw ! The blends of these herbs and fruit and Plexus protein 96 will just make your taste buds wonder what happened!

Of course with any recipe add what you feel you like most. Variations are to your imagination as well. I love chocolate and peanut butter so I may try that next.

I also love adding my Pumpkin Tea Blend using Roobios tea that you can find on my blog too for a nice fall smoothie.

 

Note: the black BOBA bubbles are best if you don’t want dyes. The color ones are really fun but I saw they had a bunch of things I didn’t want in my body.

So here we go…Ready?

First you will need:

Bogo Bubbles or Tapioca Pearls (buy here comes with straws)

Frozen or fresh raspberries

Plexus 96 Protein Vanilla (buy here)

Rose Petals (buy here)

Hibiscus Flower (buy here)

Almond milk

Organic honey (buy here)

 

Step 1: Get your bubbles ready by following package directions. Leave in cold water until your ready to strain and put in bottom of your fun bubble smoothie glass.

 

 

 

 

Step 2: Make up your Hibiscus/Rose tea (I had mine made the night before and chilled in the refridge ready to go. But if you are making yours fresh make sure to cool it down once it has steeped for its 10-15 minutes.

 

 

Step 3: Pour 1 Cup of tea in blender and add your honey or Stevia.

 

Step 4: Add ½ Cup of Almond milk

 

Step 5: Add your Raspberries and ice cubes

 

Step 6: Add you Plexus 96 ( I use only half of a package)

Blend away until nice and SMOOTH

 

Put your bubbles in your mug making sure to be well drained. Pour your smoothie mixture over the bubbles and add a touch of sprinkled rose herbs on top.

Add your straw and ENJOY!!!!

Love deeper, talk sweeter,
God bless as you share this wonderful drink with your loved ones!
Lee

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Food, Treats

Dan is an amazing cook! And when it comes to deep frying he is in his element…except it isn’t always the healthiest way to eat so….I try to inspire him to cook with better oils. This recipe has been played with over and over and I think this one is awesome! Enjoy, they are worth the work!!!!

Ingredients

  • 8 ears of corn shucked and cooked (or 4 cups frozen)

1/4 cup milk (I use almond milk)

  • 2 eggs

  • 1/4 cup scallions sliced

  • 3/4 tsp garlic minced

  • 2 Tbsp. cilantro minced

  • 1 small purple onion very finely diced

  • 1 cup flour

  • 1/2 cup cornmeal

  • 3/4 Tbsp. salt

  • 3/4 Tbsp. sugar

  • 1 1/8 Tbsp. baking powder

  • 1/2 tsp ground coriander

  • 2 tsp ground black pepper

  • jalapeno (optional) does add a nice bite

  • purple cabbage to dress plate

  • Oil for cooking

For the Aioli:

  • 1 cup mayonnaise

  • 1 Tbsp Sriracha sauce (more or less to taste)

  • 2 Tbsp. honey



Cooking Instructions:

  1. Mix aioli ingredients together and store in refrigerator until ready to serve. This will allow the flavors to blend together.

  2. Heat cooking oil to 350 degrees F.

  3. Grill the corn on a grill (or cook using preferred method) and cut kernels from the cobs.

  4. Place kernels in a food processor with the milk, eggs and onion and pulse until fairly smooth but still textured

  5. Remove to a large bowl and stir in the chopped scallions, garlic, and cilantro.

  6. Stir in dry ingredients (flour, cornmeal, salt, sugar, baking powder, coriander and black pepper) into the corn mixture.

  7. Scoop batter into small golf-ball sized balls and cook in oil until cooked through and deep golden brown, about 3-5 minutes. Place fritters on paper towels to drain.

  8. Serve with the sauce and enjoy!

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