12600 Pelican Beach Road, Merrifiled, MN (218) 851-1937
Food, Ranch Life, Treats
We are rockin’  around with excitement here at the Minnesota homestead! Our Vikings have made the playoffs and the game day festivities begin! YEP, I got into the kitchen and made these fun cookie shots especially for our special celebration for our boys in purple and gold! 

These cookie shots can be made with any favorite cookie dough recipe and filled with chocolate malts, to smoothies. We filled ours with ice cream as they were a perfect evening game treat.


I think you will find these pretty easy. I love how you can melt almond bark or candy chocolates and dip them into different colors to get a fun colorful effect on the outside as well as on the inside to hold any liquid. Since I filled mine with ice cream, there was no need to use the chocolate. (did I say that out loud)

You will need to purchase one of cookie shot pans 

For the Cookie:

Ingredients:

1 cup softened butter

1 cup sugar

1 egg

1 tsp pure vanilla

1 drop Organic lemon essential oil

2 tbsp cocunut milk

3 cups flour

1 ½ tsp of baking powder

½ tsp salt

Blend your first six ingredients. Then slowly add your flour one cup at a time along with the remaining ingredients. Mix well and put in refrigerator while you prepare your shot pan. If you want different colors of dough, you can separate them at this time too. 



I use Turmeric for yellows, Beet Root Powder or juice for pinks and reds. Purples I had to break down and use the color here

To decorate your rim:

Frosting or melted chocolate, and dipped into colored sugar or sprinkles of your choice






Chocolate should be almond bark or candy chocolate



The frosting mixture I used:
1 cup of powdered sugar
1 tbsp of coconut milk
1 drop   Citrus Passion
Mix and add the color you want. If too runny, add a little more powdered sugar until you get the thickness you want.


So raise your little cute cookie shots filled with ice cream, smoothies, or whipping cream, even milk and SKOL to the Vikings!

God bless you and enjoy the winter months with fun recipes for you and your family!

Love deeper, talk sweeter,
Lee
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Food, Healthy Eating, Living Naturally, Ranch Life, Treats

OOO La La! I love Elderberry and it is SOOOO awesome for you! Elderberry is our GO TO herb when we are coming down with something and especially if we already are in need of a boost.

 You can easily make this up and keep in your refrigerator for up to 3 months. We take 2 Tbsp of it a day when a bug is going around. Sniffles, sneezes, coughs, you name it, we start taking our Elderberry Syrup. (recipe below)

Once you have the base you can make up some fun drinks with it. Of course we put a tablespoon in our tea especially our Christmas blend, but I also have some other favorites below. I think you will find them enjoyable for the whole family!

We call them MOCKTAILS because we don’t put any liquor in our drinks. You can, but that is the reason for the name…MOCK…pretend cocktail. My dad use to call them fox tails, along with the Shirley Temple…ahhhh fun memories.

Anyway, here ya go…hope you like it. If you have a favorite way to use elderberries, post it! I love getting as much use out of this wonderful herb!


I like using some fun glasses when I serve these up. It just makes it look pretty and fun!




Add 1/4 to 1/3 cup of Elderberry syrup base (recipe below)
Fill remaining glass with Blood Orange Sparkling Juice
Top with an orange slice if you like


This next one is fun! I made up some of our favorite tea during the day, Christmas Tea Blend…which has Hibiscus and Raspberry herbs in it. Plus a whole lot of fun spices like clove, and cinnamon. So what a perfect drink. 
In a  mason jar glass:
put 1/2 cup of your tea cooled
3 Tbsp of Elderberry syrup
Fill glass with crushed ice
Put a lid on your jar and shake.
Take the flat part of the lid and pour into your fun glass about 1/2 full.
Fill glass with Club soda to give it the fizz. 
I added frozen raspberries on the top and serve.


Last one is just adding cream to your Mocktail! Use any recipe and just add a little heavy cream on the top. So pretty and fun for all ages and GOOD FOR YOU! For the most part!

*Elderberry Syrup

1 cup fresh or 1/2 cup dried Elderberries
3 cups water
1 cup raw honey
1 cinnamon stick, 3 cloves, and tablespoon of ginger root
Place berries, spices, and water into a saucepan. Bring to a boil, reduce heat and simmer for 30 minutes. Pour mixture into strainer over an easy pour bowl. Smash berries to release remaining juice and get all that goodness into your bowl. Allow to cool and add your honey. Stir. Pour into a mason jar or pretty bottle that seals well. Store in refrigerator for up to 3 months.

*When you purchase items with the highlighted links or by clicking banners, all proceeds go to our ministry helping kids who are in need of healing and hope. Thank you!

Enjoy these wonderful drinks and celebrate with goodness and wellness!

Love deeper, talk sweeter,
Lee
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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 cold.
    7. OH Whip cream!!! Top away baby.
     
  • 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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Food, Ranch Life, Treats

I love Valentine’s Day! This is one of my favorite recipes. Only because I can use Rose pedals and make the cupcakes look pretty as well as tasty! I think you will too!  This recipe is SO awesome! I use this for any kind of cupcake I am making. Just moist and delicious to perfection! Hope you like it and your Valentine’s too!


Ingredients:

1 Cup sugar

½ cup unsalted, butter softened

2 eggs

1 tsp vanilla

13/4 cup all purpose flour

½ tsp baking soda

¼ tsp baking powder

1/8 cup crushed Rose Petals

¼ tsp salt

½ cup sour cream or yogurt

½ cup blood orange sparkling juice

Beet Root Powder

Pink Mica

 

Directions:

  1. Preheat oven 350 degrees.
  2. In a bowl or mixer, cream butter and sugar untl fluffy. Add eggs and vanilla, mix well.
  3. In separate bowl, whisk together flour, baking soda , baking powder, and salt. In another bowl whisk sour cream, sparking juice, and beet powder to color you want.
  4. Add slowly the cream mixture and flour mixture into sugar and eggs. (This is the time if you want to add more beet powder to get the color you want)
  5. Scoop batter into your prepared muffin tins. Either use paper cups or well greased pan.
  6. Bake for 15-20 minutes or toothpick comes out clean. Cool.

 

 

Sparkling Rose Frosting: (two different recipes)

 

½ cup unsated butter, room temp

4 cups powder sugar

¼ cup sparking blood orange

1 tsp vanilla

beet powder for color

Sprinkles (optional)

 

Beat together until creamy. Place into a frosting pastry bag or use a zip lock bag. (what I did)

Place frosting in bag and frost your cupcakes.

 

Add some rose pedels to the top to give a romantic flare to your creation. Your loved ones will love them!

SECOND RECIPE:

4 oz. cream cheese softened
4 oz soften butter
2 Cups powdered sugar
1 tsp vanilla
(for color add beet root for pinks, turmeric yellow, smoosh blueberries for purples)

Cream together.



Enjoy! AND
LOVE deeper, talk sweeter,
Lee

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