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

I am excited to share this recipe because going into the winter season I always enjoy a good ol’ cup of hot cocoa…so why not start early in the morning adding a little breakfast bliss!

Our kids love pancakes or as my dad called them, Flapjacks, and especially when you can add whipped cream and chocolate, well too die for breakfast to get them rollin’ for the day is for sure.

With the church being at home this year, our Sunday mornings via video eating breakfast together has been a delight and this recipe has become a favorite!

Side note, ingredients that are highlighted for links to purchase not only help our ranch ministry, but truly we find these product to be the healthiest alternative to buying in a grocery store where product sits for long periods of time and is not fresh. Ingredients I go through a lot! So when you see a link, it is because we care for your health in every possible way!

Enjoy every bite and then some…it’s amazing!

Ingredients

  • 1/2 c Cacao Powder
  • 2/3 c Organic Sugar
  • 3 c Sifted Flour
  • 1 tbsp. +1 tsp. baking soda
  • 1 tbsp. Cream of Tarter
  • 1/2 tsp. Salt
  • 3 Eggs
  • 3 c Buttermilk
  • 4 tbsp. Salted Butter, Melted
  • 1 c Semi-Sweet Chocolate Chips
  • 1 c Heavy Cream
  • 5 oz Semi-Sweet Chocolate, Chopped
Sift together makes for a CAKE like pancake

Directions

  1. Whisk the cacao powder and sugar in a large bowl to break up clumps. Whisk in and sift together, flour, baking soda, cream of tartar, and salt.
  2. In a separate bowl, whisk the eggs, buttermilk, and melted butter. Gradually fold the wet ingredients into the dry ingredients until just combined. Fold in the chocolate chips.
  3. Heat a large skillet over low to medium-low heat and smear on some butter covering the entire pan. Add 1/3 scoops ( I use an ice cream scooper) to the pan and cook until small bubbles form on the surface and the edges are dry. FLIP and cook the other side until golden brown on the bottom. Repeat until your batter is done.
  4. For the best part…the sauce…Heat the heavy cream in a small saucepan until hot but not boiling. Remove from the heat and add the chopped chocolate, stirring until melted and smooth. Top the pancakes with the chocolate sauce and marshmallows and sprinkles too!
Pour wet ingredients into dry
Chocolate pancakes and cream heating up for yumminess!
ooooo, so good!
COMMENT BELOW!!! DID YOU TRY IT?
0

Food, Ranch Life, Treats

My daughter and I love making desserts so this Christmas season we were making Hot Chocolate bombs and saw how the mold idea made for another combination we adore…chocolate and orange flavor! So we tried one of the molds into a cupcake liner putting lots of chocolate in it and filling it with an orange creamsicle mousse. OH MY…it turned out fabulous! PLUS, we put the mixture into our Krumkake AND onto our Hot Chocolate pancakes. YEP…we love holiday baking and this mousse makes for more than just dessert! Hope you find it as yummy as we did!

Ingredients:

Directions:

  1. In a large bowl, beat cream cheese until light and fluffy. I used my Kitchen aid with the whipped attachment.
  2. Add in the powdered sugar, orange essential oil, juice, and salt and beat until combined.
    Gently fold in the whipped topping. If you’re using real whipping cream, place the above mixture into another bowl, beat your whipped cream with a tsp of sugar, then fold into your orange mixture.
  3. Place mixture in the refrigerator until ready to serve. In the meantime…
  4. Heat your chocolate wafers in a microwavable bowl until nice and creamy.
  5. Fill a paper or silicone muffin cup 1/4 full and brush chocolate up the sides. Make sure every area is full of chocolate. Place in freezer for 5 minutes then do again making a nice thick chocolate muffin cup. Peel off paper and place on serving plate.
  6. When ready to serve fill up each chocolate muffin cup with orange filling. Add a sprig of orange zest on top.

Since New Year’s is around the corner…this would make quite the treat to any appetizer and game night! Ring in the new year with yummy goodness!

Happy New Year! 2021 here we come!

Love deeper, talk sweeter,

Lee

0

Crafts, Food, Treats

Well, these are for sure all the rage right now! WOW! An idea comes out and boom…it’s a hit! Especially in this day and age with so many at home and looking for new crafty ideas for gift-giving. I LOVE IT! And so excited to start my own ideas into this great delicious treat!

I came up finding this when I was in the cities with our son who just got a liver transplant. He had to stay “in town” to make sure he was ok so we had an apartment we were renting. It was awesome as it had a big kitchen so of course opened the door for me to try some new recipes. Stuck inside…make the best of it.

I went onto Youtube and searched for the best options on how to make these cuties. I saw many that simply were not good or well made and some I tried and it for sure was a flop! One was using the plastic ornament balls that split apart. NOT! Don’t use those! They simply make a mess and don’t work well.

The one problem I found was there were no molds to be sold ANYWHERE! Being in the city allowed me to search in many craft stores but none of them had the molds. They told me everyone is into it so they sold out quickly. Hence, why I tried the ornament round as I was desperate! Make sure you use a silicone brush too.

Add whipping cream for extra pop!

I also love the idea of making these for the winter months thinking of some different molds. Heart, Horses, of course, Christmas Tree, Snowflakes, and because we have a cop in the family yes, donuts are a must! Awesome for your neighborhood precinct as gifts too!

TIPS:

Use a silicone brush, go to TOP of the silicone cup. Once filled flip upside down onto a metal rack with parchment paper under to help them be nice and round.
Peel away slowly, handle gently. We also did the chocolate twice to make it extra strong.

Decorating is the funniest part! Use squeeze bottles to get the effect of strips. Immediately add the sprinkles to secure them.

Here is my favorite video on how to…I think you will find it easy to understand and is not so drawn out.

https://youtu.be/xGHGVrnuRqA

You can use dark chocolate bars like in this video but I found the chocolate wafers. You can purchase in all kinds of colors and even flavors with other products, BUT they contain dyes which are not good for you like a red dye. If you want to color your white wafer using Beet powder, or Tumeric is much healthier. It doesn’t take much to make the color. Also, these fun marshmallows are pretty awesome and fit perfectly in the bombs.

Well, we got started on our own version for the Christmas season and they indeed were a hit with the receivers! Hope you enjoy making them, being creative inside and out of each one and of course the final wrap for whomever and whatever the occasion. These are a BOMB for sure!

ENJOY and happy dunking!

Love deeper, talk sweeter, give often,

Lee

0

Food, Healing, Ranch Life, Treats

A Long Haul

Spending 3 weeks in a hotel room and life upside down due to our son’s liver transplant, I was excited to arrive home for a week break and do some baking. I dreamed all the way home, (3 hours) of the recipes I wanted to make and seemly enough cookies were on the top of the list.

Being the season for cookie baking and what inspired me was seeing these new sugar cookie kisses. The kisses have cute little sprinkles in them and well….here ya go…my absolute favorite recipe! What makes it so special? The powdered sugar…and the joy of the time…our son’s long haul was heading in an upward climb vs. downward. Such a joy to make these and bring some back to him in a few days hopefully discharged! God is good…even with sugar cookies! You can read his miracle story here! Start from Nov. 1, 2020…amazing!

Dip jar in melted butter, sugar, then onto cookie

Ingredients:

  • 2 whole eggs
  • 3 sticks butter, softened
  • 1 c. organic sugar
  • 1 c. powdered sugar
  • 1 1/2 tsp. fresh vanilla
  • 4 c. flour, plus 2 tbsp.
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. cream of tartar
All spices I get from Starwest….truly fresh and organic. (link)

Extras: chocolate kisses, cookie cutters, old fashion sugar cookie with sugar sprinkled on top smashing using the bottom of glass dipped in sugar. Any way you choose these is amazing!

Directions:

  1. Preheat oven to 350 degrees
  2. In a large mixing bowl, with a paddle attachment, add eggs and butter until nice and creamy.
  3. Add sugars and vanilla, mix well.
  4. Mix in a separate bowl flour, salt, baking soda, and cream of tartar.
  5. Slowly pour flour mixture into mixing bowl and mix until nice dough forms. Cover and place in the refrigerator for one hour.
  6. The next part is how you want to make your cookie. If you want the kisses, form balls using a cookie scoop. Bake for 9-11 minutes then as soon as they come out of the oven, place your kiss in the middle.
  7. If you want to make cookie-cutter ones, roll out your dough, make your shapes, sprinkle sugar if you like, and bake for 9-11 minutes. Decorate more if you like.
  8. Lastly is the old-fashioned way, form your balls with a scoop placing an ungreased tray. Using the bottom of a mason jar, dipped in butter, then dip into organic sugar ( I put on a plate) smash ball forming a nice sugar cookie. To DIE FOR!!!

Enjoy all the ways you can bite into this cookie! I truly love it and so does the family after such a long haul! On our way to healing…Praise the Lord!

LOVE LOVE the sugar cookie kisses! They are perfect with this recipe!
Old fashioned sugar cookie

Love deeper, talk sweeter, and thank the Lord for the good and bad times,

Lee

0

Food, Ranch Life, Treats

Need a quick cake for a potluck or to make for guests? This cake is the ticket and you will be the hit of the party! I also love this cake to give to loved ones who are ill or need a bit of encouragement. It’s a beautiful touch of love!

Ingredients:

  • 1 cup uncooked rolled oats
  • 1 1/4 cup boiling water
  • 1/2 cup softened butter
  • 2 c organic sugar
  • 1/4 c molasses
  • 1 tsp pure vanilla
  • 2 eggs
  • 1 1/2 c flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
Oatmeal soak and covered while you prep other ingredients

FOR TOPPING:

  • 1/4 c melted butter
  • 1/2 c organic sugar with 1 tbsp molasses
  • 3 tbsp. hard and half or milk
  • 1/2 c chopped pecans or walnuts
  • 1 c flaked sweetened coconut

Directions:

Preheat oven to 350 degrees. Grease and flour a bundt pan. You can use a tube pan that the bottom comes out too. In a small bowl, combine rolled oats and boiling water. Cover and let it rest for 20 minutes. In a large bowl, cream the butter, sugar, molasses, and vanilla until light and fluffy. Add eggs and beat again. Fold in oatmeal. In a medium bowl, whisk flour, baking soda, cinnamon, and salt. add to the creamy mixture and stir until just combined. Pour the batter into the prepared pan you are using and bake for 45-50 minutes or until the cake feels firm to the touch and a toothpick comes out clean. DO NOT REMOVE CAKE FROM OVEN PAN. Mix the topping by combining the topping ingredients in a bowl. Spread the topping on top of the cake and put the cake back in the oven to broil for 2-3 minutes or until the topping becomes bubbly and the coconut is browned. Let the cake cool slightly before carefully removing it from the pan.

Put topping on top and broil for a couple of minutes
Beautiful!

Serve with a cup of your favorite tea and enjoy this wonderful, moist cake!

Love deeper, talk sweeter,

Lee

0

Crafts, Food, Healthy Eating, Herb Basket, Living Naturally, Treats

It’s been a crazy fall and I wanted to make some fun thank you gifts just knowing our life could get upside down soon with our son waiting for a liver transplant. One thing I love to do is give a gift to staff or really anyone who has given us extra love.

Getting Creative

Cleaning my whimsy room, I noticed these tubes. I was emptying a to-go-craft bag and wanting to fill it with things to do while at the hospital. HUM…what could I make? I thought to fill them with candy and bow them with a tag. The old hot chocolate idea with cocoa and marshmallows and peppermint candies is always a great go-to. But I wanted to do something different and even more on the healthier side since we are talking about health care workers during such a difficult time. So…I came up with an herbal tea blend. I thought they turned out kinda cool! Plus, giving them out would be easy! The only thing is that when it actually came time for me to give them out the hospitals shut down visitors. I did go to security and asked them to deliver them, just not ideal, but it’s the thought that counts, right?

I just love how they turned out!

How I put them together

I made up three different blends. Fall, Christmas, and simple citrus. The one I loved the most was the lavender one.

Just put the herbs of your choosing in front of you and arrange how you want them to look. The lavender looked great on the bottom with the rose petals on top, then spearmint, lemon peel, and a tinge of orange peel. Just layer as you would like. Christmas tea has my favorite blends of cinnamon chips, ginger, orange, Euchenicia, and very little Hibiscus Flower (great for color too or you could use elderberry or both).

Fall is the easiest, Red rooibos tea, ginger roots, elderberry, clove bits, and cinnamon bits. (Cinnamon sticks work great too but I cut them up into bits for the blends)

All the herbs are organic and wonderful quality! Sometimes they are out of stock but just have them notify you when they arrive.

A new friend moved into our area, so packaged him up some pumpkin bread and tea for a housewarming gift.

Enjoy gifting this year using your favorite things. Blended teas always make a wonderful gift for folks who enjoy the herbal teas. One must have a taste for it though, so choose carefully! You may just have to go back to the hot cocoa idea.

These hot chocolate bombs are a big hit too! I love how creative you can get with these just by switching out the color of chocolate.

Love deeper, talk sweeter, and give generously!

Lee

0

Food, Treats

I don’t often make cakes but of course, there are those occasions that call for a special cake. Whether it’s a birthday, anniversary, or welcome new little one this recipe is my go-to! Yep, it’s all homemade and will take an extra step but over 12 years ago we stopped buying cans and boxed items for our cooking and as a result, our overall health is better. I also enjoy the cooking process so there’s that too!

Here it is…ENJOY baking homemade and eating with incredible goodness!

Ingredients:

For the cake:

  • 2 sticks butter
  • 4 tbsp cacao powder
  • 1 cup flour
  • 2 cups of sugar
  • 1/4 tsp salt
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp fresh vanilla
  • 1 1/2 cup Nutella

For the whipped cream:

  • 2 cups heavy cream
  • 1/2 cup powdered sugar

Instructions:

  1. Preheat oven to 350 degrees. Line 2 round baking pans with parchment paper and spray the parchment with baking spray.
  2. In medium saucepan melt butter. Add the cacao powder and stir until smooth. Pour in the boiling water, let the mixture bubble up to 20 seconds or so, then turn it off and set aside.
  3. In a measuring picture or bowl, mix together the buttermilk, baking soda, eggs, and vanilla. Set aside.
    In a large mixing bowl, mix together the sugar, flour, and salt. Stir in the hot chocolate mixture, stirring gently until it’s halfway combined and less hot. Pour in the buttermilk mixture and continue stirring gently until the batter is combined.
  4. Pour the batter into the prepared pans and bake for 20 minutes os so, until they are just set. Remove them from the pans and set aside to cool completely. (I cut each cake in half to create 4 layers…not ever again!)
  5. Meanwhile, prepare the whipped cream by whipping cream and powdered sugar together until nice and thick!
  6. To assemble, turn one layer upside down onto a serving platter. Spead half of the Nutella onto cake and half of the whipped topping over the chocolate. Place the second cake on top and repeat. I added fresh strawberries and blueberries to this cake. You don’t want to assemble for an hour before serving as whipped cream will look soggy…hence mine. Cut with a hot serrated knife. I cut my cake into 2 to make it bigger…I won’t do that again…got too wobbly.
  7. Enjoy every dreamy bite!
0

Food, Health, Healthy Eating, Living Naturally, Treats

Man…there is NOTHING like gingerbread cookies in the fall but add caramel to the mix…WOW…too die for!

I love baking in the fall because of all the wonderful fresh spices. I also love the fact I have more time due to ministry slowing down. This recipe is so simple and will definitely make your family some happy campers! Plus, they were wonderful to have on our trip to Branson, MO. One cookie was enough to meet the snacking need and made the car smell good too!

Hope y’all love it as much as we did!

ENJOY!

Ingredients:

All spices I get through the link, Starwest…organic, fresh!

  • 2 cups flour
  • 1/2 tsp. salt
  • 1/4 tsp allspice
  • 1/4 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1/4 tsp. nutmeg, fresh grated is best
  • 6 tbsp. salted butter softened
  • 3/4 sugar
  • 1/2 cup molasses or best yet, Sorghum (video below)
  • 1 large egg
  • 6 tbsp. caramel sauce (look below)

Directions:

  1. In a large bowl, whisk the flout, salt, allspice, cinnamon, cloves, ginger, and nutmeg.
  2. In the bowl of a mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until fluffy, about 2 minutes. Drizzle in the molasses, mixing well and scraping down the sides of the bowl if needed. Beat in egg.
  3. Reduce the speed to low and add the flour mixture in 3 batches, beating until just combined after each addition. Wrap the dough in plastic wrap (BPA FREE) and refrigerate until firm, at least 2 hours or overnight.
  4. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Scoop a rounded teaspoonful of dough and root into smooth round balls. Place 2 inches apart on the prepared sheets. Gently press your thumb into the center of each to make an indentation.
  5. Bake until cookies are set but still soft, about 14 minutes. Let cool, slightly then press the handle of a spoon into each cookie center. Remove each cookie and let cool, then fill with 1/2 tsp. of caramel.

Making Homemade Caramel Sauce

  • 1 cup of sugar
  • 1/4 cup of Sorghum or molasses
  • 1/2 cup of half and half
  • 4 tbsp. butter
  • pinch of salt
  • 1 tbsp of vanilla, more if you like

Put all ingredients except vanilla in a saucepan over medium heat. Whisk for 5-10 minutes while cooking until thick. Add vanilla and cook for another minute. Turn off the heat, cool a bit then pour into mason jar. Refrigerate until cold.

What is Sorghum?

Sorghum is made from 100% pure, natural juice extracted from sorghum cane. The leaves from the cane are stripped by hand, and the heads are removed. The cane is then put through a roller press to squeeze out the sweet juice. The juice is strained again and cleansed of impurities and cooked down in open pans resulting in an amber-colored, mild syrup. Sorghum is one of the oldest natural sweeteners known, used by our ancestors as America was being settled. Besides being the energy food of the settlers, sorghum made their foods tastier and more nutritious. Sorghum contains such nutrients as calcium, iron, potassium, and phosphorus, and it contains no chemical additives.

The settlers found many ways to use sorghum sweetening drinks, making confection, flavoring meats, but its most popular usage was in baking. It was used in place of sugar in making pies, bread, puddings, and countless cakes and cookies. It is still a nutritious flavoring that gives any food that delicious taste and aroma the spells…HOMEMADE!

Written by the Schrock Family at Silver Dollar in Branson, MO

0

Food, Ranch Life

I am sure everyone has at least one person in their life who loves this dish! Holy cow do I! My whole family goes hog wild for this breakfast and really…I could take it or leave it, but…when I want to make them happy I make this dish.

This past Father’s Day was pretty special as our kids are all home now and it was a pretty special day. Our daughter hasn’t celebrated Father’s Day in over 8 years so she wanted to make him his favorite dish. Later for dinner, our son made him his favorite appetizer. The one an only 7 layer dip which he got a surprise after we devoured the beautiful dish.

Done on my Cricut…a little homemade something by everyone in the family.

The biscuits are really DROP DEAD awesome! Seriously! I have tried many recipes but this one beats them all. How do I know? Because my man adored them and said, “hang onto this one hon!” So I did!

My favorite beverage to serve, Ginger Beer spritzer with limeade all freshly squeezed with the appetizer.

Ok…a little sidetrack there with the whole plate which led to the dinner menu, which too was fabulous. But for now, on with the beginning of our special day…

Biscuits

Ingredients:

  • 2/3 cup powdered milk
  • 6 cups flour
  • 2 tbsp sugar
  • 2 tsp salt
  • 2 tsp sage
  • 2 tbsp baking powder
  • 2 tbsp cream of tartar
  • 1 tbsp coarse pepper
  • 2 sticks cold butter
  • 1 cup shortening
  • 3 cups buttermilk
Don’t forget to add the butter to each one! This makes these divine!

Directions: Preheat oven 450 degrees

  1. Whisk the first 2 together.
  2. Add sugar, salt, sage, baking powder, cream of tartar, and pepper. Mix with fork well.
  3. Cut in butter. I cut them into cubes to help. Add shortening again blending and cutting in well.
  4. Add buttermilk mix until dough forms.
  5. Turn out onto a floured surface and spread out using your hands. Cut out circles to form biscuits. Make them about 1″ thick.
  6. Melt 2 tbsp butter and brush on each biscuit.
  7. Bake for 15 minutes or until golden brown.
Done and beautiful!

Gravy

Ingredients:

  • 1 lb sausage cooked
  • 2 cups milk
  • 1/3 cup flour
  • 1 tsp. season salt
  • salt and pepper to taste

Directions:

Cook sausage until fully done. Add your milk and heat for 2-3 minutes. Slowly sprinkle in flour stirring as you do. Add seasonings and you are ready to pour over those warm biscuits!

Eat up! YUM YUM!

This dish really is the best we have ever come up with and believe me…we have tried a ton of varieties over the years.

Enjoy…and let me know what you think!

Love deeper, talk sweeter,

Lee and the gang!

COMMENTS:

Please share!

0

Food, Healthy Eating, Ranch Life

This recipe is one I go back to over and over again as it is just so easy and the taste of every bite is just downright amazing! Mouthwatering in every single bite! I guarantee it!

I think you will find it a go-to too! You can use any meat really but of course, steak is my man’s fav…so here ya go.

MOUTHWATERING FLANK STEAK

Ingredients:

  • flank steak (1 lb or so) cut into strips
  • 1/2 cup Liquid Aminos (so much better for you than soy sauce)
  • 3 tbsp. sherry
  • 2 tbsp. sugar with 1/2 tsp. molasses (my brown sugar)
  • 2 cloves garlic, minced
  • 1/2 cup lime juice
  • 2 tbsp. arrowroot (better for you than cornstarch)
  • 1/2 onion sliced
  • 1 pepper, sliced
  • jalapeƱo (optional) diced
  • noodles cooked to package directions
  • cilantro for garnish

Directions:

In a 4 cup glass mixer, mix amino, sherry, sugar, garlic, arrowroot, and lime juice. Whisk well. Place in a bowl the steak strips and half of the mixture. Let it marinate in the refrigerator for at least an hour. The longer the better.

In a skillet with some olive oil, add onion and peppers. Heat for 2-3 minutes. Remove and set aside. Add your steak marinate to the skillet. Let cook until brown on one side, then flip to brown the other. Add remaining marinate and veggies. Stir well then add you noodles and mix well until all is well with the soul! YUM! Serve on plate with a slice of lime, and cilantro. Oh man this is an amazing dish!

Broiled Veggies:

Simply place on a cookie sheet a variety of your favorite veggies. I used mushrooms, cherry tomatoes, (variety color), bell pepper, (colors too), and zucchini. Cubed Feta cheese sprinkled everywhere. I used big chunks from a block of Feta. I also added cool cucumbers chopped to place on top of the dish to serve that was not broiled. The cool mixed with the hot is refreshing.

Next, I shook up in a mason jar, 1/3 cup olive oil, 1 tbsp Liquid Aminos, and Worchester sauce, salt, and pepper, and if you like a little kick, a sprinkle of cayenne. You will top half of this mixture to all your cut up veggies on the tray and then place in a 400-degree oven for 15 minutes until cheese is brown. When done, arrange on a plate and mix in your flank steak mixture. (you can add the rest of your mason jar if you like)

Top with cilantro allllll over the top and even on the plate to add a little decorative flare!

ENJOY…my man sure did!

Love deeper, talk sweeter,

Lee

0

Food, Ministry, Ranch Life, Ranch Life, Smokin'

OH! What a delightful dessert this little treat is! We had a dinner party/Board meeting at our home this last weekend and this dessert sure hit the spot! Enjoying the summer temps, laughter, and friendships and of course food always makes for a great time!

I found this recipe and of course had to tweak it a bit for natural ingredients instead of canned or boxed shortcuts. I love serving the best I can even if it takes an extra step or two.

Here ya go…ENJOY EVERY SPOONFUL!

Ingredients:

Cupcake part

  • 1 1/2 cup flour
  • 3/4 tsp baking soda
  • 3/4 tsp cream of tartar
  • 1/2 tsp. salt
  • 6 tbsp. butter at room temperature, salted
  • 1 cup of organic sugar
  • 2 large eggs (one more if you have chickens who have a tendency to be smaller)
  • 1 1/2 tsp. of fresh vanilla
  • 1/2 cup heavy cream
  • 2 tbsp. half and half

Syrup:

1/2 cup sugar

1/2 cup water

tsp. grated lime zest, plus 1/4 cup lime juice

Lime Filling

1 1/2 cup heavy cream

6 tbsp. sugar

1 8 oz package of cream cheese, room temperature

2 tsp. grated lime zest, plus 1/2 cup lime juice, plus 12 thin lime slices, for garnish

1 10 oz can sweetened condensed milk

1/2 cup slivered almonds or macadamia nuts

Directions:

  1. For the cakes: Preheat the oven to 350 degrees. Spray silicone cupcake pan. Sift the flour, baking soda, and cream of Tarar and salt in a large bowl. Set aside.
  2. Beat the butter and sugar in a large bowl with a mixer on high speed until nice and fluffy. Scrape the sides of the bowl and mix for a few more seconds. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and mix to combine. Add the flour mixture in three batches, alternating with the milk; mix for a few seconds on medium speed after each addition. Scrap the sides of the bowl, then mix a final time.
  3. Divide the batter among the muffin cups and bake until a toothpick inserted into a cupcake comes out clean, about 20 minutes. Let cool 5 minutes in the pan on a rack, then remove the cupcakes to the rack to cool completely.
  4. For the syrup: Combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Stir in the lime zest and juice and let cool completely.
  5. For the lime filling: Beat the heavy cream with 2 tablespoons sugar in a large bowl with mixer on medium-high speed until soft peaks form. Set the whipped cream aside. Put the cream cheese, remaining 1/4 cup sugar, and the lime zest in a separate bowl and beat with the mixer on medium speed until smooth and light, about 2 minutes. Add the condensed milk and lime juice and beat on low speed just until smooth. Fold in half of the whipped cream.
  6. To assemble: Slice the cupcakes in half horizontally and place a bottom piece in each of the twelve 8 oz mason jars. Spoon half the lime syrup over the cakes. Spoon the lime filling into the jars and top with the remaining cupcake pieces. Spoon the remaining syrup over the cakes. Top with the remaining whipped cream. Put the mason jar lids on each and refrigerate at least 2 hours or overnight. Garnish with the nuts of your choice and lime slices before serving.

TIP:

If you decide to refrigerate overnight, place your nuts and lime slices ON TOP of your jars so you don’t forget to add them… I did this…bummer for the guests, but it is a nice touch!

Yummy in the tummy!!

Enjoy!

Love deeper, talk sweeter,

Lee

0

Food, Health, Healthy Eating, Jarrin, Living Naturally, Ranch Life

If you are watching your carbs, you know noodles are not the best option for a side dish. But have you heard about Zoodles? It’s taking zucchini and making little noodles with them turning a side dish into a healthy alternative. MAN…I love these things! I think you will too!

SOO pretty!

Ingredients:

Start with slicing 4 zucchini’s and spiral them, place in a bowl

  • 2 tbsp. extra virgin oil
  • salt, pepper
  • 2 cups cherry tomatoes
  • 1 cup mozzarella chunks
  • 1/4 cup fresh basil, chopped
  • 2 tbsp. balsamic vinegar

Directions:

  1. Toss oil and salt and pepper into spiraled zoodles bowl.
  2. Let sit for 15 minutes to pull in all the flavor.
  3. Add tomatoes and basil give another toss.
  4. Sprinkle on balsamic vinegar and serve.

Wanna know a FUN new item I came across? Give this a whirl! A company which is all mason jar related!!!!! It is so awesome! I love all the different options for tops, especially because when I make my own salad dressings or marinates in a mason jar the pour spouts are so easy to use! AND I can keep my ingredients in glass vs. using plastic. LOVE LOVE LOVE this new find! TRY THEM!

Love this New find! Infuse you water keeping clean!

Let me know what you think of this easy recipe and feel good side dish!!!

Love deeper, talk sweeter,

Lee

0

Food, Healthy Eating, Jarrin, Living Naturally, Ranch Life, Treats

I love root beer but I tell ya what…Sasparilla is a whole new way of enjoying the ol’ fashion west and the authentic taste! Putting together fresh herbs to make this wonderful beverage fits into any party you are planning. Adding the good ol’ homemade ice cream to make the favorite root beer float….well there ya have it…PURE YUMMINESS!

Sassafras plant, you can smell it as soon as you scrap the stem.

Yes, there are some health risks out there due to the sassafras but like anything eating or drinking too much ill causes issues, so check with your doctor. AND here is a wonderful LINK for more helpful info on this wonderful herb and drink!

Now onto the recipe that will cause your taste buds to burst and impress your whole family you made it homemade!

Recipe:

Ingredients:

Directions:

  1. Bring 10 cups of water to a boil.
  2. Stir in sassafras bark, sarsaparilla root, birch bark, ginger, hop flowers, juniper, cinnamon stick, vanilla, and licorice.
  3. Reduce heat and simmer for 20 minutes.
  4. Remove from heat and pour the mixture into a large bowl through cheesecloth or strainer. Make sure to squeeze as much of the herbs as possible getting all the juice through.
  5. Stir sugar into the pure liquid making sure it is dissolved. Your mixture should be still very hot so the sugar will dissolve easily.
  6. Allow cooling to room temperature.
  7. Pour in your ginger bug and stir.
  8. Now you’re ready to bottle. Using a funnel, pour the mixture into individual flip-top bottles and seal. Leave at least one-inch headspace. You can also use these bottles.
  9. Leave in room temperature on your counter for 3-5 days, “burping” them each daily to release the pressure.
  10. Place in your refrigerator for up to 6 days. Remember, this is fresh stuff so you want to drink it up!

TIPS:

Vanilla beans are super expensive right now, so I make my own vanilla using 2 beans opened up in a mason jar, and fill with whiskey. Shake as often as you remember and keep for 4 weeks before use. That is MY pure vanilla. If you can swing the bean, get the cheaper 3 pack.

If your ginger bug isn’t giving enough fizz, you can add club soda to your drink to give it that root beer pop!

Enjoy! It is worth the work! Simple really!!!!! You will knock the socks off your guests and or family!!!

Love deeper, talk sweeter,

Lee

0

Food, Health, Healthy Eating, Jarrin, Living Naturally, Ranch Life

I am sure you will enjoy every sip of this amazing beverage! Remember…it isn’t a BEER so it can be a blessing for any age!

Your starter

Ingredients:

Just a note…this is done in liters and grams to be more accurate with your measurements. I suggest a nice scale especially if you do a lot of cooking with teas, herbs and so on. It really helps with knowing how much to take out or add for flavor. Also, I really encourage you to purchase fresh ingredients. The spices in your local grocery store sit for many months. This way you can not only get fresh but smaller quantities and FREE shipping!

4 liters of filtered water

400 grams ginger root

500 grams sugar

3-star anise

30 black peppercorns, ( a little spicy so if you want…go less)

12 allspice , whole

12 cardamon pods

3 cloves

200 ML ginger bug

Instructions:

  1. Put ginger roots into a food processor and blend a few seconds. Put a little water in to blend well.
  2. Put water into a big pot and pour ginger root along with spices into the pot.
  3. Bring to a boil, turn down the heat, add sugar, and simmer for 30 minutes. During this process taste to see if you want to add any more of the spices. I should of put fewer peppercorns in as you can always add. Ours has a bite!
  4. Turn off heat and leave overnight to steep in all the flavors.
  5. The next morning, strain spices out into a seave, strainer, or cheesecloth. Push down on spices to get every bit!
  6. Add your ginger bug, stir, and bottle with bottles with swing caps.
  7. Let sit for a day opening the swing tops once or twice to release pressure. The longer you let sit the more alcohol content will increase. Here is a breakdown.
  • 1 day: .02 %
  • 2 days 1 %
  • 3-4 days 1.5%
Great drink for any time anyone!

ENJOY!!!!

Love deeper, sip healthier, and talk sweeter,

Lee

0

Food, Health, Healthy Eating, Herb Basket, Jarrin, Living Naturally, Ranch Life, Ranch Life

What in the World!

Yep…just what I thought…what is a ginger bug? I love ginger. I love what it does for all the medicinal needs of our bodies. So when I saw you make a fermented bug to add to syrups or other recipes like making your own ginger beer, I was all in!

What is Ginger Beer?

This cool and delicious soft drink which is filled with health benefits. Many think because it has “beer” attached to the name it contains a lot of alcohol. Of course, like any fermented homemade drink the longer it sits, the more the alcohol content. But for most who make it including my recipe, it is less than .02%. It is not so much fermentation in the actual drink as it carbonated as it sits. A lot like a Kombucha is really good for you and can be a beverage for any age.

What are the health benefits?

  • relaxes you and your mood
  • smell enhances your mood as you sip away
  • relieve pain and mental fatigue
  • helps with depression
  • has anti0inflammatory properties to help with internal inflammation
  • anti-bacterial properties help with mucus and upper respiratory and coughing
  • anti-fungal and anti-bacterial properties help to boost the immune system
  • MY FAVORITE…natural probiotic as in the formation it improves digestion, maintain the microbial flora of the gut and fights and fights gut bacterial.

Are you SOLD YET?

I was! I love this concept and easy to do. Yes, it takes time, but what an awesome drink to have in your refrigerator for any event or daily beverage. YES, it contains sugar. But much of it is fermented out during the process. It is AWESOME!!!

Next step…make your ginger bug than you will be ready for the ginger beer recipe!

Your base

How to make your bug!

Ingredients:

2-3 Tablespoons of grated ginger root

1/2 cup of organic sugar

2 cups filtered water

Instructions:

  1. Grated or cut up a ginger root. I like to have it grated to better get the flavor out.
  2. Fill a quart size mason jar with 2 cups of water
  3. Add sugar and ginger to water and shake it up.
  4. For the next 3-5 days keep adding 1 tbsp. of ginger and 1 tbsp. of sugar…shake up.
  5. I do keep a lid on the jar but you can just put a coffee filter on it and use mason jar canning ring to hold into place.
  6. Make sure to add each day and still with a metal spoon or shake.
  7. When you see it FIZZ at the top you know it is working!

Comment:

Please let me know if you tried this and the ginger beer…I think you will like it.

0

Food, Ranch Life, Treats

My hubby and I saw a gal making these muffins and I commented to him how I made these when we were first married. I even still had the recipe in my special box. My sister gave me this to make when I was in my early teens and I LOVED them so much I would make them as often as I could. So of course when I got married they became my special go-to breakfast muffin. OH MY, are they amazing. The only difference was this gal dunked the whole muffin into butter, I just did the tops…I have now switched…the WHOLE muffin is so much more crunchy and yummy!

ENJOY every bite… as with a good cup of coffee or tea, you won’t eat just one!

Prepare 2 bowls for dipping or should I say drenching…

Ingredients:

  • 3 cups flour
  • 1 1/2 tsp. baking soda
  • 1 /12 tsp. cream of tartar
  • 1 tsp. salt
  • 1/2 tsp. grated nutmeg (using a whole fresh one is best, you will never go back to the store-bought bottles)
  • 2/3 cup butter, melted
  • 2 eggs
  • 1 cup milk
  • 1 cup of sugar
  • 3 tsp. cinnamon
  • 1 stick of butter, melted
Drench that muffin!
Smother that coating!

Directions:

Preheat oven 350 degrees

Spray 12 muffin cups

In a large bowl, mix flour, baking soda, cream of tartar, salt, and nutmeg

In a big bowl, blend together butter and eggs until creamy

Slowly add the dry ingredients alternating adding milk. Mix until all is well blended. ( I use my Kitchen Aid for this as it makes it easy to blend and add the alternating milk and dry ingredients.)

Using an ice cream scoop, plop into batter into muffin cups. By using the scoop they will be evenly baked and perfectly round.

Bake for 20-25 minutes

While the muffins are baking, mix a cup of sugar and cinnamon together in a small bowl. Have another bowl for your melted butter

When the muffins are done, while still warm, dip muffin into butter covering the whole muffin, then roll that buttery goodness into the sugar/cinnamon mixture covering the muffin. Repeat with all your muffins.

SERVE WARM…really there is no other way to eat them! ENJOY!!

PS…they freeze well too.

Enjoy EVERY bite!
0

Food, Health, Healthy Eating, Jarrin, Ranch Life

Oh boy, this was a stretch for me! Yep, not a fan of jarring jam but I really love homemade things where I can choose the amount of sugar and of course the natural ingredients that surround us. Like dandelions! Why I love these cuties so much…look below.

Aren’t dandelions just so pretty to see? All those shiny, yellow balls of sunshine around in the spring makes me smile every time I see a field of them. Especially when I am in the midst of them picking away for dandelion syrup, dried leaves for my salad, fresh too, and of course jam. But I wasn’t familiar with how to do it so of course, some experimenting going on.

So cute these little jam jars I kept from a stay at a fancy hotel

One important step is to prepare your jars and lids. I do this ahead of time. Put them in a water bath to sterilize and of course, be nice and hot when you are ready to pour in your delightful jam.

Preparing jars and lids

Next is prepping your dandelions. Make sure you get all the green out at least as much as possible. I use my thumb and pointer finger and rub the end of the flower to release the yellow head and not get any green. It works pretty well. My little helper daughter had a hard time, but after the first cup or two she got the hang of it. AND then… didn’t want to help anymore! Save the leftover dandelion stems for your ranch or farm animals. They will LOVE you for it!

Rebel!
My other competition…he gets the leftovers too!

After you get the dandelions into a bowl you need to steep them for at least 12 hours to really help with the flavor. Just boil 4 1/2 cups of water and when it is at a boil, pour over your prepared dandelions. Now…you will be ready to start your jam. Look below for each step so you know in advance what you can prep.

Ingredients:

  • 4 cups dandelions
  • 4 1/4 cups water
  • 1 cup of organic sugar
  • 4 1/2 tsp. pectin powder Pomona’s Brand comes with calcium water to help use less sugar)
  • 1/2 cup fresh squeezed lemon juice
  • 1/2 tsp. citric acid
  • 4 1/4 tsp. calcium water

Instructions:

  • Bring 4 1/2 cups of water to a boil and pour over your dandelions. Allow to steep for 12-24 hours.
  • Drain your tea through a strainer making sure as much tea is out as possible. Place tea in Dutch oven and bring to a boil.
  • Mix sugar and pectin powder well
  • While the tea is heating, add lemon juice, calcium water, and citric acid. Make sure it dissolves well.
  • Once the tea is at a boil, slowly add your sugar and pectin mixture. Stir and make sure once again everything is dissolved. Skim off any foam. You don’t have to get every little bit, but what you can.
  • Allow to once again turn to a boil. Remove from heat
  • Ladle the mixture into prepared jars. Wipe rims, place lids and bands on.
  • Once again put jars int a water bath which is at a boil and let sit for 10 minutes. Longer if you are at high altitude.
  • Let sit for 12-24 hours to set.

Did you have fun yet? I tell you, it is a process and the first time they were still liquid. I waited for 48 hours and had to add 1/2 cup of sugar and 1 tbsp. of pectin dumping all the jars back into the pot. Brought them to a boil for 10 minutes and once again canned them up repeating that process. It was worth it! They turned out! And they taste delicious!

Yummy treat!

I made some homemade graham crackers and served them with this jelly for a snack. It was a treat!

Enjoy and God’s blessings as you live like a pioneer!

Love deeper, talk sweeter,

Lee

WHY DANDELIONS ARE SO WONDERFUL:

This sweet flower is an important medicinal herb. Did you know that? The whole flower and especially leaves are wonderful! Just look at this list!

  • good source of calcium and Vitamin K
  • helps with bone loss hence the above
  • the fiber in the root which is helpful for bone loss as well as gut health improving digestion and constipation
  • full of potent antioxidants
  • helps fight inflammation
  • may reduce cholesterol
  • helps fight sugar cravings
  • may lower blood pressure
  • helps aid in healthy liver
  • may aid in weight loss
0

Food, Healthy Eating, Living Naturally, Ranch Life

I am not totally doing Keto as I do have my occasional grain and fruit but I try and follow the EXTRA goodies in special recipes. This recipe took some tweaking because for one it was SUPER sticky to work with and I also added gluten-free flour to help make the dough roll out well. I think you will find it awesome as well and feel good about making a smores or two!

Ingredients:

  • 2 cups almond flour
  • 2 beaten eggs
  • 6 tbsp. pure maple syrup or Lakanto sugar-free sugar
  • 2 tbsp. coconut oil, melted
  • 2 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. cream of tarter
  • 1 pinch of Himalayan salt

Have 1 cup of Gluten Free flour to add if it’s sticky when combining

Directions:

  • Preheat oven 325 degrees
  • Combine all dry ingredients into a large glass bowl
  • Add beaten eggs and stir
  • Add remaining wet ingredients
  • As you mix together if it is not forming well into a dough add 1/4 cup at a time of the gluten-free flour to help it combine. Once it forms a ball place on parchment paper and place in the refrigerator for 15-30 minutes
  • Remove dough and place another piece of parchment paper on top of the dough. Roll out to 1/8″ thick. You should be able to peel off the top parchment without any stickiness. Place on a baking sheet
  • Using a pizza cutter cut into squares. Sprinkle a mixture of sugar and cinnamon on top if you like. Make sure to take a fork and poke holes in each square.
  • Place in oven and cook 15-20 minutes. Enjoy the amazing aroma and eating them without too much guilt!
  • I waited 10-15 minutes to let them cool before I broke them apart. It’s hard though they taste great warm!!!! AND serve with a homemade Dandelion Jam! OHHHH SOOO GOOD!!!
They are so yummy and in-between some 80% Cocoa bar and a marshmallow…well…what a treat!

Enjoy!

Love deeper, talk sweeter,

Lee

0

Food, Health, Healthy Eating, Living Naturally, Ranch Life

Oh my is this soup amazing! If you are watching your weight or at least trying to eat healthier, this is for you and your family! It is supposed to have potatoes in it but I substituted cauliflower instead as we really don’t eat potatoes that much anymore. You can see a report on its effects here.

Flavor just dances in your tastebuds! Even the next day it is delightful.

Hope you like it as much as my family did.

Ingredients:

  • 1 head of Cauliflower, chopped up
  • 8 cups water
  • 4 tsp. chicken boullion powder
  • 2-3 cloves of garlic, minced
  • 1 lb Italian sausage
  • 1 cup diced fresh mushrooms
  • 1 cup almond milk
  • 1/2 cup sour cream
  • 1/4 tsp pepper
  • 1/4 lb cooked bacon

Directions:

  1. In a large Dutch oven, combine cauliflower, water, chicken bouillon, and garlic; bring to a boil. Simmer uncovered, until cauliflower is tender, 12-15 minutes.
  2. Meanwhile, in large cast iron pan, cook sausage and mushrooms over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 5-10 minutes. Remove with a slotted spoon drain onto paper towels and pat dry really well to get as much grease out as possible
  3. Add sausage and mushrooms to cauliflower mixture; return to a boil. reduce heat; simmer, uncovered for 5 minutes or so. add your milk, sour cream, and pepper; heat another 10 minutes. Serve with bacon.
I was so excited to eat this I forgot to add a sprinkle of basil on top!

So wonderful…let me know if you tried it!

Love deeper, talk sweeter, eat well,

Lee

0

Food, Healthy Eating

Trying a new recipe is always a little risky especially when it doesn’t have the ingredients in it you think will add flavor. I know I recently tried cauliflower rice and it was downright disgusting! It was just cauliflower bits and had a flavor that was so icky. I learned just by FRESH every time and you can’t lose.

So this recipe I tried and even my hubby enjoyed it. No broth or store bought canned broth which means you will need to add salt to taste. The cilantro FRESH is a must for a garnish. It really adds to the flavor.

Hope you find it as enjoyable as we did! It’s May and it’s snowing out! 3″ so far…YUK so soup was a highlight of our day. Who knew? Soup in May!

Ingredients:

  • 2 tbsp. olive oil
  • 1 medium purple onion, chopped
  • 1 cup chopped fresh mushrooms
  • 1 1/2 tsp. curry powder
  • 1 head of cauliflower, broken up and chopped
  • 32 oz water
  • 1 tsp. of sea salt (more for taste if you like)
  • 1 can of coconut milk
  • Minced fresh cilantro, garnish

Directions:

  1. In a Dutch oven, heat oil over medium heat. Add onion and mushrooms; cook and stir until softened, 2-3 minutes.
  2. Add Curry powder; cook until fragrant, 1-2 minutes. Add cauliflower and water. Increase heat and bring to a boil.
  3. Reduce heat to medium; cook covered for 20 minutes.
  4. Stir in coconut milk; cook an additional minute.
  5. Remove from heat; cool slightly and puree in a blender. (you can skip the puree part and just serve chunkier)
  6. Serve in a bowl and garnish with cilantro.

Yummy to the tummy!

Let me know if you tried it! Comment below.

Love deeper, talk sweeter,

Lee

0