12600 Pelican Beach Road, Merrifiled, MN (218) 851-1937
Health, Ministry, Peace, Ranch Life, Ranch Life

Support…Truly A Gift

Dan and I have longed to have our big equipment be covered as the expense of these machines aren’t cheap so taking care of them is much needed. Over the past year, we have been praying about how this could happen and where. It dawned on me one day our hay shelter has room either side to add a lean-to. So I asked Dan about it. He looked at it and just like that…we had an idea to use this space to “hide” and protect much of this loose equipment. Next hurdle…money. We continued to pray…

And as Dan was sharing how he would build this he asked a friend who is experienced in building some suggestions. This man jumped at not only building it but paying for it ALLLLLL as well! Only JESUS provides like this! Truly…a gift!

Men at work for the Lord

I made a fun lunch for them using my homemade hummus. A little worried they wouldn’t like the healthy eating…but gave it a shot. They loved it! Plus a full mason jar full of Truvy Heart and Hydration drink which is full of electrolytes, like drinking Gatorade but MUCH better for you. You can try the variety pack here.

Here is the recipe for the wrap and hummus.

If you are an energy drinker, ask me how to improve your health by getting the boost, but not bad caffeine. Truvy has a wonderful NEW product that TRULY is wonderful especially for those early mornings or jobs which you need a boost. Here is the product if you want to check it out. Comes in 3 flavors. I highlighted the Cucumber/Mint, but feel free to add what you like. SOOOO delicious! And hydrates as well! What energy drink does that? NONE!

Another 4 legged friend

Our little Tigger has not been back from her adventures in the wild for over 2 weeks so we decided to add another little one to help keep Mousy company. Meet Moon…a female rescue…

Sorry for the poor image…she’s a skittish one.

More to come

They guys are still at work finishing this project as rain and sessions delayed them. One thing which is hard doing big projects in the summer is our heavy schedule of kids and IS our priority no matter what else is important to get done. Working around the sessions is a must. I will post the finished look soon, I hope!

God’s blessings upon you…

Love deeper, talk sweeter,

Lee

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Ministry, Ranch Life, Ranch Life

We have an awesome board who loves to pray and serve our ranch ministry! Dan and I wanted to have them for dinner and give them all a relaxing and fun evening and the Lord sure provided a beautiful evening.

Missing the guys in this shot!

We began our evening at the ranch to have appetizers and pray. I greeted everyone at the gate serving these watermelon slushies. As each of them came in I shared about the new things happening around the ranch. We ended by enjoyed sitting around the fire and catching up before we headed to our home down the road.

We greeted our board with a watermelon slushy….non alcoholic of course!

So easy to make…

8 cups of watermelon, 1/2 cup simple syrup, 1/2 cup of fresh squeezed lime juice, extra lime for garnish, Himalayan salt for glass garnish.

Blend all together and pour over ice cubes. Serve with your garnish. Store extra in the refrigerator if you have any…HA!

Tip: simple syrup is 1 cup sugar and 1 cup of water bring to a boil and stir for one minute. Let cool completely before putting into your mixture.

We also served a simple bruschetta and fruit salsa. Keeping with the theme of summer freshness as you will see throughout our menu.

Brushetta with fresh little tomatoes.
Peach salsa and we added regular hot salsa and guacamole

Let’s start with dessert! This took me a lot of time to make mostly because it was really hot outside and the steps were tedious…but so worth it for this crew of friends. Here’s my special post and recipe.

So beautiful and I brought them out on the pontoon for our lake cruise.

Along with the ribs we served some amazing sides:

Crispy Potatoes with a Hasselback and Sauce

Ingredients:

  • 3 lbs gold potatoes
  • 2 tbsp. olive oil
  • salt and pepper, to taste

FOR THE SAUCE:

  • 1 c packed cilantro leaves, chopped
  • 1/2 cup low-fat mayo
  • 1/4 cup water
  • 2 tbsp. fresh-squeezed lemon juice
  • 4 cloves of garlic, minced
  • 1 Jalapeno, seeded and chopped (we made 2 one without the hot and one with)
  • 1/2 tsp. salt
  • 1/4 tsp ground fresh pepper

Directions:

  1. Preheat oven to 450 degrees
  2. Line a large rimmed baking sheet with parchment paper.
  3. Cut each potato in 1/8 inch slices, taking care not to slice the potato through al the way. Leave a 1/2″ base on the bottom to hold the potato together.
  4. Set each potato on the baking sheet and drizzle the tops with olive oil. Roll potatoes around to coat in oil, then turn them cut side up. Squeeze the sides of each potato to open the cuts in the potties so the oil works its way through into each slice.
  5. Sprinkle tops generously with sea and pepper. Bake for 45-60 minutes until slices are crispy and slightly speared, and the base of each Otto is soft.
  6. While you wait for the cooked potatoes make your sauce. Put all sauce ingredients into a food processor or blender and puree until smooth. Pour into dishes making sure to separate your jalapeƱo one if you decide to do that.
  7. Serve each potato with the drizzled sauce over the top. It is indeed an over-the-top side!

TIP: The sauce went amazing on with everything we served! Mixed with the ribs people were dipping and adding to their plates! OOOO so good!

NEXT…Salad!

This dish for the flavor to pop takes a smoker for the best results. If you don’t have a way to smoke, you can put on a grill on your stovetop to get the blackened look. You can also brush the corn with a mix of butter and smoked paprika. We use our smoker the rancher way…fresh wood not chips! It’s not only cheaper…but OOOOOH what a difference in flavor!

Last but not least…what every cowboy family loves…CORNBREAD served in a skillet of course! Served with honey butter and added touch but really makes it!

The only way to serve cornbread…in a skillet!

Ranchstyle Skillet Cornbread

Ingredients:

  • 1 cup yellow cornmeal
  • 1/2 cup flour
  • 1 tsp salt
  • 1/2 tsp. thyme
  • 1/2 tsp. rosemary
  • 1/2 tbsp. baking soda
  • 1/2 tbsp. cream of tarter
  • 1 cup buttermilk
  • 1/2 cup milk
  • 1 egg
  • 1/2 tsp baking soda
  • 1/4 cup shortening
  • 2 tbsp. shortening

Directions:

  1. Preheat oven 450 degrees
  2. Combine cornmeal, flour, salt, and baking soda, herbs,, and tarter. Stir together.
  3. Measure the buttermilk and milk in a measuring cup and add the egg. Stir with a fork well. Add the 1/2 tsp baking soda and stir again. Pour milk mixture into the dry ingredients. Stir with a fork until combined.
  4. In a small bowl, melt 1/4 shortening. Slowly add melted shorting to the batter, stirring until just combined. In an iron skillet, melt the other remaining 2 tbsp of shortening over the medium heat. Pour the batter into the HOT skillet. Spread to even out the surface. (Bater should give you a nice sizzle.)
  5. Cook on stovetop for 1 minute, then bake for 20-25 minutes until golden brown and edges are crispy.

What a night! Having the meeting on the pontoon was such a delightful way to enjoy the dessert and enjoy the summer night which was perfect! Setting up the table with the little name tags in chalk to label the food and give each of them the gift of making their own herbal summer tea. It really was special meeting night. I think we will try and do this every year!

God’s blessings,

Love deeper, talk sweeter,

Lee

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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

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