Phrog and Munkey Folk Ranch

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Hext, TX
Phrog and Munkey Folk Ranch

Phrog and Munkey offers instruction in the folk arts, lodging, camping, hunting and much more. Bas

08/27/2026

Anybody else ready for fall to get here?

08/25/2026

It is prickly pear harvest time!!! Here is my favorite Prickly Pear Jelly recipe for Tasty Tuesday.

If you don't want to go through all of the trouble to pick them, burn them, process them for the juice, and make the jelly you can always purchase some in our store at the ranch or online and https://phrogandmunkey.com

Enjoy!!!

3 cups strained prickly pear juice, from above
1/4 cup bottled lemon
1 box powdered pectin, 1.75 oz (6 Tbsp bulk pectin)
4 1/2 cups granulated sugar
1 Tbsp. butter (optional) (reduces the foam)

Prepare canning jars and keeping warm. Have lids and rings at the ready.
Combine the prickly pear juice and bottled lemon in a stock pot. Whisk in the powdered pectin until fully dissolved.
Bring to a hard rolling boil over high heat, stirring frequently. Add the sugar all at once and stir constantly until fully dissolved. Return to a hard rolling boil that can’t be stirred down, and boil hard for exactly 1 minute.
Remove from heat and quickly skim off any foam.
Ladle the hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe rims clean with vinegar and apply two-piece canning lids fingertip tight. (My favorite lids are For Jars)
Process the filled jars in a boiling water bath canner for 10 minutes
After 10 minutes turn off the heat and leave the jars in the hot water for an additional 5 minutes.
Cool on a towel for 12 to 24 hours, check seals, and refrigerate any unsealed jars. Sealed jars keep on the pantry shelf for 12 to 18 months.

08/21/2026

A Chance to Win!!!

Found something to do with my antique quilt scraps. I use the majority of the quilt to make oven mitts, tote bags, and more and I always have small scraps left over. I have been keeping them in the hopes that I would find something to do with them...COASTERS!

If you want a set comment below and I will randomly pick two people to get a free set.

I will announce the winners next Monday.

Come and sew a spell with me at Phrog and Munkeiy.

08/20/2026

I wasn't sure I was going to like this tote but I really like the finished product. This tote is available on our website at phrogandmunkey.com, etsy at phrogandmunkey.etsy.com or you can message me if you are interested. Hope everyone is having a wonderful evening!

Come and sit a spell at Phrog and Munkey and help me sew!

08/19/2026

The wood working building is almost complete. Paint has been painted, lights are installed, electric plates are on and the whole place is clean. Now we just have to move the equipment. One more week and everyone that wants a place to work is welcome to come learn woodworking skills.

Come sit a spell at Phrog and Munkey and make something beautiful.

08/18/2026

It is Tasty Tuesday and I know it is hot, hot, hot outside but I just need to give you this recipe...

This is a recipe that I tried out of the Country Living recipe library and oh my gosh, it is delightful!

Hot Chocolate Ice Box Pie

Ingredients
All-purpose flour, for work surface
1/2 recipe Basic Pie Dough
1/4 cup cocoa powder
1/2 tsp. kosher salt
3 cups heavy cream, divided
8 oz. milk chocolate, chopped
1 Tbsp. sugar
1 Tbsp. pure vanilla extract
1 cup marshmallow cream

Step 1
Preheat oven to 375°F with the rack in the bottom position. Line a rimmed baking sheet with aluminum foil. On a lightly floured work surface, roll pie dough to a 12-inch circle. Fit in the bottom and up the sides of a 9-inch pie plate, fold edges under, trim overhang to 1 inch, and crimp. Freeze 20 minutes.
Step 2
Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans, pressing all the way to the edge. Place on prepared baking sheet. Bake 25 minutes. Carefully remove foil and pie weights, and prick bottom of piecrust several times with a fork. Bake until golden brown, 12 to 15 minutes. Cool completely on a wire rack.
Step 3
Whisk together cocoa, salt, and 1/2 cup cream in a small saucepan. Cook over medium heat, whisking until smooth, 1 to 2 minutes. Melt chocolate in microwave-safe bowl, stirring every 30 seconds, until melted and smooth, about 1 minute. Whisk in cocoa mixture until smooth.
Step 4
Whisk sugar, vanilla, and 1 1/2 cups cream with an electric mixer at medium-high speed until soft peaks form, about 1 minute. Whisk about 1/4 of the whipped cream into the melted chocolate mixture, then fold in the remaining whipped cream. Spoon into piecrust. Refrigerate, uncovered, until set, about 2 hours. Pie can be refrigerated up to 1 day ahead.
Step 5
Beat marshmallow cream and remaining 1 cup cream with an electric mixer on medium-high speed until soft peaks form, 1 minute. Spoon on top of pie. Garnish with chocolate curls and mini marshmallow bits.

Come and sit a spell and enjoy some summer evenings.

08/15/2026

It is that time of year again! Hope to see you at the annual Fish Fry!

08/14/2026

100% cotton markets bags are up on our website. Class coming soon to learn how to complete basic crochet stitches.

Phrogandmunkey.com

Come and sit a spell and learn to crochet.

08/13/2026

These pinwheel granny square purses remind me of my summer evenings as a kid playing with pinwheel and catching a firefly or two. These measure 17x17 and are lined. Available on our website phrogandmunkey.com.

Come and sit a spell and look for fireflies with me.

08/11/2026

It is Tasty Tuesday again! Coleslaw with a twist is our reciped today. Try it and leave a comment below to let me know if you like it. It is one of my favorite summer salads.

Ingredients
3 c julienned broccoli stems (2 medium heads)
2 c small broccoli florets
1 c julienned carrots
1 c sliced red cabbage
¼ c thinly sliced red onion
½ c sliced almonds, roasted, reserve some for garnish
⅓ cup dried cranberries, reserve some for garnish
1 recipe Coleslaw Dressing

Instructions
In a large bowl, combine the broccoli stems, florets, carrots, cabbage, onion, almonds, and cranberries.
Drizzle with about ¾ of the dressing and toss to coat. Add more dressing, if desired. Garnish with the reserved almonds and cranberries and serve.

Dressing

Ingredients
¾ c mayo
2 Tbsp apple cider vinegar
1 Tbsp Dijon mustard
1 Tbsp pure maple syrup
¼ tsp sea salt
Freshly ground black pepper to taste

Instructions
In a medium bowl, whisk together the mayo, apple cider vinegar, mustard, maple syrup, celery seeds, salt, and several grinds of fresh pepper.

Address

628 Anderson Lane
Hext, TX
76848

Telephone

+18082305908

Website

http://phrogandmunkey.com/

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