Next Event: 6th annual Burlap and Lace Marketplace June 24, 2017

Next Event:   6th annual Burlap and Lace Marketplace  June 24, 2017
Next Event: 6th annual Burlap and Lace Marketplace June 24, 2017

Thursday, December 31, 2015


5th annual Burlap and Lace
Marketplace

Saturday, June 25th
(if you are interested in participating as a vendor - please get in touch with a gypsy)

Tuesday, December 22, 2015

Perfect for Christmas morning, or the day after

Baked Denver Omelet
Yield: 6 servings
Baked Denver Omelet
Ingredients
  • 1/2 cup chopped red bell pepper (chop veggies small)
  • 1/2 cup chopped green bell pepper
  • 1/3 cup chopped yellow onion
  • 2 tsp olive oil
  • 1 cup (heaping) chopped cooked ham (I used a fully cooked bone-in ham steak)
  • 8 large eggs
  • 1/3 cup milk
  • Salt and freshly ground black pepper
  • 1/2 cup shredded sharp cheddar cheese
  • Sliced avocados, for serving (optional)
  • Chopped chives and hot sauce, for serving (optional)
Directions
  • Preheat oven to 400 degrees. Spray a 7 by 11-inch or 9 by 9-inch baking dish with cooking spray. Sprinkle ham into an even layer in bottom of baking dish.
  • Heat oil in a skillet over medium-high heat. Once hot, add red and green bell peppers and onion and cook until softened, about 4 minutes. Evenly pour pepper mixture over ham layer then sprinkle evenly with cheese.
  • In a large mixing bowl whisk together eggs and milk until well blended. Season with salt and pepper and stir, then pour over mixture in baking dish.
  • Bake in preheated oven until puffy and set, about 22 - 25 minutes. Cut and serve warm with avocado slices and optional chives and hot sauce.
  • Recipe source: inspired by Taste of Home
 
 
 
 
 
 
 
 
 
 

WOW!!!!!!!


Tuesday, December 15, 2015

Great for Christmas morning...

1/4 cup Butter, melted
cans (12.4 oz each) Pillsbury refrigerated cinnamon rolls with icing 
Eggs
1/2 cup half and half
teaspoons ground cinnamon
teaspoons vanilla
cup Chopped Pecans
cup maple syrup
Directions
Heat oven to 375°F. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
  1. In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup syrup.
  2. Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.
  3. Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 cup maple syrup.
 
 



Sunday, November 29, 2015

Don't forget The Olde Holyoke Square has fresh trees on their lot (and I think, wreaths too).

Apple Pie Bites



Prep time
Cook time
Total time
 
• Apple Pie Bites -Delicious, quick & easy mini apple pies made with Pillsbury crescent rolls in less than 30 minutes!
Serves: 8 apple pie bites
Ingredients
  • ¼ cup packed light brown sugar
  • 1 teaspoon apple pie spice, and additional apple pie spice for sprinkling on top of crescent rolls
  • 3 tablespoons butter, melted
  • ⅓ cup chopped pecans
  • 1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices
  • 1 (8-ounce) can Pillsbury Original crescent rolls
Instructions
  1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. In a small bowl, combine brown sugar and apple pie spice. Set aside.
  3. Melt butter and toss apple slices in butter, set aside.
  4. Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle.
  5. Sprinkle each triangle evenly with the chopped pecans.
  6. Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.
  7. Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.
  8. Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.

Wednesday, November 25, 2015

Wednesday, November 18, 2015

A drink to start you out....



This sangria is THEE drink to make this fall. It combines red wine, brandy, cinnamon, apple cider, citrus, and of course - sweet honeycrisp apples!

Ingredients:

  • 3 cinnamon sticks (plus more for garnish)
  • 2 honeycrisp apples, chopped
  • 1 orange, thinly sliced
  • 1 (750 ml) bottle red wine (I suggest a light-bodied Spanish variety)
  • 1 and 3/4 cups homemade apple cider or store-bought1
  • 1/2 cup brandy
  • 1/4 cup orange juice (or juice from 2 medium oranges)
  • juice from 1 lemon
  • club soda, to taste

Directions:

  1. Place the cinnamon sticks, apples, and orange slices in a large pitcher. Add wine, apple cider, brandy, orange juice, and lemon juice. Allow to sit in the refrigerator for 6 - 24 hours. Taste; if you'd like it to be sweeter, add 1-2 Tablespoons granulated sugar, honey, or agave.
  2. If you'd like a cinnamon-sugar rim (highly recommended), simply moisten the rim of your glasses with water, turn the glass upside down and dip it into a mix of cinnamon and sugar. Pour in the sangria with fruit2 and add a splash of club soda (this unsweetened fizz is wonderful with the sangria!). Garnish with a cinnamon stick, if desired. Cheers!
  3. Make ahead tip: Sangria is the perfect make-ahead cocktail since it must sit for at least 6 hours. You can also make it one day in advance.

Additional Notes:

  1. Use a sweetened, unfiltered version of apple cider; it will be in the refrigerator section of your grocery store.
  2. Feel free to add ice to your glasses of sangria. Don't add it directly to the pitcher - this waters the sangria down. Which, clearly, we don't want.

A Few Thanksgiving receipes

Apple and Poppy Seed Coleslaw
Prep Time 1 hour, 15 minutes
Total Time 1 hour, 15 minutes
Yield 6 servings
Wonderfully tangy and refreshing, and the perfect side dish to any meal!
Ingredients
  • 2 cups shredded green cabbage
  • 1 1/2 cups shredded red cabbage
  • 1/2 cup shredded carrot
  • 1 Granny Smith apple, julienned
  • 2 tablespoons mayonnaise
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • Juice of 1 lemon
  • 1 tablespoon poppy seeds
  • Kosher salt and freshly ground black pepper, to taste

Instructions
  • In a large bowl, combine the green cabbage, red cabbage, carrot and apple.
  • In a large glass measuring cup or another bowl, whisk together the mayonnaise, olive oil, vinegar, lemon juice, poppy seeds, salt and pepper, to taste.
  • Pour mixture over cabbage mixture and stir using a rubber spatula until well combined. Cover and place in the refrigerator for at least one hour.
  • Serve cold.
 




Want to make the holidays even more special? Serve individual pumpkin pies! Use Libby's Pure Pumpkin and Carnation Evaporated Milk in your favorite recipe, then simply pour into a muffin pan lined with pre-made crust, and bake. It's so easy and your guests will love them. (Thank you Pinterest)

Monday, October 19, 2015

Witches Brew...perfect for the "Girls Night Out"

ingredients

  • 1 1/4 oz. shot Malibu Coconut Rum

 
Mix juices and 7-Up in a highball glass. Pour shot down the side of the glass right before drinking.

MMMMMMmmmmmmmmmmm Delicious!!!


 (or you can use the bulk/packaged caramels)


give your caramel a titch to cool, then grab those waiting apples and dip away!
Let them cool completely before adding the Apple Pie goodness :)

Mix about 1/2 cup brown sugar and 1 tsp of cinnamon (I really only ever just eyeball these)
and set aside in a small bowl. 
Most other apple pie apples I've ever had use a mixture of just white sugar and cinnamon
for the outer coating, but the brown makes them much better, I think!

Melt one bag of white chocolate chips or half a brick of Almond Bark.
 (a two-four cup size measuring cup works great for melting in)
Dip your cool caramel apples into the white, kinda twisting as you dip.
Immediately after pulling the apples out,
start shaking your cinnamon/ brown sugar mixture over the top.
Make sure NOT to roll the apple in the mixture, instead grab fingerfuls by hand
and shake in on, twisting to cover the whole thing really well.
Set on a greased cookie sheet or cutting board to cool
 
(source: Capital B)
 
 
 
 
 
 
 

Friday, October 16, 2015

A how to update a vintage chair or sofa by removing the skirt and showing the legs.

Sunday, October 11, 2015

we LOVE coffee

Condiments

1/4 cup Chocolate syrup

Dairy

1 can
Condensed milk, sweetened
1/2 cup
Marshmallow cream
1 1/2 cup
Milk

Thursday, October 8, 2015

Friday, September 25, 2015

Brie + Cheddar Apple Beer Soup with Cinnamon Pecan Oat Crumble.

 
 


Ingredients

  • Cheddar Apple Beer Soup with Brie
  • 2 tablespoons olive oil
  • 1 sweet onion, chopped
  • Salt and pepper, to taste
  • 2/3 cup apple cider
  • 2 apples, chopped (I used honeycrisp)
  • 2 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
  • 1 (12 ounce) beer (I used pumpkin beer)
  • 2 cups low-sodium chicken broth
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup flour (may sub gluten free blend if needed)
  • 1 cup milk (I used 2%)
  • 16 ounces sharp cheddar cheese, shredded
  • 8 ounces brie, rind removed + cubed
  • Cinnamon Pecan Oat Crumble
  • 1 cup old fashioned oats
  • 1 1/2 cups whole raw pecans
  • 2 tablespoons flour
  • 2 tablespoons brown sugar
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 6 tablespoons unsalted butter
  

Instructions

!To make the Crumble
Preheat the oven to 375 degrees F.
Working on a greased cookie sheet or pyrex dish, add the oats, pecans, flour, brown sugar, cinnamon and salt. Add the softened butter and use your fingers to crumble it into the oats mixture until everything is moist and the butter is evenly distributed. Bake for 20-25 minutes, until crisp is golden brown and smells amazing. I like to serve this warm, so I make it while the soup simmers.
 
 
!To make the Soup
Heat a large soup pot over medium heat. Add the olive oil. Once hot, add the onions and a pinch of brown sugar. Season with a little salt and pepper. Cook about 5 minutes, stirring frequently, until softened. At this point, slowly add in the apple cider, let it cook into the onions, add more and continue to cook. Do this until the onions are caramelized. Add the apples and thyme to the pot and cook over medium heat, stirring, until softened, 8 minutes. Add in any remaining apple cider, the beer, chicken broth and cayenne. Bring to a simmer and cook 5-10 minutes or until the apples are tender. (This is when I bake the crumble)
 
Meanwhile, whisk the flour into the milk until smooth. Set aside.
 
Once the apples are soft, puree the soup until chunky smooth or completely smooth (whatever you like). Return the soup to the stove and bring to a low bowl. Whisk in the milk mixture and boil until the soup thickens slightly, about 5 minutes.
 
Stir in the cheddar cheddar cheese and brie until melted and smooth. Simmer the soup 5 minutes or until ready to serve.
 
Ladle the soup into bowls and top with the cinnamon pecan crumble. Plus maybe some extra cheese too!! Happy slurping!
 
(source: Half Baked Harvest) 
 
 
 
  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Total time: 45 minutes
  • Serving Size: 4
     
     
     
     
     
     
     
     
     
     
     
     

    Friday, September 18, 2015

    update on Rhonda's back porch

    It's finished, and it came out wonderful!!!!



     
    This used to be a closet (in this bottom picture, there on the right)....We used salvaged materials and free stuff to convert this into a cozy storage bench, reading nook, etc.  It is very comfortable as well.

    Brian did such wonderful work on the bench seat and screen door.  We used all salvaged materials in this project.  The front panels of the bench seat were formerly old shutters.  Went shopping in my garage for d├ęcor.




    Wednesday, September 9, 2015

    sneak peek


    a little sneak peek at what I am working on for Holly Daze.   It is hard to work on Christmas things when it's 80 degrees outside... but it helps when your air conditioner is turned to cold and you have holiday music playing.   It's all good!!!    Erin

    outdoor rug

    This is an outdoor rug made from rocks
    - now that is creative!!!!

    Thursday, September 3, 2015

    First Impressions..

    We have all heard it before, you don't get a second chance to make a first impression.  So having someone walking up your front porch to visit you is their first impression of your home.
     
    Here are some great front porch ideas for
    Fall
     







    Wednesday, September 2, 2015

    Hello everyone...
    We have all been so busy with work and just our daily living, we (I) have gotten a little neglectful on posting on our blog.   I will post some great things in the next few days, so don't lose hope.

    This year for Holly Daze, it looks like it will be just me this year with a booth.   Rhonda has had some other things going on that she does not feel she will have inventory; and Barb will, more then likely be helping her daughter with her booth.    But we are always full of last minute surprises, so you never quite know.

    I am making a few (just 4), one of a kind Santa wreaths - using a creative technique I learned when I worked at a small shop in California.  I had one last year, but sold it before it even made it to Holly Daze.  This year I have only made 4!   I am also working on some vintage ornament wreaths, only a handful of these too.  

    So mark your calendar for the last Saturday in October

     

    Monday, August 24, 2015

     
    and you are never too old to fulfill some
    of those dreams

    Sunday, August 16, 2015

    Mandarin Pasta Spinach Salad with Teriyaki Dressing
     

    Prep time
    Total time
     
    This salad is easy, quick, healthy, and tossed in the most addictive teriyaki vinaigrette dressing!
    Author:
    Recipe type: Side Dish
    Serves: 4
     
    Ingredients
    • 8 ounces bowtie pasta noodles
    • 4 cups spinach leaves
    • ½ cup craisins
    • ⅓ cup cashews or Diamond of California Pine Nuts
    • 1 4-ounce can mandarin oranges, drained
    • ¼ cup cilantro leaves, roughly chopped
    dressing
    • ⅓ cup teriyaki sauce (the thicker, the better!)
    • ⅓ cup rice wine vinegar (may sub apple cider vinegar)
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder (if you have it)
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • 1 tablespoon sugar
    • ½ cup oil (such as vegetable oil, canola oil, olive oil)
    1. Cook pasta according to package instructions, drain and rinse with cold water. Set aside.
    2. While pasta is boiling, prepare the dressing. In a jar combine all dressing ingredients. Cover and shake to combine. Chill until ready to use.
    3. In a large bowl toss together pasta, spinach, raisins, nuts, mandarin oranges, and cilantro. Just before serving pour dressing over salad, toss, and serve.

    Wednesday, August 12, 2015

    If you find yourself around the Sidney, Nebraska area.... or just want a great shopping excursion; let me tell you about my two favorite shops (both have FB pages too). French Door Antique Mall is on 10th Avenue and Mary Jo Putman has some GREAT things in her store - I am never disappointed. Tonia from The Heirloom Market has a space in there (she was a vendor this year at Burlap and Lace) and sells Miss Mustard Seed milk paint. Mary Jo is open during the week from 11:00-6:00, also Saturday hours too. Then make a stop over at Rusty Bucket Antiques and check out Lisa's shop. Lisa is open from 4:00-7:30pm, Tuesday through Friday (I don't know her hours on Saturday) Lisa has some fantastic classes in her shop too; if you check out the Facebook page you can see what is offered.  

     
      Erin