Barn Wood Welcome Sign

MS Blog Welcome Sign

Brighten up your outdoor or indoor space with this DIY barn wood welcome sign! It is sure to give a little extra character to any area you display it in.


  • Barn wood approximately 2ft wide x 1ft tall (If you don’t have a piece of barn wood no worries, use wood from a pallet or a wood from a hardware store)
  • Stain (We used Rust-Oleum wood stain cognac oil-based, but any shade or brand will work)
  • Paint- any color (We used a Valspar tester paint purchased at Lowes. They are only $3, come in hundreds of colors, and dry quickly!
  • Old rag to stain the board with
  • Thin paint brush
  • Charcoal stick
  • “Welcome” printable
  • Masking tape
  • Mason Jar
  • Wire
  • Drill
  • Pen
  • Brackets
  • Silk flowers


  1. Cut wood
  2. Attach a bracket to the back of the board to hang it from once completed
  3. Put a coat of stain on the board, let dry fully- you may want to do multiple coat if your board is not very aged to start
  4. Print MS Welcome Printable (Click to Print)
  5. Cut off excess paper above and below “Welcome”
  6. Using a medium amount of pressure, rub the stick of charcoal over the back of the welcome sign
  7. Position welcome where you would like on the board, tape to the board with the charcoal side down
  8. Using a pen, trace around the outside of the letters in “Welcome”
  9. Remove the paper, fill in the letters with paint
  10. Place the mason jar where you would like it on the board, make a mark on each side of the neck
  11. Drill a small hole on each of the dots
  12. Attach the mason jar to the board using wire, fasten wire together in back
  13. Place silk flowers in the jar


Cherry Burgers


Want something a bit different to mix up your Fourth of July cookout?  Once you make these cherry burgers, you’ll never go back!



Cherry Burgers
makes 8 burgers


  • 2 lb. ground beef
  • 1/2 to 3/4 cup sour cherry jam (The Shed’s Stonewall Kitchen version is what we used!)20150623_073401
  • 2 TBS Worcestershire sauce
  • one red onion, diced
  • salt and pepper to taste


  1. Mix all the ingredients in a bowl.
  2. Form the meat into 8 patties.
  3. Grill the patties for 4-5 minutes on each side.
  4. Serve on buns with mayo, lettuce, and sliced tomato.

Up for a cheeseburger?  It is National Dairy Month, after all!  Cherries go especially well with brie, chevre, young Gouda, Gruyere, and blue cheese.

*adapted from

Sass Dairy




What was it like growing up on a family-owned dairy farm?  Read below for an interview with Karen Sass, a 21 year-old college senior and proud member of Sass Dairy. 

Sass Dairy is a family owned dairy farm just outside of Chatfield, MN.   It has been in the Sass family for two generations, starting with my grandpa in 1958. We milk over 250 cows and have 1000 acres to grow corn and hay, mostly to feed the livestock.

I loved growing up on the farm.  All of my aunts and uncles, cousins, and my dad’s parents lived in the same location near the farm. My favorite part of it, besides being near my family, was being able to be outside all of the time. We had so much space to play and do just about anything outside. We also had a lot of freedom since all of our neighbors were family.

Growing up on the farm like I did completely shaped my childhood. In middle school, I participated in 4-H. I showed dairy and pigs and took a few non-livestock projects, but I liked showing dairy the most.  I am also extremely close to my family and consider my cousins to be like brothers and sisters. We were all raised similarly and were together a lot – I love going home to see them.


Lemon Ricotta Bars


When life gives you lemons, make dessert – lemon bars!




Lemon Ricotta Bars

For Crust

  • 1 3/4 cups all-purpose flour
  • 2/3 cup confectioners’ sugar
  • 1/4 cup cornstarch
  • 1 TBS lemon zest
  • 1 tsp ground ginger
  • 3/4 tsp salt
  • 12 TBS unsalted butter (1 1/2 sticks), cut into 1-inch pieces, slightly softened plus extra for greasing pan

For Filling

  • 8oz (1 cup) fresh whole milk ricotta, drained
  • 4 large eggs, beaten
  • 1 1/3cups granulated sugar
  • 3 TBS unbleached all-purpose flour
  • 2 TBS lemon zest
  • 2/3 cup lemon juice from 3 to 4 large lemons, strained
  • 1/4 tsp salt


  1. To make the crust: Adjust oven rack to middle position and heat oven to 350°F.
  2. Using a pastry brush, lightly butter a 13-by-9-inch baking dish and line with one sheet parchment paper. Butter paper, then lay second sheet crosswise over it.
  3. Mix flour, confectioner’s sugar, cornstarch, lemon zest and salt in food processor.
  4. Add butter and pulse in a food processor to blend; alternatively, cut in butter with a pastry blender.  Mix until mixture is pale yellow and resembles coarse meal.
  5. Sprinkle mixture into lined pan and, press firmly with fingers into even layer over entire pan bottom and about 1/2-inch up sides.
  6. Refrigerate for 30 minutes, and then bake until light golden brown, about 20 minutes.
  7. To make the filling: Whisk ricotta, eggs, sugar, and flour in medium bowl, then stir in lemon zest, juice, and salt to blend well.
  8. Reduce oven temperature to 325°F.
  9. Stir filling mixture before pouring into warm crust.
  10. Bake until filling feels firm when touched lightly, about 30 minutes.
  11. Transfer pan to wire rack; cool to room temperature, at least 2 hours.
  12. Transfer to cutting board, fold paper down, and cut into bars, wiping knife or pizza cutter clean between cuts.
  13. Dust with confectioner’s sugar.

*Recipe adapted from Food52

Mason Jar Lasagna and Salad







Food in a jar doesn’t just have to be casual – it can be formal, too!

Untitled design

Mason Jar Lasagna


Your favorite lasagna recipe, prepared, though not baked.  No boil lasagna noodles will work for this dish, too.



  1. Instead of layering your ingredients in a 13×9 pan as you normally would, layer them in 6 8-oz glass jars, dividing ingredients proportionally.
  2. Bake at 375° F on a cookie sheet for 45 min – 1 hour.
  3. Remove from oven, cool, and serve with salad below.


mason jar salads book

Balsamic Vinaigrette (from the book, Mason Jar Salads and More, available at the Shed!)


  • 1 Tablespoon balsamic vinegar
  • 1 teaspoon honey
  • pinch of salt
  • freshly ground black pepper, to taste
  • 3 Tablespoons olive oil


  1. Whisk together vinegar, honey, salt, and pepper.  Slowly add the olive oil, whisking, until the dressing thickens.
  2. To serve: Put 2-3 Tablespoons of dressing at the bottom of a mason jar; top with your favorite greens.  Seal jar and refrigerate until you are ready to eat the salad – shake jar to coat greens with dressing.
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