Did you know that Prime Rib is so delicious it gets its own day to shine? April 27th is officially National Prime Rib Day.
Prime Rib is a staple on the Shed menu – available in three sizes:
The City Slicker™* 10 oz.
The Blacksmith™* 14 oz.
The Hoss™* 18 oz.
Even more exciting? We smoke our Prime Rib every Saturday to give it extra mouth-watering flavor!
Stop in to celebrate National Prime Rib Day at the Shed, or check out these tips from the Iowa Beef Industry Council on how to make it at home!
Celebrate Earth Day by using recycled materials to make something useful for your home! Check out our Pinterest board for fun tips and tricks to turn something old, into something new!
What you need:
Empty wine or beer bottles
Tiki replacement wicks (thick cotton rope also works well)
Citronella torch fuel
Rope or twine (optional)
Peel off all labels from your bottles, and scrub glue off completely with a rough sponge.
Decorate your bottles by wrapping them in rope or twine, and scoring with wood glue. (optional) Fill the bottle with some pebbles or small marbles (so you don’t have to use as much torch fuel!). Pour in the fuel a few inches from the top.
A small brass coupling works well to keep your wick in place. Depending on the thickness, a ½–¾ coupling fits a wick perfectly. Push it through about 1½ inches. Place it in the bottle, and let it soak up the fuel for about 20 minutes.
Set your bottle torch outside in an uncovered area, and light it up!
These are great for outdoor parties, mosquito repellent, or table decor.
Enjoy your repurposed bottle torches!
The sun is shining and birds are chirping! We all know what that means- Spring has sprung! Check out our Pinterest board for ideas on how to get your garden ready for Spring planting!
Follow Machine Shed Restaurant’s board Prepping Your Garden on Pinterest.
Overnight Bacon Casserole
- 1 POUND BACON, SLICED
- 8 SLICES WHOLE WHEAT BREAD
- 6 EGGS
- 1 1/2 CUPS MILK
- 1 CUP CHEDDAR CHEESE, SHREDDED (4 OUNCE)
- 1/2 TEASPOON DRY MUSTARD
- Cut strips of bacon crosswise into 1/2-inch pieces. Cook bacon in skillet over medium heat until crisp; blot with paper towels. Discard accumulated bacon fat.
- Remove crusts from bread, and reserve for another use. Cut bread slices into cubes; set aside.
- In a large bowl, beat eggs, stir in milk, cheese and mustard. Gently stir bacon and bread cubes into egg mixture; spoon into buttered 8-inch square baking dish. Cover tightly and refrigerate overnight.
- Remove from refrigerator and let stand at room temperature for 15 minutes. Bake, uncovered, at 325 degrees F. for 45 minutes or until knife inserted midway between center and outer edge comes out clean.
Stop into any of our Machine Shed Restaurants to register to win! While you are there, check out our menu for Mother’s Day Brunch!
Have you heard of FarmHer? If not – you have to check them out! FarmHer celebrates women in agriculture.
“Women have always been an important but mostly unseen aspect of agriculture. In recent years, women are rising to the forefront of agriculture in so many ways; as owner/operators, landowners, workers, mentors and much more.
FarmHer was founded in 2013 to begin to change the image of agriculture – to include women in that image through photographs and stories. It quickly became clear that women in agriculture not only appreciated FarmHer, but they needed it. And they asked for more. Today, FarmHer has grown into not just a gallery of images that are changing the way people perceive a farmer, but also into an online community built just for women in agriculture. This community is a place where this imperative group of women can experience stories about others like them. A place where they can connect with and learn from others in a safe and positive environment. A place where women rise to the forefront of agriculture.”
Help us support FarmHer and their mission by purchasing some of their merchandise, sold in the Machine Shed Gift Shops!
- 2 lbs Sweet Potato Rounds (Washed)
- 1 1/2 Tablespoons Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Chili Powder
- 1 tsp Kosher Salt
- Cholula Sauce
- Mexican Blend Shredded Cheese
- 3 Green Onions, Chopped (both the white and green parts)
- Sour cream
Need a last minute centerpiece for your Easter table? We picked up an over-sized mason jar vase from the Machine Shed Gift Shop and made this in under five minutes!
- Fill the jar 3/4 full with water
- Add carrots, let leaves drape over the top
- Arrange flowers in between carrots
- Weave the carrot leaves in between the stems
It’s as easy as that! Happy Easter from your Machine Shed Family.
The Machine Shed Gift Shop is full of Spring and Easter merchandise — you have to check it out! Want to win this awesome Mud Pie Deviled Egg Tray? Tell us about your favorite food to eat at Easter in the comments section! Winner will be chosen on Monday so we can ship you your tray before Easter!
Make your own Deviled Eggs with this recipe, and pick up some festive Mud Pie dishware to serve your Easter meal in at home!
|14||HARD-BOILED EGGS, peeled|
|1/2 cup||sour cream|
|1-1/2 tsp.||Dijon mustard|
|1 tsp.||fresh lemon juice|
|1/3 cup||crumbled cooked bacon|
|1/4 cup||finely shredded sharp Cheddar cheese (1 oz.)|
|2 tbsp.||chopped fresh chives OR green onion tops|
- CUT eggs lengthwise in half. REMOVE yolks to medium bowl.RESERVE 24 white halves. Finely CHOP remaining 4 white halves.
- MASH yolks with fork. ADD mayonnaise, sour cream, mustard, lemon juice and pepper; mix well. ADD chopped egg whites, bacon, cheese and chives; mix well.
- SPOON 1 heaping tbsp. yolk mixture into each reserved egg white half.REFRIGERATE, covered, to blend flavors.
- Easy 12-Minute Method for Hard-Boiled Eggs: Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch. Heat over high heat just to boiling. Remove from burner. Cover pan. Let eggs stand in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large). Drain. Shock the eggs in a bowl of ice water to cool them immediately. Hard-boiled eggs are easiest to peel right after cooling.
Recipe courtesy of the Egg Experts- The American Egg Board! http://www.incredibleegg.org/recipe/bacon-cheddar-deviled-eggs/