Loaded Sweet Potato Rounds

 IngredientsUntitled design (35)

  • 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


1. Preheat oven to 450 degrees

2. Mix all the dry spices together.

3. Cut the sweet potatoes in to 1/4 inch slices.  Place the slices in a large bowl and mix with the olive oil to coat well.  Then, mix in the dry spices and coat thoroughly.  Place on a baking sheet lined with parchment paper.  Bake 10 minutes on one side, then remove from oven and flip rounds to the other side and continue to bake for another 10 minutes until soft.

4. Remove from oven and add a dot of Cholula Sauce (or more depending on how spicy you want them).  Top each round with the shredded cheese and wait for the cheese to melt.

5. To serve, place rounds on a platter.  Add a dollop of sour cream and garnish with sliced green onions.

Easter Centerpieces!

FullSizeRenderNeed 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!

1/2 cup mayonnaise
1/2 cup sour cream
1-1/2 tsp. Dijon mustard
1 tsp. fresh lemon juice
1/4 tsp. pepper
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


  1. CUT eggs lengthwise in half. REMOVE yolks to medium bowl.RESERVE 24 white halves. Finely CHOP remaining 4 white halves.
  2. 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.
  3. SPOON 1 heaping tbsp. yolk mixture into each reserved egg white half.REFRIGERATE, covered, to blend flavors.
  4. 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/

Spicy Beef Sausage & Grits



  • Cajun-Style Beef Sausage (recipe follows)
  • 1 cup grits
  • 3/4 cup finely shredded Cheddar cheese
Toppings (optional):
  • Shredded Cheddar cheese, chopped green onions, chopped green bell pepper


  1. Prepare Cajun-Style Beef Sausage.  Remove from skillet; keep warm.
  2. Prepare grits according to package instructions.
  3. Stir cheese and beef crumbles into grits.  Heat mixture 6 to 8 minutes.  Serve in bowl and garnish with additional cheese, green onions or pepper, if desired.

Cajun-Style Beef Sausage:  Combine 1 pound Ground beef (93% lean or leaner), 1 tablespoon liquid smoke, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground red pepper, 1/4 teaspoon ground black pepper and 1/4 teaspoon dried thyme leaves in large bowl, mixing lightly but thoroughly.  To prepare crumbles, heat large nonstick skillet over medium heat until hot. Add beef mixture; cook 8 to 10 minutes, breaking into 3/4-inch crumbles, stirring occasionally.

Find more great recipes at www.beefitswhatsfordinner.com/recipe

Easter Traditions!

Easter is only two short weeks away, how does your family celebrate Easter? At the Machine Shed it is a tradition every year for us to have an Easter Buffet, including customer breakfast and brunch favorites. Share your Easter Traditions with us, and join us for Easter at one of our Machine Shed locations!

Follow Machine Shed Restaurant’s board Easter on Pinterest.

Interested in joining us for Easter? Check out the menus here:



Lake Elmo




Peanut Butter Banana Bread Pudding












  • 3 cups day-old bread cubes (1-inch) (about 3 slices)
  • 2 medium bananas, sliced (1 to 1-1/2 cups)
  • 1 cup peanut butter chips (6 oz.)
  • 4 eggs
  • 2 cups milk
  • 1/3 cup sugar
  • 1 tsp. vanilla


  1. Heat oven to 350°F. Combine bread, bananas and chips in greased 9-inch square baking dish; toss to mix.
  2. Beat eggs, milk, sugar and vanilla in medium bowl until blended. Pour over bread mixture.
  3. Bake in center of 350°F oven until knife inserted near center comes out clean, 40 to 45 minutes. Serve warm or refrigerate until cold.

Recipe courtesy of http://www.incredibleegg.org/

Pasta Pie!






1 pound Rigatoni

Olive oil

1 pound Italian sausage

2 Garlic gloves, crushed

1 onion, diced

Fresh ground pepper

1 can (28 ounces) Good quality crushed tomatoes or jarred spaghetti sauceIMG_1527

Butter, for pan


1 cup Parmesan cheese, finely grated

8 ounces grated mozzarella cheese




In a large pot of salted boiling water, cook pasta until slightly underdone. Toss with olive oil. Set aside.FullSizeRender

Heat 1 Tablespoon olive oil in a large skillet over medium-high heat. Add Italian sausage. Cook, stirring occasionally until browned. Add garlic, onion and 1 teaspoon salt and pepper. Cook 2 minutes more.

Add crushed tomatoes or sauce; simmer until thickened, about 20 minutes.

Toss pasta with Parmesan cheese. Butter a 9-inch spring-form pan. Tightly pack pasta into pan, standing each piece on end. Pipe pesto filling into each noodle. Spread meat sauce on top of pasta.

Place in a 400 degree oven for 15 minutes. Sprinkle mozzarella cheese on top and bake another 10-15 minutes until cheese is golden. Remove from oven and let stand for 15 minutes. Run a knife around the edge to loosen and then unmold.

Cut into wedges and serve with any remaining meat sauce you might have.

Shredded Beef & Blue Cheese Quesadillas




  • 1 package (about 17 oz.) fully-cooked boneless beef pot roast in gravy or au jus
  • 8 red cherry tomatoes, cut in half
  • 16 (1/4-inch thick) slices yellow tomatoes (4 small)
  • 16 (1/4-inch thick) slices tomatillos (4 medium)
  • 2 tablespoons olive oil
  • 1-1/2 teaspoons salt
  • 4 large flour tortillas (11 to 12-inch diameter)
  • 1/2 cup shredded Chihuahua or Monterey Jack cheese
  • 1/2 cup crumbled blue cheese


  1. Preheat oven to 400°F. Place tomatoes and tomatillos on rimmed baking sheet sprayed with nonstick cooking spray. Drizzle with oil; sprinkle with salt. Roast in 400°F oven 25 to 30 minutes or until juices have evaporated and skins are blistered; set aside.
  2. Meanwhile, cut 32 rounds from tortillas with 2-1/2-inch diameter cookie cutter; set aside. Combine cheeses in small bowl; set aside.
  3. Heat pot roast in microwave oven according to package directions; cool slightly. Remove from gravy; discard gravy or reserve for another use. Shred pot roast with two forks; set aside.
  4. Place 16 tortillas rounds on rimmed baking sheet sprayed with nonstick cooking spray. Top each evenly with cheese mixture and shredded beef. Cover with remaining tortilla rounds. Spray tortilla tops with nonstick cooking spray. Bake in 400°F oven about 10 minutes or until cheese is melted and tortillas are lightly browned, turning halfway through cooking time.
  5. Top each quesadilla with 1 tomatillo slice, yellow tomato slice and cherry tomato half. Serve immediately.


Find more great recipes at www.beefitswhatsfordinner.com/recipe

Love our Walleye? Learn to make it at home!

Orange-Maple French Toast Casserole


  • 4 oz. mascarpone cheese OR cream cheese, room temperature
  • 4 EGGS
  • 2/3 cup milk
  • 1/3 cup orange juice
  • 1/4 cup maple-flavored pancake syrup
  • 1/2 tsp. freshly grated orange peel
  • 3 cups bread cubes (1 inch) (about 4 slices)


  1. HEAT oven to 350°F. WHISK cheese in medium bowl until smooth. ADD eggs, 1 at a time, whisking after each addition until smooth. STIR IN milk, orange juice, syrup and orange peel until smooth and blended.
  2. DIVIDE bread among four greased 10-ounce ramekins or custard cups. SLOWLY POUR a generous 1/2 cup egg mixture over bread in each cup; press bread into egg mixture. PLACE cups in baking pan.
  3. BAKE in center of 350°F oven until custards are puffed and knife inserted near centers comes out clean, about 30 minutes.

Yeilds 4 mini casseroles.


Recipe courtesy of http://www.incredibleegg.org/



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