Make your Mother’s Day!

269 MS ALL Mothers Day Giveaway Sign

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!

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Urbandale, IA

Welcome FarmHer to the Machine Shed Family!


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.”
FarmHer Website

Help us support FarmHer and their mission by purchasing some of their merchandise, sold in the Machine Shed Gift Shops!

farm her

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!

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