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

Friday, December 16, 2016

Wednesday, November 2, 2016


The date for the 6th annual
Burlap and Lace Marketplace
will be
Saturday, June 24, 2017

Pumpkin Spice Caramel Rice Krispies....yummmmmmm o

These pumpkin spice caramel rice krispies are one of my favorite Fall snacks. They are so gooey and have a hint of pumpkin spice that isn’t overwhelming but gives just enough flavor to make you feel like you’re cozied up with a blanket watching the leaves fall outside! (Or in my case, wishing you were watching the leaves fall!)
So here’s what you need:
  • 5 tablespoons of butter
  • 1 and 1/2 teaspoons of pumpkin spice seasoning
  • 2 (10 ounce) bags of mini marshmallows
  • 1 teaspoon vanilla extract
  • 1 tablespoon of milk
  • 1 (11 ounce) bag of caramel squares
  • 1 tablespoon of milk
  • 6 cups of rice cereal
First thing you are going to is get out a large pot and melt your butter and pumpkin spice seasoning together over low heat.
When your butter is melted, stir in the vanilla extract and 1 full bag of the marshmallows and half of the second bag.
While the marshmallows are melting you can go ahead and unwrap and melt your caramel squares. (Make sure you stir your marshmallows every couple of minutes while they are melting).
Just throw the caramels in a bowl and heat them in the microwave for 30 seconds at a time, stirring in-between each interval, until they are smooth and melted. Then whisk in 1 tablespoon of milk.
Ok, once your marshmallows in the pot are melted, add in the last of the marshmallows and the tablespoon of milk and stir just until they are coated. I don’t like to melt the last batch because I like to have some marshmallow bits poking through.
After you stirred in the milk and the marshmallows, add in your rice cereal. and stir to combine. So sticky!!
Once that’s all combined, spray your pan with non-stick spray or coat it in butter and add HALF of the mixture to your pan and flatten it out. Here’s a little tip to help you flatten it and keep your sanity: spray a piece of parchment paper with non-stick spray and then lay it (sprayed side down) on the pan over the rice krispies, and use that to press them flat. Just make sure you don’t smash them down too hard or your treats will be really hard.
After you’ve flattened your first layer, pour all of the melted caramel and spread it evenly over the top.
Now you can add your final layer of the rice krispie mixture and using the same piece of parchment paper, flatten them out over the caramel. 
Let them cool to room temperature and then slice and serve!!

Monday, October 24, 2016

The Junque Gypsies will be at
Holly Daze
this Saturday, October 29th
(located at the Holyoke High School)

Monday, September 26, 2016

Pumpkins...all the time pumpkins


I love pumpkins, all shapes, sizes, and colors.  I think you can put pumpkins out starting in September, all the way through the end of November.  This cute idea is made from an old bundt cake pan and a bed-spring coil.


Pumpkin Seeds...

  • Seeds from 2 large pumpkins
  • ½ teaspoon Lawry's Seasoned Salt
  • ½ tablespoon olive oil
  • Dash of salt
  1. Preheat oven to 350 degrees F.
  2. Scrape out and remove seeds from your two pumpkins. Wash and clean your seeds from your pumpkin, making sure you remove any unwanted pumpkin rinds or deformed seeds. Wash in a colander and once again remove any unwanted items.
  3. Soak the clean seeds in a bowl full of water for ½ hour on kitchen counter or overnight in the refrigerator. Drain the seeds, discarding the water.
  4. Fill a pot with water and a dash of salt (enough water so that it will cover the seeds). Bring the water to a boil. Place seeds into the boiling water and boil gently for about 10 minutes. This helps cook the insides of your pumpkin seeds so when you go to roast them you will get perfect pumpkins seeds crunch insuring the insides are cooked.
  5. Turn off the heat and drain the seeds and place back into your empty bowl. Toss seeds with olive oil. Lay out seeds in thin layer onto a cookie sheet. Sprinkle with Lawry's Seasoned Salt. Place in oven and move and turn the seeds over about every 10 minutes, making sure they are not burning. Seeds are done after about 40 minutes or when they become firmer and are no longer soft. You do not want dark spots on your seeds, you want them to be a darker yellow. Season with additional salt if desired. Remove from oven and allow to cool. Place into a clean mason jar. Enjoy!
Helpful Hints:
Making your own pumpkin seeds is really easy, but there are two steps that are most important:
#1. Clean your pumpkin seeds well: You really want to wash them well and discard of any and all pumpkin fibers. Over the years, I’ve had a time or two when I didn’t clean the seeds well enough and they really don’t turn out as well. So, grab your colander and clean them…and then clean them again.
#2. Keep a watch on them when they are baking: I’m really bad at getting sidetracked, so I set my kitchen timer for 10 minutes. This way, it will alert me and I can go in and move the pumpkin seeds around on the baking sheet. I repeat this every 10 minutes until they are done. I’m very serious about using the timer — there has been times when I didn’t do it and sure enough, I let them burn.


Wednesday, September 14, 2016

Autumn Apple Salad with a Maple Vinaigrette.... have this with the below bread recipe

Vegetarian, Gluten free


  • 2 cups Baby spinach
  • 1/4 cup Cranberries, dried
  • 1/2 Fuji apple
  • 1/2 Granny smith apple


  • 1 1/2 tsp Dijon mustard
  • 1 tbsp Maple syrup

Baking & Spices

  • 1 Salt & pepper

Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 2 tbsp Olive oil, extra virgin

Nuts & Seeds

  • 1/4 cup Pecans


  • 2 tbsp Feta cheese


On a day like today, this sounds perfect with a bowl of soup

INGREDIENTS 1 can Grands Biscuits (8 ct)
1/4 cup Grated Parmesan
4 oz Shredded Cheddar
4 tbsp melted Butter
1 tbsp minced Garlic
1 tsp Basil
1/2 tsp Oregano
1/2 tsp Onion Powder
DIRECTIONS Grease loaf pan and set set aside.
Preheat oven to 350.
Open biscuits and cut each in half (making 2 thinner circles).
Add garlic,onion powder, basil and oregano to melted butter. Mix well.
Brush each side of biscuit with butter mixture.
Sprinkle top with Parmesan and Cheddar.
Repeat with each biscuit placing on top of last.
Transfer biscuits to loaf pan.
Bake for 30 minutes. Check periodically and if tops are getting brown, tent with aluminum foil for remaining time

Tuesday, August 30, 2016

Essential Oils

All three of us use essential oils (and love it!!)... found these recipes if anyone else loves them too.

Monday, August 29, 2016

Gypsies are gearing up for Fall.....



  • 1 cup old-fashioned rolled oats
  • 1 3/4 cups almond milk
  • 1/4 cup pumpkin puree
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup chopped pecans
  • 1/4 cup maple syrup


  1. Combine oats and milk in a small saucepan over medium heat.
  2. Bring to a boil; reduce heat and simmer, stirring occasionally, until desired consistency is reached, about 3-5 minutes. Stir in pumpkin puree, cinnamon and nutmeg until heated through, about 1 minute.
  3. Serve immediately, garnished with pecans and maple syrup, if desired.
Fall drink to serve and it is super easy!  You can even serve it warm if you'd like, but I prefer it chilled...

Fall Cocktail

1 cup apple cider

splash of pomegranate juice

splash of rum

Combine ingredients and ice in a cocktail shaker and mix.  If desired, warm apple cider and pomegranate juice first, pour in a glass, and then stir in a shot of rum and serve.

Friday, August 5, 2016

Wreath made of pine cones

If anyone wants pine cones to make this project for upcoming fall or 
winter; contact Erin.... she has a tree in her backyard.

Friday, July 29, 2016

This is for the Birds......literally



  • 1/2 cup Bacon fat
  • 1 cup Bird seed - black sunflower seeds
  • 1 cup Rolled oats
  • 1/2 cup Peanut butter, creamy or chunky
  • 1 cup Cornmeal
  • 1/2 cup Flour

Monday, July 25, 2016

We wanted to let you know about an upcoming event


The Heirloom Market, at the Tin Shed, is hosting our first annual Barn Sale & Fall Market at the historic base of Courthouse and Jail Rock (Bridgeport, Nebraska 69336).

This is a one day event, specializing in repurposed furniture, architectural salvage, industrial pieces, primitives, antiques, vintage items, quality & creative handmade goods.

Saturday, July 16, 2016

aaahhhhh Brittle...... so good!!!

Butter Pecan Brittle Recipe (makes about 20 large pieces)

Here is what you need:
1/2 stick unsalted butter
3 cups of pecans
1 cup granulated sugar
1 cup light corn syrup
1/2 cup water
2 teaspoons baking soda
1 Tablespoon pure vanilla extract
Sea Salt for sprinkling


Preheat oven to 350 degrees F. Line 1 baking sheet with parchment paper. Spread pecans on baking sheet lined with parchment and toast in oven for 5-7 minutes, stirring occasionally, until the pecans are fragrant and snap when broken. Set aside.
Combine sugar, corn syrup, and water in large saucepan over medium heat, stirring occasionally until the sugar is dissolved and the mixture is clear. This may take 10 minutes or more.
Put a candy thermometer in the pan, increase the heat to medium-high and cook without stirring until the mixture reaches 230 degrees F on the candy thermometer. Once this happens, add the butter and toasted pecans. Stir the mixture constantly until it reaches 305 degrees F. It will bubble and be incredibly hot, so be careful. When it reaches the desired temperature, it should be caramel colored and fragrant. This process will take time.
Remove from heat and stir in baking soda and vanilla. The mixture will bubble, so it is again important to use caution. If the mixture hardens too quickly, put it over either the still warm burner or low heat until it comes back together.
Once the mixture is fully combined, pour roughly equal amounts on the lined countertop or baking sheet. Butter the back of a wooden spoon before using it to spread the mixture as thinly as possible. It is important to work quickly as the mixture will harden fast, but it does not have to be perfect. Sprinkle the salt over the brittle. Allow to cool completely on pans before breaking into pieces. May be stored in an airtight container for up to one month.





  • 1 lb Ground beef, lean


  • 1 Green onion
  • 1 Lettuce
  • 4 Russet potatoes, medium


  • 1 Guacamole
  • 1 Salsa

Baking & Spices

  • 1 (1 oz.) packet Taco seasoning


  • 1 Cheddar cheese
  • 1 Sour cream 

Oh, don't forget to cook the potato first 

Friday, June 10, 2016

Brian did such nice work on Erin's door! Presented just in time for Burlap and Lace Marketplace.  Our vendor spaces are sold out!!! We are looking forward to another successful year and reconnecting with our creative friends who have supported B&L, and look forward to meeting new artisans. That morning we will serve coffee at no charge to everyone; but that's not all....did someone mention French crepes? It's true! These delights are only $3 each while they last!  Served from 9-11. Refreshing shaved ice in assorted flavors are in the offering beginning at 11:30.
Check out our blog for featured vendors coming soon!
Tell your friends about the Burlap & Lace Marketplace experience on June 25 from 9-3.
106 S. Reynolds ~ Holyoke

Monday, May 30, 2016

Vintage Ceiling Tiles for Sale!!

For Sale at Burlap and Lace this year, 100-year old Vintage Ceiling Tiles.  12 of these double panels available.

Thursday, May 26, 2016

Working on BIG tissue paper flowers for the entrance of the 
5th annual 
Burlap and Lace Marketplace

June 25th from 9:00am - 3:00pm
106 S. Reynolds   Holyoke

Monday, May 9, 2016

We truly are so excited about the vendors that have committed to join us this year for our 5th annual Burlap and Lace Marketplace. 

We have some jewelry makers, antique/vintage takers,  oils and sweet sweet smells - maybe a few things for your 4-legged buddy too.  

So spend the morning, afternoon or all day lingering with us.  Bring your best buddy or maybe catch up with someone you haven't seen in awhile.

Wednesday, April 20, 2016

BLT Pasta Salad

Creamy mayonnaise and Greek yogurt dressing tossed with Ditalini shaped pasta, crispy chopped bacon, shredded green lettuce, diced tomatoes, cheddar cheese and red pepper flakes. Serve for summer barbecues, holidays, potlucks and as a side dish.
Recipe type: Appetizer
Serves: 8
  • 16 ounces Ditalini shaped pasta
  • 2 tablespoons olive oil, divided
  • 12 slices bacon, chopped
  • 1½ cups diced tomatoes
  • 2 - 3 cups chopped green lettuce
  • 1 cup mayonnaise
  • ¼ cup plain Greek yogurt
  • 1 - ½ cups sharp cheddar cheese, shredded
  • ½ teaspoon red pepper flakes, optional
  1. In a medium pot over medium high heat, cook 16 ounces of pasta according to directions. Meanwhile, cook bacon in skillet over stove top then chop once cooled. Drain pasta and toss with 1 tablespoon olive oil; set aside. Chop lettuce and tomatoes. In a large bowl, combine mayonnaise, Greek yogurt and pasta noodles then toss everything together until coated. Stir in lettuce, chopped bacon, tomatoes, red pepper flakes and cheddar cheese. Refrigerate until ready to serve.

We continue to gain more vendors for our 
5th Burlap and Lace Marketplace

June 25th  (9:00am - 3:00pm)