Merry Christmas and a Happy New Year

Have a wonderful holiday season

Erin, Barb & Rhonda

Gifts start with great gift wrapping...

Happy Thanksgiving from The Junque Gypsies

SAVE THE DATE!!!!!

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!!



 

The Junque Gypsies will be at

Holly Daze

this Saturday, October 29th

(located at the Holyoke High School)

 

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.

Erin

Pumpkin Seeds...

Ingredients

• Seeds from 2 large pumpkins
• ½ teaspoon Lawry's Seasoned Salt
• ½ tablespoon olive oil
• Dash of salt

Instructions

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.

 

 

 



 

 

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

Ingredients

Vegetarian, Gluten free

Produce

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

Condiments

• 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

Dairy

• 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

(source: cincyshopper.com)

 

 

Essential Oils

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

 



Gypsies are gearing up for Fall.....

 



Ingredients:

• 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

 

Directions:

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.

 

 

 

have an old vehicle sitting around? great way to upcycle and recycle

 

 

 

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.

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

 

 Ingredients

• 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

We wanted to let you know about an upcoming event

SAVE THE DATE!

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.

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

Directions:

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.

 

 

Ingredients

Meat

• 1 lb Ground beef, lean

Produce

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

Condiments

• 1 Guacamole
• 1 Salsa

Baking & Spices

• 1 (1 oz.) packet Taco seasoning

Dairy

• 1 Cheddar cheese
• 1 Sour cream 

Oh, don't forget to cook the potato first 

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

 

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.

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

Burlap and Lace Marketplace - June 25th

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.

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.

Author: Jessica Knott

Recipe type: Appetizer

Serves: 8

Ingredients

• 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

Instructions

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)