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