Cookie Cutter Bird Seed Feeder Ornaments

I'm always looking for cheap eco-friendly projects for our family. Cookie cutter bird seed feeder ornaments are quick and easy to make and my 2 year old could help in almost every step. This is one of the many blog post I found. These bird seed feeders can be hung outside or hung on the Christmas tree, then hung outside after Christmas. These would be cute for small gifts, addition to other gifts or party favors.

You will need:

• 3/4 cup Bird Seed
• 1 envelope Knox Gelatin{several envelopes come in one box}
• 1/4 cup Water
• Cookie cutters {I like this Cookie Cutter Set}
• Straws {or something to poke holes in the feeders}
• Regular Twine or  Festive Twine
• Wax paper or a Silicone Baking Mat

Note: As an Amazon Associate I earn from qualifying purchases. I may earn a commission from purchases made through these links.

 

Instructions

Place your cookie cutters onto a cookie sheet lined with a Silicone Baking Mat or wax paper.

For my first batch, I doubled the recipe to make a little larger batch. The recipe makes 2-3 ornaments, doubling it will give you 4-6. Fill a large mixing bowl with one envelope of Knox gelatine. Boil the water and pour over the gelatine. Stir to mix well. This is where your little one can start to help, but be careful since the water will be hot. Stir until dissolved.

 

Pour in the bird seed and stir until completely mixed.

 

My little man had fun stirring, but I had to help him a bit.

 

Fill each cookie cutter with the mixture. My little one loved this part, even though I had to help him.

 

For our first batch, we filled 6 cookie cutters a little more than half full.

 

For our second batch, we filled 4 cookie cutters all the way to the top. Depending on how "tall" you want your bird seed feeders and how many you'd like to make, either way worked out just fine.

 

Using a piece of wax paper, pack down the bird seed mixture into the cookie cutters.

 

Cut your straws into pieces, and push one straw piece into each cookie cutter bird seed feeder. This way you will have a hole in the feeder to hang it.

 

Let your bird seed feeders dry overnight. I flipped mine right before we went to bed for the night.

 

Pop out of the cutters when they are completely dry. Using twine, hang and let the birds enjoy!

Here is a free pdf download of the recipe.

Homemade Elderberry Syrup

Elderberry syrup is a staple in our home. Elderberry syrup is a natural cough syrup for those old enough to consume honey. Elderberry helps fight against viruses including the flu, and might reduce inflammation. It can help with mucus, sore throats and colds. Elderberry syrup contains large amounts of antioxidants, potassium, beta carotene, calcium, phosphorus and vitamin C. Just search for elderberry syrup on the internet and you will find loads of great articles about the amazing benefits of this tasty syrup.

Making it yourself is not only super easy, but the ingredients are better than store bought. Store bought elderberry syrup usually contains junk I wouldn’t want to give to my family, like fructose, flavorings, etc. Homemade is cheaper and you get the benefits of the honey as well as the elderberries.

Take a tablespoon daily to ward off illness and a teaspoon every 2-3 hours while sick. It is yummy yummy as well.

You will need - I buy organic whenever possible:

 

• 1/2 cup Dried Elderberries {Amazon link} or Organic Elderberries {Amazon l ink}
• 3 cups water
• 1 cup raw honey - local works best {Amazon link}
• 1 Organic Whole Cinnamon Stick {Amazon link} or 1/8 tsp ground cinnamon
• 5 Organic Cloves {Amazon link} or or 1/8 tsp ground clove
• 1/8 tsp Organic Ginger Root - Optional {Amazon link}  
• 8 cup mixing bowl or large something similar
• Large Nylon mesh strainer
• Saucepan
• Large wooden spoon

Note: As an Amazon Associate I earn from qualifying purchases. I may earn a commission from purchases made through these links. 

 

Instructions

 

Elderberries simmering on stove

 Place elderberries, water and spices in a saucepan. Bring to a boil, reduce heat to about medium heat and simmer for 30 minutes.  

Mash berries in pot

With a spoon, mash the elderberries to release remaining juice. Do this a couple of times throughout the simmering. Some of the liquid will evaporate during the simmering, which is what you want to happen. After 30 minutes, remove the saucepan from the heat and let cool for about 5 minutes or until the liquid has cooled some, but slightly warm. 

 

Place strainer over mixing bowl filled with 1 cup honey.

 

Fill the mixing bowl (or bowl/ jar of choice) with 1 cup of honey. I like to use my mixing bowl so I don’t have to dirty a separate measuring cup and the strainer fits nicely on the top.

Pour into strainer over mixing bowl

Place a mesh strainer over the bowl and pour in the contents of the saucepan once the elderberry juice has cooled down but is still slightly warm.

 

 Mash the berries with the wooden spoon to release all the juices into the bowl

Remove the strainer and stir together the honey and elderberry liquid until combined. Store in a lidded glass jar. Elderberry syrup should last for 3-5 months if stored in the fridge.

Elderberry Syrup Recipe

Elderberry syrup is a natural cough syrup for those old enough to consume honey. Elderberry helps fight against viruses including the flu, and might reduce inflammation. It can help with mucus, sore throats and colds. Elderberry syrup contains large amounts of antioxidants, potassium, beta carotene, calcium, phosphorus and vitamin C.

• 1/2 cup Dried Elderberries
• 3 cups water
• 1 cup local raw honey
• 5 cloves (or 1/8 tsp ground clove)
• 1/8 tsp ginger
• 1/8 tsp cinnamon (or cinnamon stick)

1. Place elderberries, water and spices in a saucepan. Bring to a boil, reduce heat to medium and simmer for 30 minutes uncovered.

2. With a spoon, mash the elderberries to release remaining juice. Do this a couple of times throughout the simmering. Some of the liquid will evaporate during the simmering, which is what you want to happen.

3. After 30 minutes, remove the saucepan from the heat and let cool for about 5 minutes or until the liquid has cooled some, but slightly warm.

4. Fill an 8 cup glass measuring bowl, medium sized bowl or large glass jar with 1 cup of honey. Place a mesh strainer over the bowl and pour in the contents of the saucepan.
   

5. Remove the strainer and stir together the honey and elderberry liquid until combined.
   

6. Store in a lidded glass jar. Elderberry syrup should last for 3-5 months if stored in the fridge.

Hope you enjoy this recipe as much as we do!

Slow Cooker Cinnamon Pecans

I'm sad to report that I made these the other day, and now all but a few are gone. {insert sad face icon}. Yes, I ate pretty much all of them except for the one small jar I set aside for my Christmas gifts in a jar series. I don't even want to calculate the calories I ate, all in the name of blogging. I had to keep tasting them to report accurately to my readers, correct? Yes, they are super yummy and to die for. I will make more using almonds in a few days. These cinnamon pecans have a nice softer coating than the harder shell of the ones sold at the mall. I would assume the ones you make in the oven are harder as well, I will have to make those next week. Anyhow, they are super yummy, quick to make and perfect for giving or having around during the holidays.

You will need:

• 1 cup Sugar
• 1 cup Brown Sugar
• 2 Tbsp. Ground Cinnamon
• 1/8 tsp. Salt
• 1 Egg White
• 2 tsp. Vanilla Extract
• 3 Cups Pecan Halves
• 1/4 cup Water

Instructions

In a large bowl, combine sugar, brown sugar, cinnamon and salt.

In another bowl, whisk together the egg white and vanilla until it is frothy. Add pecans to the bowl and stir until the pecans are coated thoroughly.

If you are not using a non-stick slow cooker, you might want to spray your slow cooker with a non-stick spray. Add the pecan mixture and the sugar mixture to the slow cooker and stir until the cinnamon sugar mixture is coated well on the pecans. Cook on low for 3-4 hours, stirring every 20 minutes.

During the last hour, add the water and stir.

Spread pecans onto a cookie sheet lined with a Silicone Baking Mat or parchment paper. Spread them out the best you can and let them cool.

Here is a free pdf download of the recipe.

Using the affiliate links in this blog to make purchases helps support my site. Thank you in advance!

Homemade Spiced Cranberry Chutney

After having my youngest last fall, a friend brought over the most amazing meal ever! Salmon, broccoli, jasmine rice, roasted pecans {homemade} and this jar of something. Since the meal was so amazing, I figured, whatever was in that jar must be as well. We topped our crackers with the red jelly like stuff and began to eat. And eat. And eat. One empty jar later, I messaged her for the recipe. My obsession with Cranberry Chutney began. I make about 1-2 DOZEN 8oz jars at a time. I like to top my pancakes, crackers, or just about anything with this wonderful tasty treat! Everyone that taste this delicious homemade spiced cranberry chutney usually ends up "stealing" a jar or two (or more) from my stash.

You will need:

• 1 bag (12 oz) fresh or frozen cranberries (defrosted)
• 1 cup sugar (more or less depending on taste)
• 3/4 cup of water
• 1 large apple peeled and chopped
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground clove

Instructions

In a large pot, combine all ingredients and bring to a boil. Boil on high for about a minute, then lower temperature between medium and medium-high.

Simmer for about 10 minutes and stir often. Towards the end of the time, I sort of gently smash any berries that are still whole against the side of the pot. They don't need to be totally smashed, I just sort of "pop" any whole ones.

Laddle your cranberry chutney into glass jars. You can freeze them, but I like to can them. I'm not going to give instructions for canning {that is a whole different ball game}, but this recipe is perfect for canning. These are great to have on hand throughout the year or to give as gifts. Or bring to your favorite party host as a hostess gift, especially around the holidays.

This recipe makes 3 8oz jars and a little more depending. I like to double the recipe in each batch, and will get a full 6-7 8oz jars. I would not make more than 2 batches of this at one time. Jellies, preserves, chutney, etc. are best in smaller batches.

Here is a free pdf download of the recipe.

Want to know how I organize and store all my recipes on my computer and share on all my devices? I use the Cookin' software! I can import recipes from the web, add my personal ones, add pictures, print pdfs, and then view them from my iPad, iPhone, etc!

Using the affiliate links in this blog to make purchases helps support my site. Thank you in advance!