Bird Wreath...great for Gifts or Decorating for the Holidays

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   TOOLS or EQUIPMENT.

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   saute pan.

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   metal tongs.

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   large metal spoons.

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   9x13 pan.

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   1 to 2 wax-paper lined cookie sheets.

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   3 6 1/2-inch straw wreaths.

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   3 yards decorative ribbon.

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   12-15 grain branches.

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    In a large saute pan, heat the suet over medium low heat until completely melted.

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    Stir in the peanut butter and cornmeal.

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    It may be necessary to add a bit more cornmeal if mixture is too runny.

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    Remove from the heat and, with tongs, dip in one of the wreaths, covering the entire surface with the suet mixture.

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    Use a spoon to coat the inside.

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    Place the bird seed in a pan and roll the warm suet-covered wreath in the seed, completely covering the wreath, patting the seed on if necessary.

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    Place on the cookie sheet.Repeat with the remaining wreaths.

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    If the suet mixture begins to harden, reheat it slightly and continue dipping.

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    Refrigerate the wreaths overnight.

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    Tie with bows and grain branches.

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    I save some of the grasses when I cut them back in the fall, and use them sometimes.

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    Wheat stems look really great as well.

* Per serving · 4 servings · Values may vary.

No additional tips available.