Limoncello

As you probably have figured out by now, our family is Italian. One of our favorite family dessert drinks is Limoncello.

Well with the inspiration of Mr. Maker making all the home brew and wine, I couldn’t let him be the only one making fabulous beverages.

This is what started my obsession with anything cello.  I say anything because I am working on Orangecello as we speak. Stay tuned to see how that turns out.

Limoncello is easy and basic, really being patient is the hardest part.

What you will need:

Ingredients

Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 14 days at room temperature.

Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes.  Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature anywhere from 2-4 days. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles.

This is perfect as a sipper on the patio or I like to add to a little lemonade and some half and half for the perfect lemon meringue beverage.

This batch is called “Back to School Limoncello”  My babies are off to 11th grade and college this year and this mom needs some patio beverages!

I hope you enjoy.

 

Chowder

 

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Ham Potato Corn Chowder

The most delish, easy summer chowder that is perfect for the night before back to school. 

Servings: 6 people
Ingredients
  • 2 stalks celery
  • 2 carrots
  • 2 tbsp olive oil
  • 1/4 cup Gluten Free Flour
  • 1 tsp thyme
  • 1 onion
  • 2 cloves garlic
  • 1 package Morrel Diced Ham
  • 1 bag frozen corn
  • 3 potatos
  • 2 cups chicken broth
  • 2 cups milk
  • salt
  • pepper
Instructions
  1. Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.

    Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.

    Slowly stir in the broth, deglazing the pan as you go, add the milk and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.

    Add the ham and corn, cook until heated and season with salt and pepper.

Oatmeal Cups

It is always a good morning when you have oatmeal.  Did you ever notice that oatmeal cups are $1.50-$2.50 per cup.  Family of 4 and you have $6-$8 just in one morning.

Courtesy of my friend, the other Kathy….DIY Oatmeal Cups.  I can’t type much more I need to enjoy my breakfast 😉

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Oatmeal Cups

DIY Make Ahead Oatmeal Cups 

Servings: 1
Author: Courtesy of Kathy Evans
Ingredients
  • 1 tbsp chocolate chips
  • 1/2 tbsp dried cocnut
  • 3-4 pecans chopped and toasted
  • 1 tbsp brown sugar
  • 1/2 cup oats
  • 1/2 tsp flax seeds
  • 1/2 tsp chia seeds
Instructions
  1. In Mason Jar Add all Ingredients, add 1/3 to 1/2 cup of hot water or hot milk, replace lid. ready to enjoy in 2 minutes. 

Refrigerator Pickles

Hi Mrs . Maker and little Maker working together on our Super Delish Refrigerator Pickles. Special shout out to Mrs. Makers Co-worker who has a garden and grew all the cucumbers we used for pickles.

These will be ready to eat in two days and make lovely gifts.

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Refrigerator Pickles

Super Easy, Super Crunchy, and Super Delish! Refrigerator Pickles.

Ingredients
  • 1 cucumber per jar
  • 1/3 cup white vinegar
  • 1/3 cup distilled water
  • 2 cloves garlic
  • 1 sprig dill
  • 9-12 peppercorns
  • 1 tbsp dill seed
  • 1 tbsp sugar
  • 1 tbsp salt
  • 1 wide mouth mason jar
Instructions
  1. recipe is per jar. We make our in batches of 10-12

    Add all ingredients in no particular order. Set on counter upside down for 24 hours, then flip right side up for 24 hours. Move to the fridge. Good for up to 3 weeks. 

Unstuffed Cabbage Rolls

Hi friends- This will become a family favorite for sure. Super easy to make and so delish!

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Unstuffed Cabbage Rolls

Love Cabbage rolls but hate the process of making them?

Ingredients
  • 1 pound ground turkey or beef
  • 1 can tomato paste
  • 1 can diced tomatoes
  • 1 can tomato soup
  • 1/4 diced onion
  • 2 cloves garlic
  • 2 tsp salt
  • 2 tsp pepper
  • 1 tsp cummin
  • 2 cups mozzarella cheese
  • 1/2 head cabbage
  • 2 cups white minute rice
Instructions
  1. Bring 2 cups of water to a boil, add 2 cups of white minute rice, cover and remove from heat. In a skillet, cook ground turkey, diced onion, garlic to brown. Then add 1 can of tomato soup, 1 can of diced tomatoes, 1 can of tomato paste, salt, pepper, and cumin. stir. Simmer for 5 minutes. 

    Combine skillet mixture with rice and stir. 

    In a baking dish layer strips of cabbage along bottom, add half of the skillet mixture, and 1 cup of cheese. Layer cabbage strips, remaining half of skillet mixture and remaining cup of cheese. 

    Bake 350 degrees for 20 minutes. 

Summer Pops

 

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Summer Pops
Prep Time
5 mins
Total Time
5 mins
 

Well it's just about the time when the kids are bored of Summer, it's brutally hot outside, and everyone starts to get on each others nerves.  I always find that when that begins, it's best to fill their loud-whiny mouths with HomeSpun Summer Pops. 

Servings: 6 people
Ingredients
  • 1/4 cup coconut water
  • 1 strawberry sliced
  • 3-6 blueberries
  • 1 leaf mint
Instructions
  1. Start with these Summer Pop Molds , they make 6. Super easy to use.  Combine ingredients and let freeze for at least 3 hours. * If having trouble removing the plastic casing, run under hot water for a few seconds. 

  2. Combine ingredients and let freeze for at least 3 hours. 

Recipe Notes

If having trouble removing the plastic casing, run under hot water for a few seconds. 

Deviled Eggs

Mrs. Maker here and I have a confession….I have never made deviled eggs before today.  We are heading to a cookout later and I had no idea what to bring. I had 6 eggs in the fridge that were ready to expire and so I thought how hard can it be?


This recipe is perfectly vegetarian and gluten free.

I put the eggs in and brought to a boil- then turned off and went for a run with my daughter- leaving them sit on the stove in the hot water.

Upon returning they were perfectly done and I rinsed and peeled the shells off.

Then, in a measuring cup I added the above ingredients in no particular order- I added the egg yolks and stirred.

Now for the fancy part- in a baggie, I put all the filling, cut the tip and filled the holes left open by the yolks. Added some paprika and chives from my herb garden and voila!

“The deviled egg is in the detail!”

Happy 4th!

Spicy Thai Noodles (Gluten Free or Not)

I should note that I substituted rice noodles for linguine to make this wonderful dish Gluten Free.

Ingredients:
  • 1 box of linguine or rice noodles
  • 1-2 TBSP of crushed red pepper
  • 1/2 cup of sesame oil
  • 6 TBSP honey
  • 6 TBSP soy sauce

*green onions, cilantro, peanuts and toasted sesame seeds for garnish

Directions:

Boil Noodles, Drain

Chop Onions , Cilantro, and Peanuts

Heat oil and crushed red pepper in medium pan- the more pepper you add, the spicier, a little goes a long way!

Strain Pepper and Reserve Oil

Add Honey and Soy Sauce to Oil and Whisk

Toss Mixture with Noodles. *You can refrigerate overnight or serve with garnish right away.

Enjoy!!

Mrs Maker’s Energy Balls (Gluten Free)

In the Maker house, our kids are always looking for something quick and easy to grab on the go. I started making these energy bites. The best part is they are easy to adapt to your own creation.
Prep Time: 20 minutes

         Ingredients

  • 1/3 cup Honey
  • 1/2 cup Peanut butter, creamy
  • 1 cup Oats, old-fashioned raw (we use Quaker Oats GF)
    Parts you can play around with
    6 tbsp (Chocolate chips, butterscotch chips, M&Ms, carrots, dried raisins, dried cranberries)
    Nuts & Seeds (Sunflower, Pumpkin, Almond Slices)
    2/3 cup Coconut, toasted sweetened- optional
    Instructions
    1. In a mixing bowl, stir together peanut butter, honey and vanilla extract. Add remaining ingredients and stir until evenly coated. Transfer mixture to refrigerator or freezer and chill until set (I actually cheated here and shaped mine before chilling with damp hands but I think chilling would make it easier to shape them).
    2. Remove from refrigerator and shape into 1-inch balls. Store in refrigerator in an airtight container.
 Let me know if you have made a version of these, we are always looking for new recipes.