Homemade Cherry Pie

Who doesn't love a delicious Homemade Cherry Pie? I know that we love it, but I hardly ever make them. So this year for Thanksgiving I decided to make one. I remember the last time I made cherry pie it didn't turn out so well. I didn't make a pretty crust and my filling boiled over the top and spilled all over the inside of my oven, burning.  What a mess, right?

This year I wanted to try a lattice top and I am not going to lie, I was so proud of myself. I thought it turned out beautifully.

I don't know if you remember that time that my dad and kids and I went cherry picking and I shared about canning cherries, but these are the last of them! We had an insane amount of cherries and I have made so many desserts from them, like pies, Cherry Turnovers and Cherry Ice cream.

My filling was simple to make, and it is the best filling

• 5 (ish) cups cherries
• 1/2 cup water
• 2 Tbsp freshly squeezed lemon juice
• 3/4 cup granulated sugar
• 4 Tbsp cornstarch
• 1/4 tsp almond extract

1. Combine cherries, water, lemon juice, sugar and cornstarch in a medium pan on medium heat.
2. Bring mixture to a boil then turn heat to low and cook for 10 minutes, stirring frequently.
3. Add in almond extract.
4. Pour into pie crust, adding a top crust over filling and pinch edges together.
5. Brush an egg wash over the top of crust and sprinkle a small amount of sugar over crust.
6. Bake on 350° for about 40 minutes.

If you are using a sweeter cherry, I would definitely cut back the sugar to at least 2/3 cup, otherwise, it is going to be extremely sweet. Since I used pie cherries, they're a bit more tart and need a little extra sugar. And I'd just use your favorite pie crust recipe. I feel like I have tried so many recipes over the years trying to find the perfect one for me.

When I took my pie out I was giddy with excitement! I thought my Cherry Pie was so pretty and I couldn't wait to eat it!

After Thanksgiving dinner, I couldn't wait to dig into my pie. Summer and I both wanted a piece right away and a sliced into it, then took a big bite!

You can imagine my disappointment when I bit into a cherry pit! I was so embarrassed! I then had to tell my entire family to beware if they had a piece of homemade cherry pie that they don't break a tooth!

And I couldn't believe that of all the cherries I have used over the last couple of years, of all the treats I have made with them, this pie was full of cherry pits! Everyone that had a piece ended up with a pit! So don't do what I did and let your kids help with the pitting! (Kidding, stuff happens!)

Despite the mishap, I still thought my Homemade Cherry Pie was pretty and it tasted delicious! What is your favorite way to eat cherries? Pie is becoming a fast favorite for me!

And make sure to check my Instagram for other recipe favorites!

Fall Leaves - 3rd Grade Art

I loved getting to do this Fall Leaves - 3rd Grade Art project with my son's class. And now that I already had two class projects under my belt I felt like this one would go pretty quick. So last week I packed up my materials, my Fall Leaves example (after finding it on Pinterest!) and headed to Tyler's class to teach the kids what we were making.

Like the previous months, Witches Feet, I took my completed painting, a paper with just the lines drawn out and a blank paper to draw it step by step with the kids. This really seems to be what works for us!

Thanks to DecoArt for supplying this paint at the beginning of the school year so I had everything I needed for them to make this fun picture. We used a white sheet of art paper and the paint from the picture below. I used a couple of different browns since no tree is just one color. I love the dimension it can give.

For the leaves, we used toilet paper rolls that I cut into threes. Each kid had two pieces, one for yellow and one for orange.

We started with drawing the tree with a pencil. After they were done drawing they used paint brushes to fill in the tree trunk and branches. And once they were done with the brown we used the toilet paper rolls to "stamp" on the leaves. Some of the kids loved that if they did it just right their toilet paper roll bubbled and filled in the leaves with paint.

I love that every one of these paintings are different, because no two trees, or people are exactly the same. It is easy for some of them to do their own work but sometimes kids want to make it look exactly like mine.  I try to remind them it is okay for theirs to be different. Last, we used our paintbrushes to just add a few small green leaves onto the tree.

Where we live, right now trees are at all stages. Some still have lots of leaves, some have none. And you'll see all sorts of colors on the tree or the ground below.

I am super proud of the kids and I think they did a great job!

In December we have a short month due to Christmas!  I am still helping and looking forward to a fun themed project coming up soon!

3rd Grade Art Projects

At the beginning of the school year, Tyler's teacher asked parents during open house if anyone wanted to help him with doing 3rd-grade art projects for the class.  I asked Tyler what he thought of me being in his class even more often and he just shrugged. I took that as if he were okay with it since he didn't say no. And for a split second, I thought about if I really needed to take on another project but I always love getting to be in the kid's classrooms. After all, that is one of the reasons I have continued to not work, so I can help in their classes as often as the teachers would let me.

I decided to mention to the teacher that I'd be interested, asking what all was involved. He explained what he was looking for and to let me know. So the next day I decided to take it on. Pinterest makes kids art projects pretty easy to break down and teach, thankfully! And a huge Thanks to DecoArt for providing all the paint I am using for the projects throughout this school year.

For our first project, I wanted to do something without paint. Mainly to get a feel as to how the kids work, how fast they work, etc. Obviously, I know how my own son works, but since each kiddo is different I didn't want to assume anything. I chose "name art".

I made mine ahead of time so the kids had an example. One thing I didn't consider was that I have a short name and some of these kids don't! Also, I have easy letters to "block" and easily touch the edges, where some letters aren't as easy! And one thing I wish I had done differently is to have a couple of examples at different stages so they could see it a little more "step-by-step". Kids at this age love to bubble letter everything and that made things tricky too. Even though I said a couple of times that we don't want to do bubble letters, some just gravitate to that because it's what seemed to work for them.

So going into a Halloween projects I made sure to break it down a bit more. I took a completed project, a penciled in version with me. Then used a blank sheet to draw it out, having them repeat me line for line until completed.

Breaking it down definitely helped the kids and they did a great job!

3rd graders are pretty great artists! This project seemed to fun for the kids and I felt like it went smooth!

I have many more fun projects lined up to share this year. Do you have any fun suggestions for me or others ideas that would be good for 3rd grade art projects?

Don't forget to check out my Pinterest boards for some more of the ideas I've found! Or HERE for other DecoArt projects!

Frozen Yogurt covered blueberries

Snacks are one of those things that can be really hard when you are trying to eat healthy and take care of yourself. It is so easy to grab unhealthy choices, like chips, crackers, etc because they are right there in front of you. But what if you make some snacks ahead of time so that you can't fail? What if you have them prepped and in separate bags so that you can grab a bag as you head out the door so you are tempted to stop through a drive-thru? These frozen yogurt covered blueberries will be perfect for just that!

Today I wanted to share a super quick and delicious snack that I have been loving quite a while. Really since I had started with weight watchers back in March of 2018 I started making these frozen yogurt covered blueberries and I have just made them ever since!

There isn't really that much with these blueberries. I used Light and Fit strawberry cheesecake flavored greek yogurt and dipped each blueberry into the yogurt. Then I placed them onto a lined cookie sheet and then into the freezer just until they are frozen.

Once frozen I put them into a sealable baggy and I keep them in the freezer. If you don't the yogurt melts pretty quick!

Two Ingredients:
blueberries
Light and fit Strawberry Cheesecake Greek yogurt

1. Dip blueberries in yogurt
2. Line dipped blueberries onto a covered cookie sheet
3. Place in freezer until frozen
4. Keep in the freezer when not eating as they will melt

So simple and delicious and ready in a short amount of time! What are you waiting for, make these now!

Now I have shared with you one of my favorite snacks, I'd love for you to take a moment and leave me a comment below about some of your favorite go-to snacks to keep you on track when you are trying to make a better you!

And don't forget to check out my Pinterest for other ideas!

Zucchini Parmesan Chips

Oh my lanta, another zucchini recipe! Are you thinking that? It is okay if you are because I sort of feel the same. But I have so many zucchini recipes that I just need to get them shared before they sit in my drafts for a year! And I still have zucchini coming out of my ears thanks to Summer's awesome Girl Scout garden from this year so I am trying to use it up!  Anyway, Have you ever had Zucchini Parmesan Chips? They are so good and are by far, one of my favorite ways to eat zucchini.

One of my favorite things about Zucchini Parmesan Chips is that my kids love them! Once I take them out of the oven they get devoured in a matter of a few minutes. They are a perfect, fun snack and I would definitely recommend eating them while they are nice and warm, because they are better that way!

They are so incredibly easy to make and in a matter of minutes, you are eating a delicious snack!

I love cooking them and then turn the oven to broil for a moment to get the cheese nice and crispy. It is SO delicious!

• 1 medium zucchini sliced thinly
• 1 tsp olive oil
• 1/2 teaspoon Italian seasoning
• salt & pepper to taste
• 1/4 cup shredded parmesan cheese

1. Slice zucchini thinly for easy baking
2. Toss with olive oil
3. Add seasonings and stir to coat
4. Layout sliced zucchini on a cookie sheet and sprinkle with cheese
5. Cook for 5 minutes on 425°
6. Turn oven to broil and cook just long enough to brown cheese
7. Enjoy!

These Zucchini Parmesan Chips are delicious! What is your favorite way to eat Zucchini?

If you need more zucchini recipes, search "Zucchini" in the search bar, or check out these recipes ---> Zucchini Oat Cookies and Zucchini Tots. And don't forget to check my Instagram for more delicious recipes!

Cherry Ice Cream

One of our favorite things to do in the summer is to make our own homemade ice cream. Use an ice cream machine? No way! Who has time for that?? This Cherry Ice Cream is from scratch in less than 24 hours, with no machine!

Several years ago I found a recipe where the blogger promised ice cream with no machine. And I was all about that! I made my own version of a coffee ice cream with peanut butter, chocolate syrup and coffee and it was heavenly.

So naturally, I had to try other flavors, yes? Like Moscato Ice Cream. I promise this tastes as amazing as it sounds. I have made this one many times along with other flavors because there are just so many options!

Here we go ---->
I blended my heavy whipping cream, added cherries



Then added some pureed cherries and the condensed milk



Then I folded it all together until it was blended perfectly.



Once it was blended I added it to a freezer-proof plastic container that has a tight lid fit on it. I say to freeze it for 24 hours, but depending on your freezer it might be less than that or it could be longer.



2 cups of Heavy Whipping Cream, cold
1 can Sweetened Condensed Milk
1/2 c of fresh, pitted cherries
1/2 c of fresh, pitted cherries, blended

1.  Start with mixing your heavy whipping cream, blending until you have stiff peaks.


2. Add in your condensed milk and cherries along with the blended cherries and mix until they are well blended.


3. Pour into a freezer-safe container with a lid.


4. Freeze for approx 24 hours. (It could be less depending on how cold your freezer is)


5. Enjoy!

You could easily add some other ingredients to this as well. Chocolate syrup? Pistachios? Brownie? What would you add to your homemade cherry ice cream?

Baked Chicken Artichoke Pasta

Summer will forever and always be my favorite season.  But there is something about heading into the fall and making casseroles again, like this Baked Chicken Artichoke Pasta, without the worry of heating up the house!  That is one thing I have enjoyed about my Instant Pot is that I can eat casserole type food without the house getting hot!

But now that summertime is winding down and the Fall season is approaching, all of my casserole recipes are coming out to be made.


This Baked Chicken Artichoke Pasta is easy to make and worth every step.



I love that it is such a comfort food. The chicken, sauce and artichokes all blend so well together that it makes for a perfect meal.



And who doesn't like cheese?



One thing I love is making sure the top of the cheese gets nice and crispy! That is a favorite of mine!

2 Tbsp olive oil, divided

1/3 c diced onion

salt an black pepper

4 cloves garlic, diced

1lb diced boneless, skinless chicken breasts

1 tsp Italian seasoning

12 oz rigatoni pasta

3 Tbsp butter

3 Tbsp flour

pinch of nutmeg

3 c. milk

1 c. grated Parmesan cheese

12 oz artichoke hearts, quartered

1 c shredded mozzarella cheese

1. Preheat oven to 400°


2. In a skillet heat a tbsp of oil on medium heat and add onions.


3. Season with salt and pepper, cook 5 minutes, stirring often.


4. Add garlic and saute until fragrant. Set aside in a bowl off heat.


5. Season the chicken with salt and pepper.


6. In the same skillet heat another tbsp of oil over medium heat and add the chicken. Cook through, stirring every few minutes so all sides get browned. Remove from heat.


7. Cook pasta in water.


8. Make the sauce in a medium saucepan by melting the butter over medium heat.


9. Whisk in the flour, cooking about 3 minutes, whisking constantly.


10. Slowly whisk in milk, bring to a simmer for 3 minutes, whisking constantly.


11. Turn down heat to low, add in nutmeg, 1/2 tsp salt, 1/8 tsp pepper and the parmesan cheese. Turn off heat.


12. Butter a 9x13 casserole dish.


13. Drain pasta and put it back in the pan.


14. Toss the chicken, Italian seasoning and onion/garlic with the pasta.  Add 3/4 of the sauce to the pasta and stir well.


15. Pour into the casserole pan and spread out evenly.


16. Spread the artichokes evenly over top then spoon the rest of the sauce over them. Sprinkle on the mozzarella.


17. Bake 40 minutes until bubbly all over and golden on top. Allow it to sit for 5 minutes before serving.

 



I always love a good white sauce over pasta! What is your favorite way to eat pasta?

How to freeze Zucchini

Lately, I have come into an abundance of Zucchini, and I am not complaining. My family eats a lot of zucchini and this year we haven't gotten much from our plant. Luckily, Summer's Girl Scout troop had a garden and it has had an amazing zucchini turn out! But now I am over here working on how to freeze zucchini so that none of it goes to waste!



Look at those huge plants! I have never seen a garden quite like this come from 6 little girls! The tomatoes and Zucchini have literally taken over, but we are gobbling it up as fast as we can!



I love being able to pull out a bag of zucchini in the middle of winter and make zucchini bread, or cookies. And I dice up a lot of it to put into my spaghetti sauces and even the kids gobble it up. I mean, what kids don't love zucchini cookies when they also have chocolate chips in them?



It seems to work best to freeze your grated zucchini in 2 c increments as most recipes seem to call for that. And frozen zucchini doesn't break apart easily.  You could also slice it and freeze it. I would lay it out on a cookie sheet and do a quick freeze before putting the slices into a freezer bag. Then it will be a little easier to take apart when you are ready to use them. (Just be prepared for the extra water they carry once you do unfreeze them!)

Another great way to freeze it is after you cook it in something! I tend to make large batches of spaghetti sauce and add in zucchini. Or zucchini cookies, Zucchini Lasagna, zucchini bread, zucchini cake, zucchini tots- So many things you could make and freeze for later! What are your favorite ways to eat zucchini?

Spaghetti Sauce

I am not even close to ready for summer to be over. My kids are back in school in less than two weeks and we are trying to complete everything we can on our summer bucket list. One fun thing we've done this summer is tend to Summer's Girl Scout troop garden. It has been a lot more work than I really thought it would be, but it has been fun! I will share more about that project later.

Today I wanted to talk about what we are doing with the results of the garden. It has produced an insane amount of zucchini! I love eating and cooking with zucchini but sometimes I feel like there is only so much I can use, so we've been giving away as much as we can after the other parents take what they want!

One of the things I've made is spaghetti sauce. There is nothing quite like a delicious homemade spaghetti sauce, right?



This is a super basic recipe and so easy to make.

1 pound of browned hamburger
3- 28 oz can crushed tomatoes
2- 14 oz cans diced tomatoes
4 diced cloves of garlic
1 medium onion
2 c diced zucchini
2 Tbsp of both basil and oregano
1 tsp of both salt and pepper
(Sometimes I add mushrooms and peppers as well)

Add all ingredients into a crockpot and cook on low for 8 hours. Let cool before putting in containers to freeze.

As you can see, this recipe is so easy to make! There are very few steps to it and soon you are eating all sorts of delicious recipes from your homemade spaghetti sauce.  We love spaghetti, lasagna, goulash, zucchini boats and the list goes on and on because there is just so much you can do with this sauce.  What are your favorite ways to eat spaghetti sauce?

Ranch Chicken Sandwich

This post is sponsored by Hidden Valley Ranch, but the content and opinions expressed here are my own.

Happy Day, Friends!

I am so excited to share a super fast and delicious Ranch Chicken Sandwich recipe with you today!

Ever since Christmas when I got my instant pot I have been trying so many different recipes and anytime I can make a favorite a bit faster is a total win in my book.

How many times do you get to 4 pm and realize you have no clue what you are going to make for dinner? I will admit that it happens to me more often than it should! So I want to share this super delicious recipe that you can make from start to finish in 15 minutes!



One of my favorite parts about this is that there is minimal prep work, minimal ingredients and minimal cook time! And there isn’t much clean up because you’ve only used one pot.



We buy a lot of chicken in bulk when it goes on sale and we typically cut it into thinner strips or into fillets because they are the perfect sizes for our family and the typical recipes that we cook. After we cut them to our desired size we freeze them and it just makes it easier when it comes to cooking time. It saves prep time because they are already in smaller pieces and I can grab a bag or two out of the freezer and they thaw quickly as well.

I grabbed out some thawed chicken strips that I had in the fridge, just because they cook quicker and place them into the pot, adding in the chicken broth.



I know for some people the pressure cooker is a bit intimidating, but it doesn’t need to be! Just set on high for 10 minutes! Yes, 10 minutes is all! And make sure the vent is set to sealing.



While the chicken is cooking I cooked up some bacon. Of course, the bacon isn’t necessary, but bacon makes everything better according to my family!

Once the timer goes off, do the quick release of pressure. Move the chicken to a plate and shred it.



Drain most of the chicken broth, keeping around ¼ cup in the pot. Then add the chicken back into the broth.

Next, add in the cream cheese, shredded cheese (I used pepper jack this time, just for a little heat!) and the ranch seasoning from the Hidden Valley Ranch Seasoning Shaker.



Have you tried this Hidden Valley Ranch Seasoning Shaker yet? I love it because it is perfect for adding flavor to so many meals and snacks!  Mixing it into this chicken mixture gives it the perfect amount of flavor and is a great way to spice up any meal! I also love to add it to popcorn!



Ingredients for a Ranch Chicken Sandwich:

• chicken breasts boneless skinless


• 8 oz cream cheese


• 2 tsp Hidden Valley Ranch Seasoning Shaker


• 1/2 cup pepper jack shredded cheese (any flavor cheese would really work!)


• Chicken broth (just enough to cover the chicken, or you could use water as well)


• hoagie rolls


• Bacon, optional topping

1. Cook Chicken in Instant Pot covered with chicken broth on high pressure (valve turned to sealing) and the timer set to 10 minutes.


2. Cook bacon to your liking


3. When chicken is done, do a quick release and remove chicken from pot and shred.


4. Discard all but 1/4 c. the chicken broth then add the chicken back to the instant pot


5. Add the cream cheese, ranch, shredded cheese, to the pot with the chicken and stir.


6. Let stand for a few minutes


7. Add mixture to a hoagie, topped with crumbled bacon

Enjoy!



What would you add the Hidden Valley Ranch Seasoning Shaker to?  I’m thinking I need to try it on french fries next!