Category: Eats & Treats.

Pretty Easy Cherry Pie

6/30/2021

Sure, it may be easier to get a store-bought pie for your July 4th get together, but then you couldn’t say, “Thanks, I made it!” when people say how great the pie is! The first time I made this pie, it was the first pie I ever attempted, and it turned out perfect. Since then, I’ve tweaked the recipe a bit, and made it my own. I call it a Pretty Easy Cherry Pie, because there will be times you’ll have to use your own judgment, and because it does take some time to make.
Let’s get into it though, because there’s nothing worse than an online recipe that makes you scroll a mile to find the important parts. I'm also including a downloadable recipe card at the bottom. Save it to your phone, tablet, or computer for easier access.

Pretty Easy Cherry Pie

Ingredients
6 cups Frozen Cherries, Pitted (tart or sweet - I use tart)
1/2 cup Water
2 tbsp Lemon Juice
2/3 cup Granulated Sugar
4 tbsp Cornstarch
1/4 tsp Vanilla Extract
1 package Refrigerated Pie Crust (make sure you get 2 pie crusts)
1 Egg
1 Tablespoon of Milk (any kind of milk will do. I used almond)
Red Food Coloring (optional - helps make that cherry red color really pop!)
1/2 tsp Cinnamon (optional - gives it a subtle spiced flavor)

Instructions
Filling

In a non-stick saucepan, add cherries, water, lemon juice, sugar and cornstarch. Mix together and cook on medium heat until it comes to a boil.
Reduce the heat to low. Stir and cook until it becomes thick and liquid is reduced. Since we are using frozen cherries, it may take up to 15 minutes. If it's not getting thick, you can add a Little more cornstarch.)
Once you have a nice, thick mixture, remove from heat and stir in vanilla. If you're using red food coloring, stir that in too.
The filling needs to cool down completely before assembling the pie.

Assemble

Preheat oven to 425 degrees F.
Unroll one pie crust and spread it out in a 9in. pie dish. Poke some holes in the crust with a fork . Trim the edges and put it aside.
If you want to cut stars into your top crust or cut strips to do a lattice, this is the time to do so. I printed out some star shapes to use as a stencil, but you can free hand it. Don't cut the shapes too close together, or your crust will have a hard time staying together.
Spread the completely cooled down filling into bottom pie crust that you have in the pie dish.
Place the second pie crust on top of the filling. Trim and crimp the edges with a fork. If you didn't cut any design into your crust, or didn't do a lattice, you'll need to cut some slits in the crust for venting.
Whisk together the egg and milk until well combined. Brush on top of the pie and around the edges.
Cover the pie crust edges with aluminum foil and place the pie dish on a baking tray. The aluminum foil helps keep your edges from burning, and putting the pie dish on a baking tray will help stop a mess if the pie filling spills out during baking.
Bake at 425 degrees F for 15 minutes.
After the first 15 minutes, reduce heat to 375 degrees F, and then bake for another 30 minutes or until pie crust is golden brown.

See, it's not so hard to make a pie! No doubt, your friends and family will appreciate the effort you put into making this pie for them. If needed, you can store leftovers in a sealed container in the fridge for up to 5 days. You can also make the filling a day or two before you assemble the pie.
Please let me know how yours turn out! And if you have any tips on pie making, leave them down in the comments. Same goes for any questions about the recipe! Have a happy and safe Independence Day!

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Veggie Lasagna (That's Actually Good!)

4/15/2021

1 Comment

Don’t you hate when you find a recipe online, but the page is covered in ads and has a lengthy origin of the recipe? I won’t do that to you! However, I will tell you that I got this recipe from my grandma. So, shoutout to Gram! She made it for us on Easter, and sent me home with some leftovers that I eat as soon as I got home. Making any kind of lasagna takes some time and a Little commitment, but I promise it’s worth it!

Veggie Lasagna

Ingredients
1 Container (16 oz.) Fat Free Cottage Cheese
2 Cups Spinach, Chopped
2 Eggs, Lightly Beaten
2 Cups Thick Cut Shredded Mozzarella
1 Cup Finely Grated Parmesan Cheese, Divided
1 Onion, Chopped
1 Can (15 oz.) Great Northern or Pinto Beans, Drained and Rinsed
2 tbsp. Olive Oil
1/2 tsp. Salt
1/2 tsp. Black Pepper
3 Cloves Garlic, Minced
1 tsp. Dried Oregano
1/2 tsp. Dried Thyme
1 tsp. Finely Chopped Basil
4 Cups Tomato Pasta Sauce
8 oz. Lasagna Noodles, Either Oven Ready or Cooked Per Package Directions and Drained

Instructions

Preheat oven to 375°F. Spray a 9x13 pan with non-stick cooking spray.
Drain the cottage cheese in a strainer to remove any excess liquid. Set aside.
Chop Spinach into very small pieces. If using frozen spinach, thaw and strain to removed excess water.
Chop the onion and basil, then mince the garlic.
Rinse and drain beans.
Combine the lightly beaten eggs, (fully strained) cottage cheese, mozzarella, 1/4 cup of parmesan cheese, salt, and black pepper in a medium bowl. Set aside.
Heat olive oil in a large non-stick skillet over medium-high heat until hot. Add onion and sauté.
Add the spinach, beans, garlic, oregano, thyme, and basil. Sauté for five minutes.
Add pasta sauce and stir until combined well.
Spread a third of the bean mixture onto the bottom of the baking dish. Top with a layer of noodles, then half of the cottage cheese mixture.
Then repeat - Layer of bean mixture, layer of noodles, then layer of cottage cheese mixture.
Finish it off with the rest of the bean mixture. Gently press the top of the lasagna to ensure the noodles are covered.
Cover with foil and bake for 15 minutes.

I hope after reading the instructions you aren’t intimidated and can say to yourself, “Okay, okay this is something I can do!” You can serve it right out of the oven, or make it ahead, and freeze it. It’s a great recipe for Meatless Monday, or if you have to feed half a dozen people. Let me know how yours turned out in the comments! Share your pictures with me on Twitter, or on Instagram!

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Valentine's Day Cocktail

2/11/2021

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Who doesn’t love a cocktail that feels fancy, but it easy to make? If you and your valentine are spending the 14th doing a fun night in, I’ve got just the cocktail recipe for you. It’s only 5 ingredients and delicious. I picked this recipe, not only because it’s refreshing, but because one of the ingredients is strawberries. Since it’s Valentine’s Day there’s a good chance you’re also buying strawberries for chocolate cover strawberries.

Strawberry Tequila Soda

The pink color of this drink is very ~on brand~ for Valentine’s Day. This drink calls for muddling strawberries. If you don’t have a muddler, you can use a spoon or a fork. If you don’t want pieces of strawberries in your drink, but still want the flavor you can always strain them out. Serve with a straw, or sip through the sugar sprinkles on the rim.

Makes 2 cocktails

Ingredients

6 Strawberries

2 Ounce of Tequila

Juice of Large Lime

4 Ounces on Tonic Water

Red Sugar Sprinkles (Optional)

Instructions

If using sugar sprinkles, wet the rim of the glass with a lime wedge (or water). Pour sugar sprinkles into a small bow, and dip the glass into the sprinkles.
Muddle the strawberries in the rimmed glass.
Add tequila, lime juice, and tonic water.
Stir until mixed.
Add ice & enjoy!

If you try this recipe, please let me know what you think in the comments. Tag us in any photos with #littleem. I hope you have a great Valentine’s Day! Stay safe.

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Pretty Easy Cherry Pie

Pretty Easy Cherry Pie

Veggie Lasagna (That's Actually Good!)

​Veggie Lasagna

Valentine's Day Cocktail

Strawberry Tequila Soda

Veggie Lasagna