The Monogrammed Apron

11/24/2023

Happy Thanksgiving from the Monogrammed Apron! It’s been a few years since I posted on this page.
I hope you all had a blessed day full of love, and many blessings! I can always count on my BFF to do an amazing job with frying the turkeys.
My home was full of new friends and I was blessed.

I will be posting about making cakes for the holidays…so stay tuned if you live in or around Atlanta.

Much love, Teresa

01/01/2018

12/25/2017

Merry Christmas from The Monogrammed Apron~

12/21/2017

Last cakes of the season being picked up today! I’ll be making special cakes for St.Patty’s Day, Valentine’s Day, Easter and other times throughout the year. Stay tuned! IM me anytime to order for a special occasion or just because you want to EAT CAKE! 🎂🎂🎂 Merry Christmas

12/07/2017

Still time to order your cake for the holidays!

11/23/2017

07/04/2017

Celebrating our great country and our freedom! Let freedom ring~

06/27/2017

Roasted Butternut Squash and Brussels Sprouts!

06/24/2017

Malibu Rum Cake

05/30/2017

I made this for Memorial Day and it was a hit. The Puffy Muffin in Brentwood, TN serves one like this, except they use mayo instead of cream cheese. I like them both! Also, I prefer it frozen, so I did not let it thaw.

FROZEN STRAWBERRY SALAD

3⁄4 cup sugar
8 ounces light cream cheese, softened
10 ounces frozen sliced strawberries, thawed
20 ounces crushed pineapple
10 ounces Cool Whip, thawed

Directions:

Drain pineapple.
In a large bowl, cream together the sugar and cream cheese.
Add the strawberries and pineapple.
fold in the cool whip.
Freeze in a 9 x 13 pan or in cupcake liners.
To serve: Thaw the 9 x 13 pan for about 20 minutes.
Cut into squares and serve.

03/04/2017

Well, it's been a bit since I posted anything on this page, forgive me. Today, I was in my Winter Garden and I have an over abundance of kale, collards and arugula, one human can't eat it all! I decided to make a Quinoa & Kale Salad, so here's the recipe:

2 cups of cooked Quinoa
6 to 8 grape tomatoes diced
1 cucumber peeled and diced
1 cup of coarsely chopped kale
3 tablespoons of Blood Orange Olive oil
3 tablespoons of Cranberry Pear Vinegar

Mix it all together, salt & pepper to taste. You can also add sliced almonds, dried cranberries. However, the cupboard was bare of these items. :)

I am totally addicted to the flavored olive oils and vinegar's. These stores are popping up all over the place. There's one in almost every town I visit for work. I bought the above oils at one called "Olive Tree and Vine" in Cartersville, Ga. However, there is one near my house called, "Olive + Vi", in Roswell, GA. So if you see one of these stores, check it out! I am sure you can find a few online and I think they ship the product.

Enjoy!

05/31/2016

Basil Avocado Chicken Salad with Almonds

What you will need:

- 2 Boneless skinless chicken breast cooked and shredded
- 1/4 cup of sliced almonds
- 1 large ripe avocado, skin removed and diced
- 1/2 cup of basil leaves
- 1/2 tsp of sea salt
- Black pepper to taste
- 2 Tbsp of extra virgin olive oil

Directions:

1. Boil the chicken until done, cool and shred. Place in a large mixing bowl
2. Remove skin from avocado and dice, remove stems from basil
3. In a food processor, place the basil leaves, diced avocado, olive oil, sea salt and pepper. Blend until smooth, scrap the sides down and blend some more.
4. Pour the avocado mixture over the chicken, toss in the sliced almonds and toss until well coated.
5. Salt and Pepper to taste. Keep in the fridge in an airtight container until ready to serve.

Serves: 2