DELICIOUS!

Apparently, we at Wearing Gackey's Apron are "delicious" and were recently awarded THIS award from The Tran Clan! Thanks! It's always fun to get an award!!!...

In accepting this award, I must pass this on to 5 other blogs that I find “delicious!”...

From Our Kitchen to Yours

Out on a Whim

Fun Snacks 4 Kids

Abundant Life: Tasty Tuesdays

The Pioneer Woman

Omnomicon

Enjoy! And, tell me which recipe blogs I'm missing out on!?!?

Pass the A1, please!

This is something I grew up eating, so I love it. And, I love that it only dirties one dish. (Especially since our dish washer is broken...blech!!!) I served it with a tossed salad...and, of course, A1!

Pork Chop Casserole

4 pork chops

5+ new potatoes (depending on the size)

1 can of Cream of Mushroom soup

Milk

Yellow Onion

Salt

Pepper

Brown both sides of pork chops in oil. Slice potatoes and onion. Mix can of soup with a can full of milk. In greased casserole, place slicked potatoes and onions on bottom. Pour soup mixture over the potatoes and onions. Place pork chops on top. Season with Salt & Pepper. Cover with foil and bake at 400 degrees for 1 hour. (or until potatoes are done)

Bless Their Hearts!

...they're so ugly, aren't they!? I got the idea from Arrested Development.

Matt and I have been LOVING this hilarious show (we borrowed all of the seasons from a friend!), and tonight after dinner, I surprised him with our own "Bluth's Frozen Bananas!"

I thought they were yummy...and so did Quinn. Matt didn't love them...but appreciated the effort! :)

Chocolate Covered Frozen Bananas

bananas
chocolate almond bark (or chocolate chips)
butter (optional)
Popsicle sticks

Cut the bananas in half and add popsicle stick. Melt chocolate with 2 TBS butter. Dip bananas in chocolate and freeze.

Who Wouldn't Love This?...

...it's quick!
...it's easy!
...it's cheap!
And, it's SUPER yummy!

Red Beans & Rice with Sausage

1 package of Beef Smoked Sausage
1 can of red beans
white rice
Tony Chachere's seasoning
salt
pepper

Grill smoked sausage. (I use my trusty George Forman.) Cook rice. Heat beans with Tony Chacere's. Serve rice topped with beans and cut up sausage. Salt and Pepper to taste!

A HIT for the Whole Family

I made these last night and they were a HIT all around. Matt wondered why I hadn't made them before and Q ate it while saying, "that's good chicken!" They'll be made again, FOR SURE! Thanks, Meredith, for sharing another of your recipes!


Baked Chicken Tenders
1/4 cup grated parmesan
1/3 cup flour
1/3 cup bread crumbs
1/2 tsp. salt
1/2 tsp. sugar
dash of Tony Chachere's seasoning, paprika, & lemon pepper
6 TBS butter, melted
chicken tenders, or chicken breasts cut into nuggets

Melt butter in pie dish. Stir dry ingredients in another pie dish. Dip chicken into butter, then dry ingredients. Arrange on a cookie sheet and bake at 425 for 20-25 minutes. (flip halfway through)

Who is Jeff Davis anyway?

All I can figure is that this pie was named after Jefferson Davis...who was the President of the Confederate States of America during the Civil War. ... And, I only know that thanks to Google. ...I can't really find why or when the pie was named after him. Not that it matters, but I was curious! ...Anyway, on to the pie! It's one of my dad's favorites. A drive-up restaurant in Abilene used to make this pie and my mom & dad were huge fans as young 'ens!

Jeff Davis Pie
3 c. sugar
1 c. butter
1 tbsp. flour
1/4 tsp. salt
1 tsp. vanilla
4 eggs, beaten
1 c. milk
2 unbaked pie shells (9 in.)

Cream butter and sugar. Blend in flour, salt, vanilla and beat. Add eggs and milk. Stir well. Pour into pie shells. Bake at 450 degrees for 10 minutes, then at 350 degrees for 30 minutes or until firm.

Great for Little Kitchen Helpers...

I got this super easy recipe from Meredith's recipe blog and I loved that I didn't even have to get out my mixer! And, I loved how involved Quinn got to be in the process. I think that the time and effort it took to make it, and then watching it cook, made the finished product even yummier! :)

Banana Bread

3 or 4 ripe bananas, smashed

1/3 cup melted butter

1 cup sugar (can easily reduce to 3/4 cup)

1 egg, beaten

1 teaspoon vanilla

1 teaspoon baking soda

Pinch of salt

1 1/2 cups of all-purpose flour

No need for a mixer for this recipe. Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool. Remove from pan and slice to serve.

Here are pictures of the fun we had making this treat this morning...

Homemade?

This is my own chicken salad recipe...but, I totally cheat. It's not completely homemade. I use canned chicken and think it is SO yummy! Also, I am not a fan of mayo, so I use other things! It's one of Matt's favorites. Here's what to do...

Easy Chicken Salad

1 can of white chicken breast
Dill pickle relish
Sweet pickle relish
Chopped celery
Finely chopped pecans
Sliced grapes
aprox. 1/4 cup Ranch dressing
aprox. 1 T. Spicy mustard
Salt
Pepper

Drain chicken and shred. Place in bowl and add celery, relishes, grapes and pecans. Add dressing and mustard. (don't add too much, you don't want it to be runny!) Season with salt and pepper. Stir well. Serve on a sandwich, on crackers or with pretzel chips.

You Can't Go Wrong...

...with homemade mashed potatoes! Seriously, who could pass them up. Here's the way that I have always made them...and I think they're delish! ...


Gold Mashed Potatoes

1 bag of Yucatan Gold potatoes (usually 8-10 medium potatoes)
sour cream
Shredded cheese
milk
salt
pepper

Scrub potatoes with potato brush. Cut into small pieces. Boil until done. Drain and put in large mixing bowl. Mash slightly with potato masher. Add sour cream, milk, cheese, salt and pepper(as much as you would like to reach your desired consistency). Mash with potato masher until they are to your liking! ...I like mine a little lumpy! :)

A Surprise Inside

Check out this fun and SUPER easy dessert! You won't believe what's inside!...
Candy Bar Crescent Puffs
1 8-ounce quick crescent roll tube
8 fun sized Milky Way or Snickers candy bars
2 tablespoons butter, melted

Glaze (optional)
1/2 cup powdered sugar
2 teaspoons cocoa
3 teaspoons milk

Heat oven to 375 degrees. Separate dough into 8 triangle pieces. Place one candy piece on shortest side of each traingle. Roll up; start at shortest side of each triangle and roll to opposite point. Pinch edges of dough to seal. Spread butter on top. Place rolls on cookie sheet. Bake at 375 degrees for 12-15 minutes or until golden brown. Immediately remove from pan. Cool slightly. In small bowl, combine all glaze ingredients until smooth, drizzle over warm rolls. If desired, omit glaze, sprinkle rolls lighty with powdered sugar.

Worth the Stains!

I recently found this recipe in one of the millions of city magazines that I get in the mail! Seriously, how does our community afford so many publications? ...Anyway, I made these for Remy's birthday party and they were a hit. After one of our friends took his first bite, he even said that he was going to pack up and move in! So, they MUST be good! And, it was totally worth the red stained fingers! :)

Red Velvet Cupcakes
Batter:

1 German chocolate cake mix

5 eggs

½ cup oil
1 cup buttermilk

3 tablespoons red food coloring

Preheat oven to 350 degrees. Mix all ingredients in a bowl with an electric mixer. Beat on medium speed for 2 minutes. Pour batter into 24 lined cupcake tins and bake for 19-23 minutes. Let cupcakes cool completely and frost with cream cheese frosting.

Frosting:

2 -8 ounce packages of cream cheese, softened

1 stick of butter, softened

4 cups powdered sugar

1 teaspoon vanilla

Combine butter and cream cheese and vanilla in a bowl and beat until smooth. Slowly add sugar until all is incorporated. Frost cupcakes and garnish with a dusting of cocoa if desired.

(I added LOTS more vanilla than called for...I always do!...And, I put the frosting in a freezer baggie and cut the tip so that I could swirl on the frosting! Made me feel professional!...Ha!)

Coleslaw with a Kick

I love coleslaw. I can remember my friends making fun of me because I would get the coleslaw at Chick-fil-a. I still love it. When I saw this recipe, I was so excited to try it...and it did not disappoint! YUMMMY! And, not anything like the Chick-fil-a kind! :)

Crunchy Asian Broccoli Coleslaw
3/4 cup KRAFT Zesty Italian Dressing
2 pkg. (3 oz. each) ramen noodle soup mix
2 pkg. (12 oz. each) broccoli slaw
1/2 cup Dry Roasted Sunflower Kernels
1/2 cup Sliced Almonds

Mix dressing with Seasoning Packet from one of the soup mix packages. Discard remaining seasoning packet or reserve for another use. Break apart Noodles; place in large bowl. Add slaw, sunflower kernels and almonds; mix lightly. Add dressing mixture; toss to coat. Serve immediately.

Better than Sonic!

I made this yummy treat for the 4th and it was a hit for the whole fam! So much better than Sonic!...
Homemade Cherry Lemonade

1 cup hot water

4 cups ice cold water

3/4 cup sugar

3 large lemons, squeezed (roughly 1/2 cup juice)

maraschino cherries

1/2 cup maraschino cherry juice

36 oz. lemon lime soda

***

Place 1 cherry in each section of 2 plastic ice trays. Fill trays with lemon lime soda and freeze. Pour sugar and hot water into a 2 quart pitcher, stir to dissolve sugar. Add remaining water, cherry juice, lemon juice and lemon lime soda. Stir and chill. Pour cold lemonade over cherry ice cubes and serve.

Almost From Scratch

I made this cake for Matt's 32nd birthday. It was easy but had the "from scratch" taste! I love the way the icing looks so thick and clumpy! And, it tasted good! We ate it for breakfast the next few days!

Chocolate Birthday Cake

Basic cake mix (choose buttermilk, strawberry, chocolate, whatever!)

Dark Chocolate Frosting:
18 oz. chocolate chips (I used one package of milk chocolate and the rest semi-sweet)
1 1/2 cups heavy cream
1 Tablespoon unsalted butter (at room temperature)
1 Tablespoon Vanilla (I always put more than it calls for)
A pinch of salt
flour (if necessary)

Grease two 8 inch round cake pans. Make the batter as directed in the cake mix and bake according to directions, or until toothpick comes out clean from the center. When cakes are completely cool, make frosting.

Place chips in a medium metal bowl. Bring cream just to a boil in a medium saucepan over medium heat. Pour over chips and add butter, vanilla and salt. Whisk until chips are melted and frosting is smooth and spreadable. Cool until barely warm before frosting the cake. Add flour (about a Tablespoon at a time) if the frosting still needs to be thickened.

Place one cake layer on a pate or cake stand. Spread with about 3/4 cups frosting. Top with second layer. Spread the remaining frosting over the top and the sides.

You're on your way home from work?...

...Then, I'll start dinner!!!
And Matt only works about 10 minutes from our house! This was quick and easy and YUM! Enjoy!

Spinach Pasta Toss

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
2 cups multi-grain penne pasta, uncooked
1 cup water
1 pkg. (9 oz.) baby spinach leaves (7 cups)
1 cup Shredded Three Cheese Blend
4 strips of bacon

Bring tomatoes, pasta and water to boil in large saucepan; stir. Cover; simmer on medium-low heat 10 min. or just until pasta is tender. Add 1/2 of spinach; simmer, covered, 2 min. or until wilted. Stir. Add 4 stripped of cooked, crumbled bacon. Repeat with remaining spinach. Serve topped with cheese.

Fun for the WHOLE Family!

I recenlty found this recipe in a magazine and couldn't wait to try it. Then, when my difficult to shop for Dad requested ice cream as a gift for Father's Day, I thought it was the perfect opportunity. We had so much fun SHAKING our bags to make our very own serving of the yummiest homemade ice cream....and what a fun memory! :)

Homemade Ice Cream in a Bag

What you'll need:
1 tablespoon sugar
1/2 cup milk or half & half
1/4 teaspoon vanilla
6 tablespoons rock salt
1 pint-size plastic food storage bag (e.g., Ziploc)
1 gallon-size plastic food storage bag
Ice cubes

How to make it:
Fill the large bag half full of ice, and add the rock salt. Seal the bag.
Put milk, vanilla, and sugar into the small bag, and seal it.
Place the small bag inside the large one, and seal it again carefully.
Shake until the mixture is ice cream, which takes about 5 minutes.
Wipe off the top of the small bag, then open it carefully. Enjoy!

Tips:
A 1/2 cup milk will make about 1 scoop of ice cream, so double the recipe if you want more. But don't increase the proportions more that that -- a large amount might be too big for kids to pick-up because the ice itself is heavy.

SHAKE SHAKE SHAKE!!!... SO COLDDDD...and 5 minutes is SOOO long!!!...

Tah dah!!!...Slickpaw loved this part of his Father's Day gift!!!... mmm...MMMM...gooood!!!...

Chopsticks Optional!

Last night I made this! It was different! Good different! ...But, my favorite thing about the whole thing was what I learned in making it. ...When I was thawing the chicken (and it wasn't completely frozen, but wasn't yucky chicken either), I went ahead and cut it into strips! It was SOOO easy! Why has no one ever shared that secret with me before!? That's how I'll trim the gross stuff off of my chicken from now on. ...
Orange-Chicken Rice Bowl
1 lb. boneless skinless chicken breasts, cut into strips
1/4 cup KRAFT Asian Toasted Sesame Dressing
1/4 cup orange juice
3 cups frozen stir-fry vegetables
3 cups hot cooked long-grain rice
1/4 cup chopped Peanuts

Heat large nonstick skillet on medium-high heat. Add chicken; stir-fry 5 to 7 min. or until cooked through. Stir in dressing and juice. Bring to boil. Add vegetables; cook 5 to 7 min. or until heated through, stirring occasionally. Serve over rice. Sprinkle with nuts.

Just Enough

This is the perfect sized bite of dessert!...or snack...or breakfast! ;0)

Peanut Butter Cheesecake Brownie Babies
1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
1 pkg. (8 oz.) Cream Cheese, softened
1/3 cup sugar
1 egg
1/4 cup peanut butter
1/2 tsp. vanilla
1-1/2 cups Whipped Topping
20 maraschino cherries or raspberries

Heat oven to 350ºF. Prepare brownie batter as directed on package. Spoon into 20 paper-lined muffin cups. Beat cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon 1 rounded Tbsp. into center of batter in each cup, pressing down slightly into batter. Bake 30 min. or until centers are set. Cool. Serve topped with whipped cream and cherries.

"Stromberry" Bread

When my little guy got up at 6:30 this morning (yuck!), I took the opportunity to do a little baking. Yesterday, I saw this yummy Strawberry Bread recipe on Annalee's blog and actually had ALL of the ingredients to make it...including a good amount of strawberries that were going to go bad if I didn't use them right away! ...And, it was super easy...and a perfect breakfast. ... Q loved the "stromberry" bread too!

Strawberry Bread
1 1/2 C flour
1/2 t baking soda
1/2 t salt
1/2 t cinnamon
1 C sugar
2 beaten eggs
1 T vanilla (I chose to add this!)
1/2 C oil
1 C chopped strawberries (frozen or fresh, or frozen thaw first)
3/4 C chopped pecans (optional)

Preheat oven to 350 degrees. Combine dry ingredients. Add remaining ingredients. Stir until well moistened. Pour in greased loaf pan. Bake for 1 hour or until done throughout.

{My little guy pointing out the "stromberries" that he sees!}...