Hamburger Pie

Hamburger Pie- Lizzy McAvoy- The Girl in the Apron


1 Tbsp Olive Oil

½ Cup Sweet Onion, diced (about ½ a small onion)

½ tsp Salt

12 oz Veggie/Soy Crumbles (Can substitute ground turkey, chicken or ground beef, roughly 2 lbs)

½ tsp Onion Powder

½ tsp Garlic Powder

¼  tsp Ground Black Pepper

1 16oz Bag Frozen Mixed Vegetables, thawed (microwave for 3-4 minutes to quickly thaw or place in fridge on a paper towel or plate the night before)

1 Can Campbell’s Tomato Soup

1 Homemade Mashed Potato Recipe

2 Cups Shredded Cheese (Colby or Sharp, I like to use thick cut shredded cheese for this recipe)

Here’s How You Do It:

Preheat oven to 350 degrees F.

In a skillet on medium high heat, add olive oil. Heat for 1 minute, till glossy in color and easily coats pan.

Add onion, ½ tsp salt and saute for 1-2 minutes.

Add veggie crumbles, onion powder, garlic powder and black pepper. Saute till crumbles are thawed, about 3-4 mins.

In a 2.5 Qt greased dish or deep dish pie pan, pour in and evenly spread crumbles to make the first layer of your pie.

Pour in thawed mixed vegetables and smooth out to create the second layer of your pie.

Next layer will be the tomato soup, pour over mixed vegetables and evenly spread over the top. Evenly spread mashed potatoes on pie. Mashed potatoes should be slightly under or meet the brim of the dish, do not overfill!

Top pie with shredded cheese.

Bake for 25-30 minutes, or until edges are bubbly. Let cool for 10 minutes.

Serve and enjoy!

Homemade Mashed Potatoes


2- 2.5 lbs Yukon Gold Potatoes, peeled and cut into quarters (I did half a 5 lb bag)

2 teaspoons Kosher Salt

8 Tablespoons (1 stick) Unsalted Butter

3/4 Cup Whole Milk

Salt and Pepper to taste (I did ¼ tsp Salt and ¼ tsp Pepper)

Here’s How You Do It:

In a large pot, place potatoes and cover with water.

Place pot on burner, cover and bring water to a boil with potatoes, about 10 minutes.  Add salt.

Keep a close eye on the pot as the water will easily boil over.

Boil potatoes uncovered, stirring occasionally. Continue to boil until potatoes are fork tender, about 15 minutes. Fork tender is when a fork gently slides in and out of the potato with no force or resistance.  

In a colander, strain potatoes. In the same pan, add butter and melt on low heat. Add strained potatoes and milk.

Using a potato masher, mash potatoes. Add salt and pepper to taste.

For creamier and smoother mashed potatoes, blend with an electric mixer on medium-high speed for 2-3 minutes (optional).

Remove from heat and Enjoy!

Chocolate Chip Cookies

Chocolate Chip Cookies- Lizzy McAvoy- The Girl in the Apron


1 Cup (2 sticks) butter, softened

½ Cup Granulated Sugar

½ Cup Packed Brown Sugar

1 tsp Vanilla Extract

¼ tsp Almond Extract

2 Large Eggs

2 ¼ Cups All-Purpose Flour

1 tsp Baking Soda

2 Cup (12 oz Package) Chocolate Chips (I used Semi Sweet)

Here’s How You Do It:

Preheat oven to 375 degrees F.

In a large bowl, add butter and sugars. Whip together on medium-high speed for 2-3 minutes until light in color and fluffy.

Add eggs; mixing until thoroughly combined.

Mix in flour (in small increments) and baking soda. Once combined, mix in chocolate chips.

Using a one tablespoon scoop, drop rounded tablespoons on baking sheets lined with parchment paper.

Bake for 10-12 minutes. (For jumbo cookies do 12-14 mins, for smaller cookies do 8-10 mins.) Cool on cookie sheets until set enough to transfer to cooling racks. (If you don’t have a cooling rack, a cool cookie sheet or piece of parchment paper will work great!)


Broccoli Cheddar Quiche

Broccoli Cheddar Quiche- Lizzy McAvoy- The Girl in the Apron


1 Frozen Deep Dish Pie Crust (I like Pillsbury All Vegetable brand)

2 Tbsp Unsalted Butter

½ Small Sweet Onion, diced (roughly ½ cup)

½ Teaspoon Salt

¼ Teaspoon Pepper

¼ Teaspoon Garlic Powder

¼ Teaspoon Onion Powder

1 12.6oz Bag Frozen Baby Broccoli Florets

6 Large Eggs

½ Cup Whole Milk

1 16oz Bag Cheddar Cheese (Colby, Sharp or Mixed), reserve 1 cup cheese for topping

Here’s How You Do It:

Preheat oven to 375 degrees F.

Remove one frozen crust from freezer and place on a cookie sheet.

In a skillet, saute onion in butter on medium-high heat. Stir in Season with salt, pepper, onion powder and garlic powder and saute for 2-3 minutes. Add broccoli and saute until broccoli in un-thawed and bright green in color, 4-5 minutes. Remove from heat.

In a bowl, whisk together eggs and milk until combined and light in color. Stir in cheddar cheese (reserving 1 cup for topping).Set aside.

Pour broccoli and onion mixture into bottom of frozen crust. Pour egg and cheese mixture over top. Gently move cheese and egg around to evenly coat broccoli.

Bake @ 375 degrees F for 25-30 mins. Sprinkle top of quiche with 1 cup cheddar cheese. Bake an additional 5 minute or until a knife inserted in the center comes out clean. Cool for 8-10 minutes and ENJOY!

Strawberry Shortcake

Strawberry Shortcake- Lizzy McAvoy- The Girl in the Apron



½ Cup Unsalted Butter, softened

½ Cup Granulated Sugar

2 Eggs

1 ¼ Cup Unbleached Flour

⅔ Cup Milk

2 ½ tsp Baking Powder

1 tsp Vanilla Extract


1 Lb Fresh Strawberries, washed and sliced

Homemade Whipped Topping (recipe below)

Here’s How You Do It:

Preheat oven to 400 degrees F.

In a large bowl, beat butter and sugar together until fluffy, about 1 minute.

Add eggs, one at a time, mixing well after each addition.

Add flour, alternating with milk, beginning and ending with flour.

Add baking powder and vanilla extract. Mix well until combined.

In a greased 8x8 glass dish or 9” round cake pan (greased and floured), pour in batter.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and cake is a nice golden color.

When cake is completely cooled, cut into squares and top with strawberries and whipped topping. Enjoy!

Homemade Whipped Topping:

1 Cup Heavy Whipping Cream

1 Tbsp Powdered Sugar

Splash of Vanilla Extract

In a large bowl, add heavy whipping cream. Using an electric mixer with the whisk attachment, beat the whipping cream. Start on a low setting and gradually increase speed to prevent splattering liquid out of the bowl. As the heavy cream begins to thicken, add the powdered sugar and vanilla extract. Beat whipped cream to stiff peaks, about 3-5 minutes.

Split Pea Soup

Split Pea Soup- Lizzy McAvoy- The Girl in the Apron


3 Tbsp Olive Oil

1 Stalk Celery, chopped (about 5 cups)

1 (16oz) Bag Carrots, peeled and chopped (about 2 cups)

1 Medium Onion, diced (about 2 cups)

½ tsp Salt

¼ tsp Ground Pepper

½ tsp Garlic Powder

½ tsp Onion Powder

2 (32 oz) Containers Vegetable Stock or Broth (can substitute Chicken Broth or Stock)

1 Tbsp or 1 Cube Vegetable Bouillon (can substitute Chicken Bouillon)

4 Cups Water

1 (16oz) Bag Dried Green Split Peas, rinsed

2 Bay Leaves

2 Tbsp Fresh Thyme Leaves

1 (13oz) Bag Sweet Garden Peas

1 Bunch Italian Parsley, chopped (about 1 cup)

Here’s How You Do It:

In a large pot, heat olive oil on medium-high heat. Add celery, carrots and onions. Add salt, pepper, onion powder and garlic powder. Saute until veggies are tender, 7-8 minutes. Stirring occasionally to prevent sticking.

Add stock/broth, bouillon, water, split peas, bay leaves and thyme leaves. Stir to combine. Increase heat and bring soup to a boil.

Once soup comes to boil, reduce heat to low and simmer for, 1.5 to 2 hours or until split peas are mushy.

Remove bay leaves. Using a potato masher or immersion blender, mash soup mixture to desired consistency.

Add parsley and sweet garden peas. Allow to simmer for 5-6 minutes. While waiting, make Lemon Sour Cream (see recipe below).

Squeeze remaining half lemon into soup and Enjoy!

Garnish with Lemon Sour Cream and Parsley.

Lemon Sour Cream:

In a bowl, combine 1 Cup Sour Cream, the zest of 1 lemon and the juice of half of lemon (reserve other half for soup). Mix until combined.

How to Peel and Dice An Onion:

Blueberry Buckle

Blueberry Buckle- Lizzy McAvoy- The Girl in the Apron



½ cup unsalted butter, softened

⅓ cup granulated sugar

1 egg

2 cups unbleached all purpose flour

1 Tbsp baking powder

½ cup milk

2 cups (1 Pint) fresh blueberries, washed and patted dried

Streusel Topping-

½ cup granulated sugar

½ cup unbleached all purpose flour

¼  tsp ground ginger

½ tsp ground cinnamon

½ cup unsalted butter, softened

Here’s How You Do It:

Preheat oven to 350 degrees F.

In a large bowl, cream together butter and ⅓ cup sugar. Add egg and beat on medium-high speed until light and fluffy. Add flour and baking powder alternately with milk until batter is smooth and fluffy.

Grease a square 8x8 pan or 9” springform pan. (If using a springform pan, wrap bottom of pan with foil to prevent leaks.)

Spread batter into greased pan. Top batter with fresh blueberries, pressing lightly into batter with back of spatula or hand.

In the same large bowl, combine topping ingredients and combine with a fork or pastry blender until crumbly. Sprinkle over berries and batter.

Bake at 350 degrees F for 55-65 minutes on until middle is risen and a toothpick inserted comes out clean.

Serve warm or room temperature. Enjoy!

Johnny Marzetti

Johnny Marzetti- Lizzy McAvoy- The Girl in the Apron


1 Box Dried Pasta, Cooked and Strained

4 TBSP Olive Oil

1 Medium Onion, diced

1 12 oz Package Veggie Crumbles, (I used Morningstar Veggie Crumbles) OR…

1 lb Ground Protein (ex. Beef, Chicken, Turkey)

¼ tsp Onion Powder

¼ tsp Garlic Powder

¼ tsp Italian Seasoning or Dried Basil (Optional)

Pinch Red Pepper Flake (optional)

1 24oz Jar Pasta Sauce

1 13 oz Bag Frozen Green Peas

¼ cup Grated Parmesan Cheese, plus extra for garnish

Here’s How You Do It:

In a large pan, saute onions in olive oil on medium high heat until tender, 2-3 minutes.

Reduce heat to medium low. Add veggie crumbles (or other cooked protein). Mix together.

Season crumbles and onions with garlic powder, onion powder and dried herbs. Stir together.

Reduce heat to low and add pasta sauce. Fill pasta sauce jar a quarter of the way with water (roughly ½ - ¾ cup water), shake well and add to pot. Add red pepper flake.

Combine frozen peas and pasta. Simmer together for 2-3 mins. Add grated parmesan cheese and ENJOY!

How to Boil Perfect Pasta:

Fill a large pot halfway to three-fourths of the way with cold water. Don’t fill too high to prevent overboiling.

Bring water to a rolling boil on high heat.

When water is boiling add 3-4 healthy pinches of kosher salt.

Add box of pasta of your choice. Don’t throw away the box!!! The perfect cook time for pasta is on the box.

Bring water back to boil. Refer to box on cooking time.

Keep an eye on the boiling water so it doesn’t boil over, stirring occasionally so pasta doesn’t stick to the bottom of pan.

Taste test pasta to be sure it is to your preferred doneness. Strain and enjoy perfectly cooked pasta.

Homemade Funfetti Cupcakes

Homemade Funfetti Cupcakes- The Girl in the Apron- Lizzy McAvoy


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Note from The Girl in the Apron:

Some of my favorite childhood memories are sleepovers at my Grandparents house. My Mom was a part time nurse at the hospital, working the night shift, and my Dad was a new business owner working all hours pouring concrete. When both my sister and I’s parents were working, we would be at Grandma and Grandpa’s house. We’d never complain about that. It was the only time we drank Pop (my sister’s go to choice was Dr.Pepper and mine was Fresca), binge watched soap operas and old VHS recordings and had American Cheese Omelets for breakfast. But one of my favorite things to do was walk down to the my Grandparents basement, grab a box of Funfetti sitting on the shelf, a little tub of icing and come upstairs to make a cake with my Grandma. It soon became a lasting favorite memory and favorite cake of mine. I had an itch to try making it from scratch a couple years ago. This recipe is so easy to make and a fun addition to any party or get together!  


Yields 24-27 Cupcakes

Cake Ingredients:

½ cup unsalted butter, softened

½ cup butter flavored shortening

1 cup granulated sugar

3 eggs

3 cups cake flour

4 tsp baking powder

⅔ cup milk

⅔ cup water

2 tsp vanilla

Splash of almond extract

½ cup rainbow sprinkles


Preheat oven to 325 degrees F.

In a large bowl, beat butter, shortening and sugar together with an electric mixer until fluffy, about 2-3 minutes.

Add eggs one at a time blending after each addition.

Gradually add flour and milk/water alternately in small batches, beginning and ending with flour. Add baking powder and mix until blended.

Mix in extracts and sprinkles.

Line 2 muffin tins with liners and evenly spoon cupcake mixture in, filling ¾ of the way up. Bake for 15-18 mins or until a toothpick comes out clean. Cool in pans for 10 mins and remove to cool completely.

Ice with Funfetti Buttercream Frosting and top with sprinkles.


Funfetti Buttercream Frosting:


½ cup butter flavored shortening

3 sticks unsalted butter, softened

Splash of almond extract

½ tsp. vanilla extract

3 cups powdered sugar

¼ cup rainbow sprinkles


In a stand mixer with the paddle attachment, beat shortening and butter together until combined.

With the mixer on low, gradually add powdered sugar and extracts.

Once combined, turn the speed up on mixer to medium high and beat icing for 3-4 minutes or until light in color and fluffy.

Gently stir in sprinkles.

Top Funfetti Cupcakes and enjoy!





Lizzy's Lemon Bars

Lizzy’s Lemon Bars- The Girl in the Apron- Lizzy McAvoy



Note from The Girl in the Apron:

Happy Spring All! I am a firm believer…. When Life Gives You Lemons, Make Lemon Bars. I confess, I may be a bit of a nut for all things lemony. Lemonheads, Lemonade and of course, Lemon Bars. I have researched the health benefits of lemons to convince myself that eating half a pan of Lemon Bars in one day is okay; I mean their high in Vitamin C. So healthy right? Now let’s talk to good stuff! This tasty treat starts off with a flaky, buttery crust and the filling is made with fresh grated lemon zest and fresh squeezed lemon juice. I keep it light on the sugar so that zing of the lemon pulls through. And folks you know here at The Girl in the Apron… It’s SO quick, it’s SO easy and here’s how you do it.




2 cups all purpose flour

1 cup (2 sticks) unsalted butter, softened

½ cup powdered sugar



4 large eggs

1 cup granulated sugar

Juice of 3 lemons (appox. ⅓ cup juice)

Zest of 3 lemons (appox. 2 Tbsp lemon zest)

3 Tbsp all purpose flour

½ tsp baking powder

Garnish: powdered sugar


Here’s How You Do It:

Preheat oven to 350 degrees F.

Coat a 13x9 inch baking with cooking spray.

Making the crust: In a large bowl, put flour, powdered sugar and butter. Using a fork or pastry blender, mix butter into flour/sugar until completely combined. It’ll easily shape into a ball, no dry or mealy consistency. Press mixture into the bottom of prepared pan. Bake crust until edges are golden brown, about 20-25 minutes.

While the crust is cooking prepare the filling. In the same bowl you make the crust, combine all the filling and mix well till smooth.

Remove crust from oven and pour filling into hot pan. Place back in the oven for 15-20 minutes, or until filling doesn’t jiggle when moved.

Let cool completely. Cover and refrigerate overnight. Cut into bars and sprinkle with powdered sugar.

Happy Baking!


Aglio e Olio (Garlic and Oil Pasta)

Aglio e Olio- The Girl in the Apron- Lizzy McAvoy


Note from The Girl in the Apron:

My Mothers grandparents came to America from Italy and settled in Columbus Ohio. So delicious Italian food has always been a huge part of our lives. I remember being young and going to my Grandparents house for Easter, Christmas or a random weekend and there being a spread of Italian food. Baked Ziti, Homemade Spaghetti and Meatballs and Pizza. Yummm-my. About 5 years ago, my family and I embarked on our first international journey, our first destination being Italy. One of our seconds meals was one of the most unforgettable to me. It’s a classic Italian dish, so crazy simple to make, but SO tasty, Spaghetti Aglio e Olio (translation: Garlic and Oil Pasta). This tasty dish is on today’s Girl in the Apron menu. I highly recommend a fresh pasta with this recipe as fresh and quality ingredients are essential. I promise you this is quick, easy and here’s how you do it.


1 homemade pasta recipe, cooked

1 cup extra virgin olive oil

8-9 garlic cloves, smashed and skin removed (roughly a whole head of garlic)

2 cups italian parsley, chopped

¼ tsp red pepper flake (if you like it spicer, add ½ tsp)

1 cup grated pecorino romano cheese, additional cheese for garnish


Here’s How You Do It:

In a large pot, warm olive oil over medium high heat for about 1-2 minutes.

Add garlic cloves and saute for 5-6 minutes, or until golden brown and fragrant.

Add red pepper flake to oil and saute for 2 minutes. Keep a close eye, being sure not to burn the red pepper flake.

Turn off heat and gradually add in homemade pasta; being sure to coat the pasta in olive oil mixture. Homemade pasta is delicate so add in small batches and stir gently to combine.

Add salt, parsley and grated cheese. Stir gently to combine.

Serve and garnish with parsley and grated cheese! Buon appetito!