The Tiny Kitchen Chicken Salad with Zing

The Tiny Kitchen Chicken Salad with Zing

This chicken salad has some real zing to it and I hope you will try it — It’s very simple to make.

2 cups of chicken (you can use roasted or fried chicken)

Pull meat from bones and chop into 1/4 to 1/2 inch pieces.

1/2 medium-sized sweet onion — chop very fine

3 stalks of celery — chop very fine

1/2 cup mayonnaise

1/4 cup Frank’s RedHot Original Cayenne Pepper Sauce

Mix everything together in bowl and place lid on it and let it sit in refrigerator for at least one hour.  Spread on crackers, chips, tortillas or toasted rounds of bagettets.

Mixed Fruit Cobbler

Mixed Fruit Cobbler

This recipe is very versatile and you can add any fruit you want. I am going to write it using mixed, frozen fruits that I had on-hand.


Put into a sauce pan:

4 cups mixed, fresh or frozen fruit

1/2 cups of sugar or to taste

1 1/2 teaspoons of cinnamon

On medium, cook together until sugar is dissolved.

2 teaspoons orange zest

Stir together

Mix together in separate small bowl:

1 Tablespoon Corn Starch with enough cold water to make a slurry for thickening

Pour into the fruit mixture and continue cooking until thickened, stirring occasionally to keep from burning. (If your fruit is still too watery after this, go ahead and make another slurry and add; repeating the same procedure until it is a slightly thickened consistency)

Set aside and let cool while you go ahead and make the crust.

1/2 cup very cold butter cut up into small cubes

1/2 cup cold shortening or lard

1/2 teaspoon sea salt

1/4 cup sugar

2 1/2 to 3 cups all-purpose flour

With a fork or pastry cutter, cut butter and flour together until butter and flour mixture is size of peas.

Add ice water until mixture becomes slightly sticky and pulls together when mixed.

On floured surface, pat dough together into a ball. Cut into two pieces (one slightly larger that the other) and wrap each piece in plastic wrap and refrigerate 30 minutes to 1 hour.

Pre-heat oven to 365 degrees and you will need a 8 x 8 square baking dish.

HINT: take a large piece of plastic wrap or parchment paper and lay on counter and dust lightly with flour. Place dough ball in middle of this and take another piece of plastic wrap and place on top. Then roll out the dough inbetween. This keeps everything neat and clean and makes it much easier to remove and place in baking dish.

Take out larger piece of dough and roll out on floured surface into a square of about 14 inches. Pick up and line the bottom of the square baking dish, making sure to let the dough come up the sides all around. Now pour the cooled fruit mixture into the prepared dough and roll out the second piece of dough so that you will have a little over each side of dish. Place on top of fruit mixture and with you fingers crimp around the edges or with a fork, mash around the edges sealing it.


1 egg and 1 Tablespoon of cold water — mix together and apply all over to top of crust with a brush. Sprinkle with Turbinado Sugar and bake in 365 degrees oven for 45 minutes or until golden brown. Cool and serve. UMMMM! So good.


The Tiny Kitchen Chicken Kolaches

The Tiny Kitchen Chicken Kolaches

These Chicken Kolaches are mouthwatering and are the perfect treat for dinner, lunch or snack. They can be made ahead and refrigerated until ready to finish for your meal.


5 teaspoons of active dry yeast
1/2 cup of warm 110 to 112 degrees water
1 teaspoon of sugar
1/2 cup of room temperature shortening
2 Tablespoons sugar
2 egg yokes at room temperature
2/3 cup whole milk warmed to 110 to 112 degrees in microwave (about 1 minute on high)
2/3 cup whipping cream warmed to 110 to 112 degrees in microwave (about 1 minute on high)
1 teaspoon sea salt
4 cups all-purpose flour
1/4 cup butter melted for tops when ready to bake

In a small measuring cup, combine warm water, sugar and yeast. Let set for 5 minutes or until formy and activated.

In a large bowl, cream together shortening and 2 Tablespoons of sugar until light and fluffy.

Mix in egg yokes, milk, cream, and salt. Mix together until well combined.

Stir in flour, yeast mixture until it forms a soft dough. Pour out onto a floured surface and kneed until it comes together into a soft ball.
Spray unside of large bowl and place ball into it and then spray top well. Cover in plastic wrap and place to where it is draft free and the dough has doubled in size, about 1 and 1/2 hours.

Turn out onto floured surface and punch down. Cut into small sized balls, about the size of a golf ball. Roll out and place a tablespoon of the chicken mixture into the center (Recipe below) and after brushing edges with reserved egg white, seal and place on baking sheet. Brush with melted butter and cover with plastic wrap and let rise in draft free area until doubled in size, about 45 minutes to 1 hour.



Preheat oven to 400 degrees and bake for 10 to 12 minutes or until golden brown. Serve while hot with a green salad and you have a wonderful, full meal. I hope you enjoy The Tiny Kitchen Chicken Kolaches.


2 Tablepoons Olive Oil in skillet or sauce pan and cook two chicken breast that has no skin or bone until just done. Remove from skillet and place on a plate to cool while you saute the veggies.

Hint: While chicken is cooking, cut up your veggies.




Use same skillet or sauce pan and measure out 2 more Tablespoons Olive Oil
3/4 cup onion
3/4 cup celery
3/4 cup carrot
1 teaspoon sea salt
1/2 teaspoon black pepper

Saute until tender together, stirring occasionally until done.
Then measure:
1 teaspoon parsley
1/2 teaspoon Thyme
1/2 teaspoon Dill
1/2 teaspoon granulated garlic
1 Tablespoon butter
1 Tablespoon flour

Mix together and cook for 1 minute. Put

Cut up the cooled chicken into small cubes and put back into the skillet mixture and mix together. Turn off burner and remove from stove and let cool completely.





koleche10 - Copy

The Tiny Kitchen Cinnamon Bread Pudding

The Tiny Kitchen Cinnamon Bread Pudding

Another use for slightly stale, day old Cinnamon Bread is slicing it and laying it in a well sprayed baking dish side by side.

Preheat oven to 365 degrees

Mix together:
5 large eggs
1 teaspoon cinnamon
2 cups whole milk
1 cup whipping cream
1/2 cup Agave for sweetener
1 teaspoon vanilla
1 Tablespoon Orange zest (optional)

Pour this mixture gently over the top of the bread that is in the baking dish and gently press down, making sure that all the slices are soaked throughly with the egg mixture. Let sit for 15 mintues so that the bread will be saturated.

Get another pan, large enough to hold the baking dish with a little room to spare and place the baking dish into it. Run the tap water until it is as hot as it can get and then fill the larger pan up to about 1/2 of the baking dish on the outside beging extremely careful not to get the water into the mixture at all. (This set-up is called a water bath or bain-marie) Be very careful when you put into the oven so that the hot water doesn’t splash out. Cover with tin foil and bake for 30 minutes or until set. Then remove tin foil and bake another 20 minutes or until it is slightly browned.

Let cool slightly and then serve with powdered sugar sprinkled on top, whipping cream, caramel sauce or just as it is. It is wonderful and so rich.

Options: raisins, chopped nuts, coconut or anything else you might like to try.

The Tiny Kitchen Nachos

The Tiny Kitchen Nachos

Preheat oven to 350 degrees


1 lb. Hamburger in saute pan

When browned, remove fat from hamburger and discard.

Saute in sauce pan until tender not mushy:

1 Tablespoon Olive Oil

1/2 cup chopped onion

1/2 cup chopped celery

2 teaspoons salt

1 teaspoon pepper

1/4 teaspoon Cayenne Pepper

1 Tablespoon Parsley

Add to sauce pan:

1 zucchini

1 can 14.5oz diced tomatoes — drained

Add browned hamburger

Stir together and then taste for seasoning — add if needed.

In a baking pan that is about 2″ high x 9″ wide x 13″ long pour Tortilla chips of your choice and 2 cups of shredded cheese — whatever you have in your supply and that you like. Sprinkle cheese all over the top of the chips and bake until melted then pour hamburger mixture over the entire pan. Serve with sour cream, guacamole and salsa.




This is an easy, quick dinner without a lot of work and mess. Enjoy!!

Tiny Kitchen Cinnamon French Toast

Tiny Kitchen Cinnamon French Toast

There is no waste with The Tiny Kitchen Cinnamon Bread that you have previously made since you can use the extra for a few slices of the best Cinnamon French Toast.

You will need a pan or baking dish that is large enough to accomodate a large slice of bread.  (This recipe will easily make 4 to 5 slices of Cinnamon French Toast)

3 eggs

2 Tablespoons whipping cream

dash of salt

2 teaspoons cinnamon



With a wire whip or fork, mix these ingredients together very well into the baking dish or pan.  Slice your bread about 3/4 inch thick and place one slice at a time into the egg mixture.  Leave for about 1 minute on each side letting the slice soak up the egg mixture until it is completely saturated.  In the meantime, place a skillet on the stove and turn the burner to medium low allowing the pan to heat up evenly.  Place a pat of butter into the pan, letting it melt but not brown.  (If it starts to brown, your heat is too high)  Lift slice of bread that is now saturated out of the egg mixture and into the now heated skillet.  While the first slice is beginning to cook, place second slice into the egg mixture, repeating the proceedure as before.


Leave slice in skillet on first side and do not turn until first side is golden brown then turn and do same for it.  When golden brown on both sides, remove from skillet and place on plate, put pat of butter on slice and pour your favorite maple syrup over.  Now enjoy!!



* Made from the Tiny Kitchen Cinnamon Bread 13

Everything But The Kitchen Sink Cookies

Everything But The Kitchen Sink Cookies

These cookies can be made with the bits and pieces of ingredients that you may have lying about, so some of what I have put in this recipe is only a suggestion or option.  I will note what the basic recipe is and you can put in the optional ingredients or those ingredients in italics or feel free to add your own to make the cookies into your own special recipe.

1 cup of butter or ½ cup of lard and ½ cup of butter all room temperature

1 cup of white sugar

1 ½ cups brown sugar

2 teaspoon vanilla

1 cup milled flax seed or ½ cup flax seed and ½ cup Chia seed

2 ¾ cup all-purpose flour or 1 cup whole wheat flour and the rest all-purpose flour

2 eggs room temperature

½ cup coconut (I prefer unsweetened)

2 teaspoons baking soda

2 teaspoons ground cinnamon

2 cups granola

1 cup semisweet chocolate chips or optional any portion of butterscotch, peanut butter or cinnamon

Dash of sea salt

Pre-heat oven to 365 degrees.  Line cookie sheets with parchment paper or use silicone pad that fits cookie sheet.

In a large bowl, cream together fat (butter or lard), sugar (both white and brown) along with vanilla until light and fluffy.  Break eggs into a separate bowl and then add one at a time into creamed mixture, beating well after each addition.

Sift together flour, salt, soda, cinnamon in separate bowl.  Mix together then add granola, chocolate chips or optional ingredients along with any dried fruit you may want to add like dried cranberries, raisins.  The add coconut and flax seed and or Chia seed.  Mix everything together in flour mixture.  Now spoon gradually into egg and butter mixture a little at a time while mixing on low speed.  Periodically, scrape the bowl and make sure you get to the bottom so that there won’t be any unmixed portions.

With a med-sized scoop, place each cookie onto a prepared cookie sheet pan and bake 13 to 15 minutes or until golden brown. Remove from oven and wait 5 minutes before placing each cookie onto a cooling rack.  UMMMM!! They are soooo… good.