The Tiny Kitchen Key Lime Pie

Pre-heat oven to 400 degrees.  9 inch pie pan

9 whole graham crackers

2 Tablespoons sugar

1/4 cup butter melted

Put graham crackers and sugar in food processor.  Pulse until fine crumbs.  Place pan with butter into oven allowing the butter to just melt in bottom of 9 inch pie pan.  Watch carefully so that the butter does not burn.  Remove from oven and pour graham cracker crumbs in bottom of pan and mix with fork until all crumbs are coated with the melted butter.  Press with bottom of glass into bottom of pan and allow to extend up the sides, pressing crumbs against side.  Place pan into the oven again and bake for 8 to 10 minutes or until golden brown.  Set aside and allow to cool on wire rack while you make the filling.

Key Lime Pie Filling:

4 cups water

2 Tablespoons Key Lime zest

1/4 cup Key Lime juice

1 1/2 cups sugar

6 eggs — separated  (Save whites for meringue)

pinch of sea salt

3 Tablespoons cornstarch

2 Tablespoons butter

Pour water into a sauce pan with zest and bring to boil.  Put cornstarch into the cold lime juice and mix into a slurry.  Set aside.  Stir in sugar and pinch of salt into boiling zest and water.  Continue stirring until sugar is dissolved. Mix egg yokes in separate bowl until thick and creamy then add a small amount of the water, sugar, zest mixture into the egg yokes, mixing and being careful not to let the hot liquid cook the egg yokes.  After the yokes are tempered pour all into the mixture and cook on medium low.  Stirring constantly.  Pour slurry into the hot mixture and continue stirring constantly until thickened.  (If you need to add additional corn starch for thickening purposes, just mix a teaspoon with 2 tablespoons of cold water allowing each addition to cook long enough for the taste of cornstarch to cook away).  After the mixture is thickened, remove from heat and add butter a few small amounts at a time and stir allowing the butter to melt into the filling.

Cover with plastic wrap and allow to cool completely before pouring into the graham cracker shell.


6 egg whites that you reserved

pinch of sea salt

1/2 teaspoon cream of tarter

1/2 cup sugar

1 teaspoon vanilla

Beat with mixer until stiff peaks form.  Slowly pour in sugar and continue beating until well mixed and the peaks are stiff.  Add vanilla and mix until blended.

After filling has cooled, pour into pie shell and then frost with meringue.  Place into a hot 400 degree oven and allow to bake until meringue is golden brown.  Make sure you watch it very closely because it will burn quickly.  Remove from oven and allow to cool on rack and eat.

NOTE:  This pie does not keep well so if you make it, it would probably be best if you have enough people to eat it all at one time.

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.





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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!!

Potato And Hamburger Dinner

Potato And Hamburger Dinner

Preheat oven to 350 degrees.  8 x 8 inch baking dish spray with non-stick spray.

3 large Yukon Gold Potatoes

1 pound lean Hamburger

1/2 Mid-sized sweet onion finely chopped

1 cup celery finely chopped

2 teaspoons Thyme finely chopped or you can use dried

1 carrot finely chopped

1 can (14.5 oz) diced tomatoes

1 cup shredded Gouda Cheesse

1 cup shredded Mozzarella Cheese

1 Tablespoon parsley finely chopped or you can use dried

2 teaspoons dried Italian Seasoning

2 teaspoon garlic finely chopped

2 teaspoon Sea Salt

1/2 teaspoon freshly ground pepper

2 Tablespoons Olive Oil

Wash and cut pototes into 1/4 inch rounds and place in sauce pan, cover with water and 1 teaspoon of salt.  Bring to a boil.  Boil until slightly tender — towhere a fork will go through with a little effort.  Drain and let cool while you brown hamburger.  After hamburger is brown, take out of pan and place to the side.   Drain fat.  Put 2 tablespoons of olive oil into same pan and add onion, garlic carrot, celery salt and pepper.  Saute’ altogether until tender.  Stirring often.  Add tomatoes, parsley and Italian Seasoning then let heat through.  Add back in hamburger and stir together.  At this point, taste to see if flavoring is correct for you making corrections to taste.

Begin layering potatoes, hamburger mixture and each cheese until you have used up all ingredients ending with cheese.  Cover with foil and place on cookie sheet so that if it boils over, it won’t get your oven messy.  Cook for twenty minutes or until cheese is melted.  Uncover and let cook remaining fifteen minutes or until cheese is a golden brown.  Remove from oven and let rest for ten minutes then serve.

Tiny Kitchen Cinnamon Bread

Tiny Kitchen Cinnamon Bread

This recipe makes three loaves of cinnamon bread.  It is delicous and smells wonderful while it is baking.


1 1/2 cups milk — place in sauce pan and warm until there are bubbles around the edge of the pan, stirring occasionally.  Remove from heat and let cool down to 110 or 115 degrees while you mix the other ingredients together.

1 cup of warm water (110 degrees to 115 degrees)  Mix together 5 teaspoons of active dry yeast and 1 teaspoon of sugar

3 eggs at room temperature

1/2 cup of sugar

Mix all of the above ingredients together until well combined then sift together the two remaining ingredients and mix all together until you have a smooth dough.

1 teaspoon sea salt

8 cups of all-purpose flour

Pour out onto a floured surface and knead until the dough becomes elastic and very smooth.  Spray the inside of a large bowl and place the ball of dough into it and then again spraying the top and placing a piece of plastic wrap over the entire surface.  This will keep your dough moist.  Place in a draft free area that is at room temperature and let rise 90 minutes or until doubled in size.

Mix together 2 1/2 cups of brown sugar and 3 tablespoons of cinnamon in a bowl.  Set aside.

When it gets close to the 90 minute mark, spray three bread pans bottom and sides.  Dust surface area with flour and remove dough from bowl and punch down.  Shape the dough into a large log and cut into three equal pieces.  Knead each piece, one at a time into a ball and then flatten with your hand.  Roll out into a rectangle about 1/2 inches thick and spread room temperature butter lightly over entire surface then sprinkle with brown sugar and cinnamon mixture liberally to within about 1/2 inch of all edges.  Start at one end and begin to roll very tightly until all is rolled into about a 3 inch log.  Tuck the ends under and place entire log into one of the bread pans and repeat proceedure until all three pans are filled.  Spray tops of each dough loaf, place plastic wrap over the tops and then place in draft free area and let rise for one hour or until doubled in size.

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Pre-heat oven to 350 degrees.  As soon as the dough has risen, remove plastic wrap and you are ready to place in oven.  Bake for 45 minutes or until loaves are golden brown and sound hollow when you tap on the tops.  Remove from oven and let cool on rack.  If you can restrain yourself, wait about 20 minutes before cutting into the loaf.  Slice and enjoy!!

*After a day or two, enjoy the pleasure of a Cinnamon French Toast Breakfast c