Wacky Cake

Wacky Cake from Kaye's Cupboard (4)aSo why is this cake “wacky?” It is deliciously moist and chocolatey, but doesn’t have any milk, eggs, or butter! I was very interested in trying this recipe, because my daughter has allergies to eggs and dairy. I wasn’t the only one celebrating; my daughter and husband were, too! Apparently the tradition for this recipe is to mix the entire thing in the pan, but I wanted to make sure it was mixed properly, so I did it the normal way.

Wacky Cake from Kaye's Cupboard (3)So what’s the secret ingredient if it’s missing all of those common ones? Believe it or not, it’s vinegar! I was definitely skeptical that the strong vinegar flavor would disappear into the cake, but I was also very pleased when there wasn’t the slightest hint! (So don’t even worry about it!) We topped this fantastic cake off with a delicious fudgey frosting. “Best” all depends on your own preference, but my husband said this might the best chocolate frosting he’s had. The whole recipe is a keeper!!

  • 1  1/2 cups flour
  • 1 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup water
  • 5 Tbsp vegetable oil
  • 1 Tbsp vinegar
  • 1 tsp vanilla extract

1. Preheat oven to 350. In medium bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Add Water, oil, vinegar, and vanilla; mix.

2. Grease a 8 x 8 baking pan. Pour mix into pan, and bake for 35 minutes, or until a toothpick inserted in the center comes out clean.


Frosting: I ran out of powdered sugar about 3  1/2 cups in, so I used a bit of corn syrup to sweeten it the rest of the way, and that worked great!

  • 12 oz package of chocolate chips
  • 1/2 cup salted butter
  • 8 oz of sour cream or Greek yogurt
  • Up to 4  1/2 cups of powdered sugar
  • 1 tsp vanilla extract

1. Microwave butter for 60 seconds, or until melted. Stir in chocolate chips, then microwave both for 30 seconds. Stir butter and chocolate chips. Microwave for 30 second intervals until chocolate is completely melted, stirring in between.

2. In a large bowl, combine sour cream and vanilla with butter and chocolate chips. Add powdered sugar 1 cup at a time until desired consistency is reached.

Frosting should be stored in the fridge. You will need to heat it up in the microwave for 20-30 seconds before trying to spread it.

{Kudos to cakewhiz.com and somethingswanky.com!}

Slow-Cooker Barbacoa Tacos

Slow-Cooker Barbacoa Tacos from Kaye's Cupboard (4)Pinterest is a great place to find new recipes to try; we have found many more recipes that are winners than losers! This one is a recent Pin, and I was very excited to try it.  My husband and I loved these! We thought they were best in a crunchy taco shell, although the meat would be delicious on or in anything you use shredded beef for! I want to try these in taquitos next!

Slow-Cooker Barbacoa Tacos from Kaye's CupboardIt does have a bit of heat to it, but I think only adding one chipotle pepper, instead of two, would take that edge away. There is a great blend of flavors and the meat is very tender and juicy. We will definitely be making this again!

  • 3 lbs chuck roast, fat trimmed, and cubed.
  • 4 cloves garlic, minced
  • 2 chipotles in adobo sauce, chopped
  • 1 small onion, diced
  • 1/2 cup beef broth or water
  • 1/4 cup lime juice
  • 1 Tbsp ground cumin
  • 1 Tbsp dried oregano
  • 2 Tbsp apple cider vinegar
  • 3 bay leaves
  • 2 tsp salt
  • 1 tsp ground pepper
  • 1/4 tsp ground cloves

1. Combine all ingredients in the crock pot. Cover and cook on low for 6-8 hours, or cook on high 3-4 hours, or until beef falls apart easily when tested with a fork.

2. Shred meat with a fork. Stir into the juices, cover, and let sit for 10 minutes. Use tongs or slotted spoon to serve beef.

{Kudos to gimmesomeoven.com!}



Perfect Drop Biscuits

Perfect Drop Biscuits from Kaye's Kitchen (8)I was trying to come up with a good side to go with dinner the other night, and I pulled out this recipe. I hadn’t made them for a long time, and was so happy with how they turned out- perfectly fluffy!

Perfect Drop Biscuits from Kaye's KitchenThey were delicious plain, alongside chili, but were even better when I pulled out some jam! This recipe takes very little time, bakes fast, and will get eaten quickly! Next time I will have to double the batch!

Perfect Drop Biscuits from Kaye's Kitchen (6)

  • 2 cups flour
  • 1 Tbsp baking powder
  • 2 tsp white sugar
  • 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 1/2 cup butter, melted
  • 1 cup milk

1. Preheat oven to 450. In a large bowl, combine flour, baking powder, sugar, cream of tartar, and salt. Stir in butter and milk. Drop batter onto lightly greased cookie sheet; about 1 tablespoon per biscuit.

2. Bake in preheated oven for 8-10 minutes, or until biscuits are golden.

Yield: About 10.

{Kudos to allrecipes.com- “E-Z Drop Biscuits”}

Southwestern Corn Chowder

Southwestern Corn Chowder from Kaye's Cupboard (2)aChicken. Peppers. Cilantro. Onion. Corn. YUM! This soup is only 350 calories per two-cup serving, but you would never guess that. It is so flavorful and satisfying, we keep coming back to it! The not-so-secret ingredient is almost a cup of picante sauce, which makes it that much more delectable! It’s not necessary to use spicy picante sauce; it is perfect without spice!

Southwestern Corn Chowder from Kaye's Cupboard (4)I like my soups hearty, so I always add more chicken and peppers than the original recipe called for, and have made changes to the recipe to reflect my preference. I also started using a can of Costco corn, instead of the package of frozen corn. Costco’s canned corn is deliciously sweet, and then I can skip or shorten the period of simmering. The recipe says you can add shredded cheese, but we never do; it’s just not necessary!

Southwestern Corn Chowder from Kaye's Cupboard (5)

  • 3 boneless, skinless chicken breasts, cubed
  • 1 medium onion, cut into thin wedges or diced
  • 1 Tbsp vegetable oil
  • 2 teaspoons ground cumin
  • 2 (14.5 oz each) cans chicken broth
  • 1 (10 oz) package frozen corn or 1 (14 oz) can corn
  • 3/4 cup picante sauce
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 2 Tbsp fresh cilantro, minced
  • 2 Tbsp cornstarch
  • 2 Tbsp water
  • shredded Monterrey Jack cheese, optional

1. In a 3-qt saucepan, cook chicken and onion in vegetable oil, until chicken juices run clear. Add cumin, broth, corn, and picante sauce; bring to a boil. Reduce heat, cover and simmer for 15 minutes. Stir in peppers and cilantro.

2. In a small bowl, combine cornstarch and water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired.

Yield: About 4 servings.

{Kudos to The Taste of Home Cookbook!}

Strawberry Pineapple Smoothie

Strawberry Pineapple Smoothie from Kaye's Cupboard (2)I love the idea of starting the day with fruit, but I have to admit- I’m really not much of a fruit-eater. Among the fruits I have a hard time eating plain, is strawberries. Fortunately, I can blend them up into a delicious drink, and still get the nutrition they provide!

Strawberry Pineapple Smoothie from Kaye's Cupboard

This is a light, but flavorful recipe, that also works as a great start for portions of liquid versus fruit to get the right flavor and consistency. If you are using all frozen fruit, you probably won’t need the extra ice cubes. I like to avoid ice cubes, because they water down the flavor a bit.

Strawberry Pineapple Smoothie from Kaye's Cupboard (3)Mmm- I need to make this again tomorrow…

  • 3/4 cup milk
  • 3/4 cup pineapple and juice
  • 1/2 cup strawberry or vanilla yogurt
  • 1 cup frozen strawberries
  • 2 Tbsp sugar, if desired
  • 6 ice cubes, if desired

1. Blend all ingredients in blender until smooth.

Yield: 2 servings

{Kudos to allrecipes.com!}


Baked Tilapia with Pineapple Salsa

Tiliapia with Pineapple Salsa from Kaye's CupboardI’m a huge fan of dinner simplicity. I’m usually pretty worn when it’s time to put a meal together. I probably have all three of my children up from naps or quiet time, my husband is not usually home, and everyone’s blood sugar is getting a little low. This has to be one of THE quickest recipes out there, and it’s also healthy and delicious!

Tilapia with Pineapple Salsa from Kaye's Cupboard1I actually found this recipe in a Parents magazine a couple of years ago, and I’m so glad we tried it! I highly recommend Costco’s frozen Tilapia fillets, because they are quite large compared to other stores.

  • 4-6 Tilapia fillets
  • 20 oz can crushed pineapple
  • 1 cup pepper, diced (red and yellow are my favorite)

1. Preheat oven to 375. Line a baking sheet or dish with aluminum foil. Place thawed fillets side by side in the dish.

2. Mix pineapple and peppers; pour over top of fillets. Bake for 12-15 minutes, until fish flakes easily when tested with a fork.

{Kudos to Parents magazine!}



Best Ever Chocolate Cake

Best Ever Chocolate Cake from Kaye's CupboardAh, cake! I rarely meet one I don’t get along with, but this one has been a hit from the first meeting! I promise you it is so good, it doesn’t even need frosting! Covering it in sweet frosting would cover up the beautiful texture and delicious chocolate taste, and who would want to do that? We like to bake it in a 9 x 13 Pyrex, so we get nice thick pieces. This is our go-to “let’s bake something delicious” recipe. It should be yours, too!

Best Ever Chocolate Cake from Kaye's Cupboard

  • 3/4 cup butter, softened
  • 3 eggs, room temperature (set them out 30 minutes ahead, or submerge in warm water for 15 minutes)
  • 2 cups cake flour (all-purpose would work fine, too, but I highly recommend cake flour!)
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 2 cups sugar
  • 2 tsp vanilla
  • 1 1/2 cups milk

1. Preheat oven to 350. Lightly grease round cake pans or 9 x 13 baking dish. Set pans aside.

2. In a medium bowl, combine flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

3. In a large bowl, cream butter and sugar together for 2 minutes. Add eggs and vanilla; beat together.

4. Alternately add flour mixture and milk to egg mixture until all is well-combined. Spread evenly into prepared pan or pans.

5. Bake 30-40 minutes, or until toothpick inserted in the center comes out clean. If using round cake pans, leave to cool 10 minutes before transferring to a wire rack to cool completely.

Yield: 12-16 servings

{Kudos to Better Homes and Gardens- Our Best Recipes cookbook!}

Fiesta Enchiladas

Fiesta Enchiladas from Kaye's Cupboard1

Ah, enchiladas! Obviously, these are of the “gringo” variety, but they are some of the best I’ve had in that category! This recipe is simple to make; I was encouraging my brother at college to try it out sometime! It has just the right amount of creamy texture, and is a little spicier than other enchilada recipes I have tried. That might be because I always forget to divide the one cup of salsa the recipe calls for… I really like it with the extra salsa, though, so I modified this recipe to reflect that! No worries if you don’t like spicy food; all you have to do is use salsa that isn’t hot! It’s great for a crowd, and very easy to double!

Fiesta Enchiladas from Kaye's Cupboard

  • 1-2 Tbsp olive oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 4 cooked chicken breasts, shredded
  • 2 cups salsa, divided
  • 4 oz cream cheese, cubed
  • 1 Tbsp cilantro, chopped
  • 1 tsp ground cumin
  • 1 cup cheddar and Monterrey jack cheese, divided
  • About 8 flour tortillas

1. Preheat oven to 350. Coat 9 x 13-inch baking dish with cooking spray. In a large skillet, cook olive oil, onion, and garlic until onion is soft. Add chicken, 1 cup salsa, cream cheese, cilantro, cumin, and 1/2 cup cheese. Mix well, cook until heated through, stirring occasionally.

2. Spoon about 1/3 cup chicken mixture in a line down the center of each tortilla. Roll up, and place seam side down in the baking dish. Top with remaining salsa and cheese.

Bake 15-20 minutes, until heated through.

{Kudos to Favorite Casseroles cookbook!}

Baked Spaghetti Pie

Baked Spagetti Pie from Kaye's Cupboard1

So, I have to confess- this picture is missing a main ingredient. I couldn’t find frozen spinach at my favorite grocery store, and didn’t remember to pick it up somewhere else until I was getting ready to make this for dinner. So picture it with some pops of green, okay?

Baked Spagetti Pie from Kaye's CupboardMy husband and I made this for the first time back when we were newlyweds in our first apartment, and we have continued to make it ever since. My favorite part is the texture of the pasta! They are covered in a bit of butter and egg, pressed into the dish, and baked, and it creates a dense noodle base that I love! It also looks fancier than regular spaghetti, but really isn’t difficult to put together. Plus, my kids will eat it! The spinach is only noticeable by color; the texture blends nicely, and the spaghetti sauce and Parmesan are the strongest flavors.

  • 8 oz spaghetti noodles
  • 2 large eggs, lightly beaten
  • 2 Tbsp butter, melted
  • 4 Tbsp Parmesan cheese, grated
  • 1/2 tsp salt, divided
  • 9 oz frozen chopped spinach, thawed and squeezed dry (see hint below)
  • 12 oz small-curd cottage cheese
  • 1  1/2 cups spaghetti sauce
  • 1 cup mozzarella cheese, grated

1. Preheat oven to 350. Coat a 10-inch round pan or 9 x 9-inch baking dish with cooking spray. Cook pasta according to directions; drain.

2. Thaw frozen spinach. Place spinach on a double-layer of paper towels; bring up edges and twist (like wringing out a mop). Leave spinach slightly damp.

3. Combine pasta, eggs, butter, 2 Tbsp Parmesan, and 1/4 tsp salt in a large bowl; toss to coat well. Place in prepared baking dish; press into bottom and sides of dish.

4. Mix spinach, cottage cheese, remaining Parmesan, and remaining salt in a medium bowl. Spread over center of pasta. Pour spaghetti sauce over spinach mixture, without covering edges of pasta. Bake for 20-30 minutes, or until edge noodles are getting browned. Sprinkle mozzarella over sauce. Bake 5-10 minutes more, until cheese is melted. Wait 10 minutes to cool before serving.

{Kudos to “easy to bake easy to make” recipe cards!}