Coconut Tilapia

Coconut Tilapia from Kaye's CupboardThis is the only photo I got of this meal, and this one was just the one I sent my husband to let him know dinner was ready. I cooked extra, assuming I could take more pictures later with the leftovers, but the five of us demolished every bit of it! This is a really quick and easy meal; very little prep, bakes fast, and it’s easy to keep everything on hand. The coconut adds a nice, sweet flavor that we all loved!

  • 2/3 cup coconut, plain or toasted
  • 1 package Shake ‘n Bake Chicken Coating mix
  • 1/8 tsp cayenne (optional)
  • 1 egg (or egg substitute)
  • 5 tilapia fillets

1. Preheat oven to 375. Combine coconut, Shake ‘n Bake, and cayenne in a small bowl; set aside. Whisk egg in a separate small bowl.

2. Dip tilapia in egg, then in coconut mixture, coating completely, and pressing coating into tilapia. Place on broiler pan; bake 12-15 minutes, or until fish flakes easily with a fork.

{Kudos to Shake ‘n Bake box- originally “Coconut Shrimp”}


Chocolate Oatmeal Crumble

Chocolate Oatmeal Crumble from Kaye's Cupboard.This is the equivalent of apple crisp or peach cobbler- for chocolate-lovers! I found this recipe a couple of years ago, and when I tried it, I was hoping for an oatmeal-cookie type of bar cookie. I pulsed the chocolate chips in the blender a few times to spread the chocolate more evenly through the bars.

Chocolate Oatmeal Crumble from Kaye's Cupboard (2)..Fresh from the oven, it was delicious; crumbly oatmeal and  just enough chocolate. I was surprised, though, by how hard they got when they cooled completely. They weren’t bricks, but they weren’t soft either. Sometimes things that seem like flops are only just about to get better.

Chocolate Oatmeal Crumble from Kaye's Cupboard (4).

Enter vanilla ice cream. I just plunk the bar cookie in a mug, microwave for 20 seconds, add a scoop of ice cream, and- well, it’s completely delicious!! I never would have thought to put the two together if they hadn’t cooled harder. Fantastic texture and flavor met and married.


  • 1 cup flour
  • 1  1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup brown sugar
  • 3/4 cup butter, softened
  • 1 tsp vanilla extract
  • 1/4 cup milk
  • 2 cups quick oats
  • 1 cup semi-sweet chocolate chips

1. Heat oven to 375. Grease 8 x 8 pan; set aside

2. In a small bowl, whisk flour, baking powder, and salt together. In a large bowl, mix brown sugar and butter until well-combined and fluffy. Add vanilla and milk. Beat in flour mixture. Stir in oats and chocolate chips.

3. Spread batter in prepared pan. Bake for 30-35 minutes, or until a tester comes out clean.

Yield: 16 bars

{Kudos to Family Circle magazine!}




Cowboy Coffee Cake

Cowboy Cake from Kaye's Cupboard (2)Ah, cake for breakfast. It’s such a great way to start the morning, right? This cake is a delight; it’s light and crumbly, with the perfect amount of cinnamon and nutmeg. I really like the extra brown sugar, butter, and flour crumbs on top, because it adds such a great texture.

Cowboy Cake from Kaye's Cupboard (4).I put this together one morning when my husband was out of town, and I wanted something special to get the day off to a good start. It comes together quickly and gave us just enough time to finish an obligatory bowl of cereal before digging in. I love that this isn’t overly sweet; it’s perfect for a cozy morning!

Cowboy Cake from Kaye's Cupboard (3)

  • 1  1/2 cups flour
  • 1 cup brown sugar, packed
  • 1/3 cup butter
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup buttermilk
  • 1 egg, beaten or equivalent egg substitute

1. Preheat oven to 375. Grease an 8 x 8 pan; set aside. In a medium bowl, mix flour and brown sugar. Cut in butter with a pastry blender until mixture resembles fine crumbs; reserve 1/2 cup crumb mixture to sprinkle over the batter. To remaining crumb mixture, mix in baking powder, baking soda, cinnamon, and nutmeg. Add buttermilk and egg.

2. Pour evenly into prepared baking pan. Sprinkle with reserved crumb mixture. Bake about 25 minutes, or until a tester inserted in the middle comes out clean. Serve warm.

Yield: 9 servings

{Kudos to Better Homes and Gardens’ “Our Best Recipes!”}

Caribbean Snow Whites

Caribbean Snow Whites from Kaye's Cupboard (2)


My husband and I came up with this drink a few years ago, but hadn’t made it in a while. I had completely forgotten how creamy and flavorful it is, AND I had completely forgotten that it creates a delicious tropical foam on top!

Caribbean Snow Whites from Kaye's Cupboard (4)..Can you see the layers in this photo? You can also probably see that we used vanilla bean ice cream, hence the bits of bean. We like having it with Mexican food; it’s a tropical root beer float! In the directions, amounts are given based on a single serving.

Caribbean Snow Whites from Kaye's Cupboard (3)..

  • 1/2 cup Pineapple juice
  • 1/3 cup Vanilla ice cream
  • 1-2 Tbsp cream of coconut
  • 1/2 cup Sprite

1. Mix pineapple juice, ice cream, and cream of coconut, allowing the ice cream to melt as much as desired.

2. Pour Sprite into an 8 oz glass. Pour ice cream mixture over the top. Serve immediately.


Cream Cheese Pudding Dessert

Cream Cheese Pudding Dessert from Kaye's Cupboard (2).When I was little, my sister and I would look through my mom’s Jell-o cookbook, taking turns picking out recipes we would eat if we could choose. There was one time my mom said I could pick the dessert for our weekly family night, so I pulled the red book out and pored over the photos until I finally decided on this one.

Cream Cheese Pudding Dessert from Kaye's Cupboard.I love this recipe for potlucks or family gatherings, because it is easy and quick to put together, and is a crowd-pleaser. The graham cracker crust is so good, I want to eat it by itself! I had each of my young daughters help with a layer, and I had to stop them from eating it before it was put together.

Cream Cheese Pudding Dessert from Kaye's Cupboard (6)

  • 1  1/2 cups graham cracker crumbs
  • 1/2 cup sugar, divided
  • 1/3 cup butter, melted
  • 8 oz cream cheese, softened
  • 2  1/2 cups plus 2 Tbsp milk
  • 8 oz Cool Whip, thawed
  • 6 oz package instant pudding, any flavor

1. Combine crumbs, 1/4 cup sugar, and butter; mix well. Press firmly into bottom on 13 x 9-inch pan. Chill 15 minutes.

2. Combine cream cheese, remaining sugar, and 2 tablespoons milk in a medium bowl. Mix until smooth. Fold in 1  3/4 cups Cool Whip. Spread over crust.

3. Pour remaining milk into bowl, and add pudding mix; beat until well-blended, 1 to 2 minutes. Pour over cream cheese layer in pan. Chill several hours. Just before serving, spread remaining Cool Whip over pudding layer.

{Kudos to my mom and Jell-o Fun and Fabulous Recipes!}



Southwest Chicken Salad with Spicy Cilantro Dressing

Southwest Chicken Salad with Spicy Cilantro Dressing from Kaye's Cupboard (4)MmmMmm! The combination of textures and flavors in this salad is fantastic! I like my soups and salads very hearty, and this one fits that description perfectly! The layers of crunchy peppers, creamy dressing, and tender chicken are filling and satisfying! The recipe calls for a can of corn; I don’t usually use canned vegetables, but we LOVE Costco’s sweet corn, and I highly recommend it!

Southwest Chicken Salad with Spicy Cilantro Dressing from Kaye's Cupboard crop


I found this recipe on my friend’s food blog about two years ago. We have made this a many times since, including for friends and family, and it is a hit every time! The dressing is pretty quick to put together, and I love that is has cilantro in it! This salad works great as a main dish, and I love that it is made up of ingredients I generally have on hand.


  • 1 large bunch romaine, chopped, or 2 bags pre-chopped romaine
  • 1 red bell pepper, sliced or diced
  • 1 can corn
  • 1 can black beans, drained and rinsed
  • 4-5 green onions, diced
  • 2 cups shredded cheddar cheese
  • 1 lb boneless, skinless chicken breast, grilled and sliced


  • 6 oz plain Greek yogurt
  • 1/2 cup cilantro, minced
  • 1/4 cup half and half
  • 2 Tbsp mayonnaise
  • 1 Tbsp lemon juice
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp pepper
  • 1/4 tsp dill
  • pinch-1/4 tsp cayenne pepper

{Kudos to!}