Ultimate Salad Sandwich

IMG_2687..I’ve had my fair share of tuna or chicken salad, but this tops them all. I love the blend of fruit added to the mix; both the flavors and textures are the perfect compliment to the meat. The photos show a lot of raisins, but it was also brimming with crunchy apple pieces, slivered almonds, and celery, and had crushed pineapple throughout. The mix of fruit made all the difference!

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  • 16 oz crushed pineapple, drained
  • 12 oz solid white tuna or chicken, drained
  • 1 large apple, chopped
  • 1 cup celery, sliced
  • 1 cup golden raisins
  • 1/2 cup sliced almonds
  • 1 cup mayonnaise
  • 1 Tbsp lemon juice
  • bread or croissant

1. In a large bowl, combine the pineapple, meat, apple, celery, raisins, and almonds. In a small bowl, combine the mayonnaise and lemon juice; stir into meat and fruit mixture.

Yield: 5 servings.

{Kudos to: Taste of Home’s Simple and Delicious and my mom!}

Hawaiian Haystacks

Hawaiian Haystacks from Kaye's Cupboard (8)I know a bunch of families that have had this meal for as long as they can remember. I think I was first introduced to it when I served a mission for my church. I wasn’t sure about the seemingly random grouping of ingredients- how would they actually taste together?

Hawaiian Haystacks from Kaye's Cupboard (3)Go ahead and assume that if you like the ingredient in general, or on its own, you will like it mixed with all the others! There is a plethora of topping options; if you Google “Hawaiian haystacks” or “Chinese sundaes,” you can find many other options that might sound good.

Hawaiian Haystacks from Kaye's Cupboard (5)My whole family gobbles this up every time, usually with seconds for everyone! Of course our young girls don’t generally choose to have green onion, and one doesn’t like pineapple, but that’s the beauty of a meal with so many choices of toppings!  Give this recipe a go; it is happy food!

Hawaiian Haystacks from Kaye's Cupboard (7)
MmmMmm!
  • cooked rice (at least one serving per person)
  • 10.5 oz can cream of chicken soup
  • 1  1/2 cups chicken broth
  • 12 oz canned chicken
  • dry chow mein noodles
  • green onion, chopped
  • 20 oz can crushed or chunk pineapple, drained
  • cheddar cheese, shredded
  • peanuts
  • shredded coconut
  • 8 oz Cool-Whip
  • slivered or sliced almonds

1. In a small saucepan, combine cream of chicken soup, broth, and canned chicken over medium heat. Serve rice with any combination of ingredients desired.

Just what the Doctor ordered: a TARDIS Pinny!

doctor who quoteAh, if you haven’t yet tried a Jammie Dodger, here’s your chance! I have the simple recipe up and waiting for you! I am planning on baking another batch this weekend! While you are waiting for your Jammie Dodgers to cool, I’d like to introduce you to my very talented sister-in-law, Melissa! I requested a Pikachu Pinny last October for my 2 year old’s Halloween costume. I was very impressed by the attention to detail and the quality of the sewing! My daughter LOVES her Pinny, and generally asks to wear it to bed after wearing it all day! We couldn’t be happier with it!

Melissa and I thought it would be to put together Doctor Who themed blog posts, and without further ado, here’s Melissa:

Hello everyone! I’m Melissa, the owner and creative mastermind behind Little Miss Pinny! I’m so excited to be the first guest on Kayla’s awesome blog! Seriously, these recipes just look delicious! She certainly does “take the cake” when it comes to yummy treats and meals. 😉

So, my blog is a bit different from Kayla’s. I’m not as talented in food as she is, but I do know how to sew! My blog, Little Miss Pinny, is designed to showcase all of my creations that are in my Etsy shop, Little Miss Pinny. But one thing we do have in common is our love for all things considered nerdy and geeky, Doctor Who being one of them.

To go along with Kayla’s awesome Jammie Dodgers recipe (and by awesome I mean I am so totally making those this weekend!), I have the perfect pinafore to match! Here’s my newest creation, the Timey-Wimey TARDIS Pinafore!

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Doesn’t just imagining a little cutie munching on one of those Jammie Dodger cookies while wearing this make you explode with Doctor Who fan cuteness overload?! 😉 Well, it does for me anyhow.

tardis watermark
Yes, this cutie is my adorable niece!

I just love how this whole pinafore turned out, and even how the accessories just fit together so well! The other part that I totally love (if I do say so myself) is the optional Bad Wolf text on the back.

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I know that bowties are cool, but you know what else is cool? The windows on this pinny are pockets. POCKETS! You know what that means?! It means this pinafore is BIGGER ON THE INSIDE! Lol!

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So, while your Jammie Dodgers are baking, head on over to the Little Miss Pinny shop to check out the Timey-Wimey TARDIS and all of my other creations! Don’t forget, I also take commission orders, including bigger sizes! Hope my next order is from you!

Allonsy!

Jammie Dodgers

Jammie Dodgers from Kaye's Cupboard (4)Eleven once told the Daleks a Jammie Dodger was a self-destruct button. It didn’t fool them for a minute, but that didn’t stop him from enjoying the cookie anyway! I’ve heard of British “biscuits,” but never actually tried any. This is an excellent place to start, it seems!

Jammie Dodgers from Kaye's Cupboard (2)

Very similar to shortbread cookies, but without any of the dry, crumbly texture, these cookies are lighter and flakier with a slight buttery taste. These beauties can be filled with whatever jam your heart desires. We preferred strawberry over grape, but we will definitely try others! I think blackberry would be delicious! With a sprinkling of sugar on both halves of the cookie, the overall combination of textures and flavors is perfect!

Jammie Dodgers from Kaye's Cupboard (3)
Don’t you LOVE the Doctor Who watercolors? They are done by my sister-in-law; check out her etsy store here!

 

Simplicity is such a great thing in this case, because it allows you to truly enjoy each component. It’s making my mouth water, just thinking about it! My husband I both had the same idea- to make this cookie part of a holiday so that we have a reason to make it at least once a year…although I suspect we will make it much more often than that, especially since they are simple to make, and we always have the few ingredients they need!

Jammie Dodgers from Kaye's Cupboard
We used a canning jar lid as a cookie cutter, and the cap off our bottle of vanilla extract to cut the center hole. My husband used a butter knife to create the ridges.

 

  •  1 cup butter, softened
  • 1  1/8 cup powdered sugar
  • 1 tsp vanilla
  • 1 egg yolk
  • 3 cup flour
  • sugar, for sprinkling
  • 1  1/2 cups jam

1. Combine butter and powdered sugar in a large bowl until fluffy. Add vanilla and egg yolk and mix with a wooden spoon. Mix in flour, then form dough in to a smooth ball. Wrap in plastic wrap and refrigerate 1 hour.

2. Preheat oven to 375. Spray baking sheets with cooking spray. Place dough on a lightly floured surface, and roll to 3mm thickness. Cut out an even number of large circles with a cookie cutter. Use a small cookie cutter to cut out the center of half of the cookies.

3. Place them on the baking sheet and bake for 10-12 minutes, or until they are a pale golden color. Be careful not to over-bake. Transfer to a wire rack to finish cooling, and sprinkle with sugar while still warm. Once they are completely cool, turn cookies with no cut-out upside down, spread about a teaspoon of jam on them, then top with cookie that has a cut-out. Cookies can be stored in an air-tight container.

{Kudos to jamieoliver.com!}

Sour Cream Pound Cake

Sour Cream Pound Cake from Kaye's Cupboard (4)We enjoyed this pound cake for dessert tonight, and I think it needs to be renamed “Happy Cake.” Who would have thought such a simple-looking cake could be so satisfying?

Sour Cream Pound Cake from Kaye's CupboardNot only was it a cinch to put together, it is so perfectly moist, with a lightly sweet vanilla flavor that is just right! I did make this with this fantastic egg substitute, so my cake has flecks of yellow from the flax seed. I also chose to use cake flour, instead of all-purpose, because I wanted it to be a little lighter than classic pound cake. It is still dense, but doesn’t feel as heavy as other pound cakes.

Sour Cream Pound Cake from Kaye's Cupboard (5)The original recipe had a homemade whipped cream to eat with it, but this cake stands up so well on it’s own- even the dollop on this particular piece was completely unnecessary. Make. Eat. Enjoy!

  • 1  1/2 cups cake flour or all-purpose flour
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3 eggs, room temperature or egg substitute
  • 2 tsp vanilla
  • 1/2 cup sour cream

1. Preheat oven to 350. Grease and flour a loaf pan.

2. In a small bowl, combine flour, baking soda, and salt; set aside. In a medium bowl, beat butter and sugar until fluffy. Add eggs, then vanilla and sour cream. Slowly add flour mixture and beat until just combined.

3. Pour batter in loaf pan, and bake 50-60 minutes, or until tester in the center comes out clean. Cool for 10 minutes, then remove from the pan.

{Kudos to the Our Best Bites cookbook! Also, check out ourbestbites.com!}