Coconut Tres Leches Cake

From Mel's Kitchen Cafe.

CAKE:

1 box white or yellow cake mix, plus ingredients called for on the box
1 Tbsp. LorAnn coconut bakery emulsion, optional

SYRUP:

1 12-oz. can evaporated milk
1 15-oz. can Coco López Cream of Coconut, shaken well

WHIPPED CREAM:

1 C. heavy whipping cream
1/4 C. powdered sugar, or more to taste
1/2 tsp. vanilla

TOPPING:

1 7-oz. bag sweetened coconut flakes
Fruit (raspberries, strawberries, bananas, and/or fresh pineapple)

Make cake according to package directions. If using, stir in emulsion. Pour into a 9x13-inch pan and bake according to package instructions. Remove the cake from the oven and place it on a wire rack to cool completely, at least one hour.

While cake is baking, whisk together 1 C. heavy cream, Cream of Coconut, and evaporated milk until smooth. Set aside.

Using a fork or skewer, poke holes all over the cooked cake. The more poked holes, the better.

Pour the syrup mixture all over the cake. Some will puddle on the edges and will look like it's not going to soak through, but it will!

Cover with plastic wrap and refrigerate for several hours.

For the whipped cream, pour 1 cup heavy whipping cream into a large (preferably chilled) glass bowl and beat on high speed until thickened, about 90 seconds. Add powdered sugar and vanilla extract. Beat on high speed until stiff peaks form, 1 to 2 minutes longer.

Toast coconut flakes by spreading them on a baking sheet lined with parchment paper and baking at 375° for 5-8 minutes or until golden and toasted, stirring every few minutes. Watch carefully as the coconut flakes will toast quickly and can burn!

Remove cake from refrigerator. Top cake with whipped cream and then toasted coconut flakes.

Serve with banana slices, fresh berries, and/or fresh pineapple.

Egg Roll in a Bowl

From The Girl Who Ate Everything.

1 lb. ground beef

1 tsp. minced garlic

14 oz. shredded cabbage or coleslaw mix

1/4 C. low-sodium soy sauce or coconut aminos

1 tsp. ground ginger

2 tsp. sriracha

1 egg

1 Tbsp. sesame oil, optional

2 Tbsp. sliced green onions, optional

Wonton strips, optional

Sesame ginger salad dressing, optional

In a large skillet, brown the pork or beef until no longer pink. Add the garlic and sauté for 30 seconds.

Add the cabbage/coleslaw, soy sauce, ginger, and sauté until desired tenderness. Add a little water if more liquid is needed to sauté the coleslaw down.

Make a well in the center of the skillet and add the egg. Scramble until done over low heat. Stir in sriracha.

If desired, serve over rice and top with sesame oil, green onions, wonton strips, and/or salad dressing.

Scrambled Eggs with Chorizo

I remember eating this as a kid. It's a great brinner option. Very easy!

1 9-oz. package Mexican-style chorizo, either beef or pork

6 large eggs

Salt to taste

Mexican Style or Fiesta Blend shredded cheese, optional

Cook and stir chorizo in a skillet over low or medium heat until browned, about 5-10 minutes (internal temperature of at least 160°).

Whisk together eggs and salt to taste in a medium bowl until combined. Pour eggs over cooked chorizo in the skillet. Cook and stir until eggs are set, about 5 minutes.

Add shredded cheese, if desired, and stir until melted.

Serve in heated or "soft fried" corn tortillas.

This recipe is very forgiving. Use less chorizo or fewer eggs according to preference. Add cooked potatoes and put mixture in a flour tortilla for a breakfast burrito. Top with avocado, sour cream, salsa, and/or cotija cheese. The key to a successful dish is cooking the chorizo first and then adding the eggs last.

Baked Beans

From The Girl Who Ate Everything.

1-1/2 lbs. ground beef

1 small onion, finely chopped

1 red or green bell pepper, cored, seeded, and finely chopped

2 cans (16 oz. each) pork and beans

1/2 C. barbecue sauce

1/2 C. ketchup

2 Tbsp. spicy brown mustard

2 Tbsp. Worcestershire sauce

1 Tbsp. soy sauce

4 Tbsp. brown sugar

6 to 8 slices bacon, cut into pieces and cooked

Preheat the oven to 350 degrees and spray a 9x13 baking dish with cooking spray.

In a large saucepan, brown the ground beef. When beef is about halfway done add the onions and bell peppers. Continue to cook until beef is done and the veggies are soft. Drain meat mixture.

Add the pork and beans, barbecue sauce, ketchup, mustard, Worcestershire sauce, soy sauce, and brown sugar to the mixture. Simmer mixture for five minutes. Transfer the mixture to the prepared 9x13 baking dish. Sprinkle the bacon pieces over the top of the casserole.

Cover the dish with aluminum foil and bake for 40-45 minutes. Remove the foil and continue to bake for an additional 10 minutes. Let dish sit for 10 minutes before serving.

Whipped Lime Frosting

From Pillsbury.

1 C. heavy cream

1 C. powdered sugar

1 Tbsp. fresh lime juice

2 tsp. grated lime peel

Beat cream and powdered sugar in large bowl with electric mixer on low speed until mixture begins to thicken. Add lime juice and lime peel. Beat on high speed until stiff peaks form. Chill until ready to use.

Sausage Balls

From @cookinginthemidwest on Instagram.

2-1/2 C. pancake mix (like Hungry Jack or Bisquick)

2 C. shredded cheddar cheese
1 lb. breakfast sausage
1/4 C. milk

Preheat oven to 350 degrees. In a mixer, mix together pancake mix, cheese, sausage, and milk.

Once everything is well combined, use a cookie scoop to scoop mixture into balls.

Place sausage balls on a parchment-lined sheet pan.

Bake for 20-30 minutes. Dip in syrup or jelly.

Creamed Corn

From the Internet.

2 packages (10 oz. each) frozen corn, thawed

1 C. heavy cream

1 C. whole milk

1 tsp. salt

5 Tbsp. sugar

4 Tbsp. butter

4 Tbsp. flour

Combine corn, cream, milk, salt, and sugar in a saucepan and bring to a gentle boil over medium heat. Reduce heat to low. Simmer five minutes. Watch carefully; do not scorch.

In a separate pan, melt butter and add flour to make a thickener.

Stir thickener into corn mixture using whisk. Bring to a gentle boil, stirring constantly. Remove from heat when smooth.