Friday, November 18, 2011

Tres Letches

1 white cake prepared
1 13 oz can coconut milk
1 can sweetened condensed milk
1 cup milk
1 bag of shredded coconut
Whipped Topping
fruit toppings
1.  Prepare your white cake
2.  While it is baking, mix the 3 milks together and set aside
3.  When the cake comes out of the oven, pierce it all over with a fork to create holes for the liquid to seep into
4.  Slowly pour the milk all over the cake
5.  Refrigerate the cake until chilled through
6.  Mix 1 small container of whipped topping with 1 cup of shredded coconut.  Spread over top of cake.
7.  In a pan, melt 1 T butter.  Add remaining coconut and stay close, stirring frequently, while the coconut toasts.  Remove when you have a light toast and sprinkle all over the top of the cake.

Monday, November 14, 2011

Costa Vida Rice

  • tablespoons lime juice
  • 2 -3 garlic cloves, minced
  • 1/2 cup cilantro, fresh
  • 1 (2 ounce) can green chilies
  • teaspoons salt (may omit if using salty broth)
  • onion, medium
  • tablespoon butter
  • 1 1/2 cups rice, white long grain
  • cups chicken broth

  • Directions:

    1. 1
      Chop veggies/herbs coarsely and then fry in 1 T butter or oil.
    2. 2
      Add rice and stir to coat and then add broth, salt and lime juice. Bring to rapid boil, turn down as low as possible, cover and simmer about 20 minutes - do not stir! Fluff with fork.

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