Tres Letches

Ingredients:

1 white cake prepared

1 13 oz can coconut milk

1 can sweetened condensed milk

1 cup milk

1 bag of shredded coconut

butter

Whipped Topping

fruit toppings

Instructions:

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.

8.  Top with your fruit of choice.http://www.theredheadedhostess.com/holidays/4th-of-july/yummy-coconut-milk-cake/

Costa Vida Rice

2 tablespoons lime juice

2 -3 garlic cloves, minced

1/2 cup cilantro, fresh

1 (2 ounce) can green chilies

2 teaspoons salt (may omit if using salty broth)

1 onion, medium

1 tablespoon butter

1 1/2 cups rice, white long grain

3 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.

Read more: http://www.food.com/recipe/copycat-costa-vida-green-rice-367828#ixzz1djY8eYqD

Read more: http://www.food.com/recipe/copycat-costa-vida-green-rice-367828#ixzz1djXyA8fS

Stuffed Zucchini

Stuffed Zucchini

Ingredients:

1 tbsp sour cream or sour cream substitute
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1/2 tomato
1 tsp thyme
2 zucchinis
1 onion
cheese
pepper

Optional: bacon

Directions:

Preheat your oven to 400 (200C). Wash zucch and cut them in half.  Then soup out the seeds so they look like a boat.  Fry the onions in oil, then add the rest fill the Zucchs with filling and top with parm cheese (or not).  Put in oven for 20 minutes.  Eat. yum.

http://www.kayotic.nl/blog/stuffed-zucchini

Black Bean Taquitos

so they may be too spicy for my kids but I loved them, easy, meatless, and a pinterest find.  See the link below .http://naturallyella.com/2011/01/28/baked-black-bean-taquitos/
I only modified it slightly.  Could be vegan without the cheese and a nice pico for dipping

Baked Black Bean Taquitos

5.0 from 1 reviews

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Recipe type: Main Dishes

Author: Erin Alderson

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 6 pieces

Ingredients

• 1/2 medium yellow onion
• 1 clove garlic
• 1/2 tablespoon sunflower oil
• 1/2 teaspoon paprika
• 1/4 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 cup black beans
• 1/4 cup cilantro
• 6-8 corn tortillas
• 1/2 cup Colby Jack Cheese

Instructions

1. Preheat oven to 425˚ and bring a medium/large pot of water to a simmer.
2. In a pan, heat oil over medium heat. Saute onion and pepper until onion becomes translucent. Stir in garlic, cumin, paprika, salt, and continue to cook for 1-2 more minutes. Add in black beans and cilantro, cooking until beans are heated through- two to three minutes more.
3. Turn off pot of water. Taking one corn tortilla at a time, dip in hot water for 3-4 seconds. Place on a cutting board and scoop one spoonful of black bean filling and a hefty pinch of cheese on top. Roll tight and place seam side down on a baking sheet covered in parchment paper. Repeat until all the filling is used. Brush each piece with oil.
4. Bake for 12-15 minutes until the corn tortilla is a light brown color. Dip in salsa, guacamole, or sour cream.

Pumpkin Soup

pumpkin coconut soup

ingredients

2 tbsp. olive oil

1 medium sized yellow onion

3 cloves minced garlic

1 inch grated fresh ginger (seriously, it's worth buying it fresh)

1 tsp. ground cumin

1 bouillon cubes

1.5 cups chicken broth

1 15 oz. can pumpkin puree

1 cup cooked chicken cut up

1 14 oz. can coconut  milk

2 tsp. salt (more to taste if you'd like)

1-2 tsp. pepper

1/4 bunch fresh cilantro

1. chop the onion into small pieces, mince garlic cloves, and grate the ginger.  In a large spot, add 2 tbsp. olive oil over medium heat. once the oil has heated, add the chopped onion, ginger, and minced garlic to the oil and stir.  cook for about 5-7 minutes until the onion is mostly cooked through (it will be translucent).

2. add 1 tsp. ground cumin and stir, allowing the cumin to get all toasty and fragrant, about 1-2 minutes. 

3. add the rest of ingredients and bring the soup to a simmer.  add 2 tsp. salt and 1 tsp. pepper (again, you can add more after this if you'd like allow to simmer for 25 minutes so that everything heats through and the chicken becomes very tender.

Carrot Zucchini Bars

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

Found on pinterest but adapted it to my liking 

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

• 2 eggs, slightly beaten
• 3/4 cup packed brown sugar
• 1/2 cup canola oil
• 1/3 cup honey
• 1.5 tsp vanilla
• 1 1/2 cups shredded carrot
• 1 1/3 cup shredded zucchini
• 1/2 cup chopped walnuts
• 1 2/3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground ginger
• 1/4 tsp baking soda
• 1/2 tsp salt

Lemon Cream Cheese Frosting

• 1 (8 oz) pkg reduced fat cream cheese
• 1 cup powdered sugar
• 1 1/2 tsp lemon zest
• (the frosting was a little thick for me, next time I'll add some milk or cream.)

1. Preheat oven to 350 degrees F. Mix wet then add dry. Spread batter into an ungreased 13x9x2-inch baking pan.
2. Bake about 25 minutes Cool completely in pan on a wire rack.
3. Once the cake is cooled prepare the frosting.   In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy. 

Pumpkin Donut Holes

So easy, made with a mini muffin tin. And SO good.

How do you paste into blogger? Hmmm, I'll just copy the link. Click HERE for recipe.