Pretzel Chex Snack Mix That is Yummy

My Friend Shelli Christiansen got this recipe from her relatives and she shared some with me and I had to get the recipe that night cuz I couldn't stop eating this stuff!

Pretzel Chex Snack Mix

Combine together in a big bowl:(My tupperware thatsabowl is my favorite as nothing will stick to it!)

4 cups stick pretzels (the straight sticks)

3 cups Kix Ceral (I used Reeses Peanut Butter Puffs)

3 cups Rice Chex Cereal

2 cups Golden Grahams cereal

1 cup peanuts (optional - I didn't put in)

1/2 cup pecans (optional)

1/2 cup almonds

In a saucepan you can cook on the stove with add:

1 cup brown sugar

1 cube butter

1/4 cup light corn syrup

pinch of salt

Melt and stir the above ingredients, only boil for about a minute or two.  Remove from heat and add 1/2 tsp of baking soda and 1 tsp of vanilla.  (I also added 1/2 cup peanut butter cuz I had some and wanted to do so, but you dont have to add it)

Stir all together until creamy and pour over the cereal pretzel mixture in the big tupperware bowl until everything is coated.

Let cool and ENJOY!

Wonderful Dip for Doritos

 

Found on Pinterest this dip for Doritos, it looks wonderful:

8 oz cream cheese, softened

8 oz sour cream

1 can chopped green chilies (4 oz can)

1/3 cup bacon bits

1/4 tsp garlic powder (she uses 1/2 tsp cuz she likes garlic)

Mix all ingredients together and allow to chill for 3 hours for the flavors to blend

Top with additional bacon bits before serving

Serve with crackers/ chips/ or raw veggies

but many say served with Doritos is the best!

beefy tomato soup from the sassy barn

 Beefy Tomato soup from the sassy barn

I found this on instagram at the sassy barn . com:  click on that link for her recipe! looks wonderful!

Ingredients:

1 lb ground beef

3 cloves of minced garlic

2 tsp salt

1/4 tsp black pepper   1/4 tsp garlic salt

1 28 oz jar of crushed tomatoes

4 cups of chicken stock

1/2 cup cream cheese , softened to room temperature

2 cups ditalini pasta

shaved parmesan cheese

Directions:

In large pot cook the ground beef, drain

Add in crushed tomatoes and all the spices and stir to combine

Pour in the chicken stock and cream cheese and bring to a simmer for 10 minutes

Pour in the pasta and let cook another 10 minutes, be sure to stir every few minutes so the pasta does not stick to the bottom

Add in some shaved parmesan cheese

spoon into bowls and garnish with parmesan cheese

if the soup gets too thick, add in more chicken stock!

Dairy Free Raspberry Milk Shake

 Dairy Free Milk Shake from my friend Becky Edwards She said she was loving the raspberry shake in Bear Lake and decided to try and make herself one at home.

Dairy Free Raspberry Milk Shake

Update: Some have asked for the recipe. I'm estimating the amounts:

Dairy-free Raspberry Shake (serves 2)

2 cups dairy-free vanilla ice cream (1 pint, I like the coconut milk kind. You can buy this at natural food stores or Smiths or Harmon's in Utah)

1 cup frozen raspberries (you could also use fresh)

1 cup dairy-free milk (I use almond milk)

Blend in blender. Adjust amounts as needed if the shake is too thick or too thin.

One person on the post said to add fresh lime juice, she loves hers that way

Luscious Lemon Cake

I got this recipe from my friends at work, apparently Tara Bruce Wilson , their manager, made it for their birthday cakes, so I was asked to make one since she got promoted up and out of office, it is very good!

 Luscious Lemon Cake

Cake:
1 box lemon cake mix plus ingredients on box
1 cup buttermilk
3 oz white chocolate pudding

Frosting
1/4 cup butter softened
4 oz cream cheese softened
2 cups powdered sugar
2 Tblsp lemon jello mix
1 tsp vanilla
1 Tblsp lemon juice you can use more if you want more lemon taste
1 to 2 Tblsp milk

 

Instructions:

Preheat oven to 350

Add lemon cake mix and pudding mix to a medium bowl

Add buttermilk plus the ingredients on back of the cake mix box and beat until well combined

Pour into a greased 9 x 13 pan

Bake for 25 to 30 min   Let cool

While cake is cooking , make frosting by creaming together butter and cream cheese, add powdered sugar, vanilla, jello mix, lemon juice and milk, Beat until smooth

Frost cake and ENJOY!!

When I made this, when I added the jello mix to the frosting, it didn't blend together well and crystalized and tasted like sugar granules in the frosting, Tara said it didnt do that to her but her sister made it and it did it to her.  So.... probably leave out the jello mix in the frosting part if you dont want to have that happen!

 

SMORES cookie cups

 I found this on facebook from kitchen fun with my three sons, you can find the site here:

SMORES COOKIE CUPS

1 cup finely crushed graham cracker crumbs (about 7 whole graham crackers)

1/4 cup powdered sugar

4 TBLSP butter, melted 

12 marshmallows (regular size, not mini marshmallows)

2 full size Hershey's chocolate bars unwrapped and divided into 24 pieces

Instructions:

Preheat oven to 350

In a small mixing bowl, combine the graham cracker crumbs, powdered sugar, and melted butter

Grease a 24 cup mini muffin pan with non stick cooking spray.  Scoop the graham cracker crust mixture into the 24 cups. Gently press the crumbs into the bottom of each cup and up the sides to form little cups.

Bake the mini graham cracker crusts at 350 for 4-5  min until golden brown

Cut each marshmallow in half to make 24 round marshmallows.  Place one marshmallow in each graham cracker cup, cut side of the marshmallow facing down.

Set the oven to broil.  Place the pan of smores in the oven under the broiler and broil for 1 to 2 min, just until the marshmallows are soft and beginning to look toasted.   Note: the marshmallows can burn fast so watch them closely

Top each marshmallow with one piece of the Hershey's Chocolate bar, allow the smores to cool for 15 minutes. then use a butter knife to lift them from the pan

3 bean salad from Letisha Hansen

 

Found this on Facebook post on word of wisdom site, I want to try this!

My girls ask for this all the time. It’s a 3 bean salad.

2 stalks of celery,

1/2-3/4 cup red onion

3 cans of beans any kind drained

Sauce:

1/3 cup of rice or balsamic vinegar

1/4 cup of maple syrup or 6-7 medjool dates

1/4 cup of tahini

1-1.5 tsp sea salt

Pepper

Blend the sauce if you use dates. Just pour it on if you don’t and mix well.

cucumber slices with cream cheese

Found these recipes on facebook

 Cucumber slices with cream cheese

Cucumber Bites

Ingredients:

4 oz. Cream cheese

2 Tbsp. Fresh dill chopped

¼ C. Ranch dressing

3 Cucumbers cut into 1 inch sliced

15 Cherry tomatoes sliced in half lengthwise

Salt and pepper to taste

Cucumber salad

Ingredients

3 Med. Cucumbers Peeled and Sliced 1/4″
1 Med. Onion sliced and separate into rings
3 Med. tomatoes cut into wedges
1/2 C. Vinegar
1/4 C. Sugar or Stevia
1 C. water
1/4 C. olive oil
2 tsp.salt
1 tsp. ground pepper

Hamburger Goulash

 My Mom made hamburger goulash and I loved it, I saw this on facebook and want to try it to see if it is like hers! found the site here:

Hamburger Goulash

INGREDIENTS

• 2 pounds lean ground beef
• 1 tablespoon olive oil
• 1 large white or yellow onion diced
• 5 cloves minced garlic
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon paprika
• 3 cups beef broth
• 30 ounces canned tomato sauce
• 30 ounces canned diced tomatoes
• 1 tablespoon Italian seasoning
• 1 1/2 teaspoons salt
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 2 cups uncooked elbow macaroni
• 1 1/2 cups shredded cheddar cheese

INSTRUCTIONS

• Heat a 6-quart pot over medium-high heat. Add in ground beef and cook until browned, but not cooked through, about 5 minutes. Drain excess grease and return pan to medium-high heat.
• Pour in olive oil. Add in onion and saute until onion is soft and translucent and ground beef is cooked through, another 5 to 7 minutes.
• Add in garlic, chili powder, and paprika. Let toast 1-2 minutes.
• Pour in beef broth, tomato sauce, and diced tomatoes. Season with Italian seasoning, salt, onion powder, and black pepper. Stir to combine and bring to a simmer over high heat.
• Once simmering, reduce the heat to medium-low and continue to simmer 15 to 20 minutes.
• Add in elbow noodles. Cook an additional 15 minutes, until pasta is al dente.
• Remove pot from the heat. Stir in cheddar cheese until melted. Serve warm.

BLUEBERRY PANCAKE TOPPING

 BLUEBERRY PANCAKE TOPPING

this comes from Shane and Simple blog, he is healthy eater, can find this recipe here:

use this for your pancakes or oatmeal or breakfast bowls

How To Make Blueberry Compote

One of the best things about making this easy blueberry sauce is that it works with frozen or fresh blueberries. I prefer frozen because they are readily available at a moment’s notice and super convenient. And, frozen blueberries are just as healthy. So, no worries there. Now, let’s make it!

1. Add 1 cup of the blueberries, water, maple syrup, lemon juice, and cinnamon to a small saucepan. Then, cook over medium-high heat until the mixture comes to a boil and the blueberries start to pop and break. This usually about 8-10 minutes when using frozen blueberries.
2. Next, reduce the heat down to a simmer and gently mash the cooked blueberries with a wooden spoon, plastic spatula, or potato masher until you get the consistency you desire.
3. Finally, add the remaining blueberries and cook for 8-10 more minutes.
4. You can serve it right away, but I like to let it cool for just a few minutes so it will thicken up just a bit

TURKEY CURRY

 TURKEY CURRY

This recipe comes to me from my friend Tammy Lloyd, it is a family favorite of theirs  I just tried it tonight and it is amazing.  I accidentally burnt my first try because it says LOW heat and I had too high heat and burned the butter and onions.  So.... use low heat and have all the stuff you are going to add the butter and flour mixture ready to go!

6 Tblsp margarine (or butter)

2 cup milk

1/2 cup minced onion (or 3 Tblsp dried)

2 tsp curry powder

1 1/2 tsp sugar

6 Tblsp flour

1/2 tsp ginger

1 1/2 tsp salt

2 cups chicken broth

lemon juice

2 cups uncooked rice

4 cups Turkey or chicken, cooked

Melt margarine over low heat, saute onion and curry powder. Blend in flour and seasonings.

Cook over low heat until mixture is smooth and bubbly  Remove from heat, stir in broth and milk.  Bring slowly to a boil stirring constantly - boil one minute  .add turkey and lemon juice  Spoon curry over cooked rice

can use condiments as desired:

raisins, almonds, bacon bits, coconut, apples, peanuts, hard boiled egg, chutney

This is really really good.  I cooked rice in the instant pot while I started the curry sauce and topped it with olives, tomatoes, and chopped nuts and it is sooo good!  Enjoy

by Ingrid Byers

Healthy oatmeal breakfast

 Healthy oatmeal breakfast

A friend said they eat a big bowl of healthy oatmeal most mornings:

said they use 

1/2 cup dry oats for one serving, make as directed

then top with 3 tbslp hemp seeds, 2 tblsp chia seeds, 2 tblsp flax seed, 1 to 2 Tbslp date sugar

1 Tblsp black strap molasses

1/2 teason cinnamon and allspice

Homemade apple pie spice

 Homemade Apple Pie Spice

• 4 tablespoons ground cinnamon
• 1 1/2 teaspoons ground nutmeg
• 1/2 teaspoon ground allspice
• 1 teaspoon ground ginger
• 1 1/2 teaspoons ground cardamom
• Directions 
• Combine spices in a small bowl, mix well to combine. Store in a small jar or spice container.
• These measurements don't need to be precise. If you prefer more of one spice or less of another, feel free to adjust to your liking.
• If using freshly grated nutmeg, you'll want to decrease the amount a bit as it tends to be be quire a bit stronger than jarred, ground nutmeg.

I also saw a simplified recipe of the following:

2 Tblsp cinnamon

2 tsp nutmeg

1 tsp allspice

Mix all together

Banana Protein Baked Oatmeal

 I found this recipe on Instagram, have not tried it yet, but want to:  

Banana Protein Baked Oatmeal

1/2 banana

1/3 cup oats

1 tsp chia seeds

1 scoop vanilla protein powder

1/3 cup milk

1/4 cup water

pinch of cinnamon and pinch of sea salt

in bowl:

mash the banana, add rest of ingredients, mix well, pour batter into oven safe baking dish 

Bake at 350 for 20 to 25 min

add toppings of choice such as:

almond butter, cinnamon , honey

Vegan Queso Sauce from Rise and Sprout

 Vegan Queso Sauce from Rise and Sprout

Vegan Queso- about 7 cups
Place in Instant Pot: 3 min, natural or manual release
2 C riced cauliflower
1 C onion, chopped
1 red bell pepper, halved and seeded (you can also sub 2-3 large carrots)
1/2 C raw cashews
2 C water

While the instant pot is cooking add the following to blender:
1/3 C nutritional yeast
juice of 1/2 lemon
1 tsp each of the following- salt, garlic powder, onion powder, chili powder, smoked paprika and tapioca starch.

Once vegetables/cashews are done cooking add them with the other ingredients in the blender. Blend for 2 minutes.
Add, 1 can rotel tomatoes and chilies and stir.
Adjust seasonings to taste. Enjoy!

Creamy Alfredo Sauce (vegan)

 Creamy Vegan Sauce (vegan) 

From Rise and Sprout on Facebook page, I want to try this

Creamy Alfredo Sauce

1 1/2 C plant based milk
2 C raw cauliflower, I usually use half of a
large head
1-2 cloves of garlic
1/4 C chopped onion
1/4 C raw cashews or sunflower seeds if
you can't do nuts

Place the above ingredients in an instant pot and pressure cook for 3 min, NATURAL RELEASE-otherwise you'll have a big mess. You can also cook this on the stove; heat to boiling and then simmer till cauliflower is soft.

Measure the following into a blender:
3 T nutritional yeast
1/2 lemon, juiced
dash of nutmeg
3/4 tsp salt
pepper to taste
cooked cauliflower ingredients

Blend until smooth and creamy ~ 2 min

Enjoy on pasta, spaghetti squash (pictured), baked potatoes, pizza sauce etc. It's really good to make a pink sauce mixing it with marinara topped with some fresh basil.

Vegan stuffed bell pepper

 Vegan Stuffed Bell Pepper

A lady on facebook (cindy cheney) posted this recipe and right now on my computer I dont have microsoft word to save it on that to try, so I will directly post it here for me to try, it looks so yummy

Okay, not much of a recipe but I'll try. Just guessing because I didn't measure anything. I cooked up one whole onion, chopped, half of a large bell pepper, diced, and some minced garlic. Added 1 can diced tomatoes, about 1/3 cup raw orzo, some Italian seasoning, a dash of chili powder, a teaspoon of dark brown sugar (you could leave that out or use maple syrup), some paprika, worcestershire sauce, a little seasoned salt and about 3/4 cup? leftover spaghetti sauce. Simmered until the orzo was tender (10-15 minutes?). Added cooked short grain brown rice and quinoa that were cooked in vegetable broth. (sorry, but I have no idea how much - maybe 2 12/ - 3 cups total). Add those grains until the sauce is mostly soaked up, but still a little saucy and not dry. Add more seasonings to taste. For half the filling I water-sauteed about 6 -8 oz. mushrooms and then added a big handful of chopped kale and some chopped parsley to the pan and steamed those until tender, then stirred those into the rice mixture. Hope this helps. When I bake the stuffed peppers later, I will probably top with just a little more spaghetti sauce so the rice doesn't dry out.

The Vegan 8 Best Vegan Teriyaki Sauce

 The Vegan 8 Best Vegan Teriyaki Sauce

Ingredients:

3/4 cup coconut aminos (this is sweeter and less salty than soy sauce and important

1/4 cup + 2 Tblsp pure maple syrup

1/4 cup water

heaping 1/2 Tbslp finely minced ginger

1 teaspoon minced garlic

1 Tblsp finely chopped chives

1/2 Tblsp Toasted sesame seeds

1/16 or 1/8 tsp cayenne pepper

1 1/2 Tblsp brown rice flour

Instructions:

Add all of the ingredients, except the rice flour, to a small pot and whisk together well.  Now whisk in the brown rice flour until there are no lumps

Turn the heat to medium and once the entire surface is bubbling, let it cook for about 5 to 7 minutes as it starts to reduce a bit.  Whisk around the edges a couple of times while it cooks.  Remove from the heat and leave to cool for 5 minutes.  It should have a runny syrup consistency as it cools.  If it's not a syrup consistency after a few minutes, cook just a couple more minutes.  It should not be overly thick, but easily pourable, so it works well for dishes and drizzling

Traditional Japanese Teriyaki is not thick.  Use over your favorite dish.

I served it over some fluffy brown rice and peas and carrots, then topped with extra chives and sesame seeds.  This would also be great over cauliflower wings as a great dipping sauce

To serve this with peas and carrots, zucchini or broccoli, simply cook them in a pan over the stove in a little bit of water, pinch of salt and pepper, and garlic powder until tender.  I cook my broccoli in a large wok separate to reach desired tenderness.

Note:  Make sure you are using strictly "coconut aminos"  I like the coconut secret brand found at Sprouts, whole foods, target, or online at the Big Tree Farms  "coco Aminos" is good too.  Make sure you are not using "liquid aminos" or regular soy sauce as it will be way too salty

Ambers kItchen salad

 

saw this on instragram, and I was hungry and it looked good!

Ambers Kitchen Salad

throw together Spinach, arugula, celery, cucumbers, tomatoes, red onion, avocado, chicken and pumpkin seeds

For dressing:

3 Tblsp mayonnaise

1 Tblsp avocado oil

1 Tblsp rice vinegar

sprinkle of onion powder

sprinkle of dried parsely

sprinkle of salt

squirt of mustard

2 tsp pure maple syrup

Cashew Chocolate Milk

 Cashew Chocolate Milk

1/2 cup raw cashews

1-2 Tblsp cacao powder

1/2 cup or more raw honey

4 to 6 medjool dates

6 cups water (if small blender, use less water at first, then add more)

2 cups ice

blend until smooth.  add more water if needed.  Wholesome cacao powder and raw cashews support a happy mood and boost the immune system

Key Lime Chia Pudding

 Key Lime Chia Pudding

I just found this recipe online and I am making it right now. It is from choosingchia.com

Ingredients:

4 Tbsp chia seeds

1 cup almond milk

zest of key lime or regular lime (one)

2 Tblsp maple syrup

1/4 tsp vanilla extract

Key Lime Pudding Layer:

1/2 cup raw cashews, soaked in hot water for one hour and then drained

6 Tbsp coconut milk (full fat from a can)

2 Tbsp maple syrup

1/4 cup key lime juice (or lime juice)

zest of key limes or lime

1/2 tsp match powder for color (optional)

Instructions:

Mix the chia seeds, almond milk, key lime zest, maple syrup and vanilla together in a  bowl.  Whisk for 30 seconds until everything is well combined.

Place in fridge and allow to firm up for 2 hours or overnight

Add the cashews to a blender or food processor with the coconut milk, maple syrup, lime juice, lime zest and matcha powder.  Blend until completely smooth. (you may need to scrape down bowl as you blend)

Spoon the chia pudding evenly into 4 little jars.  Pour the lime mousse mixture over the chia pudding

Place in fridge and allow to stand for 2 hours before eating

Canes Special Sauce (Fry Sauce)

 Found this on instagram

Canes (chicken restaurant) Special sauce

1/2 cup mayonnaise

1/4 cup ketchup

1 tsp worcestershire sauce

1/2 tsp black pepper

1/2 tsp garlic salt

Mix all together and Enjoy

Golden Milk (Tumeric Tea) from wellness mama

 This recipe is from Wellness Mama, I have not made this yet but plan to this week

can be found here

Golden Milk

Ingredients:

2 cups milk of choice

1 tsp turmeric

1/2 tsp cinnamon

pinch of ground black pepper

1/4 tsp ginger powder

pinch of cayenne pepper

1 tsp raw honey or maple syrup or to taste

Instructions

• Blend all ingredients, except pepper, in a high-speed blender until smooth.
• Pour into a small saucepan and heat for 3-5 minutes over medium heat until hot, but not boiling.
• Add the pepper, stir to combine. Drink immediately.

Vegan Nacho Cheese

 Vegan Nacho Cheese Sauce

Vegan Nacho Cheese Sauce

a friend recommended I try this, so I will copy the recipe and let you know if it is good

found on this web site:

ingredients

• 1 C white potatoes, peeled and cubed
• 1/2 C carrots, peeled and cubed
• 1/4 C vegetable oil
• 1/4 C nondairy milk
• 2 tsp lemon juice
• 6 pickled jalapeño slices
• 3 tbsp jalapeño pickle brine
• 1 tbsp tomato paste
• 1 1/2 tsp arrowroot flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp nutritional yeast
• 1/2 tsp sea salt

• instructions

  1. Boil the potatoes and carrots in pot of water for approximately 10 minutes. Drain them from the boiling water and add to a high-powered blender immediately. If you cook the potatoes for too long, they will become starchy and your sauce will not be smooth. This recipe will not work in a conventional blender. The potatoes need to be whipped at a high enough speed that they break down and emulsify, creating a smooth and creamy cheese-like sauce, with undetectable potato! You’ll need a Vitamix or Blendtec. I’ve made it in a Magic Bullet in a half batch and it also worked well.

  2. Add the remaining ingredients to the blender and combine until smooth. Your sauce may be hot enough to serve immediately, if you’re in a rush, or heat it up in a small pot to thicken it slightly before pouring over whatever food you want to make cheesier! How about chips, chili, broccoli, or cauliflower for starters. 

Homemade Teriyaki Sauce - healthy

 Trying to find more healthy recipes this year:  found this from Danielle Dinkelman who is a health coach, and she found this from here          Vegonosity web site    follow them for great ideas

Homemade Teriyaki Sauce-Vegan

1 cup low sodium soy sauce

1/4 cup pure maple syrup

1 Tblsp balsamic vinegar

1/2 tsp ground ginger

1/2 tsp garlic powder

1 1/2 Tblsp corn starch

1/4 cup water

Instructions:

In a small sauce pan, whisk the soy sauce, syrup, vinegar, ginger, and garlic powder until combined.

Heat on medium high heat until it just begins to boil, then reduce to a simmer

Whisk the corn starch and water together in a small bowl until fully combined.  Whisk into the teriyaki sauce for approximately 30 seconds or until it thickens.  Remove from heat.

Recipe Notes

Store in an air-tight container in the refrigerator for up to a week. 

TRES LECHES CAKE

 This recipe comes from a sweet lady who owned her own bakery and she was the best cook I have ever met  ( I can't remember her name as I am typing , but when I remember I will come back and type it in  It was Jana  but I can't remember her last name)

TRES LECHES CAKE

Mix together with a whisk:

1 white cake mix

4 eggs

1 cup milk (she uses whole milk)

ADD:  3/4 cup melted butter, 1 tsp vanilla, and 1 tsp cinnamon

Pour into a 9x13 glass or metal, spray the bottom first (she then uses parchment paper that fits on the bottom)

Bake at 350 for 22 to 27 min (9 x 13 pan) until toothpick inserted comes out clean

Let the cake cool for a couple of hours

mix together:

1 can evaporated milk

1 can sweetened condensed milk

1 1/2 cup whipping cream (she uses walmart brand, says it works best)

(She made whipping cream in her kitchen aid, she took 2 cups heavy whipping cream and added 3/4 cup powdered sugar)  from this she took the 1 1/2 cup whipping cream used above, use the rest as follows:

She cut the cake in half (but she says you dont have to, she just likes to) but make sure the cake is cool when you cut it or it wont work if it warm

Spread about 3 cups of the tres leches milk on bottom layer

 and she also put a big layer of whipped cream over the cake, then she placed the other layer of cake over that (she uses the parchment paper so she lifted the cake with the parchment paper to place over bottom layer)  and then she poured as much of the 3 milks mixture as she could onto the top layer of the cake.  Then she cut a freezer zip lock bag (she says freezer ones are thick and will work, not regular ones) and snipped the corner  and then placed a tip in it and put in her whipped cream she made to decorate the top of the cake with dollops of whipped cream

Then she sprinkled some cinamon on top, and then she sliced strawberries and put those on top of the cake as well

she says the secret ingredient is love, put love into as you make it!

refrigerate for a few hours then serve

can see it here but you have to scroll down to her may 5 post

Okay another blogger on Ambers Kitchen who is usually always spot on, just posted this Coconut Tres Leches Cake, here is her version:

Coconut Tres Leches Cake:

1 box yellow cake mix plus ingredients called for on box

1 12 ox can evaporate milk

15 oz cream of coconut (found near margarita mix aisle)

1 cup heavy whipped cream (not whipped)

1 to 2 cups coconut flakes (toasted)

Bake cake in a 9 x 13 according to box directions.  

Whisk together the heavy cream, cream of coconut, and evaporated milk

When the came comes out of the oven , poke holes all over the warm cake using a fork

Pour cream mixture all over the cake.  Dont fret, some will puddle on edges and will look like its not going to soak through, but it will

Cover with plastic wrap and refrigerate 4 to 24 hours

Top cake with about 2 to 3 cups real whipped cream (no cool whip) then top with toasted coconut flakes and serve with banana slices or fresh berries

To toast coconut flakes, take 1 to 2 cups of coconut flakes, then put them on a baking sheet lined with parchment paper, and broil for a minute or two until golden and toasted, enjoy