I started making tres leches because it is my neighbor's favorite thing and I like her. I started with Martha Stewart's recipe which is a great jumping off point -- but it is not as juicy as a traditional tres leches, which you will find resting in a shallow lake of sweet milk. So I adjusted up for that, and here I have swapped in some coconut, some lime (because it is one of coconut's BFFs) and I used Tahitian vanilla which is a bit more floral than Mexican (but if you can't find it, go with whatcha got). It's rich and milky and coconutty and good. Ask the neighbors.
We're pretty much obsessed with make-ahead meals at Pillsbury, so we created this cheesy Mexican-inspired casserole specifically to be a freezer-friendly dinner. (We've even included instructions for baking it straight from the freezer as well as defrosting it first.) So whether you make it for dinner tonight or prep it now for a time-saving freezer meal later, you're guaranteed delicious results.
This easy, cheesy chicken casserole packed with creamy queso rice, green chiles and taco-seasoned chicken breasts will be an instant hit at the dinner table—even the picky eaters will love it!
As in all good carrot cake, fresh, flavorful veggies balance the sweet. The only difference between this and the classic recipe is the time you get back in your day.
Had one too many turkey sandwiches in your life? Mix it up with mini wraps spread with tasty cream cheese. It's a whole new take on a better-for-you lunchtime.
Buffet table, meet best in class. From the creamy, hot potato bottom layer to the crispy, crunchy cracker topper, we're talking seriously blue-ribbon material.
