My Mom’s Receipes

Tres Leche Cake

1 box yellow cake mix
1 1/4 cup water
1 Tbs veg oil
2 tsp vanilla
4 eggs
1 14 oz can of sweetened condensed milk
1 cup whole or evaporated milk
1 cup whipping cream
can substitute coconut milk for whole or evaporated milk
heat oven to 350
grease flour 13 x 9 inch pan

in large bowl beat cake mix, water, oil vanilla and eggs
on low for 30 seconds and medium 2 min (just like box says)
pour into pan
bake 29-35 minutes or until edges are golden brown, or toothpick inserted into center is clean

let stand 5 minutes
poke top of cake with long tined cake (my mom uses a chopstick and just puts holes all over it)
in large bowl combine all milks
pour evenly over top of cake until it’s all absorbed (may have to do in small batches but it will all absorb and not spill over edge)
put in fridge in 1 hour or over night until all liquid is absorbed

frost with whipped cream (cool whip works) just before you serve and eat!

My mom calls this a “man” cake. The people who rave the most about it are men, even men who don’t like cake. I like making it because it’s always a crowd-pleaser.

This is my favorite dish EVER. When they ask you what you want your last meal to be, this is what I say.

Chicken Divan

2 cups of broccoli (2 square packages frozen)
2 cups cooked chicken
2 cans of cream of chicken soup
1 cup mayonnaise
1 cup milk
2 tsp curry (we use 2 tablespoons)
1 tsp lemon juice
1 cup cheese grated
2 cups bread crumbs (stale rice crispies are my favorite but anything like that will do)
2 Tbs butter

place broccoli in buttered 9 x 13 dish
top with chicken
combine soup, mayo milk and lemon juice
pour over chicken
top with cheese
mix rice crispys with butter
top mixture with rice crispy/butter mix

bake uncovered at 350 for 30 min

freezes well before or after baking.

The cheese isn’t important so you can leave that off if you like. It tastes amazing day after cold or warmed up.