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An easy version of the beloved tres leches cake is made with cake mix, pineapple, and cream of coconut to give the cake a pina colada flavor.
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A strawberry-pineapple smoothie is topped with blueberries, raspberries, almonds, and granola in this tasty berry smoothie bowl.
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Grilled pineapple, ginger, and Asian five-spice seasoning lend an almost Hawaiian quality to these delicious burgers topped with gouda cheese. They use turkey as an alternative to ground beef.
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A refreshing sweet salad made with fresh fruit, almonds, whipped cream, and coconut. Serve on a bed of lettuce leaves.
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This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.
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Browned short ribs are simmered for about 2 hours with onions, pineapple, honey, and chili sauce. Vinegar could be added for a sweet-and-sour variation.
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Mahi mahi is coated in macadamia nuts and breadcrumbs and lightly fried, then baked, and served with a sauce featuring tropical fruit, hot pepper, shallots, and chicken stock.
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A carrot cake using two jars of junior baby food carrots.
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An updated pasta saladwhole-wheat spaghetti served at room temperature with sautéed tofu, cucumbers, scallions, and an Asian dressing makes a delicious warm-weather meal, reminiscent of Japanese soba-noodle dishes.
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Spicy sauteed turkey tenderloin, spinach, and blue cheese form the base of this wrap, but it's the strawberry-jalapeno salsa that really sends it over the top!
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Gingersnap cookie sandwiches with a lemon cream filling.
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The recipe is a combination of my favorite Fall, well paired ingredients. I recently learned how to reduce beer, for a sauce or glaze. I love it!!! Blue Moon...