COQUITO 1 (13.5-ounce) can coconut milk 1 (13.5-ounce) can coconut cream 2 (12-ounce) cans evaporated milk 1 (14-ounce) can condensed milk 2 tablespoons of vanilla 1 1/2 cups white rum (Don Q is my go-to) cinnamon sticks (garnish) 1. Mix all ingredients (not garnish) in a blender or stir in a pitcher, and let sit in the fridge for a day. If you save it in a jar, just shake it up a few times to let the flavors blend. Store in the refrigerator. 2. When serving, garnish with a c

SPICY ITALIAN SAUSAGE STUFFING 8 cups (400 grams) store-bought seasoned stuffing bread cubes 1 stick (1/2 cup) unsalted butter 1 1/2 cups yellow onion (from 1 large onion) ,diced 1 cup celery (from 3 celery stalks) ,diced 4 garlic cloves, finely chopped 1 pound bulk medium spicy Italian sausage (i.e., sausage with the casings removed) 2 3/4 cups low-sodium chicken broth 1 large egg, beaten 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh sage, chopped 1/4 cup fresh par

SAUSAGE HASH BROWN BREAKFAST CASSEROLE 2 pounds hot breakfast sausage 1 (32-ounce) bag frozen shredded hash browns 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 2 cups shredded cheddar cheese 8 eggs 2 cups milk 1. Preheat oven to 350 F. Lightly spray a 9-by-13-inch pan with cooking spray. 2. In a large skillet, cook sausage until no longer pink. Drain fat and set sausage aside. 3. Add hash browns to the skillet and cook until lightly

OATCAKES Makes 12 yummy oatcakes 3 cups (300 grams) rolled oats 2 cups (225 grams) spelt flour or whole wheat pastry flour (I used All-Purpose Flour) 1/2 teaspoon baking powder 4 teaspoons salt 1/4 cup (45 grams) flax seeds 3/4 cup (85 grams) walnuts, chopped 1/3cup (70 grams) extra virgin coconut oil 1/3 cup (85 grams) unsalted butter 3/4 cup (180 milliliters) maple syrup 1/2 cup (70 grams) natural cane sugar 2 large eggs, lightly beaten 1. Preheat oven to 325 F. Spray or oi