Fill pot 1 inch deep with oil (canola or vegetable) Heat on medium heat.
Fry until golden brown on each side cook until soft all the way through.
Mix evaporated milk, sweetened condensed milk, cream cheese, eggs, and vanilla in a blender. (forgot to take a picture of the custard)
Melt sugar in a non-stick pan once it starts to melt and caramelize pour into your pan(s) of choice. Move the pan around to get caramel up the sides a bit.
Place pan with caramel into a hot water bath. Then pour custard mixture from the blender into pan. Bake on 350 degrees for 30-40 minutes
Invert allow to cool about 10 minutes or chill before serving.1 cup sugar
6 large eggs
1 (14 ounce) can condensed milk
1 (12 ounce) can evaporated milk
1 teaspoon vanilla extract
1 ounce cream cheese
Directions
1.Preheat oven to 350°F.
2.Select 2 oven safe containers, one that can easily fit inside the other.
3.The large one will be used for a water bath and the smaller one will actually house the flan.
4.Fill the larger container a little less than half way with water and place in the cold
oven to heat up while you prepare the caramel and the custard.
5.In a large pan, using a wooden spoon caramelize the sugar until it turns a light golden
brown.
6.While still hot, transfer the melted sugar to the smaller container, swirling it around until the entire bottom is covered then set aside.
7.In a blender add the remaining ingredients and blend until smooth.
8.Open up the oven where you have placed the water bath and then place the small pan with the caramel inside the large water bath pan.
9.Pour the custard into the pan being careful not to splash it.
10.Bake for 30- 45 minutes until the top is golden brown and the center passes a toothpick test.
11Remove from oven and allow to cool on rack.
12You may invert this onto a large serving dish with lip or just server out of container you cooked it in.
Sprinkle the meat and veggie mixture with cumin, then add pinto beans (drained), diced tomatoes, and 2 chipotle in adobo chopped plus adobo sauce. Bring to a boil then reduce heat til thickened. Add cheese and cilantro. (I forgot this step so I topped the corn bread with it)
Use an 8 oz package of corn muffin mix ( I used self rising corn meal so it wouldn't be so sweet) Add egg and milk. I decided to tweak the recipe a little and added a small chipotle in adobo, and a small scoop of rotel. Mix thoroughly. (You may have to add more milk)
Put meat mixture into a casserole dish press down firmly, put corn bread on top of meat mixture and spread until it's covered.
For the filling: Add cream cheese, egg, lemon juice, lemon zest, and sugar in the food processor and process to a smooth consistency.
Pour into cooled base...
Cover with blueberries. Bake in 325 degree oven about 35 minutes or until center only slightly jiggles.
Remove from oven and cool completely then refrigerate for 3 hours before cutting.
Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray or use liners. Combine coconut, 2 Tbsp all-purpose flour, 2 Tbsp brown sugar and 2 Tbsp macadamia nuts in a small bowl. Drizzle with 1 Tbsp oil; stir to combine. Set aside
Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl. In another bowl combine remaining 1/2 cup brown sugar, remaining 1 Tbsp oil, egg, egg white, buttermilk, butter and coconut extract (vanilla can be used also) stir well. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined.
Bake muffins until golden brown and wooden skewer comes out clean, about 20 minutes. Let cool in pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving. 
Cream butter and sugar, then add egg and mix well.
Sift flour, baking powder and salt in a bowl then add flour mixture and milk alternately to the butter mixture. Add vanilla.
Chop strawberries and gently fold into batter.
Spoon into muffin pan, sprinkle with cinnamon and sugar mixture. Then bake at 400 degrees for 20-25 minutes
Form dough into a ball, on a lightly floured surface slightly flatten dough. Roll dough into a 12-inch circle, ease pastry into a 9-inch pie plate. Bake for 10-12 minutes at 450 degrees. Cool on a wire rack.
Place one cup of strawberries and one cup of water in a food processor, cover and process until smooth. Transfer to a small sauce pan and bring to a boil; then simmer for 2 minutes.
In a medium sauce pan combine sugar and corstarch; stir in berry mixture. Cook and str over medium heat until bubbly. Cook and stir for 2 minutes more. Remove from heat add red food coloring if desired (omitting the food coloring will give you the results in the picture below, more pinkish then red). Before transfering to cool in a bowl, I put the mixture through a small sieve to remove seeds and clumps of cornstarch. Cool to room temperature.
Fold remaining 5 cups of sliced strawberries into cooled berry mixture; spoon into pastry shell. Cover; chill for 3 to 4 hours. If desired serve with whipped topping.
