Time for a summer fiesta!

Preheat your oven to 400 degrees. Generously grease a 13-by-9-by-2-inch baking pan or spray with a non-stick cooking spray.

Cornbread Layer: Whisk together the sour cream and eggs. Add the corn muffin mix and blend briefly. Stir in the green chiles, corn and cheese. Spread 2/3 cornbread mixture in prepared pan. Bake in the center of the preheated oven for about 20 minutes, or until center tests done when a toothpick is inserted. Remove from oven and place on a cooling rack. Poke holes in cornbread layer using a chopstick or the end of a wooden spoon.

Filling Layer: Drizzle 1 can of enchilada sauce over the cornbread layer. Combine other can of enchilada sauce with the meat. Evenly distribute over the cornbread crust. Drop dollops of remaining cornbread mixture over the meat. Sprinkle top with cheese. Return to the oven and bake for about 20 minutes, until cornbread dollops test done and cheese is melted and gooey.

Toppings: Let casserole cool for about 5 minutes. Serve warm, topping each serving with any of the optional toppings.

Cook sausage in a skillet until fully cooked, stirring to crumble. Remove from skillet and blot away sausage grease using lots of paper towels.

In same skillet over medium heat, cook onion in a bit of olive oil until translucent. Place half and half in a large microwave-safe bowl. Heat in microwave until it comes to a boil. Stir in cheese. Cook in microwave on high stirring at 30-second intervals, cooking until all cheese is melted, smooth and cheese dip is very hot.

Stir in previously cooked sausage and onion. Serve with salted tortilla chips.

Place watermelon cubes (in a single layer) on a plastic wrap or parchment-lined cookie sheet. Place in the freezer and freeze until solid. (Allow at least six hours.)

Meanwhile, prepare Orange Infused Simple Syrup by combining water, sugar and orange zest in a small saucepan. Bring to a boil, stirring to dissolve the sugar. Remove from heat and let cool to room temperature, then remove and discard the orange zest. Store in the refrigerator in a covered container for up to one week.

To make Margaritas: Place frozen watermelon chunks in a blender or food processor. Add previously prepared chilled Orange Infused Simple Syrup along with the tequila and lime juice. Process until slushy. Serve in sugar or salt rimmed glasses, garnishing if desired.

Rinse and sort through beans. Place in a large pot of water. Cover beans by at least 3 inches of water and let soak overnight. Drain and rinse well. Return beans to pot and stir in chicken broth and beer. Bring the beans to a boil, reduce heat and simmer for 1 hour to 1 1/2 hours, until tender, but still firm.

Before the beans are done, fry the bacon in a large skillet until crisp. Using a slotted utensil, transfer the cooked bacon to a paper towel-lined plate to drain. In 3 tablespoons of reserved drippings, sauté onion until crisp tender. Add garlic and sauté briefly. Stir in tomatoes and bell pepper; sauté one minute more.

Transfer the sautéed vegetables to the cooked beans when almost ready to serve. Just before serving, stir in the previously cooked bacon along with the cilantro and jalapeno peppers. Season to taste with salt and pepper.

Serve alone or over white rice.

Preheat oven to 325 degrees. Grease and flour a 13-by-9-by-2-inch baking pan.

To make the cake: Whisk together flour, baking powder, salt and cinnamon in a bowl. Heat together the butter and milk in a small saucepan until the butter is melted. Set aside off heat.

With electric mixer on medium speed, beat eggs for about 30 seconds, then slowly add sugar until incorporated. Increase speed to medium-high and beat until egg mixture is thick and glossy, 5-7 minutes. Reduce speed to slow and mix in butter mixture and vanilla. Add flour in three additions, scraping down mixture as necessary, then blending briefly until fully incorporated.

Pour batter into prepared pan and smooth top level. Bake in center of the oven for about 30 minutes, until center tests done with a pick inserted in center. Place cake in pan on cooling rack. Let cool for 10 minutes.

Using a skewer, poke holes in cake all over at 1/2-inch intervals. While cake is baking prepare the Tres Leche mixture.

For the Tres Leche: Place sweetened condensed milk in a large microwave-safe bowl and cover with plastic wrap. Cut a few slits into the plastic wrap. Cook in the microwave on low power at 4 minute intervals, stirring after each 4 minutes, cooking until slightly darkened and thickened, total cooking time 9-15 minutes (smaller, less powerful microwaves take longer to cook).

Remove from microwave and slowly whisk in evaporated milk, cream and vanilla. Pour 1/2 of the Tres Leche mixture over warm cake poked with holes. Once absorbed, pour remaining mixture over cake. Cover and refrigerate cake for at least three hours (or longer — the longer the better).

For the frosting: Place 1/4 cup whipping cream in microwave-safe bowl. Heat until almost boiling. Add white chocolate. Let stand several minutes. Whisk until smooth. Cool to room temperature.

Beat cold whipping cream until soft peaks form. Beat in white chocolate mixture until smooth. Spread over cake. Cover and refrigerate until serving time.

Serve with sugar-sweetened sliced strawberries or diced mango.