Type what you have

Ingredients

• ✓ evaporated milk
• white sugar
• cocoa powder
• butter
• marshmallow creme
• graham cracker crumb

Instructions

1. 1 Place sheets of waxed paper onto a work surface.
2. 2 Stir sugar, cocoa, and evaporated milk together in a large nonstick saucepan over medium heat until mixture comes to a boil; boil for 5 minutes, stirring constantly. Remove from heat and stir butter and marshmallow creme into cocoa mixture. Quickly stir graham cracker crumbs into mixture.
3. 3 Drop cookies by the spoonful onto waxed paper; let stand until firm. Store in airtight containers.

By Julie Rehagen

Ingredients

• ✓ evaporated milk
• chocolate instant pudding mix
• whipped topping
• semi-sweet chocolate morsel
• graham cracker pie crust
• whipped cream
• candy

Instructions

1. 1 Pour milk into medium bowl. Add dry pudding mix; beat with wire whisk until well blended and mixture just begins to thicken. Stir in chocolate morsels, if desired.
2. 2 Add contents of Reddi-wip can; stir gently but quickly until well blended. Pour into crust; cover.
3. 3 Refrigerate 6 hours, or until set. Cut into 8 slices to serve. Garnish with additional Reddi-wip and crushed candy, if desired.

By Reddi-wip

Ingredients

• ✓ evaporated milk
• fruit flavored gelatin mix
• water
• water
• whipped topping

Instructions

1. 1 Gather all ingredients. Coat a 9x13 inch dish with cooking spray.
2. 2 Dissolve one package of gelatin in 3/4 cup boiling water. Stir in 3/4 cup cold water. Spoon into pan and refrigerate until almost set, 45 minutes.
3. 3 Dissolve another package of gelatin in 1/2 cup boiling water. Stir in 1/2 cup cold water and 1/2 cup evaporated milk. Spoon over first layer and refrigerate until almost set, 45 minutes.
4. 4 Repeat steps 2 and 3 until all gelatin is used. Just before serving, top with whipped topping.

By Ryan Scholl

Ingredients

• ✓ evaporated milk
• all-purpose flour
• baking powder
• rolled oat
• egg
• water
• applesauce
• butter

Instructions

1. 1 In a medium mixing bowl, sift together flour and baking powder. Add the remaining ingredients and stir to combine.
2. 2 Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each cake. Cook until bubbles form in the cakes. Flip and cook the other side. Serve warm with syrup or jam.

By Sara

Ingredients

• ✓ evaporated milk
• butter
• onion
• sour cream
• leek soup mix
• egg
• monterey jack cheese
• pie crust

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C.)
2. 2 In a large heavy skillet, saute butter and diced Vidalia onion. Cook until lightly caramelized. Remove from heat and whisk in sour cream. Slowly whisk in evaporated milk. Whisk in dry soup mix until completely incorporated. Whisk in eggs. Mix in the shredded cheese until blended. Spoon mixture into an unbaked pastry. Place pie on a cookie sheet and place into oven.
3. 3 Bake in preheated oven 40 to 45 minutes; or until a knife inserted comes out clean. Let stand 10 to 15 minutes.

By sweetpotato

Ingredients

• ✓ evaporated milk
• active dry yeast
• sugar
• water
• water
• shortening
• honey
• salt
• bread flour
• butter

Instructions

1. 1 In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
2. 2 In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt and 2 cups flour. Stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Punch dough down and divide in half. Roll out each half and roll into loaf shapes, sealing seams by pinching. Place in buttered 9x5 inch bread pans. Butter the tops of each loaf with melted butter; cover loosely with plastic wrap. Let rise in warm area until doubled, about 30 minutes.
4. 4 Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
5. 5 Uncover loaves and bake until tops are golden brown, about 25 to 35 minutes. Brush butter onto crusts while warm. Slice when cool.

By Kristin Eichers

Ingredients

• ✓ evaporated milk
• popcorn
• white sugar
• corn syrup
• margarine
• salt

Instructions

1. 1 Line a baking sheet with parchment paper; set aside.
2. 2 Sort through popcorn; discard unpopped kernels.
3. 3 Combine evaporated milk, sugar, corn syrup, margarine, and salt in a large saucepan over medium heat; attach a candy thermometer to the saucepan and bring mixture to a boil. Cook, stirring constantly, until caramel reaches 246 degrees F (119 degrees C), about 5 minutes.
4. 4 Place some popcorn into a very large bowl; pour in some caramel and stir until evenly coated. Add remaining popcorn and caramel in batches, stirring well after each addition.
5. 5 Scoop some popcorn mixture onto a piece of plastic wrap; gather and twist the plastic wrap to gently shape mixture into a ball. Place popcorn ball on the prepared baking sheet; repeat with remaining popcorn mixture. Cool popcorn balls until set, about 15 minutes.

By Kim1520

Ingredients

• ✓ evaporated milk
• yeast
• sugar
• water
• water
• shortening
• honey
• salt
• whole wheat flour
• bread flour
• butter

Instructions

1. 1 Dissolve yeast and sugar in 1/2 cup warm water.
2. 2 Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
3. 3 Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
4. 4 Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
5. 5 Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.

By Kristin Zaharias

Ingredients

• ✓ evaporated milk
• butter
• white sugar
• egg
• almond extract
• all-purpose flour
• baking powder
• cinnamon
• coconut
• mixed fruit
• raisin

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 5x9 inch loaf pans and set aside.
2. 2 Blend together the butter, sugar, eggs, evaporated milk and almond extract.
3. 3 Sift together the flour, baking powder and cinnamon. Add to wet ingredients and stir.
4. 4 Add coconut, coarsely mixed dry chopped fruit and raisins. Mix well and pour into prepared loaf tins.
5. 5 Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from pans and cool on wire rack.

By Bernadette

Ingredients

• ✓ evaporated milk
• water
• potato flake
• butter flavored shortening
• sugar
• salt
• all-purpose flour

Instructions

1. 1 Mix together boiling water, potato flakes, evaporated milk, shortening, sugar, and salt in a large bowl. Place in the refrigerator until thoroughly chilled.
2. 2 After dough is thoroughly chilled, add 3 cups flour, using a pastry blender to cut in.
3. 3 Divide dough into 3 equal size portions. Form into 3 logs. Chill thoroughly in the refrigerator.
4. 4 Heat an electric griddle to 375 degrees F (190 degrees C).
5. 5 Divide logs into 8 pieces of dough. Roll each piece to about the size of a 10-inch tortilla. Work additional remaining flour into rounds as needed. Use care to press lightly with the rolling pin when forming into rounds as they are much more tender than pie dough. The weight of a large rolling pin is nearly enough.
6. 6 Bake on the griddle until golden brown and each round feels dry but not crisp, about 1 minute. Flip and turn lefse frequently.
7. 7 Cool on a cloth. Cover with an additional cloth. Stack pieces on top of each other as they are baked. The steam will create a more tender product.

By Helen H

Ingredients

• ✓ evaporated milk
• flour
• salt
• paprika
• garlic powder
• black pepper
• chicken wing
• olive oil
• paprika

Instructions

1. 1 Mix flour, salt, 1/2 teaspoon paprika, garlic powder, and black pepper together in a resealable plastic bag.
2. 2 Pour evaporated milk into a bowl. Dip a few chicken wings into evaporated milk to coat. Remove wings from milk and shake to remove excess. Put wings into the resealable bag, seal the bag, and shake to coat wings in flour mixture. Move coated wings to a plate, keeping them from touching. Repeat process with remaining wings until all are coated in flour mixture.
3. 3 Heat olive oil in a large skillet over medium-high heat.
4. 4 Fry chicken wings in hot olive oil, turning regularly, until browned on all sides and no longer pink at the bone, about 25 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone should read 165 degrees F (74 degrees C). Season fried wings with additional paprika.

By STARGAL

Ingredients

• ✓ evaporated milk
• all-purpose flour
• baking powder
• salt
• butter
• sugar
• egg
• almond extract
• cherry
• heavy cream
• sweetened condensed milk
• heavy cream
• powdered sugar
• almond extract
• almond

Instructions

1. 1 For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.
2. 2 Whisk together the flour, baking powder and salt in a large mixing bowl.
3. 3 Cream the butter and sugar with an electric mixer on high until it turns pale yellow. Mix in the eggs and almond extract. Slowly incorporate the dry ingredients into the wet ingredients until fully combined – avoid over-mixing. Fold in drained cherries. Pour into the prepared pan and evenly spread the batter out.
4. 4 Bake until the cake is has cooked through, 25 to 30 minutes. Cool slightly, then pierce the surface of the cake with a fork several times, especially the edges.
5. 5 Combine the heavy cream, evaporated milk and condensed milk in a small bowl or pitcher. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture.
6. 6 For the icing: Whip heavy cream until slightly fluffy, then add sugar and almond extract. Spread it evenly over the top of the soaked cake. Top with toasted almonds.
7. 7 Refrigerate for at least 2 hours or until ready to serve.

By Cans Get You Cooking

Ingredients

• ✓ evaporated milk
• egg
• milk
• water
• all-purpose flour
• white sugar
• butter
• margarine
• cognac
• instant chocolate pudding mix
• instant coffee granules
• heavy cream
• bittersweet chocolate
• butter
• margarine
• confectioners' sugar

Instructions

1. 1 Crepe batter: in a large bowl, mix together eggs, milk, water, flour, sugar, 1 teaspoon butter, and cognac.
2. 2 Filling: beat pudding mix, instant coffee and whipping cream together with an electric mixer until the mixture is thick.
3. 3 Sauce: in a small saucepan, melt the chocolate, butter, evaporated milk, and confectioners' sugar together until the mixture is a little thick.
4. 4 Crepes: heat a small skillet (or crepe pan) to a high temperature. Place a small amount of batter into the skillet and swirl it around until the batter covers the bottom of the pan. When the crepe is slightly browned flip the crepe over and let the other side brown for a few seconds. The first crepe will most likely not turn out well, but the rest will. Stack the crepes on top of each other to let tem cool before filling.
5. 5 Spoon the filling into the center of each crepe and roll the crepe up around it. Spoon the sauce over the crepes and serve.

By Diane Meyer

Ingredients

• ✓ evaporated milk
• maraschino cherry
• sprinkle
• vanilla extract
• salt
• confectioners' sugar
• heavy cream
• vanilla extract
• rum
• sweetened condensed milk
• heavy cream
• aluminum foil
• almond extract
• vanilla extract
• milk
• granulated sugar
• cream of tartar
• egg
• salt
• baking powder
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F and place rack in the center of the oven. Line a 9x13 inch baking pan with Reynolds Wrap® Non-Stick Foil and set aside.
2. 2 Combine the flour, baking powder and salt in a medium bowl and set aside.
3. 3 Whip together the egg whites in the bowl of an electric stand mixer fitted with a whisk attachment. Add the cream of tartar and whip until soft peaks form, about 5 to 7 minutes. Remove the egg whites to a separate bowl.
4. 4 Beat the egg yolks in the mixing bowl using a paddle attachment until thick and pale in color. Add the granulated sugar and beat on high for about 5 minutes, until very thick and ribbons fall when you lift the paddle attachment. Stir in the vanilla extract, almond extract and milk until smooth. Add the flour mixture and stir until just combined.
5. 5 Fold in the egg whites, in three increments, making sure to thoroughly incorporate the whites but try not to over-mix.
6. 6 Pour batter into prepared baking pan and bake for about 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool completely on a wire rack.
7. 7 Whisk together the three milks in a medium bowl. Whisk in the rum and vanilla extract. Using a wooden skewer, poke holes all throughout the cooled cake. This will allow for the milk mixture to seep in. Pour the milk evenly over the cake. Cover with Reynolds Wrap® Non-Stick Foil and allow to chill in the fridge for about 3 hours or overnight.
8. 8 Whip together the heavy cream along with the powdered sugar, salt and vanilla extract until soft peaks form. Spread the whipped cream over the chilled cake. Decorate with sprinkles and cherries. Slice generously and enjoy!

By Reynolds KitchensR

Ingredients

• ✓ evaporated milk
• sweetened condensed milk
• lemon juice
• mexican maria cookie

Instructions

1. 1 Combine evaporated milk, condensed milk, and lime juice in a bowl; whisk until mixture is thick and smooth.
2. 2 Line a glass bowl or trifle dish with Maria cookies and cover them with a generous layer of the milk mixture. Add another layer of biscuits and milk. Continue the layering, ending with a layer of the milk mixture.
3. 3 Refrigerate for at least 6 hours, but better if overnight. Remove from the fridge just before serving.

By Chapita

Ingredients

• ✓ evaporated milk
• sweetened condensed milk
• lime
• mexican maria cookie

Instructions

1. 1 Beat sweetened condensed milk, evaporated milk, and lime juice together in a bowl with an electric mixer until well blended.
2. 2 Arrange a single layer cookies in the bottom of a small baking dish; cover with a layer of milk mixture. Repeat layers, ending with milk mixture. Cover baking dish with plastic wrap. Refrigerate until firm, 5 hours to overnight.
3. 3 Cut into squares; garnish with lime zest.

By princesa

Ingredients

• ✓ evaporated milk
• sour cream
• sweetened condensed milk
• vanilla extract
• strawberry

Instructions

1. 1 Combine sour cream, sweetened condensed milk, evaporated milk, and vanilla extract in a large bowl. Gently fold in diced strawberries.
2. 2 Divide strawberry mixture into 2 serving dishes. Refrigerate for 1 hour for flavors to meld.

By Yoly

Ingredients

• ✓ evaporated milk
• white sugar
• sweetened condensed milk
• egg
• vanilla extract

Instructions

1. 1 Place a sous vide cooker inside a large heat-proof container filled with water. Preheat the water bath to 179 degrees F (82 degrees C).
2. 2 Melt sugar in a small saucepan over medium heat until browned, about 5 minutes. Pour hot melted sugar into eight 4 ounce Mason jars, enough to cover the bottom of each.
3. 3 Mix sweetened condensed milk, evaporated milk, eggs, and vanilla extract together in a separate bowl. Add to the jars; seal.
4. 4 Place jars in the water bath and set timer for 1 hour.
5. 5 Remove jars from the water bath. Let flan cool until safe to handle, about 20 minutes.
6. 6 Unseal jars and run a small rubber spatula around the sides of the flan. Top each flan with a plate;invert and gently shake to release.

By registerednerd

Ingredients

• ✓ evaporated milk
• white sugar
• water
• egg yolk
• sweetened condensed milk
• orange juice
• orange zest

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C). Fill a baking dish half way with hot water for the water bath.
2. 2 Heat sugar and water in a heavy-based saucepan over medium-low heat; constantly swirl the sugar mixture in the pan until sugar dissolves and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, as sugar burns easily. Pour melted caramel into a shallow baking dish and gently tilt dish to coat the bottom with caramel.
3. 3 Mix egg yolks, condensed milk, evaporated milk, orange juice, and orange zest in a large oven-safe bowl; gently pour custard over caramel in baking dish. Cover the flan with foil to prevent a skin forming on top, if you like.
4. 4 Set bowl into the water bath and bake in the preheated oven until until flan has set but still jiggles slightly when moved, 45 minutes to 1 hour. Allow flan to cool to room temperature, then remove foil, and place flan in the fridge to chill, about 2 hours.
5. 5 Run a knife around the edges of the flan to loosen from dish; turn flan onto a rimmed serving plate to release custard and let caramel sauce flow over the flan.

By Allrecipes Member

Ingredients

• ✓ evaporated milk
• water
• cinnamon stick
• white rice
• whole milk
• sugar
• ground cinnamon

Instructions

1. 1 Combine water and cinnamon stick in a saucepan over high heat. Bring to a boil and cook until cinnamon releases its color and flavor, about 5 minutes. Add rice, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
2. 2 Gradually add whole milk to rice, then evaporated milk. Stir in sugar. Cook uncovered until sugar is dissolved and mixture has thickened, about 10 minutes.
3. 3 Serve warm or cold. Sprinkle each portion with ground cinnamon.

By rorozco

Ingredients

• ✓ evaporated milk
• white sugar
• sweetened condensed milk
• egg
• cream cheese
• vanilla extract

Instructions

1. 1 Place sugar into a 9-inch ring mold and cook over medium-high heat, stirring constantly, until sugar melts and turns golden, about 10 minutes. Watch carefully for syrup to start to change color as it burns easily. Let caramel cool and harden, about 20 minutes.
2. 2 Combine sweetened condensed milk, evaporated milk, eggs, cream cheese, and vanilla extract in a blender; blend until smooth, about 1 minute. Pour mixture over the hard caramel syrup in the tin and cover with aluminum foil. Pierce foil in the center hole of the ring with a knife; peel back foil, leaving hole uncovered for steam to circulate.
3. 3 Place a metal rack inside a large pot over medium heat. Add water to almost reach the rack; bring to a boil. Place the mold on the rack, cover the pot, and steam until flan is set and firm, about 45 minutes. Unmold flan onto a serving plate and let cool before serving.

By gem

Ingredients

• ✓ evaporated milk
• green chile
• cheddar cheese
• egg
• all-purpose flour
• monterey jack cheese
• green enchilada sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
2. 2 Split chiles open and spread half of the chiles into the bottom of the prepared baking dish. Layer with Cheddar cheese and top with remaining canned chiles. Whisk eggs, flour, and evaporated milk together in a bowl; pour mixture over chiles and cheese.
3. 3 Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with Monterey Jack cheese. Pour green enchilada sauce over the top; return to the oven and bake until cheese is melted, about 15 more minutes.

By Monya Heath Williams

Ingredients

• ✓ evaporated milk
• water
• cinnamon
• hot chocolate tablet
• water
• cornstarch
• white sugar

Instructions

1. 1 Combine 2 cups water and cinnamon in a saucepan over medium-high heat. Bring to a boil; let boil for 7 minutes. Drop in chocolate tablet and stir until dissolved, 5 to 6 minutes. Reduce heat to medium and cook for 2 minutes more.
2. 2 Combine cornstarch and cold water in a small container with a lid; shake until mixed well.
3. 3 Stir evaporated milk and sugar into the chocolate mixture in the saucepan. Add cornstarch mixture and stir well. Increase heat to a simmer and cook until slightly thickened, about 3 minutes.

By naedwards

Ingredients

• ✓ evaporated milk
• chicken breast
• onion
• green chile pepper
• cream of mushroom soup
• corn tortilla
• cheddar cheese

Instructions

1. 1 In a medium saucepan, saute onion and green chile peppers until tender. Stir in chicken, then milk and soup. Heat through, mix well and set aside.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 In a small skillet, saute tortillas a few at a time until soft. Cut tortillas into quarters, then line a 9x13 inch baking dish with 1/2 of the tortillas. Spread 1/2 of the chicken mixture over the tortillas, then layer with remaining tortillas and remaining chicken mixture. Finally, sprinkle with cheese.
4. 4 Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.

By SAMME

Ingredients

• ✓ evaporated milk
• water
• masa harina
• milk
• cinnamon
• dark chocolate
• brown sugar
• vanilla extract

Instructions

1. 1 Whisk water and masa harina together in a saucepan over medium heat. Cook, stirring constantly, until mixture comes to a boil. Add milk and cinnamon. Continue stirring until thick and bubbly. Add evaporated milk, chocolate, brown sugar, and vanilla extract. Cook and stir until chocolate and sugar are just melted, about 2 minutes. Remove from heat and pour into mugs. Serve hot.

By radergirl1

Ingredients

• ✓ evaporated milk
• milk
• white sugar
• canola oil
• marzipan
• salt
• egg
• active dry yeast
• all-purpose flour
• canola oil
• white sugar
• butter
• marzipan
• almond extract
• salt
• all-purpose flour

Instructions

1. 1 Combine milk, evaporated milk, sugar, 1/3 cup canola oil, marzipan, and salt in a large microwave-safe bowl. Microwave for 50 seconds. Mix in egg, then yeast. Let stand until foamy, about 5 minutes.
2. 2 Add 3 cups flour and mix well. Add enough of the remaining flour to bring dough together. Knead dough in the bowl until pliable, 5 to 6 minutes. Move dough to one side and grease bowl with 1/2 teaspoon oil. Cover bowl with plastic wrap and set aside until dough doubles in size, about 1 hour.
3. 3 Meanwhile, make topping. Combine sugar and butter in a stand mixer fitted with the paddle attachment. Beat on low speed for 1 minute. Increase speed to high and continue beating. Add marzipan, almond extract, and salt; beat until creamy. Add flour and beat until combined and pliable. Cover bowl and set aside.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with parchment paper.
5. 5 Cut dough into 20 pieces. Shape into semi-flat rolls. Arrange them in the baking pan.
6. 6 Cut topping mixture into 20 equal pieces. Place each piece between 2 sheets of parchment paper and press into a 2-inch circle. Place 1 circle over each roll. Use a butter knife to score the tops in a decorative pattern.
7. 7 Cover baking pan with plastic wrap. Let rise until doubled, 45 to 55 minutes.
8. 8 Bake in the preheated oven until puffed and golden, about 18 minutes.

By Kannika

Ingredients

• ✓ evaporated milk
• water
• cinnamon stick
• cinnamon
• sweetened condensed milk
• rice flour
• cinnamon
• sugar

Instructions

1. 1 Combine water and cinnamon stick in a pitcher. Set aside.
2. 2 Combine condensed milk, evaporated milk, rice flour, ground cinnamon, and sugar in a blender; blend on high speed for 1 to 2 minutes until well blended.
3. 3 Add milk mixture to pitcher of water and stir until fully incorporated. Serve over ice or chilled.

By MamaGee805

Ingredients

• ✓ evaporated milk
• white sugar
• pumpkin pie filling
• sweetened condensed milk
• egg
• white sugar
• vanilla extract
• allspice

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Melt 1/2 cup sugar in an aluminum loaf pan and heat over medium heat. Continue to cook until it caramelizes, being careful to not burn the sugar. Fill a large pot of water with about 1 inch of water and place over medium heat. Move the aluminum pan into the large pot and set into the water.
3. 3 Combine the pumpkin pie filling, evaporated milk, condensed milk, eggs, 1/2 cup sugar, vanilla, and allspice in a blender, blend until smooth. Pour the mixture into the loaf pan.
4. 4 Bake in preheated oven until a knife inserted in the center comes out clean, about 1 hour. Refrigerate for at least 3 hours, or overnight.
5. 5 Run a knife along the edge of the loaf pan to loosen the flan. Invert the pan onto a serving plate and tap to release the dessert.

By SR1958

Ingredients

• ✓ evaporated milk
• white sugar
• brown sugar
• corn syrup
• cocoa powder
• marshmallow
• vanilla extract
• butter
• pecan

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Stir white sugar, light brown sugar, evaporated milk, corn syrup, and cocoa powder in a saucepan and bring the mixture to a full rolling boil over medium heat. Reduce heat to medium low and cook, stirring constantly, until the syrup reaches 220 degrees F (104 degrees C) when measured with a candy thermometer. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface.
3. 3 Remove pan from heat and stir in marshmallows, vanilla extract, butter, and pecans, beating the candy by hand until creamy and the candy begins to to set up slightly at the edges of the pan, about 10 minutes.
4. 4 Drop the warm candy by teaspoons onto the parchment paper; allow room for pralines to spread slightly. Cool the candy thoroughly before serving.

By mintconditionherbfarm

Ingredients

• ✓ evaporated milk
• ground beef
• water
• tomato
• green chile
• taco seasoning mix
• elbow macaroni
• cheddar cheese

Instructions

1. 1 Cook beef in a large skillet, stirring frequently, until brown; drain.
2. 2 Stir in water, tomatoes with juice, chiles, and seasoning mix. Cook until mixture comes to a boil.
3. 3 Add pasta; return to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 14 to 16 minutes or until pasta is tender.
4. 4 Stir in evaporated milk. Remove from heat; stir in 1/4 cup cheese. Sprinkle remaining cheese over top. Cover; let stand for 5 to 10 minutes before serving.

By Ortega