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Seven Layer Gelatin Salad
Snack American

Seven Layer Gelatin Salad

4.4

Prep
70 min
Cook
Total
385 min

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

Grandma's Caramel Popcorn Balls
Snack American

Grandma's Caramel Popcorn Balls

4.0

Prep
25 min
Cook
10 min
Total
50 min

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

Lefse
Snack American

Lefse

4.4

Prep
20 min
Cook
25 min
Total
75 min

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

Crisp Fried Chicken Wings
Snack American

Crisp Fried Chicken Wings

4.7

Prep
15 min
Cook
25 min
Total
40 min

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

Tres Leches Cake from Reynolds Wrap®
Snack American

Tres Leches Cake from Reynolds Wrap®

Prep
30 min
Cook
25 min
Total
235 min

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

Aunt Mary's Cookies
Snack

Aunt Mary's Cookies

4.3

Prep
20 min
Cook
5 min
Total
85 min

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

Quick and Easy Chocolate Pie
Snack

Quick and Easy Chocolate Pie

4.2

Prep
Cook
Total
375 min

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

Oatmeal Cakes
Snack

Oatmeal Cakes

3.5

Prep
15 min
Cook
15 min
Total
30 min

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

Vidalia Onion Tart
Snack

Vidalia Onion Tart

4.7

Prep
15 min
Cook
40 min
Total
90 min

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

Blue Ribbon White Bread
Snack

Blue Ribbon White Bread

4.6

Prep
20 min
Cook
35 min
Total
160 min

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

Honey Wheat Bread I
Snack

Honey Wheat Bread I

4.8

Prep
25 min
Cook
35 min
Total
150 min

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

Trinidad Sweetbread
Snack

Trinidad Sweetbread

4.2

Prep
Cook
Total

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

Almond Cherry Tres Leches Cake
Snack

Almond Cherry Tres Leches Cake

4.3

Prep
25 min
Cook
30 min
Total
175 min

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

Chocolate Crepes
Snack French

Chocolate Crepes

4.7

Prep
1 min
Cook
Total
1 min

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

Homemade Sweetened Condensed Milk
Pantry American

Homemade Sweetened Condensed Milk

4.3

Prep
5 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Pour the sugar into the milk in a saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat and allow to cool before using.

By lauren11

Fat-Free Vanilla Coffee Creamer
Drink American

Fat-Free Vanilla Coffee Creamer

4.8

Prep
5 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Combine evaporated milk, sweetener, and vanilla extract in a small saucepan; bring to a boil, stirring constantly, to allow alcohol in extract to cook off, 1 to 2 minutes. Remove from heat; cool before using or place in an airtight container and refrigerate.

By itsallrelevant

Peanut Butter Fudge with Marshmallow Creme
Dessert American

Peanut Butter Fudge with Marshmallow Creme

4.5

Prep
5 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Line a 9x13 inch pan with foil or parchment paper.
  2. 2 Combine sugar, evaporated milk, and butter In a medium saucepan. Cook over medium heat stirring frequently until it comes to a boil. Boil for 10 minutes, remove from heat and stir in peanut butter and marshmallow creme.
  3. 3 Pour into the prepared pan and chill until set. Cut into squares and serve.

By Teresa

Caramel Brownies
Dessert American

Caramel Brownies

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish.
  2. 2 Combine caramels and 1/3 cup evaporated milk in a heavy saucepan, Cook over low heat, stirring constantly until smooth; set aside.
  3. 3 Stir together cake mix, melted butter, and remaining 1/3 cup evaporated milk in a large bowl by hand until dough comes together. Press 1/2 of the dough into the prepared dish.
  4. 4 Bake in the preheated oven for 10 minutes. Sprinkle chocolate chips over crust and pour caramel mixture evenly over chips. Crumble remaining dough over caramel layer and return to the oven.
  5. 5 Continue baking for 15 to 18 minutes more. Cool in the refrigerator to set caramel before cutting into bars.

By Mary Lewno

Skillet Macaroni and Cheese
Dinner American

Skillet Macaroni and Cheese

4.3

Prep
2 min
Cook
8 min
Total
10 min

Instructions

  1. 1 Place a medium skillet over medium-high heat. Pour in dry macaroni noodles. Pour in enough water to barely cover macaroni. Bring to a boil, stirring continuously.
  2. 2 Continue stirring the macaroni until water is almost evaporated and pasta is tender yet firm to the bite, about 8 minutes. Pour in evaporated milk and cream. Add grated cheese and stir until cheese has melted and everything is well combined. Serve immediately.

By thedailygourmet

Slow Cooker Cheesy Potatoes
Dinner American

Slow Cooker Cheesy Potatoes

4.0

Prep
5 min
Cook
240 min
Total
245 min

Instructions

  1. 1 Grease a slow cooker with cooking spray.
  2. 2 Stir together frozen hash browns, condensed soup, evaporated milk, and 1/2 of the French fried onions in a large bowl until well combined. Pour into the prepared slow cooker.
  3. 3 Cook on Low for 8 hours or High for 4 hours. Top with remaining French fried onions just before serving.

By Renee

Georgia Nuggets
Dessert American

Georgia Nuggets

4.7

Prep
10 min
Cook
7 min
Total
17 min

Instructions

  1. 1 Combine the brown sugar and evaporated milk in a medium saucepan. Heat over medium-high heat, stirring to dissolve the sugar. When the mixture begins to boil, connect a candy thermometer to the side of the pan.
  2. 2 Heat to 232 degrees F (112 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
  3. 3 Remove from the heat and use a sturdy wooden spoon to stir in vanilla. Add butter and pecans and continue to stir until thick and creamy. It will lose some of its shine. Drop spoonfuls onto waxed paper and allow to cool at room temperature until set. Store in an airtight container at room temperature.

By patricia johnson

Quick-but-Yummy Oyster Stew
Dinner American

Quick-but-Yummy Oyster Stew

4.3

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Stir the evaporated milk and water together in a large pot over medium-low heat; bring to a gentle boil.
  2. 2 Stir butter into the liquid. Season with salt and black pepper. Cook, stirring occasionally, until the butter melts completely, 5 to 7 minutes.
  3. 3 Stir the oysters into the liquid; continue cooking at a simmer until the edges of the oysters begin to curl, about 15 minutes.

By Chris Braddy

Maple Syrup Pie
Dessert American

Maple Syrup Pie

2.5

Prep
10 min
Cook
45 min
Total
85 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Press pie crust into an 8-inch pie dish.
  2. 2 Mix maple syrup, brown sugar, evaporated milk, and eggs together in a bowl; pour into pie crust.
  3. 3 Bake in the preheated oven until mostly set in the middle, about 45 minutes. Cool pie until middle has begun to completely set, about 30 minutes more.

By Louie Noftsier

Brown Sugar Fudge
Dessert American

Brown Sugar Fudge

4.2

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring brown sugar, butter, and evaporated milk to a boil in a large saucepan; boil mixture for 10 minutes.
  2. 2 Remove from the heat and add confectioners' sugar; beat with an electric mixer on medium speed for 5 minutes.
  3. 3 Stir in walnuts. Spread fudge evenly into an 8-inch square pan and let cool before cutting into 64 1-inch squares.

By Kath

Best Breakfast Sausage Balls Ever
Breakfast American

Best Breakfast Sausage Balls Ever

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine sausage, baking mix, Cheddar cheese, egg, and evaporated milk in the bowl of a stand mixer; mix on low speed until thoroughly combined.
  3. 3 Shape sausage mixture into 1-inch balls and arrange onto baking sheets.
  4. 4 Bake in preheated oven until no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Raven

Creamy Chocolate Frosting
Dessert American

Creamy Chocolate Frosting

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Sift confectioners' sugar and cocoa powder into a medium bowl.
  3. 3 Beat butter in a large bowl with an electric mixer until smooth and fluffy. Gradually beat in sugar mixture alternately with evaporated milk until well combined; blend in vanilla.
  4. 4 Beat mixture on high speed until light and fluffy. Adjust consistency with more milk or sugar, if desired.

By Tracy Larsen