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
• muscovado sugar
• shortbread pie crust

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 In a large bowl, beat the evaporated milk and sugar with a whisk or electric mixer for 10 to 15 minutes, or until fluffy and mocha colored. Pour into the shortbread crust.
3. 3 Bake for 10 minutes in the preheated oven. The Gypsy Tart will have a sticky surface, and will not set completely until left to cool. Serve chilled.

By GARRY67

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt sugar in a medium saucepan over medium-low heat until liquefied and golden in color. Carefully pour hot syrup into a deep 9-inch round glass baking dish, turning the dish to evenly coat the bottom; set aside.
3. 3 Beat eggs in a large bowl. Add condensed milk, evaporated milk, and vanilla; beat until smooth. Pour egg mixture on top of caramel in the baking dish; place in a deep roasting pan. Carefully pour in enough hot water to come 1 inch up the sides of the dish.
4. 4 Bake in the preheated oven until just set with a slight jiggle in the center, about 1 hour, checking after 55 minutes. Keep in mind the flan will continue to set as it cools. Remove from the oven and carefully transfer baking dish to a wire rack; cool to room temperature, then cover with plastic wrap to prevent a skin forming. Refrigerate for 3 hours or up to 3 days.
5. 5 To serve, run a knife around the edges of the dish; carefully invert onto a rimmed serving plate and let caramel sauce flow over flan.

By ASOTO

Ingredients

• ✓ evaporated milk
• bacon
• onion
• butter
• russet potato
• egg

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Place bacon in a Dutch oven over medium heat. Cover and cook until bacon begins to soften and render grease. Add onion and cook until soft and translucent. Remove the cover, and continue cooking until mixture caramelizes and turns a deep, golden brown.
3. 3 Remove from the heat and stir in butter until melted. Stir shredded potatoes into onion mixture. Add evaporated milk and eggs, and stir until well combined. Pour into a 9x13-inch baking dish.
4. 4 Bake in the preheated oven until bubbly and golden on top, about 1 hour. If top browns too quickly, cover with foil. Remove and let stand for 10 minutes before slicing into 3x3-inch squares. Serve hot.

By J Sell SrJr

Ingredients

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

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place sweetened condensed milk, evaporated milk, eggs, cream cheese, milk, and vanilla extract in a blender; blend until smooth.
3. 3 Place sugar in an even layer in a saucepan over medium heat. Cook until the edges start to brown, about 1 minute; drag sugar into the center with a spatula once the edges start to brown. Continue cooking, stirring from time to time, until caramel is an even golden brown, 4 to 5 minutes.
4. 4 Meanwhile, pour 1 inch boiling water into a large oven-safe pot or baking dish to make a water bath.
5. 5 Pour caramel into a 9-inch flan mold or baking pan; swirl so that caramel reaches 1 inch up the sides. Pour the condensed milk mixture on top. Set in the water bath.
6. 6 Set the flan and water bath in the preheated oven; bake until a damp table knife inserted into the center comes out clean, 45 minutes to 1 hour. Remove from the oven and let stand for 5 minutes.
7. 7 Chill flan in the refrigerator until firm, 2 to 3 hours. Invert onto a serving plate so that caramel is on top.

By damaris

Ingredients

• ✓ evaporated milk
• plum
• gelatin
• water
• white sugar
• lemon juice
• water

Instructions

1. 1 Place plums into a saucepan over medium-low heat. Cover and simmer, stirring occasionally, until soft, 5 to 10 minutes. Cool, 15 to 30 minutes.
2. 2 Combine ½ cup hot water and gelatin powder in a bowl until granules are completely dissolved. Mix in cooled plums, sugar, and lemon juice until sugar is dissolved. Chill in the refrigerator until gelatin mixture begins to thicken, about 30 minutes.
3. 3 Beat evaporated milk in a bowl with an electric mixer until thick: spoon into plum mixture and beat until fluffy. Chill in the refrigerator for at least 3 hours.

By Kellie Constable

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat together sugar and water in a small saucepan over medium heat, stirring occasionally, until sugar dissolves into a light brown caramel, 8 to 10 minutes. Pour into a round glass baking dish.
3. 3 Place condensed milk, evaporated milk, eggs, cream cheese, and vanilla in a blender; blend into a smooth custard. Pour over caramelized sugar in the baking dish.
4. 4 Place the baking dish in a deep baking pan. Pour in enough water to reach halfway up the sides of the baking dish.
5. 5 Bake in the preheated oven until custard is set and top is light brown, about 1 hour.
6. 6 Carefully transfer the baking dish to a wire rack to cool to room temperature. Cover the dish with plastic wrap and refrigerate until cold, 3 to 4 hours.

By kimmy73

Ingredients

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

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place a 9-inch metal pie dish into a deep baking pan; pour boiling water into the baking pan to reach about halfway up the sides of the pie dish to make a water bath.
2. 2 Pour 1/2 cup sugar and 1 teaspoon water into a heavy saucepan over medium heat. Gently swirl mixture in the pan until sugar dissolves, melts, and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, as sugar burns easily. Pour melted caramel into the warmed pie dish; gently tilt the dish to coat the bottom with caramel.
3. 3 Whisk egg yolks, condensed milk, evaporated milk, remaining 1/4 cup sugar, and vanilla in a bowl until creamy and thoroughly combined. If mixture is foamy, skim foam off with a folded paper towel. Gently pour custard over caramel in the pie dish. Cover the baking pan with aluminum foil.
4. 4 Bake in the preheated oven until custard is set but jiggles slightly when nudged, 45 minutes to 1 hour. Remove foil and place flan with the water bath in the refrigerator until chilled, about 2 hours.
5. 5 Remove the pie dish from the water bath; run a knife around the edges of flan. Invert flan onto a rimmed serving platter to release custard; let caramel sauce flow over flan.

By FleurSweetLoves

Ingredients

• ✓ evaporated milk
• bacon
• onion
• celery
• potato
• salt
• pepper

Instructions

1. 1 Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate, crumble, and set aside.
2. 2 Cook and stir onion and celery in the remaining bacon grease over medium heat until the onion is translucent and tender. Drain excess grease, then stir in potatoes. Add water to cover all but 1 inch of the potatoes. Bring to a boil over medium-high heat, then reduce to medium-low, and simmer until potatoes are tender, about 15 minutes, stirring often.
3. 3 Stir in evaporated milk, and continue cooking until warmed through. Season with salt and pepper. Stir in bacon just before serving.

By Firewife42

Ingredients

• ✓ evaporated milk
• mini tart shell
• butter
• white sugar
• egg
• vanilla extract
• coconut
• strawberry jam

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Place frozen mini tart shells on a baking sheet.
2. 2 Beat the butter, sugar, egg, evaporated milk, and vanilla extract, mixing until fully combined. Stir in the coconut. Place 1/2 teaspoon of jam into each mini tart shell, and fill the shells with about 1 tablespoon of the coconut mixture.
3. 3 Bake in the preheated oven until the shells and topping are lightly golden brown, about 20 minutes. Cool on wire rack.

By Freya

Ingredients

• ✓ evaporated milk
• bacon
• onion
• russet potato
• flour
• egg
• salt
• pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 In a large skillet over medium heat, fry bacon pieces until crisp; remove to paper towels. Reserve half of bacon drippings, and set aside. Return skillet to stove; stir onions, and cook until soft and translucent.
3. 3 In a large bowl, stir together reserved drippings, bacon, onion, and potatoes. Mix in flour, evaporated milk, and eggs. Season with salt and pepper to taste.
4. 4 Pour into baking dish, and bake in a preheated oven until top is nicely brown, about 1 hour. Cut into squares, and serve with sour cream, if desired.

By JOENAUJOKAS

Ingredients

• ✓ evaporated milk
• egg
• milk
• ground beef
• cream of wheat cereal
• onion
• cream of chicken soup
• cream of mushroom soup
• parsley

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, whisk together the egg and the milk. Add the beef, cream of wheat and onion and mix well. Shape into 1 inch balls. Place balls on a lightly greased baking sheet.
3. 3 Bake at 350 degrees F (175 degrees C) for about 20 minutes.
4. 4 Drain meatballs on paper towels, if needed. Then place meatballs in a lightly greased 2 quart casserole dish. In a separate medium bowl, combine the soups with the evaporated milk, stirring until smooth. Pour over the meatballs.
5. 5 Bake uncovered at 350 degrees F (175 degrees C) for another 40 minutes. Sprinkle with parsley before serving.

By Jessica

Ingredients

• ✓ evaporated milk
• butter
• onion
• portobello mushroom
• bacon
• egg
• potato
• sun-dried tomato
• salt
• black pepper
• cheddar cheese
• sour cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch casserole dish.
2. 2 Heat butter in a skillet over medium heat; cook and stir onions and mushrooms until softened and tender, about 10 minutes.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving 1 tablespoon bacon grease. Crumble bacon.
4. 4 Beat milk, eggs, and reserved 1 tablespoon bacon grease together in a bowl; fold in potatoes until evenly mixed. Stir onion-mushroom mixture and sun-dried tomatoes into potato mixture; season with salt and pepper. Pour potato mixture, including all the liquid, into the prepared casserole dish. Sprinkle bacon and 1 1/2 cup Cheddar cheese over potato mixture.
5. 5 Bake in the preheated oven until potatoes are tender and cheese is melted, about 55 minutes. Sprinkle remaining 1/2 cup Cheddar cheese over potato mixture and continue baking until melted, about 5 minutes more. Serve with sour cream.

By willow27

Ingredients

• ✓ evaporated milk
• date
• baking soda
• water
• butter
• white sugar
• egg
• self-rising flour
• brown sugar
• butter
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
2. 2 In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
3. 3 Beat 1/3 cup of butter with white sugar in a bowl with an electric mixer until light and frothy. Beat in eggs and mix well to combine.
4. 4 Add flour and date mixture (including water) to the egg mixture and fold to combine. Pour cake batter into the prepared baking dish.
5. 5 Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cake cool slightly while you prepare the toffee sauce.
6. 6 To make the toffee sauce: Combine brown sugar, 1/3 cup butter, and evaporated milk in a small saucepan; cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. Pour toffee sauce over individual servings of warm cake.

By Maree

Ingredients

• ✓ evaporated milk
• potato
• onion
• carrot
• celery
• chicken bouillon
• parsley
• water
• salt
• black pepper
• margarine
• all-purpose flour
• egg
• salt
• milk

Instructions

1. 1 In a large stockpot, combine potatoes, onions, carrot, celery, bouillon cubes, parsley, water, salt, pepper, and margarine. Simmer soup until vegetables become tender, 10 to 15 minutes.
2. 2 Meanwhile, mix flour, egg, salt, and milk together in a bowl until a uniform dough forms. Form dough into long strips; cut strips into small pieces (knefla).
3. 3 Once vegetables are tender, add knefla to the pot and let simmer for 30 minutes.
4. 4 Stir in evaporated milk and serve.

By Sue H.

Ingredients

• ✓ evaporated milk
• sherry
• all-purpose flour
• beef stock
• olive oil
• black pepper
• lemon pepper
• salt
• allspice
• nutmeg
• parsley
• worcestershire sauce
• egg
• ground pork
• ground beef
• bread
• onion
• butter

Instructions

1. 1 Melt butter in a skillet over medium heat; cook and stir onion in the melted butter until tender, 5 to 10 minutes.
2. 2 Place bread cubes in a bowl; pour 1/2 cup evaporated milk over bread cubes. Set aside until bread cubes absorb milk.
3. 3 Mix ground beef, ground pork, cooked onion, bread cube mixture, eggs, Worcestershire sauce, parsley, nutmeg, allspice, salt, lemon pepper, and ground black pepper together in a large bowl. Form mixture into golf ball-sized meatballs.
4. 4 Heat olive oil in the same skillet used for onion over medium-high heat; cook meatballs in the hot oil, turning with tongs, until all sides are browned, 10 to 15 minutes. Pour in beef stock and simmer until meatballs are cooked through, 15 to 20 minutes. Transfer meatballs to a serving bowl, reserving liquid in the skillet.
5. 5 Remove 1 cup beef stock from skillet; whisk flour into the 1 cup stock until smooth. Pour flour mixture back into skillet, whisking until mixture is smooth. Gradually whisk remaining evaporated milk and sherry into beef stock mixture. Simmer, stirring occasionally, until gravy is warmed and smooth, 5 to 10 minutes. Pour gravy over meatballs to serve.

By Love2BMum

Ingredients

• ✓ evaporated milk
• pepper
• chicken bouillon
• green cabbage
• butter
• onion
• sauerkraut
• pepper
• salt
• cheddar cheese
• butter
• onion
• potato
• water
• butter
• salt
• all-purpose flour

Instructions

1. 1 To make the dough, combine the flour and salt in a large bowl. Make a well in the center and add the soft butter and evaporated milk; stir gently until all the liquid is absorbed. Add water only as needed, kneading continuously until dough sticks together. Place dough into a greased bowl, turn to coat, and let rest for 30 minutes.
2. 2 To make the potato filling, place potatoes into a saucepan with water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside. Melt 1/2 cup butter in a medium skillet, over medium heat. Saute onions in butter until tender. Mix the onions into the potatoes along with the cheese and season with salt and pepper to taste.
3. 3 To make the sauerkraut and cabbage filling, pour the drained sauerkraut into a large saucepan. In a medium skillet, saute 2 onions in 1/2 cup butter until tender, about 5 minutes. Stir the onions into the sauerkraut along with the cabbage and chicken bouillon cube. Cook over low heat until liquid evaporates. Season with pepper and remove from heat. Allow the mixture to cool, then run through a grinder or food processor.
4. 4 Remove the dough from the bowl onto a lightly floured surface. Roll out to 1/8 inch in thickness. Cut into 3 inch circles. Place one tablespoon of filling onto one side of the circle. Fold the other half over and press the edges to seal. Place finished dumplings onto a floured tray and keep covered.
5. 5 Bring a large pot of water to a boil. Drop 10 or so dumplings into the water at a time. Cook for 3 to 5 minutes, then remove to a colander to drain. Place finished dumplings onto a lightly oiled dish and turn them to coat with a thin layer. This will keep them from sticking together. Serve dumplings with fried onions and sour cream. Cooled dumplings also can be fried in oil and butter for a nice crispy surface.

By Olga D