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Ingredients

• ✓ condensed milk
• water
• short grain rice
• lime peel
• water
• cinnamon stick
• anise seed
• evaporated milk
• vanilla extract
• salt
• raisin

Instructions

1. 1 Combine 2 1/4 cups of water, rice, and lime peel in a saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes until the rice is tender.
2. 2 While the rice is cooking, combine 1/2 cup of water, the cinnamon stick, and anise in another saucepan over medium-high heat. Bring mixture to a low boil for 3 minutes, then remove saucepan from stove. Strain flavored water into a bowl and set aside, discarding cinnamon stick and anise pieces.
3. 3 After rice has simmered for 20 minutes, carefully remove the lime peel with a slotted spoon, and over low heat, gradually stir evaporated milk and condensed milk into the rice. Mix in the cinnamon and anise-flavored water, vanilla, and salt. Add raisins, if desired. Continue to stir until the mixture thickens, about 7 to 10 minutes.
4. 4 If the pudding is too watery after 10 minutes, turn up heat to medium-low and stir continuously. When pudding reaches desired consistency, remove from heat and pour into individual dishes, or a large bowl. Store in the refrigerator until ready to serve.

By gator10

Ingredients

• ✓ condensed milk
• butterscotch chip
• butter
• graham cracker crumb
• cream cheese
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt the butterscotch chips and butter together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Stir butterscotch chip mixture and graham cracker crumbs together in a bowl. Press 1/2 the graham cracker crumb mixture into the bottom of a 9x13-inch baking dish.
3. 3 Beat condensed milk, cream cheese, egg, and vanilla extract with an electric mixer until light and fluffy. Pour cream cheese mixture over the graham cracker crumb mixture in the baking dish. Spread remaining 1/2 graham cracker mixture on top of cream cheese mixture.
4. 4 Bake in the preheated oven until set, 25 to 30 minutes. Chill completely before cutting.

By mom4draven

Ingredients

• ✓ condensed milk
• milk
• milk powder
• white sugar
• cardamom
• saffron
• pistachio nut

Instructions

1. 1 Stir the milk, condensed milk, and dry milk powder together in a heavy-bottomed pan and bring to a boil. Add the sugar, cardamom, and saffron to the boiling milk; reduce heat to low and simmer, stirring frequently, for 10 minutes. Remove from heat and allow to cool to room temperature; fold the pistachio nuts into the mixture.
2. 2 Pour the mixture into popsicle molds and freeze until solid, about 1 hour

By SUSMITA

Ingredients

• ✓ condensed milk
• sweet potato
• butternut squash
• egg
• cinnamon
• nutmeg
• allspice
• pie crust
• mini marshmallow

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mash sweet potatoes and butternut squash together in a bowl; stir in eggs, milk, cinnamon, nutmeg, and allspice. Pour sweet potato-squash mixture into pie crust.
3. 3 Bake in the preheated oven for 30 minutes; arrange marshmallows on top of pie. Continue baking until a knife inserted into center comes out clean, about 30 minutes more.

By Lynnea Cabhewin

Ingredients

• ✓ condensed milk
• cooking spray
• brown sugar
• butter
• all-purpose flour
• rolled oat
• baking powder
• salt
• lemon juice
• lemon extract
• almond extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking pan with cooking spray.
2. 2 Mix brown sugar and butter in a large bowl until combined. Mix flour, oats, baking powder, and salt together in a separate bowl. Add to butter mixture and mix until combined. Press half of the oat mixture in the bottom of the prepared pan.
3. 3 Bake in the preheated oven until golden brown, about 15 minutes.
4. 4 While crust is baking, mix condensed milk, lemon juice, lemon extract, and almond extract in a small bowl.
5. 5 Pour lemon mixture over the baked crust and spread evenly. Top with remaining oat mixture and gently pat into lemon mixture.
6. 6 Return to the oven and bake until filling has set and top crust is golden brown, about 20 minutes.
7. 7 Remove from the oven and place on a wire rack to cool completely, about 30 minutes. Place in the refrigerator until chilled, about 2 hours. Cut into 16 bars.

By Michael J Varro

Ingredients

• ✓ condensed milk
• instant coffee granules
• butter
• semisweet chocolate
• heavy cream
• marshmallow
• marshmallow
• vanilla extract
• egg
• milk
• salt
• cornstarch
• cocoa powder
• white sugar
• salt
• baking powder
• semisweet chocolate chip
• graham cracker crumb
• salt
• white sugar
• butter
• graham cracker crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make crust: Mix together graham cracker crumbs, melted butter, sugar, and salt in a medium bowl until well combined. Press mixture into the bottom of a springform pan.
3. 3 Make graham brownie: Mix together graham cracker crumbs, condensed milk, chocolate chips, baking powder, and salt in a large bowl until well combined. Gently spread on top of crust.
4. 4 Bake in the preheated oven until the top is dry, about 30 minutes. Remove pie from the oven and set aside to cool slightly. Increase oven temperature to 425 degrees F (220 degrees C).
5. 5 Meanwhile, make chocolate custard: Whisk together sugar, cocoa powder, cornstarch, and salt in a medium saucepan. Gradually whisk in milk. Cook and stir over medium-high heat until thickened, 5 to 7 minutes. Reduce heat to medium-low and cook for about 2 minutes more. Pour beaten egg gradually into chocolate custard while stirring. Cook and stir for 2 minutes. Remove from heat and stir in vanilla.
6. 6 Pour chocolate custard over baked pie. Arrange regular marshmallows on top of pie and sprinkle miniature marshmallows to fill in any gaps.
7. 7 Bake in the preheated oven until marshmallows are lightly browned, about 5 minutes; keep an eye on it because you do not want marshmallows to melt.
8. 8 Make chocolate ganache: Place cream in a microwave-safe bowl and cook in the microwave on high until hot, making sure it doesn't bubble over, 45 to 60 seconds. Mix in chocolate, butter, and coffee granules. Microwave for 30 more seconds, then stir until smooth. Let sit to thicken, 15 to 20 minutes. Drizzle chocolate ganache over pie.

By Erin Brocklehurst