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Ingredients

• ✓ evaporated skim milk
• apple
• bread
• egg
• brown sugar
• cinnamon
• nutmeg

Instructions

1. 1 Combine apples and bread in a slow cooker.
2. 2 Beat eggs together in a large bowl; stir in evaporated milk, brown sugar, cinnamon, and nutmeg. Pour egg mixture over apple mixture. Cover the slow cooker.
3. 3 Cook on High until custard forms, 3 to 4 hours.

By JJnicespice

Ingredients

• ✓ evaporated skim milk
• sweet potato
• pie crust
• egg white
• white sugar
• brown sugar
• cinnamon
• nutmeg
• clove
• cranberry

Instructions

1. 1 Gather the ingredients.
2. 2 Place sweet potatoes in a saucepan with just enough water to cover. Bring to a boil; cook until fork-tender, about 5 minutes. Drain and mash sweet potatoes with a fork or potato masher.
3. 3 Preheat the oven to 425 degrees F (220 degrees C). Divide pie crust evenly into 24 pieces; form into small balls. Press crusts into the cups of two 12-cup mini muffin tins. Set aside.
4. 4 Purée mashed sweet potatoes, evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves in a blender or food processor until smooth. Spoon about 1 tablespoon sweet potato filling into each pie shell.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of a mini pie comes out clean, about 10 minutes. Cool in the tins set on a wire rack. Garnish each mini pie with a cranberry half before serving.

By NCANNIS

Ingredients

• ✓ evaporated skim milk
• applesauce
• apple
• granulated sugar
• lemon juice
• cinnamon
• rolled oat
• brown sugar
• all-purpose flour
• nonfat dry milk powder
• vanilla yogurt

Instructions

1. 1 Preheat oven to 350 degrees F. Spray 2-quart casserole dish with nonstick cooking spray. In large bowl, toss apple slices with granulated sugar, lemon juice and 2 teaspoons cinnamon. Spoon into prepared dish. Spread applesauce evenly over apple mixture.
2. 2 In medium bowl, combine oats, brown sugar, flour, evaporated milk, dry milk powder and remaining 2 teaspoons cinnamon. Spread over applesauce.
3. 3 Bake 35-40 minutes or until lightly browned and bubbly. Cool slightly. Serve warm. Top each serving with a dollop of yogurt.

By Mott's

Ingredients

• ✓ evaporated skim milk
• cooking spray
• whole wheat elbow macaroni
• tapioca starch
• cheddar cheese
• dijon mustard
• worcestershire sauce
• cayenne pepper

Instructions

1. 1 Coat an 8x8-inch baking dish with cooking spray and set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Cook whole wheat macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Stir 1 tablespoon evaporated milk and tapioca together in a saucepan. Whisk in remaining milk. Stir in Cheddar cheese, mustard, Worcestershire sauce, and pepper. Bring to a simmer and stir until the sauce thickens a bit and cheese is completely melted. Drain pasta and stir into the sauce. Spoon into the prepared baking dish.
5. 5 Cook under the broiler until top browns, 2 to 3 minutes. Remove from oven and allow to cool for 5 minutes before serving.

By thedailygourmet

Ingredients

• ✓ evaporated skim milk
• butter
• margarine
• garlic
• flour
• salt
• hot pepper sauce
• cheddar cheese
• cauliflower
• red bell pepper
• broccoli
• bow tie pasta
• penne pasta

Instructions

1. 1 Melt butter in large saucepan over medium heat. Add garlic; cook 2 minutes. Add flour; cook and stir 1 minute. Add milk, salt and pepper sauce. Heat to a boil, stirring constantly. Remove from heat; stir in 1 cup cheese until melted.
2. 2 Add sauce and vegetables to pasta; toss well. Transfer to a greased medium baking dish or oval casserole. Cover with foil; bake in preheated 375 degrees F oven 15 minutes or until hot. Uncover and sprinkle with remaining cheese; bake 2 minutes more or until cheese is melted.

By Sargento