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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

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

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

No-Cream Banana Ice Cream
Dessert American

No-Cream Banana Ice Cream

4.0

Prep
5 min
Cook
40 min
Total
525 min

Instructions

  1. 1 In a medium bowl, mix together the skim milk, evaporated milk, sugar and vanilla. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.
  2. 2 When the ice cream is done freezing, add the bananas and raisins and let them mix in. Transfer to a freezer container, and freeze overnight before serving to improve the texture.

By MUMMYJO

Wild Rice Cheese Soup
American

Wild Rice Cheese Soup

4.6

Prep
20 min
Cook
60 min
Total
90 min

Instructions

  1. 1 In a medium skillet, fry the Italian sausage and onions until sausage is no longer pink. Drain and set aside. In a small saucepan, cook wild rice with 2 cups of water until tender; set aside.
  2. 2 In a stockpot, combine the cooked sausage and onions, rice, potato and chicken soups, milk, and evaporated milk. Cook over low heat until warm. Stir in the processed cheese and heat, stirring occasionally until cheese is melted.

By Heather

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

Nan's Peanut Butter Fudge with Marshmallows
Dessert American

Nan's Peanut Butter Fudge with Marshmallows

5.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Butter an 8-inch square pan.
  2. 2 Combine sugar, evaporated milk, and butter in an electric skillet. Set control to 260 degrees F (120 degrees C).
  3. 3 Bring to a boil and boil 5 minutes, stirring constantly. Turn off heat and add peanut butter, marshmallows, and vanilla extract. Stir until marshmallows and peanut butter are melted and blended. Pour into the prepared pan.
  4. 4 Allow to cool and cut into squares.

By rvaym

Turtles Cake
Dessert American

Turtles Cake

4.6

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 2 Make cake mix according to package directions. Pour a little less than 1/2 of the batter into the prepared dish.
  3. 3 Bake in the preheated oven for 15 minutes. Remove cake from the oven.
  4. 4 Place caramels, milk, and butter in a microwave-safe bowl and cook on high, stirring occasionally, until melted and smooth, about 10 minutes. Pour melted caramel mixture over cake and sprinkle with pecans and chocolate chips. Pour remaining cake batter over the top.
  5. 5 Bake in the preheated oven until the center of cake bounces back when gently pressed, 20 to 35 minutes.

By Debbie

Chocolate Frozen Yogurt
Dessert American

Chocolate Frozen Yogurt

4.0

Prep
5 min
Cook
15 min
Total
140 min

Instructions

  1. 1 Combine sugar and cornstarch in a medium saucepan. Stir in evaporated milk and chocolate chips. Cook over medium heat, stirring constantly, until chocolate is melted and mixture is thickened.
  2. 2 Remove the saucepan from heat and stir in yogurt and vanilla. Refrigerate until chilled.
  3. 3 Pour chilled mixture into an ice cream maker. Freeze according to the manufacturer's instructions.

By BREEZYLOU

No-Sugar Pumpkin Pie
Dessert American

No-Sugar Pumpkin Pie

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Whisk egg, sugar substitute, and pumpkin pie spice in a medium bowl until well blended. Add pumpkin and milk to egg mixture; stir until smooth. Pour mixture into prepared pie shell.
  3. 3 Place pie on a baking sheet and bake in the preheated oven until center is set but still slightly jiggly, about 30 to 35 minutes. Remove from oven and cool completely on a wire rack before slicing.

By Carolyn

Crystal's Chicken and Stuffing Casserole
Dinner American

Crystal's Chicken and Stuffing Casserole

4.3

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer.
  3. 3 In a large bowl mix together the soups, broth and evaporated milk. Stir well. Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center.

By Crystal Williams

Nasty Cake
Dessert American

Nasty Cake

3.0

Prep
10 min
Cook
35 min
Total
75 min

Instructions

  1. 1 Prepare batter and bake cake as directed on the package.
  2. 2 About 5 minutes before the cake is finished baking, melt the butter in a large saucepan to allow for foaming, and stir in the evaporated milk. Bring the mixture to a boil over medium heat, and stir in the corn syrup and sugar. Bring back to a boil, stir to dissolve sugar, turn off the heat, and add the baking soda. Stir continuously until the baking soda is mixed in and stops foaming, about 2 minutes.
  3. 3 Remove the cake from the oven, and poke holes in the hot cake with a butter knife or the end of a wooden spoon. Pour the syrup over the hot cake, and let cool before cutting.

By michaelsgal85

Plain Potato Soup
Side Dish American

Plain Potato Soup

4.6

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Place the potatoes in a large pot over high heat. Add water to cover, about 1 inch over the potatoes. Boil for about 10 to 15 minutes, or until potatoes are tender. Do not drain.
  2. 2 Reduce heat to low and pour in the evaporated milk and the butter. Mash the potatoes in the pot with a potato masher. Season with salt and white pepper to taste.

By Rosemary

Easy Mashed Rutabaga
Dinner American

Easy Mashed Rutabaga

4.3

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Place rutabaga in a medium saucepan; add broth to cover. Bring to a boil; reduce heat, cover, and cook until tender, about 40 minutes. Drain.
  2. 2 Transfer to a large bowl. Mix in evaporated milk and butter with an immersion blender a little at a time, until desired consistency is reached. Season with salt and pepper.

By Beth Wand Sidell