#3822 - German Chocolate Caramel Bars

(by Shirley McNevich)

1 box Duncan Hines German chocolate cake mix
1 cup chopped pecans
1/3 cup + 1/2 cup Carnation evaporated milk (NOT condensed)
3/4 cup butter (melted)
60 Kraft caramels (unwrapped)
1 cup Nestle's semi-sweet chocolate chips

In a bowl add the dry cake mix, chopped pecans, 1/3 cup evaporated milk and the melted butter--stir to mix. Spread HALF of the batter into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees for 8 minutes. In a double boiler add the unwrapped caramels and 1/2 cup evaporated milk--cook/stir until melted and smooth. Spread caramel mixture evenly over the baked crust. Sprinkle the chocolate chips evenly over the caramel. Spread remaining batter over the top. Return to oven and bake at 350 degrees 18-20 minutes. Cool completely. Cut into bars or squares.

#3812 - Warm Raspberry Pie

(by Shirley McNevich)

1/2 cup flour
1/4 cup white sugar + 2 TBSP white sugar
1/4 tsp. salt
1 - 12oz. can Carnation evaporated milk (NOT condensed)
3 eggs
1 1/2 tsp. lemon zest
1 tsp. vanilla
1 cup fresh raspberries (more if you wish)

In a bowl add flour, 1/4 cup white sugar and the salt--whisk to mix. In a separate bowl add Carnation milk, eggs, lemon zest and vanilla--whisk to mix. Add flour mixture to egg mixture--whisk until smooth. Pour batter into a greased 9" deep dish pie plate. Spread the raspberries evenly over the top of the batter. Sprinkle the 2 TBSP white sugar evenly over the whole top. Bake at 450 degrees 17-22 minutes or until puffed up and light brown in color. Serve the pie warm.

#3793 - Gooey Chocolate Bars

(by Shirley McNevich)

1 1/4 cups white sugar
2 sticks softened butter
2/3 cup Hershey's cocoa
2 eggs
1 egg white
3 tsp. vanilla
1/2 tsp. salt
1 1/4 cups flour
1 - 5oz. can Carnation evaporated milk (NOT condensed)
1 1/4 cups chopped walnuts
Frosting: 1/3 cup Hershey's cocoa; 3 TBSP melted butter; 1 cup Domino's powdered sugar; 1/4 cup Carnation evaporated milk (NOT condensed)

In a mixer add white sugar and softened butter--beat. Add eggs and egg white--beat. Add 2/3 cup cocoa--beat. Add salt and vanilla--beat. Slowly add flour and the whole can of Carnation milk--beat. Remove bowl from mixer--add chopped walnuts--stir to mix. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees 20-25 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a bowl add 1/3 cup cocoa and the melted butter--stir well. Add powdered sugar and 1/4 cup Carnation milk--beat with a spoon until thick and smooth. Spread the chocolate frosting over the cooled cake. Cut into squares or bars.

#3790 - Crispy Butterscotch Fudge

(by Shirley McNevich)

Crispy Crust: 4 1/2 tsp. Parkay margarine; 2 cups mini marshmallows; 1/4 cup Jif creamy peanut butter; 3 cups Rice Krispies cereal

Batter: 2 TBSP Parkay margarine; 1 - 5oz. can Caration evaporated milk; 1 1/2 cups white sugar; 1/4 tsp. salt; 2 cups mini marshmallows; 1 cup Nestle's butterscotch chips; 3/4 cup Jif creamy peanut butter; 1 tsp. vanilla; 1/4 cup peanuts (chopped)

Crust: in a saucepan over low heat add 4 1/2 tsp. Parkay, 2 cups mini marshmallows and 1/4 cup peanut butter--cook/stir until melted and smooth. Remove from heat--add all of the Rice Krispies--stir until mixed. Press the mixture into the bottom of a greased 9 x 13 aluminum cake pan. Batter: in a saucepan over medium heat add 2 TBSP Parkay, the Carnation milk, white sugar and salt--cook/stir until boiling. Once boiling, cook/stir for 4 minutes. Remove from heat--add 2 cups mini marshmallows, butterscotch chips, 3/4 cup peanut butter and the vanilla--stir quickly until mini marshmallows and butterscotch chips are completely melted. Spread the batter evenly over the crust. Sprinkle the chopped peanuts evenly over the top, then use your fingers to LIGHTLY press the chopped peanuts into the batter. Cool to room temperature, then refigerate until firm. Cut into squares.

#3787 - Oreo Cookie Fudge

(by Shirley McNevich)

3 cups white sugar
1 1/2 sticks softened butter
1 - 5oz. can Carnation evaporated milk (NOT condensed)
2 cups Nestle's premium white chocolate chips
1 - 7oz. jar Fluff marshmallow
1/2 cup finely crushed Oreo cookies
1 tsp. vanilla
1 cup coarsely crushed Oreo cookies

Line a 9" fudge pan with foil. In a saucepan over medium heat add butter, white sugar and Carnation milk--cook/stir until you get a full rolling boil. Once boiling, cook/stir for 3 minutes. Remove from heat--add white chocolate chips, Fluff marshmallow, finely crushed Oreo cookies and vanilla--stir until mixed and smooth. Pour batter into foil lined pan. Sprinkle the coarsely crushed Oreo cookies evenly over the top. Use a butter knife to swirl the cookies into the fudge (but only let the knife go halfway down into the batter--do NOT let the knife go all the way to the bottom of the pan). It's okay if some of the cookies are sticking out of the top of the fudge. Cool to room temperature, then refrigerate until cold. Lift fudge out of pan with the foil edge, flip it upside down on a cutting board, peel off the foil and discard the foil. Cut the fudge into squares.

#3780 - Spring Onion Potato Cassrole

(by Shirley McNevich)

3lbs. red potatoes (washed, peeled and cut into 1" chunks)
1 cup Carnation evaporated milk (NOT condensed)
1/2 cup Breakstone's sour cream
1 tsp. salt
1/2 tsp. pepper
8oz. shredded sharp cheddar cheese
8 slices bacon (fried and crumbled)
thinly sliced green onions

Place the potato chunks in a pot and cover them with salted water--bring to a boil over medium heat, then cook 20 minutes or until tender. Drain the potatoes. In a large bowl add drained potatoes, evaporated milk, sour cream, salt and pepper--mash with a potato masher. Add HALF of the cheese and HALF of the crumbled bacon--stir until mixed. Spread the mixture into a greased 3 qt. casserole dish. Bake at 350 degrees 25-30 minutes or until hot. Remove from oven--sprinkle spring onions, remaining bacon and remaining cheese over the top. Return to oven and bake until cheese is melted.

#3687 - Raspberry Lemon Pie

(by Shirley McNevich)

1/4 cup red raspberry jam (seedless if possible)
1 cup fresh red raspberries
1 - 9" Keebler shortbread ready-made crust
4oz. softened Philadelphia cream cheese
1 - 12oz. can Carnation evaporated milk
2 - 3oz. boxes Jell-O lemon INSTANT pudding
1 lemon (room temperature)
1 - 8oz. Cool Whip (thawed)

Spread the raspberry jam over the bottom of the shortbread crust. Sprinkle 3/4 cup of the fresh red raspberries over the jam. Grate the outside of the lemon to get lemon zest (as much as you wish). In a mixer add cream cheese--beat. Add evaporated milk, both boxes of lemon pudding mix and the lemon zest--beat on low until mixed, then beat on medium speed until smooth and creamy. Remove bowl from mixer--add HALF of the thawed Cool Whip--stir well. Pour the batter into the crust. Spread remaining Cool Whip over the top. Arrange the remaining 1/4 cup raspberries over the Cool Whip. Refrigerate until cold.

#3609 - Chantilly Frosting

(by Shirley McNevich)

1 cup Carnation evaporated milk
1 cup white sugar
3 beaten egg yolks
1/2 cup butter
1 tsp. vanilla
1 1/3 cups Baker's angelflake coconut
1 cup chopped macadamia nuts

In a saucepan add evaporated milk, white sugar, beaten egg yolks, butter and vanilla--cook/stir over medium heat 10-12 minutes or until thick. Remove from heat--add coconut and chopped macadamia nuts. Stir frequently while it cools until frosting is spreading consistency. Use frosting on your favorite chocolate cake.

#3605 - Crockpot Broccoli Cheese Soup

(by Shirley McNevich)

1/4 cup butter
1 large onion (chopped)
1/4 cup flour
1 - 12oz. can Carnation evaporated milk
4 cups chicken broth
1- 14oz. bag frozen baby broccoli florets (thawed and WELL DRAINED)
1/2 tsp. fresh ground black pepper
1/4 tsp. salt
8oz. Velveeta cheese (cubed)
1 1/2 cups shredded EXTRA sharp cheddar cheese
1 cup fresh grated Parmesan cheese

Spray the inside of the crockpot with Pam. In a skillet over medium low heat add butter--melt. Add chopped onions--cook/stir until tender. Add flour while stirring--stir quickly for 1 minute. Slowly add evaporated milk--stir well. Pour the mixture into the crockpot. Add chicken broth, drained broccoli, salt and pepper--stir to mix. Place the lid on the crockpot and cook on low heat for 4 hours or until soup starts to bubble. Add the cubed Velveeta--stir until cheese melts. Add the shredded sharp cheddar cheese and Parmesan cheese--stir until melted and smooth. Optional: if you don't like whole broccoli pieces in your soup, chop the drained broccoli before adding it.

#3591 - Chocolate Pecan Coconut Pies

(by Shirley McNevich)

2 1/2 cups white sugar
7 TBSP Hershey's cocoa
4 beaten eggs
1 tsp. vanilla
1 cup chopped pecans
1 stick butter (melted)
1 - 12oz. can Carnation evaporated milk
a pinch of salt
2 cups Baker's angelflake coconut
3 unbaked pie crust doughs

Grease three 9" pie plates, insert the doughs, flute the edges and spray the insides of the pie doughs with Pam. In a bowl add white sugar and cocoa--stir to mix. Add beaten eggs and vanilla--stir with a whisk. Add melted butter, chopped pecans, Carnation milk, salt and coconut--stir with a whisk to mix. Pour 1/3 of the batter into each pie dough. Bake at 350 degrees for 40-45 minutes--test with a knife for doneness. Cool completely.

#3559 - Three Milk Cake

(by Shirley McNevich)

1 1/2 cups flour
1 tsp. baking powder
1/2 cup softened butter
2 cups white sugar
5 egg yolks
5 egg whites
2 tsp. vanilla
2 cups whole milk
1 - 14oz. can Eagle brand sweetened condensed milk
1 - 12oz. can Carnation evaporated milk
1 1/2 cups heavy whipping cream

In a mixer add butter and 1 cup white sugar--beat. Add egg yolks and 1 tsp. vanilla--beat. Add baking powder--beat. Slowly add flour--beat. In a separate mixer bowl add egg whites--beat until stiff. Add egg white mixture to cake batter--stir to mix. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool the cake for 20 minutes. Use a toothpick or a large meat fork to poke holes all over the cake, then cool the cake to room temperature. In a bowl add whole milk, Eagle milk and Carnation milk--stir to mix. Carefully pour the milk mixture evenly over the top of the cake so it soaks down into the holes. In a mixer add whipping cream, 1 cup white sugar and 1 tsp. vanilla--beat on low until mixed, them beat on medium speed until thick. Spread the mixture over the top of the cake. Refrigerate until cold. Keep refrigerated.

#3514 - Frozen Lime Pie

(by Shirley McNevich)

1 - Keebler 9" ready-made graham cracker crust
1 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 cup Carnation evaporated milk (NOT condensed)
1/2 cup fresh squeezed lime juice
1 tsp. lime zest

In a mixer add cream cheese--beat. Slowly add Eagle brand milk--beat. Slowly add Carnation milk--beat until smooth. Add lime juice and lime zest--beat. Pour batter into the graham cracker crust. Freeze the pie for 4 hours or until firm. Let the pie thaw on the counter a few minutes before cutting and serving.

#3512 - Fruity Sliced Jell-O

(by Shirley McNevich)

1 - 3oz. box orange Jell-O
1 - 3oz. box lemon Jell-O
1 - 3oz. box strawberry Jell-O
1/2 cup drained mandarin oranges
1/2 cup drained Dole crushed pineapple
1/2 cup fresh sliced strawberries
2 - 12oz. cans Carnation evaporated milk (NOT condensed)

Spray a bread loaf pan with Pam (inside bottom and inside sides). In a bowl add orange Jell-O powder and 1/2 cup boiling water--stir to mix. Let it sit for 10 minutes, then pour it into a blender along with the mandarin oranges and 1 cup of the Carnation milk--puree the mixture until well blended, then pour the mixture into the loaf pan. Refrigerate the loaf pan until the first layer is set. In a bowl add lemon Jell-O and 1/2 cup boiling water--stir to mix. Let it sit for 10 minutes, then pour it into a blender along with the crushed pineapple and 1 cup of the Carnation milk--puree the mixture until well blended. Remove the loaf pan from the refrigerator--pour the lemon mixture over the orange mixture--return it to the refrigerator until the lemon layer is set. In a bowl add the strawberry Jell-O and 1/2 cup boiling water--stir to mix. Let it sit for 10 minutes, then pour it into a blender along with the sliced fresh strawberries and 1 cup of the Carnation milk--puree the mixture until well blended. Remove the loaf pan from the refrigerator--pour the strawberry mixture over the lemon layer--refrigerate overnight. When ready to serve, use a knife to loosen all the way around the sides, dip the bottom of the loaf pan in hot water for 20 seconds, place a cake plate over the top of the loaf pan and shake the loaf pan while turning it upside down so the Jell-O mixture inverts on to the cake plate. Use a wet knife and spatula to slice and serve.

#3506 - Lemon Bread

(by Shirley McNevich)

1 1/2 cups flour
1 cup white sugar
1 tsp. baking powder
1/2 tsp. salt
2 eggs
1 - 5oz. can Carnation evaporated milk (NOT condensed)
1/3 cup canola oil
1 1/2 tsp. lemon zest
Juice Topping: 1/3 cup white sugar; 1/4 cup lemon juice

In a bowl add flour, 1 cup white sugar, baking powder and salt--stir to mix. In a separate bowl add eggs, Carnation milk, canola oil and lemon zest--beat with a whisk. Pour the milk mixture into the flour mixture--stir just until mixed. Pour batter into a greased and floured 8" loaf pan. Bake at 350 degrees for 1 hour--test with a toothpick for doneness. Juice Topping: while the bread is baking, in a saucepan over low heat add the lemon juice and 1/3 cup white sugar--cook/stir until sugar is dissolved and mixture turns into syrup. When you remove the bread from the oven, use a kebob skewer and poke holes all the way through from the top to almost the bottom of the bread. Make multiple holes about 1" apart. Pour the hot syrup mixture over the whole top of the bread so it soaks down into the holes. Cool bread for 15 minutes, then loosen the bread and place it on a wire rack until it cools completely.

#3497 - Crispy Baked Chicken

(by Shirley McNevich)

4 boneless/skinless chicken breast halves
4 TBSP Dijon mustard (less if you wish)
1/4 cup Carnation evaporated milk
1/4 cup Italian style bread crumbs
shredded Parmesan cheese
salt
pepper

Place foil in a 9 x 13 baking dish and spray the foil with Pam. Salt and pepper each side of each chicken breast to your taste. In a bowl add evaporated milk and Dijon mustard--stir to mix. Place the Italian bread crumbs and Parmesan cheese in a second bowl--stir to mix. Dip both sides of each chicken piece in the milk mixture, then into the bread crumbs, then place on the greased foil. Bake at 475 degrees for 20-25 minutes or until chicken is done.

#3493 - Peanut Butter Cheesecake Bars

(by Shirley McNevich)

Crust: 2 cups graham cracker crumbs; 1 stick butter (melted); 1/3 cup white sugar

Batter: 2 - 8oz. Philadelphia cream cheese (softened); 1 cup white sugar; 1/4 cup flour; 1 - 12oz. can Carnation evaporated milk (NOT condensed); 2 eggs; 1 TBSP vanilla; 1/2 cup Nestle's MILK chocolate chips; 1/2 cup Reese's peanut butter chips

Crust: in a bowl add graham cracker crumbs, melted butter and 1/3 cup white sugar--stir to mix. Press the mixture on the bottom of a greased 9 x 13 cake pan. In a mixer add cream cheese--beat. Add 1 cup white sugar and the flour--beat. Add Carnation milk, eggs and vanilla--beat until smooth. In a microwave safe bowl add the MILK chocolate chips--microwave on high in 15 second increments until melted and smooth. In a second microwave safe bowl add the peanut butter chips--microwave in 15 second increments until melted and smooth. Add 1 cup of the cream cheese batter to the melted milk chocolate chips--stir well. Add 1 cup of the cream cheese batter to the melted peanut butter chip--stir well. Pour remaining cream cheese batter evenly over the crust. Spread the peanut butter chip mixture evenly over the cream cheese batter. Spread the milk chocolate chip mixture over the peanut butter chip layer. Wet a butter knife, place the blade of the knife through to the middle of the cream cheese batter--use the knife blade to swirl the cream cheese, peanut butter and chocolate layers. Bake at 325 degrees for 40-45 minutes or until set. Cool completely, the refrigerate overnight (or until cold). Cut into bars or squares.

#3491 - Coconut Pineapple Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 12oz. can Carnation evaporated milk (NOT condensed)
2 eggs
1 - 20oz. can Dole crushed pineapple (drained but reserve the juice)
3/4 cup powdered sugar
1 cup Baker's angelflake coconut

In a mixer add yellow cake mix, evaporated milk and eggs--beat on low until mixed, then beat on medium speed for 3 minutes. Remove bowl from mixer--add 1 cup of the drained pineapple--stir. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool for 10 minutes. In a bowl add 2 TBSP of the pineapple juice and the powdered sugar--stir to mix. Spread the glaze over the cake, then dot the top with remaining drained pineapple. Sprinkle coconut evenly over the top of the cake.

#3483 - Easy Creamy Macaroni and Cheese

(by Shirley McNevich)

1 2/3 cups raw elbow macaroni
2 TBSP cornstarch
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
12oz. Carnation evaporated milk
1 cup water
2 TBSP butter
2 cups shredded cheddar cheese

Prepare macaroni according to box directions--drain but DO NOT rinse. In a saucepan add cornstarch, salt, mustard, pepper, evaporated milk, water and butter--cook/stir over medium heat. Bring to a boil. Once boiling, cook/stir for 1 more minute. Remove from heat--add 1 1/2 cups shredded cheddar cheese--stir until smooth. Pour the milk mixture over the drained macaroni--stir well. Pour the whole macaroni mixture into a greased 2 quart casserole dish. Sprinkle the other 1/2 cup shredded cheddar cheese over the top. Bake at 375 degrees for 25-30 minutes or until lightly browned. Cool slightly before serving.

#3480 - Frozen Pumpkin Dream Pie

(by Shirley McNevich)

1 - 9" graham cracker crust
1 - 15oz. can Libby's canned pumpkin
1 - 6oz. box Jell-O vanilla INSTANT pudding mix
1 cup Carnation evaporated milk
1 tsp. pumpkin pie spice
2 cups thawed Cool Whip

In a mixer add pumpkin, vanilla pudding mix, evaporated milk and pumpkin pie spice--beat on medium speed for 2 minutes. Remove from mixer--add 1 1/2 cups of the thawed Cool Whip--stir to mix. Pour the batter into the graham cracker crust. Freeze the pie for a few hours or until firm. Remove from freezer and thaw for a few minutes when ready to serve. Spread remaining 1/2 cup thawed Cool Whip over the top before cutting.

#3476 - Overnight Breakfast Sausage Casserole

(by Shirley McNevich)

1lb. pork sausage
4 cups torn bread pieces
2 cups shredded cheddar cheese
10 eggs
1 tsp. dry mustard
1/4 tsp. onion powder OR garlic powder
2 - 12oz. cans Carnation evaporated milk
salt and pepper to your taste

Remove the sausage casings, crumble the sausage and cook it in a skillet over medium heat until browned. Drain off any grease--set aside. Tear bread into bite sized pieces and place it into a measuring cup until you have 4 cups. Spread the bread pieces evenly into the bottom of a greased 9 x 13 glass baking dish. Sprinkle 1 cup of the shredded cheddar cheese over the bread pieces. In a bowl add evaporated milk, eggs, dry mustard and onion powder--beat with a whisk. Pour the egg mixture evenly over the bread pieces. Sprinkle the crumbled sausage all over the top. Cover with foil and refrigerate overnight. The next morning remove the foil, sprinkle the remaining 1 cup of shredded cheddar cheese over the top, replace the foil, put the whole thing in the oven and bake at 325 degrees for 30 minutes. After 30 minutes, remove the foil and bake 30 minutes longer or until golden brown. Salt and pepper the top of the casserole to your taste.