Recipes with evaporated milk

This meatloaf is so moist and full of flavour, thanks to ricotta cheese for adding the moisture. Tomato sauce, all the other seasonings and Parmesan cheese add tons of great flavor.

Impossible blender coconut pie that forms its own crust while baking. Everything blended together and poured into a greased pie plate for a self-crusting coconut custard pie.

Pumpkin pie cake is a fall dump-cake with creamy spiced pumpkin pie filling on the bottom, dry yellow cake mix on top, then melted butter and pecans. A no-crust pumpkin dessert hybrid.

Croatian poppy seed povitica with a yeasted sweet dough stretched paper-thin and rolled around a honey-sweetened poppy seed filling. Traditional Eastern European holiday bread.

German chocolate cake layered with gooey melted caramels, chopped pecans, and chocolate chips between two layers of batter. A semi-homemade turtle cake that's sinfully rich and ridiculously easy to make.

Rich baked casserole of lump crab and shrimp with Italian breadcrumbs, mushrooms, hard-boiled eggs, and a creamy mayo-evaporated milk base. A 30-minute showstopper.

Latin-inspired pasta salad with a blended feta-cilantro-lime dressing, diced ham, colorful bell peppers, jicama, and olives. Bright, crunchy, and totally make-ahead friendly.

German chocolate pig out cake with a gooey caramel, pecan, and chocolate chip layer sandwiched between two layers of German chocolate cake mix batter. A ridiculously rich bar-style dessert.

Pumpkin cake with a buttery yellow cake mix crust, spiced pumpkin custard filling, and crumbly streusel topping. Freezer-friendly and perfect for fall gatherings.

Pumpkin crunch with a spiced pumpkin custard base topped with dry yellow cake mix, chopped pecans, and drizzled melted margarine. A dump cake with a crunchy, buttery top.

Layered shrimp and feta casserole with angel hair pasta, salsa, three cheeses, and a herbed egg custard. Mediterranean meets Southwest in one baked weeknight dish.

Black bean and smoked chicken soup turns BBQ-glazed baked chicken and a hit of liquid smoke into a creamy, smoky bowl. Evaporated skim milk keeps it light while black beans and broccoli make it filling. Big flavor, low fat.

A spicy and scrumptious dish made with chayotes, anaheim chilies, corn kernels and parmesan cheese.

Rosettes are delicate Scandinavian fried cookies shaped on a decorative iron, crisp like a wafer and dusted with powdered sugar. A Christmas tradition in Nordic and Midwestern kitchens.

A big-batch chowder with chicken, pearl barley, crumbled bacon, potatoes, carrots, corn, and peas in a creamy evaporated milk broth. One pot, feeds a crowd, and warms you to the bone.

Hyde Park fudge cake is a rich chocolate Bundt made with unsweetened chocolate, sour milk, and a glossy double-boiler chocolate icing. An old-fashioned classic.

Pumpkin-apple pie with a spiced brown sugar apple layer on the bottom and creamy pumpkin custard on top. Two fall pies in one, baked in a single crust.

Satisfy your sweet tooth with this delicious fudge made with puffed rice cereal and seedless raisins.

Mississippi Pecan Mud Cake with Chocolate Frosting recipe

Nutty chocolate mint fudge made with marshmallow cream, mint chocolate chips, and chopped nuts. A no-thermometer fudge recipe that sets up smooth and creamy after just two hours of chilling.

Easy baked mac and cheese with Monterey Jack and Colby cheese, evaporated milk, and beaten egg for a custardy set. No flour roux required for old-fashioned Southern-style baked macaroni.

Baked sweet potato pudding with raw grated sweet potatoes, flaked coconut, evaporated milk, butter, cinnamon, and nutmeg. A Caribbean-style comfort dessert that's creamy, coconutty, and golden-topped in just over an hour.

This chocolate custard pie hides a layer of butterscotch and chocolate chips beneath a silky cocoa filling. Simple pantry ingredients, one bowl, and a whole lot of yum.

Maque choux Thibodaux: Paul Prudhomme's Cajun stewed corn built with a dark pan-caramelized puree, apple and prune juice, peppers, and a silky evaporated milk finish.

A scrumptious bread pudding made with pina colada drink mix, pineapple juice, bananas and cream of coconut.

Crustless pumpkin pie spiced with cinnamon, ginger, and allspice, lightened with egg whites and evaporated milk. All the creamy custard you love while skipping the heavy crust. A lighter holiday favorite.

Spinach Madeline with pepper jack cheese, Worcestershire, and a buttery roux made with spinach cooking liquid. A creamy, spicy Southern spinach casserole side dish.

Five pound fudge made with chocolate chips, chocolate bars, marshmallow cream, evaporated milk, and pecans. A big-batch holiday candy recipe cooked to the soft ball stage.

Tender wine-baked chicken tossed with penne, rehydrated sun-dried tomatoes, portobello mushrooms, and fresh basil in a creamy evaporated milk sauce. This elegant 30-minute pasta dinner tastes like fine dining at home.

Crab supreme: sweet crab folded into a creamy mushroom, thyme, and white wine sauce, spooned into shells or ramekins, topped with parmesan and baked golden. An elegant baked crab appetizer or light main.

Thanksgiving sweet potato pie with egg-white-only spiced filling in a flaky phyllo crust topped with chopped chestnuts. The lighter holiday pie that swaps butter pastry for crackly phyllo layers.

Quick stovetop fudge made with evaporated milk, chocolate chips, marshmallows, and nuts in just 5 minutes of cooking. No candy thermometer needed for this foolproof holiday treat.

Pumpkin fudge with mashed pumpkin, pumpkin pie spice, evaporated milk, pecans, and butter cooked to soft ball stage. A seasonal candy that tastes like pumpkin pie in fudge form.

German sweet chocolate snack cake with coconut-pecan frosting: a buttermilk-tender chocolate sheet cake topped with the classic toasted coconut and pecan caramel frosting.

Crustless quiche with ham, cheese, green chilies, and black olives. Bisquick batter blended with eggs and evaporated milk forms its own light base.

Old-fashioned brown sugar and butter fudge loaded with pecans. Cooked to soft-ball stage on the stovetop, this Southern-style fudge keeps for weeks in the fridge.

Lemon bisque is a vintage no-bake dessert: whipped evaporated milk and lemon Jello layered between sweet graham cracker crumbs for a tangy, fluffy refrigerator cake.

Honey whole-wheat yeast bread baked in a coffee can for a tall, round loaf with a dark, chewy crust. No kneading required. Freezer-friendly dough for baking anytime.

El Charro Frijoles Refritos (Refried Beans) recipe

This classic tres leches cake soaks a fluffy egg-separated sponge in three rich milks, then gets crowned with billowy vanilla meringue. A beloved Latin American dessert that melts on the tongue.

From-scratch Chicken Divan with homemade herb broth sauce, sherry, broccoli, and Parmesan. No canned soup needed in this lighter, more elegant take on the American casserole classic.

No-beat chocolate fudge with semi-sweet chocolate, marshmallows, walnuts, and candied cherries. Just stir, pour, and set. Makes three pounds of rich, smooth fudge for holiday gifting.

Haupia pumpkin pie combines Hawaiian coconut pudding on top of a spiced pumpkin filling with shredded coconut and whipped cream. A tropical twist on classic pumpkin pie.

Bien Me Sabe! Layers of brandy-soaked ladyfingers, lush coconut cream filling, and golden meringue make this classic Venezuelan dessert impossible to resist. Chills overnight for the easiest showstopper.

Heavenly onion casserole with sauteed Vidalia onions, mushrooms, and Swiss cheese layered over French bread in a creamy mushroom soup sauce. Assembled ahead and baked golden.

Impossible apricot pie: blend, pour, bake. Self-crusting custard pie with canned apricots and a glossy apricot-preserve glaze. Crustless and effortless.

Lite 'n easy crustless pumpkin pie sets pumpkin puree with skim evaporated milk, gelatin, and brown sugar substitute. No crust, no oven, no eggs. A 7-ingredient dessert friendly to weight watchers and diabetics.

Apricot white chocolate muffins with cinnamon-poached apricots, nutmeg, and good quality white chocolate. The poaching liquid adds apricot flavor right into the batter.