Harvest Potato Soup
1 cup onion, diced
1 cup celery, diced
4 cups potato, diced
½ lb bacon, cooked and drained
2 cups instant potatoes
½ cups dehydrated carrots
8 chicken bouillon cubes
1 can cream of chicken soup
1 (12 oz) can evaporated milk
Simmer all vegetables, bouillon cubes and cream of chicken soup in 8 cups of water until vegetables are fully cooked. Add instant potatoes and evaporated milk to achieve desired consistency. Garnish with grated cheese and bacon bits.
Frosting with Evaporated Milk
6 tablespoons butter, softened
5 1/4 cups sifted powdered sugar
1/2 cup evaporated milk
1 1/2 teaspoons vanilla extract
Beat butter and powdered sugar in large mixer bowl until creamy. Add evaporated milk and vanilla extract; mix until smooth. Makes 3 cups.
2 cups orange juice (NOT concentrated)
½ cups powdered milk (dry powder, do not mix with water)
½ cup crushed ice
2 TBSP sugar
½ tsp vanilla
Put all ingredients in a blender and blend until ice is totally crushed.
1/2 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1 (14 ounce) can Sweetened Condensed Milk
2 cups semisweet chocolate morsels
(or use 1 cup chocolate chips and 1 cup butterscotch chips)
1 1/3 cups flaked coconut
1 cup chopped nuts
Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.
Ultimate Hot Chocolate
from Our Best Bites
2 1-oz squares of unsweetened baking chocolate
1 14-oz can sweetened condensed milk
4 cups water
1 tsp vanilla
In your microwave or in a small saucepan over medium heat, heat the chocolate and the sweetened condensed milk until the chocolate is completely melted (about 2-2 1/2 minutes in the microwave). Whisk in vanilla, combine completely, and set aside. In a larger saucepan, bring 4 cups water to a boil. Remove from heat and whisk in chocolate mixture. Serve in mugs with a dollop of whipped cream and a sprinkle of cinnamon if desired. Serves about 6.
Mexican Hot Chocolate: Add 1 1/2 tsp cinnamon and 1/8-1/4 tsp cayenne pepper in with the vanilla.
Mint Hot Chocolate: Replace vanilla with 1 tsp mint (NOT spearmint) extract
Peppermint Hot Chocolate: Replace vanilla with 1 tsp peppermint extract. Serve with a candy cane instead of a spoon to stir.
Almond or Hazelnut Hot Chocolate: Replace vanilla with 1 tsp almond or hazelnut extract.
1 cup ice cold water
1 cup powdered sugar
1 cup powdered milk
Whip at high speed until desired consistency is achieved. Store in refrigerator.