I have this little booklet full of recipes you can make using Carnation Evaporated Milk and what do you think my kids chose?  Yep, fudge.  Of course they would because even though the pear pie and quiche looked fabulous, their sweet tooth tells their brain to pick the fudge. So fudge it is.

Now I have, on several occasions, heard about this recipe before. I’ve heard how it’s creamy sweetness is like no other but is it true?  Well, according to my bunch and apparently the folks who reviewed it at the Very Best Baking site, say it’s the best ever!  And talk about easy to make–recipes just don’t get any easier than this.

My pieces are thinner because I only had a bigger pan but that didn’t hinder the taste a bit;)

INGREDIENTS

• * 1 1/2 cups granulated sugar
• * 2/3 cup (5 fl.-oz. can) Nestle Carnation Evaporated Milk
• * 2 tablespoons butter or margarine
• * 1/4 teaspoon salt
• * 2 cups miniature marshmallows
• * 1 1/2 cups (9 oz.) Nestle Toll House Semi-Sweet Chocolate Morsels
• * 1/2 cup chopped pecans or walnuts (optional)
• * 1 teaspoon vanilla extract

DIRECTIONS

LINE 8-inch-square baking pan with foil.  I used an 8×11 because that’s all I had.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

In keeping with transparency, as always, I did receive a gift card from One2One Network and Carnation for ingredients to create this delicious fudge but in no way was my opinion of evaporated milk bought– fudge, or anything else for that matter.  It’s always been a staple and if you want to search my recipes for it, you’ll know that’s the truth;)  {{giggle}}

The weather’s turning cooler, the leaves are falling, and the soups are cookin’. There’s something about tater soup that comforts me. Maybe because it’s tasty or maybe it’s because no matter how low we get on groceries, I always keep potatoes on hand and that means there will always be food on the table.

There are so many variations of potato soup but keeping with the “ration cooking” theme, I’ll leave it to basics. I’ve mentioned it before but I’ll say it again, Carnation Evaporated Milk is a staple around here and it can add a tremendous amount of flavor to your meals. Most people think desserts when using evaporated milk but it gives even the plainest recipes a savory, full flavor.

INGREDIENTS

• 6-8 potatoes, chunked (I prefer new potatoes)
• 1 med. onion, chopped
• 1 tbsp. parsley flakes
• 5 c. water
• 1 can of Carnation Evaporated Milk
• Salt and pepper to taste (I add extra salt because taters need it)
• dab of butter

DIRECTIONS

Cook in crock pot on low for 8 hours or until taters are done. One hour before serving, add the one can of Carnation evaporated milk.

In keeping with transparency, as always, I did receive a gift card from One2One Network and Carnation for ingredients to create this fine tater soup but in no way was my opinion of evaporated milk bought. It’s always been a staple and if you want to search my recipes for it, you’ll know that’s the truth;)  {{giggle}}

Fall marks the time of year where the cold keeps you in and the cooking begins. I love this time of year because it means soup, warm treats, and hot cocoa.

Everyone knows that Pumpkin pies are popular this time of year but what other cool treats have you made with Pumpkin? I was sitting here thinking how nice some cold pudding would be after eating some hot chili and then it came to me; a Pumpkin Pudding Parfait aka P3 for my laziness. Pudding is good by itself but I need a little more texture so I used a pastry dough sheet.

If I’m not cooking from scratch, I cater to the folks that are on the go and need quick recipes to get them through lunch or dinner parties and this recipe fits in that category—a quick and easy dessert!  I suppose there are a number of ways to fancy this up but since I’ve got two teens that could care less about appearance; I dressed it down with a plain clear bowl. I could definitely see it in a trifle bowl or wide mouth wine glass though.

I unfolded the dough sheet and cut into small squares. I baked until done then tossed in powdered sugar. I don’t know why really, just felt like it I reckon. Next time I might cut into triangles. I think triangles are cute. Does shape matter to you? Anyways, it’s a simple recipe that looks pretty, tastes good, and easy enough for the kiddos to help you with.

INGREDIENTS

• * 1 (3.4 ounce) package instant vanilla pudding mix
• * 1 (12 fluid ounce) can Carnation Evaporated Milk
• * 1 (15 ounce) can 100% Pure Pumpkin
• * 1 teaspoon pumpkin pie spice
• * whipped cream
• *1  Dough Sheet
• * Powdered Sugar

DIRECTIONS

1. Unfold the dough sheet and cut into small squares using knife. Bake at 350’ for 15-20 minutes until done; toss in powdered sugar and set aside. I showed ya below but it’s super simple.

2. While your pastry  squares are cooking, BEAT pudding mix and evaporated milk in large bowl; refrigerate for 5 minutes. Add pumpkin and pumpkin pie spice; mix well. Spoon into dessert dishes using layers. I started with the dough squares, Pumpkin, and Cool Whip but I would probably start with the Pumpkin next time for appearance. Whatever floats your boat;)

Carnation Evaporated Milk is a staple during the Fall & Winter Season so I’m always on the prowl for new recipes using it. I’s an ingredient that I know well, remember my mom and grandmother using it, and now use it mthly for my own recipes.   Lucky for you, I have some great Holiday recipes for download that use this very staple.  Enjoy!