Pepper Jack Cheesy Mac

8 ounces dry elbow macaroni 

2 cups shredded cheddar cheese
2 cup shredded pepper jack cheese
1 can, (12 ounces)evaporated milk
1/2 teaspoon ground black pepper
1/2 to 1 Cup broken tortilla chips
1/4 teaspoon crushed red pepper ( optional)

Preheat oven to 350 degrees, lightly grease two and a half quart casserole dish. Cook macaroni according to package directions, drain. Return to pan. Add cheddar cheese, 1 1/2 cup pepper jack cheese, evaporated milk, and black pepper to macaroni. Stir until combined. Pour into casserole dish. Combine remaining half cup pepper jack cheese, tortilla chips and red pepper flakes in small bowl. Sprinkle over top. Cover tightly with foil. Bake for 20 minutes. Uncover, bake for additional 10 minutes or until lightly browned

Apple pudding cake

1 cube butter

2 cups sugar

2 eggs

4 large unpeeled apples grated

2 cups flour

2 teaspoons baking soda

2 teaspoons cinnamon

1/2 teaspoon salt

1/2 cup chopped nuts

 

Sauce:

2 cubes butter no substitute

1 cup evaporated milk

2 cups sugar

1 teaspoon vanilla

 

Cream butter and sugar. Add eggs and apples. Add dry ingredients and mix well. Stir in nuts. Bake in 9x13 pan at 350 degrees for 45 minutes.

Cook ingredients for sauce in a sauce pan over low heat for 15 minutes. When cake is done, cut into squares put on saucer or in a bowl and ladle sauce over top.

Zuppa Toscana

Serves 4-6

1 lb Italian sausage mild or hot

1 can evaporated milk (skim is fine)

6 red or russet potatoes cubed

2 cloves garlic or use garlic powder

1/2 onion diced

2 chicken bouillon cubes

2 cups chopped spinach

Salt and pepper

Brown sausage in bottom of soup pan. Drain grease. Add 6 cups of water. Add (potatoes leave skin on), garlic, onion, and bouillon. Bring to a boil and simmer until potatoes are done. Right before serving add spinach, when it is wilted, add evaporated milk. Add salt and pepper to taste.

Caramel Chocolate Cookie Bars

50 caramels, 14 oz. pkg.
1/2 cup evaporated milk
1 package German chocolate cake mix
1/2 cup butter or marg., melted
1/3 cup evaporated milk
1 cup chopped nuts
1 cup chocolate chips
In heavy saucepan, melt caramels and 1/2 cup evaporated milk. Set aside. Grease and flour 9 x 13 inch pan. In bowl combine dry cake mix, melted butter, 1/3 cup evaporated milk and nuts. Stir until dough holds together. Press 3/4 of dough into pan.
Bake at 350 degrees for 6 minutes. Sprinkle chips over crust. Spread caramel mixture over chips. Crumble remaining dough over top of caramels. Bake 15 to 18 minutes longer. Cool slightly, then refrigerate 30 minutes. Cut into 36 bars. Keeps well in cool place or refrigerator.

Hot Chocolate Pudding

1 can evaporated milk

1/4 cup corn starch

3 Tbsp cocoa

2/3 cup sugar

dash salt

1 tsp vanilla

2 tsp butter

mini marshmallows (optional)

Combine dry ingredients in a microwave safe bowl. Mix together. Add evaporated milk and 1 almost full can of water. Whisk together. Cook pudding in microwave, whisking every three minutes until thick. Add butter and vanilla. Pour into mugs with marshmallows on bottom. Serve warm.

Pumpkin Pasta Sauce

‎6 ounces whole wheat penne pasta

3/4 cup pumpkin puree

3/4 cup low sodium chicken broth

1/4 cup nonfat milk

1 teaspoon margarine

1/4 teaspoon onion powder

1/4 teaspoon ground black pepper

1/4 teaspoon salt

1 pinch ground cloves

1 pinch ground nutmeg

1 pinch ground cinnamon

1 pinch ground ginger

1/4 cup grated Parmesan cheese, plus more for serving

Directions

1.Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.

2.Heat the pumpkin puree, chicken broth, milk, margarine, onion powder, black pepper, salt, cloves, nutmeg, cinnamon, and ginger in a large skillet over low heat until heated through, about 5 minutes. Stir in the drained pasta, and toss with the Parmesan cheese.

Pumpkin Chiffon Pie

3+9 inch baked pastry shell
1 envelope unflavored gelatin
1/2 cup white sugar
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/4 tsp nutmeg
2/3 cup evaporated milk (1 5 fl oz can)
3 eggs, separated
1 1/4 cup canned pumpkin (1 15 oz can)
whipped cream for topping

In saucepan, combine gelatin, white sugar, cinnamon, salt, ginger and nutmeg. Stir in evaporated milk and beaten egg yolks. Cook- stirring over low heat until slightly thickened. Remove pan from heat. Add pumpkin. Chill, stirring occasionally until thickened. Beat egg whites to soft peaks. Gradually add 1/4 cup white sugar. Continue to beat until stiff peaks. Fold egg mixture into pumpkin mixture. Spoon into cooked, baked pie shell. Chill until firm. Top with whipped cream and serve.