9,804 milo recipes

Mincemeat oatmeal cookies with molasses, brown sugar, and rolled oats deliver a chewy, spice-laced bite. A vintage holiday cookie with rich fruit-and-spice flavor in every drop.

Favourite 1-2-3-4 Cake: a heritage butter layer cake built on the classic 1-2-3-4 ratio (1 cup butter, 2 sugar, 3 flour, 4 eggs). Tender, vanilla-rich, and ready for any frosting.

Lady Bird Johnson's famous lemon cake with 8 egg yolks, fresh lemon, and a tangy lemon icing. The First Lady's favorite recipe straight from the Texas White House.

Pork chops baked over sliced potatoes in cream of mushroom soup and milk. A classic one-dish comfort meal that practically cooks itself in the oven.

Crunchy French toast coated in crushed cornflakes and flaked coconut, dipped in a cinnamon egg wash and pan-fried in butter until golden. A crispy, tropical twist on the breakfast classic.

Sausage-stuffed butternut squash baked twice with thyme, tarragon, and egg custard. A savory fall main dish that uses the squash shells as edible bowls.

A simple and tasty cake recipe that doesn't take a lot to make or enjoy!

Baked cheesy spaghetti casserole with Velveeta, eggs, and onion soup mix for a creamy, savory comfort dish that sets up firm enough to slice right out of the pan.

Easy peach fritters fried into golden, crisp puffs and rolled in cinnamon sugar while hot. Fresh diced peaches folded into a quick batter, ready in 20 minutes from bowl to plate.

Peanut Butter Ho Ho Cake with a devil's food cake base, fluffy whipped peanut butter filling, and pourable chocolate frosting. A nostalgic, no-fuss dessert that starts with a cake mix.

Creamy chocolate peanut butter dip with cream cheese and a hint of cinnamon. Ready in 5 minutes flat. Serve with fruit, pretzels, or cookies for dipping.

Chewy coconut macaroons with chopped cashews and sweetened condensed milk, baked golden in just 10 minutes. Only 6 ingredients, one bowl, and 15 minutes total from start to cooling rack.

Alligator stew simmers tender cubes of gator tail in a spiced broth of green chiles, tomato, garlic and cumin. A soak in salted water and milk first keeps the meat mild and tender. A true Cajun wild-game stew.

Sourdough bread dumplings are steamed, not boiled, so they puff into light, tangy loaves studded with toasted bread cubes. Slice and serve alongside goulash, roast pork, or any saucy braise that begs to be sopped up.

Canned corned beef, elbow macaroni, and cheddar cheese in a creamy mushroom soup base, topped with buttered crumbs and baked until bubbly. A retro make-ahead casserole that feeds six.

Moose stroganoff made with browned round steak, cream of mushroom soup, and onions baked into a rich casserole. A hearty wild game dinner served over rice.