1,895 milo recipes

Light, fluffy oatmeal muffins made with rolled oats soaked in condensed milk, folded egg whites for lift, and a touch of corn syrup. A tender, airy breakfast muffin with hearty oat texture.

Family macaroni and cheese blends Velveeta into a classic béchamel for ultra-creamy sauce, then bakes with shredded cheddar and Monterey Jack on top until bubbly. Crowd-pleasing weeknight comfort.

Potato and bologna scalloped casserole with cubed bologna, sliced potatoes, peas, and a creamy cheddar-soup sauce spiked with sage. A retro pantry casserole for an easy weeknight family dinner.

Two-layer fudge with a creamy peanut butter chip bottom and rich chocolate chip top, made with marshmallow creme for a melt-in-your-mouth texture. A holiday candy classic that yields 2 pounds of treats.

Salt rising bread made with a potato-cornmeal starter fermented overnight. No yeast needed. A heritage Appalachian bread with a unique cheese-like aroma and dense crumb.

Old-fashioned Southern pralines with brown sugar, evaporated milk, pecans, and a touch of maple. Buttery, crumbly candy that melts the second it hits your tongue.

Just the thing to nibble with a cup of mulled wine or hot spiced apple cider, these simple, versatile crackers also lend themselves beautifully to cheeses, dips, and spicy spreads.

Hot fudge pudding cake that makes its own chocolate sauce as it bakes. Bisquick, cocoa, sugar, and hot water create a cakey top over a pool of gooey fudge. No eggs, no butter needed.

Layers of enriched yeast dough twisted with spiced almond filling create a stunning centerpiece bread that's perfect for holiday brunches and special breakfasts.

Chocolate chip pecan cookie dough shaped into festive wreath rings, baked golden, iced in white, and decorated with red and green gumdrop flowers. Makes 4 wreaths for holiday gifting, cookie swaps, or edible centerpieces.

Hot dogs and potatoes au gratin in a creamy Velveeta cheese sauce with peas and carrots. A budget-friendly kid-approved casserole with homemade white sauce baked until bubbly.

German streusel coffee cake made with yeasted dough topped with a buttery cinnamon crumble. A traditional breakfast cake with two rises for a soft, pillowy base.

Champ is served piled high on the dish, with a well of melted butter in the center. It is eaten with a spoon from the outside, each spoonful being dipped in the well of melted butter.

Southern corn spoonbread folded with whipped egg whites for a souffle-soft lift, studded with smoky bacon, fresh sweet corn, and tart green tomatoes. Scoop it straight from the dish while it's puffed and golden.

Blue cornmeal breakfast cake topped with fresh blueberries and baked golden at high heat. Light and fluffy with whipped egg whites folded into the batter.

Roggenbrot, a traditional German rye bread with molasses, milk, and butter. Shaped into two round loaves with a dark, earthy crumb and soft crust.