9,575 milo recipes

Golden Treasure Pie with a layer of sweetened crushed pineapple topped with a creamy cottage cheese custard baked in a pie shell. Two layers of flavor in every golden slice.

Savory supper bread baked in a pie pan with chopped ham, sharp cheddar, mustard, and sesame seeds mixed into a Bisquick batter. Cut into warm wedges for the easiest weeknight dinner or brunch.

Chocolate sauerkraut cake that sounds wild but bakes up incredibly moist and tender. The sauerkraut disappears into the cocoa batter, and a creamy chocolate frosting seals the deal.

Blueberry upside-down cake with a glossy brown sugar topping and tender white cake base. Inverted to reveal jammy purple-stained fruit on top.

Gluten-free potato-crusted cauliflower quiche with shredded potato crust, sauteed cauliflower, onions, garlic, herbs, and cheddar cheese in a savory egg custard.

Illinois apple pie fills a flaky double-crust shortening pastry with thin-sliced Granny Smith apples spiced with cinnamon, brown sugar, and nutmeg. Brushed with milk and dusted with sugar for a sparkling top.

Shredded carrots and turnips baked in a rich Parmesan custard with scallions and parsley until golden and bubbling. An elegant, make-ahead side dish for holiday tables or weeknight dinners.

Light fettuccine Alfredo made with skim evaporated milk instead of cream. Parmesan, green onions, and parsley create a thick, creamy sauce without the heavy calories.

Traditional German Stollen loaded with candied citron, angelica, golden raisins, and blanched almonds in a buttery, cardamom-spiced yeast dough. Dusted with powdered sugar for a festive holiday bread.

Frozen pumpkin pie with vanilla pudding, whipped topping, pumpkin puree, gingersnap crumbs, and chopped nuts in a graham cracker crust. A no-bake Thanksgiving dessert.

Low-cal cheesecake made with cottage cheese, skim milk, whipped egg whites, and gelatin instead of cream cheese and butter. A light, no-bake cheesecake with graham cracker crumb topping.

Mmmmm...Good! The ingredients are flexible you can add or leave out whatever you want on it. Also I sometimes use mozarella cheese instead of the swiss ...so use whatever cheese you like.

Whole apples hollowed and stuffed with spiced chestnut puree, raisins, and maple syrup, then baked in white wine. An elegant vegan fall dessert.

Swiss cheese and mushroom quiche with sauteed onions, thyme, and dry mustard in a smooth egg custard. Baked in a pie crust and good hot, warm, or at room temperature.

Chocolate caramel pecan cheesecake on a buttery graham crust, with a hidden layer of melted caramels and toasted pecans under a chocolate cream cheese filling.

Layered casserole with seasoned ground beef, roasted broccoli, sharp cheddar sauce, and a crispy hash brown potato topping. Feeds 8 hungry people and brings serious weeknight comfort.