The secret is out — and it’s both sweet and savory!

Sweetened condensed milk helps make desserts — and so much more — extraordinary. Whether its traditional recipes with a twist, a new take on a classic dish or a fresh new idea, Eagle Brand® Sweetened Condensed Milk is the secret ingredient to make desserts — and even savory dishes — delicious. These recipes, all finalists in the Eagle Brand Sweet Secret Recipe and Essay Contest, are infused with creativity and sweetened condensed milk. From the savory winning entry — a smooth, creamy soup with a touch of curry — to a sweet dreamy malt shop inspired pie and a taste-of-the-tropics cheesecake, these recipes are mouthwatering to look at, easy to prepare and perfect for sharing.

For more easy inspiration to satisfy your creamy cravings, visit www.eaglebrand.com.

Autumn Acorn Squash Soup

Rebekah R., Appleton, Wis.

Servings: 6

Cooking Time: 10 minutes

    1     small onion

    1/4     cup chopped celery

    2     tablespoons sweet cream
            butter

    2     tablespoons all-purpose flour

    1     teaspoon chicken bouillon

    1/2     teaspoon dill weed

    1/4     teaspoon curry powder

        Dash cayenne pepper

    2     cups chicken bone stock

    1     (14-ounce) can Eagle Brand
            Sweetened Condensed Milk

    3     cups cooked acorn squash,
            mashed

        Salt and pepper to taste

    6     bacon strips, cooked and
            crumbled

Malt Shoppe Chocolate Mousse Pie Gloria B., Naperville, Ill.

Servings: 8

Cooking Time: 22 minutes

    1     (9-inch) refrigerated pie crust

    1/3     cup packed light brown sugar

    1/3     cup malted milk powder

    3     tablespoons cornstarch

    1/4     teaspoon salt

    1     (14-ounce) can Eagle Brand Sweetened Condensed Milk

    1     cup semi-sweet chocolate morsels

    1     teaspoon vanilla extract

    1     (8-ounce) container frozen non-dairy whipped  topping, thawed, divided

    3/4     cup crushed chocolate-covered malted milk balls, divided

    Chocolate syrup, maraschino cherry

HEAT oven to 450°F. Thoroughly prick bottom and sides of crust with fork to prevent shrinking.

BAKE pie crust as directed in baked shell using 9-inch glass pie plate. Cool completely.

COMBINE brown sugar, malted milk powder, cornstarch and salt in medium saucepan.

WHISK sweetened condensed milk, stirring constantly, over medium heat until mixture comes to a boil and thickens.

REMOVE from heat, stir in chocolate morsels and vanilla until smooth. Refrigerate filling until cooled.

FOLD in 1 1/4 cups of whipped topping into filling. Fold in 1/2 cup crushed malted balls. Spoon filling into cooled, baked crust.

TOP pie with remaining whipped topping; sprinkle with remaining crushed malted balls.

DRIZZLE with chocolate syrup; top pie with cherry. Refrigerate.