262-853-4144; 826 Main St., Suite 2, Union Grove, WI 53182 ugafbcoordinator@yahoo.com

Soft Oatmeal Raisin Cookies

Yields 2 dozen cookies

Soft Oatmeal Raisin Cookies

20 minPrep Time

12 minCook Time

32 minTotal Time

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Ingredients

  • 1 package (9 ounces) Yellow Cake Mix
  • 1 cup quick-cooking Oatmeal
  • 6 Tablespoons unsweetened Applesauce
  • 1 Egg
  • 2 Tablespoons Butter, melted
  • 1/2 teaspoon Apple Pie Spice (or Cinnamon)
  • 1/2 cup Raisins

Instructions

  1. In a mixing bowl, combine the first six ingredients; beat until blended
  2. Stir in raisins
  3. Drop by tablespoonfuls, 2 inches apart, onto greased baking sheets
  4. Bake at 375F for 10-12 minutes or until the edges are lightly browned
  5. Remove from oven and cool for 5 minutes on baking sheet
  6. Remove to wire rack to cool completely

Notes

The applesauce keeps the cookies soft and moist. Store leftovers in the refrigerator (if there are any)!

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https://ugfoodbank.org/soft-oatmeal-raisin-cookies/

Ham ‘n Ramen

Yields 4 servings

Ham ‘n Ramen

5 minPrep Time

8 minCook Time

13 minTotal Time

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Ingredients

  • 2 cups Broccoli Florets
  • 1-3/4 cups Water
  • 1-1/4 cups fully cooked Ham, cubed
  • 1 Tablespoon Soy Sauce
  • 2 packages (3 ounces each) Ramen Noodles (oriental, chicken or beef flavor)
  • Ripe Olives, sliced (optional)

Instructions

  1. In a large saucepan, combine broccoli, water, ham, soy sauce and one flavoring packet from the noodles (save the 2nd packet for another use)
  2. Break noodles into small pieces; add to pan
  3. Simmer, uncovered, for 6-8 minutes or until noodles are tender; stirring frequently
  4. Top with olives if desired

Notes

A quick, comfort food dinner. Serve with a green salad and dessert.

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https://ugfoodbank.org/ham-n-ramen/

Peppy Mac ‘n Cheese

Yields 4 servings

Peppy Mac ‘n Cheese

20 minPrep Time

35 minCook Time

55 minTotal Time

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Ingredients

  • 1 package (7-1/4 ounces) Macaroni and Cheese Dinner
  • 2 Eggs, lightly beaten
  • 1 jar (8 ounces) Pizza Sauce
  • 40 slices Pepperoni (about 2-1/2 ounces)
  • 2 cups (8 ounces) Mozarrella Cheese, shredded

Instructions

  1. Prepare macaroni and cheese according to package directions
  2. Fold in eggs
  3. Spread into a greased 13- x 9- x 2-inch baking dish
  4. Top with pizza sauce, pepperoni and cheese
  5. Bake, uncovered, for 30-35 minutes or until cheese is melted and lightly browned
  6. Let stand for 5 minutes before service

Notes

A quick and easy pizza alternative. Serve with a green salad and a simple dessert.

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https://ugfoodbank.org/peppy-mac-n-cheese/

Pork and Cabbage Supper

Yields 8-10 servings

Pork and Cabbage Supper

15 minPrep Time

8 hrCook Time

8 hr, 15 Total Time

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Ingredients

  • 1 pound Carrots
  • 1-1/2 cups Water
  • 1 envelope dry Onion Soup Mix
  • 1 cloves Garlic, minced
  • 1/2 teaspoon Celery Seed
  • 1 boneless Pork Shoulder Roast (4 to 6 pounds)
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1-1/2 pounds Cabbage, cut into 2-inch pieces

Instructions

  1. Peel carrots and cut in half lengthwise and then into 2-inch pieces
  2. Place in a 5-quasrt slow cooker
  3. Add water, soup mix, garlic and celery seed
  4. Cut roast in half; place over carrot mixture
  5. Sprinkle with salt and pepper
  6. Cover and cook on high for 2 hours
  7. Reduce heat to low; cook for 4 hours
  8. Add cabbage; cook 2 hours longer or until the cabbage is tender and a meat thermometer reads 160F
  9. Remove meat and vegetables to a serving plate; keep warm
  10. If desired, thicken pan drippings for gravy and serve with the roast

Notes

A nice hearty meal for a cold winter's evening. Serve with mashed potatoes, if desired, and a light dessert.

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https://ugfoodbank.org/pork-and-cabbage-supper/

Zucchini Stuffing Casserole

Yields 8-10 servings

Zucchini Stuffing Casserole

15 minPrep Time

30 minCook Time

45 minTotal Time

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Ingredients

  • 3/4 cup Water
  • 1/4 teaspoon Salt
  • 6 cups Zucchini or Yellow Summer Squash, sliced (1/4 inch thick slices)
  • 1 small Onion, sliced
  • 1 can (10-3/4 ounces) Condensed Cream of Mushroom Soup, undiluted
  • 1 cup (8 ounces) Sour Cream
  • 1 package (6 ounces) Corn Bread Stuffing Mix
  • 1 can (4 ounces) chopped Green Chilies
  • Salt and Pepper to taste
  • 1 cup (4 ounces) shredded Cheddar Cheese

Instructions

  1. In a large saucepan, bring water and salt to a boil
  2. Add squash and onion
  3. Reduce heat; cover and cook until squash is crisp-tender (about 6 minutes)
  4. Drain well; set aside
  5. In a bowl, combine soup, sour cream, stuffing mix and seasoning packet, chilies, salt and pepper
  6. Mix well
  7. Fold in squash mixture
  8. Pour into a greased shallow 2-quart baking dish
  9. Sprinkle with cheese
  10. Bake, uncovered, at 350F for 25-30 minutes or until heated through and cheese is golden brown

Notes

A tasty way to use Summer's bountiful zucchini.

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https://ugfoodbank.org/zucchini-stuffing-casserole/

Peanut Butter Pancakes

Yields 10 pancakes

Peanut Butter Pancakes

15 minPrep Time

20 minCook Time

35 minTotal Time

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Ingredients

    PANCAKES
  • 1 cup Pancake Mix
  • 2 Tablespoons Sugar
  • 1 Egg
  • 1/3 cup Peanut Butter
  • 1 can (5 ounces) Evaporated Milk
  • 1/3 cup Water
  • HONEY BUTTER
  • 1/4 cup Butter, softened
  • 2 Tablespoons Honey

Instructions

    PANCAKES
  1. In a bowl, combine pancake mix and sugar
  2. In a small bowl, beat egg and peanut butter
  3. Add milk and water
  4. Stir into dry ingredients just until moistened
  5. Pour batter (1/4 cupfuls) onto a lightly greased medium-hot griddle
  6. Turn when bubbles form on top of pancakes
  7. Cook until second side is golden brown
  8. HONEY BUTTER
  9. In a small bowl, combine butter and honey
  10. Stir until thoroughly mixed
  11. Serve with pancakes

Notes

Make a double batch and freeze the leftover pancakes. Reheat in microwave or toaster for a quick breakfast.

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https://ugfoodbank.org/peanut-butter-pancakes/