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

Peanut Butter Pie

Yields 6-8 servings

Peanut Butter Pie

20 minPrep Time

20 minTotal Time

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Ingredients

  • 1 package (8 ounces) Cream Cheese, softened
  • 1/2 cup Peanut Butter, smooth or crunchy
  • 1 cup Powdered Sugar
  • 1 carton (8 ounces) Frozen Dessert Topping, thawed
  • 1 Graham Cracker Crust

Instructions

  1. In a mixer, cream the cream cheese.
  2. Beat in peanut butter until smooth.
  3. Beat in powdered sugar until smooth.
  4. Fold in thawed dessert topping.
  5. Pile into crust.
  6. Freeze or refrigerate.

Notes

Quick and easy dessert.

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

Fruit Pie Roll-Ups

Yields 8 servings

Fruit Pie Roll-Ups

15 minPrep Time

20 minCook Time

35 minTotal Time

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Ingredients

  • 1 can (approx. 21 ounces) Fruit Pie Filling of choice
  • 8 large Flour Tortillas
  • 1-1/2 cups Water
  • 1-1/2 cups Sugar
  • 2/3 cup Butter

Instructions

  1. Spoon pie filling equally down center of each tortilla.
  2. Roll up and place seam side down in a large baking dish.
  3. In a saucepan, bring water, sugar and butter to a boil.
  4. Pour over filled tortillas.
  5. Chill for an hour or more (or overnight).
  6. Bake at 350F about 20 minutes or until bubbly.

Notes

Serve with vanilla ice cream or whipped cream if desired.

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https://ugfoodbank.org/fruit-pie-roll-ups/

Strawberry Shortcake

Strawberry Shortcake

30 minPrep Time

10 minCook Time

40 minTotal Time

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Ingredients

  • 5-1/4 cups Baking Mix (i.e. Bisquick)
  • 6 Tablespoons Sugar
  • 1-1/4 cups Milk
  • 6 Tablespoons Butter, melted
  • 2 packages (10 ounces each) frozen, sweetened Strawberries, thawed
  • Whipped Cream or Whipped Topping (optional)

Instructions

  1. Preheat oven to 425F.
  2. In a large mixing bowl, combine baking mix, sugar, milk and butter.
  3. Mix well to form a dough.
  4. Turn dough out onto a lightly floured board (or clean countertop) and roll to 1/2-inch thickness.
  5. Cut into 4-inch rounds (use a biscuit cutter or upside-down glass).
  6. Place on greased cookie sheet and bake for 8-10 minutes or until golden brown.
  7. Slice biscuits into 2 slices each.
  8. Layer with strawberries.
  9. Top with whipped cream (or topping) if desired.

Notes

Canned fruit can be substituted for strawberries if desired.

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https://ugfoodbank.org/strawberry-shortcake/

Spruced-Up Canned Vegetables

Yields 4-6 servings

Spruced-Up Canned Vegetables

15 minPrep Time

30 minCook Time

45 minTotal Time

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Ingredients

  • 2 cans (15 ounces each) Mixed Vegetables, drained
  • 1 cup shredded Cheddar Cheese
  • 3/4 cup Mayonnaise
  • 1 stick Butter, melted
  • 1 sleeve Crackers (i.e. Ritz), crushed

Instructions

  1. Preheat oven to 350F.
  2. In a bowl, mix vegetables, cheese, mayonnaise and butter.
  3. Pour into buttered casserole dish.
  4. Sprinkle cracker crumbs over top.
  5. Bake about 30 minutes or until thoroughly heat and top is golden brown.

Notes

Serve with your favorite meat, salad and fruit for dessert.

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https://ugfoodbank.org/spruced-up-canned-vegetables/

Zippy Carrots

Yields 8 servings

Serving Size Scant 1/2 cup

Zippy Carrots

5 minPrep Time

10 minCook Time

15 minTotal Time

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Ingredients

  • 1/4 cup hot Water
  • 1 teaspoon Lemon Pepper
  • 1 teaspoon dried Onion Flakes
  • 1 teaspoon dried Parsley Flakes (or 1 Tablespoon fresh Italian Parsley, chopped)
  • 2 cans (16 ounces each) carrots, drained and rinsed
  • 1 Tablespoon Butter

Instructions

  1. In a medium saucepan, over medium heat, combine water, lemon pepper, onion flakes and parsley flakes.
  2. Stir in carrots and butter.
  3. Simmer for 10 minutes or until mixture is heated through and most of liquid is absorbed; stir occasionally.

Notes

Serve with your favorite meat, a green salad and a light dessert.

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https://ugfoodbank.org/zippy-carrots/

Baked Scalloped Corn

Yields 4-6 servings

Baked Scalloped Corn

20 minPrep Time

1 hrCook Time

1 hr, 20 Total Time

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Ingredients

  • 1 can (16 ounces) Cream-style Corn
  • 3 Tablespoons Flour
  • 1/3 cup shredded Cheddar Cheese
  • 6 small Saltine Crackers, crushed
  • 1/4 cup grated Parmesan Cheese
  • 1/4 cup Milk

Instructions

  1. Preheat oven to 350F.
  2. Grease an 8-by-8-inch baking dish with butter or cooking spray.
  3. Spread half of corn into baking dish.
  4. Sprinkle half of the flour over top.
  5. Layer half of Cheddar cheese over flour.
  6. Sprinkle half of cracker crumbs over cheese.
  7. Top with half of Parmesan cheese.
  8. Repeat layers.
  9. Pour milk evenly over top.
  10. Bake for 1 hour.

Notes

Serve with chicken, turkey or other meat, a green salad and fruit for dessert.

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https://ugfoodbank.org/baked-scalloped-corn/

Cheesy Pineapple Muffins

Yields 8 servings

Cheesy Pineapple Muffins

20 minPrep Time

18 minCook Time

38 minTotal Time

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Ingredients

  • 1-1/2 cups Baking Mix (i.e. Bisquick)
  • 1 Tablespoon Sugar
  • 1/2 cup shredded Cheddar Cheese
  • 1 cup crushed Pineapple, undrained
  • 1 Egg
  • 1/3 cup Milk

Instructions

  1. Preheat oven to 400 degrees.
  2. Spray 8 wells of a 12-hole muffin pan with cooking spray or line with paper liners.
  3. In a large bowl, combine baking mix, sugar, and cheese.
  4. Add undrained pineapple, egg and milk.
  5. Mix just to combine; do not overmix.
  6. Evenly spoon batter into prepared muffin pan, filling wells about 2/3 full. Fill empty muffin wells with water to protect pan and ensure even baking.
  7. Bake 15-18 minutes or until a toothpick inserted in center comes out clean.
  8. Place muffin pan on cooling rack and let set 5 minutes.
  9. Remove muffins from pan and eat warm or continue to cool.

Notes

Serve for breakfast with eggs and sausage (optional). Store in the refrigerator.

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https://ugfoodbank.org/cheesy-pineapple-muffins/

Peanut Butter & Jelly Wraps

Yields 4 servings

Peanut Butter & Jelly Wraps

15 minPrep Time

15 minTotal Time

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Ingredients

  • 1 package (8 ounces) Cream Cheese
  • 1/4 cup Peanut Butter
  • 4 (6-inch) flour Tortillas
  • 1/4 cup Jelly or Jam

Instructions

  1. In a small bowl, stir cream cheese with a spoon until soft.
  2. Add peanut butter; mix well to combine.
  3. Spread about 1/3 cup mixture over each tortilla.
  4. Evenly spread 1 Tablespoon jelly over each.
  5. Roll up tortillas.
  6. Serve at once or cover and refrigerate until ready to serve.
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https://ugfoodbank.org/peanut-butter-jelly-wraps/

PB&J French Toast

Yields 4 servings

PB&J French Toast

15 minPrep Time

20 minCook Time

35 minTotal Time

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Ingredients

  • 1/2 cup Milk
  • 1 teaspoon Vanilla Extract
  • 1 Egg
  • 1/4 cup Peanut Butter
  • 1/4 cup Grape Jelly
  • 8 slices Bread

Instructions

  1. In a shallow bowl, combine milk and Vanilla.
  2. Add egg; mix well to combine.
  3. Spread 1 Tablespoon peanut butter and 1 Tablespoon jelly over the tops of 4 slices of bread.
  4. Top each with another slice of bread.
  5. Dip each sandwich into egg mixture, coating both sides.
  6. Coat a griddle or large skillet with cooking spray or vegetable oil and heat over medium heat.
  7. Place sandwiches onto hot griddle; brown on both sides.

Notes

Serve hot or cold.

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https://ugfoodbank.org/pbj-french-toast/

Slow-Cooker Zucchini Bread

Yields 8-10 slices

Slow-Cooker Zucchini Bread

30 minPrep Time

4 hrCook Time

4 hr, 30 Total Time

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Ingredients

  • 2 Eggs
  • 2/3 cup Vegetable Oil
  • 1-1/3 cups Sugar
  • 1-1/2 cups grated peeled Zucchini
  • 2 teaspoons Vanilla
  • 2 cups Flour
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Baking Powder
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg (if desired)
  • 1/2 to 1 cup chopped Nuts (if desired)

Instructions

  1. In a large bowl, with electric mixer, beat eggs until light and foamy.
  2. Add oil, sugar, zucchini and vanilla; mix well.
  3. Stir dry ingredients together with nuts and add to zucchini mixture; mix well.
  4. Pour into a greased and floured baking pan that fits inside your Slow Cooker.
  5. Cover with aluminum foil and place into Slow Cooker.
  6. Cover and bake on High setting for 3 to 4 hours or until done. Do not check or remove cover until last hour of baking.
  7. Check for doneness with wooden pick - insert pick into center of pan; if it comes out "clean" it's done.
  8. Remove pan and uncover.
  9. Let stand 5 minutes.
  10. Unmold onto a cake rack; let cool.
  11. To store, wrap in aluminum foil and refrigerate.
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https://ugfoodbank.org/slow-cooker-zucchini-bread/