Jan 4, 2017 | Dessert, Kid-Friendly
Strawberry Shortcake
30 minPrep Time
10 minCook Time
40 minTotal Time
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
- Preheat oven to 425F.
- In a large mixing bowl, combine baking mix, sugar, milk and butter.
- Mix well to form a dough.
- Turn dough out onto a lightly floured board (or clean countertop) and roll to 1/2-inch thickness.
- Cut into 4-inch rounds (use a biscuit cutter or upside-down glass).
- Place on greased cookie sheet and bake for 8-10 minutes or until golden brown.
- Slice biscuits into 2 slices each.
- Layer with strawberries.
- Top with whipped cream (or topping) if desired.
Notes
Canned fruit can be substituted for strawberries if desired.
7.8.1.2
48
https://ugfoodbank.org/strawberry-shortcake/
Union Grove Area Foodbank Inc.
Jan 4, 2017 | Condiments, Kid-Friendly, Side Dish
Yields 4-6 servings
Spruced-Up Canned Vegetables
15 minPrep Time
30 minCook Time
45 minTotal Time
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
- Preheat oven to 350F.
- In a bowl, mix vegetables, cheese, mayonnaise and butter.
- Pour into buttered casserole dish.
- Sprinkle cracker crumbs over top.
- Bake about 30 minutes or until thoroughly heat and top is golden brown.
Notes
Serve with your favorite meat, salad and fruit for dessert.
7.8.1.2
47
https://ugfoodbank.org/spruced-up-canned-vegetables/
Union Grove Area Foodbank Inc.
Jan 3, 2017 | Breakfast, Dessert
Yields 8 servings
Cheesy Pineapple Muffins
20 minPrep Time
18 minCook Time
38 minTotal Time
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
- Preheat oven to 400 degrees.
- Spray 8 wells of a 12-hole muffin pan with cooking spray or line with paper liners.
- In a large bowl, combine baking mix, sugar, and cheese.
- Add undrained pineapple, egg and milk.
- Mix just to combine; do not overmix.
- 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.
- Bake 15-18 minutes or until a toothpick inserted in center comes out clean.
- Place muffin pan on cooling rack and let set 5 minutes.
- Remove muffins from pan and eat warm or continue to cool.
Notes
Serve for breakfast with eggs and sausage (optional). Store in the refrigerator.
7.8.1.2
44
https://ugfoodbank.org/cheesy-pineapple-muffins/
Union Grove Area Foodbank Inc.
Jan 2, 2017 | Breakfast, Kid-Friendly
Yields 4 servings
Peanut Butter & Jelly Wraps
15 minPrep Time
15 minTotal Time
Ingredients
- 1 package (8 ounces) Cream Cheese
- 1/4 cup Peanut Butter
- 4 (6-inch) flour Tortillas
- 1/4 cup Jelly or Jam
Instructions
- In a small bowl, stir cream cheese with a spoon until soft.
- Add peanut butter; mix well to combine.
- Spread about 1/3 cup mixture over each tortilla.
- Evenly spread 1 Tablespoon jelly over each.
- Roll up tortillas.
- Serve at once or cover and refrigerate until ready to serve.
7.8.1.2
43
https://ugfoodbank.org/peanut-butter-jelly-wraps/
Union Grove Area Foodbank Inc.
Jan 2, 2017 | Dessert, Slow-Cooker
Yields 8-10 slices
Slow-Cooker Zucchini Bread
30 minPrep Time
4 hrCook Time
4 hr, 30 Total Time
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
- In a large bowl, with electric mixer, beat eggs until light and foamy.
- Add oil, sugar, zucchini and vanilla; mix well.
- Stir dry ingredients together with nuts and add to zucchini mixture; mix well.
- Pour into a greased and floured baking pan that fits inside your Slow Cooker.
- Cover with aluminum foil and place into Slow Cooker.
- 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.
- Check for doneness with wooden pick - insert pick into center of pan; if it comes out "clean" it's done.
- Remove pan and uncover.
- Let stand 5 minutes.
- Unmold onto a cake rack; let cool.
- To store, wrap in aluminum foil and refrigerate.
7.8.1.2
41
https://ugfoodbank.org/slow-cooker-zucchini-bread/
Union Grove Area Foodbank Inc.
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