Jul 26, 2017 | Dessert, Kid-Friendly
Yields 18 servings
Blueberries & Oats Bars
30 minPrep Time
35 minCook Time
1 hr, 5 Total Time
Ingredients
- 1/4 cup Sugar
- 2 Tablespoons Cornstarch
- 1/3 cup Water
- 1 teaspoon Lemon Juice
- 2-1/2 cups fresh (or frozen) Blueberries
- 1 package (18-1/4 ounces) Yellow Cake Mix (or white)
- 1-1/2 cups Quick-Cooking Oats, divided
- 8 Tablespooons Cold Butter, divided
- 1 Egg, beaten
- 1/4 cup packed Brown Sugar
Instructions
- Preheat oven to 350F.
- In a medium saucepan, over medium heat, combine sugar and cornstarch.
- Gradually whisk in water and lemon juice until smooth.
- Bring to a boil, stirring constantly.
- Stir in blueberries.
- Cook and stir for 2 minutes or until thickened and bubbly.
- Remove from heat, set aside.
- In a large bowl, combine the cake mix and 1 cup oats.
- Cut in 6 tablespoons butter until crumbly.
- Set aside 1 cup crumb mixture for topping.
- Stir in beaten egg into remaining crumb mixture.
- Coat a 13x9x2 inch baking pan with cooking spray.
- Press crumb mixture into baking pan.
- Spread blueberry mixture over crumbs to within 1/4 inch of edges of the pan.
- In a bowl, combine brown sugar, remaining oats and reserved crumb mixture.
- Cut in remaining butter until crumbly.
- Sprinkle over top of pan.
- Bake at 350F for 30-35 minutes or until golden brown.
- Serve warm.
Notes
Serve warm as is, with vanilla ice cream or a dollop of whipped cream.
7.8.1.2
67
https://ugfoodbank.org/blueberries-oats-bars/
Union Grove Area Foodbank Inc.
Jul 26, 2017 | Appetizer, Side Dish, Snack
Yields 48 rectangles
Zucchini Appetizers
30 minPrep Time
25 minCook Time
55 minTotal Time
Ingredients
- 3 cups thinly sliced unpared Zucchini (about 4 small)
- 1 cup baking mix (i.e. Bisquick)
- 1/2 cup grated Parmesan Cheese
- 1/2 cup finely chopped Onion
- 2 Tablespoons snipped fresh Parsley (or 1 Tablespoon dried)
- 1/2 teaspoon Salt
- 1/2 teaspoon Seasoned Salt
- 1/2 teaspoon dried Marjoram or Oregano Leaves
- Dash of Pepper
- 1 clove Garlic, finely chopped
- 1/2 cup Oil (mild olive, canola, vegetable)
- 4 Eggs, slightly beaten
Instructions
- Heat oven to 350F.
- Grease a 13 x 9 x 2 inch baking pan.
- In a large bowl, mix together all ingredients.
- Pour into baking pan.
- Bake 25 minutes at 350F or until golden brown.
- Cool 5 minutes, then cut into 1 x 2 inch rectangles.
7.8.1.2
65
https://ugfoodbank.org/zucchini-appetizers/
Union Grove Area Foodbank Inc.
Jul 25, 2017 | Dessert, Kid-Friendly
Yields 6-8 servings
Orange Sherbet Salad
20 minPrep Time
4 hrCook Time
4 hr, 20 Total Time
Ingredients
- 2 packages (3 ounces each) Orange Gelatin (Jello)
- 1 cup Boiling Water
- 1 pint Orange Sherbet
- 1 small can Mandarin Oranges, drained
- 1 small can Crushed Pineapple, drained
Instructions
- Dissolve gelatin in boiling water.
- Stir in orange sherbet (gelatin should thicken quickly).
- Stir in oranges and pineapple.
- Turn into serving bowl (or mold) and chill until set.
7.8.1.2
62
https://ugfoodbank.org/orange-sherbet-salad/
Union Grove Area Foodbank Inc.
Jul 25, 2017 | Salad, Side Dish
Yields 8-10 servings
Three Bean Salad
15 minPrep Time
24 hrCook Time
24 hr, 15 Total Time
Ingredients
- 1 can (16 ounces) Cut Green Beans
- 1 can (16 ounces) Cut Yellow (Wax) Beans
- 1 can (16 ounces) Red Kidney Beans
- Optional additions: onion slices, chopped green pepper
Dressing
- 1 teaspoon Salt
- 1 teaspoon Ground Pepper
- 2/3 cup Vinegar (apple cider is best)
- 1/3 cup Oil (mild olive, canola, vegetable)
- 3/4 cup Sugar
Instructions
- Drain and rinse beans. Pour into glass or plastic serving bowl.
- In a small saucepan, combine dressing ingredients. Simmer 3 minutes.
- Pour over beans.
- Cover, chill for 24 hours.
Notes
Makes a great potluck item.
7.8.1.2
61
https://ugfoodbank.org/three-bean-salad/
Union Grove Area Foodbank Inc.
Jul 25, 2017 | Breakfast, Side Dish
Yields 8-10 servings
Noodle Kugel Pudding
20 minPrep Time
1 hrCook Time
1 hr, 20 Total Time
Ingredients
- 1 stick Butter, melted
- 3 Eggs, beaten
- 8 ounce package medium Egg Noodles, uncooked
- 2 cups Milk
- 1/2 cup Sugar
- 1 teaspoon Vanilla
- 1 cup Cottage Cheese, small curd
- 1 can (20 ounces) Crushed Pineapple with juice
- Corn flakes or other unsweetened flake cereal (optional)
Instructions
- Melt butter, set aside.
- In a large bowl, beat eggs well and add remaining ingredients along with butter.
- Pour into greased 9x13 baking pan.
- Sprinkle with cereal (optional).
- Bake at 350F for 1 hour.
Notes
7.8.1.2
60
https://ugfoodbank.org/noodle-kugel-pudding/
Union Grove Area Foodbank Inc.
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