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Spanish Rice and Eggs

Yields 4 servings

Spanish Rice and Eggs

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 1 (6.8 ounce) package Rice-A-Roni Spanish Rice mix
  • 2 Tablespoons Butter
  • 1 (16 ounce) jar Salsa
  • 1/3 cup Sour Cream
  • 1/4 cup thinly sliced Green Onions
  • 4 large Eggs
  • 1 cup (4 ounces) shredded Cheddar Cheese

Instructions

  1. In a large skillet over medium heat, saute rice-vermicelli mix from Rice-A-Roni package with butter until vermicelli is golden brown.
  2. Slowly stir in 2 cups water, salsa and seasonings from package; bring to a boil.
  3. Reduce heat to low.
  4. Cover and simmer 15-20 minutes or until rice is tender.
  5. Stir in sour cream and green onions.
  6. Using a large spoon, make 4 indentations in the rice mixture.
  7. Break 1 egg into each indentation.
  8. Reduce heat to low. Cover; cook 8 minutes or until eggs are cooked to desired doneness.
  9. Sprinkle cheese evenly over eggs and rice. Cover; let stand 3 minutes or until cheese is melted.

Notes

Serve for brunch or as a light supper.

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https://ugfoodbank.org/spanish-rice-and-eggs/

PB&J Granola Bars

Yields 12 bars

PB&J Granola Bars

20 minPrep Time

25 minCook Time

45 minTotal Time

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Ingredients

  • 3 cups Rolled Oats (Old Fashion Oatmeal) or 2 cups Rolled Oats and 1 cup Rice Krispies Cereal
  • 1/2 cup Peanut Butter (creamy or chunky)
  • 1/2 cup Jelly or Jam (your favorite flavor)
  • 1/4 cup Hot Water
  • 1/4 teaspoon Salt
  • Butter, vegetable oil or cooking spray for the pan
  • Optional Additions
  • 1/2 cup chopped Nuts
  • 1/2 cup Shredded Coconut
  • 1/2 cup chopped Dried Fruit, Raisins, etc.
  • 1/2 cup Honey (instead of the jelly)

Instructions

  1. Preheat oven to 350F.
  2. Grease an 8x11-inch baking pan with butter or vegetable oil or cooking spray.
  3. In a large mixing bowl, add oats.
  4. In a small saucepan, over low heat, add the peanut butter, half of the jelly, the water, the salt and any optional additions.
  5. Stir until all ingredients are melted.
  6. Pour the peanut butter mixture into the oats and mix until the oats are coated and are a sticky mass.
  7. Dump the mixture into the greased baking pan and press into an even layer.
  8. Spread the remaining jelly over the top.
  9. Bake in a 350F oven for about 25 minutes, or until the edges are toasty brown.
  10. Remove from oven and cool, about an hour, then slice into 12 bars.
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https://ugfoodbank.org/pbj-granola-bars/

Noodle Kugel Pudding

Yields 8-10 servings

Noodle Kugel Pudding

20 minPrep Time

1 hrCook Time

1 hr, 20 Total Time

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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

  1. Melt butter, set aside.
  2. In a large bowl, beat eggs well and add remaining ingredients along with butter.
  3. Pour into greased 9x13 baking pan.
  4. Sprinkle with cereal (optional).
  5. Bake at 350F for 1 hour.

Notes

Delicious for breakfast.

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https://ugfoodbank.org/noodle-kugel-pudding/

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/