Oct 29, 2017 | Breakfast, Kid-Friendly, Main Dish
Yields 4 servings
Spanish Rice and Eggs
10 minPrep Time
20 minCook Time
30 minTotal Time
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
- In a large skillet over medium heat, saute rice-vermicelli mix from Rice-A-Roni package with butter until vermicelli is golden brown.
- Slowly stir in 2 cups water, salsa and seasonings from package; bring to a boil.
- Reduce heat to low.
- Cover and simmer 15-20 minutes or until rice is tender.
- Stir in sour cream and green onions.
- Using a large spoon, make 4 indentations in the rice mixture.
- Break 1 egg into each indentation.
- Reduce heat to low. Cover; cook 8 minutes or until eggs are cooked to desired doneness.
- 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.
7.8.1.2
75
https://ugfoodbank.org/spanish-rice-and-eggs/
Union Grove Area Foodbank Inc.
Oct 25, 2017 | Breakfast, Dessert, Kid-Friendly, Snack
Yields 12 bars
PB&J Granola Bars
20 minPrep Time
25 minCook Time
45 minTotal Time
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
- Preheat oven to 350F.
- Grease an 8x11-inch baking pan with butter or vegetable oil or cooking spray.
- In a large mixing bowl, add oats.
- In a small saucepan, over low heat, add the peanut butter, half of the jelly, the water, the salt and any optional additions.
- Stir until all ingredients are melted.
- Pour the peanut butter mixture into the oats and mix until the oats are coated and are a sticky mass.
- Dump the mixture into the greased baking pan and press into an even layer.
- Spread the remaining jelly over the top.
- Bake in a 350F oven for about 25 minutes, or until the edges are toasty brown.
- Remove from oven and cool, about an hour, then slice into 12 bars.
7.8.1.2
74
https://ugfoodbank.org/pbj-granola-bars/
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.
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.
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