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Peanut Butter Chocolate Chip Oatmeal Cookies

Nutrition

Calories

5150 cal

Fat

275 g

Carbs

616 g

Protein

121 g
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Yields Approximately 40 cookies

Peanut Butter Chocolate Chip Oatmeal Cookies

20 minPrep Time

13 minCook Time

33 minTotal Time

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Ingredients

  • 1 cup creamy Peanut Butter
  • 1 cup Powdered Sugar
  • 1/2 cup Milk
  • 2 teaspoons Vanilla Extract
  • 2 cups Quick-Cooking Oats, uncooked
  • 2 cups Semisweet Chocolate Chips

Instructions

  1. Preheat over to 350F
  2. Line cookie sheets with parchment paper.
  3. In a large bowl using a sturdy wooden spoon, stir together peanut butter, powdered sugar, milk and vanilla extract; mixing until well blended.
  4. Stir in oats and chocolate chips.
  5. Drop by teaspoonfuls onto parchment paper lined cookie sheets.
  6. Bake for 10-13 minutes or until just set and golden at the edges.
  7. Transfer cookies to wire rack and cool completely.

Notes

Share if you must.

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https://ugfoodbank.org/peanut-butter-chocolate-chip-oatmeal-cookies/

Blueberries & Oats Bars

Yields 18 servings

Blueberries & Oats Bars

30 minPrep Time

35 minCook Time

1 hr, 5 Total Time

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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

  1. Preheat oven to 350F.
  2. In a medium saucepan, over medium heat, combine sugar and cornstarch.
  3. Gradually whisk in water and lemon juice until smooth.
  4. Bring to a boil, stirring constantly.
  5. Stir in blueberries.
  6. Cook and stir for 2 minutes or until thickened and bubbly.
  7. Remove from heat, set aside.
  8. In a large bowl, combine the cake mix and 1 cup oats.
  9. Cut in 6 tablespoons butter until crumbly.
  10. Set aside 1 cup crumb mixture for topping.
  11. Stir in beaten egg into remaining crumb mixture.
  12. Coat a 13x9x2 inch baking pan with cooking spray.
  13. Press crumb mixture into baking pan.
  14. Spread blueberry mixture over crumbs to within 1/4 inch of edges of the pan.
  15. In a bowl, combine brown sugar, remaining oats and reserved crumb mixture.
  16. Cut in remaining butter until crumbly.
  17. Sprinkle over top of pan.
  18. Bake at 350F for 30-35 minutes or until golden brown.
  19. Serve warm.

Notes

Serve warm as is, with vanilla ice cream or a dollop of whipped cream.

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https://ugfoodbank.org/blueberries-oats-bars/

Orange Sherbet Salad

Yields 6-8 servings

Orange Sherbet Salad

20 minPrep Time

4 hrCook Time

4 hr, 20 Total Time

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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

  1. Dissolve gelatin in boiling water.
  2. Stir in orange sherbet (gelatin should thicken quickly).
  3. Stir in oranges and pineapple.
  4. Turn into serving bowl (or mold) and chill until set.
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https://ugfoodbank.org/orange-sherbet-salad/

Bread Pudding

Nutrition

Calories

245 cal

Fat

12 g

Carbs

25 g

Protein

10 g
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Yields 12 servings

Bread Pudding

15 minPrep Time

40 minCook Time

55 minTotal Time

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Ingredients

  • 4 Eggs
  • 1-1/2 cups Sugar
  • 1 Tablespoon Cinnamon
  • 1 Tablespoon Nutmeg
  • 1 Tablespoon Vanilla
  • 2 Tablespoons Butter, melted
  • 3 cups Milk
  • 6 cups Bread Cubes
  • 1/2 Raisins

Instructions

  1. Preheat oven to 375F.
  2. In a large mixing bowl, beat together first 7 ingredients until smooth.
  3. Spray an 11x7-inch baking pan with non-stick cooking spray.
  4. Layer bread cubes and raisins into the pan.
  5. Pour egg mixture over bread.
  6. Bake for 40 minutes or until set.

Notes

A delicious way to use up slightly stale bread.

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https://ugfoodbank.org/bread-pudding/

Frosty Fruit Salad

Nutrition

Calories

748 cal

Fat

1 g

Carbs

189 g

Protein

23 g
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Yields 4-6 servings

Frosty Fruit Salad

15 minPrep Time

15 minTotal Time

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Ingredients

  • 1 (8 ounce) can Pineapple Chunks, drained
  • 2 Bananas, sliced
  • 1 (11 ounce) can Mandarin Oranges, drained
  • 1 cup Seedless Red Grapes, cut in half
  • 1 (6 ounce) container Lemon Yogurt

Instructions

  1. In a large bowl, combine fruit.
  2. Add yogurt and gently toss until all fruit is coated with yogurt.
  3. Serve immediately or refrigerate until serving time.

Notes

Serve as dessert.

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https://ugfoodbank.org/frosty-fruit-salad/