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Peanut Butter Pie

Yields 6-8 servings

Peanut Butter Pie

20 minPrep Time

20 minTotal Time

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Ingredients

  • 1 package (8 ounces) Cream Cheese, softened
  • 1/2 cup Peanut Butter, smooth or crunchy
  • 1 cup Powdered Sugar
  • 1 carton (8 ounces) Frozen Dessert Topping, thawed
  • 1 Graham Cracker Crust

Instructions

  1. In a mixer, cream the cream cheese.
  2. Beat in peanut butter until smooth.
  3. Beat in powdered sugar until smooth.
  4. Fold in thawed dessert topping.
  5. Pile into crust.
  6. Freeze or refrigerate.

Notes

Quick and easy dessert.

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https://ugfoodbank.org/peanut-butter-pie/

Fruit Pie Roll-Ups

Yields 8 servings

Fruit Pie Roll-Ups

15 minPrep Time

20 minCook Time

35 minTotal Time

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Ingredients

  • 1 can (approx. 21 ounces) Fruit Pie Filling of choice
  • 8 large Flour Tortillas
  • 1-1/2 cups Water
  • 1-1/2 cups Sugar
  • 2/3 cup Butter

Instructions

  1. Spoon pie filling equally down center of each tortilla.
  2. Roll up and place seam side down in a large baking dish.
  3. In a saucepan, bring water, sugar and butter to a boil.
  4. Pour over filled tortillas.
  5. Chill for an hour or more (or overnight).
  6. Bake at 350F about 20 minutes or until bubbly.

Notes

Serve with vanilla ice cream or whipped cream if desired.

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https://ugfoodbank.org/fruit-pie-roll-ups/

Strawberry Shortcake

Strawberry Shortcake

30 minPrep Time

10 minCook Time

40 minTotal Time

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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

  1. Preheat oven to 425F.
  2. In a large mixing bowl, combine baking mix, sugar, milk and butter.
  3. Mix well to form a dough.
  4. Turn dough out onto a lightly floured board (or clean countertop) and roll to 1/2-inch thickness.
  5. Cut into 4-inch rounds (use a biscuit cutter or upside-down glass).
  6. Place on greased cookie sheet and bake for 8-10 minutes or until golden brown.
  7. Slice biscuits into 2 slices each.
  8. Layer with strawberries.
  9. Top with whipped cream (or topping) if desired.

Notes

Canned fruit can be substituted for strawberries if desired.

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https://ugfoodbank.org/strawberry-shortcake/

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/

Slow-Cooker Zucchini Bread

Nutrition

Calories

1076 cal

Fat

5 g

Carbs

206 g

Protein

41 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 8-10 slices

Slow-Cooker Zucchini Bread

30 minPrep Time

4 hrCook Time

4 hr, 30 Total Time

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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

  1. In a large bowl, with electric mixer, beat eggs until light and foamy.
  2. Add oil, sugar, zucchini and vanilla; mix well.
  3. Stir dry ingredients together with nuts and add to zucchini mixture; mix well.
  4. Pour into a greased and floured baking pan that fits inside your Slow Cooker.
  5. Cover with aluminum foil and place into Slow Cooker.
  6. 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.
  7. Check for doneness with wooden pick - insert pick into center of pan; if it comes out "clean" it's done.
  8. Remove pan and uncover.
  9. Let stand 5 minutes.
  10. Unmold onto a cake rack; let cool.
  11. To store, wrap in aluminum foil and refrigerate.
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https://ugfoodbank.org/slow-cooker-zucchini-bread/