262-853-4144; 826 Main St., Suite 2, Union Grove, WI 53182 ugafbcoordinator@yahoo.com

Strawberry Cake

Yields 12-16 servings

Strawberry Cake

30 minPrep Time

35 minCook Time

1 hr, 5 Total Time

Save RecipeSave Recipe
Recipe Image

Ingredients

    Cake
  • 1 box (18 ounces) White Cake Mix
  • 1 Tablespoon Flour
  • 1 box (3 ounces) Strawberry Gelatin
  • 1 package (10 ounces) Frozen Strawberries, thawed, divided
  • 1 cup Cooking Oil (vegetable, canola, etc.)
  • 4 Eggs
  • Frosting
  • 1/2 cup (1 stick) butter, room temperature
  • 2-1/2 - 3 cups Powdered Sugar
  • 2 Tablespoons Milk

Instructions

    Cake
  1. Preheat oven to 350F.
  2. Spray (cooking spray) and flour 2 (8 or 9-inch) round cake pans.
  3. In a large bowl, combine cake mix, flour and gelatin; mix well.
  4. In a separate bowl, mix 3/4 cup strawberries, 1/2 cup water and oil. Add to dry cake mixture; blend well.
  5. Add eggs one at a time; beat for 1 minute after each egg.
  6. Pour half of batter into each pan.
  7. Bake at 350F for 35 minutes or until toothpick inserted in center comes out clean. Cool on baking racks.
  8. Frosting
  9. In a large bowl, cream butter and sugar with milk. Add a small amount of remaining strawberries for color.
  10. After cake has cooled, place one layer on serving plate. Frost lightly. Add remaining cake layer and frost with remaining frosting. Garnish with remaining strawberries (or purchase fresh strawberries for garnish).
  11. *If frosting is too thin, add more powdered sugar.
  12. Refrigerate several hours before serving.
7.8.1.2
87
https://ugfoodbank.org/strawberry-cake/

Green Chile Chicken Casserole

Yields 6 servings

Green Chile Chicken Casserole

30 minPrep Time

20 minCook Time

50 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 4 cups Shredded Cooked Chicken
  • 1-1/2 cups Green Enchilada Sauce
  • 1 can (10-1/4 ounces) Condensed Cream of Chicken Soup, undiluted
  • 8 ounces Sour Cream
  • 1 can (4 ounces) Diced Green Chilies
  • 1/2 cup Cooking Oil (vegetable, canola, etc.)
  • 12 (6-inch) Corn Tortillas
  • 1-1/2 cups (6 ounces) Shredded Colby-Jack Cheese, divided

Instructions

  1. Preheat oven to 325F; grease a 13x9-inch baking dish.
  2. In a large skillet, over medium heat, combine chicken, enchilada sauce, soup, sour cream and chilies. Stir until warm.
  3. Heat oil in a separate deep skillet. Fry tortillas until just soft; drain on paper towels.
  4. Place 4 tortillas on bottom of greased baking dish; layer with 1/3 chicken mixture and 1/2 cup cheese. Repeat layers twice.
  5. Bake 15-20 minutes or until casserole is heated through and cheese is melted.

Notes

Great for Game Day!

7.8.1.2
86
https://ugfoodbank.org/green-chile-chicken-casserole/

Taco Salad Casserole

Yields 6-8 servings

Taco Salad Casserole

20 minPrep Time

50 minCook Time

1 hr, 10 Total Time

Save RecipeSave Recipe

Ingredients

  • 1 pound Ground Beef or Ground Pork
  • 1 cup Chopped Onion
  • 1 can (15 ounces) Chili with Beans
  • 1 can (14 ounces) Diced Tomatoes, undrained
  • 1 can (4 ounces) Chopped Green Chilies, undrained
  • 1 package (1 ounce) dry Taco Seasoning Mix
  • 1 bag (12 ounces) Nacho-flavored Tortilla Chips, divided
  • 2 cups (8 ounces) Shredded Cheddar Cheese
  • 2 cups (8 ounces) Shredded Mozzarella Cheese
  • 3 to 4 cups Shredded Lettuce
  • 1 jar (8 ounces) Taco Sauce
  • 1/2 cup Sour Cream

Instructions

  1. Preheat oven to 350F.
  2. In a large skillet, over medium heat, saute ground meat and onion until meat is no longer pink; drain fat.
  3. Add chili with beans, tomatoes, green chilies and taco seasoning; cook and stir until heated through.
  4. Crush tortilla chips and place half in a 2.5-quart greased casserole.
  5. Pour meat mixture over chips.
  6. Top with cheese and remaining chips.
  7. Bake 30 to 40 minutes or until hot and bubbly.
  8. Serve over bed of lettuce; top with taco sauce and sour cream.

Notes

Perfect for Game Day!

7.8.1.2
85
https://ugfoodbank.org/taco-salad-casserole/

Spanish Rice and Eggs

Nutrition

Calories

1343 cal

Fat

93 g

Carbs

57 g

Protein

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

Yields 4 servings

Spanish Rice and Eggs

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe
Recipe Image

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.

7.8.1.2
75
https://ugfoodbank.org/spanish-rice-and-eggs/

PB&J Granola Bars

Nutrition

Calories

2949 cal

Fat

113 g

Carbs

483 g

Protein

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

Yields 12 bars

PB&J Granola Bars

20 minPrep Time

25 minCook Time

45 minTotal Time

Save RecipeSave Recipe
Recipe Image

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.
7.8.1.2
74
https://ugfoodbank.org/pbj-granola-bars/