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Easy Pumpkin Pie

Yields 8 servings

Easy Pumpkin Pie

15 minPrep Time

40 minCook Time

55 minTotal Time

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Ingredients

  • 1 cup Canned Pumpkin (not pumpkin pie filling)
  • 1 cup Evaporated Milk
  • 1/2 cup Baking Mik (i.e. Bisquick)
  • 1/2 cup Sugar
  • 1 Tablespoon Butter, softened
  • 1-1/2 teaspoons Pumpkin Pie Spice
  • 1 teaspoon Vanilla
  • 2 Eggs
  • 1/2 cup Pecans, chopped (optional)

Instructions

  1. Preheat oven to 350F.
  2. Grease a 9 inch pie plate.
  3. In a large bowl, stir together all ingredients, except pecans, until blended.
  4. Stir in pecans if desired.
  5. Pour into pie plate.
  6. Bake 35-40 minutes or until knife inserted into the center comes out clean.
  7. Cool completely, about 1 hour.
  8. Store covered in the refrigerator until serving.
  9. Cut into slices and top with Whipped Cream or Whipped Topping if desired.
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https://ugfoodbank.org/easy-pumpkin-pie/

Zucchini Appetizers

Yields 48 rectangles

Zucchini Appetizers

30 minPrep Time

25 minCook Time

55 minTotal Time

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Ingredients

  • 3 cups thinly sliced unpared Zucchini (about 4 small)
  • 1 cup baking mix (i.e. Bisquick)
  • 1/2 cup grated Parmesan Cheese
  • 1/2 cup finely chopped Onion
  • 2 Tablespoons snipped fresh Parsley (or 1 Tablespoon dried)
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Seasoned Salt
  • 1/2 teaspoon dried Marjoram or Oregano Leaves
  • Dash of Pepper
  • 1 clove Garlic, finely chopped
  • 1/2 cup Oil (mild olive, canola, vegetable)
  • 4 Eggs, slightly beaten

Instructions

  1. Heat oven to 350F.
  2. Grease a 13 x 9 x 2 inch baking pan.
  3. In a large bowl, mix together all ingredients.
  4. Pour into baking pan.
  5. Bake 25 minutes at 350F or until golden brown.
  6. Cool 5 minutes, then cut into 1 x 2 inch rectangles.
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https://ugfoodbank.org/zucchini-appetizers/

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/