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

Orange Sherbet Salad

Yields 6-8 servings

Orange Sherbet Salad

20 minPrep Time

4 hrCook Time

4 hr, 20 Total Time

Save RecipeSave Recipe
Recipe Image

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.
7.8.1.2
62
https://ugfoodbank.org/orange-sherbet-salad/

Frosty Fruit Salad

Yields 4-6 servings

Frosty Fruit Salad

15 minPrep Time

15 minTotal Time

Save RecipeSave Recipe
Recipe Image

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.

7.8.1.2
54
https://ugfoodbank.org/frosty-fruit-salad/

Cheesy Pineapple Muffins

Yields 8 servings

Cheesy Pineapple Muffins

20 minPrep Time

18 minCook Time

38 minTotal Time

Save RecipeSave Recipe
Recipe Image

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.

7.8.1.2
44
https://ugfoodbank.org/cheesy-pineapple-muffins/

Pineapple Upside-Down Cake

Yields 16 servings

Pineapple Upside-Down Cake

Updated version of a favorite dessert.

15 minPrep Time

45 minCook Time

1 hrTotal Time

Save RecipeSave Recipe
Recipe Image

Ingredients

  • 1/3 cup butter
  • 1 cup brown sugar, packed
  • 1 can pineapple slices (about 12), drained, juice reserved
  • 12 maraschino cherries (optional)
  • 1 package white (or yellow) cake mix
  • 3 eggs
  • 2/3 cup reserved pineapple juice
  • 2/3 cup water
  • 1/3 cup vegetable oil
  • Whipped cream (optional)

Instructions

  1. Melt butter in a 13- by 9-inch cake pan (or bundt pan).
  2. Sprinkle brown sugar evenly over top of melted butter.
  3. Arrange drained pineapple slices over sugar. Place a cherry in the center of each ring, if desired.
  4. In large mixing bowl, combine cake mix, eggs, pineapple juice, water and oil. Beat for 2 minutes.
  5. Pour batter evenly over pineapple in pan.
  6. Bake at 350F for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  7. Let stand 5 minutes, then turn upside down onto a large platter or cookie sheet.

Notes

Serve warm with whipped cream, if desired.

7.8.1.2
10
https://ugfoodbank.org/pineapple-upside-down-cake/

Applesauce Gelatin Salad

Yields 16 servings

Applesauce Gelatin Salad

Serve with chicken, buttered noodles, a vegetable of choice and fresh fruit for dessert.

15 minPrep Time

5 minCook Time

20 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 4 packages (3 ounces each) sugar-free raspberry gelatin mix (or flavor of choice)
  • 4 cups boiling water
  • 2 cups cold water
  • 1 jar (46 ounces) unsweetened applesauce
  • 1 head lettuce

Instructions

  1. In a large bowl, dissolve gelatin in boiling water. Stir in cold water and applesauce. Pour into a 13- x 9-inch pan coated with nonstick cooking spray (optional). Refrigerate for 8 hours or overnight. Cut into 16 squares. Serve on lettuce leaves.
7.8.1.2
1
https://ugfoodbank.org/applesauce-gelatin-salad/