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Strawberry Cake

Yields 12-16 servings

Strawberry Cake

30 minPrep Time

35 minCook Time

1 hr, 5 Total Time

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

Corn Casserole

Nutrition

Calories

1443 cal

Fat

138 g

Carbs

37 g

Protein

12 g
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Yields 6-8 servings

Corn Casserole

15 minPrep Time

45 minCook Time

1 hrTotal Time

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Ingredients

  • 1 Egg, beaten
  • 1/2 cup Butter, melted
  • 1 (15 ounce) can Cream-Style Corn
  • 1 (15 ounce) can Whole Kernel Corn, drained
  • 1 cup Sour Cream
  • 1 (7 ounce) package Corn Muffin Mix

Instructions

  1. Preheat oven to 350F.
  2. In a large bowl, combine all ingredients; mix well.
  3. Pour into a greased 2-quart casserole dish.
  4. Bake at 350F for 45 minutes.
7.8.1.2
83
https://ugfoodbank.org/corn-casserole/

Sweet Potato Souffle

Nutrition

Calories

3147 cal

Fat

118 g

Carbs

528 g

Protein

26 g
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Yields 8-10 servings

Sweet Potato Souffle

20 minPrep Time

35 minCook Time

55 minTotal Time

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Ingredients

  • 3 cups cooked, mashed, Sweet Potatoes
  • 1 cup White Sugar
  • 1/2 teaspoon Salt
  • 1 Egg, beaten
  • 1/2 cup Milk
  • 1/2 teaspoon Vanilla Extract
  • 1 cup packed Brown Sugar
  • 1/3 cup Flour
  • 1 cup Pecans, chopped
  • 3 Tablespoons Butter, melted

Instructions

  1. Preheat oven to 350F.
  2. In a large bowl, combine the sweet potatoes, white sugar, salt, egg, milk and vanilla; mix well; set aside.
  3. In a small bowl, combine the brown sugar, flour, pecans and butter; mix well.
  4. Spread the sweet potato mixture into a greased 9x9-inch baking dish.
  5. Sprinkle the brown sugar mixture over the top.
  6. Bake at 350F for 35 minutes, or until mixture is set and topping is golden brown.
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82
https://ugfoodbank.org/sweet-potato-souffle/

Easy Pumpkin Pie

Nutrition

Calories

1623 cal

Fat

71 g

Carbs

228 g

Protein

36 g
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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.
7.8.1.2
81
https://ugfoodbank.org/easy-pumpkin-pie/

Pumpkin Dessert

Nutrition

Calories

4231 cal

Fat

122 g

Carbs

765 g

Protein

50 g
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Yields 12-15 servings

Pumpkin Dessert

15 minPrep Time

50 minCook Time

1 hr, 5 Total Time

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Ingredients

    Crust
  • 1 package (18-1/4 ounces) Yellow Cake Mix
  • 1/2 cup Butter, melted
  • 1 Egg
  • Filling
  • 1 can (30 ounces) Pumpkin Pie Filling
  • 1 can (5 ounces) Evaporated Milk
  • 2 Eggs, lightly beaten
  • Topping
  • 1/2 cup Sugar
  • 1/4 cup All-purpose Flour
  • 3 teaspoons Ground Cinnamon

Instructions

  1. Preheat oven to 350F
  2. Crust
  3. In a large bowl, combine the cake mix, butter and egg until crumbly.
  4. Set aside 2/3 cup for topping.
  5. Press remaining mixture into a greased 13 x 9 x 2-inch baking dish.
  6. Filling
  7. In a large bowl, combine pumpkin pie filling, milk and eggs.
  8. Pour over crust.
  9. Topping
  10. In a large bowl, combine sugar, flour, cinnamon and reserved cake crumb mixture.
  11. Sprinkle over pumpkin layer.
  12. Bake at 350F for 45-50 minutes or until top is golden brown.
  13. Cool on a wire rack for 1 hour.
  14. Cover and refrigerate at least 2 hours before serving.
7.8.1.2
80
https://ugfoodbank.org/pumpkin-dessert/