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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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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.
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https://ugfoodbank.org/easy-pumpkin-pie/

Peanut Butter Chocolate Chip Oatmeal Cookies

Nutrition

Calories

5150 cal

Fat

275 g

Carbs

616 g

Protein

121 g
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Yields Approximately 40 cookies

Peanut Butter Chocolate Chip Oatmeal Cookies

20 minPrep Time

13 minCook Time

33 minTotal Time

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Ingredients

  • 1 cup creamy Peanut Butter
  • 1 cup Powdered Sugar
  • 1/2 cup Milk
  • 2 teaspoons Vanilla Extract
  • 2 cups Quick-Cooking Oats, uncooked
  • 2 cups Semisweet Chocolate Chips

Instructions

  1. Preheat over to 350F
  2. Line cookie sheets with parchment paper.
  3. In a large bowl using a sturdy wooden spoon, stir together peanut butter, powdered sugar, milk and vanilla extract; mixing until well blended.
  4. Stir in oats and chocolate chips.
  5. Drop by teaspoonfuls onto parchment paper lined cookie sheets.
  6. Bake for 10-13 minutes or until just set and golden at the edges.
  7. Transfer cookies to wire rack and cool completely.

Notes

Share if you must.

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https://ugfoodbank.org/peanut-butter-chocolate-chip-oatmeal-cookies/

Noodle Kugel Pudding

Yields 8-10 servings

Noodle Kugel Pudding

20 minPrep Time

1 hrCook Time

1 hr, 20 Total Time

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Ingredients

  • 1 stick Butter, melted
  • 3 Eggs, beaten
  • 8 ounce package medium Egg Noodles, uncooked
  • 2 cups Milk
  • 1/2 cup Sugar
  • 1 teaspoon Vanilla
  • 1 cup Cottage Cheese, small curd
  • 1 can (20 ounces) Crushed Pineapple with juice
  • Corn flakes or other unsweetened flake cereal (optional)

Instructions

  1. Melt butter, set aside.
  2. In a large bowl, beat eggs well and add remaining ingredients along with butter.
  3. Pour into greased 9x13 baking pan.
  4. Sprinkle with cereal (optional).
  5. Bake at 350F for 1 hour.

Notes

Delicious for breakfast.

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https://ugfoodbank.org/noodle-kugel-pudding/

Mac & Cheese Soup

Nutrition

Calories

37 cal

Fat

2 g

Carbs

3 g

Protein

2 g
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Serving Size 8 servings

37

Mac & Cheese Soup

20 minPrep Time

10 minCook Time

30 minTotal Time

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Ingredients

  • 3 cups Water
  • 2 cups Milk
  • 1 (14 ounce) package Macaroni & Cheese mix
  • 1-1/2 cups Frozen Seasoning Blend*
  • 1/2 pound Velvetta cheese product, diced
  • *You can substitute a mix of chopped onions, bell peppers, celery and parsley for the Seasoning Blend.

Instructions

  1. In a large saucepan, bring water and milk to a boil.
  2. Stir in macaroni (reserve cheese sauce mix) and vegetables.
  3. Return to a boil, then simmer 10-12 minutes or until macaroni is soft.
  4. Add Velveeta and cheese sauce mix; stir until well blended.
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https://ugfoodbank.org/mac-cheese-soup/