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

Sweet Potato Souffle

Nov 21, 2017 | Side Dish

Nutrition

Calories

3147 cal

Fat

118 g

Carbs

528 g

Protein

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

Yields 8-10 servings

Sweet Potato Souffle

20 minPrep Time

35 minCook Time

55 minTotal Time

Save RecipeSave Recipe
Print Recipe
Recipe Image

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.
7.8.1.2
82
https://ugfoodbank.org/sweet-potato-souffle/

Easy Pumpkin Pie

Nov 21, 2017 | Dessert

Nutrition

Calories

1623 cal

Fat

71 g

Carbs

228 g

Protein

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

Yields 8 servings

Easy Pumpkin Pie

15 minPrep Time

40 minCook Time

55 minTotal Time

Save RecipeSave Recipe
Print Recipe
Recipe Image

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/

Peanut Butter Chocolate Chip Oatmeal Cookies

Oct 8, 2017 | Dessert, Kid-Friendly

Nutrition

Calories

5150 cal

Fat

275 g

Carbs

616 g

Protein

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

Yields Approximately 40 cookies

Peanut Butter Chocolate Chip Oatmeal Cookies

20 minPrep Time

13 minCook Time

33 minTotal Time

Save RecipeSave Recipe
Print Recipe
Recipe Image

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.

7.8.1.2
72
https://ugfoodbank.org/peanut-butter-chocolate-chip-oatmeal-cookies/

Noodle Kugel Pudding

Jul 25, 2017 | Breakfast, Side Dish

Yields 8-10 servings

Noodle Kugel Pudding

20 minPrep Time

1 hrCook Time

1 hr, 20 Total Time

Save RecipeSave Recipe
Print Recipe
Recipe Image

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.

7.8.1.2
60
https://ugfoodbank.org/noodle-kugel-pudding/

Mac & Cheese Soup

Mar 10, 2017 | Soup

Nutrition

Calories

37 cal

Fat

2 g

Carbs

3 g

Protein

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

Serving Size 8 servings

37

Mac & Cheese Soup

20 minPrep Time

10 minCook Time

30 minTotal Time

Save RecipeSave Recipe
Print Recipe
Recipe Image

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.
7.8.1.2
53
https://ugfoodbank.org/mac-cheese-soup/