Oct 25, 2017 | Breakfast, Dessert, Kid-Friendly, Snack
Yields 12 bars
PB&J Granola Bars
20 minPrep Time
25 minCook Time
45 minTotal Time
Ingredients
- 3 cups Rolled Oats (Old Fashion Oatmeal) or 2 cups Rolled Oats and 1 cup Rice Krispies Cereal
- 1/2 cup Peanut Butter (creamy or chunky)
- 1/2 cup Jelly or Jam (your favorite flavor)
- 1/4 cup Hot Water
- 1/4 teaspoon Salt
- Butter, vegetable oil or cooking spray for the pan
Optional Additions
- 1/2 cup chopped Nuts
- 1/2 cup Shredded Coconut
- 1/2 cup chopped Dried Fruit, Raisins, etc.
- 1/2 cup Honey (instead of the jelly)
Instructions
- Preheat oven to 350F.
- Grease an 8x11-inch baking pan with butter or vegetable oil or cooking spray.
- In a large mixing bowl, add oats.
- In a small saucepan, over low heat, add the peanut butter, half of the jelly, the water, the salt and any optional additions.
- Stir until all ingredients are melted.
- Pour the peanut butter mixture into the oats and mix until the oats are coated and are a sticky mass.
- Dump the mixture into the greased baking pan and press into an even layer.
- Spread the remaining jelly over the top.
- Bake in a 350F oven for about 25 minutes, or until the edges are toasty brown.
- Remove from oven and cool, about an hour, then slice into 12 bars.
7.8.1.2
74
https://ugfoodbank.org/pbj-granola-bars/
Union Grove Area Foodbank Inc.
Oct 8, 2017 | Dessert, Kid-Friendly
Yields Approximately 40 cookies
Peanut Butter Chocolate Chip Oatmeal Cookies
20 minPrep Time
13 minCook Time
33 minTotal Time
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
- Preheat over to 350F
- Line cookie sheets with parchment paper.
- In a large bowl using a sturdy wooden spoon, stir together peanut butter, powdered sugar, milk and vanilla extract; mixing until well blended.
- Stir in oats and chocolate chips.
- Drop by teaspoonfuls onto parchment paper lined cookie sheets.
- Bake for 10-13 minutes or until just set and golden at the edges.
- Transfer cookies to wire rack and cool completely.
Notes
7.8.1.2
72
https://ugfoodbank.org/peanut-butter-chocolate-chip-oatmeal-cookies/
Union Grove Area Foodbank Inc.
Jul 26, 2017 | Dessert, Kid-Friendly
Yields 18 servings
Blueberries & Oats Bars
30 minPrep Time
35 minCook Time
1 hr, 5 Total Time
Ingredients
- 1/4 cup Sugar
- 2 Tablespoons Cornstarch
- 1/3 cup Water
- 1 teaspoon Lemon Juice
- 2-1/2 cups fresh (or frozen) Blueberries
- 1 package (18-1/4 ounces) Yellow Cake Mix (or white)
- 1-1/2 cups Quick-Cooking Oats, divided
- 8 Tablespooons Cold Butter, divided
- 1 Egg, beaten
- 1/4 cup packed Brown Sugar
Instructions
- Preheat oven to 350F.
- In a medium saucepan, over medium heat, combine sugar and cornstarch.
- Gradually whisk in water and lemon juice until smooth.
- Bring to a boil, stirring constantly.
- Stir in blueberries.
- Cook and stir for 2 minutes or until thickened and bubbly.
- Remove from heat, set aside.
- In a large bowl, combine the cake mix and 1 cup oats.
- Cut in 6 tablespoons butter until crumbly.
- Set aside 1 cup crumb mixture for topping.
- Stir in beaten egg into remaining crumb mixture.
- Coat a 13x9x2 inch baking pan with cooking spray.
- Press crumb mixture into baking pan.
- Spread blueberry mixture over crumbs to within 1/4 inch of edges of the pan.
- In a bowl, combine brown sugar, remaining oats and reserved crumb mixture.
- Cut in remaining butter until crumbly.
- Sprinkle over top of pan.
- Bake at 350F for 30-35 minutes or until golden brown.
- Serve warm.
Notes
Serve warm as is, with vanilla ice cream or a dollop of whipped cream.
7.8.1.2
67
https://ugfoodbank.org/blueberries-oats-bars/
Union Grove Area Foodbank Inc.
Dec 14, 2016 | Main Dish, Slow-Cooker
Yields 6 servings
Slow-Cooker Barbecued Meatloaf
30 minPrep Time
10 hrCook Time
10 hr, 30 Total Time
Ingredients
- 2 pounds ground beef (or a mixture of ground beef and ground pork)
- 1/2 cup uncooked quick or old-fashioned oatmeal
- 1/2 cup dry bread crumbs
- 1/2 cup milk
- 1/2 cup bottled barbecue sauce
- 2 eggs
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 small onion, chopped
- 6 medium potatoes, peeled and cut into 8 pieces (each)
Instructions
- In a large bowl, mix all ingredients except potatoes.
- Shape meat mixture into a loaf.
- Place potatoes in bottom of slow-cooker.
- Top potatoes with meat loaf.
- Cover and cook on Low setting for 8 to 10 hours.
Notes
Serve with a green salad or vegetable of choice; fruit for dessert.
7.8.1.2
30
https://ugfoodbank.org/slow-cooker-barbecued-meatloaf/
Union Grove Area Foodbank Inc.
Sep 5, 2016 | Dessert, Snack
Yields 2 dozen cookies
Soft Oatmeal Raisin Cookies
20 minPrep Time
12 minCook Time
32 minTotal Time
Ingredients
- 1 package (9 ounces) Yellow Cake Mix
- 1 cup quick-cooking Oatmeal
- 6 Tablespoons unsweetened Applesauce
- 1 Egg
- 2 Tablespoons Butter, melted
- 1/2 teaspoon Apple Pie Spice (or Cinnamon)
- 1/2 cup Raisins
Instructions
- In a mixing bowl, combine the first six ingredients; beat until blended
- Stir in raisins
- Drop by tablespoonfuls, 2 inches apart, onto greased baking sheets
- Bake at 375F for 10-12 minutes or until the edges are lightly browned
- Remove from oven and cool for 5 minutes on baking sheet
- Remove to wire rack to cool completely
Notes
The applesauce keeps the cookies soft and moist. Store leftovers in the refrigerator (if there are any)!
7.8.1.2
25
https://ugfoodbank.org/soft-oatmeal-raisin-cookies/
Union Grove Area Foodbank Inc.
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