Recipes

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Recipes
Ingredient Information
Roasted Canned Pears
Ingredients:
  • 1 15-oz can pears (diced, sliced, or halves)
  • 1 Tbsp butter, melted
  • 1/2 tsp cinnamon
  • 1/2 tsp brown sugarpinch of salt
Instructions:
  • Preheat oven to 400 degrees.
  • Spray a baking sheet with nonstick pan spray or use a silicone liner.
  • Drain pears and pat dry with paper towels.
  • Gently mix pears with melted butter, cinnamon, brown sugar, and a pinch of salt.
  • Transfer to baking sheet and spread into a single layer.
  • Roast in 400 degree oven for 20 minutes, or until the pears begin to brown.
  • Serve over greek yogurt or oatmeal.
Rice Cooker Mac n Cheese
Ingredients:
  • 2 cups Pasta dry, whole-wheat
  • 2 cups Water
  • 1 cup Milk low-fat
  • 1 1/2 cups Cheese low-fat and shredded, such as cheddar
  • Salt to taste
  • 1/2 teaspoon Black Pepper
  • 1 pinch Cayenne Pepper (optional)
  • This recipe works best in a medium to large rice cooker.
  • Ingredients:serves 4
Instructions:
  • Place pasta, water, and milk in the rice cooker.
  • Cook for one cycle.
  • Once pasta is cooked, add the other ingredients and stir well.
  • Close lid and keep warm until ready to serve.
Pumpkin Polenta
Ingredients:
  • 2 cups milk
  • 1 cup pumpkin, canned
  • 1/2 tsp cinnamon
  • ⅛ tsp salt
  • 1/2 cup polenta (coarse ground corn or grits)
  • 1 tbsp butter
  • 1 tbsp maple syrup or honey, optional
Instructions:
  • Combine milk, pumpkin, cinnamon, and salt in a medium saucepan.
  • Bring to a boil over medium heat.
  • Slowly pour in polenta and whisk to combine.
  • Be careful, as hot polenta may bubble and spit.
  • Reduce heat and simmer 20 minutes, whisking occasionally, until thick.
  • Add more liquid if necessary while cooking.
  • Remove from heat.
  • Stir in butter and syrup or honey if desired.
Pumpkin Breakfast Cookies
Ingredients:
  • 1 (15 oz) can pumpkin puree
  • 1 cup brown sugar
  • 2 eggs
  • 1/2 cup vegetable oil1-1/2 cups all-purpose flour 1-1/4 cups whole-wheat flour
  • 1 tbsp baking powder
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/2 tsp salt
  • 1 cup raisins
  • 1 cup chopped nuts
Instructions:
  • Preheat oven to 400 degrees.
  • In a large bowl, stir together pumpkin, eggs, and oil.
  • Mix well.
  • In another bowl, stir together the flours, baking powder, spices and salt.
  • Add to the pumpkin mixture and mix well.
  • Stir in raisins and nuts.
  • Drop by tablespoon onto a greased baking sheet, 1 inch apart.
  • Gently flatten with the back of a spoon.
  • Bake 10-12 minutes until tops are dry and begin to brown.
Carrots
Carrots are great sources of: Beta carotene is converted to Vitamin A which keeps our eyes working, our immune system strong, and our cells growing.Antioxidants help protect our cells from damage due to normal body functions and environmental factors.Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy. Vitamin K helps our bodies heal quickly.Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too.
Instructions:
  • How to StoreCarrots can be stored for several weeks.
  • Store them in the coolest part of the refrigerator in a plastic bag or wrapped in a paper towel.
  • Keep them away from apples, pears, potatoes, and other fruits and vegetables.
  • Don't store on the counter at room temperature.
Cantaloupe
Cantaloupes are Great Sources of: Vitamin C & Beta Carotene keep our immune systems strong and help our bodies heal quickly.Fiber & Water help with healthy digestion, and keep us feeling full and hydrated. Fiber is good for our hearts, too!Folate, or folic acid, helps our tissues grow and our cells work.Potassium, a type of electrolyte, helps build muscle and keeps our heart healthy.
Instructions:
  • Ready to eat when color is light yellow-orange with little to no green.
  • Ripe cantaloupe should smell sweet and a little musky.
  • To eat, cut in half length-wise.
  • Scoop and discard seeds.
  • Remove rind with knife and cut in medium-small chunks.
  • Best served chilled.
Cabbage
Cabbage is a great source of : Vitamin C helps keep our immune system strong. Vitamin K helps our bodies heal quickly.
Instructions:
  • How to store: Keep cabbage in refrigerator drawer.
  • Store covered or wrapped in plastic wrap, especially after cutting.
  • Can be kept for several weeks or until it begins to turn brown and mushy.
  • How to use: Can be eaten raw.
  • Use in salads or cole slaw.
  • Remove the outer leaves and rinse head of cabbage before cutting.
  • Cabbage can be cooked many ways.
  • If it becomes wilted, it may be freshened by soaking in cold water before cooking.
  • Saute in a skillet, roast in the oven, or add to soups, stews, or stir-fry.
Butternut Squash
This winter squash is a great source of fiber, vitamins, minerals, and antioxidants.
Instructions:
  • How to Roast:Slice the squash in half and scoop out the seeds.
  • Peel the skin or leave it on and scoop out flesh after baking.
  • Cut the squash into cubes of roughly the same size, then toss with olive oil, salt and any other seasoning you'd like to add.
  • Arrange on a lined oven tray in a single layer, then roast at 400 degrees for 40 minutes, giving cubes a stir halfway through.
  • Butternut squash can be used in a variety of dishes.
  • It is often roasted, baked, or pureed for soups, sauces, and casseroles.
  • Can be used in salads, pasta dishes, breads, and desserts.

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Copyright © 2026 Food Bank. All Rights Reserved.

Serving Archer, Baylor, Clay, Foard, Haskell, Jack, Knox, Montague, Throckmorton, Wichita, Wilbarger, and Young County