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Creamy Parmesan Custard Topped Ratatouille

 

Ingredients

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  • 1 ½ cup of milk

  • 8 ounces of Challenge Cream Cheese, softened

  • 3 eggs, lightly beaten

  • ½ cup of parmesan cheese

  • ¼ teaspoon of nutmeg

  • ½ cup (1 stick) of Challenge Butter, divided

  • 1 large eggplant peeled, and diced into 1 inch cubes

  • 2 medium zucchini, diced into 1 inch cubes

  • 1 large onion, diced into 1 inch cubes

  • 1 large red pepper, diced into 1 inch cubes

  • 8 ounces of sliced mushrooms

  • 3 cloves of crushed garlic

  • 1 14.5 ounce can canned tomatoes

  • 3 teaspoons of Italian seasoning, divided

  • ½ cup of panko bread crumbs

  • 1/8 cup of fresh diced parsley

 

Directions

  1. Preheat oven to 350 degrees.

  2. To create the creamy custard sauce, whisk together cream cheese and milk in a medium size bowl. Whisk in eggs, parmesan cheese and nutmeg. Set aside until needed.

  3. Tip: To soften my cream cheese, I like to place it on a plate and microwave for 30 seconds for easy whisking.

  4.  

  5. In a large skillet, add 1 teaspoon of the butter blend, along with the eggplant and zucchini. Cook over medium high heat until veggies are softened and start to brown, about 5 minutes. If vegetables begin to stick, add more butter or water to pan. Remove veggies from skillet and place into a 9x13 glass baking dish that has been spray lightly with a nonstick cooking spray.

  6. In the same skillet, add another teaspoon of butter. Add onions and peppers to the pan, sauté until vegetables start to soften, about 2-3 minutes. Add mushrooms and continue cooking for an additional 3-4 minutes or until veggies begin to brown. Add to baking dish. Place canned tomatoes, garlic and herbs in skillet. Cook until most of the moisture is gone from the tomatoes, about 4-5 minutes. Add to baking dish, mixing lightly to combine.

  7. In a small skillet over medium heat, add the remaining butter. When melted, stir in panko crumbs and cook until lightly browned. Set aside until needed.

  8. Carefully pour the creamy custard mixture over the vegetables in the baking dish. Bake casserole for 40 minutes, or until custard top is set and golden brown. Remove from oven and sprinkle with toasted bread crumbs. Place back into the oven and bake until breadcrumbs are golden brown, about 10 minutes. Sprinkle with fresh parsley, and let cool slightly before serving.                     

    Creates 16 side dish portions

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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