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Crescent Carrots with Bacon and Egg Salad

 

Ingredients

  • 8 ounce tub of Challenge Whipped Cream Cheese Spread in tub

  • 1/8 cup Mayonnaise

  • 1 tablespoon of prepared yellow mustard

  • 1/3 cup of milk

  • 4 green onion, diced

  • Salt and pepper to taste

  • 1/8 cup of fresh diced parsley

  • 8 strips of cooked bacon, diced

  • 10 large eggs

  • 2 cans crescent rolls (original or seamless dough sheet)

  • 1/8 cup of melted Challenge Butter, melted

  • 1 bunch of fresh dill or parsley for garnish

  • Optional: orange coloring

  • Heavy Duty aluminum foil

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Directions

1. Preheat oven to 375 degrees.

2. Place eggs in a saucepan and cover with cold water. Bring water to a boil, cover with lid and immediately remove from heat. Let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and place into cold water to stop the cooking. Dice eggs in ¼ inch pieces.

3. Place the cream cheese into a large mixing bowl, then stir in the mayonnaise, mustard, milk and green onion. Season with salt, pepper and parsley.  Stir in bacon and diced egg. Refrigerate until ready to use.

4. Unroll sheet of crescent rolls. Use your fingers to press seams together or simply roll out flat if using crescent seamless dough sheet. Using a knife or pizza cutter, cut 8 equal strips horizontally. Repeat with the second package of crescent rolls.

5. Create 6 cone shapes from aluminum foil, or wrap a sugar cone with foil and use that as a guide to wrap the crescents. You may also use 6 cream horn molds instead if available.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

6. Starting from the bottom of the aluminum cone, wrap your strip of dough around the cone to form a carrot. Place carrots on a foil lined baking sheet.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

7. If using food coloring, add enough food to melted butter to achieve the desired carrot orange color. Brush colored butter over carrots. If you do not want to use food coloring, you can simply brush each carrot with butter and they will bake up golden brown.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

8. Set the carrots on a foil lined baking sheet, and bake for 6-8 minutes. Remove and allow to cool slightly. Remove foil cones.

 9. Fill each carrot with egg salad mixture using a desert spoon.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

10. Add a piece of parsley or dill for the carrot top.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Creates 16 filled carrots

 

TIP: Carrots and Bacon and Egg Salad can be made the day ahead. Once completely cool, store Crescent Carrots in a zipper top bag or a large sealable plastic container. When ready to serve, stuff carrots with salad and add parsley or fresh dill to create top.

 

 

 

 

 

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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