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“Dad’s My Hero!”

Hero Sandwich with Champion Cheese Spread

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Ingredients

4 tablespoons of Challenge butter

1/3 cup of finely diced onion

4 crushed cloves of garlic, divided

2 loaves of frozen bread dough, thawed accordion to directions

2 tablespoons of sesame seeds

1 tub of Challenge Whipped Cream Cheese

2-3 tablespoons of diced peppercinis or banana peppers

¼ cup of diced roasted red bell pepper

1/4 cup of diced olives

1 teaspoon of dried oregano

1/8 cup of diced fresh basil

½ cup of shredded cheddar cheese

1/2 of a red onion, cut into thin slices

2 tablespoons of red wine vinegar

1 teaspoon of sugar

½ teaspoon of salt

1 pound of assorted Italian deli meats of your choice

1 large tomato, thinly sliced

1 cup of finely shredded lettuce

 

Directions

Preheat oven to 350 degrees.

In a medium size skillet, add butter and onion. Cook until onions are softened and light golden brown, about 5 minutes. Stir in two cloves of garlic and remove from heat. Place thawed bread dough on a parchment lined baking sheet.  Form dough into two loaves, about 12 inches long. Brush tops with butter mixture and sprinkle with sesame seeds. Bake loaves for 20-25 minutes or as directed on package. Let cool and cut in half horizontally with a serrated knife.

In a small bowl combine sliced red onion, vinegar, sugar and salt. Add just enough water to cover onions. Let pickle for at least one hour.

In a medium bowl, combine the whipped cream cheese, the remaining two cloves of garlic, peppercinis, olives, oregano, basil and cheddar cheese. Spread mixture on top portion of each bread loaf. Fold deli meats in half and arrange on bottom portion of bread followed by the slices of tomato. Top with shredded lettuce and pickled onions. Add cheese covered top portion. Cut into 2 inch pieces refrigerate until ready to serve.

Creates 12 2 inch slices

 

TIP: To make this sandwich extra special, consider making a flag to stick in the middle of your Hero sandwich. Print out your greeting on your computer, glue to a piece of scrapbooking paper and attatch a long toothpick. Stick in the middle of your sandwich so everyone can know who your Hero is!

 

 

 

 

 

 

 

 

 

 

 

 

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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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