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Rustic Italian Sausage and Gorgonzola Tart

Ingredients

• 1/2 pound(s) of Italian Sweet Sausage (casings removed)
• 8 ounce(s) of sliced fresh mushrooms
• 1 premade refrigerated pie crust
• 10 ounce(s) of Kraft’s Italian Cheese and Herb Cooking Crème or Garden Herb Cream Cheese sold in tub
• 1/2 cup(s) of crumbled gorgonzola cheese
• 1 thinly sliced vine ripened medium tomato
• 2 tbsp. of olive oil
• 1 clove of fresh crushed garlic
• 12 fresh basil leaves cut into thin strips


Directions
1. Place Italian sausage in large fry pan and cook over medium high heat until sausage begins to brown. Add mushrooms and continue to cook until sausage is cooked through and mushrooms are tender.
2. Place refrigerated pie crust on cooking sheet. Pour cooking creme over top leaving a 2 inch border. Pile on mushrooms and sausage, followed by gorgonzola and sliced tomato.
3. Fold up edges of piecrust over filling. Combine olive oil and garlic, brush over pie crust and tomatoes.
4. Bake in 450 degree oven for 20 minutes or until crust is golden and cheese is melted. Remove from oven, top with fresh basil and serve!

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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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