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Taco Pockets

 

Ingredients

  • 1 package of taco seasoning, divided

  • ½ pound of ground beef

  • 2 packages of refrigerated 11 ounce thin crust pizza dough

  • 1 tub of Salsa Challenge Cream Cheese

  • 1 cup of fresh corn

  • 1 cup of black beans

  • 1 cup of shredded Mexican cheese blend

  • 4 tablespoons of Challenge Butter, melted

 

 

Directions

  1. Preheat oven to 400 degrees.

  2. Prepare taco meat as directed on package, reserving 1 tablespoon of seasoning. Let meat cool.

  3. Place pizza dough on a work surface. Cut dough into 4 sections to create four rectangles. Soften cream cheese in microwave for 30 seconds for easy spreading. Spread cream cheese on ½ of each rectangle, avoiding the edges. Cover cream cheese with seasoned meat, corn, black beans and a sprinkle of shredded cheese. Fold the dough over filling and seal the edges. Place on a greased cooking sheet. Repeat with the second pizza dough.

  4. Combine the melted butter with the reserved taco seasoning. Brush seasoned butter over crust to add flavor.

  5. Bake Taco Pockets in the preheated oven for 8 minutes, or until the crust is golden brown. Serve immediately, or place into a freezer safe zipper top bag and freeze. Taco Pockets can be warmed in the microwave for a great lunch, snack or afterschool treat.

 

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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