Butter

1 2-pound bag of Mrs. T's Pierogies (any variety will work) 1 large yellow onion, sliced 2 sticks of unsalted butter 1 tablespoon of minced garlic 4 tablespoons of chopped cilantro Melt butter on medium low heat in a large sauté pan.  Once butter is melted, add onions.  Sauté for a few minutes.  Add garlic.  Add enough pierogies to cover the bottom of the pan but not so many that they are stacked and do not touch the bottom of the pan. Cook on both sides for 2-4 minutes or until medium golden brown.

4 boneless 1/4- to 1/2-inch thick pork chops 4 tablespoons of granulated garlic (to taste) salt and pepper 1 pound + 2 tablespoons of butter, softened 1/2 cup of crumbled gorgonzola cheese 1 pound of washed baby spinach 1 tablespoon of olive oil Coat pork chops with granulated garlic, and sprinkle with salt and pepper. Let dry marinate for 10 minutes. Combine 1/2 pound of butter with gorgonzola and a pinch of salt and pepper. Refrigerate for 10 minutes.

Roasted red pepper garlic and honey compound butter Recipe by Nicole Lawson, Ozarks Technical Community College Category: sauce Prep time: 5 minutes Servings: Ingredients 1 pound salted butter ...

Green Eggs and Ham Benedict 2 tablespoons of butter ¼ teaspoon of salt 4 slices of Canadian style bacon ¼ teaspoon of pepper 6 eggs 2 English muffins -- halved, toasted and buttered green food coloring Melt 1 tablespoon butter in a skillet. Add ham. Cook until browned and warmed through. Set aside. Whisk together eggs, 2-3 drops food color, salt, and pepper. Melt additional tablespoon of butter in a skillet. Add egg mixture. Cook, scraping the skillet sides and bottom with a spatula often, until eggs are cooked through and not runny.

3 tablespoons of butter 4 cups of mini marshmallows 6 cups of cornflakes 1/4 cup of dried blueberries 1/4 cup of toasted pecans 1. Lightly butter an 8-inch square pan. 2. Combine cornflakes, blueberries and toasted pecans in a large bowl. 3. Melt butter in a sauce pan over low heat. Add marshmallows and stir until melted. 4. Pour melted marshmallows over cornflake mixture and mix well. 5. Press cornflake mixture evenly in buttered pan. 6. Cool, cut into squares and enjoy!

2 jumbo scallops pinch chopped shallots pinch chopped garlic dash olive oil 1 ounce proscuitto ham, julienned 2 tablespoons butter 1 pinch saffron In a non-stick pan, add oil and heat. Add proscuitto and cook until slightly crispy. Remove and add a small pat of butter. Sear scallops until browned on each side. Remove and add saffron. Melt and serve. This recipe serves one.

Chicken piccatta Recipe by Chef Marcel Bonetti Servings: 1 Preparation time: 30 minutes Category: entrée Ingredients 1 ...

First, make nests: 6 tablespoons of butter, melted 2 cloves of garlic, minced (if no fresh garlic, use garlic seasoning) 3 sheets of phyllo dough, thawed  (Phyllo dough is found in the frozen food section, usually near the Pet Ritz piecrusts.) Preheat oven to 350 degrees.   Grease 4 muffin cups, or spray with cooking spray.   Combine butter and garlic in a small bowl.   On a cutting board, stack the 3 phyllo sheets and cut into fourths, forming twelve squares.

  Herbed Corn-on-the-cob Recipe by: Jim Lekander Category: Side Dish     Servings: 6 Preparation time: 0:45      Ingredients     6 Corn on the cob     1/2 cup Butter, softened     1/2 teaspoon Salt     1/4 teaspoon Pepper     1 teaspoon Parsley, fresh chopped     1 teaspoon Rosemary, dried     1 clove, garlic Minced           Directions ...

Cornmeal pancakes with sautéed apples Recipe by Jim Lekander Category: miscellaneous Prep time: 20 minutes Servings: 6 Ingredients 1/4 cup butter 2/3 cup yellow cornmeal 2/3 cup flour 2 teaspoons ...

2 cups of creamy peanut butter 1/4 cup of unsalted butter, room temperature 1/4 teaspoon of salt 1/2 teaspoon of pure vanilla extract 2 - 2 1/2 cups of powdered sugar Chocolate Coating 9 ounces of 54 percent Columbian chocolate, coarsely chopped 1 tablespoon of coconut oil or vegetable shortening (optional)* Line two baking sheets with parchment or wax paper. Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or until just soft (check and stir the ingredients every 20-30 seconds)

1 cup of creamy peanut butter 1/2 cup of peanut butter chips 1/3 cup of powdered sugar, plus 1/3 cup of powdered sugar 1 cup of crunchy Cheetos, crushed 2 cups of milk chocolate chips In a medium microwave-safe bowl, melt the peanut butter and peanut butter chips for two and a half minutes, stirring every thirty seconds.  Stir crushed Cheetos and one-third cup of powdered sugar into melted peanut butter.  Refrigerate for 30 to 45...

MOUNT VERNON -- The 46th annual Apple Butter Makin' Days is underway this weekend in Mount Vernon. The events included a parade, a car show, and several live performances.  There are also hundreds of vendors showing off homemade crafts and goodies. The event continues on Sunday on the town square.

MOUNT VERNON, Mo. - The Mount Vernon Chamber of Commerce is helping host the 2012 Apple Butter Makin' Days Festival, which runs Friday through Sunday on the courthouse square. An estimated 40,000 to 45,000 people are expected to descend on Mount Vernon for the festival, which pays homage to apple butter and has since 1967. The festivities include games, food and entertainment for all ages. For more information, visit the Mount Vernon Chamber of Commerce website or visit the Apple Butter Makin' Days Facebook page .

8 slices of sourdough bread 8 slices of Swiss cheese 2 whole avocados, pitted and sliced 2 cups of spinach leaves 4 ounces of goat cheese 2 tablespoons of butter Heat a sauté pan to medium heat.  Melt 1 tablespoon of butter in pan.  Place 1 slice of Swiss cheese on four pieces of bread; top with sliced avocado, spinach and goat cheese.  Top with another slice of Swiss cheese and another slice of bread. Cook in melted butter in sauté pan until golden brown on both sides.  Coat in half diagonally.

Here is a recipe that's good for kids and parents to do together on a rainy day. Dessert sushi 1 batch of Rice Krispy treats (recipe below)                1 Loaf of Sara Lee Pound Cake 1 package of Swedish Fish 1 package of Twizzler Pull Aparts 1 package of Fruit by the Foot 1 package of Peach Os 1 bottle of chocolate dessert sauce Thin slices of cantaloupe, pineapple, and honeydew 6 ounces of fresh berries of your choice Cut prepared pound cake and Rice Krispy treats into squares, rounds, and rectangles.  Lay out on clean surface.  Top with pieces of random fruits and candies.  Wrap some with fruit by the foot strips.  Tie some with thin pieces of Twizzlers.

Nancy Frew won "Best Dessert" at the Art and Romance of Chocolate show and competition at the Brick City Gallery in Springfield on Jan. 22 with this recipe. The dessert treat is regularly found on the dessert buffet at Dobyns Dining Room's Sunday brunch. Ingredients for cake 1 chocolate cake mix 2 eggs  1 1/2 sticks butter, melted Ingredients for Cream 1 8-ounce package of cream cheese 2 eggs 1 1/2 teaspoons of coconut extract 1 pound of powdered sugar  1 package of coconut flakes Instructions Place cake batter into an ungreased 8x8 pan.  Top with cream cheese mixture.  Bake at temperature of 325 degrees for 10 minutes.

Pâte brisée (pronounced paht bree-ZAY) Pâte brisée a standard all-butter pastry dough used for making flaky dough and can be use in both savory and sweet pies and tarts. Ingredients: *2 ½ cups all-purpose flour, plus extra for rolling *1/2 teaspoon salt *2 teaspoons sugar (decrease to 1 teaspoons if for a savory recipe) *16 Tbsp (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes *6 to 8 Tbsp ice water, very cold *1 teaspoon lemon juice (refrigerated if possible)

1 bag of butter pretzel squares 3 cups of peanut butter 1 bag of semi sweet chocolate chips Spread a small amount of peanut butter across a pretzel and press another pretzel, like a sandwich, onto the peanut butter.  Repeat with the remainder of the pretzels and peanut butter. Refrigerate for 10 minutes.  Melt chocolate in a microwave-safe bowl, stirring every 45 seconds, until smooth.  Dip chilled peanut butter pretzels into melted chocolate and place them on a parchment or wax paper-lined sheet tray.

1 large ripe banana 2 cups of pancake mix 1/2 cup of water 1/3 cup of mini chocolate chips 1 cup of corn syrup 1/3 cup of peanut butter Strawberries for garnish Mash bananas until they start to become liquidy.  Add the pancake mix and the water.  Whisk together until incorporated then, fold in chocolate chips.  Set in refrigerator for 20 minutes. Heat corn syrup and peanut butter together in the microwave for one minute.  Stir together.   Cook pancakes on a preheated skillet or griddle until the pancake starts to bubble all around the edge, then flip over.  Cook until bottom side is golden brown.  Drizzle with peanut butter syrup.