Butter

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 ...

Trout almondine Recipe by Chef Marcel Bonetti Servings: 1 Preparation time: 30 minutes Category: entrée Ingredients 1 Trout, 8 ounces ...

Applesauce cake Recipe by Jim Lekander Category: dessert Prep time: 1:10 Servings: 12 Ingredients 1 cup butter 2 cups brown sugar 3 cups flour 2 teaspoons baking soda ...

Black walnut oatmeal cookies Recipe by Hammons Black Walnuts Category: dessert Prep time: 30 minutes Servings: 18 Ingredients 3/4 cup ...

Cinnamon apples Recipe by Jim Lekander Servings: 4 Ingredients 4 Apples 1/2 cup Sugar 1 1/2 tablespoons Cinnamon 2 tablespoons Butter, melted ...

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.

1 pound of fresh strawberries 3 tablespoons of granulated sugar 1 tablespoon of fresh mint 1 loaf of French bread 4 tablespoon of cinnamon sugar 1/2 stick of butter, melted Core and slice the strawberries.  Chop mint leaves.  Sprinkle mint and 3 tablespoons of sugar over the strawberries; toss and let sit for 30 minutes.  Slice French bread in half long ways.  Brush with melted butter.  Sprinkle with cinnamon sugar.  Toast in an oven until crispy.

Shrimp scampi Recipe by Brandon Hicks, Ozarks Technical Community College Category: entrée Prep time: 20 minutes Servings: 4 Ingredients 24 ounces shrimp, peeled with tail 12 ounces butter 3...

Maple-glazed yams with pecan topping Recipe by Jim Lekander Category: miscellaneous Prep time: 60 minutes Servings: 8 Ingredients 3 pounds yams, peeled and sliced 1/2 cup maple syrup 8 tablespoons butter, divided ...

Chicken piccata with olives Recipe by: Jim Lekander Category: entrée Prep time: 30 minutes Servings: 4 Ingredients 1/4 cup large sliced olives 4 chicken breast halves without skin 2 tablespoons ...

1 bunch of asparagus, cut into one-inch pieces 1 red bell pepper, julienned1 cup of shredded carrots 1 yellow squash, sliced 1 zucchinni, sliced 2 tablespoons of chopped garlic 1 cup of crumbled feta 1 package of filo dough 1 cup of melted butter or margarine (to taste) salt and pepper 4 tablespoons of olive oil Toss cut vegetables in olive oil and salt and pepper.  Roast in a 350-degree oven for 15 minutes.  Remove and place in a bowl to cool to room temperature.  Once cool, add feta and toss together.  Carefully lay out one sheet of filo dough.  Brush with melted butter or margarine.  Place another sheet on top of first sheet, brush with melted butter or margarine.  Continue assembling layers until you have used all of the dough.  Spread roasted vegetable mixture along one side of dough.  Roll dough keeping vegetables on the inside.  Brush with butter and sprinkle with salt and pepper.  Bake in a 350-degree oven until outside is dark golden brown.  Slice and serve.  Recipe serves six.

A traditional English fruitcake will be served at Prince William and Kate Middleton's wedding reception.  However the future King of England's groom's cake is getting some global attention.  The chocolate English biscuit cake is said to be one of the prince's favorite childhood desserts.  Local chocolatier Elle Feldman showed Maria Neider how to make the no-bake confection on Ozarks Today this morning.  The recipe posted below is...

To date, no illnesses related to this issue have been reported. Consumers who have purchased the recalled peanut butter should stop using it and call the company for a replacement coupon. Consumers can contact the company at 1-800-453-3432, 24 hours a day for information on the recall.  

SPRINGFIELD, Mo -- A new store in the Ozarks is giving back one shirt at a time. Five Pound Apparel is Springfield's only humanitarian store and has only been open less than a month. They based the store on the Tom's Shoes model which has a one for one concept. For every one thing purchased, one thing is donated. The Five Pound Apparel brand donates 5 pounds of fortified peanut butter to malnourished children for every piece of clothing they sell. Other brands in the store give back as well.

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.

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!

Cheesy Ranch Chex Mix 9 cups of Chex cereal (you can use any combo you want--as long as it is 9 cups) 2 cups of pretzel twists 2 cups of cheese crackers (something like Chees-Its, kids like to put goldfish in cheese crackers in there) 1/4 to 1/2 cup of butter (I use butter not margarine) 1 package of dry ranch dressing/dip 1/2 cup of Parmesan cheese (grated) In a large microwavable bowl, mix all the cereal, pretzels and cheese crackers together. In a small microwavable bowl, melt butter for 30-60 seconds in microwave (depending on wattage--keep an eye on it)

1 cup of fat-free or 1-percent low-fat chocolate milk 1/2 cup of frozen banana slices 1 tablespoon of peanut butter 1/2 teaspoon of vanilla extract 1/4 teaspoon of ground cinnamon Combine all ingredients in a blender; blend until smooth and creamy. Serve in tall glass or on-the-go drink container. Servings: Prep Time: 5 minutes Cost/recipe: $0.68 Cost/serving: $0.68

1 pound of fresh strawberries 3 tablespoons of granulated sugar 1 tablespoon of fresh mint 1 loaf of French bread 4 tablespoon of cinnamon sugar 1/2 stick of butter, melted Core and slice the strawberries.  Chop mint leaves.  Sprinkle mint and 3 tablespoons of sugar over the strawberries; toss and let sit for 30 minutes.  Slice French bread in half long ways.  Brush with melted butter.  Sprinkle with cinnamon sugar.  Toast in an oven until crispy.