Type what you have

Ingredients

• ✓ butter
• bread
• cheddar cheese

Instructions

1. 1 Preheat air fryer to 380 degrees F (175 degrees C).
2. 2 Spread 1/2 teaspoon butter on each slice of bread. Place 1 slice of bread, butter side down in the air fryer. Top with 2 slices cheese. Place 2nd slice of bread, butter side up, over cheese.
3. 3 Air-fry until golden brown, 3 to 4 minutes. Flip sandwich over and air-fry an additional 1 to 2 minutes.

By Yoly

Ingredients

• ✓ butter
• graham cracker crumb
• white sugar

Instructions

1. 1 Mix crumbs, butter, and sugar in a bowl. Press mixture into a 9-inch pie plate. Use a spoon to press the crumbs up the side of the plate and the side of your hand to press down on the top.
2. 2 Refrigerate at least 1 hour before filling.

By Carole

Ingredients

• ✓ butter
• popcorn
• white chocolate chip

Instructions

1. 1 Pop 1 popcorn package at a time in the microwave on high until popping begins to slow down, about 2 1/2 minutes. Open bags carefully and transfer popcorn to a large plastic bag, discarding any burnt pieces or unpopped kernels.
2. 2 Melt white chocolate chips with butter in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until mixture is creamy, about 5 minutes.
3. 3 Drizzle melted chocolate over popcorn. Close bag and shake until thoroughly coated, 3 to 4 minutes. Place in the refrigerator to cool, about 1 hour.

By nnewman6080

Ingredients

• ✓ butter
• saltine cracker
• brown sugar
• milk chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line an 11x17-inch rimmed baking sheet with parchment paper. Spread saltine crackers on baking sheet in a single layer, salted-side up.
2. 2 Combine butter and brown sugar in a saucepan; melt over medium heat, stirring well until mixture turns a caramel color, about 5 minutes. Pour caramel mixture over crackers and spread evenly.
3. 3 Bake in the preheated oven until just bubbly, about 5 minutes. Remove from oven and let cool briefly.
4. 4 Melt chocolate chips in a microwave-safe bowl in the microwave in 15-second intervals, stirring after each melting, 1 to 3 minutes. Pour chocolate over caramel layer and spread evenly.
5. 5 Transfer baking sheet to the refrigerator and chill until bark hardens, about 1 hour. Break bark up into pieces.

By wanda

Ingredients

• ✓ butter
• peanut butter
• milk chocolate chip
• corn and rice cereal
• confectioners sugar

Instructions

1. 1 Place butter into a saucepan over medium heat. Add peanut butter and cook until butter is half melted. Stir in chocolate chips; continue cooking and stirring until melted and smooth.
2. 2 Place cereal in a large bowl. Pour melted chocolate and peanut butter mixture over cereal and toss until well coated.
3. 3 Transfer coated cereal to a large paper sack and pour in confectioners' sugar. Fold down the top of the bag to seal, hold it tightly, and shake well to coat all cereal pieces.

By Bonnie

Ingredients

• ✓ butter
• marshmallow
• brown sugar
• popcorn

Instructions

1. 1 Combine marshmallows, butter, and brown sugar in a microwave-safe bowl. Heat in the microwave until marshmallows are melted and mixture is smooth, 30 to 60 seconds.
2. 2 Place popcorn in a large serving bowl. Pour marshmallow mixture over popcorn; stir to coat.

By Stacey

Ingredients

• ✓ butter
• margarine
• brown sugar
• graham cracker
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a jelly roll pan with foil.
2. 2 Melt butter and margarine together in a saucepan; stir in brown sugar until dissolved. Bring to a boil, reduce heat to medium, and cook until begins to darken in color and turns to caramel, about 2 minutes.
3. 3 Spread graham crackers in a single layer on the prepared pan; pour caramel mixture over graham crackers. Sprinkle pecans on top.
4. 4 Bake in the preheated oven until topping begins to solidify, about 12 minutes. Cool crackers before breaking into pieces.

By Haresj

Ingredients

• ✓ butter
• ✓ butter
• saltine cracker
• white sugar
• salt
• honey

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
2. 2 Crush saltine crackers either with your hands in a bowl or with a food processor. Add sugar and salt; mix. Mix in butter, followed by honey. Press crust into the prepared pie pan using a measuring cup.
3. 3 Bake in the preheated oven until golden and set, about 16 minutes. Remove from the oven and while crust is still fairly hot, use the measuring cup to re-form as crust will fall down while baking. Let cool before adding a filling of your choice.

By Tricia Royals

Ingredients

• ✓ butter
• pecan
• brown sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Spread pecans onto a baking sheet; toast in the preheated oven until they start to turn golden brown and become fragrant, about 15 minutes. Watch carefully as they bake, they burn quickly. Set aside to cool to room temperature.
3. 3 Pulse brown sugar, butter, and vanilla together in a food processor several times to thoroughly combine. Butter will be slightly fluffy. Sprinkle in cooled nuts and pulse several times to combine. For more finely ground pecans, pulse several more times. Serve immediately, or pack into a jar with a lid and refrigerate.

By Carrie Mae

Ingredients

• ✓ butter
• miniature marshmallow
• margarine
• gelatin
• popcorn

Instructions

1. 1 Place marshmallows and butter into a microwave-safe bowl. Microwave on high until marshmallows are puffed, 1 ½ to 2 minutes. Stir in gelatin until well blended.
2. 2 Place popcorn in a large bowl; add marshmallow mixture and toss to coat.
3. 3 Shape warm popcorn mixture with greased or moistened hands into 16 balls.

By Kraft

Ingredients

• ✓ butter
• wheat cracker
• brown sugar
• chocolate chip
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with heavy-duty aluminum foil.
2. 2 Place crackers on the foil-lined baking sheet in a single layer so they overlap like shingles. Add butter and sugar to a saucepan over medium heat. Bring to a boil and continue to cook until sugar dissolves, about 3 minutes. Pour butter-sugar mixture evenly over crackers.
3. 3 Bake in the preheated oven for 15 minutes; remove from oven, and sprinkle with chocolate chips.
4. 4 Let stand until chips have melted, about 2 minutes. Spread chocolate over crackers with a spreader or kitchen knife. Sprinkle with nuts.
5. 5 Allow to cool completely, about 1 hour. Break into chunks, and store in an airtight, sealed container.

By Trish McQuhae

Ingredients

• ✓ butter
• ✓ butter
• yukon gold potato
• onion
• chicken bouillon
• salt
• pepper
• phyllo dough

Instructions

1. 1 Place potatoes into a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
2. 2 While the potatoes are boiling, heat 1/4 cup butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent.
3. 3 In a large bowl, mash the potatoes until smooth. Mix in onion and butter mixture, crumbled bouillon, and salt and pepper to taste.
4. 4 Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
5. 5 Layer 3 sheets of phyllo dough one on top of the other, and cut this triple-layered sheet in half. Drop one spoonful of potato mixture into each phyllo piece. Roll dough around mixture, tucking ends under. Repeat this step with remaining sheets of phyllo dough to make 12 knishes. Brush with remaining 1/4 cup butter, and place on baking sheet.
6. 6 Bake in a preheated oven 30 to 40 minutes, or until golden brown.

By Cathy Johnston

Ingredients

• ✓ butter
• graham cracker crumb
• white sugar
• chocolate ice cream
• miniature marshmallow

Instructions

1. 1 Place graham cracker crumbs in a bowl, add sugar and melted butter. Mix until well combined. Gently press mixture into the bottom and sides of a 9-inch pie dish using a spatula and your fingers.
2. 2 Refrigerate crust until chilled, at least 30 minutes.
3. 3 Fill crust with chocolate ice cream using a small ice cream scoop. Smooth ice cream with a spatula. Place a ring of mini marshmallows around inside of crust. Cover top of ice cream with remaining marshmallows. Gently press marshmallows into ice cream.
4. 4 Freeze until very firm, at least 2 hours.
5. 5 Use a propane blow torch to toast marshmallows, moving the torch quickly to brown tops. Marshmallows should have small charred spots. Return to freezer to chill marshmallow topping, at least 3 hours. Slice and serve.

By John Mitzewich

Ingredients

• ✓ butter
• sugar
• orange zest
• orange juice
• biscuit dough

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 10-inch Bundt pan.
2. 2 Toss sugar and orange zest together in a small bowl. Whisk orange juice and melted butter together in a separate small bowl.
3. 3 Roll biscuit dough pieces into balls; dip each ball into orange juice mixture, then roll in sugar mixture. Arrange coated balls evenly into the prepared pan; pour remaining orange juice mixture over top.
4. 4 Bake in the preheated oven until golden brown, about 30 minutes. Cool in the pan 3 to 5 minutes before turning out onto a serving platter. Serve warm.

By brenda

Ingredients

• ✓ butter
• biscuit mix
• cheddar cheese
• milk
• garlic powder

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet.
2. 2 Combine biscuit mix, Cheddar cheese, and milk in a bowl with a wooden spoon until batter is soft and doughy, 30 seconds. Drop spoonfuls of batter onto the prepared baking sheet.
3. 3 Bake in the preheated oven until biscuits lightly browned and cooked through, 8 to 10 minutes.
4. 4 Melt butter with garlic powder in a saucepan over low heat, about 5 minutes; brush over cooked biscuits.

By Mossyoakgrl

Ingredients

• ✓ butter
• potato
• salt
• whipping cream
• all-purpose flour

Instructions

1. 1 Place potatoes and salt into a pot and fill with enough water to cover. Bring to a boil and cook until potatoes can be easily pierced with a fork. Drain and transfer to a large bowl. Measure in the butter and cream and mash until completely smooth. Cover and refrigerate overnight.
2. 2 Use your hands to shape the potato mixture into four even logs about 6 inches long. Cut each log into 4 or 5 pieces. Using just enough flour to keep the dough from sticking, roll out each portion as thinly as possible. Flip the dough over frequently and add more flour as needed. Adding too much flour can make the lefse tough so be careful.
3. 3 Heat a lefse grill or griddle over medium heat. Cook one at a time until the lefse are golden brown with darker brown bubbles on each side, flipping over once. Use a flat lefse turner if you have one. Stack finished lefse on a plate or tray and cover with a tea towel to keep them from drying out. Once the lefse are completely cool, wrap in plastic to keep it moist.

By heartymncook

Ingredients

• ✓ butter
• buttery cracker
• milk
• coconut cream pudding mix
• vanilla ice cream
• whipped topping

Instructions

1. 1 Combine 1 1/2 cups cracker crumbs and melted butter in a bowl. Mix until evenly moistened; press into the bottom of a glass or foil pan.
2. 2 Combine milk and pudding mixes in a large bowl; stir in softened ice cream. Pour over crust. Top with whipped topping and remaining 1 cup cracker crumbs. Cover and freeze, at least 2 hours.
3. 3 Remove from the freezer; allow to thaw. Cut into 24 pieces.

By Jo

Ingredients

• ✓ butter
• brown sugar
• corn syrup
• peanut butter
• popcorn

Instructions

1. 1 Combine brown sugar, corn syrup, and butter in a large saucepan over medium heat; cook and stir until mixture comes to a rolling boil. Off heat, stir in peanut butter until smooth.
2. 2 Place popcorn into a large bowl. Pour peanut butter mixture over top: toss until evenly coated. Form mixture into about 16 balls using buttered hands. Arrange balls on a waxed paper-lined baking sheet and let set for at least 30 minutes.

By Lilcat

Ingredients

• ✓ butter
• cooking spray
• vegetable oil
• popcorn
• miniature marshmallow

Instructions

1. 1 Grease a 9x13-inch baking dish with cooking spray; set aside.
2. 2 Heat oil in a 4-quart saucepan over high heat. Add popcorn kernels to hot oil. Cover the pan and cook until popping ceases, shaking the pot occasionally. Remove from heat and pour popcorn into the prepared dish.
3. 3 Melt butter in a medium saucepan over low heat. Cook and stir marshmallows in hot butter until melted.
4. 4 Pour marshmallow mixture over popcorn, then use a spoon to mix thoroughly until evenly coated.
5. 5 Allow mixture to cool enough to handle. Spray your hands with cooking spray. Shape popcorn with your hands into 8 equal balls.

By Kory H

Ingredients

• ✓ butter
• egg
• all-purpose flour
• baking cocoa
• white sugar

Instructions

1. 1 Combine egg, flour, melted butter, cocoa, and sugar in a large microwave-safe cup and thoroughly mix. Cook in the microwave for about 2 minutes.

By Savina Tippmann

Ingredients

• ✓ butter
• pizza crust
• garlic
• basil
• cheddar cheese
• romano cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Lightly grease a 10x15-inch baking sheet.
2. 2 Press dough onto the prepared baking sheet. Combine butter, garlic, and basil in a small bowl; drizzle over dough. Sprinkle with Cheddar, Romano, and Parmesan.
3. 3 Bake in the preheated oven until crisp, 10 to 12 minutes. Cut into 12 squares and serve warm.

By Brent BeSaw

Ingredients

• ✓ butter
• all-purpose flour
• milk
• green pea
• salmon
• salt
• pepper

Instructions

1. 1 In a saucepan or skillet, melt butter over medium heat. Whisk in flour, stirring constantly, until a smooth paste is formed. Gradually add milk and reserved liquid from peas, stirring constantly, until a smooth thick gravy is formed.
2. 2 Flake salmon into a bowl, breaking apart any large pieces. Stir salmon and peas into the sauce carefully with a wooden spoon to avoid mashing the peas. Cook until heated through. Adjust seasoning with salt and pepper.
3. 3 Toast bread in toaster oven or broiler pan. Butter, if desired, and top with salmon mixture.

By Jacque Helland

Ingredients

• ✓ butter
• cooking spray
• biscuit
• pepperoni
• mozzarella cheese
• spaghetti sauce

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C). Line air fryer basket with parchment paper. Spray parchment paper with non-stick cooking spray.
2. 2 Separate biscuits into 8 pieces and flatten each into 6 inch large discs. Top each disc with 1 tablespoon spaghetti sauce and spread out within 1/4 inch of the edge. Top with 2 tablespoons cheese and 4 slices pepperoni, overlapping. Pull sides of biscuits up and pinch together to seal. Place biscuits in the air fryer basket, sealed side down. Brush with butter.
3. 3 Cook in the air fryer until golden brown, 4 to 6 minutes.
4. 4 Flip each biscuit over and brush with remaining butter. Air fry until the other side is golden brown as well, an additional 3 to 5 minutes.

By Yoly

Ingredients

• ✓ butter
• potato
• heavy cream
• salt
• sugar
• all-purpose flour

Instructions

1. 1 Gather all ingredients.
2. 2 Place potatoes in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
3. 3 Run hot potatoes through a potato ricer into a large bowl. Beat butter, cream, salt, and sugar into riced potatoes. Let cool to room temperature.
4. 4 Stir flour into potato mixture to form a soft dough. Pull off pieces of dough and form into walnut-sized balls.
5. 5 Lightly flour a clean cloth and roll out lefse balls to 1/8-inch thick.
6. 6 Heat a griddle over high heat.
7. 7 Cook lefse on the hot griddle until brown blisters form, about 1 minute per side. Place cooked lefse on a damp towel to cool slightly. Repeat with remaining dough, stacking them on top of each other as they're cooked; cover until ready to serve.

By DEBBA7

Ingredients

• ✓ butter
• popcorn
• brown sugar
• marshmallow
• green food coloring
• candy eyeball

Instructions

1. 1 Pour popcorn into a large bowl.
2. 2 Melt brown sugar and butter together in a saucepan over medium heat, stirring often. Stir in marshmallows until melted and smooth. Stir in green food coloring until color is evenly distributed. Pour mixture over popcorn and stir until evenly coated. Sprinkle in candy eyeballs.

By Ashlee Marie Prisbrey

Ingredients

• ✓ butter
• all-purpose flour
• baking powder
• salt
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together flour, baking powder, and salt in a large bowl.
3. 3 Pour water and melted butter over flour mixture.
4. 4 Stir with a fork to make a ball.
5. 5 Turn dough out onto a lightly floured surface; knead gently about 10 times.
6. 6 Pat into a flat circle, 3/4- to 1-inch thick. Warm a greased frying pan over medium heat.
7. 7 Place dough in the hot pan and cook until browned, about 15 minutes per side. Use two lifters for easy turning.
8. 8 Slice, serve, and enjoy!

By Carol

Ingredients

• ✓ butter
• cooking spray
• peanut
• sweetened condensed milk
• peanut butter chip
• miniature marshmallow

Instructions

1. 1 Spray the bottom of a 9x13-inch baking dish with cooking spray.
2. 2 Spread 1/2 of the peanuts into the prepared baking dish.
3. 3 Cook and stir sweetened condensed milk, peanut butter chips, and butter in a saucepan over medium heat until melted, about 5 minutes. Add marshmallows and stir until smooth. Pour mixture over peanuts and top with remaining peanuts.
4. 4 Refrigerate until chilled, 1 to 2 hours. Cut into bars.

By lori john

Ingredients

• ✓ butter
• corn puff
• peanut
• brown sugar
• corn syrup
• baking soda

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Combine corn puffs and peanuts in a large roasting pan.
2. 2 Bring butter, brown sugar, and corn syrup to a boil in a heavy 2-quart saucepan. Cook and stir for 2 minutes.
3. 3 Remove from heat; stir in baking soda until mixture foams up.
4. 4 Pour over corn puff mixture and toss well using rubber spatulas. Bake in the preheated oven, stirring every 10 to 15 minutes, until a cooled piece of corn is crunchy, about 45 minutes.
5. 5 Spread on waxed paper to cool. Break apart and store in an airtight container.

By rookie

Ingredients

• ✓ butter
• cooking spray
• saltine cracker
• sugar
• chocolate chip
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil; lightly spray with cooking spray.
2. 2 Arrange crackers in the prepared jelly roll pan.
3. 3 Mix sugar and butter together in a saucepan; bring to a boil, stirring constantly, until sugar is dissolved, about 1 minute. Pour butter mixture over crackers.
4. 4 Bake crackers in the preheated oven until lightly browned, 5 to 6 minutes. Remove from oven.
5. 5 Sprinkle chocolate chips over the hot crackers; spread chocolate chips with a rubber spatula until melted. Top with walnuts. Refrigerate chocolate bark until set; break into pieces.

By CookinginFL

Ingredients

• ✓ butter
• ✓ butter
• confectioners sugar
• all-purpose flour
• salt
• egg
• brown sugar
• vanilla extract
• raisin

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat 7/8 cup butter and confectioners' sugar together with a spoon in a large bowl until smooth. Stir in flour and salt. Press mixture into a 9-inch square baking pan.
3. 3 Bake in the preheated oven until lightly golden, about 14 minutes. Remove to cool 10 for minutes, leaving oven on.
4. 4 Beat eggs, brown sugar, 3 tablespoons melted butter, and vanilla extract together in a bowl. Sprinkle raisins over cooled crust; pour egg mixture over raisins.
5. 5 Bake in the preheated oven until top springs back when touched, about 30 minutes. Cool completely before cutting into bars.

By BISSETTA