Type what you have

Ingredients

• ✓ butter
• olive oil
• portobello mushroom
• oregano
• garlic powder
• steak seasoning rub

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil and butter in a skillet over medium heat. Stir in mushrooms until well coated.
3. 3 Sprinkle oregano, garlic powder, and steak seasoning on mushrooms; stir to coat.
4. 4 Cook and stir mushrooms until lightly browned, about 5 minutes.

By NolaBlu

Ingredients

• ✓ butter
• ✓ butter
• milk
• egg yolk
• hazelnut liqueur
• vanilla
• confectioners' sugar
• cocoa
• flour
• milk
• hazelnut liqueur
• confectioners' sugar
• cocoa
• banana

Instructions

1. 1 Combine 1/2 cup milk, 1 1/2 tablespoons melted butter, egg yolk, 2 teaspoons hazelnut liqueur, and vanilla in a medium bowl. Whisk in 2 tablespoons confectioners' sugar until completely incorporated, then whisk in 1 tablespoon cocoa powder until completely incorporated. Gradually whisk in flour until completely incorporated; set aside.
2. 2 Melt 1/2 tablespoon butter in a saucepan over low heat. Stir in 1 tablespoon milk and 2 teaspoons hazelnut liqueur, then stir in 2 tablespoons confectioners' sugar and 1 tablespoon cocoa powder. Keep warm over very low heat.
3. 3 Coat a nonstick skillet or crêpe pan with cooking spray; heat over medium heat. Pour about 1/4 cup batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook crêpe about 2 minutes; flip and cook about 1 minute more.
4. 4 Transfer crêpe to a plate. Top with 1/4 sliced bananas and spoon 1/4 sauce over bananas. Roll or fold crepe; sprinkle with confectioners' sugar. Repeat with remaining batter, banana, and sauce.

By LYNNIE1979

Ingredients

• ✓ butter
• ✓ butter
• egg
• milk
• water
• all-purpose flour
• white sugar
• margarine
• cognac
• instant chocolate pudding mix
• instant coffee granules
• heavy cream
• bittersweet chocolate
• margarine
• evaporated milk
• confectioners' sugar

Instructions

1. 1 Crepe batter: in a large bowl, mix together eggs, milk, water, flour, sugar, 1 teaspoon butter, and cognac.
2. 2 Filling: beat pudding mix, instant coffee and whipping cream together with an electric mixer until the mixture is thick.
3. 3 Sauce: in a small saucepan, melt the chocolate, butter, evaporated milk, and confectioners' sugar together until the mixture is a little thick.
4. 4 Crepes: heat a small skillet (or crepe pan) to a high temperature. Place a small amount of batter into the skillet and swirl it around until the batter covers the bottom of the pan. When the crepe is slightly browned flip the crepe over and let the other side brown for a few seconds. The first crepe will most likely not turn out well, but the rest will. Stack the crepes on top of each other to let tem cool before filling.
5. 5 Spoon the filling into the center of each crepe and roll the crepe up around it. Spoon the sauce over the crepes and serve.

By Diane Meyer

Ingredients

• ✓ butter
• active dry yeast
• white sugar
• water
• pumpkin puree
• all-purpose flour
• brown sugar
• salt
• cinnamon
• nutmeg
• allspice
• egg
• egg yolk
• milk

Instructions

1. 1 Sprinkle the yeast and sugar over 3 tablespoons of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Combine the pumpkin, 1 cup of flour, brown sugar, salt, cinnamon, nutmeg, and allspice in a large bowl.
2. 2 Mix yeast mixture into the pumpkin mixture; stir until smooth. Beat in the eggs, one at a time. Stir in 2 cups of flour, mixing well after each addition. Stir in the butter a few pieces at a time, beating until incorporated. Stir in the remaining 3/4 cup of flour, mixing until creamy. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 3 hours. Gently deflate the dough, then cover tightly with plastic wrap. Refrigerate overnight.
3. 3 Lightly grease a 9x5-inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into eight equal pieces-don't tear it. Shape into dough rounds and let rest for 10 minutes. Form the dough into balls, and place each ball into the prepared pan, making two rows of four balls. Whisk the egg yolk and milk together in a small bowl. Brush the top of the dough with the egg wash, then cover the loaf with a damp cloth and let rise until doubled in volume, about 40 minutes.
4. 4 Preheat an oven to 400 degrees F (200 degrees C).
5. 5 Bake in the preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 10 to 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By apurpleocean

Ingredients

• ✓ butter
• marshmallow creme
• corn chip

Instructions

1. 1 Butter a 9x13-inch pan. Melt butter in a saucepan over medium-low heat. Add the marshmallow creme and stir until melted. Stir in the corn chips, making sure they are well coated with the marshmallow mixture.
2. 2 Using buttered spatula or waxed paper, press mixture evenly and firmly into the prepared pan. Cut into squares when cool.

By StinaDarling

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
• self-rising flour
• sour cream

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Stir the flour, butter, and sour cream together in a bowl until blended. Scoop the batter into ungreased cupcake tins.
3. 3 Bake in the preheated oven until puffed and golden brown, 20 to 30 minutes.

By Katie-Kate

Ingredients

• ✓ butter
• chocolate chip
• marshmallow cream
• graham cracker

Instructions

1. 1 Combine 1 tablespoon butter and chocolate chips in a microwave-safe bowl; heat in microwave until melted, 20 to 40 seconds.
2. 2 Mix marshmallow cream and remaining 1 tablespoon butter in a separate microwave-safe bowl; heat in microwave, stirring occasionally, until melted, 20 to 40 seconds. Stir chocolate mixture into marshmallow mixture.
3. 3 Arrange graham crackers in a circular pattern on a plate. Spoon marshmallow mixture onto each.

By mikecurrin

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
• sugar
• vanilla extract
• all-purpose flour
• potato chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets.
2. 2 Beat together butter, sugar, and vanilla in a large bowl with an electric mixer until creamy and well combined. Mix in flour a little at a time until incorporated. Gently fold in potato chips. Drop dough by spoonfuls onto the prepared baking sheets.
3. 3 Bake in the preheated oven until the edges are golden brown, about 15 minutes. Transfer cookies to a wire rack to cool completely.

By littlechef98

Ingredients

• ✓ butter
• egg
• garlic salt
• parsley
• bread dough

Instructions

1. 1 In a bowl, combine cooled butter, egg, garlic salt and dried parsley. Pull off walnut size pieces of dough. Dip the bread pieces in the butter mixture and place in a lightly greased Bundt cake pan. When all of the bread dough has been placed in the pan, pour the remaining butter mixture over the top of the dough.
2. 2 Cover pan and put in a warm place until bread pieces have doubled in size. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
3. 3 Bake in preheated oven for 30 to 45 minutes, until browned. Serve warm.

By Christine Lange

Ingredients

• ✓ butter
• saltine cracker
• sugar
• semisweet chocolate chip
• almond

Instructions

1. 1 Melt butter in a small saucepan over medium heat, about 5 minutes. Add sugar and stir.
2. 2 Line a baking sheet with aluminum foil. Spread crackers on the prepared baking sheet. Pour the butter mixture over the top of the crackers. Sprinkle chocolate chips and almonds evenly on top.
3. 3 Freeze until the crackers are brittle enough to break apart, 30 to 45 minutes.

By Natalie Herr

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
• semisweet chocolate chip
• maple syrup
• cornflake

Instructions

1. 1 Combine chocolate chips, butter, and maple syrup in a large saucepan over medium heat; cook and stir until melted, 5 to 7 minutes. Remove from heat and cool, 5 to 7 minutes.
2. 2 Stir cornflakes into chocolate mixture until completely covered. Spoon mixture into 24 cupcake liners. Refrigerate until set, at least 1 hour.

By BakingMachine

Ingredients

• ✓ butter
• white sugar
• vanilla extract
• all-purpose flour
• potato chip
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
2. 2 Beat the butter and sugar with an electric mixer in a large bowl until smooth. Stir vanilla extract into creamy mixture. Mix flour and crushed potato chips into the mixture until just incorporated. Fold chopped walnuts into the dough. Roll dough into 1-inch balls; press onto prepared baking sheets and flatten gently.
3. 3 Bake in preheated oven until golden around the edges, 10 to 13 minutes.

By CookieeMonster13

Ingredients

• ✓ butter
• olive oil
• potato
• sea salt
• black pepper

Instructions

1. 1 Heat olive oil and butter in a skillet over medium heat.
2. 2 Cook and stir potato strips in hot oil mixture until browned on all sides, 20 to 25 minutes.
3. 3 Transfer fries to a paper towel-lined plate; season with sea salt and cracked black pepper.

By miskyn

Ingredients

• ✓ butter
• white sugar
• cinnamon
• biscuit dough

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix sugar and cinnamon together in a bowl. Dip biscuit halves in butter and roll in cinnamon-sugar. Arrange coated biscuits on a baking sheet.
3. 3 Bake in the preheated oven until golden brown, 12 to 14 minutes.

By Tina Bilodeau

Ingredients

• ✓ butter
• button mushroom
• red wine vinegar
• beef bouillon
• garlic
• ricotta cheese

Instructions

1. 1 Melt butter in a skillet over medium heat; cook and stir mushrooms until they begin to sweat, about 5 minutes. Add vinegar, beef bouillon, and garlic. Cook and stir mushroom mixture until bouillon is dissolved and mushrooms are lightly browned, 10 to 15 more minutes. Stir ricotta cheese into mushroom mixture and remove from heat.

By SteilishPike

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
• graham cracker
• margarine
• white sugar
• pecan

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Arrange the graham crackers in a single layer on a baking sheet, making sure the crackers touch each other.
2. 2 Heat the butter, margarine, and white sugar in a saucepan over medium heat until the sugar is dissolved, about 2 minutes. Stir in the pecans. Spread the butter mixture over the graham crackers.
3. 3 Bake in the preheated oven until butter mixture is absorbed, 8 to 10 minutes. Immediately transfer the crackers to cool on aluminum foil or wax paper. Once cooked, break crackers into bite-sized pieces.

By Art

Ingredients

• ✓ butter
• white bread
• cinnamon sugar
• confectioners' sugar
• water

Instructions

1. 1 Roll the bread slices until very flat. Butter the bread, and sprinkle with cinnamon sugar. Starting on one side, roll up the bread slice until tight. Repeat with the second bread slice. Cut the bread rolls into 1 inch slices.
2. 2 Mix the confectioners' sugar with the water in a small bowl to make a thin frosting. Drizzle frosting over the bread slices, and serve.

By Jacqueline

Ingredients

• ✓ butter
• soda cracker
• semisweet chocolate chip
• walnut
• brown sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a 15 x 10 inch baking pan with foil and grease it well. Line the pan with soda crackers.
2. 2 In a medium saucepan, melt the butter. Add the brown sugar and cook stirring it until it dissolves. Bring to a boil and cook about 3 minutes, stirring constantly. Immediately pour mixture over the soda crackers.
3. 3 Bake for 3 to 5 minutes or until the mixture starts to bubble. Spread the chocolate chips over the hot cookies. Let set for a minute. Spread the chocolate evenly. Sprinkle with nuts. Let cool, then cut into bars.

By sgerst52aolcom

Ingredients

• ✓ butter
• ✓ butter
• bacon
• popcorn
• white sugar
• salt
• water

Instructions

1. 1 Cook bacon in a pan over medium heat until all the fat has rendered out, and all the pieces are well browned and crisp, 5 to 7 minutes. Transfer into a strainer set over a bowl to catch the excess grease. Let bacon cool to room temperature.
2. 2 Place popcorn in a large mixing bowl. Add cooled bacon and mix lightly until evenly distributed. Set aside until needed.
3. 3 Pour white sugar into a small saucepan and set over medium heat. As soon as the sugar begins to melt and turn clear around the edges, carefully shake and swirl the pan. Do not try to stir the sugar with a utensil! Just occasionally shake and swirl the pan, which will mix the still granulated sugar into the melted sugar.
4. 4 When almost all the sugar is melted, and the mixture is turning a light amber color, reduce the heat to low.
5. 5 Once all the sugar is melted, turn off the heat, and add cold butter cubes to the pan all at once. Carefully shake and swirl the pan until the butter melts into the sugar. Do not use a whisk yet.
6. 6 Add water and salt and use a whisk to mix until a smooth, thin caramel sauce forms. Some of the sugar may temporarily harden when you add the water, but just keep whisking until everything dissolves and you've achieved a smooth sauce. If it's not melting, turn the heat on low, and continue until it does.
7. 7 Remove from heat and quickly, but carefully, drizzle caramel sauce over the bacon and popcorn while tossing with a lightly buttered spatula. Continue tossing until the popcorn is evenly coated with the caramel.
8. 8 Lightly butter your hands, and as soon as the mixture has cooled down enough to stick together, form it into balls. Don't squeeze the balls too hard as you form them, or you will compress the popcorn and it will not be as light in texture. Transfer balls to a pan to cool completely.

By John Mitzewich

Ingredients

• ✓ butter
• cream cheese
• all-purpose flour
• baking powder
• sugar
• fruit jam
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, blend the butter and cream cheese together. Sift together the flour, 2 tablespoons of sugar and baking powder. Stir the dry ingredients into the creamed mixture. Knead dough by hand for a few turns.
3. 3 On a lightly floured surface, roll the dough out to 1/4 inch thickness. If dough is too sticky, refrigerate for 1/2 an hour. Cut dough with a round cookie cutter or the rim of a glass. Place about 1/2 teaspoon of the preserves into the center of each circle. Close cookies by folding circles in half and pressing the edges with a fork to seal. Place cookies onto an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven.
4. 4 In a small bowl, stir together the remaining 1 tablespoon of sugar with the cinnamon. Roll cookies in the sugar mixture while they are still warm from the oven.

By Della Benavides

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
• buffalo wing sauce
• olive oil
• cauliflower
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place Buffalo sauce, olive oil, and butter in a large microwave-safe bowl. Microwave until butter is melted, 30 seconds to 1 minute; stir to combine. Add cauliflower florets and toss to coat.
3. 3 Spread cauliflower on a rimmed baking sheet.
4. 4 Bake in the preheated oven for 30 minutes. Sprinkle Parmesan cheese on top. Continue baking until slightly toasted, about 10 minutes more.

By Huserdaddy

Ingredients

• ✓ butter
• marshmallow
• popcorn
• gumdrop
• chocolate covered peanut
• milk chocolate

Instructions

1. 1 Melt the butter and marshmallows in heavy pan over low heat. Stir often.
2. 2 Put popcorn in a large bowl and pour marshmallow mix over top. Stir well to mix. Add the candy and nuts, and mix together. Pack into a greased 12-cup bundt pan. Let set till cooled. Turn out onto a plate to serve. Cut in wedges.

By Nancy Stitham

Ingredients

• ✓ butter
• white sugar
• egg
• cornmeal
• all-purpose flour
• baking powder
• salt
• milk

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan.
2. 2 Beat butter and sugar together in a bowl until creamy. Add eggs; beat until combined. Stir in cornmeal.
3. 3 Sift flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until well combined. Pour batter into prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 30 to 35 minutes.

By KarenS

Ingredients

• ✓ butter
• marshmallow
• popcorn
• gumdrop
• chocolate covered peanut
• candy-coated chocolate

Instructions

1. 1 Melt butter and marshmallows in a large heavy pan over low heat. Stir often.
2. 2 Put popcorn into large container. Pour marshmallow mixture over top. Stir to mix well. Add peanuts and candy. Mix together.
3. 3 Pack mixture into greased 10 inch tube pan or 12 cup bundt pan. Let cake set until cool, and turn out onto plate to serve. Cut into wedges for all different size kids.

By Carol