Lemon Butter Chicken

Easy crisp-tender chicken with the creamiest lemon butter sauce ever - you'll want to forget the chicken and drink the sauce instead!

Ingredients:

8 bone-in, skin-on chicken thighs
1 tablespoon smoked paprika
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1/4 cup freshly grated Parmesan
Juice of 1 lemon
1 teaspoon dried thyme
2 cups baby spinach, chopped

Directions:

Preheat oven to 400 degrees F.

Season chicken thighs with paprika, salt and pepper, to taste.

Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.

Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme.

Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet.

Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.

Serve immediately.

Source: damndelicious.net

Strawberry Butter

Ingredients:

1/2 cup butter
1/2 cup sliced strawberries
2 teaspoons grated orange peel

Directions:

Blend 1/2 c. butter, 1/2 c. sliced strawberries and 2 t. grated orange peel in blender or food processor until smooth.

Source: recipe.com

Chocolate Butter

Ingredients:

1/2 cup unsalted butter
1 ounce unsweetened chocolate, melted and cooled
1/8 teaspoon salt
2 teaspoons vanilla
1 cup powdered sugar, sifted after measuring

Directions:

Combine all ingredients and beat until smooth and well blended. Place in the refrigerator for about 45 minutes, or until firm and cold. You can then form it into 2 sticks or other shapes.

Source: recipe.com

Wicked Blue Cheese Butter

Ingredients:

1 cup Softened Unsalted Butter
2/3 cup Crumbled Blue Cheese
2/3 cup Chopped Fresh Parsley
1/4 cup Brandy
2 Cloves Garlic -- minced
1/8 teaspoon Onion Powder
1/8 teaspoon Ground Black Pepper
1/8 teaspoon Hot Sauce

Directions:

In a medium bowl, cream together the butter, blue cheese, parsley, brandy, garlic, onion powder, pepper, and hot sauce.

With a rubber spatula, place the mixture width wise down the middle of a 12x8 sheet of tinfoil or wax paper, leaving about an inch free at either end.

Roll the foil or paper up lengthwise to create a little cylinder of butter.

Seal the ends of the cylinder and freeze for at least 1 hour before using.

To use butter grill, bake, or fry some chicken wings. Leave them plain or toss them with some hot sauce in a bowl. Then slice a few thin slices of wing butter from the roll in your freezer and toss with the wings while they're still warm.

Source: bhg.com

Lime Cilantro Butter

Ingredients:

1 clove garlic, crushed
1 tablespoon vegetable oil
2 tablespoons chili pepper, finely chopped
1/2 teaspoon lime zest
1 lime, juiced
4 ounces salted butter

Directions:

Sauté the garlic and oil in a small sauté pan over medium heat for 3-4 minutes, or until the garlic is soft and golden brown. Add the chili pepper, lime juice and the butter, cooking only until the butter is melted. Add the lime zest. Remove from heat and skim off the butterfat. Use to season vegetables.

Source: bhg.com

Grill Butter

Ingredients:

1 cup butter
3 tablespoons Onion Flakes or powder
2 teaspoons Barbecue Spice

Directions:

Mix well.
Use on: Steak (spoon over steak just before serving), zucchini, asparagus.

Source: allfoodsrecipes.com

Cranberry Butter

Ingredients:

1/3 cup fresh or frozen cranberries
1/4 cup maple syrup
1 cup unsalted and softened butter

Directions:

Mix cranberries and maple syrup with softened butter. Be sure not to over-mix or butter will turn pink. Place half the mixture in the butter crock and serve. Refrigerate remaining portion until ready to use. Scrumptious spread for warm waffles and pancakes.

Source: allrecipes.com

Citrus Herb Butter

Ingredients:

1/2 lemon (juice of)
1/2 orange (juice of)
1/2 lime (juice of)
1 pound salted butter
1 tablespoon dried tarragon leaves
1 tablespoon dried basil leaves
1 pinch freshly ground black pepper
1/2 teaspoon salt (optional)
1/2 teaspoon sugar (optional)

Directions:

In the bowl of a food processor or mixer, combine all ingredients. Beat until smooth, about 4 minutes. Add salt and sugar to taste. Pack into molds or a glass container with a lid, and refrigerate. Keeps up to 1 week.

Source: recipe.com

Cajun Butter

Ingredients:

2 tablespoons butter
1/4 teaspoon chili powder
1/4 teaspoon freshly cracked black pepper
1/8 teaspoon ground red cayenne pepper
1/8 teaspoon garlic powder
1 teaspoon cornstarch (or arrowroot)
1/4 cup chicken broth

Directions:

Stir together butter and spices. Cook 1 minute (med heat). Stir in cornstarch & chicken broth. Cook until bubbly. Serve warm over cooked corn on the cob or other vegetables.

Source: food.com

Basil Butter

Ingredients:

1 cup butter
1 tablespoon grated onion
2 teaspoons Basil

Directions:

Mix together.

Use on: Hamburgers, Italian green beans.

 

Source: allrecipes.com

 

Bacon Herb Butter

Ingredients:

1 cup butter
1 teaspoon Oregano
1/4 teaspoon Black Pepper
8 strips crisp crumbled bacon

 

Directions:

Mix well.

Use on: Corn, potatoes, red beets, tomato halves, zucchini, green beans.

Source:  recipe.com

Chipotle Lime Butter

Ingredients:

1 cup salted real butter
2 1/2 tsps. lime juice
2 tbslp. chipotles in adobo sauce, pureed
2 tblsps. garlic mince

Directions:

Process in a processor until smooth. Refrigerate and serve with mexican cornbread.

Source: Maddymoo

Pecan-Honey Butter

Slather this sweet Pecan-Honey Butter on a slice of bread bread for a tasty little treat.

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup finely chopped toasted pecans
• 2 tablespoons honey

Direction:

1. Stir together butter, pecans, and honey. Store in refrigerator up to 1 week, or freeze up to 1 month.
2. Note: Be sure to cool pecans completely after toasting.

Southern Living
NOVEMBER 2009

Crock Pot Apple Butter

Ingredients:

 5 1/2 pounds Gala Apples, peeled, cored and thinly sliced
1 cup of white sugar
1 cup of packed brown sugar
3 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon Allspice
1/4 teaspoon salt

Directions: 


Peel, core and thinly slice 5 1/2 pounds of Gala Apples. You can certainly use any kind or any combination of apples you like...there aren't any rules but you may need to adjust the sugar depending upon how tart your apples are.

In a large bowl, combine the sliced apples along with all of the spices.Pour into a large slow cooker.

Cover and cook on high for 1 hour. Reduce heat to low and continue cooking for 10 hours.Use a stick blender to puree the apple butter. If you don't have a stick blender, you can use a blender but be careful because the mixture is HOT. If you use a blender, puree small amounts at a time until all of the mixture has been pureed and then return the mixture to the slow cooker. Continue cooking on low, uncovered for another 2 or 3 hours until the mixture reaches the desired thickness.

**Makes about 4 pints depending upon how thick you like your apple butter.

Peach Cobbler Dump Cake

Ingredients:

2 (16 ounce) cans peaches in heavy syrup
1 (18.25 ounce) package yellow cake mix
1/2 cup butter
1/2 teaspoon ground cinnamon, or to taste

Directions:

Preheat oven to 375 degrees F. 

Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly.

Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon. 

Bake at 375 degrees F for 45 minutes.

Peanut Butter Chocolate Balls

Ingredients:

2 cups of Peanut Butter

1 Box of Powdered Sugar

1 tsp. Vanilla

3 cups of Rice Krispies

½ cup of Soft Butter

12 oz. Pkg. Chocolate Chips

Directions:

Mix well form balls. Refrigerate for 2 to 3 hours.

Melt 12 oz. Pkg. Of chocolate chips in double boiler. Optional add 1/3 bar of Paraffin wax to Chocolate Chips. Dip refrigerated balls in to Chocolate. Refrigerate until chocolate it hard.

Strawberry Honey Butter

Ingredients:

1 pint strawberries, hulled
3 tablespoons honey

Directions:

Mix together and serve