Best Better Butter Recipes

BETTER PEANUT BUTTER SANDWICH

Steps:

• Spread peanut butter on one slice of bread, and applesauce on the other slice. Place them together, cut in half, and serve.

BETTER BUTTER BURGER

Steps:

• For the compound butter: Stir together the butter, basil, parsley, tarragon, cayenne and garlic; season with salt and pepper. Spoon the mixture onto a piece of plastic wrap in a 6-inch-long mound. Fold the plastic wrap over the mixture to enclose it, and roll it to form a log about 2 1/2 inches in diameter. Chill until firm, about 2 hours.
• For the roasted garlic aioli: Blend the mayonnaise, lime juice, paprika, cayenne, cumin and garlic in a food processor until smooth.
• For the burgers: Preheat the oven to broil.
• Form the ground beef into 4 patties. Stuff a slice of the compound butter inside each and broil the burgers to the desired doneness. Add another slice of the butter to the top of each burger, followed by a slice of cheese. Broil briefly, just until the cheese melts.
• Serve on buns with a small mound of the aioli on top of the cheese.

BABZY'S BETTER BUTTER CHICKEN - WW 4 POINTS

Steps:

• In a large saucepan, saute onion and garlic in butter, until onions are soft.
• Slice chicken breasts into bite sized pieces.
• Combine spices (except garam masala) and toss chicken pieces until well coated.
• Add the chicken to the onions and saute until the chicken is lightly browned on all sides.
• In a separate bowl or large measuring cup, combine the fat-free cream, tomato sauce, fat-free sour cream and garam masala with a whisk, then pour over chicken mixture.
• Bring to a boil, reduce heat, cover and simmer for about 15 minutes, making sure that chicken is cooked through.
• Serve over rice and garnish with cilantro if desired.

BETTER BATTER BUTTER ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water (110); let stand until bubbly (about 15 minutes).
• Stir together 2 cups of flour, sugar and salt.
• Add 6 tablespoons of melted butter, along with egg, yeast mixture and milk.
• Beat 5 minutes to blend well.
• Gradually add remaining flour.
• Cover bowl; Let batter rise for about 45 minutes or until doubled in size.
• Pour the remaining melted butter into a 9" X 13" baking pan; Tilt pan to coat the bottom.
• Beat batter down and drop by spoonfuls into buttered pan. Makes about 15 rolls.
• Drizzle remaining 2 tablespoons of butter onto rolls.
• Cover and let rise for 30 minutes (Almost doubled in size).
• Bake at 350 deg F for 15 to 20 minutes or until done.
• (Rolls will sound hollow when tapped on top lightly when they are done).

BETTER BUTTER

Steps:

• Let your butter get to room temperature and place in mixer (if you're using a hand mixer then place it in a medium to large bowl).
• Whip the butter until it is fluffy.
• Then with your measured 2 cups of olive oil drizzle it into the butter as it is mixing.
• Once everything is mixed well it will be as thick as cake batter.
• Pour into plastic container with a lid and place in the refrigerator over night.
• It will harden and spreads easily.

PEANUT BUTTER BUCKEYES (BETTER THAN REESE'S)

Steps:

• Line 2 cookie sheets with waxed paper.
• In large bowl, beat butter, sugar and peanut butter on medium speed until well combined.
• Roll mixture into 1" balls.
• Place on waxed paper.
• Place into the freezer about 30 minutes until firm.
• Meanwhile, microwave chocolate chips in a glass bowl about 2 minutes.
• Stir until melted.
• Stick each peanut butter ball with a toothpick and dip into melted chocolate until 3/4 of ball is covered.
• Wipe any excess chocolate off of ball.
• Place on waxed paper.
• chill in fridge at least 45 minutes until set.
• If dough gets too sticky while rolling the balls. Wet your hands with cold water.

BETTER'N NUTTER BUTTERS - PEANUT BUTTER COOKIES

Steps:

• 1. Preheat oven 350 - Going to bake these cookies on plain un-greased cookie sheets.
• 2. Cream together butter, peanut butter, granulated sugar, and brown sugar.
• 3. Then add vanilla and the egg.
• 4. While using my Kitchen-Aid mixer, I add each remaining dry ingredient while mixing on low while adding each item down the list. Scrape the bowl and blend another minute or so.
• 5. I used a rounded 1/2 tablespoon measuring spoon while creating complete half rounds of dough.
• 6. Gently press fork indenting criss-cross while keeping dough 1/4 inch thick.
• 7. I prepare 2 pans before beginning the actual baking cycle. This keeps pace with baking each pan 5-8 minutes.
• 8. Remove from oven once edges are beginning to brown.
• 9. Cool cookies on the baking sheets 3 minutes (the cookies continue to bake on those hot sheets) before removing onto wire rack. They will appear as having lovely light golden brown bottoms. Once all cookies have been properly baked and cooled make your sandwich cookie filling.
• 10. PEANUT BUTTER FILLING: Place all ingredients in mixer bowl.
• 11. Cream until well combined.
• 12. Using between 1 teaspoon - 1/2 tablespoon, create your sandwich cream filled cookies (amount of filling based on your preference). For even larger cookies use 1 rounded tablespoon.

BETTER BUTTER

Steps:

• 1. Cut butter into pieces.Put butter and oil in a food processor and blend until smooth. Spoon into a container and refrigerate. It stays soft in the fridge too!!

BETTER THAN REESE'S PEANUT BUTTER CUPS

Steps:

• Mix together graham cracker crumbs and powdered sugar. Add peanut butter, and softened butter, mix well.
• Press into ungreased 9x13 pan.
• Set aside.
• In a double boiler, melt your chocolate chips (some people use the microwave to melt chips, which is just fine).
• After chips are melted pour and spread over peanut butter graham cracker mixture.
• Chill in the refrigerator until set. Approximately 25-35 minutes. Keep chilled, or in a fairly cool room away from heat, if you store them out of the fridge.

PREACHER'S CAKE BETTER WITH BUTTER

Steps:

• 1. Preheat oven to 350 F. Grease and flour a 9"x13" oblong pan.
• 2. Cream together butter or margarine, sugar, eggs, baking soda, vanilla and salt.
• 3. Gradually blend flour into creamed mixture with reserved pineapple juice.
• 4. Fold in pineapple and chopped pecans with a rubber spatula until well incorporated throughout the batter.
• 5. Bake in prepared 9"x13" pan for 35 to 40 minutes.
• 6. Ice with your choice of frosting, glaze or sift a little powdered sugar over the top.

BETTER-THAN-BUTTER SAUCE

Steps:

• In a small saucepan, combine the first six ingredients. Stir in milk and water until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened and bubbly. Serve over hot cooked vegetables.

THE BETTER BUTTER CHICKEN

Steps:

• Melt butter in a deep, 10-inch skillet over medium heat; add onions and garlic; cook slowly, stirring often, until onions are tender - about five minutes.
• Add gingerroot, chili powder, turmeric and cinnamon; cook one more minute.
• Add undrained tomatoes, tomato paste, brown sugar, salt and pepper; reduce heat to low; cover and simmer for 10 minutes, stirring occasionally.
• Add cut-up chicken, cream and sour cream; simmer, uncovered, for five more minutes.
• Remove from heat and stir in cilantro; serve over hot basmati rice, if desired.

BETTER THAN HONEY BUTTER

Steps:

• 1. Combine all ingredients in food processor or with electric mixer and whip until butter is light and fluffy. Store in a tightly sealed container for 1-2 months in refrigerator.

BETTER BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift together the flour, and baking soda, set aside. In a medium bowl, cream the white sugar and brown sugar with the butter. Stir in the eggs, one at a time, then the vanilla and peanut butter. Add the dry ingredients to the creamed mixture and stir until combined. Finally, stir in the nuts.
• Drop by heaping teaspoonfuls onto cookie sheets. Bake for 12 to 15 minutes in the preheated oven. Cool on wire racks.

BETTER BEET BUTTER

Steps:

• Mince the first 5 ingredients and combine them with the butter until well blended. Refrigerate leftovers.
• Enjoy!

BETTER THAN BUTTER

Steps:

• Soften butter.
• Beat in buttermilk and oil.
• Pack in cups or lidded bowls.
• Excellent!
• Do not use to fry.

BETTER BUTTER BEER

Steps:

• Spoon butterscotch topping into a tall glass. Whisk 1 to 2 fluid ounces seltzer water into butterscotch topping until topping is slightly thinned. Add the remaining seltzer water until glass is 3/4 full. Gently scoop ice cream into glass.

BETTER THEN EVER PEANUT BUTTER FUDGE

Steps:

• Take some softened butter and grease a 13 by 9 inch pan
• Take some softened butter and grease the bottom and the sides of a large heavy bottomed pot.
• Put 5 cups of sugar in pot along with the stick of butter that has been sliced, add the vinegar and the corn syrup along with the evaporated milk, and the dash of salt.
• Set stove top to medium heat and stir ingredients till they come to the soft ball stage (about 14 minutes). I stir the mixture constantly.
• Take pot off the heat and add the peanut butter, the marshmallow cream and the vanilla. With a wooden spoon quickly hand beat the ingredients all together
• You can tell when this is ready, because the mixture becomes very thick, at this point add the peanuts which are optional
• Pour mixture into buttered 13 by 9 in pan, and let sit till cool.
• When cool slice into squares, these store well in a tupperware container.
• Enjoy!!!

BETTER BUTTER BREAD/YUMMY YEAST ROLL-BREAD MACHINE

Steps:

• 1. (optional - for fluffier bread) stir yeast into water until it dissolves, stir in 1 tsp sugar, let stand until yeast activates and makes a layer of foam on top of water
• 2. add ingredients, in order listed, to bread machine
• 3. If baking in Bread Machine, set to 2 1/2 lb Basic Bread setting & set crust darkness to your preference. (I've found light/med darkness work best in my machine) If baking in a conventional oven or making yeast rolls, set Bread Machine to Bread Dough setting.
• 4. near the end of the kneading cycle, check the doughball for proper consistency. The dough should form a solid ball slightly moist to the touch and stick slightly to the sides of bread machine pan but release cleanly when pulled away from side of pan.
• 5. If dough ball is too tacky and sticks to sides of pan without releasing cleanly, add 1 tsp flour. If dough is pasty and not forming a solid ball, add 1 tbsp flour. If dough ball is dry to touch add 1 tsp water. If dough ball is dry to touch and bread machine motor is straining to knead it, add 1 tbsp water.
• 6. If baking in bread machine, let machine finish and voila! you have a loaf of fluffy, buttery yeast bread. Enjoy!
• 7. If baking in a conventional oven or making Yeast Rolls, remove dough ball from bread machine after dough cycle completes.
• 8. For bread, roll dough ball slightly to elongate it and place in buttered bread pan. For rolls, pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4 inches in diameter (20-24 rolls). Place in neat rows, not quite touching, in a well-buttered 13x9x2 inch pan.
• 9. Cover bread or rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes.
• 10. Brush tops of bread or rolls with melted butter or margarine, then bake in a 325 degree oven until nicely browned. (50-60 min bread; 15-20 min rolls)

THIS ALL-BUTTER PIE CRUST WILL MAKE ALL YOUR PIES EVEN BETTER

Steps:

• In a large bowl, whisk together the flour and salt. With a pastry cutter or your fingers, gradually work the butter into the flour until dime-sized pieces form. In a small bowl, combine the cold water and apple cider vinegar. Add the mixture 1 tablespoon at a time, mixing gently in between each addition. Stir together until the ingredients are incorporated and the mixture holds together when pinched together with your fingers. Turn the mixture out onto a clean countertop and knead 4-5 times until combined. Divide into 2 evenly sized balls and flatten each to a disk shape (with minimal cracks). Wrap with plastic wrap and refrigerate for 2 hours (or up to 2 days). Proceed with your pie recipe's baking instructions from here!