Tag Archives: butter

Peanut Butter Balls

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Submitted by AnyasMom
Serves 6-8

Ingredients

2 sticks of margarine or butter 1 1/3 c. crunchy peanut butter
1lb. powdered sugar 1 c. graham cracker crumbs, finely crushed
1-2 pkg. semi-sweet chocolate chips ¼lb. paraffin/bakers wax

Directions

  1. Mix all ingredients together slowly in order above except for the chocolate chips & bakers’ wax.  Roll into small balls & chill at least 6 hours.
  2. Melt semi-sweet chocolate chips and wax.  Mix well.  Use a spoon & toothpick to dip balls into chocolate.  
  3. Place on a cookie sheet covered with wax paper.  Let cool/dry, then enjoy.  Keep refrigerated for best taste.

Smoked Salmon Mousse

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Submitted by Carli

Ingredients

12 oz. Smoked Salmon 8 oz. cream cheese
1/3 c. finely chopped onion 1 clove minced garlic
2 tbsp sour cream 3 tbsp melted butter
1 tbsp lemon juice Dash of Tabasco sauce

Directions

  1. Process all ingredients in a food processor until smooth mousse. 
  2. Chill until serving.

Dave’s Buffalo Wings

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Submitted by The Wizard of Ahhhs

Ingredients

4 or 5 lb. bag of wings, defrosted 1 qt buttermilk
Oil for deep frying Flour for dredging
1 12oz. bottle of your favorite hot sauce 1 stick unsalted butter
1 clove garlic, chopped ½ tsp dry mustard
dash of Worcestershire sauce

Directions

  1. Defrost wings & soak them in buttermilk overnight.
  2. Dredge wings in the flour then deep fry them in the oil. Make sure your oil is hot enough before frying, at least 325°F.
  3. In a saucepan, melt the butter & add the garlic, dry mustard, & Worcestershire. Heat until the garlic starts to cook slightly, then add the hot sauce & bring to a boil.
  4. Once the sauce boils for a minute or so you can turn it off; it’s done.
  5. When all the wings are done, toss them in the sauce & serve with Ranch or Bleu Cheese dressing & some celery & enjoy.

Chef’s Note: Most people use Franks, I do not. The salt content is too high, there are other brands out there that are less salty, like Texas Pete’s, & are just as good. Look at the label: if the sodium RDA is less than 10% (which is what Frank’s is) then try it. If you do use Franks, be sure to use unsalted butter to cut the saltiness down.

Garlic Crostini with Caramelized Onions & Gruyere

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Submitted by Shane

Ingredients

Fresh baguette, cut into ¼” slices 3 sweet onions, cut in ½ lengthwise & cut
2 tbsp butter into small strips
2 tbsp olive oil ¼ c. white wine
¼ lb Gruyere cheese, grated 1 clove fresh garlic, peeled
salt to taste fresh ground black pepper to taste

Directions

  1. Place baguette slices in 250°F oven & bake until crisp & golden brown. Remove from oven & allow to cool.
  2. In a sauté pan, heat the butter & olive oil & then add the onions & cook slowly over low to medium heat.
  3. Add salt & pepper to the onions & stir occasionally while keeping the onions evenly distributed on the bottom of the pan.
  4. Add the wine & allow the onions to continue to caramelize. Make sure that the onions do not burn or you will taste some bitterness instead of the sweetness that you are trying to achieve.
  5. Once the onions are golden brown & the liquid has been cooked off, remove from heat & allow to cool.
  6. Rub the fresh garlic clove on each slice of toasted bread (crostini).
  7. On each crostini, place a heaping tsp of caramelized onions & a tsp of grated Gruyere & place on a baking sheet.
  8. Place crostinis in 300°F oven & bake until the cheese is melted & just starting to bubble. Remove from oven.
  9. Serve these warm & watch the reaction of your guests. Bon Apetit!!

Chef’s Note: These appetizers are addictive & delicious. You can experiment with other types of cheese but I highly recommend using Gruyere. It’s a form of Swiss cheese that is so much more complex in flavor than the traditional Swiss that you may be used to. At first it’s a little fruity & then becomes earthy & a little nutty. It goes perfectly with the caramelized onions. This takes a little bit of time to prepare but you & your guests will not regret it. The number of servings will vary.

Alfredo Sauce

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Submitted by Dominic Fawver
Servings 8

Ingredients

½ c. butter 2 c. heavy cream
½ c. chopped fresh parsley 2 cloves crushed garlic
3 c. grated parmesan

Directions

  1. Parmesan cheese by Like_the_Grand_Canyon on FlickrMelt butter in a medium saucepan over medium to low heat. 
  2. Add cream & simmer for 5 minutes. 
  3. Add garlic & cheese & whisk quickly, heating through. 
  4. The Parmesan should be mostly melted when done. 
  5. Sift in parsley & serve over pasta.