Melt
butter in a nonstick pan and while that is heating up, cut the crusts off white bread and spoon smooth peanut butter into the middle.
Not exact matches
In a large
nonstick pan, melt
butter over medium heat.
When ready to serve, heat the
butter over medium heat
in a small
nonstick sauté
pan.
In a medium bowl, combine cracker crumbs, sugar, and
butter until moistened; press firmly into bottom of a 9 - inch
nonstick springform
pan.
Plus, I didn't have any cupcake liners (what people usually use to make nut
butter cups), so we poured these straight into my
nonstick mini muffin
pan and crossed our fingers that they'd come out
in one piece.
In a large
nonstick pan over medium heat, add the remaining 3 tablespoons of
butter.
In a large
nonstick saute
pan over medium heat, add 2 tablespoons of
butter and allow to melt.
I
buttered and floured my
nonstick bundt
pan but it stuck to the point that the cake ripped
in half despite cooking thoroughly and cooling properly before removal.
Melt 2 tablespoons of the
butter in a large (12 - inch)
nonstick skillet over medium heat (you will have to do this
in two batches or
in two separate
pans).