Sentences with phrase «cup butter over»

Melt remaining 1/4 cup butter over medium - high heat in same pot.

In a small sauce pan melt the other 1/2 cup butter over medium heat.

Not exact matches

Melt 1/4 cup butter in a large nonstick skillet over medium - high heat; add chicken, and sauté 5 to 6 minutes or until done.

2 1/2 cups All Purpose Flour 1 teaspoon baking soda 1/2 cup white hot chocolate mix (I used Ghiradelli) 1 cup butter at room temperature 1 8 oz block cream cheese 2 cups sugar 5 eggs 2 teaspoons vanilla 3 ounces white chocolate chips confectionery sugar to dust over top of cake

Sprinkle about 1/2 cup of the chopped nut mixture over the 10th layer of phyllo dough, then top with 3 more sheets of pastry and brush with butter between each sheet, then sprinkle with more nuts.

Spoon 1 1/2 cups peanut butter evenly over the surface of the crackers, then spread with an offset spatula.

In saucepan, combine 1/2 cup honey, almond butter and brown sugar; cook stirring occasionally over medium heat until it comes to a boil; about 10 minutes.

Put the bananas in a 10 - inch heavy skillet with the butter, 1/2 cup dark brown sugar, liqueur and nutmeg and set over high heat.

Add cashew butter to breakfast soy or rice milk shakes to up their protein content (a quarter - cup of cashews provides over 5 grams of protein) and give them a creamy nutty taste.

Place 1/2 cup of butter in small fry pan and warm it over a medium heat.

Place 1/2 cup coconut oil or cocoa butter in a metal or glass bowl, fit over pan, and let melt.

Place breast - side up in a roasting pan and brush all over with 1/2 cup melted butter.

Place in casserole; pour 1/2 cup melted butter over breasts.

And the peanut butter cup - like filling just sends them over the top!

Muffins Non-stick cooking or baking spray, I used Baker's Joy 2 cups fresh blueberries (about 10 ounces), picked over 1 1/8 cups sugar (8 ounces) plus 1 tsp 2 1/2 cups unbleached all - purpose flour (12 1/2 ounces) 2 1/2 tsp baking powder 1 tsp table salt 2 large eggs 4 Tbsp (1/2 stick) unsalted butter, melted and cooled slightly 1/4 cup vegetable oil 1 cup buttermilk 1 1/2 tsp vanilla extract

Toffee Sauce: Meanwhile, in saucepan, combine butter, 2/3 cup cream, butter and salt; bring to boil over high heat.

Fold in whatever garbage you want (peanut butter cereal, peanut butter cups, crumb donettes, my nutty bar route etc) if you have a heaping cup and then some, sprinkle the then some over the top and bake for 20 - 25 min.

In a medium saucepan over medium - low heat, combine 1/2 cup unsalted butter and 1/2 cup Nutella until melted and combined.

Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

But, then I'm knocked back down to earth and because I am only human, temptation takes over my body and sometimes I just want some freaking cream cheese, or a jar of peanut butter, or a Reese's Peanut Buttebutter, or a Reese's Peanut ButterButter cup.

-- our weekend was spent over some wine (drunk by the mr., not meee) and some homemade peanut butter cups — my latest recipe which will show up on the blog soon (of course, they needed to be «taste tested» 3 times and I just kept making more and more... because there was never enough to keep for my recipe photo shoot;)

Dollop the 1/2 cup of cookie butter here and there over the top, then use a butter knife to swirl it into the dough.

To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough.

Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter.

It yielded just over 2 cups of crumbs and required four tablespoons of butter to come together.

Dear Ricki, first off I am salivating over those sun butter chocolate cups.

Use an uneven spatula to spread 2/3 cup cookie butter in an even layer over the dough.

Melt 1 1/2 cups chocolate chips with 1 / 4 - cup peanut butter in a saucepan, or just microwave them, pour over caramel and spread until even.

Made these the other day and shared the recipe everywhere I could... I cut the auger and chips down to 1/2 cups... Worked out to 2560 calories for the whole recipe (1440 from the peanut butter) if you use a 1/8 measuring cup level to scoop them out you will get over 20 cookies and they are the perfect size

In a small saucepan, combine 1 cup milk and 10 tbsp butter over medium — low heat until butter is melted.

Serves 1 2 tablespoons dark chocolate, chopped 1 teaspoon unsalted butter 1 cup milk 3 green cardamom pods, crushed with the back of a knife 1/2 teaspoon vanilla In a small saucepan, heat milk and cardamom pods over medium - low heat.

On the stove top over medium heat in a small pan heat the butter until melted then add 1 cup of beer.

Melt remaining 1/2 cup of chocolate chips and layer 2 teaspoons over the coconut butter.

Ingredients 2 cups whipping cream 1 cup sour cream 1 teaspoon chicken base 1 tablespoon jalapeno juice (from bottled jalapenos) 2 tablespoons clarified butter 1 tablespoon flour 1 tablespoon bottled jalapenos, minced 1 ounce shredded monterey jack cheese 1 ounce shredded cheddar cheese Directions Heat whipping cream in a heavy saucepan over high heat.

In a large bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chocolate and remaining 1/2 cup butter often until melted and smooth.

And the goodness of mini Reese's peanut butter cups really puts these little treasures over the top in the taste department.

Ingredients: 1 lb raw shrimp (22 - 30 count) and pat completely dry with paper towel (de-veined will save some time) 1 Tablespoon vegetable oil 1/4 cup white wine juice of 1/2 small lemon 1 - 2 teaspoons Bigfat's 3o8 Garlic Ginger Hot Sauce fresh parmesan, asiago, or romano to dust over baguette baguette Prep Time: 20 mins (if de-veining shrimp) Cook Time: 10 minsSlice baguette, lightly coat with butter and sprinkle of shredded cheese.

Melt 1/4 cup butter in a large skillet over medium.

Cut 1/2 cup (1 stick) butter into 8 pieces.Combine butter, whole milk, and sour cream in a small saucepan over medium - low heat.

Pour half of this mixture (about 2 cups) over the melted butter in the baking pan.

Evenly sprinkle mini peanut butter cups candy and mini marshmallows over the Chex mixture.

Pineapple coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2 tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar, lime juice and 1/2 cup (120 ml) water in a saucepan and stir over medium - high heat until sugar dissolves.

I would hoard the peanut butter cups and Hershey bars, and I would hand over the Mounds and Almond Joys directly to my mom.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

Melt 1/4 cup butter in a lightly greased 10 - inch cast - iron skillet or 9 - inch round cake pan (with sides that are at least 2 inches high) over low heat.

When you are ready to serve, microwave a cup of peanut butter until runny, drizzle over apples.

Melt remaining 1/2 cup butter in a small heatproof bowl in the microwave or set over a pot of barely simmering water.

For chocolate layer, in a small saucepan cook and stir semisweet chocolate pieces, 1/4 cup butter, and whipping cream over low heat until melted and smooth.

In a small saucepan, melt 1/2 cup of the butter over medium - low heat.

Sprinkle 1/2 cup the reserved chopped buttered pecans over the icing and place the remaining cooled cake layer on top, flat side up.