Currently viewing the tag: "Butter"
Grilled Peanut Butter and Banana Split Sandwich

Grilled Peanut Butter and Banana Split Sandwich

This fun, kid-friendly indulgence was a hit at taste testing and received our highest rating. The recipe can easily be multiplied to make as many sandwichesas you need.

Yield: 1 serving (serving size: 1 sandwich)



•  2 (1-ounce) slices firm white sandwich bread, divided

•  1 teaspoon butter, softened

•  1 tablespoon creamy peanut butter

•  2 teaspoons honey

•  1/2 teaspoon semisweet chocolate minichips

•  1 large strawberry, thinly sliced

•  1/2 small banana, cut lengthwise into 3 slices (about 2 ounces)

•  1 tablespoon pineapple jam



1.  Spread one side of each white bread slice with 1/2 teaspoon butter. Combine peanut butter and honey; spread over plain side of 1 bread slice. Sprinkle with chocolate chips; top evenly with strawberry slices and banana slices.

2.  Spread pineapple jam over plain side of remaining bread slice. Carefully assemble sandwich.

3.  Heat a small nonstick skillet over medium-high heat. Add sandwich; cook 2 minutes on each side or until lightly browned.


Maureen Callahan, Cooking Light



Source: CookingLight


Grilled Pork Chops with Shallot Butter

Grilled Pork Chops with Shallot Butter

If made ahead, allow the butter to come to room temperature before spreading over the pork. You can also combine the oil and herbs a couple of hours in advance.

Yield: 8 servings (serving size: 1 pork chop)



•  8 (7-ounce) bone-in center-cut pork chops

•  1 teaspoon salt, divided

•  3/4 teaspoon freshly ground black pepper

•  2 tablespoons extra-virgin olive oil

•  2 teaspoons finely chopped fresh chives

•  1 teaspoon finely chopped fresh thyme

•  1 teaspoon finely chopped fresh rosemary

•  3 garlic cloves, minced

•  2 tablespoons butter, softened

•  2 1/2 teaspoons minced shallots

•  1/4 teaspoon grated lemon rind



1.  Prepare grill to medium-high heat.

2.  Sprinkle both sides of pork evenly with 1/2 teaspoon salt and pepper. Combine oil, chives, thyme, rosemary, and garlic, stirring well. Rub oil mixture evenly over both sides of pork. Place pork on grill rack; grill 6 minutes on each side or until a thermometer inserted in the thickest part of pork registers 155°. Remove pork from grill; let stand 5 minutes. Sprinkle with remaining 1/2 teaspoon salt.

3.  Combine butter, shallots, and lemon rind, stirring well. Spread about 1 teaspoon butter mixture over each pork chop; let the pork stand an additional 5 minutes.


Note: MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit


Julianna Grimes, Cooking Light

JULY 2009


Source: MyRecipes



Recipe: Grilled Plantains

Recipe: Grilled Plantains

Brush plantains (cooking bananas) with a mixture of butter and brown sugar and grill them until they are soft and tender.

Yield: 6 servings (serving size: 2 plantain sections and 1 lime wedge)



•  3 soft black plantains, unpeeled (about 1 1/2 pounds)

•  2 tablespoons butter, melted

•  1 teaspoon brown sugar

•  1/8 teaspoon ground red pepper

•  Cooking spray

•  6 lime wedges



1.  Prepare grill to medium heat.

2.  Cut plantains in half lengthwise. Cut plantain halves in half crosswise. Combine butter, sugar, and pepper; brush evenly over cut sides of plantain sections.

3. Place plantain sections, cut sides up, on grill rack coated with cooking spray; grill 7 minutes or until flesh is soft and skins begin to pull away from the flesh. Turn plantain sections over; grill 3 minutes. Serve warm with lime wedges.


Bill and Cheryl Jamison, Cooking Light

MAY 2003


Source: MyRecipes



When our son was young, corn was the only vegetable he’d eat. My husband and I soon got bored with the simple salt and butter topping, so I stirred in some lemon juice and chives.—Sue Kirsch, Eden Pairie, Minnesota


Prep: 10 min. + soaking

Grill: 25 min

Yield: 6 Servings



• 6 medium ears sweet corn in husks

• 1/2 cup butter, melted

• 2 tablespoons minced chives

• 1 tablespoon Imperial Sugar® / Dixie Crystals® Granulated Sugar

• 1-1/2 teaspoons lemon juice

• Salt and pepper



1.  Soak corn in cold water for 1 hour. In a small bowl, combine the butter, chives, sugar, lemon juice, salt and pepper. Carefully peel back corn husks to within 1 in. of bottom; remove silk. Brush with butter mixture. Rewrap corn in husks and secure with kitchen string.

2.  Grill corn, uncovered, over medium heat for 25-30 minutes, turning occasionally. Yield: 6 servings.


Source: Taste Of Home