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Ingredients
US|METRIC
8 SERVINGS
- 1/2 cup unsalted butter (softened, preferably grass-fed, 113 g/ 4 oz)
- 1/2 tsp. salt (I like pink Himalayan salt)
- 1/4 tsp. ground black pepper
- 2 Tbsp. extra-virgin olive oil (30 ml/ 1 fl oz)
- 4 cloves garlic (crushed)
- 2 Tbsp. chopped parsley (freshly, or 2 tsp dried parsley)
- 1/2 cup unsalted butter (softened, preferably grass-fed, 113 g/ 4 oz)
- 1/4 tsp. salt (I like pink Himalayan salt)
- 1/4 tsp. ground black pepper
- 2 slices bacon (crisped up, crumbled, 32 g/ 1.1 oz)
- 1/2 cup cheddar cheese (grated, 28 g/ 1 oz)
- 2 Tbsp. chives (freshly chopped, or spring onion)
- 1/2 cup unsalted butter (softened, preferably grass-fed, 113 g/ 4 oz)
- 1/2 tsp. salt (I like pink Himalayan salt)
- 1/4 tsp. ground black pepper
- 1 jalapeno pepper (finely chopped, 14 g/ 0.5 oz)
- 1 Tbsp. fresh lime juice
- 2 Tbsp. chopped cilantro (freshly, or 1-2 tsp fried cilantro)
- 1/2 cup unsalted butter (softened, preferably grass-fed, 113 g/ 4 oz)
- 1/4 tsp. salt (I like pink Himalayan salt)
- 1/4 tsp. ground black pepper
- 3 Tbsp. harissa paste (45 g/ 1.6 oz - you can make your own)
- 1/2 cup unsalted butter (softened, preferably grass-fed, 113 g/ 4 oz)
- 1/4 tsp. salt (I like pink Himalayan salt)
- 1/4 tsp. ground black pepper
- 2 Tbsp. curry paste (Thai, 30 g/ 1.1 oz - you can make your own)
- 1/2 cup unsalted butter (softened, preferably grass-fed, 113 g/ 4 oz)
- 1/2 tsp. salt (I like pink Himalayan salt)
- 1/4 tsp. ground black pepper
- 1 Tbsp. fresh lemon juice
- 2 tsp. lemon zest
- 2 cloves garlic (crushed)
- 2 Tbsp. herbs (freshly chopped, such as basil, dill or thyme or 1-2 tsp dried herbs)
- 1/2 cup unsalted butter (softened, preferably grass-fed, 113 g/ 4 oz)
- 1/4 tsp. salt (I like pink Himalayan salt)
- 1/4 tsp. ground black pepper
- 1/3 cup crumbled blue cheese (45 g/ 1.6 oz)
- 1/4 cup walnuts (or pecans, chopped, 25 g/ 0.9 oz)
- 1 tsp. onion powder
- 2 Tbsp. chopped parsley (freshly, or 1-2 tsp dried parsley)
- 1/2 cup unsalted butter (softened, preferably grass-fed, 113 g/ 4 oz)
- 1/8 tsp. salt (I like pink Himalayan salt)
- 1/4 tsp. ground black pepper
- 8 anchovies (canned, drained, 32 g/ 1.1 oz)
- 2 cloves garlic (crushed)
- 1/4 tsp. chile powder
- 1/2 cup unsalted butter (softened, preferably grass-fed, 113 g/ 4 oz)
- 1/4 cup pumpkin puree (unsweetened, 50 g/ 1.8 oz - you can make your own)
- 1 tsp. pumpkin pie spice (you can make your own)
- 1 Tbsp. erythritol (Sukrin Gold or powdered, or Swerve, 10 g/ 0.4 oz)
- 1/2 cup unsalted butter (softened, preferably grass-fed, 113 g/ 4 oz)
- 1/3 cup pecans (chopped, 33 g/ 1.2 oz)
- 1/2 tsp. canela
- 1 Tbsp. sugar (Free Maple Syrup, 20 g/ 0.7 oz or substitute with 2 tbsp powdered Erythritol or Swerve, 20 g/ 0.7 oz + ¼ tsp sugar-free maple extract)
- 1/2 cup unsalted butter (softened, preferably grass-fed, 113 g/ 4 oz)
- 2 Tbsp. cacao powder (unsweetened, 10 g/ 0.4 oz)
- 1 tsp. orange zest (fresh)
- 2 Tbsp. erythritol (powdered, or Swerve, 20 g/ 0.7 oz)
- 1/8 tsp. salt (I like pink Himalayan salt)
- 1/2 cup unsalted butter (softened, preferably grass-fed, 113 g/ 4 oz)
- 1/2 tsp. vanilla powder (or 1 tbsp unsweetened vanilla extract - you can make your own)
- 1/2 tsp. cinnamon powder
- 1 Tbsp. erythritol (powdered, or Swerve, 10 g/ 0.4 oz)
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