12 Buttery Spread Recipes to Try

Country Crock

Country Crock is sharing 11 great ideas for adding some pizzazz to your spread with these recipes for twelve buttery compounds:

Recipes courtesy Country Crock.


1/2 cup Country Crock® Spread


Combine Country Crock® Spread with your choice of the tasty additions below. Spread 1 tsp. of the savory ones onto a toasted baguette, vegetables (such as grilled or boiled ears of corn or potatoes) or grilled steak, chicken or pork. Try the sweet spreads on whole grain toast, waffles, pancakes or muffins. Makes about ½ cup per recipe.

Bacon-Maple Spread: 3 slices crumbled bacon and 2 Tbsp. maple-flavored pancake syrup.

Caramelized Onion Spread: 1/3 cup caramelized onions (1 cup chopped onion cooked in 2 Tbsp. Spread until golden and tender), 1/2 tsp. chopped fresh thyme leaves.

Chili & Lime Spread: 1/2 tsp. grated lime peel, 1 Tbsp. lime juice and 1/2 tsp. each chili powder, dried oregano and ground cumin.

Garlic ‘N Herb Spread: 2 Tbsp. chopped fresh herbs like parsley, thyme and rosemary, 1 clove chopped garlic.

Caesar Spread: 1/4 cup grated Parmesan cheese, 2 Tbsp. chopped parsley, 1 tsp. lemon juice, ¼ tsp. grated lemon peel, ½ tsp. minced garlic.

Lemon-Parsley Spread: 6 Tbsp. chopped parsley, 1 tsp. grated lemon peel, 1 tsp. lemon juice, 1/2 tsp. minced garlic.

Buffalo Spread: 2 tsp. sriracha sauce, 1 tsp. chopped garlic, 1/4 tsp. celery seed (add 1/4 cup crumbled blue cheese if desired).

Cheddar BBQ Spread: ¼ cup shredded reduced fat cheddar cheese, 1 Tbsp. barbecue sauce.

Pesto Spread: 1/2 cup chopped basil, 1/4 cup chopped walnuts, 2 Tbsp. grated Parmesan cheese, 1 tsp. chopped garlic.

Spice Cookie Spread: 3/4 cup Swedish spice cookie crumbs, 1/2 tsp. ground cinnamon.

Gingerbread Spread: 1 Tbsp. molasses, 1/2 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/8 tsp. ground cloves.

Christmas Morning Spread: 1/4 cup chopped pistachios, 3 Tbsp. chopped dried cranberries, 1 Tbsp. orange juice, 1/4 tsp. grated orange peel.

Quinoa and Pumpkin Seed Stuffed Acorn Squash Recipe

Quinoa and Pumpkin Seed Stuffed Acorn Squash

I just love squash, so I think this Thanksgiving side dish from bistroMD is pretty inspired:

Quinoa and Pumpkin Seed Stuffed Acorn Squash

Recipe courtesy bistroMD.


4 medium acorn squash, halved lengthwise with the seeds removed
3 cups of water
2 cups quinoa
2 teaspoons olive oil
1 ½ cups diced onion
1/2 cup diced carrots
1/2 cup diced celery
1 tablespoon minced cardamom
1/8 tablespoon of turmeric
1/2 cup dried cranberries
1/3 cup diced apples
1/4 cup dried currants
1/3 cup toasted pumpkin seeds
1/2 teaspoon freshly grated nutmeg
1 cinnamon stick
1/2 teaspoon of sea salt
Freshly ground black pepper


Preheat oven to 350 degrees F. Adjust rack to the middle shelf.
Simmer the quinoa in 3 cups of water to make fluffy, this should take 15 to 20 minutes.
While the quinoa cooks, add the onions and 1/2 teaspoon of salt and cook until softened, stirring frequently, about 3 to 4 minutes. Stir in the carrots, celery, cardamom and turmeric.
Using fresh apples, cut into small dices and soak with lemon juice.
Cover the pan and simmer the vegetables for 5 minutes until they are tender.
In a big bowl, toss together the quinoa and vegetables. Stir in the dried fruit, diced apples, pumpkin seeds, nutmeg and season with salt and pepper.
Brush the skin of the squash lightly with olive oil. Place the squash, cut side down, in a baking pan.
Pour 1/2-inch of boiling water into the pan and bake for 20 minutes to soften the squash. Move the squash to a plate and set aside until cool enough to handle.
Stuff the squash halves with the quinoa mix, return them, stuffing-up to the pan, and bake until the flesh can be easily pierced with the tip of a paring knife. This should take 30 minutes or less.

Nutritional Information: (for each serving, serves 8):

Calories: 219
Protein: 5g
Carbohydrates: 44g

Gluten Free Pumpkin Pie Tartlets Recipe

Gluten Free Pumpkin Pie Tartlets

Having special dietary needs doesn’t have to mean that you miss out this holiday season. Check out this recipe for gluten free pumpkin pie tarts from bistroMD:

Gluten Free Pumpkin Pie Tartlets

Recipe courtesy bistroMD.


Pie Crust:
1.5 cups Almond Flour
1 Egg
2 tablespoons Butter, unsalted

Pie Filling:
1 can (15 oz) Pumpkin Puree
½ can Coconut Milk, unsweetened
½ cup Honey
2 Eggs
1 teaspoon Vanilla Extract
1 teaspoon Cinnamon
½ teaspoon Ginger, ground
¼ teaspoon Cloves, ground
½ teaspoon Sea Salt


Pie Crust:
Preheat oven to 350 °F.
Add all ingredients to a food processor or blender until a smooth dough forms.
Spritz muffin pan with non-stick olive oil spray or use muffin liners.
Press approximately 1 tablespoon of dough into each cup and press to evenly fill the bottom.

Pie Filling:
Add all ingredients to a medium sized bowl and mix using a hand mixer until smooth. Or add all ingredients to a blender or food processor and blend until smooth.
Divide filling amongst muffin cups.
Bake approximately 10-15 minutes or until center is set.
Allow to cool at least 10 minutes before removing from pan.

Nutrition Per Tartlet (Serves: approximately 15 tartlets):

Calories: 150
NET Carbohydrate: 12 grams
Protein: 4 grams

Roasted Turkey Breast with Cranberry Chutney Recipe

Roasted Turkey Breast with Cranberry Chutney Recipe

With Thanksgiving right around the corner, it’s a season of food – which can be hard when you’re trying to watch what you eat. That’s why bistroMD are sharing some tasty alternatives to the usual high-calorie fare:

Roasted Turkey Breast with Cranberry Chutney

Recipe courtesy bistroMD.


Roasted Turkey Breast:
5-6 lb Turkey Breast, bone-in, skinless
2 tablespoons Olive Oil
4 Garlic Cloves, minced
1 tablespoon Sage, fresh, chopped
1 teaspoon Thyme, fresh, chopped
1 tablespoon Rosemary, fresh, chopped
1 teaspoon Dry Mustard
1 teaspoon Sea Salt
½ teaspoon Black Pepper

Cranberry Chutney:
1 lb Cranberries, fresh
½ cup Raspberries, frozen
¼ cup Water
½ cup Celery, finely chopped
Juice and Zest of 1 Orange
1 tablespoon Honey
¼ teaspoon Cinnamon

Roasted Butternut Squash and Wild Rice Blend:
1 cup Wild Rice Blend (we like Lundberg Wild Blend)
1 Butternut Squash, cubed
1 Fennel Bulb, sliced
1 tablespoon Olive Oil
¼ teaspoon Sea Salt
¼ teaspoon Black Pepper


Roasted Turkey Breast:
Pre-heat oven to 325 °F
In a small bowl combine the olive oil, garlic, herbs, sea salt and black pepper to make a paste. Then rub the mixture into the turkey breast, coating all sides.
Transfer to a roasting pan and roast for about 1 ½ hours to 1 ¾ hours, until an instant read thermometer registered 165 °F when inserted into the thickest part of the breast.
Remove from oven, cover with foil and allow to rest for 15 minutes before slicing.

Cranberry Chutney:
Heat a medium saucepan over medium-high heat. Add water, orange juice, orange zest, honey and cinnamon and bring to a boil.
Reduce heat to medium-low and add cranberries. Continue to cook until they become soft and burst, about 15-20 minutes, stirring occasionally.
Add raspberries and celery, cook an additional 10 minutes, until raspberries begin to burst.
Reduce heat to low and cover until ready to serve.

Roasted Butternut Squash and Wild Rice Blend:
Pre-heat oven to 425 °F.
Cook rice according to package directions.
Spread butternut squash and fennel evenly, in a single layer on a baking sheet. Drizzle olive oil, sea salt and black pepper over the squash mixture and toss with your hands to coat.
Roast for 20-30 minutes, until squash is turning golden around the edges. Stir squash mixture halfway through cooking.
Once rice is complete, fluff with a fork and transfer to a serving bowl. Combine butternut squash and fennel with the rice, toss and serve

Nutrition Per Serving (serving includes: 5 oz Turkey Breast + ¼ cup Cranberry Chutney + ½ cup Butternut Squash and Wild Rice Blend + ¾ cup Broccoli):

Calories: 300
Protein: 29 grams
Net Carbohydrate: 27 grams

Pumpkin Pie Hot Fudge Sauce Recipe

Holiday Fudge - photo by Kristin Teig

Photo by Kristin Teig

I love fudge something fierce, so this hot fudge sauce from Mill Fudge Factory sounds divine! Hot fudge sundaes, anyone?

Pumpkin Pie Hot Fudge Sauce

Recipe courtesy Mill Fudge Factory


1 lb of pumpkin pie fudge from The Mill Fudge Factory
1/3 cup of whole milk


Cut fudge into small chunks (about 1″ cubes) for easy melting.
Add milk
Stir constantly with spatula over high heat until very smooth.
Pour over your favorite ice cream.

Serves approximately 10 people.

Half batch: use 1/2 lb. of fudge and 2.5 tablespoons of milk
1/4 batch: use 1/4 lb. of fudge and a splash of milk

Recipe: Classic Christmas Sugar Cookies

Classic Christmas Sugar Cookies

Sample provided.

The holiday season is synonymous with baking. Most of us have a traditional, go-to family recipe that makes us think of Christmas past, and for me it’s as easy as opening up one of my vintage cookbooks. These are the same recipes my mother taught me to cook from, and I’ve been using this same sugar cookie recipe any time I make Christmas treats ever since I first learned to bake. This old standard comes from the 1963 edition of Betty Crocker’s Cooky Book, and makes wonderful cookies worthy of Santa!

Sugar cookies

Classic Christmas Sugar Cookies

Recipe from Betty Crocker’s Cooky Book, with some adaptations


2 eggs
3/4 C Crisco Butter Flavor Shortening
1 tsp. vanilla
1 tsp. baking powder
2 1/2 C all purpose flour
1 C sugar (plus extra for topping)
Green food coloring


Add all ingredients except food coloring into a 6 quart stand mixer bowl. Mix thoroughly until combined, and then chill dough in the fridge from 1-3 hours.

Once the dough has chilled, roll it out on a floured board to your desired thickness and cut with a cookie cutter.

Pour some sugar into a cereal bowl and add several drops of green food coloring, mixing with a spoon until all the food coloring has been absorbed and the sugar is tinted.

Hold a strainer over your cookies and spoon the sugar mixture into it. Use your spoon to dust the sugar through the strainer so that it evenly covers each cookie. Transfer cookies to a baking sheet and cook at 400 degrees for 6 minutes or until done. Pull the baking sheet out of the oven and set it on top of the stove to let the cookies set for a few minutes, then move the cookies to a cooling rack with a spatula.

Kenmore Elite 6 Qt. Bowl Lift Stand Mixer

If you do any amount of baking, you know how challenging it is when you don’t have the right tools. I’m reminded of the Thanksgiving that I burned the motor out in a blender trying to make pumpkin pie filling…. So this year, I’m adding the Kenmore Elite 6 Qt. Bowl Lift Stand Mixer to my kitchen arsenal. This pro-worthy stand mixer makes short work of any holiday baking task – I was able to whip up these favorite sugar cookies even faster than usual thanks to its powerful, speedy mixing. Take a peek into my kitchen by watching my video:

The Kenmore Elite 6 Qt. Bowl Lift Stand Mixer is available for $349.99 and would make an amazing gift for any baker that will last for years to come!

What’s your favorite holiday recipe?

Gourmet Peppermint Hot Cocoa Recipe #NMVHolidays

Gourmet Peppermint Hot Cocoa

Samples provided.

The holiday season is here, so it’s time to get cozy by the fire! And what better way to warm up after a day of Christmas shopping than with a delicious cup of peppermint hot cocoa? I can’t resist chocolate and mint together – yum!

Gourmet Peppermint Hot Cocoa

Recipe courtesy Nielsen-Massey


⅓ cup unsweetened quality cocoa powder (Dutch processed)
1½ cups powdered sugar
¼ teaspoon salt
4 cups whole milk
2 cups half-and-half
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
½ teaspoon Nielsen-Massey Pure Peppermint Extract
¼ teaspoon Nielsen-Massey Pure Chocolate Extract


In a medium saucepan, combine cocoa powder, sugar and salt. Place over medium-low heat and gradually whisk in milk and half-and-half until combined. Stirring occasionally, heat to desired temperature, being careful not to let the mixture boil. Stir in pure vanilla, peppermint and chocolate extracts.

Before serving, top with a Vanilla Bean Marshmallow. For an extra blast of peppermint, drop a peppermint candy in the bottom of each mug before serving.

Pinnacle Halloweenie-Tini Recipe

Pinnacle® Halloweenie-Tini

Happy Halloween to all my children of the night! Here is a simple and fun cocktail from Pinnacle® Vodka to serve at your Halloween party tonight:

Pinnacle Halloweenie-Tini

Recipe courtesy Pinnacle® Vodka.


1 part Pinnacle® Caramel Apple Vodka

1 part Apple Juice


Shake and pour into glass.