10,000 buttery recipes

Buttery carrot souffle pureed until silky and baked with a crunchy brown sugar corn flake topping. Sweet, savory, and the side dish everyone fights over at holiday dinners.

Tender roast pheasant cooks slowly with frequent basting in a buttery chicken-bouillon sauce, turning halfway through to keep the lean game bird moist. Pan juices thicken into rich gravy.

This scrumptious dish is made with potatoes, kale and succulent smoked sausage.

Very good with a dollop of plain yogurt or sour cream on each patty.

The 2nd place winner in the Chicago Tribune's 1996 Annual Holiday Cookie Contest, a simple brown-sugar shortbread from Sandra Petrille of Naperville, Illinois.

Homemade blueberry cinnamon rolls with a soft yeast dough, brown sugar and cinnamon filling, fresh blueberries, and a powdered sugar glaze. From scratch and worth every minute.

Three-layer cappuccino squares with buttery coffee shortbread, silky cooked custard, and white chocolate ganache swirled with dark chocolate for elegant coffee-lover treats.

A delicious cake is also easy to make, no wonder Queen Elizabeth even liked it.

Impossible coconut pie blends Bisquick, milk, eggs, sugar, butter, and flaked coconut in one shot, then bakes into a self-crusting pie with a custard middle and toasted coconut top. Blender to oven, no rolling pin required.

Buttery thumbprint cookies with a gross-out Halloween twist: pale, tender shortbread rounds dimpled and filled with dark blackberry jam that looks like a 'blackhead.' Easy, funny, and good enough to disappear fast.

Whole wheat cream cheese pastry gives these mini pecan tarts a nutty edge, while vanilla-spiked filling adds aromatic warmth to the classic brown sugar and pecan combo.

Leek and feta quiche in a crispy buttered phyllo crust with sautéed leeks, crumbled feta, cream, and eggs. A Greek-inspired twist on classic quiche with flaky, golden layers.

A simple and delicious dish made of potatoes and cheese that is bound to be a crowd pleaser!

Copycat Popeye's red beans and rice with canned kidney beans mashed into a creamy, buttery, peppery base seasoned with white pepper and garlic, served over garlic butter rice.

Sautéed chicken breasts deglazed with dry champagne and finished in a silky tarragon cream sauce. Quick, elegant, and ready in under 45 minutes. Optional prosciutto-stuffed variation takes it over the top.

Grouper fillets nestled on wilted spinach, draped in a Swiss and Parmesan cheese sauce with a whisper of Pernod, then broiled until bubbly and golden. Restaurant-quality seafood in 30 minutes.