Easysqueezehoneybutter Recipes

THE BEST HONEY BUTTER

Steps:

• Place softened butter in a medium bowl or the bowl of your stand mixer. Using a hand mixer or stand mixer, beat the butter until smooth.
• Add the remaining ingredients to the bowl and continue beating at medium speed, scraping down the sides of the bowl as needed, until the ingredients are fully incorporated and the butter is smooth.
• Take a moment to taste the honey butter. Add more honey or salt if needed.
• Serve immediately with additional honey and/or a sprinkle of sea salt OR transfer butter to a storage jar or airtight container and refrigerate for up to 2 weeks.

HOT HONEY BUTTER

Steps:

• Vigorously whisk butter, honey, hot sauce, and salt in a medium bowl until smooth.
• Do Ahead
• Butter can be made 8 hours ahead. Cover and store at room temperature.

PAULA DEEN'S EASY SQUEEZE HONEY BUTTER

Steps:

• Open squeeze bottle and pour out about 1/4 of the butter and store for later use.
• Add honey and stir with a long teaspoon or a wooden skewer.
• Squeeze onto hot biscuits.
• Enjoy because it is very tasty!

BIG CHEESE SQUEEZE

Steps:

• Find 2 heavy skillets that will nest together. Two (10-inch) cast iron skillets are ideal. Heat them over high heat.
• Meanwhile, spread mustard on one slice of bread. Distribute the cheese evenly over the mustard, season with fresh black pepper and top with second piece of bread.
• Spritz the bread surface that's staring up at you with olive oil using either a Misto or a pump sprayer. A light coat will do, don't soak.
• When the pans are hot enough to vigorously sizzle a drop of water, remove them from the heat and place the sandwich, top-side down in the middle of one pan. (if your pans are a different size, this would be the smaller one.) Spritz the slice now facing you, as well as the bottom of the other skillet. Lay the skillet right on top of the sandwich. If the top pan isn't cast iron, weigh it down with a brick, can, or something of similar heft.
• Wait patiently, crack a beer. When you hear the first bit of cheese run out and sizzle on the pan, it's done. This will take anywhere from 3 to 5 minutes.
• Carefully remove the top skillet, (you may need to coax it off with a spatula, but I doubt it). Just look at it. It's perfect ... better than mom's. (no reason to tell her)
• Remove to a plate, count to 10 and slice it in half. Take a bite. Take another. So they lost ... there's always next year.

HOMEMADE SQUEEZE CHEESE AND CRACKERS

Steps:

• In a food processor fitted with the blade attachment, add the butter and cream cheese. Process until fully combined. Add the cheese, milk and mustard powders. Process again until smooth, 30 seconds to 1 minute, scraping down the sides with a rubber spatula as needed.
• Transfer to a piping bag fitted with a small star tip. Pipe onto the crackers and serve immediately. Can be made a few days ahead and stored in the refrigerator, but let sit on the counter until it's soft enough to put into the piping bag before using.

EASY SQUEEZE HONEY BUTTER

Steps:

• Empty 1/2 of margarine out of bottle, add honey stir with tea spoon or wooden skewer.