10,000 buttery recipes

Chicken tetrazzini made entirely from scratch with no canned soup. Reduced homemade broth, heavy cream, dry sherry, and a hint of nutmeg create a silky sauce over spaghetti, mushrooms, and parmesan.

A classic double-crust cherry pie made from scratch with frozen tart cherries, cornstarch thickener, and a whisper of almond extract. Baked golden with a lattice or vented top.

A succulent dish made with chicken breasts, spinach, ziti pasta and gorgonzola cheese.

Southern buttermilk meringue pie with a tangy custard filling sweetened with brown sugar, topped with light whipped meringue. A heritage pie from old Appalachian and Southern kitchens.

Chile con queso made on the stovetop with melty American cheese, sauteed onion, fresh tomato, and green chiles spiked with hot sauce. A smooth, scoopable queso dip ready in minutes for chips and game day.

Silky, bright lemon soup made with fresh lemons, carrots, celery, and chicken broth, finished with cream. Serve hot or chilled for a refreshing starter that wows at any gathering.

To use up an abundance of garden zucchini, try these wholesome soft-textured cookies. They are very flavorful and easy to make. I like to make cookies and put them in the freezer, they thaw quickly for unexpected guests.

A rich creamy chowder with corn and sausages -- This chowder is a variation on a family recipe from an old roommate of mine. (She makes it without the sausage, and with more water). It goes very well with most seafood.

Bread machine beer cheese bread with American cheese melted into beer and Monterey Jack cubes folded through. Push the start button and walk away. Beer-yeast bread with hidden pockets of melted cheese.

Old-fashioned icebox cookies with brown sugar, butter, and chopped nuts. Shape the dough into logs, chill, slice, and bake for crisp, nutty cookies with caramel-rich flavor.

Homemade sloppy joes with ground beef, tomato paste, and sweet red pepper in a thick, tangy sauce. Ready in 30 minutes with simple pantry staples. Skip the canned stuff forever.

Sopa de elote is a creamy Mexican corn soup made from pureed corn simmered in milk with sweet and hot peppers. Garnished with fried tortilla strips and crumbled cheese.

Twice-baked Italian biscotti packed with chopped nuts, butter, and vanilla. A dunk-ready coffee cookie with a hard, crunchy snap and rich vanilla-nut flavor.

Mimi's bread pudding made with French bread soaked in evaporated milk, bananas, raisins, and a full ounce of vanilla. Served with a buttery whiskey sauce.

Chicken breasts broiled with an herb butter seasoned with garlic, parsley, rosemary and thyme. Comes out nice and juicy!

Flour-coated chicken livers cooked in butter with white wine, ketchup, and onion using the microwave. A quick 25-minute liver dinner with a tangy wine sauce, served over rice.