Make Butter with Your Food Processor

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Churn the Butter!

Who knew you could churn your own butter using your food processor?  I knew you could make it in your stand mixer, but a food processor makes it all a little neater!  Thanks to Joe R., QVC viewer, for the great suggestion!  It tastes amazingly fresh and light - I’m a little obsessed with this at the moment!  Imagine all the possibilities!  Cold night, hot pot of soup, fresh out-of-the-oven yeast rolls and fresh churned butter!! Heavenly!!

DIY Butter with Your Food Processor:


Tina Verrelli -

Makes about 1 cup butter (1 cup buttermilk)



2 cups heavy cream (a little cooler than room temperature)


Optional Flavorings:






Set up your food processor with the metal multi-purpose blade.  Add the heavy cream.  Run on high speed for about 5 minutes or until the butter forms into clumps and separates from the buttermilk.  Stop and scrape down the food processor bowl 1-2 times during the process.


Set a fine mesh strainer over a bowl.  (You can line with cheesecloth)  Pour the mixture into the strainer.  The buttermilk will drain into the bowl.  With your hands or the cheesecloth, gently squeeze out any more buttermilk.  Under running cold water at your sink.  Gently knead the butter allowing any further buttermilk to rinse free.  The cold water will help to firm up the butter.

(From what I hear, removing the extra buttermilk helps the butter to “keep” longer.)


Flavor the butter if desired.  We like some salt in our butter, the amount is very subjective.  We started with a ¼ teaspoon and added to taste from there.  You can knead the salt in by hand/spatula or rinse out the food processor and use it to mix in the salt.  


Cinnamon Sugar Option:  We started with ¼ teaspoon salt, added 1 teaspoon cinnamon and 2 tablespoons sugar.  You can easily adjust to your taste.


Place the finished butter in a container, cover and refrigerate.  I like to use mine within a week.


I reserve the buttermilk and use when making a cake or pancakes.

Cheeseburger Macaroni & Cheese with Burger Topping Relish Recipes

Everything you love in a cheeseburger!

Everything you love in a cheeseburger is baked together in our favorite macaroni and cheese...but don't forget the toppings!  Pickles, tomato, lettuce and red onion are diced and combined to make a fresh and crunchy relish to top or serve alongside the rich and creamy macaroni.  I love the contrasting textures and flavors - just like on a great burger!  We served this at our Memorial Day BBQ this year and it was a big hit with our crowd!

Cheeseburger Macaroni and Cheese with Burger Topping Relish
Tina Verrelli –

10-12 Servings


1 tablespoon salt – for water
1 box/pound elbow macaroni

Beef Mixture:
1 pound lean ground beef
¾ cup finely chopped onion
½ teaspoon salt
¼ teaspoon pepper
1/3 cup ketchup

Cheese Sauce:
½ stick of butter
¼ cup + 2 tablespoons flour
¼ teaspoon white pepper
2 teaspoons dry mustard
¼ teaspoon salt
4½ cups whole milk
½ teaspoon Worcestershire Sauce
¾ pound sharp cheddar cheese, shredded
 6-ounces American cheese, cut into strips

Bread Crumb Topping:
1 tablespoon butter, melted
1 cup panko breadcrumbs
1/8 teaspoon salt and pepper

Burger Topping Relish:
2 large dill pickles, diced
2 plum tomatoes, diced
2 large leaves romaine lettuce, cut into small pieces
¼ cup finely minced red onion


This makes a half-sized foil steam table pan (12 ¾ x 10 3/8 x 2 3/5).  Place your foil pan on a baking sheet for stability.

Butter foil pan and preheat oven to 350 degrees F.

Set a large pot (6-quart or larger) of salted water (1 tablespoons salt) to boil.

Beef Mixture:  Brown ground beef, drain off fat.  Add onions, salt and pepper and cook, stirring until onions are softened, about 3 minutes.  Stir in ketchup.  

Cheese Sauce: In 4-quart saucepan make roux: melt butter and stir in flour, white pepper, mustard and salt until smooth.  Cook for a few minutes stirring constantly.
Whisk ½ cup of the milk into the roux until they combine smoothly.  Add a little more milk and whisk until smooth.  Whisk in the rest of the milk.  Heat and stir frequently over medium heat.  Make sure to scrape the bottom and edges of pan while stirring.  When slightly thickened, before it simmers, remove from heat and stir in the Worcestershire sauce and cheeses.  Stir until melted and smooth.  Stir in ground beef mixture.  Taste and add more seasonings if desired.  

Pasta: Cook the pasta, about a minute or two less than the package directions. Drain and pour into baking pan.  Pour in cheese sauce and stir to combine.  Cover with foil and bake for about 30 minutes.  

Assemble & Bake: Stir together melted butter, breadcrumbs, salt and pepper. Remove foil from pan and sprinkle on breadcrumbs.  Bake uncovered for another 20-30 minutes or until hot all the way through.  Should be at least 150-160 degrees in the center of the pan on an instant read thermometer.  If breadcrumbs are not browned to your liking, you can broil until browned. 

Topping: Stir together pickles and vegetables.  Serve with Cheeseburger Macaroni & Cheese.   

Printable Recipe Link: Cheeseburger Macaroni & Cheese w/Burger Topping Relish

Cornbread Panzanella Salad with Avocado Dressing Recipe

A panzanella twist...

Instead of the usual Tuscan panzanella salad with tomatoes, onion and garlic rubbed bread, this panzanella uses croutons made from cheddar jalapeño cornbread and a whole lot of diced veggies, grilled corn and a creamy avocado dressing!  It's delicious - we had it Thursday night with a grilled flank steak! You can add really whatever veggies you have on hand.  Beans would be great in this too!  We loved this salad topped with crumbled cotija cheese and toasted pepita seeds.  It makes a good amount - at least enough for 6 - will be a perfect summertime party salad! 

Cornbread Panzanella Salad with Avocado Dressing Recipe:

Christina Verrelli -

Makes 6-8 Servings

1 cup yellow corn meal
1 cup flour
¼ cup sugar
3 teaspoons baking powder
1 teaspoon salt
¼ cup oil
1 cup milk
1 large egg, lightly beaten
1 jalapeno, seeded and minced (2 ½ tablespoons)
1 cup shredded sharp cheddar cheese
2 tablespoons oil for drizzling on croutons

½ cup loosely packed cilantro, stems removed (or parsley)
½ avocado
1 teaspoon lime zest
2 tablespoons lime juice
½ teaspoon minced garlic
2 teaspoons honey
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon pepper
¼ cup water
¼ cup olive oil

¾ cup corn cut from 1-2 grilled ears (or thawed frozen)
1 red pepper, diced, seeds removed
1 yellow or orange pepper, diced, seeds removed
3 medium Roma tomatoes, diced
1 English cucumber, diced
1/4 cup diced red onion
1/4 cup cotija cheese
2 tablespoons roasted pepitas (hulled pumpkin seeds)


Make Cornbread Croutons:
Preheat oven to 425 degrees F.  Grease a 9-inch square baking pan. Combine cornmeal, flour, sugar, baking powder and salt together in a medium bowl and whisk together. In small bowl mix oil, milk and egg together.  Add wet ingredients to dry and begin to fold together.  Add cheese and jalapenos and mix until just combined.  Pour into prepared pan and bake for 20-25 Minutes or until golden brown and pulling from the sides of the pan.  Allow to cool 5 minutes then remove to cooling rack to cool fully.

Reduce oven temperature to 375 degrees F.  Line a baking sheet with parchment.  Cut cooled cornbread into 1-inch cubes and spread  on baking sheet.  Drizzle with 1 tablespoon oil, turn and drizzle with other tablespoon oil.  Bake for 25 minutes, flipping croutons halfway through.  

Make Dressing:
Pulse all ingredients in food processor except for oil.  Turn food processor on high and drizzle in oil.

Assemble Salad: 
(Best to toss when you’re ready to serve.)
In large bowl toss together all salad vegetables gently with croutons and dressing.  Top with cotija cheese and pepita seeds.

Printable Recipe Link: Panzanella Cornbread Salad