Well, here we are again. It’s the end of the month, and you know what that means, right? It’s Secret Recipe Club time!
Wait, wasn’t your Secret Recipe Club reveal just a few days ago, you ask? Why yes, it was. But, every once in a while, a Secret Recipe Club participant doesn’t post about their assigned blog, and we end up with some “orphans.” It happens … we all lead busy lives and sometimes things just get in the way … but if you’re one of the “orphans,” it makes for a less than fun Secret Recipe Club reveal!
This month, my Secret Recipe Club group had a few orphans, one of whom was Krista from The Double Dipped Life. I headed over to Krista’s blog and found a quick recipe I could easily add to dinner on Tuesday so I decided to help “unorphan” Krista! However, a few hours later, Krista’s assigned blogger got their post up so she was no longer an orphan … but I still wanted to make her recipe for garlic bread seasoning!
An easy way to spice up biscuits, buns, crescent rolls, or French bread, this simple seasoning mix combines grated Parmesan cheese with a variety of fragrant herbs. Mix some in softened butter, spread on before baking, and you have a delicious topping that perks up any ordinary bread product!
I changed up Krista’s recipe a bit based on the spices currently in my cupboard, and you can too. Not a fan of oregano or marjoram? That’s okay. Replace them with parley or basil instead. Want to add a bit of heat? Throw in a little crushed red pepper too. Really, almost anything goes here … so spice it up!
- ¼ cup grated Parmesan cheese
- 1 tablespoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon marjoram
- 1 teaspoon onion powder
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- Combine all ingredients in a small bowl and stir to combine thorougly.
- Combine 1 tablespoon seasoning mix with ¼ cup softened butter; mix well.
- Spread seasoned butter on biscuits, buns, crescent rolls, or French before baking; bake as product directs.
In addition to the above recipe, I found a number of other great recipes from Krista’s site that I can’t wait to make, including her Brazilian cheese rolls, cinnamon churro Chex Mix, and tomatillo guacamole. I’ll see you soon, Krista!
P.S. Yes, my locavore, made-from-scratch loving friends. Those are store-bought crescent rolls. And yes, I burned them. What can I say … I can easily whip up cornbread, pizza dough, and sweet potato biscuits from scratch, but I just can’t bake things from a can!