The 1st week of May is National Herb Week and a perfect time to try this Garden Herb Blend and recipes. Of course you can use the fresh herbs from your garden to make this blend, just remember that 1tsp dried herbs is equal to 1Tbs fresh!
GARDEN HERB BLEND
3Tbs onion flakes
1tsp marjoram, garlic & chives
Here are some recipes using this blend plus 1Tbs GARDEN HERB BLEND can also be added to sour cream & mayonnaise for a dressing or dip and to vegetable soup as a seasoning:
Garden Herb Spinach Dip: Cream together 8 ounces softened cream cheese, ½c melted butter, ½c sour cream and 1Tbs GARDEN HERB BLEND. Add 8 ounces frozen chopped spinach, thawed and drained. Refrigerate 2 hours.
Garden Herb Potted Cheese: Beat 8 ounces grated cheddar cheese and ¼c butter until fluffy. Add 1Tbs GARDEN HERB BLEND. Press into a small pot and refrigerate covered overnight. Serve at room temperature.
Garden Herb Biscuits: Combine 1 1/2c flour, 1Tbs GARDEN HERB BLEND, 2tsp baking powder and ½tsp salt. Cut in ¼c shortening until crumbly. Combine 1 egg with 1/3c milk and stir into dry ingredients until moistened. On floured surface knead 10-15 times then pat to ¾” thickness and cut into biscuits, place on greased baking sheet, brush with melted butter and sprinkle with grated Parmesan cheese. Bake at 400 degrees for 10 mins.
Garden Herb Cheese Pinwheels: Combine 8 ounces softened cream cheese, 3Tbs roasted garlic and 1Tbs GARDEN HERB BLEND. Spread onto 4 tortillas then top with fresh spinach leaves, roll up, wrap in plastic and refrigerate at least 30 mins. Cut into 1 inch slices.
Garden Herb Mini Cheese Balls: Combine 4oz cream cheese, 1c shredded cheddar cheese, 3/4c shredded carrot, 1tsp honey and 1Tbs GARDEN HERB BLEND, then cover and chill 1 hour. Shape mixture into 1 inch balls; roll in 1/2c chopped pecans. Cover and chill up to 24 hours. Just before serving insert a pretzel stick into each cheese ball.
"So whether you eat or drink, or whatever you do,
do it all for the glory of God"
I Corinthians 10:31