Herbed Butter Trio

As I am sitting here typing this post, my mouth is completely watering just staring at this picture...  These butters are THAT good!  It's no secret that I am obsessed with this butter.  However, my adorable and incredibly talented sister was having dinner with us on steak night one night when she mentioned that she wasn't the hugest fan of rosemary (strange, I know!)  Thus, the Herbed Butter Trio was born!  Three mouth-watering butters, each with very unique (and very delicious) flavors!  This is great if you are having guests over for dinner but you aren't sure exactly what each person likes... Plus the presentation of the butters is super fun!  Did I mention it takes about 5 minutes from start to finish to create this entire platter?  Definitely one of those dishes that looks like it took you hours to prepare!  (I won't tell if you won't!)

Oh, but these butters aren't just scrumptious on steaks.  Bread, of course, is another perfect compliment to these tasty morsels (just don't be like me and eat it by the spoonful, ahem...)  For double yumminess, spread Herbed Butter Trio butters on a fresh loaf of Crock Pot Bread!  Yummmm!!!

Herbed Butter Trio

{Butter #1: Garlic Basil Butter}

Ingredients

• 3 tablespoons butter (room temperature)
  
• 1 garlic clove, minced
• 1 teaspoon fresh basil, chopped
• Sea salt and pepper to taste

Directions  
In a small bowl, add butter and fluff with fork.  Add remaining ingredients and stir.

{Butter #2: Red Pepper Parmesan Butter}

Ingredients

• 3 tablespoons butter (room temperature)
  
• 1 tablespoon grated Parmesan cheese
• 1/4 teaspoon crushed red peppers
• Sea salt and pepper to taste
  

Directions  
In a small bowl, add butter and fluff with fork.  Add remaining ingredients and stir.

{Butter #3: Rosemary Butter}

Ingredients

• 3 tablespoons butter (room temperature)
  
• 2 tablespoons green onions, chopped
• 1 tablespoon rosemary, minced
• Sea salt and pepper to taste
  

Directions  
In a small bowl, add butter and fluff with fork.  Add remaining ingredients and stir.



To Store: 
These butters can be stored in the refrigerator for up to a week, although I seriously doubt they will make it that long before being completely gobbled up!!


*Rosemary Butter recipe adapted from Williams-Sonoma Food Made Fast Weeknight Cookbook

Chocolate Chip Oatmeal Bread

Yuummm!!!  This is my new obsession -- Chocolate Chip Oatmeal Bread!!!  This makes a great breakfast, lunch, and (midnight) snack!  If you are looking for something a little sweet after putting the kids to bed, make a double batch of this to have on hand in your freezer!  Skip the twinkies and fruit roll ups in your kids' (or husband's) lunch boxes and pack them a piece of this!  They will definitely thank you! 

Chocolate Chip Oatmeal Bread Recipe

Ingredients

• 1 tablespoon (1 packet) yeast
• 1 1/2 cups warm water
• 3 tablespoons honey
• 2 tablespoons butter, melted
• 1 teaspoon vanilla
• 3 cups flour
• 1/2 cup rolled oats
• 1/2 teaspoon salt
• 1 1/2 teaspoon cinnamon
• 1/2 cup dark chocolate chips (or semi-sweet)

Directions  

1. In a large bowl, mix flour, oats, salt, and cinnamon.
2. In a small bowl, combine yeast, honey, vanilla, butter, and water.  Mix until yeast is dissolved.  Let sit until mixture begins to foam up.
3. Add yeast mixture to flour mixture and stir.  Add chocolate chips.  Knead mixture for 5 minutes.  
4. Place in a greased bowl and cover with a towel.  Let rise in a warm place until doubled in size. (Around 45 minutes)
5. Place dough into a greased loaf pan (I use 9x5)
6. Bake in the oven at 350 degrees for 30 minutes.  (To bake in the Crock Pot, follow these directions, starting at #2)

To Freeze as Baked Bread: 
After bread is completely cooled, place in freezer bag and stick in freezer for up to 6 weeks.  You can also cut bread into slices, wrap in plastic wrap, and put slices into a freezer bag for serving size frozen portions.

To Thaw Frozen Baked Bread:
Remove bread from freezer the night before you want to use it.  For individual slices, remove 1 hour before needed, or remove immediately and microwave for 30 seconds.

To Freeze as Dough:

Wrap dough ball in plastic wrap.  Place in freezer bag and store in freezer for up to 6 weeks. 

To Bake Previously Frozen Dough:

Remove dough from freezer and thaw at room temperature for 4 hours before baking.