Garlic Parmesan Butter

• 4 sticks Softened Butter
• 4 Tablespoons Olive Oil
• 1/2 cups Finely Shredded Parmesan Cheese
• 1/4 cups Finely Chopped Parsley Flakes
• 2 Tablespoons Minced Garlic
• 2 teaspoons Garlic Powder
• 1 teaspoon Onion Powder
• 1/4 teaspoons Salt
• 1/4 teaspoons Ground Black Pepper
• 1 pinch Sugar

1. In a stand mixer blend all ingredients with the paddle attachment until smooth. Store in an airtight container in the fridge for up to 3 months or in the freezer for 1 year.
2. I make this in a very large batch and put it into the 1-cup Ziploc containers and give them as neighbor gifts at Christmastime with a loaf of bread.
3. This is the key ingredient in my grilled kabobs. Just build and prepare your kebabs as you normally do, then give them a liberal dose of this butter while grilling and I promise you won't have any leftovers.

butter, olive oil, parmesan cheese, parsley flakes, garlic, garlic, onion powder, salt, ground black pepper, sugar

Taken from tastykitchen.com/recipes/condiments/garlic-parmesan-butter/ (may not work)