Croutons: For quick croutons, stir together 1/4 cup softened butter or margarine and 1 teaspoon dried dillweed or 1/8 teaspoon garlic powder. Spread mixture on 5 slices desired bread. Cut bread into 1/2-inch cubes. Spread cubes in a single layer in a shallow baking pan. Bake in a 300 degrees F. oven for 10 minutes. Stir and bake 10 minutes more. Cool.
Bread spread: Stir 1/2 teaspoon dried thyme, crushed, and 1/2 teaspoon ground sage into 1/2 cup softened butter or margarine. Spread on French bread slices, wrap in foil, and bake in a 350 degrees F. oven for 15 minutes or till heated through.
Biscuit bonus: To spark up refrigerated biscuits, separate 2 packages (6 in each) biscuits. Snip into small pieces. Place in 12 greased muffin cups. Brush with melted margarine or butter. Top with cooked bacon pieces. Bake in a 450 degrees F. oven for 8 to 10 minutes or till golden.
Sesame biscuits: Separate 2 packages (6 in each) biscuits. Cut biscuits in half. Place 2 halves, rounded edges up, in each of 12 greased muffin cups. Brush with melted margarine or butter. Sprinkle with sesame seeds. Bake in a 450 degrees F. oven for 8 to 10 minutes or till golden.