Easy Parmesan Knots
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  1. 1 tube (12 ounces) refrigerated buttermilk biscuits ( I used Pillsbury Golden Layers Refrigerated Buttermilk Biscuits)
  2. 1/4 cup canola oil
  3. 3 tablespoons grated Parmesan cheese (I did use the green can stuff)
  4. 1/2 teaspoon garlic powder
  5. 1 teaspoon dried oregano
  6. 1 teaspoon dried parsley flakes
  7. Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
  8. In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. Yield:10 knots.
Holiday Cottage
Sauteed Squash and Zucchini
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  1. 1 large organic summer squash, or 2-3 small
  2. 1 large organic zucchini, or 2-3 small
  3. 1-2 cups organic cherry tomatoes
  4. EVOO
  5. Garlic Powder to taste
  6. Pink Salt to taste
  1. Slice your zucchini & squash, and halve your tomatoes.
  2. Add 2-3 tsp. EVOO to a skillet and turn heat to medium.
  3. Add zucchini and squash and saute low and slow for 8-10 minutes.
  4. Add tomatoes and season with garlic powder and Pink Salt.
  5. Saute for a few more minutes. Be careful not to saute too long, otherwise the tomatoes will get mushy.
  6. Take off heat and adjust seasoning.
Holiday Cottage

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