The summer always goes so fast. I think most of us would say that most of the things we would like to accomplish in the summer do not get done because it is over before we can blink an eye. Though we may be missing the lazy summer days, the fall brings us beautiful clear skies, and that crisp feeling in the air.
One of my favorite Fall activities is antiquing. My husband also enjoys antiquing, and it is something we love to do together. Over the years, we collected antique china plates, each different from the next. It took a lot of labor, but it was done with love, and my husband and I are very proud of it. My Thanksgiving tables of 50, give or take, looks beautiful and eclectic, thanks to our diligence. It has taken several years to collect 60 salad and dinner plates, and now I am on the hunt for antique wine glasses. This is not such an easy task, as most people do not sell single wine glasses, but rather sets of six or four. But I think they will complete my holiday table and make it look genuine.
September moves very quickly, and soon the holidays will be among us. Planning menus take time, and I think appetizers are among the hardest to find. They need to be simple and easily prepared. I saw this one and knew I had to share it with you.
These rolls take little effort to prepare, and they are so delicious and make a beautiful presentation. The buttermilk biscuits are moist and delicate. The Parmesan, garlic, oregano, and parsley doctor them up and make them savory and scrumptious. Pop one into your mouth and it is simply heavenly. Here is a warning; you won’t be able to eat just one, so double the recipe for your guests to enjoy as many as they want.
This recipe is courtesy of Damn Delicious and will serve 16 people who will come back for seconds– and then ask for the recipe!
Ingredients for Easy Garlic Parmesan Knots:
1/4 cup unsalted butter, melted
2 tablespoons freshly grated Parmesan
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
1 (16-ounce) tube refrigerated buttermilk biscuits
Preheat oven to 400 degrees F.
Lightly oil a baking sheet or coat with nonstick spray.
In a small bowl, whisk together butter, Parmesan, garlic powder, oregano, parsley and salt; set aside.
Halve each of the 8 biscuits, making 16 pieces.
Roll each piece into a 5-inch rope, about 1/2-inch thick, and tie into a knot, tucking the ends.
Place knots onto the prepared baking sheet and brush each knot with half of the butter mixture.
Place into oven and bake until golden brown, about 8-10 minutes.
Serve immediately, brushed with remaining butter mixture.
It’s that simple!
A friend of mine gave me an antique plate holder to diplay some of my antique plates and teacups. I found the perfect place to hang it, and I just love how it looks!
