My sister-in-law always tells me that when she dies, she wants to come back as one of my kids. The party never stops and they are quite pampered....Guilty as charged! I think I get more enjoyment out of spoiling than they do receiving....
After our eventful afternoon of appetizers, painting pottery and cupcakes I had to prepare for dinner and a sleepover of 8 teenagers. It's no wonder my husband asked if he could check into the Holiday Inn that night - I told him only if I can escape and come with him.
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The girls were great and it was a successful night. I did a pasta bar set up for all of them. 3 different sauces: Alfredo, Pesto and Marinara....Penne Pasta and sides of meatballs and grilled chicken.
To mop up all the sauces I made our addicting Garlic Knots, which is really aren't knots, but more like an Italian Monkey Bread. This recipe ended up on someones Facebook page a few years ago and my daughter shared it with me because my hips and thighs are not big enough already.....
I love the versatility of this bread because you can add so many different herbs and spices to it and have it compliment any meal.
Garlic Knots
(1) Can Pillsbury Refrigerated Grands Biscuits
1/4 cup butter (1/2 stick)
1/2 cup freshly grated Parmesan cheese
3 cloves of garlic, minced
Preheat the oven to 350 degrees. Put the cold 1/2 stick of butter into (a non-stick sprayed) bundt pan and let it melt in the preheated oven.
While the butter is melting, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic and Parmesan cheese together.
Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets left behind in the bowl.
Bake at 350 degrees for 20-22 minutes until biscuits are cooked through and top is lightly golden. Let cool on rack for approximately 5 minutes. Put a platter on top of bundt pan and invert it. Remove bundt pan and serve on platter.
