Parmesan Knots

Yields: 10 - 20 (depending on if you cut them in half or leave whole)

Ingredients:
1 tube (12 oz.) refrigerated buttermilk biscuits
1/4 cup canola oil
3 Tbsp. grated Parmesan cheese
1 tsp. garlic powder
1 tsp. dried oregano
1 tsp. dried parsley flakes

Preparation:
You can either leave each biscuit whole or cut into halves. Then roll each piece into a rope and tie into a knot. Tuck the ends under. Place 2 in. apart on a greased baking sheet. Bake at 400 degrees for 8-10 minutes or until golden brown. In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat.

You can also use the toppings for breadsticks or any other type of bread you prepare. It is a great Italin flavor that compliments any meal.

Mouth Watering Banana Bread:

This is my favorite banana bread recipe that I have ever tasted! Back in high school, I received this recipe from my best friend’s mom, Mrs. Shular. This bread is one of the quickest ways to Robert’s heart. It is probably one of his favorite things I make. I love making banana bread simply because 1) it is simple to make 2) I usually always have the ingredients on hand 3) a banana never goes to waste – I love that you can freeze bananas that get too brown to eat and use them 4) it is deliciously scrumptious!

Here is the recipe:
1 Cup of margarine (softened)
1 ½ Cups sugar
2 Cups flour
2 eggs
1 tsp. baking soda
½ tsp. salt
3 ripe bananas (I always make it with frozen bananas that have been thawed out)

Combine the above ingredients in a mixer and then bake at 325 degrees for 55 minutes.

Do not forget to let it cool in the pan before trying to take it out.
Enjoy!