So simple and quick to make, these delicious knots of herb-seasoned bread will do well to complete just about any meal. Or eat these tasty knots as a snack between meals, with your favorite spread slathered on! Using fresh rosemary makes these knots especially fragrant.
makes 12 knots
•1 (11 ounce) container refrigerated breadstick dough
•1 egg, lightly beaten
•1 teaspoon garlic powder
•1 tablespoon chopped fresh rosemary
1.Preheat oven to 375 degrees F (190 degrees C).
2.Tie the dough into 12 knots and place them onto a cookie sheet. Brush the knots with the egg, and sprinkle the rosemary and garlic onto the knots. Bake the knots according to the package directions.
•1 can sweetened condensed milk
•1 cup milk
•2 tablespoons cornstarch
•3 large eggs, beaten
•2 teaspoons vanilla extract
•1 tub Cool Whip
•1 box Nilla Wafers
•4 bananas, peeled, sliced
•1 Butterfinger, crushed
Whisk together sweetened condensed milk, milk and cornstarch in a small saucepan. Cook and whisk over medium heat, until mixture comes to a full boil. Turn off heat and whisk in eggs until combined. Strain pudding into a large bowl, whisk in vanilla until combined. Chill bowl over an ice bath or in the refrigerator/freezer until cold. When cold, fold in Cool Whip until combined.
Layer wafers, bananas in pudding in a glass bowl. I used all of my pudding and bananas, but had leftover wafers. Top pudding with additional Cool Whip, if desired; sprinkle with Butterfinger. Chill until cold.
Makes 8-10 servings
For original recipe visit the link below