Welcome April Showers!
I love how fresh and green everything looks after a spring rain! My tulips are in full bloom, more of my other flowers are poking through every day and I am ready for the orioles to arrive. I love this time of year. Great Grandpa Lloyd and I stayed with Amelia Saturday evening so the new parents could have a date night for their first anniversary! How much fun, she just slept and ate. I love to snuggle with new babies.
Today’s recipe is quick and easy. I used to make it frequently and then I forgot which book the recipe was in. I was so happy this week when I came across it while paging through a Taste of Home cookbook. I am anxious to make it soon and I know you will enjoy it. I generally serve these hot out of the oven, but the leftover ones are good at room temperature, too.
Savory Italian Rounds:
Preheat oven to 400 degrees
2/3 cup grated parmesan cheese
1/2 cup mayonnaise, reduced-fat or fat-free mayonnaise is not recommended for this recipe
1/4 tsp dried basil
1/8 tsp garlic powder
1/8 tsp dried oregano
dash of onion salt
1 tube refrigerated buttermilk grand biscuits
1. In a small bowl, combine the first seven ingredients. Separate biscuits and place on two ungreased baking sheets. Let stand for 5 minutes.
2. Flatten biscuits into 4+ inch circles, spread about 1 Tablespoon mayonnaise mixture over each circle to within 1/2 inch of edge.
3. Bake at 400 degrees for 10-13 minutes or until golden brown, serve warm.
These are especially good with an Italian menu or could be cut in wedges and used for appetizers. Have a great week!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.