My baby is going to be turning 3 tomorrow and I am not really sure how I feel about it. She is my baby and 3 years old is really not much of a baby anymore. I am still trying to keep her little as long as I can, but she is like a bullet train moving forward and growing up. She is super excited for her birthday, because as you may have caught on, we count down everything in our house. In our house we count “sleeps” and there is only 1 left! I think the excitement might be a little much for her. She was really hoping that Grandma would mail her a real dog for her backyard. Unfortunately, the package already came and there is no live animal inside. The heartbreak of a small child. 😉
Her biggest request for her birthday is to have a panda bear cake. We went to Washington D.C. last September and at the National Zoo they have panda bears. We got quite the performance from the two pandas and so ever since she has had an obsession with them. I have never made a panda bear cake before so we shall see how it turns out….
Since I will be busy with cake decorating, a quick little shortcut is in order for dinner. Dressed up refrigerator biscuits for a simple addition to any dinner. Gotta love saving a little time every so often.
Simple Garlic Parmesan Knots
1 tube (16.3 oz) refrigerated Grands buttermilk biscuits ( I used Pillsbury Grands Homestyle Refrigerated Buttermilk Biscuits)
4 Tbls. melted butter
3 tablespoons grated Parmesan cheese (I did use the green can stuff)
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1 teaspoon dried parsley flakes
Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 10-12 minutes or until golden brown.
In a bowl, combine the remaining ingredients; brush the warm knots with the mixture.