Alright. Part two of our food-laden Thanksgiving weekend did not involve sugar.


What it did involve were large amounts of butter and garlic.

As if that made them any healthier.

This four ingredient wonder was also found while upon Pinterest {I need to write a confession post about my love for that website.} I used to hate Italian food, with the exception of breadsticks. If we ever went to Olive Garden, that’s literally all I would eat. Carbs are just a wonderful thing.

We start with the mother of all shortcuts, refrigerated breadstick dough. Now, you could go all fancy and make a home made breadstick or pizza dough recipe, but we were hungry college students. Could you blame us?

P.S. When opening these, always attack them with anger, as Janelle demonstrates for us here.

 The next thing we’re gonna do is divide the breadstick dough into the precut pieces, and roll it out. Then we tie it into knots. Yes, like regular knots. Over and under and all that.

P.S. When rolling out breadstick dough, always make awesome faces, as Raquel demonstrates for us here.

After you’re done tying the knot{s}, you’re going to set them on a cookie sheet spaced apart so that they won’t all bake into each other, at 375 for maybe 12-15 minutes, depending on your oven.

Mmmmmmmmmmmmbread. But this is only the beginning.

While these are baking, you’re going to want to finely dice some garlic and parsley. Not minced, but just small bits, probably the size of the letter O on your screen right now. {Also, I’m incredibly awesome at giving directions when this is a recipe I kind of made up.} The parsley can be a little larger. Then you’re gonna take some butter and let that melt and then put the garlic in a pan and brown it a little. Add the parsley and let those three become one big happy awesome.

See what I mean by one big happy awesome?

Alright. By this time hopefully your knots are out of the oven and slightly golden brown. Butter, meet bread! You can either throw the knots directly into the butter and swirl them around so they are slathered in butter and parsley and garlic, or you can use a pastry brush, if you’re just that classy. Whatever your option, make sure the top of the knots are completely covered. If you cover them again with the remaining butter, I totally won’t judge. If you start eating the melted butter straight out of the pan…let’s talk.

The secret about garlic knots is that you can never make enough. My family of 6 will eat three dozen like they’re going out of style. They make great breakfast, lunch, dinner, and dessert. They take maybe half an hour. They are bread. They are good. Eat them.

Preferably, eat them like I did, at a lake house in Georgia with friends, Eggplant Parmesan, and a Caesar.

Recipe probably adapted from a lot of places. Claiming this one as my own. Holla!

For 24 knots:

Two cans refrigerated breadstick dough

3 cloves garlic, finely chopped

1/4 cup parsley, finely chopped

1/2 stick to 1 stick butter {if the butter cooks down, add more. always add more.}

Preheat oven to 375. Roll out breadsticks and tie in knots. Place in oven for 12-15 minutes or until golden brown. In the meantime, melt butter in a frying pan. When butter starts to bubble, add garlic and sauteé until golden brown. Add parsley and continue to sauteé. Remove knots and slather in butter. Serve warm.

One more recipe, my family’s favorite, is up next. We’re talking…breakfast.

—xoxo, Jen


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