Summer Broccoli Salad

My kids are officially out of school for summer break as of today. So my stress load increases double and my time is basically cut in half through no fault of their own. You all know how much I love salads. Pasta, chicken, fruit, you name it and I'm all over it. Especially if it keeps well in the refrigerator and can be made ahead of time. Anything that makes quick and healthy lunches is right up my alley.

This salad recipe is really to DIE for. I got the recipe from my Aunt Nancy in Virginia. She being a wonderful hostess usually serves this mouth watering side at just about all parties, backyard BBQ's, and family drop ins. It can add some class to any table and is so quick and yummy. You'll be sure to start adding it to your weeknight menus like I did.

Broccoli Salad

2 heads fresh broccoli

1/2 cup red onion, chopped

1/2 lb of bacon

2 -1/2 Tablespoons red wine vinegar

1 cup mayonnaise

1/3 cup sugar

1-1/2 cups cheddar cheese, grated (or cheese of choice)

Optional add ins: black olives, almonds, cherry tomatoes and sunflower seeds

Substitute: Splenda can be used with great results.

Cook bacon thoroughly and crumble into pieces. Chop broccoli florets into small bite sized pieces. Mix broccoli, onion, bacon and cheese in a large bowl. In a separate bowl combine remaining ingredients and mix well. Pour over broccoli mixture and toss to coat thoroughly. Best if refrigerated over night. Enjoy!

Rolls you won't mind lugging around...

My family, especially my daughter has a major weakness when it comes to cinnamon rolls. When I say that I mean...not a crumb or even a smudge of icing left on the platter. These are a great way for me to show a little homegrown love on lazy Sunday mornings. 

A few weeks ago my friend Stephanie over at A Close Knit Family mentioned having seen a recipe using potatoes. I had never heard of such a thing and was frankly a little weary. Then...there it was in a recent Bon Appetite magazine...Yukon Gold Cinnamon Rolls. I had to try them and boy am I glad I did! Using potatoes not only made a beautiful dough...the rolls were extremely tasty and moist. Who knew mashed potatoes could be so versatile! So next time you make mashed potatoes...same some for cinnamon rolls. 

Yukon Gold Cinnamon Rolls

Dough:

• 1 pound Yukon Gold potatoes, peeled, cut into 2-inch pieces
• 1 tablespoon coarse kosher salt
• 1/2 cup (1 stick) unsalted butter
• 3 large eggs
• 4 1/2 cups (or more) unbleached all purpose flour
• 1/2 cup warm water (105°F to 115°F)
• 3 1/4-ounce envelopes active dry yeast (scant 2 tablespoons)
• 2 tablespoons sugar

Filling:

• 1 1/3 cups (packed) golden brown sugar
• 2 1/2 tablespoons ground cinnamon
• 3 tablespoons unbleached
• all purpose flour
• 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature

Glaze:

• 2 cups powdered sugar
• 1/4 cup (1/2 stick) unsalted butter, melted
• 2 tablespoons (or more) whole milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon coarse kosher salt

For dough:
Combine potatoes, 2 cups water, and 1 tablespoon coarse salt in large saucepan. Boil until potatoes are very tender, 15 to 18 minutes. Mash potatoes with water in pan (do not drain water). Add butter and mash until butter is melted. Whisk in eggs, then 1 cup flour; mash until very smooth. Let potatoes stand until barely lukewarm, about 10 minutes.

Meanwhile, pour 1/2 cup warm water into large bowl of stand mixer fitted with paddle attachment; stir in yeast and sugar. Let stand until foamy, about 10 minutes. Add potato mixture to yeast mixture; mix on low speed until well blended, 2 minutes. Mix in 3 cups flour, 1 cup at a time, beating well. Beat until sticky dough forms.

Spread 1/2 cup flour on work surface. Scrape dough out onto floured work surface. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is very sticky, about 8 minutes.

Coat large bowl with butter. Transfer dough to bowl and turn to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.

Meanwhile, make filling:
Mix brown sugar, cinnamon, and flour in medium bowl. Using fork, mix in butter.

Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with parchment. Turn dough out onto well-floured work surface. Roll out dough to 24x16-inch rectangle. Sprinkle filling evenly over dough. Starting at 1 long side, roll up dough jelly-roll style, enclosing filling. Using large knife dipped in flour, cut roll crosswise into 12 pieces. Transfer rolls to baking sheet, spacing rolls about 3/4 inch apart. Cover baking sheet loosely with plastic wrap. Let rise in warm draft-free area until almost doubled in volume, about 20 minutes (rolls will be very puffy).

Bake cinnamon rolls until golden, about 20 minutes. Cool rolls 10 minutes on baking sheet.

Meanwhile, make glaze: 
Whisk powdered sugar, melted butter, 2 tablespoons milk, vanilla, and coarse salt in small bowl. If glaze is too thick to spread, add more milk by 1/2 teaspoonfuls as needed. Spread glaze over warm rolls.

I also want to thank sweet ole Mrs. Honeysuckle from Honeysuckle Nectar for my most recent blog award. :::blushing::: Thank you so very much. She has three very wonderful blogs. Go check them out. 

I would love to pass this award to

 Melissa Have You Seen My Sanity

Grace A Southern Grace

Kim Blessed Hope

Karen Phit Diva