I first had this at my Mema's for Christmas. Then a friend put it on her blog. I made it for a side to pizza!! Yum!
Broccoli, Grape & Pasta Salad from Southern Living (Sept 2011)
1 cup chopped pecans — 1/2 (16-oz.) package farfalle (bow-tie) pasta — 1 pound fresh broccoli — 1 cup mayonnaise — 1/3 cup sugar — 1/3 cup diced red onion — 1/3 cup red wine vinegar — 1 teaspoon salt — 2 cups seedless red grapes, halved — 8 cooked bacon slices, crumbled
- 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
- 2. Prepare pasta according to package directions.
- 3. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.
- 4. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.
This is actually Lindsey...but my mom(Donna) is the one who first made this recipe. She made these on Christmas morning and brought them to each of our houses(my siblings and me) for breakfast. They are sooooo yummy!! I am actually going to make them to bring to church in the morning. 2 Cans cresent rolls 1 bag large marshmellows 1 stick butter 1 Tbl. spoon cinnamon 1/2 Cup Sugar Icing Powdered Sugar Vanilla Melted butter Milk Pull apart cresent rolls and lay flat. Melt butter Mix cinnamon and sugar in a bowl(you need to taste this...you might need to add to it) Roll one marshmellow in butter THEN in cinnamon sugar mixture. Place marshmellow on the skinny end of the dough. Roll cresent roll around marshmellow. Pinch dough ends together. Bake according to directions on cresent roll can. Icing Unfortunately, I do not have exact measurements for this icing. Start by melting about a tablespoon of butter. Then add a little bit of vanilla to the butter. Add powdered sugar to th...
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