EASY GRAPE SALAD
This salad is so easy to make and every time I take it to a potluck I get asked for the recipe!
Provided by With Imagination
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 1h15m
Yield 8
Number Of Ingredients 5
Steps:
- Wash grapes in a colander under running water, and remove all stems. Place in a large bowl.
- In a separate bowl, stir together the cream cheese and marshmallow creme until smooth and creamy. Pour the mixture over the grapes. Using a rubber spatula or large serving spoon, fold the mixture into the grapes until well coated. Fold in the almonds.
- This salad may be served immediately, or covered and refrigerated for 1 hour to set slightly, and to allow flavors to blend.
Nutrition Facts : Calories 384.7 calories, Carbohydrate 44.4 g, Cholesterol 30.8 mg, Fat 21.2 g, Fiber 3.1 g, Protein 7.4 g, SaturatedFat 7.1 g, Sodium 107.1 mg, Sugar 31.4 g
CREAMY GRAPE SALAD
Everyone raves when I bring this refreshing, creamy grape salad to potlucks. For a special finishing touch, sprinkle it with brown sugar and pecans. -Marge Elling, Jenison, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 24 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. , Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving.
Nutrition Facts : Calories 131 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 35mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
GRAPE SALAD WITH A TWIST
The twist is butterfinger candy bars! I received this recipe from a coworker after she brought it to a potluck. And WOW, the flavor is unbelievable. Thanks Wendy H!
Provided by picklzon2
Categories Dessert
Time 25m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Wash grapes.
- Cream together cream cheese, sour cream and sugar then fold in the grapes.
- Put mixture into a 9 X 13 dish.
- Sprinkle top with crushed butterfingers then top off with crushed pecans.
- Press and Chill.
Nutrition Facts : Calories 277.7, Fat 15.9, SaturatedFat 8, Cholesterol 31.2, Sodium 123.8, Carbohydrate 33.7, Fiber 1.1, Sugar 26.7, Protein 3.2
BUTTERCRUNCH GRAPE SALAD
Steps:
- Wash and dry grapes thoroughly and place them in large bowl.
- In another bowl, combine softened cream cheese, sour cream, sugar and vanilla. Gently stir the cream cheese mixture into the grapes until all of the grapes are well-coated. Spread into a 9" X 13" baking pan.
- Next, mix the crumbled butterfingers, chopped pecans and brown sugar in a small bowl. Sprinkle this topping over the grapes. Chill for 2 - 4 hours before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GRAPE SALAD
Provided by Trisha Yearwood
Time 30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Wash the grapes and dry thoroughly with paper towels. Put the dry grapes in a 9-by-13-inch baking dish. In a bowl, combine the cream cheese, sour cream, granulated sugar and vanilla. Mix well using an electric mixer. Pour this mixture over the grapes and toss together until all the grapes are coated. Chill in the refrigerator.
- Just before serving, sprinkle with the brown sugar and pecans.
OLD-FASHIONED BUTTER CRUNCH
Provided by Food Network
Time 1h
Number Of Ingredients 8
Steps:
- To make the butter crunch mixture, melt the butter in a saucepan. Remove from heat and stir in sugar, corn syrup, and water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan. Before the butter crunch hardens, but when it is firm enough to handle, turn it out onto a large parchment-covered cutting board and peel away the foil. Allow the butter crunch to cool completely. To finish the butter crunch, wipe the top surface of the candy with a damp paper towel to remove excess butter and allow to dry a few minutes. Have another cutting board or the back of a jelly-roll pan ready to turn the candy over onto. Use a small offset metal icing spatula to spread half the tempered chocolate quickly over the butter crunch. Scatter half the chopped almonds over the chocolate. Cover this finished surface with a piece of parchment paper or foil and place another cutting board or the back of a large jelly-roll pan. Remove top board and paper and quickly spread with remaining tempered chocolate and scatter on remaining almonds (it isn't necessary to wipe the second side because it wasn't against a buttered surface). Refrigerate for 20 minutes to set chocolate. Break the butter crunch into 2-inch pieces. Store candy in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.
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