Search Results for "Grapes"
Recipe Results 1 of 4 pages
Submitted by: Toni Pendleton of Lindsey, Ohio Ingredients: 3 lbs. red seedless grapes, washed and stemmed 1 cup sour cream 8 oz. cream cheese ½ cup white sugar 2 tsp. vanilla extract Directions: In large mixing bowl, cream together the sour cream, cream cheese, sugar and vanilla with hand mixer until well blended and smooth.
6 to 8 pound cooked bone-in ham, trimmed Pepper 1/2 cup grape jelly 4 tablespoons unsalted butter (1/2 stick), cut into 4 to 6 pieces 2 tablespoons chopped fresh thyme 3 cups whole grapes, red, green or a combination 4 shallots, halved lengthwise and cut into 1/4-inch slices Preheat oven to 325. Position rack in
Savory Sweet Potato Gratin with Pecans Ingredients: 3 lbs peeled sweet potatoes, sliced into thin half moons about 1/2″ thick 1 sweet onion, sliced into thin half moons 2 oz prosciutto or ham, thinly sliced then diced 1 1/2 teaspoon dried rosemary, crushed to release more flavor 2 tablespoons grapeseed (or other light flavored) oil
Fruit Salad Originally Published on: April 19, 2012 Ingredients: 1 can (20 ounces) pineapple chunks 2 large firm bananas, cut into 1/4-inch chunks 1 cup green grapes 1 can (15 ounces) mandarin oranges, drained 1 medium red apple, sliced 1 medium green apple, sliced 1/2 cup sugar 2 tablespoons cornstarch 1/3 cup orange juice 1
Pumpkin Fruit Dip Ingredients: 1 can (15 ounce) pumpkin (about 1 ¾ cups cooked pumpkin) 1 cup low-fat ricotta cheese or plain yogurt or low-fat cream cheese 3⁄4 cup sugar 1 1⁄2 teaspoons cinnamon 1⁄2 teaspoon nutmeg Directions: In a large bowl, combine pumpkin, ricotta cheese or yogurt or cream cheese, cinnamon and nutmeg. Add
Ingredients: 1 can (20 ounces) pineapple chunks in 100% juice 2 cups seedless grapes 1 banana 1 apple 1 3/4 cups low fat or nonfat milk 1 package (3.4 ounces) instant lemon or vanilla pudding mix Directions: Drain juice from pineapple and discard or save for another recipe. Rinse grapes and remove stems. Peel banana
Ingredients: 8 slices whole wheat bread 1 Tablespoon dijon mustard 4 slices ultra thin swiss cheese 8 oz thin sliced turkey breast 1 large avocado, sliced 1 cup grapes, sliced in half Directions: Place bread slices on a clean surface. Spread mustard evenly on 4 bread slices. Layer your sandwiches with 1-2 slices of turkey
Submitted by: Lynne Almasy, Week Three’s Reader’s Kitchen 2016 Winner Ingredients for the salad: 2 med. cans pineapple tidbits, drained 1 can pears cut up and drained 1 can apricots, cut up and drained 1 lb. red grapes, cut in half and seeded 1 lb. bag marshmallows cut in half Ingredients for the dressing: 4
Ingredients: 1/3 cup vanilla or fruit yogurt 1/4 teaspoon cinnamon 2 cups seedless green grapes 2 cups seedless red grapes Directions: Wash hands and surfaces Combine yogurt and cinnamon in a bowl, stir well. Add red and green grapes, toss well. Cover and chill. Refrigerate leftovers immediately. Serves: 4
Submitted by Rick Tytko Ingredients: 3/4 cup sugar (plus more for top) 1 Tbsp. butter 1 cup milk 2 tsp. baking powder 2 egg yolks 2-1/2 cups flour 3 bunches blue grapes 1 cup graham cracker crumbs Directions: Mix all of the above but grapes and graham crackers into a stiff dough and pat dough