In the kitchen with Sharon


Hello! In the kitchen with Sharon this week I made creamy grape salad. I had heard of this recipe for several years with several different ingredients. I finally picked one that I thought looked the best and believe me when I say it was delicious. I brought it to work and it was gone in less than an hour. It is so so good and yes, I will make it again.


2 lbs. red seedless grapes

2 lbs. green seedless grapes

1 cup pecans (I added more because I love pecans)

Cream cheese (softened) 12 oz.

1 cup sour cream

1 cup white sugar

2 tablespoons vanilla

1 cup brown sugar (to sprinkle on top)


Wash your grapes and put them in a strainer. Make sure they are dry so the sauce will not stick to the grapes. I took a paper towel and made sure they were dry.

In a bowl add 1 cup white sugar and 2 tablespoons vanilla, and a block of cream cheese (12 oz.). I let mine sit out so it would soften, and add a cup of sour cream. Beat with a mixer until it is fluffy. Add the grapes and mix. Sprinkle a cup and a half of pecans on top then sprinkle generously with brown sugar. Cover and put in the refrigerator for a few hours or until the next day.

It’s soooo yummy. I hope you enjoy it as much as we did.

Please send your favorite recipes in so I can put you in my column — In The Kitchen with Sharon.

Sharon Hughes is the advertising manager at The Times-Gazette. She is also a mother, grandmother and chef.

I am looking forward to hearing from you. Send the recipes, with a picture and story about the recipe if you like, to shughes@timesgazette or call me at 937-393-3456.

Have a great weekend!

Sharon Hughes Staff columnist Hughes Staff columnist

This is Sharon’s creamy grape salad. is Sharon’s creamy grape salad. Sharon Hughes | The Times-Gazette

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