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!