Mar 182016
 
Creamy Grape Salad
This is a really good kid friendly salad. What kid does not like grapes and there are lots of grapes in this one.
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Ingredients
  1. 1 package (8 ounces) cream cheese, softened
  2. 1 cup (8 ounces) sour cream
  3. 1/3 cup sugar
  4. 2 teaspoons vanilla extract
  5. 2 pounds seedless red grapes
  6. 2 pounds seedless green grapes
  7. 3 tablespoons brown sugar
  8. 3 tablespoons chopped pecans
Instructions
  1. 1 In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat.
  2. 2 Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving. Yield: 21-24 servings.
Notes
  1. I made half of the recipe.
  2. Will try cutting the grapes in half, using only red grapes and adding cooked chicken for a sandwich next time.
Adapted from Taste of Home
Adapted from Taste of Home
Kryson's Kreations http://krysonskreations.com/
Mar 072016
 
Baked Cheesy Bacon Grits
Serves 6
If you like breakfast, casseroles, grits, cheese, and bacon this is the dish for you. Very cheesy and rich in bacon flavor.
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Prep Time
30 min
Total Time
1 hr 15 min
Prep Time
30 min
Total Time
1 hr 15 min
Ingredients
  1. 4 thick-sliced bacon strips, chopped
  2. 1 1/2 C. water
  3. 1 1/2 C. chicken stock
  4. 1/2 tsp. garlic powder
  5. 1 C. quick-cooking grits
  6. 6 oz. process cheese (velveeta), cubed (little over 2 C.)
  7. 1/4 C. butter, cubed
  8. 1/4 C. milk
  9. 2 eggs, lightly beaten
  10. 1 C. (4 oz) shredded cheddar cheese
Instructions
  1. Preheat oven to 350°. In a large saucepan, cook b acon over medium heat until crisp. Stir occasionally. Remove bacon from pan with slotted spoon; drain on paper towels.
  2. Add water, stock, garlic powder and pepper to bacon drippings. Bring to a boil. Slowly stir in grits. Reduce heat to med-low. Cook covered 5-7 min. or until thickened. Remove from heat.
  3. Add process cheese and butter. Stir until melted. Stir in milk. Slowly stir in eggs until blended.
  4. Transfer to a greased 8" x 8" baking dish. Sprinkle with bacon and shredded cheese. Bake uncovered for 40-45 min. until edges are golden brown and cheese is melted.
  5. Let stand 10 min. before serving.
Notes
  1. Can be frozen unbaked - cool, cover and freeze. Remove from freezer and refrigerate night before. Remove from freezer 30 min before baking. Bake as directed except increase time to 50-60 min. Thermometer should register 165° near center of casserole.
Adapted from Taste of Home - Fall 2014
Adapted from Taste of Home - Fall 2014
Kryson's Kreations http://krysonskreations.com/
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