Best Grape Salad

Ida

2 lb green grapes

2 lb red grapes

8 oz sour cream

8 oz cream cheese, softened

½ c sugar

1 tsp. vanilla

Topping:

1 c. brown sugar, packed

1 c crushed pecans

Wash grapes, set aside.  Mix sour cream, cream cheese, sugar and vanilla together.  Stir in grapes, pour into large bowl.  Combine topping and sprinkle over the top.

Oven Crisp Potato Wedges

Ida

1 ½ lb. small red potatoes (or russet potatoes)

1 T. olive oil

4 t. finely minced garlic (optional)

¾ t. coarse salt

½ t. paprika

¼ t. pepper

Preheat oven to 525 degrees. Cut potatoes into wedges and place in large bowl. Drizzle olive oil over potatoes and toss. Sprinkle garlic, salt, paprika and pepper over potatoes; toss to coat well. Line a baking sheet with foil and lightly spray with cooking spray. Arrange potatoes on prepared baking sheet. Roast for 20 minutes, stirring once or twice during cooking. 

Divine Fruit Dip

Ida

8 oz. cream cheese

1/2 c. brown sugar

1/3 c. powdered sugar

1 t. vanilla

3 T. milk (to desired consistency)

7 Layer Bean Dip

Misha

Layer in Casserole Dish:

Refried Beans

Taco Seasoning

Guacamole

Tomatoes

Salsa 

Olives

Sour Cream

Cheese

Fruit Dip

Caroline

fruit on bottom yogurt                                                            cool whip

Mix together and serve with fruit.

Velveeta Dip

Caroline

1 block Velveeta cheese                                              small can green chilies

                                                                                    1 bottle tomatoes

Melt in crock pot.  Serve with chips.

Parsley Potatoes

Caroline

4 sliced potatoes                                                         1 tsp. parsley

2 Tbs. butter                                                                ½ tsp. salt

¼ cup Parmesan cheese                                               ¼ tsp. pepper

Cover potatoes with butter and sprinkle the rest on top.  Microwave for 10 min.

Cheeseball

Caroline

Mix: 8 oz. pkg. cream cheese                          *bon-apetit: ½  tsp. salt

            1 tsp. prepared mustard                                  ¼ tsp. accent

            3 finely chopped green onions                        1/8  tsp. celery seed

            1 tsp. bon-apetit (Shillings) or *                      1/8  tsp. onion powder

Form into one or two large balls.  Roll in chopped nuts. 

Serve with crackers and relish tray.   Store sealed in plastic wrap in refrigerator.

Honey Butter

Martha

1 cup butter, softened (it has to be REAL butter, margarine separates :o)

¼ cup honey

¼ cup powdered sugar

Whip in mixer until fluffy!  

Yummy Apple Dip

Martha

8 oz pkg. softened cream cheese                                1 tsp. vanilla

1 heaping tsp. lemon juice                                           ¾ cup brown sugar

                                                                                    ¼ cup sugar

Mix together.  Serve with apple slices.

Egg Salad Sandwiches

Martha

6 hard cooked eggs                                                     ¼ tsp. pepper

½ cup mayo or salad dressing                                     1 medium stalk celery (1/2 cup) chopped

¼ tsp. salt                                                                    1 small onion (1/4 cup) chopped

                                                                                    bread

Can substitute in place of eggs:

1 ½ cups chopped chicken or turkey

1 ½ cups ham: omit salt and pepper and add 1 tsp. mustard

1 can tuna and add 1 tsp. lemon juice

Mexican Chip Dip

Misha

1 pkg. frozen corn

1 of each: yellow, orange, red, green bell peppers (diced)

1 bunch green onions diced

1 bunch fresh cilantro diced

3 tomatoes diced

2 avocadoes diced

2 cans black beans drained and rinsed

1 bottle Zesty Italian Dressing (or most of it)

Pour dressing over veggies (barely fits in 9x13 pan)

Serve with scoops chips (or any you like)

This chip dip is so so so yummy!