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Grinch Kabobs
Appetizer American

Grinch Kabobs

4.9

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Thread 1 grape, 1 banana slice, 1 strawberry (narrow end facing up), and 1 marshmallow onto 1 toothpick to resemble the Grinch's head in his red hat.
  3. 3 Repeat with remaining grapes, banana slices, strawberries, and marshmallows.
  4. 4 Serve and enjoy!

By CNM CATERING

"Spa"ctacular Frozen Grapes
Appetizer

"Spa"ctacular Frozen Grapes

4.3

Prep
15 min
Cook
Total
150 min

Instructions

  1. 1 Remove grapes from stems and place in a colander. Wash thoroughly.
  2. 2 Place grapes in a gallon-size resealable bag.
  3. 3 Pour sugar into the bag and seal. Gently shake the bag to evenly coat grapes with sugar.
  4. 4 Arrange grapes on a paper towel to air-dry any remaining water, about 15 minutes.
  5. 5 Place grapes in a single layer on a shallow pan or baking sheet. Freeze for at least 2 hours.

By Michel Brewer

Halloween Fruit Snacks
Appetizer

Halloween Fruit Snacks

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Arrange apricots and peaches on a platter. Skewer a few grapes on a toothpick vertically and the last one horizontally (for the head).
  2. 2 Mix confectioners' sugar with water to make a thin, slightly sticky icing. Use icing to glue 2 candy eyeballs on each piece of fruit and on the horizontal "head" of the grape caterpillar.

By Lola

Game Day Victory Dessert Board
Appetizer

Game Day Victory Dessert Board

3.0

Prep
100 min
Cook
60 min
Total
670 min

Instructions

  1. 1 Generously butter the bottom and sides of an 11x7-inch glass baking dish and sprinkle with 1 tablespoon powdered sugar.
  2. 2 Add 1/2 cup cold water to the bowl of a stand mixer and add unflavored gelatin. Set aside to soften.
  3. 3 Combine remaining 1/2 cup water, sugar, corn syrup, cherry gelatin, and almond extract in a large saucepan over medium heat. Stir constantly until sugar and gelatin are dissolved. Heat the mixture to boiling, then reduce heat to medium-low. Cook, without stirring, until a candy thermometer immersed in the mixture reads 240 degrees F (115 degrees C), about 30 minutes. Watch carefully that syrup doesn't boil over; reduce heat if necessary.
  4. 4 Slowly pour syrup into the softened gelatin in the stand mixer bowl. Beat on low speed, then increase to medium-high and beat until marshmallow mixture has tripled in size. Pour into the prepared baking dish and smooth the top using a rubber spatula. Set marshmallow mixture aside and let stand, uncovered, 8 hours to overnight.
  5. 5 Dust a large cutting board with about 1 tablespoon powdered sugar. Loosen sides of marshmallow mixture from the baking dish, lift out onto the cutting board, and rub additional powdered sugar on top. Spray a sharp knife with cooking spray and cut marshmallows into 1-inch squares, 11 rows by 7 rows.
  6. 6 Toss marshmallows in a large bowl with remaining confectioners' sugar. Shake off excess sugar and transfer marshmallows to an airtight container.
  7. 7 Combine cream cheese and peanut butter in a bowl and beat with a hand mixer until smooth, about 1 minute. Stir in marshmallow cream, mashed banana, and vanilla extract and whip until well combined. Transfer to a lidded container and refrigerate until needed.
  8. 8 Preheat the oven to 350 degrees F (175 degrees C).
  9. 9 Mix 2 cups of flour and powdered sugar together. Cut in butter. Mix well and press the dough into a 9x13-inch baking pan.
  10. 10 Bake crust in the preheated oven until golden brown, 15 to 20 minutes.
  11. 11 Beat remaining 1/4 cup flour, eggs, sugar, lemon juice and lemon zest together in a bowl for at least 1 minute. Pour topping over the baked crust.
  12. 12 Return pan to the oven and bake until topping has set, about 20 minutes. Remove and let cool completely.
  13. 13 Increase oven temperature to 400 degrees F (200 degrees C). Place puff pastry cups on a baking sheet.
  14. 14 Bake in the preheated oven until golden brown and puffed, about 20 minutes.
  15. 15 Press centers of hot pastry cups down into bottom of cups. Set aside to cool completely.
  16. 16 Use an electric mixer to beat cream cheese and yogurt together in a medium-sized bowl until smooth.
  17. 17 Stir together condensed milk and key lime juice in a bowl. Add to the cream cheese mixture, beating until well combined. Divide mixture in half and tint one portion of filling with green food coloring. Place each portion of filling in a separate resealable plastic bag.
  18. 18 Combine graham cracker crumbs, butter, and sugar in a bowl. Add 1 tablespoon of mixture to the bottom of ten 2-ounce shooter glasses. Snip a small corner from each bag of filling. Fill each shooter glass halfway with white filling. Tap each glass on the counter to level the cheesecake. Repeat with green cheesecake mixture. Place filled key lime pie mini desserts in the refrigerator to chill for at least 30 minutes.
  19. 19 Cut cooled lemon pie bars and sprinkle with powdered sugar. Fill cooled puff pastry cups with chocolate-hazelnut spread. Top each with a fresh raspberry. Top chilled key lime pie shooters with whipped cream, lime zest, and graham cracker crumbs.
  20. 20 Assemble the dessert board by placing cherry marshmallows around the edge of a large round platter. Alternate lemon pie bars and puff pastry cups inside the circle of marshmallows. Place the key lime mini desserts on the left side of the platter. Place the bowl of marshmallow-peanut butter-banana dip on the right side of the platter, and fill in empty space with grapes, apple slices, and strawberries.

By lutzflcat

Frozen Grape Bites
Snack American

Frozen Grape Bites

3.5

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Spray 24 miniature muffin cups with cooking spray.
  2. 2 Pour 1 tablespoon cream into each muffin cup. Place 1 grape into each muffin cup, swirling grape in the cream to coat.
  3. 3 Freeze grape mixture until solid, about 1 hour.

By MichaelaK9

Christmas Tree Fruit Platter
Dessert American

Christmas Tree Fruit Platter

5.0

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Create an outline of a tree shape on a cutting board or serving platter with grapes. Beginning at top tree point, fan grapes into a triangular pattern. Create 3 triangular sections, each slightly larger than the last; fill in each section with kiwi slices.
  2. 2 Arrange sliced strawberries across tree shape to create a garland effect. Add pomegranate seeds randomly over arranged fruit to look like ornaments.
  3. 3 Cut pineapple slices into a star shape and several small ornament shapes using small cookie cutters. Place pineapple star at top of tree shape; decorate rest of tree with pineapple ornaments.
  4. 4 Arrange dates at bottom of tree to look like a trunk. Serve immediately, or keep refrigerated until ready to serve.

By Kim

Not Just for Brunch Fruit Salad
Dessert American

Not Just for Brunch Fruit Salad

4.9

Prep
20 min
Cook
Total
500 min

Instructions

  1. 1 Mix grapes, strawberries, peaches, orange segments, and kiwi in a large bowl.
  2. 2 Whisk orange juice, orange-flavored liqueur, and sugar together in a bowl until sugar dissolves; gently stir into fruit until evenly coated. Cover bowl with plastic wrap and refrigerate up to 8 hours.

By kirklandcook

Caramel Grapes
Dessert American

Caramel Grapes

4.4

Prep
5 min
Cook
10 min
Total
135 min

Instructions

  1. 1 Combine sour cream, confectioners' sugar, and vanilla in a large bowl; stir in grapes. Set aside.
  2. 2 Heat butter and brown sugar in a saucepan over medium heat, stirring constantly, until it starts to thicken, it does not need to boil. Pour over grape mixture; stir until well blended. Chill before serving, at least 2 hours.

By jowolf2

Holiday Punch Bowl Ice Ring
Drink American

Holiday Punch Bowl Ice Ring

Prep
60 min
Cook
Total
1560 min

Instructions

  1. 1 Clear a spot in your freezer that is level and measures at least 14x14-inches.
  2. 2 Place maraschino cherries in a pleasing design around the bottom of a 10- to 12-inch gelatin mold. Arrange mint leaves around the cherries, right-sides down (facing out and touching the mold).
  3. 3 Combine maraschino cherry juice in a bowl with 2 cups water; pour 1/2 inch into the mold on top of cherries and mint, reserve remaining liquid. Place mold in the freezer until partially frozen, about 1 hour.
  4. 4 Remove mold from the freezer and arrange green and gold kiwis on top of cherries. Use ice cubes and grapes to hold kiwi slices in place. Top with remaining ice and grapes. Carefully fill the mold with remaining water-juice mixture, and add more water as necessary to fill to the top edge of the mold. Place in the freezer until frozen solid, about 24 hours.
  5. 5 To unmold the ice ring, fill a bowl that is larger than the mold with 1 inch of hot water. Place the mold into the hot water until ice ring separates from the mold, about 1 minute. Transfer ice ring into your punch bowl and serve immediately.

By Bibi

Ginger Chicken Salad Supreme
Dinner American

Ginger Chicken Salad Supreme

4.7

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine chicken, grapes, celery, pecans, and parsley in a bowl; set aside.
  2. 2 Whisk mayonnaise, sour cream, ginger, and white pepper together in a separate bowl; gently stir into chicken mixture. Cover the bowl with plastic wrap; refrigerate until chilled, 1 to 2 hours.

By LynnNM

White Sangria with Kiwi
Drink American

White Sangria with Kiwi

4.3

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix Chardonnay wine, club soda, orange-flavored liqueur, sugar, grapes, kiwis, and pear in a large pitcher. Stir until sugar is dissolved. Pour wine mixture into wine glasses filled with ice, making sure each glass has some fruit. Garnish with mint sprigs.

By Monica Joy

White Wine Sangria
Drink American

White Wine Sangria

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Stir white wine, rum, orange juice, and sugar together in a large pitcher until sugar is dissolved; add apple, lemon, and lime slices. Gently stir lemon-lime soda into the wine mixture.
  3. 3 Put frozen grapes into serving glasses and pour sangria over the grapes.

By themistycat

Company Chicken Pasta Salad with Grapes
Lunch American

Company Chicken Pasta Salad with Grapes

4.5

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 In a medium bowl, combine chicken, celery, grapes, cooked pasta, salt, and white pepper; mix well and reserve.
  3. 3 In a medium bowl, combine mayonnaise, curry powder, cumin, rice vinegar, and sugar; whisk ingredients together and toss with chicken mixture.
  4. 4 Cover salad with plastic wrap and refrigerate for at least 2 to 4 hours before serving.

By MARBALET

Easy Leftover Rotisserie Chicken Salad
Dinner American

Easy Leftover Rotisserie Chicken Salad

4.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Place shredded chicken, pecans, apple, and quartered grapes in a bowl. Stir.
  2. 2 Mix mayonnaise, yogurt, mustard, lemon juice, cumin, salt, and pepper together in a small bowl. Pour over chicken mixture and toss to coat. Cover and refrigerate until chilled, about 1 hour.

By RANDRUSH

Mimi's Curried Hawaiian Chicken Salad
Lunch American

Mimi's Curried Hawaiian Chicken Salad

4.5

Prep
45 min
Cook
Total
45 min

Instructions

  1. 1 Place chicken in a large pot of lightly salted water, and bring to a boil; simmer until tender and cooked through, about 25 minutes. Drain, set aside. When cool enough to handle, chop coarsely, and place into a large bowl.
  2. 2 In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce.
  3. 3 Stir into the chopped chicken 2 1/4 cups of the toasted almonds. Stir in grapes, celery, water chestnuts, and pineapple. Gently fold in all but 1/2 cup of the dressing. Cover, and refrigerate salad and reserved dressing for several hours (or overnight).
  4. 4 Before serving, adjust dressing to taste, and garnish with paprika and remaining 1/4 cup almonds.

By LEGALPEACH

Chef John's White Gazpacho
Lunch American

Chef John's White Gazpacho

4.5

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Heat 1 tablespoon oil in a saucepan over medium-low heat. Add leeks; cook until soft, 10 to 15 minutes. Transfer to a plate; cool.
  2. 2 Combine cooled leeks, cucumbers, water, bread cubes, crème fraîche, almonds, grapes, vinegar, and remaining 1 tablespoon oil in a blender; blend until smooth, about 1 minute. Strain through a fine-mesh sieve into a bowl. Cover the bowl with plastic wrap; refrigerate until chilled, 1 to 2 hours.
  3. 3 Season with cayenne pepper and salt; taste and add more vinegar if desired. Garnish servings with dill oil (see Chef's Note), thinly sliced grapes, slivered almonds, and fresh dill.

By John Mitzewich

Spring Salad
Lunch American

Spring Salad

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. 2 In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds.
  3. 3 Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.

By Kathleen White

Tiffin on the Greens
Lunch American

Tiffin on the Greens

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Layer ham and spinach on sandwich round.
  2. 2 Toss salad greens and dressing together in a small bowl until well combined.
  3. 3 Combine cream cheese, sour cream, white sugar, and vanilla in a small bowl; add grapes and toss until evenly coated. Sprinkle pecans and brown sugar on top; toss to combine.
  4. 4 Place sandwich, green salad, and grape salad in the tiffin (bento) box compartments.

By bdweld

Fruity Chicken Salad with Tarragon
Lunch American

Fruity Chicken Salad with Tarragon

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine chicken, apple, grapes, pecans, red onion, and celery in a medium bowl.
  2. 2 Whisk mayonnaise, yogurt, tarragon, Dijon mustard, and lime zest and juice together in a small bowl. Stir dressing into the chicken mixture. Season with salt and pepper.

By lutzflcat

Jenny's Sweet Waldorf Salad
Side Dish American

Jenny's Sweet Waldorf Salad

4.7

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 In a large bowl, combine apples, pear, celery, almonds, raisins, grapes, and cranberries. In a separate bowl, stir together yogurt, both sugars, mayonnaise, lemon juice, and cinnamon. Pour dressing over fruit mixture and gently stir until evenly coated.

By Jenny Mahler

Gee-Gee's Chicken Salad with Cantaloupe
Lunch American

Gee-Gee's Chicken Salad with Cantaloupe

4.7

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Whisk mayonnaise, sour cream, lemon zest, lemon juice, sugar, ginger, and salt together in a large bowl.
  2. 2 Fold chicken, blueberries, celery, grapes, and almonds into dressing until well combined. Cover the bowl and refrigerate for 1 hour.
  3. 3 Spoon salad into cantaloupe halves.

By Sue

Easy Charcuterie Board
Dinner American

Easy Charcuterie Board

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Clean and prepare all fruits and vegetables.
  2. 2 Set out a large round or square wooden board. Start in the center and arrange cheese, meats, vegetables, and fruits in a decorative pattern.

By CookingWithShelia

Raw Veggie Picnic Salad
Lunch American

Raw Veggie Picnic Salad

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place bacon in a skillet over medium heat, and cook until evenly brown and crisp, about 8 to 10 minutes. Drain, crumble, and set aside.
  2. 2 In a large bowl, toss together the bacon, broccoli, celery, peas, cranberries, green onions, green grapes, red grapes, and almonds. In a separate bowl, whisk together the sugar, salt, vinegar, grated onion, Parmesan cheese, and mayonnaise. Pour dressing over the salad. Gently toss to coat.

By BAGLEYGERRISH