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Spiced Grapes
Appetizer

Spiced Grapes

4.0

Prep
10 min
Cook
5 min
Total
1455 min

Instructions

  1. 1 Combine sugar and water in a saucepan; simmer over medium heat until sugar is dissolved, about 2 minutes. Remove saucepan from heat and stir Chinese five-spice powder into sugar mixture.
  2. 2 Pierce each grape all the way through using a fork. Add grapes and sugar mixture to a resealable bag; refrigerate, turning every few hours, until grapes are marinated, about 24 hours.

By MJodyH

Balsamic Roasted Grapes
Appetizer American

Balsamic Roasted Grapes

4.7

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Combine grapes, olive oil, chopped thyme, and chopped oregano together in a bowl and lightly toss to coat. Place grapes in a single layer on baking sheet.
  3. 3 Bake in preheated oven until grapes until grapes are soft, wrinkled, and slightly caramelized, about 15 minutes. Drizzle with balsamic vinegar and season with salt and ground black pepper.

By Olivia

Fruit Skewers with Apple Cinnamon Dipping Sauce
Appetizer

Fruit Skewers with Apple Cinnamon Dipping Sauce

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Stir yogurt, applesauce, almond extract, and cinnamon together in a bowl until dipping sauce is well-combined.
  2. 2 Thread grapes, strawberries, apple chunks, and pineapple chunks alternatively onto skewers. Arrange finished skewers on a plate and serve with dipping sauce.

By lutzflcat

Roasted Grape Crostini with Fresh Herbs
Appetizer American

Roasted Grape Crostini with Fresh Herbs

5.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and set aside.
  2. 2 Toss grapes, 1 tablespoon olive oil, thyme, and oregano together in a medium bowl. Spread grapes out evenly on the prepared baking sheet and sprinkle with salt and pepper.
  3. 3 Bake in the preheated oven until grapes are tender and their skins start to wrinkle, 12 to 15 minutes.
  4. 4 Meanwhile, brush baguette slices lightly with remaining olive oil and place on another baking sheet.
  5. 5 Toast in the preheated oven until lightly browned, 3 to 4 minutes. Remove grape mixture and crostini from the oven and let cool slightly.
  6. 6 Mix ricotta cheese and lemon zest together in a bowl. Spread onto each crostini and top with grape mixture. Drizzle with balsamic glaze and serve.

By lutzflcat

Watermelon Fruit Bowl
Appetizer American

Watermelon Fruit Bowl

4.6

Prep
30 min
Cook
5 min
Total
50 min

Instructions

  1. 1 With a large, sharp knife, remove the top 1/4 section of the watermelon. With a melon baller, scoop flesh from the inside of watermelon, removing as many seeds as possible. Leave 1/2 inch of flesh inside the shell of watermelon. Scoop cantaloupe and honeydew in the same manner, removing as much flesh as possible and discarding the rinds. Refrigerate watermelon, cantaloupe, honeydew, oranges, pineapple, strawberries, and grapes separately until ready to assemble.
  2. 2 Combine water and sugar in a small saucepan over medium-high heat; bring to a boil. Remove from heat and continue stirring until sugar has completely dissolved. Stir in lemon zest. Set syrup aside to cool.
  3. 3 To serve, place chilled watermelon balls, cantaloupe, honeydew, oranges, pineapple, strawberries, and grapes in a large bowl. Pour syrup over and toss thoroughly. Transfer fruit mixture to watermelon bowl. Set aside any fruit mixture that will not fit. There will be enough fruit to refill the bowl.

By Cindy

Game Day Halftime Snack Board
Appetizer American

Game Day Halftime Snack Board

Prep
60 min
Cook
20 min
Total
100 min

Instructions

  1. 1 Whisk mayonnaise, dry mustard, Worcestershire sauce, steak sauce, half-and-half, lemon juice, sriracha, and salt together in a serving bowl until smooth and creamy. Cover and refrigerate.
  2. 2 Preheat the oven to 380 degrees F (190 degrees C). Place pastry shells on a baking sheet.
  3. 3 Bake in the preheated oven until golden brown, about 20 minutes. Allow shells to cool completely.
  4. 4 Meanwhile, melt 1 tablespoon butter in a medium-sized skillet over medium-high heat. Add scallops and saute quickly on both sides until browned, 3 to 5 minutes; do not overcook. Remove from skillet and set aside. Reduce heat to medium and melt remaining butter in the skillet. Add mushrooms and shallots and cook until just tender, 3 to 5 minutes.
  5. 5 Whisk half-and-half and flour together in a bowl and add to the skillet with the mushroom mixture, whisking until smooth and thickened, about 5 minutes. Whisk wine, sherry, lemon juice, and mustard into the cream sauce. Stir in Parmesan cheese, tarragon, and black pepper. Add cooked scallops, stir, and reheat briefly, 1 to 3 minutes.
  6. 6 Cut tops off the pastry shells. Fill with cheesy scallops and place at the bottom of a large horizontal board.
  7. 7 Fill a cocktail shaker with ice. Add gin, vermouth, cherry juice, and bitters. Shake well and strain into 4 shot glasses. Add a cherry to each glass. Position quarterback attack shooters diagonally at the upper left of the board. Place grapes in both the upper and lower left corners of the board.
  8. 8 Place the bowl of creamy mustard dipping sauce on the right side of the board and surround with shrimp and lemon wedges.
  9. 9 Spread about 1/2 tablespoon of goat cheese onto each potato chip, being careful not to break the chips. Add about 1 teaspoon of red pepper jelly to each chip and top with crumbled bacon and a jalapeno slice. Place hot pepper jelly chips above and to the left of the puff pastry shells, filling in any empty space.

By lutzflcat

Wild Grape Starter

Wild Grape Starter

4.2

Prep
Cook
Total

Instructions

  1. 1 Stem grapes into a medium mixing bowl. Crush with hands. Cover with cheesecloth, and set aside for three days at room temperature.
  2. 2 After three days there should be bubbles in the grape juice, indicating fermentation has begun. Strain liquid, and discard skins. Return to bowl, and stir in 1 cup whole wheat flour. Set aside for 24 hours at room temperature.
  3. 3 Measure 1 cup starter, discard any extra, and transfer to a 1 quart glass or ceramic container with a lid. Stir in 1 scant cup bread flour and 1 cup water. The mixture should resemble a thick batter; add more water or flour if necessary to achieve this consistency. Cover loosely with lid. Let stand at room temperature for 24 hours. Repeat the following day. Some activity should be noticeable: the mixture should be starting to bubble. Repeat twice more. You will need to discard some of the mixture each day.
  4. 4 Starter should be quite active. Begin feeding regularly, every 4 to 6 hours, doubling the starter each time. For instance, if you have 1 cup starter, add 1 cup bread flour and 1 cup water. Alternatively, store in the refrigerator, and feed weekly.

By Maryellen

Cotton Candy® Grape Lemonade Ice Pops
Dessert

Cotton Candy® Grape Lemonade Ice Pops

Prep
5 min
Cook
Total
485 min

Instructions

  1. 1 Divide grapes between ice pop molds. Pour lemonade over the grapes.
  2. 2 Freeze for 8 hours, or overnight. Run molds under cold water for 10 to 15 seconds to release pops.

By Soup Loving Nicole

Ripe Grape Pie
Dessert

Ripe Grape Pie

4.1

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Wash fully ripened grapes. Separate the grape pulp and skins. In a sauce pan over medium heat cook grape pulp slowly until soft. Rub cooked pulp through a sieve. Combine the sieved pulp and grapes skins.
  3. 3 Mix the flour and sugar together and add to grape mixture. Stir in the melted butter and pour into one 9 inch unbaked pie shell. Cover top with strips of pastry. You can make a lattice pattern if desired.
  4. 4 Bake at 425 degrees F (220 degrees C) for about 25 minutes.

By Jean

Christie's Salad
Lunch

Christie's Salad

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Toss kale, grapes, feta cheese, and walnuts together in a large salad bowl.
  2. 2 Stir seasoned rice vinegar and water together to make 3/4 cup total volume. Whisk honey and olive oil into the vinegar mixture until completely integrated; pour over the kale mixture and toss to coat.

By Kristie Ann

Dessert Pizza
Dessert

Dessert Pizza

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Press cookie dough evenly into a 12 inch pizza pan. Bake in preheated oven for 15 to 20 minutes, until golden brown. Cool in pan on wire rack.
  3. 3 Spread whipped topping over cooled crust. Arrange fruit in a decorative pattern. Refrigerate until ready to serve.

By Michele O'Sullivan

Groovy Green Smoothie
Drink American

Groovy Green Smoothie

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place spinach, banana, grapes, yogurt, and apple into a blender. Cover, and blend until smooth, stopping frequently to push down anything stuck to the sides. Pour into two glasses and serve.

By mamaiscookin

Watermelon Fruit Salad
Dessert American

Watermelon Fruit Salad

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Cut each watermelon in half lengthwise. Hollow out the insides using a melon baller, reserving rind for later use. Drain pineapple, and discard juice. Cut apples in half, remove cores, and cut into bite size pieces. Peel banana, and slice in to bite size pieces. Rinse grapes under cold running water, and pat dry.
  2. 2 In a bowl, toss together the watermelon balls, pineapple, apple, banana chunks, and grapes. Divide fruit salad among the 4 reserved watermelon "bowls," and serve.

By GREEKGURU

Parmesan Crisp Salad
Dinner

Parmesan Crisp Salad

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil a sheet pan and place 1 tablespoon of shredded Parmesan in piles on the pan.
  2. 2 Bake for 8 minutes or until cheese starts to brown. Remove from oven and let cool for 1 minute. Remove crisps from the pan and cool completely.
  3. 3 In a small bowl, whisk together vinegar and olive oil. Add dressing to the chopped Brussels sprouts and toss until coated. Transfer to serving bowl and top with orange wedges, hazelnuts, and red grapes. Garnish with Parmesan crisps.

By BelGioioso Cheese

Cranberry Fluff
Side Dish

Cranberry Fluff

4.8

Prep
20 min
Cook
Total
260 min

Instructions

  1. 1 Stir marshmallows, cranberries, and sugar together in a saucepan over low heat; cook and stir until the marshmallows melt completely, about 15 minutes. Transfer marshmallow mixture to a bowl and refrigerate 4 hours to overnight.
  2. 2 Stir apples, grapes, walnuts, and salt into the marshmallow mixture.
  3. 3 Beat whipping cream in a chilled bowl using an electric mixer until stiff peaks form; fold into the marshmallow mixture.

By Doty

Harvest Slaw
Lunch

Harvest Slaw

4.9

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 In a medium ungreased skillet, over medium heat, toast the pecans by stirring frequently until golden brown. Set aside to cool.
  2. 2 In a large bowl, combine coleslaw mix, carrots, grapes, pecans, and feta cheese.
  3. 3 In a small bowl, stir together the mayonnaise, and Ranch dressing. Pour in sugar, and mix until dissolved. Toss coleslaw mixture with dressing until evenly coated. Serve immediately, or cover and chill in refrigerator.

By bdh76

Almond Ice
Dessert

Almond Ice

4.1

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Soften gelatin in 1 cup cold water. Add 2 1/4 cups boiling water and sugar. Stir until thoroughly dissolved. Add 3 cups cold water and the almond extract. Mix well.
  2. 2 Pour gelatin mixture into a 9x13 inch pan and refrigerate for at least 4 hours. Cut into 1 inch squares and serve in a bowl with cut fruits.

By Sadie