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"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

Aunt Nancy's Grape Salad
Dessert

Aunt Nancy's Grape Salad

3.7

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 In a medium bowl, blend together the frozen whipped topping and cream cheese. Fold in grapes. Serve immediately, or chill for 30 minutes. This is pretty garnished with a small bunch of red grapes.

By Nancy The Blonde

Holiday Sweet Tart Smoothie
Drink

Holiday Sweet Tart Smoothie

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Blend grapes, water, cranberries, ice cubes, and apple in a blender until smooth. Adjust by adding additional water a little at a time to achieve the consistency desired.

By Linda

Watermelon Salad with Grapes and Citrus
Lunch American

Watermelon Salad with Grapes and Citrus

4.9

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine watermelon and red grapes in a large bowl; toss in lemon zest and lime zest until evenly dispersed. Cover the bowl with plastic wrap; chill in the refrigerator, about 1 hour.

By Joeitalian

Easy Grape Salad
Dessert

Easy Grape Salad

4.7

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Wash grapes in a colander under running water, and remove all stems. Place in a large bowl.
  2. 2 In a separate bowl, stir together the cream cheese and marshmallow creme until smooth and creamy. Pour the mixture over the grapes. Using a rubber spatula or large serving spoon, fold the mixture into the grapes until well coated. Fold in the almonds.
  3. 3 This salad may be served immediately, or covered and refrigerated for 1 hour to set slightly, and to allow flavors to blend.

By With Imagination

Butternut Squash with Grapes
Dinner

Butternut Squash with Grapes

4.5

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Heat a skillet over medium heat; cook and stir pine nuts until toasted and fragrant, about 5 minutes.
  2. 2 Preheat oven to 425 degrees F (220 degrees C).
  3. 3 Mix squash, grapes, onion, olive oil, salt, pepper, and sage leaves together in a large baking dish to coat squash, onion, and grapes in oil and seasoning.
  4. 4 Roast in the preheated oven until squash and onion are golden and slightly caramelized, about 50 minutes; sprinkle pine nuts over the dish.

By Jess2011

Easy Sugar Cone Cornucopias
Dessert

Easy Sugar Cone Cornucopias

3.7

Prep
25 min
Cook
5 min
Total
90 min

Instructions

  1. 1 Wrap 1 sugar cone in a paper towel and place in microwave. Microwave on high for 15 seconds, or until the sugar cone is soft and pliable. Working quickly and carefully, shape the end of the cone upwards into a cornucopia shape and hold it there until the cone re-hardens, about 20 to 30 seconds. Repeat this process with each cone.
  2. 2 Place white chocolate into a microwave safe bowl. Microwave for 30 seconds, or until chocolate is melted, stirring often. Place the candied ginger in a small wide bowl. Take one of the shaped cones and dip the top of the cone into the melted chocolate, and then into the candied ginger. Set cones on a wire rack to allow the chocolate to set.
  3. 3 Fill each cone with grapes. Place the cones on a serving platter and sprinkle any extra grapes around the cones.

By Kim

Crab with Stilton Cheese
Appetizer

Crab with Stilton Cheese

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Melt butter in a saucepan over medium heat, add mushrooms and white wine. Cook stirring until mushrooms are slightly softened, and about 1/4 cup white wine remains. Remove the mushrooms, and set aside.
  3. 3 Arrange the crabmeat in the bottom of a small baking dish. Layer with the mushrooms, green onions, and grapes. Drizzle with the butter and wine mixture, and top with Stilton cheese.
  4. 4 Bake 10 to 12 minutes in the preheated oven, until the dish is heated through and bubbly.

By Michelle Long

Brussels Sprouts with Grapes
Dinner

Brussels Sprouts with Grapes

4.1

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Place the Brussels sprouts, water and salt in a medium saucepan and bring to a boil. Boil 10 minutes, or until sprouts are tender but firm.
  2. 2 Over medium low heat in a large saucepan, mix the olive oil, garlic and green onions. Slowly cook and stir 5 minutes, until the green onions are soft. Mix in the Brussels sprouts, grapes and butter. Cover and simmer 20 minutes.

By Helaine

Festive Fruit Salad with Yogurt-Orange Dressing
Dinner

Festive Fruit Salad with Yogurt-Orange Dressing

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Core, rinse, and thoroughly dry lettuce. Using a stainless steel knife, cut into bite-sized chunks.
  2. 2 Arrange apple slices, grapes, and melon pieces on the lettuce or toss together. Sprinkle pomegranate seeds on top.
  3. 3 Stir together Greek yogurt and orange juice concentrate and pour over the fruit salad.

By Leah Ellias

Broccoli Salad V
Dinner

Broccoli Salad V

4.7

Prep
20 min
Cook
Total
20 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 bowl combine the broccoli, grapes and onions.
  3. 3 Whisk the creamy salad dressing and vinegar together. Toss with broccoli mixture and chill. Just before serving toss with bacon, almonds and raisins.

By Kim

Delicious Grape Salad
Dessert

Delicious Grape Salad

4.7

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Beat the sour cream, cream cheese, white sugar, and vanilla extract in a bowl with an electric mixer on Low speed until smooth. Spread enough graham cracker crumbs to cover the bottom into a glass serving bowl, and top with about 1/3 of the cream cheese mixture in a layer. Spread green grapes, then red grapes over the cheese filling. Save a few green and red grapes for a garnish. Repeat the layers several more times, ending with a layer of cream cheese filling. Garnish the top of the salad with sprinkled brown sugar and the reserved grapes.
  2. 2 Cover the salad with plastic wrap, and refrigerate until thoroughly cold, 30 minutes to 1 hour.

By Andrea5775

Turkey Red Grape Salad
Lunch

Turkey Red Grape Salad

4.5

Prep
Cook
Total

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 to 10 minutes, or until tender. Drain, and run under cold water to cool. Drain again, and transfer to a large bowl.
  2. 2 In a separate bowl, stir together the mayonnaise, sour cream and celery root. Stir this into the noodles to coat. Fold in the grapes, turkey and celery. Chill until serving.
  3. 3 To serve, place a bed of romaine lettuce onto serving plates. Top with the turkey pasta salad.

By COCINERADELSLA

Waldorf Chicken Salad Wrap Bento Box
Lunch

Waldorf Chicken Salad Wrap Bento Box

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Heat oil in a skillet over medium-high heat. Saute chicken in the hot oil until browned and no longer pink, about 8 minutes. Remove from heat and let cool, about 10 minutes.
  2. 2 Stir cooled chicken, grapes, celery, and mayonnaise together in a bowl. Add tarragon and season with salt. Place chicken mixture into a compartment of a bento box.
  3. 3 Roll or gently fold the tortilla and place into the largest section of the bento box. Place apple and walnuts in additional compartments. When ready to eat, spoon chicken mixture onto the tortilla, add the other toppings, and wrap.

By fabeveryday

Moore's Cranberry Gelatin Salad
Side Dish

Moore's Cranberry Gelatin Salad

4.5

Prep
Cook
Total

Instructions

  1. 1 Add the sugar to the gelatin. Stir in the boiling water and stir until the gelatin is dissolved. Stir in the cold water or the pineapples juice. Chill until gelatin is thick.
  2. 2 Finely grind the cranberries and the orange in food processor or run through the meat grinder.
  3. 3 Add the ground cranberry mixture, drained crushed pineapple, grapes and cubed apples to the thickened gelatin. Pour mixture into one 9 x 13 inch pan or a large bowl. Refrigerate overnight before serving.

By Mary T Moore