Grape Salad - Caution this is addicting!

2 lbs. green grapes
2 lbs. red grapes

8 oz. cream cheese, softened

8 oz. sour cream

1/2 cup granulated sugar

1 tsp. vanilla





Topping:

1 cup brown sugar

1 cup chopped pecans





Wash and stem grapes.

Set aside.

Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.

Stir grapes into mixture, and pour in large serving bowl or a large rectangular baking dish.

For topping: Combine brown sugar, and crushed pecans.



Sprinkle over top of grapes to cover completely. Refrigerate overnight.

Strawberry Pretzel Salad

I love this stuff... Have never made it myself, but Darin's Mom makes this for the holidays and man is it good... I don't know if it's the same recipe as Karen's, but it sounds about the same.
Will have to try it out sometime.

Ingredients
1 1/2 cup crushed pretzels
3 tablespoons sugar
1 stick of butter
1 pkg of cream cheese
1/2 cup sugar
1 small carton of whipped topping
2 smal boxes strawberry jello
Strawberries for garnish (optional)
Directions
Preheat oven to 350 degrees.
IN a 13x9 pan combine melted butter, pretzel and 3 tablespoons of sugar. Mix together and flatten out as a crust in bottom of pan. Cook in oven for about 10 minutes.
While this layer is cooling, combine cream cheese softened, 1/2 cup sugar, and whipped topping in a bowl until well mixed. Spread over cooled crust.
While this is chilling in the refrigerator, mix together jello according to package directions. Put in the refrigerator for about 45 minutes until it begins to jell slightly. Spread over cream cheese mixture and leave in the refrigerator for 3 hours or until firm.

Greek Garden Appetizer

Can you say YUMMM!!! I got this recipe out of my new Taste of Home magazine. It was so easy to make, and very very yummy!


Ingredients:
8oz Garden Vegetable cream cheese
2 cups (8 oz) crumbled feta cheese (couldn't find 8oz pkg so used 6oz)
1/4 cup plain yogurt - (yes... plain not vanialla... plain)
1/2 tsp minced garlic (DO NOT substitue with garlic powder... use the fresh... if you don't like garlic, use 1/4 tsp)
1/4 tsp dried oregano
1/4 tsp pepper
1 1/2 cups chopped cucumber
1 cup chopped seeded tomatoes (next time I will use more tomatoes)
1/4 cup chopped green onions
2 Tbs sliced ripe olives (or if you are like me, thats not enough... add more)
Miniature Pita Pockets (i used regular pita pockets halved then cut each half into thirds)
Yields 4 cups
Combine cream cheese, feta, yogurt, garlic, oregano and pepper. Spred into a 9" pie plate . Sprinkle the cucumbers, tomatoes, onions and olives over the cream cheese mixture. Serve with pita bread. Refrigerate leftovers. Serve with pita bread. Refrigerate leftovers.