Sunday, October 24, 2010
Eyeball Salad
"Eyeball" Grape Salad
1 ½ pounds seedless grapes, use mixture of green, red and black grapes
½ cup brown sugar, packed
1 cup sour cream
½ cup nuts, chopped
3 tablespoons brown sugar (optional)
¼ cup nuts, chopped (optional)
Wash grapes and remove from stems; dry grapes thoroughly with paper towels and place in large mixing bowl. Mix sour cream and ½ cup brown sugar together in a medium size bowl, add nuts. Pour sour cream mixture over grapes and gently stir until grapes are well coated. Garnish with 3 tablespoons brown sugar and ¼ nuts, if desired. Yield: 6 servings
This salad is very sweet and rich, in fact it's more like a dessert than what most of us think of as a salad, and it's really simple to make. For variety, use 1/2 cup less grapes and add 1 unpeeled apple to give the salad additional texture and color.
1 ½ pounds seedless grapes, use mixture of green, red and black grapes
½ cup brown sugar, packed
1 cup sour cream
½ cup nuts, chopped
3 tablespoons brown sugar (optional)
¼ cup nuts, chopped (optional)
Wash grapes and remove from stems; dry grapes thoroughly with paper towels and place in large mixing bowl. Mix sour cream and ½ cup brown sugar together in a medium size bowl, add nuts. Pour sour cream mixture over grapes and gently stir until grapes are well coated. Garnish with 3 tablespoons brown sugar and ¼ nuts, if desired. Yield: 6 servings
This salad is very sweet and rich, in fact it's more like a dessert than what most of us think of as a salad, and it's really simple to make. For variety, use 1/2 cup less grapes and add 1 unpeeled apple to give the salad additional texture and color.
Recipe originates from the kitchen of Roger Mallet and Carl Dalley, Newcastle, Washington.
Pork Chops & Applesauce, 2 cookbooks for only $33, which includes shipping in the U.S.
Just click porkchopsandapplesauce.net/purchase.htm to purchase cookbooks through PayPay, Visa or Mastercard. The holidays will be here before we know it, so order your signed copies today!
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FREE Bumper Crop e-book
Bumper Crop: Beginning with Apples is a collection of 31 apple recipes, which is now available digitally at Smashwords.com for reading in JavaScript and HTML, Kindle, Epub, PDF, RTF, LRF, PDB, Plain Text (download) and Plain Text (view). Use coupon code ZR25F at checkout to receive your free copy. Offer good through October 31, 2011.
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FREE Bumper Crop e-book
Bumper Crop: Beginning with Apples is a collection of 31 apple recipes, which is now available digitally at Smashwords.com for reading in JavaScript and HTML, Kindle, Epub, PDF, RTF, LRF, PDB, Plain Text (download) and Plain Text (view). Use coupon code ZR25F at checkout to receive your free copy. Offer good through October 31, 2011.
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Signing Best Wishes Gifts
On Friday, December 9, 2011, 1 to 4 PM Cynthia will be holding a signing at Best Wishes Gifts, 3032 Northpark Drive, Kingwood, Texas 77339. The store's phone number is 281-361-0013, and their website is http://www.bwgifts.com/
Samples will be festive choices from Pork Chops & Applesauce. Have Cynthia sign and personalize books for holiday gift-giving.
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Labels: eyeball salad, grape salad
Wednesday, October 6, 2010
OMG! Brownies ~ Best Ever!
OMG! Brownies
1 package brownie mix, (any size, any brand)
eggs
oil
1 cup coarsely chopped nuts, optional
1 package semi-sweet chocolate chips, optional
Prepare brownies according to package directions, EXCEPT double the eggs and oil. Stir in nuts and chocolate chips, if desired. Bake as directed.
Dust brownies with powdered sugar (as pictured) while they're still warm, or cool and frost as desired.
OMG! Brownies are crisp on the top with thick, moist centers. To make them extra gooey inside, remove them from the oven about 2 minutes early. Guaranteed to be a big hit with everyone~make a lot!
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By request repeat recipes especially good for Fall:
Halloween Chili Potato Hot Dish
5 medium baking potatoes, scrub skins, cut into halves
30 ounces canned chili with beans
½ cup green chilies, chopped (optional)
8 ounces cheddar cheese, grated
1 small can sliced olives, drained
5 green onions with tops, sliced
8 ounces sour cream
Guacamole and cilantro (optional)
5 medium baking potatoes, scrub skins, cut into halves
30 ounces canned chili with beans
½ cup green chilies, chopped (optional)
8 ounces cheddar cheese, grated
1 small can sliced olives, drained
5 green onions with tops, sliced
8 ounces sour cream
Guacamole and cilantro (optional)
Spray a 2 ½ - 3 quart, deep-dish style, casserole dish with non-stick cooking spray. Place potatoes, cut side up, in casserole dish, cover and microwave on high for about 6 minutes or until potatoes are done.
Leave potatoes in casserole dish, break potatoes open using a potato masher. Pour canned chili and green chilies over potatoes. Sprinkle with cheese and olives. Cover and microwave on high for 10-15 minutes, or until cheese melts and casserole is thoroughly heated.
Sprinkle with green onions and chopped cilantro (both optional) and serve with sour cream and guacamole (optional) on the side.
Yield: 6-8 servings
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"Eyeball" Grape Salad
1 ½ pounds seedless grapes, your choice
½ cup brown sugar, packed
1 cup sour cream
½ cup nuts, chopped
3 tablespoons brown sugar (optional)
¼ cup nuts, chopped (optional)
1 ½ pounds seedless grapes, your choice
½ cup brown sugar, packed
1 cup sour cream
½ cup nuts, chopped
3 tablespoons brown sugar (optional)
¼ cup nuts, chopped (optional)
Wash grapes and remove from stems; dry grapes thoroughly with paper towels and place in large mixing bowl. Combine sour cream and ½ cup brown sugar together in a medium size bowl, stir in nuts. Pour sour cream mixture over grapes and gently stir until grapes are well coated. Garnish with 3 tablespoons brown sugar and ¼ nuts, if desired. Yield: 6 servings
Recipe originates from the kitchen of Roger Mallet and Carl Dalley, Newcastle, Washington.
Recipe originates from the kitchen of Roger Mallet and Carl Dalley, Newcastle, Washington.
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Remember to stop by and check out my new website: http://www.cynthiabriggsbooks.com/
It's a work in progress that's looking better every day...think you'll like it!
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Are you Tweeting these days? Find me on Twitter: @cynthiacooks
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Labels: fall casserole, ghoulish, grape salad, Halloween
