Monday, February 23, 2009

Grape Salad

Last week...if you remember my blog about the Red Hatters...we had a recipe exchange. All the offerings were fine but this one really stood out. I went back for seconds. Thanks Lynette.

4 pounds red and green grapes
1 8oz container sour cream
1 cup sugar
1 8oz pkg cream cheese, room temp
1 t. vanilla
brown sugar
walnuts or pecans

De-stem the grapes and wash/pat dry.

Mix the sour cream, sugar, cream cheese and vanilla together til smooth. Combine with the grapes. Chill

Just before serving, sprinkle the top with brown sugar and add the nuts.

Then this from someone else but i can't remember who:
Sausage Swirls

2 8-ounce cans of refrigerated crescent dinner rolls
1 pound ground sausage of your flavor choice

1. Separate 1 can of the dough into 4 rectangles. Firmly press the perforations to seal. Take the uncooked sausage and cut it into 8 chunks. Using 4 chunks of the sausage, spread each of the rectangles with a thin layer (about 1/8" thick). Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and remaining sausage. Place on a plate and cover with plastic wrap, and chill until firm, about 30 minutes. Then cut each roll into 4 slices.

2. When ready to bake, preheat oven to 375 degrees. Place the sausage swirls 1/2" apart on an ungreased baking sheet. Bake for 18-20 minutes until golden brown and the sausage is thorougholy cooked.