Cream Cheese Pecan Grape Salad Recipe

I was cruisin the Internet today for inspiriation and came across this recipe. Hopefully I can whip this up this weekend.

Cream Cheese Pecan Grape Salad




Ingredients:1 lb. green grapes

1 lb. red grapes

1 8-oz. package cream cheese, softened

1 c. sour cream

1/2 c. sugar

1 t. pure vanilla extract

1 2-lb. bag pecan pieces (toasted or untoasted)

2 c. brown sugar

Directions:Wash and dry the grapes.

Cream together cream cheese, sugar, vanilla and sour cream until smooth. Fold the grapes into this mixture.

Spread the grape mixture out in a 9x13 dish.

Mix together pecans and brown sugar, and sprinkle over the top of the grape mixture. I prefer to toast my pecans, but you could certainly skip this additional step.

Refrigerate for at least two hours before serving.

I got the recipe from here.  

Meal Plan 4/2 - 4/8

Hey Ladies....here we go :)

Saturday - BBQ chicken with Red potatoes(either mashed or potato salad)

Sunday - Lasagna with Garlic bread

Monday - Turkey Burgers with Asparagus

Tuesday - Asian Spinach Salad

Wednesday - Fish Soft Tacos with corn

Thursday - Hotdogs with veggie salad and Fruit Salad

Friday - I'm getting my wisdom teeth out :( Justin and Jordan Pizza and liquid diet for a few days for me. Any liquid diet ideas???

Long time no see.....

Hey Ladies....do you all want to start this up again? I feel like I'm just throwing stuff together all unorganized and spending way more eating out because I'm not longer meal planning. I like this because it kept me accountable to post and we all got ideas and inspiration from each other. Maybe we could add Brandi to it too? :)

Tip Not To Try

I heard that if you bake cookies in a muffin tin, they come out really thick and gooey.

DO NOT TRY THIS.

They came out funky...like muffiny cookies.

NO bueno, folks.

Jalepeno & Cilantro Lime Chicken

This was soo good. I made it on the fly because I was trying to use up a lot of ingredients I had lying around.

4 Chicken Breast (I used thighs)

3 Tb Olive Oil

Handful of cilantro

2 Limes, Juiced

Lime zest

Diced Jalepeno

Italian seasoning, ground pepper & salt to taste

Grill chicken in olive oil. Pour lime juice, zest, seasonings & Cilantro over the top. Cook until done in the middle.

Whole Wheat Banana Nut Bread

My mom recently gave me some whole wheat flour. Then my coworker came in with some Banana Bread last week and ever since then I have been wanted to put the two together :)

TA DA......



















It also tastes really good and moist for a bread with no sugar and no butter with whole wheat flour





Recipe here

Ingredients

• 1/3 cup vegetable oil
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup mashed bananas
• 1 3/4 cups whole wheat flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 cup hot water
• 1/2 cup chopped walnuts

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into a greased 9x5 inch loaf pan.
3. Bake for 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.

I added a little bit of brown sugar on the top before baking and it added just a little more sweetness

Enjoy!!! Such a great way to use up over ripe bananas.

Pumpkin Cheese cake with Cinnamon Whip Cream

This was my makeup cake for Justin's Birthday because the red velvet cake I attempted didn't work out. However, it wasn't completely my fault. My sisters friend who is a pastry chef gave us the recipe and we followed it exactly. I think she messed up the amounts because tasted like flour and nothing else. YUCK. Needless to say we threw it out and I took him to a yummy sushi dinner with Green Tea ice cream (his fav) His other favorite is cheese cake. Thus, my first cheese cake ever ~ Pumpkin cheese cake. Justin said that it was the best thing I have ever made him and it was better then the Sara Lee one's. SCORE!!!

Recipe courtesy of Paula Deen

Ingredients

Crust:

• 1 3/4 cups graham cracker crumbs
• 3 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 stick melted salted butter

Filling:

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

For the whip cream I found a recipe for Cinnamon Whip cream. I have never had it before but it was soooo delicious and EASY!!

Cinnamon Whip Cream

• 1 cup heavy cream, chilled
• 1/4 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

Pour the heavy cream into a large bowl and beat with an electric hand mixer until thick and frothy. Add the confectioners' sugar, vanilla, and cinnamon, and beat until medium peaks form.

Yield: 1 1/2 to 2 cups

Give thanks to the LORD, for he is good; his love endures forever.

1 Chronicles 16:34