Recipes for the week

GRAPE SALAD

Red and green grapes

1/4 cup pecans

1 cup granulated sugar

1 cup brown sugar

2 packs cream cheese

1 8 oz container of sour cream

1 tsp. cinnamon

1 tsp vanilla flavoring

In a mixer combine cream cheese, granulated sugar, sour cream, and flavoring until smooth.  While that combines, wash, dry and remove the grapes from stalk(set aside about 8 to 10 grapes for garnishing).  Also, in another container( I use a zip baggy),  crush the pecans, add the brown sugar and cinnamon.  Combine the cream mixture with the grapes, put it in glass dish, arrange the grapes that you set aside on top and sprinkle the brown sugar and pecan mixture over the top(just use enough to garnish the top and save the rest for the next time).

Chicken Salad

Rotisserie Chicken

1 bell pepper

1 small red onion

3 stalks celery

1 to 2 boiled egg

1/2 to 1 cup Mayonnaise

Remove chicken and shred and place into a bowl.  Dice the bell pepper, onion, and celery and eggs and add to the chicken.  Add enough mayonnaise to your liking.  Enjoy!

Pimento Cheese

1 8 oz extra sharp cheese

1 jar pimentos

1 Tbsp Worcestershire sauce

1/2 to 1 cup Mayonnaise

Salt and pepper

Shred cheese, add the other ingredients to your liking.  Enjoy!

Crescent Roll Broccoli and Cheese Casserole

Rotisserie Chicken

2 heads broccoli

2 cans Condensed Chicken Soup

1 cup Mayonnaise

1 cup milk

2 cups shredded sharp cheese

1 can Crescent Rolls

salt and pepper

Preheat oven to 375 *

Remove chicken from bones, chop the broccoli.  Combine the condensed chicken soup, mayonnaise, milk, cheese, salt and pepper, and mix.  Combine with the chicken and broccoli and put everything in a casserole dish.  Roll out the crescent rolls and place on top of dish, bake  for 25  to 3o min or until bubbly, and topping is light brown.  Enjoy!

That’s all for this week!