Servings 6-8

Ingredients:

• 4 ounces cream cheese, softened
• 1/2 cup (8 ounces) sour cream
• 1 teaspoon vanilla extract
• 3 to 4 tablespoons white sugar, orto taste
• 2 pounds seedless red grapes (can use a mixture of red and green grapes)
• 1/4 cup chopped pecans
• brown sugar, to taste

INSTRUCTIONS:—————————————-

• In a large bowl, beat the cream cheese, sour cream and vanilla until smooth and well blended.
• Add in white sugar starting with 3 tablespoons and adding in more to taste.
• Add grapes and toss to coat.
• Transfer to a serving bowl.
• Cover and refrigerate until serving.
• Sprinkle with brown sugar and pecans just before serving.

Frosting will cover top, side and middle layer of two 9-inch layer cakes

Notes from our test kitchen; for a darker red color add in a few drops of red food coloring

INGREDIENTS:

1/3 cup butter, softened
1 (8-ounce) package cream cheese, softened
frozen strawberries in syrup, thawed and pureed  (enough to yield 1/4 cup puree)
1/2 teaspoon strawberry extract
7 cups confectioners sugar, sifted (must be sifted to remove all small lumps)

INSTRUCTIONS:—————————————–
In a large bowl beat butter and cream cheese at medium speed with an electric mixer until creamy.

Add in 1/4 cup of the strawberry puree and the strawberry extract.

Gradually add confectioners sugar, beating until smooth.

Spread frosting onto cooled layer cake.

Taste Tester Notes; for a kick add in some Tabasco sauce

Yield about 1-1/2 cups

Ingredients:

Taken from my “Favorites” folder!

Taste Tester Notes; 1 small garlic clove may be added in with the mayonnaise mixture if desired

Servings 8-10

Ingredients:

1 (8-1/2 ounce) package corn muffin mix (such as Jiffy Corn Muffin Mix)

1 (4 ounce) can chopped green chilies, undrained

1/4 teaspoon ground cumin

pinch dried oregano

1 cup mayonnaise (do not use salad dressing)

1 cup sour cream

1 package dry ranch salad dressing mix

2 (15 ounce) cans pinto beans, rinsed and drained

2 (15 ounce) cans whole kernel corn, drained

3 large Roma tomatoes, chopped

1 small green bell pepper, seeded and chopped

4 green onions, chopped

10 to 12 bacon strips, cooked and crumbled

2 cups shredded cheddar cheese (can use more or less)

Instructions:———————————-

Grease a 8-inch square baking dish.

Prepare the corn muffin mix according to package directions, then stir in green chilies,  cumin and dried oregano.

Spread into the prepared baking dish.

Bake in a 400 degrees F oven for 20-25 minutes or until the cornbread tests done; cool completely.

Prepare a 13 x 9-inch pan.

In a small bowl combine the mayonnaise with sour cream and dry ranch dressing mix; set aside.

Crumble half of the cooled cornbread into the pan.

Layer with half of the pinto beans, mayonnaise mixture, corn, chopped tomatoes, green bell pepper, green onions, bacon then cheese.

Repeat layers (dish will be very full).

Cover with plastic wrap and refrigerate for 2 hours.