Posts tagged ‘make-ahead’

Crunchy Apple and Grape Salad

This is a recipe that I have been wanting to try for a while.  I had pinned this recipe on Pinterest, but never got around to do it until today.  I chose to make this recipe now because I had a friend who had some leftovers, like a tray of fruit, from a party that she hosted last weekend.  I hate to throw away food and let it waste, so I offered to take it home with me. The tray that was left over had sliced apples and grapes.  I was excited because I remembered about this recipe and I knew I had most of the other ingredients in the cabinets.  Plus, I wouldn’t have to do much since it was already sliced except just throw it together.

This salad has several things going for it.  I love the flavors of the walnuts mixed with the sweet yogurt and grapes.  I found the recipe on Tasty Kitchen.  For the ingredients, all you need is vanilla yogurt, granulated sugar, brown sugar, Mayonnaise, juice from 1/2 a lemon, ground cinnamon, apples, pear, celery, silvered almonds, walnuts, and seedless grapes. The first 6 ingredients make the dressing and the last 6 ingredients make the salad.  So simple!  I really love the recipe’s website because you can key how many servings you need and they will adjust the amounts you need.

I did slightly adjust the recipe for various reasons.  We omitted the pear and celery. Brandon hates celery, which makes me a little sad because I enjoy celery diced and mixed in dishes.  However, I don’t feel we were deprived by not having those ingredients.  I also only used 2 types of apples instead of 4 like suggested and that was because the tray only had green and red apples.  I added raisins to the salad that had been soaking in water for about 20 minutes because there was only a palm full of grapes in the tray and we knew that would not be enough.

So, if you are looking for a tasty way to get in your fruits for the day, then in would highly recommend this salad. You will not be disappointed!



Sugar Cookies with Turquoise Butter Frosting


Last weekend I was needing a quick dessert recipe that I could make the day before.  Our church planned an evening service and meal at the local pumpkin patch.  All we needed to bring were hamburger patties, buns, chips/sides, and a dessert. We had everything but the dessert. So on Saturday, I started rummaging through my cabinets and found a bag of Betty Crocker’s sugar cookie mix. I remembered I pinned a sugar cookie and frosting recipe, but, after browsing the frosting recipe, I realized I was lacking some ingredients, like sour cream. It didn’t take me long to find a replacement recipe.

I found this recipe on Pinterest.  I knew I had all the ingredients, so I got them out and, in my excitement, threw all the ingredients in a bowl.  Bad idea!  If only I had continued reading I would have realized the directions for the frosting were not listed on the website.  So, I improvised and I grabbed my Better Homes and Garden Pink cookbook and found a similar Butter Frosting.  My creativity wheel was turning and I was excited!

Since I improvised the cooking process, I am posting the ingredients of the frosting from Pinterest and the directions from my cookbook.

Prepare the cookies as directed on package.  I just used the drop cookie recipe on the back of the package.  For the frosting, you will need:

  • 3/4 cup of butter
  • 3 1/2 cup powdered sugar
  • 3-4 Tbsp heavy cream
  • 1 tsp vanilla
  • food coloring and sprinkles (I used McCormick Neon! Food Color & Egg Dye)

In an extra-large mixing bowl, beat butter with an electric mixer on medium speed until smooth.  Gradually add 2 cups of the powdered sugar, beating well.  Beat in heavy cream and vanilla.  Gradually beat in remaining sugar.  Add in extra heavy cream if the mixture gets dry or add more sugar if its too wet.  Taste the frosting to make sure it’s not too sweet.  You can also stick the bowl of frosting in the refrigerator to thicken it up.  Once it’s at your desired thickness, add food coloring dye according to the package’s directions.  I used the recipe for turquoise on the back of the box: 20 blue and 6 green.  Be careful when using the dye because it will easily get all over your fingers.

Once cookies have cooled and frosting thickened, spread frosting on top of cookies.  If frosting is a little runny, leave a little room on the sides of the cookie because the frosting will run off like in my picture.  Refrigerate cookies if made-ahead.  This will also harden the icing before serving.

My favorite part about these cookies are the frosting. I mean, look at the color. It will definitely catch anyone’s eye and appetite.  They seemed to go over well at the Pumpkin Patch.  We had 4 left out of 20.  And, of course, we ate those other 4 the next day.

Here is a picture from our time at the Pumpkin Patch.


I am planning on putting our pumpkins on the porch, but until I can clean off the porch, they will be sitting on the counter in the kitchen.  Here’s my decorated pumpkin.  I am so happy how it turned out!