Grape Salad

This recipe had over 300 reviews, all favorable!!!
Thanks Zaar!

2 lbs green seedless grapes
2 lbs red seedless grapes
8 ounces sour cream
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract, to taste

Topping Ingredients

1 cup brown sugar, packed, to taste
1 cup crushed pecans, to taste

Directions

Wash and stem grapes.
Set aside.
Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.
Stir grapes into mixture, and pour in large serving bowl.

For topping: Combine brown sugar, and crushed pecans.

Sprinkle over top of grapes to cover completely.
Chill overnight.

BLT Macaroni Salad

Can't wait to try this!
Thanks Tink!

2 cups salad macaroni
1 bunch green onion, thinly sliced
1 large tomato, seeded & diced
1 cup celery, diced
1-1 1/4 cup mayonnaise
4 teaspoons apple cider vinegar
1/4 teaspoon fine sea salt
1/4-1/2 teaspoon fresh ground black pepper
1 lb bacon

Directions

Boil pasta per package directions, then drain & rinse in cold water.
While pasta is cooking, trim most of the fat from the bacon, chop into 1-inch pieces & then pan fry til almost crisp; drain on paper towels & set aside.
In large bowl, combine mayo, vinegar, salt, pepper, celery, onion & bacon.
Gently stir in tomato, & pasta.
Cover tightly & refrigerate til serving.

*Note: Original recipe reserves bacon to add right before serving. I've done both but usually mix it immediately to save time.

Tequila Lime Chicken

                                                                                          

Can't wait to make this!!!                                                                                                                    

4 chicken breasts
1 cup shredded cheddar cheese or monterey jack cheese, blend
2 cups crumbled tortilla chips

Marinade

1 cup water
1/3 cup teriyaki sauce (I like the kikoman brand)
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon grated ginger
1/4 teaspoon tequila (optional)

Mexi-Ranch dressing (i usually double this recipe bc my family devours it as dip before the meal)

1/4 cup mayonnaise (generic brand is better)
1/4 cup sour cream
1 tablespoon milk (or buttermilk if you've got it handy)
2 teaspoons tomatoes
1 1/2 teaspoons white vinegar (or more if you like)
1 teaspoon canned jalapeno slices (sometimes I throw in a few more)
1 teaspoon onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco sauce
1/8 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon dill weed
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
1/8 teaspoon garlic powder
1/8 teaspoon black pepper

Directions

Marinate 2-3 hours.
For mexi-ranch blend all ingredients in blender.
Grill chicken on outdoor or indoor grill. When done, place in casserole dish.
Top with mexi- ranch dressing and cheese. Bake at 350 F until cheese is melted.
Arrange on dinner plates on top of crushed tortilla chips. Seve with extra mexi- sauce.

Fresh Salsa

                                                                                              

20-30 fresh tomatoes

2 large Vidalia onions chopped

1/2 of a seeded jalapeno peppers chopped

1 banana pepper chopped                          
1/2 t sugar
1 T cilantro chopped

1 T garlic salt

1 T sea salt

1 chipotle pepper in adobo sauce chopped

Directions

Fill stock pot 1/2 full of water and bring to a boil. Wash tomatoes. After water boils add tomatoes, ten at a time, and cook 1-2 minutes until the skin puckers. Drop into a bowl of cold water. Peel and give a chunky chop. Add tomatoes and all ingredients to food processor and pulse on low until desired consistency. Refrigerate for up to a week or freeze. This is nothing like store bought salsa, it is the best tasting salsa you will ever eat!

Taco Casserole

Looks really good!                                                                                                              

1 lb ground beef

1 (1 1/4 ounce) package taco seasoning
1 (15 ounce) can refried beans
2 cups monterey jack cheese, divided (or mixed cheddar, jack etc.)
1 cup salsa (I prefer mild, but if you would like to kick it up a notch, go for it)
2 green onions, chopped
1 (2 1/3 ounce) can sliced black olives
1 tomato, chopped
2 cups corn chips, coarsely crushed or chopped



Directions

Brown ground beef and drain.
Add taco seasoning and cook according to package directions, adding proper amount of water.
Put corn chips on bottom of 8x8" dish.
Cook refried beans on stove until hot.
Add 1 cup cheese and 1 cup salsa. Stir until combined.
Pour beans over corn chips in dish.
Add beef to top of beans.
Sprinkle remaining cheese over top.
Sprinkle green onions and black olives over cheese.
Bake in a 375 degree oven until the cheese is sufficiently melted.
Take out of oven and sprinkle chopped tomatoes on top. Wait 1-2 minutes and then serve.