Creamy Grape Salad

Feel free to use light ingredients to make this a bit more healthy.

Ingredients:

1 package (8 ounce) cream cheese, softened

1 c. sour cream

1/4 cup white sugar

2 tsp. vanilla

2 lb. seedless grapes (any color...feel free to be creative)

3 Tbsp. brown sugar

3 Tbsp. pecans, finely chopped

Wash and dry grapes.

In a large bowl, combine cream cheese, sour cream, sugar and vanilla. Beat until smooth.

Fold in the grapes.

(Refrigerate overnight, easily or serve right away).

Mix together brown Sugar and pecans. Sprinkle on top just before serving.

Yield: 21-24 servings (3/4 cup)

Pineapple Soufflé

Make this a day ahead for best results. We often enjoy this dish at Thanksgiving or Christmas dinner. It also makes an excellent brunch option. Even the pickiest of eaters will eat it and enjoy it.

Ingredients:
1 c. butter
2 c. sugar
4 eggs
1/4 c. milk
1 tsp. vanilla
4 c. bread cubed (I like french bread, very dry and old)
20 oz. crushed/cubed pineapple tidbits (I just cut any canned pineapple I have into tiny bits)

Cream butter and sugar.
Beat eggs, vanilla and milk--Mix with butter and sugar.
Fold in bread and pineapple.

Put mixture into a greased 9x13 dish. Chill overnight.

Bake at 350 degrees for 45 minutes- 1 hour.

High Altitude Buttermilk Biscuits

These biscuits bake perfectly at 7000 ft.

Ingredients:
2 c. flour
6 Tbsp. salted butter
1 Tbsp. baking powder
1 c. buttermilk, plus extra for brushing

Cut in butter with dry ingredients until pea-sized crumbs are formed. Add buttermilk and stir just until combined.
Knead 2-3 times. Roll 1/2 inch thick and cut into 2-inch rounds.
Bake on a cookie sheet lined with parchment paper. (This is key to not burning the bottom!)

Bake at 450 degrees for 15-17 minutes.

Enjoy with REAL butter and homemade apple butter.