4 lbs. grapes (2 large bags)
8 oz. soft cream cheese
8 oz. sour cream
1/2 c. sugar
1 tsp. vanilla
2 Tbsp. brown sugar
4 oz. chopped pecans
Wash grapes; pat dry and put in bowl. Use a mixer to combine cream cheese, sour cream, sugar, and vanilla until creamy. Stir into grapes. Sprinkle with brown sugar and pecans (or instead, with Heath toffee bits!). Mix before serving. It can be refrigerated overnight.
Taco Salad
1 medium head lettuce, chopped 4 medium tomatoes
1 lb. hamburger 1 pkg. Doritos
8 oz. shredded cheddar cheese 1 pkg. taco seasoning
1 sm. can kidney beans (opt.)
DRESSING:
1 Tbsp. taco seasoning 8 oz. thousand island dressing
1 Tbsp. taco sauce (I never use this) 1/3 c. sugar
Brown hamburger; add taco seasoning (reserving 1 tablespoon for dressing). Layer ingredients in a large bowl: lettuce, cheese, meat, tomatoes, beans. At serving time, toss salad with dressing and Doritos.
*Taken from ARC Cookbook
In a large bowl, combine:
1 yellow or white cake mix (dry)
1/3 c. oil
2 eggs
Blend well with mixer. Stir in 1-2 cups of chocolate chips and 1 cup white chocolate chips. (I just did the regular chocolate chips.) Press half, or a little more, of this mixture into a greased 9x13 pan. Bake for 10 minutes at 350 degrees.
Meanwhile, in a medium saucepan (or microwave), melt:
1/2 c. butter
32 caramels (Kraft works the best)
1 can sweetened condensed milk
Cook over medium/low heat until melted.
Pour caramel mixture over baked crust. Top with remaining cake mix mixture (take small blobs and place evenly over caramel mixture). Bake at 350 degrees for an additional 20 minutes. Cool in fridge about 30 minutes so caramel gets solid before cutting.
