Photo With a Story Prepare Apple and Grape Smoothie Without Yogurt at Home
In a small saucepan, add in the caramel bits and 2 Tablespoons heavy cream or water over medium-low heat. Cook, stirring occasionally to prevent scorching, until melted and smooth, about 5 minutes. Remove from heat. Spear a grape with a toothpick and dip 3/4 of the way into the caramel, allowing excess to drip off.
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In a medium size bowl, beat the sour cream, cream cheese, sugar, and vanilla extract with beaters. Stir the grapes and apple chunks into mixture, until well coated. Transfer to serving bowl. If not serving immediately, cover and put in refrigerator. When ready to serve, sprinkle 1/4 cup brown sugar over apple grape salad.
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First, Remove the dough disks from refrigerator and allow them warm up for at least 15 minutes on the counter. Make the Grape Apple Pie Filling. Cut the peeled and cored apples into ⅛"- ¼" slices. Place in a large mixing bowl and toss with grapes, orange zest & juice, sugar and spices.
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Caramel apple grapes are delicious with many different toppings. Aside from chopped nuts some popular options include: sprinkles, chocolate chips, peanut butter chips, crushed Oreos, graham cracker crumbs and shredded coconut. You could also be fancy and drizzle with melted chocolate or peanut butter!
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Caramel Apple Grape Recipe. Instructions: Wash and dry grapes very well. I suggest using only green grapes, they are firmer and they do look nicer! Place a toothpick in the grapes; Place grapes into the freezer for 5 minutes, you want them to firm up just a bit before you dip them, Dip into the caramel and then right into the peanuts.
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Instructions. Wash the green and black grapes and remove the stems. Cut the grapes in half. Next wash, core and cut the apples into bite sized pieces. Take the chopped apples and grapes in a medium size bowl. Drizzle lemon juice, olive oil and honey. Combine until well coated. Add salt, pepper and lemon zest.
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Place 1/3 cup mayonnaise, 1 tablespoon honey, 1 tablespoon lemon juice, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine. Prepare the following, adding each to the bowl of dressing as you complete them: Core and cut 2 medium Pink Lady and 1 medium Opal apples into 1/2-inch pieces. Halve 1 cup seedless red grapes.
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Insert a cocktail pick into each grape. Set aside on a baking tray lined with wax paper. Place the unwrapped caramels in a microwave-safe bowl. Heat on high for 1 minute. Stir, using the residual heat to fully melt the candy. If necessary, microwave for an additional 15 seconds. Pour the pecans in a small bowl.
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To make the Maple-Dressing, combine olive oil, shallot, garlic, mustard, vinegar, and maple syrup in a small bowl. Whisk together and season with salt and black pepper, to taste. 2. In a large bowl combine salad greens, apple slices, grapes, candied pecans, and blue cheese. Drizzle salad with dressing and toss to combine.
Green Grape, Apple, and Cinnamon Smoothies
Preheat oven to 350ºF. Peel and core apples, then cut into thin slices and place in a large bowl. Stir in 3 TBS granulated sugar, 2 TBS flour, lemon juice, lemon zest, cinnamon and cardamom with the apples. Clean grapes and remove from stems. Cut the larger grapes in half and add all the grapes in with the apples.
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Place grapes, apple slices and water in a large stainless or enamel pot. Pour juice and pulp thru a damp jelly bag and let drip UNDISTURBED for 3 hours. Restrain through another damp jelly bag. If you want you can now save the pulp for grape butter. Measure 5 cups of grape-apple-add the lemon juice and pour back into the large pot (washed pot.
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Cut grapes in half and set aside. Dice apples into small pieces about the same size as the cut grapes. Toss with lemon juice to prevent the apples from browning. Mix yogurt, cream cheese, agave and vanilla until blended well. Stir in grapes and apples and pour into 8 small bowls or ramekins or one large serving dish.
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Set the grapes aside. Pour the caramel bits and cream into a saucepan or microwave safe container. Heat them until they are thoroughly melted. Stir to mix the caramel and cream. Stick toothpicks into the ends of the grapes. Dip each grape into the caramel sauce and then dip it into the nuts.
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Begin by cutting up the apples into bite-sized pieces. Put the pieces in a large mixing bowl. Slice grapes in half and add to the mixing bowl. Add in mustard and mayonnaise to taste, mixing thoroughly. Allow apple grape salad to chill in the refrigerator for 30 minutes. Enjoy as a delicious side dish or as a snack.
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Stir in water until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in butter and vanilla. Cool to room temperature. In a large bowl, combine the apples, grapes, celery and walnuts. Add the dressing and toss gently. Refrigerate until serving.
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Instructions. In a large bowl or stand mixer fitted with a paddle attachment, whip together the cream cheese, yogurt, sugars, and vanilla until smooth. Add in the chopped apples, grapes, and walnuts and mix until evenly coated. Transfer to a large bowl and sprinkle with additional chopped walnuts and brown sugar.
