Grape Salad Taffy Apple Salad Recipe 495 Food

TAFFY APPLE SALAD

Steps:

• Drain pineapple, reserving juice.
• In a large bowl, combine marshmallows and pineapple; cover and refrigerate for several hours.
• In a small saucepan, whisk the egg and sugars. Turn the heat to low andwhisk in the flour, cider vinegar, and pineapple juice.
• Cook and stir until mixture thickens and gets a little bit glossy and reaches 160 degrees.
• Remove from heat (at this time I also pass the liquid through a mesh strainer to remove the little egg bits if there are any. Sometimes this happens if you dont whisk it all together well in the previous step). Cool completely and refrigerate.
• Fold the cool whip into the chilled dressing.
• Add the apples and peanuts to the pineapple and marshmallows.
• Fold dressing into fruit mixture and garnish.

EASY TAFFY APPLE SALAD

Steps:

• Combine fruit in large bowl. Gently stir in COOL WHIP and marshmallows.
• Refrigerate 1 hour.
• Stir in nuts just before serving.

TAFFY APPLE SALAD

Steps:

• Combine the pineapple chunks and marshmallows. Mix together, cover and refrigerate overnight.
• In a medium saucepan, stir together the pineapple juice, egg, flour, vinegar and sugar over medium low heat. Cook and stir sauce until thickened. Transfer to a medium sized bowl, cover and refrigerate overnight.
• In a large bowl, blend together the marshmallow mix and sauce. Stir in the peanuts, whipped topping and apples. Refrigerate until serving time.

TAFFY APPLE GRAPES

Steps:

• 1. Wash and dry grapes (the bigger the grapes the better).
• 2. Chop up the honey roasted peanuts (a food processor works great). You don't want dust, just very small pieces. Place in a bowl.
• 3. Melt almond bark or white chocolate chips in the microwave. Place them in a microwave safe bowl and heat on high for about 30 seconds. Remove and stir and repeat at 15-20 second intervals until completely melted, stirring each time.
• 4. Lay out wax paper on a cookie sheet. Dip your grapes about half way in the bark or chocolate, then into the finely chopped peanuts. Set on wax papered tray. When all grapes are dipped put them into the refrigerator to help them set quicker. When all the grapes are set, put them onto a covered serving platter or in a ziplock bag and store in the fridge until needed. These are fine made a day ahead, but I wouldn't make them much earlier than that. Enjoy!

TAFFY APPLE SALAD

Steps:

• Drain pineapple, reserving juice. In a large bowl, combine pineapple and marshmallows; cover and refrigerate for several hours. , In a saucepan, combine the egg, sugars, flour, vinegar and reserved pineapple juice; cook and stir until mixture thickens and reaches 160°. Remove from the heat; cool. Cover and refrigerate. , Fold whipped topping into the chilled dressing. Add the apples and peanuts to the pineapple and marshmallows. Fold dressing into fruit mixture. Refrigerate leftovers.

GRAPE SALAD + TAFFY APPLE SALAD RECIPE - (4.9/5)

Steps:

• Put grapes in large bowl. Mix cheese, sugars and vanilla with mixer. Gently add to grapes until well coated. Before serving, sprinkle with chopped pecans

GRAPE SALAD

Steps:

• Wash the grapes and dry thoroughly with paper towels. Put the dry grapes in a 9-by-13-inch baking dish. In a bowl, combine the cream cheese, sour cream, granulated sugar and vanilla. Mix well using an electric mixer. Pour this mixture over the grapes and toss together until all the grapes are coated. Chill in the refrigerator.
• Just before serving, sprinkle with the brown sugar and pecans.

GRAPE APPLE SALAD

Steps:

• soften gelatin in 1/4 cup water for 5 minutes. Heat in a small saucepan over low heat stirring constantly until dissolved.
• Add apple juice. Chill until mixture begins to thicken.
• Stir in fruit and celery. Pour into a serving bowl or 3-cup mold. Chill until set.

TAFFY APPLE SALAD

Steps:

• Drain pineapple. Reserve juice.
• Mix pineapple and marshmallows. Refrigerate over night.
• Mix flour, pineapple juice, vinegar & egg.
• Cook until thick.
• Cool in refrigerator.
• Next day, mix pineapple & marshmallows with the dressing mixture.
• Add Cool Whip, fold in well.
• Next, add apples and peanuts.
• Mix well and refrigerate until served.

TAFFY APPLE SALAD

Steps:

• Combine flour and sugar; mix well.
• Beat egg and add to flour/sugar; combine.
• Add vinegar and pineapple juice.
• Cook in small saucepan over low heat.
• Stir (almost constantly) and cook until thick.
• Cool completely.
• Pour cooled dressing over pineapple, apples and peanuts.
• Stir in cool whip.
• Refrigerate.

CARAMEL APPLE SALAD (FLUFFY APPLE SALAD)

Steps:

• In a medium mixing bowl, stir together Cool Whip and butterscotch pudding mix until smooth and uniform. (Note: you do NOT make the pudding prior to this step, you simply combine the dry mix with the whipped topping.).
• In a large mixing bowl, combine diced apples, peanuts, and marshmallows. Add the Cool Whip mixture and fold together gently until completely combined.
• Cover and refrigerate until ready to serve, or scoop into a lightly greased baking dish, cover with plastic wrap and freeze. Serve frozen salad cut into squares--you may need to defrost for a few minutes to half an hour so that it will cut neatly. Garnish with chopped peanuts.

BEST GRAPE SALAD

Steps:

• 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.

TAFFY APPLE SALAD

Steps:

• Empty Cool Whip into bowl.
• Add Whipped Cream Cheese to Cool Whip and stir until mixed together.
• Cut Apples into bite size pieces and add.
• Take frozen snickers and place into bag. Using a hammer break into pieces then add.

APPLE GRAPE SALAD

Steps:

• In a large saucepan, combine sugar and flour. 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.