This fall we went to New Hampshire to visit our brother and his lovely wife. We have beautiful fall leaves in Arizona. These high country aspen turn gold and glitter when they flutter in the breeze.
But the leaves back in the New England states are spectacular. The pinks and purples just amazed me.
While there in New Hampshire, we went to an apple orchard and picked apples to make apple pie. This particular orchard has several varieties of apples. You can walk through the orchard and select what type you want to buy.
So I was inspired to bake an apple pie for Yankee Belle, but looking in the archives, you gals have apples covered.
So we also saw lots of pumpkin patches with fresh pumpkins to pick.
But you have many yummy pumpkin recipes already in your archives.
So I decided to use another popular fruit we have in the fall and show you the easiest dessert that I take to potlucks and it is extremely popular. In fact, I’ve learned to make copies of the recipe to hand out because everyone always asks for it. This is so easy and so yummy.
First you need about 3 to 4 pounds of seedless grapes. Wash them and pull out the stems. If they are big grapes, cut them in half. I select smaller grapes and leave them whole. This is much easier.
Gather your other ingredients and mix them together.
8 oz package of cream cheese
8 oz of sour cream
1/2 teaspoon vanilla
1/2 cup sugar (I only use 1/4 cup)
Put the clean grapes in a 9 by 13 inch casserole dish. I use aluminum pans so I can toss them or leave them and not have to worry about the dish.
Blend in the cream cheese mixture.