Secret Recipe Club: Crumbs and Chaos Butterfinger grape salad

 

This month I had the honor of stalking the wonderful blog of Crumbs and Chaos for my Secret Recipe Club assignment. SRC pairs us up with another blog which we must then challenge ourselves to make one of their recipes.

Crumbs and Chaos is a blog created by four sisters.I loved that they had an index for their recipes (look under Crumbs) and spent many an hour browsing through the recipes. I couldn't decide on one recipe, so I actually made two of them for our Fourth of July celebration: Cream Cheese Corn and her Candy Bar and Grape Salad

While we all enjoyed the creamy deliciousness of the corn, it was the grape salad that stole the show. The response went from "What?" To "Oh my gosh this is fabulous!"

I made a few changes: cutting the grapes to make it appropriate for my grand daughter and using vanilla and honey Greek yogurt, leaving out the sugar from the original recipe.



Butterfinger Grape Salad
adapted from Crumbs and Chaos
1 1/2 cups Red Grapes, cut into fourths (I did this because our grapes were HUGE and I had little ones eating)
1 1/2 cups Green Grapes, cut into fourths
4 oz. Cream Cheese, softened
3 ounces Vanilla and Honey Greek Yogurt
2 reg. sized Butterfinger Candy Bars

Directions:
Rinse grapes and cut into fourths; Place into a large bowl and set aside. In a small bowl, beat together the cream cheese and yogurt until smooth and creamy. Pour mixture over grapes and stir, gently, to combine. Coarsely chop the Butterfingers candy bars and divide in half. Combine half to the salad and stir to mix in. Top with the remaining half prior to serving.
As an added note, this recipe did not really keep well since I cut the grapes into fourths. I added the cream cheese/yogurt mixture prior to serving to keep it from having to much liquid..

Cream Cheese Corn

from Crumbs and Chaos

1 pound frozen corn, thawed
3 ounces cream cheese
1 tablespoon butter
1/8 teaspoon cayenne pepper
salt and pepper to taste ( I used scant half teaspoon of salt and 1/4 teaspoon black pepper)
paprika, optional for topping

Directions:
Cook corn according to package directions ( I like to steam mine in the microwave to retain all the nutrients!). If boiling the corn, drain off excess liquid after cooking. Add cream cheese and butter to cooked corn and stir in to combine. I had to microwave mine for an additional thirty seconds to get everything to cream up nicely. Add cayenne, salt and pepper and mix well. Top with Paprika, if desired. Best served warm.