Ingredient Notes

These simple ingredients come together to create a rich, flavorful bundt cake without anything complicated. Here’s what I used, and some substitution options.

• Fresh blackberries – I did not test this recipe with frozen blackberries, but I don’t recommend them for the cake. They have more water than fresh blackberries and may make the cake too moist. However, you can use frozen blackberries in the glaze.
• Lemon juice – I recommend fresh squeezed lemon juice. 2 lemons will typically get you 3-4 tablespoons of juice. It does depend on the size and juiciness of the lemons.
• All-purpose flour– I use King Arthur unbleached, or Kirkland organic unbleached flour.
• Baking powder– I prefer aluminum free, but either works just fine.
• Salt– what you have on hand is perfect.
• Lemon zest – I like to zest the lemons straight into the bowl with the sugar so all of the oils are incorporated. I zest 3 small lemons for 2 tablespoons of zest.
• Butter – I use unsalted butter. Salted butter may be used. You’ll want to cut the added salt to ¼ teaspoon.
• Eggs – Room temperature eggs are best for even baking.
• Lemon extract – Enhances the lemon flavor. You can also use vanilla extract, which will complement the lemon flavor.
• Sour cream – Room temperature is best. You can substitute plain Greek Yogurt if you’d like.

Bake the cake for 50-55 minutes or until the top is light brown and a thin knife or toothpick inserted in the middle of the cake comes out clean. Let the cake rest in the pan for about 30 minutes before inverting it onto a large plate or cake stand. Let it cool completely.

1. Combine the blackberries, sugar, and lemon juice in a small saucepan over medium heat. Use a potato masher or fork to crush the blackberries as they cook. Once the juices are released and the blackberries start to simmer, let the mixture cook for about 5 minutes. 
2. Remove from heat and pour the mixture through a small sieve so you have a smooth blackberry syrup.
3. Mix in the powdered sugar ¼ cup at a time until the glaze is thick.
4. Pour the glaze over the cake.

Top with fresh blackberries, if desired, and serve at room temperature.

Variations

The blackberries in this recipe can be replaced with blueberries for a different flavor profile. Both in the cake and in the glaze. I love the beautiful bright pink from the berry glaze, but you could also substitute a lemon glaze if you want to change it up.

Who’d have thought Cottage Cheese could be so versatile? If you like high protein desserts, check out my Cottage Cheese Ice Cream Bark or my Frozen Yogurt Bark.

Ingredient Notes

These are the 4 simple ingredients you need to make this recipe along with some side notes as to why I chose them.

• Cottage cheese– Full-fat is best for the creamiest, fluffiest texture. However I tested it with lower fat versions and you will still have a fabulous result. I always use Daisy brand because it has just 3 ingredients and and no additives. Did you know some brands actually contain dye? Crazy! Good Culture is another great choice.
• Unsweetened cocoa powder– I always reccomend using a good-quality cocoa for the best flavor.
• Espresso – The espresso is optional, but you would be losing the secret ingredient.  It does not make the mousse taste like coffee.  It actually adds depth and boosts the chocolate flavor.
• Raw honey– Feel free to adjust based on how sweet you like it. I have also used maple syrup and agave nectar, and they also work well.

How to Make High Protein Cottage Cheese Chocolate Mousse

You’ll love how easy this is. Two steps and you’re there! You can use a food processor or a blender. I’ve even used a mini Ninja blender when making a couple single servings.

1. Add the Cottage cheese, cocoa powder, espresso and honey to a food processor or blender.
2. Blend on high until smooth and blended. You will want to occasionally stop the blending and scrape down the sides to make sure everything is incorporated.
3. Spoon the mixture into serving dishes. Chill, and top with whipped cream if desired.

Each serving has around 13 grams of protein, so it’s one of those desserts that actually keeps you satisfied. 🙌🏼

Variations and Mix-in’s for Cottage Cheese Chocoalte Mousse

Make it a double (chocolate)

Add two tablespoons of melted dark chocolate to the blender for a richer, more decadent version. Make the mousse as the directions state, then add the melted chocolate and blend again. See notes in the recipe card for how to melt the chocolate.

Swap the sweetener

I love using raw honey, but maple syrup works too and adds a slightly deeper flavor. Agave nectar is another one I use often, just stick with liquid sweeteners so the texture stays the same.

Add a flavor twist

Add a splash of vanilla extract or a pinch of cinnamon. Peanut butter lovers? Add a spoonful of peanut butter (or almond butter) to the blender for a chocolate nut-butter combo.

Top it off

• fresh berries
• chocolate chips or shavings
• a dollop of whipped cream (I say always)
• sprinkle of flaky sea salt, cocoa powder, or cinnamon
• chopped nuts
• granola

Finish with a garnish of fresh mint leaves.

Frozen treat

Pour the mousse into popsicle molds or small silicone cups and freeze for a creamy, frozen treat. It’s like a high-protein fudgesicle!

Storing and Freezing

Keep your finished mousse in an airtight container in the fridge. It will stay great for 4-5 days, and in fact chilling it makes the texture even thicker and more satisfying. You may see a tiny bit of liquid on top after a couple days, but just stir it in, it’s still great. I usually store mine in small glass containers with a lid for individual servings. Then I have it at the ready for the craving, or I can pack it to go.

Freezing
You can freeze this chocolate cottage cheese mousse for longer storage if needed. It can be stored in a shallow, freezer‑safe container for up to a couple of months, then thaw in the refrigerator overnight before eating. The flavor stays delicious, but the texture can become a bit firmer and more ice‑cream like once thawed. If you want to enjoy it straight from the freezer, it almost has a frozen dessert vibe, just let it soften slightly so it is easy to scoop.

In our house, cranberries don’t just show up in the homemade cranberry sauce, though we do go through plenty of that, especially around the holidays. We really love that bold, tart flavor in just about anything. So when I was thinking about adding a dessert to our Thanksgiving spread that was a little different (but still felt festive), this cranberry cheesecake just made sense. It’s simple, pretty, and doesn’t take up any oven space, which is always a win on busy cooking days.

It starts with a buttery graham cracker crust, then comes the creamy cheesecake layer that’s made extra smooth with a hint of white chocolate pudding. On top, a jewel-toned cranberry sauce adds just the right zing, and sugared cranberries bring that sparkle and crunch. Finish it off with whipped cream, and you’ve got a dessert that looks like it came from a bakery — but you made it right at home 🙌🏼(with way less effort than it looks like!).

Make it ahead, skip the oven, and wow your guests (or just your kids at the dinner table). It’s one of those desserts that feels special but is secretly simple, and I’m all about that. There are a few steps to this recipe because of the layers, but they truly are easy to do.

Ingredient Notes For Cranberry Cheesecake

Some helpful information to set you up for success.

• Graham Cracker Crumbs– You can find these in the baking aisle, or you can crush graham crackers yourself. You’ll need about 8-10 full sheet graham crackers for 2 cups worth of crumbs. You can crush them in a bag with a rolling pin, or use a food processor.
• Butter– I used unsalted butter. Melt it in the microwave in 20 second increments, or on medium low on the stove top.
• Sugar– You’ll need both granualted sugar and powdered sugar.
• Cream Cheese– Full fat is recommended, it gives the creamiest texture and sets up the best. The cream cheese needs to be at room temperature before you start so plan ahead.
• White Chocolate Pudding Mix– This is going to add flavor and thicken up the filling. You could use vanilla instead, but I really like the white chocolate.
• Heavy Whipping Cream– This is for both the filling and garnishing. It keeps the filling fluffy and light.
• Vanilla Extract-I used the clear because the filling is white, but it’s completely fine to use the regular one.
• Cranberries-For the cranberry filling you can use fresh or frozen berries. Fresh cranberries are best for the sugared cranberries, which is an optional garnish but makes a stunning presentation.
• Cornstarch- This is used as a thickening agent for the cranberry layer. You’ll mix it with water (see the recipe card) to create a slurry.

How to Make No Bake Cranberry Cheesecake

For The Crust

1. Make the crust by combining graham cracker crumbs, melted butter, and sugar in a mixing bowl. Stir until evenly coated.
2. Press firmly into the bottom of a 9 inch deep dish pie dish or a springform pan. Place in the refrigerator to chill while preparing the filling.

For The Cheesecake Layer

1. Beat the softened cream cheese until smooth. Add pudding mix and powdered sugar.
2. Mix until combined.
3. In a separate bowl, whip the heavy cream with vanilla until stiff peaks form. Fold the whipped cream into the cream cheese mixture until smooth and fluffy. 
4. Spread evenly over the crust.

For The Cranberry Layer

1. Combine cranberries, sugar, and water in a saucepan.
2. Cook over medium heat until the cranberries burst and soften. Stir in the cornstarch slurry and cook until the sauce thickens.
3. Remove from heat and stir in vanilla. Strain through a fine mesh strainer for a smoother sauce if desired. Let cool completely before spreading gently over the cheesecake layer.

For The Sugared Cranberries

1. Make a simple syrup by heating water and sugar in a saucepan until dissolved.
2. Add the cranberries and stir to coat.
3. Using a slotted spoon, remove them to a baking sheet lined with parchment paper. Allow them to sit at room temperature for about an hour.
4. Roll the cranberries in sugar, and place them on parchment paper to set. Try not to eat them all!

For the Whipped Cream Topping

1. Whip the remaining heavy cream, powdered sugar, and vanilla until soft peaks form.
2. Spread or pipe decoratively over the chilled cheesecake.

Storing and Freezing

Store leftover cheesecake covered in the refrigerator for up to 4 days.

This cheesecake can also be frozen (without the whipped cream layer). Wrap it tightly and freeze for up to 1 month. Thaw it in the refrigerator overnight before adding whipped cream and serving. Sugared cranberries should also be added just before serving.

Mini Cheesecake Jars Option

If you’re serving a crowd, want individual portions, or just love the idea of dessert in a jar (who doesn’t?), this recipe works beautifully as mini no-bake cranberry cheesecakes. They’re festive, portable, and always a hit with both kids and adults.

How To Make Mini Cranberry Cheesecake Jars

• Crust: Spoon about 2 tablespoons of graham cracker crust mixture into each small jar or cup (4–6 oz size works well). Press down gently to form a base.
• Cheesecake Layer: Prepare the filling as directed. Use a piping bag or spoon to add the cheesecake layer over the crust.
• Cranberry Topping: Once cooled, spoon a thin layer over the cheesecake. It doesn’t have to be perfect — the layers look beautiful even when rustic.
• Whipped Cream: Pipe or dollop whipped cream on top just before serving, or right before chilling if you’re prepping ahead.
• Sugared Cranberries: Top each jar with 1–3 sparkly cranberries or a sprinkle of crushed graham crackers for garnish.
• You should get about 12 jars total.

Tips:

• Make-ahead: These can be assembled up to 24 hours in advance. Just add whipped cream and garnish closer to serving time for the best presentation.
• Storage: Store covered in the fridge. Mason jars with lids make this extra convenient.
• Kid-friendly: Let the kids help layer or decorate their own jars — it’s a great hands-on holiday activity!

If you’re anything like me, you love a good shortcut in the kitchen—especially one that doesn’t sacrifice flavor. That’s exactly what these cookie bars deliver. They’re everything you love about classic peanut butter cookies, but baked all at once and sliced into bars. Less scooping, less mess, more time to enjoy the people you love.

Sometimes we need shortcuts, but when I want to spend a little more time, I love to make Birds Nest Cookies, Snowball Cookies, and even Breakfast Cookies. Cookies for breakfast? Sign me up! (Don’t worry, they have good stuff in them.)

Ingredient Notes

A few details about the ingredients in this recipe to set you up for success.

• Butter – Salted or unsalted is fine in this recipe. Adds richness and helps with that soft, chewy texture.
• Brown sugar – For moisture and deep caramel flavor.
• Honey or maple syrup – By using honey, I was able to remove 1 cup of granulated sugar from the recipe (a little better for you). It helps keep the bars intact (chewy, not crumbly) without overpowering the peanut butter flavor. It still adds the slight sweetness and the stickiness that is needed. These were also tested with corn syrup, so if you like a cheaper option, you can use that instead.
• Peanut butter – Use smooth, shelf-stable peanut butter like Jif or Skippy. Natural peanut butters (even thought I’m a big fan) won’t give the right texture.
• Vanilla extract – makes everything better in my opinion! Feel free to use a little extra if you like.
• Flour – All-purpose is perfect here. You can sub a 1:1 gluten-free blend if needed. As usual, texture isn’t quite the same for gluten free. If you need a great gluten free cookie, try these Chocolate Hazelnut Drop Cookies.
• Chocolate chips – Semi-sweet gives a nice balance, but use what you love. My personal favorite is dark chocolate.
• Chopped peanuts (optional) – Adds a little crunch and extra peanut flavor on top.

How to Make Peanut Butter Cookie Bars

1. Cream the butter, sugar, and syrup, using a stand mixer, until it’s fluffy, add the peanut butter, egg, and vanilla and mix until smooth.
2. Add the flour, a couple tablespoons at a time, and mix until just combined.
3. Stir in the chocolate chips using a rubber spatula to gently mix them in.
4. Press into the pan, top with more chocolate chips (and peanuts, if using), and bake until golden around the edges.
   

Let them cool completely before slicing—trust me on this one. The texture is perfect once they’ve had time to set.

Frequently Asked Questions

Optional Add-Ins & Variations

These bars are super versatile, and sometimes a small tweak gives them a whole new vibe. Here are some fun ways to switch things up:

🍫 Chocolate Lovers

• Double chocolate – Stir in 1 tablespoon of cocoa powder and use chocolate chunks or dark chocolate chips.
• Peanut butter cup bars – Press chopped mini Reese’s into the top before baking.
• Swirl in Nutella – Drop spoonfuls over the top and swirl with a butter knife before baking.

🥜 Nutty or Crunchy

• Crunchy peanut butter – Swap out the smooth PB for crunchy to add texture.
• Chopped pretzels – Sprinkle on top for extra crunch and a salty finish.
• Reeces Pieces or peanut butter chips – Sprinkle on top instead of chocolate chips.

🍓 Fruity Twists

• Jam swirl – Drop spoonfuls of raspberry or strawberry jam over the top and gently swirl before baking. Top with nuts and chocolate chips.
• PB&J vibes – Use half chocolate chips and half dried strawberries or freeze-dried raspberries in the dough.

🍬 Sweet Tooth Style

• Butterscotch chips – Swap or mix with chocolate chips for a rich, caramel flavor.
• M&Ms – Especially fun for holidays or parties. Color-coordinate them for the season or to match your favorite teams colors.
• White chocolate + dried cranberries – A fancier twist that’s great for gifting.

🧂 A Little Extra

• Flaky sea salt – Sprinkle over the top right before baking to balance out the sweetness.
• Espresso powder – Add ½ tsp to the batter for a subtle mocha flavor.

Don’t be afraid to play! These cookie bars are super forgiving, and your pantry probably has something fun to try already.

How to Make Cottage Cheese Ice Cream Bark

1. Blend it- Add cottage cheese, honey, and vanilla to a food processor. Blend, scraping the bowl as needed, until completely smooth and creamy.
2. Spread it- Scoop the mixture onto a rimmed baking sheet lined with parchment paper. Spread into an even rectangle about 1/4″ thick.
3. Drizzle- Using a fork, silicone brush, or a zip‑top bag with the corner snipped, drizzle the melted chocolate over the cottage cheese mixture.
4. Top & freeze– Scatter chopped cherries and almonds over the top and gently press so they adhere. Freeze flat until solid, then cut into squares or break into pieces. Serve right away.

Variations

Here are some topping ideas you can try to change it up. Remember that more wet fruits can turn icy when frozen, not a bad thing, but just a head’s up. It helps to pat them dry before topping the bark.

Tropical Escape

• Pineapple chunks + mango (pat dry)
• Toasted coconut flakes
• Drizzle of melted white chocolate or dark chocolate

Nutty Delight

• Chopped pistachios + pecans
• Dried cranberries
• Drizzle of dark chocolate

Penut Butter & Chocolate

• Swirls of peanut butter (melt slightly for drizzling)
• Mini chocolate chips
• Sprinkle of crushed pretzels

S’mores Inspired

• Mini marshmallows
• Crushed graham crackers
• Dark chocolate drizzle

Strawberry Shortcake

• Fresh sliced strawberries
• Crushed shortbread cookies
• White chocolate drizzle

Ingredient Notes

• Butter– cold and unsalted, cut it into tablespoons, and keep it in the fridge til ready to use.
• Flour– All-purpose works best here. I always use unbleached flour, and my go-to is King Arthur’s.
• Brown sugar-Light or dark brown sugar both work; dark will give you a deeper, more intense taste.
• Sugar – Regular granulated sugar works well here, sometimes I opt for cane sugar, which is less processed and has a lovely flavor.
• Eggs
• Coconut oil – I like to use organic, cold-pressed coconut oil for its health benefits and subtle flavor. It should be warmed to room temperature so it is liquid.
• Pumpkin puree – This should be 100% pure pumpkin, not pie filling. Homemade is always fantastic if you have the time, but canned works great too.
• Vanilla extract – Go for a pure, high-quality vanilla extract. Avoid imitation flavors.
• Baking soda & baking powder – These are key to getting that rise.
• Cinnamon and Pumpkin Pie Spice – gives that warm, cozy flavor.
• Salt – I always use sea salt or Himalayan pink salt for a more natural, mineral-rich option.

How to Make Pumpkin Muffins With Streusel Topping

Be sure to check out the full recipe and ingredient list in the recipe card below.

For the streusel:

1. Combine butter, flour, brown sugar, and cinnamon in a bowl.
2. Use a pastry blender to mix until crumbly. Set aside in the fridge to keep cold.

For the muffins:

1. Whisk together eggs, oil (or applesauce), pumpkin puree, vanilla extract, and sugar until smooth.
2. In another bowl, mix flour, baking soda, baking powder, pumpkin pie spice, and salt.
3. Stir the wet and dry ingredients together until just combined.
4. Fill muffin liners with batter, top with streusel, and bake

Frequently Asked Questions

Storing and Freezing

Once your muffins have cooled completely, store them in an airtight container at room temperature. They’ll stay fresh for about 2-3 days. For longer storage, keep them in the fridge where they can last up to a week. Just warm them up in the microwave or let them sit at room temperature before serving to bring back that fresh-from-the-oven texture.

These muffins freeze well! Store them in an airtight container and pull them out for a quick snack or breakfast on busy mornings.

These muffins freeze beautifully! Once they’re fully cooled, place them in a single layer on a baking sheet and freeze for about 1-2 hours. This prevents them from sticking together. After they’ve frozen solid, transfer them to a freezer-safe bag or airtight container.

Label with the date and store them for up to 3 months.To thaw, just take out as many muffins as you need and let them sit at room temperature for about an hour. For a quicker option, pop them in the microwave for 20-30 seconds until warmed through.

Pro Tip: If you love a warm, freshly baked muffin, you can warm them in the oven at 300°F for about 5-10 minutes after thawing. This will crisp up the streusel topping and give the muffins a “just-baked” feel.

These Pumpkin Muffins with Streusel Topping are everything you want in a fall treat – moist, flavorful, and topped with a perfect sweet crunch. They go great with my Apple Cider Mocktail for all the fall feels!

Best of all, they’re simple to make and easy to store, so you can enjoy them whenever the craving strikes. Bake up a batch, share them with loved ones, and savor the cozy flavors of fall.

Ingredient Notes

• Berries: Fresh is best! Use a mix of blackberries, raspberries, and blueberries for a variety of flavors and textures.
• Sugar: Both regular granulated sugar and turbinado sugar (sugar in the raw) is called for (see bottom of this list). You can use the turbinado for all of it if you prefer, it’s a bit less processed. But I usually just use it for the topping.
• Lemon: You’ll need it for fresh juice and fresh zest. It adds a zesty brightness that enhances the berries’ natural sweetness.
• Vanilla Extract: A hint of vanilla gives the filling a warm, comforting flavor.
• Salt: Balances sweetness and brings out flavor.
• Flour: I use all purpose unbleached.
• Baking Powder: I like an aluminum free one.
• Butter: I use unsalted because I’m a control freak 😆. If you have salted, that’s fine. Use cold butter.
• Buttermilk: Keeps the biscuit topping tender and adds a subtle tang. No buttermilk? See Tips and Tricks below.
• Turbinado Sugar & Cinnamon: This duo sprinkled on top gives the cobbler a lovely, crunchy finish.

How to Make Mixed Berry Cobbler

1. Stir together the berries, sugar, lemon juice, lemon zest, vanilla extract and salt.
2. Cut together the butter with the flour, sugar, baking powder and salt. 
3. Add the buttermilk and stir together until you get a rough and sticky dough.
4. Place the berry mixture in the bottom of the skillet, and top with spoonfuls of the dough mixture evenly. 

Storing and Freezing

Store leftovers, covered in the fridge for 3 days.  To serve, warm in the microwave at 50% power until heated through.

You can freeze this recipe but the fruit doesn’t keep as well when it is thawed.  If you are looking to make ahead on this one just whip up the dough and freeze it in an airtight container for up to 2 months.  When you are ready to use it, remove from the freezer 1-2 days before preparing and thaw in the fridge.

Enjoy your delicious homemade Mixed Berry Cobbler with a scoop of ice cream or a dollop of whipped cream for an extra special treat!

Ingredient Notes

• Berries– Summer in Michigan is all about the fresh produce! I love getting them fresh from the farm or markets, but your grocery store works just fine. Look for ripe berries. You can use frozen berries instead if you’d like.
• Greek Yogurt– Greek has a great texture. I used plain, nonfat, and added honey and vanilla for flavor, but you have options here. You can use vanilla Greek yogurt, or even another flavor like strawberry. My favorite flavored brand is Oikos 000 because it uses stevia instead of added sugar. Regular yogurt (versus Greek) works too.
• Honey– I love a less processed version of sugar. Sub maple syrup if you want, keep in mind that will change the flavor for sure. You can use more or less to suit your tastes.
• Vanilla Extract– Again, how I’m adding and controlling the flavor.
• Pecans– Adds a nutty crunch, feel free to swap out for another nut (walnuts or cashews would be fabulous) or leave them out.
• Chocolate Chips– I used dark chocolate, but semi-sweet, milk, or bittersweet are all great. It’s going to get melted and swirled in for some indulgence. If you like sugar-free chips, Lily’s brand is really good (stevia based).

How to Make Frozen Yogurt Bark

Be sure to check out the full recipe and ingredient list in the recipe card below.

1. Stir the yogurt, honey and vanilla together.
2. Spread it out on a parchment paper lined sheet pan.
3. Melt the chocolate
4. Swirl the chocolate in the yogurt, add the berries and pecans, then place flat in the freezer.

After 2-3 hours, it will be frozen. Lift it out of the pan and place it on a cutting board and cut it into squares. Alternatively, you can just break it apart. ENJOY IMMEDIATELY!

This recipe is so flexible and fun, the combinations are endless. What are your ideas?

Ingredient Notes

• Flour– I like all purpose, unbleached. King Arthur is a great brand. I also like the Costco organic unbleached flour.
• Leavening– For the perfect texture, you need baking powder and baking soda.
• Cinnamon– I love the warm spice this brings to the banana bread, if you’re not a fan, you can totally leave it out.
• Bananas– You’ll need ripe mashed bananas– Overripe bananas are best. If they are just right for eating, they will work too, but the more ripe the better and sweeter they are.
• Egg– I love my local source, but let’s be real here- it’s for baking, use anything as you won’t taste it anyway.
• Brown sugar– Neede for both the bread and the frosting. You can substitute white sugar for brown sugar in the bread recipe if desired. For the frosting, you definitely need to use brown sugar.
• Sourdough discard– This is sourdough starter that is no longer active. This recipe also works with active sourdough starter.
• Butter-I typically prefer unsalted. However in this case, either will work.
• Heavy cream– Milk or half and half work just fine in the icing if you don’t have heavy cream.
• Powdered sugar– Sifted powdered sugar blends easier.

How to Make Sourdough Discard Banana Bread

1. Whisk the dry ingredients together (except sugar).
2. Mix the wet ingredients together (plus sugar).
3. Pour into a greased loaf pan.
4. Bake for 50 to 60 minutes. Let it cool in the pan on a rack for 15 minutes, then remove it carefully to let it cool completely.

How to Make Caramel Icing

1. Add butter and sugar to a saucepan over medium-low heat and whisk them together as they melt.
2. Next, bring the butter mixture to a boil.
3. Stir in the heavy cream, let the frosting mixture boil again, and then remove it from the heat.
4. Add the powdered sugar and mix until smooth. Use a hand mixer or stand mixer to get it really smooth if preferred. Then, use a rubber spatula to spread the frosting over the cooled banana bread.

Chicken Salad Chick’s grape salad recipe is a delightful combination of sweet and creamy flavors. Juicy grapes are wrapped in a rich cream cheese and sour cream dressing and topped with brown sugar and pecans. What’s not to love?

Hey- no judgement here! Whatever you call it, it is for sure DELICIOUS! This recipe is the perfect refreshingly sweet and simple side dish for the next time you bring a dish to a backyard BBQ, bridal or baby shower, or any family gathering.

But, if you are looking for something cold, creamy and delicious that IS healthier, don’t miss my Frozen Yogurt Bark, this has been another one on repeat.

Ingredient Notes

• Cream Cheese- Regular or 1/3 less fat works just fine here.
• Sour Cream- I love the Daisy brand, or anything natural without added ingredients.
• Sugar- I used plain white granulated sugar. Sugar in the raw works too.
• Vanilla extract– adds flavor and who doesn’t love vanilla?
• Green and Red Grapes- use seedless. I use red and green for color, but it can be made with just red or just green grapes as well. Pick firm grapes without bruises.
• Brown Sugar- I use light brown sugar, dark brown is fine. It adds a pretty garnish with some texture.
• Pecans- You can purchase whole pecans and roughly chop them yourself, or buy the ones already chopped in the baking aisle.

How to Make Chicken Salad Chick Grape Salad

1. Add the softened cream cheese, sour cream, granulated sugar, and vanilla extract in a medium bowl, and beat with a hand mixer or stand mixer until smooth.
2. Place the grapes in a large mixing bowl, add the cream cheese mixture, and gently stir with a rubber spatula until all the grapes are covered. Cover the bowl, chill in the refrigerator for 30 minutes.
3. Transfer the creamy grape salad recipe to a serving bowl before serving, and sprinkle the top with brown sugar and chopped pecans.