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Country Kitchen
December 2, 2011 Previous Recipe | Next Recipe
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Yee Haw Toffee - Kim Earwood
Cheerios Nuggets - Elizabeth Coon
NUTTY POUND CAKE - Millie Hawes
German Chocolate Cake - Janet Bradford
Christmas Bread Pudding with Blueberry Sauce - Paul Pinyan
Aunt Freida’s Spinach Dip - Kyle Hayes
Apple Pie with Cheddar Crumble Topping - Debra Davis
Jalapeno Corn Casserole - Matthew Durdin
CAROLYN’S MOIST-N-CREAMY COCONUT CAKE - Mike Tidwell
Bacon Cheese Wreath - Terrie Channell
Apple Bread - Paula Culver
Blueberry French Toast Casserole - Cheryl Mitchell
Pistachio/Cherry Sugar Cookies - Mitt Walker
German Chocolate Upside-Down Cake - Boyd Deal
Sausage Pinwheels - Jeff Helms
No Fat Greek Yogurt Salad - Linda Dennis
Bacon & Cheese Cups - Amanda Butts
Homemade Macaroni and Cheese - Adrian Cooper
Grandmother Jones’ Oatmeal Cookies - Tom Jones
 No Fat Greek Yogurt Salad - Linda Dennis

2 cartons (17.6 oz.) Fage Greek 0% Fat Yogurt
2 (4-ounce cartons) vanilla yogurt
1 small envelope Truvia (Nature’s Calorie Free Sweetener)
2 pounds green grapes - halved
2 pounds red grapes - halved
Pecans

Mix yogurts together; add Truvia, mix well. Fold in grapes. Sprinkle with chopped pecans. Chill overnight.

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