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(post, Georgia Richardson)
Cheese + Pecans + Grapes = LOVE. Am I right? Here's a recipe to "make and take" to all of those upcoming holiday par-tays you and the Mr. are going to attend. Or you coulddddd do like me...sit in the broom closet and eat them all. Admit it. You wanna. Cheesy Pecan Grapes 1 package (8 oz.) reduced fat-cream cheese, softened 1 package (4 oz.) crumbled blue cheese 36 seedless green or red grapes, washed (duh?) and patted dry (who counted them?) 1 1/2 cups of well chopped pecans In a small bowl, combine the cream cheese and the blue cheese. Mix well. Add the grapes and mix gently to coat each one. Place the chopped pecans in a shallow dish and roll the cheese-coated grapes in the pecans until completely coated. Place the grapes on a platter. Cover and chill for at least 2 hours before serving...if you can wait that long. Otherwise, hit the broom closet. I won't tell.