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Grandma's Bakes, 999 Atlantic Avenue,, United States, Brooklyn (2026)

01/05/2025

Frozen Cheesecake Cookie Icebox Cake 🍪❄️
Don't lose this rich and creamy chill treat! 😍

Ingredients
For the Cookie Base:
1 1/2 cups crushed chocolate chip cookies (or chocolate graham crackers)
1/3 cup unsalted butter, melted

For the Cheesecake Filling:
450g (16 oz) cream cheese, softened
1 cup powdered sugar
2 tsp vanilla extract
1 1/2 cups heavy cream, cold
3/4 cup mini chocolate chips

For the Layers & Topping:
1 cup crushed or whole chocolate chip cookies
1/2 cup mini or regular chocolate chips (for topping)
Optional: chocolate curls or shavings

Instructions
🔹 Make the Crust:
• In a medium bowl, combine crushed cookies and melted butter until evenly moistened.
• Press mixture firmly into the bottom of a 9-inch springform pan.
• Freeze for 15–20 minutes while you prepare the filling.

🔹 Prepare the Cheesecake Filling:
• In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
• In a separate bowl, whip the heavy cream to stiff peaks.
• Gently fold whipped cream into the cream cheese mixture until light and fluffy.
• Stir in mini chocolate chips.

🔹 Assemble the Cake:
• Spread half of the cheesecake mixture over the chilled crust.
• Sprinkle with a layer of crushed or whole cookies.
• Add the remaining cheesecake mixture on top and smooth it out evenly.
• Top with mini chocolate chips and chocolate curls or shavings.

🔹 Freeze:
• Cover with plastic wrap and freeze for at least 6 hours or overnight until fully set.
• Let sit at room temperature for 10 minutes before slicing for easier serving.

🔹 Chill & Serve:
• Serve frozen or semi-frozen for the best creamy-meets-cookie texture
• Slice with a warm knife for clean, neat cuts

Storage & Tips
• Store in the freezer for up to 1 week, tightly wrapped
• Use mini chips for better texture in frozen form
• Add a swirl of chocolate or caramel sauce for extra indulgence

⏳ Prep Time: 25 minutes
🔥 Bake Time: 0 minutes
❄️ Chill Time: 6 hours (minimum)
🍽 Servings: 10–12
📊 Calories: ~420 per slice

01/05/2025

Cheesecake Cookie Dough Tacos 🍪🌮
Don't lose this fun and creamy dessert twist! 😍

Ingredients
For the Cookie Dough Taco Shells:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup mini chocolate chips

For the No-Bake Cheesecake Filling:
225g (8 oz) cream cheese, softened
1/3 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream, cold
1/4 cup mini chocolate chips

For Assembly:
Crushed graham crackers or cookie crumbs (optional garnish)

Instructions
🔹 Make the Taco Shells:
• Preheat oven to 175°C (350°F).
• In a large bowl, cream butter and sugars until fluffy.
• Add egg and vanilla, mix well.
• Stir in flour, baking soda, and salt until just combined.
• Fold in chocolate chips.
• Scoop dough into 2-tablespoon balls, flatten into circles, and place on a parchment-lined baking sheet.
• Bake for 8–10 minutes until edges are set and golden.

🔹 Shape the Shells:
• While warm and pliable, gently drape each cookie over a clean rolling pin, spoon handle, or taco mold to create a shell shape.
• Let cool and harden into a taco shape (you can also shape over upside-down muffin tins).

🔹 Prepare the Cheesecake Filling:
• In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
• In a separate bowl, whip the heavy cream to stiff peaks.
• Fold whipped cream into cream cheese mixture until fluffy.
• Stir in mini chocolate chips.
• Transfer filling to a piping bag or spoon into cooled taco shells.

🔹 Assemble & Garnish:
• Fill each cookie taco with cheesecake mixture.
• Sprinkle with extra cookie crumbs, chocolate chips, or drizzle with chocolate syrup if desired.

🔹 Chill & Serve:
• Best served chilled after filling sets for 30 minutes
• Serve straight from the fridge for the creamiest texture

Storage & Tips
• Store filled tacos in the fridge for up to 3 days
• Shells can be made ahead and stored in an airtight container
• Add strawberries or caramel for extra flair!

⏳ Prep Time: 25 minutes
🔥 Bake Time: 10 minutes
❄️ Chill Time: 30 minutes
🍽 Servings: 10 tacos
📊 Calories: ~280 per taco

01/05/2025

Strawberry Swirl Cheesecake Cookie Cups 🍓🧁
Don't lose this fruity, creamy indulgence! 😍

Ingredients
For the Cookie Cup Base:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt

For the Cheesecake Filling:
225g (8 oz) cream cheese, softened
1/4 cup granulated sugar
1 tsp vanilla extract
1 large egg

For the Swirl:
1/4 cup strawberry jam or preserves
2 tbsp fresh strawberry puree (optional for extra flavor)

Instructions
🔹 Make the Cookie Dough:
• Preheat oven to 175°C (350°F). Grease a 12-cup muffin tin.
• In a large bowl, cream butter, brown sugar, and granulated sugar until smooth.
• Beat in egg and vanilla extract.
• In a separate bowl, whisk flour, baking soda, and salt.
• Gradually mix dry ingredients into the wet until dough forms.

🔹 Form the Cookie Cups:
• Scoop 2 tbsp of dough into each muffin cup.
• Press down and up the sides to form a well.
• Chill pan in the fridge for 15 minutes while you make the filling.

🔹 Prepare the Cheesecake Filling:
• In a medium bowl, beat cream cheese until smooth.
• Add sugar, egg, and vanilla extract. Mix until creamy and lump-free.

🔹 Assemble & Swirl:
• Spoon cheesecake filling into the center of each chilled cookie cup.
• Drop a small spoonful of strawberry jam (and puree if using) on top of each.
• Use a toothpick to gently swirl it into the cheesecake.

🔹 Bake & Cool:
• Bake for 16–18 minutes, or until cookie edges are golden and filling is just set.
• Cool in the pan for 10 minutes before transferring to a wire rack.
• Chill for at least 1 hour before serving for clean slices and creamy centers.

🔹 Chill & Serve:
• Best served chilled for a smooth, luscious bite
• Top with extra jam or a fresh strawberry slice for presentation

Storage & Tips
• Store in the fridge in an airtight container for up to 5 days
• Freeze for up to 1 month—thaw overnight in the fridge
• For a tangier swirl, mix jam with a squeeze of lemon juice

⏳ Prep Time: 25 minutes
🔥 Bake Time: 16–18 minutes
❄️ Chill Time: 1 hour
🍽 Servings: 12 cups
📊 Calories: ~290 per cup

01/05/2025

Cheesecake Cookie Dough Pull-Apart Cake 🍪🍰
Don't lose this ooey-gooey dessert dream! 😍

Ingredients
For the Cookie Dough:
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
2 large eggs
2 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups semi-sweet chocolate chips

For the Cheesecake Filling:
225g (8 oz) cream cheese, softened
1/3 cup granulated sugar
1 tsp vanilla extract

For Assembly & Topping:
2 tbsp melted butter (for brushing)
1/2 cup caramel sauce, for drizzling

Instructions
🔹 Prepare the Cookie Dough:
• In a large bowl, cream butter and both sugars until fluffy.
• Beat in eggs one at a time, then add vanilla.
• In a separate bowl, whisk together flour, baking soda, and salt.
• Gradually add dry ingredients to wet, then fold in chocolate chips.
• Chill dough for 30 minutes while you prepare the filling.

🔹 Make the Cheesecake Centers:
• In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
• Scoop into 1-tsp sized mounds and freeze for 20–30 minutes until firm.

🔹 Form the Stuffed Balls:
• Scoop about 2 tablespoons of cookie dough, flatten it, and place a frozen cheesecake mound in the center.
• Wrap the dough around the filling and roll into a ball.
• Repeat with remaining dough and filling.

🔹 Assemble the Pull-Apart Cake:
• Preheat oven to 175°C (350°F). Grease a bundt pan or round baking dish.
• Arrange cookie dough balls snugly in the pan to create a ring.
• Brush tops lightly with melted butter.

🔹 Bake & Finish:
• Bake for 30–35 minutes, or until golden and set.
• Let cool for 10–15 minutes before turning out onto a plate.
• Drizzle generously with warm caramel sauce before serving.

🔹 Chill & Serve:
• Best served warm so the cheesecake centers are soft and the caramel melts beautifully
• Pairs perfectly with a scoop of vanilla ice cream or whipped cream

Storage & Tips
• Store leftovers in the fridge for up to 4 days—rewarm before serving
• Freeze unbaked dough balls for up to 2 months and bake when ready
• Try it with white chocolate chips or swirl in peanut butter for a twist

⏳ Prep Time: 30 minutes
🔥 Bake Time: 30–35 minutes
❄️ Chill Time: 30 minutes
🍽 Servings: 12
📊 Calories: ~400 per serving

01/05/2025

Street Corn Chicken Casserole 🌽🧀
Don't lose this cheesy, crowd-pleasing bake! 😍

Ingredients
For the Casserole Base:
3 cups cooked, shredded chicken (rotisserie works great)
2 cups cooked elbow macaroni or rotini
1 can (15 oz) corn, drained (or 1 ½ cups frozen corn, thawed)
1 can (10 oz) diced green chilies
1/2 cup sour cream
1/2 cup mayonnaise
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp cumin
Salt & pepper to taste

For the Cheese Topping:
1 1/2 cups shredded cheddar cheese
1/2 cup shredded Monterey Jack or mozzarella cheese
Fresh cilantro or parsley, for garnish

Instructions
🔹 Preheat & Mix:
• Preheat oven to 180°C (350°F).
• In a large bowl, combine shredded chicken, cooked pasta, corn, green chilies, sour cream, mayonnaise, and seasonings.
• Mix well until everything is evenly coated.

🔹 Assemble the Casserole:
• Spread the mixture evenly into a greased 9x13-inch baking dish.
• Top with cheddar and Monterey Jack cheese.

🔹 Bake to Perfection:
• Bake uncovered for 25–30 minutes, or until bubbly and golden on top.
• Optional: Broil for 2–3 minutes for an extra-cheesy crust.

🔹 Garnish & Serve:
• Let rest for 5–10 minutes.
• Sprinkle with fresh chopped cilantro or parsley and serve hot!

🔹 Chill & Serve:
• Rest for a few minutes before scooping to help set the layers
• Delicious with tortilla chips, side salad, or hot sauce

Storage & Tips
• Store leftovers in the fridge for up to 4 days
• Reheat in the oven or microwave with a splash of milk or broth
• Add a squeeze of lime and crumbled cotija cheese for an authentic street corn twist

⏳ Prep Time: 15 minutes
🔥 Bake Time: 25–30 minutes
❄️ Chill Time: 5–10 minutes (rest)
🍽 Servings: 6–8
📊 Calories: ~480 per serving

01/05/2025

Cheesecake Chocolate Chip Cookie Cups 🍪🧁
Don't lose this creamy, cookie-loaded treat! 😍

Ingredients
For the Cookie Cup Base:
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1/3 cup light brown sugar, packed
1 large egg
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
2/3 cup mini semi-sweet chocolate chips

For the Cheesecake Filling:
225g (8 oz) cream cheese, softened
1/4 cup granulated sugar
1 tsp vanilla extract
1 large egg

For the Topping:
1/2 cup sweetened whipped cream or cream cheese frosting
Mini chocolate chips for garnish

Instructions
🔹 Prepare the Cookie Dough:
• Preheat oven to 175°C (350°F). Grease a 12-cup muffin tin.
• In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in egg and vanilla.
• Add flour, baking soda, and salt. Mix until just combined.
• Fold in mini chocolate chips.

🔹 Form the Cookie Cups:
• Scoop about 2 tablespoons of dough into each muffin cup.
• Press dough evenly along the bottom and sides to form a well in each.
• Chill in the fridge while you make the filling.

🔹 Make the Cheesecake Filling:
• In a medium bowl, beat cream cheese until smooth.
• Add sugar, vanilla, and egg. Beat until creamy and well blended.

🔹 Bake the Cookie Cups:
• Pour cheesecake filling into the center of each cookie cup (do not overfill).
• Bake for 15–18 minutes or until the centers are set and cookie edges are golden.
• Allow to cool in the pan for 10 minutes, then transfer to a wire rack.

🔹 Top and Serve:
• Once completely cooled, pipe or spoon whipped cream or frosting over each cup.
• Sprinkle with mini chocolate chips for that perfect finish!

🔹 Chill & Serve:
• Cool fully before topping to avoid melting the cream
• Serve chilled or at room temperature for the best texture

Storage & Tips
• Store in an airtight container in the fridge for up to 5 days
• Freeze without topping for up to 1 month—just add whipped cream before serving
• Use a tart tamper or spoon to shape perfect wells in the cookie dough

⏳ Prep Time: 25 minutes
🔥 Bake Time: 15–18 minutes
❄️ Chill Time: 30 minutes (including cooling)
🍽 Servings: 12 cookie cups
📊 Calories: ~280 per cup

01/05/2025

Chicken Alfredo Garlic Bread Bowls 🍞🍗
Don't lose this creamy comfort dish! 😍

Ingredients
For the Bread Bowls:
4 small round sourdough bread loaves
3 tbsp unsalted butter, melted
2 cloves garlic, finely minced
1 tsp dried parsley

For the Chicken Alfredo:
2 tbsp olive oil
500g (1.1 lb) boneless, skinless chicken breast, cubed
Salt and black pepper, to taste
3 cloves garlic, minced
300ml (1 1/4 cups) heavy cream
60g (1/2 cup) grated parmesan cheese
60g (1/2 cup) shredded mozzarella cheese
1/2 tsp Italian seasoning
250g (9 oz) cooked pasta (penne, fettuccine, or rotini)
Fresh parsley and extra parmesan, for garnish

Instructions
🔹 Prepare the Bread Bowls:
• Preheat oven to 180°C (350°F).
• Cut the tops off each sourdough loaf and scoop out the center to create a bowl, leaving enough bread around the edges to keep it sturdy.
• In a small bowl, mix melted butter, minced garlic, and parsley.
• Brush the inside of each bread bowl generously with the garlic butter.
• Place on a baking tray and bake for 10–12 minutes until lightly crispy.

🔹 Cook the Chicken:
• In a large skillet, heat olive oil over medium-high heat.
• Add cubed chicken, season with salt and pepper, and cook until golden brown and cooked through, about 6–8 minutes.
• Remove chicken and set aside.

🔹 Make the Alfredo Sauce:
• In the same skillet, reduce heat to medium. Add garlic and sauté for 1 minute until fragrant.
• Pour in the heavy cream and simmer for 2–3 minutes.
• Stir in parmesan, mozzarella, and Italian seasoning until smooth and creamy.
• Add cooked pasta and chicken back into the skillet. Toss to coat evenly.

🔹 Assemble & Serve:
• Spoon the hot chicken alfredo pasta mixture into the toasted bread bowls.
• Top with extra parmesan and a sprinkle of fresh parsley.

🔹 Chill & Serve:
• Best served immediately while warm and saucy
• For meal prep, store the filling separately and reheat before adding to toasted bowls

Storage & Tips
• Store leftover filling in the fridge for up to 4 days
• Bread bowls can be toasted ahead of time and stored in an airtight container
• For a spicier twist, add a pinch of red pepper flakes to the sauce

⏳ Prep Time: 20 minutes
🔥 Cook Time: 25 minutes
❄️ Chill Time: 0 minutes
🍽 Servings: 4 bowls
📊 Calories: ~580 per serving

01/05/2025

Crock Pot French Onion Meatballs 🧅🍽️
Don't lose this savory slow-cooked comfort! 😍

Ingredients
For the Meatballs:
900g (2 lbs) ground beef
1/2 cup breadcrumbs
1/4 cup grated parmesan
2 cloves garlic, minced
1 large egg
1 tbsp Worcestershire sauce
1 tsp onion powder
Salt & black pepper, to taste

For the Gravy:
2 tbsp unsalted butter
2 large yellow onions, thinly sliced
1 packet (about 30g) French onion soup mix
2 cups beef broth
1 tbsp cornstarch + 1 tbsp water (for slurry)
1 tsp fresh thyme or 1/2 tsp dried
Salt & pepper to taste

To Serve:
Mashed potatoes or egg noodles
Chopped parsley (optional)

Instructions
🔹 Prepare the Meatballs:
• In a large bowl, combine ground beef, breadcrumbs, parmesan, garlic, egg, Worcestershire sauce, onion powder, salt, and pepper.
• Mix until just combined. Do not overwork the meat.
• Roll into 1.5-inch meatballs and set aside on a tray or plate.

🔹 Sauté the Onions:
• In a skillet over medium heat, melt butter and add sliced onions.
• Cook for 8–10 minutes until softened and golden.
• Transfer to the bottom of the slow cooker.

🔹 Make the Gravy Base:
• In the same skillet, add beef broth and French onion soup mix. Stir well.
• Pour mixture over onions in the slow cooker. Add thyme.

🔹 Add the Meatballs:
• Carefully place meatballs over the onion mixture in the crock pot.
• Cover and cook on LOW for 5–6 hours or HIGH for 2.5–3 hours.

🔹 Thicken the Sauce:
• In the last 30 minutes, mix cornstarch with water to make a slurry.
• Stir gently into the sauce and allow to thicken with the lid slightly ajar.

🔹 Serve & Enjoy:
• Spoon meatballs and rich onion gravy over mashed potatoes or buttered egg noodles.
• Garnish with chopped parsley and a sprinkle of extra parmesan if desired.

🔹 Chill & Serve:
• Best served hot and fresh over mashed potatoes or pasta
• Let leftovers cool fully before storing

Storage & Tips
• Store in an airtight container in the fridge for up to 4 days
• Reheat gently on the stove or in the microwave with a splash of broth
• Freeze cooked meatballs and sauce for up to 2 months for easy meal prep

⏳ Prep Time: 20 minutes
🔥 Cook Time: 5–6 hours (low) or 2.5–3 hours (high)
❄️ Chill Time: 0 minutes
🍽 Servings: 6
📊 Calories: ~410 per serving (without mashed potatoes)

30/04/2025

Honey Garlic Butter Roasted Carrots 🥕🧄
Don't lose this sweet and savory side dish! 😍

Ingredients
For the Roasted Carrots:
1 kg (2.2 lbs) carrots, peeled and halved lengthwise
2 tbsp olive oil
Salt and black pepper, to taste

For the Honey Garlic Butter Glaze:
3 tbsp unsalted butter
3 cloves garlic, minced
3 tbsp honey
1 tbsp fresh lemon juice (optional for brightness)
1 tbsp chopped fresh parsley (for garnish)

Instructions
🔹 Preheat & Prep:
• Preheat oven to 200°C (400°F).
• Line a large baking sheet with parchment paper.
• Toss carrots in olive oil, season with salt and pepper, and spread in a single layer on the sheet.

🔹 Roast the Carrots:
• Roast for 20–25 minutes, flipping halfway through, until tender and slightly golden on the edges.

🔹 Make the Honey Garlic Butter:
• While carrots roast, melt butter in a small saucepan over medium heat.
• Add minced garlic and sauté for 1–2 minutes until fragrant.
• Stir in honey and lemon juice (if using), simmer for 1 more minute, then remove from heat.

🔹 Glaze & Finish:
• Once carrots are tender and caramelized, remove from oven.
• Drizzle with the honey garlic butter and toss to coat evenly.
• Return to the oven for 5 more minutes for extra caramelization.

🔹 Serve:
• Transfer to a serving plate, sprinkle with fresh parsley, and serve warm.

🔹 Chill & Serve:
• Best enjoyed hot and fresh from the oven
• For meal prep, reheat gently to restore that glaze

Storage & Tips
• Store leftovers in the fridge for up to 4 days
• Reheat in the oven or air fryer to revive the texture
• Add a pinch of chili flakes or thyme for a flavor twist

⏳ Prep Time: 10 minutes
🔥 Bake Time: 30 minutes
❄️ Chill Time: 0 minutes
🍽 Servings: 4–6
📊 Calories: ~130 per serving

30/04/2025

Tender Garlic Butter Chicken with Creamy Parmesan Noodles 🧄🧈
Don't lose this ultra-creamy comfort dish! 😍

Ingredients
For the Garlic Butter Chicken:
500g (1.1 lb) boneless, skinless chicken breast or thighs, cut into bite-sized chunks
2 tbsp olive oil
2 tbsp unsalted butter
3 cloves garlic, minced
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
1 tbsp fresh parsley, chopped (for garnish)

For the Creamy Parmesan Noodles:
250g (9 oz) pasta (cavatappi, elbow, or shells work best)
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 1/2 cups whole milk
1/2 cup heavy cream
3/4 cup freshly grated parmesan cheese
1/2 cup shredded mozzarella (optional for extra creaminess)
Salt and pepper to taste

Instructions
🔹 Cook the Pasta:
• Bring a large pot of salted water to a boil.
• Add pasta and cook according to package directions until al dente.
• Drain and set aside, reserving 1/4 cup of the pasta water.

🔹 Make the Garlic Butter Chicken:
• In a skillet, heat olive oil over medium-high heat.
• Add chicken pieces and season with salt, pepper, and paprika. Sear until golden brown and cooked through, about 6–8 minutes.
• Reduce heat to medium-low, add butter and minced garlic. Sauté for 1–2 more minutes, spooning the melted butter over the chicken.
• Remove from heat and set aside.

🔹 Prepare the Creamy Parmesan Sauce:
• In a saucepan, melt butter over medium heat.
• Whisk in flour and cook for 1 minute to form a roux.
• Slowly whisk in milk and cream. Simmer for 3–4 minutes until thickened.
• Stir in parmesan cheese and mozzarella (if using) until melted and smooth.
• Season with salt and pepper to taste.

🔹 Combine & Serve:
• Add cooked pasta to the sauce and toss to coat. Thin with reserved pasta water if needed.
• Spoon garlic butter chicken on top of the creamy noodles.
• Garnish with fresh parsley and a crack of black pepper.

🔹 Chill & Serve:
• Serve hot and creamy right away
• Leftovers can be gently reheated with a splash of milk for best texture

Storage & Tips
• Store in an airtight container in the fridge for up to 3 days
• For extra flavor, add a squeeze of lemon or a pinch of chili flakes to the sauce
• Great with sautéed spinach or roasted veggies on the side

⏳ Prep Time: 15 minutes
🔥 Cook Time: 25 minutes
❄️ Chill Time: 0 minutes
🍽 Servings: 4
📊 Calories: ~520 per serving

30/04/2025

Cheddar-Crusted Ground Beef and Rice Casserole 🧀🍛
Don't lose this hearty, cheesy classic! 😍

Ingredients
For the Casserole Base:
1 tbsp olive oil
1 medium onion, finely chopped
450g (1 lb) ground beef
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
2 cups cooked white rice

For the Creamy Layer:
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 1/2 cups whole milk
1/2 tsp garlic powder
1/2 tsp onion powder
Salt & pepper to taste
1/2 cup sour cream

For the Cheddar Topping:
1 1/2 cups shredded sharp cheddar cheese
Fresh chopped parsley, for garnish

Instructions
🔹 Prepare the Beef Layer:
• Preheat oven to 180°C (350°F).
• In a large skillet, heat olive oil over medium heat. Add onion and sauté until softened, about 4–5 minutes.
• Add ground beef, breaking it up with a spoon. Cook until browned and no longer pink.
• Stir in garlic, salt, pepper, and paprika. Cook for another minute.
• Remove from heat and stir in cooked rice until well combined. Spread evenly in a greased 9x13-inch baking dish.

🔹 Make the Creamy Layer:
• In a medium saucepan, melt butter over medium heat.
• Whisk in flour and cook for 1 minute to form a roux.
• Gradually whisk in milk, stirring constantly until thickened (about 3–4 minutes).
• Season with garlic powder, onion powder, salt, and pepper.
• Remove from heat and stir in sour cream until smooth.
• Pour over the beef and rice layer in the dish, spreading evenly.

🔹 Top and Bake:
• Sprinkle shredded cheddar cheese generously over the top.
• Bake uncovered for 25–30 minutes until cheese is bubbly and golden.
• Let sit for 10 minutes before slicing. Garnish with chopped parsley if desired.

🔹 Chill & Serve:
• Let casserole rest before serving to set the layers
• Serve warm with a side salad or green veggies

Storage & Tips
• Store leftovers in the fridge for up to 4 days
• Reheat in the oven or microwave with a splash of milk to refresh creaminess
• Add a pinch of crushed red pepper or green chiles for a spicy twist

⏳ Prep Time: 20 minutes
🔥 Bake Time: 30 minutes
❄️ Chill Time: 10 minutes (rest before slicing)
🍽 Servings: 6–8
📊 Calories: ~450 per serving

30/04/2025

Balsamic Strawberry Caprese 🍓🌿
Don't lose this fresh and vibrant salad! 😍

Ingredients
For the Salad:
2 cups fresh strawberries, hulled and halved
225g (8 oz) fresh mozzarella balls (bocconcini or ciliegine), halved
1/4 cup fresh basil leaves, torn or julienned
1 tbsp toasted sunflower seeds or sliced almonds (optional)
Freshly ground black pepper, to taste

For the Balsamic Glaze:
1/4 cup balsamic vinegar
1 tbsp honey or maple syrup

Instructions
🔹 Make the Balsamic Glaze:
• In a small saucepan, combine balsamic vinegar and honey.
• Bring to a simmer over medium heat, stirring often.
• Reduce heat and let it gently bubble for 5–7 minutes, until thickened and syrupy.
• Remove from heat and allow to cool completely.

🔹 Assemble the Salad:
• In a large serving bowl or platter, combine halved strawberries and mozzarella balls.
• Sprinkle fresh basil over the top.
• Add sunflower seeds or almonds for crunch, if using.
• Drizzle the cooled balsamic glaze over the salad.
• Finish with a few cracks of fresh black pepper.

🔹 Toss & Serve:
• Gently toss just before serving to coat everything lightly in the glaze.
• Serve immediately as a refreshing appetizer, side, or light summer lunch.

🔹 Chill & Serve:
• Chill ingredients before assembling for a crisp, cool bite
• Best served immediately after adding balsamic glaze

Storage & Tips
• Store undressed salad in the fridge for up to 1 day
• Make balsamic glaze ahead—it lasts a week in the fridge
• Add avocado slices or arugula for a heartier twist

⏳ Prep Time: 10 minutes
🔥 Cook Time: 5–7 minutes (for glaze)
❄️ Chill Time: 15 minutes (optional)
🍽 Servings: 4
📊 Calories: ~180 per serving

Grandma's Bakes

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