Grandma recipes familly

10/07/2026

Would you support a restaurant that gives leftover food to stray dogs every night?

10/07/2026

Church Lady Cream Cheese Pecan Dump Cake
Ingredients:
- 1 box yellow cake mix
- 1 (8 oz) package cream cheese, softened
- 1 cup chopped pecans
- 1 cup chopped pecans (separate from above)
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
Directions:
1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. In a mixing bowl, beat the softened cream cheese, sugar, and eggs together until smooth and creamy.
3. Spread the cream cheese mixture evenly in the bottom of the prepared baking dish.
4. Sprinkle 1 cup of chopped pecans evenly over the cream cheese layer.
5. Sprinkle the dry yellow cake mix evenly over the pecans.
6. Drizzle the melted butter evenly over the cake mix to moisten it.
7. Sprinkle the remaining 1 cup of chopped pecans over the top.
8. Bake for 45-50 minutes or until the top is golden brown and the cake is set.
9. Remove from oven and allow to cool before serving.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 65 minutes
Kcal: 400 kcal | Servings: 12 servings
Tips:
Use room temperature cream cheese for a smoother batter and even baking.
Toast pecans lightly before adding for an extra crunchy texture and enhanced flavor.

10/07/2026

09/07/2026

We refer to this as our 'Everlasting Dining Star' because it consistently shines as the centerpiece of our dining experience!.
Full recipe 👇 💬

08/07/2026

Old-fashioned recipes always seem to taste the best.
Full recipe in the first comment!

08/07/2026

Caramel Cheesecake Bars
Ingredients
For the Crust
2 cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons brown sugar
For the Cheesecake Filling
2 (8 oz/226 g) packages Philadelphia Original Cream Cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
¼ cup caramel topping (such as Smucker's Caramel Flavored Topping)
For the Topping
½ cup caramel topping
Flaky sea salt (optional)
Chopped pecans (optional)
Instructions
Preheat the oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch baking pan with parchment paper.
In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom of the prepared pan.
Bake the crust for 8–10 minutes, then remove from the oven and let it cool slightly.
In a large mixing bowl, beat the softened cream cheese until smooth.
Add the granulated sugar and vanilla extract, and beat until well combined.
Add the eggs one at a time, mixing on low speed just until incorporated.
Pour the cheesecake filling over the cooled crust and smooth the top.
Drizzle ¼–½ cup caramel topping over the filling. Use a knife or toothpick to gently swirl the caramel into the cheesecake.
Bake for 35–40 minutes, or until the edges are set and the center has a slight jiggle.
Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, drizzle with additional caramel sauce and sprinkle with flaky sea salt or chopped pecans, if desired.
Slice into bars and enjoy!
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

07/07/2026

Ingredients
* 20 jumbo pasta shells
* 1 lb ground beef
* 2 cups pasta sauce
* 1½ cups ricotta cheese
* 1½ cups shredded mozzarella cheese, divided
* ½ cup grated Parmesan cheese
* 1 egg
* 1 tsp garlic powder
* 1 tsp Italian seasoning
* Salt and black pepper, to taste
* Chopped fresh parsley (optional)
Directions
1. Preheat oven to 375°F (190°C).
2. Cook the pasta shells according to the package directions until al dente. Drain and let cool.
3. Brown the ground beef in a skillet over medium heat. Drain any excess grease.
4. In a large bowl, combine the cooked beef, ricotta, 1 cup mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper.
5. Spread 1 cup of the pasta sauce in the bottom of a greased 9×13-inch baking dish.
6. Fill each pasta shell with the beef mixture and arrange them in the baking dish.
7. Spoon the remaining pasta sauce over the shells.
8. Sprinkle the remaining mozzarella cheese on top.
9. Cover with foil and bake for 25 minutes.
10. Remove the foil and bake for an additional 10–15 minutes, until the cheese is melted and lightly golden.
11. Garnish with fresh parsley if desired and serve warm.
Prep Time: 20 minutes
Bake Time: 35–40 minutes
Total Time: 55–60 minutes
Servings: 6