Grandma's Easy Recipes, New York, NY (2026)

04/10/2026

Baked Zucchini Fries

Ingredients
2 medium zucchini
1 egg
1 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp Italian spice
1/2 cup mayonnaise (for optional aioli)
1 lemon, juiced (for optional aioli)
1 garlic clove, minced (for optional aioli)
1 tbsp finely chopped parsley (for optional aioli)
salt and pepper (for optional aioli)

Directions
Preheat the oven to 425°F and line two baking trays with parchment paper. You'll want two trays so the zucchini aren't crowded and can crisp up.

Slice each zucchini into quarters lengthwise so you end up with about 16 slices per zucchini.

In a small bowl, lightly beat the egg — just enough to coat the slices.

In a separate bowl, combine the grated Parmesan, garlic powder, and Italian spice. Mix them together so the coating is evenly seasoned.

Dip each zucchini slice in the egg wash, letting any excess drip off, then press it into the Parmesan mixture to coat. Place the coated slices on the prepared baking trays in a single layer. Repeat until all slices are coated. If you have one, using a wire rack set on a baking tray helps air circulate and makes them crispier.

Bake for 25-30 minutes, flipping the fries halfway through so both sides get golden and crisp. You'll know they're done when the edges are browned and the cheese is nicely toasted.

For the optional lemon parsley aioli, mix the mayonnaise, lemon juice, minced garlic, and chopped parsley in a small bowl. Add salt and pepper to taste and mix until just combined. Don't worry if it looks runny at first — it will thicken slightly as it chills a bit.

Serve the zucchini fries hot with the aioli for dipping. Enjoy!

04/10/2026

Cucumbers with a BANG!

Ingredients
2 baby cucumbers, thinly sliced or chopped
1 tablespoon fresh lemon juice (about 1/2 lemon)
1 tablespoon extra-virgin olive oil
1/4 teaspoon fine salt (adjust to taste)
1/8 teaspoon freshly ground black pepper
1/4 teaspoon chile powder (or to taste)

Directions
1. Rinse and pat dry the baby cucumbers, then slice or chop them into bite-sized pieces so they'll soak up the dressing.
2. Place the chopped cucumber in a bowl and add the lemon juice and olive oil.
3. Sprinkle the salt, pepper, and chile powder over the top.
4. Toss gently — you'll want to mix until just combined so the cucumber stays crisp. Don't worry if it looks runny at first; the juices will settle and the flavors will meld.
5. Taste and adjust seasoning, adding a pinch more salt, pepper, or chile powder if needed.
6. Serve right away or chill for 10–15 minutes to let the flavors marry. Enjoy!

04/09/2026

Cheesy Onion Dip

Ingredients
1 1/4 cups finely chopped yellow sweet onions (Maya, Vidalia, etc.)
1 garlic clove, minced
1/4 cup mayonnaise (Best Foods, Hellmann’s, or Vegenaise)
1/4 cup plain yogurt or sour cream
1/2 cup grated sharp cheddar cheese
Tabasco sauce, to taste
1/8 teaspoon curry powder, to taste (optional)
1/3 cup grated parmesan cheese
1/8 teaspoon smoked Spanish paprika or dried ancho chile powder or sweet paprika
1 tablespoon chopped green onion, for garnish

Directions
Preheat your oven to 350 degrees F.

In a bowl, combine the chopped onions, minced garlic, mayonnaise, yogurt or sour cream, grated cheddar, Tabasco to taste, and the curry powder if you're using it. Mix until just combined — you don't want to overwork it, and don't worry if it looks a bit runny at first, it will firm up as it bakes.

Lightly spray a small baking dish with nonstick spray (or brush with a little oil), then spread the onion-cheese mixture into the dish so it's evenly distributed.

Sprinkle the grated Parmesan over the top and dust with the smoked Spanish paprika (or ancho or sweet paprika) to taste.

Bake in the preheated 350 degree F oven for 25 to 30 minutes, until the top is golden and the dip is bubbly around the edges.

Garnish with the chopped green onion and serve hot or warm with crackers, bread, or raw veggie dippers. Makes about 6 servings.

04/09/2026

Pizza Spaghetti Casserole

Ingredients
1 16 oz. box uncooked spaghetti noodles
1 lb. Ground meat
½ tspn salt
½ tspn Oregano
½ tspn garlic powder
½ Cup Milk
¼ cup grated Parmesan cheese
1 Egg
2 ounces sliced pepperoni
1 (26 ounce) jar pasta sauce
1 16 oz. can diced Italian style tomatoes
1 (8 ounce) package shredded Italian cheese blend
Any other pizza toppings (e.g., Black olives, sausage, onions, green peppers)

Directions
1. Preheat your oven to 350°F.

2. Bring a large pot of salted water to a boil. Once it's boiling, add the spaghetti noodles and cook until al dente according to the package directions. Drain the noodles and transfer them to a casserole dish.

3. While the pasta cooks, brown the ground meat in a skillet over medium-high heat. Break it up as it cooks and cook until there's no pink left. Drain any excess fat and set the meat aside.

4. In a bowl, whisk together the milk and egg until smooth. Pour this mixture over the pasta in the casserole dish.

5. Add the jar of pasta sauce and the can of diced Italian-style tomatoes to the pasta. Sprinkle in the ½ tspn garlic powder and ½ tspn oregano, and add the ½ tspn salt. Mix until just combined — you don't want to overwork it.

6. Spread the browned ground meat evenly over the pasta mixture. Layer the sliced pepperoni on top of the meat.

7. Sprinkle the ¼ cup grated Parmesan and the 8-ounce package of shredded Italian cheese blend over the pepperoni. Add another layer of pepperoni if you like extra on top, and any other pizza toppings you want.

8. Don't worry if the casserole looks a little runny at first — it'll firm up as it bakes. Bake in the preheated oven for about 30 minutes, until the cheese is melted and bubbly and the edges are set.

9. Let the casserole rest for a few minutes before serving so it sets a bit. Serve warm and enjoy!

04/09/2026

Mixed Fruit Salad

Ingredients
1 (29 ounce) can peach slices
1 (20 ounce) can pineapple chunks
1 (3 1/8 ounce) box dry vanilla instant pudding mix
1 lb strawberries, quartered
1 banana, sliced
1/2 pint blueberries
1 bunch red grapes
1-2 tablespoon sugar (optional)

Directions
In a large bowl, pour in the peaches and pineapple, including the juices from the cans. Sprinkle the dry vanilla instant pudding mix over the fruit and juices.

Mix well until the pudding is dissolved and everything is evenly coated. Don't worry if it looks runny at first — the pudding will thicken as it chills. Mix until just combined.

Gently fold in the quartered strawberries, sliced banana, blueberries, and red grapes. Add 1-2 tablespoons of sugar if you want it sweeter, and give it one more light stir.

Cover and chill in the refrigerator. You'll want to let it sit for a bit so the pudding sets and the flavors meld — chill time is flexible depending on how firm you like it.

Before serving, give it a gentle stir and taste for sweetness. Enjoy!

04/09/2026

Cream Cheese Glaze Cake

Ingredients
12 tablespoons of butter, plus 2 tablespoons (for pan)
1 cup sugar
1 cup buttermilk
1 teaspoon vanilla
3 large eggs
2 cups of all purpose flour, plus 1 tablespoon (for pan)
1 and a half teaspoons baking powder
½ teaspoon of salt
1 (8 ounce) package cream cheese, room temperature
1 and a half cups powdered sugar
¼ cup of evaporated milk
1 and a half teaspoon vanilla

Directions
Preheat your oven to 350 degrees. Grease your loaf pan with about 2 tablespoons of butter, then dust it with 1 tablespoon of flour and dump out any excess.

In the bowl of a mixer, cream together the 12 tablespoons of butter and 1 cup sugar for 8 minutes — you'll get a light, fluffy base for the cake.

In a separate bowl, whisk together 2 cups flour, 1 and a half teaspoons baking powder, and ½ teaspoon salt. Set the dry mix aside.

Pour 1 cup buttermilk into a glass measuring cup. Stir the 1 teaspoon vanilla into the buttermilk, then whisk the 3 large eggs into it.

With the mixer on low, start slowly alternating and pouring in the wet and dry ingredients into the butter and sugar — add them separately and go slowly so everything incorporates evenly. Turn the mixer off and scrape down the sides, then turn it on low one more time just long enough to make sure everything is mingling together. Mix until just combined — do not over mix.

Pour all of the batter into your prepared loaf pan and spread it out evenly. Bake for 60 minutes. Test the cake with a toothpick — a few crumbs clinging to it is perfect. Let the cake cool in the pan for a few minutes, then transfer to a rack to cool slightly before glazing.

For the cream cheese glaze, stir 1 and a half teaspoons vanilla into ¼ cup evaporated milk and set that aside. In a mixer, beat the 1 (8 ounce) package cream cheese with the 1 and a half cups powdered sugar until smooth. While the mixer is running, slowly pour in the milk and vanilla mixture. The consistency should be thin but creamy — don't worry if it looks runny at first, it will thicken a bit as you stir. If it seems too thick, add a teaspoon of evaporated milk at a time until you reach the right pourable consistency.

When the cake is still slightly warm or at room temperature, drizzle the glaze over the top, letting some drip down the sides. Let the glaze set a bit before slicing. Enjoy!

04/08/2026

Italian Christmas Cookies

Ingredients
4 eggs
1 cup sugar
1/2 cup butter
2 tsp. vanilla
3 1/2 cups flour
4 tsp. baking powder
2 cups sifted confectioner's sugar
2 tsp. vanilla (for icing)
6 tsp. water (for icing)

Directions
Sift the dry ingredients (flour and baking powder) into a bowl so everything is light and lump-free.

In a separate large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 2 tsp. vanilla. Mix until just combined.

Add the sifted dry ingredients to the wet mixture and begin to bring the dough together. You'll want to knead it a bit—add a little extra flour as needed so the dough doesn't stick to your hands. Don't worry if it feels a little soft at first; add flour a tablespoon at a time until it's manageable.

Pinch off pieces of dough, roll each between your palms into a short log, then twirl into the traditional cookie shape. Place each cookie on greased cookie sheets, leaving a little space between them.

Bake at 375°F for 10 minutes. Keep an eye on them—you'll want a light golden edge but not browned.

While the cookies cool a minute, make the icing by stirring together the sifted confectioner's sugar, 2 tsp. vanilla (for icing), and 6 tsp. water. Mix until smooth. Don't worry if it looks runny at first; it will set as it dries. If it's too thick, add a drop more water; if too thin, add a touch more sugar. Mix until just combined.

Dip the warm (not piping hot) cookies into the icing, let excess drip off, and sprinkle with your trim or sprinkles while the icing is wet. Place the iced cookies on a wire rack set over wax paper on the counter to catch drips and sprinkles.

Let the icing set before stacking or storing. Enjoy!

04/08/2026

Beef Stir Fry

Ingredients
1/4 cup low-sodium soy sauce
2 tablespoons rice wine vinegar
4 teaspoons packed brown sugar
1 tablespoon cornstarch
2 tablespoons vegetable oil, divided
Kosher salt
Freshly ground black pepper
1 pound flank steak, thinly sliced against the grain
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
3 cloves garlic, minced
1 tablespoon freshly minced ginger
Cooked white rice, for serving

Directions
Step 1: To prepare the sauce, place the soy sauce with the vinegar, sugar, and cornstarch in a medium bowl. Whisk to combine — mix until just combined. Don't worry if it looks runny at first; the cornstarch will thicken as it cooks. Set aside.

Step 2: Heat a tbsp oil in a large skillet over high heat. Once the oil is hot, add the flank steak to the skillet. Season with salt and freshly ground black pepper and cook for about 8 minutes or until both sides are seared. You'll want a good sear. Once cooked through, transfer the flank steak onto a plate.

Step 3: In the same skillet, add the rest of the 1 tbsp oil followed by the red and green bell peppers. Cook for about 4 minutes until tender. Add in the garlic and ginger. Stir and cook until aromatic — about 30–60 seconds.

Step 4: Add the beef back to the skillet. Pour the prepared sauce over and cook for about 12 minutes, stirring until the sauce is glossy and coats the beef and peppers. If the sauce thickens too much, add a splash of water. Taste and adjust salt and pepper as needed.

Step 5: When done, remove from the heat. Serve over cooked white rice and enjoy!

04/08/2026

Creamy Bacon Chicken

Ingredients
6 strips bacon, cut into small pieces
2 large chicken breasts, cut in half lengthwise (to make 4 cutlets)
Flour for dredging
1/4 teaspoon garlic powder
Pepper to taste
1/2 cup chicken broth
1/2 teaspoon lemon juice
1 tablespoon butter
1 cup heavy/whipping cream

Directions
Cut the bacon into small pieces and add it to a skillet. Fry over medium-high heat until crispy, about 8–10 minutes.

Remove the bacon with a slotted spoon and set it aside, leaving about 2 tablespoons of the bacon fat in the pan (discard any excess).

Prep the chicken by cutting each breast in half lengthwise to make 4 thinner cutlets. Sprinkle them with the garlic powder and pepper, then dredge lightly in flour, shaking off any excess.

Add the chicken to the skillet and cook over medium-high heat for 4–5 minutes per side, until golden brown. You may need to do this in batches so the pan doesn't get crowded.

Remove the chicken and set it aside. Pour the chicken broth, lemon juice, and butter into the skillet, scraping up any browned bits from the bottom. Let it bubble and reduce by about half, roughly 3–4 minutes.

Stir in the cream and mix until just combined. Don't worry if it looks a bit runny at first — you'll let it reduce a little more once the chicken goes back in.

Return the chicken and the crispy bacon to the pan, spooning sauce over the pieces. Cook for another 5 minutes, or until the chicken is cooked through and the sauce has reduced to your liking.

Taste and adjust pepper if needed. Let the chicken rest for a minute, then spoon the creamy bacon sauce over each piece and serve. Enjoy!

04/08/2026

Crab Salad (Seafood Salad)

Ingredients
1/2 c. celery, minced
1 lb imitation crab meat
1/2 tsp dill
1/2 c. mayonnaise
1/2 tsp paprika
1/4 tsp Kosher salt
1/4 tsp black pepper
1 shallot, minced (or red onion if needed)

Directions
Step 1: Place the celery, imitation crab meat, dill, mayonnaise, paprika, minced shallot, Kosher salt, and black pepper in a large bowl. Gently mix until just combined — you'll want to mix until everything is evenly coated. Don't worry if it looks runny at first; the mayo firms up as it chills.

Step 2: Cover the bowl and put it in the fridge to chill the crab salad for at least an hour so the flavors meld. Give it a final stir before serving. Enjoy!

04/07/2026

No-Bake Peanut Butter Cheerio Bars

Ingredients
3 cups Cheerios
3/4 cup peanut butter
1/2 cup honey

Directions
1. Line an 8x8 pan with parchment paper or foil; set aside.
2. In a medium saucepan, heat the peanut butter and honey over medium heat until melted and well combined. Don't worry if it looks runny at first — you'll see it come together as it heats.
3. Remove from the heat and stir in the Cheerios. Mix until just combined so the cereal stays crunchy.
4. Place the mixture into your prepared pan and press into place. Use a piece of parchment or the back of a spoon to press firmly and evenly.
5. Cover and refrigerate for at least 1 hour before cutting.
6. Keep any leftovers stored in the fridge.

Grandma's Easy Recipes

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