Grandma's cooking recipes

03/22/2026

Strawberry Crunch Cheesecake Chunks

Ingredients:

2 cups graham cracker crumbs

1/2 cup melted butter

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 tsp vanilla extract

3 large eggs

1 cup sour cream

1/4 cup powdered sugar

1 cup strawberry sauce or preserves

1 cup crushed vanilla sandwich cookies

2 tbsp freeze-dried strawberry powder

White chocolate drizzle (optional)

Fresh strawberries for garnish

Instructions:

1. Prepare crust: Mix graham cracker crumbs with melted butter until well combined. Press into the bottom of a lined 9x13-inch pan. Chill.

2. Make cheesecake: Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing after each. Stir in sour cream and pour over crust.

3. Bake: Preheat oven to 325°F (163°C). Bake 45–50 minutes until set. Cool completely, then refrigerate for at least 4 hours.

4. Prepare topping: Mix crushed cookies, with strawberry, powder for crunch topping.

5. Assemble: Spread strawberry sauce over cheesecake, sprinkle with crunch topping, and drizzle with melted white chocolate, if desired.

6. Cut & serve: Slice into chunks, garnish with fresh strawberries, and serve with extra strawberry sauce.

03/22/2026

One-Pot Creamy Beef and Shells

Ingredients:

1 pound ground beef

1 tablespoon olive oil

1 small onion, chopped

2 cloves garlic, minced

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups beef broth

1 cup heavy cream

2 cups uncooked shell pasta

1 cup shredded cheddar cheese

1/2 cup frozen peas

Fresh parsley, chopped (for garnish)

Directions:

In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until the onion is translucent.

Add the ground beef to the pot, breaking it apart with a spoon. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.

Stir in the Italian seasoning, salt, and black pepper, mixing well to combine.

Pour in the beef broth and heavy cream, bringing the mixture to a gentle boil.

Add the uncooked shell pasta to the pot, stirring to ensure the pasta, is submerged in the liquid. Reduce the heat to low, cover, and let simmer, for 12-15 minutes, or until the pasta is cooked al dente, stirring occasionally.

Once the pasta is cooked, stir in the shredded cheddar cheese, and frozen peas. Cook for an additional 2-3 minutes until the cheese is melted and the peas are heated through.

Remove from heat and garnish with fresh parsley before serving.

03/22/2026

I love making a batch on Sunday so we can enjoy a delicious, healthy breakfast all week.

Apple Cinnamon Cottage Cheese Breakfast Bake

Ingredients:

2 cups cottage cheese

3 large eggs

1 large apple, peeled and finely diced

1/2 cup rolled oats or almond flour

1/4 cup maple syrup or honey

1 1/2 tsp ground cinnamon

1 tsp vanilla extract

1 tsp baking powder

Instructions:

Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish.

Whisk, cottage cheese, eggs, maple syrup, and vanilla in a bowl.

Stir in oats (or almond flour), cinnamon, and baking powder.

Fold in diced apples.

Pour into baking dish and spread evenly.

Bake for 35-40 minutes until golden, and toothpick comes out clean.

Let cool slightly before slicing and serving.

03/19/2026

Homemade Strawberry Cream Cheese Pound Cake

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened

8 oz cream cheese, softened

2 ½ cups granulated sugar

6 large eggs, room temperature

3 cups all-purpose flour

½ tsp baking powder

½ tsp salt

2 tsp vanilla extract

1 ½ cups fresh strawberries, chopped (lightly floured to prevent sinking)

For the Strawberry Glaze:

2 cups powdered sugar

2–3 tbsp strawberry puree (blend fresh or thawed frozen strawberries)

1–2 tbsp milk, as needed

½ tsp vanilla extract

For the White Drizzle:

1 cup powdered sugar

1–2 tbsp milk (or cream)

½ tsp vanilla extract

Instructions

1. Make the Pound Cake

Preheat oven to 325°F (165°C). Grease and flour a bundt pan.

In a large bowl, beat butter and cream cheese until creamy.

Gradually add sugar and beat until light and fluffy (about 4–5 minutes).

Add eggs one at a time, mixing well after each.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add dry mixture to the wet mixture, mixing until just combined.

Stir in vanilla, then gently fold in floured strawberries.

Spoon batter into prepared bundt pan and smooth the top.

Bake for 1 hour 15 minutes – 1 hour 25 minutes, or until a toothpick inserted in center comes out clean.

Cool in pan for 15 minutes, then turn onto a wire rack to cool completely.

2. Make the Strawberry Glaze

In a medium bowl, whisk together powdered sugar, strawberry puree, vanilla, and just enough milk to get a smooth, pourable glaze.

Pour over cooled cake, letting it drip beautifully down the sides.

3. Make the White Drizzle

Whisk together powdered sugar, milk, and vanilla until smooth.

Drizzle over the strawberry glaze for a pretty two-tone finish.

Serving Tips

Garnish with fresh strawberries, on top for presentation.

Pairs perfectly with whipped cream or vanilla ice cream.

03/19/2026

Crusty mini baguettes made with no sugar, no eggs, just real ingredients the way bread should be.

Ingredients:

2 1/4 cups all-purpose flour (or bread flour)
3/4 cup warm water (around 110°F)
1 tsp salt
1 packet active dry yeast (2 1/4 tsp)

Directions:

1. In a bowl, dissolve the yeast in the warm water. Let it sit for 5–10 minutes until foamy.

2. In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and stir until a shaggy dough forms.

3. Turn the dough out onto a floured surface and knead for 8–10 minutes until smooth and elastic.

4. Place the dough in a lightly greased bowl, cover, and let it rise for 1 hour or until doubled in size.

5. Preheat oven to 475°F. Place an empty pan on the bottom rack (for steam).

6. Punch down the dough, and divide into 3–4 pieces. Shape into mini baguettes and place on a parchment-lined baking sheet. Let rest for 20 minutes.

7. Using a sharp knife, make a few diagonal slashes on top. Pour a cup of hot water into the empty pan for steam (optional but helps crust).

8. Bake for 20–25 minutes, or until golden brown and crusty Cool. on a wire rack before serving.

03/19/2026

Mom’s Chocolate Chip Oatmeal Bars 🍪❤️

Ingredients:

1 cup butter, room temperature

1 cup light brown sugar, packed

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 1/2 cups all-purpose flour

2 cups old-fashioned rolled oats

2 cups chocolate chips

How to make:

Preheat oven to 350°F. Lightly grease a 9x13 inch pan with cooking spray or line with parchment paper.

In a large mixing bowl beat together the butter, brown sugar, and granulated sugar until smooth and light.

Add the eggs one at a time, mixing after each addition. Add the vanilla.

In a separate bowl, combine the salt, baking soda, baking powder, flour and rolled oats.

Add dry ingredients to the creamed mixture and stir until combined. Stir in chocolate chips.

Press into prepared pan and bake for 25 to 30 minutes or until golden brown. Allow to cool, completely before cutting.

03/19/2026

Refreshing Peach Lemonade

Indulge in the sweet essence of ripe peaches blended with tangy lemon juice, creating a delightful fusion of flavors, in every sip.*

Ingredients:

- 3 peaches, peeled and chopped

- ¾ cup sugar

- 1 cup fresh lemon juice (about 8 lemons)

- 5 cups water

Directions:

1. In a saucepan, bring peaches, sugar, and water to a boil. Reduce heat and simmer until the sugar is fully dissolved, about 10 minutes.

2. Use an immersion blender or regular blender to puree the peach mixture, until smooth.

3. Pour the puree through a strainer, pressing to extract all the juice. Allow it to cool completely.

4. Once cooled, combine the peach mixture with lemon juice in a pitcher. Stir until well combined.

5. Serve chilled over ice for a refreshing treat.

**Prep Time:** 15 minutes

**Cooking Time:** 10 minutes

**Total Time:** 25 minutes

**Servings:** 8

**Calories:** (calories per serving can be calculated based on the ingredients used)

03/19/2026

Melt-In-Your-Mouth Chicken Breasts

The mayonnaise makes these chicken breast very moist and tender. Enjoy!

ingredients:

4 boneless chicken breast halves

1 cup mayonnaise or 1 cup Greek yogurt

1⁄2 cup parmesan cheese, freshly grated

1⁄2 teaspoon seasoning salt

1⁄2 teaspoon ground black pepper

1 teaspoon garlic powder

Directions:

Mix mayonnaise or yogurt cheese, and seasonings.

Spread mixture over chicken, breast and place in baking dish.

Bake at 375°F for 45 minutes.

03/19/2026

If you live alone or there's just two of you:
3/4 cup self rising flour (I use White Lily). Spoon flour into measuring cup and level off. 1/2 cup heavy cream, (be sure it's heavy cream). If dough seems stiff add a little more cream. Put onto floured surface, like you normally do, and divide by hand into 3 regular size (4 smaller or 2 very large) biscuits. Brush with melted margarine or butter Bake, 500° for 8-10 minutes. Brush with melted butter again when removing from Oven.

03/19/2026

Dill Pickle Ranch Smash Chicken Tacos with Crispy Cheese Lace

Weeknight fast tacos with juicy smash chicken, crispy cheese edges and a cool dill pickle ranch cottage drizzle. I tried these for game day and every plate came back clean.

Ingredients:

• 1 pound ground chicken

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• Salt and black pepper

• 8 small tortillas

• 1 cup shredded mozzarella or Jack

• 1 half cup chopped dill pickles

• 2 tablespoons pickle brine

• 1 cup shredded cabbage

• 1 half cup cottage cheese blended with 1 teaspoon ranch seasoning and a squeeze of lemon

Methods:

Season ground chicken with garlic, paprika, salt and pepper and divide into 8 balls.

Heat a skillet over medium high. Place a ball on a tortilla, top with 2 tablespoons cheese and smash thin.

Cook cheese side down 2 minutes until frico crisp, flip to cook chicken 3 to 4 minutes.

Toss cabbage with chopped pickles and pickle brine for a quick slaw.

Blend cottage cheese, with ranch seasoning and lemon for a drizzle.

Fill each taco, with slaw and drizzle with ranch cottage sauce.

Add extra, pickle bits for crunch.

Serve immediately. for maximum crispy cheese edges.

per two tacos: 34 g protein | 14 g fat | 35 g carbs

03/19/2026

03/18/2026

Perfectly acceptable dinner rejected by boyfriend again

My boyfriend is a very picky eater. We have been living together for a few months and it seems like I can never get his food right. It's honestly discouraging. I have kids, they happily eat my food. I cook for family gatherings and church events. I've never had a problem with people eating my food. It's like every day there are new rules. He can't eat chicken for dinner because he had chicken for lunch. He isn't really in the mood for porkchops. It's just "missing something". He doesn't eat onions, tomatoes, fish, any kind of asian food, he doesn't eat most vegetables with the exception of broccoli. He only eats vanilla ice cream. He doesn't like food heated in the microwave (so leftovers are out.) He doesn't like corn. It's just endless. I'm old school and trying to be a good partner. He can't really cook at all. His favorite meal is Hamburger Helper. I think a lot of it is how he grew up but damn is it frustrating. The first picture is tonight's dinner. I added more pictures of stuff I have cooked that he won't eat. Like he will door dash jack in the box. And he'll be apologetic but it just sucks really bad.