Grandma's Tasty Recipes

Grandma's Tasty Recipes 👵 Grandma’s Tasty Recipes
Old-fashioned flavors made with love
Family recipes, comfort food & sweet memories
(1)

02/18/2026

Chewy Gooey Bars
Ingredients (Crust)

1 box yellow cake mix (dry, not prepared)
8 tablespoons melted butter
1 egg
Ingredients (Gooey Layer)

8 ounces cream cheese, softened
2 eggs, beaten
16 ounces powdered sugar
How TO Make Chewy Gooey Bars
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C).

Step 2: Make the Crust
In a medium bowl, mix together the cake mix, melted butter, and egg until smooth. Press the mixture evenly into the bottom of a greased 9Ă—13-inch baking pan. Set aside.

Step 3: Make the Gooey Layer
In a large bowl, beat the cream cheese until smooth. Add the eggs and continue to beat for a minute or two. Gradually add the powdered sugar and mix until fully combined.

Step 4: Bake
Pour the cream cheese mixture over the crust. Bake at 350°F (175°C) for 25–30 minutes, until the edges are set but the center is still slightly jiggly. Avoid overbaking.

Step 5: Cool and Serve
Allow the bars to cool completely before cutting—this ensures the perfect gooey texture.

02/18/2026

Slow Cooker Rice Pudding is creamy and indulgent, made with brown sugar, milk, and arborio rice, perfect for the holidays or a sweet treat!

Ingredients
1/2 cup arborio rice
4 cups milk
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1 tablespoon unsalted butter
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg
1 cup raisins
Instructions
Grease your crockpot with butter. Add all of the ingredients, except for the raisins and butter, and stir everything together.
Place the butter on top of the rice mixture, then place the lid on the slow cooker and set on high for 3-4 hours.
Stir the pudding after 2 hours, then again at 3 hours. If you’d like a thicker texture, let it cook for the remaining time. Once done, stir in the raisins, sprinkle with cinnamon, then allow to cool before serving.
Notes:
Storage

Refrigerate for 2-3 days in an airtight container.

Freeze for 2-3 months in a freezer-safe container. The texture of the rice pudding may change once frozen.

Cooking Tips

You can serve the rice pudding warm, but a lot of people will refrigerate it for an hour or so first and serve it cold.
Check the pudding at the 3 hour mark and give it a stir. If you want the pudding to be more creamy, let it cook for longer, until it thickens to the desired consistency.
The type of rice does make a difference, so don’t substitute for a different one.
The pudding mixture can stick to the crockpot, so I recommend greasing it with butter or non-stick cooking spray beforehand.
If your rice pudding turned out too thick, you can add a bit of milk and stir until completely combined.

02/18/2026

Crispy Chicken Fritters – A simple 5-ingredient recipe for crispy chicken croquettes made with all-white canned chicken. Easily shape into smaller portions for kid-friendly homemade chicken nuggets

đź›’ Ingredients
2 (12.5-oz) cans white premium chunk chicken breast
1 egg
1 teaspoon Dijon mustard
1/2 teaspoon salt (see notes)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1/8 teaspoon dried thyme
1/4 cup plain dried bread crumbs
Additional bread crumbs
Vegetable oil
👩‍🍳 Instructions
Drain chicken very well. I place mine in a colander to drain for several minutes then press down on the chicken with a heavy bowl.
Roughly chop chicken. I like the chicken to be uniform in size for consistent texture in the fritters (aim for about 1/4 inch pieces). Chopping the chicken also prevents any stray bits from poking out of the crispy coating.
Mix. Add chicken, egg, Dijon mustard, salt and spices to a mixing bowl then stir with a fork until well combined. Stir in 1/4 cup bread crumbs.
Shape. Pour additional bread crumbs into a shallow bowl or pie plate (about a cup or so). Portion chicken mixture into six fritters. Shape each fritter into a tight little hockey puck then coat with additional bread crumbs.
Fry. Heat about 1/4 inch of oil in a large skillet over medium to medium-high heat. When the oil is hot, pan-fry chicken fritters on each side until golden brown and crispy. Garnish with fresh parsley if desired. Enjoy!
đź’ˇ Notes
I use 1/2 teaspoon of salt but have noticed some brands of chicken and bread crumbs are saltier than others. If you’re sensitive to salt, start with a 1/4 teaspoon then add more to taste.
Shape into smaller portions for homemade chicken “nuggets” or wider, flatter patties for crispy chicken sandwiches.
I used Swanson White Premium Chunk Chicken Breast in this recipe and was very, VERY pleased with the taste and texture.
I don’t know if these can be made with leftover or rotisserie chicken. I mean, I suppose it can be done, I just don’t know how the texture and consistency would be, if they would be too dry or if they would hold their shape.
Panko can be used instead of bread crumbs but I prefer the finer crumbs with these.
Regular mustard can be used instead of Dijon. The mustard is there for a touch of acid to make the seasoning pop and to balance the richness from frying these.
Though I haven’t done it myself, I imagine these would be great in an air fryer. Spray both sides of the fritters with cooking spray (to make them crispy) then bake at 400 until golden brown.
No, these can’t be made in a crock pot.

02/18/2026

Classic Hamburger Hash
This is a classic dish that has been made popular over the generations. It is a simple hash, made with simple ingredients. You will have the great taste of hamburger and potatoes together and combined with the creamy taste of Cheddar Cheese.
Ingredients
3 medium russet potatoes, peeled and chopped into bite size chunks
1 pound ground beef
1 medium white onion, chopped
1 tbsp Olive Oil
2 tsp garlic, minced
1 tbsp Italian Seasoning
2 ½ cup Sharp Cheddar Cheese
Salt and pepper to taste
How To Make Classic Hamburger Hash
FIRST STEP:
Boil the potatoes until just tender

Cook the ground beef along with the onion and garlic, drain off excess fat

SECOND STEP:
Sprinkle the meat with the salt and pepper, the Italian Seasoning

Add the potatoes in with a little oil and cook until lightly brown

THIRD STEP:
Add the cheese to the skillet and remove from the heat. Fold the cheese into the meat and potatoes

FOURTH STEP:
Serve hot with a garnish of chopped green onion or parsley

Enjoy!

02/17/2026

Mashed potatoes with ground beef gravy
Ingredients
1 pound ground beef for the gravy
1 medium onion diced
2 cloves garlic minced
2 tablespoons all-purpose flour for thickening
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon thyme optional
1 cup frozen peas and carrots optional
2 pounds potatoes peeled and quartered
1/2 cup milk for mashed potatoes
1/4 cup butter for mashed potatoes
salt and pepper to taste
Instructions
Peel the potatoes and cut them into quarters, and place them in a large cooking pot. Cover them with water, and bring them to a boil. Cook for about 15 to 20 minutes, or just long enough for the potatoes to turn tender. Pour off excess water, then mash in some milk and butter. Season with salt and pepper, and have a lid over to keep warm.
Cook the ground beef thoroughly in a large skillet until it browns. Break it up with a spatula and drain the excess fat.
Add diced onion and minced garlic to the skillet. Sauté until onions are soft and translucent, about 3-5 minutes.
Sprinkle the cooked beef and onions with flour. Stir well so that it gets mixed completely and cook for about 2 minutes. Gradually add broth, stirring constantly to avoid lumps. This is the part where you add Worcestershire sauce, salt, pepper, and, if you want, thyme. Let that simmer for 5 minutes, stirring it now and then while thickening. Toss in if you fancy: carrots and peas, pulses taken out from the refrigerator.
When you plate mashed potatoes on top of plates, spoon on top gravy made from cooked ground beef. Garnish with parsley as you please and serve it hot.

02/17/2026

BANANA BREAD BROWNIES
The Banana Bread Brownies will become your favorites, stay with us so you don’t miss any details.
INGREDIENTS
BROWNIES:
1 ½ cup White Sugar
1 cup Regular Sour Cream
1 Stick Unsalted Butter (Room Temp)
3 Large Ripe Bananas (Mashed)
2 tsp Pure Vanilla Extract
2 cup All-Purpose Flour
1 tsp Baking Soda
Âľ tsp Kosher Salt
2 cup Pecans (Chopped)
FROSTING:
½ cup Unsalted Butter
3 cup Powdered Sugar
1 ½ tsp Pure Vanilla Extract
3 tbsp Whole Milk
How To Make Banana Bread Brownies:
Preheat oven to 375 degrees. Prep 9 x 13 inch baking pan with nonstick baking spray. Line the baking pan with parchment paper.
Spray the parchment paper with the nonstick baking spray. Set aside.
Batter:
Add sugar, sour cream, butter, and eggs to a large mixing bowl. Use an electric mixer to combine the ingredients.
Continue to mix until the ingredients are well blended. Add the mashed bananas and vanilla extract to the large mixing bowl.
Again, mix until all ingredients are combined. In a second bowl add the flour, baking soda, and salt together.
Mix to blend the ingredients. Add to the wet ingredients. Stir to mix.
Stir in the chopped pecans. Pour the batter into the prepared baking pan.
Bake at 375 degrees for 20-30 minutes. (Check to see if done by inserting a toothpick in the center of the pan. If the toothpick comes out clean the brownies are done.)
Remove from the oven when done. Set aside to cool.
Frosting:
Brown butter:
Slice the stick of chilled butter.
Heat a heavy skillet on medium heat.
Add the butter, whisk often.
Watch for the melted butter to begin to foam.
Check often for light brown specks on the bottom of the skillet. (See if the melted butter has a nutty scent.) If so….
Pour the melted butter into a bowl.
Frosting:
Add 1 cup of powdered sugar at a time to the bowl. Stir immediately after adding the powdered sugar.
Continue until you have added all 3 cups of powdered sugar. Make sure that all of the powdered sugar has been blended with the melted butter.
Add the milk and vanilla extract. Use an electric mixer to blend everything.
Top the brownies with the frosting. Spread the frosting to cover each corner of the pan and evenly coat the enter of the brownies.
When cooled, cut into bars.
Enjoy!

02/17/2026

Sausage Peppers And Onions
🌭 Sausage Peppers And Onions
A delicious sausage, peppers, and onions recipe perfect for a quick and flavorful dinner.
đź›’ Ingredients
6 cups yellow onions (~1½ large onions), peeled and sliced into rings
2 large bell peppers (4 cups), sliced (about ¼ inch thick) — Note: The author used 1 red and 1 yellow bell pepper
1 (12-ounce) package fully cooked reduced-fat chicken or turkey sausages (4 sausages) — Note: Trader Joe’s Garlic Herb Chicken Sausages were used in the original recipe
Cooking spray
3 teaspoons olive oil, divided
ÂĽ teaspoon dried oregano
ÂĽ teaspoon dried basil
To taste: Salt and freshly ground black pepper
2 teaspoons fresh garlic, minced
1 tablespoon balsamic vinegar
👩‍🍳 How To Make It
Soften Veggies: In a large microwave-safe bowl, add the sliced onions and bell peppers. Cook on high in the microwave for 8-10 minutes, until soft.
Brown the Sausage: In the meantime, cut the 4 sausages into thin slices, about ÂĽ inch thick. Coat a large, nonstick pan with cooking spray. Add the sausage slices and cook until slightly browned, about 5 minutes. Stir often. Remove sausages to a plate.
Sauté Veggies: In the same pan, coat again with cooking spray. Add 2 teaspoons of olive oil. Add the cooked onions and bell peppers, oregano, basil, and a little salt and pepper. Cook over medium-high heat, stirring often, until the vegetables are soft and slightly caramelized, about 10 minutes.
Tip: If the pan gets too dry, add 1 more teaspoon of olive oil and 2 tablespoons of water.
Combine: Add the garlic and cook, stirring, until fragrant and soft (about 1 minute). Return the sausages to the pan. Add 1 tablespoon of balsamic vinegar. Mix everything together and continue to cook, stirring, until warmed through and well blended (about 2 minutes).
Serve: Arrange the sausages, peppers, and onions on a platter. Serve with mustard on the side and toasted bread or rolls, if desired.

02/17/2026

Classic Pig Pickin’ Cake
If you aren’t familiar with the Classic Pig Pickin’ Cake , then allow me to introduce you to this southern vintage classic. It’s a no-fuss recipe that is loaded with bright citrus flavors and topped with the most delicious creamy frosting. With both mandarin oranges and pineapple, there’s plenty of interest in every bite. Trust us, once you take a bite, you’ll understand why it always disappears first at the dessert table. Let’s get into the simple process…
INGREDIENTS
1 (15.25 oz) box yellow cake mix
3 eggs
â…“ cup vegetable or canola oil
1 cup water
2 (11 oz) cans mandarin oranges, drained
1 (20 oz) can crushed pineapple with juices
1 (16 oz) package frozen whipped topping, thawed
1 (3.4 oz) box instant vanilla pudding
How to Make Classic Pig Pickin’ Cake
Preheat oven to 350°F and grease a 9×13-inch baking dish.
In a mixing bowl, beat cake mix, eggs, oil and water until well combined. Add one can of mandarin oranges to batter and beat until well blended.
Pour batter into baking dish and bake for 30-35 minutes, or until toothpick inserted in center of cake comes out clean. Allow cake to cool.
For the topping: In a large bowl, stir pudding mix and pineapple. Fold in thawed whipped topping. Frost the cooled cake and top with the second can of mandarin oranges.
Chill for a minimum of 30 minutes before serving.

02/17/2026

Amish Hamburger Steak Bake
Isn’t there just something magical about an old-school, hearty dinner when the weather turns crisp? Honestly, when the temperature drops and the days get all gray and drizzly, I crave meals that just wrap you up like a favorite old quilt. I’ll confess—some of my happiest memories are wrapped up with meat-and-potatoes dinners on chilly evenings, the kind you couldn’t wait to dig into after a long, busy day.

That’s exactly why this Amish Hamburger Steak Bake absolutely stole my heart. It’s simple enough for a Wednesday but special enough for company, and every time I make it, it feels nostalgic, inviting, and (let’s just be honest) totally crave-worthy. It’s got that no-fail, cozy factor that keeps you coming back—you know, the way you sneak bites straight from the pan when nobody’s looking? Or is that just me?

Ingredients
2 pounds ground beef
1 1/2 cups saltine crackers crumbled
1 cup milk for beef mixture
1 tsp Italian herbs
1 tsp onion powder
1 tsp garlic powder
cayenne pepper dash, optional
1/2 cup all-purpose flour
salt and freshly ground pepper to taste
1 can condensed cream of mushroom soup 10.5 ounces
1 cup milk for gravy
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
In a large bowl, combine the ground beef, crumbled saltine crackers, 1 cup of milk, Italian herbs, onion powder, garlic powder, cayenne pepper (optional), salt, and pepper. Mix until all ingredients are evenly incorporated.
Form the beef mixture into 1/2-inch-thick patties. This recipe should make about 8 evenly-sized steaks.
Lightly coat each steak in flour, tapping off any excess.
Heat a skillet over medium-high heat, adding a bit of oil if needed. Brown the steaks on each side until they develop a golden crust, about 2-3 minutes per side.
Place the browned steaks in the greased baking dish, arranging them in a single layer.
In a bowl, whisk together the condensed cream of mushroom soup and the remaining cup of milk until smooth. Pour the gravy evenly over the steaks.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the gravy is bubbling and the steaks are fully cooked through.
Let the dish rest for a few minutes before serving. Serve the hamburger steaks hot with mashed potatoes or over rice.
Notes
This recipe is perfect for a comforting weeknight dinner. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

02/16/2026

Amish Onion Fritters
This Amish Onion Fritters Recipe will leave you satisfied and impressed by the incredible flavor. If you haven’t tried corn fritters before, there is no better time than now.
Ingredients
2/3 cup all-purpose flour
1 tablespoon granulated sugar
1 tablespoon cornmeal
2 teaspoons baking powder
2/3 cup whole milk
2 cups chopped white onions about 1 medium onion
Kosher salt and freshly ground black pepper to taste
Oil for frying
Instructions
Mix Dry and Wet Ingredients: In a medium bowl, whisk together the flour, sugar, cornmeal, and baking powder. Stir in the milk until smooth, then add the chopped onions along with salt and pepper.
Heat the Oil: In a skillet, heat about 1/2-inch of oil over medium-high heat until it reaches 375°F.
Fry the Fritters: Drop tablespoon-sized portions of the batter into the hot oil, gently pressing each to slightly flatten. Fry until each fritter is golden and crisp on both sides.
Drain and Serve: Remove the fritters with a slotted spoon and let them drain on paper towels. Serve hot and enjoy!

Address

New York, NY

Website

Alerts

Be the first to know and let us send you an email when Grandma's Tasty Recipes posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category