My Grandma Recipes For Family, 5027 NE 42nd Avenue, Portland, ME (2026)

02/12/2025

🍦 Strawberry Vanilla Bean Ice Cream with Strawberry Syrup 🍓

Ingredients:

For the Ice Cream:

2 cups fresh strawberries, hulled and sliced
1 cup granulated sugar, divided
1 cup heavy cream
1 cup whole milk
1 teaspoon vanilla bean paste (or 1 tablespoon vanilla extract)
1/2 teaspoon salt
1 tablespoon lemon juice
For the Strawberry Syrup:

1 cup fresh strawberries, hulled and chopped
1/2 cup granulated sugar
1/4 cup water
1 tablespoon lemon juice
Instructions:

Prepare the Strawberries for Ice Cream:
In a medium bowl, combine the sliced strawberries with 1/4 cup of sugar and the lemon juice. Let them sit for about 15-20 minutes to macerate, allowing the juices to release.
Make the Ice Cream Base:
In a blender or food processor, combine the macerated strawberries (with their juices), heavy cream, whole milk, remaining 3/4 cup of sugar, vanilla bean paste, and salt. Blend until smooth. You can leave some small strawberry pieces for texture if desired.
Chill the Mixture:
Pour the mixture into a bowl and refrigerate for at least 2 hours, or until thoroughly chilled.
Churn the Ice Cream:
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Make the Strawberry Syrup:
In a small saucepan, combine the chopped strawberries, sugar, water, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer and the strawberries break down, about 5-7 minutes.
Remove from heat and let it cool. You can blend it for a smoother consistency if desired.
Serve:
Scoop the strawberry vanilla bean ice cream into bowls or cones and drizzle with the strawberry syrup.
Enjoy!
Enjoy this refreshing and creamy treat on a warm day!

02/12/2025

🐰 Easter Dirt Cake Casserole 🌼

Ingredients:

For the Cake:

1 package (15.25 oz) chocolate cake mix
1 package (3.9 oz) instant chocolate pudding mix
4 cups milk
1 cup powdered sugar
1 cup unsalted butter, softened
1 teaspoon vanilla extract
1 package (12 oz) Oreo cookies, crushed
1 cup gummy worms (for decoration)
Edible grass (optional, for decoration)
For the Topping:

1 container (8 oz) whipped topping (like Cool Whip)
Instructions:

Prepare the Cake:
Preheat your oven according to the instructions on the chocolate cake mix package. Prepare and bake the chocolate cake in a 9x13-inch baking dish as directed. Allow it to cool completely.
Make the Pudding:
In a large bowl, whisk together the instant chocolate pudding mix and 4 cups of milk. Let it sit for about 5 minutes until it thickens.
Prepare the Cream Cheese Mixture:
In another bowl, beat together the softened butter, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped topping until well combined.
Assemble the Casserole:
Once the chocolate cake has cooled, crumble it into small pieces and spread half of it evenly across the bottom of the baking dish.
Layer half of the chocolate pudding over the crumbled cake, followed by half of the cream cheese mixture. Sprinkle half of the crushed Oreo cookies on top.
Repeat the layers with the remaining cake, pudding, cream cheese mixture, and crushed Oreos.
Decorate:
Top the final layer with gummy worms and edible grass (if using) to create a fun "dirt" effect.
Chill:
Cover the casserole with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cake to soak up the pudding.
Serve:
Serve chilled and enjoy this delightful Easter treat!

02/12/2025

🍄 Crispy Fried Mushrooms with Cool Ranch Dip 🥣

Ingredients:

For the Fried Mushrooms:

1 lb fresh mushrooms (button or cremini), cleaned and stems trimmed
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper to taste
2 large eggs
1 cup breadcrumbs (panko for extra crunch)
Oil for frying (vegetable or canola)
For the Cool Ranch Dip:

1 cup sour cream
1/2 cup mayonnaise
1 tablespoon dried dill
1 tablespoon dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon lemon juice
Salt and pepper to taste
Instructions:

Prepare the Cool Ranch Dip:
In a medium bowl, combine the sour cream, mayonnaise, dried dill, dried parsley, garlic powder, onion powder, lemon juice, salt, and pepper. Mix well until smooth. Refrigerate until ready to serve.
Prepare the Fried Mushrooms:
In a shallow dish, combine the flour, garlic powder, onion powder, paprika, salt, and pepper.
In another bowl, beat the eggs.
In a third bowl, place the breadcrumbs.
Coat the Mushrooms:
Dip each mushroom into the flour mixture, shaking off any excess. Then dip it into the beaten eggs, and finally coat it with breadcrumbs, pressing gently to adhere.
Fry the Mushrooms:
In a large skillet, heat about 1 inch of oil over medium-high heat. Once the oil is hot (you can test it by dropping in a breadcrumb; it should sizzle), carefully add the coated mushrooms in batches.
Fry for about 3-4 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Serve:
Arrange the crispy fried mushrooms on a serving platter and serve with the cool ranch dip on the side.
Enjoy!
Enjoy these delicious crispy fried mushrooms as an appetizer or snack!

02/12/2025

🍫 Sweet Chocolate Delights 🍬

Ingredients:

1 cup semi-sweet chocolate chips
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt
Optional: Powdered sugar for dusting or chocolate sprinkles for topping
Instructions:

Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a baking dish or line it with parchment paper.
Melt the Chocolate:
In a microwave-safe bowl, melt the chocolate chips in the microwave in 30-second intervals, stirring in between until smooth. Let it cool slightly.
Mix the Batter:
In a large mixing bowl, combine the softened butter and granulated sugar. Beat until creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Pour in the melted chocolate and mix until well combined.
Add Dry Ingredients:
In a separate bowl, whisk together the cocoa powder, flour, and salt. Gradually add the dry ingredients to the chocolate mixture, stirring until just combined.
Bake:
Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool and Serve:
Allow the chocolate delights to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Once cooled, cut into squares or desired shapes. Dust with powdered sugar or sprinkle with chocolate sprinkles if desired.
Enjoy!
Indulge in these rich and fudgy chocolate delights that are perfect for any chocolate lover!

02/12/2025

🍰 Grandma’s Butter Pound Cake 🧈

Ingredients:

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 teaspoon vanilla extract
Optional: Powdered sugar for dusting
Instructions:

Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a loaf pan.
Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 5-7 minutes.
Add the Eggs:
Add the eggs one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl as needed.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt.
Mix the Batter:
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined.
Stir in the vanilla extract.
Pour into the Pan:
Pour the batter into the prepared bundt or loaf pan, smoothing the top with a spatula.
Bake:
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If using a loaf pan, it may take a bit less time, so start checking around 50 minutes.
Cool:
Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully turn it out onto a wire rack to cool completely.
Serve:
Once cooled, dust with powdered sugar if desired. Slice and serve plain or with fresh fruit, whipped cream, or your favorite topping!
Enjoy!
Enjoy this classic, buttery pound cake that’s perfect for any occasion!

02/12/2025

🍳 Baked Cottage Cheese Eggs with Herb Dressing 🌿

Ingredients:

For the Baked Eggs:

1 cup cottage cheese
4 large eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
Fresh herbs for garnish (like chives or parsley)
For the Herb Dressing:

1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey (or maple syrup for a vegan option)
1/4 cup fresh herbs (such as parsley, basil, or dill), finely chopped
Salt and pepper to taste
Instructions:

Preheat the Oven:
Preheat your oven to 375°F (190°C).
Prepare the Baked Eggs:
In a mixing bowl, combine the cottage cheese, eggs, salt, pepper, garlic powder, and onion powder. Whisk until well combined.
Grease a baking dish or individual ramekins with cooking spray or olive oil. Pour the cottage cheese mixture into the dish(es).
Sprinkle the shredded cheese on top.
Bake:
Bake in the preheated oven for about 25-30 minutes, or until the eggs are set and the top is golden brown.
Make the Herb Dressing:
While the eggs are baking, whisk together the olive oil, lemon juice, Dijon mustard, honey, and chopped herbs in a small bowl. Season with salt and pepper to taste.
Serve:
Once the baked eggs are done, remove them from the oven and let them cool slightly. Drizzle the herb dressing over the top.
Garnish with additional fresh herbs if desired.
Enjoy!
Serve warm and enjoy this nutritious and flavorful dish for breakfast, brunch, or a light dinner!

02/12/2025

🥩 Steak with Creamy Mushroom Sauce Over Egg Noodles 🍝

Ingredients:

For the Steak:

2 ribeye or sirloin steaks (about 1 inch thick)
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon butter
For the Creamy Mushroom Sauce:

8 oz mushrooms (cremini or button), sliced
2 cloves garlic, minced
1 cup heavy cream
1/2 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
For the Egg Noodles:

8 oz egg noodles
Salt (for boiling water)
Instructions:

Cook the Egg Noodles:
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
Prepare the Steak:
Season both sides of the steaks with salt and pepper.
In a large skillet, heat olive oil and butter over medium-high heat. Once hot, add the steaks and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness. Remove the steaks from the skillet and let them rest for a few minutes.
Make the Creamy Mushroom Sauce:
In the same skillet, add the sliced mushrooms and cook until they are browned and tender, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine and let it simmer for a couple of minutes.
Reduce the heat to low and stir in the heavy cream. Cook for another 3-5 minutes, allowing the sauce to thicken. Season with salt and pepper to taste.
Serve:
Slice the rested steak and place it over a bed of egg noodles. Spoon the creamy mushroom sauce generously over the steak and noodles.
Garnish with chopped fresh parsley.
Enjoy!
Serve warm and enjoy this hearty and comforting meal!

02/12/2025

🥔 Stuffed Potatoes with Crispy Bacon and Melted Reblochon 🥓🧀

Ingredients:

4 large russet potatoes
8 oz Reblochon cheese (or any creamy cheese of your choice)
6 slices of bacon, chopped
1/2 cup sour cream
1/4 cup chives, chopped (plus extra for garnish)
Salt and pepper to taste
Olive oil
Optional: Fresh herbs for garnish (like parsley or thyme)
Instructions:

Prepare the Potatoes:
Preheat your oven to 400°F (200°C).
Scrub the potatoes clean and prick them several times with a fork. Rub them with olive oil and sprinkle with salt.
Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until tender when pierced with a fork.
Cook the Bacon:
While the potatoes are baking, cook the chopped bacon in a skillet over medium heat until crispy. Remove from the skillet and drain on paper towels.
Prepare the Filling:
Once the potatoes are done, remove them from the oven and let them cool slightly. Cut each potato in half lengthwise and scoop out some of the flesh into a bowl, leaving a thin layer to maintain the potato skin.
Mash the scooped-out potato with sour cream, chives, crispy bacon, salt, and pepper until well combined.
Stuff the Potatoes:
Spoon the potato mixture back into the potato skins. Top each stuffed potato with slices of Reblochon cheese.
Melt the Cheese:
Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve:
Remove from the oven and let cool for a few minutes. Garnish with extra chives and fresh herbs if desired. Serve warm and enjoy!

02/12/2025

🍌 Banana Bread Brownies with Cream Cheese Frosting 🍰

Ingredients:

For the Banana Bread Brownies:

1/2 cup unsalted butter, melted
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2-3 bananas)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1/2 cup chopped walnuts or chocolate chips (optional)
For the Cream Cheese Frosting:

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons milk (to reach desired consistency)
Instructions:

Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper.
Make the Banana Bread Brownies:
In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Mix until well combined.
Add the eggs and vanilla extract, and mix until smooth.
Stir in the mashed bananas until fully incorporated.
In another bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the chopped walnuts or chocolate chips.
Pour the batter into the prepared baking pan and spread it evenly.
Bake:
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Make the Cream Cheese Frosting:
In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract and add milk as needed to reach your desired frosting consistency.
Frost the Brownies:
Once the banana bread brownies are completely cool, spread the cream cheese frosting evenly over the top.
Serve:
Cut into squares and enjoy! These Banana Bread Brownies with Cream Cheese Frosting are a delightful treat perfect for any occasion!

02/12/2025

🥬 Garlic Butter Roasted Cabbage Steaks with Parmesan & Crispy Turkey Bacon 🥓

Ingredients:

1 large head of green cabbage
4 tablespoons unsalted butter, melted
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
1/2 cup grated Parmesan cheese
4-6 slices turkey bacon, cooked until crispy and crumbled
Fresh parsley, chopped (for garnish)
Instructions:

Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the Cabbage:
Remove the outer leaves of the cabbage and cut it into 1-inch thick slices (steaks). You should get about 4-6 cabbage steaks from one head.
Make the Garlic Butter:
In a small bowl, mix together the melted butter, minced garlic, salt, black pepper, and smoked paprika (if using).
Roast the Cabbage Steaks:
Place the cabbage steaks on the prepared baking sheet. Brush both sides generously with the garlic butter mixture.
Roast in the preheated oven for about 25-30 minutes, flipping halfway through, until the edges are golden brown and the cabbage is tender.
Add Parmesan and Turkey Bacon:
Remove the cabbage steaks from the oven and sprinkle the grated Parmesan cheese evenly over the top of each steak.
Return to the oven and roast for an additional 5-7 minutes, or until the cheese is melted and bubbly.
In the last few minutes of roasting, you can add the crumbled crispy turkey bacon on top to warm it through.
Serve:
Once done, remove from the oven and garnish with fresh parsley. Serve warm as a delicious side dish or a main vegetarian option.
Enjoy!
These Garlic Butter Roasted Cabbage Steaks with Parmesan & Crispy Turkey Bacon are flavorful, satisfying, and a great way to enjoy cabbage!

02/12/2025

🍫 Chocolate Fudge Cupcakes 🍫

Ingredients:

For the Cupcakes:

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk (or milk with 1/2 teaspoon vinegar added)
1/2 cup semi-sweet chocolate chips (optional)
For the Chocolate Fudge Frosting:

1/2 cup unsalted butter, softened
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Instructions:

Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Make the Cupcake Batter:
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, combine the melted butter, eggs, vanilla extract, and buttermilk. Mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in the chocolate chips.
Bake the Cupcakes:
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Make the Chocolate Fudge Frosting:
In a medium bowl, beat the softened butter until creamy. Gradually add the cocoa powder and powdered sugar, alternating with the milk, mixing until smooth and fluffy.
Stir in the vanilla extract.
Frost the Cupcakes:
Once the cupcakes are completely cool, frost them generously with the chocolate fudge frosting using a piping bag or a spatula.
Enjoy!
These Chocolate Fudge Cupcakes are rich, decadent, and perfect for any chocolate lover!

02/12/2025

🧁 Copycat Magnolia Bakery Cupcakes 🧁

Ingredients:

For the Cupcakes:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
For the Vanilla Buttercream Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup whole milk
1 teaspoon vanilla extract
Pinch of salt
Instructions:

Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Make the Cupcake Batter:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
Bake the Cupcakes:
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Make the Vanilla Buttercream Frosting:
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until combined.
Add the milk, vanilla extract, and a pinch of salt. Beat on high speed for about 3 minutes until the frosting is light and fluffy.
Frost the Cupcakes:
Once the cupcakes are completely cool, frost them generously with the vanilla buttercream using a piping bag or a spatula.
Enjoy!
These Copycat Magnolia Bakery Cupcakes are perfect for any occasion and are sure to impress your friends and family!

My Grandma Recipes For Family

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