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Grandma's Cozy Recipes, Blaine, WA (2026)

04/16/2026

Slow Cooker Pulled Pork
Set it tonight, wake up to something wonderful tomorrow morning 🥩

Ingredients:

- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1/2 teaspoon cayenne pepper
- 3 to 4 pounds pork shoulder, trimmed of excess fat
- 2 tablespoons vegetable oil
- 1 cup barbecue sauce
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth
- 1/4 cup brown sugar
- 1 tablespoon Worcestershire sauce
- 1 large onion, chopped

Directions:

1. Combine chili powder, garlic powder, onion powder, paprika, salt, pepper, and cayenne in a small bowl.
2. Rub the spice mixture over the entire pork shoulder.
3. Heat oil in a large skillet over medium-high heat and sear the pork on all sides until browned.
4. Place the chopped onion in the bottom of a slow cooker and set the seared pork on top.
5. Whisk together barbecue sauce, apple cider vinegar, chicken broth, brown sugar, and Worcestershire sauce in a medium bowl.
6. Pour the sauce mixture over the pork.
7. Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours until the meat is tender and pulls apart easily.
8. Remove the pork from the slow cooker and shred with two forks.
9. Return the shredded meat to the slow cooker and toss with the juices before serving.

Cook Time: 480 minutes | Servings: 8

04/15/2026

Raspberry Cheesecake
The most beautiful dessert coming out of Grandma's kitchen 🍰

Ingredients:

- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 3 large eggs
- 6 ounces fresh raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice

Directions:

1. Preheat oven to 325°F and grease a 9-inch springform pan.
2. Combine graham cracker crumbs, melted butter, 1/4 cup sugar, and salt in a bowl.
3. Press the mixture firmly into the bottom and 1 inch up the sides of the prepared pan.
4. Bake crust for 10 minutes, then let cool completely.
5. Blend raspberries, 2 tablespoons sugar, and lemon juice in a blender until smooth, then strain through a fine-mesh sieve to remove seeds.
6. Beat cream cheese and 1 cup sugar in a large bowl until smooth and fluffy.
7. Add sour cream and vanilla, mixing until combined.
8. Add eggs one at a time, beating on low speed just until incorporated.
9. Pour half of the cheesecake batter over the cooled crust.
10. Drip small spoonfuls of the raspberry puree over the batter and swirl with a toothpick.
11. Pour the remaining batter on top and repeat the raspberry swirling process with the remaining puree.
12. Wrap the bottom of the pan in foil and place in a larger roasting pan filled with 1 inch of hot water.
13. Bake for 60 to 70 minutes until the edges are set but the center still jiggles slightly.
14. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
15. Remove from the water bath and refrigerate for at least 6 hours or overnight before serving.

Cook Time: 70 minutes | Servings: 12

04/15/2026

Beef Stroganoff
Rich, creamy and absolutely worth it 🍝

Ingredients:

- 1 1/2 pounds beef chuck roast, sliced into 1/2-inch strips
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 1 pound baby bella mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 cup sour cream
- 1 pound wide egg noodles
- 2 tablespoons fresh parsley, chopped

Directions:

1. Season beef strips with salt and pepper.
2. Heat oil in a large skillet or Dutch oven over high heat.
3. Sear beef in batches until browned on both sides, about 2 minutes per batch, then remove and set aside.
4. Reduce heat to medium and melt butter in the same skillet.
5. Add onion and mushrooms and cook for 8 to 10 minutes until mushrooms are browned and onions are soft.
6. Add garlic and cook for 1 minute until fragrant.
7. Sprinkle flour over the vegetables and stir for 1 to 2 minutes.
8. Gradually pour in beef broth while whisking constantly to prevent lumps.
9. Stir in Worcestershire sauce and Dijon mustard and bring to a simmer for 5 minutes until thickened.
10. Reduce heat to low and stir in sour cream.
11. Return the beef and any accumulated juices to the skillet and cook for 1 to 2 minutes until heated through.
12. Meanwhile, boil egg noodles in salted water according to package instructions and drain.
13. Serve the beef and sauce over the cooked noodles and garnish with parsley.

Cook Time: 30 minutes | Servings: 6

04/15/2026

Homemade Waffles
Wednesday morning treat from Grandma's kitchen 🧇

Ingredients:

- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups whole milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract

Directions:

1. Preheat a waffle iron according to manufacturer instructions.
2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
3. In a separate medium bowl, whisk together eggs, milk, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and whisk until just combined; the batter should remain slightly lumpy.
5. Lightly grease the waffle iron with nonstick spray or oil.
6. Pour the recommended amount of batter onto the hot waffle iron and close the lid.
7. Cook for 3 to 5 minutes until the waffles are golden brown and crisp.
8. Remove the waffles carefully and repeat with the remaining batter.

Cook Time: 20 minutes | Servings: 4

04/15/2026

Chicken Enchiladas
Midweek dinner sorted and the whole family is happy 🌮

Ingredients:

- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 pound shredded cooked chicken
- 1/4 cup sour cream
- 2 cups red enchilada sauce
- 1 can (4 ounces) diced green chiles
- 2 cups shredded Monterey Jack cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 large flour tortillas
- 2 tablespoons fresh cilantro, chopped

Directions:

1. Preheat oven to 350°F and grease a 9-by-13-inch baking dish.
2. Heat oil in a large skillet over medium heat.
3. Add onion and cook for 5 minutes until softened.
4. Add garlic, cumin, and chili powder and cook for 1 minute until fragrant.
5. In a large bowl, combine the onion mixture, shredded chicken, sour cream, 1/4 cup enchilada sauce, green chiles, and 1 cup of Monterey Jack cheese.
6. Season the mixture with salt and pepper.
7. Spread 1/2 cup of enchilada sauce on the bottom of the prepared baking dish.
8. Spoon about 1/3 cup of the chicken mixture onto the center of each tortilla.
9. Roll tightly and place seam-side down in the baking dish.
10. Pour the remaining enchilada sauce over the tortillas and sprinkle with the remaining 1 cup of cheese.
11. Bake for 20 to 25 minutes until the cheese is melted and bubbling.
12. Garnish with chopped cilantro before serving.

Cook Time: 25 minutes | Servings: 4

04/15/2026

Slow Cooker Navy Bean Soup
Simple, hearty and made with love 🫘

Ingredients:

- 1 pound dry navy beans
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1/2 pound carrots, sliced into thin rounds
- 4 stalks celery, sliced
- 1 bay leaf
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons sea salt, plus more to taste
- 6 cups chicken stock

Directions:

1. Place dry beans in a large pot, cover with 3 inches of water, and boil for 10 minutes.
2. While beans boil, dice onion, slice carrots and celery, and mince garlic.
3. Drain and rinse beans, removing any debris. Add beans, oil, garlic, onion, carrots, celery, and all spices to a slow cooker.
4. Pour in chicken stock and stir to combine.
5. Cover and cook on low for 8 hours or high for 4 to 5 hours.
6. Remove bay leaf. Mash a portion of the beans with a spoon to reach desired thickness.
7. Stir in additional salt to taste and serve warm.

Cook Time: 8 hr 20 minutes | Servings: 8

04/14/2026

Salted Caramel Apple Crumble Cake

Ingredients:

- 1/2 cup unsalted butter, softened, plus more for pan
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 2 large Granny Smith apples, peeled and diced
- 1/2 cup salted caramel sauce, divided
- 1/2 cup packed light brown sugar
- 1/2 cup rolled oats
- 1/2 tsp ground cinnamon
- 1/4 cup cold unsalted butter, cubed

Directions:

1. Preheat oven to 350°F and grease a 9-inch springform pan.
2. Whisk flour, baking powder, and salt in a medium bowl.
3. Beat softened butter and granulated sugar in a large bowl until pale and fluffy, about 3 minutes.
4. Add eggs one at a time, then mix in vanilla and sour cream until combined.
5. Fold dry ingredients into wet ingredients until just combined.
6. Spread half of the batter into the prepared pan. Top with diced apples and drizzle with 1/4 cup caramel sauce. Spread remaining batter over the top.
7. Combine brown sugar, oats, cinnamon, and cold cubed butter in a small bowl. Rub with fingers until pea-sized crumbs form.
8. Sprinkle crumble over batter. Bake until a tester comes out clean, 60 to 70 minutes.
9. Let cool for 20 minutes, then drizzle with remaining 1/4 cup caramel sauce before serving.

Cook Time: 1 hr 50 minutes | Servings: 10

04/14/2026

Peach Upside Down Cake
The prettiest cake to come out of my kitchen 🍑

Ingredients:

- 1/2 cup unsalted butter, melted, divided
- 1/2 cup packed light brown sugar
- 2 large peaches, sliced into 1/2-inch wedges
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup whole milk
- 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350°F.
2. Pour 1/4 cup melted butter into a 9-inch round cake pan. Sprinkle brown sugar evenly over butter and arrange peach slices in a circular pattern on top.
3. Whisk flour, baking powder, and salt in a medium bowl.
4. Whisk remaining 1/4 cup melted butter and granulated sugar in a large bowl. Add egg, milk, and vanilla, whisking until combined.
5. Fold dry ingredients into wet ingredients until just combined.
6. Pour batter over peaches and spread evenly. Bake until a toothpick inserted into the center comes out clean, 45 to 55 minutes.
7. Let cool in the pan for 15 minutes. Run a knife around the edges and invert onto a serving plate.

Cook Time: 1 hr 20 minutes | Servings: 8

04/14/2026

Lemon Butter Chicken
Bright, buttery and on the table in no time 🍋

Ingredients:

- 1 lb boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1/4 cup freshly grated Parmesan
- 1 tablespoon freshly chopped parsley
- 1/2 lemon, sliced into rounds

Directions:

1. Slice chicken breasts into thin cutlets and season both sides with salt and pepper.
2. Combine flour, garlic powder, and onion powder in a shallow bowl. Dredge chicken in flour mixture until coated, shaking off excess.
3. Heat oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, 3 to 5 minutes per side. Remove chicken from skillet.
4. Wipe out skillet and melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
5. Stir in chicken broth, heavy cream, Parmesan, and parsley. Bring to a simmer for 2 to 3 minutes.
6. Add lemon slices to the sauce and return chicken to the skillet.
7. Spoon sauce over chicken and simmer until heated through, about 2 minutes.

Cook Time: 35 minutes | Servings: 4

04/14/2026

Skillet Cornbread
Crispy edges, soft centre, this one is just perfect 🌽

Ingredients:

- 1/2 cup butter, divided
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 2 large eggs

Directions:

1. Preheat oven to 400°F.
2. Place 2 tablespoons of butter in a 9-inch cast iron skillet and set in the oven to melt.
3. Whisk together flour, cornmeal, sugar, baking powder, and salt in a large bowl.
4. Melt the remaining 6 tablespoons of butter and whisk with buttermilk and eggs in a separate bowl.
5. Stir the wet ingredients into the dry ingredients until just combined.
6. Carefully pour the batter into the hot skillet. Bake until golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
7. Allow to cool slightly in the skillet before slicing.

Cook Time: 35 minutes | Servings: 8

04/14/2026

French Onion Soup
Rich, deep and warming right down to your soul 🧅

Ingredients:

- 4 tablespoons unsalted butter
- 3 large yellow onions, thinly sliced into half-moons
- 2 tablespoons all-purpose flour
- Kosher salt
- 1/2 cup dry white wine
- 4 cups low-sodium beef stock
- 2 cups low-sodium chicken stock
- 8 sprigs thyme, plus more for serving
- Freshly ground black pepper
- 8 baguette slices
- 1 cup finely shredded Gruyere

Directions:

1. Melt butter in a large pot over medium heat, add onions, and cook, stirring occasionally, until deeply golden brown, 45 to 60 minutes.
2. Stir in flour and cook until incorporated, 1 to 2 minutes; season with salt.
3. Add wine, bring to a simmer, and cook, stirring occasionally, until evaporated, 1 to 2 minutes.
4. Add beef stock, chicken stock, and thyme sprigs and bring to a boil. Reduce heat to medium-low and simmer until flavors meld, about 15 minutes.
5. Remove thyme sprigs and season with salt and pepper.
6. Heat broiler to high and ladle soup into heatproof ramekins. Top each with 2 bread slices and 1/4 cup cheese.
7. Place ramekins on a baking sheet and broil until cheese is bubbling and golden, 1 to 2 minutes.
8. Garnish with additional fresh thyme if desired and serve warm.

Cook Time: 1 hr 30 minutes | Servings: 4

Grandma's Cozy Recipes

04/16/2026

04/15/2026

04/15/2026

04/15/2026

04/15/2026

04/15/2026

04/14/2026

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04/14/2026

04/14/2026

04/14/2026

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