All Grandma's Recipes, Los Angeles, CA (2026)

12/09/2024

Easy Frozen Fruit Salad

Ingredients:

2 cups mixed fruit (such as strawberries, blueberries, and peaches)
1 cup Greek yogurt (plain or vanilla)
1/2 cup whipped topping (like Cool Whip)
1/4 cup honey or maple syrup
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract
Directions:

In a large bowl, combine the Greek yogurt, whipped topping, honey (or maple syrup), lemon juice, and vanilla extract. Stir until smooth and well combined.

Gently fold the mixed fruit into the yogurt mixture, making sure the fruit is evenly coated.

Spoon the fruit and yogurt mixture into a serving dish or individual containers.

Cover and freeze for at least 4 hours or until fully frozen.

Once frozen, scoop out portions of the fruit salad and serve immediately.

Enjoy this refreshing, creamy, and fruity frozen dessert that's perfect for hot days or as a light treat!

12/08/2024

Chocolate Sugar Kiss Cookies - A Sweet Delight!

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cocoa powder
1/4 cup granulated sugar (for rolling)
12-16 chocolate kisses, unwrapped
Directions:

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3 minutes with an electric mixer.

Add the egg and vanilla extract to the mixture and continue to beat until combined.

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

Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. The dough will be thick.

Roll tablespoon-sized portions of dough into balls and then roll them in the additional 1/4 cup of granulated sugar to coat.

Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Bake for 8-10 minutes, or until the edges of the cookies are set and they have a slightly cracked top.

Immediately after removing the cookies from the oven, gently press a chocolate kiss into the center of each cookie.

Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.

Enjoy these chocolate sugar kiss cookies as a sweet, indulgent treat perfect for any occasion!

12/08/2024

Salted Caramel Coconut Macaroons

Ingredients:

2 cups shredded sweetened coconut
1/4 cup all-purpose flour
1/2 teaspoon salt
3 large egg whites
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup caramel sauce (store-bought or homemade)
1/4 teaspoon sea salt (for topping)
Directions:

Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, combine the shredded coconut, flour, and salt. Stir until well mixed.

In a separate bowl, beat the egg whites and granulated sugar together using an electric mixer until soft peaks form. Add the vanilla extract and continue beating until stiff peaks form.

Gently fold the coconut mixture into the egg white mixture until fully combined.

Using a spoon or a small ice cream scoop, form the coconut mixture into small mounds and place them on the prepared baking sheet. Space the macaroons about 1 inch apart.

Bake for 18-20 minutes, or until the macaroons are golden brown on top.

Once baked, remove the macaroons from the oven and let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Drizzle the caramel sauce over the cooled macaroons, and sprinkle each one with a pinch of sea salt for the perfect sweet and salty contrast.

Let the caramel set before serving. Enjoy these decadent, salted caramel coconut macaroons!

12/08/2024

Cherries In The Snow (or Strawberries)

Ingredients:

1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 cup whipped topping (such as Cool Whip)
1 teaspoon vanilla extract
1 package (8 oz) graham crackers, crushed
2 cups fresh cherries or strawberries, pitted and halved (or quartered for strawberries)
1/4 cup melted butter
Directions:

In a medium-sized bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.

Add the whipped topping and vanilla extract, mixing until fully combined.

In a separate bowl, combine the crushed graham crackers and melted butter. Stir until the graham cracker crumbs are evenly coated with the butter.

Press the graham cracker mixture into the bottom of a 9x9-inch baking dish to form a crust layer.

Spread the cream cheese mixture evenly over the graham cracker crust.

Arrange the fresh cherries (or strawberries) on top of the cream cheese layer.

Refrigerate the dessert for at least 2-3 hours, or until the layers are set and chilled.

Once chilled, slice and serve. Enjoy the creamy, fruity, and refreshing dessert!

12/08/2024

Easiest Fudge Recipe in the World

Ingredients:

1 can (14 oz) sweetened condensed milk
2 cups semi-sweet chocolate chips
1 teaspoon vanilla extract
Pinch of salt (optional)
Directions:

Line an 8x8-inch baking dish with parchment paper or lightly grease it to prevent the fudge from sticking.

In a medium saucepan, combine the sweetened condensed milk and chocolate chips over low to medium heat. Stir constantly until the chocolate is completely melted and smooth.

Once melted, remove the saucepan from heat and stir in the vanilla extract and a pinch of salt if desired. Stir until fully combined.

Pour the chocolate mixture into the prepared baking dish and spread it out evenly with a spatula.

Refrigerate the fudge for about 2-3 hours, or until it has set and is firm to the touch.

Once set, cut the fudge into squares and serve.

Enjoy the rich, creamy, and incredibly simple fudge! It’s perfect for quick treats or gifting.

12/08/2024

Cinnamon Apple Snickerdoodle Cookies

Ingredients:

For the cookie dough:

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup finely chopped apples (peeled and cored)
For the cinnamon sugar coating:

1/4 cup granulated sugar
1 tablespoon ground cinnamon
Directions:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.

In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes.

Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, and ground cinnamon.

Gradually add the dry ingredients to the butter mixture, mixing until just combined. Gently fold in the finely chopped apples, ensuring they're evenly distributed throughout the dough.

In a small bowl, combine the sugar and cinnamon for the coating.

Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon sugar mixture until fully coated.

Place the coated cookie dough balls on the prepared baking sheets, spaced about 2 inches apart.

Bake for 10-12 minutes, or until the edges of the cookies are lightly golden. The center should still be soft.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy these soft, cinnamon apple snickerdoodle cookies as a cozy treat perfect for any time of the year!

12/08/2024

French Butter Cookies

Ingredients:

1 cup unsalted butter, softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 egg yolk
1 tablespoon heavy cream (optional, for a softer dough)
Sprinkles or coarse sugar for decoration (optional)
Directions:

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, beat the softened butter and powdered sugar together using an electric mixer until light and fluffy.

Add the vanilla extract and egg yolk to the mixture, continuing to beat until fully incorporated.

Gradually add the flour and salt, mixing on low speed until the dough comes together. If the dough feels too dry, add the tablespoon of heavy cream to help it bind.

Once the dough is formed, divide it into two portions. You can roll it out on a lightly floured surface or use a cookie press to shape the cookies into desired designs, such as spirals, circles, or straight lines.

Place the cookies onto the prepared baking sheets, leaving a small space between each one. If desired, sprinkle the tops with coarse sugar or colorful sprinkles.

Bake for 10-12 minutes, or until the edges are lightly golden. Keep a close eye on them to avoid overbaking.

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Once cooled, enjoy the buttery, melt-in-your-mouth French butter cookies with a cup of tea or coffee!

12/08/2024

TREMENDOUS CREAMY MUSHROOM PASTA FEAST

Ingredients

12 oz pasta (fettuccine, penne, or your preferred type)
2 tablespoons olive oil
1 pound mushrooms, sliced (button mushrooms or cremini work well)
2 cloves garlic, minced
1 small onion, finely chopped
1 cup heavy cream
1/2 cup vegetable or chicken broth
1/4 cup grated Parmesan cheese
1/4 teaspoon dried thyme
Salt and pepper to taste
1 tablespoon fresh parsley, chopped (for garnish)
1 tablespoon butter (optional, for extra richness)

Directions:

Cook the pasta according to package directions in a large pot of salted water. Drain and set aside, reserving about 1/2 cup of pasta water.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 6-8 minutes.
Add the minced garlic and chopped onion to the skillet with the mushrooms. Sauté for another 2-3 minutes until fragrant and the onion softens.
Pour in the heavy cream and vegetable or chicken broth, stirring to combine. Let the mixture simmer for 5-7 minutes, allowing the sauce to thicken slightly.
Stir in the grated Parmesan cheese and dried thyme, then season with salt and pepper to taste. If you'd like a creamier sauce, add the butter at this point and stir until melted.
Toss the cooked pasta into the sauce, adding a little reserved pasta water if needed to help coat the pasta evenly with the sauce.
Serve immediately, garnished with freshly chopped parsley for a burst of color and freshness.

12/07/2024

Country French Garlic Soup
Ingredients

1 tablespoon olive oil
4 cloves garlic, minced
1 medium onion, diced
3 medium carrots, peeled and sliced
2 medium potatoes, peeled and cubed
1/4 cup fresh parsley, chopped
1 teaspoon thyme (dried or fresh)
4 cups vegetable broth or chicken broth
1 bay leaf
Salt and pepper to taste
1/2 cup heavy cream (optional, for a creamy version)
1 tablespoon lemon juice (optional, for added brightness)

Directions:

Heat olive oil in a large pot over medium heat. Add the minced garlic and diced onion, cooking until fragrant and soft, about 5 minutes.
Add the sliced carrots and cubed potatoes to the pot, stirring occasionally for another 5 minutes.
Sprinkle in the thyme, bay leaf, and fresh parsley. Season with salt and pepper to taste.
Pour in the vegetable or chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 30-40 minutes, or until the vegetables are tender.
If you prefer a creamy soup, stir in the heavy cream and cook for another 5 minutes.
For extra freshness, add a splash of lemon juice just before serving.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with additional parsley if desired.

12/07/2024

Heavenly Coconut Lemon Curd Cookies

Ingredients

1 cup all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup powdered sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup shredded coconut (unsweetened)
2 tablespoons lemon curd
1 teaspoon lemon zest
1/4 teaspoon vanilla extract

Directions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream together the butter and powdered sugar until light and fluffy.
Add the lemon zest and vanilla extract to the butter mixture, mixing until incorporated.
Gradually add the dry ingredients to the butter mixture and stir until combined.
Gently fold in the shredded coconut to the dough.
Scoop out spoonfuls of the dough and roll them into balls, then slightly flatten them on the baking sheet.
Make a small indentation in the center of each cookie using your thumb.
Fill each indentation with a small amount of lemon curd (about 1/2 teaspoon).
Bake the cookies for 12-15 minutes, or until they are lightly golden around the edges.
Remove from the oven and let cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

12/07/2024

Paula Deen's 5 Minute Fudge

Ingredients

3 cups semisweet chocolate chips
1 can (14 oz) sweetened condensed milk
1/4 cup butter
1 teaspoon vanilla extract
A pinch of salt (optional)

Directions:

In a medium saucepan, combine the chocolate chips, sweetened condensed milk, and butter.
Cook the mixture over medium heat, stirring constantly until the chocolate chips have completely melted and the mixture is smooth and glossy.
Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt (if using).
Pour the fudge mixture into a greased 8x8-inch baking dish or a lined pan.
Smooth the top of the fudge with a spatula to ensure it is evenly distributed.
Refrigerate the fudge for about 2 hours or until it has set and hardened.
Once set, cut the fudge into small squares and enjoy!

12/07/2024

Classic Chocolate Chip Cookies

Ingredients

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups semisweet and/or milk chocolate chips

Directions:

Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour and baking soda. Set aside.
In a large bowl, cream together the butter, granulated sugar, brown sugar, salt, and vanilla extract until the mixture is smooth and fluffy.
Add the eggs one at a time, mixing well after each addition. Gradually add the flour mixture and stir until just combined.
Fold in the chocolate chips.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
Let the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.

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