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Grandma's Kitchen, New York, NY (2026)

07/15/2024

Elvis Presley Cake (Jailhouse Rock Cake)

ingredients
White Cake Mix
8 oz can Crushed Pineapple (with juice)
1 cup Granulated Sugar
½ tsp Vanilla Extract (for pineapple mixture)
8 oz package Cream Cheese, softened
½ cup Butter, softened
3 cups Powdered Sugar
½ tsp Vanilla Extract (for frosting)
3 cups Crushed Pecans

instructions
Bake the Cake: Prepare and bake a white cake according to package directions in your desired cake pan. Once baked, cool the cake and
poke holes throughout with the end of a wooden spoon.
Pineapple Mixture: In a saucepan, combine the crushed pineapple (with its juice), 1 cup of granulated sugar, and ½ teaspoon of vanilla
extract. Bring to a boil for a few minutes, stirring occasionally. Pour the hot pineapple mixture over the cooled cake, ensuring it seeps into the
holes.
Cream Cheese Frosting: In a large bowl, beat together the softened cream cheese and butter until smooth. Gradually add in the powdered
sugar, remaining vanilla extract, and 2 cups of crushed pecans, mixing until well combined. Spread this frosting over the pineapple-soaked
cake.
Garnish: Sprinkle the remaining 1 cup of crushed pecans over the top of the cake.
Chill: For the best flavor, let the cake set overnight in the refrigerator or at least for 6 hours before serving. This allows all the flavors to meld
together beautifully.

07/15/2024

Slutty Cheesecake Bars

Ingredients:

16 Oreo cookies
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup semi-sweet chocolate chips
1 pre-made cookie dough roll
Directions:

Preheat oven to 350°F (175°C).
Line an 8-inch square baking dish with parchment paper, leaving an overhang on the sides for easy removal.
Press the pre-made cookie dough into the bottom of the prepared dish.
Layer Oreo cookies on top of the cookie dough, covering it completely.
In a mixing bowl, beat the cream cheese and sugar until smooth.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and sour cream.
Fold in the chocolate chips, then pour the cream cheese mixture over the Oreo layer.
Bake for 35-40 minutes, or until the edges are set but the center is still slightly jiggly.
Allow to cool to room temperature, then refrigerate for at least 3 hours before slicing into bars.
Prep Time: 15 minutes | Cooking Time: 35-40 minutes | Total Time: 4 hours 20 minutes | Kcal: 310 kcal | Servings: 12 bars

07/15/2024

French Onion Meatloaf 🧅🍖
Indulge in the savory and comforting flavors of this French Onion Meatloaf, combining juicy ground beef with caramelized onions and melted cheese.
Ingredients:
1 1/2 pounds ground beef
1 cup breadcrumbs
1/2 cup milk
2 large onions, thinly sliced
2 cloves garlic, minced
1 egg, beaten
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter
1/4 cup beef broth
1 cup shredded Gruyère or Swiss cheese
Instructions:
Preheat your oven to 350°F (175°C). In a skillet over medium heat, melt the butter and sauté the thinly sliced onions until they are caramelized and golden brown, about 20-25 minutes. Add a splash of beef broth to deglaze the pan and stir until the liquid is absorbed. Set aside to cool.
In a large bowl, combine the ground beef, breadcrumbs, milk, minced garlic, beaten egg, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper. Mix until well blended. Fold in the caramelized onions and half of the shredded Gruyère cheese. Shape the mixture into a loaf and place it in a baking dish.
Bake in the preheated oven for 1 hour or until the internal temperature reaches 160°F (70°C). Sprinkle the remaining shredded Gruyère cheese over the top of the meatloaf and bake for an additional 5-10 minutes until the cheese is melted and bubbly. Allow the meatloaf to rest for 10 minutes before slicing. Serve with your favorite sides and enjoy the rich, savory flavors of this delicious French Onion Meatloaf!
Enjoy your meal!

07/15/2024

Pillsbury Biscuit Garlic Butter Cheese Bombs

Ingredients:

1 (16oz) container of refrigerated biscuit dough (8 biscuits)
4 ounces mozzarella cheese (soft, shredded or diced string cheese)
4 tbsp melted butter (half a stick)
1 tsp garlic powder
1 tsp Italian seasoning
Pinch of salt

Directions:

Preheat Oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the Biscuits:
Open the container of refrigerated biscuit dough and separate the biscuits.
Flatten each biscuit into a 3-inch circle.
Add the Cheese:
Place a piece of mozzarella cheese in the center of each biscuit dough circle.
Fold the edges of the dough up and around the cheese, pinching to seal and form a ball.
Season and Bake:
Place the cheese-filled biscuit bombs seam-side down on the prepared baking sheet.
In a small bowl, combine the melted butter, garlic powder, Italian seasoning, and a pinch of salt.
Brush the tops of the biscuit bombs with the seasoned butter mixture.
Bake:
Bake in the preheated oven for 12-15 minutes, or until the biscuit bombs are golden brown and the cheese is melted and gooey.
Serve:
Serve the garlic butter cheese bombs warm. Enjoy them on their own or with a dipping sauce of your choice.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 180 kcal per bomb | Servings: 8 biscuit bombs

07/15/2024

ANTI INFLAMMATORY TURMERIC CHICKEN SOUP🍲🥥✨
Recipe
Ingredients:
1/4 cup olive oil
1 medium onion, diced
1 large leek, white and light green parts only, halved lengthwise, thinly sliced
3 large carrots, thinly sliced
3 stalks celery, thinly sliced
3 cloves garlic, chopped
1 teaspoon turmeric
1 teaspoon poultry seasoning
6 cups chicken broth
1 13.5 ounce can coconut milk
1 1/4 pounds boneless skinless chicken thighs or breasts
1 10 ounce bag frozen peas (optional)
1/4 cup chopped fresh parsley
1 teaspoon kosher salt, or to taste
1/2 teaspoon black pepper
Directions:
Heat olive oil in a large soup pot over medium heat. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt; sauté for 14-16 minutes until leeks are soft.
Add garlic, turmeric, and poultry seasoning; continue sautéing for 2-3 minutes.
Add chicken broth, coconut milk, and raw chicken. Ensure chicken is submerged, partially cover, and simmer for 15-20 minutes until chicken is cooked.
Remove chicken, shred it, then return to pot with peas (if using) and parsley. Simmer until peas are bright green.
Season with salt and pepper, garnish with parsley, and serve.
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 60 minutes
Kcal: 350 per serving
Servings: 4 servings

07/15/2024

Effortless Lemon Ice Cream

Ingredients
For the Turkish Delight:
4 cups granulated sugar

1 1/2 cups water
1 teaspoon lemon juice
1 cup cornstarch
1 teaspoon cream of tartar
2 3/4 cups water (divided)
1 tablespoon rosewater
1/2 cup shelled pistachios, chopped
Red food coloring (optional)
For the Coating:
1/2 cup powdered sugar
1/4 cup cornstarch
Instructions
Preparing the Sugar Syrup:
In a large saucepan, combine the granulated sugar, 1 1/2 cups water, and lemon juice.

2 Stir over medium heat until the sugar is dissolved.

Once the sugar is dissolved, stop stirring and bring the mixture to a boil.
Use a candy thermometer to monitor the temperature. Continue boiling until the mixture reaches 240°F (115°C), then remove from heat

Preparing the Cornstarch Mixture:
In another large saucepan, whisk together 1 cup of cornstarch, cream of tartar, and 2 3/4 cups of water until smooth.
Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.
Combining and Cooking:
Gradually pour the hot sugar syrup into the thickened cornstarch mixture, stirring constantly to prevent lumps.
Reduce the heat to low and simmer, stirring frequently, for about 60-90 minutes, or until the mixture turns a light golden color and is very thick and gluey.

Stir in the rosewater, chopped pistachios, and a few drops of red food coloring if using. Mix until well combined.
Setting the Turkish Delight:
Line an 8×8-inch baking dish with plastic wrap and lightly grease it.
Pour the mixture into the prepared dish, spreading it evenly with a spatula.
Allow the mixture to cool to room temperature, then cover and let it set in the refrigerator for at least 4 hours or overnight.
Preparing the Coating:
In a small bowl, mix together the powdered sugar and cornstarch.
Cutting and Coating:
Once the Turkish Delight is fully set, remove it from the dish and peel off the plastic wrap.
Use a sharp knife dusted with the powdered sugar mixture to cut the Turkish Delight into small squares.
Roll each square in the powdered sugar mixture to coat all sides.
Serving:
Arrange the Turkish Delight on a serving platter.
Store any leftovers in an airtight container with additional powdered sugar mixture to prevent sticking.

07/15/2024

Southern Pecan Caramel Cake

Southern Pecan Caramel Cake: A Decadent Dessert
A Southern Pecan Caramel Cake is a rich dessert that captures the delicious flavors of the American South. This cake has layers of soft, buttery cake with a delicious nutty flavor from toasted pecans. Each layer is covered with a delicious caramel frosting, which adds a perfect mix of sweetness and texture. The caramel, which is usually made at home, gives the cake a rich and creamy touch, making it even more delicious. Great for special events or as a comforting dessert, the Southern Pecan Caramel Cake represents Southern hospitality and cooking customs, providing a delicious experience with each mouthful.

Ingredients
For the Cake
2 1/2 cups of all-purpose flour
2 cups of white sugar
1 cup of unsalted butter, at room temperature
1 cup of whole milk
4 large eggs
2 teaspoons of vanilla extract
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of chopped pecans
For the Caramel Icing
1 cup of unsalted butter
1 cup of packed brown sugar
1/4 cup of whole milk
3 cups of powdered sugar
1 teaspoon of vanilla extract
Instructions
1. Preheat and Prepare Pans (10 minutes)
Preheat your oven to 350°F (175°C).
Grease and flour three 9-inch round cake pans.
2. Mix the Batter (15 minutes)
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
In another bowl, combine the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Start and end with the flour mixture.
Fold in the chopped pecans.
3. Bake the Cake (25-30 minutes)
Divide the batter evenly among the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
4. Make the Caramel Icing (20 minutes)
In a saucepan, melt the butter over medium heat.
Stir in the brown sugar and milk. Bring to a boil, then remove from heat and let cool for 10 minutes.
Gradually beat in the powdered sugar and vanilla extract until smooth.
5. Assemble the Cake (10 minutes)
Once the cakes are completely cool, spread the caramel icing between the layers, on top, and around the sides of the cake.
If desired, garnish with whole pecans on top.
Nutrition Information
Calories: 550 calories | Servings: 12 servings

Preparation and Cooking Times
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes

07/15/2024

Spinach Stuffed Pastry

Ingredients
2 sheets puff pastry, thawed
2 cups fresh spinach, chopped
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 egg, beaten (for egg wash)
1 tsp garlic powder
Salt and pepper to taste
1 tbsp olive oil
Instructions
Preheat Oven
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Prepare the Filling
In a large skillet, heat the olive oil over medium heat.

Add the chopped spinach and cook until wilted, about 2-3 minutes.
Remove from heat and let it cool slightly.
In a medium bowl, combine the cooked spinach, ricotta cheese, Parmesan cheese, garlic powder, salt, and pepper. Mix well.
Assemble the Pastries
Roll out the puff pastry sheets on a lightly floured surface.
Cut each sheet into 4 squares (you should have 8 squares total).
Place a spoonful of the spinach and cheese mixture in the center of each square.
Fold the pastry over to form a rectangle or triangle and press the edges with a fork to seal.
Transfer the pastries to the prepared baking sheet.
Apply Egg Wash
Brush the tops of the pastries with the beaten egg for a golden finish.

Bake
Bake in the preheated oven for 15-20 minutes, or until the pastries are puffed and golden brown.
Enjoy!

07/15/2024

Lunch Ideas 🥑🥗🍚🥩🥙🥒✅ Salad 🥗 Lettuce 🥬 cucumber 🥒 and tomato 🍅 roasted chicken breast and Spaghetti 🍝

✅ Lettuce 🥬 peppers 🫑 roasted chicken breast and mushrooms

✅ Vegetable soup 🌽, rice 🍚 roast chicken

✅ Fish 🐟 rice and salad 🥗

07/15/2024

Decadent German Chocolate Pecan Pound Cake Delight

Ingredients :

For the Cake :

1 cup unsalted butter, softened
2 cups white sugar
4 eggs
1 tsp vanilla extract
2 cups all-purpose flour
½ tsp baking powder
¼ tsp salt
1 cup sour cream
1 cup German chocolate, chopped
1 cup pecans, chopped and toasted
For the German Chocolate Pecan Glaze:

1 cup German chocolate, chopped
½ cup heavy cream
½ cup pecans, chopped and toasted
Directions:

Preheat Oven: Preheat the oven to 325°F (165°C) and grease and flour a 10-inch bundt pan.
Cream Butter and Sugar: In a large bowl, cream together the softened butter and white sugar until light and fluffy.
Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Mix Batter: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, mixing until just combined.
Fold in Chocolate and Pecans: Fold in the chopped German chocolate and toasted pecans.
Prepare for Baking: Pour the batter into the prepared bundt pan and smooth the top.
Bake: Bake the cake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for 10 minutes before removing it from the pan to cool completely on a wire rack.
For the German Chocolate Pecan Glaze:

Heat Cream: In a small saucepan, heat the heavy cream until it just begins to simmer.
Melt Chocolate: Remove the saucepan from heat and add the chopped German chocolate. Let it sit for a few minutes, then stir until smooth and creamy.
Glaze the Cake: Drizzle the glaze over the cooled pound cake and sprinkle with toasted pecans. Enjoy!
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 90 minutes | Kcal: 450 kcal per serving | Servings: 12 servings

Grandma's Kitchen

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