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Welcome to Grandma's Recipe Box!

This is where you'll find some of the family favorites I've served up over the years, plus some recent additions quickly on their way to becoming favorites. 

Dig in and enjoy! And be sure to drop me an e-mail to let me know how my family favorites fare with you and yours!

(Clicking on the individual recipes/posts offers you a printer-friendly version!)


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    Grandma's Recipe Box

    Full index in sidebar. Click recipe titles for full-page versions.


    Toffee-Topped Cheesecake


    cheesecake recipe

    I've made a Heath Bar Coffee Cake for decades, but it was only upon Brianna's request for her 30th birthday cake that I attempted this, a blending of her favorite cake (cheesecake) and one of her favorite candies (Heath bars). Once the candles were blown out and the cake sampled, we all agreed: This toffee-topped cheesecake is pretty darn delicious.

    2 8-ounce packages cream cheese, at room temperature

    3/4 cup sugar

    2 tablespoons flour

    1/4 teaspoon salt

    3 large eggs

    1 cup sour cream

    1 teaspoon vanilla

    3/4 cup (or to taste) caramel topping for ice cream

    3 Heath Bars, crushed, or 6 to 8 ounces Heath English Toffee Bits (sold in baking aisle)

    Heat oven to 325 degrees. Lightly coat 8- or 9-inch baking dish with cooking spray. In medium bowl, beat the cream cheese, sugar, flour, and salt until smooth. Add eggs, sour cream, and vanilla, and beat until smooth and creamy. Pour into baking dish. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool on wire rack, then in refrigerator.

    Top cooled cheesecake with caramel topping then sprinkle liberally with toffee bits, as desired.

    Makes nine to twelve servings, depending on size. Refrigerate leftovers. 


    Yeast Dinner Rolls

    rolls recipe

    My family LOVES these rolls, and they're a Sunday-dinner staple during cold-weather months. This recipe is for use with a bread machine.

    1 cup water

    2 tablespoons margarine, softened (butter creates a tougher roll, in my opinion)

    1 egg

    3 1/4 cups bread flour

    1/4 cup sugar

    1 teaspoon salt

    3 teaspoons bread machine yeast or quick-acting active dry yeast

    Place all ingredients except yeast in bread pan in order listed; make a small indention in the top of ingredients and add yeast to the indention. Select dough cycle.

    When dough is done, divide into 16 pieces and place on greased cookie sheet. Lightly cover with greased/sprayed plastic wrap and let rise until double.

    Heat oven to 375 degrees. Bake 12-15 minutes or until golden brown. Brush tops with butter immediately after removing from oven.


    Zucchini Cobbler

    zucchini cobbler

    I love cobbler, and this one featuring zucchini, onions and red pepper is no exception. It's an adapted version of a recipe I found in the June/July 2013 issue of Taste of Home magazine. One word of warning: This is one cobbler — perhaps the one and only cobbler — that should not be served ala mode.

    2 tablespoons olive oil

    3 small zucchini, sliced

    1/2 a red pepper, sliced and diced (at least large enough to not look like pimento... ewww)

    1/2 an onion, chopped

    1 teaspoon dried basil (or 1 tablespoon fresh, chopped)

    1 or 2 garlic cloves (depending on love for garlic), minced

    2 tablespoons flour

    1 cup milk

    salt and pepper


    1 cup flour

    1 teaspoon baking powder

    1/2 teaspoon salt

    3 tablespoons cold butter

    1/2 cup shredded mozzarella cheese

    2/3 cup milk

    Preheat oven to 400 degrees. In large skillet, heat olive oil over medium-high heat. Add zucchini, red pepper, onion and dry basil (if using fresh basil, add with garlic), and salt and pepper. Cook about 10 minutes, until onion is translucent and zucchini fairly tender. Add garlic and cook two minutes more.

    While veggies cook, in a small bowl whisk the milk and flour together. Pour over veggies once garlic has cooked. Stir constantly until mixture thickens (takes about one minute). Pour all into greased 9-inch (or so) baking dish.

    For topping, coming flour, baking powder and salt, then cut in butter with pastry blender until mixture resembles course crumbs. Stir in cheese and toss to coat. Stir in milk until all flour mixture is moistened (do not over mix). Drop by spoonfuls on top of veggie mixture.

    Bake 30 minutes or until topping is golden. Let stand five minutes before serving, so filling thickens slightly.

    4 to 6 servings.

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