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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.


    Blueberry-Pomegranate Trio

    Blueberry Pomegranate drinks

    The wonderful folks at POM Wonderful sent me a free case of their popular Pomegranate Blueberry Juice to do with as I pleased. Well, actually, they encouraged me to try out a few cocktails with the stuff. Which I did -- but the recipe I used for blueberry-pomegranate martinis tasted, as one friend put it, like I'd gotten the recipe from a frat house. Way too strong and way not what I'd like to share with you all. What I would like to share is what I did with the rest of the freebie from POM -- this trio of refreshing Blueberry-Pomegranate goodies:

    Blueberry-Pomegranate Lemonade Spritzer (pictured above)

    Fresh or frozen lemonade

    Pomegranate-blueberry juice

    Seltzer or sparkling water

    For each serving, pour equal amounts of lemonade and pomegranate-blueberry juice into a tall glass. Add seltzer or sparkling water to desired degree of fizziness. Garnish with lemon slices. Ah ... refreshing perfection on a hot summer day!

    Blueberry Pomegranate drinksBlueberry-Pomegranate-Watermelon Granita

    2 cups diced watermelon

    8 ounces pomegranate-blueberry juice

    1 tablespoon honey

    In food processor or blender, combine all ingredients until smooth. Pour into dish and freeze overnight or until completely frozen. To serve, scrape shavings of granita into serving dishes. Makes about four servings.

    Blueberry Pomegranate drinksBlueberry-Pomegranate Milkshakes

    Vanilla ice cream

    Pomegranate-blueberry juice

    Scoop ice cream into blender (amount depends on how many shakes you're making). Use juice in place of milk typically used for shakes (about 1/4 cup to 1/2 cup per serving) and process until desired consistency. Pour into glasses and devour ... slowly ... so you don't get brain freeze. THIS was my favorite of the trio!


    Breakfast Pizza

    easy breakfast dish

    This Breakfast Pizza has been a part of our Christmas breakfasts for years and years. It's easy to throw together and the red and green peppers add a festive color. It's also great any other day of the year.

    2 8-ounce cans refrigerated crescent roll dough

    12 eggs, beaten

    1 pound breakfast sausage, browned, drained and crumbled

    1/2 green pepper, diced

    1/2 red pepper, diced

    12 ounces cheddar cheese, grated

    salt and pepper to taste

    Preheat oven to 375 degrees. Spray 11X17 cookie sheet with non-stick cooking spray. Unroll sheets of dough onto sheet (one can per half of sheet); pinch together all perforations and push up edges to create a seamless crust.

    Sprinkle a small amount of cheese onto crust. Pour beaten eggs onto crust, spreading evenly to edges. Top evenly with crumbled sausage, green and red pepper and cheese. Sprinkle with salt and pepper to taste.

    Bake at 375 degrees for 25 minutes or until egg in center is set. Cut into squares.

    Makes 12 servings.


    Buffalo Chicken Dip


    This addicting dip also works well as a sandwich filling. Just make the chicken chunks larger and use about half the mayo; make as directed and pile onto French rolls for a hearty dinner sandwich.

    2 cups diced or shredded cooked chicken

    1/4 cup (or more, to taste) of mild/hot wing sauce

    1 cup mayonnaise

    1 cup shredded cheddar cheese

    1 tablespoon thinly sliced green onions (optional, but I use them)

    1 teaspooon lemon juice

    1/4 cup crumbled bleu cheese

    Preheat oven to 375 degrees. Toss chicken with wing sauce. Stir in remaining ingredients except blue cheese. Turn into greased 1.5 quart shallow casserole dish, then sprinkle with blue cheese. Bake uncovered 20 minutes or until bubbling. Serve with celery and/or snack crackers.
    Makes 3 cups.

    Busy-day Burritos

    easy dinner

    I don't recall where or how I came up with this recipe, but I do recall many compliments from the girls and guests on how delicious the meal is. And it's so unbelievably easy!

    32-ounce package (8 servings) frozen beef & green chili burritos

    2 15-ounce cans green chile sauce with pork

    7-ounce can diced green chile peppers

    8 ounces cheddar cheese, shredded

    cilantro leaves, dried or fresh

    ground cumin

    toppings: tomatoes, lettuce, sour cream, sliced green onion

    Preheat oven to 375 degrees. Spray 9-by-13 baking dish with cooking spray and arrange burritos in pan. Top with green chile sauce, diced green chiles, and 2/3 of the grated cheddar. Sprinkle with cilantro and cumin to taste. Cover tightly with foil (I usually spray foil with cooking spray before covering pan so cheese doesn't stick to the foil).

    Bake 45 minutes at 375 degrees. Remove foil, sprinkle with remaining cheddar and a bit more cumin and cilantro, if desired; bake 10 more minutes, til cheese is melted.

    To serve, top with tomatoes, lettuce, sour cream, green onions.

    Makes four large servings or eight smaller servings.


    Carrot Cake Bars

    carrot cake recipe

    These bars are incredibly delicious, so much so that I made and sent them in care packages to the girls during their college years. The first time, I frosted them before mailing, which meant the girls pretty much just licked the frosting off the plastic wrap that covered the bars when they opened their package o' love. After that, I sent the bars unfrosted and included a container of store-bought cream cheese frosting for them to frost the bars themselves. Frosted or not, these bars taste like "home."


    2 cups sugar

    4 eggs

    1 1/4 cups cooking oil

    12 ounces baby food carrots (jars, plastic containers, whatever -- as long as it's 12 ounces total)

    2 cups flour

    1 teaspoon salt

    2 teaspoons soda

    1 1/2 teaspoons cinnamon


    4 ounces cream cheese, softened

    3/4 stick margarine, softened

    1 teaspoon vanilla

    3 cups powdered sugar

    2 tablespoons milk

    Preheat oven to 350 degrees. Grease and flour an 11X17 cookie sheet. Beat eggs and sugar; stir in oil. In another bowl, combine dry ingredients, then stir into egg mixture. Fold in carrots. (You can add 1/2 cup of chopped nuts at this point, if you want.) Pour into prepared cookie sheet. Bake 15-20 minutes or until center is done. Cool before frosting.

    To make frosting, beat cream cheese, margarine and vanilla. Slowly mix in powdered sugar, adding milk until  frosting reaches desired consistency.

    Keep bars refrigerated.