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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.


    Cheesy Corn Casserole

    I've been making this dish for Thanksgiving for more than 25 years now. According to my family, it's just not Thanksgiving dinner without Mom's corn casserole on the table. I make it only at Thanksgiving, but considering how quickly it gets gobbled up, I should make it for every other holiday, too ... and Sunday dinners ... and weeknight suppers. My family adores it. I bet yours will, too.

    1 10-ounce package frozen corn, thawed and drained

    8 ounces sharp cheddar cheese, shredded

    4 ounces Monterey Jack cheese, shredded

    6 slices white bread, cut into 1/2-inch cubes

    4 eggs

    2 cups milk

    1/4 teaspoon salt

    1/8 teaspoon pepper

    1-2 tablespoons butter or margarine

    Preheat oven to 300 degrees (yes, 300). Butter a shallow 2-quart baking dish. Sprinkle half the corn in the bottom, then sprinkle with half the cheddar cheese, then half the Monterey jack cheese. Cover with half the bread cubes. Repeat all layers. Beat together eggs, milk, salt and pepper and pour over all layers, pressing down the bread to be sure it's all moistened. Dot with butter. Bake uncovered for 90 minutes, or until puffed and dark golden on top.

    Makes 8 servings.

    (For big gatherings, you can double this recipe, using a 9X13 pan/dish. Picture above is a doubled recipe.)


    Cherry-Brandy Baked Brie

    Taste of Home recipe

    Excerpted with permission from Taste of Home's Best Loved Recipes for Holiday Guide 2012.

    1 round (8 ounces) Brie cheese
    1/2 cup dried cherries
    1/2 cup chopped walnuts
    1/4 cup packed brown sugar
    1/4 cup brandy or unsweetened apple juice
    French bread baguette, sliced and toasted, or assorted crackers

    Place cheese in a 9-in. pie plate. Combine cherries, walnuts, brown sugar, and brandy or juice and spoon over cheese. Bake the Brie at 350° for 15-20 minutes or until cheese is softened.

    Serve with the baguette.

    8 servings


    Chewy Chocolate Cookies

    chocolate cookie recipe

    This is my second most popular cookie recipe, after chocolate chip cookies. It's a Hershey's recipe that I've tweaked a bit. I like using white chocolate chips, but it's also great with semi-sweet chocolate chips and peanut butter chips. You may even want to try it with the cherry chips you can find in the baking aisle for a chocolate-covered-cherry version.

    1 1/4 cups Butter Flavor Crisco

    2 cups sugar

    2 eggs

    2 teaspoons vanilla extract

    2 cups all-purpose flour

    3/4 cup cocoa

    1 teaspoon baking soda

    1/2 teaspoon salt

    2 cups (12-ounce package) baking chips -- white, chocolate, peanut butter or combo

    Heat oven to 350 degrees. In large bowl, cream butter and sugar. Add eggs and vanilla; beat well. Add flour, cocoa, baking soda and salt (can be mixed in smaller bowl first, if you'd like; I just never do that step) and mix well. Stir in baking chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8 minutes. Remove from oven and let cool 1 minute on cookie sheet then transfer to wire rack to cool.

    Makes about 4 dozen cookies.


    Chicken Enchilada Soup

    chicken soup recipe 

    Simple. Spicy. Satisfying. What more can I say?

    2 boneless skinless chicken breasts, cubed

    1 diced onion

    1 clove garlic, minced

    16-ounce jar salsa

    10-ounce can red enchilada sauce

    12 ounces chicken broth

    1 cup frozen corn

    15-ounce can black beans, drained and rinsed

    salt and pepper to taste

    12 ounces cheddar cheese, shredded

    green onions, sliced for garnish

    In large pot, sauté cubed chicken in small amount of oil until browned. Once browned, use potato masher to slightly shred cubes. Add onion and garlic; sauté until onion is translucent.

    Add salsa, enchilada sauce, chicken broth and corn; bring to a boil. Boil about 5 minutes. Lower heat and add beans, cooking about five minutes more or until beans are heated through. Add salt and pepper to taste.

    Serve, adding shredded cheddar as desired and green onions for garnish.

    Makes six servings.


    Chocnutty Peanut Butter Cookies

    chocolate peanut butter cookie 

    I'm more a fan of savory than sweet, but when I want something sweet, the combination of peanut butter and chocolate is always a fave. Hence, the creation of these peanut butter cookies featuring big hunks of peanuts and big chunks of dark chocolate.

    2 cups all-purpose flour

    1/2 teaspoon baking soda

    1/2 teaspoon baking powder

    1/2 teaspoon salt

    2 sticks (1 cup) unsalted butter, melted and cooled

    1 cup firmly packed light brown sugar

    1 cup sugar

    2 eggs

    1 teaspoon vanilla

    1 cup chunky peanut butter

    1 cup salted peanuts, chopped medium fine in food processor

    2 cups dark chocolate chips

    Preheat oven to 375 degrees.

    In medium bowl, combine flour, soda, baking powder and salt. In large mixing bowl, cream butter and sugars until smooth. Add eggs, vanilla, peanut butter and cream until smooth. Add flour mixture and and combine well. Stir in peanuts and chocolate chips.

    Drop by teaspoonfuls onto ungreased baking sheet. Bake 8-10 minutes or until golden brown around edges. Immediately transfer to wire rack to cool.

    Makes about 4 dozen cookies.