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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.


    Chocolate Chip Cookies

    Chocolate Chip cookie recipe

    This is the original Nestle Tollhouse Cookie recipe -- with one exception: I use butter-flavor Crisco (must be Crisco, not generic) instead of butter or margarine; it results in a fluffier, puffier cookie.

    1 cup butter-flavor Crisco

    3/4 cup sugar

    3/4 cup firmly packed brown sugar

    1 teaspoon vanilla

    2 eggs

    2 1/4 cups unsifted flour

    1 teaspoon salt

    1 teaspoon baking soda

    12-oz package (2 cups) semi-sweet chocolate chips

    Preheat oven to 375 degrees. In large bowl, combine first four ingredients; beat until creamy. Beat in eggs. Add flour, baking soda and salt (sprinkling the soda and salt over the mixture so there are no "hot spots" of either). Mix well. Stir in chocolate chips. Drop by spoonful onto ungreased cookie sheets. Bake 8-9 minutes. Transfer to wire rack for cooling.

    Makes about 4 dozen cookies.


    Chocolate Chip Dip

    dessert dip recipe

    This recipe smacks of sweet serendipity. Many years ago I found a version of this recipe in, I think, a Kraft holiday cookbook. It was supposed to make a dessert-style cheese ball and I planned to make a few as gifts for friends and family. But when I used margarine instead of butter, it came out soft and gooey and dip-like, not ball-like. It was so yummy -- and the girls loved eating the "mistake" -- that I never tried making it the correct way, with butter. It's always been a hit any time I've served it, for adults or kids! This is great with graham crackers, graham stix or apple slices.

    1 8-ounce package cream cheese, softened

    1/2 cup margarine

    1/4 teaspoon vanilla extract

    3/4 cup powdered sugar

    2 tablespoons light brown sugar

    3/4 cup mini semi-sweet chocolate chips

    In a mixing bowl, beat cream cheese, margarine and vanilla until creamed. Gradually add powdered and brown sugars, combining well. Stir in chocolate chips. Refrigerate at least 30 minutes before serving. Refrigerate leftover dip (not likely you'll have any, though!).

    Makes about 2 cups.


    Chocolate Chip Muffins

    Chocolate Chip Muffins

    I make muffins a couple of times a month. These are my chocoholic husband's favorite.

    2 cups flour

    1 tablespoon baking powder

    1/4 cup sugar

    3/4 teaspoon salt

    2 eggs

    1 cup milk

    1/2 cup canola oil

    1 1/2 teaspoons vanilla extract

    3/4 cup semi-sweet chocolate chips

    Turbinado (large crystal) sugar for sprinkling on tops

    Preheat oven to 425 degrees. Line a 12-cup muffin pan with baking liners or liberally spray the pan with baking spray (I prefer spray over liners). Combine the flour, baking powder, sugar and salt in medium bowl. In a large bowl, beat the eggs, milk, oil and vanilla by hand until well combined. Add flour mixture and stir by hand until all is moistened but not smooth. Stir in 1/2 cup of the chocolate chips — without over mixing. Pour muffin batter into prepared pan. With remaining 1/4 cup chocolate chips, add a few chips to the top of each muffin. Sprinkle with Turbinado sugar. Bake 15 minutes or until golden brown and muffin tops spring back when touched. Remove and sprinkle with more sugar, if desired. Cool in pan 2-3 minutes then remove muffins from pan and place on cooling rack.

    Makes 12 muffins.

    Note: I live and bake at high altitude. Those not at high altitude may find these bake better at 400 degrees.


    Chocolate Chip Pumpkin Bread

    pumpkin bread recipe

    This isn't a recipe I've been making for years, but it's one I definitely plan on making for years to come. I found the recipe at My Baking Addiction (she adapted it from and immediately had to try it myself. The bread filled the house with a mouthwatering aroma as it baked and ended up tasting even better than it smelled. This recipe makes three loaves -- enough for sharing with friends, family, coworkers. I plan to bake up a few batches for the annual holiday cookie swap with my extended family!

    3 cups white sugar

    1 15-ounce can pumpkin puree

    1 cup vegetable oil

    2/3 cup water

    4 eggs

    2 teaspoons pure vanilla extract

    3 1/2 cups all-purpose flour

    1 tablespoon ground cinnamon

    2 teaspoons ground nutmeg

    2 teaspoons baking soda

    1 1/2 teaspoons salt

    1 cup semi-sweet chocolate chips

    Preheat oven to 350 degrees. Grease and flour three 9x5 inch loaf pans.

    In a large bowl, combine sugar, pumpkin, oil, water, vanilla and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips.

    Bake for 1 hour, or until middle no longer feels soft. Cool on wire racks before removing from pans.

    Make 3 loaves.


    Chocolate Zucchini Bread

    chocolate zucchini bread

    Jim typically refuses to eat zucchini. But he's hard-pressed to find anything wrong with this bread, even exclaiming "I really like this" the first time he gave in to my pleading for him to try it. You'll really like it, too, as long as you like moist and chocolatey goodness in a quick—and easy—bread.

    3 cups all-purpose flour

    1 teaspoon salt

    1 teaspoon baking soda

    1 teaspoon baking powder

    1/2 cup cocoa

    2 1/4 cups sugar

    3 eggs

    1 cup vegetable oil

    1 tablespoon vanilla extract

    2 medium zucchini, grated (about 2 cups)

    1 cup mini chocolate chips

    Preheat oven to 325 degrees. Grease and flour two 8 X 4-inch loaf pans.

    Whisk together dry ingredients in a large bowl. In a smaller bowl, whisk together eggs, oil and vanilla. Add to dry ingredients and mix well. (Mixture will be fairly thick and slightly dry at this point.) Stir in zucchini, then stir in chocolate chips. Pour into prepared pans. Bake 65 minutes or until center no longer seems mushy. Cool in pan on wire racks for 20 minutes; remove from pans and cool completely.

    Makes 2 loaves.