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Grandma's Recipes, 14201 TROY Highway MATHEWS, Birmingham, AL (2026)

01/14/2026

Banana Split Dump Cake

Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour
Kcal: 410 kcal per serving | Servings: 12

Ingredients:

* 1 can (20 oz / 567 g) crushed pineapple, undrained
* 1 can (21 oz / 595 g) strawberry pie filling
* 3 medium bananas, sliced
* 1 box (15.25 oz / 432 g) yellow cake mix
* 3/4 cup (170 g) unsalted butter, melted
* 1/2 cup (60 g) chopped walnuts or pecans
* 1/2 cup (85 g) semi-sweet chocolate chips
* 1 jar (10 oz / 283 g) maraschino cherries, drained and stemmed

Directions:

1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
2. Pour the crushed pineapple with its juice into the bottom of the dish and spread evenly.
3. Spread the strawberry pie filling over the pineapple layer.
4. Arrange the fresh banana slices on top of the strawberries.
5. Sprinkle the dry cake mix evenly over all the fruit layers.
6. Drizzle the melted butter over the cake mix, trying to cover as much of the dry powder as possible.
7. Scatter the chopped nuts and chocolate chips over the top.
8. Place the cherries randomly across the surface for a pop of color.
9. Bake for 45 to 50 minutes until the edges are golden and the filling is bubbly.
10. Serve warm, ideally topped with a scoop of vanilla ice cream for the full banana split effect.

This fun, fruity dessert captures all the joy of an ice cream parlor sundae in a warm, comforting cake.

Would you like me to suggest a homemade fruit filling option if you prefer not to use canned pie filling?

01/14/2026

Chocoflan Cake Recipe

Prep Time: 20 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 2 hours 30 minutes (includes cooling)
Kcal: 520 kcal per serving | Servings: 12

Ingredients:

* 1/2 cup (120 ml) cajeta or caramel sauce
* 1 box (15.25 oz / 432 g) chocolate cake mix
* Ingredients for cake mix (usually water, oil, and 3 eggs)
* 1 can (14 oz / 397 g) sweetened condensed milk
* 1 can (12 oz / 354 ml) evaporated milk
* 4 large eggs (for the flan)
* 4 oz (115 g) cream cheese, softened
* 1 tablespoon (15 ml) vanilla extract

Directions:

1. Preheat oven to 350°F (175°C) and liberally grease a 12-cup bundt pan.
2. Pour the caramel sauce evenly into the bottom of the bundt pan.
3. Prepare the chocolate cake batter according to package directions in a large bowl.
4. Pour the cake batter over the caramel layer in the pan and smooth the top.
5. In a blender, combine condensed milk, evaporated milk, 4 eggs, cream cheese, and vanilla.
6. Blend on high for 30 seconds until completely smooth and creamy.
7. Gently ladle the flan mixture over the cake batter (do not pour directly or it may mix).
8. Cover the bundt pan with foil and place it in a large roasting pan filled with 1 inch of hot water.
9. Bake for 60 to 70 minutes until a toothpick inserted comes out clean.
10. Remove from the water bath, cool completely for at least an hour, then invert onto a platter.

This "Impossible Cake" magically reverses its layers while baking for a stunning and delicious presentation.

Would you like me to provide a scratch recipe for the chocolate cake layer instead of using a box mix?

01/14/2026

Crockpot Angel Chicken

Prep Time: 10 minutes | Cooking Time: 5 hours | Total Time: 5 hours 10 minutes
Kcal: 460 kcal per serving | Servings: 6

Ingredients:

* 1.5 lbs (680 g) boneless, skinless chicken breasts
* 1/4 cup (60 g) unsalted butter, melted
* 1 packet (0.7 oz / 20 g) dry Italian dressing mix
* 1 can (10.5 oz / 298 g) condensed golden mushroom soup
* 1/2 cup (120 ml) dry white wine or chicken broth
* 8 oz (225 g) cream cheese, softened and cubed
* 12 oz (340 g) angel hair pasta
* Fresh chopped parsley for garnish (optional)

Directions:

1. Lightly grease the slow cooker insert with non-stick cooking spray.
2. Arrange the chicken breasts in a single layer at the bottom of the pot.
3. In a bowl, whisk together the melted butter, dry Italian dressing mix, wine, and soup.
4. Pour this mixture evenly over the chicken breasts.
5. Scatter the cubes of cream cheese on top of the chicken and sauce.
6. Cover and cook on Low for 4 to 6 hours, until the chicken is cooked through and tender.
7. Remove the chicken momentarily or shred it directly in the pot.
8. Whisk the sauce vigorously to blend the melted cream cheese until smooth and creamy.
9. Cook the angel hair pasta on the stovetop according to package directions and drain.
10. Serve the creamy chicken and sauce ladled generously over the hot pasta.

This heavenly, rich dinner requires minimal effort and results in a sauce so good you'll want to lick the plate.

Would you like me to suggest a substitution for the wine if you prefer an alcohol-free version?

01/14/2026

Italian Cream Cake

Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 2 hours (includes cooling)
Kcal: 620 kcal per serving | Servings: 12

Ingredients:

* 1 cup (225 g) unsalted butter, softened
* 2 cups (400 g) granulated sugar
* 5 large eggs, separated
* 2 cups (250 g) all-purpose flour
* 1 teaspoon (5 g) baking soda
* 1 cup (240 ml) buttermilk
* 1 teaspoon (5 ml) vanilla extract
* 1 cup (85 g) sweetened flaked coconut
* 1 cup (100 g) chopped pecans
* 8 oz (225 g) cream cheese, softened (for frosting)
* 4 cups (500 g) powdered sugar (for frosting)

Directions:

1. Preheat oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
2. Cream 1/2 cup of the butter and the granulated sugar in a large bowl until light and fluffy.
3. Add the egg yolks one at a time, beating well after each addition.
4. Whisk flour and baking soda together, then add to the batter alternately with the buttermilk.
5. Stir in the vanilla extract, shredded coconut, and chopped pecans.
6. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the batter.
7. Pour batter evenly into pans and bake for 25–30 minutes until a toothpick comes out clean.
8. Let cakes cool in pans for 10 minutes, then remove to wire racks to cool completely.
9. Beat cream cheese, remaining butter, and powdered sugar until smooth to make the frosting.
10. Spread frosting between layers and over the top of the cooled cake.

This Southern classic is incredibly moist and nutty, making it a showstopper for holidays and birthdays.

Would you like me to add instructions for toasting the pecans to bring out a deeper flavor?

01/14/2026

Chocolate Kahlua Cake with Strawberry Buttercream Frosting

Prep Time: 30 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 5 minutes
Kcal: 580 kcal per serving | Servings: 12

Ingredients:

* 1 box (15.25 oz / 432 g) chocolate fudge cake mix
* 1 package (3.9 oz / 110 g) instant chocolate pudding mix
* 4 large eggs
* 1/2 cup (120 ml) vegetable oil
* 1/2 cup (120 ml) milk
* 1/2 cup (120 ml) Kahlua coffee liqueur
* 1 cup (175 g) semi-sweet chocolate chips
* 1 cup (230 g) unsalted butter, softened
* 3 cups (375 g) powdered sugar
* 1 cup (150 g) fresh strawberries, pureed and strained
* 1 tsp (5 ml) vanilla extract

Directions:

1. Preheat oven to 350°F (175°C) and grease a bundt pan or 9x13 inch baking pan.
2. In a large bowl, beat together the cake mix, pudding mix, eggs, oil, milk, and Kahlua.
3. Mix on medium speed for 2 minutes until the batter is thick and smooth.
4. Fold in the chocolate chips evenly with a spatula.
5. Pour the batter into the prepared pan and bake for 30–35 minutes until a toothpick comes out clean.
6. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
7. For the frosting, beat the softened butter until pale and creamy.
8. Gradually mix in the powdered sugar alternating with the strawberry puree until fluffy.
9. Stir in the vanilla extract and beat on high for another minute.
10. Spread or pipe the pink buttercream generously over the cooled chocolate cake.

This boozy, rich cake paired with fresh berry frosting is a sophisticated dessert that's surprisingly easy to make.

Would you like me to substitute the cake mix base with a from-scratch flour and cocoa recipe instead?

01/14/2026

PEANUT BUTTER NO-BAKE COOKIES!

Prep Time: 5 minutes | Cooking Time: 5 minutes | Total Time: 35 minutes (includes setting)
Kcal: 190 kcal per cookie | Servings: 24

Ingredients:

* 2 cups (400 g) granulated sugar
* 1/2 cup (115 g) unsalted butter
* 1/2 cup (120 ml) milk
* 3/4 cup (190 g) creamy peanut butter
* 1 teaspoon (5 ml) vanilla extract
* 3 cups (270 g) quick-cooking oats
* 1 pinch of salt

Directions:

1. Line two large baking sheets with parchment paper or wax paper.
2. Combine sugar, butter, and milk in a medium saucepan over medium-high heat.
3. Bring the mixture to a full rolling boil while stirring constantly.
4. Let it boil vigorously for exactly 1 minute, then immediately remove from heat.
5. Stir in the peanut butter and vanilla extract until the mixture is smooth.
6. Fold in the quick oats and salt until they are completely coated.
7. Use a cookie scoop or spoon to drop mounds of the mixture onto the prepared paper.
8. Flatten the tops slightly with the back of a spoon if desired.
9. Let the cookies sit at room temperature for 20 to 30 minutes until firm and set.
10. Store in an airtight container at room temperature or chilled.

These sweet and salty treats come together in minutes without ever turning on the oven—perfect for a last-minute craving!

Would you like me to provide the classic chocolate version of this recipe as well?

01/14/2026

Cheesy Ranch Potatoes and Smoked Sausage

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 480 kcal per serving | Servings: 6

Ingredients:

* 2 lbs (900 g) Russet or red potatoes, washed and cubed
* 14 oz (400 g) smoked sausage or kielbasa, sliced into rounds
* 3 tbsp (45 ml) olive oil
* 1 packet (1 oz / 28 g) dry ranch seasoning mix
* 1 tsp (3 g) garlic powder
* 1/2 tsp (1 g) black pepper
* 1 1/2 cups (170 g) shredded sharp Cheddar cheese
* 2 green onions, thinly sliced

Directions:

1. Preheat your oven to 400°F (200°C) and grease a large baking sheet.
2. Cut the potatoes into 1-inch bite-sized cubes for even cooking.
3. Slice the smoked sausage into 1/2-inch thick rounds.
4. Combine potatoes, sausage, and olive oil in a large bowl, tossing to coat.
5. Sprinkle the ranch seasoning, garlic powder, and pepper over the mixture and toss again.
6. Spread the seasoned potatoes and sausage in a single layer on the baking sheet.
7. Bake for 25 to 30 minutes, tossing halfway, until potatoes are tender and golden.
8. Remove from the oven and immediately sprinkle the cheddar cheese over the top.
9. Return to the oven for 2 to 3 minutes until the cheese is completely melted and bubbly.
10. Garnish with fresh green onions and serve hot right off the pan.

This one-pan meal is packed with savory flavor and makes cleanup a breeze for busy weeknights.

Would you like me to suggest a veggie addition, like broccoli or bell peppers, to roast alongside the potatoes?

01/14/2026

Cheesecake with Strawberry Topping

Prep Time: 25 minutes | Cooking Time: 60 minutes | Total Time: 5 hours 25 minutes (includes chilling)
Kcal: 450 kcal per serving | Servings: 12

Ingredients:

* 1 1/2 cups (150 g) graham cracker crumbs
* 1/3 cup (75 g) butter, melted
* 4 packs (32 oz / 900 g) cream cheese, softened
* 1 1/4 cups (250 g) granulated sugar, divided
* 1 tsp (5 ml) vanilla extract
* 4 large eggs, room temperature
* 1/2 cup (115 g) sour cream
* 2 cups (300 g) fresh strawberries, hulled and halved
* 1 tbsp (15 ml) lemon juice
* 1 tsp (3 g) cornstarch (optional, for thicker sauce)

Directions:

1. Preheat oven to 325°F (160°C) and grease a 9-inch springform pan.
2. Mix graham cracker crumbs with melted butter and 2 tablespoons of sugar.
3. Press the crumb mixture firmly into the bottom of the pan and bake for 10 minutes.
4. Beat the softened cream cheese and remaining sugar in a large bowl until smooth.
5. Mix in the vanilla and sour cream, then add eggs one at a time on low speed.
6. Pour the filling over the crust and bake for 50–60 minutes until the center is almost set.
7. Run a knife around the rim to loosen, then cool completely and refrigerate for at least 4 hours.
8. Simmer strawberries, lemon juice, and a splash of sugar in a saucepan until syrupy.
9. Let the strawberry topping cool completely before spooning over the chilled cheesecake.
10. Slice with a hot knife for clean cuts and serve.

This classic dessert is the perfect balance of creamy and fruity, guaranteed to impress at your next gathering.

Would you like me to include a water bath step to help prevent cracks in the top?

01/14/2026

Cheesy Cob Loaf

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 320 kcal per serving | Servings: 10

Ingredients:

* 1 large round cob loaf or sourdough boule
* 8 oz (225 g) cream cheese, softened
* 1/2 cup (115 g) sour cream
* 1 1/2 cups (170 g) shredded cheddar cheese
* 1 cup (115 g) shredded mozzarella cheese
* 6 slices bacon, cooked crispy and chopped
* 2 tablespoons (6 g) chopped fresh chives
* 1 clove garlic, minced

Directions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Slice the top off the loaf and scoop out the inside, leaving a sturdy crust bowl.
3. Tear the removed bread and the top slice into bite-sized dipping chunks.
4. In a large bowl, mix the cream cheese, sour cream, cheddar, mozzarella, bacon, chives, and garlic.
5. Spoon the creamy mixture into the hollowed-out bread bowl.
6. Arrange the filled loaf and the bread chunks on the prepared baking sheet.
7. Bake for 20 to 25 minutes until the filling is bubbly and the bread pieces are golden.
8. Serve immediately on a platter for the ultimate tear-and-share experience.

This crowd-pleasing appetizer disappears fast, so grab a piece while it's hot!

Would you like me to add a spinach or caramelized onion variation to this?

01/14/2026

Philly Cheesesteak Tortellini

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 650 kcal per serving | Servings: 4

Ingredients:

* 20 oz (570 g) refrigerated cheese tortellini
* 1 lb (450 g) ribeye or sirloin steak, thinly sliced
* 2 tbsp (30 ml) olive oil, divided
* 1 large green bell pepper, sliced into strips
* 1 medium yellow onion, sliced into strips
* 2 cloves garlic, minced
* 1/2 cup (120 ml) beef broth
* 1/2 cup (120 ml) heavy cream
* 1 cup (100 g) shredded Provolone cheese
* 1 cup (100 g) shredded Mozzarella cheese
* Salt and black pepper to taste

Directions:

1. Cook the tortellini in salted boiling water according to package directions, then drain.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
3. Sear the steak strips until browned, season with salt and pepper, then remove from the pan.
4. Add the remaining oil to the skillet and sauté the peppers and onions until softened.
5. Stir in the minced garlic and cook for about 1 minute until fragrant.
6. Pour in the beef broth and heavy cream, scraping up any browned bits from the bottom.
7. Return the steak and the cooked tortellini to the pan, tossing to coat in the sauce.
8. Sprinkle the Provolone and Mozzarella cheese evenly over the top.
9. Cover the skillet and let it sit over low heat for 2-3 minutes until the cheese melts.
10. Serve hot immediately for the best gooey cheese texture.

This hearty comfort meal brings all your favorite sandwich flavors into one easy pasta dish—give it a try tonight!

Would you like me to adjust this for a slow cooker method instead?

01/13/2026

SELF-SAUCING BUTTERSCOTCH PUDDING

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 320 kcal | Servings: 6

Ingredients:

* 1 cup (125g) all-purpose flour
* 1 1/2 tsp (6g) baking powder
* 1 cup (200g) brown sugar, packed (divided use)
* 1/2 cup (120ml) milk
* 4 tbsp (60g) unsalted butter, melted
* 1 large egg
* 1 tsp (5ml) vanilla extract
* 1 tbsp (8g) cornstarch
* 1 1/2 cups (360ml) boiling water

Directions:

1. Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish.
2. Whisk the flour, baking powder, and 1/2 cup (100g) of the brown sugar in a medium bowl.
3. Mix the milk, melted butter, egg, and vanilla in a separate jug until combined.
4. Pour the wet ingredients into the dry mixture and stir until just smooth.
5. Spread the batter evenly into the bottom of the prepared baking dish.
6. Mix the remaining 1/2 cup (100g) of brown sugar with the cornstarch and sprinkle it all over the batter.
7. Pour the boiling water slowly over the back of a spoon to cover the pudding (do not stir).
8. Bake for 30 to 35 minutes until the top is golden and the cake has risen.
9. Let it stand for 5 minutes to allow the sauce beneath to thicken slightly before scooping.

This magical dessert separates into a fluffy sponge cake on top and a rich, gooey caramel sauce on the bottom while it bakes!

01/13/2026

STRAWBERRY CRUNCH CHEESECAKE BITES

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 4 hours 50 minutes
Kcal: 210 kcal | Servings: 16

Ingredients:

* 25 golden sandwich cookies (e.g., Golden Oreos), divided
* 6 tbsp (85g) unsalted butter, melted, divided
* 16 oz (450g) cream cheese, softened
* 1/2 cup (100g) granulated sugar
* 2 large eggs, room temperature
* 1 tsp (5ml) vanilla extract
* 3 tbsp (40g) strawberry flavored gelatin powder

Directions:

1. Preheat your oven to 325°F (165°C) and line an 8x8-inch (20x20cm) square pan with parchment paper.
2. Crush 15 of the cookies into fine crumbs and mix with 3 tablespoons of melted butter.
3. Press the crumb mixture firmly into the bottom of the prepared pan to form the crust.
4. Beat the cream cheese and sugar in a large bowl until smooth and creamy.
5. Add the eggs and vanilla extract, mixing on low speed just until combined.
6. Pour the batter over the crust and bake for 25 to 30 minutes until the center is set.
7. While baking, crush the remaining 10 cookies and mix with the strawberry gelatin and remaining 3 tablespoons of butter.
8. Remove the cheesecake from the oven and immediately sprinkle the strawberry crunch mixture evenly over the top, pressing down gently.
9. Let it cool completely, then refrigerate for at least 4 hours before lifting out and slicing into squares.

These creamy bites feature that nostalgic strawberry crumble topping everyone loves, making them a fun and colorful treat for any gathering!

Grandma's Recipes

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