Grandma's recipes, 40051 Louisiana 42, Prairieville, LA (2026)

08/25/2026

French Bistro-Style Ribeye Steak with Sweet Caramelized Onions and Crispy Golden Fries
Ingredients:

For the Steak

2 ribeye steaks (10-12 oz each)
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, smashed
2 sprigs fresh thyme
1 sprig fresh rosemary
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

For the French Onions

3 large yellow onions, thinly sliced
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon brown sugar
1 tablespoon balsamic vinegar
Salt and black pepper, to taste

For the French Fries

3 large russet potatoes
Vegetable oil for frying
1 teaspoon sea salt
½ teaspoon garlic powder
½ teaspoon paprika
Chopped fresh parsley for garnish
Directions:
Peel the potatoes and cut them into fries. Soak them in cold water for 30 minutes, then drain and pat completely dry.
Heat butter and olive oil in a skillet over medium-low heat. Add sliced onions and cook for 30 to 35 minutes, stirring often until deeply golden.
Stir in brown sugar, balsamic vinegar, salt, and pepper. Cook for another 3 minutes, then set aside.
Heat vegetable oil to 325°F (163°C). Fry potatoes for 5 to 6 minutes until tender but not browned. Remove and cool.
Increase oil temperature to 375°F (190°C). Fry the potatoes again for 2 to 3 minutes until crispy and golden. Season immediately with sea salt, garlic powder, and paprika.
Pat ribeye steaks dry and season generously with salt and pepper.
Heat olive oil in a cast iron skillet over high heat. Sear steaks for 3 to 4 minutes per side for medium-rare.
Add butter, garlic, thyme, and rosemary. Spoon the melted butter over the steaks continuously for 1 to 2 minutes.
Transfer steaks to a cutting board and let rest for 8 minutes.
Plate each steak with a generous spoonful of caramelized French onions and a side of crispy fries. Garnish with parsley and serve immediately.

Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes

Kcal: 895 kcal | Servings: 2 servings
French Bistro-Style Ribe

08/23/2026

BBQ Bacon Cheeseburger Sliders 🍔🥓

🛒 Ingredients:

12 slider buns

500 g ground beef

8 slices bacon, cooked and crumbled

2 cups shredded cheddar cheese

1 tbsp olive oil

1 small onion, diced

2 cloves garlic, minced

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

1/2 tsp black pepper

1/2 cup BBQ sauce

2 tbsp melted butter

1 tsp sesame seeds (optional)

2 tbsp chopped fresh parsley (for garnish)

👩‍🍳 Directions:

Preheat the oven to 180°C (350°F).

Heat the olive oil in a skillet and cook the onion until softened. Add the garlic and cook for 30 seconds.

Add the ground beef, garlic powder, onion powder, salt, and black pepper. Cook until browned, then drain any excess fat.

Stir in the BBQ sauce and half of the crumbled bacon.

Place the bottom halves of the slider buns in a greased baking dish.

Spread the beef mixture evenly over the buns, then top with cheddar cheese and the remaining bacon. Add the top buns.

Brush the tops with melted butter and sprinkle with sesame seeds, if using.

Bake for 12–15 minutes, until the cheese is melted and the buns are golden.

Garnish with fresh parsley and serve warm.

08/21/2026

Leftover Turkey Soup

Looking for a cozy, comforting way to use up your holiday leftovers? This heartwarming turkey soup is easy on the hands, gentle on the stomach, and brings back that home-cooked feeling. It’s the perfect bowl of goodness for a chilly day!

Ingredients:

• 2 cups cooked turkey, shredded or cubed

• * 1 tbsp olive oil

• * 1 onion, finely diced

• * 2 carrots, peeled and sliced into thin rounds

• * 2 stalks celery, thinly sliced

• * 6 cups low-sodium chicken broth

• * 1 cup egg noodles (or your favorite small pasta)

• * 1 tsp dried thyme or parsley

• * Salt and pepper to taste

Instructions:

1. **Sauté:** In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes until they start to soften.

2. 2. **Simmer:** Pour in the chicken broth and stir in the dried herbs. Bring to a gentle boil, then turn the heat to low and let it simmer for 10 minutes.

3. 3. **Cook:** Add the noodles and turkey to the pot. Cook for another 7–8 minutes, or until the noodles are tender.

4. 4. **Serve:** Season with a little salt and pepper if you like. Ladle into your favorite bowl and enjoy warm!

Tip:

If the soup gets too thick after sitting, simply add a splash more broth or water when reheating.

Enjoy this simple, nourishing meal—you’ve earned a relaxing dinner! How do you like to spice up your leftover turkey? Let us know in the comments below! .

08/21/2026

SLOW COOKER GARLIC BUTTER POT ROAST

INGREDIENTS:
3lb beef chuck roast
2 tbsp olive oil
4 tbsp unsalted butter
5 cloves garlic, minced
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried rosemary
1 tsp salt
1/2 tsp black pepper
1 large onion, sliced
4 large carrots, cut into chunks
1.5lbs baby potatoes
2 cups beef broth
2 tbsp chopped fresh parsley (for garnish)

DIRECTIONS:
Heat the olive oil in a skillet and sear the roast on all sides until browned.

Place the onion, carrots, and potatoes in the bottom of the slow cooker.

Season the roast with garlic powder, onion powder, thyme, rosemary, salt, and black pepper, then place it on top of the vegetables.

Mix the melted butter, minced garlic, and beef broth, then pour over the roast.

Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is fork-tender.

Slice or shred the roast and spoon the garlic butter juices over the meat and vegetables.

Garnish with fresh parsley and serve hot.

ENJOY! 😋

08/21/2026

ROASTED WHOLE CHICKEN 😋

INGREDIENTS::
1 whole chicken (about 4 - 4 1/2 lbs)
3 tbsp olive oil
4 cloves garlic, minced
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp dried thyme
1 tsp dried rosemary
1 tsp Italian seasoning
1 tsp salt
1/2 tsp black pepper
2 tbsp butter, melted
1 lemon, halved
2 sprigs fresh rosemary or thyme (optional)
2 tbsp chopped fresh parsley (for garnish)

DIRECTIONS:
Preheat the oven to 375°F.

Pat the chicken dry and rub it all over with olive oil.

In a small bowl, mix the garlic, garlic powder, onion powder, paprika, thyme, rosemary, Italian seasoning, salt, and black pepper.

Rub the seasoning mixture all over the chicken, including under the skin where possible.

Place the lemon halves and fresh herb sprigs inside the cavity, then brush the chicken with melted butter.

Roast for 1 hour 20–30 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh.

Let the chicken rest for 10–15 minutes before carving.
Garnish with fresh parsley and serve with roasted vegetables or mashed potatoes.

ENJOY! 😋

RECIPE; DENISE BAILEY
MIDWESTERN LIVING & RECIPES

07/05/2026

CRISPY ONION PEDALS With BLOOMING SAUCE 😋 😋

INGREDIENTS:
FOR BLOOMIN' SAUCE-
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons ketchup
2 tablespoons prepared horseradish
1 clove garlic minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
pinch cayenne pepper

FOR ONIONS-
1 large sweet onion
2 cups all-purpose flour
2 teaspoons seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1 cup buttermilk
1 large egg
oil for frying

INSTRUCTIONS:
FOR BLOOMIN' SAUCE-
Make the sauce first by whisking together the mayonnaise, sour cream, ketchup, horseradish, garlic, salt, pepper, paprika, and cayenne until smooth. Cover with plastic wrap and place in the fridge until serving.

FOR ONIONS-
Cut the root off of the onion and discard the peel. Cut the onion in half, then into 4ths. Cut the wedges again in half, and set aside.

In a large bowl, stir together the flour, seasoned salt, black pepper, garlic powder, cayenne, onion powder, and smoked paprika.
In another medium-sized bowl, whisk together the buttermilk and egg.

Separate the onion petals and place them into a gallon-sized zipper bag. Add ¼ cup of the flour mixture to the bag. Seal the bag and toss the onion petals in the flour.

Taking a handful of the petals at a time, tap off the excess flour. Dip them into the buttermilk mixture. Let any excess drip off.

Add the petals directly to the bowl with the flour mixture and coat them well, tap off any excess.
Place the petals onto a parchment-lined sheet tray and continue coating the rest of the petals.

Heat your deep fryer or large skillet with deep sides with 2 inches of oil to 350°F. Once hot, dry the prepared onion petals for 3-4 minutes until golden brown.

Place the fried petals onto a paper towel-lined plate to absorb any excess oil. Then, place them on a wire rack over a sheet tray while you fry the remaining petals, so they don’t become soggy.

Once all of the petals are done frying, serve them with the sauce.

ENJOY! 😋

07/03/2026

Peach Cobbler Cheesecake

Ingredients:

- 1 1/2 cups graham cracker crumbs

- 1/4 cup granulated sugar

- 1/2 cup unsalted butter, melted

- 3 (8 oz) packages cream cheese, softened

- 1 cup granulated sugar

- 3 large eggs

- 1 teaspoon vanilla extract

- 1 cup sour cream

- 2 cups fresh peaches, peeled and sliced

- 1/2 cup brown sugar

- 1 teaspoon ground cinnamon

- 1 tablespoon cornstarch

- 1 tablespoon lemon juice

- 2 tablespoons unsalted butter, cut into small pieces

Directions:

1. Preheat oven to 325°F (163°C).

2. In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and set aside.

3. In a large bowl, beat cream cheese and 1 cup granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until fully combined.

4. Pour the cream cheese mixture over the baked crust and smooth the top evenly.

5. In another bowl, combine sliced peaches, brown sugar, cinnamon, cornstarch, and lemon juice. Toss gently to coat the peaches evenly.

6. Spoon the peach mixture evenly over the cheesecake batter. Dot the top with small pieces of butter.

7. Bake for 60-70 minutes or until the center is set and edges are slightly golden. The center should still have a slight jiggle.

8. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Then remove and cool completely at room temperature.

9. Refrigerate for at least 4 hours or overnight before serving.

===========
Prep Time: 25 minutes | Cooking Time: 70 minutes | Total Time: 5 hours 35 minutes

Kcal: 420 kcal | Servings: 12 servings

Tips:

Use ripe, juicy peaches for the best natural sweetness and texture in the topping.

Let the cheesecake cool gradually in the oven to prevent cracking on the surface.

07/01/2026

CHERRY PINEAPPLE PIE 😋 😋

Cherry Pineapple Pie is a no-bake, fruity dessert with a creamy filling made from cherry pie filling, crushed pineapple, sweetened condensed milk, and whipped topping—set in a graham cracker crust. Perfect for summer gatherings or quick make-ahead treats.

INGREDIENTS:
1 can (21 ounces) cherry pie filling
1 can (20 ounces) crushed pineapple, drained
1 can (14 ounces) sweetened condensed milk
8 ounces whipped topping, thawed
1 cup mini marshmallows
1 (9-inch) graham cracker crust

TOOLS NEEDED
Large mixing bowl
Rubber spatula
Can opener
Spoon or spatula for spreading
Plastic wrap or pie lid

COOKING INSTRUCTIONS:
STEP 1: Combine the Filling
In a large mixing bowl, combine the cherry pie filling, drained crushed pineapple, and sweetened condensed milk. Stir gently to blend without crushing the fruit.

STEP 2: Fold in Cream and Marshmallows
Add the thawed whipped topping and mini marshmallows. Gently fold everything together until the filling is light pink and well mixed. Avoid overmixing so the texture stays fluffy.

STEP 3: Fill the Crust
Spoon the mixture into the graham cracker crust. Spread evenly using a spatula, smoothing the top as much as possible.

STEP 4: Chill Until Set
Cover the pie with plastic wrap or a pie lid. Refrigerate for at least 2 hours, or until the filling is firm and holds its shape when sliced.

STEP 5: Serve Cold
Once chilled, slice and serve directly from the fridge. It’s best enjoyed cold and creamy!

Why You’ll Love This Recipe
No oven required – Great for hot days or busy nights.

ENJOY! 😋

06/28/2026

Sweet vidalia onion & cornbread pudding

Savory Southern Cornbread Pudding with Sweet Caramelized Vidalia Onions, Cheddar Cheese, and a Golden Baked Top

PREP TIME: 15 minutes
COOK TIME: 40 minutes
TOTAL Tme: 55 minutes

YIELDS: 6 Servings

INGREDIENTS:

2 cups cornbread, crumbled
2 large Vidalia onions, thinly sliced
3 tablespoons butter
2 cups milk
4 large eggs
1 cup shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper, optional
Fresh parsley, for garnish

DIRECTIONS:

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and set it aside.

In a large skillet over medium heat, melt the butter.

Add the sliced Vidalia onions and cook for 10–12 minutes, stirring occasionally, until soft, sweet, and lightly caramelized.

Remove the onions from the heat and let them cool slightly.

In a large mixing bowl, combine the crumbled cornbread, sautéed onions, milk, eggs, shredded cheddar cheese, salt, black pepper, garlic powder, and cayenne pepper if using.

Stir until everything is well combined and the cornbread is evenly moistened.

Pour the mixture into the prepared baking dish and spread it evenly.

Bake for 35–40 minutes, or until the pudding is set in the center and the top is golden brown.

Let it cool for a few minutes before serving.

Garnish with fresh parsley if desired.

Serve warm as a cozy Southern side dish for Sunday dinner, holidays, potlucks, or family meals.

For the best flavor, cook the Vidalia onions until soft and lightly golden so their natural sweetness shines through.

ENJOY! 😋

06/28/2026

Apple Pie Filling Coffee Cake

Ingredients:

- 2 cups all-purpose flour

- 1 cup granulated sugar

- 1/2 cup unsalted butter, softened

- 1 cup sour cream

- 2 large eggs

- 1 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1/4 teaspoon salt

- 1 teaspoon vanilla extract

- 1 cup apple pie filling

- 1/2 cup chopped walnuts (optional)

For the crumb topping:

- 1/2 cup brown sugar

- 1/4 cup all-purpose flour

- 1/4 cup unsalted butter, cold and cubed

- 1 teaspoon ground cinnamon

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.

2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.

4. Beat in the eggs one at a time, then add vanilla extract.

5. Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

6. Pour half of the batter into the prepared pan and spread evenly.

7. Spoon the apple pie filling evenly over the batter layer. Sprinkle with chopped walnuts if using.

8. Spread the remaining batter over the apple filling carefully to cover.

9. In a small bowl, mix the crumb topping ingredients with a fork until crumbly. Sprinkle evenly over the top of the batter.

10. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.

11. Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 65 minutes

Kcal: 360 kcal | Servings: 9 servings

Tips:

Use tart apple pie filling for a balanced sweetness that complements the cake.

For extra crunch, toast the walnuts before adding them to the filling.

Grandma's recipes

08/25/2026

08/23/2026

08/21/2026

08/21/2026

08/21/2026

07/05/2026

07/03/2026

07/01/2026

06/28/2026

06/28/2026

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