There’s an undeniable magic to the meals our grandmas used to make. It’s not just about the ingredients or the cooking method; it’s about the love, the tradition, and the countless memories woven into every bite. These aren’t just recipes; they’re legacies, handed down through generations, promising comfort and joy with every serving.
Here at Food Network, we understand that craving for that authentic, soul-satisfying homestyle cooking. That’s why we’ve delved deep into the cherished recipe boxes, the whispered family secrets, and the time-honored traditions to bring you a collection of dishes that taste exactly like a warm hug from grandma. These are the meals that define comfort, the ones that make a house feel like a home.
From savory main courses that stick to your ribs to delightful treats that sweeten any day, these recipes embody the very essence of grandma’s kitchen wisdom. Get ready to rediscover classic flavors, master approachable techniques, and create new memories around your own family table with these truly special, comforting creations.
1. **Shepherd’s Pie**There’s nothing quite like the feeling of digging into a hearty shepherd’s pie in the evening, and grandma knew that better than anyone. This classic dish, often synonymous with warmth and sustenance, has a unique ability to transport you back to simpler times, where dinner was an event and every spoonful was a testament to home-cooked goodness. It’s a foundational comfort food that consistently delivers on its promise of rich, satisfying flavor.
Our signature recipe for shepherd’s pie truly captures that authentic, made-with-love spirit. The secret to its unparalleled tenderness lies in its preparation: it cooks up low and slow. This patient approach ensures that every ingredient melds beautifully, creating a depth of flavor that can only be achieved with time and care, just as grandma would have insisted.
The combination of savory meat, often beef or lamb, simmered in a rich gravy, topped with a fluffy blanket of mashed potatoes, makes for a meal that is both substantial and incredibly comforting. It’s the kind of dish that feeds the body and soothes the soul, making it a perfect centerpiece for a family dinner on any given night. Its enduring popularity is no surprise, as it consistently delivers that much-needed dose of culinary nostalgia.
Vegan Shepherd’s Pie
Equipment
- 1 Large Pot For boiling potatoes
- 1 Potato Masher Or a potato ricer for extra fluffy results
- 1 Large Skillet For sautéing vegetables and plant-based ground
- 1 2-Quart Baking Dish
- 1 Spatula or wooden spoon For stirring and spreading
Ingredients
Main
- 5 russet potatoes peeled and cut into 1-inch cubes
- ½ cup vegan mayonnaise
- ½ cup soy milk
- ¼ cup olive oil
- 3 tablespoons vegan cream cheese substitute such as Tofutti
- 2 teaspoons salt
- 1 tablespoon vegetable oil
- 1 large yellow onion chopped
- 2 carrots chopped
- 3 stalks celery chopped
- ½ cup frozen peas
- 1 tomato chopped
- 1 teaspoon Italian seasoning
- 1 clove garlic minced, or more to taste
- 1 pinch ground black pepper to taste
- 1 12 ounce package plant-based ground beef substitute
- ½ cup shredded Cheddar-style soy cheese
Instructions
- Gather all ingredients. Allrecipes / Christine Ma
- Place potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil potatoes until tender, about 25 minutes; drain. Allrecipes / Christine Ma
- Stir vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into potatoes, and mash with a potato masher until smooth and fluffy. Set mashed potatoes aside. Allrecipes / Christine Ma
- Preheat the oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray. Allrecipes / Christine Ma
- Heat vegetable oil in a large skillet over medium heat. Add onion, carrots, celery, frozen peas, and tomato; cook and stir until softened, about 10 minutes. Stir in Italian seasoning, garlic, and pepper. Allrecipes / Christine Ma
- Reduce heat to medium-low and crumble plant-based ground beef into the skillet with vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes. Allrecipes / Christine Ma
- Spread vegetarian meat substitute mixture into the bottom of the baking dish. Allrecipes / Christine Ma
- Top with prepared mashed potatoes, smoothing them into an even layer. Sprinkle potatoes with shredded soy cheese. Allrecipes / Christine Ma
- Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes. Allrecipes / Christine Ma
- Enjoy! Allrecipes / Christine Ma
Notes
2. **Old-School Squash Casserole**Eating your veggies doesn’t have to be a chore, especially when they’re prepared in the beloved “old-school” style of this delightful squash casserole. This recipe is a fantastic example of how humble garden ingredients can be transformed into something truly extraordinary and incredibly comforting. It speaks to a time when simple, fresh produce was the star of the show, elevated by clever culinary techniques.
This particular squash casserole is more than just a side dish; it’s a meat-and-three classic, a staple on Southern tables, and once Grandma’s church potluck go-to. It embodies the essence of community and shared meals, a dish designed to be brought to gatherings and enjoyed by many. The communal aspect only adds to its inherent charm and comforting appeal.
What truly elevates this old-school favorite is its ingenious construction, building in layers of undeniable comfort. Melty cheese is generously incorporated, providing that irresistible gooey factor, while a buttery cracker topping adds a delightful crunch and richness. These elements combine to make a vegetable dish that even the most reluctant eaters will eagerly embrace, proving that deliciousness and nourishment can go hand in hand.
3. **King Ranch Chicken Casserole**For many, the King Ranch Chicken Casserole holds a special place in the heart of Tex-Mex cuisine, and it’s a perfect illustration of how certain recipes become deeply ingrained in family traditions. This hearty casserole doesn’t just offer flavor; it offers a narrative, reminiscent of countless gatherings and comforting meals shared around the family table. It’s a testament to the power of a well-loved recipe.
Just like all of Granny’s most comforting old-school recipes, this Tex-Mex staple relies on a couple of cans of creamed soup. This humble ingredient, often overlooked in modern culinary trends, is precisely what gives this casserole its signature creamy texture and deeply savory flavor profile. It’s a shortcut that doesn’t compromise on taste, a hallmark of practical home cooking.
In today’s fast-paced world, finding ways to get delicious meals on the table quickly is a godsend. For this King Ranch Chicken Casserole, you can use rotisserie chicken as an additional shortcut to save even more time. This practical tip means you can whip up this comforting classic even on the busiest of weeknights, ensuring that delicious, homestyle flavors are always within reach without hours of prep work.
King Ranch Chicken Casserole
Equipment
- 1 9×13 inch Baking Dish
- 1 Large Skillet
- 1 Large Mixing Bowl
- 1 Chef’s knife
- 1 Cutting Board
Ingredients
Main
- 1 tablespoon vegetable oil
- 1 medium white onion diced
- 1 medium red bell pepper diced
- 1 medium green bell pepper diced
- 1 10.5 ounce can condensed cream of mushroom soup
- 1 10.5 ounce can condensed cream of chicken soup
- 1 10 ounce can diced tomatoes with green chile peppers (such as RO*TEL®)
- 1 cup chicken broth
- 2 tablespoons sour cream
- 2 teaspoons ground cumin
- 1 teaspoon ancho chile powder
- ½ teaspoon dried oregano
- ¼ teaspoon chipotle chile powder
- 1 3 pound cooked chicken, torn into shreds or cut into chunks
- 1 8 ounce package shredded Cheddar cheese
- 10 6 inch corn tortillas, cut into quarters
Instructions
- Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Dotdash Meredith Food Studios
- Heat oil in a large skillet over high heat. Saute onion and bell peppers in the hot oil until warmed through, about 2 minutes. Transfer to a large bowl. Dotdash Meredith Food Studios
- Add both cans of condensed soup, diced tomatoes with chile peppers, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder; mix until sauce is well-combined. Dotdash Meredith Food Studios
- Spread a few tablespoons of sauce in the bottom of a 9×13-inch baking dish. Layer with 1/2 of the chicken, 1/2 of the sauce, 1/2 of the Cheddar cheese, and 1/2 of the tortillas. Dotdash Meredith Food Studios
- Spread the remaining chicken over the tortillas. Spread all but 1/2 cup of the remaining sauce over the chicken, then top with another 1/3 of the Cheddar, and the remaining tortillas. Spread the remaining 1/2 cup over top, and sprinkle with the remaining Cheddar. Dotdash Meredith Food Studios
- Bake casserole in the preheated oven until bubbling, about 40 minutes. Dotdash Meredith Food Studios
- Turn on the broiler and broil until the top is golden, 2 to 3 more minutes. Dotdash Meredith Food Studios
- Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
4. **Mama’s Fried Chicken**There are few dishes more iconic and universally beloved in Southern cuisine than fried chicken, and this particular recipe stands as our most popular for a reason. It represents a journey back to the foundations of this culinary art form, reminding us of the simple yet profound satisfaction that comes from a perfectly prepared piece of chicken. It truly is a celebration of Southern cooking at its finest.
This recipe isn’t just about frying chicken; it’s about going back to the basics, embracing the time-honored techniques that result in truly decadent poultry. It’s the kind of fried chicken that evokes strong feelings of nostalgia, transporting you to a place where every meal was prepared with a deep understanding of flavor and texture. The care and attention to detail are evident in every crispy, juicy bite.
Indeed, this fried chicken is so rich, so flavorful, and so utterly comforting that it could only come from the recipe box of a Southern woman – a Mama, a Grandma, someone whose culinary expertise was honed over years of feeding family and friends. It’s a dish that carries the weight of tradition and the warmth of genuine hospitality, making it a must-try for anyone seeking authentic Southern comfort.
Restaurant-Style Buffalo Chicken Wings
Equipment
- 1 Large Mixing Bowl For coating wings
- 1 Deep, Heavy Skillet or Dutch Oven For frying wings
- 1 Small Saucepan For preparing the hot sauce
- 1 Whisk For dry ingredients and sauce
- 1 Deep-Fry Thermometer Crucial for oil temperature control
Ingredients
Main
- ½ cup all-purpose flour
- ¼ teaspoon ground paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- 10 chicken wings
- 2 cups vegetable oil for frying or as needed
- ¼ cup butter
- ¼ cup hot sauce
- 1 pinch ground black pepper
- 1 pinch garlic powder
Instructions
- Whisk together flour, paprika, cayenne pepper, and salt in a large bowl. Dotdash Meredith Food Studios
- Place chicken wings in the bowl with flour mixture and toss until evenly coated. Transfer wings to a 9×13-inch glass baking dish and arrange in a single layer. Cover and refrigerate for 1 to 1 1/2 hours. Dotdash Meredith Food Studios
- Add about 1 inch oil to a deep, heavy skillet; heat to 375 degrees F (190 degrees C). (The oil should be just enough to cover wings entirely.)
- Meanwhile, combine butter, hot sauce, pepper, and garlic powder in a separate small saucepan over low heat. Cook and stir until butter is melted and mixture is thoroughly blended. Remove from the heat and reserve for serving. Dotdash Meredith Food Studios
- Fry coated wings in the hot oil for 10 to 15 minutes, or until they begin to crisp and turn brown. Maintain the oil temperature while cooking. Remove cooked wings from hot oil and let drain on paper towels or a wire rack. Dotdash Meredith Food Studios
- Transfer wings to a platter and drizzle hot sauce over top; or mix wings and hot sauce in a bowl until coated. DOTDASH MEREDITH FOOD STUDIOS
Notes
5. **Chewy Chocolate Chip Cookies**Who better to teach us the art of baking than a true master, someone who could seemingly do it all in the kitchen? Our grandmas often fit this description perfectly, effortlessly whipping up everything from savory roasts to the most exquisite desserts. These chewy chocolate chip cookies are a shining example of that multi-talented culinary spirit, a testament to baking wisdom passed down through time.
These aren’t just any chocolate chip cookies; they are designed to stand out, offering a unique twist on a beloved classic. The secret to their distinctiveness and delightful texture lies in a thoughtful combination of ingredients: not one, but two types of chocolate, ensuring a rich and complex cocoa experience. This layering of chocolate intensity creates a more sophisticated flavor profile than your average cookie.
Adding oats to the batter is another clever touch that contributes to their incredible chewiness and a subtle heartiness. This inclusion not only enhances the texture but also hints at the practicality often found in grandma’s baking – using readily available ingredients to create something truly special. These cookies are a perfect blend of tradition and a touch of innovative flair, resulting in a treat that’s both familiar and exciting.
My Big, Fat Chocolate Chip Cookies
Equipment
- 1 Electric Mixer Stand mixer or hand mixer is suitable for creaming butter and sugar.
- 2 Cookie Sheets Or baking sheets, ideally non-stick or light-colored to prevent over-browning.
- 1 Parchment Paper Essential for easy release and consistent baking.
- 1 Rubber Spatula For scraping bowls and gently folding in chocolate.
- 1 Wire Rack For cooling cookies evenly and preventing sogginess.
Ingredients
Main
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup 2 sticks unsalted butter, at room temperature
- 1/2 cup white sugar
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 8-ounce block dark chocolate, coarsely chopped
Instructions
- Preheat the oven to 350 degrees F.
- Line 2 cookie sheets with parchment paper. Sift together the flour, baking soda, and salt into a medium bowl and set aside.
- Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks using the spatula.
- To form the cookies, scoop about 1/4 cup of cookie dough into your hands and roll it around into a ball; place them about 3-inches apart onto the prepared cookie sheets; you should get about 4 cookies on each pan. Press down the tops of the dough slightly and bake until the cookies are light brown, 12 minutes for chewy cookies, or about 15 minutes for crispy cookies.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough/cookie sheets.
Notes
6. **Old-Fashioned Chicken And Dumplings**There’s something uniquely comforting about a steaming bowl of old-fashioned chicken and dumplings, a dish designed to warm you up from the inside out. This quintessential comfort food has a remarkable ability to evoke feelings of home, coziness, and the loving care that only a family kitchen can provide. It’s a dish that transcends mere sustenance, offering solace and deep satisfaction with every spoonful.
Our quest to perfect this classic led us to a key ingredient that makes all the difference: buttermilk. We’ve found that buttermilk is the secret to achieving the lightest, most delightful dumplings imaginable. Its gentle acidity works magic on the dough, resulting in tender, cloud-like morsels that soak up the rich, savory broth beautifully, elevating the entire dish to new heights of deliciousness.
The process of making chicken and dumplings is a labor of love, but one that yields immense rewards. The tender chicken, the fragrant broth, and those wonderfully fluffy dumplings combine to create a symphony of textures and flavors. It’s a meal that not only fills your stomach but also nourishes your spirit, making it a timeless classic that continues to be a cherished part of homestyle cooking traditions.
Old-Fashioned Chicken and Dumplings
Equipment
- 1 Large Pot (8-quart or larger) For simmering chicken and broth
- 2 Mixing Bowls One for wet, one for dry dumpling ingredients
- 1 Whisk For dumplings and gravy
- 1 Fine-Mesh Strainer or Colander For straining the stock
- 1 Box Grater For grating cold butter into dumpling mixture
Ingredients
Main
- 7 pounds cut up chicken pieces
- 4 cups chicken stock
- 2 onions chopped
- 3 stalks celery chopped
- 2 teaspoons salt
- 1 large egg
- ¼ cup milk
- 1 ½ cups all-purpose flour divided
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons cold unsalted butter
- 1 tablespoon chopped fresh parsley
- 1 cup water
- ½ teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Gather the ingredients. Dotdash Meredith Food Studios
- Start the soup: Place chicken pieces in a large pot; add chicken stock, onions, celery, and salt. Bring to a boil over medium-low heat, then simmer, partially covered, until chicken is tender, about 15 to 20 minutes. Dotdash Meredith Food Studios
- Meanwhile, make the dumplings: Beat egg and milk together in a large mixing bowl. Mix in 1 cup flour, baking powder, and salt. Dotdash Meredith Food Studios
- Grate cold butter into the wet flour mixture; stir in parsley. Dotdash Meredith Food Studios
- Dollop 6 large spoonfuls of dumpling mixture onto the top of the simmering chicken. Cover the pot and steam dumplings until fluffy, 10 minutes more. Dotdash Meredith Food Studios
- Remove dumplings and chicken pieces to a large dish; shred chicken and discard bones. Cover and set aside, keeping warm. Dotdash Meredith Food Studios
- For the gravy: Strain stock left in the pot, pressing the vegetables to release more flavor; return stock to the pot. Dotdash Meredith Food Studios
- Whisk water with remaining 1/2 cup flour until smooth; stir into the strained stock. Season with pepper and bring to a boil, stirring constantly, to thicken. Dotdash Meredith Food Studios
- Stir in chicken and top with dumplings. Dotdash Meredith Food Studios
- Serve with parsley and enjoy! Dotdash Meredith Food Studios
Notes
7. **Best-Ever Macaroni and Cheese**Macaroni and cheese holds an almost sacred place in the hierarchy of comfort foods, a dish universally adored for its creamy, cheesy goodness. While today the mac and cheese queen is likely one auntie or another, there was a time, not so long ago, when this particular specialty truly belonged to Grandma. Her touch, her secret ingredients, made it an unparalleled culinary experience, a dish anticipated with genuine excitement.
The secret to achieving ooey-gooey pasta perfection in this Best-Ever Macaroni and Cheese lies in a specific and wonderfully decadent technique: using cubes of cheddar cheese. Unlike shredded cheese that melts quickly and sometimes unevenly, these cheddar cubes retain their integrity longer, bursting with warm, molten cheese in your mouth with every bite. It’s a delightful surprise that makes each mouthful incredibly satisfying.
This recipe elevates the classic by focusing on that luscious, comforting texture and intense cheese flavor, reminding us why this dish has endured through generations. It’s the kind of macaroni and cheese that transcends being just a side dish, easily standing on its own as a main course. Prepared with care, it embodies the generous spirit of grandma’s cooking, making it a true showstopper at any family gathering or cozy weeknight dinner.”
Our culinary journey through grandma’s most cherished recipes continues, moving beyond the initial beloved classics to uncover even more timeless family favorites. This next selection promises to further unlock the secrets to decadent desserts, hearty dinners, indispensable Southern sides, and dishes perfect for any potluck, all imbued with that authentic, comforting touch only a grandma could provide. Prepare to be inspired by these tried-and-true recipes that transform simple ingredients into extraordinary meals, ensuring every bite feels like a warm embrace from the past.
Best Mac ‘N Cheese Ever!
Equipment
- 1 9×13 inch Baking Dish
- 1 Large Pot
- 1 Whisk
- 1 Large Mixing Bowl
- 1 Measuring Cups and Spoons
Ingredients
Main
- cooking spray
- 1 16 ounce package elbow macaroni
- 1 16 ounce container sour cream
- 4 extra large eggs
- 1 cup evaporated milk
- 2 teaspoons seasoned salt
- 2 teaspoons ground black pepper
- 2 cups shredded Cheddar cheese
- 2 cups shredded Cheddar-Monterey Jack cheese blend
- 6 slices processed cheese food such as Velveeta, torn into 4 pieces
- ½ cup butter melted
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain; pour macaroni into the prepared dish.
- Whisk sour cream, eggs, evaporated milk, seasoned salt, and black pepper into a smooth mixture; stir in Cheddar cheese and Cheddar-Monterey Jack cheese until thoroughly combined. Pour over macaroni and mix well. Top casserole with torn pieces of processed cheese. Drizzle melted butter over casserole, especially along the sides.
- Bake in the preheated oven until casserole is bubbling and cheese has melted, about 30 minutes.
Notes
8. **Shrimp and Grits**For many, shrimp and grits represents the quintessential Southern comfort food, a dish deeply rooted in tradition and often associated with leisurely, flavorful meals. While historically it could be quite a time-consuming labor of love, a cherished indulgence that reflected the dedication of the cook, its reputation for heartiness and unique flavor has only grown stronger through the years.
While we deeply appreciate the time and care that generations of grandmas poured into their shrimp and grits, we’re also thrilled to share a version that brings this iconic dish to your table with remarkable speed. This adaptation ensures that you don’t have to wait for a special occasion to savor its delightful tastes, making it accessible for even the busiest weeknights.
This recipe ingeniously uses quick-cooking grits, streamlining the process significantly, allowing you to create a fulfilling one-pan supper in under an hour. It’s a testament to smart, practical cooking, proving that incredible flavor doesn’t always demand endless hours in the kitchen, a tip any modern grandma would surely approve of.
The result is a meal that, despite being short on preparation time, is undeniably big on flavor. The rich combination of savory shrimp and creamy grits, seasoned to perfection, truly delivers that soul-satisfying experience you expect from a time-honored classic, bringing a taste of the South directly to your home with ease.
Shrimp and Grits Casserole
Equipment
- 1 Large Skillet Preferably a heavy-bottomed or cast-iron skillet for even cooking.
- 1 Casserole Dish A 9×13 inch (23×33 cm) dish or similar size is ideal.
- 1 Whisk Essential for smooth grits and tempering eggs.
- 1 Chef’s knife For dicing vegetables and slicing sausage.
- 1 Cutting Board
Ingredients
Main
- 2 tab;espoons butter
- 1/2 medium onion diced
- 1/2 red bell pepper seeded and diced
- 1 jalapeno seeded and diced
- 2 garlic cloves minced
- 3 Andouille sausage links sliced
- 1 10-ounce can canned tomatoes and green chiles (mild or hot) drained
- 1 pound medium fresh uncooked shrimp peeled and deveined
- 1/2 teaspoon Cajun seasoning
- 2 green onions sliced
- 2 cups or 16 oz College Inn® Chicken Broth
- 1 3/4 cups water
- 1/2 teaspoon salt
- 1 1/4 cups quick-cooking grits
- 2 eggs lightly beaten
- 1 1/2 cups shredded sharp cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C). Dice the onion, red bell pepper, and jalapeño. Mince the garlic. Slice the Andouille sausage links and green onions. Peel and devein the shrimp.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion, red bell pepper, and jalapeño; sauté for 5-7 minutes until they soften. Add the minced garlic and sliced sausage; cook for another 5 minutes until the sausage is lightly browned.
- Stir in the drained canned tomatoes and green chiles. Add the shrimp and 1/2 teaspoon of Cajun seasoning; cook for 2-3 minutes until the shrimp just turn pink. Remove the shrimp and sausage mixture from the skillet and set aside.
- In the same skillet, combine 2 cups of College Inn® Chicken Broth, 1 3/4 cups of water, and 1/2 teaspoon of salt. Bring to a boil, then gradually whisk in 1 1/4 cups of quick-cooking grits. Reduce heat to low, cover, and simmer for 5-7 minutes, stirring occasionally, until the grits are thick.
- In a separate small bowl, lightly beat 2 eggs. To temper the eggs, gradually whisk in a small amount of the hot grits into the beaten eggs, then stir the tempered egg mixture back into the skillet with the remaining grits.
- Stir in 1 cup of the shredded sharp cheddar cheese into the grits until it is fully melted and combined.
- Gently fold the cooked shrimp and sausage mixture into the cheesy grits until well distributed.
- Pour the entire mixture evenly into a suitable casserole dish.
- Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese over the top of the casserole.
- Bake for 25-30 minutes, or until the casserole is bubbly and the cheese topping is golden brown. Garnish with sliced green onions before serving.
Notes
9. **Brown Butter Sweet Potato Pie**Sweet potato pie is a true icon of Southern baking, a dessert that graces countless holiday tables and family gatherings with its creamy, spiced goodness. It’s a comforting classic, deeply ingrained in the culinary heritage of the South, instantly evoking feelings of warmth, family, and tradition with its distinct, beloved flavor profile.
Our take on this timeless dessert introduces a clever twist that elevates it to new heights of deliciousness: browning the butter. This simple, yet transformative technique guarantees that the pie will possess a rich, undeniably nutty flavor, adding an extra layer of complexity and depth that truly makes it stand out from typical preparations.
It’s acknowledged that browning butter might not be considered the “old-school way” of preparing this traditional pie, diverging slightly from the methods passed down through generations. However, we wholeheartedly encourage you to trust us on this innovative step, as the resulting depth of flavor is truly unparalleled, promising a pie that’s both familiar and exciting.
Embrace this subtle deviation from tradition, and you’ll be rewarded with a sweet potato pie that’s profoundly comforting, yet distinctively flavorful, making it a new favorite for your family’s recipe repertoire. It’s the kind of pie that earns compliments and requests for the secret ingredient, a perfect blend of heritage and inspired creativity.
Sweet Potato Pecan Pie
Equipment
- 1 Large Mixing Bowl
- 1 Whisk or Spatula For blending ingredients
- 1 9-inch Pie Dish For baking the pie
- 1 Measuring Cups and Spoons
- 1 Cooling Rack Essential for proper cooling after baking and broiling
Ingredients
Main
- 1 9-inch unbaked pie crust
- 2 cups mashed cooked sweet potatoes
- 2 large eggs beaten
- ¾ cup white sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 ⅔ cups light cream
- 3 tablespoons butter softened
- ⅔ cup packed brown sugar
- ⅔ cup chopped pecans
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Blend beaten eggs and sweet potatoes together in a large bowl; stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into prepared pie shell.
- Bake pie in the preheated oven until knife inserted halfway between center and edge of pie comes out clean, about 45 to 55 minutes. Cool completely on a rack.
- To make the caramelized pecan topping: Combine butter, brown sugar, and pecans in a bowl. Gently drop by spoonfuls over cooled pie to cover the top. Broil 5 inches below heat until topping begins to bubble, about 3 minutes. Watch closely to prevent burning. Cool completely on a rack before slicing.
Notes
10. **Fried Pork Chops With Cream Gravy**Few dishes evoke a sense of nostalgic comfort quite like perfectly fried pork chops smothered in a rich, creamy gravy. This is the kind of meal that promises to transport you straight back to simpler times, to Sundays at grandma’s house, where the table was laden with delicious, hearty fare, creating indelible memories around every bite.
Traditionally served alongside classic Southern accompaniments such as fluffy mashed sweet potatoes, tender green beans, and warm, flaky biscuits, this dish embodies a complete, satisfying experience. Each element complements the other, building a symphony of textures and flavors that makes for a truly unforgettable supper.
What makes this classic combination even more remarkable is its practicality for today’s busy households. Despite its profound comforting appeal and traditional roots, this beloved pork and gravy dish can be lovingly prepared and presented on your supper table in just about 30 minutes, a testament to efficient home cooking.
It’s a perfect example of how cherished, time-honored recipes can be adapted to fit modern schedules without sacrificing any of their intrinsic comfort or flavor. This dish isn’t just food; it’s a culinary hug, ready when you are, always delivering that much-needed dose of homestyle goodness and warmth.
Smothered Pork Chops
Equipment
- 1 Large Saute Pan or Cast Iron Skillet
- 1 Shallow Platter For dredging pork chops
- 1 Fork For mixing dry ingredients
- 1 Whisk For smooth gravy
- 1 Tongs For handling pork chops
Ingredients
Main
- 1 cup all-purpose flour
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 teaspoon cayenne
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 pork chops 3/4-inch thick, bone-in
- 1/4 cup olive oil
- 1 cup chicken broth
- 1/2 cup buttermilk
- Chopped fresh flat-leaf parsley for garnish
Instructions
- Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
- Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.
Notes
11. **Cheddar Cheese Grits Casserole**In the Southern culinary landscape, cheese grits have long held an esteemed position, a staple that graces breakfast tables with its creamy, savory presence. It’s a dish so deeply ingrained in the regional culture that its popularity never wanes; indeed, we can confidently say that Southerners won’t be tiring of them anytime soon, a true testament to their enduring appeal.
This particular recipe elevates the beloved cheese grits experience by presenting it in a straightforward, yet utterly satisfying, casserole format. It’s an old-school approach that transforms a familiar side into something even more substantial and appealing, making it ideal for family breakfasts or brunches.
What truly sets this cheddar cheese grits casserole apart is its ability to inspire genuine morning anticipation. It’s the kind of dish that provides a compelling reason to spring out of bed, promising a warm, cheesy, and deeply comforting start to your day, filling your home with an irresistible aroma.
Imagine waking up to the delightful prospect of a rich, gooey casserole, bubbling with melted cheddar and tender grits. This simple, hearty meal embodies the generous spirit of Southern hospitality, ensuring that your morning begins not just with sustenance, but with a true taste of home-cooked luxury that feels both special and incredibly familiar.
Cheese Grits Casserole
Equipment
- 1 9×12 inch Baking Dish
- 1 Large Saucepan
- 1 Whisk or Sturdy Spoon
- 1 Measuring Cups and Spoons
Ingredients
Main
- 2 ¼ cups whole milk
- 2 ¼ cups water
- 1 teaspoon salt
- 1 cup quick-cooking grits
- 1 8 ounce package processed cheese (such as Velveeta®), cubed
- ½ pound sharp Cheddar cheese cubed
- ¼ cup butter
- ⅛ teaspoon garlic powder
- 2 eggs beaten
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9×12-inch baking dish.
- Bring milk, water, and salt to a boil in a large saucepan; gradually sprinkle grits into the boiling liquid, stirring to combine. Cook until thickened, about 5 minutes.
- Stir processed cheese, sharp Cheddar cheese, butter, and garlic powder into grits, stirring until cheese has melted. Let the mixture stand until cooled, about 15 minutes. Stir beaten eggs into grits; transfer to prepared baking dish.
- Bake in the preheated oven until the top is lightly golden brown and the grits are set, about 45 minutes.
Notes
12. **Old-Fashioned Chicken Pot Pie**For any true Southern cook, mastering the art of homemade chicken pot pie isn’t just a skill; it’s an essential rite of passage, a foundational recipe that speaks volumes about one’s culinary prowess and dedication to comfort. There’s a distinct difference between this authentic, lovingly crafted version and any frozen, store-bought imitation.
What makes this dish an unparalleled experience in comfort is the sheer delight that comes from breaking through its perfectly prepared exterior. Imagine a buttery, flaky pie crust, golden brown and exquisitely textured, giving way to the tender, creamy chicken filling nestled within.
This rich, savory filling is a symphony of flavors and textures, featuring succulent pieces of chicken and often a medley of tender vegetables, all enveloped in a luxuriously smooth sauce. It’s a hearty embrace in a bowl, designed to warm you from the inside out and bring a profound sense of well-being to any table.
The profound satisfaction of a homemade chicken pot pie, crafted with care and attention, truly embodies the essence of homestyle cooking. It’s a dish that feeds not only the body but also the soul, creating a comforting experience that simply cannot be replicated by anything less than genuine, from-scratch effort, just as grandma would have insisted.
Old Fashioned Chicken Pot Pie
Equipment
- 1 9-inch Pie plate
- 1 Large Mixing Bowl
- 1 Rolling Pin
- 1 Measuring Cups and Spoons
- 1 Sharp Knife For chopping chicken
Ingredients
Main
- 2 pounds cooked chicken chopped
- 1 15 ounce can mixed vegetables
- 1 10.75 ounce can condensed cream of potato soup
- ¼ cup milk
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon dried parsley
- salt to taste
- 1 recipe pastry for a 9 inch double crust pie
Instructions
- Preheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
- In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.
- Bake in the preheated oven for 25 to 30 minutes, or until golden brown.
Notes
13. **Southern Skillet Cornbread**In the vibrant culinary landscape of the South, a truly good cornbread is far more than just a side dish; it’s an absolute essential, a cornerstone of nearly any gathering, large or small. Its presence on the table signifies tradition, community, and the promise of a truly satisfying meal, deeply embedded in cultural memory.
Whether the occasion calls for a lively church potluck, a spirited outdoor cookout, or the quiet intimacy of a Sunday dinner at home with family, this classic cornbread recipe is guaranteed to be a resounding hit. Its universal appeal and comforting familiarity make it a welcome addition to any Southern spread, celebrated by all.
Crafted in a trusty skillet, this cornbread develops a wonderfully crisp crust and a tender, crumbly interior that perfectly complements a wide array of Southern dishes, from rich stews to hearty greens. It’s the kind of bread that invites you to tear off a piece, butter it generously, and savor every bite.
This timeless recipe embodies the simple elegance and profound satisfaction that comes from authentic Southern cooking. It’s a testament to the fact that sometimes, the most beloved dishes are those made with humble ingredients and a deep respect for tradition, a legacy proudly carried forward from grandma’s kitchen.
Southern Cornbread Dressing
Equipment
- 1 Medium Skillet
- 1 Large Mixing Bowl
- 1 Potato Masher
- 1 9×13 inch Baking Dish
Ingredients
Main
- ¼ cup butter
- ½ cup chopped onions
- ½ cup chopped celery
- 1 1 pound loaf cornbread, crumbled
- 1 1 pound loaf day-old white bread, torn into small pieces
- 1 pound shredded cooked chicken breast meat
- 4 cups chicken broth or more to taste
- 1 10.5 ounce can condensed cream of chicken soup
- 6 large eggs
- 2 teaspoons poultry seasoning
- ½ teaspoon ground black pepper
- ⅛ teaspoon garlic powder
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium heat. Add onions and celery; cook and stir until tender, 5 to 7 minutes.
- Meanwhile, combine crumbled cornbread and white bread pieces in a large bowl.
- Add cooked onions and celery to the bread mixture. Mix in shredded chicken, 4 cups chicken broth, condensed soup, eggs, poultry seasoning, pepper, and garlic powder. Blend with a potato masher until mixture is the consistency of gelatin. Add up to 2 cups more broth to attain the desired consistency. Transfer to a 9×13-inch baking dish.
- Bake in the preheated oven until dressing is golden brown, about 30 minutes. humblepieliving
Notes
14. **Hashbrown Casserole**Known colloquially in some circles as “Funeral Potatoes,” this hashbrown casserole possesses an almost legendary status among Southerners for its remarkable comforting powers. It’s a dish frequently brought to gatherings in times of sorrow, offering solace and a tangible expression of care through its warm, familiar embrace, truly speaking to its deep emotional resonance.
Beyond its role in more somber moments, this versatile casserole also excels at sparking warm and fuzzy feelings at any light-hearted occasion. Whether it’s a casual brunch, a holiday feast, or a simple family dinner, its creamy texture and savory flavors are universally appreciated, bringing joy and contentment at any time of day.
Southerners have long recognized and embraced this casserole’s ability to provide a sense of stability and happiness, making it a beloved fixture at countless meals. Its straightforward preparation belies its profound impact, quickly becoming a crowd-pleaser that everyone eagerly anticipates on the serving table.
This hashbrown casserole is a true culinary chameleon, capable of adapting to any mood or event while consistently delivering on its promise of delightful comfort. It’s a testament to the enduring power of simple, hearty ingredients transformed into a dish that truly nourishes both body and spirit, a secret weapon in any grandma’s recipe arsenal.
Hamburger Hashbrown Casserole with Sour Cream
Equipment
- 1 Large Mixing Bowl For combining all ingredients thoroughly.
- 1 9×13 inch Casserole Dish Standard size for baking this quantity.
- 1 Whisk For smoothly combining the wet ingredients.
- 1 Chef’s knife For dicing onion and preparing chives.
- 1 Cutting Board Essential for safe and efficient dicing.
Ingredients
Main
- 1 bag frozen meatballs defrosted
- 2 c cheddar cheese
- 1/4 c chives optional
- 3/4 onion diced
- 24 oz frozen hashbrowns defrosted
- 1/2 c butter melted
- 1/2 tsp salt optional
- 1 can cream of mushroom soup
- 2 c sour cream light is okay
- 1 can chiles diced
Instructions
- Preheat your oven to 375°F (190°C).
- Ensure frozen meatballs and hashbrowns are fully defrosted according to package directions.
- Dice the onion and chiles finely.
- In a large mixing bowl, whisk together the cream of mushroom soup, sour cream, melted butter, and salt until smooth and well combined.
- Add the defrosted hashbrowns, defrosted meatballs, diced onion, and diced chiles to the soup mixture.
- Stir all ingredients thoroughly until everything is evenly coated.
- Gently fold in 1.5 cups of the shredded cheddar cheese into the mixture.
- Transfer the entire mixture evenly into a 9×13 inch baking dish.
- Sprinkle the remaining 0.5 cup of cheddar cheese over the top of the casserole.
- Bake for 30-40 minutes, or until the casserole is bubbly around the edges and the cheese topping is golden brown. Let rest for a few minutes before serving, optionally garnished with fresh chives.
Notes
As we wrap up this heartfelt exploration of grandma’s secret recipes, it’s clear that these dishes are much more than just food; they are powerful conduits of love, tradition, and memory. Each recipe, from the savory main courses to the sweet, comforting desserts, carries with it the whispers of generations past, offering not just sustenance, but a taste of home. So go ahead, dust off those mixing bowls, gather your loved ones, and let the enduring magic of grandma’s kitchen fill your home with warmth and unforgettable flavors.
