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Grandma's Loved Recipes, 123 W Hampden Avenue Suite, Englewood, CO (2026)

02/05/2025

Crockpot Beef Tips & Noodles
Ingredients
1 lb stew meat
1 pack Lipton onion soup mix
1 pack brown gravy mix
1 can (10.5 oz) cream of mushroom soup
1 small can mushrooms
1 can beef broth (use the cream of mushroom can to measure)
Egg noodles
Instructions
Add the stew meat, onion soup mix, brown gravy mix, cream of mushroom soup, mushrooms, and beef broth into the crockpot. Mix everything together well.
Set the crockpot on low and cook for 8 hours until the meat is tender.
Cook egg noodles according to package instructions when the beef is done.
Serve the beef tips and gravy over the cooked noodles.

02/05/2025

Chicken and Dumpling Casserole
Ingredients
1 stick butter
3 cups boneless, skinless chicken breasts (boiled and shredded)
¼ cup finely chopped onion
¼ cup finely chopped green bell pepper
¼ cup finely chopped red or orange bell pepper
1 tsp poultry seasoning
1 tsp freshly ground pepper
2 tsp salt
2 cups Bisquick flour
2 cups milk
2 cups chicken stock
1 can cream of chicken soup
Instructions
Preheat oven to 350°F. Melt butter in a 9x13-inch casserole dish as the oven heats.
Layer shredded chicken over the melted butter, followed by the chopped veggies. Sprinkle with poultry seasoning and pepper.
In a bowl, combine Bisquick, milk, and salt. Pour evenly over the vegetables.
Whisk together cream of chicken soup and chicken stock, then pour over the Bisquick layer.
Bake for 1 hour or until golden brown and set.

02/04/2025

Coconut Cream Cake
Ingredients
Cake:
1 yellow cake mix
4 eggs
1/2 cup vegetable or canola oil
3/4 cup sour cream
1 teaspoon coconut extract
1 box instant coconut cream pudding mix
2/3 cup water
Topping:
1 large container Cool Whip, thawed
1/2 package instant coconut cream pudding mix
3/4 cup sweetened shredded coconut
Instructions
Preheat oven to 350°F (175°C). Grease a bundt pan.
Mix all cake ingredients until well combined. Pour batter into the prepared bundt pan.
Bake for 40-45 minutes or until the cake is golden brown and set. Let the cake cool in the pan for 5 minutes, then turn it out onto a cake plate. Cool completely.
For the topping, beat the Cool Whip and pudding mix together using a mixer. Refrigerate for 10 minutes to set.
Spoon the topping over the cooled cake and spread evenly. Sprinkle with shredded coconut.
Refrigerate for a few hours before serving for the best flavor.

02/04/2025

Wendy's Chili Recipe 🌶️ Save it for a cozy fall day!
Ingredients
2 pounds ground beef
1 quart tomato juice
1 (29 oz) can tomato purée
1 (15 oz) can red kidney beans, drained
1 (15 oz) can pinto beans, drained
1 ½ cups chopped onion
½ cup diced celery
¼ cup diced green bell pepper
¼ cup chili powder (adjust for spice level)
1 teaspoon ground cumin
1 ½ teaspoons garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon sugar
⅛ teaspoon cayenne pepper
Instructions
Brown the ground beef in a large skillet, then drain the fat.
Combine the beef and all other ingredients in a large pot or slow cooker.
Simmer on the stovetop (covered) for 1 to 1 ½ hours, stirring every 15 minutes. Alternatively, cook in a slow cooker on low for 3-4 hours.
Serve warm and enjoy!

02/04/2025

Best Ever Chicken And Rice Casserole
Ingredients
2 cups cooked chicken (shredded or diced)
1 cup uncooked long-grain white rice
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 ½ cups chicken broth
1 cup milk
1 cup shredded cheddar cheese (+ extra for topping)
1 cup frozen mixed vegetables (optional)
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
2 tbsp butter (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
In a large bowl, mix uncooked rice, soups, chicken broth, milk, garlic powder, onion powder, salt, and pepper until smooth.
Spread cooked chicken evenly in the casserole dish and add vegetables if desired. Pour the rice mixture over the chicken and veggies.
Sprinkle shredded cheddar cheese over the top.
Cover tightly with foil and bake for 50 minutes. Remove foil and bake 10-15 minutes more, until rice is tender and cheese is bubbly.
Let rest for 5-10 minutes before serving.

02/04/2025

Easy Cabbage Casserole
Ingredients
1 small cabbage, chopped
1 Vidalia onion, chopped
1 can cream of chicken soup
1 cup mayonnaise
½ stick butter, melted
1 sleeve Ritz crackers, crushed

02/04/2025

Baked Fried Chicken
Ingredients
6 boneless, skinless chicken breasts, cut into thirds
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon seasoned salt (e.g., Lawry's)
3/4 teaspoon pepper
2 teaspoons paprika
1/2 stick butter (or 1/4 cup)
Buttermilk (for soaking)
1 gallon-size Ziploc bag (optional)
Instructions
Place thawed chicken strips in a bowl of buttermilk, cover, and refrigerate for 20-30 minutes.
Set oven to 400°F.
Mix flour, salt, seasoned salt, pepper, and paprika in a Ziploc bag or bowl.
Cut butter into pieces and place in a 9x13-inch pan. Melt in the oven as it preheats.
Shake excess buttermilk off chicken and coat each piece in the flour mixture.
Arrange chicken in the preheated pan, bake for 20 minutes, flip the chicken, and bake for an additional 20 minutes or until fully cooked (170°F).

02/04/2025

Peanut Butter Cup Dump Cake
Ingredients
1 box chocolate cake mix
1 (3.9 oz) box instant chocolate pudding mix
2 cups whole milk
1/2 cup creamy peanut butter
1/2 cup butter, melted
1 cup mini peanut butter cups, chopped
1 cup milk chocolate chips
1/2 cup chopped peanuts (optional)
Whipped cream or vanilla ice cream (for serving)
Instructions
Preheat oven to 350°F and grease a 9x13-inch baking dish. Whisk pudding mix and milk until smooth and thickened, then pour into the baking dish. Evenly sprinkle the dry cake mix over the pudding. Drizzle melted butter and peanut butter on top, swirling slightly. Scatter peanut butter cups, chocolate chips, and peanuts (if using). Bake for 35-40 minutes until edges are set but the center remains gooey. Cool for 10 minutes and serve warm with whipped cream or ice cream. Enjoy!

02/04/2025

Classic French Onion Soup
Ingredients
3 lbs Spanish onions, thinly sliced
6 cups high-quality beef broth
2 tbsp olive oil
2 tbsp all-purpose flour
1 cup dry sherry
4 garlic cloves (2 minced, 2 halved)
¼ cup fresh parsley, chopped
3 sprigs fresh thyme
4 whole cloves (optional)
10 black peppercorns
1 Parmesan cheese rind (optional)
Kosher salt and black pepper, to taste
8 oz Gruyere cheese, shredded
1 French baguette, sliced into ½-inch pieces
2 tbsp chopped chives
Instructions
In a medium pot, simmer beef broth with halved garlic, parsley, thyme, cloves, peppercorns, and Parmesan rind (if using) for 1 hour. Strain and set aside.
Heat olive oil in a Dutch oven over medium heat. Add onions and cook for 45-60 minutes, stirring often, until golden and soft.
Sprinkle onions with flour, stir for 1-2 minutes, then deglaze with sherry. Add the strained broth and simmer for 5-10 minutes. Season with salt, pepper, and minced garlic.
Toast slices until crispy. Rub with halved garlic and drizzle with olive oil.
Ladle soup into oven-safe bowls. Top with shredded Gruyere, a slice of toasted baguette, and more cheese. Broil for 3-5 minutes until bubbly.
Sprinkle with chives and let cool slightly before serving.

02/04/2025

My Famous Chicken Spaghetti That Everyone Loves.
Ingredients
2 c. cooked chicken
3 c. dry spaghetti, broken into two-inch pieces
2 cans cream of mushroom soup
2 c. grated sharp cheddar cheese
1/4 c. finely diced green pepper
1/4 c. finely diced onion

02/04/2025

Old-Fashioned Chocolate Pie
Ingredients
For the Pie:
1 pre-baked 9-inch pie crust
4 tbsp butter
1 ¼ cups granulated sugar
2 heaping tbsp all-purpose flour
2 heaping tbsp unsweetened cocoa powder
1 ¼ cups milk (2% or whole)
3 egg yolks
1 tsp vanilla extract
For the Meringue:
4 egg whites (room temperature)
¼ tsp cream of tartar
¼ cup granulated sugar
Instructions
Whisk sugar, flour, and cocoa in a saucepan. Gradually add milk, egg yolks, vanilla, and butter. Cook over medium heat, whisking constantly, until thick like pudding (5-7 minutes).
Pour hot chocolate filling into the pre-baked crust and smooth the top.
Beat egg whites and cream of tartar until stiff peaks form. Gradually add sugar until glossy.
Spread meringue over the chocolate filling, forming peaks.
Bake at 350°F for 10-15 minutes until meringue is golden.
Cool at room temperature, then refrigerate for at least 1 hour before serving.

02/03/2025

Chicken and Dumpling Casserole
Ingredients
Pulled chicken from a rotisserie chicken (no skin)
1 stick of butter, melted
1 cup milk
1 cup self-rising flour (must be self-rising)
2 cups chicken broth
1 can condensed cream of chicken soup
Instructions
Preheat your oven to 375°F (190°C).
Spread the pulled chicken evenly in a 9x13-inch baking dish.
Pour the melted butter over the chicken and season lightly with salt and pepper.
In a medium bowl, whisk together the self-rising flour and milk. Slowly pour this mixture evenly over the chicken without stirring.
Using the same bowl, whisk together the chicken broth and cream of chicken soup. Gently pour this mixture over the chicken and flour layer. Do not stir.
Bake uncovered for 45 minutes. Let the casserole sit for at least 5 minutes after baking to allow the dumplings to fully form.

Grandma's Loved Recipes

02/05/2025

02/05/2025

02/04/2025

02/04/2025

02/04/2025

02/04/2025

02/04/2025

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02/04/2025

02/03/2025

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