Because nothing quite says

home sweet home like a

collection of your
grandmother’s finest cooking. Grandma’s Greatest
COOKBOOK
You won’t need reminding to
finish your plate with these
delightful recipes.
 Grandma’s Greatest
Cookbook

Copyright © 2020 by Claire Hatcher. All Rights Reserved.

The content in this book has been created for educational purposes.
 Table of Contents
Cranberry Brie en Croute // 1
Deviled Eggs // 3
Corn Casserole // 5
Potato Salad // 7
Vinegar Cucumber Salad // 8
Bacon Brussels Sprouts // 9
Spicy Chicken Cheeseballs // 11
Truffle Parmesan Risotto // 13
Meatloaf // 15
Roast Chicken // 17
Lemon Chicken Soup // 19
Seafood Casserole // 21
Chocolate Chip Cookies // 23
Molasses Cookies // 25
Orange & Olive Oil Cake // 27
Butter Cake // 29
Tunnel of Fudge Cake // 31

 CRANBERRY BRIE
EN CROUTE
Appetizers Ingredients
Makes 10 servings

& Sides 1 12.3 ounce Round of Brie

1 package of frozen puff pastry,
thawed
¾ cup whole berry cranberry sauce
1-2 tablespoons dried cranberries
¼ teaspoon minced fresh rosemary
1 egg beaten with 1 tablespoon water

Directions
Preheat oven to 400 degrees. Line baking sheet with
parchment paper and set aside.
Roll out puff pastry to smooth seams. Cut out a large
round and place on baking sheet. Reserve scraps to
decorate, if desired. Cut rind off the top of the Brie.
Mix together cranberry sauce, dried cranberries and
rosemary. Spoon over the center of the puff pastry
round. Place the cut side of the Brie centered over
the cranberry sauce. Fold puff pastry over the top of
the Brie, sealing overlapping pastry with egg glaze.
Flip over and place on a parchment lined baking sheet.
Chill for about 30 minutes. Brush with egg mixture,
decorate with scraps cut into shapes, such as leaves
and berries. Brush with egg wash again. Bake for about
25 minutes. Cool for 30 minutes before serving. Serve
with crackers or toasts.
1
 Deviled eggs
Makes 12 servings

Ingredients
6 large eggs
2 ½ tablespoons mayonnaise
1 ½ tablespoons sweet pickle relish
1 teaspoon prepared mustard
⅛ teaspoon salt
Dash of fresh black pepper
Old Bay for garnish

Directions
Place eggs in the bottom of a saucepan; add enough
cool water to cover eggs. Bring to a boil; cover, remove
saucepan from heat, and let stand 15 minutes. After
15 minutes, drain the water then fill the saucepan with
cold water and ice. Allow to sit for 5 minutes. Tap each
egg firmly on the counter until cracks form all over the
shell. Peel under cold running water. Slice eggs in half
lengthwise, and carefully remove yolks. Mash yolks
with mayonnaise. Add relish, mustard, salt, and pepper;
stir well. Spoon yolk mixture into egg whites. Sprinkle
with Old Bay seasoning.

3
 Corn Casserole
Makes 9 servings

Ingredients
½ cup melted butter
1 small (8-9) oz package cornbread
mix
1 can corn, drained
1 can cream style corn
½ cup sour cream
2 eggs
½ cup white sugar

Directions
Preheat oven to 350 degrees and grease a 9x9
square baking pan with nonstick cooking spray. Set
aside. In a mixing bowl combine butter, cornbread,
corn, creamed corn and mix well. Stir in sour cream,
eggs and sugar and mix well. Spoon corn casserole
batter into prepared pan. Bake casserole for 40-45
minutes or until center is set. Cut corn casserole into
squares and serve.

5
 Potato Salad
Makes 8 servings

Ingredients
5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
1 tablespoon prepared mustard
Ground black pepper to taste

Directions
Bring a large pot of salted water to a boil. Add
potatoes and cook until tender but still firm, about 15
minutes. Drain, cool, peel, and chop. Place eggs in a
saucepan and cover with cold water. Bring water to
a boil; cover, remove from heat, and let eggs stand
in hot water for 10 to 12 minutes. Remove from hot
water, cool, peel, and chop. In a large bowl, combine
the potatoes, eggs, celery, onion, relish, garlic salt,
celery, salt, mustard, pepper and mayonnaise. Mix
together and refrigerate until chilled.

7
 Vinegar
Cucumber Salad
Makes 10 servings
Ingredients Directions
5 cucumbers
1 red onion
Peel and slice cucumbers
into thin slices. Cut onion in
1 cup apple cider vinegar half and cut into thin slices.
½ cup sugar Combine onions and cucumbers
½ cup water in a large bowl. In a separate,
1 teaspoon salt medium sized bowl, combine
remaining ingredients. Stir until
sugar dissolves. Pour vinegar
mixture over cucumbers
and onions. Stir until the the
cucumbers are evenly coated
in the dressing. Refrigerate
for at least 20 minutes. Before
servings, drain liquid.
Bacon Brussels
Sprouts
Makes 6 servings
Ingredients
1 ½ lbs. Brussels sprouts
2 tablespoons olive oil
Kosher salt and freshly ground black
pepper
6 bacon slices, cut into 1 inch pieces
Directions
Preheat oven to 400 degrees. Clean and trim
Brussels sprouts. Place the Brussels sprouts in
a large bowl and drizzle with olive oil, tossing
evenly to coat. Pour the Brussels sprouts onto a
large sheet pan and spread them out in a single
layer. Sprinkle with salt and pepper. Then evenly
sprinkle the bacon pieces over the Brussels
sprouts. Roast in the oven for 20 to 30 minutes,
turning halfway through cooking time until golden
and lightly caramelized. Serve immediately.
9
 Spicy Chicken
Cheeseballs
Makes 48 cheeseballs

Ingredients
3 cups Bisquick
1 pound ground chicken
2 tablespoons hot sauce
4 cups sharp cheddar cheese
shredded
½ cup milk
½ teaspoon oregano
¼ teaspoon garlic powder
¼ teaspoon onion powder

Directions
Preheat oven to 350 degrees. Line a baking sheet
with parchment paper and set aside. Mix together
all of the ingredients in a large bowl, either by
hand or with a stand mixer fitted with a paddle
attachment. Once combined, form into small
balls, approximately 1 inch in diameter. Place
on prepared baking sheet, and bake for 20 to 25
minutes, or until golden brown with an internal
temperature of 165 degrees.

11
 MainDishes
Main Dishes Truffle Parmesan
Risotto
Makes 4 servings

Ingredients
1 quart chicken broth
1 tablespoon butter
1 tablespoon olive oil
½ onion minced
1 ¼ cup Arborio rice
½ cup white wine
2 tablespoons butter
2 tablespoons white truffle oil
⅓ cup grated Parmesan cheese
1 teaspoon milk
Salt and ground black pepper to taste
2 tablespoons chopped fresh parsley

Directions
Heat chicken broth in a stockpot over medium-low
heat until warmed. Heat 1 tablespoon butter and olive
oil in a large, heavy-bottomed pan; cook and stir onion
in the melted butter oil mixture until translucent, about
2 minutes. Add rice to onion mixture and stir to coat;
cook and stir rice until fragrant, about 1 minute. Pour
wine into rice mixture; cook and stir until liquid is
absorbed, about 5 minutes. Add 1 ladle of hot chicken
broth to rice mixture, stirring constantly, until broth
is absorbed. Continue adding 1 ladle of broth at a
time until rice is tender but firm to the bite, 20 to 30
minutes. Mix 2 tablespoons butter, truffle oil, Parmesan
cheese, and milk into risotto until fully incorporated.
Season with salt, pepper, and parsley.
13
 Meatloaf
Makes 8 servings

Ingredients
For Meatloaf
2 lbs. ground beef
1 medium onion finely chopped
2 large eggs
3 garlic cloves minced
3 tablespoons ketchup
3 tablespoons fresh parsley finely
chopped
¾ cup Panko breadcrumbs
1/3 cup milk
1 ½ teaspoon salt to taste
1 ½ teaspoon Italian seasoning
¼ teaspoon ground black pepper
½ teaspoon ground paprika

For Sauce
¾ cup ketchup
1 ½ teaspoon white vinegar
2 ½ tablespoons brown sugar
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground black pepper
¼ teaspoon salt

Directions
Line a 9x5 loaf pan with parchment paper and preheat oven
to 375 degrees. In a large bowl, add all of the ingredients for
the meatloaf. Mix well to combine. Add meat to the loaf pan,
pressing down gently to shape evenly. Bake for 40 minutes.
In a small bowl, mix all of the ingredients together for the
sauce. Spread the sauce over meatloaf then return to oven
and bake for an additional 15 to 20 minutes. Let rest 10
minutes before slicing. Drizzle with baking juices from the
pan. 15
 ROAST CHICKEN
Makes 4 servings

Ingredients
1 whole chicken
2 medium onions
2 carrots
2 celery stalks
1 bulb of garlic
Olive oil
1 lemon
1 bunch of mixed fresh herbs such as
thyme, rosemary, bay

Directions
Remove the chicken from the fridge 30 minutes before
cooking to come to room temperature. Preheat the oven
to 475 degrees. Wash and roughly chop the vegetables.
Break the garlic bulb into cloves, leaving unpeeled. Pile
all of the vegetables, garlic, and herbs into the middle
of a large roasting tray and drizzle with oil. Drizzle the
chicken with olive oil and season well with sea salt
and black pepper, then rub all over the bird. Place the
chicken on top of the vegetables. Carefully prick the
lemon all over, using the tip of a knife or fork and place
the lemon inside with chicken’s cavity along with
the bunch of herbs. Place the tray in the oven. Then
immediately turn the heat down to 400 degrees. Cook
for 1 hour and 20 minutes. Baste the chicken halfway
through cooking. Once cooked, transfer chicken to a
board to rest for 15 minutes.
17
Lemon Chicken
Soup Directions
Makes 4 servings
In a large saucepan, bring the broth to a simmer and
season with salt and pepper to taste. Add ½ cup rice,

Ingredients egg yolks, and lemon juice to a blender, slowly stream

in 1 cup of hot broth and puree until smooth. Stir the
puree into the simmering stock along with the chopped
5 cups bone broth
chicken and remaining rice. Simmer until slightly
2 cups cooked rice
thickened, approximately 10 minutes. Sit in the fresh
2 egg yolks
dill and serve.
⅓ cup lemon juice
2 cups chopped cooked chicken
2 tablespoons chopped fresh dill
Salt and pepper to taste
19
 Seafood
Casserole
Makes 4 servings

Ingredients
5 tablespoons butter (divided)
4 ounces mushrooms (sliced)
12 to 16 ounces shrimp (medium to large,
cooked and cut up)
8 ounces lobster meat
4 ounces crabmeat
¼ cup flour
2 cups milk
¼ teaspoon paprika
1 teaspoon chives
1 teaspoon parsley
2 tablespoons dry white wine
2 tablespoons Parmesan cheese
Salt and pepper to taste

Directions
Heat the oven to 350 degrees. Melt 1 tablespoon of butter
in a medium saucepan or saute pan over medium heat. Add
the sliced mushrooms and cook, stirring, until they are
tender. In a buttered 1 1/2-quart casserole dish, combine
the seafood. Add the cooked mushrooms. Add the remaining
4 tablespoons of butter to the saucepan, and place it over
medium-low heat; stir in flour until smooth and bubbly.
Continue cooking, stirring, for 2 minutes. Gradually add the
milk, stirring constantly. Continue to cook over low heat,
stirring constantly, until the sauce is thickened and bubbly.
Stir in the seasonings, herbs, and wine. Gently stir sauce
into seafood mixture. Sprinkle with Parmesan cheese. Bake
the casserole in the preheated oven for 20 minutes. Serve
immediately.
21
Desserts Molasses Cookies
Chewy Chocolate
Chip Cookies
Makes 24 cookies

Ingredients
¾ cup unsalted butter room temperature
1 cup brown sugar
½ cup granulated sugar
1 egg room temperature
1 teaspoon vanilla
2 ½ cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1.2 teaspoon salt
12 ounces semi-sweet chocolate chips
1 cup M&Ms plus more to top the cookies
if desired

Directions
Line a small baking sheet with parchment paper. Cream
butter and sugars together in a large mixing bowl. Beat
in the egg and vanilla until thoroughly combined. Whisk
together flour, cornstarch, baking soda, and salt in a small
bowl. Gradually add flour mixture to wet ingredients, mixing
just until combined. Fold in chocolate chips and M&Ms.
Scoop out about 2 tablespoons of cookie dough and roll
into balls. Place cookie dough balls on the prepared baking
sheet, cover with plastic wrap, and freeze for at least an
hour. Preheat oven to 350 degrees. Bake for 10 to 12
minutes on a parchment lined baking sheet. Gently press
additional candies and chocolate chips into the top of cookies
if desired. Let cookies cool for several minutes on baking
sheet before transferring to a cooling rack.

23
 Molasses Cookies
Molasses Cookies
Makes 30-32 cookies

Ingredients
1 cup sugar
¾cup butter softened
¼ cup molasses
1 egg cage free
2 ¼ cup all purpose flour
2 tsp baking soda
1 tsp cinnamon
½ tsp salt
½ tsp ginger
½ tsp cloves
¼ tsp nutmeg

Directions
Preheat oven to 375 degrees. In a large mixing bowl,
beat sugar, butter and molasses together.
Beat in egg until light and fluffy. Mix in flour, baking
soda, cinnamon, salt, ginger, cloves and nutmeg
together until well combined. Cover dough and
refrigerate for about an hour. This makes handling the
dough much easier. Roll dough into 1 - 1 1/2 in balls.
Roll each ball in sugar to coat. Place on ungreased
cookie sheet, 2 inches apart. Bake for 10-12 minutes.
Remove from oven and let sit for 1 minute before
removing cookies and placing on wire rack to cool.

25
 Molasses Cookies
Orange & Olive
Oil Cake
Makes 10 servings

Ingredients
1 cup + 1 tablespoon cake
flower
1 ½ teaspoon baking powder
¼ teaspoon baking soda
Pinch of salt
Zest of 1 orange
½ cup + 1 tablespoon plain
Greek yogurt
½ cup + 2 ½ tablespoons sugar
½ cup olive oil
2 eggs

Directions
Preheat oven to 350 degrees. Grease and flour an
8 inch cake pan or Bundt pan. In a large bowl whisk
together flour, baking powder, baking soda, salt and
zest, then add yogurt, sugar, oil, eggs and the flour
mixture and beat on medium high speed until smooth
and well combined. Pour into cake pan and bake for
approximately 30 minutes. Test with a tooth pick.

27
Butter Cake
Makes 9 servings
Directions
Ingredients Preheat oven to 350 degrees and grease a 9x9 pan.
In a small sauce pan over medium heat, watching
1 box golden butter recipe
carefully, brown the butter. Allow to cool 5 minutes.
yellow cake mix
In a large mixing bowl, combine butter & cake mix. Add
1/2 cup butter
eggs. Using a spatula, press dough into pan. Combine
2 eggs
cream cheese, sugars, vanilla and egg until smooth. Pour
8 ounces cream cheese
mixture into dough. Garnish with powdered sugar and
softened
bake 40-45 minutes. You will a feel slight crust on top.
1 pound powdered sugar
1/4 cup brown sugar
1 teaspoon vanilla
1 egg
19
 Molasses Cookies
Tunnel of
Fudge Cake
Makes 8-10 servings

Ingredients
Filling
1 ½ cups milk
1 box chocolate pudding
1 cup chocolate chops
1 tablespoon butter
Cake
1 18 ounce package devil’s
food cake mix
½ cup oil
½ cup sour cream
½ cup Bailey’s Irish Cream
4 eggs
1 teaspoon vanilla

Directions
Pour milk in pan and whisk in pudding, cook until
comes to a boil, 4-5 minutes. Remove from heat and
stir in chips and butter until smooth and thick; set
aside. Preheat oven to 350 degrees ; prepare 12 cup
Bundt pan. Mix cake, oil, sour cream, Irish cream,
eggs, and vanilla in a bowl. Reserve 2 cups of batter.
Pour remaining batter into pan; spoon pudding in a ring
on top. Spoon reserved batter on top. Bake for 45-50
minutes.

31