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Old Grandma's Recipe, Washington D.C., DC (2026)

06/17/2026

Old-Fashioned Pancakes
Ingredients
• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted
• 1 teaspoon vanilla extract (optional)
Directions
1. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
2. In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are fine.
4. Heat a lightly greased skillet or griddle over medium heat.
5. Pour about 1/4 cup of batter onto the hot skillet for each pancake.
6. Cook until bubbles form on the surface and the edges begin to set, about 2–3 minutes.
7. Flip and cook for another 1–2 minutes until golden brown.
8. Repeat with the remaining batter.
9. Serve warm with butter, maple syrup, fresh fruit, or your favorite toppings.

06/17/2026

HIGH-PROTEIN PENNE PASTA RECIPES 🍝💪

6 creamy, saucy, hearty penne pasta ideas loaded with protein and perfect for a comforting homemade meal!

CREAMY CHICKEN ALFREDO PENNE

Ingredients:

2 cups cooked penne pasta
1 chicken breast, cooked and sliced
1 cup heavy cream
½ cup grated parmesan cheese
2 garlic cloves, minced
1 tbsp butter
Salt and black pepper to taste
Fresh parsley

Instructions:
Melt butter in a pan and sauté garlic for 1 minute. Add heavy cream, parmesan, salt, and pepper. Stir until creamy. Add cooked penne and chicken, then mix until everything is well coated. Garnish with parsley and extra parmesan.

CAJUN SHRIMP PENNE

Ingredients:

2 cups cooked penne pasta
1 lb shrimp, peeled and deveined
1 tbsp Cajun seasoning
1 cup heavy cream
½ cup parmesan cheese
½ cup bell peppers, sliced
1 tbsp butter
Parsley for garnish

Instructions:
Season shrimp with Cajun seasoning. Cook shrimp in butter until pink and juicy. Add bell peppers and cook for 2 minutes. Pour in heavy cream and parmesan, then stir until creamy. Add penne and mix well. Garnish with parsley.

GROUND BEEF PENNE

Ingredients:

2 cups cooked penne pasta
1 lb ground beef
1 ½ cups tomato sauce
2 garlic cloves, minced
½ onion, chopped
½ cup parmesan cheese
1 tsp Italian seasoning
Salt and pepper to taste
Fresh basil or parsley

Instructions:
Cook onion and garlic until fragrant. Add ground beef and cook until browned. Stir in tomato sauce, Italian seasoning, salt, and pepper. Simmer for a few minutes, then add penne and mix well. Top with parmesan and herbs.

CHICKEN AND BACON PENNE

Ingredients:

2 cups cooked penne pasta
1 chicken breast, cooked and chopped
4 slices bacon, cooked and chopped
1 cup heavy cream
½ cup parmesan cheese
2 garlic cloves, minced
1 tbsp butter
Salt and black pepper
Fresh parsley

Instructions:
Melt butter and cook garlic until fragrant. Add heavy cream and parmesan, stirring until creamy. Add penne, chicken, and bacon. Mix until fully coated. Top with parsley, black pep

06/17/2026

Lemon Pound Cake Recipe

Yield: 1 standard 9×5-inch loaf (10–12 slices)
Prep Time: 20 minutes
Bake Time: 60–70 minutes

Ingredients

Cake Batter

2½ cups (315 g) all-purpose flour

2 tsp baking powder

½ tsp salt

1 cup (227 g) unsalted butter, softened

2 cups (400 g) granulated sugar

4 large eggs, room temperature

1 tsp vanilla extract

2 tbsp fresh lemon zest

¼ cup (60 ml) fresh lemon juice

½ cup (120 ml) whole milk

½ cup (120 g) sour cream or Greek yogurt

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Lemon Syrup (Optional but Recommended)

¼ cup (60 ml) fresh lemon juice

¼ cup (50 g) granulated sugar

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Lemon Glaze

2 cups (240 g) icing sugar

3–4 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp vanilla extract (optional)

---

Decoration

Thin lemon slices

Fresh lemon zest

White chocolate curls (optional)

Mint leaves (optional)

---

Instructions

Step 1: Prepare the Pan

Preheat the oven to 170°C (340°F).

Grease and line a 9×5-inch loaf pan with parchment paper.

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Step 2: Mix the Dry Ingredients

In a bowl, whisk together:

Flour

Baking powder

Salt

Set aside.

---

Step 3: Cream Butter and Sugar

Beat the butter and sugar for 4–5 minutes until pale, light, and fluffy.

---

Step 4: Add the Eggs

Add the eggs one at a time, beating well after each addition.

Mix in:

Vanilla extract

Lemon zest

---

Step 5: Combine Everything

Alternate adding the flour mixture with the milk and sour cream.

Finally, stir in the fresh lemon juice.

Mix only until combined.

---

Step 6: Bake

Pour the batter into the prepared loaf pan.

Smooth the top.

Bake for 60–70 minutes, or until a skewer inserted into the center comes out clean.

Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack.

---

Make the Lemon Syrup

While the cake is still warm:

1. Heat the lemon juice and sugar together until the sugar dissolves.

2. Brush the syrup generously over the warm cake.

This keeps the cake extra moist and intensifies the lemon flavor.

---

Make the Lemon Glaze

Whisk tog

06/17/2026

Colorful Frozen Mochi Ice Cream Bites

Ingredients:

Sweet rice dough
Vanilla ice cream
Fruit candy
Powdered starch
Parchment paper

Instructions:

Roll out the sweet rice dough into thin pastel sheets.
Dust lightly with powdered starch to prevent sticking.
Place a small scoop of vanilla ice cream in the center.
Add a few pieces of fruit candy on top.
Fold the dough around the filling and seal tightly.
Place the bites on a parchment-lined tray.
Freeze until firm.
Serve cold and enjoy.

06/17/2026

Refreshing Summer Party Drinks!

SUNSET MAI TAI PUNCH

Ingredients:
1 cup ice
2 oz orange juice
1½ oz pineapple juice
1 oz lime juice
1½ oz dark rum
1 oz orange liqueur
½ oz grenadine

Instructions:

1. Add ice to a large drink jug.
2. Pour in orange juice, pineapple juice, lime juice, dark rum, and orange liqueur.
3. Add grenadine slowly for a sunset swirl effect.
4. Stir gently.
5. Add orange and lime slices.
6. Serve chilled.

BLUE LAGOON SLUSH

Ingredients:
1½ cup ice
½ cup lemonade
2 oz blue curacao
1 oz vodka
½ cup pineapple juice
¼ cup crushed pineapple
1 oz lemon syrup

Instructions:

1. Add ice, lemonade, pineapple juice, crushed pineapple, vodka, and lemon syrup to a blender.
2. Blend until slushy.
3. Pour into a large jug.
4. Add blue curacao on top for a bright blue layer.
5. Garnish with lemon slices and pineapple pieces.
6. Serve immediately.

TROPICAL HURRICANE PUNCH

Ingredients:
2 cups ice
1½ oz passion fruit juice
1½ oz orange juice
1 oz lime juice
1 oz grenadine
1½ oz dark rum
1½ oz white rum

Instructions:

1. Fill a large jug with ice.
2. Add passion fruit juice, orange juice, lime juice, dark rum, and white rum.
3. Pour in grenadine.
4. Stir until well mixed.
5. Add orange wheels and cherries.
6. Serve cold.

STRAWBERRY PALOMA

Ingredients:
6 oz fresh grapefruit juice
2 oz strawberry puree
2 oz tequila
1 oz lime juice
1 oz simple syrup
½ cup sparkling soda

Instructions:

1. Add grapefruit juice, strawberry puree, tequila, lime juice, and simple syrup to a jug.
2. Stir well.
3. Add ice and lime slices.
4. Pour in sparkling soda.
5. Mix gently.
6. Serve chilled.

MANGO COCONUT COOLER

Ingredients:
¾ cup mango juice
⅓ cup coconut cream
½ cup lemon-lime soda
⅛ cup fresh lime juice
⅛ cup simple syrup
fresh mango chunks

Instructions:

1. Add mango juice, coconut cream, lime juice, and simple syrup to a jug.
2. Stir until smooth.
3. Add ice and fresh mango chunks.
4. Pour in lemon-lime soda.
5. Stir gently.
6. Serve cold.

ISLAND FRUIT SANGRIA

Ingr

06/17/2026

Teriyaki Chicken Rice Bowl with Veggies 🍗🍚

Craving a quick and delicious dinner? This teriyaki chicken rice bowl is packed with protein and flavors that will satisfy your taste buds! 🌟🥢

Ingredients:
- 2 cups cooked white rice
- 1 tbsp minced garlic
- 2 cups stir fry vegetables
- 1 tsp ginger (optional)
- 1/4 cup soy sauce
- 2 chicken breasts, cooked and sliced
- 2 tbsp honey or brown sugar
- 1 tbsp olive oil or sesame oil
- 1 tsp cornstarch
- 2 tbsp water
- Black pepper to taste
- Red pepper flakes (optional)

Instructions:
1. Begin by cooking the rice according to package instructions until it's soft and fluffy. Once done, keep it warm.

2. While the rice is cooking, season the sliced chicken breasts with black pepper to enhance flavor.

3. In a skillet, heat the olive or sesame oil over medium-high heat. Add the seasoned chicken to the pan and cook until it turns golden brown and is heated through, around 5-7 minutes. Remove the chicken from the skillet and set it aside.

4. In the same skillet, combine the soy sauce, honey (or brown sugar), minced garlic, and optional ginger. Stir well to mix all the ingredients.

5. In a small bowl, mix the cornstarch with water until smooth. Gradually add this mixture into the skillet with the sauce. Stir continuously and let the sauce simmer for a few minutes until it thickens and becomes glossy.

6. Add the stir fry vegetables to the skillet. Sauté them for a few minutes until they are tender-crisp and fully coated in the teriyaki sauce.

7. Return the cooked chicken to the pan and toss everything together until the chicken is well coated with the sauce.

8. Serve the teriyaki chicken and vegetables over the warm cooked rice. Drizzle any extra sauce on top for added flavor and enjoy!

Nutritional Information:
Calories: 510
Net Carbs: 45g
Protein: 39g
Fat: 16g

Time: Preparation time: 10 minutes | Cooking time: 15 minutes.

06/17/2026

1. Toasted Marshmallow Chocolate Chunk Cookies ✅
Ingredients

115g unsalted butter, softened

100g brown sugar

50g granulated sugar

1 egg

1 tsp vanilla

180g all-purpose flour

½ tsp baking soda

½ tsp salt

120g chocolate chunks

80g mini marshmallows

Topping

Extra marshmallows

Chocolate chunks

Method

Cream butter and sugars.

Add egg and vanilla.

Mix in flour, baking soda, and salt.

Fold in chocolate chunks and marshmallows.

Chill 30 minutes.

Bake at 180°C for 10–12 minutes.

Top with extra marshmallows and briefly broil for a toasted finish.

2. Red Velvet Cheesecake Cookies✅

Ingredients

115g butter, softened

100g brown sugar

50g granulated sugar

1 egg

1 tsp vanilla

Red food coloring

190g flour

15g cocoa powder

½ tsp baking soda

¼ tsp salt

100g white chocolate chunks

Cheesecake Filling

150g cream cheese

25g sugar

½ tsp vanilla

Method

Mix filling ingredients and freeze small portions.

Prepare cookie dough.

Wrap dough around frozen cheesecake centers.

Add white chocolate chunks.

Chill 30 minutes.

Bake at 180°C for 11–13 minutes.

Sprinkle with red velvet crumbs.

3. Lavender White Chocolate Cookies✅

Ingredients

115g butter, softened

100g brown sugar

50g sugar

1 egg

1 tsp vanilla

190g flour

½ tsp baking powder

½ tsp salt

120g white chocolate chunks

Lavender Glaze

120g powdered sugar

2 tbsp milk

½ tsp culinary lavender

Purple food coloring (optional)

Method

Make cookie dough.

Fold in white chocolate.

Bake at 180°C for 10–12 minutes.

Mix glaze ingredients.

Drizzle over cooled cookies.

Garnish with dried culinary lavender.

4. Pistachio Cream Cookies✅

Ingredients

115g butter, softened

100g brown sugar

50g sugar

1 egg

1 tsp vanilla

190g flour

½ tsp baking soda

½ tsp salt

80g chopped pistachios

Filling

150g pistachio cream spread

Topping

Extra pistachio cream

Chopped pistachios

Method

Freeze spoonfuls of pistachio cream.

Prepare cookie dough and mix in pistachios.

Wrap dough around frozen pistach

06/17/2026

These strawberry delight crunch cookies are a burst of fruity, creamy flavor in every bite! With a crunchy, strawberry-infused topping and a sweet white chocolate drizzle, they’re a treat the whole family will love. Perfect for a fun baking day or a special occasion, these cookies are as pretty as they are delicious.

strawberry delight crunch cookies Recipe

ingredients

for the cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup crushed freeze-dried strawberries

for the crunchy topping:
- 1 cup crushed freeze-dried strawberries
- 1/2 cup granulated sugar
- 1 cup powdered sugar (optional, for drizzling)

for the white chocolate drizzle:
- 1 cup white chocolate chips
- 1 tablespoon vegetable oil (optional)

directions

1. preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. in a large mixing bowl, cream the softened butter, granulated sugar, and powdered sugar until light and fluffy. add the egg and vanilla extract, mixing well.
3. in a separate bowl, whisk together the flour, baking powder, and salt. gradually add the dry ingredients to the wet mixture until just combined, then fold in crushed freeze-dried strawberries.
4. for the topping, mix the crushed freeze-dried strawberries with granulated sugar in a small bowl.
5. using a cookie scoop or tablespoon, drop dough onto the baking sheet, spacing them about 2 inches apart. press the tops of the cookies into the strawberry sugar mixture to coat.
6. bake for 12-15 minutes or until the edges are lightly golden. let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
7. melt the white chocolate chips in a microwave-safe bowl, stirring until smooth. drizzle over cooled cookies with a fork or piping bag.

06/17/2026

Ultimate Grilled Chicken Wings Bowl with Pasta Salad & Creamy Cucumber Tomato Salad 🍗🥗

A colorful bowl bursting with flavor! This delicious Ultimate Grilled Chicken Wings Bowl combines juicy wings, refreshing salad, and hearty pasta for a perfect meal.

Ingredients:
- 1 cup halved cherry tomatoes
- 2 tablespoons olive oil
- 2 cups chopped lettuce
- 1½ teaspoons paprika
- ½ teaspoon onion powder
- ¼ teaspoon chili flakes, optional
- 2 lb chicken wings, split into flats and drumettes
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley
- 8 oz penne or short pasta
- 1 tablespoon salt, for pasta water
- ½ red bell pepper, diced
- ½ cup Greek yogurt or mayonnaise
- 1 small garlic clove, grated
- 1 tablespoon chopped dill or parsley
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon black pepper

Instructions:
1. Prepare the chicken wings: Pat the chicken wings dry and place them in a large bowl. Add olive oil, lemon juice, minced garlic, paprika, onion powder, oregano, salt, black pepper, chili flakes (if using), and chopped parsley. Toss all the ingredients together until the wings are evenly coated. Allow the wings to marinate for 15-20 minutes while you prepare the sides.

2. Cook the pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente, typically about 9-11 minutes. Drain the pasta and let it cool for a few minutes.

3. Make the pasta salad: In a mixing bowl, combine the cooled pasta with the diced red bell pepper, olive oil, lemon juice, salt, black pepper, and chopped parsley. Gently toss to coat the pasta lightly without making it too saucy.

4. Prepare the creamy cucumber-tomato salad: In a separate bowl, mix Greek yogurt or mayonnaise, lemon juice, grated garlic, chopped dill or parsley, salt, and black pepper. Add the chopped lettuce, cucumber, and cherry tomatoes, folding everything together until all ingredients are well combined.

06/17/2026

Creamy Sapin-Sapin 🥥
Creamy Sapin-Sapin is a classic Filipino layered rice cake made with glutinous rice flour, coconut milk, and sweet condensed milk.

irresistible.
👩‍🍳 Instructions
1️⃣ Prepare the Batter
In a large mixing bowl, combine the glutinous rice flour, rice flour, coconut milk, and condensed milk.
Mix until smooth and free of lumps.
Divide the batter into three equal portions.

2️⃣ Flavor the Layers
Leave one portion plain (white layer) and add pandan flavoring.
Add ube flavoring to the second portion and mix well.
Keep the third portion plain or lightly color it as desired.

3️⃣ Steam the First Layer
Grease a round or square heatproof pan.
Pour the first batter layer into the pan.
Steam over medium heat for 12–15 minutes or until set.

4️⃣ Add the Second Layer
Gently pour the second batter over the first steamed layer.
Steam again for 12–15 minutes until firm.

5️⃣ Add the Final Layer
Pour the remaining batter on top.
Steam for another 15–20 minutes or until the entire cake is fully cooked.

6️⃣ Prepare the Creamy Topping
In a saucepan, combine 1½ cups coconut milk and 1 cup condensed milk.
Cook over low heat, stirring constantly, until slightly thickened.
Remove from heat and allow to cool slightly.

7️⃣ Finish and Serve
Pour the creamy coconut topping over the steamed Sapin-Sapin.
Let the cake cool completely before slicing.
Refrigerate for at least 1 hour for cleaner slices and better texture.

✨ Serving Suggestion
Serve chilled or at room temperature. Garnish with toasted coconut flakes if desired for extra flavor and texture.

Enjoy this rich, creamy, and colorful Filipino dessert with family and friends!

Old Grandma's Recipe

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