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Grandma's Secret Recipes, 3592 Maple Court, Hannibal, MO (2026)

06/04/2026

Cajun Shrimp-Topped Baked Potatoes

Ingredients

4 large baking potatoes (russets)
1 lb shrimp, peeled and deveined
2 tbsp Cajun seasoning
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup green onions, chopped
1/4 cup cooked bacon, crumbled
2 tbsp olive oil
Salt and pepper to taste

Directions

Preheat your oven to 400°F (200°C). Scrub the potatoes clean, pat them dry, and pierce each one a few times with a fork. Rub them with olive oil, sprinkle with salt, and bake directly on the oven rack or on a baking sheet for 45–60 minutes, until they're tender all the way through.

While the potatoes bake, heat the olive oil in a skillet over medium-high heat. Toss the shrimp with Cajun seasoning, plus a little salt and pepper. Cook them in a single layer for 3–5 minutes, just until they're pink and opaque. Don't worry if they look a little plain at first—they'll be full of flavor once cooked.

When the potatoes are done, slice them open and fluff the insides with a fork. Add a little salt and pepper if you like.

Top each potato with the shrimp and cheddar cheese. If you'd like the cheese extra melty, pop them under the broiler for 1–2 minutes, but keep an eye on them so they don't burn.

Finish with sour cream, green onions, and crumbled bacon. Serve immediately while everything's hot and delicious.

06/03/2026

Baked Chicken Tacos

Ingredients
1 lb ground chicken
1 can black beans, drained and rinsed
1 cup corn, frozen or canned
1 packet taco seasoning
12 taco shells
1 cup shredded cheese (cheddar or Mexican blend)
Toppings: shredded lettuce, diced tomatoes, sour cream, salsa

Directions
Preheat the oven to 375°F (190°C).

Heat a skillet over medium heat. Add the ground chicken and cook until no pink remains, about 6–8 minutes.

Sprinkle in the taco seasoning and a splash of water, then stir to coat the meat evenly. Cook for 1–2 minutes until fragrant.

Stir in the drained black beans and corn, and cook until heated through. Don’t worry if it looks a little loose at first.

Arrange the taco shells in a baking dish and fill each shell with the chicken mixture.

Top each filled shell with shredded cheese.

Bake for 15–20 minutes until the cheese is melted and the shells are warmed through.

Serve immediately with your favorite toppings like shredded lettuce, diced tomatoes, sour cream, and salsa.

06/03/2026

Sticky BBQ Ribs

Ingredients
2 racks of baby back ribs, about 2–3 lbs total
1 cup barbecue sauce
1/4 cup brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

Directions
Preheat your oven to 300°F (150°C). Remove the membrane from the ribs and pat them dry so the seasoning and sauce can really stick.

In a bowl, whisk together the barbecue sauce, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until just combined. Don’t worry if it looks a little runny at first.

Coat the ribs with the sauce mixture, saving a few tablespoons for later basting.

Place the ribs on a foil-lined baking sheet, cover them tightly with foil, and bake for 2.5 to 3 hours until they’re tender and easy to pull apart.

Remove the top foil, baste the ribs with the reserved sauce, and broil for 5 to 7 minutes until they’re sticky and caramelized. Keep an eye on them so they don’t burn.

Let the ribs rest for 5 minutes before slicing and serving.

06/03/2026

Philly Cheesesteak Cheeseburger

Ingredients
1 lb ground beef (80/20 recommended)
1 onion, sliced
1 green bell pepper, sliced
1 cup mushrooms, sliced
4 slices provolone cheese
4 hamburger buns
Salt and pepper, to taste
Oil for cooking

Directions
Heat a little oil in a skillet over medium heat. Add the sliced onion, green pepper, and mushrooms, and cook until they're soft and lightly golden, about 5–7 minutes. Season lightly with salt.

In a separate pan, brown the ground beef over medium-high heat until no pink remains. Season with salt and pepper as it cooks.

Add the cooked vegetables to the beef and stir everything together until well combined. Don't worry if it looks a little messy at first, it'll come together nicely.

Divide the mixture into four equal portions and shape them into patties. Press a small dimple in the center of each one so they don't puff up too much while cooking.

Grill or pan-sear the patties over medium-high heat for about 3–4 minutes per side, or until they're cooked the way you like them.

Place a slice of provolone on each patty and cover the pan for 30–60 seconds, just until the cheese melts.

Toast the buns if you'd like, then assemble the burgers and serve them warm.

06/03/2026

Henny Butter Shrimp

Ingredients
1 lb (450 g) shrimp, peeled and deveined
3 tablespoons unsalted butter
2 tablespoons Hennessy or other cognac
2 cloves garlic, minced
1 tablespoon fresh lemon juice
Salt, to taste
Freshly ground black pepper, to taste
1 to 2 tablespoons fresh parsley, chopped for garnish

Directions
Heat a skillet over medium heat and add the butter. Let it melt and swirl it around until glossy, and if you want a little extra flavor, you can let it brown lightly. Don’t worry if it looks a little runny at first.

Add the minced garlic and sauté for 20 to 30 seconds until fragrant. You’ll want to keep an eye on it so it doesn’t brown.

Increase the heat to medium-high, add the shrimp in a single layer, and cook for 1 to 2 minutes per side until they turn opaque and pink.

Reduce the heat to medium, pour in the Hennessy and lemon juice, and let the sauce simmer for 1 to 2 minutes so everything comes together nicely.

Season with salt and pepper to taste, stirring to coat the shrimp in the sauce. Mix until just combined and nice and glossy.

Remove from heat and garnish with chopped parsley. Serve immediately while it’s warm and buttery.

06/03/2026

Cajun Sausage and Shrimp Pasta

Ingredients
8 ounces pasta (fettuccine or penne)
1 pound shrimp, peeled and deveined
1 pound Cajun sausage, sliced
1 tablespoon olive oil
1 onion, chopped (yellow or sweet)
3 cloves garlic, minced
1 bell pepper, chopped (red or green)
1 cup heavy cream
1 cup chicken broth (low-sodium preferred)
2 teaspoons Cajun seasoning
Salt and pepper, to taste
Chopped parsley for garnish

Directions
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, then drain and set aside.

Heat the olive oil in a large skillet over medium heat. Add the sliced Cajun sausage and brown for about 4 to 5 minutes, stirring once or twice. Transfer the sausage to a plate.

In the same skillet, add the chopped onion and bell pepper. Sauté until softened, about 3 to 4 minutes. Add the minced garlic in the last 30 seconds so it doesn’t burn.

Return the sausage to the skillet, add the shrimp, and cook for 2 to 3 minutes, just until the shrimp turn pink.

Pour in the heavy cream and chicken broth, then stir to combine. Season with Cajun seasoning, salt, and pepper. Let it simmer for 2 to 3 minutes. Don’t worry if it looks a little runny at first, it’ll come together nicely.

Add the drained pasta and toss until it’s well coated in the sauce. If you need to loosen it up, add a splash of pasta water or a little more broth.

Garnish with chopped parsley and serve right away.

06/02/2026

Oven Roasted Smoked Sausage and Potatoes

Ingredients

450–500 g smoked sausage (about 2–3 links), sliced into bite-sized pieces
800 g potatoes (4 medium), peeled or scrubbed and cut into 2–3 cm cubes
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp salt (adjust to taste)
½ tsp freshly ground black pepper
Fresh herbs to finish (parsley, chives or thyme), optional

Directions

Preheat the oven to 200°C (400°F) and line a large baking sheet with parchment paper or foil.

Cut the smoked sausage into bite-sized pieces and cube the potatoes so they’re roughly the same size. This helps everything cook evenly.

Put the sausage and potato cubes in a large mixing bowl.

Drizzle with the olive oil, then sprinkle over the garlic powder, onion powder, salt, and pepper.

Toss everything together until the pieces are evenly coated. Don’t worry if it looks a little dry at first, it’ll come together once it’s on the tray.

Spread the mixture in a single layer on the prepared baking sheet.

Roast for 25–30 minutes, turning or stirring once at about the 15-minute mark, until the potatoes are tender and the sausage is nicely browned.

Remove from the oven and scatter chopped fresh herbs over the top if using. Let it sit for 2–3 minutes to settle.

Serve warm.

06/02/2026

American Goulash

Ingredients
2 pounds ground beef
1 onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
2 cans (14.5 ounces each) diced tomatoes, undrained
2 cups beef broth
2 cups elbow macaroni, uncooked
2 tablespoons paprika
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon Worcestershire sauce
1 cup shredded cheese, optional

Directions
In a large pot, brown the ground beef over medium heat for about 6-8 minutes until no pink remains. Drain off any excess fat.

Add the chopped onion and bell pepper, then sauté for 4-5 minutes until softened. Stir in the minced garlic and cook for about 30 seconds until fragrant.

Pour in the diced tomatoes and beef broth, then add the elbow macaroni, paprika, salt, pepper, and Worcestershire sauce. Stir everything together well.

Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for about 18-22 minutes, stirring occasionally. Don’t worry if it looks a little runny at first, the pasta will soak up the sauce as it cooks.

Once the macaroni is tender and the sauce has thickened, taste and adjust the seasoning if needed. If you like, sprinkle shredded cheese on top, cover for a minute or two to melt, and serve hot.

06/02/2026

Laura Bush's Cowboy Cookies

Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups rolled oats (old-fashioned)
1 cup chocolate chips
1 cup chopped nuts (optional - walnuts or pecans recommended)
1 cup shredded coconut (optional - sweetened or unsweetened)

Directions
Preheat your oven to 350°F (175°C).

In a large bowl, cream the softened butter with the granulated sugar and brown sugar until smooth and slightly fluffy, about 2 to 3 minutes with a mixer.

Beat in the eggs, one at a time. Stir in the vanilla. Don't worry if it looks a little loose at this point.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the flour mixture to the creamed mixture. Mix until just combined. Try not to overmix.

Fold in the rolled oats, chocolate chips, nuts, and coconut until everything is evenly distributed.

Drop the dough by heaping tablespoonfuls onto ungreased or parchment-lined baking sheets, spacing them about 2 inches apart.

Bake for 10 to 12 minutes, or until the edges are golden and the centers still look slightly soft.

Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

06/02/2026

Purple Velvet Cupcakes

Ingredients
1 1/2 cups (190g) all-purpose flour
1 cup (200g) granulated sugar
1/4 cup (25g) unsweetened cocoa powder
1/2 teaspoon (2.5g) baking soda
1/4 teaspoon (1.25g) salt
1/2 cup (120ml) vegetable oil
1/2 cup (120ml) buttermilk
2 large eggs
1 teaspoon (5ml) vanilla extract
Purple food coloring, adjust to desired shade
1/2 cup (115g) unsalted butter, softened
2 1/2 cups (300g) powdered sugar, sifted
1/2 cup (about 70g) fresh blackberries, cooked and mashed to a puree
1 teaspoon (5ml) vanilla extract
1/4 cup (60ml) heavy cream, whipped to stiff peaks

Directions
Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.

Whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt in a large bowl.

In a separate bowl, whisk the vegetable oil, buttermilk, eggs, and 1 teaspoon vanilla extract until well combined.

Gradually pour the wet ingredients into the dry ingredients and mix until just combined. Don't overmix.

Add the purple food coloring a little at a time until you get the shade you want. Don't worry if it looks a little off at first; it comes together quickly.

Fill each cupcake liner about two-thirds full with batter. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

To make the buttercream, place the blackberries in a small saucepan over medium heat and cook for 5 to 7 minutes, until they break down and turn saucy. Mash them well, and if you'd like a smoother frosting, press the mixture through a fine-mesh sieve. Let the puree cool completely.

Beat the softened butter in a bowl until smooth and fluffy. Gradually add the sifted powdered sugar, beating until light and fluffy.

Mix in the cooled blackberry puree and 1 teaspoon vanilla extract until the frosting is evenly colored.

Whip the heavy cream to stiff peaks, then gently fold it into the buttercream. This makes the frosting extra light and silky.

Once the cupcakes are completely cool, pipe the blackberry buttercream on top and finish with a whole blackberry if you like. Store any leftovers in an airtight container in the fridge for up to 3 days.

Grandma's Secret Recipes

06/04/2026

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