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

10/26/2026

Fresh Strawberry Pie
Strawberry season is short, and the first good box of berries every June goes straight into this pie.

Ingredients
1 baked 9-inch pie crust, cooled
2 lb fresh strawberries, hulled
1 cup granulated sugar
3 tablespoons cornstarch
1 cup water
3 tablespoons strawberry gelatin powder
Pinch of salt
1 cup heavy cream
2 tablespoons powdered sugar

Directions
1. Rinse, hull and pat the strawberries dry. Halve any very large ones.
2. Whisk the sugar, cornstarch and salt in a saucepan, then whisk in the water. Bring to a boil over medium heat, stirring, and cook 2 minutes until thick and clear.
3. Take the pan off the heat and whisk in the gelatin until dissolved. Cool about 15 minutes, until just warm.
4. Fill the crust with the strawberries, pointed ends up, piling them high in the middle.
5. Spoon the glaze over the berries so every one is coated.
6. Chill at least 3 hours, until the glaze is set.
7. Whip the cream with the powdered sugar to soft peaks and pipe a swirl on each slice.

It is a good one to keep in mind for a weekend cookout.

10/26/2026

Crab Stuffed Cheddar Bay Biscuits with Lemon Butter
What do you make when friends come over for seafood night and you want one plate that does it all?

Ingredients
For the biscuits:
2 cups all-purpose flour
1 tbsp baking powder
1 tsp sugar
1 tsp garlic powder
½ tsp salt
½ cup cold butter, cubed
1½ cups shredded sharp cheddar
1 cup cold buttermilk
For the crab filling:
1 lb lump crab meat
4 oz cream cheese, softened
2 tbsp mayonnaise
1 tsp seafood seasoning
1 tsp lemon zest
For the lemon butter:
½ cup butter
2 cloves garlic, minced
2 tbsp lemon juice
1 tbsp chopped fresh parsley
Pinch of salt

Directions
1. Heat the oven to 425°F and grease four 10-oz ramekins.
2. Gently fold the crab, cream cheese, mayonnaise, seafood seasoning and lemon zest together so the lumps stay whole.
3. Whisk the flour, baking powder, sugar, garlic powder and salt. Cut in the butter until it looks like coarse crumbs, then stir in the cheddar and buttermilk just until a sticky dough forms.
4. Press half the dough into the ramekins, spoon in the crab and cover with the rest of the dough, pinching the edges closed.
5. Bake 22–25 minutes, until the tops are deep golden and a toothpick in the dough comes out clean.
6. Melt the butter with the garlic for 1 minute, then stir in the lemon juice, parsley and salt. Run a knife around each ramekin, lift the biscuits onto plates, brush the tops and spoon the rest around them.

What would you serve next to it, a green salad or corn on the cob?

10/25/2026

Cheese Tortellini Skillet with Shrimp
It looks like a restaurant plate, but it's one skillet and about 20 minutes on a weeknight.

Ingredients
20 oz refrigerated cheese tortellini
1 lb medium shrimp, peeled and deveined
½ tsp salt
¼ tsp black pepper
2 tbsp butter
3 garlic cloves, minced
1 cup chicken broth
1 cup heavy cream
1 can (14.5 oz) diced tomatoes, drained
¾ cup grated Parmesan
1 tsp dried basil
¼ cup shredded Parmesan, for topping

Directions
1. Season the shrimp with salt and pepper. Melt the butter in a large skillet over medium-high heat and cook the shrimp 1–2 minutes per side, until pink. Move them to a plate.
2. Lower the heat to medium, add the garlic and cook 30 seconds, until fragrant.
3. Pour in the broth and cream, add the tomatoes and bring to a simmer.
4. Stir in the tortellini and simmer 5–6 minutes, stirring often, until tender and the sauce coats a spoon.
5. Stir in the grated Parmesan and half the basil until melted, then return the shrimp for 1 minute to heat through.
6. Top with the shredded Parmesan and the rest of the basil and serve straight from the pan.

Who in your house would you hand this skillet to first?

10/25/2026

Shrimp Linguine with Creamy Tomato Sauce
The moment the cream hits the tomatoes and the whole pan turns soft pink.

Ingredients
12 oz linguine
1 lb large shrimp, peeled and deveined
Salt and pepper
2 tbsp olive oil
2 tbsp butter
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
1 tsp dried oregano
¼ tsp red pepper flakes
1 cup heavy cream
½ cup grated Parmesan

Directions
1. Cook the linguine in salted boiling water for 10–11 minutes, until al dente. Save ½ cup of the pasta water, then drain.
2. Season the shrimp with salt and pepper. Heat the oil in a large skillet over medium-high heat and cook the shrimp 1–2 minutes per side, until pink and curled, then move them to a plate.
3. Turn the heat to medium, melt the butter and cook the garlic for 30 seconds, until fragrant. Add the tomatoes, oregano and pepper flakes and simmer for 3 minutes.
4. Pour in the cream and simmer for 3–4 minutes, until it thickens a little. Stir in the Parmesan until melted.
5. Add the linguine and shrimp and toss, adding a splash of pasta water until the sauce coats every strand. Taste for salt and serve right away.

10/25/2026

Mexican Carne Asada
Twelve ingredients, one bowl, and a few hours in the fridge do most of the work.

Ingredients
2 lb flank or skirt steak
½ cup orange juice
¼ cup lime juice
¼ cup olive oil
¼ cup soy sauce
4 cloves garlic, minced
½ cup chopped cilantro
1 jalapeño, minced
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
½ tsp black pepper

Directions
1. Whisk the orange juice, lime juice, oil, soy sauce, garlic, cilantro, jalapeño, cumin, chili powder, salt and pepper in a bowl.
2. Put the steak in a shallow dish or zip-top bag, pour the marinade over and turn to coat. Refrigerate 2 to 8 hours.
3. Take the steak out 20 minutes before cooking. Heat a grill or cast-iron pan to high.
4. Lift the steak out and shake off the extra marinade. Grill 4–5 minutes per side until charred outside and 130°F inside for medium-rare.
5. Rest the meat 10 minutes on a board, then slice it thin across the grain.

Who's putting this on the grill this week?

10/24/2026

Cajun Shrimp and Sausage Pasta
Pull the shrimp out after two minutes a side and only add them back at the end.

Ingredients
1 lb fettuccine
12 oz andouille sausage, sliced into rounds
8 oz boneless chicken thighs, cut into bite-size pieces
1 lb shrimp, peeled and deveined
2 tbsp Cajun seasoning, divided
1 tbsp olive oil
2 tbsp butter
½ red bell pepper, diced
½ green bell pepper, diced
3 cloves garlic, minced
2 cups heavy cream
½ cup chicken broth
1 cup grated Parmesan
Salt and black pepper
Chopped fresh parsley

Directions
1. Boil the fettuccine in salted water until al dente. Save 1 cup of pasta water, then drain.
2. Heat the oil in a large skillet over medium-high heat and brown the sausage 4 minutes. Move it to a plate.
3. Toss the chicken and shrimp with 1 tbsp Cajun seasoning. Cook the chicken 5 to 6 minutes until no longer pink inside, then the shrimp 2 minutes per side, and add both to the sausage, so the shrimp stay tender instead of turning rubbery.
4. Melt the butter, cook the peppers 3 minutes until soft, then the garlic for 30 seconds.
5. Pour in the cream and broth, add the rest of the Cajun seasoning and simmer 4 to 5 minutes until the sauce coats a spoon.
6. Lower the heat and stir in the Parmesan until melted. Season with salt and pepper.
7. Add the pasta, sausage, chicken and shrimp and toss, loosening with pasta water as needed. Finish with parsley.

What's your trick for keeping a cream sauce from getting too thick?

10/24/2026

Blackened Catfish with Shrimp
I make this plate every Friday after payday, and nobody at my table has ever left a shrimp behind.

Ingredients
4 catfish fillets (about 6 oz each)
1 lb large shrimp, peeled
2 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
½ tsp cayenne pepper
1 tsp salt
½ tsp black pepper
1 tsp dried parsley
4 tbsp butter, melted
1½ cups long-grain white rice
3 cups water
1 lb broccoli florets
For the cheese sauce:
1 tbsp butter
1 tbsp all-purpose flour
¾ cup milk
1 cup shredded cheddar

Directions
1. Rinse the rice, bring it to a boil in the salted water, then cover and simmer on low for 18 minutes. Leave it covered off the heat for 5 minutes.
2. Steam the broccoli for 4 to 5 minutes, until bright green and just tender.
3. Mix all the spices and the parsley. Brush the fish and shrimp with melted butter and coat them well in the spice mix.
4. Heat a cast-iron skillet over medium-high heat. Cook the fillets for 3 to 4 minutes per side, until the crust is dark and the fish flakes with a fork.
5. In the same pan, cook the shrimp for 1 to 2 minutes per side, until pink and curled.
6. For the sauce, melt the butter, whisk in the flour for 1 minute, add the milk and simmer until thick. Stir in the cheddar until smooth, spoon it over the broccoli and plate everything with the rice.

10/24/2026

Baked Crab Legs in Butter Sauce
One baking dish and about 15 minutes in the oven is all this takes.

Ingredients
1 lb (453.59g) king crab legs
4 tablespoons (56g) unsalted butter, melted
3 cloves garlic, minced (about 1 tablespoon garlic)
1 tbsp fresh lemon juice
½ tsp paprika
½ tsp seafood seasoning
1 tbsp chopped fresh parsley
Lemon wedges, for serving

Directions
1. Heat the oven to 400°F.
2. Cut the crab legs into pieces at the joints and split each shell down one side with kitchen shears. Lay them in a baking dish, cut side up.
3. Stir the melted butter with the garlic, lemon juice, paprika and seafood seasoning.
4. Spoon the butter over the crab, letting it run into the split shells.
5. Bake 12–15 minutes, until the crab is hot through and the butter is bubbling.
6. Spoon the pan butter back over the legs, sprinkle with parsley and serve with lemon wedges.

Who is making this one this week?

10/23/2026

Steak and Cheese Garlic Toast
One skillet, one sheet pan and about 25 minutes from start to dinner.

Ingredients
8 slices frozen Texas garlic toast
1 tbsp vegetable oil
1 medium onion, thinly sliced
1 lb shaved ribeye steak
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
1 tbsp Worcestershire sauce
6 slices provolone cheese
1 cup shredded mozzarella cheese

Directions
1. Heat the oven to 425°F and line a sheet pan with foil. Bake the garlic toast for 5 minutes until the edges start to brown.
2. Heat the oil in a skillet over medium-high heat. Cook the onion for 5 minutes until soft and golden.
3. Add the steak, salt, pepper, garlic powder and Worcestershire. Cook for 4–5 minutes, chopping with a spatula, until no pink is left.
4. Turn off the heat and lay the provolone over the steak. Cover for 2 minutes until melted, then stir it through.
5. Pile the steak onto 4 toast slices. Sprinkle the mozzarella over the other 4 and bake for 4–5 minutes until bubbly and golden.
6. Set the cheesy toast on top of the steak piles and serve hot.

Who's making this one this week?

10/23/2026

Baked Cajun Shrimp
What is your trick for keeping shrimp tender in the oven instead of rubbery?

Ingredients
12 shrimp, peeled, deveined, cooked
1 tbsp canola oil
1 tsp smoked paprika
1 tsp onion powder
1 tsp Cajun seasoning
½ tsp garlic powder
¼ tsp cayenne pepper
2 tbsp butter, melted
2 cloves garlic, minced
1 tbsp lemon juice
¼ tsp salt
1 tbsp chopped parsley

Directions
1. Heat the oven to 400°F.
2. Stir the oil, smoked paprika, onion powder, Cajun seasoning, garlic powder, cayenne and salt in a bowl, then toss the shrimp until every one is coated.
3. Mix the melted butter with the garlic and lemon juice.
4. Spread the shrimp in one layer in a small baking dish and pour the garlic butter over them.
5. Bake 6 to 8 minutes, just until the shrimp are hot and the butter sizzles at the edges, so the cooked shrimp stay tender.
6. Stir once in the dish to coat them in the sauce and scatter the parsley on top.

What do you add to your own Cajun butter?

Grandma's Secret Recipes

10/26/2026

10/26/2026

10/25/2026

10/25/2026

10/25/2026

10/24/2026

10/24/2026

10/24/2026

10/23/2026

10/23/2026

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