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

06/10/2026

Zero Point Old Fashioned Pancakes

Ingredients
1 cup all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract (optional)

Directions
In a large bowl, whisk together the flour, baking powder, sugar, and salt.

In another bowl, combine the milk, egg, melted butter, and vanilla extract until mixed well.

Pour the wet mixture into the dry ingredients and stir gently until just combined. Don’t worry if it looks a little lumpy at first.

Preheat a griddle or skillet over medium heat and lightly grease it with butter or oil.

Use a 1/4-cup measure to pour the batter onto the hot surface, leaving a little space between each pancake.

Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.

Serve warm with syrup, fruit, or whatever toppings you like best.

06/10/2026

Old-Fashioned Pasta Salad

Ingredients

8 oz pasta (rotini or penne)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup bell peppers, diced
1/2 cup red onion, diced
1 cup black olives, sliced
1 cup Italian dressing
Salt and pepper to taste
1/2 cup Parmesan cheese, grated (optional)

Directions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, usually 8–10 minutes. Drain and rinse under cold water to stop the cooking and remove excess starch. Let the pasta cool completely.

2. While the pasta cools, prepare your vegetables: halve the cherry tomatoes, dice the cucumber and bell pepper, and finely dice the red onion. Slice the olives.

3. In a large bowl, combine the cooled pasta with the tomatoes, cucumber, peppers, red onion, and black olives.

4. Pour the Italian dressing over the salad and toss gently until everything is evenly coated. Don't worry if it looks a little runny at first; the pasta will soak up some of the dressing as it sits.

5. Season with salt and pepper to taste. If you're using Parmesan, sprinkle it in and fold it through.

6. Cover and chill in the refrigerator for at least 30 minutes. If you have time, 1–2 hours is even better so the flavors can really meld. Serve cold or at cool room temperature.

06/10/2026

Apple Pecan Cake with Caramel Glaze

Ingredients
1 1/2 cups all-purpose flour (or 1:1 gluten-free flour)
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened (or salted butter)
2 large eggs, room temperature (or 2 flax eggs for vegan option)
1 teaspoon vanilla extract
2 cups chopped apples (Gala, Honeycrisp, or a mix)
1 cup chopped pecans (toasted for more flavor)
1 cup brown sugar (light or dark)
1/2 cup heavy cream (or coconut cream for dairy-free option)

Directions
Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.

In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.

Add the softened butter, eggs, and vanilla to the dry mixture and mix until smooth. Don't worry if it looks a little thick at first, it'll come together.

Fold in the chopped apples and pecans until just combined.

Pour the batter into the prepared pan and smooth the top.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

While the cake bakes, make the caramel glaze. Combine the brown sugar and heavy cream in a saucepan over medium heat, stirring until the sugar dissolves and the mixture starts to simmer, about 2-3 minutes.

Let the cake cool slightly, then pour the warm caramel glaze over the top. Let it set for 15-20 minutes before slicing. Serve warm or at room temperature.

06/09/2026

Cilantro Lime Honey Shrimp

Ingredients
1 lb shrimp, peeled and deveined
1 teaspoon garlic, minced
1/2 teaspoon ginger, minced
4 tablespoons honey
2 tablespoons soy sauce
Juice of 2 limes
1/4 cup cilantro, chopped
Salt and pepper to taste

Directions
In a bowl, mix together the garlic, ginger, honey, soy sauce, lime juice, and chopped cilantro. Mix until just combined — don't worry if it looks runny at first, the flavors will come together as it sits.

Add the shrimp to the marinade and toss to coat. You'll want to let it sit for about 15 minutes so the shrimp soaks up the flavor.

Heat a pan over medium-high heat and add a little oil if your pan needs it. Add the shrimp in a single layer and cook until they turn pink and opaque, about 2-3 minutes per side. Don't overcrowd the pan — cook in batches if necessary.

Season with salt and pepper to taste and serve hot. Enjoy!

06/09/2026

Taco Pizza

Ingredients
1 pizza crust (store-bought or homemade)
1 cup refried beans (canned)
1 cup ground beef or turkey, cooked and seasoned
1 cup cheddar cheese, shredded
1 cup lettuce, shredded
1 tomato, diced
1/4 cup black olives, sliced
1/4 cup sour cream (or Greek yogurt)
1/4 cup salsa

Directions
1. Preheat the oven to 425°F (220°C).
2. Cook the ground beef or turkey in a skillet over medium-high heat, breaking it up as it cooks, until fully done; drain off any excess grease.
3. Place the pizza crust on a baking sheet and spread the refried beans evenly over the top as your base layer.
4. Scatter the cooked meat over the beans, then top everything with the shredded cheddar.
5. Bake for 12-15 minutes, until the cheese is melted and the edges are golden. Don’t worry if it looks a little simple at this stage—it’s about to get really good.
6. Remove the pizza from the oven and let it cool for a minute or two.
7. Add the fresh toppings: lettuce, tomato, black olives, sour cream, and salsa. Slice and serve warm.

06/09/2026

Cheesy Beef and Rice Casserole

Ingredients
1 box Rice-a-Roni Spanish rice
1 lb lean ground beef
1 small onion, chopped
1/2 to 1 red bell pepper, chopped
1/2 to 1 green bell pepper, chopped
1 handful shredded cheese, Monterey Jack or Mexican blend
1 can Rotel, diced tomatoes with green chiles
Salt, to taste
Black pepper, to taste
1/2 to 1 tsp ground cumin
1 to 2 cups shredded sharp cheddar cheese, for topping

Directions
1. Preheat your oven to 350°F. Prepare the Rice-a-Roni Spanish rice according to the box directions, then set it aside.
2. In a large skillet over medium-high heat, brown the ground beef. Once it’s about halfway cooked, add the chopped onion and bell peppers. Cook until the vegetables soften and the beef is fully browned. Drain off any excess fat if needed.
3. Turn the heat down to medium and stir in a handful of shredded cheese until it melts. Don’t worry if it looks a little loose at first.
4. Add the Rotel, cumin, salt, and pepper. Stir everything together and taste for seasoning. If it seems too wet, let it simmer a bit longer so the extra liquid cooks off.
5. Fold the cooked Rice-a-Roni into the beef mixture until everything is just combined.
6. Transfer the mixture to a greased 9x13-inch baking dish and smooth it out evenly.
7. Sprinkle the shredded sharp cheddar over the top in a generous layer.
8. Bake for 25 to 30 minutes, until the cheese is melted and the edges are bubbling. Let it rest for 5 to 10 minutes before serving so it sets up a little.

06/09/2026

Fried Shrimp

Ingredients
1 pound shrimp, peeled and deveined
1 cup all-purpose flour
1 cup breadcrumbs, panko or plain
2 eggs, beaten
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Oil for frying, vegetable, canola, or peanut oil

Directions
Whisk the flour, garlic powder, paprika, salt, and pepper together in a shallow bowl.

Pour the beaten eggs into a second bowl. Place the breadcrumbs in a third bowl.

Pat the shrimp dry, then dredge each one in the flour, dip it into the egg, and coat it well with breadcrumbs. Don’t worry if it looks a little messy at first—that’s totally fine.

Heat the oil in a deep pan over medium heat until it reaches about 350–375°F (175–190°C).

Fry the shrimp in batches for 2–3 minutes per side, or until they’re golden brown and crispy.

Remove them from the oil and drain on paper towels. Serve warm with your favorite dipping sauce.

06/09/2026

Memorable Meatloaf

Ingredients
1 1/2 pounds ground beef
1 cup breadcrumbs
1/2 cup onion, chopped
1/2 cup milk
1/4 cup ketchup
2 large eggs
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp Worcestershire sauce

Directions
Preheat your oven to 350°F (175°C) and grease a 9x5 inch baking dish.

In a large bowl, combine the ground beef, breadcrumbs, chopped onion, milk, ketchup, eggs, salt, black pepper, garlic powder, and Worcestershire sauce. Mix gently until just combined. Don’t worry if it looks a little loose at first.

Shape the mixture into a loaf and place it in the prepared baking dish. If you like, spread a thin layer of ketchup on top for a simple glaze.

Bake for about 1 hour, or until the internal temperature reaches 160°F (70°C).

Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. That little wait helps it hold together beautifully.

06/08/2026

Mexican Casserole

Ingredients
1 lb ground beef (or turkey, chicken, or plant-based mince)
1 can black beans, drained and rinsed (about 400 g)
1 can corn, drained (about 400 g)
1 can diced tomatoes (about 400 g)
1 packet taco seasoning (or 2–3 tbsp homemade blend)
2 cups shredded cheese (cheddar or Mexican blend)
6 flour tortillas (8-inch/20 cm)
1/2 cup chopped onion (about 1 small onion)
1/2 cup chopped bell pepper (any colour)
1 cup salsa (mild or medium to taste)

Directions
Preheat your oven to 350°F (175°C). Grease a medium baking dish, about 9x13 inches, so nothing sticks later.

Heat a skillet over medium-high heat. Add the ground beef, onion, and bell pepper, then cook until the meat is browned and fully cooked. Drain off any excess fat.

Stir in the black beans, corn, diced tomatoes, and taco seasoning. Cook for a few minutes until everything is heated through and well mixed. Don’t worry if it looks a little loose at first.

Spoon a thin layer of the meat mixture into the baking dish. Add a layer of tortillas, then more meat mixture, a little salsa, and some cheese.

Repeat the layers until you’ve used everything up, finishing with cheese on top. If the tortillas overlap a bit, that’s totally fine.

Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for another 10–15 minutes, until the cheese is melted and bubbly.

Let it rest for 5–10 minutes before slicing and serving. This helps it set up a bit, so you’ll get cleaner slices and less mess on the plate.

06/08/2026

Hawaiian Banana Bread

Ingredients
3 ripe bananas (very ripe)
1 cup sugar
1/2 cup butter (softened; can be melted)
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1 1/2 cups all-purpose flour
1/2 cup crushed pineapple (drained well)
1 cup shredded coconut (sweetened or unsweetened)
1/2 cup chopped walnuts (optional)

Directions
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan.

In a large mixing bowl, mash the bananas until mostly smooth.

Add the sugar and softened butter to the mashed bananas and stir until combined. Don’t worry if it looks a little loose at first.

Beat in the eggs and vanilla extract until the mixture is smooth.

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

Gradually add the dry ingredients to the banana mixture and stir gently until just combined. Try not to overmix.

Fold in the drained crushed pineapple, shredded coconut, and walnuts, if you’re using them.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 60 to 70 minutes, checking for doneness around 55 minutes with a toothpick or skewer. If it comes out clean or with just a few moist crumbs, you’re good to go.

Cool in the pan for 10 to 15 minutes, then remove it and transfer to a wire rack to cool completely before slicing.

Grandma's Secret Recipes

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