Good Food from Trisha Yearwood (2024)

Garth's breakfast bowl

"Garth is such a gentleman. He doesn't even drink coffee, but he makes my coffee every morning. And if I've gotten in late because I was on the road and slept in a little later, the first thing I can smell when I wake up in the morning is the coffee and the bacon. And I'll walk into the kitchen and he's got it all going on. He puts together these fantastic breakfast bowls, and you really don't need to eat again all day after you've had one. It's pretty fantastic."

2 Tbsp butter

8 large eggs

1 16-oz bag frozen hash browns or Tater Tots, thawed

1 lb pork sausage

1 lb bacon

1 9-oz package cheese and roasted garlic tortellini

10 oz sharp cheddar cheese, grated (about 2½ cups)

1. In a large skillet, melt the butter and scramble the eggs.

2. In a separate large skillet, cook the hash browns according to package directions. In a third large skillet, break up the sausage with a wooden spoon and cook until browned. Drain off the excess fat. Transfer the sausage to a bowl. Cook the bacon in the same skillet. Drain on paper towels and set aside. Cook the tortellini according to the package directions. Layer a large bowl with hash browns, sausage, bacon, tortellini, eggs, and cheese. Serves 4.

Uncle Wilson's stuffed bell peppers

"Uncle Wilson is my mom's brother. He's a really great cook; he was in our first cookbook, too. He's one of those guys that when you see him, you just smile because he's always got a big smile on his face. In the last few years, Garth and I have started a Fourth of July tradition where everyone comes over to our house and we have a big feast. Uncle Wilson decided to drive out from Georgia and join us a couple of years ago. He made these stuffed peppers. I had never had them before, and they were awesome!"

6 large red or green bell peppers

2½ cups long-grain white rice (or rice of your choice)

2 lbs lean ground beef

½ medium-size sweet onion, diced

2 garlic cloves, finely chopped

1 14.5-oz can diced tomatoes, with their juices

1 10-oz can Rotel diced tomatoes and green chiles

16 oz sharp cheddar cheese, grated (about 4 cups)

½ tsp pepper

1 tsp salt

1. Preheat the oven to 400°F.

2. Cut the bell peppers in half, top to bottom. Remove the seeds and the ribs. Set aside. In a medium saucepan, cook the rice according to package directions. In a medium skillet, brown the ground beef, onion, and garlic. Drain the meat. In a medium saucepan, bring the tomatoes to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat. In a large bowl, combine the ground beef, rice, tomatoes, pepper, and salt and mix until blended.

3. In a 9×13×2-inch pan, place the bell peppers skin side down. Evenly divide the beef mixture among the pepper halves. Cover the pan with aluminum foil and bake for 40 minutes. Remove the foil and sprinkle the cheese on the top. Return the pan to the oven, uncovered, for about 5 minutes, until the cheese melts.

Note from Gwen: Before using, wilt the pepper halves in boiling water for about 5 minutes. This will reduce the cooking time from 40 minutes to 15. Serves 6.

Crunchy slaw

"This is my sister's recipe, but it always makes me think of my dad, too. My dad was The Guy in my little hometown, the one cooking for everyone whenever there was a barbecue or an event. Now with him gone, there are such vivid memories of those meals — the ones where the whole town would go up and get their barbecued chicken and slaw and their piece of white bread. And the other thing about Daddy was that he didn't know how to cook for four people. It was always for the whole town."

SALAD

1 head green cabbage, finely chopped

8 green onions, finely chopped

½ cup sliced almonds

½ cup sesame seeds

¼ cup (½ stick) butter

2 3-oz packages ramen noodles, flavor packets discarded

DRESSING

2 Tbsp sugar

½ cup vegetable oil

3 Tbsp red wine vinegar

1 tsp salt

½ tsp pepper

1. Mix the cabbage and green onions in a large bowl. In a small saucepan over medium heat, brown the almonds and sesame seeds in the butter.

2. Combine the dressing ingredients in a small bowl and stir well. Just before serving, add the sesame seeds, almonds, and crushed raw ramen noodles to the cabbage and green onions. Pour the dressing, a little at a time, over the salad mix, then toss. Serves 10 to 12.

Crock-Pot chocolate candy

"My cousin Donna Paulk is a great cook. She kindly gave us several great recipes for this collection, including chicken soup, macaroni and cheese, beignets, and this candy. I love this kind of recipe: The candies look so pretty and appear really hard to make. People will think you're a genius cook — which is almost embarrassing, considering how easy they are to make. Just layer everything in the cooker and wait!"

2 lbs (36 oz) salted dry-roasted peanuts

4 oz (4 squares) German's sweet chocolate

1 12-oz package semisweet chocolate chips (about 2 cups)

2½ lbs white almond bark

1. Put the peanuts in the bottom of a 4-quart slow-cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips, and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture.

2. After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners, using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners. Makes 30 to 40 pieces.

Key lime cake

"We had a big 70th birthday party for my daddy. He was a pretty humble guy and was embarrassed that so much attention was being focused on him, but he ultimately loved visiting with all of his friends, some he hadn't seen in a long time. Over 200 friends and family signed the guest book that night; that's a testament to the man. I think of him when I make this cake because we served it that night. I miss my daddy, but there are always things to remind me of how much fun we had as a family."

CAKE

1 3-oz package lime-flavored gelatin

1⅓ cups granulated sugar

2 cups sifted all-purpose flour

½ tsp salt

1 tsp baking powder

1 tsp baking soda

5 large eggs, slightly beaten

1½ cups vegetable oil

¾ cup orange juice

1 Tbsp lemon juice

½ tsp vanilla extract

½ cup Key lime juice (from about 25 small Key limes or 4 large regular limes)

½ cup confectioners' sugar

1. Preheat the oven to 350°F. Grease and flour three 9-inch-round cake pans.

2. In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice, and vanilla. Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick. Cool the layers in the pans for 5 minutes, then turn them out onto racks.

3. While the layers are still hot, mix the lime juice and confectioners' sugar and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing.

CREAM CHEESE ICING

½ cup (1 stick) butter, room temperature

1 (8-oz) package cream cheese, room temperature

1 (1-lb) box confectioners' sugar

1. Cream the butter and cream cheese. Beat in the confectioners' sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake.

Note: The cream cheese icing is optional. This cake is beautiful and tastes great with just the glaze poured over it. Serves 12.

You can find these recipes and much more in Trisha Yearwood's new book Home Cooking With Trisha Yearwood due in stores in April.

Save these recipesfor later by pinning this image and follow REDBOOK magazine onPinterestfor more: