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Redo You: Cooking with Trisha Yearwood
Country star Trisha Yearwood joins us to chat about her new Food Network show "Trisha's Southern Kitchen." Together with her sister and mother she wrote two cookbooks, both of which made the New York Times bestseller list. Get her delicious recipes here:
Country Quiche 
Recipe adapted from Home Cooking with Trisha Yearwood© Clarkson Potter 2010
1 pound ground pork sausage with sage
1 teaspoon baking powder
20 grape tomatoes, sliced in half and sprinkled with salt
6 large eggs
10 ounces sharp Cheddar cheese, grated (about 2 1/2 cups)
Salt and pepper
Two 9-inch unbaked frozen pie shells (set them out to thaw while preparing the other ingredients)
Preheat the oven to 350 degrees F.
In a large skillet, cook the sausage until browned and cooked through, about 10 minutes. Then remove with a slotted spoon and reserve.
In a large mixing bowl, whisk the baking powder, tomatoes and eggs together. Add the cooked sausage and the cheese to the egg mixture and stir together with a large spoon. Add salt and pepper and divide the mixture between both unbaked pie shells. Bake until the filling is set, about 30 minutes. Serve warm or at room temperature.
Cook's Notes: To lighten up this quiche, use turkey sausage and egg substitute.
Garth likes this quiche with cheese tortellini. If you add tortellini, cover with egg or the pasta will burn when the quiche bakes.
Yield: 16 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Inactive Prep Time: --
Ease of preparation: easy
Active Time: 50 minutes
Total Time: 50 minutes
Deviled Eggs
Recipe adapted from Georgia Cooking in an Oklahoma Kitchen (c) Clarkson Potter 2008
6 large eggs
Filling:
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon yellow mustard
Salt and pepper
Paprika, for garnish
Place the eggs in a medium saucepan with water to cover and bring to a boil. Remove from the heat, cover the pan, and let stand for 20 minutes. Pour off the hot water and refill the saucepan with cold water. Crack the eggshells all over and let them sit in the cold water for 5 minutes. Peel the eggs, cover and chill for at least 1 hour.
Halve the eggs lengthwise. Carefully remove the yolks and transfer them to a small bowl. Mash the yolks with a fork, then stir in the mayonnaise, sweet pickle relish and yellow mustard. Season with salt and pepper. Scoop a spoonful of the mixture into each egg white half. Sprinkle the tops with paprika.
Cook's Note: With this method for hard boiling eggs, you won't have any green in your yolk!
Yield: 12 deviled eggs
Prep Time: 15 minutes
Cook Time: 10 minutes
Inactive Prep Time: 1 hour
Ease of preparation: easy
Active Time: 25 minutes
Total Time: 2 hours
Crockpot Macaroni and Cheese
Recipe courtesy of Home Cooking with Trisha Yearwood© Clarkson Potter 2010
Cooking spray
8 ounces cooked elbow macaroni
One 12-ounce can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika
In a large 4-quart crockpot sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the crockpot, stir the mixture and serve hot.
Cook's Note: If you don't have a crockpot, grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.
Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 3 hours 15 minutes
Inactive Prep Time: --
Ease of preparation: easy
Active Time: 10 minutes
Total Time: 3 hours 25 minutes
Key Lime Cake
Recipe adapted from Home Cooking with Trisha Yearwood© Clarkson Potter 2010
Cake:
Butter, for greasing pan
Flour, for dusting pan
One 3-ounce package lime flavored gelatin
1 1/3 cups granulated sugar
2 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups vegetable oil
3/4 cup orange juice
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
5 large eggs, slightly beaten
Glaze:
1/2 cup key lime juice (from about 25 small key limes or 4 large regular limes)
1/2 cup confectioners' sugar
Icing:
1/2 cup (1 stick butter), room temperature
One 8-ounce package cream cheese, room temperature
One 1 pound box confectioners' sugar
For the cake: Preheat the oven to 350 degrees F and grease and flour one 9-by-12-by-2-inch cake pan.
In a large mixing bowl, mix the gelatin, granulated sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add the oil, orange juice, lemon juice, vanilla, and eggs. Mix until well combined. Pour the batter evenly in the pan and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops or inserting a toothpick. Cool the cake in the pan for 5 minutes then turn out onto a cooling rack.
For the glaze: While the cake is still hot, mix the lime juice and confectioners' sugar together well. Pierce the cake with a fork to allow the glaze to soak in better and pour it over the cake on the cooling rack. Allow cake to cool completely as you prepare the icing.
For the icing: Cream the butter and cream cheese. Beat in the confectioners' sugar until mixture is smooth and easy to spread. Spread the icing on the top and sides of the cake.
Cook's Note: you can also use three 9-inch round cake pans and make this into a layer cake.
Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Inactive Prep Time: 15 minutes
Ease of preparation: easy
Active Time: 1 hour
Total Time: 1 hour 15 minutes
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