October 4

5 Must-Try Recipes of Trisha Yearwood

Trisha Yearwood is known as a successful singer and a very talented cook. In fact, with her numerous albums and tours aside, she has also starred in her very own cooking show, Trisha’s Southern Kitchen. The show is now in its 10th season, and this inspired us to gather some of her most delectable and mouth-watering recipes.

Check out our list below so you can replicate her timeless dishes and feel like a pro chef in the kitchen!

1. Cowboy Lasagna


  • A pinch of salt
  • A pinch of freshly ground black pepper
  • 1 tablespoon dried oregano
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 medium onion, chopped finely
  • 1 cup grated Parmesan
  • 1 12-ounce can of tomato paste
  • 1 16-ounce can of diced fire-roasted tomatoes
  • 16 ounces shredded mozzarella cheese
  • 16 ounces lasagna noodles
  • 16 ounces ricotta cheese
  • 1 pound lean ground beef chuck
  • 1 pound sage-flavored sausage (can be in bulk or removed from casing)
  • 1 pound sliced pepperoni


  1. Heat olive oil in a large, heavy skillet over medium fire. Add in the ground beef and sausage and sauté until lightly brown. Be careful not to separate the meat as you cook it to maintain chunkiness.
  2. Add the pepperoni, tomatoes, tomato paste, oregano, salt, pepper, garlic, onion and 2 cups of water into the pan. Let it simmer and leave uncovered for 30 minutes.
  3. Preheat oven to 350° F.
  4. In a separate pot, boil water and cook lasagna noodles according to the instructions in the package. Drain the noodles when cooked.
  5. Spread a layer of the prepped sauce from Step 1 at the bottom of a 9” x 13 “ by 2 “ baking pan. Next, top the meaty sauce with a layer of cooked lasagna noodles, followed by ricotta cheese, mozzarella, and top with Parmesan cheese. Repeat the sequence until all ingredients are stacked together in the pan.
  6. Bake for about 40 minutes, or until the ingredients are lightly browned and bubbling. After baking, let the lasagna sit for 15 minutes before serving.

2. Twice-Baked Potatoes


  • Salt and pepper
  • ½ tablespoon garlic salt
  • 1 tablespoon olive oil
  • 1 ½ tablespoons butter
  • 1 ½ tablespoons milk
  • ¼ cup green onion, finely chopped
  • 1 cup sour cream
  • 5 ounces (1 ¼ cups) shredded sharp cheddar cheese
  • 3 slices of bacon, cooked and crumbled to pieces
  • 3 large baking potatoes


  1. Preheat the oven to 400° F.
  2. Wash potatoes then pierce with a fork. Rub olive oil on the potatoes and place each on a jellyroll pan or on a large, rimmed cookie sheet.
  3. Bake potatoes for 45 minutes to an hour. Once done, remove potatoes from the oven then cut in half lengthwise.
  4. Reduce oven heat to 350° F.
  5. Once the potatoes have cooled down, take a spoon and scoop out the potato flesh. Transfer it to a large electric mixing bowl. Add in milk, butter, sour cream, cheese, garlic salt, salt, and pepper. Mix the ingredients until it achieves a creamy texture.
  6. Divide the mixture evenly, then place it back into the potato shells.
  7. Put the potatoes back in the oven and heat once more for another 15 minutes.
  8. Remove from oven and garnish with green onion and bacon bits.

3. Lettuce-Wrapped Wedges with Blue Cheese


  • Freshly ground pepper
  • Juice of 1 large lemon
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons onion powder
  • ½ cup sour cream
  • 1 cup buttermilk
  • 1 cup mayonnaise
  • 1 medium tomato, diced finely
  • 6 ounces (1 ½ cups) of crumbled blue cheese
  • 10 slices of bacon, cooked and crumbled
  • 2 heads iceberg lettuce


  1. Combine lemon juice, mayonnaise, buttermilk, sour cream, garlic powder and onion powder in a large mixing bowl. Whisk the mixture together until it achieves a smooth texture.
  2. Add the blue cheese to the mixture, just until blended.
  3. Transfer the mixture to an airtight container and chill in the fridge for at least 2 hours.
  4. Core and then quarter each lettuce head. Get a generous dollop of the creamy dressing and place over each wedge of lettuce. Top with tomatoes and bacon bits and season with a little bit of pepper.

4. Magic Lemon Meringue Pie



  • ¼ teaspoon cream of tartar
  • ¼ cup sugar
  • 3 large egg whites


  • 1 teaspoon lemon zest, grated
  • ½ cup fresh lemon juice (comprises about 2 large lemons)
  • 3 large egg yolks


  • ½ cup sugar
  • 1 ½ cups fine crumbs of graham cracker
  • ½ stick (1/4 cup) butter, melted


  1. Preheat oven to 325° F.
  2. Combine ingredients for the crust in a mixing bowl. First, stir together graham cracker crumbs with sugar until the two ingredients combine. Then stir in melted butter.
  3. Press the mixture firmly into a 9“pie plate. Set aside.
  4. Next, create the filling. Mix the condensed milk, lemon juice, zest, and egg yolks in a medium bowl. Leave the whites as these will be needed for the meringue.
  5. Pour mixture into the crust.
  6. For the meringue, use an electric mixer to beat the egg whites and cream of tartar in a medium bowl. Beat until soft peaks begin to form. Add sugar and continue whipping the mixture until the peaks turn stiff.
  7. Spread the meringue over the pie filling before sealing to the crust’s edge.
  8. Bake for 15 to 20 minutes or until the meringue turns slightly brown.
  9. Chill for 2 hours then serve.

5. Barbecued Pork Ribs



  • 1 teaspoon salt
  • 1 tablespoon dark molasses
  • ½ cup light brown sugar, packed
  • 2 cups soy sauce
  • 5 pounds meaty pork ribs

Barbecue Sauce:

  • 1 teaspoon dry mustard
  • ½ cup light brown sugar, packed
  • A 12-ounce bottle of chili sauce
  • A 14-ounce bottle of ketchup


  1. Prepare the ribs. Combine soy sauce, brown sugar, molasses, salt and 1 cup of water in a medium saucepan. Let the mixture boil and set aside, cooling it to room temperature.
  2. Place the ribs in a large baking bag (or sealable plastic bag if baking bags are not available). Use a 12” x 14” baking pan to support the bag.
  3. Pour the marinade into the bag, covering the ribs. Seal the bag. Let the ribs sit in the mixture and marinate for about 3 hours. Make sure you turn the back occasionally to coat each side of the meat thoroughly.
  4. Preheat the oven to 375° F.
  5. Drain the marinade. If you are using a baking bag, cut four slits on top. If not, remove the ribs and transfer it to a baking pan. Cover the pan with a lid or foil.
  6. Bake ribs for 2 hours.
  7. To make the barbecue sauce, in a large saucepan, blend ketchup, chili sauce, brown sugar, dry mustard and 1/3 cup of water.
  8. Boil the mixture while continuously stirring to dissolve the sugar.
  9. Remove the sauce from heat.
  10. Once the ribs begin to cook and turn tender, remove the meat from the baking bag then lower the temperature of the oven to 350° F.
  11. Using a barbecue brush, brush the barbecue sauce on both sides of the ribs. Return the ribs to the oven uncovered and bake for another 30 minutes.
  12. To add a bit of smoky flavor and char to the ribs, put them under the broiler before serving.

By now, we’re pretty sure you are heavily salivating with dreams of sinking your teeth into these yummy dishes. What are you waiting for? Get started in the kitchen now and let us know your feedback on each of the recipes! Have fun cooking!


Recipes, trisha yearwood

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