Cookbook Preview ~ The Complete America's Test Kitchen TV Show

In our home, the only cooking shows available on television are on PBS, but there are a lot of great shows on CREATE. One of them is Cook's Country TV Show, which I really enjoy. Here is the blurb for this cookbook. 

The Complete Cook's Country TV Show Cookbook

An updated must-have cookbook to include the sixth season of Cook's country, for one volume that's like a treasured recipe box brought to life. This collection will teach you foolproof methods for making more than 250 great American recipes including Apple Cider Chicken, Pan-Fried Pork Chops, and Mile-High Lemon Meringue Pie. And in addition to learning how to make great food, you can read the colorful stories behind the recipes.

Buy the book HERE.

Wild Turkey Tetrazzini

Here's a recipe that works well with wild turkey. It has been slightly adapted from a recipe found at Pioneer Woman.

1 1/2 pounds thin spaghetti, broken into thirds
4 tablespoons butter
4 clothes garlic, minced
1 cup mushrooms, chopped
1/2 teaspoon Kosher salt
1 cup white wine
1/3 cup flour
4+ cups chicken broth
8 oz cream cheese, chunks
3 cups cooked turkey, diced (We used wild turkey cutlets for this and it worked great.)
1 cup black olives, chopped
1 cup frozen peas
2 cups Monterey Jack Cheese, shredded
salt and pepper to taste
1 cup Panko bread crumbs

Preheat oven to 350 degrees. In large pan, cook pasta until not quite done (al dente) according to the package instructions. Drain, rinse, and set aside.

In large skillet, melt butter on medium heat. Add garlic and saute for 1-2 minutes. Add mushrooms and salt, then saute for an additional 2-3 minutes. Pour in wine and allow to cook for several minutes until liquid reduces by half. Sprinkle in flour and stir into mushrooms. Pour in broth and stir, cooking until it thickens.

Reduce heat to medium low. Add cream cheese chunks and stir to melt. Add turkey, olives, peas, and cheese. Stir to combine. Add additional salt and pepper as needed. Add the cooked spaghetti and stir to combine. You may want to add 3/4 - 1 cup additional broth at this point.

Pour mixture into a large baking dish and sprinkle top with bread crumbs. Bake for 20 minutes or until golden brown and bubbly. Serves 10-12
Click here for a printable version of this recipe.

Peanut Butter Oatmeal Chocolate Chip Cookies

Here is one of our favorite recipes. We love the combination of oats, peanut butter and chocolate chips in this one. Enjoy!

1 cup butter or margarine, melted
1 cup crunchy peanut butter
1 cup sugar
2/3 cups brown sugar
2 eggs, beaten
1 teaspoon vanilla
2 cups flour
1 cup old-fashioned oats
2 teaspoons baking soda
1/2 teaspoon salt
2 cups chocolate chips

Preheat oven to 350 degrees. In medium bowl, cream butter, peanut butter, and sugar. Add eggs and vanilla. In another bowl, mix together flour, oats, soda and salt. Add to creamed mixture. Stir in chocolate chips. Drop by teaspoonfuls onto greased baking sheet. Bake for 10-12 minutes until golden brown. Makes 3 dozen cookies. Yummy.
Click here for a printable version of this recipe.

June Foster's Ham and Cheese Ball

June Foster is a retired teacher with a BA in Education and a MA in counseling. June has written four novels for Desert Breeze Publishing. The Bellewood Series, Give Us This Day, As We Forgive, and Deliver Us, and Hometown Fourth of July. Ryan's Father is available from WhiteFire Publishing. Red and the Wolf, a modern day retelling of Little Red Riding Hood, is available from June loves to write stories about characters who overcome the circumstances in their lives by the power of God and His Word. June uses her training in counseling and her Christian beliefs in creating characters who find freedom to live godly lives. Learn more about June and her writing HERE.

June's Latest Book Release: Ryan's Father

Ryan Reid is a first-grade teacher and a Christian with a heart for neglected kids, but a chance encounter during an earthquake with Sandy Arrington, a beautiful young nurse, rocks Ryan’s carefully guarded world and unearths the secret he has held deep in his heart. Though Sandy falls in love with him, Ryan’s forbidden affections lie elsewhere, and he must depend on the Lord to see him through a battle he always hoped he’d never have to face. Purchase the book HERE.

June's Recipe for Ham and Cheese Ball 

12 oz. cooked ham, chopped
8 green onions, chopped
2 - 8 oz. packages cream cheese
1 teaspoon garlic salt
2 cups pecans, chopped
Variety of crackers

Soften the cream cheese at room temperature. Chop the ham. (I usually get the kind that comes in a package already cubed.) Chop the green onions in a food processor. Add garlic salt. Add the cream cheese and ham and process until smooth. Place the mixture in a mixing bowl and shape into a ball. Spread the pecans out on a plate. Roll the cheese ball in the pecans to coat evenly. I usually place the cheese ball on a piece of waxed paper and store in the refrigerator until ready to use. It's delicious with a variety of crackers. Makes 2 large cheese balls.

Multi-Grain Sourdough Bread


Here's a delicious recipe for homemade bread. Since making this bread, I no longer buy sandwich bread, but make this once a week instead. Enjoy!

1 cup fed sourdough starter
1 cup lukewarm water
1 tablespoon olive oil
1 tablespoon sugar
2 teaspoons instant yeast
1 teaspoon salt
1 teaspoon King Arthur Whole-Grain Bread Improver
1 1/2 cups all-purpose flour
1/2 cup instant potato flakes
1/2 cup whole wheat flour
1/3 cup Harvest Grain Blend

In large bowl, combine all ingredients. Beat with dough hook and mix until combined. Continue to knead for 5-7 minutes. Place dough in a greased bowl and cover with greased plastic wrap. Allow to rise for 1 1/2 - 2 hours until double. 

Grease 8x4" bread pan. Shape dough into a log. Place in pan and cover. Allow to rise until double, 1 1/2 - 2 hours. Bake in preheated 350 degree oven and bake for 30-35 minutes until golden brown. Remove from oven and turn out onto wire rack to cool. Makes 1 loaf. 
Click here for a printable version of this recipe. 

Rolled Sugar Cookies

(Kids love these cookies for Christmas or Easter!)

3 cups powdered sugar
2 cups butter or margarine, softened
2 teaspoons vanilla extract
1 teaspoon almond extract
2 eggs
5 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar

In large bowl, beat powdered sugar, butter, extracts and eggs on medium speed. Stir in flour, baking soda and cream of tartar. Heat oven to 375 degrees. Lightly grease cookie sheet. Divide dough in half. On lightly floured surface, roll each half 1/8 inch thick. Cut into desired shapes with 3-inch cookie cutters. Place about 2 inches apart on cookie sheet. Bake 5-7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely. Decorate with Decorator's Glaze as desired.

Decorator's Glaze:
3 cups powdered sugar
3 tablespoons water
3 tablespoons light corn syrup
1 teaspoon almond extract
Food coloring

In small bowl, beat all ingredients except food color on low speed until smooth. Divide among several small bowls. Stir desired food color one drop at a time into each bowl until desired color is established. Decorate cookies as desired. Makes about 8 dozen cookies.
Click here for a printable version of this recipe.

Shannon Vannatter's Taco Soup

Central Arkansas author, Shannon Taylor Vannatter is a stay-at-home mom/pastor’s wife. She lives in a town with a population of around 100, if you count a few cows. Vannatter won the Inspirational Readers Choice Award in the short contemporary category, The 18th Annual Heartsong Awards 3rd Favorite New Author and #1 Contemporary Award. 

Her nine titles are with Heartsong Presents and she’s contracted for six more. Her books are available at,,,, and Learn more about Shannon and her books at

Shannon's Latest Book Release - Rodeo Song


But when silken-voiced Garrett Steele set out for stardom, he left Jenna—and his cowboy past—far behind. A chance encounter at one of his concerts propels him back into Jenna's life. But, once burned by love, Jenna must guard her heart against the captivating singer. 

Once upon a time, Garrett vowed he'd be a success, no matter what. But that path shattered his soul. His reunion with Jenna makes him long for things he once took for granted. Now he must show her that he's found what he was looking for all along…right here in his hometown.

Shannon's Recipe for Taco Soup

2 pounds Hamburger (cooked and drained)
1 can Stewed Tomatoes
1 can Rotel (I use Original)
2 cans Ranch Style Beans
2 cans Hominy (white and yellow) drained
1 envelope Ranch Dressing Mix
1 envelope Taco Seasoning Mix
2 cans water (More if you like it soupier)

Cook Hamburger. Add all ingredients in dutch oven and bring to boil, then simmer for 20 minutes. (You can use corn instead of hominy or one can corn and one can hominy.) Serve with shredded cheese and Fritos.

Broccoli Cheese Soup

Here's a delicious recipe to try on a cool spring night when you need a little comfort food. Great with Sourdough Baguettes.

1 onion, chopped
1 carrot, shredded
2 tablespoons butter
2 chicken bouillon cubes
1 cup water
1 10-oz package frozen broccoli
3 tablespoons flour
2 cups milk
1 teaspoon lemon juice
3 thick slices Velvetta Cheese
1/4 teaspoon salt
1/4 teaspoon pepper

In a large saucepan, saute onion and carrot in melted butter until tender. Add water and bouillon cubes and bring to boil. Add broccoli and cook until tender. In a small bowl, make paste with flour and 1/3 cup milk. Add to soup along with remaining milk, lemon juice, and slices of Velvetta. Season with salt and pepper. Serves 4-6
View printable version of this recipe.



Snickerdoodles have long been a family-favorite at our house. This is a recipe given to me by my grandmother on my mom's side.

1 cup shortening
1 1/2 cups sugar
2 eggs, beaten
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon soda
1/2 teaspoon salt

In medium sized bowl, mix shortening, sugar and eggs until soft. Sift together remaining ingredients in separate bowl and add to shortening mixture. Chill dough for 30 minutes. Preheat oven to 400 degrees. In small bowl, mix 2 tablespoons sugar and 2 teaspoons cinnamon and set aside. Form cookie dough into walnut-sized balls and dip tops into sugar mixture. Place 2" apart on ungreased cookie sheet. Bake 8-10 minutes until lightly brown but still soft. These cookies puff up first, then flatten out with crinkled tops. Makes 4 dozen. Hope you enjoy them!
Click here for a printable version of this recipe.

Linda White's Corn Chowder

Linda J. White writes FBI thrillers from her home in rural Virginia. Her husband of 40+ years, Larry, was a video producer/director at the FBI Academy for over 27 years. Mother of three grown children, Linda is also a national-award winning journalist and a women’s ministry speaker. She loves Jesus, her family, dogs and books in that order. She’s a member of National Press Women, American Christian Fiction Writers, and other professional groups. When she’s not writing, she can be found playing with Keira, her Sheltie, reading a book, or dreaming of the beach. Learn more about Linda and her books at

Linda's latest book release: Words of Conviction

Abingdon Press, April 2014

One August night, Zoe, the five-year-old daughter of powerful Senator Bruce Grable, is abducted from her bedroom in Washington. The FBI brings in Special Agent Mackenzie Graham, a forensic psycholinguist, to analyze the written threats of the vengeful kidnapper. An expert at what she does, Kenzie probes criminal minds more accurately than she does her own heart.

Working alongside fellow FBI Agent John Crowfeather, Kenzie refuses to acknowledge her mysterious attraction to John, and continues to build walls she believes will protect her, not only from John, but from God as well. John is no fan of hers, either, but they have little time to dwell on it as the case grows more dangerous.

The race is on to save Zoe. Can Kenzie and John rescue the girl before it’s too late? Or will their misguided convictions cost a little girl her life? Buy the book HERE.

Linda's recipe for Corn Chowder

When snow or a cold rain is falling, there’s nothing quite as comforting as a bowl of homemade corn chowder. Our family loves this recipe, which I’ve developed over the years.

6 slices of bacon
1 onion, diced
2 celery stalks, sliced
4 Redskin potatoes, unpeeled, diced
¾ cup water
2 cups milk or half-and-half*
2 14-oz cans cream-style corn
1 15-oz can whole corn, undrained

In a heavy pot, cook bacon until crisp. Remove, reserving 2 T of fat. Saute onion and celery in the bacon fat; add potatoes and water. Cook until potatoes are tender, about 20 minutes. Add corn, then milk and heat through. (Do not boil.) Serve hot, with crumbled bacon on top.

*The higher the butterfat content, the higher in calories this recipe will be. I usually use regular milk, or mostly regular milk with a little half-and-half.

Quick and Easy Lasagna

This is such an easy recipe. I hope you'll enjoy making it for your family!

15 strips ribbed lasagna
1 lb. bulk sausage

1 pound ground hamburger
48 oz. jar of favorite spaghetti sauce
15 oz. cottage cheese, small curd
12 oz. grated Mozzarella cheese
1/4 cup Parmesan cheese

In medium skillet, brown sausage and hamburger until fully cooked. Add spaghetti sauce and cook for 7-10 minutes. Remove from heat. Pour 1/4 cup water in spaghetti sauce jar and rinse it around. Then pour this water to cover bottom of a greased 9x13 baking dish. Place three strips of uncooked lasagna, lengthwise. Spread in layers, 1/3 spaghetti sauce, 1/2 cottage cheese, and 1/2 mozzarella cheese. Repeat layering process. For the top, layer noodles, meat and sprinkle top with Parmesan cheese. Cover and bake in 375 degree oven for 30 minutes. Remove cover and continue baking an additional 20-30 minutes. Let stand 10 minutes before cutting. Delicious! Serve with salad and French bread.

Wine Recommendation: Folonari Chianti
Click here for a printable version of this recipe.

Cookbook Preview ~ Georgia Cooking in an Oklahoma Kitchen

Trisha Yearwood, host of Food Network’s Trisha’s Southern Kitchen, is adored by fans as one of country music’s top stars, but among family and friends, Trisha Yearwood is best known for another talent: cooking.

Throughout her life–from her humble roots in Georgia to her triumphant recording years in Nashville and a fulfilling married life with husand Garth Brooks in Oklahoma–Trisha has always enjoyed feeding those she loves. Now she dishes up a collection of more than 120 of her go-to recipes in a tribute to both home-grown cooking and family traditions.

Trisha believes a recipe always tastes better when it has a memory attached to it. Here, she teams up with her mother and sister to share their family’s best-loved recipes. This is the kind of classic comfort food you’ll want at the heart of your own family’s mealtime memories. Inside is a full menu of Southern fare with a contemporary twist. But you don’t have to be a Southerner to enjoy Yearwood family favorites such as:

Trisha’ s Chicken Tortilla Soup
Gwen’s Fried Chicken with Milk Gravy
Stuffed Pork Chops
Breakfast Sausage Casserole
Blackberry Cobbler
Banana Pudding

Along with the recipes for inviting soups, textural salads, home-style family entrées, colorful side dishes, and irresistible desserts, Trisha shares everything from charming personal anecdotes to practical advice, time-saving tips, and creative ingredient substitutions to accommodate all tastes.

With full-color photographs taken in and around Trisha’s homes and a foreword by Garth Brooks, this soul-warming slice of Southern life will delight country music fans and home cooks alike. Best of all, this is un-pretentious food that is easy to put together, satisfies even big country appetites, and tastes like home. Trisha’ s warm evocations of pre-paring food for loved ones will transport you back to your own childhood. These are recipes you’ll enjoy with your family for years to come. Buy the cookbook HERE.