Country recipes from the country stars

Krystal Keith in the Kitchen: Get Krystal’s Recipe for Baked French Toast -

Shania Twain's Tofu Scramble

Shania’s thinking about writing a vegetarian cookbook because she’s eaten a lot of bad vegetarian food in her life and she wants to share recipes she says would even satisfy a meat eater.

Shania's Tofu Scramble
2-3 tablespoons of olive oil
1 package of firm tofu, very dry
1/3 cup of grated Parmesan cheese
1 cup of raw broccoli
1 small bunch of fresh asparagus heads
1 cup of fresh baby spinach
1/2 cup of white onions, finely chopped
1 clove of garlic, minced
1-2 tablespoons of agave syrup
1 teaspoon of fresh basil, chopped
1 teaspoon of fresh parsley, chopped
1/2 cup of yellow cheddar cheese, grated
Salt and pepper, to taste

First, put two medium size pans on high heat. In one pan, add olive oil and bring it to a simmer.
Crumble up the tofu with your hands and then add it to the olive oil.
Make sure the tofu is as dry as possible because it will cook easier.
Add the broccoli and asparagus heads to the second pan and cover the vegetables with a little bit of water, about 1/4 of a cup. Add the agave syrup and a pinch of salt.
Place a lid over the vegetables and allow them to steam for a few minutes.
Returning to the tofu pan, stir the tofu constantly until it starts to brown and add pepper.
When it starts to stick to the sides of the pan, add the Parmesan cheese and mix. In the vegetable pan, after broccoli and asparagus have had a chance to cook, add the raw parsley, basil and spinach.
Stir together, let it sit for about 30 seconds with the lid on and then drain the water from the vegetables. Return the pan to the stove.
Add the tofu and Parmesan cheese mixture to the vegetables and stir until well blended. Add the cheddar cheese, stir until melted, and enjoy!

Faith Hill - Pins Fantasy Cake Recipe:
Chocolate Peppermint Marshmallow Fantasy Cake!

Read all the instructions at

Jennifer Nettles - Roasted Brussels Sprouts
3lbs Brussels sprouts
Olive oil
Preheat oven to 425 degrees. Chop sprouts in half. Toss in 1/4 cup olive oil. Spread on 2 baking sheets cut side down. Roast 40-40min or until caramelized (stirring once or twice).
You can also add toasted pecans or even crumbled (cooked) bacon.
Now, if you wanna get awesome, you can make this delicious dressing. (Do NOT be intimidated by the anchovies. They don't taste like what you think when used in this way!)
1/4 cup red wine vinegar
1/2 cup olive oil
1 tablespoon course/grainy mustard
2 tablespoons honey
3 tablespoons capers (rinsed and chopped)
2 cloves garlic minced
2 shallots minced
2 oz tin of anchovies (drained and minced small)

In a large bowl whisk 1/4 cup of red wine vinegar, 1 Tbs grainy mustard, 2 Tbs of honey. Then whisk 1/2 cup olive oil til emulsified. Add capers, garlic, shallots and anchovies. Season with salt and pepper. Add Brussels Sprouts. Toss and serve. Now, you can also save part of this dressing. It is great on all roasted veggies and things.

Jessie Lee Cates - Family Recipes


Papa Dunn's Breakfast Casserole
1 can Pilsbury Crescent Rolls
1 lb Sausage
6-7 Eggs 1 cup Shredded

Pre-heat oven as directed on can of crescent rolls. In a, greased, 8X11 casserole dish roll out crescent rolls across the bottom (like a pie crust).
In a medium bowl, whisk together your eggs (I always like to add a splash or two of milk...makes the eggs "fluffier"), and pour on top of the crescent roll.
Brown the pound of sausage, and sprinkle on top. Add your cheese and pop it in the oven for 25-30 minutes!

Potato Soup
7 Idaho potatoes
1 Stick of Butter
2/3 cup of Flour
6 cups of Milk Bacon
Shredded Cheese

Start by frying your bacon (I like to cut in into little pieces with kitchen scissors before I fry it. Makes it easier!). Once that is done, just set it to the side. Peel and slice your 7 potatoes, and boil until they are almost done. In a separate pot, melt the stick of butter and add the flour. Combine completely. Slowly add all 6 cups of milk stirring constantly. Finally, add the potatoes, bacon, and a pinch or two of parsley.

 *If it seems a little thick, try adding chicken stock! It gives it more flavor than water. Top off each delicious bowl with a sprinkle of shredded cheese! This recipe can be doubled or tripled to accommodate the crowd :)

Miranda Lambert’s - Mama's Meatloaf
2 pounds ground beef
1 pound ground sausage
½ sleeve Saltines or Ritz crackers, finely crushed
2 eggs
½ cup finely chopped onion
1 dash of Worcestershire
1 teaspoon prepared mustard
¾ cup packed brown sugar, divided
1 ¼ cups ketchup, divided
Topping: blend together 1 c. ketchup and 1/4 c. brown sugar
Mix with your hands; beef, sausage, crackers, eggs, onion, Worcestershire, mustard, ½ cup brown sugar and ¼ cup ketchup. Form into a loaf and place in buttered baking dish. Bake at 350 degs for 1 hour then prepare topping. For that blend together 1 cup ketchup and ¼ cup brown sugar. After baking meatloaf, pour grease off, add topping evenly over it and bake 15 minutes longer. Let cool for five minutes before eating.

Florida Georgia Line's - Serrano Pepper Burger 
Florida Georgia Line also have a recipe in the new cookbook, "Country Music’s Greatest Eats" out May 6; it's their:
Serrano Pepper Burger

1 lb. serrano peppers
2 tbsp. olive oil
Sea salt
3 lbs. ground chuck
Freshly ground black pepper
1 lb. pepper Jack cheese, sliced in 1/4-inch slices
12 hamburger buns
Toppings: mustard, mayonnaise, ketchup, lettuce, tomato slices
Preheat one side of a grill to 350 to 400 degs (medium-high); leave other side unlit. Brush peppers with olive oil. Arrange peppers in a grill basket or on an aluminum foil tray over unlit side of grill, and grill, covered with grill lid, 10 to 15 minutes or until peppers begin to shrivel. Transfer peppers to lit side of grill, and grill, covered with grill lid, 8 to 10 minutes on each side or until lightly charred. Remove peppers to a wire rack; cool to room temperature. Remove stems, slice in half lengthwise, and sprinkle with coarse salt. Preheat unlit side of grill to 350 to 400 degs (medium-high). Shape meat evenly into 12 patties; sprinkle with salt and pepper. Grill patties 4 to 5 minutes on each side or until desired degree of doneness. Place 2 to 3 pepper halves over each patty; top evenly with cheese slices. Grill 1 to 2 minutes or until cheese melts. Butter buns, and toast on grill. Serve patties on toasted buns with desired toppings—and get ready to enjoy a great burger!

Carrie Underwood - Favourite Breakfast Recipe
Carrie Underwood's Vegan Deliciousness

One serving Nasoya Light Firm Tofu, crumbled; 1/2 red pepper, diced; 1/2 green pepper, diced; 1/2 white onion, diced; 1/2 tsp. of Mrs. Dash seasoning; “I Can’t Believe It’s Not Butter” cooking spray; Healthy Life Light Multigrain Reduced Sodium English muffin. Coat a small nonstick pan with light spray. Set to medium heat. Saute peppers and onions in pan. Let onions brown for a few minutes. Add tofu; stir. Cook for a few minutes, until tofu starts to brown. Add Mrs. Dash. Stir. Plate and serve with a toasted English muffin.

Sara Evans Ranch and Mushroom Chicken Thighs
8 bone-in, skin-on chicken thighs
1½ tablespoons Hidden Valley Ranch Dressing and Seasoning Mix
2 tablespoons olive oil
8 ounces sliced mushrooms
1 cup chicken broth
¼ cup Hidden Valley Ranch Dressing
2 tablespoons chopped parsley
Season the chicken thighs evenly with the Ranch salad dressing and seasoning mix. In a large, heavy-bottomed saucepan, heat the oil over high heat. Add the chicken thighs, skin side down, and cook undisturbed until browned, about 5 minutes. Flip over and cook another 3-4 minutes.

Remove from pan and set aside. Turn heat down to medium, and add the mushrooms. Saute until mushrooms are slightly softened, about 3-4 minutes. If the bottom of the pan looks as if it might start to burn, stir in a tablespoon or two of water. Add chicken thighs back into the pot, and pour in the chicken broth. Bring liquid to a boil, then cover, turn heat down to low, and simmer for 30 minutes. Remove cover, stir in ranch dressing, and simmer for another 5 minutes, or until chicken is fully cooked and liquid has slightly reduced. Garnish with parsley and serve.

Krystal Keith - Peanut Butter and Chocolate Chip Bars
Krystal Keith the singer of the sweet father/daughter wedding dance song, “Daddy Dance With Me,” which she wrote for her own wedding as a surprise for dad Toby Keith shares her favorites.“I am always looking for clean and healthy snacks that I can grab on my way out the door or keep on my bus for those times when I’m rushing around and don’t have time to cook or prepare a healthy meal. These little bars are the perfect healthy snack. Oh! And they’re really, really yummy…”

1 cup raw rolled oats, uncooked
1/2 cup peanut butter
3 Tbsp honey
2 Tbsp ground flax seed
2 Tbsp mini chocolate chips

Mix all ingredients together with stand or hand mixer. Dump mixture out on a sheet of wax paper, and, using rubber gloves (or plastic baggies as gloves), press mixture into a compacted square that is 1/2 inch thick. Use the side of your hand to make sure the sides are straight. Use a sharp knife to cut the square into bars. You should get 12 bars that are about 1 inch by 3 inches. Place them flat in a plastic bag and refrigerate for at least two hours to allow  them to firm up a bit. You can roll them into 1 1/2 inch balls if you’d rather. Keep refrigerated for up to two weeks.

PLA Media Recipes
Fall Inspired Recipes
Apple Walnut Salad with Cranberry Vinaigrette  

You will need…
-1/2 cup chopped walnuts 
-1/4 cup cranberries
-1/4 cup balsamic vinegar
-1 cup red onion, chopped
-1 tablespoon white sugar
-1 tablespoon Dijon-style prepared mustard
-1 cup vegetable oil
-salt and pepper to taste
-10 cups mixed salad greens, rinsed and dried
-2 Red Delicious apples, cored and thinly sliced
Preheat oven to 350 degrees. Spread walnuts on baking sheet in a single layer. Bake 8-10 minuets or until lightly toasted.
In a food processer, combine the cranberries, vinegar, onion, sugar and mustard. Puree until smooth; gradually add oil and season with salt and pepper.
In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat. Sprinkle with walnuts and serve. 


You will need…
-2 lb. ground beef
-1-1/2 cup chopped onions
-1 cup chopped green pepper
-2 garlic cloves finely minced
-1 28oz. can stewed or diced tomatoes
- 2 16oz. cans kidney beans, 1 light and 1 dark
-2 teaspoons of salt
-1 teaspoon of black pepper
-1 teaspoon of cumin
-1 tablespoon chili powder
-shredded cheese
Brown ground beef, drain grease
Chop onion, green pepper and garlic
In a pot put in ground beef, chopped onions, green peppers and garlic along with the tomatoes and beans undrained.
Stir in salt, black pepper, cumin and chili powder
Turn heat on high until it comes to a light boil, then reduce heat to a simmer.
If it is too spicy add a sprinkle of cinnamon
Top off with shredded cheese

Whole Wheat Dark Chocolate Sea Salt Cookies
(this recipe makes a lot of cookies so don’t be afraid by the large amount of ingredients)

You will need...
-1 cup of sugar
-4 eggs
-2 tablespoons of Vanilla extract
-3 cups of dark brown sugar
-1 pound of unsalted butter
-2 teaspoons of baking soda
-1 tablespoon of baking powder
-5-1/2 cups of whole-wheat flour
-1 tablespoon of salt
-5 cups of dark chocolate chips
-Maldon salt
Pre heat oven to 350 degrees
Mix butter and dark a regular sugars until creamy (3-5 minuets)
Add vanilla and eggs and continue mixing for about 3 minuets. Should be a light brown creamy mixture.
In another bowl, mix all dry ingredients
Slowly add dry ingredients to the creamy mixture
Stir in chocolate chip slowly
Put cookies onto a cookie sheet (greased or on parchment paper) Tip: Use an ice cream scooper to get equal amounts of dough so that cookies will be the same size!
Bake until golden brown around the edges. (13-15 minuets).
Put the remaining dough in the freezer covered with tin foal. (If you don’t use all of the dough)
ASAP put a small amount of Maldon Salt on top. Be real easy with the amount of salt. A little goes a long way!
Ice Cream Sandwiches?
You will need…
Life Changer Cookies from above
-Your favorite ice cream flavor – I went classic and used vanilla bean.
1.Take two cookies and place them on a plate bottoms up.
2.Scoop desired amount of ice cream onto one cookie and place the other on top.

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