Naomi Judd's Sweet Potato Casserole

3 C. mashed sweet potatoes (about 2 lb. sweet potatoes)

1/2 C. granulated sugar

2 large eggs, lightly beaten

1/2 C. milk

1/4 C. butter, melted ({ stick)

1/2 t. salt

{ t. vanilla extract

Topping:

1/2 C. packed light brown sugar

1/2 C. chopped walnuts, pecans or other nuts

1/3 C. all-purpose flour

1/3 C. butter

Preheat the oven to 350 degrees. Grease a shallow 2-quart casserole.

In a medium bowl, stir together the potatoes, granulated sugar, eggs, milk, butter, salt and vanilla and scrape the mixture into the prepared casserole.

Make the topping: In a small bowl, stir together the brown sugar, nuts and flour. Sprinkle over the top of the casserole. Dot with the butter. Place the casserole on a baking sheet.

Bake, uncovered, in the 350 degree oven until heated through and lightly browned, 30 to 35 minutes. Let stand 10 minutes before serving.

Tim McGraw's Chicken and Dumplings

Ingredients

* 1 small chicken
* Water
* Pinch of salt
* 1 cup chicken broth
* 2 cups all-purpose flour
* 3 tablespoons butter shortening (crisco)
* 1/2 cup buttermilk

Directions
Boil chicken in a pot, adding salt to taste. When tender, pull chicken from the bone and return to the pot, adding broth.

In a bowl, combine shortening and flour, mix together with a pastry cutter, then add buttermilk to form a doughy consistency (similar to how you would make biscuits). Sprinkle flour on cutting board. Pinch off part of the dough and roll into a thin sheet and cut into squares. Drop one square at a time into broth. Continue this until all of the dough is used. Add salt and pepper to taste and simmer until tender.

Allow the dumplings to thicken the broth for 2 hours until it is a creamy consistency.

FAITH'S COCA-COLA CAKE

Faith Hill's Coca-Cola Cake

Makes: 12 servings
Hands-on time: 25 min.
Total time: 60 min.

2 cups all-purpose flour
2 cups sugar
1 cup butter
2 tablespoons cocoa
1 cup cola soft drink
½ cup buttermilk
1 teaspoon baking soda
2 eggs, lightly beaten
1 tablespoon vanilla extract
1½ cups miniature marshmallows
Chocolate Coca-Cola Icing
Garnish: Toasted chopped pecans

1. Preheat oven to 350°.

2. Combine flour and sugar in large mixing bowl.

3. Combine butter, cocoa and cola in a medium saucepan over medium-high heat, stirring occasionally until mixture comes to a boil. Remove from heat; pour over flour mixture. Add buttermilk, baking soda, eggs and vanilla, whisking until blended. Stir in marshmallows. (Batter will be thin and marshmallows will float to the top.)

4. Pour batter into lightly greased and floured 13x9x2-inch pan. Bake 30 to 35 min. or until a pick inserted in center comes out clean. Remove from oven; cool 15 min. Spread Chocolate Coca-Cola Icing over warm cake. Garnish with toasted chopped pecans, if desired.

CHOCOLATE COCA-COLA ICING

½ cup butter
3 tablespoons cocoa
6 tablespoons cola soft drink
1 (16-oz.) package powdered sugar, sifted

Combine first three ingredients in a medium saucepan over medium heat, stirring until butter melts. Remove from heat; whisk in sugar.

Edna's Cornbread

Recipe from Faith Hill

Servings: 6-8

* 3 tablespoons Butter Flavor Crisco
* 1 1/2 cups Martha White yellow cornbread mix
* 1 egg
* 1 1/2 cups buttermilk

Directions:

Prep Time: 10 mins
Total Time: 55 mins

1. 1 Preheat oven to 500°

2. 2 Put 3 tablespoons Crisco in the iron skillet and melt. Set aside.

3. 3 In a bowl, mix cornmeal, egg and buttermilk to right consistency (should not be thick nor too liquidy). Pour the melted shortening into the mixture, leaving a small amount in the skillet so the bread will not stick, and stir. Sprinkle a little bit of cornmeal in the skillet then pour the mixture into the skillet.

4. 4 Bake at 500° until it is deliciously golden brown.

Chipotle Copy-Cat Guacamole

Chipotle is popular for its fresh, delicious, naturally raised food. Re-create their natural taste with this copycat guacamole recipe.
Ingredients

* 1 large ripe avocado, peeled and pitted
* 2 tablespoons fresh lime juice
* 1/2 cup fresh cilantro, chopped
* 1/4 cup onion, finely chopped
* 2 cloves garlic, finely chopped
* 2 large serrano chiles, seeded and chopped
* 1/4 teaspoon salt

Instructions

1. Using fork, mash avocado with lime juice in small bowl. Add cilantro, onion, garlic, serrano chilies and salt; stir to combine.
Notes

Makes about 1 cup.

Paula Dean's Taco Salad

Prep Time: 10 min
Yield: 6 to 8 servings

Ingredients
2 ripe tomatoes, diced
1/2 pound sharp Cheddar, diced
1 large onion, diced
1 head iceberg lettuce, washed, drained and shredded
1 pound lean ground beef, browned, crumbled and drained
1 cup salad dressing (recommended: Catalina)
1 (7-ounce) bag taco flavored chips, crushed
1 cup salsa
Tortilla chips, to serve

Directions
Combine the tomatoes, cheese, onion, lettuce, and ground beef in a large bowl. Add the salad dressing and mix well. Just before serving, add the taco chips, tossing to combine with other ingredients. Top each serving with salsa. Serve with tortilla chips.