Home Cooking With Trisha Yearwood

With help from her mother and sister, award-winning country music star Trisha Yearwood shares some of her family’s favorite foods and memories in her second cookbook, "Home Cooking with Trisha Yearwood."

Try two of her Southern-style comfort dishes below and get taste for what it’s like to wake up with Garth Brooks in the kitchen:

• Garth's Breakfast Bowl

2 tablespoons butter
8 large eggs
1 16-ounce bag frozen hash browns or Tater Tots, thawed
1 pound pork sausage
1 pound bacon
1 9-ounce package cheese and roasted garlic tortellini
10 ounces sharp Cheddar cheese, grated (about 2 1/2 cups)

In a large skillet, melt the butter and scramble the eggs.
In a separate large skillet, cook the hash browns according to package directions.
In a third large skillet, break up the sausage with a wooden spoon and cook until browned. Drain off the excess fat. Transfer the sausage to a bowl. Cook the bacon in the same skillet. Drain on paper towels and set aside.
Cook the tortellini according to the package directions.
Layer a large bowl with hash browns, sausage, bacon, tortellini, eggs and cheese.

• Monkey Bread Muffins

1 12-ounce can biscuits (10 in each can)
3 tablespoons Hot Maple Syrup (page 20)
1/4 cup (1/2 stick) butter, melted
2/3 cup sugar
1 tablespoon ground cinnamon
1/2 cup finely chopped pecans

Preheat the oven to 375°F.
Place cupcake liners in 12 muffin cups.
With kitchen shears, cut each biscuit into 4 pieces.
In a small bowl, combine the maple syrup and melted butter.
In a separate bowl, mix the sugar, cinnamon, and chopped pecans.
Dip each biscuit piece into the maple butter and roll in the sugar mixture.
Place 3 or 4 coated pieces in each muffin cup, pressing to compact (see NOTE).
Bake the muffins for 15 to 17 minutes. Allow to cool in the pan for 5 minutes before removing to wire racks. Serve warm.

Note: To make traditional monkey bread, grease all surfaces of a 10-inch tube pan. Drop the coated biscuit pieces evenly inside the tube pan. Pour the maple butter over the biscuits and bake at 350°F for 40 to 45 minutes. Let the bread stand for 5 minutes before turning out onto a cake plate. Pull off one lump at a time.