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

Ingredients:

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)

Method:

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

Ingredients:

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

Method:

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.