Trisha Yearwood's Bacon Wrapped Asparagus | Trisha's Southern Kitchen | Food Network
Trisha makes a nutty Gruyere cheese sauce to drizzle over delicious bacon-wrapped asparagus!
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Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it's for a family reunion or a party for her band-mate, her easy recipes always have a story to tell.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Bacon Wrapped Asparagus
RECIPE COURTESY OF TRISHA YEARWOOD
Level: Easy
Total: 40 min
Active: 30 min
Yield: 4 servings
Ingredients
1 1/2 pounds fresh asparagus, ends trimmed
8 slices bacon
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 teaspoon mustard powder
1/2 teaspoon onion powder
Pinch freshly grated nutmeg
1 cup whole milk
1/2 cup grated Gruyere
1/2 cup crispy fried onions
Directions
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
Divide the asparagus spears into 8 bundles. Wrap each bundle in the middle of the spears with one piece of bacon. Place the bundles seam-side down on the prepared baking sheet. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Bake until the bacon is fully cooked, about 25 minutes.
Melt the butter in a medium saucepan over medium-high heat. Sprinkle the flour over the butter and stir. Cook until the mixture is golden brown and has a nutty aroma, about 1 minute. Stir in the mustard powder, onion powder, nutmeg and remaining 1/2 teaspoon each salt and pepper. Slowly whisk in the milk a little at a time and continue cooking and whisking until the mixture thickens, 2 to 3 minutes. Stir in the cheese until melted, then take off the heat.
Carefully transfer the bacon bundles to a serving platter. Pour the cheese sauce over the asparagus and sprinkle with the fried onions. Serve warm.
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Trisha Yearwood's Bacon Wrapped Asparagus | Trisha's Southern Kitchen | Food Network
Trisha Yearwood's No-Bake Ricotta Espresso Cheesecake | Trisha's Southern Kitchen | Food Network
Not only is Trisha's cheesecake NO-BAKE, but it also has a decadent chocolate graham cracker crust and cherry topping!
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Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it's for a family reunion or a party for her band-mate, her easy recipes always have a story to tell.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
No-Bake Ricotta Espresso Cheesecake
RECIPE COURTESY OF TRISHA YEARWOOD
Level: Easy
Total: 3 hr 30 min (includes freezing, cooling and chilling times)
Active: 30 min
Yield: 8 to 10 servings
Ingredients
Crust:
1 1/2 cups chocolate graham cracker crumbs (from about 12 full graham cracker sheets)
2 tablespoons sugar
5 to 6 tablespoons unsalted butter, melted
Filling:
1/2 cup heavy cream
1 1/2 teaspoons powdered gelatin
1/2 cup sugar
1 tablespoon espresso powder
8 ounces cream cheese, at room temperature
1 pound good-quality fresh ricotta
1 teaspoon pure vanilla extract
Topping:
One 21-ounce jar Amarena cherries in syrup
1/2 lemon, juiced
Directions
For the crust: Combine the graham crackers and sugar in a food processor and pulse to process. Drizzle in 5 tablespoons of the butter and pulse to combine. The mixture should clump together slightly when pressed in your fingers. If not, add the remaining tablespoon of butter and toss again. Press the mixture firmly and evenly into the bottom of an 8-inch springform pan. Freeze to firm the crust, about 15 minutes.
For the filling: Pour the cream into a small bowl and sprinkle the gelatin over. Let sit to bloom the gelatin, about 5 minutes. Transfer the mixture to a small saucepan and add the sugar and espresso powder. Warm over very low heat, whisking constantly just to dissolve the gelatin; do not let the mixture simmer or boil. Remove from the heat, whisk until completely smooth and let cool, about 5 minutes.
Beat the cream cheese on medium-high speed in a mixer fitted with the paddle attachment until light and smooth, 1 to 2 minutes. Add the ricotta and beat just until smooth, scraping down the sides of the bowl with a rubber spatula to ensure even mixing. Add the cooled cream mixture and vanilla and beat again until just smooth. Scrape the mixture into the crust and smooth the top. Cover the cheesecake and chill until set, at least 3 hours.
For the topping: Add the cherries and syrup to a small saucepan and warm over low heat. Remove from the heat and stir in the lemon juice. Serve slices of the cheesecake topped with the warm cherry syrup.
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Trisha Yearwood's No-Bake Ricotta Espresso Cheesecake | Trisha's Southern Kitchen | Food Network
Trisha Yearwood Cooks Up Favorite Dishes with Garth Brooks
Guest host Trisha Yearwood is gearing up to release a new cookbook, Trisha's Kitchen: Easy Comfort Food for Friends and Family, so she whipped up a couple of favorites with her husband, Garth Brooks!
#TrishaYearwood
#GarthBrooks
#TheEllenShow
Italian Cream Cake | Southern Living
If you’re looking for an impeccable dessert to complete your holiday dinner party, we’ve got the one for you! The Italian Cream Cake is in no way Italian; it’s actually more Southern than anything.
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Ingredients:
1/2 cup butter or margarine, softened; 1/2 cup shortening; 2 cups sugar; 5 large eggs, separated; 1 tablespoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 cup buttermilk; 1 cup flaked coconut; Nutty Cream Cheese Frosting; Garnishes: toasted pecan halves, chopped pecans
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In 1966, Southern Living was created to highlight the beauty and culture of the growing South. In the decades since its inception, Southern Living, published monthly, has become one of the largest lifestyle magazines in the country. With characteristic Southern hospitality, Southern Living is committed to sharing the region we love with our readers, no matter where they may live.
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Trisha's Iced Sugar Cookies | Food Network
Trisha's family makes baking and icing sugar cookies a social occasion.
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Jennifer's Iced Sugar Cookies
Recipe courtesy of Trisha Yearwood
Total: 1 hr 45 min
Prep: 25 min
Inactive: 1 hr 10 min
Cook: 10 min
Yield: 15 to 17 large cookies or 24 medium cookies
Level: Easy
Ingredients
Cookies:
2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter
1 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
Icing:
One 12-ounce box confectioners' sugar
3 tablespoons meringue powder
1/3 cup warm (80 to 90 degrees F) water
Food coloring, optional
Assorted sprinkles,
colored sugar and small candy pieces
Directions
For the cookies: Sift together the flour, baking powder and salt. In a large mixing bowl, with an electric mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Add the egg and mix until combined. Gradually add the sifted dry ingredients, one spoonful at a time, until thoroughly combined. Add the vanilla. Chill the cookie dough in the refrigerator for at least 1 hour.
Preheat the oven to 400 degrees F. Roll out half of the dough at a time, keeping the remainder of the dough in the refrigerator. On a lightly floured surface, roll out the dough to a 1/4-inch thickness and cut into desired shapes with a cookie cutter. (For medium cookies, use a 3-inch cookie cutter.) Place the cutout cookies 2 inches apart on an ungreased cookie sheet and put the cookie sheet in the refrigerator for a few minutes before baking. This will help the cookies to retain their shape. (You can roll out the scraps to make a few more cookies.) Bake until just before the edges of the cookies start to brown, 8 to 10 minutes (if baking two sheets at a time, rotate halfway through baking). Cool the cookies for 1 to 2 minutes on the cookie sheet before removing to wire racks to cool completely.
For the icing: In a medium bowl, combine the confectioners' sugar, meringue powder and warm water with a wire whisk. Stir until the icing is smooth. Adjust the consistency of the icing by adding more confectioners' sugar or more water, as needed. Add food coloring, if desired, to the icing.
Spread the icing on the cooled cookies and then top with assorted sprinkles and candies.
Cook's Note
Meringue powder is available in a can. (I use Wilton.) It is used in place of egg whites in many icing recipes. From Food Network Kitchens: After further testing and to ensure the best results, this recipe has been altered from what was in the actual episode.
Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010
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Trisha's Strawberry Shortcake | Food Network
Trisha's Strawberry Shortcake is 'Heaven on a big ol' Southern biscuit.' After baking your large homemade biscuit, top with sliced sugar-soaked strawberries and whipped cream.
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