View the original article at: http://www.countryweekly.com/news/trisha-yearwood-returns-southern-kitchen
These days, Trisha Yearwood is becoming just as known for her perfect Chickless Pot Pie as she is for hits like “Perfect Love.” As host of her own cooking show, Trisha’s Southern Kitchen, on Food Network, the Georgia-born singer has made mouths water with her family’s traditional down-home recipes, all culled from her two bestselling cookbooks, Georgia Cooking in an Oklahoma Kitchen and Home Cooking With Trisha Yearwood: Stories and Recipes to Share With Family and Friends.
Trisha has once again invited viewers into her Southern Kitchen, as the second season premiered Oct. 20. But while season one’s six episodes were all filmed in Nashville, this supersized 13-episode order was cooked up in Oklahoma. Moving the production to a kitchen just north of Tulsa was essential to Trisha, who wanted to stay close to the home she shares with husband Garth Brooks and his three daughters, Taylor, August and Allie.
“I didn’t want to be gone for three solid weeks. So we shot here, which was great. I was gone all day, but I’d get to come home and sleep in my own bed at night, so that worked out nicely,” says Trisha, who filmed daily for 12 grueling hours with only two Sundays off.
In the new issue of Country Weekly, Trisha shares one of Garth's favorite recipes. “We pretty much made his favorite things and stuff that he makes,” Trisha said of cooking with Garth, who was inducted into the Country Music Hall of Fame this weekend. “The peanut-butter balls are a dessert made with Rice Krispies and peanut butter that he turned me on to. Garth and the girls make them all the time for fundraisers or when they have to take something to school."
In a large saucepan, stir the sugar and the syrups together over medium heat. Add the peanut butter and continue to stir until the mixture is fully combined. Remove the pan from the heat and add the Rice Krispies. Mix well. Spray your hands lightly with cooking spray and shape the mixture into balls. Transfer to waxed paper. Store in an airtight container for up to two weeks.
For more on Trisha and her Southern Kitchen television show, pick up the Oct. 29 issue of Country Weekly, on stands now.