That Parton Sister Cooks As Good As She Sings

Stella Parton is touring the UK with a group of country divas and I heard they’re having a great time and performing to a full house every night. I believe it, as a few years ago, I went with Stella on tour to Norway and the fun never stopped. She sang, signed autographed, did interviews, sold out of cds, sold cookbooks, preached and never missed a beat. My little “sistah,” Stella, had plenty of fun telling strangers that I was a famous artist from the US every time someone asked. It’s a wonder we didn’t get in serious trouble.
We toured a beautiful church on the North Sea, which was supposedly there during the time of the Vikings. We ate breakfast in the hotel café in our pjs and robes because everyone else did. We bought furry snow boots and little troll dolls that according to legend originated in Norway. So I can only imagine how much fun they must be having about now.
But did you know that aside from singing, writing, acting, and running several businesses that Stella is the cook in the Parton Family. And she is the proud mother of Tim, a brillant and handsome attorney. And she’s written several best selling cookbooks and is an excellent cook. Of course she’s part of my next book and I thought I’d give you a little preview of her country style recipes. Check her website.

Chocolate Pecan Pie
3 eggs, well beaten; 1 cup sugar; ¾ cup light corn syrup; ¼ cup butter; ½ cup chopped pecans (Stella adds extra;) 2 tsp vanilla; 1 unbaked deep dish pie shell; pecan halves; ½ cup semi-sweet chocolate chips; whipped cream for garnish
Preheat oven to 350 degrees. Combine eggs, sugar, corn syrup, butter and vanilla. Mix well. Stir in chocolate chips and chopped pecans. Pour into pie shell. Arrange pecan halves on top. Bake 45 – 50 minutes or until set. Cool. Serve with whipped cream.
“If I'm going to eat a dessert let it be chocolate. I try not to indulge in dessert too often. When you’re five feet tall, there’s not much room for spreading out, so I try to watch it, but chocolate in my weakness.” Stella Parton