Crunchers - A Swirl of chocolate, brown sugar, peanut butter, butterscotch and crackers - go ahead, I bet you can't eat just one!

Crunchers - oozing pure LOVE just in time for Valentines
Make a batch of these to share with everyone -  Oh they are so easy and warning, bet you can't eat just one! This has been one of my most requested recipes and so many made them for Valentines last year that I wanted to share with you again this year. They just ooze with pure LOVE.
80 club crackers
1 cup butter
2 cups graham cracker crumbs
1 cup firmly packed dark brown sugar
1/2 cup milk
1/3 cup sugar
2/3 cup creamy peanut butter
1/2 cup semi-sweet chocolate morsels
1/2 cup butterscotch morsels
Line an ungreased 9X13-inch baking pan with foil, leaving an extension of foil on either end. Line the foil with 1 layer of club crackers, cutting to fit if necessary (in my 9X13-inch pan, the crackers lined up evenly without the need to trim).


In a large saucepan, melt butter over medium heat. Add graham cracker crumbs, brown sugar, milk and sugar. Bring to a boil and boil for 5 minutes, stirring constantly. (Begin timing 5 minutes from when you see the first bubbles.) Remove from heat and spread half of butter mixture evenly over crackers. Place another single layer of crackers evenly over butter mixture, cutting to fit if necessary. Spread remaining butter mixture evenly over crackers. Top evenly with remaining crackers.


In a small saucepan, combine peanut butter, chocolate morsels, and butterscotch morsels. Melt over medium-low heat, stirring constantly. Spread evenly over top of crackers. Cover, and chill for at least 1 hour. Lift foil overhang and remove bars from pan. Cut into bars. Store in the refrigerator.

Boneless Roasted Pork Chops with Cognac Mushroom Sauce - that's what's for dinner y'all

10 ounces cremini mushrooms (or your favorite), trimmed and quartered

8 ounces fresh shiitake mushrooms (or your favorite), stems discarded, cut into 1-inch pieces if large
2 cloves garlic, very thinly sliced
1 teaspoon sugar
1 teaspoon brown sugar
1 tablespoon sherry vinegar (or whatever you have)
1 teaspoon sherry vinegar (or whatever you have)
Salt and fresh cracked pepper, to taste
1-1/2 tablespoons vegetable oil
4 (each 6 ounces, 1-inch thick) boneless, center-cut pork loin chops
1 medium yellow onion, finely chopped
1/3 cup cognac (you can buy minature bottles at liquor stores)
1/3 cup light cream
2 fresh sage leaves, thinly sliced or parsley for garnish

1. Preheat oven to 450 degrees.

2.On a sheetpan, spread mushrooms in even layer. Sprinkle garlic on top. Roast on upper rack 15 minutes or until mushrooms are tender, juices are released, and garlic is golden brown.

3.Meanwhile, in a shallow dish, mix granulated sugar, 1 tablespoon vinegar, and 1/4 teaspoon freshly ground black pepper. Add pork and turn to evenly coat. There should be no excess liquid remaining.

4.Heat 12-inch ovenproof skillet on medium-high. Add oil to pan and swirl to coat bottom evenly. When oil shimmers and is almost smoking, add pork. Cook 1 to 2 minutes or until browned, then turn pork over and cook 2 minutes longer. Transfer to lower oven rack. Let pork cook full time before you turn or it will stick to pan.

5.Roast 10 - 14 minutes or until desired doneness. Transfer to plate; let rest.

6.To same skillet, add onion. Cook on medium heat until browned, stirring occasionally. Add cognac, brown sugar, and remaining 1 teaspoon vinegar and cook 30 seconds. Add mushroom mixture with any juices and reduce heat to low.

7.While stirring, add cream in slow, steady stream. Stir in 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. When mixture bubbles, remove from heat. Spoon mushroom mixture over top and garnish with fresh sage. I'm serving with a side of sauteed green beans.

If you don't have the mushrooms called for, use what you have. If you don't have the fresh herbs in the middle of winter, don't go out and purchase $4 worth just to use as a garnish - mince a little bit of the tops of green onions up and use as a garnish for a little color. Don't fret if you don't typically keep sherry vinegar - do you have balsamic, white, champagne, apple cider vinegar in your pantry? Use it and that will make this dish your own. This is what I'm cooking tonight for a couple of friends who are coming over to visit. They're bringing the wine - y'all it's going to be a blessed Sunday evening at home. Happy Twirls!

Stella Parton "Tell It Sister, Tell It" Dolly's Younger Sister Laughs, Sings, Prays, Cooks her Dill Potato Salad and Tells Her Story of Faith, Love, and Survival

 

Stella Parton’s memoir of memories, music and miracles is overwhelming with a SOLD OUT first run of 10,000 copies.

Stella cried, prayed, fought, laughed, sang, rejoiced and overcame the battles that cost many women their lives.

Stella Parton stands up for all her sisters; encouraging women to search their souls for the power they were given at birth.

“Tell It Sister, Tell It” is first hand never-before-told stories of growing up the middle child in one of the entertainment world’s most well-known families.

Stella's Dill Potato Salad

I prepared this and took to a function recently and when I picked up the bowl, it had been scraped. Those women must have really liked this recipe - and I had made a big bowl - four batches! Stella is a great cook, just ask any of her sisters! She's been at home in the kitchen since she was about 7 years old - the middle child of a dozen of Partons born in the hollars of the Smoky Mountains.

½ - 1 cup Duke’s or homemade mayonnaise

1 teaspoon kosher salt or to taste

½ teaspoon cracked pepper or to taste

3 eggs, hard boiled and chopped fine

2 teaspoons dry dill or to taste (use fresh if you have plenty)

½ cup yellow onion, chopped fine

2 lbs potatoes cooked, allowed to cool, then peeled, and cubed

Fresh dill sprigs for garnish

Note: Boil potatoes with skins on to retain nutrients.

1. Mix together first six ingredients. Toss with cooled potatoes.

2. Garnish with fresh dill sprigs.

3. Chill overnight in the refrigerator.

Serves 8

visit http://www.stellaparton.com/.
Stella's book "Tell It Sister, Tell It," is available at http://www.amazon.com/
the companion CD, Tell It Sister, Tell It, is available at http://www.cdbaby.com/

“Tedda, I love the book! I’m just so sorry you have had to deal with so many fools in life. You are such a powerful force in our lives as a family and one of the funniest and smartest people I know.”

Dolly Parton, Sister

“This book is a page turner. Who would have believed it? I knew you were talented, and a woman of faith, but I never dreamed you had survived what would have killed most women. I’m so proud and in awe of you, Stella – Tell It Sister, Tell It.”

Libby Murphy, Friend

“Stella had done and been through so much. She’s a spiritual person and a beautiful woman. I get where she’s coming from, as my family grew up in the lower foothills of the Appalachians in Alabama. Stella Parton is mercy and faith and grace. She is a bright and shining star. We were honored that she shared her story with us in Jackson TN.”

Liz Gist, First Lady of Jackson TN

Sweet Potato Cinammon Roll Cake with Caramel Butter Rum Icing

When a good friend called one day and said, "Come get some sweet potatoes," I went and brought home more than I had anticipated. At first I thought I would make her and her husband some sweet potato butter, but then my mother told me about a recipe she had seen and so we tried it and tweeked it a bit. Oh my goodness gracious. It is bliss on the plate. I think people would drool if you served this for brunch! It's a little time consuming as are all recipes with yeast, but just follow the directions and you'll be glad you did.

Sweet Potato Cinnamon Roll Cake

2 (1/4-oz.) envelopes active dry yeast

1/2 cup warm water

1 teaspoon granulated sugar

5-1/2 cups bread flour, divided

1-1/2 teaspoons salt

1 teaspoon baking soda

1 cup cooked mashed sweet potato

1 large egg, lightly beaten

1 cup buttermilk

1/2 cup granulated sugar

1/4 cup butter, melted

3/4 cup granulated sugar

3/4 cup light brown sugar, firmly packed

1 tablespoon ground cinnamon

1 cup pecans, toasted and chopped fine

1/4 cup butter, melted

Mix first 3 ingredients in a 1-cup glass measuring cup; let stand 5 minutes. Mix 4-1/2 cups bread flour, salt, and baking soda. Beat yeast mixture and 1/2 cup bread flour at medium speed until well blended. Gradually add sweet potato, next 4 ingredients, and flour mixture, beating until well blended.

Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 4 to 5 minutes), gradually adding remaining 1/2 cup bread flour. Place dough in a lightly greased large bowl, turning to grease top. Cover and let rise in a warm place free from drafts (oven with only light on), 1 to 1-1/2 hours or until doubled in bulk.

Stir together 2/3 cup granulated sugar and next 3 ingredients. Punch dough down; turn out onto a well-floured surface. Divide dough in half. Roll 1 portion into a 16- x 12-inch rectangle. Brush with half of 1/4 cup melted butter. Sprinkle with half of sugar mixture. Cut dough lengthwise into 6 (2-inch-wide) strips using a pizza cutter or knife. Loosely coil 1 strip, and place in center of a lightly greased 10-inch round pan. Loosely coil remaining dough strips, 1 at a time, around center strip, attaching each to the end of the previous strip to make a single large spiral. (Sugared sides of dough strips should face center of spiral.) Repeat with remaining dough half, butter, and sugar mixture. Cover and let rise in a warm place free from drafts, 30 minutes or until doubled in bulk.

Preheat oven to 350 degrees. Bake 30 minutes or until lightly browned. Cool in pans on a wire rack 10 minutes. Remove from pans to serving platter.

Caramel Icing

1 cup firmly packed light brown sugar

1/2 cup butter

1/4 cup evaporated milk

1 cup powdered sugar

1 teaspoon  butter rum flavoring (or vanilla)

Bring first 3 ingredients to a boil over medium heat, whisking constantly. Boil, whisking constantly for 1 minute. Remove from heat; whisk in powdered sugar and vanilla until smooth. Stir gently 3 to 5 minutes or until mixture begins to cool and thicken. Spoon over the warm cake. If too thick, add a little milk.

Gary Morris Elk Chili - a Country and Broadway Star Cooking in his Kitchen

Oh it's true, a man who can really cook and who happens to be a country and Broadway star. Of course he harvested the elk himself at Mountain Spirit, his ranch in southern Colorado.Gary cooking his famous chili at home in Colorado and learning some new music. It was a cold night in Colorado and tasted yummy. Thought you might enjoy sampling this recipe on a snowy night. (If you don't have ground elk, you can use ground lean beef.) This recipe is included in my book to be released Spring 2012.
1 pint roasted green chilies, chopped

4 large tomatoes

2 large yellow onions

3 jalapeno peppers, finely chopped

1/2 cup oil

1/2 cup all-purpose flour

Garlic, to taste

Salt, fresh ground black pepper to taste

Brown the elk in oil and place in a bowl; set aside. Cut tomatoes and onions into small pieces and place in a 2 gallon pot; half fill the pot with water. Bring to a boil. Add chopped peppers and elk. Mince garlic, add to pot and reduce heat. Fill pot with water and cook down by a fourth. Make roux by combining the flour and oil and cooking over medium heat until it reaches a golden color. Add to the chili to thicken and stir until well mixed. Allow to simmer on low temperature. Season the chili to taste with salt and pepper.

Gary Morris, Chromo CO; Nashville TN

For those who don't know Gary and have never heard his incredible voice, check out www.garymorris.com or Facebook Gary Morris musician/band page.

Kiss Your Mama Chicken Rice Soup

When the temperature dips below freezing and the winds whip through you, it’s time for soul warming soup. This is a family favorite that hits the spot and it never fails that everyone wants the recipe. You can adjust the seasonings to taste but curry is always a surprise ingredient. If you want a thicker soup, add a little flour and butter or more cheese. Serve with toasted French bread and a salad. I served it during the holidays on a festive table. Notice the VooDoo Dolls I picked up in New Orleans years ago - they were a hint of the dessert to come . . . VooDoo Cookies!

6 cups chicken broth

2 boneless chicken breasts,

cooked and shredded

1 can cream of chicken soup

1 yellow onion, chopped and cooked

1 large carrot, chopped fine

1 (4.5 ounce) package quick cooking rice,

cooked per package directions

2 teaspoons salt

2 tablespoon onion powder

1 teaspoon ground black pepper

1 teaspoons curry powder

2 tablespoons dried sage, crushed

2 cups fat free half and half

Four ounces Velveeta, cut into cubes

In a large pot over medium heat, combine broth, onion, carrot, soup, cheese, spices and chicken. Bring just to boiling, and then stir in rice. Cover and remove from heat. Whisk in half and half, a little at a time, until fully incorporated and smooth. Cook over medium heat until heated through, 10 to 15 minutes.