Trisha Yearwood's Southern Comfort Recipes

Country music legend Trisha Yearwood shows off her hidden talents with her first-ever cookbook: "Georgia Cooking in an Oklahoma Kitchen."

Her recipes offer a contemporary twist on simple homemade Southern fare, inspired by her childhood in rural Georgia.

Yearwood wrote the book along with her mother, Gwen, and her sister, Beth, paying homage to her family's favorite dishes made from easy-to-find ingredients, such as chicken with dumplings, breakfast sausage casserole, cranberry jelled salad, and easy peach cobbler.

She joined "Good Morning America" today and shared her recipes for Ribbon Meatloaf, Biscuits, German Chocolate Cake and His and Her Deviled Eggs. All of these recipes can be found below and are courtesy of Trisha Yearwood's new book, "Georgia Cooking in an Oklahoma Kitchen."

Ribbon Meatloaf

*Serves 6-8

1 pound lean ground beef
1 tablespoon minced onion
1 ½ teaspoons salt
½ teaspoon pepper
1/3 cup self-rising flour (see note)
2 cups canned tomatoes, drained and juices reserved
1 ¾ cups frozen peas, thawed
1 recipe biscuit dough

Combine the beef, onion, salt, and pepper in a large skillet and cook over medium heat until the meat is browned, 12 to 15 minutes. Remove from the heat. Stir in the flour and 1/3 cup of the reserved tomato liquid. Remove 1 cup of this meat mixture and set aside. Add the tomatoes, crushing them with your hands as you add them, and the peas to the skillet. Set aside.

Preheat the oven to 450°F.

On a well-floured surface, roll the biscuit dough into a large rectangle about 1/2 inch thick. Spread the reserved cup of meat mixture thinly over the dough, then roll the dough like a jelly roll, beginning from one long edge. Place the roll on a greased baking sheet. Using kitchen shears or a very sharp knife, cut 1-inch slices almost through to the bottom of the roll. To expose some of the filling, pull alternate slices to the left and right. Bake for 15 minutes, or until browned.

Reheat the beef and vegetable mixture. Slice the baked loaf and spoon some of the hot vegetable and meat mixture over each slice.

Daddy's Biscuits

4 tablespoons vegetable shortening
2 cups self-rising flour
¾ cup buttermilk, well shaken

Preheat the oven to 450°F. Lightly grease a baking sheet with nonstick cooking spray. Using a pastry blender or two table knives, cut the shortening into the flour until it resembles coarse meal. Use a fork to stir in the buttermilk to make a soft dough, or until the dough comes together and leaves the sides of the bowl. Continue stirring with the fork until all the flour is worked into the dough, then turn the dough out onto a lightly floured board and knead 3 or 4 times until smooth and manageable.

With your hands or a floured rolling pin, flatten the dough to a thickness of ½ inch. Cut the dough with a 2 ½-inch floured biscuit cutter. Place the rounds on the baking sheet 1 inch apart for crisp biscuits or almost touching for softer biscuits. Bake for 8 to 10 minutes, or until lightly browned.

His 'n' Hers Deviled Eggs

12 large eggs

His Filling
¼ cup mayonnaise
2 teaspoons yellow mustard
1 tablespoon butter, softened
Salt and pepper to taste

Her Filling
¼ cup mayonnaise
1 ½ tablespoons sweet pickle relish
1 teaspoon yellow mustard
Salt and pepper to taste
Paprika for garnish

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