Meet the Maker - Trisha Yearwood

MEET THE MAKER

 

Trisha Yearwood
Nashville, Tennessee

We’ve teamed up with the award-winning singer, cookbook author and Food Network star to create an exclusive collection based on Trisha’s favorite recipes. Drawing from her culinary traditions, each offering brings a cherished memories to life.

 

trisha-inspiration

Trisha's Inspiration

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“This breezy cocktail came to be on a hot
summer day in Oklahoma when my friends
and I were lazing around the pool. My friend
Mandy went inside and made some drinks to
cool us off. Her original concoction had fruit
punch and coconut rum in it. She took one sip
and said, ‘Now that’s summer in a cup!’
It’s been our favorite summertime
tradition ever since.”

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“For me it’s not summer without pork ribs,
that is my thing. When I was growing up my
aunt and uncle used to make ribs every
Fourth of July, and good ribs just bring me
right back. I always finish them with a sauce
that combines savory and sweet.”

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TrishYearwood-S18D2-drink-2

 

“I fell in love with this cocktail when my band
was in Hawaii playing a gig for the military.
After the concert, we were lounging by the pool.
I kept ordering a bright yellow drink that was so
beautiful and refreshing. It was made with local
pineapple juice and garnished with a small,
fragrant pink orchid. I decided to create my own
version and call it Aloha, which means love.
That says it all: I LOVE this drink!”

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Buy the Rub & BBQ Sauce >


“When I was growing up, my daddy would
fix a big family breakfast for us on Saturday
mornings. One thing he always made were
his special buttermilk biscuits. I loved
walking into the kitchen, sleepy-eyed—and
seeing Daddy wearing a big apron covered
in flour, as he made those wonderful biscuits
for us to enjoy warm from the oven.”

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TrishYearwood-S18D2-chicken

 

“I love fried chicken, but in the spirit of
everything in moderation, I came up with a
healthier, unfried version of the South’s
favorite bird. This mix lets me enjoy classic
fried chicken—without the added calories and
fat. Instead, I add crunch with whole-grain
panko breadcrumbs, then pump up the flavor
with a special blend of Parmesan cheese,
lemon and lots of peppery spices.”

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"When we were kids, our family used to
make ice cream in our old hand churn, which
was pretty hard work. I wanted it to be
super-easy to enjoy peach ice cream just like
my dad’s, so I created this timesaving starter.
For me, it's the secret to ice cream that really
tastes like home. I like to serve the ice cream
as part of a make-your-own sundae bar
and let everyone put what they like on top.
My favorite: a super-peachy sundae with
fresh peaches and peach preserves!"

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