Trisha Yearwood's Best Comfort Food Recipes

This indulgent cheesecake is full of rich flavors and doesn't require an oven!

Freeze extra gnocchi until solid right on the floured baking sheet, then pack them in plastic ziptop bags to have for dinner later in the week.

These flavorful meatballs are packed with veggies, Parmesan and bold Italian flavors.

Trisha tops this dish with a creamy hot sauce that adds the perfect amount of kick.

For an easy brining liquid, use pickle juice! It helps lock in moisture and adds a lot of wonderful flavors.

This fluffy cornbread is full of sweet and spicy flavors. Serve with a side of hot honey for an added kick!

Trisha adds a hint of honey for a dash of sweetness in this rich, savory soup.

This pudding has layers of cookies, caramelized bananas and an ooey gooey chocolate ganache.

Chopped pickles and sour cream balance out the cayenne pepper, paprika and hot sauce in this chili.

Two different types of potatoes and parsley butter take this side dish to the next level.

Create fun shapes with prepare pie dough to make this dessert as fun to make as it is to eat!

These wings are sweet and savory thanks to Trisha's caramelized peach barbecue sauce.

Trisha uses gingersnap crumbs as a crust for these mini desserts!

Use an ice cream scoop with cooking spray for a hassle-free way to drop the biscuit dough on top of the greens.

Stuff these irresistible party snacks with your favorite type of soft cheese.

Boxed cake mix saves time and effort when making the batter for these handheld desserts.

Trisha's bite-sized version of this classic Italian dish is both kid-friendly and easy to make!

Cream cheese and buttermilk are the secret ingredients that make these treats extra ooey-gooey.

Prep this pie in as little as 30 minutes and have dessert ready for the next day.

Thanks to ready-to-go tortellini, Trisha's veggie-packed soup comes together in just 30 quick minutes.

The addition of brewed coffee (make sure it’s cooled!) boosts the flavor of the chocolate in these decadent cupcakes.

Prep Trisha’s casserole before you go to bed, and then bake it until golden brown in the morning for a fuss-free brunch option.

Mixing the potato flesh with cheese, sour cream, milk and butter guarantees a super-creamy filling for the skins. Trisha’s tip here: Don’t wrap the potatoes in foil before baking or they’ll be too soft to scoop out the flesh.

Trisha’s slow-cooker recipe makes a large batch of tender brisket, so save this one for when you’re entertaining.

What kid (or adult) can say no to a giant dessert?! The best part about this recipe is that you can use sprinkles to decorate it however you want.

Starting with refrigerated pizza dough helps to get this pizza on the table in only 35 minutes.

Chewy but sturdy, Trisha’s homemade chocolate cookies complement the raspberry-swirled ice cream in the middle of these sandwiches.

Trisha’s recipe replaces classic nacho corn chips with seasoned curly fries, which is pretty much the coolest thing we’ve heard in a long time.

Trisha’s boozy milkshake is a blend of browned butter, ice cream and, of course, spiced rum.

This fried chicken and gravy recipe is as Southern as it gets. For moist, tender chicken, soak it in salt brine overnight.

Yep, you can your use your slow cooker for making dinner anddessert!

Trisha adds some bacon, tomato slices and chives into a classic grilled cheese sandwich. To make it inside out, fry more cheese on each side of the breads until melted.

Follow Trisha’s lead and flip the custard-soaked bread twice so that a layer of cinnamon sugar can caramelize on both sides.

This recipe is full of homemade sauces: bourbon BBQ, sticky sesame and Sriracha ranch. Half of the wings get coated in bourbon BBQ and the other half in sticky sesame. Plate them together and serve with the Sriracha ranch on the side for dipping.

Party-ready appetizers don't have to be complicated! This one comes together in minutes with just a few staple ingredients. Trisha likes to serve a creamy dip on the side for easy dunking.

Gone are the days of cooking eggs to order for a party. Trisha's plan? Crack whole eggs into muffin tins full of flavorful veggies and cheese. After just a few minutes in the oven, you'll have tender eggs ready to eat.

There's no tomatoes or onions here! This creamy dip is blended with pimientos and gets a boost of spice from hot sauce and Cajun seasoning. Serve it alongside chips and veggies for a fresh take on the usual chip-and-dip option.

A bold spice blend featuring chili powder, smoky cumin and spicy cayenne delivers a rich flavor to this hearty chili.

You know those raw veggies that are somehow always leftover on the tray after a party? Trisha chops them and turns them into a slaw.

It's important to dry out the cornbread in the oven before mixing up the salad so the cubes of bread can soak up all the liquid from the tomatoes and the bright, tangy vinaigrette.

It's all about the butter in this simple side dish. Bright lime juice, honey and smoky grilled jalapenos promise a balance in savory-sweet tastes in the topping.

Traditionally made with cheese, fondue gets a sweet upgrade with the help of creamy melted chocolate. Blanket the fondue with a graham cracker topping, and opt for a toasted marshmallow-fruit skewer to deliver a campfire-inspired effect.

Dressed with a lightly sweetened vinaigette, Trisha's cole slaw comes together with just three steps: slice, mix and serve.

A boozy glaze of rum, pineapple juice, garlic and ginger promises a sweet-savory bite to these party-ready skewers.

Trisha's turkey filling gets its flavor from bold ginger and garlic, as well as a savory jelly she creates with a hefty addition of red pepper flakes.

Upgrade your snack game with Trisha's easy peanuts, dressed up with smoky spices like chipotle and garlic powders. She uses an egg white to act as the glue for sticking to the peanuts.

Trisha balances the bite of black pepper with the welcome sweetness of fresh blackberries, which are muddled with fragrant mint in this quick-fix cocktail.

Bring the flavors of your favorite weeknight chicken dish to a hearty pasta and create the ultimate all-in-one dinner.

Faced with a bit of wine left in the bottle after dinner? Put it to work in Trisha's wow-worthy dessert. This moist, buttery cake is laced with cocoa powder and slathered with a creamy vanilla frosting for next-level comfort.

A bold spice rub of garlic powder, ground ginger and dried thyme lends over-the-top flavor to Trisha's fuss-free pork roast.

Skip the store-bought seasning packet, because Trisha's spice blend comes together with things you probably already have in your pantry.

The bold flavor of garlic runs throughout these buttery mashed potatoes, as Trisha first boils the spuds with peeled garlic cloves, then rices the cloves as she does the potatoes. 

Thanks to Trisha's one-bowl method for mixing up the batter, this crowd-pleasing dessert, blanketed with crunchy sliced almonds and coarse sugar, comes together easily.

In a nod to traditional deviled egg preparations, Trisha mixes sweet relish and Dijon into her egg salad, which she piles between bread with crispy bacon and vibrant lettuce and tomato to create a super-packed sandwich.

Transform the avocado toast you know and love into a satisfying meal by finishing it with a scoop of tender, creamy scrambled eggs and sliced radishes, which deliver welcome crunch.

Thanks to the handy slow cooker, making Trisha's big-batch macaroni and cheese is as easy as piling the ingredients, including plenty of sharp cheddar, into the machine and letting it do its job for a few hours.

By beating the egg whites separately and gently folding them into the batter later, Trisha works air into the soufflé, guaranteeing a light, airy finished product. When it comes to serving, she keeps it simple with a ruby-red raspberry sauce.

Take advantage of in-season asparagus when prepping this hearty hash, which Trisha flavors with paprika for a subtle smoky flavor. To finish, she adds a fried egg, which delivers a boost of satisfying protein.

It's important to slice the veggies — the potatoes, onion and zucchini — thinly for this casserole. Doing so ensures they'll cook evenly and become tender while baking in a seasoned evaporated milk mixture.

Trisha starts flavoring her lean chicken breasts from the very beginning by blanketing them in a bold Italian dressing mix. She cooks them in butter, then adds earthy mushrooms and makes a creamy, wine-spiked sauce.

New to scuppernongs? No need to fret. They're a kind of Southern grape, and they turn soft and juicy when baked in a pie. But if you can't find them by you, opt for seedless black grapes instead, and boost the flavor of the filling with Concord grape jelly.

You know that mayo is a favorite topping on burgers, but instead of opting for a smear of the regular stuff, dress up that rich, creamy condiment with the bold taste of garlic. The key to developing balanced flavor is toasting the garlic in oil for a few minutes before whirling it in the food processor with the mayo.

Tangy sour cream and a splash of red wine vinegar help to loosen Trisha's Pimento Cheese Spread and turn it into the ultimate cheesy fixing for her crowd-pleasing nachos. Follow her lead and set up bowls of olives, onions and more flavorful picks, then let guests assemble their desired plates.

True to the tradition of Nashville-style hot chicken, Trisha's game-day-worthy sliders boast layers of heat. Not only does she add hot sauce and cayenne pepper to the meatballs, but she also tosses them with a buttery hot sauce mixture. A surprise of cool, creamy blue cheese tucked inside each meatball helps to balance the heat.

This version of macaroni and cheese only gets better with the addition of rotisserie chicken and baby spinach. The dish is an easy weeknight meal that comes together in less than 30 minutes.

This is serious comfort food. Trisha creates a homemade barbecue sauce for an oven-baked chicken that is finger-licking good.

Try your hand at this classic Southern side dish. Trisha fries up her green tomatoes until they’re golden brown and crispy and dips them in a slightly spicy mayonnaise-based sauce.

Nothing says comfort food like a big, steaming pot of Country Turnip Greens. This five-ingredient recipe serves as the perfect side dish to just about any meal.