Country Music’s Holiday Favorites and Recipes

With the holidays kicking into gear, the American Country Music Chart sat down with some of Country music’s stars to find out their favorite recipes that will be served up around the dinner table this holiday season.

“I think that when it comes to my favorite dish for Thanksgiving and Christmas it would have to be Pecan pie, I know it’s not the healthiest dish; however it sure is awesome.  And, some of the best times you’ll spend during the holidays with family is not at the stores shopping, its standing around serving up a round of pie and just talking so I’m placing Pecan pie at #1 on this Holiday Countdown.” – Shane Wooten Nashville Recording Artist, host of the ACMC Weekly Top 40, and FL Country Buzz on WTRS 102.3

The following is a list of the top favorites and recipes from some of Country’s Music favorite stars.

Shane Wooten’s Pecan Pie

This southern treat is awesome with a dollop of Vanilla Ice Cream served over a warm slice of goodness. Also, for a variation of this classic add a layer of chocolate chips to the mix before you apply the pecans. And, don’t let me catch you hanging around it! :)  – Shane Wooten


  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons white sugar
  • 1/2 cup butter, chilled
  • 4 tablespoons ice water
  • 3 eggs, beaten
  • 3/4 cup light corn syrup
  • 2 tablespoons dark corn syrup
  • 3/4 cup light brown sugar
  • 3 tablespoons butter, melted
  • 1 pinch salt
  • 1/2 cup pecans, finely crushed
  • 1 cup pecans, quartered
  • 1 cup pecan halves
  • 1 cup of semi-sweet chocolate chips (Optional)



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. To Make Crust: In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball.
  3. On a floured surface flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete.
  4. To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.
  5. Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving.



Bellamy Brothers’ Bacon Mashed Potatoes

This has been a close kept family secret for over 100 years down on the family farm at the Bellamy Brothers’ Ranch and sure to hit the spot as a great side dish!


  • 1 pound new or baby potatoes, scrubbed and cut into 1-inch chunks
  • 2 slices bacon
  • 1/3 cup low-fat milk or buttermilk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/3 cup reduced-fat sour cream
  • 2 scallions, sliced


  1. Place potatoes in a large saucepan and cover with 2 inches of water. Bring to a simmer over medium-high heat. Reduce heat to medium and cook, partially covered, until tender, 10 to 12 minutes. Drain and transfer to a large bowl.
  2. Meanwhile, cook bacon in a skillet over medium heat until crisp. Drain on a paper towel. Crumble when cool enough to handle.
  3. Mash the potatoes, milk (or buttermilk), salt and pepper with a potato masher until the liquid is incorporated but some chunks of potato still remain. Fold in sour cream, scallions and the crumbled bacon.



Montgomery Gentry’s Eddie K with Sweet Bacon Tater Casserole

When Eddie sits down with the family this is a personal favorite served up warm and gooey. You want find this on the Tour Bus!


  • 5 cups of Mashed Sweet Potatoes
  • 1/2 cup of Brown Sugar
  • 1/2 cup Milk
  • 1/2 Cup of butter
  • Dash of Salt
  • 1 cup of miniature marshmallows

Topping ingredients:

  • 1/2 Cup of Chopped cooked Bacon
  • 1/2 Cup Brown Sugar
  • 1/2 Chopped Pecans


  1. Mix all of the ingredients together
  2. Place them in a casserole dish
  3. Prepare topping from the topping ingredients
  4. Bake on 350 for 35 minutes.



Shane Wooten Band’s Deep Fried Turkey

This is an awesome way to do a turkey; however Shane cautions to fry it far from the house because his Father-in-Law burnt down the house one year trying this out.




  • 25 bay leaves, crushed
  • 3 1/2 teaspoons dried thyme
  • 3 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons freshly ground pepper
  • 2 teaspoons garlic powder
  • 3 tablespoons Creole seasoning



  1. In a small bowl, mix together the bay leaves, thyme, oregano, pepper, garlic powder and Creole seasoning. Rub onto a turkey and refrigerate for 24 hours before frying according to your favorite recipe.



South of Georgia’s TC Ridge with Cheesy Cheese Cake

T.C. said if you snooze you lose at his house, when this desert is set out for eating




  1. 1 Small Box of Lemon Jell-O
  2. 1 Cup of Boiling Water
  3. 1 Large package of Philly cream cheese (Block)
  4. 1 Can of Milnot whipped firm or 24 oz can of Whipping Cream
  5. 1 Cup of Sugar
  6. 1 Cup of Graham cracker crumbs
  7. 1 ¼ stick of Butter




  • Melt butter in microwave for 1 minute
  • Mix the butter together with the cup of Graham cracker crumbs
  • Create a crust by pressing out the mixture into your dish 9 x 13
  • Mix the Lemon Jell-O, boiling water, and Philly cream cheese together set aside
  • Mix 1 cup of sugar with the whipping cream
  • Mix whipping cream mixture together with the Jello-O mixture
  • Pour into pan over crust
  • Place in the fridge and let stand until solidified



John Arthur Martinez and Wife Yvonna Martinez’s  Shiner Bock Carne Guisada


  • 4 lb of thin Sliced Sirloin 
  • 4 tablespoons of Olive Oil
  • 1 tablespoon of Cumin
  • 5 cloves of Garlic Chopped
  • 1 medium Onion, diced (about 1 cup)
  • 1 can diced Tomatoes or 3 fresh tomatoes, diced
  • 1 bottle of Shiner Bock Beer
  • 2 cups of water


  1. Lightly salt and pepper slices of sirloin.
  2. Brown sirloin in some olive oil.
  3. Add cumin, chopped garlic, onions, one can of diced tomatoes.
  4. Add one bottle of Shiner Bock beer.
  5. Cover and simmer for 90 minutes.
  6. Serve with beans, rice, guacamole and tortillas



Shane Wooten Band’s Terry Duane Miller with Double Layer Pumpkin Cheesecake

This has got to be the best desert ever! – TDM

Prep Time:30 Min
Cook Time:40 Min
Ready In:4 Hrs 10 Min


  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1 (9 inch) prepared graham cracker crust
  • 1/2 cup frozen whipped topping, thawed


Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.



Shane Wooten Band‘s Nic Ward with Bubble Bread

This easy Thanksgiving dinner side requires lots of time, but it’s so delicious you’ll always be invited back. – NW

  • Prep Time: 5 Min, 4 hours
  • Cook Time: 35 Min
  • Total Time: 5 hours


  • 1 Package of Frozen Roll Dough (or cut dough into 2 tablespoon balls)
  • ½ Stick of Butter
  • 1 Teaspoon of Minced Garlic
  • 1 Teaspoon of Your Favorite Blend of Spices
  • ¼ Teaspoon of Salt


Melt butter in a coffee cup. Combine with garlic and spices. Add salt until it tastes like something you would sop bread with. Using tongs, dip frozen roll dough in melted butter and place inside a 9” loaf baking pan. Arrange about 14 pieces inside the pan.

Cover and let it rise in a warm place until it nears the top of the pan. Thawed dough should rise in about 45 minutes. Frozen dough can sit overnight. Place pan in a preheated oven at 350*F until golden brown, about 35 minutes.



Wayne Warner‘s Baked Caramel Popcorn


This is one of my favorites when I am out camping or just watching a movie with the kids…


  • 6 Quarts of Air popped Popcorn (any brand)
  • 1 cup butter
  • 2 cups brown sugar (packed)
  • 1/2 cup light corn syrup
  • 1 teaspoon  (just as good if you decide to leave this out)
  • American Country Music Chart website
  • Melt butter, stir in brown sugar, corn syrup and salt.
  • Bring to a boil stirring constantly.
  • Then boil without stirring for five minutes.
  • Remove from heat, stir in soda and vanilla (this is the fun part–watch the carmel form)
  • 1/2 teaspoon soda
  • 1 teaspoon vanilla
  • Stir well – counting a blessing with each stir – and then–
  • CRANK UP American Country Music Chart website
  • Gradually pour over the popcorn— mixing well.
  • Bake 250 degrees for one hour, stirring every 15 minutes.   (I have baked it with less time and it is fine)
Cool (YEA!!!! betcha’ you can wait that long), break a part and store in a container (well what is left that is.)
Nuts can be mixed in–depending on your taste– peanuts, cashews, etc. (I prefer no-salt peanuts, cashews, etc._ Give yourself a hug and ENJOY


Scott Carey’s Grizilled Taters


  • 8 (approx.) red or new potatoes (serves two)
  • Garlic powder
  • Minced onion1/2 stick of butter
  • Salt
  • Pepper
  • Parsley


  • Cut potatoes in half
  • Boil in water with garlic (powder, minced or fresh) 9 minutes.  ?
  • Drain potatoes.  ?
  • Use aluminum foil to create a bowl for the taters.
  • Put the boiled taters in aluminum foil bowl.
  • Add 1/2 stick of butter.  Sprinkle with garlic powder, minced onion, dash of salt and pepper
  • Add aluminum foil to cover bowl and fold the edges to seal the bowl  *Do not put holes in it!
  • Throw on grill for 6 minutes
  • Flip over and grill another 6-8 minutes
  • Grill until the edges are nicely charred
  • Remove from grill and add parsley

Serve with a dollop of sour cream, and enjoy.  Be prepared, your guests will insist on seconds!


Marty Stuart’s TV Banjo Player Leroy Troy‘s Ritz Cracker Delight


  • Ritz crackers
  • Creamy peanut butter
  • Almond bark chocolate 2 squares
  • Chocolate chips. 1 bag
  • Paraffin. 1 tablespoon


  • Smear a tablespoon of peanut butter on the Backside of 2 ritz crackers and then place together making a sandwich.
  • Melt the following together over a double boiler.
  • Almond bark chocolate 2 squares
  • Chocolate chips. 1 bag
  • Paraffin. 1 tablespoon
  • Then dip crackers in chocolate mixer.
  • Place on wax paper to cool. Helps to put in refrigerator for rapid cooling

Enjoy the bad boys!


P.S. We hope that you will enjoy some of these dishes as much as these musicians and their families do. Please make sure you share this blog posting with your friends and family and check back because we will continue  to add more recipes as we get them in. - “Join the Revolution” – ACMC

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