Huck's Favorite Recipes

Hoyt Tidwell's Chicken & Dumplings Recipe


  • 1 whole chicken or 4 chicken breasts
  • 10 chicken bouillon cubes; divided
  • 18 cups chicken broth
  • Dumplings:
  • 1/4 cup Crisco shortening
  • 1 egg
  • 1 cup cold water
  • 2 1/2 cups Weisenberger self-rising flour
  • Extra self-rising flour
  • White pepper
Hoyt Tidwell's Chicken & Dumplings

Hoyt Tidwell's Directions

In pot, cook one whole chicken or 4 chicken breasts and 2 chicken bouillon cubes until done; remove from pan; let drain; pick chicken off bone; set aside. Put 18 cups, no less, chicken broth into large pan for dumplings; add 8 more bouillon cubes; bring to boil on medium-high heat; continue to boil until dumplings are ready. Drop dumplings into boiling broth, a few at a time, shaking pot to separate dumplings, DO NOT STIR; keep repeating until dumpling are all in pot. Add white pepper (no spoon) to dumplings; turn heat to medium; add chicken; cook on low until done – don’t let them stick. 

DUMPLINGS: Combine Crisco, eggs, cold water, and flour; mix by hand, adding more flour as needed until dough gets real stiff. Divide dough into 4 parts; taking 1 part at a time, roll dough out onto floured surface; roll until it’s real thin, about 1/16-inch thick; with pizza cutter, cut dough into 3/4-inch squares.

Johnny Cash's Iron-Pot Chili with a Roasted Top


  • 1 pound ground venison or ground beef
  • 1 pound ground turkey
  • 2 tablespoons olive oil
  • 4 garlic cloves, crushed, divided
  • 1¼ large sweet onions (like Walla Walla,
  • Vidalia, or Texas Sweet), diced
  • ½ pound venison backstrap or sirloin
  • Steak, cut into small chucks
  • 1 (16-oz) can diced tomatoes
  • 1 (12-oz) can tomatoes and
  • green chilies (like Ro-Tel)
  • 1 (12-oz) can or bottle beer
  • (I prefer a lager or pale ale)
  • 1 green bell pepper, finely diced
  • 1 red bell pepper, finely diced
  • 1 poblano pepper, finely diced
  • 2 jalapeño peppers, finely diced, optional
  • 1 habanero pepper, finely diced, optional
  • 1 tablespoon garlic powder
  • Pinch of ground cloves
  • 1 teaspoon rubbed sage
  • ½ teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper
  • ¾ cup mild chili powder
  • ½ cup ground cumin
  • 2(1½-oz) packages chili
  • seasoning (like McCormick)
  • 2 (15-oz) cans pinto beans, drained
  • 2 (15-oz) cans red kidney beans, drained
  • 1 (15-oz) can black beans, drained
  • 1 (15-oz) can great northern beans, drained
  • ¼ cup raw or regular honey
  • ¼ cup firmly packed brown sugar
  • ¼ teaspoon cayenne pepper, or to taste
  • 1 cup water
  • ¼ cup yellow cornmeal or cornmeal
  • mix (I use cornmeal mix, which
  • contains a bit of flour and baking
  • soda, but if you can’t find the mix,
  • plain cornmeal will work just fine)
  • 1 cup crushed corn chips (like Fritos)
  • 1 cup shredded mild Cheddar cheese
Cash and Carter Recipes

Johnny Cash's Directions

Place the ground venison or beef and the ground turkey in a large pot. Cook it over medium heat until browned, using a large spoon to crumble the meat. Remove the meat from the pot with a slotted spoon, and place on a paper towel-lined plate to drain.

Add the olive oil to the pot. Add half the crushed garlic, and cook until it begins to brown just a bit, for about 2 minutes. Add the onions and cook, stirring, until they become translucent, for about 3 minutes. Add the steak to the pot, and cook until browned and done throughout, for 4 to 5 minutes. Stir the ground meats back into the pot.

Add the canned tomatoes and tomatoes and green chilies to the pot, and stir well. Add the beer, bell peppers, poblano, and jalapeño and habanero pepper, if using. Add the remaining crushed garlic, garlic powder, cloves, sage, thyme, oregano black pepper, chili powder, cumin and chili seasoning, and stir well. Pour in the pinto beans, red kidney beans, black beans, and great northern beans. Add the honey, sugar, and cayenne pepper, and taste.

Note: This basic recipe is a good starting place, but if you like, this is where your creativity can enter in earnest. There are unlimited variations of flavor. Dad’s chili may have even had more mild chili powder than this, but I typically use just a tad less, for my own personal taste. Experiment as you will. In my opinion, most American palates prefer a milder, sweeter chili. Not so at our house, where we say, “Bring on the spice, bring on the flavor!” When I make my chili, if I want a hot batch and a medium batch (there is no mile), I divide the chili into two batches at this point. After transferring half of the chili to a second pot, the first thing I do is add another ¼ cup honey, 1 cayenne pepper, and 1 diced habanero to the hot batch. The sweetness cuts the heat and fills the mouth with divine flavor. The hot batch can get as hot as you like, but if I add more caliente (“hot”), I always balance with a tad more sweetness. This, again, is up to your own palate.

Cook either a single batch of medium chili or the two batches (one medium, one hot) over low heat, and simmer, stirring often, for at least 30 minutes. Halfway through the cooking time, stir in the water and cornmeal.

Preheat the oven to 400 degrees, and transfer the chili to one or two Dutch ovens or other oven-safe pots. Mix together the corn chips and chees, and spread evely on top of the chili. Place in the oven, and bake for 10 minutes, or until the cheese and corn chips are browned.

Serve hot with desired accompaniments. At our house, we serve our chili with sour cream, more shredded cheese, chopped sweet onions, and hot sauce.

Makes at least 12 servings.

Governor Mike Huckabee's Thanksgiving Recipes

Buffalo Ranch Deep Fried Turkey


  • 1 whole turkey, fresh or completely thawed (10 to 14 lbs)
  • 2 gallons cooking oil, preferably peanut oil
  • 12 oz water
  • 9 Tbsp dry Ranch seasoning (or 3- 1 oz. packets)
  • 1 (10 to 12 oz) bottle of your favorite hot sauce
  • ½ stick butter (¼ cup)
  • ¼ tsp garlic powder
  • 1½ tsp freshly-squeezed lime juice
  • Ranch Dressing
  • Buffalo Sauce (your preferred brand)
  • Cajun seasoning (your preferred brand)
Buffalo Ranch Deep Fried Turkey


  • Thaw turkey, if frozen. (To properly thaw a frozen turkey in the refrigerator, allow approximately 24 hours for every 4 lbs.)
  • Fill deep fryer with 2 gallons of oil and heat to 375°F.
  • Remove giblets and neck from turkey. If present, remove and discard plastic leg holder and pop-up timer. 
  • Rinse turkey thoroughly with warm water or completely cover with warm water and soak for no more than 30 minutes to ensure cavity is free of ice.
  • Pat turkey completely dry on outside and inside of cavity with paper towels.
  • Whisk together water and dry Ranch seasoning. 
  • Using a marinade injection syringe, inject ½ cup (4 oz) marinade in each breast.
  • Inject ¼ cup (2 oz) marinade into each leg and thigh.
  • Optional: Sprinkle turkey generously with dry Ranch seasoning, completely coating the outside of the turkey and inside of the cavity.
  • Place turkey, breast side up, in fryer basket. Slowly lower the basket into hot oil, being careful not to splatter hot oil.
  • Fry turkey for 3-4 minutes per pound. Lift the basket from the hot oil slowly.
  • Insert a meat thermometer in the meaty part of the breast; turkey is done when it reads 165°F.
  • If the turkey is not done, lower it carefully back into the oil for an additional 5 minutes.
  • Once the turkey reaches the desired temperature (minimum 165°F), remove from oil.
  • Allow the turkey to rest and drain in the fryer basket for 10 minutes before removing for carving.

Buffalo Sauce

Combine hot sauce, butter, garlic powder and lime juice in a medium saucepan. Heat over low heat. Serve turkey topped with buffalo sauce or with sauce alongside for dipping.

Buffalo Ranch Dipping Sauce

Mix one part Ranch dressing with two parts buffalo sauce. Season with dry Cajun seasoning to taste. Makes a great dipping sauce!

Huckabee Corn Casserole

  • 1 can whole kernel corn, drained 
  • 1 can cream styled corn 
  • 2 eggs 
  • 8 ounces sour cream 
  • 1 stick melted butter 
  • 1 box Jiffy corn bread mix 
  • 1 onion 
  • 1 bell pepper 
  • 2 cups grated cheese 
Corn Casserole

Wilt onion and bell pepper in butter. As that is happening, combine all other ingredients except sour cream and grated cheese. Pour in 9x13 casserole dish. Mix sour cream with a little milk until a smooth consistency and pour over the top of corn mixture. Cover that with the grated cheese and sprinkle with paprika. Bake at 350 degrees until hot all the way through, about 45 minutes.

Green Bean Salad

  • 1 can French cut green beans
  • 1 can very young green peas
  • 1 can shoe peg corn
  • 1 bottle pimentos
  • 1 chopped onion
  • 1 chopped bell pepper
  • 2-3 stalks of chopped celery
Green Bean Salad


  • 1/2 c vinegar
  • 1/2 c sugar
  • 1/2 t salt

Heat the vinegar, sugar, and salt boiling and pour over vegetables. Marinate overnight or for several hours in the refrigerator. Drain and serve.

Collard Greens

TIP: This recipe can be used for any type of greens (Collard, Turnip, Mustard, etc.)

  • 1 lb Bacon or salt pork
  • 3-4 lbs of greens-stems removed (you may use frozen if fresh are not available but don't use canned greens)
  • 1 onion-chopped
  • 2 tsp garlic
  • ½ tsp black pepper
  • ½ tsp cumin
  • 1 tsp salt
  • 6 cups chicken broth and enough water to just cover the greens.
  • 1 Jalapeno pepper (optional)
Collard Greens

Cut the bacon into small pieces and brown on the stove top. Add onion and garlic and cook for about 2 minutes. Add all ingredients (reserving the vinegar) including the bacon drippings to a large slow cooker and cook on low for 6 hrs. or on high for 3 hrs. until tender. Add vinegar and Jalapeno (you can also use your favorite hot sauce if you like it spicy) and serve. If using the salt pork just cut it into smaller pieces and throw it directly into the slow cooker with everything else, no need to brown it but I would still recommend cooking the onion and garlic on the stove top. 

Sweet Potato Casserole

  • 5-6 large sweet potatoes, baked until tender (can also be cooked in the microwave if time is of the essence)
  • 1 cup light brown sugar
  • 1 Tbsp Cinnamon
  • 1 Tbsp Nutmeg
  • 1 Tsp Cardamon
  • 1 ½ sticks butter
  • 1 cup chopped pecans
  • 1 small bag mini marshmallows
Sweet Potato Casserole
  • Bake the sweet potatoes and cut in half when cooled. Remove as much of the sweet potato from the skin as possible.
  • While the sweet potatoes are cooking in a small pan add 2 Tbsp butter and pecans and toast. Watch them on the stove or they will burn pretty fast.
  • Add 1 stick of butter to the hot sweet potatoes and mash. (if sweet potatoes are too cool melt the butter first)
  • Add Cinnamon, Nutmeg and Cardamon, toasted pecans (reserving a small amount for on top of the marshmallows) and mix well.
  • Place sweet potato mixture in a buttered baking dish and smooth out the surface.
  • Cover the top with mini marshmallows. Melt the remaining butter and pour over the top of the marshmallows. Sprinkle the remaining pecans over the marshmallows.
  • Toast the whole thing in the oven on 350 degrees just until the marshmallows are golden browned and the sweet potatoes are heated through.

Bilbrey Turnip Greens

  • 1 lb turnip greens, stems removed and leaves cut into shreds
  • 3 slices center-cut bacon
  • 1 cup onion, chopped
  • 1⁄2 teaspoon sugar
  • 1⁄2 teaspoon cider vinegar
  • Favorite hot sauce - shake to taste
  • salt & freshly ground black pepper
Turnip Greens
  • Heat a quart of salted water to boiling in a saucepan. Cook greens until just tender, about 5 minutes; drain.
  • In a skillet cook bacon. Remove and drain on paper toweling.
  • Add onion to the skillet and cook until soft, 6 to 7 minutes, stirring occasionally. Add the greens and toss. Stir in the sugar and the vinegar and cook until heated through, about 2 or 3 minutes.
  • Crumble bacon and sprinkle over top. Add a couple of dashed of hot sauce. Season with salt and pepper to taste and serve.