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Sunday Supper Showdown

Steve had a special hour featuring two of your favorite reality TV families. First, they’re southern, successful and always outspoken, from USA’s “Chrisley Knows Best,” it’s TODD CHRISLEY, his wife JULIE, their daughters LINDSIE and SAVANNAH and their son CHASE. The Chrisleys will be joined by a family that’s bold, Italian and constantly in each other’s business. From BRAVO’s “Manzo’d With Children,” it’s CAROLINE MANZO, her husband AL and their children CHRIS, ALBIE and LAUREN and Lauren’s husband VITO. Like every family, the Chrisleys and the Manzos know that nothing brings folks closer than sitting around a table sharing a meal, but which of these two families prepared the best Sunday supper? The two famed families went head to head in a “Sunday Supper Showdown,” with $10,000 for charity on the line, courtesy of Go Wise USA! Steve ate Chrisley’s southern dinner and the Manzo’s Italian feast and choose dinner he liked the best as the winner.

Chrisley Family Recipes

Faye’s Best Biscuits

  • 2 cups of self rising flour plus more for dusting
  • 4 tbs vegetable shortening
  • 3/4 cup buttermilk

Preheat oven to 450 degrees. Lightly grease a cookie sheet with shortening. Cut shortening into flour with a fork until it is mixed in and flour is coarse. Stir in buttermilk until it is completely mixed and the dough comes together. Turn the dough out onto a piece of aluminum foil that has been lightly dusted with flour. Knead the dough until it is smooth (about 4 or 5 times, don’t over knead).

Roll the dough to a thickness of approximately 1/2 inch. Cut the dough with a floured biscuit cutter. Place on cookie sheet and cook until lightly brown, approximately 10 to 12 minutes.

German Chocolate Cupcakes

  • 1 pkg. (4oz) Baker’s German sweet chocolate, chopped
  • 3/4 cup butter or margarine
  • 1 and 1/2 cups sugar
  • 3 eggs
  • 1 and 1/2 tsp vanilla
  • 2 cups flour, divided
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup buttermilk
  • 3 cups coconut-pecan filling and frosting

Heat oven to 350 degrees.

Microwave chocolate and butter in large microwaveable bowl for 2 minutes or until butter is melted.  Stir until chocolate is completely melted and mixture is well blended.  Add sugar; beat with mixer until blended.  Add eggs 1 at a time, mixing well after each.  Blend in vanilla.  Combine 1/2 cup flour, baking soda, and salt.  Add to chocolate mixture; mix well.  Add remaining flour alternating with buttermilk, mixing well after each addition.

Spoon into 24 paper-lined muffin cups.

Bake 25 to 30 minutes or until toothpick inserted in centers comes out clean.  Cool in pans 10 min.  Remove to wire racks; cool completely.

Frost with coconut-pecan filling and frosting.


  • 4 egg yolks
  • 1 can (12 oz) evaporated milk
  • 1 and 1/2 tsp vanilla
  • 1 and 1/2 cup sugar
  • 3/4 cup butter or margarine
  • 1 pkg. (7oz) flake coconut
  • 1 and 1/2 cup chopped pecans

Beat egg yolks, milk and vanilla in large saucepan with whisk until blended.  Add sugar and butter; cook on medium heat 10 minutes or until thickened and golden brown.  Stir constantly. Remove from heat.

Add coconut and peans, mix well.  Cool until desired spreading consistency.

Julie’s Hot Chicken

  • 2 to 3 lbs chicken (about 6 to 8 chicken cutlets) (any pieces can be used)
  • 3 cups buttermilk 2 eggs
  • 1 tbsp texas pete
  • Whisk together in a shallow dish and marinate chicken for at least 30 minutes. (I like to marinate the chicken for a couple of hours or even overnight)
  • 4 cups self rising flour 2 tsp salt
  • 2 tsp garlic powder
  • 2 tsp black pepper

Combine flour and spices in a shallow dish. Dredge chicken in flour.
Using a dutch oven, fill approximately 1/3 full with peanut oil. Allow oil to heat. Test oil by placing a pinch of flour into oil, if it sizzles its ready. Place each piece into the oil and cook until golden brown. Allow to cool on a wire rack.

  • Take 1 cup of the hot cooking oil 2 tbsp cayenne pepper
  • 1 tsp brown sugar
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika

Whisk these ingredients into the hot cooking oil and lightly brush the chicken while it is cooling on the rack.

Macaroni and Cheese

  • 1 lb box large elbow macaroni (2 1/2 to 3 cups cooked) *you will have some left over 1 16 oz block mild or medium cheddar cheese
  • 1 8 oz block sharp cheddar cheese
  • 3 cups whole milk
  • 1 can of Carnation evaporated milk (12oz can)
  • 2 eggs
  • 4 pats of margarine

Preheat oven to 425 degrees.Cook elbow macaroni al dente. Drain well. Spray 9 x 13 Pyrex dish with Pam cooking spray and set aside. Slice cheese.Combine whole milk, evaporated milk, and eggs in mixing bowl and whisk well.Layer macaroni and slice cheese twice. Pour milk and egg mixture slowly over entire dish. Sprinkle top with salt and pepper and add pats of margarine. Cover with aluminum foil. Cook for approx. 30 minutes with foil cover. Remove foil and continue baking for approximately 15 minutes. Cheese should be melted throughout.

Southern Green Beans

  • 2 (50oz) cans Hanover Blue Lake cut green beans
  • 4 cups water
  • 2 knorrs chicken bouillon cubes
  • 1/2 cup wesson oil

Place all ingredients into a large dutch oven. Bring to a boil and cover. Reduce heat to medium and cook until all water is absorbed.

Manzo Family Recipes

 Burrata W/Prosciutto, Red Peppers

  • Fresh burrata cheese
  • Prosciutto di Parma, thinly sliced
  • Red bell peppers, roasted
  • Fresh basil leaves
  • Extra-virgin olive oil to taste
  • Balsamic vinegar
  • Freshly ground black pepper to taste

Arrange all attractively on a platter. Drizzle the olive oil and balsamic vinegar over the cheese, add a sprinkling of pepper and serve.

 Lean Beef Slices

  • Lean beef slices-usually a flank steak works best
  • Grated locatelli or Parmesan cheese
  • Minced garlic
  • Fresh chopped parsley
  • Salt & pepper

Lay beef slices out, sprinkle grated cheese, salt & pepper to your liking, add garlic, parsley, again to your liking. Roll up beef and secure with string or toothpick.


  • 7 slices of white bread, divided
  • 1 1/2 pounds of meatloaf mixture ( a combination of ground beef, pork and veal)
  • 1 egg
  • 1 cup of milk
  • Salt and pepper
  • A large handful of Locatelli grated cheese
  • 6 to 8 large cloves of garlic, ground fine in a food processor
  • Vegetable oil for shallow frying

Yields: Serves 6

Pulse 6 slices of white bread in a food processor to make homemade breadcrumbs. Combine homemade breadcrumbs with meat, egg, milk, salt and pepper in a large bowl. Cut crusts off remaining 3 slices of bread. Break the pieces up with your hands and combine with meat mixture. The mixture should be very loose. Using tablespoons, form the meat into balls and fry the balls in oil until brown.

 Ricotta and Honey Bruschetta

  • Crostini slices (toasted bread from a baguette)
  • Ricotta cheese
  • Lemon zest (from one lemon)
  • Honey, for drizzling
  • Very coarse freshly ground black pepper

1 Mix of fresh lemon zest into ricotta cheese, taste then season with kosher or sea salt. Place some lemon ricotta and drizzle of honey on a crostini slice. Sprinkle with coarse black pepper and sliced almonds, if desired.


  • 3 cups flour
  • 1/2 tsp. baking powder
  • 1/2 stick melted butter
  • Juice from 1/2 fresh orange
  • 1 cup of sugar
  • 16 oz. honey
  • 16 oz. Crisco
  • Candied sprinkles

Mix together eggs, butter, juice, sugar and vanilla until well blended. Add flour and baking powder to form soft dough. Roll into half-inch-wide ropes. Cut into 2” pieces. Melt enough Crisco to fry the dough. Cook dough pieces until golden brown and set aside. Melt as much honey as desired and pour over the fried dough. Shake sprinkles over the top and serve warm.

Which recipe are you going to try?