The Early Show

Top "Sweet Potato Queen" On Parenting

February 15, 2008 / 8:42 AM EST / CBS

Best-selling author Jill Connor Browne has been providing women with simple, straightforward -- though fun, witty, and sassy advice about everything from dating to marriage.

Her seventh book, "The Sweet Potato Queens' Guide to Raising Children for Fun and Profit," dispenses advice to weary parents everywhere

Essentially, Browne observes in the book in her own, humorous way, being a parent can be stressful, but keeping a sense of humor can help both you and your kids.

As publisher Simon & Schuster (a part of the CBS Corporation, as is CBSNews.com) puts it, " 'The Sweet Potato Queens' Guide to Raising Children for Fun and Profit' is a hilarious (though not scientifically tested) wink at the time-honored mysteries of parenting, because anybody who has ever had a kid or has ever known one knows that the experience is neither fun nor profitable -- so you might as well laugh! ... (The book) will have everyone who's ever been a parent -- or has ever thought of becoming one -- or has ever been a child -- or is still one -- giggling and grinning (no small feat) through those childbearing years -- and beyond."

Browne discussed the book, and offered some of her views on parenting, on The Early Show Friday. She also served up some sweet potato recipes -- from this book and her previous ones -- guaranteed to get kids eating -- and keep moms sane!

Among her thoughts offered on the show and in the book: There's nothing wrong with being a "beta" parent, as opposed to an ever-perfect "alpha" one.

To see the Early Show segment,

click here

To read an excerpt of "The Sweet Potato Queens' Guide to Raising Children for Fun and Profit," click here.

"Boss Queen" Browne founded the "Sweet Potato Queens" in the early 1980s. She created the group after going through some "doldrums," and wanted a new direction for her life. She lived near Vardaman, Miss., the self-proclaimed sweet potato capital of the world -- which is where she took the name from for her group. There are now almost 5,400 "Sweet Potato Queen" chapters worldwide.

Browne is considered "America's No. 1 humor writer" by Nielsen Bookscan. There are more than 2.2. million "Sweet Potato Queens" books in print, not even including any of the latest one.

To see those recipes we mentioned, go to Page 2!

Beta Moms' Fabulous Beanie Sammiches

10-12 boneless, skinless chicken thighs
4 big cans of baked beans (Jill uses Bush's)
3 cups chopped onion
2 cups bottled barbecue sauce (Jill uses McClard's because it doesn't have high fructose corn syrup)
2 tbsp yellow mustard (Jill uses French's)
2 tsp chili powder
2 tsp sugar (Jill uses Splenda because she's addicted to it)
2 tsp salt
Split hamburger buns
One large Crock-Pot

In the belly of your Crock-Pot, put 10 or 12 boneless, skinless chicken thighs. Add 4 big cans of baked beans ,3 cups chopped onion, 2 cups bottled barbecue sauce, 2 tablespoons yellow mustard, and 2 teaspoons each chili powder, sugar, and salt. Cover and cook on high for 5 to 6 hours or on low for 8 to 12 hours.

Once cooked, take the chicken out, shred it, and put it back in. Depending on how much liquid was released by the chicken, sometimes it's a little too "soupy." If yours appears to be watery, just dump it all into a big pot and cook it for a few minutes on the stove over medium heat, uncovered, until it cooks down enough to suit you. Be sure you stir it often-it'll stick if you're not careful.
Serve on split hamburger buns-but you'll have to eat it with a fork unless you eat it in an empty wading pool or something-reeeal messy.

(If you have only a small Crock-Pot, cut all the ingredients in half.)

Lazy, Low-Rent, and Luscious Pecan Pie Pudding

1 ready made, already-cooked pecan pie
1 tub of cool whip

Using your hands, crumble the entire pecan pie into a pile of crumbs in a bowl. Add the tub of Cool Whip to the bowl of pecan pie crumbs and stir it all together.

Tammy Georgia's 80 Proof Cherry Pie

1 part Zubrowka Bison Grass vodka
2 parts apple juice

Mix together 1 part Zubrowka Bison Grass vodka and 2 parts apple juice in a glass.

Queen Chris and Bob-Daddy's Melted Salad

10-oz package of frozen chopped spinach (thawed and dried)
2 8-oz packages of softened cream cheese
2 cups shredded Monterey Jack
1 cup grated Parmesan
1 small finely chopped onion
14-oz can artichoke heats chopped (drained)
2 10-oz cans Ro-tel tomatoes and green chilies
2 tsp ground cumin
2 tsp chili powder
1 tsp garlic powder.
2-1/2 quart baking dish

Preheat oven to 350°F.

Thaw a 10-ounce package of frozen chopped spinach and squeeze it as dry as you can. Mix it with 2 8-ounce packages softened cream cheese, 2 cups shredded Monterey Jack, 1 cup grated Parmesan, 1 small finely chopped onion, 1 14-ounce can drained chopped artichoke hearts, 2 10-ounce cans Ro-tel tomatoes and green chilies, 2 teaspoons ground cumin, 2 teaspoons chili powder, and 1 teaspoon garlic powder. Put it all in a 21⁄2-quart (that's more than a half gallon-yaaaay!) dish and bake it, uncovered, for 30 minutes or until bubbly. Of course, it's excellent on Fritos!

Even Bailey Will Eat This Squash

3-4 lbs of yellow squash or zucchini
1 chopped onion
1-2 cups shredded sharp cheddar
2 egg whites
Saltines

Pre-heat oven to 350°F

Boil 3 or 4 pounds of yellow squash or zucchini with 1 chopped onion until tender. Then drain it and mash it all up with a potato masher, dump in 1 or 2 cups shredded sharp Cheddar, and fold in 2 beaten egg whites. Put it all in a greased casserole dish and top with crushed saltines-maybe pour a little bit of melted butter on there if you like-and bake it at 350°F until it bubbles around the edges. Presto-your kid is now a squash eater.

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