Welcome to the sweetie pie’s premier

Sweetie Pie’s will return for a third season in 2013; the third season is set to premiere in July of 2013 by OWN 


Miss Robbie Montgomery, an ex-background singer for Ike and Tina Turner, is as sassy and savvy as ever in an all-new season of the hit show, Welcome to Sweetie Pie’s! She and her son Tim are working hard to open their third soul food restaurant – Sweetie Pie’s “The Upper Crust,” and through all of the construction setbacks, the cost escalations, and the family turmoil, this mother/son team are set to pull it off by the skin of their teeth. While the family is figuring out how they are going to keep three busy restaurants going, Miss Robbie’s nephew Lil’ Charles struggles to be taken seriously as a manager, Tim and Jenae take a long hard look at their rocky relationship and their plans for a wedding, and Miss Robbie looks ahead to her future and her legacy. Will her family be stable enough to inherit her empire? Will she be willing to slow down at any point? Always food for the soul, Welcome to Sweetie Pie’s is bound to leave you hungry for more.


Miss Robbie shares her Hot Honey Chicken Recipe


(makes 4 servings)

Fried Chicken (For Honey Hot Chicken)


  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 1 1/2 teaspoons paprika
  • 4 teaspoons granulated garlic powder
  • 2 cup all-purpose flour
  • 1 cup milk
  • 2 egg
  • 1 cut frying chicken (8 pieces)
  • 1-2 cups vegetable oil for frying, or as needed to fill skillet half way


Rinse chicken in cold water.

In medium bowl mix together flour, salt, pepper, paprika, and garlic.

In a separate bowl beat eggs, add milk and whisk together.

Heat oil in skillet to 350 degrees.

Utilizing the largest pieces first (breast, thighs etc.), dip chicken in egg and milk mixture and then place in seasoned flour, toss and coat completely. shake off excess and place in hot oil.

Let cook for 10-12 minutes on each side until the juices run clear.

Honey Hot Chicken Glaze

  • 2 cups sugar
  • 2 cups hot sauce
  • 4 tablespoons honey
  • 1 1/2 sticks butter
  • 1 teaspoons of lemon juice


Melt butter in a medium sauce pan.

Add hot sauce, sugar, honey and lemon juice and stir over medium heat till sugar is dissolved.

Take fried chicken and toss in glaze sauce and serve.


Green Beans by Miss Robbie



  • 6 cups frozen green beans
  • 1 small russet potato peeled and cubed
  • 1 1/2 cup of water
  • 5 tablespoons chicken stock
  • 4 tablespoons butter
  • 1 1/3 teaspoon granulated garlic
  • 2 tablespoons chopped onions
  • 1/2 teaspoon crushed red pepper
  • 4 tablespoons sugar
  • salt and pepper to taste



In a medium pot bring water, butter, and chicken stock to a boil.

Add garlic and potato. Boil until potato begin to soften, approx. 10 min.

Reduce heat and add green beans, onions, red pepper, and sugar.

Simmer for 10 minutes or till green beans are tender.

Serves 4.


Sour Cream and Chive Mashed Potatoes By Miss Robbie


(makes 4 servings)

Sour Cream and Chive Mashed Potatoes


  • 5 russet potatoes, peeled and cubed
  • 1/3 cup and 1 tablespoon warm milk
  • 1/2 cup sour cream
  • 4 tablespoons butter
  • 1/2 teaspoon pepper
  • 1/2 cup of chives
  • salt to taste
  • alteration: add 3 tablespoons of parmesan cheese


Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well.

Add milk, butter, and pepper; mash until light and fluffy.

Stir in sour cream and top with chives.





1/2 tsp ground black pepper

1 tsp granulated garlic powder

1 small onion sliced julienne

1/2 cup all-purpose flour

5 center cut pork chops

1/3 cup vegetable oil for frying

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup milk


1. Place flour in a large resalable plastic bag. Add chops two at a time, and shake to coat.

2. Heat oil in a large skillet over medium-high heat, and fry chops until brown on both sides. Remove chops from skillet, add onions, garlic and pepper and reduce heat to medium and sauté.

3. Blend soup and milk in the skillet, stirring to scrape up the bits of breading left over from the chops. You can adjust the amount of milk depending on how thick you want the gravy to be (it will thin a bit during the cooking process). Bring to a gentle boil, increasing heat slightly if necessary.

4. When soup mixture is bubbling, return chops to skillet. Cover, and reduce heat to low. Simmer for 20 minutes, or until chops are cooked through.

Recipe Courtesy of Robbie and Tim


(makes 4 servings)

Crazy Corn


  • 5 cups fresh or frozen corn
  • 4 tablespoons butter
  • 6 tablespoon sugar
  • 1/2 teaspoon pepper
  • 1/2 teaspoon granulated garlic
  • 1/2 cup onion chopped
  • 1/2 cup green bell pepper chopped
  • 1/2 cup red bell pepper chopped



In the same frying skillet the hot chicken was prepared in melt butter over medium heat and add 1/2 cup of chicken oil from earlier recipe.

Add green peppers, red peppers and onions, then saute.

Add garlic, sugar and pepper to skillet and once sugar is dissolved add corn and reduce heat.

Let corn cook for 15 minutes or until soft.