Whenever country superstar Dolly Parton enters her sister Rachel Parton George’s kitchen, she sings, “Hey, handsome, what you got cooking?”

The same humorous phrase – a line from Hank Williams’ hit “Hey, Good Lookin'” – served as the inspiration for the title of the couple’s new joint cookbook: “Good Lookin’ Cookin’: A Year of Meals – A Lifetime of Family, Friends, and Food.”

The 11-time Grammy-winning singer and her sister, who is also a songwriter, appeared on “Good Morning America” on Tuesday to share some delicious recipes straight from their new cookbook.

Parton told GMA that the impetus for writing the book came from “growing up with all these wonderful Southern women cooking this amazing food – Rachel is a great cook and kind of the star of the family when it comes to cooking – and I thought, why don’t we just write a cookbook?”

The daughters were two of 12 children, and Parton said growing up on a farm where they grew, cooked and even canned their own food meant they gathered together in the kitchen for “breakfast, lunch and dinner.”

“We actually learned to cook at an early age because mom was always having babies,” she says, laughing. “When the girls got older, we took over the cooking.”

Parton even hinted that they had “talked about” doing a cooking show, given their combined talents as an actress and a chef.

Her younger sister added: “We wanted to get the book out and published, and we talked about it (a cooking show), and it could happen.”

“I think Rachel would be wonderful for a cooking show. Of course, I’m a little too busy to work full-time on a cooking show, but I would definitely be a welcome guest if she called me,” Parton said with a smile.

GMA hosts Robin Roberts, George Stephanopoulos and Michael Strahan each chose a favorite dish for Parton to share with us at the book’s release.

Full recipes can be found below.

Southern green beans

“Green beans have always been a part of our lives. We grew them, harvested them, canned them and ate them growing up. Lots of them. The only thing we had more of was potatoes! We also cooked our green beans for a long time. That’s how it was done back then and that’s how we still do it today.”

Ingredients
8 slices of bacon
Olive oil, as needed
2 pounds fresh whole green beans
1 medium onion, quartered from top to bottom
32-ounce chicken broth from a carton
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder

Directions

Cook the bacon in a large cast-iron skillet over medium heat until crispy, 8 to 10 minutes. Drain on a paper towel-lined plate until cool, then chop. Reserve 1/4 cup of the bacon fat and add olive oil if you don’t have enough to make 1/4 cup.

Wash the green beans and drain in a sieve. Pat dry and cut off the ends. Break into bite-sized pieces.

Place green beans in a large pot. Add bacon fat, onion, chicken broth, salt, pepper, garlic powder, and onion powder. Bring to a boil, stir, and reduce heat to medium to simmer for 1 hour. Remove lid and stir gently. Taste for seasoning. Cook uncovered for another 30 minutes to allow liquid to reduce.

Place the green beans in a serving bowl. Top with the chopped bacon and serve.

Macaroni and cheese

Power: 6 to 8 servings
Preparation time: 20 minutes
Cooking time: 35 minutes

“There’s nothing better than a good old bowl of mac and cheese. Neither of us can imagine anyone who doesn’t like mac and cheese, and we certainly love it. Ours is made with a variety of cheeses, but we had to add a little Velveeta – ultimately, that’s what makes this version so creamy and good.”

Ingredients
Butter, for greasing
1 teaspoon salt
2 cups macaroni
1 tablespoon extra virgin olive oil
2 1/2 cups shredded cheddar cheese
2 1/2 cups grated Monterey Jack cheese
2 eggs, beaten
1 cup whole milk, room temperature
1/2 cup sour cream
2 tablespoons butter, melted
1 teaspoon mustard powder
8-ounce block Velveeta, diced

Directions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter.

Place a large pot of water over medium heat, add the salt and bring to a boil. Add the macaroni and cook for 2 to 3 minutes less than the time recommended on the package. Do not overcook and do not rinse. Drain the macaroni well in a colander, return it to the pot and add the olive oil. Stir gently so the macaroni does not stick together.

Set aside 1/4 cup of the shredded cheddar and 1/4 cup of the shredded Monterey Jack for the topping.

In a large bowl, using a wooden spoon, stir together eggs, milk, sour cream, butter, and mustard powder. Add Velveeta, remaining cheddar, and remaining Monterey Jack and stir well. Add the macaroni to the mixture and stir until well combined and the macaroni is nicely coated.

Pour the mixture into the prepared pan, spreading it evenly, and sprinkle the top with the reserved cheddar and Monterey Jack. Bake until the cheese is bubbling, 20 to 25 minutes.

Remove from the oven and let rest for 15 to 20 minutes to thicken before serving.

Grilled ribs

Preparation time: 15 minutes
Cooking time: 2 hours, 5 minutes
Power: 6 to 8 servings

“We love ribs. And although it may be surprising, spices act like a marinade when you marinate them – they’re just wonderful. If you marinate the ribs with spices when you pre-cook them, the meat will be incredibly tender and the ribs will be cooked through when they go on the grill. Grilling them over a flame brings out even more flavor and creates a beautiful caramelization. And the spices work well on both beef and pork!”

Ingredients

Ribs
3 to 4 pounds beef or pork ribs
1.5-ounce container McCormick Pickling Spice (You should be able to find this in the spice or canning section of your local grocery store)

Spice mix
1 teaspoon garlic powder
1 teaspoon Cajun seasoning
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon sugar

Barbecue sauce
1 cup store-bought barbecue sauce
1/2 cup sweet chili sauce (we like Mae Ploy)
1/4 cup Worcestershire sauce

Directions
To prepare the ribs, cut them into portions small enough to fit into a large pot.

Place 8 cups water and seasonings in a large pot and bring to a boil over medium-high heat. Remove the pot from the heat, cover, and let simmer for 10 minutes. Add the ribs, adding more water if necessary until covered.

Return the pot to medium-high heat, uncovered. Bring to a boil, reduce heat to medium, cover, and continue cooking for 30 minutes. Flip the ribs in the water and continue cooking for another 30 minutes.

Reduce the heat to low and simmer for another 30 minutes (1 1/2 hours total). Ribs – whether pork or beef – should be cooked slowly and at a low temperature, otherwise the meat will not be tender.

Meanwhile, prepare the spice mix. In a small bowl, mix together garlic powder, Cajun seasoning, onion powder, salt, pepper and sugar. Set aside.

Next, prepare the barbecue sauce. In a medium bowl, whisk together the barbecue sauce, chili sauce, and Worcestershire sauce until smooth. Set aside.

Remove the ribs from the pot and place them on a serving plate or platter. Sprinkle with the spice mixture and turn to coat both sides. Brush all sides with the barbecue sauce.

Preheat the grill to medium-high heat. When it’s ready, place the ribs on the grill and turn them every 5 minutes, reapplying barbecue sauce each time, for a total of 15 minutes.

The ribs are then beautifully glazed and have a slightly charred taste.

More “GMA” kitchen tips

Good Lookin’ Cookin’: A Year of Meals – A Life of Family, Friends and Food

Cuisinart Chef’s Classic Hard-Anodized Nonstick Saute Pan, 3 1/2 Qt.

Lodge Dolly Parton Seasoned Cast Iron Skillet, 13 1/4-inch

Le Creuset San Francisco rectangular stoneware casserole dish