Huckabee Guests

When Johnny Crawford (The Rifleman) met Victoria at a Birmingham summer stock production, he bought her a one-way ticket to Hollywood to be in his night club act.  For two years, she held odd jobs in the show-biz capital — as a cigarette girl, waitress, and typist — until Johnny Carson noticed her stand-up routine and put her on The Tonight Show… twenty times. After that, she starred in many movies and TV shows, most notably six seasons on Saturday Night Live.  Jackson still appears in occasional films, does stand-up comedy, sings her original ukulele songs around town, and most recently was nominated for Best Supporting Actress by the International Christian Film Festival for her role as Alma in Lost Heart (2021). Jackson authored Is My Bow Too Big? published by White Hall in 2012 about how she got on TV, and in 2017 she wrote Lavender Hair, published by Broadstreet, about her breast cancer journey and recovery.

Victory‘s talent as a singer-songwriter, multi-instrumentalist and performer quickly became popular in the music industry as she continued to demonstrate rare capabilities of captivating audiences with her classic sultry voice, thought-provoking lyrics, and unconventional guitar skills. She has established a reputation in elite circles of influence having performed private concerts for Starbucks CEO Howard Schultz, Mellody Hobson from Ariel investments and her husband George Lucas the creator of Star Wars, Robert Smith venture capitalist, Mike Novogratz, Tyler Perry, Kanye West and many, many others. As the primary lyricist and contributing lyrics to Kanye West’s songs “Closed On Sunday” and “God Is,” in 2019, Victory also won her first Grammy® for her work on the album, “Jesus Is King.”

Vinnie and the Hitmen are a Nashville based 14 piece horn band, performing Pop, Rock ‘n’ Roll, and R&B instrumentally. A hard grooving rhythm section fronted by nine blistering horn players. VATH uses the top touring and studio players in the Nashville scene. With a focus on positively influencing the next generation of musicians with regard to what it takes to make a living in the music business.

Vitaly Beckman has been called both “amazing” and “ingenious” by Penn and Teller – whom he has fooled twice! His artistic, groundbreaking illusions have astonished audiences around the world and in his hit off-Broadway show, “An Evening of Wonders.”

To learn more about Vitaly Beckman, click on the globe and social media icons to the left.

Voices of Mobile are students at The University of Mobile in Mobile, Alabama. This highly acclaimed vocal ensemble is now in its eighteenth year traveling nationally and internationally. They have performed concerts in Cuba, China, Philippines, Israel, Jordan, France, Germany, Cayman Islands, the Bahamas and across America. Ministry opportunities have included The Pentagon, Carnegie Hall in NYC, Notre Dame Cathedral in Paris, The White House, Brooklyn Tabernacle in NY, Southern Baptist Convention.  Sharing the stage with Dr. Condoleezza Rice, Tim Tebow, Dr. Ben Carson, and President George Bush have been exciting opportunities. VOICES is produced and directed by Dr. Roger Breland.

W. Ron Adams was on track for a career in the NBA when a coal mining accident at 19 left him a quadriplegic. The story of how he overcame seemingly impossible obstacles to become a successful attorney is told in his inspiring memoir, “Coal Mine to Courtroom.” 

Learn more about W. Ron Adams and his inspiring story on "Huckabee" and via the links to the left.

Wendy Griffith is a seasoned television news anchor, international reporter, best-selling author, and speaker with over three decades of experience in broadcast journalism, primarily at the Christian Broadcasting Network (CBN/700 Club), based in Virginia Beach, Virginia. Wendy was co-host with the late CBN Founder and Chairman Dr. Pat Robertson for over a decade and is a Senior Reporter for CBN News. She also co-anchors Christian World News, CBN, a weekly show that focuses on the triumphs and challenges of the global church.

Wendy has written several impactful books. Her latest book, a top seller, "You Didn’t Miss It! God’s Best Is Worth the Wait!" is a sequel that takes readers on her personal journey of longing for love, learning to see singleness as a great adventure, and ultimately finding fulfillment in God's perfect timing. She shares her story of becoming a bride for the first time in her 50s and invites readers to embrace their own journeys with faith, courage, and unwavering hope. Wendy likes to encourage others with the phrase, “Don’t get discouraged! Get ready!” 

Wesley Williams has loved animals from a very young age! His mom even says he wanted to purchase a full-on petting zoo at just five years old. It was always something new she proclaimed. One month all he wanted was a potbelly pig, the next month a miniature pony, the next month a flock of chickens, you name the animal, and Wesley wanted it. Although he has always had a passion for working with animals, Wesley pursued his unique unicycle skills at an early age, but always kept that dream of working with furry friends in the back of his mind. Just two years into forming his livelong goal of an animal act Wesley has burst onto the scene with his “Puppy Pals,” an all-new comedic stunt dog show!

White Chocolate Peppermint Crunch Cake 

Prep time: 45 minutes 

Cook time: 30 minutes 

Total time: 1 hour 20 minutes (+ cool time) 

Yields: 14 servings 

Ingredients

For the cake:

• 3 cups all-purpose flour 

• 2 teaspoons baking powder 

• ¼ teaspoon salt 

• 1 cup (2 sticks) unsalted butter, softened 

• ½ cup vegetable shortening 

• 3 cups granulated sugar 

• 5 large eggs 

• ½ cup milk 

• ½ cup buttermilk 

• 1 teaspoon peppermint extract 

• 1 teaspoon vanilla extract 

For the frosting:

• 1 ½ cups white chocolate chips 

• 1 ½ cups (3 sticks) unsalted butter, softened 

• 3 cups powdered sugar 

• 2 teaspoons vanilla extract 

• ¼ cup peppermint crunch or crushed candy canes, divided, plus more for decorating (optional) 

• Sparkling sugar, for decorating (optional) 

Directions

1. Preheat your oven to 350°F. Line the bottom of three 8-inch round cake pans with parchment paper, then spray the bottoms and sides of the pans with cooking spray. Set aside. 

2. First, make the cakes: In a large bowl, whisk the flour, baking powder, and salt until well-combined. In the bowl of a stand mixer with the paddle attachment or in a separate large bowl using an electric hand mixer, beat 1 cup butter and shortening on medium speed for 2 to 3 minutes until the mixture is light and fluffy.  

3. Slowly pour in 3 cups sugar, one cup at a time, stirring well on low speed and scraping down the sides of the bowl after each addition. Once incorporated, beat mixture on medium-high speed for 1 minute. Beat in eggs, one at a time, scraping down the sides of the bowl after each addition. 

4. In a large liquid measuring cup or medium bowl, whisk milk, buttermilk, peppermint extract, and 1 teaspoon vanilla extract until well-combined. Add one-third of the flour mixture to the butter mixture; stir on low speed until just combined. Stir in half of the milk mixture until just combined. Stir in another third of the flour mixture until just combined, then stir in the remaining half of the milk mixture. Stir in the remaining flour mixture until just combined. 

5. Divide batter evenly among the prepared cake pans. Bake for 26 to 30 minutes or until cakes are golden on top and a toothpick inserted in the centers comes out clean. Cool the cakes in the pans for 5 minutes, then carefully transfer the cakes to a cooling rack to cool completely. 

6. While the cakes cool, make the frosting: In a small, microwave-safe bowl, heat white chocolate chips on Medium for 90 seconds. Stir thoroughly, then microwave on Medium in 15-second increments until chips are fully melted and smooth. Set aside to cool slightly. 

7. In the bowl of a stand mixer with the paddle attachment or in a large bowl using an electric hand mixer, beat 1 ½ cups butter on medium speed for 1 minute until smooth. Gradually add powdered sugar; beat on low speed until incorporated, then on medium speed for 1 minute until smooth and light. Add melted white chocolate chips and 2 teaspoons vanilla extract; beat on low speed until incorporated, then on medium-high speed for 2 minutes or until the frosting is light, fluffy, and smooth. 

8. Slice the domed tops of the cakes to flatten, if needed. Place one fully cooled cake on a cake stand or a serving plate. Top with about 1 cup frosting, in dollops; use a spatula to spread gently over the cake all the way to the edges. Sprinkle 2 tablespoons peppermint crunch evenly over the top. 

9. Top with the second cake layer, bottom side up. Top with another 1 cup frosting and spread to the edges. Top with remaining 2 tablespoons peppermint crunch. Top with the third cake layer, bottom side up. Frost the top and sides of the cake with the remaining frosting. Decorate the top and sides of the cake with peppermint crunch and sparkling sugar, as desired. 

Notes

• Store leftover cake covered in the refrigerator for up to 7 days. 

• Make Ahead: Bake and cool cakes as directed. Wrap fully cooled cakes in plastic wrap and refrigerate for up to 3 days. You can also make the frosting and refrigerate it in an airtight container a few days ahead of time; be sure to let the frosting sit at room temperature to soften before frosting cakes. 

• Freeze: You can freeze the cake layers and the frosting separately and assemble before serving. Wrap fully cooled cake layers individually with plastic wrap and foil; freeze frosting in an airtight container or in a resealable freezer food storage bag. Freeze both for up to 3 months. Thaw the cakes in the refrigerator overnight before assembling as directed; thaw the frosting at room temperature before using. 

Whitney's culinary career began in 2010 when she auditioned for the first ever season of MasterChef on Fox. Not only did she make it onto the show, but she also won the entire season. It was on this journey that her notoriety for her sweets began. Quickly she was deemed the "Pastry Princess" for her proficiency with desserts. Now fast forward 13 years, after Whitney has been featured on countless stages and shows literally across the world, the one thing that has remained her most requested menu item is her cookies. Their popularity sparked the idea for Whitney to create her own cookie company so that everyone could enjoy her cookies and with that she launched Whitney's Cookies. 

BROWNIE COOKIES

3 ounces unsweetened chocolate bar, chopped

14 ounces semi-sweet chocolate bar, chopped, divided

1/2 cup (1 stick) butter, softened

4 large eggs

1/4 cup chocolate hazelnut spread

1 1/4 cups pure cane sugar

1 tablespoon brewed coffee

1/2 teaspoon pure vanilla extract

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon fine sea salt

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a microwave-safe bowl combine the unsweetened chocolate, 11 ounces of the semi-sweet chocolate, and butter. Microwave in

1-minute increments until melted, stirring after each minute. Set aside to cool.

In a large bowl stir together the eggs, chocolate hazelnut spread, sugar, coffee, and vanilla.

In a small bowl sift together the flour, baking powder, and salt.

Gradually add the melted chocolate mixture into the egg mixture. Stir to combine. Fold in the flour mixture until combined. Stir in the remaining 3 ounces chopped semi- sweet chocolate and refrigerate the dough for up to 1 hour.

Scoop out heaping tablespoonsful of dough and roll in your hands to form 11 balls. Place on the prepared baking sheet, and bake for 8 minutes, or until the cookies areset but slightly fudgy.

Let the cookies stand on the baking sheet for 1 minute before transferring to a wire rack to cool slightly. Repeat with the remaining dough. Serve warm.

Makes about 2 1/2 dozen cookies.

Note: I prefer to use Nutella brand chocolate-hazelnut spread.