http://www.pauladeen.com/ I just love cooking peach cobbler and I love seeing all your recipes even more. I hope you enjoy my very simple take on making peach cobbler. My entire recipe has six ingredients and is sooo easy to make. It is a favorite at the Lady and Sons and I hope it becomes a favorite on your dinner table as well. The winner of this weeks activity challenge are Erin McKinley for her delicious-looking pictures and recipe and Caitlin Fitzgerald for her great video on a cool twist to my Peach Cobbler recipe! Thanks again for all the submissions and be sure to check back tomorrow to see what next weeks dish is going to be! Love and Best Dishes, Paula
Views: 666790 Paula Deen
http://www.pauladeen.com/ I couldn't resist whipping up some fried green tomatoes for yall! Also, congrats to the winners of this weeks Activity of the Week Challenge, Tina Butler and Jackie Ter Louw!
Views: 257201 Paula Deen
Hey y'all! We have finished making our Holiday Dinner! And what a great meal we made. Beef Tenderloin with Sweet Potato Balls, Cranberry Sauce and finally a Pumpkin Crunch. Savory, colorful, filling and delicious! I really enjoyed making the Pumpkin Crunch, and it came out so sinfully good. Watch the video to learn to some great tips about how to make it buttery and perfect! Love and Best Dishes, Paula
Views: 97119 Paula Deen
Click here for more information http://goo.gl/XYrQ4G Welcome to the Paula Deen Network, the heart of home cooking! This September, you will be able to connect with Paula 24/7 on your tablet, phone or PC. Register now to be able to be one of the first to access the Paula Deen Network.
Views: 148817 Paula Deen
Hey y'all! Aunt Peggy and I are making dishes for our Holiday dinner every week in December, and this week we made the main course, a delicious Beef Tenderloin. I got such raves for it last year that I had no choice but to make it again. Not that I mind, this is a beautiful piece of meat. Earlier this week I promised to reveal the secret ingredient that will make your Beef Tenderloin explode with flavor! Here it is: bacon grease. I congeal bacon fat and rub it all over the Tenderloin. Just a little bit to add some flavor and fat to the meat. It tastes so good! Whatever main dish you are cookin', be sure to watch that oven so you don't burn the dish. Overcooking meat and poultry is a very easy thing to do, and no one likes a dried out dish. If you need any recipe help, go on in to the Paula Deen Forums on GetCookin.PaulaDeen.com, there are loads of nice people that will help you get through the meal! Love and Best Dishes, Paula
Views: 103712 Paula Deen
Hey y'all! I am so happy to have my son Jamie back in the kitchen with me. Cooking for the holidays is so much more fun when you have your family around. We've been making Mashed Potatoes together for years and years, and are proud to show you how we do it in our house. Jamie and I take you through everything step by step. From keeping the skins on, to draining the water and doing the mashing, and of course, to adding lots and lots of butter! We even tell you the secret ingredient that makes our mashed potatoes so good. But you'll have to watch the video to find out what it is! ;) Love and Best Dishes, Paula
Views: 275924 Paula Deen
http://GetCookin.PaulaDeen.com Cooking with my boys is one of my favorite things in the world. This week Im making Pimento Cheese with Jamie. He did such a wonderful job and we had a good laugh. Make sure you check out http://getcookin.pauladeen.com to see this weeks winning Pimento Cheese recipes.
Views: 66584 Paula Deen
http://www.pauladeen.com/ Everyone thinks they make the best Macaroni and Cheese. Well that was this week's challenge. Let's find out how to make the best dish, y'all! Also, congrats to the winners of this week's Activity of the Week Challenge, Dedrick Guyton and Lindsey Mitchell!
Views: 1625561 Paula Deen
Here is a great variation on Gooey Butter cake with Pumpkin that is perfect for Thanksgiving and may even replace Pumpkin Pie Here is the recipe for this delicious dessert: Ingredients - 1 package yellow cake mix 4 eggs, 1 for cake, 3 for filling 2 sticks butter, melted, 1 for cake, 1 for filling 1 (15 oz) can pumpkin puree 1 (8 oz) package cream cheese, softened 2 teaspoons vanilla 1 (16 oz) box powdered sugar 1 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg Preparation- STEP 1 Preheat oven to 350º. Grease a 13 by 9 baking dish. STEP 2 In medium bowl, add the yellow cake mix, 1 egg and 1 stick melted butter and mix to combine. Pat the mixture into prepared baking dish. STEP 3 In a large bowl, add the pumpkin puree and cream cheese, and using an electric hand mixer, beat until smooth. Add the 3 eggs, 1 stick melted butter and vanilla beat until combined. Add the powdered sugar, cinnamon and nutmeg, mix well. STEP 4 Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey. STEP 5 Serve with fresh whipped cream and enjoy!
Views: 8365 Paula Deen
One of best recipes we made at Lady and Sons was our lip smaking' lasagna. Ingredients 2 cups canned, diced tomatoes 2 cups tomato sauce 1 cup water 1/2 cup onions, diced 1/2 cup green bell peppers, diced 2 cloves garlic, diced 1/4 cup chopped, fresh parsley leaves 1 1/2 teaspoons Italian Seasoning 11/2 teaspoons The Lady's House Seasoning, recipe follows 1 1/2 teaspoons seasoning salt 1 1/2 teaspoons sugar 2 bay leaves 1 1/2 pounds ground beef 6 to 9 Long strips lasagna noodles 12 ounces cottage cheese, mixed with 1 beaten egg and 1/2 cup Parmesan 1 cup Gruyere cheese, grated 1 cup Swiss cheese, grated 2 cups cheddar, grated 1 (8-ounce) package cream cheese 1 cup mozzarella, grated Preperation Step1 To make the sauce, in a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour. Step 2 Crumble the ground beef in a saucepan. Cook until no pink remains, then drain off the fat. Add the ground beef to the stockpot. Simmer for another 20 minutes. Step 3 While the sauce simmers, cook the pasta according to the package directions (if sauce is too thin, for your taste, you can thicken it up at this time by mixing 1 tablespoon of cornstarch and a 1/4 of a cup of cold water. Bring sauce back to a boil. Stir in cornstarch mixture, stirring constantly). Remove bay leaves. Step 4 Preheat oven to 350 degrees F. To assemble lasagna, place a thin layer of sauce in the bottom of a 9 by 13 by 2-inch pan. Layer 1/3 of each, noodles, cottage cheese mixture, Gruyere, Swiss and cheddar cheeses. Pinch off small pieces of cream cheese and dot over other cheeses. Add another layer of sauce. Repeat layering 2 to 3 times ending with sauce. This may be covered and refrigerated at this point. Bake for 20 minutes. Remove from oven and top with mozzarella and continue to bake for another 10 to 15 minutes. Note: If lasagna has been refrigerated, bake for 40 minutes total. Enjoy!
Views: 10107 Paula Deen
Jamie shows you how to make a Simple Roux and Country Sausage Gravy.
Views: 12926 Paula Deen
Hey y'all! To get ready for the holidays I called my soul sister Dora Charles to come cook some traditional Lady & Sons dressing (or "stuffing" as it's often called). Whenever Dora is in the kitchen with me I know the food is gonna be delicious. Dora runs the kitchen at The Lady & Sons, and she wouldn't dream of letting a dish go out unless it was perfect. She knows Southern dressing like the back of her hand, which is why asked her to make some with me this week. Watch the video to see how we make Southern Cornbread Stuffing, step by step. And watch out for special tips on things not to do when making dressing. Hope you like the recipe, and that it helps make your Holiday just a bit more yummy! Love and Best Dishes, Paula
Views: 396700 Paula Deen
In this blast from the past, Paula makes a classic southern recipe of hushpuppies and catfish. Ingredients 4 cups all-purpose flour crab boil seasoning salt, to taste 8 (5 to 6 oz) catfish fillets, skin removed 1 cup corn meal oil, for frying Preparation Heat a fryer or a deep pot halfway filled with oil to 350°. Sprinkle both sides of each catfish with salt and crab boil seasoning. In a separate bowl, combine the flour and the cornmeal. Dredge the catfish in the flour mixture and place in fryer. Deep fry for approximately 7 to 8 minutes until done. Drain on paper towels.
Views: 3702 Paula Deen
A classic southern dish brought to you by Paula Deen. Ingredients 3 cups all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt, plus 1/4 teaspoons for gravy 1/2 cup vegetable shortening 1 cup buttermilk 1/4 cup unsalted butter, melted 1/4 cup bacon grease 1 1/2 cups warm milk 1/4 teaspoons pepper 2 tablespoons butter, melted, for gravy Preparation Preheat the oven to 450°. In a medium bowl, combine the flour, sugar, baking powder, baking soda and 1/2 teaspoon salt. Cut in the shortening with a fork until it looks like cornmeal. Add the milk, a little at a time, stirring constantly until well mixed. Turn the dough out onto a lightly floured surface. Knead lightly two or three times. Roll out the dough with a floured rolling pin to 1/2-inch thickness. Cut with a 2-inch cutter. Place the biscuits in a greased iron skillet. Gently press down top of biscuits. Brush the biscuits with half the 1/4 cup melted butter. Bake for 14 minutes or until golden brown. Brush the hot biscuits with the remaining 1/4 cup butter. Split the biscuits in half and ladle milk gravy over the hot biscuits. Milk Gravy: Heat bacon grease in a cast iron skillet. Add the flour and whisk until smooth and bubbly about 1 minute. Add the warm milk slowly and bring to a boil. Reduce the heat to a low simmer and stir, until thickened, about 5 minutes, adding milk as necessary to control the thickness. Add 2 tablespoons butter until mixed in. Season the gravy with salt and pepper. Serve hot over biscuits.
Views: 6996 Paula Deen
Jamie's favorite cake is a simple cake known as a 1-2-3-4 cake. It gets its name from the ingedients: 1 cup of butter, 2 cups of sugar, 3 cups for flour and 4 eggs. Ingredients 2 sticks butter, at room temperature 2 cups granulated sugar 3 cups self-rising flour, sifted 4 eggs 1 cup milk 1 teaspoon vanilla extract Preparation Step 1 Preheat oven to 350°. Step 2 Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs,1 at a time, beating well after each addition. Step 3 Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Step 4 Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake. Enjoy!
Views: 15460 Paula Deen
Who doesn't love bacon and eggs? Well combining them into a quiche with a little bit of spinach is a great and easy recipe to make for any meal. Ingredients 1 9 inch refrigerated piecrust, fitted to a 9 inch glass pie plate 1 1/2 cups Swiss cheese, shredded 1 lb bacon, cooked and crumbled 2 cups chopped fresh baby spinach, packed 6 large eggs, beaten 1 1/2 cups heavy cream salt, to taste black pepper, to taste Preparation Preheat the oven to 375°. Combine the eggs, cream, salt and pepper in a food processor or blender. Layer the spinach, bacon and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges and enjoy!
Views: 3024 Paula Deen
Here is a classic Paula Deen recipe - Creamy Hashbrown casserole which is perfect as a side dish Ingredients 1/4 cup butter, plus more for dish 1 onion, chopped 1 (16 oz) container sour cream 1 (10.5 oz) can cream of celery soup 1 (8 oz) package cheddar and Monterey Jack cheese blend, shredded 1/2 teaspoon garlic powder 1 (30 oz) package frozen shredded hash brown potatoes, thawed 1 teaspoon salt 1/2 teaspoon black pepper 2 cups potato chips, crushed Preparation 1. Preheat oven to 350°. Lightly butter a casserole dish. 2. In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended. 3. Pour mixture into prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly. 4. Serve and Enjoy!
Views: 3371 Paula Deen
http://GetCookin.PaulaDeen.com - I just love cookin' with my Corrie. She is so sweet and is turning into a wonderful cook. I am so glad I can pass on the recipes that my mom and grandma taught me.
Views: 118492 Paula Deen
One of Paula's favorite memories from Christmas is drinking her mama's egg nog. In this classic episode, Paula makes fresh egg nog. Step 1 Separate eggs with whites in one bowl and yolks in another. Step 2 Whip egg whites into a meringue add a bit of sugar to firm up the egg whites Step 3 Add Sugar to yolks and stir until creamy Step 4 Fold in sweetened whip cream into egg yolks Step 5 Fold in egg whites slowly, don't stir too quickly Step 6 Add vanilla to regular milk and add to egg mixture. Step 7 Add 1/2 a cup of bourbon or more if you ne
Views: 5428 Paula Deen
Pecan Pie is one of the most delicious pies you can make. This is a great variation on pecan pie and is one we absolutely love. You can see the recipe on pauladeen.com (http://www.pauladeen.com/mystery-pecan-pie) Ingredients 2 teaspoons vanilla, 1 teaspoon each for pie and topping 1/4 teaspoon salt 1/3 cup sugar, plus 1/4 cup sugar for topping 1 (8 oz) package cream cheese 4 eggs, 1 for pie, 3 for topping 1 deep dish pie shell 1 1/4 cups pecans, chopped 1 cup light corn syrup Preparation Blend together 1 teaspoon vanilla, 1/4 teaspoon salt, 1/3 cup sugar, 1 (8 oz) package cream cheese, 1 egg and pour in bottom of unbaked pie shell, top with chopped pecans. Topping: Mix 3 eggs, 1/4 cup sugar, 1 cup light corn syrup, 1 teaspoon vanilla and pour on top of pecans. Bake in 350° oven for 45 minutes. Enjoy!
Views: 4094 Paula Deen
Jamie and Bobby join their mom Paula in the kitchen to make a delicious banana split cake. This easy, no-bake cake is a sweet treat approved by the whole Deen family! -- INGREDIENTS 1 (20 oz) can crushed pineapple, drained 2 bananas, (or 3), sliced 1 (16 oz) box confectioner's sugar 2 eggs 3 sticks butter 4 cups crushed graham crackers 1 (12 oz) container whipped topping nuts, for garnish PREPARATION Preheat oven to 350°. For crust, mix crushed graham crackers and 1 stick of butter. Line bottom and sides of a 13 x 9-inch pan with mixture. Bake crust for 5 to 8 minutes. Beat until fluffy eggs, 2 sticks butter, and the confectioner's sugar. Spread mixture on cooled crust. Add layer of crushed pineapple and layer of sliced bananas. Cover with whipped topping and sprinkle with nuts or graham crackers. Refrigerate for 1 hour. -- For more info, visit: www.pauladeen.com/banana-split-cake
Views: 3720 Paula Deen
In this clip from the archive, Paula helps a fan recreate her late grandmother's homemade biscuit and milk gravy recipe. What a better way to remember loved ones than spending some time in the kitchen cooking up old recipes with friends. -- INGREDIENTS 3 cups all-purpose flour 2 tablespoons sugar 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup vegetable shortening 1 cups buttermilk 1/4 cup melted unsalted butter Milk Gravy, recipe follows MILK GRAVY INGREDIENTS 1/4 cup bacon grease 1/4 cup all-purpose flour 1 1/2 cups warm milk 1/4 teaspoon salt 1/4 teaspoons pepper 2 tablespoons melted butter PREPARATION Preheat the oven to 450 degrees F. In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in the shortening with a fork until it looks like cornmeal. Add the milk, a little at a time, stirring constantly until well mixed. Turn the dough out onto a lightly floured surface. Knead lightly two or three times. Roll out the dough with a floured rolling pin to 1/2-inch thickness. Cut with a 2-inch cutter. Place the biscuits in a greased iron skillet. Gently press down top of biscuits. Brush the biscuits with half the melted butter. Bake for 14 minutes or until golden brown. Brush the hot biscuits with the remaining butter. Split the biscuits in half and ladle Milk Gravy over the hot biscuits. MILK GRAVY PREPARATION Heat bacon grease in a cast iron skillet. Add the flour and whisk until smooth and bubbly about 1 minute. Add the warm milk slowly and bring to a boil. Reduce the heat to a low simmer and stir, until thickened, about 5 minutes, adding milk as necessary to control the thickness. Season the gravy with salt and pepper. Serve hot over biscuits. -- For more Paula, visit: www.pauladeen.com
Views: 4378 Paula Deen
In today's blast from the bast Paula cooks BBQ drunk chicken. This is a great and fun filled recipe thats tastes awesome!
Views: 6238 Paula Deen
In this episode of Blast from the Past, Paula recreates her Lady and Sons Savory Chicken Pot Pie. (http://www.pauladeen.com/lady-and-sons-chicken-pot-pie) Ingredients 4 sheets frozen puff pastry 1 egg, beaten 4 halves chicken breast, or 2 cups leftover cooked chicken Paula Deen Seasoned Salt pepper 2 tablespoons cooking oil 1/3 cup butter, melted 2/3 cup flour 1 quart heavy cream 1/4 cup chicken base 1 tablespoon minced garlic 1/2 small yellow onion, minced 1 cup frozen green peas, cooked 1 cup cooked carrots, chopped 1 pinch nutmeg, optional Preparation Crust: Cut each sheet of frozen puff pastry into 1 strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Beat egg and brush onto each lattice square. Bake at 350°F for 5 minutes. Dough will rise and turn light golden brown. Set aside until ready to assemble pies. Filling: Season chicken breasts with seasoned salt and pepper. In about 2 tablespoons oil, sauté chicken breasts until cooked, cut into chunks and set aside (you may use precooked chicken breasts). In a large saucepan melt butter and slowly add flour stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic and onion and stir until thickened. Add peas, carrots and chicken. Remove from heat. In 4 oven-proof bowls, fill with sauce and top each with one of your pre-cooked lattice squares. Bake at 350°F for 5 minutes until bubbly. Any remaining pie filling may be frozen.
Views: 6852 Paula Deen
Hey y'all! Aunt Peggy and I made the most sinfully delicious side dish for our Holiday dinner: Sweet Potato Balls. It's a fabulous recipe, and we had a wonderful time making it. One trick I do when I'm preparing the dish is to overcook the sweet potatoes. It's something my Grandma did, and I like to honor her by doing it, too. Then I add the sugar, ground cinnamon, some freshly grated nutmeg, 1 teaspoon of orange zest (which I just LOVE to hear Peggy say!), and orange juice. Also, I like to put some flour in the mix to help mold the balls. Plus, it helps with the surprise in the middle. What surprise? You'll have to watch to find out! Oh, and make sure you are watching that oven so you don't overcook 'em, cause there's nothing worse than burnt balls! ;) Love and Best Dishes, Paula
Views: 65983 Paula Deen
http://www.pauladeen.com/ Y'all, I was blessed to have my great friend Jellyroll in the kitchen with me this week to cook up some traditional garlic and cheese biscuits. Whenever we're in a kitchen together we have the best time! We just make each other laugh all the time, as you can see in the video! Jellyroll is practically a biscuit expert (she even sees them in her sleep!), so it's a joy to share some dough with her. Watch the video to see us make a few jokes and a lot of biscuits! Love and Best Dishes, Paula -- For more Paula, visit: www.pauladeen.com
Views: 450358 Paula Deen
One of Bobby and Jamie's favorite BBQ dishes is Paula's warm potato casserole. (http://www.pauladeen.com/potato-casserole) 8 tablespoons (1 stick) butter 1 small bell pepper, sliced thin 1 small onion, sliced thin Paula Deen's House Seasoning, to taste 1/2 cup sour cream 2 cups mashed potatoes 1 1/2 cups cheddar cheese, grated 4 medium potatoes, cooked 6 slices bacon, cooked crisp Preparation Preheat oven to 350°. Spread mashed potatoes evenly on bottom of casserole dish. Layer sour cream evenly over top. (Each time you add a layer, sprinkle on a little House seasoning.) Sauté onion and bell pepper in butter; evenly layer over top of sour cream. Next, layer with 1/2 cup Cheddar cheese. Slice potatoes and layer over cheese until top is completely covered with potatoes. Finally top with remaining 1 cup cheese. Bake for 25-30 minutes. Remove from oven and crumble bacon over top. Leftover mashed potatoes work wonderfully in this recipe.
Views: 7423 Paula Deen
This fiery cajun shrimp recipe is an easy, quick and delicious recipe that will be a staple on your weekly menus. Recipe is for 8 servings INGREDIENTS 2 cups butter, melted 1⁄4 cup Worcestershire sauce 1⁄4 cup fresh lemon juice 1⁄4 cup ground black pepper 2 teaspoons Tabasco sauce (or use 4 teaspoons Franks' Hot Sauce) 4 garlic cloves, minced 2 teaspoons salt 5 lbs unpeeled medium shrimp 2 lemons, thinly sliced DIRECTIONS Step 1 Heat oven to 400°F. Step 2 Stir together the butter, Worcestershire sauce, lemon juice, black pepper, hot sauce, garlic and salt. Step 3 Pour half of mixture into a large baking dish or pan. Layer half the shrimp over the sauce and top shrimp with half the lemon slices. Step 4 Form another layer with remaining shrimp and lemon slices and pour remaining sauce over the top. Step 5 Bake uncovered for about 20 minutes, stirring mixture twice, until shrimp are pink. Step 6 Pour off sauce into individual serving dishes. Serve with shrimp and plenty of bread for sopping up the spicy butter sauce. Serve and enjoy!
Views: 3343 Paula Deen
Paula went home to get her Aunt Peggy's Crackling Cornbread recipe. Join Paula as she puts her own spin on it with jalapeños and a side of spicy green beans. - - INGREDIENTS 1 cup cracklings 2 cups water 1 cup plain cornmeal (medium ground) 1 teaspoon salt 1 jalapeno, seeded and diced PREPARATION Preheat the oven to 425 degrees F. Spray a cast iron skillet with nonstick cooking spray and place skillet in oven to heat. Bring cracklings and water to a boil. Boil for 5 to 8 minutes until cracklings are soft. Add cornmeal, salt and jalapeno to mixture, stirring well. Using a large serving spoon, drop batter in pone shapes into hot skillet. This should yield 5 to 6 pones. Place in oven and bake for 15 minutes. Then reduce heat to 350 degrees F and bake for additional 30 to 45 minutes. The skillet should be placed near the top of the oven.
Views: 3008 Paula Deen
Hey y'all! This was a wonderfully nostalgic week for me. When I make Peanut Butter Balls it takes me back to my childhood, when I was just a little girl who loved this dish so much and wanted nothing more in the world than to eat it every day! I get to share that joy through the dish, everytime I make it for my family. And with my wonderful stylist Jamie showing up to share stories and jokes, my kitchen was glowing with warmth and fun and good cheer. And of course, peanut butter! Love and Best Dishes, Paula
Views: 184049 Paula Deen
Ingredients 2 cups brown sugar 1/2 cup vegetable shortening 1 cup buttermilk 1 1/4 teaspoons vanilla, plus 1 teaspoon for cake 2 1/2 oz unsweetened chocolate, divided 3 eggs 2 cup all-purpose flour, sifted 1 teaspoon baking soda 1/2 teaspoon salt 1 (4 oz) bar German chocolate 8 tablespoons butter 3 cups powdered sugar 1 2/3 cups evaporated milk Preparation Preheat oven to 350°. Cream together brown sugar and shortening; add buttermilk and 1 teaspoon vanilla. Add melted 2 oz chocolate, then add eggs one at a time. Sift together flour, baking soda and salt and add to creamed mixture; beat for 2 minutes. Pour into a 13 x 9 x 2-inch greased, floured pan. Bake for 40 to 45 minutes. Hot Fudge Sauce: Melt chocolate and butter in saucepan over very low heat. Stir in powdered sugar, alternating with evaporated milk, blending well. Bring to a boil over medium heat, stirring constantly. Cook and stir until mixture becomes thick and creamy, about 8 minutes. Stir in 1 1/4 teaspoons vanilla; serve warm over Savannah Chocolate Cake (or your favorite sheet cake).
Views: 6041 Paula Deen
A great and fun recipe that we love to make in the Deen household is Taco soup (http://www.pauladeen.com/taco-soup), it's not only delicious it's SUPER easy to make. Ingredients 1 (1 oz) package ranch salad dressing mix 1 (1 1/4 oz) package taco seasoning mix 1/2 cup green olives, (optiona)l sliced 1 small can black olives, (optional) drained and sliced 2 (4 1/2 oz) cans diced green chilies 1 (14 1/2 oz) can tomatoes with chilies 1 (14 1/2 oz) can tomatoes, diced 1 (14 1/2 oz) can Mexican tomatoes 1 (15 1/4 oz) can whole kernel corn, drained 1 (15 1/4 oz) cans pink kidney beans 2 (15 1/4 oz) cans pinto beans 2 cups onions, diced 2 lbs ground beef jalapeños green onions, chopped cheese, grated sour cream corn chips Preparation Step 1 Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Step 2 Add the beans, corn, green onions, tomatoes, chilies, olives and seasonings, and cook on low setting all day (6 to 8 hours) if using a slow cooker, or simmer over low heat for about 1 hour in a stockpot on the stove. Step 3 To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, and jalapenos. Enjoy!
Views: 4087 Paula Deen
Paula and her son Bobby have the perfect recipe for a buffet style dinner party - baked potatoes with steak and mushroom topping! Find the recipe for the topping below: -- INGREDIENTS 1 tablespoon vegetable oil 2 lbs top round steak, sliced into thin strips 1 large yellow onion, cut into thin slices 2 tablespoons butter 2 tablespoons all-purpose flour 1 (10.75 oz) can condensed beef broth 8 oz button mushrooms, sliced 1 tablespoon Worcestershire sauce 1/2 cup sour cream 8 baked potatoes PREPARATION In a large frying pan over medium-high heat, heat the oil and brown the steak strips and onion. When done remove the steak and onion from the pan. To the same pan add butter and melt over low heat. Whisk in the flour and stir with a wooden spoon until smooth. Whisk in the beef broth and cook until the mixture thickens slightly, about 2 minutes. Season with salt and pepper. Add mushrooms and return the beef and onions to the pan. Simmer for 30 minutes, until tender. Worcestershire sauce and the sour cream are added at the very end. Do not allow the topping to boil. Keep hot in a chafing dish over very low heat. Serve over baked potatoes. -- For more info, visit: http://www.pauladeen.com/steak-and-mushroom-topping
Views: 3039 Paula Deen
In today's podcast, Paula talks about fried chicken and some of her secrets her mom passed along to Paula. One of the easiest ways to get great fried chicken is to start with a small chicken that is about 2.5 lb chicken. If you are going to have fried chicken for dinner, cut up your chicken in the morning and season it and then put it back in the fridge. An hour before frying, take the chicken out of the fridge to come up to room temperature Make sure you preheat oil to 350 degrees using a thermometer. Use peanut oil if possible and fill your dutch oven or fryer 3/4 full. Add your dark pieces first because they take the longest to cook and then add in white pieces which won't take as long. Dark piece cook for 14 minutes and white pieces for 12 minutes. Enjoy with your family!
Views: 13265 Paula Deen
Hey y'all - Down south we argue about ham and whether it should be crispy or soft, no matter this recipe (http://www.pauladeen.com/country-ham-and-red-eyed-gravy) with red eye gravy Ingredients 1 beef bouillon cube, optional 1/4 cup water, plus 2 cups for grits 1/2 cup coffee 1 (3 lb) Country Ham, store bought (sliced) 1 1/4 cups milk 1 teaspoon salt 1 cup quick-cooking grits, not instant 2 tablespoons butter, plus 1/2 cup for grits Preparation Step 1 Heat a skillet over medium-high heat. Add the fat from the ham and render. When the fat is rendered, add the ham steaks and pan-fry until golden brown on both sides. Step 2 Remove the ham from the pan and set aside on a plate and keep warm. To the pan, add the coffee and water and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Add 2 tablespoons butter and the bouillon cube and stir to incorporate. Step 3 Serve the gravy over the ham steaks on grits. Grits: In a small pot, bring 2 cups water, 1 1/4 cups milk, and salt to a boil. Slowly stir grits into boiling mixture. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring occasionally. Add more water if necessary. Grits are done when they have the consistency of smooth cream of wheat. Stir in half the (1/2 cup) butter and serve with remaining butter divided equally on top of each portion. Enjoy!
Views: 2198 Paula Deen
Paula revisits a recipe from her childhood days as a girl scout. These Hobo Burgers are super easy, a breeze to clean up after, and, of course, delicious! Ground beef, green peppers, cheese, potatoes, onions, carrots, and bacon all cooked together in oven make this a recipe Paula keeps revisiting year after year! -- INGREDIENTS 1 1/2 lbs ground beef 1 cup cracker crumbs 1 egg, beaten 1/4 cup lemon juice 1 cup cheese, grated 1/2 cup green pepper, chopped 2 teaspoons Paula Deen's House Seasoning 4 medium red potatoes, sliced thin 1 large onion, sliced thin 4 carrots, peeled and cut into strips 4 slices bacon PREPARATION In a large bowl combine ground beef, cracker crumbs, egg, lemon juice, cheese, green pepper and House Seasoning. Mix well. Shape into 4 patties. Place each patty onto 2 layers of heavy-duty aluminum foil (enough to cover and close). On each patty, place potato slices, onion slice, and carrots. Slice bacon in half and place both slices on top. Seal aluminum foil tightly and cook on campfire or in a 350°F oven for approximately 45 minutes. -- For more info, visit: http://www.pauladeen.com/hobo-hamburgers
Views: 3699 Paula Deen
Hey y'all - A great breakfast on a Sunday or holiday can be a breakfast casserole. This is easy to make, and can server a large family. Ingredients 1 lb loose Pork Breakfast Sausage 1Tablespoon for Fresh Sage Chopped 8 Thick Slices Country White Bread Buttered and Cubed 7 Eggs 1/2 teaspoon to cayenne 1/2 teaspoon dry mustard 3 Cups of Milk 1 cup shredded white cheddar 1 cup shredded sharp yellow cheddar Preperation Step 1 Fry Sausage and Salt and Pepper to taste and add in sage Step 3 To eggs - add salt and pepper to taste, cayenne and dry mustard and beat eggs and spice together Add milk and mix with egg mixture Step 3 Add bread to a casserole dish and add sausage and sage mixture. Spread yellow and white cheddar over the top of the bread and sausage Pour egg mixture over the top of the dish Step 4 Bake in over at 350 degrees for 30 minutes. Serve and Enjoy!
Views: 1814 Paula Deen
Hey y'all! It was a family reunion in my kitchen this week, as my brother Bubba joined me to make caramel apples dipped in my line of B.Lloyd's Nuts. Bubba will always be my favorite nut, though! We used Granny Smith apples, Pecans, caramels, semi-sweet chocolate chips and white chocolate chips to make this most heavenly treat. The moment they were ready, Bubba just dug right into his, making a mess like he always does! That's my brother for ya! Some things never change, and I wouldn't want them to. Love and Best Dishes, Paula
Views: 305493 Paula Deen
On today's podcast, Paula talks about making Jamie Deen's favorite meal - fried pork chops Here are Paula's tips on making a simply delicious pork chops. 1. Buy bone in pork chops for added flavor. 2. Salt and pepper the pork chops and add a little garlic powder 3. Beat Pork chops with meat mallet to break down the meat a bit. 4. Sprinkle with buttermilk on both sides. 5. Dredge the chops in self rising flour 6. Cook in cast iron skillet because it retains heat very well 7. Use peanut oil. Peanut oil handles heat very well. 8 Cook over medium high heat 9. Cook 3-4 minutes per side depending on thickness of the chop 10. Line a baking sheet with a paper bag to drain your pork chops 11. If you making multiple chops, put them in the oven. Making Gravy 1. Leave 2-4 Tablespoons of peanut oil in your pan. Pour off excess 2. Add 2-3 heaping tablespoons of flour and salt and pepper 3. Brown gravy and scrape pan to get all pork bits and stir until nice and brown 4. Add one can of chicken or beef broth 5. Add 1/2 cup of milk 6. Add water as needed 7. Stir until sauce bubbles and gets very thick Enjoy!
Views: 8130 Paula Deen