Paula Deen's Recipes

Paula Deen's Paula's Flyin' Fryin' UFOs

Oil, for deep frying
4 store bought ice cream sandwiches, frozen solid
Batter, recipe follows
Chocolate syrup
Whipped cream
Sprinkles
Chopped nuts
Maraschino cherries

Heat a deep-fryer, or a deep pot no more than half full with oil to 350 degrees. Dip the ice cream sandwiches in the batter, coating completely.

Fry until light golden brown. Put the fried ice cream sandwich on a small plate and garnish with chocolate syrup, whipped cream, sprinkles, nuts and a cherry. Eat immediately!

Batter:
1 cup all-purpose flour
1/4 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon cream of tartar
2 tablespoon granulated sugar
1 egg
1 cup milk

Mix all ingredients in a shallow bowl or pie plate.

Paula Deen's Pecan Squares

Vegetable cooking spray
1 1/2 cup all-purpose flour, plus more for dusting
4 eggs
1 (1 pound) boxlight brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cup pecans, chopped
1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Spray a 13 by 9-inch pan with vegetable oil cooking spray and dust with flour. In a medium bowl, beat the eggs with a whisk. Stir in the brown sugar until smooth.

Pour into the top of a double boiler. Cook the mixture over simmering water for 20 minutes, stirring constantly, until it reaches 180 degrees. Let cool for 5 minutes. Sift the 1 1/2 cups of flour, baking powder, and salt together. Add pecans to flour mixture. Stir into the cooked mixture.

Add vanilla and stir until combined. (The batter will be thin.) Pour the batter into the prepared pan and place the pan in the oven. Bake for 25 minutes. Allow to cool completely in the pan before cutting into pieces. Store in an airtight tin in the refrigerator. Makes 48 squares

Paula Deen's Pecan Pralines

2 cups granulated sugar
1 cup half-and-half
1/3 stick butter
1/8 teaspoon baking soda
1 1/2 cup whole pecans

Combine all ingredients except the pecans in a heavy saucepan. Over medium heat stir mixture until it comes to a boil. Turn heat down to medium-low and continue to stir. Spoon mixture up on sides of pan to melt any sugar that hasn't melted.

Cook until mixture reaches 238 to 241 degrees. on a candy thermometer or soft ball stage. Stir in the pecans. Remove from heat. Stir until the mixture begins to thicken and becomes creamy and cloudy. Drop onto parchment paper, buttered pan or buttered marble slab, using a spoon or ice cream scoop. Let cool.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. Makes 15 to 20 pralines

Paula Deen's Pumpkin Gooey Butter Cake

Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 15-ounce can of pumpkin
1 8-ounce package cream cheese, softened
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees. To make the cake, combine all of the ingredients and mix well. Pour batter into a lightly greased 13x9-inch baking pan. Prepare filling.

In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well.

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. Serve with fresh whipped cream. Makes 6 to 8 servings

Paula Deen's Pumpkin Gingerbread Trifle

2 14-ounce packages gingerbread mix
1 5.1-ounce package cook-and-serve vanilla pudding mix
1 30-ounce can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 12-ounce carton Cool Whip
1/2 cup gingersnaps (optional)

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, clear bowl.

Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped cream. Repeat with the remaining gingerbread, pudding, and whipped cream. Sprinkle of the top with crushed gingersnaps if desired. Refrigerate overnight. Trifle can be layered in a punch bowl. Makes 20 servings

Paula Deen's Red Velvet Cupcakes with Cream Cheese Frosting

2 1/2 cup all-purpose flour
1 1/2 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cup vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoon red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

For the cupcakes: Preheat the oven to 350 degrees. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip. Garnish with chopped pecans and a fresh raspberry or strawberry. Makes 24 cupcakes

Paula Deen's Red Cinnamon Apples

2 cup sugar
1 teaspoon red coloring
1 cup water
1 dozen small firm apples
1/2 cup corn syrup
1 dozen wooden craft sticks
1 teaspoon cinnamon flavoring

Boil water, syrup, and sugar together until a brown caramel color is reached (at about 250 degree F). Remove from the heat and add cinnamon and red coloring.

Cool slightly. Meanwhile force a stick into the core of each apple. Dip the apples one at a time into the heavy red syrup, drain well, and place on a buttered baking sheet to cool. Makes 12 apples

Paula Deen's Corn Bread

1 cup self rising cornmeal
1/2 cup self rising flour
3/4 cup buttermilk
2 eggs
2 tablespoon vegetable oil

Preheat oven to 350 degrees. Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool. To serve, cut into desired squares and serve with butter. Makes 6 to 8 servings

Paula Deen's Strawberry Cream Pie

8 tablespoon (1 stick) butter
1 1/2 cup powdered sugar
2 eggs, beaten
1 8-inch graham cracker crust

Cream together butter and powdered sugar; add eggs. Beat ingredients until fluffy. Spread over crust. Chill. Add topping.

Topping
1 1/2 cups sliced and sweetened strawberries, drained.
1 cup whipped cream
1/2 cup sugar

Mix whipped cream with a 1/4 cup sugar. Toss strawberries with 1/4 cup sugar. Spread whipped cream over pie, then add the strawberries. Top with more whipped cream. Chill for at least 8 hours. Garnish with whole berries and mint leaves. Makes 6-10 servings, depending on slice size

Paula Deen's Sweet Dessert Panini

1 cup hazelnut spread
8 slices, white bread, cut 1/2-inch thick
2 bananas, sliced lengthwise
16 marshmallows cut in halves
Butter, softened
Powdered sugar, for dusting

Preheat the grill to medium-low. Heat hazelnut spread, so that it lightly coats the back of a spoon. Spread all slices of bread with a thin layer of hazelnut spread.

Apply banana slices to 4 pieces of bread and marshmallows to the remaining 4 pieces. Take 1 slice of bread with banana, and 1 with marshmallows and press them together, making a sandwich. Repeat.

Apply a light layer of butter to each side of the sandwiches. Place each sandwich on the pre-heated grill for 2 minutes per side. Once cooked, cut each sandwich in half on the diagonal. Put sandwiches on a platter and dust with powdered sugar. Makes 4 servings

Paula Deen's Skillet Fried Apple Pie

Oil, for frying
2 cans large buttermilk biscuits
1 (21-ounce) can apple pie filling
1/4 cup sugar, plus more for dusting
2 tablespoon ground cinnamon plus more for dusting
Flour, for rolling
Whipped cream, for garnish, optional
Confectioners' sugar, for garnish, optional

Pour the oil into a large cast iron skillet about 1/2-inch up the sides and heat to about 350 degrees. Remove biscuits from cans, flour them and roll each 1 out to a 5-inch round. Place 1 heaping tablespoon of fruit filling on a round leaving a 1/2-inch edge all around. Place another rolled out round on top of the filling, pressing around the edges to seal.

You should dip your fingers in water and wipe around the edge of the bottom biscuit to enable it to stick to the top biscuit. Dip end of dinner fork in flour and press continuously around edge to insure a proper seal. Repeat with remaining biscuits. Makes 8 or 10 pies depending on the amount in your biscuit can.

Place 3 or 4 of the pies in the preheated cast iron skillet. Fry for about 2 minutes per side or until golden brown. Transfer to paper towels to drain and sprinkle with cinnamon and sugar while still hot. Serve with whipped cream and confectioners' sugar, if desired. Makes 6 servings

Paula Deen's Six-Layer Chocolate Cake

Cake:
1 cup butter, room temperature
2 cups sugar
4 eggs
3 cups self-rising flour, sifted
1 cup milk
1 teaspoon vanilla extract

Frosting:
1 cup sugar
1/3 cup cocoa
1/2 cup butter
2/3 cup half-and-half
2 tablespoon corn syrup
1/8 teaspoon salt
1 (16-ounce) box confectioner's sugar, sifted, plus 1 cup
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease and flour 3 (9-inch) round pans. Using an electric mixer, cream the butter until fluffy. Add the sugar and continue to cream for approximately 6 to 8 minutes. Add the eggs one at a time, beating well after each addition. Add the flour and milk, alternately to creamed mixture, beginning and ending with the flour.

Add the vanilla and continue to mix until incorporated. To bake 6 layers of cake 3 at a time, divide the batter in half, then divide each half among the three pans.

Level the batter in each pan by dropping pan flat onto counter top to release air bubbles. Bake each cake for 15 to 20 minutes, or until golden brown. Cool in pans for 5 to 10 minutes. Invert cakes and repeat process with the rest of the cake batter.

Prepare frosting while cakes are cooling. Mix sugar, cocoa, butter, half-and-half, corn syrup, and salt in a saucepan, stir, and bring to a boil. Continue to boil, stirring occasionally for 3 minutes. The syrup will become thick.

Remove syrup from heat, and beat in the confectioners' sugar and vanilla extract with an electric mixer. Allow frosting to rest for a couple of minutes. At this time, if the frosting is too thick for spreading, add a bit of half-and -half, 1tablespoon at a time to bring frosting to proper spreading consistency. Makes 16 to 20 servings

Paula Deen's Savannah Tiramisu

2 dozen macaroons, crumbled
1/2 cup bourbon or rum
1/2 lb (2 sticks) butter
1 cup sugar
6 eggs, separated
2 ounces unsweetened chocolate, melted
1/2 teaspoon vanilla
1/2 cup chopped pecans
1 dozen double ladyfingers
3/4 cup heavy cream, whipped with 3 tablespoons sugar until stiff

Soak crumbled macaroons with bourbon or rum. Cream butter with sugar. Beat in lightly beaten egg yolks; add melted chocolate, vanilla, nuts and macaroons. Beat egg whites until stiff; fold into chocolate mixture.

Grease a spring form pan; line with separated ladyfingers. Alternate layers of chocolate mixture with remaining ladyfingers. Chill overnight. Remove from pan and decorate with whipped cream. Makes 12 to 16 servings

Paula Deen's Salty Dogs

1 (12-ounce) package butterscotch chips
1 cup marshmallow cream
1/2 cup powdered milk
1 teaspoon pure vanilla extract
1/2 caramel candies, melted
2 cups salted cocktail peanuts, coarsely chopped

In a medium saucepan, melt butterscotch chips until soft and pliable. To the butterscotch, add marshmallow cream and powered milk, stir using spoon until well combined. Add vanilla and remove from heat, the mixture will be very thick.

Transfer mixture into a bowl and knead with hands. Once well combined, take walnut sized pieces and form into finger shapes and place on waxed paper. Dip into melted caramel and roll immediately in chopped nuts, placing back on waxed paper to harden.

Note: For variety you can dip them in melted chocolate. Makes 2 dozen

Paula Deen's Raspberry and Sherry Trifle

1 18 1/2-ounce package Duncan Hines Moist Deluxe Butter Recipe Gold Cake Mix
1 cup dry sherry
7 egg yolks
3/4 cup granulated sugar
2 cups heavy cream
2 tablespoon powdered sugar
3 12-ounce packages frozen sweetened raspberries, thawed
Whipped cream, for garnish (optional)
Fresh raspberries, for garnish (optional)
Mint leaves, for garnish (optional)

Butter and flour a 13-by-9-inch baking pan. Prepare the cake according to package directions. When baked, let cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely. Cut the cake into large chunks, about 1 1/2 inches wide.

Place the egg yolks, granulated sugar, and sherry into the top of a double boiler. Whisk until completely combined. Place the top pan over simmering water (do not let water touch the bottom of the top pan). With a wooden spoon, stir over medium heat for about 8 minutes, until the custard is quite thick, about the consistency of mayonnaise.

Let cool. Whip the cream with the confectioners' sugar. Take half of the whipped cream and add it to the cooled custard, stirring well.

To assemble: In the bottom of a trifle bowl or a 13-by-9-inch disposable aluminum foil pan, layer one-third of the cake cubes, one-third of the raspberries, and one-third of the custard. Continue layering, ending with custard.

Take the remaining whipped cream and completely cover the top of the custard. Refrigerate at least 4 hours before serving. Serve with additional whipped cream and fresh raspberries and a sprig of mint, if desired. Makes 12 servings

Lady and Sons Fried Pork Chops

6 cups vegetable oil
2 teaspoons House Seasoning, recipe follows, divided
1/2 teaspoon seasoned salt
6 pork chops
1 cup buttermilk
1 cup all-purpose flour

Heat oil in a large, heavy bottomed pot to 350 degrees. Sprinkle the seasonings on both sides of the pork chops, rubbing them thoroughly into the meat. Pour buttermilk over meat and turn to coat on all sides. Season flour generously with House Seasoning, roll each chop into flour, and shake off the excess.

Carefully place the chops, 2 at a time, into the hot oil, and cook until the outside is golden brown. Take 1 chop out and make a small cut at the thickest part to check for doneness; adjust time accordingly for the rest. Drain on paper towels before serving. Makes 6 pork chops

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Paula Deen's Pumpkin Roll Cake

Cake:
3/4 cup cake flour
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoon ground ginger
3/4 teaspoon ground allspice
6 large eggs- separated
1/3 cup sugar
1/3 cup packed golden brown sugar
2/3 cup canned packed pumpkin
1/8 teaspoon salt
Powdered sugar

Filling:
2 tablespoons dark rum
1 teaspoon unflavored gelatin
1 cup whipping cream
3 tablespoons powdered sugar
6 tablespoons plus 1/2 cup English toffee pieces for garnish
Additional powdered sugar, for garnish
1 1/2 cup purchased Carmel sauce, warmed, for garnish

To make the cake, preheat oven to 375 degrees. Line a 15x10x1 inch baking sheet with parchment paper, and then spray with cooking spray.

Sift flour cinnamon, ginger and allspice in a small bowl. Beat egg yolks, 1/3 cup sugar, and 1/3 cup brown sugar until very thick. Add pumpkin and combine at a low speed until incorporated.

Add dry ingredients and beat at a low speed until mixed. In a separate bowl, beat egg whites and salt until stiff but not dry. Fold into cake batter, stirring with a spatula until most of the white streaks are gone.

Spread batter onto a baking sheet and smooth out. Bake until tester comes clean, about 15-18 minutes. While hot, dust cake generously with powdered sugar. Loosen edges and turn cake out onto kitchen towel. Fold towel over edge of cake and roll cake up. Cool completely, edge down, for one hour in refrigerator.

To make filling, soften gelatin in rum. Stir over low heat until gelatin dissolves. Cool. Beat chilled whipping cream and 3 tablespoons powdered sugar in large bowl until peaks form. Fold gelatin and 6 tablespoons English toffee pieces.

To assemble, unroll cake and sprinkle with 4 tablespoons English toffee pieces, spread filling over. Starting at one long side and using towel as aid, roll up cake to encase filling. Place cake seam down on platter.

Trim ends of cake slight diagonal. Dust cake with powdered sugar. Spoon some warm caramel sauce and toffee chips over top of cake. Sprinkling with 1/2 cup toffee. To serve, use a serrated knife to cut cake crosswise into 1-inch thick slices. Drizzle on more sauce and serve. Makes 12 servings

Paula Deen's Grillades and Grits

1 (3-pound) chuck roast, cut into 1-inch pieces
Kosher salt
Black pepper
Garlic powder
Cooking spray
1/3 cup all-purpose flour, plus 1/4 cup
4 tablespoons bacon grease
4 tablespoons cooking oil
1 large bell pepper, chopped
2 medium onions, chopped
1 cup diced celery
3 large cloves garlic, minced
4 cups beef broth or water
3 bay leaves
1 teaspoon dried thyme
2 tablespoons hot sauce (recommended: Texas Pete)
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon dried basil
5 medium or 4 large fresh tomatoes, peeled and quartered
1 (10-ounce) can extra hot stewed tomatoes (recommended: Ro-Tel)
1/2 cup fresh chopped parsley leaves

Season beef with kosher salt, black pepper and garlic powder. Dust beef with about 1/3 cup flour and toss lightly. Spray a cast iron Dutch oven with cooking spray. Heat 4 tablespoons of bacon grease and 4 tablespoons of cooking oil (you may use all bacon grease, all solid shortening, or all cooking oil if desired).

Brown meat in hot fat and remove to a large bowl using a slotted spoon. Leaving fat in Dutch oven, saute bell pepper, onions, celery, and garlic. Brown vegetables and remove to bowl with a slotted spoon, leaving fat in the pot.

Add or take away to total 3 tablespoons of fat to make your roux. To make roux, add about 1/4 cup of flour, stirring constantly and slowly until flour is a nice deep brown, being careful not to burn the flour. Slowly add 4 cups of beef broth or water and stir. Bring to a simmer and add back beef and vegetables.

Add bay leaves, thyme, hot sauce, Worcestershire sauce, salt, dried basil and stir. Add fresh tomatoes and 1 can extra hot tomatoes. Simmer for about 1 hour and 15 minutes, stirring occasionally. Just before serving, remove bay leaves and stir in 1/2 cup chopped parsley. Serve over your favorite hot buttered grits. Makes 8 servings

Paula Deen's Barbecue Pork Roast

1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons cider vinegar
3 teaspoons lemon juice
1 teaspoon prepared mustard
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon black pepper
2 cloves garlic, minced
1 (4-pound) pork loin roast
1 cup barbeque sauce

In a small bowl, combine Worcestershire sauce, soy sauce, honey, vinegar, lemon juice, mustard, salt, celery seed, pepper, and garlic. Place pork loin roast in a large plastic resealable bag and pour marinade over pork loin. Seal and marinate in refrigerator for at least 4 hours (preferably overnight). Preheat oven to 325 degrees.

Remove roast from bag, place in a roasting pan, and discard marinade. Roast pork loin at 325 degrees F for 2 to 2 1/2 hours, or to an internal temperature registers 160 to 170 degrees on an instant-read thermometer. Serve with BBQ sauce. Makes 8 to 10 servings

Paula Deen's Cheese on the Cob

1/2 cup mayonnaise
5 ears corn, husks and silk removed
1 cup shredded Parmesan
Chili powder
1 teaspoon salt
1 teaspoon freshly ground black pepper

Prepare grill. Brush a thin layer of mayonnaise on corn. Sprinkle the corn with cheese, chili powder, salt and pepper. Wrap each corn with foil and place on the grill. Turn occasionally and cook for about 10 minutes (until kernels begin to brown). Serve warm. Makes 5 servings

Paula Deen's Pork Crown Roast with Stuffing

16-rib crown roast of pork
House Seasoning, to taste, recipe follows
1/4 cup chopped onion
2 tablespoon butter, melted
2/3 cup uncooked instant rice
1/8 teaspoon poultry seasoning
3/4 cup water
1/2 cup chopped dried prunes
1/4 cup chopped dried apricots
Canned apricot halves, drained

Preheat oven to 350 degrees. Sprinkle roast on all sides with House Seasoning; place, bone ends up, in a shallow roasting pan. Insert a meat thermometer, making sure it does not touch fat or bone.

Saute onion in butter until tender but not browned. Add rice, House Seasoning, to taste, and poultry seasoning and water to onion; stir to moisten rice.

Bring rice mixture to a boil, then remove from heat. Cover tightly and let stand 10 minutes. Stir dried prunes and dried apricots into the rice mixture. Fill center of roast with rice mixture.

Place a folded strip of aluminum foil over exposed ends of ribs. Bake for 25 to 30 minutes per pound to until thermometer registers 170 degrees. Garnish with apricot halves, if desired. Makes 8 servings

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months

Paula Deen's Crab Cakes

1 pound crabmeat, picked free of shells
1/3 cup crushed crackers (recommended: Ritz)
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil
Favorite dipping sauce, for serving

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour. Heat oil in a large skillet over medium heat.

When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce. Makes 4 to 6 servings

Paula Deen's Banana Nut Cake With Cream Cheese Frosting

Cake:
Butter, for greasing pans
3 cups all-purpose flour, plus more for pans
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 eggs, beaten
3/4 cup vegetable oil
4 large ripe bananas, mashed
1 cup chopped pecans
1 1/2 teaspoons vanilla extract

Frosting:
1 (8-ounce) package cream cheese, at room temperature
1/2 cup butter (1 stick), at room temperature
1 pound confectioners' sugar, sifted
1 teaspoon vanilla extract
1/2 cup chopped pecans

Butter and flour 3 (9-inch) round cake pans; set aside. Preheat oven to 350 degrees.

Cake: In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon, and salt. Add the eggs and oil and stir just until the dry ingredients are moistened; do not beat. Stir in the banana, pecans, and vanilla.

Divide the batter among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, and then turn them out onto a rack to cool completely. While the cake cools, make the frosting.

Frosting: In a bowl, blend together the cream cheese and butter. Gradually add the confectioners' sugar and beat until light and fluffy. Beat in the vanilla. Stir in the pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake when it is completely cool. Makes 18 to 20 servings

Paula Deen's Pig on a Stick with Caribbean Dipping Sauce

2 pounds pork tenderloin, trimmed
1/2 cup light soy sauce
1/4 cup olive oil
3 cloves garlic, minced
1 tablespoon jerk seasoning
Caribbean Dipping Sauce

Soak 2 dozen (10-inch) wooden skewers in water for 20 minutes; drain well. Cut tenderloin in half crosswise. Cut each half lengthwise into (4-inch) thin strips. Place pork in a heavy-duty resealable plastic bag.

In a small bowl, combine soy sauce, oil, garlic, and jerk seasoning. Pour over pork. Seal bag, and marinate pork in refrigerator, 2 to 3 hours. Remove pork from bag; discard marinade.

Line a broiler pan with aluminum foil. Lightly grease rack and place on pan. Thread pork onto skewers in an “s” shape. Place skewers in a single layer on prepared pan. Broil 5 inches from heat, 8 minutes, turning once. Serve warm with Caribbean Dipping Sauce. Makes 12 servings

Caribbean Dipping Sauce

1 tablespoon butter
1/2 to 1 habenero pepper, seeded and minced
2 teaspoons grated fresh ginger
1 (18-ounce) jar orange marmalade
2 tablespoons fresh lime juice
1/4 teaspoon salt

In a medium saucepan, melt butter over medium-high heat. Add pepper and ginger, and cook 2 minutes, stirring frequently. Reduce heat to medium-low, and stir in marmalade, lime juice, and salt. Simmer 5 minutes, stirring frequently. Makes 2 cups

Note: Habenero peppers are extremely hot. We recommend wearing disposable gloves when handling them.

Paula Deen's Zucchini and Gruyere Fritters with Chive Horseradish Cream

1 1/2 cups self-rising cornmeal mix
1/2 cup all-purpose flour
1/2 teaspoon salt
1 cup whole buttermilk
2 large eggs
1 cup grated fresh zucchini
1 cup shredded Gruyère cheese
1/4 cup chopped green onion
Vegetable oil for frying
Chive Horseradish Cream

In a large bowl, combine cornmeal, flour, and salt.In a small bowl, combine buttermilk, and eggs; add to cornmeal mixture, stirring to combine. Stir in zucchini, cheese, and green onion.

In a large Dutch oven, pour oil to a depth of 3 inches. Heat oil, over medium-high heat to 350°F. Drop batter by tablespoonfuls into hot oil. Fry, 3 to 4 minutes, or until golden brown. Drain on paper towels. Serve with Chive Horseradish Cream. Makes 2 dozen

Chive Horseradish Cream

1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped fresh chives
2 tablespoons prepared horseradish
1 tablespoon fresh lemon juice
1/4 teaspoon ground black pepper

In a small bowl, combine all ingredients. Cover, and chill. Makes 1 cup