Paula Deen's Recipes

Paula Deen's Chocolate Gooey Butter Cookies

1 (8-ounce) brick cream cheese, room temperature
1 stick of butter, room temperature
1 egg
1 (18 ounce) box moist chocolate cake mix
1 teaspoon vanilla extract
Confectioner's sugar, for dusting

Preheat oven to 350 degrees. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls.

Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired. Makes 2 dozen cookies

Paula Deen's Turtle Pizza

4 (10-inch) flour tortillas (use the largest you can find)
1 (12-ounce) package caramel candies, unwrapped
1/2 cup sweetened condensed milk
1 cup semisweet chocolate chips
1 cup toasted pecans

Preheat oven to 350 degrees. Cut tortillas into 8 wedges, each. Bake the tortilla wedges for 8 minutes, or until a light golden brown (If you try to cut the baked tortilla, it will break and crack).

Combine caramels and condensed milk in a microwave-safe glass dish. Melt in a double boiler or microwave on high for 1 minute, stir, and microwave again for 1 minute. Stir again. When caramels are melted, stir mixture until it is smooth.

Spread it evenly on the tortilla wedges. Melt chocolate. Stir until smooth. Spread the chocolate layer over the caramel layer. Sprinkle the nuts evenly over the chocolate. Makes 32 wedges

Paula Deen's Bacon Wrapped Pineapple Bites

1 cup pineapple juice
1 cup fresh orange juice
1/4 cup soy sauce
3 tablespoons firmly packed dark brown sugar
1 large fresh pineapple, peeled, cored, and cut into 1-inch chunks
12 slices bacon, cut crosswise into thirds

Soak 36 toothpicks in water for 30 minutes; drain, and set aside. In a large bowl, combine pineapple juice, orange juice, soy sauce, and brown sugar. Add pineapple, cover, and chill 30 minutes. Drain pineapple, discarding marinade.

Preheat oven to 400°. Line a rimmed baking sheet with aluminum foil. Wrap each pineapple chunk with 1/3 slice of bacon, and secure with a toothpick. Place on prepared baking sheet, and bake 30 to 35 minutes, or until bacon is crisp. Serve warm. Makes 12 - 15 servings

Paula Deen's Margarita Shrimp Cocktail

60 fresh jumbo shrimp, unpeeled
1/2 cup tequila
1/2 cup olive oil
1/3 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1 teaspoon salt
5 cloves garlic, minced
Fresh Tomato Salsa
Chopped fresh cilantro and paprika (optional)

Peel shrimp, leaving tails intact; devein, if desired. In a large stockpot, bring 10 quarts water to a boil. Add shrimp, and boil 3 to 5 minutes, or until shrimp are pink. Drain well; rinse with cold water; set aside.

In a large bowl, combine tequila, oil, cilantro, lime juice, salt, and garlic. Add shrimp, cover and chill 1 hour.
Drain shrimp, discarding marinade. Serve with Fresh Tomato Salsa. Garnish with chopped fresh cilantro and paprika, if desired. Makes 18 servings

Fresh Tomato Salsa

4 tomatoes, seeded and chopped
1 jalapeno, seeded and minced
1 cup canned crushed tomatoes
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
1/2 cup chopped fresh cilantro
1/2 cup chopped green onion
1/3 cup fresh lime juice
1/2 teaspoon salt

In a large bowl, combine all ingredients. Cover, and chill 1 to 2 hours. Makes 4 1/2 cups

Paula Deen's Cheesy Crab Tarts

32 wonton wrappers
1 (8-ounce) package cream cheese, softened
1 cup grated Parmesan cheese
1/2 cup heavy whipping cream
1 large egg, slightly beaten
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 (8-ounce) container jumbo lump crabmeat, shell pieces removed
1/4 cup chopped green onion
1/4 cup chopped red bell pepper

Preheat oven to 350°. Lightly grease 32 cups of a mini muffin pan. Place center of wonton wrappers in bottom of mini muffin cups, pressing edges of wrapper against sides of pan to form a cup. Spray edges of wonton wrappers with cooking spray.

In a medium bowl, combine cream cheese, and next 6 ingredients; beat at low speed with an electric mixer until smooth. Fold in crabmeat, green onion, and red bell pepper. Spoon crab mixture evenly into prepared wonton cups. Bake 20 to 25 minutes, or until centers are set and wonton is lightly browned. Makes 12 - 15 servings

Paula Deen's Tortilla Dessert Wraps

1/2 cup almond paste
4 (8-inch) flour tortillas
1 cup mini-marshmallows
1/2 cup milk chocolate chips
1/2 cup coconut flakest
Whipped cream, for topping
Vanilla ice cream, for serving

Preheat a grill to low. Spread almond paste evenly on each tortilla. Sprinkle 1/4 of the marshmallows and 1/4 of the chocolate chips and 1/4 of the coconut on half of each tortilla. Roll the tortilla up and wrap in heavy-duty foil; seal tightly.

Grill over low heat until heated through, about 5 to 10 minutes. Remove foil and place on a plate. Garnish with fresh sweetened whipped cream or prepared whipped topping. Serve vanilla ice cream on the side. Makes 4 servings

Paula Deen's Apricot Glazed Pork Stir Fry

1 (1 1/2-pound) pork tenderloin, trimmed, and cut into 1/4-inch-thick slices
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
2 cups fresh broccoli florets
1 cup snow peas
2 medium carrots, thinly sliced
1/2 cup chopped red bell pepper
3/4 cup apricot preserves
1/4 cup honey
1 clove garlic, minced
Hot cooked rice

Sprinkle tenderloin with salt and pepper. In a large skillet, heat vegetable oil over medium-high heat. Add pork; cook, in batches if necessary, 4 to 5 minutes, or until lightly browned. Remove from skillet, and keep warm. Add broccoli, snow peas, carrots, and bell pepper to skillet.

Cook, stirring constantly, 5 minutes, or until tender. In a small bowl, combine preserves, honey, and garlic. Add to vegetable mixture, stirring to coat. Add pork; bring to a simmer, and cook 4 to 5 minutes, or until sauce has thickened. Serve over hot cooked rice. Makes 4 - 6 servings

Paula Deen's Carrot and Bacon Salad

2 pounds carrots, coarsely grated
1 pound bacon, cooked and crumbled
1/4 cup sliced green onion
3 tablespoons sunflower seeds
2/3 cup mayonnaise
1/3 cup honey
1 tablespoon fresh lemon juice
3/4 teaspoon salt

In a large bowl, combine carrots, bacon, green onion, and sunflower seeds. In a small bowl, combine mayonnaise, honey, lemon juice, and salt; add to carrot mixture just before serving, tossing gently to coat. Makes 6 - 8 servings

Paula Deen's Spinach Stuffed Squash

6 large yellow squash, halved lengthwise
2 tablespoons olive oil
3/4 teaspoon salt, divided
1/4 teaspoon ground black pepper
2 tablespoons butter
1/2 cup chopped onion
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup chicken flavored stuffing mix
1 cup shredded Cheddar cheese
1/2 cup sour cream

Preheat oven to 400°. Brush cut side of squash with olive oil; sprinkle with 1/4 teaspoon salt, and pepper. Place squash, cut side down, on a rimmed baking sheet.

Bake 15 minutes, or until tender. Scoop out pulp, keeping shells intact; reserve pulp. Reduce heat to 350°. In a large skillet, melt butter over medium heat.

Add onion; cook 5 minutes, or until tender. Stir in spinach and squash pulp; cook 3 to 4 minutes, or until all liquid is absorbed. Remove from heat; stir in stuffing mix, cheese, sour cream, and remaining salt.

Spoon mixture evenly into squash shells. Place on baking sheet, and bake 15 to 20 minutes, or until heated through. Serve immediately. Makes 12 servings

Paula Deen's Chicken and Ham Pockets

2 cups chopped cooked chicken
2 cups shredded Swiss cheese
1/2 cup chopped cooked ham
1 (10.5-ounce) can cream of chicken soup
1 (8-ounce) package cream cheese, softened
1 (.7-ounce) package dry Italian salad dressing mix
1 (13.8-ounce) can refrigerated pizza crust dough
2 tablespoons olive oil

Preheat oven to 400°. Lightly grease a baking sheet. In a large bowl, combine chicken, cheese, ham, soup, cream cheese, and dressing mix. On a clean, flat surface, unroll pizza dough. Cut dough in half crosswise. Spoon half of chicken mixture into the center of each rectangle.

Fold 1 short side of dough over filling, pressing or crimping edges to seal. Place chicken pockets on prepared baking sheet. Brush evenly with olive oil. Bake 18 to 20 minutes, or until lightly browned. Let cool 5 minutes before serving. Serve with grapes, if desired. Makes 4 - 6 servings

Paula Deen's Crescent Roll Taco Bake

1 onion, finely chopped
1 (2-pound) package ground chuck
1 (1.25-ounce) package taco seasoning mix
1 cup enchilada sauce
2 cups shredded Cheddar and Monterey Jack cheese blend
4 (8-ounce) cans refrigerated crescent roll dough
1 large egg, lightly beaten
Garnish: sour cream, shredded cheese, cilantro

Preheat oven to 375°. Lightly grease a (17x12-inch) rimmed baking sheet. In a large skillet, combine onion and ground chuck; cook over medium-high heat until beef is browned and crumbles.

Drain well. Stir in taco seasoning mix and enchilada sauce. Bring to a boil, reduce heat, and simmer 5 minutes. Stir in cheese. Remove from heat; set aside to cool slightly.

Unroll 2 cans crescent rolls. Press into bottom of prepared pan, pressing edges together to seal. Bake 8 minutes. Spoon meat mixture evenly over partially baked crust. Unroll remaining cans of dough. Place over meat mixture to cover, pressing edges together to seal.

Brush dough with beaten egg. Bake 23 to 25 minutes, or until lightly browned. Let cool 5 minutes. Cut into squares, and serve with sour cream, shredded cheese, and cilantro, if desired. Serve with mixed-green salad and grapes, if desired. Makes 8 - 10 servings

Paula Deen's Balsamic Glazed Broccoli

2 bunches broccoli, trimmed
1/2 cup balsamic vinegar
1/2 cup butter
2 tablespoons firmly packed brown sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steam broccoli until crisp tender. Place broccoli in a serving bowl; keep warm. In a small saucepan, cook balsamic vinegar over medium heat until reduced by half. Stir in butter, brown sugar, salt, and pepper. Pour over broccoli, tossing gently to coat. Makes 6 - 8 servings

Paula Deen's Fresh Green Bean Bundles

2 pounds fresh green beans, trimmed
1/2 pound bacon, cut in half crosswise
1 cup firmly packed brown sugar
1 tablespoon chili powder
1/2 cup butter, melted

Preheat oven to 350°. Line a rimmed baking sheet with heavy-duty aluminum foil. In a large saucepan, combine beans and water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer 3 minutes. Drain; plunge beans into ice water to stop the cooking process, and drain again.

Wrap about 5 beans in 1 slice bacon. Place seam side down on prepared baking sheet. Repeat process with remaining beans and bacon. In a small bowl combine brown sugar, chili powder, and butter. Spoon mixture over green bean bundles. Bake 30 to 40 minutes, or until bacon is crisp. Serve immediately. Makes 10 - 12 servings

Paula Deen's Sour Cream Pound Cake

1 cup butter, room temperature
1 1/2 cup sugar
1/2 cup sour cream
1/4 teaspoon baking soda
3 large eggs
1/2 teaspoon vanilla extract
1 1/2 cup all-purpose flour

Preheat oven to 350 degrees. In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating in each egg 1 at a time. Add vanilla.

Pour the mixture into a greased and floured loaf pan. Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean. Makes 6 to 8 servings

Paula Deen's Easy Rolls

2 cups self-rising flour
1 cup milk
2 tablespoon sugar
4 heaping tablespoons mayonnaise

Preheat oven to 350 degrees. Mix together flour and milk. Add sugar and mayonnaise. Bake in slightly greased muffin tins for 12 to 15 minutes or until brown. Makes 12 rolls

Paula Deen's Croutons

1 loaf French bread, cubed
peanut oil, for frying
Dash dried parsley
Dash parmesan cheese
Dash House Seasoning
:
Allow bread cubes to sit overnight to become stale. Heat oil to 350 degrees. Add bread cubes and fry, stirring constantly. Remove and drain on a paper towel. Season and serve with your favorite soup. Makes 4 servings

Paula Deen's Toffee Brownies

1 (17.6-ounce) package brownie mix with walnuts
Vegetable oil cooking spray
3 (6-ounce) candy bars with almonds and toffee chips (recommended: Symphony brand)

Prepare the brownie mix according to package directions. Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon.

Place the candy bars side by side on top of the batter. Cover with the remaining batter. Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares. Makes 24 large/48 small brownies

Paula Deen's Pumpkin Pecan Pie

3 eggs
1 cup dark corn syrup
1/2 cup sugar
4 tablespoon (1/2 stick) melted butter
1 cup canned pumpkin
1 teaspoon vanilla
1 cup chopped pecans
1 9-inch unbaked pie shell
Whipped cream

Preheat oven to 350 degrees. With a hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin and vanilla until well-blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them.

Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Let cool completely before serving to allow the filling to set up. Garnish with whipped cream . Makes 6 to 8 slices

Paula Deen's Pumpkin Cheesecake

Crust:
1 3/4 cup graham cracker crumbs
3 tablespoon light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted butter

Filling:
3 (8-ounce) packages cream cheese at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

Preheat oven to 350 degrees.

For crust: In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling: Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours. Makes 8 servings

Paula Deen's Pralines

1 1/2 cup sugar
1 1/2 cup packed light brown sugar
1/8 teaspoon salt
3 tablespoon dark corn syrup
1 cup evaporated milk
2 tablespoon butter
1 teaspoon pure vanilla extract
1 1/2 cups pecan halves

Butter the sides of a heavy 2-quart saucepan. Place the sugar, salt, dark corn syrup, milk, and butter in saucepan. Over medium heat, stir mixture constantly with a wooden spoon until sugars have dissolved and mixture comes to a boil.

Continue to cook to a soft ball stage, approximately 236 degrees on a candy thermometer. If you do a cold water test, the ball of candy will flatten when you take it out of the water. Remove from heat and allow to cool for 10 minutes.

Add the vanilla and nuts, and beat with a spoon by hand for approximately 2 minutes or until candy is slightly thick and begins to lose its gloss. Quickly drop heaping tablespoons onto waxed paper. If the candy becomes stiff, add a few drops of hot water. Makes 8 to 10 servings

Paula Deen's Fresh Zucchini Casserole

12 zucchini squash, thinly sliced
1 large onion, chopped
1 green bell pepper, chopped
1 (15-ounce) can tomato sauce
1 (8-ounce) package shredded mozzarella cheese
3 large eggs, lightly beaten
1 1/2 teaspoons Italian seasoning
1 teaspoon salt
1 sleeve round buttery crackers, crushed
3 tablespoons butter, melted

In a large Dutch oven, combine squash, onion, and bell pepper; add water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes, or until vegetables are tender. Drain well.

Preheat oven to 350°. Lightly grease a (13x9-inch) baking dish. Spoon zucchini mixture into a large bowl. Stir in tomato sauce, cheese, eggs, Italian seasoning, and salt.

Spoon into prepared dish. In a small bowl, combine crackers and butter. Sprinkle evenly over zucchini mixture. Bake 50 minutes, or until center is set. Serve immediately. Makes 6 - 8 servings

Paula Deen's Easy Cheesy Bacon Quiche

1/2 (15-ounce) package refrigerated pie crust
1 (1-pound) package bacon, cooked and crumbled
1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
6 large eggs
3/4 cup half-and-half
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Garnish: chopped cooked bacon

Preheat oven to 350°. Fit pie crust into a 9-inch pie plate, crimping edges as desired. Bake crust 5 minutes. Sprinkle bacon and cheese evenly over crust.

In a small bowl, whisk eggs and half-and-half together. Whisk in salt and pepper. Pour over cheese. Bake 40 minutes, or until center is set. Cut into wedges to serve. Garnish with chopped cooked bacon, if desired. Makes 6 servings

Paula Deen's Coconut and Banana Mini Cheesecakes

3 cups vanilla wafer crumbs
1/2 cup firmly packed brown sugar
6 tablespoons butter, melted
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
1 medium banana, mashed
2 large eggs
1 1/2 tablespoons banana liqueur
1/2 cup sweetened flaked coconut
Sliced banana and toasted coconut (optional)

Preheat oven to 375°. In a medium bowl, combine crumbs, brown sugar, and melted butter. Press into bottom and half-way up sides of 2 (12-cup) mini-cheesecake pans. Bake 6 minutes; cool completely. Reduce heat to 325°.

In a large bowl, beat cream cheese and sugar at medium speed with an electric mixer until creamy. Beat in mashed banana until combined. Beat in eggs, one at a time, beating well after each addition.

Stir in liqueur and coconut. Spoon batter evenly into prepared crusts; bake 20 minutes. Cool completely. Refrigerate 2 hours before removing from pans. Garnish with sliced banana and toasted coconut. Makes 24 servings

Paula Deen's Teriyaki Chicken Pizza

1 (12-inch) prebaked pizza crust
1/4 cup teriyaki sauce
1 cup chopped cooked chicken
8 slices bacon, cooked and crumbled
1 1/2 cups shredded mozzarella cheese

Preheat oven to 425°. Lightly grease a baking sheet. Place pizza crust on baking sheet. Spread teriyaki sauce evenly over crust, leaving a 1/4-inch border around edges. Top evenly with chicken and bacon.

Sprinkle cheese evenly over pizza. Bake 12 to 14 minutes, or until cheese is melted and crust is lightly browned. Cut into wedges to serve. Serve with sliced apples, if desired. Makes 4 servings

Paula Deen's Ranch Mix

4 cups crisp rice cereal squares
4 cups crisp corn cereal squares
4 cups crisp multi-bran cereal squares
4 cups miniature pretzels
1 (10-ounce) package soup and oyster crackers
1 (6-ounce) package bite-sized plain bagel chips
3/4 cup butter
1/3 cup mayonnaise
2 (1-ounce) packages ranch salad dressing mix

Preheat oven to 250°. In a large bowl, combine first 6 ingredients. In a small saucepan, melt butter over medium-low heat. Add mayonnaise, whisking until combined. Whisk in salad dressing mix. Pour over cereal mixture, tossing gently to coat.

Pour into a large roasting pan, and bake 1 hour, stirring every 15 minutes. Cool completely. Store in an airtight container. Makes 5 quarts