Paula Deen's Recipes

Paula Deen's Bacon Wrapped Chicken Breasts

8 slices bacon
4 boneless skinless chicken breast halves, cut in half lengthwise (Making 8 long pieces)
1 (10.75-ounce) can condensed cheddar cheese soup
1/3 cup milk
1 teaspoon chopped canned chipotle peppers or bottled chipotle hot pepper sauce (or to taste)
Dash Worcestershire sauce

Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil; set aside. Wrap a slice of bacon around each piece of chicken and place on the baking sheet. Bake about 20 minutes or until cooked through. Remove chicken from the oven. Preheat the broiler.

Meanwhile, in a saucepan, bring the soup, milk, chipotle pepper and Worcestershire sauce to a simmer over a medium heat. Turn off heat, cover to keep sauce warm.

Broil the chicken 4 to 5 inches from heat for 1 to 2 minutes or until the bacon is really sizzling. Serve chicken topped with cheese sauce. Makes 4 servings

Paula Deen's Pepperoni Cheese Bread

Nonstick cooking spray
1 package refrigerated biscuit dough (7.5-ounce or 10 biscuits)
3 ounces cheddar cheese (about 3/4 cup), shredded
2 ounces pepperoni, chopped

Preheat oven to 450. Lightly coat a 9x5 inch loaf pan with cooking spray; set aside. Flatten each biscuit slightly with your fingers; top with cheese and pepperoni. Pull the dough up and around the filling, pinching the edges to form a ball. Place the stuffed dough balls in the prepared pan (they should fit snugly).

Bake for 12 to 14 minutes or until golden brown. Serve bread while still warm. If packing for a picnic, cool 20 minutes on a wire rack and wrap in aluminum foil. Makes 8 servings

Paula Deen's Fruit Salad

1 1/2 cups whole milk
6 large egg yolks
2/3 cup sugar
1 tablespoon vanilla
2 tablespoons unsalted butter, softened
6 cups mixed berries (or other favorite fruit, such as chopped mango, papaya, pineapple, kiwi, pear, or banana)

For the custard, in a medium saucepan (preferably one with a lip for pouring), heat milk until steaming. In a medium bowl, whisk together the egg yolks and sugar until combined. Whisking constantly, slowly incorporate the hot milk into the egg mixture. Return the mixture to the saucepan.

Heat the custard over low heat about 5 minutes or until thickened slightly, stirring constantly. (It should be thick enough to coat the back of a spoon. Do not let the mixture come to a simmer or the eggs will curdle.)

Immediately strain the custard into a small bowl. Stir in the vanilla, then stir in the butter until melted. Serve fruit with the warm or chilled custard on the side, letting guests spoon the custard over the fruit as desired. Serves 8

Paula Deen's Apple Salad

3 medium Red Delicious apples
3 medium Golden Delicious apples
Juice from one lemon
1/2 cup whole raisins
1/2 cup whole craisins (cranberry raisins)
1/2 cup pecans, chopped
1/2 cup mayonnaise

Wash apples; do not peel. Core apples and cut into 1/2-inch cubes. Sprinkle with lemon juice to prevent discoloration.

Combine apples with pecans, raisins, craisins and mayonnaise. Serving suggestion is to serve apple salad on a platter under lettuce or cabbage leaves. Serves 8

Paula Deen's Sausage Potato Salad

Salad
1 pound red potatoes
2 teaspoons extra virgin olive oil
8 ounces kielbasa, sliced into ¾ inch thick rounds
1 stalk celery (1/2 cup), finely chopped
2 green onions (1/2 cup), thinly sliced

Dressing
1 1/2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon finely ground black pepper
3 tablespoons extra virgin olive oil

Bring a large pot of water to a boil. Add the potatoes; boil about 25 minutes or until tender. Drain and let cool. Cut potatoes into quarters and place in a large bowl.

In a large skillet, heat the 2 teaspoons oil over medium-high heat. Brown the kielbasa. Transfer to a paper towel-lined plate to drain. Add kielbasa to the bowl with the potatoes.

For the dressing, in a small bowl, whisk together the vinegar, mustard, garlic, salt and pepper. Slowly whisk in the 3 tablespoons oil. Add the dressing, celery and green onions to the potato mixture and toss to combine. Serve warm or at room temperature. Makes 4 to 6 servings