Paula Deen's Recipes

Paula Deen's Spinach and Bacon Quiche

6 large eggs beaten
1 1/2 cup heavy cream
Salt and pepper to taste
2 cups chopped fresh baby spinach, packed
1 lb cooked bacon crumbled
1 1/2 cup shredded Swiss cheese
1 9 inch refrigerated piecrust, fitted to a 9 inch glass pie plate

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. Makes 8 servings

Paula Deen's Steak and Pie

Crust:
1 stick butter, softened, plus more for greasing pan
1 (3-ounce) package cream cheese, softened
1 cup all-purpose flour

Filling:
8 tablespoons (1 stick) butter
3/4 cup all-purpose flour
1 1/2 cups half-and-half or cream
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 (13 1/4-ounce) can sliced mushrooms, drained
1/2 cup grated Parmesan
1 egg, beaten
1 pound cooked shrimp, peeled, deveined, and coarsely diced
Garlic powder
Buttered bread crumbs, for topping
6 parsley sprigs, for garnish

Steak:
3 pounds beef tenderloin, cut into chunks
Salt and pepper
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon minced garlic
1 cup sliced fresh mushrooms
1 1/2 cups green onions, sliced
1 cup beef stock
1 cup heavy cream

Special Equipment: 6-cup jumbo muffin tin

Crust: Preheat oven to 325 degrees. In a saucepan over medium heat, melt butter and stir in flour; then slowly blend in half-and-half, stirring constantly. The sauce should be thick; do not brown the sauce.

Add mushroom soup, sliced mushrooms, Parmesan, and egg and stir to combine. Fold in shrimp and add garlic powder, to taste. Pour mixture into pie crusts and top with buttered bread crumbs. Bake for 15 to 20 minutes, or until brown and bubbly.

Steak: While pies are baking, season meat pieces with salt and pepper. Heat oil and butter in a large skillet over medium-high heat. Add beef and garlic and start browning the meat. Add mushrooms and then remove meat when it reaches your desired doneness; set aside and keep warm.

Add green onions and then deglaze the skillet with beef stock, scraping the bottom of the pan with a wooden spoon to remove any flavorful browned bits. Add cream and cook until reduced to sauce consistency. Add beef back to the sauce just prior to serving.

Let pies cool for 10 minutes before removing from muffin tin. Place each pie in the center of a dinner plate. Arrange tenderloin chunks around pie, spoon sauce on top, and garnish each with sprig of parsley. Makes 6 Servings

Paula Deen's Stuffed Red Peppers

4 large red bell peppers
3/4 lb ground chuck
1/2 lb ground pork
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoon beef bouillon granules
2 teaspoon Paula Deen's House Seasoning
1 cup cooked rice
1/2 cup Old El Paso cheese and salsa
1/2 cup sour cream
1 cup tomatoes, diced
1/2 cup green onion tops, chopped
1 tablespoon soy sauce
1 cup hot water

Preheat oven to 350 degrees. Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.

Using a hot skillet, saute the ground beef, pork, onion, garlic, 1 teaspoon of bouillon granules, and House Seasoning together. Saute well until onions become translucent. Drain the fat off. Add the rice, cheese, sour cream, tomatoes, green onion tops, and soy sauce. Mix well and stuff the mixture into the peppers.

In a small bowl, mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole large enough to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes. Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers. Bake for an additional 10 to 15 minutes. Makes 6 to 8 servings

Paula Deen's Stuffed Pork Chops

4 (1 1/2 to 2-inch thick) pork chops, bone-in, split to bone
1 lb bulk sausage, split into 4 equal portions
Paula Deen's House Seasoning to taste
Olive oil for brushing

Set up grill for direct grilling. When coals are white hot, spread them evenly and place grate on top to heat. Meanwhile, stuff each pork chop with sausage and rub meat liberally with House Seasoning. Secure each pork chop with a wooden skewer or toothpicks (remember to remove before serving).

Brush oil on grill grate to prevent sticking. Place pork chops on grate and grill until nicely browned, about 5 to 6 minutes. Turn and repeat process. An internal temperature of 160 degrees is recommended for pork. Make sure your sausage stuffing and pork chop is thoroughly cooked. Makes 4 servings

Paula Deen's Smoked Pork Ribs

2 racks pork ribs
Paula Deen's House Seasoning to taste
Jerry's Basting Sauce, recipe follows
Your favorite BBQ sauce if desired

Prepare smoker to 250 degrees. I use charcoal and wood chips such as hickory. Remove membrane from ribs if desired. Rub thoroughly with House Seasoning. Place ribs on smoker grate and cover. Slow smoke ribs for 2 to 3 hours. Every 15 minutes brush ribs with vinegar solution. We serve our ribs without sauce.

If you like sauce cooked on, brush ribs with sauce about 15 minutes before they are done, turning often, watching carefully that the sauce does not burn. Ribs are done when they are tender enough to easily pull from the bones. If you're not a sauce eater, remove ribs, cut and serve with BBQ sauce on the side.

Jerry's Basting Sauce:
3/4 cup white vinegar
3/4 cup lemon juice
4 dashes Worcestershire sauce
3 to 4 dashes hot red pepper sauce
1 small onion, minced
3 to 4 dashes salt
Seasoned pepper, to taste
2 to 3 cups water

In a medium saucepan, mix all ingredients and bring to a boil. Remove from heat. Use this sauce to brush ribs or chicken to keep moist. Makes 4 servings

Paula Deen's Steak Diane

1/2 stick butter
1/2 cup sliced mushrooms
2 tablespoon minced onion
1 clove garlic, crushed
1 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
2 tablespoon snipped fresh parsley
1 lb beef tenderloin, cut into 8 slices

Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the mushrooms, onions, garlic, lemon juice, Worcestershire sauce, and salt, and cook, stirring, until the mushrooms are tender. Stir in the parsley; pour the sauce into a small metal bowl or saucepan, cover, and keep warm.

Melt the remaining 2 tablespoons of butter in the skillet. Cook the steaks over medium-high heat, turning them once, for 3 to 4 minutes on each side for medium. Serve the steaks with the mushroom sauce. Makes 4 servings

Paula Deen's Quick Chicken Mole

2 tablespoon olive oil
1 onion, chopped
3 cloves garlic, chopped
2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 can diced tomatoes, drained
1 bell pepper, chopped
2 chipotle peppers, roughly chopped
1 (10-ounce) can chicken broth
2 tablespoon peanut butter
2 ounce bittersweet chocolate, chopped
1 (5-pound) chicken, cut into 8 pieces
Toasted pepitas (pumpkin seeds), for garnish
White rice, for serving

Preheat oven to 350 degrees. Heat oil in a saute pan over medium heat. Add onion and saute until translucent. Add garlic and spices and continue to saute to toast and develop flavor. Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate. Simmer for 10 minutes. Strain and puree until smooth.

Sear the chicken in a heavy bottomed hot saute pan over medium-high heat until browned on both sides. Add to casserole dish, cover with sauce and braise the oven for 45 minutes to 1 hour. Garnish with pepitas and serve with white rice. Makes 6-8 servings

Paula Deen's Red Pepper Scallops

1 1/2 lb large sea scallops
2 tablespoon olive oil
Zest of one lemon
Freshly ground black pepper
4 large red bell peppers

In a bowl, combine the scallops, olive oil, lemon zest, and black pepper to taste. Preheat the broiler or prepare coals for outdoor grilling. Cut the bell peppers in half lengthwise and remove the stems, seeds, and ribs. If cooking in a broiler, place the peppers cut-side down on a baking sheet.

Broil or grill the peppers until blackened, 6 to 10 minutes. Transfer to a paper bag, close the top and let steam for 10 minutes. Remove the charred skins and cut the peppers lengthwise into 3/4 inch strips. Wrap a pepper strip around each scallop to cover completely, overlapping the pepper ends.

Secure the strips by running a 10-inch metal skewer through the scallop and pepper. Use 6 skewers; add scallops to each skewer until filled. Grill skewers over a medium-hot fire, turning once, until scallops are almost firm to the touch, 1 to 2 minutes on each side. Alternatively, cook under the broiler for about 3 minutes per side. Serve immediately. Makes 6 servings

Paula Deen's Pork Tenderloin with Root Vegetables

1 Pork Tenderloin

Marinade:
1/4 cup soy sauce
2 tablespoons dry red wine
1 tablespoon honey
1 tablespoon brown sugar
2 cloves garlic, minced
1 teaspoon grated ginger
1/2 teaspoon cinnamon
2 green onions tops, chopped

Combine marinade ingredients in a measuring cup and whisk to combine. Pour over pork tenderloin in a plastic bag. Marinate overnight. Bake in 350-degree oven for 45 minutes or until meat is 145 degrees. Allow meat to rest about 10 minutes before cutting into two-inch serving pieces. Drizzle a small amount of marinade over each piece of meat.

Root Vegetables:
5 Parsnips
5 Carrots
2 Rutabagas
5 Turnips (roots only)
Olive Oil
Paula Deen's House Seasoning

Peel and cut root vegetables into large chunks. Arrange in a roasting pan and season with House Seasoning and Olive Oil. Roast in 350 degree oven until tender. Check after 25 minutes. Makes 6 servings

Paula Deen's Roasted Rack of Lamb

2 racks of lamb frenched
Course ground black pepper
Cucumber, Tomato, Mint Salad, recipe follows

Preheat oven to 375 degrees. Rub lamb racks thoroughly with black pepper. Place on heated cast iron skillet and sear all sides until medium rare.

Place racks in oven to finish cooking. Roast lamb racks in oven for approx 15 minutes. Allow lamb to cool for about 10 minutes. Slice racks into chops and fan around a small pile of Cucumber, Tomato mint salad.

Note: If you're not searing in cast iron you can place lamb in a shallow baking pan for the oven. Makes 4-5 servings

Cucumber, Tomato, Mint Salad
10 oz goat cheese
2-4 ripe tomatoes
4 medium sized cucumbers, thinly sliced
2 small white onion (vidalias will work great for this if they are available), julienned
1/2 cup white vinegar
1/2 cup extra virgin olive oil
20 mint leaves
salt and pepper to taste

In a large mixing bowl crumble goat cheese. Add tomatoes, cucumbers and onions to bowl. Cut mint leaves chiffonade-style into shreds and add to salad. Add vinegar and olive oil. Mix well. Add salt and pepper to taste. Refrigerate for one hour. Makes 4-5 servings

Paula Deen's Shepherd's Pie

8-10 medium red new potatoes
1 1/2 cup milk
12 tablespoon butter
1/2 cup sour cream
1 1/2 lb ground meat
1 small onion
2 8-ounce cans tomato sauce
1 1/2 cup mixed vegetables or niblet corn, prepared
2 cups instant biscuit mix, prepared
Salt and Pepper to taste

Beef Layer: Saute onions in 2 tablespoons butter. Add ground beef. After beef is browned, add tomato sauce; Mix in vegetables. Add salt and pepper to taste.

Potato Layer: Peel and slice potatoes 1/4" thick. Cook in boiling water for approx 15 minutes or until fork-tender. Whip potatoes with electric mixer; mix until moderately smooth.

Don't over beat them; a few lumps are nice. Add 1/2 cup heated milk, 1/2 cup butter, and sour cream. Salt and pepper to taste. Whip until mixed. Adjust thickness by adding more milk, if desired.

Biscuit Layer: Combine biscuit mix and 1 cup milk. The mix should be thinner than normal biscuit mix but not runny.

Spray a 9x9x2 inch pan, or any similar casserole dish. Layer half way up with the mashed potatoes. Next, spread a layer of mixed vegetables or niblet corn on top of potatoes. Then add a layer of the meat. Pour biscuit mix over meat. Melt 4 tablespoons of butter and drizzle over top. Bake at 350 for approx 35-45 minutes until top is golden brown. Makes 8-10 servings

Paula Deen's Sloppy Joes

1 lb lean ground beef
2 to 3 tablespoon all-purpose flour
1/2 cup prepared French onion soup
1 medium onion, cut into rings
Yellow mustard
4 slices, white bread

In a medium skillet, brown ground beef and drain. Return ground beef to skillet and sprinkle in 2 to 3 tablespoons flour and add onion soup mix. Stir until well blended. Spread mustard on white bread, spoon ground beef mixture onto bread and top with onion. Makes 4 servings

Paula Deen's Spanish Chicken and Chorizo Paella

1/4 cup olive oil
1 chicken, cut legs, drumsticks and thighs
Salt and freshly ground black pepper
2 teaspoon paprika
1 large onion, diced
1 large green bell pepper, diced
1 (14.5-ounce) can diced tomatoes
4 1/2 cup chicken broth
1 lb Spanish style chorizo links, cut into slices on the bias
2 cups short-grain rice (recommended: Valencia or Arborio)
Pinch saffron threads
1 cup fresh or frozen green peas
Lemon wedges, for service

Heat a paella pan or very large, shallow skillet or pot, preferably with 2 handles over high heat. Pour in the olive oil and let it heat up. Season the chicken all over with salt, pepper and paprika. Sear in the olive oil until browned all over. Transfer to a plate with tongs.

Lower the heat to medium and saute the onions and bell pepper until softened. Stir in the diced tomatoes, chicken broth, and chorizo. Bring the liquid to a boil and then stir in the rice and saffron. Add the browned chicken pieces.

The rice should be completely covered with liquid. Cook the paella without stirring for 20 minutes. When the liquid has all been absorbed, pour the peas over the top of the pot, turn off the heat and cover the pot with a kitchen towel. Let stand 5 minutes and then serve with lemon wedges. Makes 6 servings

Paula Deen's Smothered Quail

6 quail breasts
1 medium onion, chopped
2 tablespoon tablespoons butter, melted
1/2 cup mushrooms, sauteed
1/2 cup finely chopped celery
2 tablespoon flour
1 1/2 cup milk
Salt and pepper
1 teaspoon Kitchen Bouquet
1 cup sour cream

Preheat the oven to 350 degrees. Arrange the birds in a casserole dish. In a medium saucepan, saute the onion, mushrooms, and celery in the butter. Add flour and stir well to blend. Slowly add the milk to make a cream sauce. Salt and pepper to taste and add Kitchen Bouquet.

Pour over the birds. Cover the dish with foil and bake at 350 degrees for approx 20 minutes. Remove some of the cooking liquid and combine with the sour cream. Bake uncovered for approximately 20 minutes more. Makes 6 servings

Paula Deen's Stuffed French Bread

3 small loaves of French bread, or any tough crusty bread
2 8-ounce packages cream cheese, room temperature
1 cup mayonnaise
1 2-ounce jar pimento, drained and chopped
1/3 cup fresh parsley, chopped
1 0.7-ounce package Italian salad dressing mix
1 2 1/4-ounce jar chopped dried beef, optional

Slice each loaf lengthwise to stuff, and remove the excess dough from the inside to make room for the stuffing. In a medium size bowl, combine all of the ingredients and mix well.

Fill each hollowed bread with the mixture. Reassemble the loaves, wrap in plastic wrap, and refrigerate until ready to serve, approximately 3 hours. To serve, slice the loaves into 1-inch sections. Makes 12 servings

Paula Deen's Southern Fried Chicken

3 eggs
1 cup hot red pepper sauce
2 cups self-rising flour
2 1/2 lb chicken, cut into pieces
Paula Deen's House Seasoning

Heat the oil to 350 degrees in a deep pot. Do not fill the pot more than 1/2 full with oil. In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 cup). Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour.

Place the chicken in the preheated oil and fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. Approximate cooking time is 13 to 14 minutes for dark meat and 8 to 10 minutes for white meat. Makes 6-8 servings

Paula Deen's Smashed Dogs

4 hot dogs
4 hot dog buns
3 lb ground chuck
1 lb hot bulk sausage
3 onions, chopped
4 garlic cloves, minced
1/4 cup Paula Deen's Southern Chili Spice
2 tablespoons all-purpose flour
1 tablespoon sugar
1 tablespoon dried oregano
1 teaspoon salt
2 28-ounce cans whole tomatoes, chopped
3 16-ounce cans kidney beans
1 cup grated Cheddar cheese

Using a Dutch oven, combine the ground chuck, sausage, onions, and garlic. Cook over medium heat until the meat is browned, stirring the meat to break it up as it cooks.

Drain the pan drippings. Stir in the chili powder, flour, sugar, oregano, salt, and stir well. Cover pot and simmer for 1 hour, stirring occasionally.

Add the tomatoes and beans, and simmer for another 20 minutes. Preheat a grill. Grill hot dogs until done, approximately 5 minutes. Place the buns on the grill to warm them. Place hot dogs in the bun.

Put the hotdog on the plate with split side facing to the side. Smash the hotdog until flat with your hand and ladle chili on top. Top with cheddar cheese. Makes 4 servings

Paula Deen's Country Ham and Red-Eyed Gravy

1 3-pound Country Ham, store bought (sliced)
1/2 cup coffee
1/4 cup water
2 tablespoon butter
1 beef bouillon cube (optional)
Grits, recipe follows

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. 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 the butter and the bouillon cube and stir to incorporate. Serve the gravy over the ham steaks on grits.

Grits:
2 cups water
1 1/4 cups milk
1 teaspoon salt
1 cup quick cooking grits, not instant (suggested: Quaker)
1/2 cup butter

In a small pot, bring water, 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 butter and serve with remaining butter divided equally on top of each portion, or serve with fruit or with a savory meal. Makes 4 to 6 servings

Paula Deen's Cola Basted Ham

1 18-pound cured ham
2 (12-ounce) cans cola
Canned pineapple rings
Brown sugar
Maraschino cherries
Cloves

Preheat the oven to 325 degrees. Place ham in a shallow roasting pan. Baste the ham with cola. With toothpicks, stick some pineapple rings on the ham, about 4 or 5 rings. Sprinkle some brown sugar on the rings.

With toothpicks, place a cherry in each pineapple ring hole and then stick some cloves in the rings. Cover it with foil. Bake for 15 to 18 minutes per pound of ham, or until the ham reaches an internal temperature of 140 degrees. Baste with cola about every 30 minutes during cooking. Makes 20-30 servings

Paula Deen's Chocolate-Banana Filled Crepes

1 1/2 - 2 cups milk
1 cup all-purpose flour
Pinch of salt
1 egg
1 egg yolk
1 tablespoon melted butter
1/2 teaspoon vanilla extract

Topping:
1 jar Hazelenut Chocolate spread
1 can Whipping Cream
5 Bananas, sliced

Sift the flour with the salt into a bowl. Make a well in the center and add the egg and egg yolk. Pour in the milk, slowly, stirring constantly and, when half is added, stir in the melted butter and vanilla. Beat well until smooth.

Add the remaining milk, cover and let stand at room temperature for at least 20 minutes before using. The batter should be the consistency of light cream. Heat 6 inch skillet, well greased. Add 1/4 cup batter.

Tip skillet from side to side until batter covers bottom. Cook until the bottom is golden brown, turn and repeat. Spread a thin layer of chocolate hazelnut spread onto crepe and place banana slices down the center. Roll or fold crepe. Just before serving top with whipped cream. Makes 18 crepes

Paula Deen's Chocolate Chip Pancakes with Cinnamon Cream

1 1/4 cup all-purpose flour
3 tablespoon sugar
2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
2 large eggs, separated
3 tablespoon butter, melted, plus 4 tablespoons, divided
1/2 cup miniature semi-sweet chocolate morsels
Maple syrup, for serving

Cinnamon Cream:
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon ground cinnamon

Preheat griddle to 350 degrees. In a large bowl, combine flour, sugar, baking powder, and salt. In a small bowl, combine milk, egg yolks, and 3 tablespoons melted butter; add to flour mixture, whisking until smooth.

In a small bowl, beat egg whites at medium-high speed with an electric mixer until stiff. Gently fold into batter. Gently fold in chocolate morsels.

Melt 2 tablespoons butter on hot griddle. Ladle about 1/4-cup batter for each pancake onto hot griddle. Cook pancakes for 2 to 3 minutes, or until tops are covered with bubbles and edges look cooked. Turn and cook the other side. Repeat procedure with remaining 2 tablespoons butter and remaining batter.

For the Cinnamon Cream: In a medium bowl, beat cream at medium-high speed with an electric mixer until thickened. Gradually beat in confectioners' sugar and cinnamon, beating until stuff peaks form. Cover and chill. Serve pancakes with Cinnamon Cream and maple syrup. Makes 10 servings

Paula Deen's Hush Puppies

Ingredients:
6 cup vegetable oil
1 1/2 cup self-rising cornmeal
1/2 cup self-rising flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 small onion, chopped
1 cup buttermilk
1 egg, lightly beaten

Using a large skillet, preheat oil for frying to 350 degrees. Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg.

Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter one teaspoon at a time into the oil. Dip the spoon in a glass of water after each hush puppy is dropped in the oil. Fry until golden brown, turning the hush puppies during the cooking process. Makes 35 Hush puppies

Paula Deen's Hidden Mint Cookies

18 ounce roll refrigerated sugar cookie dough, sliced 1/4-inch thin
14 ounce package chocolate mint wafers
1 tablespoon coarsely chopped walnuts or pecans, or enough to cover top of cookies
1 egg, beaten

Preheat oven to 375 degrees. Slightly grease a cookie sheet. Place slices of sugar cookies on sheet, about 2-3 inches apart. Top each with a chocolate wafer. Cover wafer with another slice of cookie dough. Brush dough with a beaten egg. Press nuts into top of dough. Bake for about 10 minutes. Makes 20 Cookies

Paula Deen's Herb Cornbread

1 1/4 cup self-rising cornmeal
3/4 cup self-rising flour
1 teaspoon sugar
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon celery seed
2 eggs, beaten
1 1/2 cup milk
6 tablespoon butter, melted

Preheat oven to 425 degrees. Combine dry ingredients in a large bowl. Combine eggs, milk and butter in a separate bowl, and add to the bowl of dry ingredients, stirring until just moistened. Pour batter into a lightly greased 9-inch pan. Bake for 25 minutes or until golden brown. Makes 8-10 servings

Paula Deen's Marsh Mud Cake

Cake
1/2 cup cocoa
1 cup (2 sticks) butter, melted
4 eggs beaten
1 1/2 cups all-purpose flour
2 cups granulated sugar
1/8 teaspoon salt
1 teaspoon pure vanilla extract
1 1/2 cups chopped pecans

Frosting
1 16-ounce box light brown sugar
1/3 cup cocoa
1/4 cup (1/2 stick) butter, softened
1/2 cup milk
1 teaspoon pure vanilla extract
1 10.5-ounce package miniature marshmallows

Preheat oven to 350 degrees. Grease a 13x9x2-inch pan. Stir cocoa into mixing bowl with butter. Add eggs, flour, sugar, salt and vanilla. Beat well with a mixer. Fold in nuts. Pour into prepared pan and bake for 35 minutes.

While cake is baking, prepare frosting. Scald the milk. Beat the brown sugar and butter together. Add cocoa, milk and vanilla and beat until smooth. Remove cake from oven when done and pour marshmallows over hot cake. Pour frosting over marshmallows on top. Makes 16 to 20 servings