Paula Deen's Recipes

Paula Deen's Gingerbread Boys and Girls

3/4 cup packed dark brown sugar
1 stick butter or margarine, softened
2 large eggs
1/4 cup molasses
3 3/4 cup all-purpose flour, plus more for dusting work surface
2 teaspoon ground ginger
1 1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt

Icing:
1 cup confectioners' sugar, sifted
1-2 tablespoon milk
Food coloring as desired

Using an electric mixer at low speed, cream the sugar and butter until thoroughly combined. Add the eggs and molasses and mix until combined. Sift together the flour, ginger, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the butter mixture and combine with a spoon or spatula.

Remove the dough from the bowl and wrap in plastic wrap; place in the refrigerator until firm, about 1 hour. Preheat the oven to 350 degrees.

Line cookie sheets with parchment paper. Allow the dough to sit at room temperature for about 15 minutes, until pliable. Take about 1/2 cup of dough at a time and roll onto a floured board until about 1/8 inch thick.

Cut out with gingerbread boy and girl cookie cutters. You can reroll the scraps. Using a spatula, transfer the cookies from the board to the prepared cookie sheets.

Bake for 10 minutes, until just beginning to brown at the edges. Transfer to wire racks to cool. To make the icing, combine the confectioners' sugar and milk. Divide the mixture into thirds; leave one-third white, and color one-third green and the final third red. Decorate piping eyes, mouths, buttons, and bow ties. Makes 18 to 24 cookies, depending on the size of your cookie cutters

Paula Deen's Fried Ravioli with Marinara Cream Sauce

1 (9-ounce) package refrigerated 4-cheese ravioli, cooked according to package
directions
2 cups ground pecans
3/4 cup grated Parmesan cheese
1/4 cup milk
1 large egg, lightly beaten
1/4 teaspoon salt
1/8 teaspoon ground pepper
Marinara Cream Sauce

Place cooked ravioli on paper towels to drain; set aside. Combine pecans and cheese in a shallow dish. In a medium bowl, whisk together milk, egg, salt, and pepper. Dip ravioli in egg mixture then dredge in pecan mixture.

Pour oil to a depth of 1/2 inch in a skillet or Dutch oven; heat to 360°. Fry ravioli, in batches, 2 minutes on each side, or until golden. Drain on paper towels. Serve with Marinara Cream Sauce. Makes 12 - 15 servings

Marinara Cream Sauce

1 1/2 cups prepared marinara sauce
1/2 cup heavy whipping cream

In a large saucepan, combine sauce and cream. Bring to a boil over medium-low heat. Boil 2 minutes. Remove from heat.

Paula Deen's Spinach Gruyere Puff Pastry

1 (10-ounce) package frozen chopped spinach, thawed
4 tablespoons butter, divided
1 cup sliced fresh mushrooms
4 ounces Gruyére cheese, grated
1 (17.5-ounce) package frozen puff pastry sheets, thawed

Preheat oven to 350°. Lightly grease a baking sheet. Drain spinach well, pressing between layers of paper towels to remove excess moisture. Melt 2 tablespoons of butter in a skillet over medium heat. Add mushrooms and cook for 5 minutes. Stir together spinach, mushrooms, and cheese; set aside.

Roll 1 pastry sheet into a 13x11-inch rectangle. Melt remaining 2 tablespoons butter. Brush half of melted butter over pastry. Spread half of spinach mixture over butter. Roll-up, jellyroll fashion, starting with the long side.

Repeat procedure with remaining pastry sheet, butter, and spinach mixture. Cut rolls into 1/4 -inch thick slices. Place on prepared baking sheets, and bake for 15 to 20 minutes, or until golden brown. Makes 12 - 15 servings

Paula Deen's Mini Lemon Pork Sandwiches

3 (11-ounce) packages frozen dinner rolls, such as Sister Schubert’s Homemade
Rolls
2 1/2 pounds pork tenderloin
1/2 cup vegetable oil
1/4 cup fresh lemon juice
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 clove garlic, minced
Lemon Tarragon Mayonnaise

Thaw rolls according to package directions. Rinse tenderloin and pat dry. Combine oil and next 5 ingredients in a large zip-top freezer bag or shallow dish; add tenderloins and seal or cover, chill at least 4 hours. Remove pork from marinade, discarding marinade.

Place pork on rack of broiler pan that has been sprayed with nonstick cooking spray. Bake pork at 400°F for 30 to 40 minutes, or until a thermometer inserted in thickest portion registers 160F. Let stand 15 minutes. Reduce heat to 350F.

Bake rolls at 350° for 15 to 20 minutes, or until golden. Cut pork into 1/4 -inch thick slices; serve with dinner rolls and Lemon Tarragon Mayonnaise. Makes 12 - 15 servings

Lemon Tarragon Mayonnaise

1 cup mayonnaise
1 clove garlic, minced
1 tablespoon lemon juice
1/8 teaspoon chopped tarragon
1/8 teaspoon salt

Combine all ingredients. Chill.

Paula Deen's Just Like Grandma’s Creamed Corn

5 slices bacon, chopped
1 cup chopped onion
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups fresh corn kernels (about 8 ears)
2 cups heavy whipping cream

Garnish:
Chopped fresh chives

In a large skillet, cook bacon until browned and crisp; remove from skillet and set aside, reserving 2 tablespoons bacon grease.Add onion and garlic to skillet; cook over medium heat 5 minutes, or until tender.
Stir in flour; cook 2 minutes, stirring constantly.

Add corn; cook 2 minutes, stirring frequently. Add cream; bring to a boil over medium heat; reduce heat, and simmer 5 to 6 minutes or until corn is tender and cream is thickened. Serve with crumbled bacon. Garnish with chives, if desired. Makes 4 - 6 servings

Paula Deen's Chipotle Chili Dogs

1 pound ground chuck
1 onion, chopped
2 cloves garlic, minced
2 chipotle peppers in adobo sauce, minced
3 (8-ounce) cans tomato sauce
1 teaspoon chili powder
3/4 teaspoon salt
12 hot dogs
12 hot dog buns, buttered and toasted
Shredded Cheddar cheese
Chopped fresh onion
Sauerkraut

In a large saucepan, combine ground chuck, onion, garlic, and minced peppers. Cook over medium-high heat until beef is browned and crumbled; drain. Return beef mixture to saucepan; stir in tomato sauce, chili powder, and salt.

Bring to a boil, reduce heat, and simmer, 15 minutes, stirring occasionally. Cook hot dogs according to package directions; place in prepared buns. Spoon chili over hot dogs. Top with cheese, onion, and sauerkraut. Serve immediately. Makes 12 servings

Paula Deen's Soft Pretzels

1 package yeast
1 teaspoon sugar
1 1/2 cups warm water (105°F-115°F)
4 1/3 cups bread flour
2 tablespoons firmly packed brown sugar
1 teaspoon salt
1 large egg, lightly beaten
1 egg white
Grated Parmesan cheese

In a small bowl, dissolve yeast and sugar in warm water. Let stand 5 minutes. In a large bowl, combine bread flour, brown sugar, and salt. Stir in yeast and lightly beaten egg, stirring until dough is smooth.

On a lightly floured surface, knead dough 5 minutes or until smooth and elastic. Place dough in a lightly greased bowl, turning to grease top. Cover with a towel, and let stand in a warm place 45 minutes or until doubled in bulk. Preheat oven to 425°.

Divide dough into 9 equal pieces. On a lightly floured surface, shape each piece of dough into a 20-inch rope. Shape ropes into pretzels. Place on a lightly greased baking sheet. Brush pretzels with egg white, and sprinkle with cheese. Bake 12 minutes. Makes 9 servings

Paula Deen's Sweet Chicken Bacon Wraps

1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
3/4 cup firmly packed brown sugar
2 tablespoons chili powder

Preheat oven to 350°. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder.

Dredge wrapped chicken in brown sugar mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken on rack in broiler pan. Bake 30 to 35 minutes, or until bacon is crisp. Makes 12 - 15 servings

Paula Deen's Key Lime Tarts

2 (14-ounce) cans sweetened condensed milk
4 egg yolks
1 cup fresh key lime juice
2 (2.1-ounce) packages frozen mini phyllo pastry shells, thawed
Whipped cream and lime zest

Preheat oven to 350°. Stir together first 3 ingredients until well blended. Place pastry shells into mini-muffin tins. Spoon key lime filling evenly into pastry shells. Bake for 15 minutes. Chill. Top with whipped cream and lime zest, if desired. Makes 30 tarts

Paula Deen's Potato Chip Crusted Chicken

1 cup milk
1 large egg
1 1/2 cups crushed baked potato chips
1/2 cup grated Parmesan cheese
2 teaspoons dried basil
1/2 teaspoon salt
4 boneless skinless chicken breasts (about 11/2 pounds)

Preheat oven to 350°. Lightly grease a rimmed baking sheet.In a shallow dish, whisk milk and egg together. In a separate shallow dish, combine potato chips, cheese, basil, and salt.

Dip chicken breasts in milk mixture; dredge in potato chip mixture. Place chicken on prepared baking sheet. Bake 25 to 30 minutes, or until done. Makes 4 servings

Paula Deen's Cherry Vanilla Ice Cream

3 cups whole milk
2 cups sugar
1 vanilla bean, split and scraped
4 large eggs, lightly beaten
1/2 teaspoon salt
1 (13.5-ounce) can evaporated milk, chilled
2 cups chopped maraschino cherries

In a large saucepan, combine milk, sugar, and vanilla bean seeds and pod. Cook, over medium-low heat, just until small bubbles form around edges of pan, stirring occasionally.

Pour one-fourth of hot milk mixture over beaten eggs, whisking constantly. Pour egg mixture into remaining hot milk mixture, whisking constantly. Cook, over low heat, stirring constantly, for 5 to 7 minutes, or until mixture thickens and coats a spoon. Remove from heat; pour through a wire-mesh strainer into a bowl.

Fill a large bowl with ice. Place bowl containing milk mixture in ice, and let stand, stirring occasionally, for 20 minutes. Remove bowl from ice bath, and stir in salt, evaporated milk, and cherries. Cover and chill for 2 hours.

Pour mixture into freezer container of a 1-gallon electric ice-cream maker, and freeze according to manufacturer’s instructions. If a firmer texture is desired, transfer ice-cream to an airtight container and freeze for 2 hours, or until firm. Makes 6 - 8 servings

Paula Deen's Chocolate Chip Waffle Sundaes

2 cups baking mix
2 tablespoons sugar
1 1/3 cups milk
2 tablespoons vegetable oil
1 large egg
1 cup miniature chocolate morsels
Vanilla ice cream
Chocolate-flavored syrup
Maraschino cherries

Preheat a waffle iron. In a large bowl, combine baking mix and sugar. Add milk, oil, and egg; stir just until dry ingredients are moistened.

Stir in chocolate morsels. Cook waffles according to manufacturer’s directions. Serve warm with ice cream, chocolate syrup, and cherries. Makes 6 - 8 servings

Paula Deen's Cheesy Ranch Hash-Brown Potatoes

2 cups shredded sharp Cheddar cheese, divided
1 (8-ounce) package cream cheese, softened
1 cup sour cream
1/4 cup butter, melted
1 (1-ounce) package dry ranch salad dressing mix
8 slices bacon, cooked and crumbled
1 (30-ounce) package frozen country-style hash-brown potatoes, thawed

Preheat oven to 350°. Lightly grease a 11/2-quart baking dish. In a medium bowl, combine 1 cup Cheddar cheese, cream cheese, sour cream, butter, dressing mix, and bacon. Add hash browns, stirring to combine.

Spoon mixture into prepared baking dish. Bake 30 minutes; sprinkle with remaining cheese. Bake 10 minutes more, or until hot and bubbly. Makes 6 - 8 servings

Paula Deen's Tuna and Apple Sandwiches

2 (6-ounce) cans albacore tuna fish, drained
1/2 medium apple, cored and diced
1/4 cup mayonnaise
1/8 teaspoon salt
8 slices toasted whole-wheat bread, crusts removed
4 lettuce leaves

In a medium bowl, combine tuna, apple, mayonnaise, and salt. Spread evenly over 4 bread slices. Top each with lettuce leaf. Cover with remaining bread slices. Cut sandwiches in half, if desired. Makes 4 sandwiches

Note: Remember to remove party picks for younger children.

Paula Deen's Cereal, Fruit, and Nut Mix

2 cups shredded wheat cereal
2 cups rice chex
2 cups corn chex
1 cup wheat chex
2 cups cocktail peanuts
3/4 cup butter, melted
1/2 cup firmly packed brown sugar
2 teaspoons ground cinnamon
2 (7-ounce) packages dried fruit bits

Preheat oven to 300°. In a large bowl, combine cereals and peanuts. In a small bowl, combine melted butter, brown sugar, and cinnamon. Pour over cereals, tossing gently to combine.

Pour mixture into a roasting pan. Bake 30 minutes, stirring every 10 minutes. Let cool, stir in dried fruit bits. Store in an airtight container. Makes 2 1/2 quarts

Paula Deen's Potato Chip Crusted Chicken

1 cup milk
1 large egg
1 1/2 cups crushed baked potato chips
1/2 cup grated Parmesan cheese
2 teaspoons dried basil
1/2 teaspoon salt
4 boneless skinless chicken breasts (about 11/2 pounds)

Preheat oven to 350°. Lightly grease a rimmed baking sheet.In a shallow dish, whisk milk and egg together. In a separate shallow dish, combine potato chips, cheese, basil, and salt.

Dip chicken breasts in milk mixture; dredge in potato chip mixture. Place chicken on prepared baking sheet. Bake 25 to 30 minutes, or until done. Makes 4 servings

Paula Deen's Barbecue Burger

2 pounds ground beef
1/4 cup breadcrumbs
3 tablespoons barbecue sauce
1 large egg, lightly beaten
8 English muffins, split and toasted
Burger Slaw
Toppings: barbecue sauce, Monterey Jack cheese

In a large bowl, combine ground beef, breadcrumbs, barbecue sauce, and egg; shape into 8 (4-inch) patties. Grill, covered with grill lid, over medium-high heat (350º to 400º) 5 to 6 minutes, or until no longer pink in center. Serve on Texas toast with Burger Slaw and desired toppings. Makes 8 burgers

Burger Slaw

1 (16-ounce) package 3-color slaw mix
3 tablespoons mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon sweet pickle relish
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon celery seed

In a large bowl, combine slaw mix, mayonnaise, vinegar, relish, salt, pepper, and celery seed; toss gently to coat. Cover, and chill. Makes 8 servings

Paula Deen's Orange Sherbet

3 cups Florida’s Natural orange juice
1 1/2 cups sugar
1/4 cup fresh lemon juice
1 tablespoon orange zest
1 teaspoon vanilla extract
3 cups whole milk
2 cups heavy whipping cream
Garnish: sliced almonds

In a large bowl, combine orange juice, sugar, lemon juice, zest, and vanilla; stir until sugar dissolves. Stir in milk and cream. Cover, and chill for 4 hours.

Pour mixture into freezer container of a 1-gallon electric ice-cream maker, and freeze according to manufacturer’s instructions. If a firmer texture is desired, transfer sherbet to an airtight container, and freeze for 2 hours, or until firm. Garnish with sliced almonds, if desired. Makes 8 - 10 servings

Paula Deen's Uncle Bubba’s Key Lime Pie

Crust:
1 1/4 cups graham cracker crumbs
1/2 cup sugar
1/2 cup slivered almonds
1/2 cup clarified butter, melted

Filling:
2 (14-ounce) cans sweetened condensed milk
6 egg yolks
1/2 cup store-bought key lime juice
1 tablespoon fresh key lime zest
Juice of 1 key lime (about 3 tablespoons)
2 teaspoons vanilla extract

Preheat oven to 325°. Lightly grease a 9-inch deep-dish pie plate. In a medium bowl, combine graham cracker crumbs, sugar, and almonds. Pour in melted clarified butter and mix well. Gently press in bottom and up sides of prepared pie plate.

In a medium bowl, combine condensed milk, egg yolks, store- bought juice, zest, fresh key lime juice, and vanilla extract; stirring to mix well. Evenly spoon mixture into pie crust. Bake for 30 minutes, or until set. Let stand at room temperature for 30 minutes. Refrigerate until ready to serve. Makes 1 pie

Paula Deen's Taco Burger with Chipotle Cream

1 pound ground chuck
2 tablespoons diced pickled jalapeños
2 tablespoons dry taco seasoning mix
8 slices Texas toast, toasted
Chipotle Cream
Toppings: sliced tomatoes, sliced avocado, leaf lettuce, sliced Colby Jack cheese

In a large bowl, combine ground chuck, jalapeños, and taco seasoning mix; shape into 4 (4-inch) patties. Grill, covered with grill lid, over medium-high heat (350º to 400º) 5 to 6 minutes on each side, or until desired degree of doneness. Serve on toasted English muffins with Chipotle Cream, and desired toppings. Makes 4 burgers

Chipotle Cream

1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon chopped fresh cilantro
1 chipotle pepper in adobo sauce, minced

In a small bowl, combine sour cream, mayonnaise, cilantro, and pepper. Cover, and chill. Makes 1 cup

Paula Deen's Chocolate Cupcakes

2 1/4 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1 cup strong brewed coffee, cooled
3 large eggs
1 (8-ounce) container sour cream
1 teaspoon vanilla extract
Coffee Cream Filling
Coffee Buttercream Frosting
Garnish: chocolate covered coffee beans

Preheat oven to 350°. Line 30 cups of 3 muffin pans with paper liners; set aside. In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt. Add oil, coffee, and eggs; beat at medium speed with an electric mixer until smooth. Stir in sour cream and vanilla.

Spoon batter evenly into prepared muffin cups, filling each two-thirds full. Bake for 16 to 18 minutes, or until a tester inserted in center comes out clean. Let cool in pans on wire racks for 5 minutes. Remove from pans, and cool completely on wire racks.

Spoon Coffee Cream Filling into a squeeze bottle with a long narrow tip. Insert tip into top of cupcake, and squeeze about 1 tablespoon of filling into center of each cupcake. Spread Coffee Buttercream Frosting evenly over cupcakes. Garnish with chocolate covered coffee beans, if desired. Makes 2 1/2 dozen

Coffee Cream Filling
1 (8-ounce) container frozen chocolate flavored whipped topping, thawed
1 (3-ounce) package cream cheese, softened
1/4 cup coffee-flavored liqueur

In a small bowl, combine whipped topping and cream cheese. Beat at medium speed with an electric mixer until smooth. Beat in liqueur. Cover and chill. Makes 1 1/4 cups

Coffee Buttercream Frosting
1/2 cup butter, softened
3 cups confectioners’ sugar
1/4 cup coffee-flavored liqueur

In a medium bowl, beat butter at medium speed with an electric mixer until creamy. Gradually add confectioners’ sugar, beating until smooth. Beat in liqueur. Makes 2 1/2 cups

Paula Deen's Chocolate Shortcakes with Strawberries and Cream

2 1/2 cups all-purpose flour
1/3 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup butter
1 (3-ounce) package cream cheese, softened
2 (1-ounce) squares semi-sweet chocolate
2 1/4 cups plus 2 tablespoons heavy whipping cream, divided
1 pint fresh strawberries, sliced
1/4 cup sugar
1/2 cup confectioners’ sugar

Preheat oven to 375º. Line a baking sheet with parchment paper; set aside. In a medium bowl, combine flour, sugar, baking powder, salt, and cinnamon. Using a pastry blender, cut in butter until mixture is crumbly.

In a small bowl, combine cream cheese and chocolate. Microwave on high (100 percent power) in 30 second intervals, stirring between each, until cream cheese and chocolate are melted and smooth.

Let cool slightly. Add to flour mixture, stirring to combine. Add 1/4 cup plus 2 tablespoons cream, stirring just until dry ingredients are moistened.

On a lightly floured surface, roll dough to 3/4-inch-thickness. Cut with a 21/2-inch cutter. Place shortcakes on prepared baking sheet. Bake for 13 to 15 minutes, or until firm to the touch. Let cool. In a small bowl, combine strawberries and sugar. Cover and chill for 30 minutes.

In a medium bowl, beat remaining cream at medium speed with an electric mixer until thickened. Gradually add confectioners’ sugar, beating until stiff peaks form; set aside.

Split shortcakes. Place bottom half of one shortcake on a serving plate. Top with whipped cream and strawberries. Place top half of shortcake over strawberries. Serve immediately. Makes 6 servings

Paula Deen's Corn Bread Casserole

1 can whole kernel corn (15 1/2 ounces), drained
1 15-ounce can cream-style corn
1 8-ounce package corn muffin mix
1 cup sour cream
1/2 cup unsalted butter (1 stick), melted
1/4 cup sliced pickled jalapenos
Pinch salt

Preheat oven to 350°. Grease a 9-inch square baking pan;* set aside. 2. In a large bowl, stir together the whole corn, creamed corn, muffin mix, sour cream, butter, jalapenos and salt.

Pour batter into the prepared pan. Bake for 45 to 60 minutes or until a toothpick inserted in the center comes out clean. Serves 6 to 8

If desired, pour batter evenly into eight 6- to 8-ounce ramekins. Bake for 40 to 45 minutes.

Paula Deen's Lime-Marinated Chicken Wings

Chicken Wings
1 1/2 limes
1/2 cup fresh cilantro leaves
1/4 cup vegetable oil
2 tablespoons honey
1 to 2 jalapeno peppers, trimmed and sliced
2 teaspoons tomato paste
4 cloves garlic, chopped
Pinch salt
3 Pounds chicken wings, rinsed and patted dry
Salt and freshly ground black pepper

Avocado Dip
1 avocado
3 teaspoons fresh cilantro leaves, chopped
1 1/2 teaspoons lime juice
1 clove garlic, minced
1/4 teaspoon salt
Freshly ground black pepper, to taste.

For marinade, finely grate the zest and squeeze the juice from the limes. In a blender, combine zest and juice with the remaining marinade ingredients; puree until smooth. Pour marinade over the chicken and toss to coat. Cover with plastic wrap; refrigerate overnight.

Preheat broiler. Arrange chicken on a baking sheet. Season with salt and pepper. Broil at least 6 inches from heat for 4 to 5 minutes per side or until chicken is crispy on the outside and cooked through. Serve with avocado dip.

For avocado dip, peel and pit one avocado; cut into chunks. Place avocado in a medium bowl; mash. Fold in 3 teaspoons chopped fresh cilantro leaves; 1 1/2 teaspoons lime juice; 1 clove of garlic, minced; 1/4 teaspoon salt; and freshly ground black pepper to taste. Serves 6

Paula Deen's Dry-Rub Baby Back Ribs

1 tablespoon paprika
1 1/2 teaspoon dark brown sugar, packed
1 1/2 teaspoon orange zest, finely grated
1 1/2 teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper (or to taste)
4 pounds baby back ribs, cut into 2-rib portions
1 cup white vinegar

In a small bowl, stir together all ingredients except the ribs. Rub spice mixture all over the ribs. Cover and refrigerate ribs for at least 2 hours or up to 24 hours.

Cook on grill for 45 minutes. Baste with white vinegar and cook another 15 minutes. Double wrap in foil and hold in cooler with tight fitting lid for an hour. Cooler makes ribs tender and the hour allows time for cooking side dishes. Serves 6