Paula Deen's Slow Cooker Pulled Pork Sandwiches

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Ingredients

 

2 tablespoons chili powder

1 tablespoon onion powder

1 1/2 teaspoons garlic powder

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

Pinch of cayenne pepper, optional

5 pounds boneless pork butt or shoulder

2 cups barbecue sauce (homemade or store bought)

10 to 12 soft hamburger-style buns

 

Cooking Directions

 

In a small bowl, mix the chili powder, onion powder, garlic powder, salt, pepper, and cayenne, if using. Rub the spice mixture on all sides of the pork. Cover and refrigerate for at least 2 hours, or overnight.

Place pork in a slow cooker. Set on low heat and cook for 10 hours. Transfer from the slow cooker to a roasting pan and shred with two forks, removing any large pieces of fat. Pour the broth into a heatproof pitcher or large fat separator, and skim off the fat. Put the pork back into the slow cooker.

Combine the barbecue sauce and 3 cups of the skimmed broth. Stir into the pork and cook 2 hours. Using a slotted spoon, remove the pork from the slow cooker. Place the meat on a serving platter or on individual buns. Serve the remaining sauce alongside.

Servings: 10-15 servings
Prep Time: 5 min
Cook Time: 12 hours


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Paula Deen Pecan Recipe

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Paula Deen Pecan Recipe

4 cups sugar
1 cup white corn syrup
3/4 cup cold water
3 egg whites
1 teaspoon pure vanilla
2 cups chopped pecans

In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to a hard ball stage.

While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed.

Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.

Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream.
 

If the candy becomes too stiff, add a few drops of hot water.

You will need to work fast when making this type of candy. After you spoon the cooked sugar and nuts onto the waxed paper, you're done.

Cool the candies on racks completely. You can store them in an airtight container for up to 2 weeks.

 
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Paula Deen Fancy Green Bean Recipe

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Paula Deen's Green Beans

2 tablespoons teriyaki sauce 1 tablespoon honey 1 tablespoon butter 1 tablespoon fresh lemon juice 1 1/2 pounds fresh green beans 2 slices bacon 1/2 cup red bell pepper strips 1/2 cup thin onion wedges 1/2 cup whole cashews

In a small bowl, stir together the teriyaki sauce, honey, and butter.

Fill a bowl with cold water and ice cubes. Bring a large pot of water to a boil and add the lemon juice. Drop in the beans and cook for 4 to 5 minutes, or until beans are bright green. Drain the beans in a colander and then plunge them into the iced water.

Drain again and set aside. In a skillet, cook the bacon until very crispy, crumble and set aside. Saute the bell pepper and onion in the hot bacon fat for 2 minutes. Add the beans, cashews, and bacon to the skillet. Add the teriyaki-honey sauce and toss gently.


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Paula Deen Tomato Salad Recipe

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For the salad you will need:

1 head romaine lettuce, washed, dried and chopped 1 ripe tomato, sliced 1 cup crumbled blue cheese 1 cup chopped fresh basil leaves Freshly ground black pepper

Dressing: 3 tablespoons fresh lemon juice 1/2 cup olive oil or vegetable oil 2 tablespoons sugar 2 cloves crushed garlic 1 tablespoon Dijon mustard Kosher salt and freshly ground black pepper In a large bowl, arrange lettuce.

Distribute tomato slices, crumbled blue cheese and chopped basil attractively over lettuce. Season with pepper. Make the dressing: In a glass jar with a tight lid, combine lemon juice, oil, sugar, garlic, and Dijon mustard. Season with salt and pepper. Shake well and drizzle dressing over the salad just before serving.


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Paula Deen's Twinkie Pie Recipe

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It's essentially a casserole dish full of Twinkies with some pudding and canned fruit on top.

Ingredients

1 1/2 Box Twinkies 1 Large can crushed pineapple 1/2 cup sugar 1 Large box of vanilla instant pudding, prepared 1 Container whipped topping 4 bananas Chopped Pecans, optional Maraschino cherries, optional

Preparation

Step 1: Line 13 x 9 pan with Twinkies.

Step 2: Mix sugar and pineapple together in a pan and bring to a boil.

Step 3: Pour over Twinkies.

Step 4: Cool slightly.

Step 5: Spread pudding over pineapple mixture.

Step 6: Slice bananas and place over pudding.

Step 7: Top with whipped topping. Optional: top with cherries and chopped pecans.

Step 8: Refrigerate for a few hours before serving.


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Paula Deen Fried Apple Pies Recipe

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For quick and easy pies, use one 21-ounce can of apple pie filling instead of making your own.  

Paula Deen's Fried Apple Pies Recipe

Ingredients

2 tablespoons butter 4 McIntosh apples, peeled, cored, and sliced 1/2 cup granulated sugar 1/2 teaspoon ground cinnamon 1 teaspoon lemon juice Flour, for dusting 1 8-biscuit package refrigerated jumbo flaky biscuits Oil, for spraying Powdered sugar, for dusting

Directions

In a large sauté pan, melt butter. Add apples, granulated sugar, cinnamon, and lemon juice. Sauté over medium heat until apples are soft, about 15 minutes. Remove from heat and cool. On a lightly floured surface, roll out biscuits into 7- to 8-inch-diameter circles. Place 2 or 3 tablespoons of the apple filling on each circle and brush edges with water.

Fold half of each circle over filling to make a half-moon shape. Seal by pressing edges with tines of a fork. Working in batches of 2, spray pies on both sides with oil and place in air fryer basket lined with parchment paper. Set temperature to 350°F, and air-fry for 5 minutes. Flip pies, spray with oil, and air-fry for 5 minutes more. Repeat with remaining pies. Dust pies with powdered sugar.


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Paula Deen Pumpkin Roll Cake Recipe

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Pumpkin Roll Cake Cake Ingredients:

¾ cup cake flour 1 ½ teaspoons ground cinnamon 1¼ teaspoons ground ginger ¾ teaspoon ground allspice 6 large eggs, separated 1/3 cup granulated sugar 1/3 cup packed light brown sugar 2/3 cup canned pumpkin 1/8 teaspoon salt Confectioner's sugar Filling Ingredients: 1 teaspoon unflavored gelatin 2 tablespoons dark rum 1 cup whipping cream 3 tablespoons confectioner's sugar 10 tablespoons plus ½ cup English toffee pieces Confectioner's sugar 1½ cups purchased caramel sauce, warmed

Directions:

To make the cake:

Preheat the oven to 375°F. Line a 15-by-10-by-1-inch baking sheet with parchment paper, then spray with vegetable oil cooking spray. Sift the flour, cinnamon, ginger, and allspice into a small bowl. Beat the egg yolks, granulated sugar, and brown sugar with an electric mixer until very thick. Add the pumpkin and combine at low speed until incorporated. Add the dry ingredients and beat at low speed until mixed.

In a separate bowl, beat the egg whites and salt until stiff but not dry. Fold into the cake batter with a spatula until most of the white streaks are gone. Spread the batter onto the prepared baking sheet and smooth out the top. Bake until a cake tester comes clean, about 15 to 18 minutes. While hot, dust the cake generously with confectioner's sugar. Loosen the edges and turn the cake out onto a kitchen towel.

Fold the towel over the long edge of the cake and roll up lengthwise like a jelly roll. Let cool completely, seam down, for one hour in the refrigerator. To make the filling: In a small saucepan, soften the gelatin in the rum. Stir over low heat until the gelatin dissolves. Let cool. Beat the cream and confectioner's sugar in a large bowl until peaks form. Fold in the gelatin and 6 tablespoons of the toffee pieces.

To assemble:

Unroll the cake. Spread the filling over the cake, then sprinkle with 4 tablespoons of the toffee pieces. Starting at one long side and using the towel as an aid, roll up the cake. Place the cake, seam down, on a platter. The cake can be prepared one day in advance. Cover with aluminum foil and refrigerate.
 
To serve, trim the ends of the cake on a slight diagonal. Dust the cake with confectioner's sugar. Spoon some warm caramel sauce over the top, then sprinkle with ½ cup toffee pieces. Cut the cake crosswise into 1½ inch slices, using a serrated knife. Pass more warm sauce -- and enjoy the compliments!

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Paula Deen Green Beans with New Potatoes Recipe

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Green Beans with New Potatoes

Ingredients: 3 pounds fresh green beans ¼ pound salt pork, sliced ¼ cup bacon grease (pour this into a jar and keep on hand in the refrigerator to use as needed) 2 cups chicken broth plus more if needed (canned is fine) 2 to 3 teaspoons House Seasoning 12 small red potatoes, or more 1 onion, cut into slivers

Directions: Remove ends from the beans. Snap the beans in two, place into a colander, wash, and she aside to drain. Meanwhile, in a large cast-iron Dutch oven, lightly brown the salt pork in the bacon grease over medium heat, turning often, for approximately 10 minutes. Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. Add the stock and House Seasoning.

Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done. While the beans are cooking, peel a center strip from each new potato with a potato peeler. At the end of 30 minutes, add the potatoes and onion to the beans; add ¼ cup more broth if needed. Cook, covered tightly, until the potatoes are tender, approximately 25 to 30 minutes, periodically checking the pot to make sure a small amount of liquid remains. When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are wilted, approximately 15 minutes.

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Paula deen waistline-friendly recipe

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Paula deen waistline-friendly recipes, which boasts half the sodium, carbs and fat.

Chicken Divan in a new light
Makes 8 servings
Prep Time: 15 minutes
Cook Time: 50 minutes

Ingredients:
2 (10-oz.) packages frozen chopped broccoli
6 cups shredded cooked chicken breast
2 tsps extra-virgin olive oil
1 (8-oz) package sliced mushrooms
2 garlic cloves, minced
½ tsp dried thyme
1 (10¾-oz) can condensed fat-free low sodium cream of mushroom soup
1 cup low-sodium chicken broth
½ cup light mayonnaise
½ cup nonfat plain Greek yogurt
½ cup + 2 tablespoons freshly grated Parmesan cheese, preferably Parmigiano-Reggiano, divided
1 tsp curry powder
Freshly ground black pepper to taste
1 slice whole-wheat bread
1 Tbsp butter, melted

Preheat the oven to 350ºF. Spray a 2-quart casserole or 13 x 9-inch baking dish with nonstick spray.
Remove the outer wrappers from the boxes of broccoli. Open one end of each box. Microwave on full power for 2 minutes, until thawed. Drain and put into the prepared baking dish. Top with the chicken.
Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring frequently, until they release their juices and thoroughly brown, about 10 minutes. Add the garlic and thyme during the last minute of cooking time. Add to the baking dish with the chicken and broccoli.

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