Monday, July 3, 2017

Paula Deen Makes Biscuits Recipe

Paula Deen Makes Biscuits
Y'all, I was blessed to have my great friend Jellyroll in the kitchen with me this week to cook up some traditional garlic and cheese biscuits. Whenever we're in a kitchen together we have the best time! We just make each other laugh all the time, as you can see in the video! Jellyroll is practically a biscuit expert (she even sees them in her sleep!), so it's a joy to share some dough with her.

Watch the video to see us make a few jokes and a lot of biscuits!

Paula Deen Country Fried Steak Recipe


 1 1/2 cups, plus 2 tablespoons all-purpose flour
 1/2 teaspoon freshly ground black pepper
 8 (4-ounce) tenderized beef round steak*
 1 teaspoon House Seasoning
 1 teaspoon seasoning salt
 2 cups buttermilk
 2/3 cup vegetable oil
 1 1/2 teaspoons salt
 1 quart whole milk
 1 bunch green onions, or 1 medium yellow onion
 Sliced House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder


Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl. Sprinkle 1 side of the meat with the House Seasoning and the other side with the seasoning salt, and then dredge the meat in buttermilk and then flour. Heat 1/2 cup oil in a heavy skillet over medium-high heat. Add 2 or 4 of the steaks to the hot oil and fry until browned, about 5 to 6 minutes per side. Remove each steak to a paper towel-lined plate to drain. Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.

Make the gravy by adding the 2 tablespoons of remaining flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in the remaining 1/4 teaspoon pepper, and the salt. Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly. Slowly add the whole milk stirring constantly. Return the steaks to the skillet and bring to a boil over medium-high heat. Reduce the heat to low, and place the onions on top of the steaks. Cover the pan, and let simmer for 30 minutes.

Yield  8 servings

House Seasoning:

Combine all ingredients. Store in an airtight container for up to 6 months.

Paul Deen BLT Appetizer Recipe


1 cup mayonnaise
1 cup sour cream
Iceberg lettuce, shredded
2  large vine-ripe tomatoes, chopped
1 pound lean bacon, cooked crisp and crumbled
Sea salt bagel chips


Combine the mayonnaise and sour cream in a small bowl with a snap-on lid. When well mixed, refrigerate until serving time. When ready to serve, place the mayonnaise mixture in a large serving bowl. Top with the lettuce, tomatoes and bacon. Serve with bagel chips. 

Yield: 8 servings 


Paula Deen's Blonde Brownies Recipe


  • 8 tblsp. butter
  • 16 oz. brown sugar
  • 3 eggs
  • 2 cups self rising flour
  • 1 tblsp. vanilla
  • 2 cups chopped walnuts or pecans
  • 1 cup shredded coconut (optional)
  • 6 oz. semi-sweet or milk chocolate chips


  1. Preheat oven to 375 degrees.
  2. Beat eggs and butter together and add sugar. Gradually add flour and mix well. Stir in vanilla. Fold in nuts, coconut, and chocolate chips.
  3. Bake in greased and floured 9x13 pan for 25 to 30 minutes. Allow to cool, cut and serve.
  4. A rich, decadent brownie that is just perfect served with a maple sauce or ice-cream!

Paula Deen's Crock Pot Macaroni and Cheese Recipe


2 cups dried elbow macaroni (4 cups cooked)
1/3 cup grated Cheddar
1/3 cup grated Swiss
1/3 cup grated Jack
1/3 cup grated Colby
1/3 cup grated Muenster
1/3 cup grated Gouda
1/2 cup sour cream
4 tablespoons butter, cut into pieces
3 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
Nonstick spray

Directions Preheat oven to 350 degrees F.
In a large pot, bring water to boil. Season water with salt and cook macaroni until al dente, about 10 minutes. Drain pasta and place in a large bowl and while pasta is still hot add all the cheese.

In a separate medium bowl, using a whisk, combine the sour cream, butter, eggs, salt, pepper, and milk and add to the macaroni mixture. Spray casserole dish with nonstick and pour macaroni mixture into the dish.

Bake for 30 to 45 minutes or until golden brown. Top with additional cheese, if desired.

Yield: 8 to 10 servings