Paul Deen BLT Appetizer Recipe

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Ingredients

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

Directions

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 

 

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Paula Deen's Blonde Brownies Recipe

Paula Deen's Blonde Brownie Recipe

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Ingredients

• 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

Instructions

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!

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Paula Deen's Crock Pot Macaroni and Cheese Recipe

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Ingredients

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

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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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