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Cooking with Paula Deen

Cooking with Paula Deen May/June 2020

Cooking with Paula Deen magazine gives readers more of what they love from the queen of southern cooking, Paula Deen. Each issue offers flavorful recipes for sharing with family and friends, along with access to Paula's life and her family traditions. Truly a food lifestyle magazine, Cooking with Paula Deen showcases down-home recipes and cooking tips, entertaining inspiration, travel suggestions, home decorating ideas, and much more.

País:
United States
Idioma:
English
Editor:
Hoffman Media
Periodicidad:
Bimonthly
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US$ 19,99
7 Números

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2 min.
it’s time to savor summer

GOODNESS, Y’ALL—I CAN HARDLY BELIEVE we are rolling into summer already. There’s nothing quite like these warm months in Savannah, and this time of year brings so many joyful things into my life. From hosting backyard barbecues to whipping up potluck dishes to bring over to a friend’s home, summertime means soaking up the sweet Georgia sunshine while making precious memories with the ones I love. I’m so excited to share some of my favorite stone fruit desserts with y’all. Make sure to snag some ripe peaches, apricots, and cherries to bake all the fabulous, fruity recipes starting on page 39. You’re gonna love the Cherry Almond Ice Cream Pie; it’s the perfect dessert to beat the summer heat! If you look forward to getting outside and grilling each summer, there are…

1 min.
a summer to savor

MADE IN THE SOUTH RED CLAY HOT SAUCE Raised among the red clay fields of Georgia, Geoff Rhyne has always been a big fan of hot sauce. During his time as executive chef at an oyster bar in Charleston, South Carolina, Geoff created a delicious and flavor-forward but not overpowering hot sauce to pair with oysters. Molly Fienning, entrepreneur and loyal customer of the oyster bar, quickly took notice of the product. With Molly’s business background and Geoff’s culinary expertise, Red Clay was born. Each hot sauce and honey is cold-pressed to preserve the flavor complexity of the ingredients and is then aged in bourbon barrels for six to eight weeks. Their products are sold online and in stores across the country in flavors including Original, Carolina, Verde, and Habanero for the…

1 min.
ice cream social

1. Serve delicious shakes and floats in classic diner style with these KOVOT Old Fashioned Soda Glasses and Spoons. $24.99 for set of 4, walmart.com 2. Make homemade ice cream, frozen yogurt, and gelato with this retro Nostalgia Electrics Two-Quart Ice Cream Maker with a Candy Crusher that dispenses your favorite toppings. $29.99, bedbathandbeyond.com 3. This cute Sprinkles Parent and Child Apron Boxed Set is perfect for cooking and baking adventures with your mini me. $35, handstandkitchen.com 4. These yummy I Scream’ Sprinkles add the perfect crunch and colorful topping to your ice cream. $6, fancysprinkles.com 5. Pile your sundaes high in these charming Scoop Paper Treat Cups. $4 for set of 8, casparionline.com 6. You’ll never run out of scoopers and tasters with this Perfect Stix Printed Wooden Cutlery. $35 for set of 100,…

1 min.
dinner party findraiser

Paula recently hosted a cooking demonstration and dinner party at her home in Savannah for a few lucky folks. Paula donated the event to The Circle of Love as an item in their annual silent auction to raise funds for the organization’s services. Winner Gene Wheeler and his guests were treated to a delicious meal and Southern hospitality. The Circle of Love Center, Inc. provides safe shelter and other services for women and children experiencing domestic violence in Greensboro, Georgia. Visit colinc.org to learn more. BAG LADY FOUNDATION DONATION At the recent opening of Paula Deen’s Family Kitchen restaurant in the OWA entertainment complex in Foley, Alabama, Paula presented a donation on behalf of The Bag Lady Foundation to two local charities. The Lighthouse, a women- and children-focused domestic abuse shelter for…

1 min.
fiesta feast

SPICED CHIPOTLE SHREDDED BEEF Makes 8 to 12 servings 1 (7-ounce) can chipotle peppers in adobo sauce, pureéd1 cup diced yellow onion1 cup diced yellow bell pepper½ cup soy sauce½ cup Worcestershire sauce¼ cup sugar2 tablespoons ground cumin1 tablespoon paprika3 pounds chuck roast, trimmed and cut into 2-inch cubesCorn tortillas, pico de gallo, queso fresco, chopped fresh cilantro, and lime wedges, to serve 1. In a 6-quart slow cooker, stir together puréed chipotle peppers, onion, bell pepper, soy sauce, Worcestershire, sugar, cumin, and paprika; stir in beef until coated. Cover and cook on high until beef is very tender, 6 to 8 hours. 2. Remove beef, and shred with forks. Stir desired amount of cooking sauce into shredded beef. Serve on tortillas with pico de gallo, queso fresco, cilantro, and lime as desired.…

1 min.
party pops

WHAT COULD BE MORE FUN than a combination of cake and lollipops? Covered in white chocolate and topped with sprinkles, these sweet, colorful bites of bliss take cake pops to the next level and are always a hit at my grandbabies’ parties. SPRINKLE CAKE POPS Makes about 40 1 (15.25-ounce) box sprinkle cake mix,* baked according to package directions and cooled completely1 (15.6-ounce) container sprinkle vanilla frosting*Lollipop sticks2 (10-ounce) packages white chocolate melting wafers, melted according to package directionsLiquid food coloring (optional)Sprinkles 1. In a large bowl, crumble cake into small pieces; add sprinkles from frosting container. Stir in 1¼ cups frosting until well combined. Reserve remaining frosting for another use. 2. Line a large rimmed baking sheet with parchment paper. 3. Using a 1½-tablespoon spring-loaded scoop, scoop cake mixture, and roll into 1½-inch balls; place…