Cooking with Paula Deen July/August 2018

HELLO, FRIENDS! Don’t you just love this time of year? My grandbabies and I have been havin’ a ball together while they’ve been out of school. Just look how much fun the kiddos had decorating these little cupcakes I baked in ice cream cones. They turned out adorable, and they’re so easy to make; just turn to page 15 to try them yourself. As y’all know, a Southern garden is bursting with fresh fruits and veggies during summer, and I love heading outside every morning to discover what’s ripe for the picking in mine. I gather tomatoes and peppers, okra and peaches, berries and herbs—it’s so inspiring to see all the beautiful colors of the food, and I know that my family and I are in for really good eatin’! This issue…

Key West Lobsterfest Fans of this crustacean should head to Florida August 9–12 for the 22nd annual Key West Lobsterfest. Attendees can take part in a lobster boil, street fair, art show, live music, and activities on the water. Visit keywestlobsterfest.com for details. West Virginia Hot Dog Festival On July 28, locals and visitors to downtown Huntington, West Virginia, can take in the annual Wiener Dog Races, enjoy live music, eat hot dogs to their hearts’ desire, and much more. Visit wvhotdogfestival.com for more information.…

MADE IN THE SOUTH HORNSBY FARMS What began in 2013 as a small backyard garden in the college town of Auburn, Alabama, quickly turned into a 20-acre farm and commercial business run by first-generation farmers. Spouses Beth and Josh Hornsby handle every aspect of the growing process, from planting and harvesting to preserving and selling. The farm grows more than 100 varieties of fruits and vegetables year-round, but come summertime, they offer staples including okra, heirloom tomatoes, squash, and melons as well as sweet jams, pepper jellies, and pickled vegetables. The farm offers weekly produce delivery to locals and ships canned goods all over the country. Hornsby Farms also runs a nonprofit, Nourish, AL, to combat food insecurity in eastern Alabama. To learn more and to purchase products, visit hornsbyfarms.com. SWEETER IN THE…

1. Tote casseroles, sandwiches, desserts, and more in this cheery Entertainer Hot & Cold Food Carrier by April Cornell. $51.09, picnicsandmore.com 2. Sip drinks from these lightweight Dot Dot Plastic Tumblers. $2.49–$4.99 each, zak.com 3. This handy Ottoman Cooler holds 24 cans and doubles as a comfortable bench seat. $49.95, picnictime.com 4. Add patriotic flair just in time for the Fourth of July with these Oh My Stars spatula, pot holder, and towel. $6.99–$9.99 each, pauladeenshop.com 5. Protect disposable pans during transport and dress them up for serving with Fancy Panz 2 in 1. $19.99, fancypanz.com 6. Cut fruit and cheese with this pretty Blue Tile Mango Wood Cutting Board and Ceramic Knife Set. $16.99, worldmarket.com 7. This convenient Vista Blanket transforms from a carry tote into an outdoor picnic blanket. $27.99, wayfair.com 8. Forgo paper plates…

Last fall, The Bag Lady Foundation together with Hoffman Media, publisher of Cooking with Paula Deen magazine, was a sponsor of the American Cancer Society’s Hope Ball 2017. Held at the Delta Flight Museum and hosted by presenting sponsor Delta Air Lines, the event raised money for cancer research and treatment. The Bag Lady Foundation and Hoffman Media donated a prize for the silent auction fundraiser, which included a trip to Savannah for the winner and a guest, dinner at Paula’s restaurant The Lady and Sons, an onset visit to Paula’s home during a photo shoot for the magazine, and a meet-and-greet with Paula. Through research and the help of supporters, the Amerian Cancer Society aids in the fight against cancer by providing support, awareness, and impact to those affected by the…

SLOW COOKER PEACH COBBLER Makes 6 to 8 servings 8 large fresh peaches, peeled, pitted, and sliced (about 8 cups)1½ tablespoons fresh lemon juice1/3 cup firmly packed light brown sugar1½ tablespoons cornstarch1 teaspoon pumpkin pie spice1¼ cups all-purpose baking mix5 tablespoons plus 2 teaspoons granulated sugar, divided5 tablespoons unsalted butter, melted2½ tablespoons whole milk2 teaspoons vanilla extractButter pecan ice cream 1. Spray a 6-quart slow cooker with cooking spray. 2. In a large bowl, stir together peaches and lemon juice. In a small bowl, whisk together brown sugar, cornstarch, and pie spice; stir into peach mixture until well combined. Pour mixture into slow cooker. 3. In medium bowl, whisk together baking mix and 5 tablespoons granulated sugar; whisk in melted butter until mixture is crumbly. Whisk in milk and vanilla just until a dough forms.…