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Cooking with Paula Deen Breakfast & Brunch 2018

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.

United States
Hoffman Media
7 Issues

in this issue

1 min
delicious ways to start your day

I love a good, hearty breakfast, and a family meal in the morning is so special. It’s a time when folks can sit together and get ready for the day while sharing a yummy start and a few laughs. It takes me back to when my sons were young and would come barreling down the stairs at the first smell of bacon frying in a cast-iron skillet. They would gobble four or five pieces in the blink of an eye and then be out the door to school. We didn’t get to sit down for a meal every morning, but the days that we did were definitely the best days. Those memories will last a lifetime. The fun thing about breakfast and brunch is the seemingly endless variety of dishes. If…

12 min
sweet morning treats

PEACH CINNAMON ROLLS Makes 24 These from-scratch goodies are worth every minute of your time. 1 cup warm milk (105° to 110°) 3 tablespoons honey 2 (0.25-ounce) packages active dry yeast 7 tablespoons butter, softened 1 large egg 11/2 teaspoons salt 41/2 cups plus 1/3 cup all-purpose flour, divided 2/3 cup firmly packed light brown sugar 1/2 cup chopped pecans 1 teaspoon ground cinnamon 1/2 cup diced peeled fresh peaches 2 cups confectioners’ sugar 5 tablespoons heavy whipping cream 1/2 teaspoon vanilla extract 1. In the bowl of a stand mixer fitted with the dough hook attachment, combine warm milk, honey, and yeast. Let stand until mixture is foamy, about 5 minutes. 2. Add butter, egg, and salt, and beat at low speed until combined. Increase speed to medium-low, and gradually add 4½ cups flour; beat for 3 minutes. 3. Spray a large bowl with cooking spray. Place dough…

7 min
biscuits and gravy

BUTTERMILK BISCUITS AND PEPPERED SAUSAGE GRAVY Makes about 8 servings Folding the dough before rolling and cutting is what makes the flaky layers in these biscuits so irresistibly good. 21/2 cups self-rising flour 2 tablespoons sugar 11/4 teaspoons kosher salt 3/4 cup cold unsalted butter, cubed 1 cup cold whole buttermilk 2 tablespoons unsalted butter, melted Peppered Sausage Gravy (recipe follows) 1. Preheat oven to 400°. Line a large baking sheet with parchment paper. 2. In a large bowl, whisk together flour, sugar, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in buttermilk just until dry ingredients are moistened. 3. Turn out dough onto a heavily floured surface, and pat into a thick rectangle. Fold dough into thirds like a letter; roll dough to a 10x8-inch rectangle. Using a 3-inch round cutter dipped in flour,…

11 min
can't-beat casseroles

EGGS BENEDICT STRATA Makes 6 servings Get your first serving of vegetables in early with this delicious dish. 1/3 pound fresh asparagus, trimmed and cut into 1-inch pieces 6 English muffins, halved and torn into 1-inch pieces 1 cup chopped Canadian bacon 1/2 cup shredded Swiss cheese 7 large eggs 2 (0.9-ounce) packages hollandaise sauce mix, divided 1 teaspoon kosher salt 1 teaspoon ground black pepper 13/4 cups whole milk 1. Bring a saucepan of water to a boil over medium-high heat; add asparagus. When water returns to a boil, immediately drain, and transfer asparagus to ice water to stop the cooking process. Drain well. 2. In a 2-quart baking dish, layer half each of English muffi n pieces, Canadian bacon, asparagus, and cheese; repeat layers. 3. In a large bowl, whisk together eggs, 1 package hollandaise mix, salt, and pepper; whisk in milk…

9 min
eggs every way

PIMIENTO CHEESE OMELET Makes 1 serving Add some Southern flair to a classic omelet for a breakfast you’ll be eager to get out of bed for. 2 large eggs 1 tablespoon heavy whipping cream 1/4 teaspoon kosher salt 1 tablespoon unsalted butter 1/3 cup pimiento cheese 2 tablespoons chopped green onion Toppings: shredded Cheddar cheese, diced pimientos, chopped green onion 1. In a medium bowl, whisk together eggs, cream, and salt until well combined. 2. In a small skillet, melt butter over medium heat. Add egg mixture; cook, without stirring, until edges are set. Using a spatula, lift up cooked edges so that uncooked portion flows underneath; cook until center is just set. Sprinkle pimiento cheese and green onion onto one side of eggs. Let stand for 10 seconds. Using a spatula, fold opposite side of eggs over to enclose filling.…

5 min
all the fixin’s

QUICK SKILLET SAUSAGES Makes 6 to 8 servings You won’t be able to get enough of the sweet, tangy flavor and ease of this recipe. 2 (14-ounce) packages cocktail smoked sausages 1 cup apricot-pineapple preserves 2 tablespoons whole-grain Dijon mustard 1. In a large skillet, cook sausages over medium heat until lightly browned, about 5 minutes. Stir in preserves and mustard; cook, stirring occasionally, until sausages are cooked through and sauce thickens, about 10 minutes. CHICKEN SAUSAGE PATTIES Makes 8 Using chicken instead of pork lightens up your breakfast without sacrificing flavor or satisfaction. 1 pound ground chicken 2 tablespoons minced green onion 1 teaspoon fennel seeds, crushed 1 teaspoon rubbed sage 1/2 teaspoon kosher salt 1/2 teaspoon ground black pepper 1/2 teaspoon crushed red pepper Garnish: chopped green onion 1. In a large bowl, stir together chicken, green onion, fennel seeds, sage, salt, black pepper, and…