Cooking with Paula Deen Breakfast & Brunch 2018

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…

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…

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,…

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…

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.…

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…