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Cooking with Paula Deen

Cooking with Paula Deen November/December 2019

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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.

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United States
Hoffman Media
7 Issues

in this issue

2 min.
holiday hospitality

MY FAMILY IS AT THE CORE OF WHO I AM and at the core of everything I do. My brother, Bubba, my husband, Michael, and I have been so blessed to watch our children grow, get married, and start families of their own, and it always makes my heart full to see them fill every seat around my table. My brother has supported me through thick and thin from day one, and I want to dedicate this issue to him. He passed away in August after a brave battle with pancreatic cancer, but he was positive right up to the end and encouraged us so much. We’re all so grateful he was able to be a part of our Deen-Groover family Thanksgiving last year, and I’m happy to be sharing it…

1 min.
festive flavors

WINTER FESTIVALS Grains & Grits Festival Satisfy your love of Southern spirits and gourmet grub with a trip to the Grains & Grits Festival on November 2 in Townsend, Tennessee. The festival features food and beverage samplings from local restaurants and distillers, live entertainment, and much more in the beautiful Smoky Mountains. Visit grainsandgritsfest.com for more information. Chili Country Christmas Chili fans won’t want to miss Chili Country Christmas on December 6 at the historic We Piddle Around Theater in Brundidge, Alabama. Pots of hot chili are served family style to attendees while musicians perform beloved holiday tunes and storytellers from across the country take center stage to share spoken word. Learn more at piddle.org/chili-country-christmas. MADE IN THE SOUTH SOUTHERN CARAMEL Sarah Smith, owner of Southern Caramel in Melbourne, Florida, started her family business in 2013…

1 min.
mad for plaid

1 min.
panama city rescue mission

At the opening of Paula Deen’s Family Kitchen restaurant in Panama City Beach, Florida, earlier this year, Paula presented a donation on behalf of The Bag Lady Foundation to the Panama City Rescue Mission, a local organization that provides ongoing care for people experiencing homelessness and recovering from addiction. The Christian-based organization provides a healing environment to help people find success in overcoming life’s adversities. Visit pcrmission.org to learn more. DEEN BROTHERS COOKING DEMONSTRATION Jamie and Bobby Deen recently hosted a cooking demonstration for a few lucky folks in Fort Stewart, Georgia, as part of an auction that was raffled off to raise money for the USO community center. The Deen brothers had a great time supporting our troops and showing off their cooking skills, and the raffle winners loved being able…

1 min.
christmas confection

I STILL DREAM OF ALL THE DECADENT CANDIES I enjoyed every Christmas growing up. I love sharing these treats with my family and making fun new versions of my own. This kid-friendly fudge combines the flavor of gingerbread cookies that my grandbabies love and a holiday dessert staple to create one festive, flavorful treat! GINGERBREAD FUDGE Makes about 16 pieces 1 cup firmly packed dark brown sugar⅔ cup evaporated milk½ cup light corn syrup½ cup molasses¼ cup all-purpose flour4 teaspoons apple pie spice1 tablespoon ground ginger2 teaspoons vanilla extract1 teaspoon kosher salt4 cups white chocolate chips¼ cup crushed gingersnap cookies 1. Line a 9-inch square baking pan with parchment paper, letting excess extend over sides of pan. 2. In a large saucepan, whisk together brown sugar, evaporated milk, corn syrup, molasses, flour, pie spice, ginger,…

1 min.
sweet morning treat

CARAMEL BANANA BAKED FRENCH TOAST Makes 6 to 8 servings 1 (12-ounce) jar caramel topping, divided1 (16-ounce) loaf French bread, cut into 1-inch-thick slices½ cup chopped toasted pecans3 large eggs1 cup whole milk1 teaspoon ground cinnamon1 teaspoon vanilla extract¼ teaspoon kosher salt¼ teaspoon ground nutmeg6 tablespoons unsalted butter, cubedSliced bananasGarnish: chopped pecans 1. Spray a 5-quart slow cooker with cooking spray. 2. Spread a thin layer of ½ cup caramel onto one side of each bread slice. Arrange slices, caramel side up, in even layers in slow cooker. Sprinkle with pecans. 3. In a large bowl, whisk together eggs, milk, cinnamon, vanilla, salt, and nutmeg. Pour mixture all over bread. Dot with butter. 4. Cover and cook on high until an instant-read thermometer inserted in center registers 175°, about 2 hours. Serve with bananas and remaining…