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Cooking with Paula Deen Christmas 2019

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
editors letter

“Happy Holidays, y’all! Let’s get cookin’.”—Paula A Season to Cherish The most wonderful time of the year is finally here, and I just can’t wait for all the festivities and sweet memories this season brings. From decking the halls to whipping up yummy treats and memorable meals for loved ones, Christmas is one of my favorite holidays because I get to spend it with my precious family. After Thanksgiving comes and goes and the house is all dressed up in lights and greenery, I head straight to my kitchen to create some Christmas magic the best way I know how. I look forward to making some of these heirloom recipes all year long, and it brings me such joy to share them with y’all. This special issue is packed with tried-and-true family favorites that…

10 min
party starters

Lemon-Thyme Catfish Balls Makes 12 servings 2 pounds skinless catfish fillets, baked, cooled, and flaked3 tablespoons prepared mashed potatoes3 tablespoons chopped green onionZest and juice of 1 lemon2 teaspoons salt1 teaspoon fresh thyme leavesPinch ground red pepper2 large eggs1⅔ cups plus 2 tablespoons plain bread crumbs, dividedVegetable oil, for frying 1. Line a large rimmed baking sheet with wax paper. 2. In the work bowl of a food processor, pulse together catfish, mashed potatoes, green onion, lemon zest and juice, salt, thyme, and red pepper until almost smooth. Add eggs and ⅔ cup plus 2 tablespoons bread crumbs, pulsing until well combined. Shape catfish mixture into 1-inch balls. 3. Place remaining 1 cup bread crumbs in a shallow baking dish. Roll each catfish ball in bread crumbs, and place on prepared pan. Refrigerate for 30…

11 min
best breakfasts

Chocolate Caramel Cinnamon Rolls Makes 24 2 cups warm whole milk (105° to 110°)1 (0.25-ounce) package active dry yeast¾ cup granulated sugar½ cup vegetable oil2 large eggs1½ teaspoons salt1 cup unsweetened cocoa powder6 to 7 cups bread flour, dividedCaramel Pecan Topping (recipe follows)3 tablespoons butter, melted1 cup firmly packed light brown sugar½ cup miniature semisweet chocolate chips1 teaspoon ground cinnamon 1. In a medium bowl, stir together warm milk and yeast. Let stand until mixture is foamy, about 5 minutes. 2. In a large bowl, beat granulated sugar, oil, eggs, and salt with a mixer at medium-low speed until combined. Add yeast mixture and cocoa, beating until combined. Gradually add 5 cups flour, beating until smooth. Add enough remaining flour to form a soft dough. 3. Turn out dough onto a lightly floured surface, and…

12 min
holiday breads

Cranberry-Orange Loaves Makes 2 (9x5-inch) loaves 1½ cups butter, softened2 cups sugar2 teaspoons orange zest4 large eggs3½ cups all-purpose flour1 tablespoon baking powder½ teaspoon salt1 cup chopped dried cranberries1¾ cups orange juice 1. Preheat oven to 325°. Spray 2 (9x5-inch) loaf pans with baking spray with flour. 2. In a large bowl, beat butter, sugar, and orange zest with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. 3. In a medium bowl, whisk together flour, baking powder, and salt; stir in cranberries. Add flour mixture to butter mixture alternately with orange juice, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter into prepared pans. 4. Bake until a wooden pick…

11 min
merry meals

Harvest Feast Smoked Turkeywith Herbs Makes 10 to 12 servings 2 cups mesquite wood chips1 cup butter, softened1 tablespoon minced fresh sage1 tablespoon minced fresh rosemary1 tablespoon minced garlic1 teaspoon salt1 teaspoon ground black pepper1 (13-pound) turkey (giblets discarded), rinsed and patted dryGarnish: assorted fresh herbs 1. Soak wood chips in water for 30 to 45 minutes; drain. Meanwhile, prepare smoker according to manufacturer’s directions, bringing temperature to 225° to 250°; maintain temperature for 15 to 20 minutes. Sprinkle soaked wood chips onto coals. 2. In a small bowl, stir together butter, sage, rosemary, garlic, salt, and pepper. Gently loosen skin from turkey, leaving skin intact; rub half of butter mixture under skin. Rub remaining butter mixture all over skin. Tie legs together with butcher’s twine. Place turkey on rack in smoker. 3. Smoke turkey, maintaining…

12 min
plenty for a crowd

Winter Squash Pot Pie Makes 1 (12-inch) pot pie 1 small butternut squash, peeled, seeded, and cut into ¾-inch pieces1 small kabocha squash, peeled, seeded, and cut into ¾-inch pieces2 tablespoons olive oil, divided1 tablespoon chopped fresh thyme2 teaspoons kosher salt, divided1½ teaspoons ground black pepper, divided1 pound mild Italian sausage, casings removed1 small sweet onion, chopped1 medium green bell pepper, chopped1 clove garlic, minced1 cup low-sodium chicken broth3 tablespoons all-purpose flour4 cups chopped stemmed collard greens1½ cups heavy whipping cream½ (14.1-ounce) package refrigerated piecrusts, room temperature1 large egg, lightly beatenGarnish: chopped fresh thyme, ground black pepper 1. Preheat oven to 400°. Line a large rimmed baking sheet with foil. 2. On prepared pan, toss together all squash, 1 tablespoon oil, thyme, ½ teaspoon salt, and ½ teaspoon black pepper; spread in an even…