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Cooking with Paula Deen

Cooking with Paula Deen July/August 2020

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
a summer to remember

Y’ALL, I KNOW WE’VE ALL SPENT A LOT of time at home recently, and this season of life has been difficult for all of us in different ways. But if there’s anything that can get me through a tough time, it’s cookin’ for those I love most. Since trips to the grocery store have been limited, I’ve been using what I have on hand, and chicken salad is one of my go-to meals. It’s easy to prepare and you can mix it up however you like. You can keep it simple or get creative, so turn to page 53 for some of my favorite takes on this Southern classic. With it being high summer here in Savannah, one thing is certain: fresh produce is at its best. Y’all know okra and tomatoes…

1 min
summer snack staples

MADE IN THE SOUTH THE PICKLE HOUSE After moving to Austin, Texas, in 2011 to attend the culinary program at Le Cordon Bleu, Sam Addison quickly fell in love with the abundance of farmers’ markets in the area and decided to put his 20 years of pickle-making to the test by starting his own business. He grew up making pickles with his family and saw a gap in the market for small-batch artisan pickles sold in stores and thus created Pogue Mahone Pickles, now known as The Pickle House. Sam’s cucumbers go from vine to jar within 48 hours of being picked from the farm and then are cold-packed to keep the ingredients fresh. Their pickle flavors include Fresh Dill & Garlic, Texas Sweet Heat, and Serrano Lime as well as…

1 min
seaside treasures

Incorporate shades of coastal Southern sand in your kitchen with this Gray Stoneware dinner plate, scalloped-edge salad plate, and embossed mug, and Hey Y’all Dish Towel and versatile White Melamine Charger. $6.99–$12.99 each, pauladeenshop.com…

1 min
daybreak center donation

The Bag Lady Foundation made a donation earlier this year to the Daybreak Center in Macon, Georgia, to sponsor the organization’s Greater Macon Sleepout. The annual event brings community members together to show solidarity with people experiencing homelessness throughout Macon and to raise funds to support services at Daybreak, Depaul USA’s day resource center in Macon. The event’s donors collectively raised enough funds for Daybreak to continue to fund its programs that provide meals, bathing and laundry facilities, a health clinic, and case managers. Visit depaulusa.org for more information. ALBANY ARC DONATION The Kids’ Corner Child Development Center received a donation from The Bag Lady Foundation to help support their mission of early childhood education. The program is an initiative of the Albany Advocacy Resource Center (ARC) in Albany, Georgia, which provides…

1 min
sweet and spice

SPICY HONEY CHICKEN WINGS Makes 6 to 8 servings 3 tablespoons vegetable oil, divided1 cup chopped yellow onion2 teaspoons kosher salt½ teaspoon ground black pepper4 pounds chicken wings¾ cup honey6 tablespoons Sriracha sauce1½ tablespoons soy sauce¾ teaspoon onion powder2 tablespoons chopped green onion 1. Spray a 6-quart slow cooker with cooking spray. 2. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add yellow onion; cook until lightly browned, about 2 minutes. Transfer to slow cooker. 3. In same skillet, heat 1 tablespoon oil over medium-high heat. Sprinkle salt and pepper all over chicken. Add half of chicken, skin side down, to skillet. Cook until golden brown, about 2 minutes per side. Transfer to slow cooker. Repeat procedure with remaining 1 tablespoon oil and remaining chicken. 4. In a small bowl, whisk together honey,…

1 min
sweet summer treats

I LOVE CELEBRATING SPECIAL OCCASIONS with ice cream and cake, so I figured, why not make a cake version of a classic ice cream sundae? These yummy and fun Banana Split Cakes are the perfect seasonal sweet to enjoy for birthday parties, Fourth of July celebrations, and more, and my grandbabies love having their own personal cakes. BANANA SPLIT CAKES Makes 8 8 waffle bowls1 (15.25-ounce) box French vanilla cake mix1 cup mashed ripe banana1 cup sour cream3 large eggs¼ cup vegetable oil½ cup heavy whipping cream2 (4-ounce) bars semisweet chocolate, chopped1 (16-ounce) container vanilla frostingGarnish: rainbow sprinkles, maraschino cherries 1. Preheat oven to 350°. 2. Wrap outsides of waffle bowls with foil (to help them retain their shape while baking). Place bowls on a large rimmed baking sheet. 3. In a large bowl, beat cake…