Cooking with Paula Deen November/December 2020

IT REALLY IS THE MOST WONDERFUL time of the year, and I couldn’t be more excited to welcome this joyous season. We’re all in need of some quality time with our precious loved ones, and I have a feeling we’re going to cherish these memories even more than usual. I can’t decide which holiday I love more, Thanksgiving or Christmas. Either way, I always know the food is going to be downright delicious. Whether you’re team ham or team turkey, I have two yummy holiday menus (starting on pages 25 and 49) for y’all to gobble up. And if you need a Southern dressing or harvest-fresh pie to round out your meal, there are plenty of tasty options to choose from. The Salted Caramel and Chocolate Pecan Pie on page 39…

MADE IN THE SOUTH MISSISSIPPI CHEESE STRAW FACTORY After retiring from the public school system as a food service supervisor in Yazoo City, Mississippi, Mary Yerger decided to put her passion for baking cheese straws to the test by opening her own bakery with her sons, Hunter and Robbie, and aptly naming it the Mississippi Cheese Straw Factory. For nearly three decades, the business has been family-owned, and the Yergers pride themselves on creating delicious gourmet straws from heirloom family recipes that have stood the test of time. Through a lot of trial and experimentation, the factory has perfected the art of creating the ultimate Southern snack by using only high-quality ingredients, such as dairy products sourced from a certified cheese grader, and paying careful attention to detail in the baking process.…

Earlier this year, Paula and Bobby Deen hosted an online cooking class to benefit the Pujols Family Foundation, a nonprofit agency that exists to help those living with Down Syndrome, disabilities, and life-threatening illnesses and to improve the quality of life for impoverished people in the Dominican Republic. Bobby and Albert Pujols, a Major League Baseball player and president of the foundation, have been friends for several years, and Bobby tries to raise awareness for the organization in every way he can. During the COVID-19 pandemic, the foundation has turned all of its fundraising efforts to digital events, and what better way to raise money for a great cause than with a delicious cooking class taught by the Deens? The menu for the class consisted of lasagna from The Lady…

MISSISSIPPI MUD FUDGE Makes about 16 pieces 1 (14-ounce) can sweetened condensed milk2 cups semisweet chocolate chips½ cup unsalted butter½ cup heavy whipping cream⅓ cup light corn syrup1 teaspoon vanilla extract¼ teaspoon salt2 cups miniature marshmallows1 cup chopped pecans, toasted 1. Spray insert of a 4-quart slow cooker with cooking spray. In cooker, stir together condensed milk, chocolate chips, butter, cream, corn syrup, vanilla, and salt. Cover and cook on low for 1 hour, stirring every 15 minutes. 2. Spray an 8-inch square baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan. 3. Spread chocolate mixture into prepared pan. Sprinkle with marshmallows and pecans; press gently to adhere. Let cool completely, about 2 hours. Using parchment as handles, remove fudge from pan; cut into 2-inch squares. Store…

HOT CHOCOLATE IS ALWAYS A FUN TREAT to sip on when it gets chilly outside, but for the little ones, it can often be too hot to enjoy. Thankfully, this pudding version of the classic drink is not only kid-friendly but also turns a simple beverage into a yummy dessert—my grandbabies gobble it up! HOT CHOCOLATE PUDDING WITH MARSHMALLOW WHIPPED CREAM Makes 6 to 8 servings Pudding: 4 cups whole milk2 (3.9-ounce) boxes chocolate instant pudding mix½ cup sweetened cocoa powder*½ (8-ounce) package cream cheese, softened Topping: 2 cups cold heavy whipping cream1 cup marshmallow crème¼ teaspoon vanilla extract Peppermint spoons,* to serve 1. For pudding: In a large bowl, beat milk, pudding mixes, and cocoa with a mixer at low speed until smooth. Add cream cheese; beat at medium speed until smooth. Cover and refrigerate for 4…