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Cooking with Paula Deen

Cooking with Paula Deen October 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

1 min
turning a new leaf

THIS FALL MIGHT NOT TURN out exactly how we thought it would be, y’all, but I think we should welcome it with open arms all the same. Despite the uncertainty in this season of life, let’s focus on all the good things this time of year brings, like a break from the heat, beautiful fall foliage, and even better food. I always get excited to bake harvest-fresh desserts, and my pumpkins do double duty as décor for my table and ingredients in my sweet treats. The Pumpkin Spice Sheet Cake that graces this cover is a showstopper, and beginning on page 41, you’ll find more pumpkin recipes to gobble up. For even more festive fall desserts, turn to page 59 to enjoy tarts, pies, and cookies galore. October also means Halloween,…

1 min
an abundant season

MADE IN THE SOUTH HEARTH AND PANTRY Founded in 2018 as a neighborhood specialty store in Chattanooga, Tennessee, by husband-and-wife duo Matt and Tiffany Rogers, Hearth and Pantry was created to provide the community with unique, handcrafted foods that couldn’t be found at nearby grocers. After their gourmet butters, syrups, and sauces quickly became popular, the Rogerses discovered the demand for their products went far beyond their local reach, so they shifted their business to online retail and wholesale distribution. Over time, Hearth and Pantry has become well known for its artisanal apple butters that are inspired by heritage recipes from the 1800s. Matt and Tiffany believe that both patience and experimentation are key to making their delicious signature butters stand out from the competition. The apple butters are sold online…

1 min
harvest homewares

1 min
georgia food bank donations

The Bag Lady Foundation recently made donations to three food banks in Georgia: the Food Bank of Northeast Georgia, America’s Second Harvest of Coastal Georgia (SHCG), and Second Harvest of South Georgia (SHSG). These wonderful organizations are near and dear to Paula’s heart, and giving back to the community is especially important during these challenging times. Due to the COVID-19 pandemic, food banks have needed extra support to help feed children unable to receive meals at school and to aid those who have lost jobs due to shutdowns. The Food Bank of Northeast Georgia is a nonprofit organization with regional locations in Athens and Clayton. The food bank was founded in an effort to end hunger in 14 counties. The donation will go toward funding the Farm 2 School program, a…

1 min
pasta presto

SLOW COOKER PASTA SAUCE Makes about 3 quarts 2 pounds lean ground beef1 pound Italian sausage, casings removed2 (28-ounce) cans whole tomatoes, crushed1 (28-ounce) can crushed tomatoes3 tablespoons tomato paste2 tablespoons olive oil2 tablespoons balsamic vinegar8 sprigs fresh basil2 cloves garlic, minced3 teaspoons kosher salt1 teaspoon ground black pepper½ teaspoon crushed red pepper1 pound pasta, cooked according to package directionsGarnish: grated Parmesan cheese, fresh basil 1. In a large skillet, cook beef and sausage over medium heat, stirring occasionally, until browned and crumbly, 6 to 8 minutes; drain. 2. In a 6-quart slow cooker, stir together meat mixture, all tomatoes, tomato paste, oil, vinegar, basil, garlic, salt, and peppers. Cover and cook on low for 8 hours. 3. Serve sauce with pasta. Garnish with cheese and basil, if desired. kitchen tip Leftover pasta sauce can be frozen…

1 min
no tricks, just treats

NOTHING SAYS HALLOWEEN quite like yummy candy corn! Combining the beloved confection with delicious cake makes the perfect goody for the season. My grandbabies love decorating the marshmallow frosting with the candy corn, and I love creating precious memories with them in the kitchen. CANDY CORN CAKE WITH MARSHMALLOW FROSTING Makes 1 (13x9-inch) cake 2 (15.25-ounce) boxes white cake mix*9 drops yellow liquid food coloring, divided3 drops red liquid food coloring2 cups unsalted butter, softened2 cups confectioners’ sugar1 (16-ounce) container marshmallow crème1 tablespoon vanilla extractGarnish: candy corn 1. Spray a 13x9-inch baking pan with baking spray with flour. 2. Prepare cake mixes according to package directions; divide batter among 3 bowls. Stir 5 drops yellow food coloring into one bowl. Stir red food coloring and remaining 4 drops yellow food coloring into second bowl, making…