Cooking with Paula Deen October 2021

I HOPE THIS SEASON has been treating you well and you’re spending lots of time with loved ones. This issue is all about embracing the traditional flavors of fall and the coziness that comes with it. I’m happy to say it’s officially soup season! The weather has cooled down enough to whip up a big ol’ batch of soups to share with family and friends. I know you’ll love the creaminess of the Loaded Potato Soup (page 37) and Creamy White Chicken Chili (page 37), but the French Onion Soup (page 37) is a classic that can’t be beat. I’ve also got a comforting supper that uses your favorite skillet from start to finish. From crispy Chicken-Fried Pork Chops with White Gravy (page 49) and Upside-Down Onion Cornbread (page 52) to Charred…

With hectic schedules and few hours in the day to relax, Taj Stewart and his wife often enjoyed watching movies and eating popcorn to unwind and spend time with each other. When the couple grew tired of the typical popcorn flavors, Taj began to experiment with various seasonings to spice up the average kernel. This endeavor soon turned into sharing the creative popcorn varieties with coworkers and church members to rave reviews, and in 2013, Southern Kernels Gourmet Popcorn was born in Hattiesburg, Mississippi. The brand is rooted in the concept of treating the popcorn preparation as both a science and an art, ensuring that the exposure to air and moisture is perfect and the seasonings are carefully mixed while paying attention to detail and honoring the Stewartses’ Southern heritage.…

SNICKERDOODLES ARE A COOKIE JAR STAPLE that my grandbabies and I love to bake time and again, and this yummy version, filled with creamy peanut butter in every bite, is always a crowd-pleaser. It takes the classic cookie to a whole new level and makes for a fun treat to share with others. PEANUT BUTTER SNICKERDOODLES Makes about 30 ¼ cup unsalted butter¾ cup granulated sugar, divided½ cup firmly packed light brown sugar¾ cup creamy peanut butter1 teaspoon vanilla extract1 large egg1½ cups all-purpose flour1 teaspoon baking soda½ teaspoon kosher salt2 tablespoons heavy whipping cream1 tablespoon ground cinnamon 1. Preheat oven to 350°. Line baking sheets with parchment paper. 2. In a large bowl, beat butter, ½ cup granulated sugar, and brown sugar with a mixer at medium speed until fluffy, 3 to 4 minutes,…

MEATY ROASTED RED PEPPER LASAGNA Makes 8 servings ½ pound ground beef½ pound Italian sausage1 cup diced onion2 (24-ounce) jars fire-roasted tomato and garlic pasta sauce, divided½ cup diced roasted red peppers1½ teaspoons dried Italian seasoning½ teaspoon kosher salt¼ teaspoon crushed red pepper1 (15-ounce) container ricotta cheese2 large eggs1½ cups shredded mozzarella cheese, divided1½ cups shredded Monterey Jack cheese, divided1 cup chopped fresh spinach¼ cup chopped fresh basil12 uncooked lasagna noodles (not oven-ready)Garnish: fresh basil 1. In a large skillet, cook beef, sausage, and onion over medium-high heat, stirring frequently, until meat is browned and crumbly; drain well. Stir in 3½ cups pasta sauce, roasted peppers, Italian seasoning, salt, and crushed red pepper; cook, stirring occasionally, for 5 minutes. 2. In a large bowl, whisk together ricotta and eggs until smooth; stir in 1…

CRABMEAT-STUFFED JALAPEÑO POPPERS Makes 30 2 cups mayonnaise¼ cup plus 1½ teaspoons dry mustard, divided¼ cup prepared horseradish1 teaspoon ground black pepper, divided30 jalapeños1 (8-ounce) package cream cheese, softened2 cups plus 2 tablespoons panko (Japanese bread crumbs), divided¼ cup thinly sliced fresh chives2 large egg yolks2 cloves garlic, minced2 teaspoons lemon zest2 tablespoons fresh lemon juice1¾ teaspoons kosher salt, divided½ pound lump crabmeat, picked free of shell1 cup all-purpose flour½ cup cornmeal1 cup whole buttermilk2 large eggs 1. In a medium bowl, whisk together mayonnaise, ¼ cup dry mustard, horseradish, and ½ teaspoon pepper until smooth. Cover and refrigerate. 2. Using a vegetable peeler, peel each jalapeño. Using a paring knife, cut a slit lengthwise in each jalapeño. Using a spoon, remove seeds, being careful to keep jalapeños intact. 3. In a medium bowl, stir…