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Cooking with Paula Deen

Cooking with Paula Deen Covered Dishes 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.

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United States
Hoffman Media
7 Issues

in this issue

1 min
dishin’ up family time

For all my life, summertime has meant enjoying the warm Georgia sun, spending extra time with family and friends, and going to casual potluck suppers with delicious food aplenty. I love this tradition of gathering up your nearest and dearest and sharing a dish or two. This special issue features a collection of recipes that are special to me and bring back sunny memories of church suppers, summer holiday celebrations, family barbecues, and “just because” get-togethers. When folks begin to gather around the table and anxiously await their meal, I always like to have lots of tasty starters and breads for them to dig into, so I’ve included some of my favorite appetizers and quick bites to get the party started. I’ve also got lots of yummy staples, like meat loaf,…

5 min
appetizers & snacks

HERBED BAKED CHEESE Makes about 8 servings 1 clove garlic, halved2 cups shredded Swiss cheese1 cup shredded mozzarella cheese1 cup shredded fontina cheese4 ounces cream cheese, cubed and softened1½ teaspoons cornstarch1 teaspoon minced fresh rosemary1 teaspoon minced fresh sage1/8 teaspoon crushed red pepperToasted baguette slices, to serve 1. Preheat oven to 375°. Rub a 10-inch cast-iron skillet with cut sides of garlic. 2. In a medium bowl, stir together cheeses, cream cheese, cornstarch, rosemary, sage, and red pepper. Spoon mixture into prepared pan. 3. Bake until cheese is melted, about 15 minutes; stir 2 to 3 times to combine. Serve immediately with warm bread. Kitchen Tip Cheese mixture can also be baked in a 2-quart baking dish. BLACK-EYED PEA HUMMUS Makes 1½ cups 1 (15.8-ounce) can black-eyed peas, rinsed and drained3 tablespoons fresh lemon juice2 tablespoons extra-virgin olive oil, divided2…

6 min

QUICK CLOVERLEAF ROLLS Makes about 24 2 (16.3-ounce) cans refrigerated jumbo biscuits*½ cup unsalted butter, melted1 teaspoon kosher salt1 teaspoon onion flakes1 teaspoon sesame seeds1 teaspoon poppy seeds1 teaspoon ground black pepper 1. Preheat oven to 350°. Spray 24 muffin cups with cooking spray. 2. Using kitchen scissors, cut biscuits into fourths. Pour melted butter into a small bowl. Dip each biscuit piece in butter, and place 3 pieces in each muffi n cup. 3. In another small bowl, combine salt and all remaining ingredients. Sprinkle seasoning mixture onto biscuits. 4. Bake until golden brown, 12 to 15 minutes. Serve immediately. *We used Pillsbury Grands! Flaky Layers Original Biscuits. Kitchen Tip For another speedy take on these rolls, dip the biscuit pieces in prepared pesto. Bake as directed. Garlic-Caraway Muffins Makes 12 2 cups all-purpose baking mix*1 cup shredded Cheddar cheese1 tablespoon…

5 min
salads & slaws

WEDGE SALAD WITH TARRAGON BUTTERMILK DRESSING Makes 8 servings 1 cup whole buttermilk1 cup mayonnaise2 tablespoons chopped fresh tarragon2 tablespoons chopped fresh parsley2 tablespoons whole-grain Dijon mustard1 tablespoon minced green onion¼ teaspoon ground black pepper1/8 teaspoon salt2 heads iceberg lettuce, cut into 4 wedges each1 cup shredded carrot1 cup sliced radish1 cup halved grape tomatoes 1. In a small bowl, whisk together buttermilk, mayonnaise, tarragon, parsley, mustard, green onion, pepper, and salt. Cover and refrigerate for up to 3 days. 2. Top each lettuce wedge with carrot, radish, and tomatoes; drizzle with dressing. Serve immediately. Kitchen Tip Romaine hearts or small heads of butter lettuce also work well for this salad. PEACH-PECAN SALAD WITH VIDALIA ONION DRESSING Makes 6 to 8 servings Dressing: 2 tablespoons butter1 Vidalia onion, finely chopped½ cup olive oil1/3 cup white wine vinegar1 tablespoon minced fresh…

14 min
main dishes

GRILLED CHICKEN QUARTERS WITH PEACH BARBECUE SAUCE Makes 12 servings 10 cups chopped peeled fresh peaches (about 5 pounds)1 cup red wine vinegar1 large onion, chopped4 cloves garlic, minced1 cup ketchup2 tablespoons diced chipotle peppers in adobo sauce2 tablespoons Worcestershire sauce2 tablespoons honey1 teaspoon salt12 skin-on chicken quarters 1. In a large Dutch oven, cook peaches, vinegar, onion, and garlic over medium heat for 15 minutes, stirring frequently. Reduce heat to low; stir in ketchup, chipotle peppers, Worcestershire, honey, and salt. 2. In the container of a blender, place peach mixture. Secure lid on blender, and remove center piece of lid to let steam escape; place a clean towel over opening in lid to avoid splatters. Process mixture until smooth. Reserve 2 cups peach sauce in a small bowl; cover and refrigerate for up…

13 min
veggies & sides

Herbed Potato Casserole Makes 10 to 12 servings 1 (5-pound) bag Yukon gold potatoes, peeled and cut into 1-inch pieces1½ teaspoons salt, divided1 (8-ounce) package extra-sharp white Cheddar cheese, shredded1 (8-ounce) package cream cheese, softened1 cup sour cream¾ cup whole buttermilk¼ cup unsalted butter2 tablespoons minced fresh chives1 tablespoon minced fresh tarragon 1. Preheat oven to 350°. Spray a 3-quart baking dish with cooking spray. 2. In a large Dutch oven, bring potatoes, ¾ teaspoon salt, and water to cover potatoes by 2 inches to a boil over medium-high heat. Reduce heat, and simmer, stirring occasionally, until potatoes are tender, 10 to 12 minutes. Drain well, and return potatoes to pot. 3. Add remaining ¾ teaspoon salt and all remaining ingredients to potatoes; using a potato masher, mash potatoes to desired consistency. Spoon mixture into…