EXPLOREMY LIBRARY
Food & Wine
Cooking with Paula Deen

Cooking with Paula Deen Best 13x9 Dishes 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.

Country:
United States
Language:
English
Publisher:
Hoffman Media
Frequency:
Bimonthly
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7 Issues

in this issue

1 min.
editors letter

Plenty to Go Around My favorite way to spend time is by gathering my loved ones for some fun, food, and lots of laughs. It’s no surprise that food is the key to keeping family bonds strong and friendships nourished. Over the years, I’ve realized that I always come back to one thing when I need to cook up breakfast, lunch, or dinner for a crowd: a 13x9-inch pan. From starters to dessert and everything in between, these reliable pans are big enough to hold all the tasty dishes you’d want to serve your nearest and dearest. And you can’t beat the convenience of cooking, transporting, and serving out of one pan. And of course, you can make more than just casseroles in a 13x9-inch dish—but don’t worry, this issue has plenty…

19 min.
casseroles

Southwestern Sweet Potato Shepherd’s Pie Makes 6 to 8 servings 2 pounds sweet potatoes, peeled and diced5½ teaspoons kosher salt, divided½ cup whole milk4 tablespoons unsalted butter, divided1¾ teaspoons ground black pepper, divided1 pound ground chuck2 tablespoons all-purpose flour2 teaspoons chili powder1 teaspoon ground cumin1 medium yellow bell pepper, seeded and chopped1 small yellow onion, chopped1 (15-ounce) can black beans, rinsed and drained1 (15-ounce) can fire-roasted diced tomatoes, drained1 tablespoon chopped fresh cilantro½ cup shredded Monterey Jack cheeseGarnish: chopped fresh cilantro 1. Preheat oven to 400°. 2. In a medium Dutch oven, bring potatoes, 2 teaspoons salt, and water to cover by 1 inch to a boil over medium-high heat. Reduce heat to medium-low; cook until fork-tender, 15 to 20 minutes. Drain well, and return to pot. Using a potato masher, mash potatoes to…

12 min.
mains & sides

PIMIENTO CHEESE MASHED POTATO CASSEROLE Makes 8 to 10 servings 1 (5-pound) bag Yukon gold potatoes, cut into 2-inch pieces1 cup whole buttermilk¼ cup butter, cubed1½ teaspoons plus ⅛ teaspoon salt, divided1½ teaspoons hot sauce¾ teaspoon garlic powder½ teaspoon ground black pepper5 cups finely shredded sharp Cheddar cheese, divided2 (7-ounce) jars diced pimientos, drained1 large egg, lightly beaten½ cup panko (Japanese bread crumbs)2 tablespoons butter, melted 1. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray. 2. In a large stockpot, bring potatoes and water to cover by 2 inches to a boil over medium-high heat. Cook until tender, about 12 minutes. Drain; return potatoes to pot. Add buttermilk, cubed butter, 1½ teaspoons salt, hot sauce, garlic powder, and black pepper; using a potato masher, mash to desired consistency. Stir in…

8 min.
breads

Pull-Apart Garlic Cheese Bread Makes 10 to 12 servings 2 cups shredded mozzarella cheese, divided¼ cup unsalted butter, melted¼ cup olive oil2 tablespoons garlic powder1 tablespoon dried Italian seasoning1 tablespoon chopped fresh rosemary1 tablespoon chopped fresh parsley1½ teaspoons kosher salt¼ teaspoon crushed red pepper4 (8-ounce) cans refrigerated crescent rollsGarnish: chopped fresh rosemary, chopped fresh parsley, crushed red pepper 1. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan. 2. In a large bowl, stir together 1½ cups cheese, melted butter, oil, garlic powder, Italian seasoning, rosemary, parsley, salt, and red pepper until well combined. 3. On a lightly floured surface, roll each can of crescent dough into a 12x8-inch rectangle, sealing dough perforations. Using a pizza cutter, cut each large…

8 min.
breakfast

Scrambled Egg Casserole Makes 8 to 10 servings 1 pound ground pork breakfast sausage⅔ cup chopped green onion1 (4.5-ounce) jar sliced mushrooms, drained4 tablespoons unsalted butter, cubed and divided12 large eggs½ teaspoon salt¼ teaspoon ground black pepperCheese Sauce (recipe follows)2 cups plain fresh bread crumbs, dividedPaprikaGarnish: chopped green onion 1. In a large skillet, cook sausage until browned and crumbly, about 5 minutes, adding green onion during last 2 minutes of cooking. Using a slotted spoon, transfer sausage mixture to a large bowl, reserving drippings in skillet for Cheese Sauce. Add mushrooms to sausage mixture. 2. In a large nonstick skillet, melt 2 tablespoons butter over medium-low heat. 3. In a large bowl, whisk together eggs, salt, and pepper. Add eggs to butter in skillet; cook, gently stirring and scraping bottom and sides of skillet…

14 min.
desserts

Coconut Banana Pudding Poke Cake Makes 1 (13x9-inch) cake 1 (15.25-ounce) box white cake mix*½ cup mashed ripe banana½ teaspoon coconut extract1 (4.6-ounce) box vanilla cook-and-serve pudding mix3 bananas, sliced4 cups sweetened whipped cream⅔ cup sweetened flaked coconut 1. Preheat oven to 350°. Spray a 13x9-inch baking pan with baking spray with flour. 2. Prepare cake mix according to package directions for whole egg recipe, stirring in mashed banana and coconut extract. Spread batter into prepared pan. 3. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool for 5 minutes. 4. Meanwhile, prepare pudding mix according to package directions. Using the handle of a wooden spoon, poke holes into warm cake; spread pudding all over cake. Cover and refrigerate until cake is cold, at least 4 hours or…