Cooking with Paula Deen November/December 2022

EDITOR-IN-CHIEF Paula Deen EDITORIAL EDITORIAL DIRECTOR Nancy Meeks MANAGING EDITOR Morgan Crawford Scott PROJECT EDITOR Barbara McCarthy SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Meg Lundberg EDITORIAL ASSISTANT Shelby Duffy CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, Kyle Carpenter, Stephanie Welbourne Steele CONTRIBUTING PHOTOGRAPHER Deborah Whitlaw Llewellyn SENIOR DIGITAL IMAGING SPECIALIST Delisa McDaniel DIGITAL IMAGING SPECIALIST Clark Densmore ADMINISTRATIVE SENIOR ART DIRECTOR Tracy Wood-Franklin SENIOR ART DIRECTOR Cailyn Haynes ART DIRECTOR Deana Callison SENIOR STYLIST Sidney Bragiel STYLISTS Maghan Armstrong, Courtni Bodiford, Lucy Finney, Mary Beth Jones, Donna Nichols HAIRSTYLIST & MAKEUP ARTIST Emily Warren Peterson EXECUTIVE ASSISTANT TO PAULA DEEN Eddie Zorawowicz TEST KITCHEN DIRECTOR Laura Crandall FOOD STYLISTS/RECIPE DEVELOPERS Katie Moon Dickerson, Kathleen Kanen, Leah Nicole Perez, Vanessa Rocchio, Amanda Stabile, Izzie Turner ASSISTANT FOOD STYLIST/RECIPE TESTER Aaron Conrad TEST KITCHEN ASSISTANTS/PREP COOKS Becca Cummins, Chloe Gebacz DIGITAL MEDIA MARKETING COORDINATOR Morgan Barbay ONLINE EDITOR Rachel Marshall DIGITAL DESIGNER Stephanie Lambert ADMINISTRATIVE DEALER…

LET’S ALL TAKE A MOMENT to appreciate what lies ahead: brisk weather, holidays abound, and the start of a new year right around the corner. Lucky for you, this issue contains delicious recipes that cover everything I just mentioned, so grab your sticky notes or get ready to dog-ear just about every page. Starting with everybody’s favorite, a proper sit-down meal to celebrate Thanksgiving or Christmas is on pages 27–32. The Pecan-Crusted Pork Tenderloin with Pears is a main dish that wows, and the Honey-Glazed Carrots and Sausage-Stuffed Bacon-Wrapped Dates are equally as yummy. And there are plenty of ways to enjoy a Southern favorite that’s a must on every holiday table: dressing. From the Sausage-Apple Dressing to the Bacon-Pecan Cornbread Dressing, these recipes beginning on page 33 will make everyone…

MADE IN THE SOUTH MRS. HANES’ MORAVIAN COOKIES One of the best parts of the holidays is enjoying treasured family traditions, and baking and enjoying cookies should be top of the list. Reminiscent of a gingersnap cookie, Moravian cookies, which originated in its namesake Moravia, now a region in the Czech Republic, have a signature paper-thin, crisp wafer texture. For Mrs. Hanes’ Moravian Cookies, the tradition of making these cookies has transitioned from centuries-old family recipes to a business that hand rolls, cuts, and packages more than 100,000 pounds of cookies a year. The company first began when Bertha Crouch Foltz decided to start selling homemade cookies to supplement her family farm’s income. Using a family recipe that’s been passed down for generations, she started baking a sugar cookie recipe that was similar…

IN MY HOUSE, THE WHOLE FAMILY GETS TOGETHER IN THE KITCHEN OVER THE HOLIDAYS. Some of us are mixin’ and stirrin’, while others are just the taste-testers, but no matter what, we have a good time. These seasonal scones are so fun to make and decorate, and I know your family will love this delicious way of spreading Christmas cheer. FESTIVE SPRINKLE SCONES Makes 8 1½ cups all-purpose flour¼ cup granulated sugar4 tablespoons assorted holiday sprinkles, divided1½ teaspoons baking powder¾ teaspoon kosher salt½ cup cold unsalted butter, cubed2 tablespoons cold cream cheese, cubed½ cup plus 1 to 2 tablespoons cold whole buttermilk, divided1 cup confectioners’ sugar 1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper. 2. In a large bowl, whisk together flour, granulated sugar, 3 tablespoons sprinkles, baking powder, and…

CHICKEN AND SPINACH ARTICHOKE DIP Makes 2 quarts 3 (8-ounce) packages cream cheese, softened2 cooked boneless skinless chicken breasts, shredded1 (14-ounce) can quartered artichoke hearts, drained and chopped1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry1½ cups whole milk, divided1 cup shredded mozzarella cheese1 tablespoon minced fresh garlic1 teaspoon dried Italian seasoning¼ teaspoon crushed red pepperCrostini, to serve 1. Spray a 3- to 4-quart slow cooker with cooking spray. Add cream cheese, chicken, artichoke hearts, spinach, 1 cup milk, mozzarella, garlic, Italian seasoning, and red pepper to cooker, and stir until combined. 2. Cover and cook on high until cheese is melted, 1 to 2 hours, stirring every 30 minutes. Stir in remaining ½ cup milk to thin, if desired. Serve hot with crostini. kitchen tip To make crostini, preheat oven to 350°. Place baguette…