Cooking with Paula Deen Potluck Dishes 2022

Let’s Come Together While I find myself gathering with my loved ones year-round, summertime really signifies the start of it all for me. Family, friends, neighbors—the warm weather brings us all outside to share a meal, laugh, and have fellowship. All my grandbabies are excited to be out of school, and they never stop running around and playing in the yard. Potlucks keep things easy breezy—everyone can pitch in and bring something they love, and the host doesn’t have to fuss with all the cooking and cleaning up. If you’re used to bringing the same dish, I’ve got lots of good Southern recipes in this issue so you can mix it up and impress guests no matter where you’re headed. Kick things off by flipping over to the “Party Starters” chapter, where…

Lime Sherbet Punch Makes about 3½ quarts 1 (2-liter) bottle lemon-lime soda, chilled1½ cups pineapple juice, chilled1 quart lime sherbet, softenedGarnish: lime slices 1. In a large pitcher or punch bowl, stir together soda and pineapple juice. Gently stir in sherbet until foamy. Garnish with lime, if desired. BLT Deviled Eggs Makes 12 6 large hard-cooked eggs, peeled and halved lengthwise4 slices bacon, chopped and cooked until crisp¼ cup mayonnaise1 tablespoon Dijon mustard¼ teaspoon ground black pepper¼ cup finely chopped plum tomato2 tablespoons chopped arugulaGarnish: chopped cooked bacon, chopped arugula 1. Remove egg yolks, and place in a large bowl; reserve egg whites. 2. Add bacon, mayonnaise, mustard, and pepper to egg yolks; stir together with a fork until smooth. Stir in tomato and arugula. Spoon mixture into egg whites. Garnish with bacon and arugula, if desired. Refrigerate…

Scrumptious Salads & Sides Crab and Pickled Okra Salad Makes 4 to 6 servings ½ cup mayonnaise½ cup sour cream4 tablespoons brine from pickled okra, divided1 tablespoon bacon drippings, melted½ teaspoon Old Bay seasoning¼ teaspoon kosher salt¼ teaspoon ground black pepper1 pound fresh lump crabmeat, picked free of shell1 head Bibb lettuce, torn4 medium assorted tomatoes, sliced½ cup cherry tomatoes, halved12 pickled whole okra, halved lengthwise½ cup chopped fresh basil4 slices bacon, cooked and crumbledGarnish: fresh basil, Old Bay seasoning 1. In a medium bowl, whisk together mayonnaise, sour cream, 3 tablespoons brine, bacon drippings, Old Bay, salt, and pepper. 2. In a medium bowl, stir together ¼ cup mayonnaise mixture and 1 tablespoon brine; gently stir in crab. 3. On a large serving platter, arrange lettuce, all tomatoes, okra, and chopped basil. Top with crab…

Must-Have Mains Low-and-Slow Barbecue Pork Ribs Makes 6 to 8 servings ½ cup Barbecue Dry Rub (recipe follows)2 (2½- to 3-pound) racks St. Louis-style pork ribs, patted dry and membranes removedFinger Lickin’ Barbecue Sauce (recipe follows) 1. Rub Barbecue Dry Rub all over ribs. Wrap ribs in heavy-duty plastic wrap, and refrigerate for at least 8 hours or up to 24 hours. 2. Unwrap ribs, and let stand at room temperature for 30 minutes. 3. Preheat grill to medium-high heat(350° to 400°). 4. Stack rib racks, one on top of the other, and grill over indirect heat, covered with grill lid, for 1 hour. Rotate stacks top to bottom, and grill for 1 hour. 5. Rotate stacks again, and grill for 30 minutes. Unstack ribs, and place over direct heat. Brush with Finger Lickin’ Barbecue Sauce. 6. Grill until…

Root Beer Float Pie Makes 1 (9-inch) pie 22 cream-filled vanilla sandwich cookies*¼ cup salted butter, melted1½ cups heavy whipping cream, divided½ cup whole milk½ cup root beer (not diet)*1 (3.4-ounce) box vanilla instant pudding mix1¼ teaspoons root beer extract*1 teaspoon sugarGarnish: maraschino cherries 1. In the work bowl of a food processor, process cookies until finely ground. Add melted butter, and process until combined. Reserve 2 tablespoons crumb mixture. Press remaining crumb mixture into bottom and up sides of a 9-inch pie plate. 2. In a medium bowl, beat ½ cup cream with a mixer at high speed until stiff peaks form. 3. In a large bowl, beat milk, root beer, pudding mix, and root beer extract with a mixer at medium speed until thickened, about 2 minutes. Fold in whipped cream. Spread filling…

Layered Cornbread Salad Makes 6 to 8 servings Dressing: 1 cup mayonnaise¾ cup whole buttermilk1 tablespoon chopped fresh thyme1½ teaspoons lemon zest1 tablespoon fresh lemon juice1 clove garlic, minced1 teaspoon kosher salt½ teaspoon ground black pepper Salad: ½ pound bite-size fresh broccoli florets3 cups shredded red cabbage½ pound shredded stemmed kale (about 4 cups)1 (8.5-ounce) box corn muffin mix, baked according to package directions and coarsely crumbled½ cup thinly sliced red onion1 pint grape tomatoes, halvedGarnish: chopped fresh thyme 1. For dressing: In a medium bowl, whisk together all ingredients until smooth. Cover and refrigerate for up to 3 days. 2. For salad: In a large bowl, layer broccoli, cabbage, kale, and cornbread. Top with half of dressing, onion, and tomatoes. Serve with remaining dressing. Garnish with thyme, if desired. Baked Bacon Ranch Dip Makes about 4 cups 1 (8-ounce)…