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Cooking with Paula Deen

Cooking with Paula Deen Southern Suppers 2016

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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

2 min.

I know it’s hard trying to get dinner on the table, especially during the weeknights. You rush home from work or the kids’ after-school activities and events, trying to throw something together that’s quick and easy. My son Jamie and his wife, Brooke, are always on the go with their kids Jack and Matthew. And I once was a mom of two busy boys, so I know how hectic life can be. Heck, it’s frantic some days now with just Michael and me and our schedules. Sometimes when we don’t have a plan or get home late, we just grab what we can, often missing the boat on things that are fresh and taste good. Well, believe it or not, it's possible to deliver something quick, easy, and delicious to the…

2 min.
make-your-own frozen pizzas

Makes 4 (12-inch) pizzas Crust: 1¼ cups warm whole milk (105° to 110°) 1¼ cups warm water (105° to 110°) 2 (¼-ounce) packages active dry yeast 2 tablespoons molasses 8 cups bread flour, divided 2 teaspoons salt ¼ cup extra-virgin olive oil 2 teaspoons cornmeal Sauce: 1 (14-ounce) jar pizza sauce 1 (6-ounce) can tomato paste 1½ teaspoons sugar 1. For crust: In a medium bowl, stir together warm milk and water. Add yeast and molasses, stirring to combine; let stand for 5 minutes or until foamy. 2. In a large bowl, stir together 7 cups bread flour and salt; stir in oil and yeast mixture until dough begins to come together. Add enough of remaining 1 cup bread flour to make a soft dough. On a lightly floured surface, turn out dough, and knead for about 8 minutes or until dough no longer sticks…

1 min.
sloppy joes

Makes 6 servings 2½ pounds lean ground beef 1 cup chopped red bell pepper ¾ cup chopped green bell pepper ¾ cup chopped onion 3 cloves garlic, minced 1 (8-ounce) can tomato sauce ¾ cup ketchup 3 tablespoons firmly packed brown sugar 3 tablespoons chili powder 2 tablespoons malt vinegar 2 teaspoons salt 1 teaspoon ground cumin 6 hamburger buns Ranch Fries (recipe follows) 1. In a large nonstick skillet, cook ground beef and next 4 ingredients over medium heat for about 9 minutes or until meat is browned and crumbly but not cooked completely through; drain. 2. In a 4-quart slow cooker, whisk together tomato sauce and next 6 ingredients. Stir meat mixture into tomato sauce mixture. 3. Cover and cook on Low for 6 hours. Serve on hamburger buns with Ranch Fries. Ranch Fries Makes 6 to 8 servings 1 (1-ounce) package ranch dressing mix 1½ tablespoons vegetable oil 1…

2 min.
slow-cooker brunswick stew

Makes 8 to 10 servings 2 cups chopped red potatoes 2 cups frozen lima beans, thawed 2 cups frozen corn kernels, thawed 2 cups frozen sliced okra, thawed 1 onion, chopped 2 pounds boneless beef roast, trimmed and cut into 4-inch chunks 2 pounds pork shoulder, trimmed and cut into 4-inch chunks 1 (28-ounce) can crushed tomatoes 1 (28-ounce) bottle barbecue sauce 2 cups beef broth 1 tablespoon hot sauce, optional Pimiento Cheese Cornbread (recipe follows) 1. In a 6-quart slow cooker, combine potatoes and next 4 ingredients. Place beef and pork on top of vegetables. Pour tomatoes, barbecue sauce, beef broth, and hot sauce over meat. 2. Cook on HIGH for 1 hour. Reduce heat to LOW, and cook for 8 hours. 3. Using 2 forks, shred meat into bite-size pieces. Serve stew with Pimiento Cheese Cornbread. Pimiento Cheese Cornbread Makes 8 to 10 servings 2 (8.5-ounce) boxes…

2 min.
french dip sandwiches

Makes 6 servings 2 tablespoons butter, divided 1 large onion, thinly sliced 3 cloves garlic, minced 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme 2 (2-pound) chuck tender roasts* 1 (10¾-ounce) can French onion soup 1 cup beef broth 1 teaspoon ground black pepper 1/8 teaspoon crushed red pepper 1 (16-ounce) loaf French bread, halved lengthwise and cut crosswise into 6 pieces 6 slices Swiss cheese Easy Vegetable Salad (recipe at right) 1. In a large skillet, melt 1 tablespoon butter over medium-high heat. Add onion, garlic, and thyme; cook, stirring frequently, for 15 minutes or until onion begins to brown. Transfer to a 6-quart slow cooker. 2. Melt remaining 1 tablespoon butter in same skillet over mediumhigh heat. Add beef, and cook 5 to 7 minutes or until browned on all sides. 3. Stir soup and next 3 ingredients into onion mixture…

2 min.
cheesy homemade meatball subs

Makes 4 servings 1 tablespoon olive oil ½ onion, thinly sliced ½ green bell pepper, thinly sliced 1 (26-ounce) jar tomato-basil pasta sauce 12 frozen Make-Ahead Meatballs (recipe follows) ½ cup water 1 (16-ounce) loaf French bread, cut into fourths 1 (8-ounce) package shredded mozzarella cheese 1. In a large skillet, heat oil over medium heat. Add onion and bell pepper; cook, stirring frequently, for 6 minutes. Add pasta sauce, Make-Ahead Meatballs, and ½ cup water. Bring to a boil, reduce heat, and simmer for 20 minutes. 2. Preheat broiler. Line a rimmed baking sheet with aluminum foil. Split bread pieces lengthwise, being careful not to cut all the way through. Spoon 3 meatballs and sauce into each bread piece. Top with cheese. Place on prepared pan. 3. Broil 4 to 5 minutes or until cheese is melted. Serve immediately. Make-Ahead Meatballs Makes…