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Cooking with Paula Deen

Cooking with Paula Deen

September 2021

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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País:
United States
Idioma:
English
Editor:
Hoffman Media
Periodicidad:
Bimonthly
USD 3.99
USD 19.99
7 Números

en este número

2 min.
fall in full swing

FROM THE SCRUMPTIOUS SMELL of baked goods in the oven to the cozy meals that embrace the changing season, there’s so much to love about fall. On any given day, you can find me opening the windows to let the cool breeze roll in, baking and cooking away in my kitchen. I hope you’ll do the same, letting this issue be your guide to delicious seasonal recipes. For starters, pack up your picnic basket and get ready to enjoy a fall feast in the great outdoors. From the Melon and Country Ham Pasta Salad (page 29) and Vidalia Onion- and Bacon-Stuffed Jalapeños (page 28) to the Peach Mint Lemonade (page 28), this special picnic is sure to stir up some much-needed quality time with family or friends. Another great family-friendly meal…

1 min.
celebrate fall in the south

After studying dairy science in college and becoming herdsmen, Desiree Wehner and her husband knew there had to be a better way to humanely raise dairy cows and produce high-quality cheeses. They decided to purchase land in Thomasville, Georgia, and made their dreams come true with the start of their business, Sweet Grass Dairy, in 2000. Now owned by their daughter and her husband, Jessica and Jeremy Little, the dairy company is truly a small family business with all hands on deck to raise the grass-fed cows in a barn-free environment, resulting in delicious, handcrafted cheeses beloved by the community. The award-winning cheeses are sold online, in stores across the country, and at the Sweet Grass Dairy Cheese Shop in a wide range of styles, including aged, soft-ripened, blue, fresh,…

1 min.
helping a hero award

PAULA WAS RECENTLY AWARDED the Lee Greenwood Patriot Award for her work with Helping a Hero, an organization near and dear to her heart, which empowers our severely wounded warriors returning from service. The award was presented at the Lee Greenwood Patriot Awards Dinner in the early summer, which was hosted by past award recipient Richard Childress and his wife, Judy. Paula was honored to receive the recognition alongside the Honorable Dan Forest, Bass Pro Shops CEO Johnny Morris, Fox & Friends cohost Ainsley Earhardt, recording artist Michael W. Smith, and Penny and Bob Barnhill. The gala celebrated wounded heroes and acknowledged the great sacrifices made by countless veterans and commemorated the 40th anniversary of Lee Greenwood’s beloved song “God Bless the USA.” Paula was completely humbled to be in…

1 min.
tools for kiddos

1 min.
batter up!

WHAT DO YOU GET WHEN YOU COMBINE a fudgy brownie with a beloved ballpark snack? The perfect nostalgic dessert, that’s what! These decadent chocolate brownies are topped with caramel-coated popcorn and peanuts to create a prize-worthy snack that’s in a league of its own and definitely kid-approved. CARAMEL POPCORN BROWNIES Makes 9 to 12 1 (18-ounce) box double-chocolate brownie mix*2½ cups raw red skin peanuts, divided⅓ cup vegetable oil¼ cup water1 large egg6 cups popped popcorn*1 cup firmly packed light brown sugar½ cup light corn syrup⅓ cup unsalted butter1 tablespoon vanilla extract½ teaspoon baking soda½ teaspoon kosher saltGarnish: flaked sea salt 1. Preheat oven to 325°. Spray a 9-inch square baking pan with baking spray with flour. 2. In a large bowl, stir together brownie mix, ½ cup peanuts, oil, ¼ cup water, and egg…

1 min.
dip into flavor

JALAPEÑO-CORN CHEESE DIP Makes 8 to 10 servings 6 cups fresh or thawed frozen yellow corn kernels1 red bell pepper, seeded and diced2 jalapeños, seeded and diced2 tablespoons minced fresh chives2 tablespoons minced fresh cilantro1 teaspoon minced garlic1 (8-ounce) package white Cheddar cheese, shredded1 (8-ounce) package cream cheese, cubed1 cup shredded Monterey Jack cheese with peppers½ cup sour cream1½ teaspoons kosher salt1 teaspoon ground black pepper⅓ cup cooked crumbled baconTortilla chips and chopped green onion, to serve 1. In a 4-quart slow cooker, stir together corn, bell pepper, jalapeño, chives, cilantro, and garlic. Stir in all cheese, sour cream, salt, and black pepper. 2. Cover and cook on high for 2 hours, stirring every 45 minutes. Stir in bacon. Serve with chips and green onion.…