Broccoli Casserole

Ingredients

2 10 oz. packages frozen chopped broccoli, cooked and drained
1 cup mayonnaise
1 cup shredded cheddar cheese
1  10¾ oz. can condensed cream of mushroom soup
2 eggs lightly beaten
2 cup crushed Ritz crackers
2 tablespoon butter, melted

Directions

Preheat oven to 350. Spray a 13 by 9 inch baking dish with vegetable oil cooking spray. In a large mixing bowl combing, broccoli, mayo, cheese, soup and eggs. Mix well with a metal spoon. Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Bake for 35 minutes or until set and browned.

Source: Paula Deen

The Lady Brunch's Burger

Ingredients

1½  pounds ground beef

3 tablespoons freshly chopped parsley leaves
2 tablespoons grated onion
House Seasoning, recipe follows
2 tablespoons butter
3 eggs
6 slices bacon, cooked
3 hamburger buns
3 English muffins
6 glazed donuts

Directions

Mix the ground beef, chopped parsley and grated onion together in a large mixing bowl. Season liberally, with House Seasoning. Form 3 hamburger patties.

Heat a large cast iron skillet over medium-high heat and spray with non-stick cooking spray. Add the burgers and cook until desired temperature, 4 to 5 minutes per side for medium-rare.

Fry bacon in a hot pan until crisp. Remove and drain on paper towels. Set aside.

While burgers are cooking, heat a non-stick pan, over medium heat. Add 2 tablespoons butter. Crack 3 eggs into the pan. Cook until the yolks are just set and still slightly runny and remove.

Place burger patties on English muffins or buns, and if desired, on glazed donuts, as the buns. Top each burger with 2 pieces of bacon and a fried egg.

House Seasoning:

1 cup salt

¼ cup black pepper
¼ cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Source: Paula Deen

Double Layer Cherry Chocolate Pudding

Ingredients

For the cherry layer:

⅓ cup granulated sugar
1½ tablespoon cornstarch

pinch of salt

⅔ cup milk

1 cup cherry puree, see note below
2 egg yolks
1 teaspoon butter
Red food coloring, optional

For the chocolate layer:

½ cup sugar

1 tablespoon cornstarch
pinch salt
1⅓ cup milk

2½ ounces dark or semi-sweet chocolate

2 egg yolks

⅛ teaspoon vanilla extract
1 teaspoon butter

Directions

For the cherry layer:

Place egg yolks in a medium sized bowl, whisk lightly and set aside.

Combine the sugar, salt, and cornstarch in a heavy bottomed medium sized saucepan. Add the milk, whisking to remove any lumps. Stir in the cherry puree. Over medium heat, cook and stir the mixture until it is thick and bubbly. Cook an additional 2 minutes.

Remove half of the cherry and milk mixture and add it to the egg yolks. Whisk until well mixed. Return to the saucepan. Bring to a low boil for 1 minute. Turn heat to low. Stir in butter until melted, and then remove from heat.

Optional: for a darker color, stir in 1-2 drops of red food coloring.

Divide cherry pudding between 3-4 serving dishes. Set aside while you make the chocolate pudding.

For the chocolate layer:

Place egg yolks in a medium sized bowl, whisk lightly and set aside.

Combine the sugar, salt, and cornstarch in a heavy bottomed medium sized saucepan. Add the milk, whisking to remove any lumps. Over medium heat, cook and stir the mixture until it is thick and bubbly. Stir in the chocolate. Cook an additional 2 minutes.

Remove half of the chocolate and milk mixture and add it to the egg yolks. Whisk until well mixed. Return to the saucepan. Add the vanilla. Bring to a low boil for 1 minute. Turn heat to low. Stir in butter until melted, and then remove from heat.

Divide chocolate pudding between 3-4 serving dishes, layering it on top of the cherry pudding. Serve warm or chilled. Garnish with a cherry on top, a mint leaf, or fresh whipped cream, if you wish.

If you do not wish for a skin to form on top of the pudding as it chills, cover the surface of the pudding with plastic wrap.

Note: Run about a cup of thawed, frozen dark pitted cherries through a food processor until smooth. Add additional cherries, as needed, until you have 1 cup of cherry puree.

Source: Paula Deen

Cheeseburger Casserole

Ingredients

1 lb. ground beef
1 large onion, chopped
1 green pepper, chopped
28 oz. can chopped tomatoes, with juice
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1½ teaspoons salt

½ teaspoon pepper

8 ounces wide egg noodles
Cooking spray
2 cups grated sharp cheddar cheese

Directions

Preheat the oven to 350 degrees. In a large skillet, cook the ground beef over medium heat, stirring to break up the lumps, until all of the pink is gone from the meat. Get an adult to help you drain off the fat. Add the onion and the green pepper, and cook until the vegetables are tender, about 5 minutes. Add the tomatoes, with juice, and the Worcestershire sauce, oregano, 1/2 teaspoon salt, and pepper. Bring to a boil, then lower the heat to low. Simmer the mixture for about 15 minutes.

Fill medium pot half full of water. Add 1 teaspoon salt. Bring the water to a boil. Stir in the noodles and boil for about 8 minutes, until tender. Get an adult to help you drain the noodles, Return the noodles to the pot. Pour the tomato mixture over the noodles and stir until blended.

Put the noodle mixture into a baking dish that you have sprayed with cooking spray. Top with cheese. Bake for about 15 minutes, until the cheese is melted. Enjoy it has a family meal, then refrigerate the leftovers.

Take leftovers to school in a small microwave-safe container with a tight-fitting lid. Before heating, unsnap the lid to allow steam to escape. Heat casserole in the microwave oven for about 90 seconds.

Frozen Chocolate Mousse Pie

Ingredients

2 cups semisweet chocolate chips
1 quart, plus 3 tablespoons heavy cream
1 tablespoon chocolate creme liqueur
1 teaspoon vanilla extract
3 cups powdered sugar
1 premade pie shell
Chocolate chips, for topping

Directions

Preheat oven to 350 degrees F.

Prick holes to bottom of pie shell. Bake in oven for 11 minutes or until golden brown. Let cool.

In a medium saucepan over medium-low heat, add chocolate chips, 3 tablespoons heavy cream and chocolate liqueur. Cook until smooth, about 1 minute. Add vanilla extract. Mix and let cool.

In a mixing bowl combine sugar and 1 quart heavy cream. Whip as if you were making whipped cream. Slowly fold the chocolate sauce into the cream.

Next pour the mousse mixture into the pie shells. Add chocolate chips to the top of the pies. Wrap the pie and freeze for a few hours or overnight.

Pot Roast

Ingredients

1 (3 to 4-pound) boneless chuck roast
1 teaspoon House Seasoning, recipe follows
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 cup thinly sliced onion wedges
3 cloves garlic, crushed
2 bay leaves
1 (10 3/4-ounce) can cream of mushroom soup
1/4 cup red wine
2 tablespoons Worcestershire sauce
1 tablespoon beef bouillon granules
3/4 cup water

Directions

Preheat oven to 350 degrees F.

Add the House Seasoning, salt and pepper to a small bowl. Rub seasoning into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster pan with meat and bay leaves.

Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.

Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.

Remove and discard the bay leaves.

*Cook's Note: If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly.

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix ingredients and store in an air tight container for up to 6 months. 

Source: Paula Deen

Icy Coffee Punch

Ingredients

3 cups coffee
1/2 cup chocolate syrup
4 cups milk
Vanilla Ice Cream

Directions

Combine ingredients in a pitcher and stir together.

Add two scoops of vanilla ice cream to each mug. Pour mixture over each ice cream in each mug. Serve immediately.

Will keep in the refrigerator for a few days, covered.

Source: Paula Deen

Homestyle Meatloaf

Ingredients

1. 2 pounds ground chuck
2. 1 (6-ounce) can tomato paste, divided
3. 1 cup crushed saltine crackers
4. ½ cup finely chopped onion
5. ½ cup finely chopped celery
6. ¼ cup Dijon mustard, divided
7. 2 large eggs, lightly beaten
8. 3 tablespoons Worcestershire sauce
9. 2 tablespoons chopped fresh parsley
10. 1¼ teaspoons salt, divided
11. 1 teaspoon ground black pepper
12. 2 tablespoons firmly packed brown sugar
13. 1 tablespoon fresh lemon juice
14. Garnish: fresh parsley

Directions

1. Preheat oven to 350°. Line a rimmed baking sheet with aluminum foil. Spray foil with nonstick cooking spray.
2. In a large bowl, combine ground chuck, 3 tablespoons tomato paste, crackers, onion, celery, 2 tablespoons mustard, eggs, Worcestershire, parsley, 1 teaspoon salt, and pepper. Shape mixture into a 12-inch loaf on prepared baking sheet. Bake for 30 minutes.
3. In a small bowl, combine remaining tomato paste, remaining 2 tablespoon mustard, remaining ¼ teaspoon salt, brown sugar, and lemon juice. Spread mixture over meatloaf, and bake for 30 minutes more or until a meat thermometer registers 165°. Let stand for 10 minutes before slicing. Garnish with fresh parsley, if desired.

Source: Paula Deen

Mexican Chicken Casserole

Ingredients

1 10 3/4 -ounce can cream of chicken soup
1 10 3/4 -ounce can cheddar cheese soup
1 10 3/4 -ounce can cream of mushroom soup
1 10-ounce can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
11 1/2-ounce package flour tortillas
2 cup shredded cheddar cheese

Directions

Preheat oven to 350 degrees.

In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.

In a greased 13x9 inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

Source: Paula Deen

Cheesy Manicotti

Ingredients

1 (8-ounce) package manicotti
1 (15-ounce) container ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella cheese, divided
1 cup shredded provolone cheese
½ cup shredded Parmesan cheese
2 large eggs
1 tablespoon dried parsley
1 teaspoon dried Italian seasoning
1 (25-ounce) jar tomato and basil pasta sauce

Directions

Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray.
Cook manicotti according to package directions; drain and set aside.
In a large bowl, stir together ricotta, spinach, 1½ cups mozzarella cheese, and next 5 ingredients. Spoon cheese mixture into manicotti. Pour half of pasta sauce into prepared pan. Place stuffed manicotti over sauce. Pour remaining sauce over manicotti. Sprinkle with remaining 1½ cups mozzarella cheese.
Bake for 30 to 45 minutes or until hot and bubbly.

Source: Paula Deen

Cheesy Chicken Casserole

Ingredients

3 cups chicken broth
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can corn, drained
1 1/3 cups uncooked whole-grain brown rice
2 cups shredded Monterey Jack cheese with peppers, divided
1 (10 3/4-ounce) can cream of chicken soup
½ cup sour cream
½ cup salsa verde
2 pounds boneless skinless chicken thighs*, cut into ½-inch pieces

Instructions

1. Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray. In a small saucepan, heat chicken broth.

2. In a large bowl, combine beans, corn, and rice. Add hot chicken broth, 1 cup cheese, soup, sour cream, and salsa, stirring to combine. Stir in chicken. Pour mixture into prepared baking dish.

3. Bake, uncovered, for 45 minutes. Top with remaining 1 cup cheese, and bake for 15 to 25 minutes longer or until center is set and cheese is golden brown.

Source: Paula Deen

Chili Dogs

Ingredients

2 tablespoon all-purpose flour
¼ cup Paula Deen’s Southern Chili Spice
4 garlic cloves, minced
3 onions, chopped
1 lb hot bulk sausage
3 lb ground chuck

For the Texas-Style Chili:

1 cup grated cheddar cheese
4 hot dog buns
4 hot dogs
1 tablespoon sugar
1 tablespoon dried oregano
1 teaspoon salt
2 (28-ounce) cans whole tomatoes, chopped
3 (16-ounce) cans kidney beans

Directions

Using a Dutch oven, combine the ground chuck, sausage, onions, and garlic. Cook over medium heat until the meat is browned, stirring the meat to break it up as it cooks. Drain the pan drippings. Stir in the chili powder, flour, sugar, oregano, salt, and stir well. Cover pot and simmer for 30 minutes, stirring occasionally. Add the tomatoes and beans, and simmer for another 20 to 30 minutes.

Preheat a grill. Butterfly, or gently slice hot dogs lengthwise, making sure not to cut all the way through. Grill hot dogs until done, approximately 5 minutes. Place the buns on the grill to warm them. Place hot dogs in the bun. Put the hot dog on the plate with split side facing up. Ladle chili over and top with cheese.

Source: Paula Deen

Corn Casserole

Ingredients

1 (15¼-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
½ cup (1 stick) butter, melted
1 to 1½ cups shredded Cheddar

Directions

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Source: Paula Deen

Slow Cooker Pinto Beans

Ingredients

1 teaspoon chili powder
1 onion, chopped
4 cup water
½ lb. ham hocks
1 lb dry pinto beans
½ teaspoon dried oregano
Paula Deen’s House Seasoning to taste

Directions

Wash the beans and soak overnight in cold water. Drain the beans and dump into slow cooker. Stir in chili powder and oregano.

Pre-soak ham in a separate pot, for between 2 and 24 hours, depending on how salty you want your stock to be. Add ham-hock to slow cooker with beans and pour in ham stock into. Add more water until ham hock is completely covered.

Finish by adding onion to slow cooker with beans and meat. Stir well. Season to taste with House Seasoning, cover the pot, and cook on high for 5 hours.

Source: Paula Deen

Southern Fried Chicken

Ingredients

3 eggs
1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
House seasoning, recipe follows
1 (1 to 2½ pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil

Directions

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

House Seasoning:

1 cup salt
¼ cup black pepper
¼ cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Source: Paula Deen

English Pea Salad

Ingredients

4 slices bacon
1 (10-ounce) package frozen peas, thawed and drained
1 cup shredded Cheddar
2 hard-cooked eggs, peeled and chopped
3 tablespoons mayonnaise
2 teaspoons freshly squeezed lemon juice
Salt and freshly ground black pepper

Directions

In a large skillet, cook the bacon over medium heat until crisp. Transfer to a paper towel-lined plate to drain. Let cool.

In a medium serving bowl, combine the bacon, peas, cheese, and eggs. Stir in the mayonnaise, lemon juice, and salt and pepper, to taste. Serve immediately or refrigerate until ready to serve.

Source:

Simple S’mores Bars

Ingredients:

1½ cups teddy bear shaped graham cracker cookies
1½ cups miniature marshmallows
1½ cups semi sweet chocolate chips
½ cup brown sugar
1 (quart) mason jar

Directions

Layer all ingredients in the mason jar and attach an instruction label that reads:

“Preheat oven to 350º F. Prepare a 9” square baking dish with non-stick cooking spray. Pour contents of the jar along with ½ cup melted butter into the prepared baking dish and press firmly. Bake for 15 minutes. Remove from oven and cool completely. Cut into bars."

Credit: Paula Deen

Zucchini Bread

Ingredients

2 cup grated zucchini
1/3 cup water
4 eggs, beaten
1 cup vegetable oil
3 cup sugar
1 teaspoon ground cinnamon
2 teaspoon baking soda
1 teaspoon ground nutmeg
1½ teaspoon salt
3¼ cup all-purpose flour
1 teaspoon lemon juice
1 cup chopped walnuts or pecans

Directions

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.

In a separate bowl, combine oil, eggs, water, zucchini and lemon juice.

Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 6 mini loaf pans for about 45 minutes.

Source: Paula Deen

Bobby's Lighter Watermelon Salad with Feta and Mint

Ingredients:

Grated zest and juice from 1 lemon
1 tablespoon olive oil
¼ teaspoon salt
1 (4-pound) seedless watermelon, rind removed and cut into 1 1/2-inch chunks  
1 shallot, thinly sliced
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
3 tablespoons crumbled feta cheese (did not use lowfat)

Directions

To make the dressing, whisk together the lemon zest, juice, olive oil, and salt in a small bowl. Combine the watermelon, shallot, mint, and basil in a large bowl. Lightly toss with the dressing. Sprinkle with the feta; serve immediately or chill up to 1 hour before serving.

Source: Bobby Deen, PaulaDeen.com

Gooey Butter Cake

Ingredients

Cake:

1 18¼ ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:

1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer.  Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
In a large bowl, beat the cream cheese until smooth.  Add the eggs, vanilla, and butter and beat together.

Next, add the powdered sugar and mix well.  Spread over cake batter and bake for 40 to 50 minutes.  Make sure not to over bake as the center should be a little gooey.

Source: Paula Deen