New recipes

Paula Deen and Family Wish You Happy Holidays in a Very Strange Video

Paula Deen and Family Wish You Happy Holidays in a Very Strange Video


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Here’s the holiday video from the Paula Deen Network

Jingling bells, generous dollops of whipped cream, and foam mustaches feature heavily.

It’s not guaranteed to put you in a holiday mood, but the holiday video from the Paula Deen Network will definitely fill you with some kind of feeling.

The whole video is only a minute and 10 seconds long, and features scenes of Paula and her friends and family alternately laughing uproariously at one another (cackling, really), drinking eggnog, and leaving foam mustaches on their faces for what feels like a very long time.

The whole family is decked out in their best holiday garb, and in scenes that look like an homage to Gone with the Wind, Bobby Deen dons a very distracting black mustache and shiny red robe, layered over a lace bib and Key lime-green shirt in what was apparently a deliberate style choice.

“So y’all come taste the divinity,” Paula says at the end, right before the camera reminds us that all the family fun is being filmed for a small audience.


Red Velvet Trifle (a recipe for the holidays)

When I see Red Velvet …anything…I almost always think “holidays”.

I don’t know why. Maybe because it’s RED? Or maybe it’s because that’s the only time of year I make Red Velvet Cake.
I posted our family recipe last year, in December. You can see that “super secret” recipe –> here.

Just kidding.

It’s not super secret…well, because I’ve already given it to you in the post linked above.

What it is, is different.
Different than any other Red Velvet cupcake, or cake I’ve eaten since it became “the most popular thing ever” in recent years.
Yes, most of the newer recipes use Cream Cheese Frosting of some variation.

MY recipe does not.

It is, what I believe to be, the original Red Velvet Recipe of old.

Don’t get me wrong, it tastes just lovely with Cream Cheese Frosting….but it’s not what I think of as true Red Velvet.
And the frosting is what makes it, in my humble little opinion. :) So why in the world am I talking so much about this, you are no doubt wondering?
Because the recipe I am about to present to you….has cream cheese in it. HUH?

Yep. It surely does.

BUT understand, this is really the only way I could make a proper red velvet trifle.
The frosting in my “original” Red Velvet Cake does not have enough body to hold up well in a trifle.
Ok, well, not as much as I’d like.

So, I did indeed include CREAM CHEESE in this recipe. :) The shame.

It’s yummy though, I promise. —-> However, I still love my regular ole Red Velvet Cake…but this really is a nice change up. (and really easy…and I LOVE that!)

Here’s the ingredients for the Red Velvet Trifle ….(for the most part)


I did this Red Velvet Trifle recipe “on the fly” so wasn’t sure how much or which pudding I’d use until I got into it.
My feeling is you can use either White Chocolate Pudding (what I used) or the Cheesecake Pudding (which I did not use) I wasn’t sure which I’d put in it and figured both would work so put them both in the photo.

I also only used one package of cream cheese.
For this recipe you can use a home made version of the cake if you’d like.
I was focusing on making a really simple & quick holiday dessert so I used a mix.

Bake as directed (I actually omitted one egg) …

While those were cooking I mixed up the instant White Chocolate Pudding mix as directed.
After is was thickened I added half of the large Cool Whip (any brand will do) container.

Next I put the softened cream cheese in a different bowl and added 1 teaspoon of vanilla & 1/2 cup of sugar along with the other half of the container of Cool Whip Topping.
(note-I don’t eat sweets often so for my liking, I would probably leave out the sugar.
I only included it because most people will want the 1/2 cup in…or even possibly more.)
Do a taste test to see how you like it without and leave it out or add more than the 1/2 cup, as you desire)
Mix well.


Set these 2 bowls aside.

Once the cakes are out of the oven and have cooled completely I removed them from the pans and cut them into little squares.

Begin layering the chopped cake pieces in the bottom of your trifle bowl.
I make another trifle for events and get togethers that uses a certain kind of candy bar that lends a “crunch” to the dish.
I wanted this one to have a similar texture so decided to add shaved white chocolate in the layers. (see my EDIT at the bottom of this page!)
(By the way, that one is fabulous and I’ll be sharing the recipe after the holidays :) )

There really is no wrong or right way to do this. I just chose to start with the cake and a layer of shaved white chocolate over that.

Next a layer of the White Chocolate Pudding mixture…along with yet another layer of cake and shaved chocolate. (you can use white or milk chocolate)

After the second cake/shaved chocolate layer I will now put the Cream Cheese filling on top….like so….

One more layer of cake and shaved chocolate over that…..and then top it off with the remaining White Chocolate Pudding mixture.
(I ended it with that because it is a little “prettier” and easier to swirl at the top)

Only a tiny bit of cake was left over. Everything else fit in that bowl. )

I ended up sprinkling red sugar crystals and shaved chocolate on the top on the top of my red velvet trifle.
I didn’t like it! (you can see it in the first picture in this post)
The white creaminess of the top before was much prettier, in my opinion.


Egg-stra Special Easter Baskets

I’ve always loved makin’ Easter baskets, ever since my children were little. It was my Aunt Peggy that taught me how to make these beautiful, over-the-top baskets. We would go to the toy house together, and she would show me how to put them together.

To this day, I still love puttin’ together those Easter baskets, only now I do it for my grandchildren. In fact, I wish could do it more than one time a year. There are so many ways to make them. When they’re kids, you can make beautiful baskets filled with toys and goodies that don’t cost much money at all. Of course, as the kids start getting older and get more interested in electronics and the like, they can be very expensive. But the kids love going through their baskets even more than I love makin’ them, and it makes it all worth it. It takes a long time for them to get through it all it’s always like a mini treasure hunt. I just love seein’ their faces when the discover all the goodies hidden inside.

If you’re lookin’ for ideas for what to put in Easter baskets for your own children or grandchildren, try some of these ideas that were popular with Bobby and Jamie and now with my grandboys, as well as some ideas that would be great for the girls in your life:

  • Baseballs and baseball gloves
  • Sports cards (you know, the kind with their favorite athletes and their stats)
  • Video games
  • Stuffed animals
  • Lipsticks
  • Perfumes
  • Jewelry
  • Dolls and doll clothing
  • Books
  • Yo-yo’s
  • Jacks
  • Jelly beans
  • Homemade caramels
  • Plastic eggs with money inside
  • I could go on forever, y’all!

Now, here are some of my best tips for makin’ sure those baskets are as pretty as they are full of fun. The best tip I can share is to shred some of those paper grocery bags and stuff those shreds right in the bottom of the basket. You want to fill it enough so that the goodies start at the top of the basket instead of sinkin’ to the bottom of the basket. Of course, you can always get a firm Easter grass if you prefer. It will make it look fuller and more organized. You don’t want any of those goodies to be too tucked away. I like everything on full display!

And one thing my basket-stuffin’ always calls for? A roll of tape. I always keep tape handy, so I can tape some of the toys and candies together. How cute is it when a stuffed bunny is holdin’ a chocolate bunny? It can happen with a little tape! I also use it to fasten some of the items to the handles. This helps give your basket a bit more structure and can also allow you to better display some of the smaller items. Now, you also don’t want to go in all willy-nilly. Be strategic, and plan where you want each item to be in the basket.

Lastly, to wrap up the presentation of these baskets is the wrappin’! I think the clear cellophane that comes in a variety of colors make for the prettiest baskets. If you have multiple children or grandchildren, you can color coordinate their gifts so they know which one belongs to whom. They also have cute printed ones with little bunnies or Easter eggs on them. There are so many options out there. And of course an Easter basket wouldn’t be complete without a big ol’ ribbon on it! I like to use a variety of ribbons to make beautiful bows and curly-cues.

I hope you’ll enjoy makin’ Easter baskets as much as I do, and I hope you enjoy watchin’ those precious smiles as those baskets are opened. Enjoy the time with your families, y’all. Those beautiful moments will make for beautiful memories. Happy Easter!


Mario Batali skimmed tips

Chef Mario Batali may be a culinary guru, but some of his business practices are less than savory. The chef came under fire in 2010 when a class action lawsuit was filed against him on behalf of some of his employees. The suit represented 117 people who worked for Batali in his restaurants. According to the lawsuit, Batali illegally skimmed tips, keeping four to five percent of the money that should have gone to his servers in order to pay the restaurants' sommeliers.

The case dragged on for years, with Batali finally agreeing to a settlement in 2012. As part of the settlement, the chef agreed to pay $5.25 million to not just the employees named on the lawsuit, but to any of the employees who lost tips as a result of Batali's tip skimming (aside from those who chose to opt out of the settlement) from July 22, 2004 to February 14, 2012.


Paula Deen's Christmas Traditions

It's that expanding enterprise that keeps Deen away from her Savannah home six months of the year, by her count. Which means that in recent years, she's had to cut some Christmas preparation awfully close to the big day. "Last year, I was left with just six days to get ready," she says, sitting in a New York City hotel suite, sharing a pot of coffee and a stack of molasses cookies ("Ya gotta dip one, really soak it in the coffee &mdash mmm!") with me her younger son, Bobby and her husband, Michael Groover.

Just as she is on TV, in person Deen is ebullient and loquacious &mdash so prone to never leave out the smallest detail (a habit just as valuable to bakers as to storytellers) that the family refers to soft-spoken Groover's rendition of certain stories as "the USA Today version." Here, she shares some of her favorite holiday memories &mdash and her most irresistible cookie recipes. And be warned: You will be very, very hungry when you finish reading these tales of a Paula Deen holiday.

A Taste of Christmas Past

Not surprisingly, some of Deen's earliest and most magical Christmas memories involve food. But instead of sugarplums dancing in her head, there were gumdrop trees. During her childhood in Albany, GA, her mother, Corrie Hiers, would take a thistle bush and stick gumdrops on the ends of its thorny branches &mdash a tradition Deen always adored.

Every winter growing up, she knew that the holidays were getting close based on one special treat emerging from the oven. "Every year my Grandmother Paul would make the Japanese fruitcake &mdash how it got that name, I don't know &mdash and Mama used to make it, too. I always knew when I saw it that Christmas was only a few days away." This confection was "alternating layers of spice and yellow cake, with filling of pineapple and coconut and maraschino cherries, and nothing like the traditional fruitcake we think of," she recalls almost dreamily. Deen still makes the cake but lately has been adding a layer of divinity frosting. "There's no telling how many calories are in that cake! Michael says it's too sweet. I say, 'Are you out of your mind?'" she says with mock indignation.

Of course, presents hold a treasured place in her memories, too: Deen particularly remembers the Christmas when she was 5 or 6 &mdash "the last one before my brother, Bubba, was hatched," she says. She had suffered a terrifying accident just days before the holiday: When she was playing in the yard at a friend's house, a ladder fell away from the house and hit her on the head. "I've got a picture of that Christmas morning somewhere, and I got a big old bald patch on my head, because they had to shave the top of my head for stitches," she says, laughing. "I think my parents were so happy I was alive that's why I got everything I wanted. I remember going into that living room, and what all did I get? I got a bicycle. I got my Mary Hartline doll. Oh, my goodness, it was a bunch of stuff, and it was all too good to be true!"

Next: See how Paula makes Christmas special for the whole family &mdash including herself!

Creating Magic for Her Kids

By the time Deen was a mother herself, she had come to realize "you do what you have to do" to make Christmas happy for your kids. It was an annual Deen tradition to bake cookies &mdash M&M's ones, which were set out on Christmas Eve with a glass of milk and a note for Santa and were discovered to be half-eaten the next morning. "I always tried, and so did your dad, to make it good for y'all," she recalls wit a nod toward Bobby. It was no small feat, considering that Deen and her ex-husband, she says, "disagreed on one thing: everything." But looking back on his childhood holidays, Bobby assures her they did a very good job of hiding it: "I don't know how y'all did it. And now I realize you couldn't afford all the stuff we got."

But the gifts the boys received were almost overshadowed by the presents they brought their teachers, straight from their mom's legendary kitchen. "I used to make candy after candy. I would go to the dime store and get jars and send it to their teachers," Deen says. "Oh, the divinity, the buckeyes, and the coconut balls!" says Bobby. "I remember those really well." The jars were tied with beautiful ribbon, and "the teachers always looked forward to that. I always got great grades in January," he adds with a laugh.

Paula's Tree Traditions

Deen also earned a reputation for other notable holiday goings-on: There was that one year, she recalls, when all the needles fell off the tree, and it became the neighborhood's holiday spectacle, with people stopping in just to look at it and laugh &mdash a special affront for a woman who admits to being "big-time anal about my tree." With one notable exception &mdash there was a recent year when she let her stringent criteria for a perfect tree slip: Blame it on love. It was the first Christmas she and Groover were together &mdash they'd been dating about four months &mdash and she warned him that he might not want to join her expedition to find the perfect tree. It was an errand known to swallow up several hours of an afternoon. "So we pull up to the first Christmas tree stand, and I was so crazy about the man, so happy to be with him, that I walked up to the very first tree and said" &mdash and here, she does a parody of herself, fluttering her substantial eyelashes and putting an extra dollop of honey on her Southern twang &mdash "'It's just bee-you-ti-ful.' And he asked me if that was the one I wanted, and I said yes, and we were there all of three minutes." It was only after they got it home that she realized "that son of a gun didn't have a backside to it." Fortunately, Groover was able to wire some extra boughs to the trunk to bring it closer to Deen's expectations.

The Most Perfect Present.

And thanks to Groover, there's a special new holiday tradition in the Deen household. She sums it up in one word &mdash "jewwwwwwwelry" &mdash and one gesture, extending her left hand to show off a diamond ring that most closely resembles, in size and scope, a crystal punch bowl. In fact, the couple got engaged on Christmas morning in 2002, and the USA Today version of the story might be, as Deen says, "It was the most romantical Christmas." But of course the story is a lot longer than that &mdash and you'd have to be drinking some pretty strong eggnog to think that Deen doesn't relish the opportunity to recount it.

On her way to bed the night before, she had noticed a strange gift tucked at the back of the tree. It was about the size of a bread box and shaped like a house with one word, "Paula," written on it. In the morning, her sons and his kids convened at her house. So did Bubba and his family, as well as Groover's younger brother, plus his wife and kids. "And I thought, What is going on?" Deen recalls. She was encouraged to open that mysterious house-shaped Paula box right away. "And inside that box, there's another box surrounded by all my favorite candies like Hershey's with Almonds and Kisses," she says. "And the next box just said, 'I.' So I open that box and it, too, was holding a box surrounded by all this wonderful candy. And that box said 'Love.'" At which time, her niece Corrie pointed out that the boxes were spelling out a message was Deen reading them? "And I said no. So I had to go back: 'Paula, I Love. ' The next one said 'You.' Same thing &mdash a smaller box inside. It said 'Will.' Next box inside that one, 'You.' Then 'Be' and 'My.' And the one that said 'Wife' held this ring and was surrounded by chocolates."

The entire time she's recounting this story, Groover sits across from her with the gentlest smile on his face. She looks at him and shakes her head and says, "I think it's so typical of him to have done all this &mdash propose to me &mdash without saying a word."

Sharing Her Greatest Gift

The words at this year's Christmas will likely be dominated by baby talk, as Deen's only grandchild, Jack (the child of her son Jamie and his wife, Brooke), is 2 years old now and will be more aware of the season's activities. "Last year, the bright ribbons were what attracted his eyes," she says. This year, she's planning on cooking up &mdash and baking up &mdash memories with him during the holidays. "It has been so long since we've had a little one in the house, and I am definitely going to cook with Jackpot. We'll be making peanut butter balls. I'm getting him an Easy Bake Oven. And I got him a miniature set of cast iron that hangs on my pot rack, just waitin' on him."

And along with that, she'll give him the beginnings of a much larger gift: the joy of cooking for others. "I love the immediate gratification of food," Deen explains. "I'm so glad I'm not a dentist. How many times does someone say, 'Oh, Doc, it felt so good when you were drilling my teeth'? Never. But when you give someone a wonderful cookie, you put a little of yourself in, and you see someone's face light up &mdash that's immediate approval that you've done something good."


Are you an author?

This book is my proudest achievement so far, and I just have to tell y’all why I am so excited about it. It’s a book of classic dishes, dedicated to a whole new generation of cooks—for every bride, graduate, and anyone who has a love of a great Southern meal. My family is growing and expanding all the time. We’re blessed with marriages and grandbabies, and so sharing these recipes for honest, down-home dishes feels like passing a generation’s worth of stovetop secrets on to my family, and yours.

I’ve been cooking and eating Southern food my whole life, and I can tell you that every meal you make from this book will be a mouthful of our one-of-a-kind spirit and traditions. These recipes showcase the diversity and ingenuity of Southern cuisine, from Cajun to Low-Country and beyond, highlighting the deep cultural richness of our gumbos and collards, our barbecues and pies. You may remember a few beloved classics from The Lady & Sons, but nearly all of these recipes are brand-new—and I think you’ll find that they are all mouthwateringly delicious. It is, without a doubt, a true Southern cooking bible.

I sincerely hope that this book will take its place in your kitchen for many years to come, as I know it will in mine. Here’s to happy cooking—and the best part, happy eating, y’all!

Do you know the real Paula Deen? You may think you know the butter-loving, finger-licking, joke-cracking queen of melt-in-your-mouth Southern cuisine. You may have even visited The Lady & Sons to taste for yourself the down-home delicacies that made her famous and even heard some version of her Cinderella story (a single mom with two teenage sons started a brown-bag lunch business with $200 and wound up with a thriving restaurant, a fairy-tale second marriage, and wildly popular television shows), but you have never heard the intimate details of her often bumpy road to fame and fortune.

Courageously honest, downright inspiring, and just a little bit saucy, Paula shares the highs and lows of her life in the inimitable charming and irreverent style that you know from her television shows and personal appearances. She talks about long childhood summers spent in a bathing suit and roller skates and hard years living in the back of her father's gas station a buzzing high school social life of sleepovers, parties, cheerleading, and boys and a difficult marriage. The death of her beloved parents precipitated a debilitating agoraphobia that crippled her for years. But even when the going got tough, Paula never lost the good grace and sense of humor that would eventually help carry her to success and stardom. Of course, you can't get by on charm alone: as Paula has learned, you need plenty of willpower, hard work, and, above all, the love and support of family and friends to finance, sustain, and run a successful restaurant.

In each chapter, Paula shares new recipes: there's serious comfort food like her momma's Chocolate-Dippy Doughnuts, Courage Chili for when you know life's going to get tough, Sexy Oxtails for seducing that special someone, and the recipe for her new mother-in-law's Banana Nut Delight Cake that Paula finally got just right. And you'll love the never-before-seen photos of her family.

In this memoir, Paula Deen speaks as frankly and intimately as few women in the public eye have ever dared. Whether she's telling tales of good times or bad, her story is proof that the old-fashioned American dream is alive and kicking, and there still is such a thing as a real-life happy ending.

Bestselling author and Food Network star, Paula Deen, shares delicious dessert recipes from her world-famous restaurant, Savannah’s The Lady & Sons.

The queen of Savannah's The Lady & Sons restaurant, Paula Deen knows how to please a hungry crowd. In The Lady & Sons Just Desserts, Paula shares the down-home recipes that made her famous, including her signature Gooey Butter Cake (with luscious variations). Peach Cobbler, Turtle Cake, Sweet Baby Carrot Cake, Lemon Curd Pudding, and Pecan Dreams.

Beloved Food Network personality, restaurateur, and author Paula Deen loves a party, and in her latest book, Paula Deen Celebrates!, Paula shares with fans old and new how she celebrates a year's worth of holidays and special occasions. Now anyone can share in the down-home celebrations Paula, her husband, Michael, their kids, and extended family enjoy at their beautiful home in Savannah, Georgia.

What better way to start off the New Year than with a New Year's Eve Brunch with friends -- at midnight! This colorful celebration includes Crab and Spinach Casserole and Baked Tomatoes, and finishes with a quintessentially southern Hummingbird Cake and Irish Coffee. Welcome St. Patrick's Day, Savannah style, with Lamb Stew and Green Grits Pie. The centerpiece of an Easter dinner is a Peanut Butter-Glazed Ham, accompanied by Spinach-Swiss Casserole, Squash Boats, and flaky Butterhorns, with a bonus recipe for Ham Salad that makes eating leftovers a treat. Looking for a reason to party, south-of-the-border style? Try Paula's Cinco de Mayo Fiesta menu, with Macho Nachos and a cool and creamy Margarita Mousse. Paula honors the memory of her mother, and all the other women who have blessed her life, with a Mother's Day Tea of dainty sandwiches and irresistible cookies served on her best china, and fathers get their due with a Father's Day Boating Picnic. The Fourth of July is the perfect occasion for an Outdoor Grill Party and Low-Country Boil, and if what you want is a quiet evening at home, pop a movie in the DVD player and chow down on your choice of Paula's savory and sweet pizzas. Gather the family to watch some football and savor Jamie's Cheeseburger Pies, and give family and friends the gift of a sweet treat at the holidays with Paula's Icebox Fruitcake or Peppermint Bark. Her Christmas feast starts with Cranberry Holiday Brie and stars an impressive Standing Rib Roast, with Twice-Baked Potato Casserole. The show-stopping dessert is Paula's butter-laden Coconut Pound Cake glazed with coconut syrup and covered with icing and toasted coconut!

Paula brings you into her home, her kitchen, and her heart with family stories and photographs. This time, her husband, Michael, sons Jamie and Bobby, and brother, Bubba, chime in to share their memories, too. Decorating and serving ideas will inspire you to use what you have to carry through a theme to make the most informal meal special. And Paula shares her most private thoughts in a special feature -- Paula's Pearls of Wisdom -- which you'll find with each menu.

Paula Deen Celebrates! is Paula at her very southern best. Join her in making and sharing her best dishes for the best times of your life.


Behind The Scenes Of Paula Deen's New Show

Here's everything you need to know about the Queen of Butter's&mdashand now, AirFryers'&mdashlive cooking series.

Paula Deen's been cooking all morning, but she's still hours away from the first run-through of her new show, Sweet Home Savannah. She's not prepping recipes, though&mdashshe's feeding the crew: a pot of grits, ham, bacon, toasted bread with butter and homemade preserves, and eggs fried to order. Just because it's a jam-packed day doesn't mean the Queen of Butter's going to phone it in, apparently she's right at home with a full house and an even fuller schedule.

"It's balls to the wall right now," is the first thing out of her mouth. "I don't know what to say. We've had my whole team at the house since Monday, so I got up this morning, cooked breakfast for everybody, got ready, and now we're getting ready to shoot for two hours. I'm juggling a lot of balls right now."

Deen's returning to her Dogwood home in Savannah, Georgia, where she filmed her original show years ago, to mark her TV comeback in a series (launching Tuesday, Nov. 15 at 6 p.m. on Evine). The production is unlike anything she's ever done before, and unlike any other cooking shows out there&mdashperiod.

It's Part Cooking, Part Sales, Part Anything Goes.

Deen's spent years doing the classic stand-and-stir cooking show&mdashand if you're looking for that, you might as well watch her old episodes. First, it's airing on Evine, a shop-at-home network, and as a result, Deen will be doing more than whipping up classic Southern dishes (which ones, exactly, are still being decided). During the show, they'll be selling the products she's using, and also showing off other products in her line, which extends well beyond cookbooks and kitchen gadgets these days.

Second, it's all happening inside her house.

"The only thing that's kind of strange right now is that when you walk in the front door, there's a bunch of beds in the living room," she says. That's because she's doing a segment on her line of bedding&mdashwhich is a thing&mdashalong with Deen-approved throw pillows, Peachy Clean dish scrubbers, cake stands, AirFryers, eyeglasses and even a Super Bowl-champion-sized simulated diamond ring.

You Could Buy the Shirt Off Her Back. No, Really.

The sales part doesn't end there. Even the clothes Deen wears will be for sale&mdashsomething she says people have been asking her to do for years. "People would always ask, 'Where can I find that top?'" Deen says. "I had tried to get a clothing line up, and finally, the last company I worked with said, 'Sorry, we're not interested, because you're known in the kitchen.' I said, 'News flash! I don't cook naked!'"

She wound up launching a clothing line with Evine&mdasha mix of floaty tunics, elastic-waist skinny pants and drapey cardigans&mdashso the show becomes one more way to tie in all aspects of the Deen empire.

She Gave Her Kitchen a 'Nice Facelift'.

A few years ago, when Deen started filming her digital cooking shows, she made some alterations to her home kitchen. Essentially, this meant repainting the walls, trimming the countertop size, and adding bar stools along the island, so friends and family could sit with her while she cooks. This meant that when Evine came calling, she already had a set in place to film the show&mdasheven if she didn't originally plan for her kitchen to become a full-time studio.

"[My husband] Michael and I built that home right before we were married. That was going to be the home we lived in the rest of our life," Deen says. "Then, we started shooting [Paula's Home Cooking], you couldn't get into the kitchen without walking under ladders and around cameras. You could hardly get a bowl of cereal."

At that time, the couple decided to build another house nearby, and turn the house on Dogwood Avenue into a full-time studio for filming her shows.

"Just laughing, having a good time, shaking off all of the droppings that have fallen on you over the week&mdashthat's what we're going for [with this show]."

There's One Beloved Dish That *Could* Appear on the Show.

Deen hasn't finalized her recipe lineup just yet, though she suspects there will be at least a few Thanksgiving dishes featured over the next few weeks. She did confirm that her recipes will run the gamut, featuring a mix of old and new dishes. Many fans will be crossing their fingers that includes her Not Yo' Mama's Banana Pudding.

"Whether I'm in California, North Dakota, New York, Florida or Georgia, somebody's going to come up to me and say they love it," Deen says. "It's a no-cook banana pudding, and it's totally out of this world."

. And There's a Surprising Recipe She's Dying to Share.

While most people know Deen for her Southern cooking, one of Deen's favorite recipes she makes is Italian&mdashand it involves a surprising hack for fork-tender meatballs.

"Meatballs often come out kind of dry and hard, and I'd tried every way to cook them&mdashdeep-frying them, cooking them in a sauté pan on the stove, cooking them in the oven&mdashbut they always came out that way," she says. Then, one night, she decided to cook the meatballs in beef broth before adding them to the marinara. "Honey, that was the lightest, most delicious, most tender meatball I've ever eaten," she says. "It rivaled, to me, Rao in New York."

It's Totally Live, Which Means Anything Could Happen.

Every Tuesday, from 6-8 p.m. EST, people will get Deen unfiltered. "I've never had a script," she says. "What comes up comes out, you know? If I had a script, it'd be very distracting to me."

That sort of openness&mdashparticularly on live TV&mdashcould be unsettling for some networks, particularly in light of her 2013 deposition, where she admitted to using racial slurs in the past. Don't expect anything like that, though&mdashDeen has since apologized multiple times for those words, telling the Today show that incident doesn't reflect who she is or how she views people of different races, religions and sexual orientations.

In this case, 'Deen unfiltered' is more along the lines of her talking about cooking, clothes, and home décor with friends, family and the show's salespeople&mdashgiving her honest opinion of what she thinks of products and recipes. It also means she won't feature any item she doesn't use&mdashor stand behind.

"I've just been so blessed because America knows that I'm a truth teller, and I tell the truth," she says. "I think I really have gained their trust and I wouldn't do anything to jeopardize that."

Deen Wants the Show to Feel Like a Hangout Among Friends.

Though part of the two-hour-long show will involve selling products from her various lines, the comfort-food cook is making steps to ensure it's less of the "buy now!" vibe you'd expect from home sales network. For one thing, she's leaving the actual sales pitch to salespeople, who will host those portions. "I just tell people about the product and what I love about it," she explains.

And, for another, she's trying to keep the tone of the show conversational, like you're hanging out at a friend's house.

"It's a place where anyone who enjoys spending time with me can catch up with me," she says. "Just laughing, having a good time, shaking off all of the droppings that have fallen on you over the week&mdashthat's what we're going for."

Follow Delish on Instagram.


Paula Deen’s Goulash (the best EVER)

This really is the absolute BEST goulash I’ve ever had. It is really simple, and is even better reheated. My 4 year old actually ate it, and anyone who knows him knows that he is a SUPER picky eater.

  • 2 lbs lean ground beef
  • 2 medium yellow onions, chopped
  • 3 cloves garlic, chopped
  • 3 cups water
  • 2 (15 oz) cans tomato sauce
  • 2 (15 oz) cans diced tomatoes
  • 2 tablespoons Italian seasoning (I didn't use this)
  • 3 bay leaves (I didn't use this either)
  • 3 tbsp soy sauce
  • 1 tbsp Paula Deen's House Seasoning (Again, didn't use this in mine)
  • 1 tbsp salt
  • 2 cups elbow macaroni (uncooked)
  • *I added garlic powder, seasoning salt, and a little pepper to mine.
  1. In large pot, cook ground beef over medium heat until browned, spoon off any extra grease.
  2. Add onion and garlic, saute until transparent.
  3. Add 3 cups of water, tomato sauce, diced tomatoes, all seasonings, soy sauce, and bay leaves (if you choose to use them). Allow to simmer for 15-20 minutes.
  4. Add macaroni and allow to simmer an additional 20 minutes or until tender. Remove bay leaves before serving.

*Some people have complained that the recipe is too salty. I like salty food, and I didn’t think so. You might adjust the salt the recipe calls for if you are sensitive to salt.

I started this blog a few years back for a place to share my favorite things.. recipes, my love of photography, traveling, my crazy randomness, etc. I had no idea that it would turn into something that so many people would take interest in. For everyone stopping by, I truly thank you. Thank you, thank you. I love reading all of the comments on my posts.. and under this recipe.. the additions made, the way some of you make yours that differs from this one.. all the different names you grew up calling it. 99% of the comments have been nice.. The thing that does surprise me, although I guess it really shouldn’t.. are all of the hateful comments. I have been flogged in numerous comments for this not being ‘true Hungarian goulash’. I don’t think I ever claimed that it was. It is a recipe that I posted on my blog because I made it for my family and we liked it. I’ve got a tough skin, so the hateful comments don’t bother me. If you need to vent your frustrations about how I’m personally insulting anyone who happens to be Hungarian, then by all means do so… but, if you would rather use your time in a more productive way, you can Google ‘Hungarian Goulash’ and find a more suitable recipe.


This recipe is a quicker route to the corn casserole pioneer woman makes which is made from fresh corn. That means this is the perfect filling side dish you can prepare during weeknight!

This contains all the ingredients to put someone in a better mood. But how does it all come together? Read on!

  • Corn Muffin Mix: This box mix is simply used as an ingredient. You do not prepare it or added any other ingredient. Simply add the dry contents of the box as an ingredient!
  • Cheese: If you’re in the “you can’t have too much cheese” camp, go ahead and add more cheese to the mixture and heck, why not throw a little more on top. And get a little adventurous — I love throwing some smoked gouda into my casserole!
  • Creamed Corn: We use a can of creamed and a can of whole corn in this recipe. What’s the difference? Creamed corn comes with half its kernels pureed into a creamy sauce. It’s part of what makes this casserole so ooey gooey!

How Long Can You Keep This In The Fridge?

Thanks to the addition of the boxed muffin mix, I treat this Paula Deen corn casserole recipe as I would cornbread.

Keep it in the fridge for up to 3-4 days! I personally love how it tastes a little chilled, but you can always reheat it in the microwave or toaster oven.

Can You Freeze This?

Yes, but you’ll want to do it after it’s already been baked. You can freeze this Paula Deen corn casserole recipe in its entirety, or portion out your leftovers.

Make sure your corn casserole is thoroughly chilled, then either wrap it in the casserole dish or portion it out. You’ll get about three months out of it in the freezer!

To thaw, let it rest in the fridge overnight — or reheat your individual portion in the microwave straight from the freezer!

Make Ahead Tips

If you’re a regular reader, you know we love making ahead!

Mix all the ingredients (leave out the cheese) and put them into the pan. Cover tightly and refrigerate until you’re ready to bake. I’d say make it no more than 48 hours in advance, 24 is even better!

If you want to save even more time, you can mix your ingredients right in the pan. Save a bowl!

Serving Recommendations

There is nothing — nothing! — that this Paula Deen corn casserole recipe doesn’t go with!

Crock Pot Pork Chops ? Cooking it will make your whole house smell yummy, then just ladle up a scoop of corn casserole alongside it for a fluffy, sweet balance of flavor. Spices love sweet so try pairing with our chicken lazone with this so your tastebuds will rejoice.

See? There’s nothing corn casserole can’t do!


Behind The Scenes Of Paula Deen's New Show

Here's everything you need to know about the Queen of Butter's&mdashand now, AirFryers'&mdashlive cooking series.

Paula Deen's been cooking all morning, but she's still hours away from the first run-through of her new show, Sweet Home Savannah. She's not prepping recipes, though&mdashshe's feeding the crew: a pot of grits, ham, bacon, toasted bread with butter and homemade preserves, and eggs fried to order. Just because it's a jam-packed day doesn't mean the Queen of Butter's going to phone it in, apparently she's right at home with a full house and an even fuller schedule.

"It's balls to the wall right now," is the first thing out of her mouth. "I don't know what to say. We've had my whole team at the house since Monday, so I got up this morning, cooked breakfast for everybody, got ready, and now we're getting ready to shoot for two hours. I'm juggling a lot of balls right now."

Deen's returning to her Dogwood home in Savannah, Georgia, where she filmed her original show years ago, to mark her TV comeback in a series (launching Tuesday, Nov. 15 at 6 p.m. on Evine). The production is unlike anything she's ever done before, and unlike any other cooking shows out there&mdashperiod.

It's Part Cooking, Part Sales, Part Anything Goes.

Deen's spent years doing the classic stand-and-stir cooking show&mdashand if you're looking for that, you might as well watch her old episodes. First, it's airing on Evine, a shop-at-home network, and as a result, Deen will be doing more than whipping up classic Southern dishes (which ones, exactly, are still being decided). During the show, they'll be selling the products she's using, and also showing off other products in her line, which extends well beyond cookbooks and kitchen gadgets these days.

Second, it's all happening inside her house.

"The only thing that's kind of strange right now is that when you walk in the front door, there's a bunch of beds in the living room," she says. That's because she's doing a segment on her line of bedding&mdashwhich is a thing&mdashalong with Deen-approved throw pillows, Peachy Clean dish scrubbers, cake stands, AirFryers, eyeglasses and even a Super Bowl-champion-sized simulated diamond ring.

You Could Buy the Shirt Off Her Back. No, Really.

The sales part doesn't end there. Even the clothes Deen wears will be for sale&mdashsomething she says people have been asking her to do for years. "People would always ask, 'Where can I find that top?'" Deen says. "I had tried to get a clothing line up, and finally, the last company I worked with said, 'Sorry, we're not interested, because you're known in the kitchen.' I said, 'News flash! I don't cook naked!'"

She wound up launching a clothing line with Evine&mdasha mix of floaty tunics, elastic-waist skinny pants and drapey cardigans&mdashso the show becomes one more way to tie in all aspects of the Deen empire.

She Gave Her Kitchen a 'Nice Facelift'.

A few years ago, when Deen started filming her digital cooking shows, she made some alterations to her home kitchen. Essentially, this meant repainting the walls, trimming the countertop size, and adding bar stools along the island, so friends and family could sit with her while she cooks. This meant that when Evine came calling, she already had a set in place to film the show&mdasheven if she didn't originally plan for her kitchen to become a full-time studio.

"[My husband] Michael and I built that home right before we were married. That was going to be the home we lived in the rest of our life," Deen says. "Then, we started shooting [Paula's Home Cooking], you couldn't get into the kitchen without walking under ladders and around cameras. You could hardly get a bowl of cereal."

At that time, the couple decided to build another house nearby, and turn the house on Dogwood Avenue into a full-time studio for filming her shows.

"Just laughing, having a good time, shaking off all of the droppings that have fallen on you over the week&mdashthat's what we're going for [with this show]."

There's One Beloved Dish That *Could* Appear on the Show.

Deen hasn't finalized her recipe lineup just yet, though she suspects there will be at least a few Thanksgiving dishes featured over the next few weeks. She did confirm that her recipes will run the gamut, featuring a mix of old and new dishes. Many fans will be crossing their fingers that includes her Not Yo' Mama's Banana Pudding.

"Whether I'm in California, North Dakota, New York, Florida or Georgia, somebody's going to come up to me and say they love it," Deen says. "It's a no-cook banana pudding, and it's totally out of this world."

. And There's a Surprising Recipe She's Dying to Share.

While most people know Deen for her Southern cooking, one of Deen's favorite recipes she makes is Italian&mdashand it involves a surprising hack for fork-tender meatballs.

"Meatballs often come out kind of dry and hard, and I'd tried every way to cook them&mdashdeep-frying them, cooking them in a sauté pan on the stove, cooking them in the oven&mdashbut they always came out that way," she says. Then, one night, she decided to cook the meatballs in beef broth before adding them to the marinara. "Honey, that was the lightest, most delicious, most tender meatball I've ever eaten," she says. "It rivaled, to me, Rao in New York."

It's Totally Live, Which Means Anything Could Happen.

Every Tuesday, from 6-8 p.m. EST, people will get Deen unfiltered. "I've never had a script," she says. "What comes up comes out, you know? If I had a script, it'd be very distracting to me."

That sort of openness&mdashparticularly on live TV&mdashcould be unsettling for some networks, particularly in light of her 2013 deposition, where she admitted to using racial slurs in the past. Don't expect anything like that, though&mdashDeen has since apologized multiple times for those words, telling the Today show that incident doesn't reflect who she is or how she views people of different races, religions and sexual orientations.

In this case, 'Deen unfiltered' is more along the lines of her talking about cooking, clothes, and home décor with friends, family and the show's salespeople&mdashgiving her honest opinion of what she thinks of products and recipes. It also means she won't feature any item she doesn't use&mdashor stand behind.

"I've just been so blessed because America knows that I'm a truth teller, and I tell the truth," she says. "I think I really have gained their trust and I wouldn't do anything to jeopardize that."

Deen Wants the Show to Feel Like a Hangout Among Friends.

Though part of the two-hour-long show will involve selling products from her various lines, the comfort-food cook is making steps to ensure it's less of the "buy now!" vibe you'd expect from home sales network. For one thing, she's leaving the actual sales pitch to salespeople, who will host those portions. "I just tell people about the product and what I love about it," she explains.

And, for another, she's trying to keep the tone of the show conversational, like you're hanging out at a friend's house.

"It's a place where anyone who enjoys spending time with me can catch up with me," she says. "Just laughing, having a good time, shaking off all of the droppings that have fallen on you over the week&mdashthat's what we're going for."


Paula Deen’s Goulash (the best EVER)

This really is the absolute BEST goulash I’ve ever had. It is really simple, and is even better reheated. My 4 year old actually ate it, and anyone who knows him knows that he is a SUPER picky eater.

  • 2 lbs lean ground beef
  • 2 medium yellow onions, chopped
  • 3 cloves garlic, chopped
  • 3 cups water
  • 2 (15 oz) cans tomato sauce
  • 2 (15 oz) cans diced tomatoes
  • 2 tablespoons Italian seasoning (I didn't use this)
  • 3 bay leaves (I didn't use this either)
  • 3 tbsp soy sauce
  • 1 tbsp Paula Deen's House Seasoning (Again, didn't use this in mine)
  • 1 tbsp salt
  • 2 cups elbow macaroni (uncooked)
  • *I added garlic powder, seasoning salt, and a little pepper to mine.
  1. In large pot, cook ground beef over medium heat until browned, spoon off any extra grease.
  2. Add onion and garlic, saute until transparent.
  3. Add 3 cups of water, tomato sauce, diced tomatoes, all seasonings, soy sauce, and bay leaves (if you choose to use them). Allow to simmer for 15-20 minutes.
  4. Add macaroni and allow to simmer an additional 20 minutes or until tender. Remove bay leaves before serving.

*Some people have complained that the recipe is too salty. I like salty food, and I didn’t think so. You might adjust the salt the recipe calls for if you are sensitive to salt.

I started this blog a few years back for a place to share my favorite things.. recipes, my love of photography, traveling, my crazy randomness, etc. I had no idea that it would turn into something that so many people would take interest in. For everyone stopping by, I truly thank you. Thank you, thank you. I love reading all of the comments on my posts.. and under this recipe.. the additions made, the way some of you make yours that differs from this one.. all the different names you grew up calling it. 99% of the comments have been nice.. The thing that does surprise me, although I guess it really shouldn’t.. are all of the hateful comments. I have been flogged in numerous comments for this not being ‘true Hungarian goulash’. I don’t think I ever claimed that it was. It is a recipe that I posted on my blog because I made it for my family and we liked it. I’ve got a tough skin, so the hateful comments don’t bother me. If you need to vent your frustrations about how I’m personally insulting anyone who happens to be Hungarian, then by all means do so… but, if you would rather use your time in a more productive way, you can Google ‘Hungarian Goulash’ and find a more suitable recipe.