Tag: paula deen

Paula Deen’s Chocolate Pound Cake… whoa Nelly!

On By Barbara StroudIn FOOD, RecipeLeave a comment

I happened to catch Paula making her Chocolate Sour Cream Pound Cake on her television show. I’m not a big “cake” person… for me, the PIE takes the cake, so to speak… But… my husband LOVES cake, especially pound cake. He happened to see this segment and said that was what he would like for his birthday… Hmmm, I tried to talk him out of two sticks of butter, but as he said, it WAS his birthday (but wouldn’t you like ANOTHER birthday, was my response, hee). So I gave in. I made the cake. It was fabulous. Despite the 3 cups of sugar, it’s not sweet. The recipe isn’t super specific… I used SALTED butter (since there was no salt in the recipe), I used Large eggs, and I used all purpose flour (not cake flour). Depending where you pull this recipe from it will show different types of flour. I DID sift the flour first. It was fabulous. The cake was moist and perfect in almost every way. I kind of flunked the “pretty” factor… the cake didn’t come out of my pan in one piece… but, on the brighter side, it came out in TWO pieces which I just puzzled together. Apparently I didn’t grease/flour the pan well enough. NEXT TIME I will! So, that’s why there isn’t  a photo of the entire cake… If you’re looking for a cake recipe that is nothing short of perfection, give this one a whirl!

Paula’s recipe via FOODNETWORK.com

Chocolate Sour Cream Pound Cake

Ingredients

  • 8 ounces (2 sticks) butter, softened
  • 8 ounces sour cream
  • 3 cups sugar
  • 6 eggs
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 cup cocoa

Directions

Preheat the oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.

Using an electric mixer, cream together the butter, sour cream, and sugar. Add the eggs, 2 at a time, beating well after each addition. Add the vanilla.

In another bowl, stir together the flour, baking powder, and cocoa. Add 1/2 the flour mixture to the creamed mixture, beat well, add the remaining 1/2 flour mixture, and continue to beat at medium speed for 2 minutes. Pour the batter into the prepared pan and bake for 1 hour 15 minutes. Continue to bake for an additional 15 minutes if necessary, but do not open the oven to check the cake for at least 1 hour.

Catch you back here tomorrow!

Paula Deen’s Healthier Macaroni and Cheese recipe…

On By Barbara StroudIn FOOD, Recipe1 Comment
Image: DoctorOz.com

Healthier Mac and Cheese recipe… hmmm. I know right now you’re thinking well how good can THAT be? Low fat cheese, yuck. Well, actually I’ve been making mac and cheese for years with Cracker Barrel 2% Extra Sharp cheese and it has FLA-VOR! I don’t quite have it down pat when it comes to making a rue and adding the cheese, it curdles, from what I’ve read I need to use a combination of different cheeses to prevent that from happening, and that’s exactly what she does. So give it a whirl! Thanks to the Doctor Oz Newsletter that sent this out and of course, thanks to Paula for another fabulous recipe!

Paula Deen’s Healthier Mac and Cheese

Dr. Oz challenged celebrity chef Paula Deen to transform her favorite dishes by cutting the calories and fat in half. By using low-fat cheese and milk, Paula Deen’s Healthier Mac and Cheese keeps all the cheesy flavor of the original recipe without destroying your diet.

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Ingredients

Makes 4-6 servings

2 cups whole wheat or regular elbow macaroni (8 oz)

2 cups shredded reduced-fat cheddar cheese (8 oz)

1/2 cup low-fat evaporated milk

2 large eggs, lightly beaten

1/4 cup reduced fat sour cream

1 tbsp Dijon mustard

1/2 tsp salt

1/4 tsp cayenne pepper

1/3 cup grated parmesan cheese

Directions

Preheat the oven to 350°F. Coat a 13×9-inch baking dish with cooking spray.

In a large pot of boiling, salted water, cook the macaroni according to the package directions. Drain well and transfer the pasta to a large bowl. Add the cheddar and stir until the pasta is coated and the cheese has melted.

In a medium bowl, whisk together the evaporated milk, eggs, sour cream, mustard, salt and cayenne pepper. Add the milk-egg mixture to the macaroni and cheese and stir well to combine. Scrape the mixture into the prepared baking dish and sprinkle the parmesan evenly over the top. Bake until golden brown and crispy around the edges, 35 to 40 minutes.

From PAULA DEEN’S SOUTHERN COOKING BIBLE by Paula Deen with Melissa Clark. Copyright © 2011 by Paula Deen.

Reprinted by permission of Simon & Schuster, Inc, NY.

Catch you back here tomorrow!

Thanks to Paula Deen’s sons for a lighter fried chicken recipe!

On By Barbara StroudIn FOOD, RecipeLeave a comment
Image: DoctorOz.com

I am excited to try this… long ago, Oprah Winfrey had her chef, Rosie talk about the different recipes she made for Oprah, she then came out with a cookbook, I bought it and one of my favorite recipes was the unfried fried chicken. It was fabulous. This one is different and worth trying! This recipe came to me in an email from Doctor Oz. No, I don’t know Dr. Oz personally, but I do subscribe to his newsletter, full of fabulous information, and here’s a great recipe to try… It’s from Paula Deen’s sons… From the newsletter:

When Jamie and Bobby Deen heard how unhealthy Vita’s fried chicken recipe was, they had no choice but to show up at her door. Below is their alternate recipe: a healthy twist with un-fried chicken that still packs a satisfying crunch. Click here to purchase your copy of The Deen Bros. Get Fired Up.

Now… for the recipe! Click HERE to go directly to the link on Doctor Oz where you can easily print the recipe…

THE DEEN BROTHERS’ LIGHTER FRIED CHICKEN

Ingredients

Serves 8

8 skinless boneless chicken thighs, trimmed of all visible fat (about 1 1/2 lbs)

1/2 tsp Paula Deen’s House Seasoning (1/4 tsp salt, 1/8 tsp ground black pepper, 1/8 tsp garlic powder)

1/4 cup light mayonnaise

Zest and juice of 1 lemon

1 egg white

1/2 tsp hot sauce

1 1/4 cups cornflake crumbs

 

Directions

Preheat the oven to 375°F. Spray a large shallow baking pan with non-stick spray. Sprinkle the chicken with the house seasoning. In a large bowl, combine the mayonnaise, lemon zest, juice, egg white, and hot sauce. Add the chicken; toss to coat. 

Place the cornflake crumbs on a sheet of wax paper. Dip the chicken into the crumbs pressing so the crumbs adhere. Place the chicken in the pan and lightly spray with nonstick spray.

Bake until the chicken is golden brown and cooked through, 40 – 45 minutes. Do not turn.

Nutrition Facts

Per Serving:

227 calorie

25g protein

11g total fat

3g saturated fat

4g monounsaturated fat

5g carbohydrates

0g fiber

0g sugar

13mg calcium

1mg iron

288mg sodium

87mg cholesterol

Original Recipe courtesy Paula Deen. Revised recipe courtesy of Bobby Deen and the Paula Deen Test Kitchen.

Oh yum, does that ever sound good right now!

Catch you back here tomorrow!

English Pea Salad, recipe from Paula Deen’s sons…

On By Barbara StroudIn FOOD, RecipeLeave a comment
English Pea Salad

This recipe is courtesy of Paula Deen’s son’s, (AKA “The Deen brothers”). It was featured on her Food Network show Paula’s Best Dish’s, the All in the Family episode. I didn’t see it, my mom told me she tried this recipe and got rave reviews. Everyone wanted the recipe. THAT’S the kind of thing I like to take somewhere. Once you throw it together, put it in a pretty dish and off you go! (OK, some of you may have noticed, I didn’t put it in a pretty dish, but I was taking this to a neighborhood get together on a very warm evening, so I put it in a stainless bowl and then placed the stainless bowl inside a larger stainless bowl filled with ice, I topped it with plastic wrap and a thick towel to keep the heat out. So much for my pretty dish, ugh. Might want to take printed recipes with you or a link to the online version (click HERE , easy to print), otherwise, here you go…

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.

Catch you back here tomorrow!

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