Peach Biscuit Shortcakes

 Peach Biscuit Shortcakes (Makes 8 servings) 

Ingredients

5 cups sliced peeled fresh peaches 

1 cup plus 2 tablespoons granulated sugar, divided

1 tablespoon of orange zest

1/4 cup fresh orange juice 

1/2 teaspoon ground cinnamon, divided

1/2 teaspoon vanilla extract, divided

1 (16.3 ounce) can buttermilk biscuits 

2 cups cold heavy whipping cream 

1/2 cup confectioner's sugar

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

In a large saucepan, bring peaches, 1 cup of sugar, orange zest, and juice, and 1/4 teaspoon of cinnamon to a boil over medium-low heat, stirring occasionally; cook, stir occasionally, until mixture becomes thick and syrupy, about 15 minutes. Remove from heat, and stir in 1/4 teaspoon of vanilla. 

In a small bowl, stir together remaining 2 tablespoons granulated sugar and the remaining 1/4teaspoon of cinnamon. Lightly press the tops of unbaked biscuits into cinnamon sugar. Place biscuits, sugar side  up on prepared pan. 

Bake until golden brown, 8 to 10 minutes. Let cool for 10 minutes. 

In a large bowl, beat cream and remaining 1/4 teaspoon vanilla with a mixer at high speed until foamy. Gradually add confectioners' sugar, beating at low speed. Increase mixer speed high, and beat until soft peaks form. 

Halve biscuits; layer biscuits halves and peach sauce as desired. Serve immediately with whipped cream.  

I did only half the recipe and use frozen whipped cream instead of making it. It is found in Paula Deen's magazine May/June 2020 page 41. (Makes 8 servings)

Sausage-stuffed Squash and Zucchini

 Ingredients:

1 tablespoon olive oil

1/2 pound ground Italian sausage or pork sausage 

1/4 cup of shallot

1 1/2 teaspoon minced garlic

2 cups of Colby-Jack cheese blend, divided or any preferred cheese

1 (7-ounce) jar diced pimientos, drained 

4 ounces cream cheese, softened 

2 tablespoons chopped fresh parsley 

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 teaspoon fennel seeds, crushed 

2 medium yellow squash, halved lengthwise and seeds removed

2 medium zucchini, halved lengthwise and seeds removed

Preheat the oven to 375 and then in a 14-inch ovenproof skillet, heat oil over medium-high heat, then add the sausage. (I used pork sausage instead of Italian cause that's what I had on hand.) Add shallot (which I didn't have instead I used onions) and cook stirring frequently, until sausage is browned and crumbly about 10 mins. Then add the garlic, cook for 1 min, then transfer the sausage mixture to a large bowl and wipe the skillet clean. 

Stir in part of the cheese (I used cheddar because I love cheddar, but you can use whatever you have on hand), pimentos (which I had none), cream cheese, parsley, salt, black pepper, and fennel seed ( I did without) with the sausage mixture and mix well. Then evenly dived it between the squash and zucchini halves ( I just used zucchini). Place the stuffed squash and zucchini in a skillet and cover it with foil. Put it in the oven and bake for 15 mins, then uncover it and top with the remaining cheese. Bake uncovered for 5 to 10 mins more until the squash and zucchini are tender and the cheese is melted. Enjoy! I don't like zucchini and sausage but liked it this way. This is found in Paula Deen's magazine May/June 2022 page 25.

Lemon Spinach pasta salad

 Ingredients

1 tablespoon olive oil

1 1/2 cups orzo, cooked according to the package directions

1 lemon, zested and juiced

1 clove garlic, minced

1/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

4 cups of spinach 

First, you put oil in a large saucepan and heat it over medium-high heat, then add the cooked orzo, lemon zest and juice, garlic, salt, and pepper. Cook; stir frequently, until heated through, about 2 mins. Stir in the spinach just until wilted. Enjoy. This is found in Paula Deen's magazine September 2019 pg 21.

Lemon Ice Box Pie

 Ingredients: 

2 cups crushed graham cracker crumbs

1 2/3 cups plus 3 tablespoon sugar, divided

6 tablespoons unsalted butter, melted

6 large eggs

1 1/4 cups fresh lemon juice

2 tablespoons cornstarch 

10 ounces cream cheese, softened

2 tablespoons of lemon zest

1 (8-ounce) container frozen whipped topping, thawed 

First, you make the graham cracker crust. You preheat the oven to 350 then in a medium bowl stir together, cracker crumbs, 3 tablespoons sugar, and melted butter. Put the mixture in a 9-inch deep-dish pie pan. I used an already made graham cracker crust. You then bake it until golden, about 10 min, and let cool completely. 

Then or while the crust is baking you whisk together eggs, lemon juice, cornstarch, and remaining 1/3 cups of sugar in a saucepan until smooth then over medium heat keep whisking until thickened. Remove it from the heat and whisk in the cream cheese and lemon zest until melted and smooth. You then pour the mixture into the prepared pie crust and put it in the freezer for about 3 hours or overnight. Before serving, let the pie stand at room temperature to soften for 5 to 10 mins and then spread the whipped topping on top. and enjoy. You can then refregerate it for up to 2 days. This is the best lemon pie my mom has ever eaten she says. This recipe is found in Paula deen Magazine May/June 2021 page 79. 

Chicken and wild rice caserole

 Ingredients: 

3/4 cup butter, divided

1 medium yellow onion, chopped

4 stalks of celery, thinly sliced

4 cups shredded rotisserie chicken 

4 (8.8-ounce) packages fully cooked long grain and wild rice

2 cans ( 8-ounce ) cream of mushroom soup

1 1/4 cups shredded parmesan cheese 

1 (8-ounce) container sour cream 

1 cup whole milk

1/2 teaspoon black pepper

2 cups crushed buttery round crackers

You preheat the oven to 350 degrees and you spray a 3-quart baking dish with cooking spray. Then you cook the long grain and wild rice accordingly to package. While the rice is cooking you melt 1/4 cup of butter in a skillet (but I did 1/3 cup butter because I didn't have exactly the right amount of chicken and sour cream) then add onion until tender, about 10 min. Next, you stir in the chicken, rice, soup, cheese, sour cream, milk, and pepper until well combined and put crushed buttery round crackers on top ( I used fried onion on top). Then pour into prepared pan and bake for 40 to 45 minutes until hot and bubbly then let cool for 10 mins. Enoy! This recipe is found in Paula Deen magazine Sept/Oct 2016 page 52. 

Cheddar and herb drop biscuits

 Ingredients:

2 cups all-purpose flour 

2 teaspoons baking powder

2 teaspoons kosher salt 

1 teaspoon sugar

1/2 teaspoon garlic powder

1  cup of shredded sharp cheddar cheese 

2 1/2 tablespoons chopped green onion

1 tablespoon chopped fresh parsley

1 cup whole buttermilk

3 tablespoons butter, melted

I preheated the oven to 400 degrees and I lined a pizza sheet with parchment paper. Then in a large bowl, you whisk together, flour, baking powder, salt, sugar, and garlic powder and then you add the cheese and the green onion, and parsley. ( I didn't have green onions and it tasted good without them.) Then you stir in the buttermilk just until a dough forms. 

I didn't drop them by 1/4 cupful on the prepared pan you can. I just used a spoon and drop them on the prepared pan. You then brush them with butter on top then you bake them in the oven for 20 min or until golden brown. Serve immediately and enjoy it. This recipe is found in Paula Deen's magazine November 2016 cooking with Paula Deen Southern Thanksgiving page  56.

Mozzarella Breadsticks

 Ingredients

1(16-ounce) bag deli pizza dough ( I used a can of pizza dough)

3 mozzarella cheese sticks  cut into fourths ( I used string cheese and fourths)

1/4 cup unsalted butter, melted

1 tablespoon fresh parsley or a sprinkle of dried parsley

1 teaspoon of Italian seasoning  

1 teaspoon of garlic powder 

Paula deen has you line a baking sheet with parchment paper, but I didn't line mine with parchment paper. She has you roll out the dough on a lightly covered surface and cut the dough into strips and place the 3 cheese pieces in the center of the dough and wrap the dough around the cheese pinching seam to seal. place the seal side down on the baking sheet. Let it rise for 30 mins until puffed. 

Preheat oven according to what is on the can. 

I put the pizza dough on a cutting board and cut it into strips and then I placed  3 cheese pieces in the center of the dough and wrap the dough around the cheese pinching seam to seal. place the seal side down on the baking sheet. Then I put melted butter on each one and sprinkled on the parsley, Italian seasoning, and the garlic powder.

Then I baked it for 15 mins until it was golden brown and the cheese was bubbling. Let it stand for 10 minutes and serve warm with marinara sauce warmed up on the side. 

This recipe is found in Paula Deen's magazine January/February 2018 page 45.

Citrus-Mustard-Glazed Ham

Ingredients:

1 (8to10 pound) fully cooked spiral sliced ham

1 cup OJ

1/3 cup firmly packed brown sugar

¼ cup honey

3 tablespoons Dijon mustard

I adapted it a little bit. We put the ham in a slow cooker after I put the glaze on. For the glaze, you bring orange juice and the remaining 4 ingredients to a boil over medium-high heat. Then reduce the heat, and simmer for 10 min or until slightly thickened. This recipe is found in Paula Deen’s magazine March/April 2014 page 60.

Creamy New Potato Salad

 Ingredients:

3 1/2 pounds assorted new potatoes quartered

3 teaspoon salt, divided

1/2 cup fresh parsley or 1 teaspoon dried parsley

6 tablespoons mayonnaise

6 tablespoons mustard

3 tablespoons chopped fresh dill or a 1 teaspoon of dried dill

1/2 teaspoon ground black pepper

First cook the potatoes until tender. Then for the sauce mix together mayonnaise, parsley, mustard, dill, and the pepper and add salt to taste. Pour over potatoes and mix well and refrigerate for 30 mins or 1 hour before serving. This recipe is found in Paula Deen's magazine July/August 2018 page 27.

Fruit pizza

I was taking a break from Paula Deen. I hope to make something from Paula Deen soon when I not that busy with work.

Ingredients:

1/2 cup butter softened

3/4 cup white sugar

1 egg

1 1/4 cup flour 

1 teaspoon cream of tartar 

1/2 teaspoon baking soda

1/4 teaspoon salt

1 8 oz package cream cheese

Half a cup white sugar 

2 teaspoons vanilla extract

First preheat that oven to 350 degrees then in a large bowl, cream together the butter and 3/4 cup sugar into smooth. Mix in egg. Then combine the flour, cream of tartar, baking soda and salt and stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan. Then bake for 8 to 10 minutes, or until lightly browned. Let cool. Then in a large bowl, beat cream cheese with half cup sugar and vanilla until light. Spread on cool crust. Arrange desire desired fruit on top of filling and refrigerate.

Sauce:

In a saucepan bring a1/4 of a cup of sugar, 1/4 cup orange juice, 2 tbsp water, 1 tbsp lemon juice, 1 to 1/2 teaspoon cornstarch and a pinch of salt to a boil, stirring constantly for 2 minutes or until thickened. Let cool and then brush over fruit. Enjoy! This is from Allrecipes.

Almond Lemon Tilapia

Ingredients:
6 (6-ounce) tilapia fillets
3 tablespoons dijon mustard
1 cup sliced almonds, finely chopped
2 tablespoons lemon zest
2 tablespoons finely chopped fresh parsley
2  tablespoons extra- virgin olive oil
2 teaspoons salt
2 teaspoons ground black pepper

First, you preheat the oven to 400 and line a baking sheet with aluminum foil, and spray with nonstick cooking spray. Then you place the fish on the pan and brush with mustard on both sides of the fish. You then combine almonds and all the remaining ingredients then spread the mixture evenly on the fish and press down gently. Let it bake for 9 to 11 mins until fish flakes with a fork and serve immediately. This recipe is found in Paula Deen magazine January/February 2014 page 15.

 

Citrus Carrots

Ingredients:
1 teaspoon vegetable oil
1 pound carrots, peeled and thinly sliced ( i used baby carrots)
1/4 cup orange juice
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

 In a skillet heat oil over medium heat and then add the carrots and all remaining ingredients. Cook for about 10m to 15 min until tender stirring occasionally. This recipe is found in Paula Deen's magazine December 2016 page 22.

Creamy Sausage Rigatonoi

Ingredients:
1 box  rigatoni pasta
1 pound  sausage or hamburger meat
2 cloves garlic
 1 jar  ragu sauce
1 package cream cheese, cubed
1/4 cup freshly grated Parmesan cheese

I first cook the pasta accordingly to the box. While the pasta was cooking I cooked the hamburger meat and add Italian seasoning and minced onion to the meat. then I add the garlic, pasta sauce, and cream cheese and let it get mixed in all the way and the cheese melted. Then I add the noodles after I drain and rinsed them. Lastly, I put the Parmesan cheese on top and served it warm. This recipe is found on the back of Paula Deen's Magazine October 2018.

Snowball spiced cookies

Ingredients:
1 cup plus 6 tablespoons unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 1/4 cup all-purpose flour
1 1/2 cup of pecan halves, toasted and finely chopped
1 teaspoon of salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup of  confectioners sugar, sifted

You first in a large bowl, beat butter, and sugar with a mixer at medium-high speed until creamy, 3 to 4 min, stopping and scrapping sides of the bowl then beat in vanilla.

In another bowl whisk together flour, salt, cinnamon, nutmeg, and cloves. Then you gradually add  the flour mixture to the butter mixture beating until well combined add the nuts.(I did just a cup of mixed nuts chopped. You can use walnuts, almonds, or hazelnuts instead of pecans and you do all.)  Let it refrigerate for about an hour than bake it.

 Then after it been chilled you scoop dough by tablespoons. and roll them into balls and place on baking sheets lined with parchment paper put in the oven at 325 for about 20 minutes until lightly brown. Let cool for 5 min and then roll in confectioners sugar.store in airtight containers for up to 3 days. This recipe is found in Paula Deen's magazine holiday baking 2017 page 81.

Steak kabobs

Ingredients:
1(4-pound) beef tenderloin, trimmed and cut into 2-inch cubes
1 green bell pepper, cut into 1-inch pieces
1 red bell pepper cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 sweet onion, cut, cut into 1-inch pieces
1 cup cilantro- lime marinade

 Cilantro-lime marinade
¼ cup fresh lime juice
¼ cup vegetable oil
3 garlic cloves minced
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon ground black pepper
   You first in a resealable plastic bag you put the beef and the next four ingredients, then you add 1 cup of the cilantro-lime marinade and you close and put in the refrigerator for at least 4 hours. You then use a grill pan and spray it with cooking spray. Preheat the oven to 350.
 I used sirloin steak instead of beef tenderloin steak. I also put the vegetables with the meat. My sister Amalee really liked the cilantro sauce. You remove the beef or sirloin steak and veggies from the bag and put on a skewer with the peppers, and onion. then you grill them for 10 to 12 min until nicely done.  For the cilantro-lime sauce you mix together the fresh lime juice, vegetable oil, garlic cloves minced, cumin, chili powder, ground coriander, salt, and ground black pepper.

It was good; I put it with rice and hummus, pita bread, and green beans. It smelled good in the oven. I rotated them occasionally so that they can get brown on both sides and I did it on the broiler. It’s found in Paula Deen’s magazine July/ August 2013 page 70.

Apple Stressuel Bread

Bread:
Makes 1 loaf
1/2 cup unsalted butter, softened
2/3 cup firmly packed light brown sugar, divided
1/3 cup granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour, divided
2 teaspoons of baking powder
1/4 teaspoon salt
3/4 cup whole milk, room temperature
3 cups chopped gala apples, divided
1 teaspoon ground cinnamon
2 tablespoons unsalted butter melted

Glaze:
1/2 cup confectioners sugar
2-ounce cream cheese softened
1 tablespoon milk

   You first preheat the oven to 350 and spray a 9x5 a loaf pan with cooking spray. So for the bread, you beat together with a mixer the first three ingredients except for the brown sugar you do only 1/3 cup until light and fluffy for 3 to 4 min stopping to scrape the sides of the bowl. Then you add the eggs one at a time then add vanilla.

   In a medium bowl, you whisk together 2 cups of flour, baking powder, and salt then you gradually add the flour mixture to the butter mixture alternating with the milk beginning with flour mixture and ending with the flour mixture beating until just combined. You then fold 2 cups apples.

  In a small bowl, you stir together cinnamon and the remaining 1/3 cup of brown sugar. You divide half of the cinnamon mixture in half. Your pour half the batter in the prepared pan and half of the cinnamon mixture then pour the rest of the batter over the cinnamon mixture and top with the reaming 1 cup of apples.

Next, you will need to add the melted butter and the remaining cup of flour to the remaining cinnamon mixture stirring with a fork until crumbly and sprinkle the streusel over the loaf and you bake for 50 to 60 min until a wooden pick is inserted in the center and comes out clean. Let cool for 15 min. ( A hint I always bake for the lowest time so that it doesn't get too done. If it still not done at the lowest you can always add a little more time like  1 min or 2 or bake it in the middle of the number.)

The glaze: in a medium bowl beat the sugar and the cream cheese with a mixture at medium-high speed until well combined then stir in milk. Drizzle the glaze on top. Enjoy. This recipe is found in Paula Deen's magazine September 2018 on page 40.

Chicken, corn,and zucchni Alfredo

Ingredients:
5 tablespoons  unsalted butter divided
1 medium zucchini diced
1/ 1/2 cups fresh corn kernels
2 teaspoon kosher salt  divided
3 cloves of garlic
2 cups heavy whipping cream or whole milk
1 cup parmesan cheese
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
2 cups of shredded rotisserie chicken
1/2 (16-ounce) box penne pasta ( I used mini penne pasta) cooked according to package directions

In a large skillet, you heat 1 tablespoon of butter over medium-high heat and u add the zucchini, corn and 1 teaspoon of salt and cook until tender about 5 min stir occasionally. Then you add garlic let cook for 1 min until fragrant and then you remove from the skillet.

Next, you melt the remaining 4 tablespoons of butter in the skillet over medium heat stir in cream or milk, cheese, peppers, and the remaining salt. Then you reduce the heat to medium-low for 5 min until thicken stir frequently. You finally stir in the vegetables and the chicken and pasta and cook for 2 min until heated through. Garnish with parsley if desired. This recipe is found in Paula Deen's Magazine page 21 in July/August 2018

Cliantro Lime Rice

Ingredients:
2 cups basmati rice, rinsed until water is clear
4 cups  water
2 tablespoons olive oil
2 teaspoons salt
1 bay leaf
1/2 cup chopped fresh cilantro
2 teaspoons lime zest
2 tablespoons fresh lime juice ( a hint when using a fresh lime for juice you put it in the microwave for 30 secs and cut it in half it will be really juicy.)

First, you rinse the rice and then you add 4 cups of water, oil, salt, and bay leaf. Bring it to a boil over high heat and then reduce the heat and let it cook for 15 to 18 min. Then you remove it from the heat and fluff it with a fork then add the cilantro, lime zest, and lime juice. Enjoy! This recipe is in Paula Deens magazine July/August 2018 page 42.

Orange almond sheet cake

Ingredients:
1 cup unsalted butter, cubed and divided
2 cups granulated sugar
1 cup water
1/2 cup vegetable oil or canola oil
1/2 cup whole buttermilk
2 large eggs, lightly beaten
1  tablespoon plus 1 teaspoon orange zest, divided
1/2 teaspoon orange extract
1/2 teaspoon almond extract, divided
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt, divided
1/3 cup whole milk
1 (16-ounce) bag confectioner's sugar
1/3 cup sliced toasted almonds

First, you preheat the oven to 400 degrees and spray 15x10 rimmed baking sheet with baking spray with flour.
 Then melt half a cup butter on high heat until just melted about a minute, then beat graduated sugar, 1 cup water, oil, buttermilk, eggs, 1 tablespoon zest, orange extract, and 1/4 teaspoon almond extract with mixer on medium speed until well combined.
Whisk together flour, baking soda, and 1/4 teaspoon salt then add to the sugar mixture Palma beat until well combined stopping to scrape sides of Bowl. Spread the batter into the prepared pan. Baked for 20 minutes until wooden pick comes out clean when inserted in the middle. Then cool for 20 minutes and while cooling microwave 1/2 cup of butter and milk until butter is just melted about 1 minute. Mixed together confectioner's sugar and remaining 1/4 teaspoon salt add to the milk mixture. And also add the fourth teaspoon almond extract, beat until combined. Then spread the frosting on the slightly warm cake, and sprinkle with almonds. Enjoy! This recipe is found in Paula Deen's magazine July/August 2018 page 78.

Apple cinnamon bread

Ingredients:
3 eggs
1 cup canola oil
2 cups sugar
2 cups unsweetened applesauce
3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tbsp of cinnamon

 Preheat the oven to 350 then you mix together the first four ingredients and then mix the rest. Then when well blended you pour in 3 medium bread pans that are already greased and bake for 45-50 min and then let cool. Enjoy! I halved the recipe but you can do three loaves or one it up to you. This recipe is found in Paula Deen's magazine  Jan/Feb 2018 page 6.