I’ve been using this recipe from Paula Deen for several years now. Though it doesn’t taste like a mall pretzel, it does taste really good, and I actually prefer them to the ones you can buy. They’re great served warm or at room temperature, and with some mustard, melted butter or even a little cheese sauce.

Homemade Soft Pretzels
from Paula Deen

1 cup warm water
1 package active dry yeast
2 3/4 cups all-purpose flour, sifted
2 tablespoons butter, softened
1/2 teaspoon salt
1 tablespoon sugar

4 cups water
5 teaspoons baking soda
4 tablespoons butter, melted
Kosher salt

~ In a large mixing bowl, combine warm water and yeast. When the yeast dissolves, add half of the flour, the butter, salt, and sugar and mix for about 3 minutes. Stir in the remaining flour. Turn dough out onto a floured surface and knead until the dough is no longer sticky.

~ Let the dough rise in a greased, covered bowl until it doubles in size, about 45 to 50 minutes. Punch down the dough and divide into 12 pieces. Roll each piece of dough into 18-inch long ropes. On a greased cookie sheet, shape each rope into a pretzel shape. Let rise again until almost doubled, about 30 minutes.

~ Preheat oven to 500 degrees F.

~ In a large non-aluminum Dutch oven over high heat, bring 4 cups of water and baking soda to a boil. Using a large spoon, gently lower pretzels into water a few at a time and boil for about 1 minute, or until they float. Return the pretzels to the cookie sheet and brush with melted butter then sprinkle with kosher salt. Bake until browned, about 12 minutes. Serve hot with mustard.

[image: flickr]

Post from: Blisstree

Homemade Soft Pretzels

The recalled cookware, made in China, was sold through QVC’s television show, QVC retail and employee stores, and qvc.com between October 2007 and July 2009. The hammered cast iron cookware retailed for around $35 to $55. Since the cookware may shatter or crack, it poses a burn and laceration hazard to customers. At least one consumer received minor burn injuries from using the cookware.

Products involved in this recall include 11-inch cast iron grill pans and griddles with QVC item numbers K14984, K11970 and K135024. The cookware has the Paula Deen logo and the product size on the bottom.

Obtain a Refund from QVC

Consumers should stop using these products and look for mailed instructions for obtaining a full refund. If you purchased this cookware at a QVC store, you may return the product at the store. Contact QVC at 800-367-9444 for more information or visit qvc.com.

(Image via CPSC)

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Paula Deen Cast Iron Cookware Recalled

You really can’t go wrong with steak, though! Paula’s recipe below for a delicious steak with greens is the perfect combination for a summer night dinner. There is some butter involved (it wouldn’t be a Paula recipe without it!) but it serves a purpose, and let’s face it, half a stick of butter between six servings is not bad!

Paula Deen’s Steak and Greens
from pauladeen.com

Rub:
1 tablespoon paprika
2 teaspoons kosher salt
2 teaspoons dry mustard
1 1/2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
3/4 teaspoon white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1 teaspoon ground ginger

1 1/2 pounds round steak, thinly sliced
5 tablespoons all-purpose flour
2 tablespoons vegetable oil
2 cups chopped onion
6 cups beef broth
15 cups washed and chopped greens (suggested mix of mustard, turnip and collard)
1/2 stick butter
Steamed white rice, for serving

~ For the rub, mix all ingredients together. Sprinkle 2 to 3 tablespoons on sliced steak, tossing to insure the meat is covered. Reserve for later use.

~ In a cast iron skillet, add flour over low heat. Brown flour, stirring occasionally to avoid burning, about 5 minutes.

~ Heat heavy 5-quart cast iron pot; over medium heat, add oil. Brown seasoned meat for 2 or 3 minutes, turning once. Add onion and browned flour. Pour 1-cup of broth and stir to combine well. Add some of the greens, and then add more broth. Repeat this until there’s no more broth and greens. Lower the heat and cook for 45 minutes. Add 1 tablespoon of rub and 1/2 stick of butter.

~ When the butter has melted and greens and meat are tender, transfer to a serving bowl and serve over rice.

Cook Time 50 min; Level Easy; Yield 6 servings

[image: flickr]

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Paula Deen’s Steak and Greens

Paula Deen's Y'all Come Inn

For the extremely reasonable rate of $295 a night, you and up to seven of your friends can stay in Paula’s 3 bedroom, 2 ½ bathroom home. The 2,100-square-foot, two-story beach house comes complete with everything you need to prepare any type of meal and is stocked with Paula’s full collection of cookbooks as well as seasonings, spices, dressings and sauces. The home is just a short drive to local restaurants like Uncle Bubba’s Oyster House and The Lady & Son’s restaurant.

Kurt and I were wondering if the freezer was stocked with some of that artery-clogging Krispee Kreme Doughnut (she spells it Donut) Bread Pudding. I doubt it. But if you’re into Paula Deen, you may want to go to Mermaid Cottages Vacation Rentals and book your stay. I think Truman would love to stay at Paula’s house. But for now, we’ll stick with 30-A.

Photos, Mermaid Cottages Vacation Rentals

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Hey Y’all! Sleepover at Paula Deen’s House!

One of her meals that my family and I really enjoy, though, is her Wayne’s Beef Macaroni & Cheese.

I felt like making something easy last night and even though I didn’t have a bell pepper on hand it still turned out great. I like to add four cups of the crushed tomato, otherwise it gets a bit dry in the oven, and I scale back the chopped onion to about one cup. It’s also really good with ground turkey.

Beef Macaroni & Cheese
from Paula Deen

1-pound box [large] elbow macaroni
2 tablespoons vegetable oil
2 cups chopped green bell pepper
2 cups chopped onion
1 tablespoon chopped garlic
2 pounds lean ground beef
3 cups canned crushed tomatoes
Salt and pepper
1 teaspoon each dried basil, ground cumin, and dried oregano
2 to 3 cups grated Cheddar

Heat the oven to 350 degrees F.

Cook the macaroni according to package directions; drain and set aside. Heat the oil in a skillet; add the peppers, onion, and garlic, and saute until soft. Add the ground beef and saute until browned. Add the tomatoes, salt and pepper, to taste, and the basil, cumin, and oregano. In a large bowl, combine the macaroni and the beef mixture. Spread this mixture into a 9 by 13-inch baking dish. Top with the cheese and bake for 20 to 25 minutes, or until the cheese is lightly browned and bubbly.

Cook’s Note: Ground turkey or chicken can be used in place of beef, if desired.

[image: sxc]

Post from: Blisstree

Beef Macaroni & Cheese

It features new recipe collaborations between Paula and her sons, husband, step-daughter, brother and extended family. She says it took her about ten years to “get [her] act together,” and I’m sure it’s going to be well worth it!

In the segment Paula demonstrates how to make gorilla bread, which involves crescent rolls, butter, chocolate chips and bananas. I remember making monkey bread with my mom as a kid, and I really like Paula’s take on that.

The cookbook is available as of today.

[image screencap: abc]

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Paula Deen on Good Morning America

Southern cuisine queen Paula Deen was on the Today Show earlier this week, live from International Home & Housewares show in Chicago.

Paula talks about changing the look of your kitchen by changing what you put in it, instead of doing a whole makeover. This year’s trend, she says, is all about color and that red is currently the #1 choice for colored pots and pans.

She also mentions some fun kid-sized tools, specifically for gardening, and of course she’s found some fun stuff for the 8 dogs in her life, too!

I especially like the new foil bags the Paula talks about at the end. The heavy duty foil has three layers sandwiched together. The first layer contains ground up wood chips and the second has perforations for the smoke from the wood chips to enter the meat inside the bag. Pretty ingenious!

[image: msnbc]

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Paula Deen’s Favorite New Kitchen Gadgets

“The Deen Family Cookbook,” which will be available for sale starting April 7, includes such healthy dishes as Spicy Chicken and Green Chile Chili, Grilled Orange-glazed Pork Tenderloin, and Grilled Beef Tenderloin and Vidalia Onion Skewers.

The book, available at most online and retail booksellers, includes more than 140 recipes and dozens of color photographs–a little something for everyone.

Deen is the host of the popular Food Network programs, “Paula’s Home Cooking” and “Paula’s Pantry.” She is the founder of The Lady & Sons Restaurant and part-owner of Uncle Bubba’s Oyster House in Savannah, where she lives with her family.

(photo credit: Simon & Schuster)

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The Deen Family Cookbook

Paula Deen was on the Today Show this morning showing Al Roker how to prepare crab cakes and a fruit and vegetable salad. The salad is a new one on me but it sounds delicious. Not surprisingly, she manages to give Al a case of giggles!

I’m a Paula Deen fangirl — I think she’s adorable, I love how friendly she is on- and off-camera, and even though I wouldn’t eat it everyday, the majority of her food is more appealing to me than most other cook’s/chef’s on the Food Network. Everything of hers that I have tried has always been delicious, and most of them have been keepers (and as I said, it’s not an everyday thing for us, but it’s ok for once-in-a-while, and it’s usually quite a treat!).

Ok, enough gushing. Did you know you could also follow her on Twitter?

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Paula Deen on the Today Show

image:  Amazon 

Back in July, I told you about the new kid’s cookbook that Paula Deen was publishing.  Well, this Tuesday it arrived in stores.

The cookbook is geared towards 4-8 year olds.  She was on the Today Show with some little helpers making Stuffed Shells and sharing some other recipes like the ones below.  If you notice, the recipes do not only supply ingredients, but a list of all the supplies that you will need too.

You can find Paula Deen’s My First Cookbook at all booksellers and Amazon,

Porcupine Balls

Paula Deen

4-6 servings

What you’ll need:

Dry measuring cup (1-cup, ½-cup, and ¼-cup)
Measuring spoons
Medium bowl
Wooden spoon
2-quart baking dish
Aluminum foil
Oven mitts or hot pads

INGREDIENTS

• 1 pound lean ground beef

• 11/4 cups uncooked white rice

• 1 teaspoon dried onion

• 1 teaspoon seasoned salt

• 1 teaspoon Italian seasoning

• One 14-ounce can of diced tomatoes with juice

• One 101/2-ounce can of beef broth

 

DIRECTIONS

Turn on the oven to 350 degrees.

Put the ground beef in the mixing bowl. Measure ½ cup of the rice and put it in with the meat. Add the dried onion, seasoned salt, and Italian seasoning. Mix it all together with your clean hands. Roll it into 8 or 9 golfball-sized balls of meat.

Put the rest of the rice in the bottom of the baking dish. Pour in the tomatoes and the beef broth and stir with the spoon. Put the meat balls on top. Cover the dish tightly with foil.

Bake for about 1 hour. Let an adult help you remove the dish from the oven with oven mitts or hot pads. When you remove the cover, steam will come out, so be careful! The rice in the meatballs will have puffed up all around the meat, and your meatballs will look like little porcupines!

Frozen Bananas

Paula Deen

Makes 8

What you’ll need:

Cookie sheet
Waxed paper
Dry measuring cup (1-cup)
Food processor
Paper plate
1-quart liquid measuring cup
Measuring spoons
Stirring spoon
Cutting board
Butter knife
Tongs
Plastic wrap

INGREDIENTS

• 1 cup nuts (peanuts are best, but you can also use pecans or walnuts)

• 2 cups chocolate chips

• 1 tablespoon milk or cream

• 4 bananas

 

DIRECTIONS

Cover a cookie sheet with waxed paper.

Let an adult put the nuts in the food processor and pulse about 6 times to finely chop them. Put the chopped nuts on the paper plate.

Put the chocolate chips in the liquid measuring cup and add the milk or cream. Put the cup in the microwave oven for 40 seconds on high power. Remove and stir the chocolate chips. They should melt as you stir, but if you need to, you can microwave them for 10 seconds more and stir again. The chocolate should be thin and smooth.

Peel one banana and cut it in half crosswise. Using the tongs, dip each half into the chocolate and hold it over the cup to let all of the extra chocolate drip off. Roll the banana halves in the nuts. Set each chocolate-covered banana on the waxed paper and do the rest of the bananas.

When all are ready, cover with plastic wrap and freeze until firm. If you are not eating them immediately, store frozen bananas in a resealable plastic freezer bag.

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Reminder: Paula Deen’s Kid Cookbook Released This Week