Paula Deen's The Deen Family Cookbook by Paula Deen and Melissa Clark by Paula Deen and Melissa Clark - Read Online



"Many of the bonds my family has were forged over the dinner table and through the sharing of recipes. Cooking is the way we express our love for one another....I feel so lucky and blessed by the strong support and wonderful memories -- and the incredible recipes -- that my family has brought me. They are the heart and soul of this book."


Nothing is more important to Paula Deen than her family, and nothing makes that big family happier than sitting down to a meal together. In Paula Deen's The Deen Family Cookbook, Paula and the Deens, Hiers, Groovers, and Orts share their recipes and memories.

Paula's beloved Aunt Peggy makes an Old-Fashioned Meat Loaf that's as good in sandwiches the next day as it is for dinner. Baby brother Bubba Hiers brings his Beer and Onion Biscuits to the table, and his daughter, Corrie, makes a simple but luscious Lemony, Buttery Baked Fish that's perfect for a weeknight dinner. (Her Carrot-Pecan Cupcakes with Cream Cheese Frosting are pretty tasty, too!) Son Jamie makes Huevos Rancheros, perfect for brunch, or try Bobby's Whole Wheat and Honey Pancakes. Husband Michael Groover knows his way around a grill: try his Company's Coming Grilled Steak and Veggie Supper for easy entertaining, and finish the evening with his Irish Coffee.

Of course, there was no way The Lady herself was going to let her relatives have all the fun: Paula is, after all, Paula. She shares her recipe for the Ham and Chutney Biscuit Fingers she puts on the table at every family party as well as the Eggplant and Sausage Lasagna that went a long way toward getting the boys to eat their vegetables. And while there's plenty of butter, bacon, and mayonnaise in these pages, you'll find some of the lighter recipes that Paula enjoys, too: Seared Scallops with Pineapple-Cucumber Salsa is her first choice for a healthful but romantic supper with Michael, and Oven-Fried Chicken Breasts with Honey-Yogurt Drizzle lets Paula indulge in her favorite foods without guilt and with room for dessert.

With more than 140 recipes and dozens of beautiful color photographs, there's something here for everyone. So invite over all those aunts, uncles, cousins, and friends, and treat them to some home cooking, Deen family style.
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ISBN: 9781439159231
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Paula Deen’s My First Cookbook

Paula Deen’s Kitchen Wisdom and Recipe Journal

Paula Deen: It Ain’t All About the Cookin’

Christmas with Paula Deen

Paula Deen Celebrates!

The Lady & Sons Just Desserts

Paula Deen & Friends: Living It Up, Southern Style

The Lady & Sons, Too!: A Whole New Batch of Recipes from Savannah

The Lady & Sons Savannah Country Cookbook


1230 Avenue of the Americas

NEW York, NY 10020

Copyright © 2009 by Paula Deen Enterprises LLC

Photographs copyright © 2009 by Alan Richardson

All rights reserved, including the right to reproduce this book or portions thereof in any form whatsoever. For information address

Simon & Schuster Subsidiary Rights Department, 1230 Avenue of the Americas, New York, NY 10020

First Simon & Schuster hardcover edition April 2009

SIMON & SCHUSTER and colophon are registered trademarks of Simon & Schuster, Inc.

The Simon & Schuster Speakers Bureau can bring authors to your live event. For more information or to book an event contact the Simon & Schuster Speakers Bureau at 866-248-3049 or visit our website at

Designed by Dana Sloan

Photographer’s Assistant: Roy Galaday

Food Stylist: Michael Pederson

Prop Stylist: Debrah E. Donahue

Manufactured in the United States of America

1 3 5 7 9 10 8 6 4 2

Library of Congress Cataloging-in-Publication Data

Deen, Paula H.

Paula Deen’s: the Deen family cookbook / Paula Deen with Melissa Clark; photographs by Alan Richardson.

p. cm.

1. Cookery, American– Southern style.

I. Clark, Melissa. II. Title.

TX715.2.S68D493     2009

641.5975—dc22            2008049281

ISBN-13: 978-0-7432-7813-3

ISBN-10:      0-7432-7813-5

eISBN-13: 978-1-43915-923-1

Frontispiece: (Back row) Anthony Groover, Jennifer Moesch, Bobby Deen, Aunt Peggy Ort, Jay Hiers; (middle row) Daniel Reed, Michael Groover, Paula Deen, Uncle Bubba Hiers; (bottom row) Michelle Reed, Corrie Hiers, Brooke Deen, Jamie Deen, Jack Deen.

This book is a celebration of family and is lovingly dedicated to my whole family, each and every member. I’m so grateful for your continued love and support; it’s what makes everything possible and I love you all!

The same can be said for my extended family, meaning all the employees of our restaurants and company. Though we don’t share the same blood, we do share the sweat (and sometimes tears) that goes into running our family business. Thank y’all for your loyalty and hard work!

And finally, I’d like to dedicate this book to all families across America. Whether related by blood or by love, you are truly the backbone of our great nation!


There are so many people to thank and acknowledge for this cookbook. And not just the people who actually worked on it, but the whole family of folks who help me run my business and enjoy my life, every single day.

My heartfelt thanks go out to my manager, Barry Weiner, who couldn’t look out for me better if he was my own daddy. Thanks to my literary agent, Janis Donnaud, who has an eye for talent and a flair for matching up the very best people to do the very best work. Thanks to my fantastic editor, Sydny Miner, who is not only the sharpest knife in the drawer but has an absolutely inspiring amount of patience. And thanks to her crackerjack assistant, Michelle Rorke, and everybody at Simon & Schuster, especially publisher David Rosenthal. Thanks to art director Jackie Seow, photographer Alan Richardson, food stylist Michael Pederson, and prop stylist Deb Donahue, who have somehow made my simple home cooking look like regular works of art. Thanks to my collaborator, Melissa Clark, who coaxed these family recipes out of all of us Deens, Hiers, Groovers, and Orts when all the while she was cooking up an addition to her own family (congratulations on your sweet baby girl, Melissa!).

As always, I have to thank the brilliant Phyllis Hoffman and her hardworking staff who publish my beautiful magazine, Cooking with Paula Deen, and to all my friends at the Food Network, especially my pal Gordon Elliot. Thanks to my tireless personal assistants, Brandon Branch, Theresa Feuger, Hollis Johnson, and Sarah Meighen, who help make my busy schedule just as fun as can be. Thanks to my publicist, Nancy Assuncao.

And, of course, my gratitude goes out every day to my tried-and-true staff at The Lady & Sons, especially Dora Charles, Rance Jackson, Dustin Walls, and Scott Hopke. And thanks, also, to everyone at Uncle Bubba’s Oyster House, especially Lisa Jackson.

And to all the rest of my darling family: my husband, Michael; my boys, Jamie and Bobby; my daughter-in-law, Brooke, and grandson, Jack; the Groover kids, Anthony and Michelle, and Michelle’s husband, Daniel Reed; my baby brother, Bubba; my niece, Corrie, and my nephew, Jay; Michael’s brothers, Father Hank and Nick; all the many dear cousins, aunts, and uncles; and to my beloved Aunt Peggy Ort. I hope you all know you mean the world to me.

And a special thank-you to all my fans—I love y’all and think of us as one great big, happy family.



General Notes on Ingredients

Nibbles, Snacks, and Sandwiches

Twice-Baked Cheese Straws

Tiny Sausage-Tomato Bites

Sweet Surprise Cheddar-Olive Bites

Jamie’s Jalapeño Bottle Caps with Blue Cheese Dip

Deep-Fried Pickled Okra with Creamy Chile Dip

Bubba’s Spicy Corn and Crab Puffs

Candied Bourbon-Bacon Bites

Aunt Trina’s Shrimp Boulettes

Mini Artichoke and Gruyère Quiches

Ham and Chutney Biscuit Fingers

Michael’s Grilled Glazed Mini Dogs

Corrie’s Sausage, Herb, and Cream Cheese Crescent Rolls

Paula’s Perfect Pickled Shrimp and Eggs

Elegant Stuffed Eggs with Smoked Salmon

Bobby’s Hot Tomato, Jack, and Crab Dip

Jodi’s Cream Cheese and Shrimp Dip

George IV’s Favorite Guacamole

Michelle’s Corny Pimiento Cheese Sandwiches

Appetizers, Soups, and Salads

Caesar Salad with Parmesan Crisps

Beet, Goat Cheese, and Arugula Salad with Pecans

Paula’s Italian Pasta Salad

Warm Bacon Vinaigrette over Greens

Orange, Strawberry, and Date Salad with Buttermilk Dressing

Picnic-Perfect Ham and Rice Salad with Toasted Almonds

Jamie’s Southwestern Avocado and Black Bean Salad

Hoppin’ John Salad

Corrie’s Creamy Corn and Shrimp Chowder

Tomato-Basil Soup with Blue Cheese Toasts

Kelley’s Green Chile Taco Soup

Beefy French Onion Soup

Michael’s Navy Bean and Ham Hock Soup

Michael’s Buttery Crab Potpies

Spicy Salmon and Corn Cakes with Mango Tartar Sauce

Main Dishes

Corrie’s Lemony, Buttery Baked Fish

Shrimp Scampi with Artichokes and Basil

Cousin Johnnie’s Shrimp, Tomatoes, and Feta

Kelley’s Easy Grilled Shrimp

Southern-Style Fish Boil

Michael’s Deluxe Twice-Baked Potatoes with Shrimp

Michael’s Slow Cooker Chicken ’n’ Dumplings

Corrie’s Thai-Style Chicken and Veggies

Bobby’s Baked Chicken with Dijon and Lime

Country-Fried Chicken Livers with Chipotle Cream Gravy

Aunt Peggy’s Old-Fashioned Meat Loaf

Michael’s Company’s Coming Grilled Steak and Veggie Supper

Tybee Grilled Rib Eye with Fried Oysters

Michael’s Coffee-Braised Short Ribs

Stick-to-Your-Ribs Beef, Onion, and Mushroom Stew

Pan-Fried Pork Chops with Blackberries

Corn Bread–Stuffed Crown Roast of Pork

Michelle’s Sausage and Peach–Stuffed Pork Chops

Aunt Peggy’s Orange-Glazed Ham Steaks

Our Favorite Hearty Oxtail Stew

Stewed Garlicky Sausage and Peppers

Casseroles and Pasta

Chicken, Goat Cheese, and Rice Casserole with Pecans and Cherries

Bobby’s Gumbo Rice Bake

Jamie’s Mexican Chicken and Tortilla Casserole

Spicy Chili and Sweet Potato Casserole

Cheesy Corn Bread, Spinach, and Turkey Casserole

Four-Cheese and Pesto Italian Baked Spaghetti

Croque-Madame Casserole

Eggplant and Sausage Lasagna

Smoky Tomato-Bacon Pasta

Bubba’s Creamy, Spicy Seafood Pasta

Michael’s Better-Than-Takeout Pad Thai

Asparagus Risotto with Shrimp and Scallops

Sides and Veggies

Corrie’s Bacon Creamed Spinach

Michelle’s Collards with Cornmeal Dumplings

Luscious Vidalia Onion and Sweet Corn Spoon Bread

Aunt Peggy’s Sweet Potato Soufflé

Mashed Sweet Potatoes with a Kick

Crispy French Fries with Mayonnaise Dip

Oven-Roasted Brussels Sprouts with Lots o’ Butter

Turkish Grilled Eggplant and Peppers with Tomatoes and Sour Cream

Southern Buttermilk Biscuit and Blue Cheese Bread Pudding

Anthony’s Ultimate Doubly Cheesy Mac ’n’ Cheese

Daniel’s Red Rice

Bea Arthur’s Fried Green Tomatoes

Aunt Peggy’s Italian Zucchini Bake

Father Hank’s Creole Shrimp and Andouille–Stuffed Mirlitons

Good Food That’s Good for You (or, Recipes for a Later Age)

Red Pepper–Balsamic Dip

Corn and Carrot Slaw with Golden Raisins

Light and Lemony English Pea Salad

Fresh Fruit Ambrosia

Quick Curried Zucchini-Apple Soup with Toasted Almonds

Easy Poached Salmon with Lemon and Herbs

Parmesan Tilapia Roll-Ups

Seared Scallops with Pineapple-Cucumber Salsa

Oven-Fried Chicken Breasts with Honey-Yogurt Drizzle

Spicy Chicken and Green Chile Chili

Grilled Orange-Glazed Pork Tenderloin

Grilled Beef Tenderloin and Vidalia Onion Skewers

Breakfast and Brunch

Jamie’s Huevos Rancheros

Breakfast Strata with Mushrooms, Shrimp, and Brie

Bobby’s Whole Wheat and Honey Pancakes

Katie Lee Joel’s Pumpkin Soufflé Pancake

T. J.’s Cream Cheese and Strawberry–Stuffed French Toast

Bananas Foster French Toast

Corrie’s Christmas Granola Waffles with Buttered Pecan Syrup

Uncle Bob’s Escalloped Pineapple

Papa Bear Oatmeal

Bubba’s Beer and Onion Biscuits

Cornmeal Biscuits with Blackberry Butter

Kelley’s Oatmeal and Currant Scones

Mama’s Old-Fashioned White Bread

Jodi’s Pumpkin-Nut Bread

Michelle’s Banana-Chocolate Gorilla Bread

PB&J Muffins

Rise and Shine Coffee Crunch Coffee Cake

Easy Blueberry Skillet Coffee Cake

Desserts and Sweets

Corrie’s Carrot-Pecan Cupcakes with Cream Cheese Frosting

Fluffy Vanilla Cupcakes with White Chocolate Frosting

Cousin Johnnie’s Red Velvet Whoopee Pies

Banana Spice Cake with Peanut Butter Frosting

Uncle Bob’s Fresh Apple Cake

Caramel Pecan–Topped Chocolate Layer Cake

Charlene Tilton’s Brown Derby Grapefruit Cake

Fluffy Southern Coconut and Lemon Curd Cake

Peaches and Cream Shortcakes

Bourbon-Bathed Brown Sugar Pound Cake

Coconut Cream Bread Pudding with Chocolate Velvet Sauce

Baked Chocolate Custard Cups with Butterscotch Whipped Cream

Souffléed Grits Pudding

Blackberry–Almond Crunch Crumble

Autumn Harvest Crunch-Top Pie

Two-Berry Chess Pie

Charlye’s Favorite Punkin Chiffon Pie

Cousin Johnnie’s Caramel-Apple Cheesecake

Bubba’s Tiny Chocolate–Key Lime Pies

Toffee-Coconut Rocky Road Bars

Iced Lemon-Almond Puffs

Kelley’s Toffee Bar Cookies

Meemaw’s Kitchen Sink Christmas Cookies

Meemaw’s Texas Tumbleweeds Candy

Dion’s Peanut Brittle

Easy Watermelon Sherbet

Strawberry-Banana Ice Pops


Minty Southern Sweet Tea

Sparkling Sweet Cherry Lemonade

Michael’s Irish Coffee

Cinnamon-Orange Cappuccino

Iced Mocha Frappé

Hot Spiced Apple-Pear Cider

Cousin Johnnie’s White Sangria with Peaches

Brooke’s Pretty Pomegranate Spritzers

Jamie and Bobby’s Holiday Butterscotch Eggnog

The Bald Man’s Workaholic’s Hot Chocolate

Metric Equivalencies



I have always believed that a big family was the greatest gift that anyone could have. When I was a little girl I would just beg and plead with my mama and daddy because I wished for more sisters and brothers. You may know that my wish didn’t come true back then—I lost both my parents when I was barely grown, and was left to finish raising my brother, Bubba. Now I thank my lucky stars to be blessed with a family that just keeps on growing. And when I talk about family, I’m thinking about all the people who are most precious to me, whether or not we’re actually related.

I have the privilege of working with people so special to me that they’ve become part of what I consider my extended family. So not only have I got my darling husband, Michael, wonderful sons and grandson, and beloved brother, aunts, uncles, nieces, nephews, in-laws, and children by marriage, I’ve also got my assistants, my publicist, and my dear agent, Barry, who makes me feel like I have a daddy again. All these people have become so important to me that I can’t imagine they won’t be a part of my life forever. One thing that’s become clearer and clearer over the years: Family is not about being blood-related, it’s simply about love.

And food! Many of the bonds my family has were forged over the dinner table and through the sharing of recipes. Cooking is the way we express our love for one another. We celebrate just about everything that happens to us down here with a meal. It’s a grand old Southern tradition! I remember as a young girl going to family reunions, and, oh my gosh, everybody would just try to outdo each other with their best dishes. It always felt like the good eating was lined up for blocks on those tables. To this day, bringing my family together means piling up a plate loaded with everybody’s favorite recipes.

Those family recipes are the very soul of everything I do. On my restaurant menu, you’ll find my Grandmama Paul’s fried chicken and collard greens; you’ll find Aunt Peggy’s meat loaf and her sweet potato soufflé. And if you’ve ever sent one of your family recipes to me or my Web site, it might just end up on TV, where I love to share all the tasty tricks I learn from the people around me and beyond. My life is my cooking, and none of it would be possible without my family, and yours, too.

Of course, I could never have started my restaurant without my aunts, uncles, cousins, and, most of all, my wonderful sons. Everyone really came together and pitched in from the very beginning, and they’ve been there for me ever since. My Aunt Peggy and Uncle George made my dream of owning a beautiful restaurant come true when I didn’t think I would be financially able to finish what I’d set out to create. My little brother, Bubba, helped handle business matters at The Lady & Sons before opening Uncle Bubba’s Oyster House.

Then there are Jamie and Bobby, who have been behind me all along. My boys were barely out of their teens when they started delivering lunches for The Bag Lady. And when we got our own restaurant, Jamie went right to work in the kitchen, and Bobby’s smile was out front, making guests feel welcome in the dining room. The smartest thing I ever did was add & Sons to the name of the restaurant. I wanted so badly to give those boys wings, to see that they had security and a future, and I feel I have done my best. I think so many of the people who eat at The Lady & Sons pick up on the love that’s at the heart of our restaurant.

I try to thank my beautiful family and acknowledge them every chance I have, but even if I do this every day for the rest of my life, it will never be enough. That’s why I decided that it was time to go ahead and dedicate a book to them. I just have to share with y’all the love and good times I have with my family. Not to mention all the stories—like the time Cousin George got behind the wheel of the family car at age eleven, or how Brooke went from being the five o’clock girl to being Jamie’s beautiful bride and mama to my grandson, baby Jack. I feel so lucky and blessed by the strong support and wonderful memories—and the incredible recipes—that my family has brought me. They are the heart and soul of this book.

I’m proud to share the recipes that I grew up on, like Aunt Peggy’s Old-Fashioned Meat Loaf and Our Favorite Hearty Oxtail Stew. And I just can’t keep to myself all the new ones that marriage has brought to our family table, like Michael’s Deluxe Twice-Baked Potatoes with Shrimp and Michelle’s Banana-Chocolate Gorilla Bread. Although I may be the one you’ve seen cooking on TV, there’s a whole family of great cooks behind every dish I make.

As you look through these pages, you’ll recognize some old-time down-home favorites as well as some more health-minded dishes. Those tend to be the ones that Michael and I enjoy a little more often these days to balance out all the pound cake and fried chicken! Eating a more moderate diet is something we all have to think about, especially as we get older. Making it all still taste delicious is a