EGGNOG SWEET ROLLS CHRISTMAS BRUNCH + FESTIVE APPETIZERS : for Easy Entertaining [HOLIDAY RECIPES & Tip =oy THE SMOKY MOUNTAINS Explore Sevierville, Tennessee, and find some of the best places to enjoy scratch-made foodPoa Ce coud Sevierville, Tennessee, is located in the foothills of Great Smoky Mountains National Park and is known for beautiful fall views, Sevierville’s Smoky Mountain Winterfest celebration, outdoor adventures, and being Dolly Parton’s hometown. Unique restaurants, attractions, and stores fill this quaint mountain town. FLAPJACK'S PANCAKE CABIN. Rich stacks of fuffy, fragrant pancakes are even better during the holidays. Order up a plate of famous Sticky Bun Pancakes, swirled with cinnamon, blended with pecans, and topped with «ream cheese icing, Or dig into seasonal treats such as the delectable Stuffed Pumpkin French Toast. flapjacks.com ‘THE APPLE VALLEY CREAMERY Scoop up a little Deep Dish Apple Pie Ice Cream while you're there. This creamy, apple-y treat is churried on site, using rich cream, and makes the perfect holiday dessert. Or enjoy a warm loaf of fresh Apple Banana Nut Bread—the perfect pairing toa hot cup of coffee (or cocoa)! theapplevalleycreamery.com ROMA TABLE One of Sevierville’s newest eateries crafts elevated, seratch-made Italian meals with a ‘Smoky Mountain feel. Try the hearth. baked pizzas, handmade pastas, and curated cocktails. romatable.com Ea sevierite | ©) avisitseviervte THE WILDFLOUR BAKEHOUSE Nothing says Christmas treat quite like gingerbread. These delightful Gingerbread Bears from The Wildflour Bakehouse in downtown Sevierville area great way to put extra cheer in your holiday celebrations. The bakery starts making them fresh daily in late September each year. Buy a couple out of the bakery case or order a dozen or more to share the-wildflour-bakehouse.square.site CHUBBY’S RESTAURANT Enjoy the charm of an old country restaurant and flavors straight from Granny's supper table at this family owned restaurant where matriarch Chubby serves up delicious food year-round. Try the Fried Pork Tenderloin: fried delight! Indulge in rich Liver and Onions and finish your meal with Cornbread Peach Cobbler. chubbysrestaurant.net a plate-sized deep | BeseCONTENTS Satsuma- and Mustard-Glazed ines 13 INTHE KITCHEN WITH Perk Chope > GUINNY Pg Red velvet loaf cake 15 SIMPLE SLOW COOKER Pork chops 17 AIR FRYER FAVORITES Creole shrimp dinner 19 PAULA'S WEEKLY FIVE Easy weeknight meals 69 BOBBY LIGHTENS IT UP Healthier quick breads 71 JAMIE'S FAMILY TABLE Bacon-wrapped dishes 79 RISE AND SHINE Sweet role 80 SOMETHIN’ SWEET Cranberry pound cake 73 TRAVEL Alexandria, Virginia 7 HEY YALL 9 ON THE SIDE 11 PAULA'S PICKS 81 RECIPE INDEX 25 POPS OF PEPPERMINT Cookies and more in a favorite winter flavor On the Cover CANDY cane RED VELVET 33 GIFTS FROM THE KITCHEN oe Give from the heart by gifting these tasty treats 41 ALIFE WELL LIVED Honoring my dear fiend Phyllis Hoffman DePiano 47 FESTIVE APPETIZERS Simple predinner snacks to kick off any get-together oD) 55 HO-HO-HOLIDAY BRUNCH ‘Amery moming is sure to follow with this menu page 79 61. FIVE WAYS WITH SATSUMAS. Cooking and baking with thie winter fruit 3) COOKING WITH PAULA DEEN NOVEMBER/DECEMBER 2023tor Sec on Cw YouTube WITH NEW VIDEOS ADDED DAILY, YOU CAN CATCH UP ON OLD FAVORITES AND NEW EPISODES FILMED RIGHT FROM PAULA'S KITCHEN BRAND-NEW PAULA'S PAULA'S EPISODES BEST DISHES HOME COOKING YOU CAN ALSO FOLLOW PAULA ON AND PAULADEEN.COMEDITOR-IN-CHIEF Pala Deen EDITORIAL EDITORIAL DIRECTOR Daniel Schumacher ADMINISTRATIVE SENIOR ART DIRECTOR MANAGING EDITOR Morgan Cranford Seott Tracy Wood-Franklin FEATURES EDITOR DenisiDubuisson SENIOR ART DIRECTOR Cally Hoynes SENIOR COPY EDITOR Meg Lundberg ART DIRECTOR Deans Colson EDMTORALASSISTANT Shy OUFYsevog sry Sidney Brag! SENIOR DIGITALIMAGING SPECIALIST. TEST KITCHEN DIRECTOR Laura Crendll Dstsa McDaniel FOOD STYLISTSIRECIPE DEVELOPERS DIGITALUMAGING SPECIALIST Clark Densmore Ol Agbodes, Aaron Conrad, Katie Moon Dickerson, [Nicholas Gregory, Ksthleen Kanen, Vanessa Recchi, mands Stable, fe Turer {EST KITCHEN ASSISTANT/PREP COOK Maciton Harel DIGITAL MEDIA ADMINISTRATIVE MARKETING COORDINATOR Morgan Birbsy PRODUCTIONICIRCULATION MANAGER SENIOR ONLINE EDITOR Courtney duCQueenay Samantha Sulivan DIGITAL DESIGNER Stephanie Lambert gxecurivE ASSISTANT Charlotte Gibens INTEGRATED MARKETING SOLUTIONS. REGIONAL ADVERTISING DIRECTORS MARKETING DIRECTOR Lindy Jones Edmonds Christy Chochere Lohmann [AL,AR, LA,MMS, TX] EVENT MARKETING MANAGER’ Mandy Pett ‘Mary-Eveln akon [DC, KY, MD, NY, VA, WV] ADVERTISING PRODUCTION REPRESENTATIVE “ale Goering [FL GA, NC, SC,TN]_ Kimberly Lewis GRAPHIC DESIGNER Kil Peincer Forainnce nth aerting ple cl 888-3998 © hoffmanmedia FOUNDER Phyllis Hoffman DePiano PRESIDENT/CEO Eric W. Hoffman PRESIDENT/CCO Brion Hart Hoffman EvPICOO Greg Baugh VPIMARKETING Keity Harrison evPICCO Broske Mich FECHNOLOGY Matthew Scott Holt [EVPICMO Missy Polhemus VPIHUMAN RESOURCES AND AOHINISTRATION EvPIGFO Laura Sappington Judy Brown Larenby VPIDIGITALMEDIA.Jon Adamson VPIAOVERTISING Amy Robertson EDITORIAL & ADVERTISING OFFICE SUBSCRIPTION CUSTOMER SERVICE 2523 2nd venue Nort Ceokigwith Pals Der, PO Bor S002 rminghers AL3S203_ Boor ASO9SO hore (205) 995-8860 Pone-(877)983:5736, Edtoril lngtie fepateeermagrnecon Ena etinpuden@encestneseviescon uloteimesernecem ‘SIN acer a abe hts to cay a bo tsa fo Soe eee em tent mys et oeNILES | Enjoy time together at Gaylord Opryland in Nashwille, Tennessee. Experience more _ to loveiin our nine acres of indoor garden atriums and find hours of festive activities at our amazing resort. Relax at Reléche Spa; play at SoundWaves, our upscale water attraction; delight in delicious dining; unwind in a well-appointed room or suite; Piero ee Ce gE ene ee eae) 4 Ug ee ee ome accel 3 DCA a GAYLORD CeCe ONC Ree) OPRYLAND®@ A Mote prom Pauta fe Good Tidings to You and Yours PS, Check out my latest collector's edition, Paula Deen’ Christmas, whichis sure to make the most wonderful time of year even better Filed with scrumptious treats perfect fo iting, crowd-pleasing appetizers, toast- ‘worthy drinks to sip on tasty cookies and bars. and menus for festive meals this issues the timate quide {ohelp ensure your holiday hosting and baking isa homerun al season long. Find ton newsstands now. at ‘hottmanmediastore.com, or by calling (800) 361-8059, 7 cooxine wirk PAULA DEEN MERRY, MERRY, YALL! How is it already Christmastime? Golly, the months sure do fly by. I've been busy getting ready for the holidays because I've got big things planned. I'm putting finishing touches on ‘wreaths and other holiday décor, and I'm wrapping up ideas for what to cook and bake. I always get the family together for a big Christmas dinner, but I'm thinkin? it ‘would be fun to host a brunch, too. Flip to page 55 to get inspired! For mote festive foods to make the season special, you'll want to make your way to page 47 and page 25. ‘There's an array of tasty appetizers for when you're hosting a get-together and peppermint-infused cakes, cookies, and more to end your meal on a high note. Getting to be “Guinny” to my littles is one of my favorite parts of the holiday, and I know the grandkids will be so excited to make the Candy Cane Red Velvet Swirl Cake on page 13. For mote recipes to bake and share, the Gifts from the Kitchen feature starting on page 33 will be your saving grace this time of year. I just know everyone in your life would love to receive a homemade gift that's made with love, Lastly, hope you'll join me in paying homage to my dear friend Phyllis Hoffman DePiano, who believed in ‘me all those years ago when she approached me about sharing my life and my favorite Southern cooking with Yall through the pages of this magazine. Turn to page 41 to learn more about our relationship and how she helped shape my career. Love and Best Dishes, Tuto Christmas OsrreHILTON HEAD ISLAND ae ne CMEC ee eMac cet exhilarating culinary adventure committed to preserving our distinct, South-inspired culture. With world-renowned chefs _ crafting delectable seafood specialties, oyster roasts for sustainable Ce MS Sou nau Ce ee ee un Paes eet Une uC as ene ena eeu cence cer ea Poe eee rea(ON THE SIDE + Flavorful Finds MADE IN THE SOUTH LOWCOUNTRY KETTLE ‘The southeastern United States is made up ofa patchwork of unique subcultures and communities. One of these distinctive regions is the Lowcountry in South Carolina, known for its thick marshlands, oak trees dripping in Spanish moss, and irresistibly fresh local cuisine, Among the vast selection of regional eats, Andrew Trumbull, cofounder of Lowcountry Kettle, realized that there was not a single local chip company on the market in South Carolina, This eventually led him, along with his coworker- turned-cofounder Clayton Wynne, to get to work on developing their own brand. After plenty of testing and a few wacky flavor combos that were eventually scrapped, Andrew and Clayton finally found a winning recipe, and in 2016, Lowcountry Kettle was born. “We took a regional approach to our product line, creating flavors indicative of the South and yet even more Today, Lowcountry Kettle can be found in specific to the Lowcountry.’ Andrew explains. Lowcountry numerous local Charleston, South Carolina, Kettle specializes in a bold chip with a unique taste and businesses, Whole Foods locations in the Southeast, just the right crunch, creating a perfect salty snack. The and more than 200 convenience stores throughout company currently offers seven different flavors, including Georgia and the Carolinas. Visit lowcountrykettle. State Fait Fried Pickle, Spicy Pimento Cheese, and its com for more information or to purchase your own newest one, Holy City Red Wine Vinegar & Sea Salt. case of kettle chips SENSATIONAL SATSUMAS Winter Citrus Although these delectable mandarins were first reported in Japan more than 700 years ago, satsumas can now be found growing all across the southern United States. With a thin, easy-to-peel skin and the perfect balance of tart sweetness, these fragrant fruits, similar to a tangerine or clementine, make a wonderful addition toan assortment of dishes or a simple and healthy snack. Flip to page 61 for a host of creative recipes that will transform this sweet citrus into tasty treats your whole family will ove this holiday season.more. than 100very merry recipies A festive celebration of cut, iced, and sandwiched cookies, this is the ultimate cookbook for the holiday cookie connoisseur. Complete with tried-and- true technique and step- by-step photography, it offers both foolproof recipes and the expert know-how needed to execute a truly stunning cookie plate. Your sweet holiday adventure is a preheat away. Orange-Varilla Christmas Sugar Everything Chocolate leed Gingerbread Jam Ribbons Cookies ‘Taumbprint Cookies ‘Cutout Cookies 3 EASY WAYS TO ORDER NOW! SHOP OUR ENTIRE BAKE FROM SCRATCH COLLECTION AT BAKEFROMSCRATCH.COM/SHOP.-{ Pauta's Picks | SAVOR TIME WITH LOVED ONES IN THE Baking Spirits Bright ““sivcnse" Produced by SHELBY DUFFY This Snowman Spoon Rest will keep your counters clean by corralling all your used baking utensils. demdaco.com Serve tasty treats with elegance and whimsy using these Nutcracker Salad Plates. kirklands.com Little bakers can dress for success in this charming Kids Chef Coat and Hat. crateandbarrel.com Charming gingerbread man-imprinted waffles made using this Gingerbread Man Mini Waffle Maker are a great alternative to Christmas cookies, whether you're making breakfast or a celebratory snack. bydash.com V1 cooxine wir pauLA DEENSave your counters and tabletops from hot baking pans with this functional and festive Cast Iron Snowflake Trivet. acottageinthecity.com cookies For santa After a long day of baking, don't forget to leave Santa some fresh-baked treats and milk using this Peathead Santa Cookies & Milk Holiday Set. target.com Measure ingredients easily and accurately with this set of Snowman Measuring Cups. antiquefarmhouse.com Whip up mini cakes that are merry and perfectly sized for little ‘ones with this Gingerbread Kids Cakelet Pan. nordicware.com PAULA DE} Paula Deen has everything your little helpers need to make holiday baking fun, including a kid-perfect Cookie Taster Apron, a Child Silicone Baking Set, and My First Cookbook. pauladeenshop.com 2023 NOVEMBER/DECEMBER COOKING Witt PAULA DEEN 12,{IN THE KITCHEN WITH GUINNY | PEPPERMINT PERFECTLY COMPLEMENTS RICH RED VELVET Christmas Cravings A GENEROUS PORTION of fluffy frosting makes this cake especially decadent. My grandbabies love getting to help decorate—they always have so much fun crushing up peppermint candies to sprinkle on top of this sweet treat CANDY CANE RED VELVET SWIRL CAKE ‘Makes 1 (Bxd-inch) coke 2 cups all-purpose flour 1 cupsugar 1h teaspoons baking powder Ya teaspoon baking soda Ye teaspoon kosher salt 1 cup whole buttermilk: 1 large egg 1 teaspoon vanilla extract 1 teaspoon peppermint extract 13 cooxina wirk PAULA DEEN Y¥_ cup unsalted butter, melted ie teaspoons unsweetened cocoa powder 1 teaspoon red liquid food coloring Peppermint Frosting (recipe follows) Garnish: crushed candy canes or peppermint candies 41. Preheat oven to 350° Lightly spray an 8x4-inch loaf pan with baking spray with flour, Line bottom of pan with parchment paper. 2. Ina large bowl, whisk together flour, sugar, baking powder, baking soda, and salt; make a well in center, 3.In a medium bow, whisk together buttermilk, egg, and extracts; add buttermilk mixture to flour mixture. Add melted butter, and stir just until dry ingredients are moistened, 4.In.a small bowl, combine 1 cup batter, cocoa, and food coloring; stir until well combined. 5. Spoon half of white batter by tablespoontuls into prepared pan, Spoon half of red batter by tablespoontuls over white batter. Repeat layers once with remaining batters. Using a knife, swit! batters together. Tap pan on a kitchen towel- lined counter twice to release air bubbles. 6. Bake until a wooden pick inserted in center comes out clean, about 45 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spread Peppermint Frosting on top of cooled cake. Garnish with candy, if desired. Peppermint Frosting Moker ebout feup 3 tablespoons unsalted butter, softened 3 tablespoons cream cheese, softened Ye teaspoon vanilla extract 44 teaspoon peppermint extract ¥fa teaspoon kosher salt 2% cups confectioners’ sugar 2 teaspoons whole milk 4.In a large bowl, beat butter and cream cheese with a mixer at medium speed until creamy. Beatin extracts and salt. Gradually add confectioners’ sugar and milk, beating until fluffy and stopping to scrape sides of bowljaula Deen is known for her famously endearing drawl land down-home cooking, as well as her longtime signature sign- off: "Love and Best Dishes’ This phrase perfectly sums up the content of her final cookbook land conveys the love and gratitude she has for her fans. For this very special book, Paula has combed through her family's collection of never-before- seen recipes and photos that have been passed down from generation to generation. Love and Best Dishes is Paula's most intimate collection of work, including recipes from her first two spiral-bound cookbooks, which are now hard to find, ‘The book features more than 100 treasured recipes thoughtfully selected by Paula, along with beautiful, full-color photography to accompany each recipe. Don't miss out on the opportunity to collect this final cookbook and own a piece of Paula Deen's unforgettable legacy. PAULADEENBOOK.COM 800-361-8059-{ SIMPLE SLOW COOKER }- ‘AN EASY ONE-STOP MEAL WITH Sweet and Savory Le anc ‘4 cup firmly packed light brown M ‘fe cup fresh orange juice 2 tablespoons Worcestershire sauce ¥fe teaspoon ground cinnamon 1 tablespoon cornstarch 1 tablespoon water Mashed potatoes and salad, to serve Garnish: fresh sage 4.In a 6-quart slow cooker, combine onion, apple, cranberries, sage, %4 teaspoon salt, and % teaspoon pepper. 2.Pat pork chops dry with paper towels. Sprinkle both sides of pork chops with remaining I teaspoon salt and remaining ' teaspoon pepper. 3.Ina large saucepan, heat oil over medium-high heat. Add pork chops; cook until browned, about 2 minutes per side, Place pork chops on top of onion mixture in slow cooker. 4. Ina small bowl, combine brown sugar, vinegar, orange juice, Worcestershire, and cinnamon. Pour over pork chops. Cover and cook on low for 4 hours. 5. Using a slotted spoon, transfer pork chops, apples, cranberries, and onion to a serving platter. Cover and keep warm, 6.In a small bowl, whisk together cornstarch and 1 tablespoon water. Add cornstarch mixture to remaining liquid in slow cooker. Cover and cook on high until thickened, about 30 minutes. Serve sauce with pork chops and prepared mashed potatoes and salad. Garnish with sage, if desired SLOW COOKER CRANBERRY- 1% cups fresh or thawed frozen - kitchen tip - APPLE PORK CHOPS cranberries Make a quick stir-fry by adding Moke 4 to 6 servings 2. teaspoons chopped fresh sage ‘your favorite sautéed vegetables and 1% teaspoons kosher salt, divided hot cooked rice to the pork chops. 2 cups chopped white onion 4% teaspoon ground black pepper, ‘Or chop leftover pork chops and 1 large Honeycrisp apple, sliced divided serve them again for breakfast in into %-inch wedges (about 4 thick-cut boneless pork chops a savory sweet potato hash. Yacups) 1 tablespoon olive oll V5 cooKING WITH PAULA DEEN NOVEMBER/DECEMBER 2023‘Tis the ST Leos Bos vO EE REM W COR Cn Ge eC evo cot Cos nt Wun aca Sue cas Peo ate g aes nace ECO enn ge Une CEM easier Cua eee came ieges ticle RUE) Ce A> OD-{ AIR FRYER FAVORITES }- Shellfish to Share A SIMPLE SHRIMP DINNER FOR YOUR FAMILY AIR FRYER CREOLE SHRIMP. DINNER Makes 6 servings 1 (16-ounce) package andouille sausage, sliced crosswise ¥ inch thick ‘cups small broccoli florets ‘cups ¥2-inch-sliced half-moon yellow squash (about 1 squash) ‘cups 1-inch-chopped orange bell pepper (about i bell pepper) 1 tablespoon minced garlic tablespoons vegetable oil, divided 2 teaspoons Creole seasoning, divided ms Me we 7 Ye pounds fresh jumbo shrimp, peeled and deveined and patted dry Garnish: chopped fresh parsley 4. If preheating is recommended by your air fryer manual, preheat fryer to 375°. 2. Place sausage in air fryer basket. Set temperature to 375", and cook until crispy, about 12 minutes, Set aside, and keep warm, 3.Ina large bowl, toss together broccoli, squash, bell pepper: garlic, 1 tablespoon oil, and 1 teaspoon Creole seasoning 4. Place half of broccoli mixture in air fryer basket. Set temperature to 375°, and cook for 6 minutes. Add to sausage. Repeat with remaining broccoli mixture 5. In another large bowl, toss together shrimp, remaining 1 tablespoon oil, and remaining 1 teaspoon Creole seasoning 6. Place half of shrimp in air fryer basket. Set temperature t0375% and cook until pink and firm, 6 to 7 minutes. Add to sausage mixture. Repeat with remaining shrimp, and toss with sausage mixture, Garnish with parsley, if desired. Serve warm.SIGN UP FOR PAULA'S Gree WEEKLY NEWSLETTER TO RECEIVE THREE tee PRINTABLES, SENT RIGHT TO YOUR INBOX. GROCERY BAKING WEEKLY MENU CHECKLIST SUBSTITUTIONS PLANNER PAULADEEN.COM/PRINTABLES @Easy, Weeknight QUICK-PREP AND F. ST-COOK REC. Tle ega cis INGREDIENTS a Cera 19 cooxina with PAULA DEEN NOVEMBER/DECEMBERMakes 4 servings 2 Pink Lady apples, cored and sliced ¥4 inch thick 2 cups2-inch pieces quartered rainbow carrots 3 tablespoons olive oil, divided 1% teaspoons plus 4 teaspoon kosher salt, divided 3h teaspoon ground black pepper, divided 4 (14inch-thick) boneless pork loin chops 1. cup apple cider Lh tablespoons Dijon mustard 2 tablespoons cold unsalted butter, cubed 1 tablespoon Worcestershire sauce Garnist : fresh thyme sprigs 4. Preheat oven to 450°. Line a large rimmed baking sheet with foil, 2. On prepared pan, toss together apples, carrots, 2 tablespoons oil, 1 teaspoon salt, and % teaspoon pepper. Arrange apples and carrots in a single layer. 3. Bake until tender and browned slightly, 35 to 45 minutes, turning halfway through baking. Let cool slightly on pan, Reduce oven temperature to 400 4. Pat pork chops dry with a paper towel. Brush pork chops evenly with remaining 1 tablespoon oil, and sprinkle with % teaspoon salt and remaining % teaspoon pepper. 5. Heat a 12-inch stainless steel skillet over medium heat. Add pork chops, 2023 NOVEMBER/DECEMBER two at a time, and cook until browned, 4to 5 minutes per side. Remove from skillet, and transfer toa foi-lined baking sheet. 6. Bake until an instant-read thermometer inserted in thickest portion of pork registers 160°, 10 to 15 minutes. Cover with foil, and let stand for 10 minutes. 7.Insame skillet, combine cider, ‘mustard, and remaining % teaspoon salt; cook over medium heat, scraping, browned bits from bottom of skillet, with a wooden spoon, until cider is reduced by half, 8 to 10 minutes. Reduce heat to low, and whisk in cold butter and Worcestershire. 8. Place carrots and apples on a serving dish. Arrange pork chops on top, and drizzle with sauce. Garnish with thyme, ifdesired. cooxina with pauia pees 20‘Makes 8 servings 1 2-ounce) jar tomato-basil pasta 1 (15-ounce) container ricotta cheese 1. (4-ounce) package goat cheese, softened Ye cup grated Parmesan cheese, divided 2. cups shredded rotisserie chicken 2. cups finely chopped fresh. mustard greens 21 cooxina with PAULA DEER No ¥%_ cup chopped fresh basil fe teaspoons kosher salt Ye teaspoon ground black pepper 16 lasagna noodles, cooked according to package directions Salad, to serve Garnish: grated Parmesan cheese, fresh basil 4, Preheat oven to 375°, Spray a 13x9- inch baking dish with cooking spray. 2. Spread 24 cups pasta sauce in bottom of prepared pan. 3. Ina large bowl, combine ricotta, goat cheese, and % cup Parmesan, stirring until smooth. Fold in chicken, mustard greens, basil, salt, and pepper Spoon mixture onto each cooked lasagna noodle, and spread evenly; roll up lengthwise. Place roll-ups, seam side down, in sauce in prepared pan. Pour remaining pasta sauce over rol ups. Cover with foil. 4, Bake until heated through, about 30 minutes. Sprinkle with remaining ‘4 cup Parmesan, and bake until bubbly and cheese is melted, 5 to 10 minutes more. Serve with salad. Garnish with Parmesan and basil, iffdesired.‘Makes 6 to 8 servings % 2 2 2 1 1 2% i % ‘cup unsalted butter (8-ounce) packages fresh baby portobello mushrooms, sliced teaspoons chopped garlic teaspoons chopped fresh thyme (10.5-ounce) can cream of celery soup (10.5-ounce) can cream of mushroom soup ‘cups whole milk, tablespoons prepared horseradish tablespoon kosher salt teaspoon ground black pepper (5-ounce) bag fresh baby spinach (ZZ 1 (16-ounce) package fusill, cooked according to package directions 1 cup grated Parmesan cheese 4 (6-ounce) cans albacore white tuna, drained 2 tablespoons chopped fresh parsley 1 cup crushed buttery round crackers 2 tablespoons unsalted butter, melted Garnish: chopped fresh parsley 4. Preheat oven to 375° 2. Ina large enamel-coated cast-iron skillet or braiser, melt butter over medium heat. Add mushrooms; cook, aS NG stirring occasionally, until softened, about 5 minutes. Add garlic and thyme; cook, stiring occasionally, until aromatic and softened, about 5 minutes. Add soups, milk, horseradish, salt, and pepper, stirring until combined. Simmer, stirring occasionally, for S minutes. Stir in spinach. Remove from heat, and gently str in fusili, Parmesan, tuna, and parsley, being careful not to break up tuna. 3.Ina small bow stir together crackers and melted butter. Sprinkle on top of casserole. 4. Bake until golden brown and bubbly, 15 to 20 minutes. Let stand for 10 minutes before serving, Garnish with parsley, if desired, 22‘Makes 4 to 6 servings 1 pound ground sirloin Yf cup sliced green onion 2. tablespoons taco seasoning 1 (17-ounce) bag tortilla chips 2 cups grated Mexican cheese blend 1 (10-ounce) container queso cheese dip, heated according to package directions ¥% cup sour cream Ye teaspoon lime zest 23 cooxine wirk PAULA DEEN 2 tablespoons fresh lime juice 1 cup sliced grape tomatoes 2 tablespoons chopped fresh cilantro 1 jalapefo, thinly sliced crosswise and seeded Lime wedges, to serve Garnish: sliced green onion 4. Preheat oven to 400°, Line a large rimmed baking sheet with parchment paper. 2. Ina large skillet, cook beef over ‘medium-high heat, breaking up pieces with a spoon, until browned and crumbly, about 10 minutes. Remove from heat, and stir in green onion and taco seasoning. 3. On prepared pan, layer tortilla chips, cheese blend, and beef mixture. 4. Bake until cheese is melted, 5 to 10 minutes. Drizzle with cheese dip. 5. Ina smal bowl stir together sour cream and lime zest and juice until smooth. Drizzle over nachos. Sprinkle tomatoes, cilantro, and jalapeno on top. Serve immediately with lime wedges. Garnish with green onion, if desired.‘Makes about 4 servings 1 tablespoon olive oil 1 pound ground beef 1 cup finely chopped yellow onion Ys cup finely chopped carrot Ye cup finely chopped celery 2 cloves garlic, minced 1 tablespoon tomato paste Ye cup dry red wine 1 (15-ounce) can crushed tomatoes ¥% cup fresh basil leaves 2¥2 teaspoons kosher salt 1 teaspoon dried marjoram ¥f teaspoon ground black pepper Ye cup heavy whipping cream Ys pound rigatoni, cooked according to package directions Whole-milk ricotta, toserve Garnish: ground black pepper, fresh basil 4. Ina large saucepan, heat oil over ‘medium-high heat. Add beef; cook, breaking apart with a spoon, until browned and crumbly, about 10 minutes. Drain excess fat, if desired. Return beef to pan. 2. Add onion, carrot, celery, and garlic to beet; cook over medium high heat, stirring occasionally, until softened, 2023 NOVEMBER/DECEMBER 8 to 10 minutes. Sti in tomato paste; cook, stirring frequently, for 2 minutes. Add wine, scraping browned bits from bottom of pan with a wooden spoon; cook, stirring occasionally, until liquid is reduced by half 3. Stir in tomatoes, basil, salt, marjoram, and pepper into beef mixture. Reduce heat to medium-low, and simmer until slightly thickened, 15 to 20 minutes. 4. Stir cream into sauce; cook until heated through, about 2 minutes. Add rigatoni, tossing to coat. Cook until just heated through, about 5 minutes. ‘Top servings with ricotta. Garnish with pepper and basil, if desired. cooxina with pauia DEEN 24POPS OF Peppermint MAKE THE SEASON A BIT SWEETER WITH THESE PEPPERMINT-INFUSED RECIPES CChocolate-Peppermint Layer Cake page 31Pepperenint Sits > page 31 2023 NOVEMBER/DECEMBER COOKING WITH PAULA DEEN 26Makes 15 Cookies: Ys cup unsalted butter, softened Ye cup firmly packed light brown sugar 1 cupall-purpose flour ¥s_ cup unsweetened cocoa powder We teaspoon baking soda Yq teaspoon kosher salt Ye cup whole milk 1 tablespoon vanilla extract, Filling: 2N%e cups confectioners’ sugar, divided 14 tablespoons light corn syrup 1% tablespoons water 1 tablespoon all-vegetable shortening or coconut oil Ye teaspoon peppermint extract 27 cooxina wirk PAULA DEEN Garnish: crushed peppermint candies, melted white chocolate 4. Preheat oven to 350 2. For cookies: In a large bowl, beat butter and brown sugar with a mixer at medium speed until flufy, 3 to 4 minutes, stopping to scrape sides of bowl. 3. In.a medium bowl, whisk together flour, cocoa, baking soda, and salt. Gradually add flour mixture to butter mixture, beating at low speed until combined, Add milk and vanilla, stirring until combined. Using a 1 tablespoon scoop, scoop dough, and drop 15 dough balls onto a cast-iron baking pan or griddle. 4. Bake until tops are cracked all over, 13 to 15 minutes, Remove from pan, and let cool completely on a wire rack Repeat with remaining dough. 8. For filling: Ina large bowl, beat 2% cups confectioners’ sugar, corn syrup, 1 tablespoons water, shortening or oil, and peppermint extract with a mixer at medium speed until combined. 6. Dust work surface with remaining ‘4 cup confectioners’ sugar. Turn out dough onto prepared surface, and knead until smooth. Between 2 sheets of parchment paper dusted with confectioners’ sugar, roll dough to %-inch thickness. Freeze until firm, about 15 minutes. 7, Remove top sheet of parchment paper. Using a 2%-inch round cutter, cut 15 circles. Place filling cutouts between flat sides of 2 cookies, and gently press together. Roll cookie edges in crushed candies, if desired, or drizzle with ‘melted white chocolate, and sprinkle with crushed candies, if desited, Store in an airtight container for up to 5 days.- kitchen tip - Fora spiked eggnog, add 9 ounces ‘of your prefered bourbon,CANDY CANE EGGNOG ‘Makes about 6 servings ‘cups whole milk ‘cups heavy whipping cream tablespoon peppermint extract large egg yolks ‘cup sugar teaspoon kosher salt ‘ounces white chocolate, chopped 1 cup crushed peppermint candy ut Sonne 4. Ina large saucepan, heat milk, cream, and peppermint extract over medium heat, stirring constantly, just until bubbles form around sides of pan, (Do not boil.) 2. In a medium bowl, whisk together egg yolks, sugar, and salt. Add about 1 cup hot milk mixture to egg yolk mixture, whisking constantly. Add egg yolk mixture to remaining milk mixture in pan, whisking constantly. Cook over ‘medium heat, whisking constantly, until slightly thickened, about 8 minutes. Remove from heat. 3. na small microwave-safe bowl, heat white chocolate on high in 10-second intervals, stirring between each, until melted and smooth. Dip rim of each cup into melted white chocolate; dip in crushed candy canes. Pour eggnog into prepared cups. Refrigerate until chilled before serving. PEPPERMINT BARK Makes 12 servings 2 (10-ounce) bags dark chocolate melting waters* 1 (10-ounce) bag white chocolate melting wafers* 2s cup crushed soft peppermint sticks 4 Line a large baking sheet with foil spray with cooking spray. 2. Melt dark chocolate wafers according to package directions. Pour onto prepared pan, spreading to about %-inch thickness. 3. Melt white chocolate wafers according to package directions. Drop by tablespoonfuls over melted dark chocolate. Using the tip of a knife, swirl mixture. Sprinkle with crushed peppermint, Let stand until firm, about 30 minutes. Break into desired sized pieces. “We used Ghirardelli. MBER COOKING wire paULA DEEN 30PEPPERMINT SWIRLS ‘Makes about 25 (photo on page 26) 41 cup unsalted butter, softened 3% cups sugar 2 large eggs 1 teaspoon peppermint extract 3 cups all-purpose flour Ya teaspoon baking powder Ye teaspoon kosher salt Yh teaspoon red liquid food coloring* Ye cup crushed peppermint candy 4h cup holiday sprinkles 41. In the bowl of stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until futty, 3 tod minutes, stopping to scrape sides of bowl. Add eggs, one at atime, beating well after each addition. Beatin peppermint extract. 2. Ina medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Divide dough in half. With mixer on medium speed, beat food coloring into half of dough; fold candy canes into remaining dough. Wrap each portion separately in plastic wrap, and refrigerate for 30 minutes. 3. Roll each dough portion between sheets of parchment paper into an 11x9-inch rectangle (about %-inch. thickness). Remove top pieces of parchment, and gently place candy cane dough on top of red dough. Roll into a 12x10-inch rectangle, and trim edges using a pizza cutter or sharp knife. Starting at one long side, tightly roll dough into a log, using parchment to help roll. Wrap log in parchment paper, and freeze until firm, about T hour. 4. Preheat oven to 350°. Line baking sheets with parchment paper. 5. Ina medium bow, place sprinkles. 6. Trim ends of dough log. Cut log into ¥-inch-thick slices; roll edges in sprinkles, Place 1 inch apart on prepared pans. 7. Bake until edges are golden, 10 to 12 minutes, Let cool on pans for 5 minutes. Remove from pans, and let BI cooxina wir paULA DEEN cool completely on wire racks. Store in an airtight container for up to 4 days. “We used Wilton Color Right Concentrated Food Coloring in Red. PEPPERMINT PRETZEL RODS Mokes 24 (photo on page 28) ‘cup crushed peppermint candy 2 tablespoons holiday sprinkles & ounces white chocolate, chopped 24 pretzel rods 4. Line 2 baking sheets with parchment paper. Spread crushed candy canes and sprinkles on 1 prepared pan. 2. Ina medium microwave-sale bow, heat white chocolate on high in 10-second intervals, stirring between each, until melted and smooth 3. Dip one end of each pretzel in melted white chocolate, letting excess drip off, Roll pretzel in candy mixture on baking sheet until evenly coated. Place on remaining prepared pan, and let stand until chocolate is firm, about 10 minutes. Gently remove from pan. Store in an airtight container for up to 1 week CHOCOLATE-PEPPERMINT LAYER CAKE Mokes1(9-inch) coke 1 cup unsalted butter, softened 2% cups sugar 4 large eggs, room temperature 1 teaspoon peppermint extract 2% cups cake flour 1 cup unsweetened cocoa powder 1 teaspoons baking soda 1 teaspoon kosher salt 1. cup hot strong brewed coffee ®/s cup whole buttermilk, room temperature Vanilla Buttercream (recipe follows) 2 cups finely crushed peppermint candy canes 41. Preheat oven to 350°, Spray 3 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper. 2.In the bow! ofa stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at atime, beating well after each addition, Beat in peppermint extract. 3. Ina medium bowl, sift together flour, cocoa, baking soda, and salt. In a small bowl, stir together hot cotfee and buttermilk. Gradually add flour mixture to butter mixture alternately with coffee mixture, beginning and ending with flour mixture, beating at low speed just until combined after each addition. Divide batter among prepared pans. Lightly tap pans on kitchen towel-lined counter a few times to release any air bubbles. 4. Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on a wire rack. 5. Level cooled cake layers, if desired. 6. Reserve 1% cups Vanilla Buttercream in a pastry bag fitted with a Y-inch round piping tip. Spread remaining buttercream between layers and on top and sides of cake. Press crushed candy canes into sides of cake and sprinkle lightly on top. Pipe dollops of reserved uttercream along top edge of cake. Vanilla Buttercream Moker 8 cvpe 2%/s cups unsalted butter, softened 1 teaspoon kosher salt 12 cups confectioners’ sugar 5 cup cold heavy whipping cream 2 teaspoons vanilla extract 4. In the bow! ofa stand mixer fitted with the paddle attachment, beat butter and salt at medium speed until creamy, about 1 minute, stopping to scrape sides of bowl. With mixer on low speed, gradually add confectioners’ sugar alternately with cold cream, beginning and ending. with sugar, beating just until combined after each addition, Beat in vanilla Increase mixer speed to medium; beat until fufty, about 2 minutes. Use immediately* 7 4) GIFTS AS » KITCHEN SPREAD CHRISTMAS CHEER THE HOMEMADE WAY: BY GIFTING EDIBLE PRESENTS MADE WITH LOVEInfused Honey page 39 2023 NOVEMBER/DECEMBER COOKING WITH PAULA DEEN 34PECAN AND CRANBERRY GRANOLA ‘Makes about Jeups 3% cups old-fashioned oats 14 cups roughly chopped pecans 1. cup shelled raw pepitas (pumpkin seeds) Ye cup cane syrup ¥% cup olive oil ¥%5 cup firmly packed dark brown sugar 1% teaspoons kosher salt a teaspoons pumpkin pie spice 4 cup dried cranberries 41. Preheat oven to 300". Line a large rimmed baking sheet with parchment paper. 2. In alarge bowl, combine oats, pecans, pepitas, cane syrup, oil, brown sugar, salt, and pie spice. Spread mixture on prepared pan. 3. Bake until toasted, 30 t0 35 minutes, raking edges inward and center outward 7 every 10 minutes. (Mixture will seem soft but will crisp while cooling.) Let cool ‘completely on pan. Stir in cranberries. Divide granola among 7 (1-cup) gift tins. PEPPERMINT MERINGUE. KISSES Makes about 24 (photo on poge 35) 1 cup peppermint candies (about 30 candies) 2 large egg whites, room temperature Ym teaspoon cream of tartar %s cup superfine sugar 1 teaspoon vanilla extract 41. Preheat oven to 350°. Line 2 baking sheets with parchment paper. 2. In the work bowl ofa food processor, pulse candies until finely chopped. 3. In the bowl ofa stand mixer fitted with the whisk attachment, beat eg whites at high speed until foamy, about 1 minute, Add cream of tartar, and beat until mixture is fusfy but not dry. (Do not overbeat.) Add % cup sugar, 3 tablespoons ata time, beating until combined, Beat in vanilla, Add remaining %4 cup sugar, 3 tablespoons ata time, beating until sugar dissolves and mixture Js glossy, about 6 minutes. Gently fold in crushed peppermints. 4. Spoon meringue into a pastry bag fitted with a #12 round piping tip. Pipe ‘meringue onto prepared pans in 1-inch circles, leaving a point at the top to make “kiss” shape. 5. Place pans in preheated oven, and turn oven off. Let meringues stand in oven with door closed until crisp and dry, at least 2 hours or overnight. + kitchen tip - Meringue does not perform as well in rainy of uric weather, s0 make these cooks ona clear dry dyPECAN PRALINE SAUCE salt to a boil over medium-high heat; ‘Mokes 3 cups cook for 2 minutes. Remove from heat stir in pecans and vanilla, Let coo! for 20 minutes. Divide mixture among. 4 (8-ounce) Mason jars. Refrigerate for up to 1 week. 4 Jes eaten [kitchen tip - 1. In a medium saucepan, bring brown sugar, corn syrup, cream, butter, and cookina wire pauLA DEEN 3B‘SPICED ORANGE HONEY ‘Makes 1(6- to Bounce) jar 1 vanilla bean, split lengthwise, seeds scraped and reserved 5 whole cloves 1 teaspoon orange zest 6 to 8 ounces honey 41 Sterilize a 6- to 8-ounce glass jarand tight-fitting lid in simmering water for 10 minutes, Let dry. 2. Place vanilla bean and reserved seeds, cloves, and orange zest in jar ‘Top with honey, Secure lid. Rotate jar to evenly disperse ingredients. Stor a cool, dry place for up to 6 months.CHOCOLATE CHIP ESPRESSO COOKIES ‘Makes about 18 1 cup unsalted butter, softened 1 cup granulated sugar 1. cup firmly packed light brown sugar largeeggs teaspoons vanilla extract cups all-purpose flour ‘cup whole wheat flour teaspoon baking soda teaspoon salt % cup hot water 1 tablespoon espresso powder 1 (11.5-ounce) bag semisweet chocolate chunks 41. Preheat oven to 350°. Line 2 baking sheets with parchment paper. 2. Ina large bowl, beat butter and sugars with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well ater each addi Beat in vanilla, 3. Ina medium bowl sift together flours, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. 4. Ina small measuring cup, stir together % cup hot water and espresso powder until dissolved. Add 3 tablespoons espresso mixture to butter mixture, and beat at medium speed. until combined. Add chocolate chunks, beating until combined. Scoop dough by 4 cupfuls, and drop at least 3 inches apart onto prepared pans. 5. Bake until lightly golden, 10 to 12 minutes, Let cool on pans for 2 minutes. Remove from pans, and let cool completely on wire racks. HOLIDAY CONFETTI COOKIES Mokes 24 (photo on page 36) 1 cup unsalted butter 1 cup confectioners’ sugar 1 teaspoon vanilla extract, Y% teaspoon almond extract 1 large egg 2% cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 cups red and green sprinkles, divided cup granulated sugar Icing (recipe follows) 4. Ina medium bowl, beat butter, confectioners’ sugar, and extracts with a mixer at medium-high speed until creamy, about 3 minutes, stopping to scrape sides of bowl. Add egg, and beat until combined. 2. Inanother medium bowl, whisk together flour, baking powder, and salt. Add flour mixture to butter mixture, and beat at low speed until combined. Add 1 cup sprinkles, and beat until combined. 3. Between 2 sheets of parchment paper, roll dough to %-inch thickness. Refrigerate for 30 minutes. 4. Preheat oven to 350°. Line 2 baking sheets with parchment paper. 5. Usinga 3-inch round cutter, cut dough, rerolling scraps until all dough is used, Place 1 to 2 inches apart on 2023 NOVEMBER/DECEMBER prepared pans. Sprinkle tops with granulated sugar. 6. Bake until edges are lightly browned, 10 to 12 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. 7. Spoon about 2 tablespoons Icing ‘onto each cookie; sprinkle with remaining % cup sprinkles. Let stand until Icing is set. Store in an airtight container for up to 5 days. Icing Makes 2 cops 2 cups confectioners’ sugar 2to3 tablespoons water 4f teaspoon clear vanilla extract 44 teaspoon almond extract 4.In.a small bow, stir together confectioners’ sugar, 2 to 3 tablespoons water, and extracts until mixture is smooth. Add more confectioners’ sugar or more water as needed to reach desired consistency. cooxina with pauia pees 40RECOUNTING PHYLLIS HOFFMAN DEPIANO’S INCREDIBLE LEGACY AND REFLECTING ON HER RELATIONSHIP WITH FRIEND AND COLLEAGUE PAULA DEEN Written by Morgan Crawford Scott PHYLLIS HOFFMAN DEPIANO was an incredible woman with many talents and accomplishments, a true Southern gem through and through. She loved being a wife to her husband Neal, mom to her twin sons—Brian Hart Hoffman and Eric Hoffman, who worked alongside her the last 16 years and have since taken on a larger role in the company to carry on her legacy—and grandmother “Gigi” to her 41 cooxina with PAULA DEEN NovEMBER/DECEMBER 2009 grandkids, Hays and Amelia. She led a vibrant life filled with including serving her church community many hobbi as.an organist, needlework (a passion that led her to start Hofiman Media's first magazine, just CrossStitch), collecting treasures to add to her blue-and-white fine china collection, and getting in the kitchen to cook Southern comfort food for her loved ones.“We had such along standing piendship that se et miss dearly.” —Paula Professionally, she was a pioneer in the publishing industry, founding Hoffman Media, our parent company, in 1983. The role she played in the inception and success of Cooking with Pau Deen was paramount, and its incredible to think the pages ofthis magazine have been enjoyed by hundreds of thousands of people for nearly two decades. When Phylis met Paula back in 2005, Phyllis had a vision for her that would help catapult Paula's career, but even more so, it would be the start of friendship that spanned far beyond their professional relationship. Recently, I was able to chat with Paula to discuss how much Phyllis meant to her and the role she played in her life. The two first ‘met in person at the Southern Lady Celebration convention almost Phyllis with her newborn twin sons, Brian and 20 yeas ago, and Paula can sil cal her interaction with Phylis ez Pls and her husband Neal: Phys to this day. “Ill never forget this much. I had been writing a column Amelia. EMBER/DECEMBER COOKING Witt PAULA DEEN 42for Taste ofthe South, but that was ust the beginning. I was a guest speaker atthe [Souther Lady] convention, and Phyllis sat ‘me down to talk to me about something. She whipped out a dummy magazine with my face on the front and said shetd like to publish a magazine about me. laughed and said, ‘What's great about me” She touched my hand and said, ‘You're wrong, my ell, it probably wor't last, but lets give ita go’ You never forget a moment like that” Over the years of working together to produce this magazine, the two shared many endearing moments together: “One time, Phyllis thought it would be funny to photograph me in my tub. She bubbled that thing up and got that water so hot, I thought she was going to scald me.I ended up slipping, and we laughed, and I sai, Phyllis, you about near drowned me,” says Paula. “loved when Phyllis would come to photo shoots because she always brought a fun energy... Brian is like his mother; 1 see that same fan energy in him? When asked to describe Phyllis, Paula says, “She was dynamic, had a big sense of humor, and adored her sons and grandchildren. But there are so many things I appreciated about Phyllis. We had such a long-standing friendship that I will miss dearly friend? Isai 43 cooxina with PAULA DEEN NovEMBER/DECEMBER 2009This page: Phyllis putting special touches on a Christmas tree. Opposite page, clockwise: Phyllis and her son Brian baking; Phyllis and Paula at Hoffman Media in the early days; Phyllis and Neal on a cruise; Phyllis playing the organ, one of her many talents.ver the years, Paula and Phyllis shared many Southern recipes with one another, including one of Phyllis's favorites, Browned Butter & Thyme Cornbread. BROWNED BUTTER & THYME CORNBREAD ‘Makes 1 (12-inch) loof ¥/ cup unsalted butter 10 sprigs fresh thyme 3 tablespoons canola oil 4 cups plain white or yellow cornmeal cups all-purpose flour ‘cup fresh thyme leaves tablespoons baking powder tablespoon kosher salt tablespoon ground black pepper ‘cups whole buttermilk large eggs ¥/ cup honey Honey and butter, to serve BaHENEN 41. Preheat oven to 400°. 2. Ina 12-inch cast-iron skillet, melt butter over medium heat. Add thyme sprigs; cook until butter starts to brown, 3 to 4 minutes. Pour butter into a medium bowl: discard thyme. Wipe skillet clean. 3. Add oil to skillet. Place skillet in oven until oil is very hot, about 8 minutes, 4. In a large bowl, whisk together cornmeal, flour, thyme leaves, baking powder, salt, and pepper. Make a well in center, 5. Add buttermilk, eggs, and honey to reserved melted butter, and whisk until combined. Add buttermilk mixture to cornmeal mixture, stirring until combined. Carefully pour batter into hot skillet 6. Bake until golden brown and a ‘wooden pick inserted in center comes. out clean, 35 to 40 minutes. Serve with honey and butter. cooKina with paULA DEEN 46WHAT IS AVAXHOME ?eae a Pe Lae eC eS acs DU oe a eee a eee ee Unlimited satisfaction one low price Cheap constant access to piping hot media Protect your downloadings from Big brother Safer, than torrent-trackers 18 years of seamless operation and our users' satisfaction All languages Te alo ma Vols hs felt ti OND da loll -em Col a To 1 We have everything for all of your needs. Just open https://avxlive.icuWHIP UP THESE EASY AND ELEGANT BITES THAT ARE SURE TO BE A HIT WITH GUESTS Honey-Mescarpone Tossts page 51HONEY-MASCARPONE TOASTS Mokes to 6 servings 8 ounces mascarpone cheese 2 tablespoons honey 2 lemons, zested 1 teaspoon fresh thyme leaves Pinch salt Ys cup Luxardo cherries injuice Ya teaspoon half-cracked black peppercorns 1 loaf focaccia, cut into 42-inch slices 4. In the work bow! of a food processor, process mascarpone, honey, lemon zest, thyme, and salt until smooth, (Do not overprocess.) Transfer to a bowl, and top with cherries and juice and peppercorns. Serve with focaccia, ANDOUILLE PUFFS WITH CREOLE MUSTARD SAUCE Mokes 22 (photo on page 49) 1. (17.3-ounce) package frozen puff pastry (2 sheets), thawed 3 tablespoons plus 1 teaspoon Dijon mustard, divided SI cooxina wir PAULA DEEN 1. (d-pound) package andouille sausage, cut diagonally into Yu-inch pieces 1 large egg, lightly beaten Wooden picks Ye cup sour cream % cup Creole mustard 2 teaspoons hot sauce 4s teaspoon grated garlic 4. Preheat oven to 375°, Line 2 baking sheets with parchment paper. 2. Ona lightly floured surface, cut each put pastry sheet into 16 (2%-inch) squares. Using a fork, prick each square all over. Spread about ¥ teaspoon Dijon ‘mustard in center of each square. Top each with 1 piece sausage. Fold two opposite corners of each pastry square over sausage; brush with egg, and pinch to seal. Secure with wooden picks. Place on prepared pan, and freeze until firm, about 10 minutes. 3. na small bow, combine sour cream, Creole mustard, hot sauce, garlic, and remaining 2 tablespoons Dijon mustard. 4. Brush egg all over puts 5. Bake until lightly golden, about 18 minutes. Carefully remove wooden picks, turn puts, and bake for 5 minutes more. Serve hot with mustard sauce. BUTTERNUT-AND-SPINACH TARTLETS Mokes 8 142 pounds butternut squash, peeled and cut into ¥e-inch-thick rounds tablespoons olive oil, divided teaspoon kosher salt, divided teaspoon ground black pepper, divided 1 (14.4-ounce) package refri piecrusts 1 clovegartic, minced 10 ounces fresh baby 5 1% teaspoons chopped fresh sage Yh cup freshly grated Gruyére cheese 1 cup heavy whipping cream 3 large eggs Garnish: ground black pepper Bae 4 Preheat oven to 400°. Line a rimmed baking sheet with parchment paper. 2. Ina large bowl, place squash, 2 tablespoons oil, ¥ teaspoon salt, and “4 teaspoon pepper, stirring to coat ‘Arrange squash in an even layer on prepared pan. 3. Bake until tender, 20 to 30 minutes. Leave oven on, 4.Ona lightly floured surface, unroll piecrusts. Using a5-inch round cutter, cut 44rounds from each crust, Transfer to 8 (3%-inch) round fluted removable-bottom, tart pans, pressing into bottoms and up sides. Freeze until firm, about 30 minutes, 5. Top each crust with a piece of parchment paper, letting ends extend over ledges of pans. Add pie weights, 6. Bake until light golden brown, 5 to 6 minutes. Carefully remove paper and weights. Leave oven on, 7.Ina medium skillet, heat remaining 2 tablespoons oil over medium heat. Add garlic; cook, stirring occasionally, until fragrant, about 3 minutes. Add spinach and sage; cook, stitring occasionally, until spinach is wilted. Divide spinach mixture among prepared crusts, pressing into bottom. Top with cheese. 8. Ina medium bowl, whisk together cream, eggs, remaining % teaspoon salt, and remaining & teaspoon peppet. Divide mixture among tartlets. Cut squash rounds in half, and layer on top of filing. 9. Bake until set and slightly puffed, about 15 minutes. Garnish with pepper, ifdesired.MBER COOKING WITH PAULA DEEN 52& a Mokes 4 servings 2 pounds fresh mussels, debearded 1 tablespoon yellow cornmeal 4 tablespoons unsalted butter 1 cup finely diced yellow onion % cup sticed garlic 1. (28-ounce) can whole plum tomatoes 1 cup dry white wine 1 teaspoon kosher salt 1 teaspoon ground black pepper ‘4 cup heavy whipping cream %f cup chopped fresh parstey French baguette, to serve Garnish: chopped fresh parsley 4. Filla large bow! with very cold water, and add mussels and cornmeal. Refrigerate, uncovered, for 1 hour (This allows the mussels to expel their sand and any grainy bits.) Serub mussels, and rinse well, For optimal food safety, examine mussels and discard any that have a damaged shell or remain open and will not close by tapping lightly on the shell, 2. Ina large skillet, melt butter over ‘medium-high heat; add onion, and cook, stirring occasionally, until soft and translucent, about 10 minutes. Add garlic, and cook, stirring occasionally, until fragrant, 2 to 3 minutes. Add tomatoes, wine, salt, and pepper. Bring, to.a boil over medium-high heat Recluce heat to medium-low; cover and simmer for 30 minutes. 3. Using a wooden spoon, break apart tomatoes into small pieces. Add mussels. Cover and simmer until shells, open and mussels are thoroughly cooked, 5 to7 minutes. Discard any mussels that do not open. Add cream and parsley, stitring until just combined. Spoon mussels into serving dishes with plenty of sauce. Serve with baguette, and garnish with parsley, if desired. Makes about 8 servings 2 (15-ounce) cans red beans, drained 1 (16-ounce) jar roasted red peppers, drained 2. tablespoons tomato paste 2. tablespoons distilled white vinegar 2 tablespoons olive oil 1 teaspoon kosher salt 4f teaspoon ground black pepper 2 cloves garlic 1 (B-ounce) log goat cheese, crumbled ‘% cup chopped pecans 44 cup chopped fresh cilantro Pita chips, to serve 4. Preheat oven to 350". Spray a shallow 2-quart baking dish with cooking spray. 2. In the work bowl of food processor, pulse beans, roasted peppers, tomato paste, vinegar, 1 tablespoon oil, ¥ teaspoon salt, teaspoon black pepper, and garlic until smooth, stopping to scrape sides of bowl. Spoon into prepared pan. Top with goat cheese, pecans, remaining 1 tablespoon oil, remaining ¥s teaspoon salt, and remaining % teaspoon black Pepper. 3. Bake until heated through, about 30 minutes. Sprinkle with cilantro. Serve warm with pita chips. MBER COOKING Witt paULA DEEN 5&