Issue Christmas 2023 - Cooking with Paula Deen (2024)

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Cooking with Paula Deen magazine gives readers more of what they love from the queen of southern cooking, Paula Deen. Each issue offers flavorful recipes for sharing with family and friends, along with access to Paula's life and her family traditions. Truly a food lifestyle magazine, Cooking with Paula Deen showcases down-home recipes and cooking tips, entertaining inspiration, travel suggestions, home decorating ideas, and much more.

in this issue

In this IssueEditors LetterBlessings of the SeasonIt goes without sayin’ that Christmas is one of my favorite holidays to celebrate and one of the best times of the year. Cool weather, twinkling lights, and joyous caroling always get me in the mood for all the festivities. After all these years, you’d think I’d get sick of hosting, but being with my loved ones and getting to fill up their bellies with yummy food is still a highlight for me. With everything from a Cheese Ball Wreath (page 12) to Double-Citrus Cider (page 17), the “Sips and Snacks” chapter will provide lots of inspiration for your get-togethers.When it comes to celebratory Christmas meals, they are a tradition in our house, but sometimes, I have a hard time deciding if I want to make old-fashioned…1 min

Chapter 2Breakfast BitesBreakfast Hand PiesMakes 81 tablespoon unsalted butter4 large eggs, divided1½ tablespoons heavy whipping cream, divided⅛ teaspoon Cajun seasoning⅓ cup diced cooked andouille sausage⅓ cup shredded Cheddar cheese2 tablespoons sliced green onion1 (14.1-ounce) package refrigerated piecrusts1. Preheat oven to 375°. Line a large baking sheet with parchment paper.2. In a large nonstick skillet, melt butter over medium-low heat.3. In a large bowl, whisk together 3 eggs, 1 tablespoon cream, and Cajun seasoning. Add egg mixture to skillet; cook, gently stirring and scraping bottom and sides of skillet with a rubber spatula, just until large soft curds form. (Do not overcook.) Remove from heat, and gently stir in sausage, cheese, and green onion.4. On a lightly floured surface, unroll piecrusts. Using a 5-inch round cutter, cut 3 rounds from each piecrust, rerolling…7 min

Chapter 3Christmas MealsClassic DinnerA stunning spiraled main and sidesCLASSIC DINNER MENUGarlic-Parmesan Stuffed Turkey BreastFresh Cranberry-Blackberry RelishCreamed Leeks and Winter GreensSmashed PotatoesOld-Fashioned Buttermilk RollsSpinach, Pear, and Blue Cheese SaladGarlic-Parmesan Stuffed Turkey BreastMakes 8 to 10 servings½ cup butter2 cups chopped onion4 cloves garlic, minced2 cups plain bread crumbs2 cups chopped fresh parsley1 cup chicken stock1 cup freshly grated Parmesan cheese¼ cup chopped fresh sage2 (3-pound) boneless skinless turkey breast halves2 teaspoons salt2 teaspoons ground black pepper¼ cup olive oilGarnish: halved apples, orange slices, pomegranate sections, fresh sage leaves1. Preheat oven to 300°.2. In a large skillet, melt butter over medium-high heat. Add onion and garlic; cook, stirring occasionally, until browned. Remove from heat, and stir in bread crumbs, parsley, stock, cheese, and sage. Let cool completely.3. Butterfly turkey breasts by making a lengthwise…16 min

Chapter 4Seasonal SweetsWhite Christmas Layer CakeMakes 1 (9-inch) cakeCake:1½ cups unsalted butter, softened2 cups granulated sugar5 large eggs, separated2 cups all-purpose flour1½ teaspoons kosher salt1 teaspoon baking soda1 cup whole buttermilk1 teaspoon vanilla extractFrosting:1 cup white chocolate chips6 tablespoons heavy whipping cream4 ounces cream cheese, softened⅔ cup unsalted butter, softened5 cups confectioners’ sugar1 teaspoon vanilla extract1 teaspoon peppermint extract1 tablespoon whole milkGarnish: white chocolate curls, crushed peppermint sticks1. Preheat oven to 350°. Spray 2 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper; spray parchment.2. For cake: In a large bowl, beat butter and granulated sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks, one at a time, beating well after each…10 min

Chapter 5Gifts from the KitchenSweet and Spicy Chocolate BarkMakes about 32 pieces (1½ pounds)2 (10-ounce) packages dark chocolate melting wafers*1 cup coarsely crushed pretzel sticks½ teaspoon ground red pepper¼ teaspoon chili powder½ cup chopped dried cranberries¼ cup chopped salted pistachios1. Line a 13x9-inch rimmed baking sheet with parchment paper.2. In a large microwave-safe bowl, melt chocolate melting wafers according to package directions. Stir in ¾ cup pretzels, red pepper, and chili powder. Spread onto prepared pan. Sprinkle with cranberries, pistachios, and remaining ¼ cup pretzels, gently pressing into chocolate mixture. Let cool until set, about 2 hours. Break into pieces. Store in an airtight container for up to 1 week.*We used Ghirardelli Dark Melting Wafers.Chocolate-Dipped Dried ApricotsMakes about 602 (4-ounce) bars bittersweet chocolate, finely chopped2 (4-ounce) bars white chocolate, finely chopped2 (7-ounce) packages dried…6 min

Issue Christmas 2023 - Cooking with Paula Deen (2024)

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