Cooking With Paula Deen - September - October 2016

COZY SOUP
SUPPER
cooking with
PAULAS BEST
DESSERTS APPLE CREAM

CHEESE SWIRL
UNDT CA KE
BU
page 59
Sept/Oct 2016 VOL. 12, ISSUE 5

$4.99 US Display until 10.11.2016
one-dish CROWD-PLEASING 10-MINUTE SLOW-COOKER

MEALS CASSEROLES PIZZA JAMBALAYA www.cookingwithpauladeen.com
Its fall, yall!
Lets bake
up something
delicious!
Paula
CONTENTS
SEPTEMBER/OCTOBER 2016
food
24 SIMPLE SLOW COOKER
Jambalaya
27 PAULAS WEEKLY FIVE
Quick options for weeknight
meals
63 BOBBY LIGHTENS IT UP
Tailgating snacks
65 JAMIES FAMILY TABLE
Make-ahead breakfasts
77 SOMETHIN' SWEET
Pound cake
81 FIVE AND DIME
Garlic bread pizza
living
9 COMMUNITY FARE
Paulas philanthropic activities
25 BAKING WITH GINNY
After-school treats
69 TEN TO TRY
Fried chicken
73 TRAVEL
Floridas Emerald Coast
in every issue
7 HEY Y'ALL
11 PAULA'S PICKS
15 FUN FOOD FACTS
79 RECIPE INDEX
features
33 SOUP SUPPER AT PAULAS
Gather your loved ones for this cozy, comforting dinner.
41 FALL FOR THE PERFECT PICNIC

Enjoy the fresh autumn air with this portable meal.
47 KEEP THE CASSEROLES COMING

Your family will love these hearty one-dish meals.
53 A BOUNTY OF APPLES AND PEARS

Bake up delicious creations with falls signature fruits.
cooking with
DEEN

n
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River House Collection
Introducing Paula Deen Home for the outdoors.

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Dogwood Collection
HEY A Note from Paula b
YALL
Autumns Sights and Smells

HELLO, FALL! When the cool breezes
of the season arrive, I love to open up the
windows and doors of my home, and its
so much fun to get back in the kitchen and
start cooking and baking up a storm.
This issue is all about the fresh
ingredients and traditional avors of the
autumn season. Its the time of year when
folks start cooking heartier food that
satises the body as well as the soul, like
the easy casseroles on page 47 or my family
soup supper on page 33. Soup is one of the
easiest meals you can make, and its perfect
for enjoying on lazy fall afternoons.
Crisp and juicy apples and pears are the
most signicant symbols of the season for
me, and Im sharing some of my favorite
ways to bake with them on page 53. From
a Bundt cake with a surprise center and a
deep-dish pie to easy muns and cookies,
I know youll love these feel-good recipes,
and boy, do they make your home smell
wonderful!
Theres a lot more to explore in this
issue, including my two favorite versions of
Southern pound cake on page 77, Jamies
easy make-ahead breakfasts on page 65,
and Bobbys lighter tailgating snacks for
football season on page 63. I also have a
wonderful picnic menu for a fall afternoon
on page 41 and the best fried chicken
around the country on page 69.
I hope you enjoy this issue and
everything this season has to oer. I wish
When my grandsons arent yall love and best dishes!
running all over the house, they
love to watch movies in my TV
room. Here they are stretched
out while the rest of my family
enjoyed the soup supper on
page 33.
Paula Deens
g
rvvesst
RECIPES 92
P.S. My latest special issue, Paula Deens Fall Baking, is filled with nearly 100 delicious
DECADENT
DEEP-DISH RECIPES
APPLE PIE
CARAMEL
LAYER CAKE
recipes featuring autumns best flavors and ingredients. Youll find pies, cobblers, BUTTERSCOTCH
BLONDIES
Pumpkin-Swirled
Oat Bars
page 14
cakes, breads, cookies, and so much more. Its available now on newsstands, at
hoffmanmediastore.com, or by calling 800-361-8059.
MAKE-AHEAD EASY ENJOY TASTY

DESSERTS BREADS SOUTHERN
7 FOR THE FAMILY & BARS COBBLERS & MORE
CO O K I N G W I T H PAU L A D E E N SEPTEMBER/OCTOBER 2016
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a COMMUNITY FARE I Paula Gives Back b
CIRCLE OF LOVE
GREENSBORO, GEORGIA
Paula joined eorts to raise funds for the Circle of

Love Center, a nonprot organization based out of
Greensboro, Georgia, that provides support services
Photos courtesy of Ashley Blalock.
to domestic abuse victims and their children through

shelter and other services in a ve-county area. The
fund-raising event included a silent auction, food
stations featuring Paulas recipes, and dancing into
the evening with one of Paulas all-time favorite live
bands, The Grapevine. They are one of the Souths
most popular party bands for special events,
anniversaries, and weddings. At the end of the
evening, the band presented Paula with one of the
members high school athletic jacket.
Top: Paula is now an ofcial member of the

band The Grapevine, based out of Macon,
Georgia. Left: Michael helped Paula present a
donation to Circle of Love.
DANCING STARS OF CENTRAL GEORGIA EASTER SEALS CRAWFISH BOIL

MACON, GEORGIA ALBANY, GEORGIA
Paula reunited with her
dancing partner from Paula joined diners for an authentic Rajun
Dancing with the Stars, Louis Cajun Crawsh Boil to benet the Easter Seals
Van Amstel, as a judge
of Southern Georgias Megans House Building
for the Dancing Stars of
Central Georgias annual Campaign. Megans House is a respite home
fund-raising event. Dancing for babies and children through age 17 with
Stars is an exciting, fun-lled developmental disabilities, autism, or who are
benet for the Alzheimers
Association's Georgia
medically fragile. This
chapter. The event brings home is a much-needed
Mallard.
ll d
together local celebrity service to local families

lt M
dancers with a dance

Walter
and provides them with a

pro, spending 10 weeks
off W
perfecting their dance moves well-deserved break and d

Ph t courtesy
and vying for votes to peace of mind that their

t
support Alzheimer's research. child is being cared for by

b
Photo
qualied professionals.
The money raised will
The Bag Lady Foundation, named after Paulas fund a new, larger home
first business, provides hope, inspiration, so more families will
and support to women and families during benet.
their time of need. The organization focuses
on providing food to families in need and
helping women get on their feet. For more
information, visit bagladyfoundation.org.
9 CO O K I N G W I T H PAU L A D E E N SEPTEMBER/OCTOBER 2016

a PAULA'S PICKS b
Fall Finds 1
ENJOY COOKING AND ENTERTAINING

THIS SEASON WITH THESE USEFUL
AND UNIQUE PRODUCTS.
Produced by JANECE MAZE
1. Display sweet or savory treats on this fun

15x14.5-inch Rooster Cutting Board. $34.99,
epicureancs.com
2. Paula loves these Everything is Better in

a Mason Jar 28-inch square towels. $8.95,
cookswarehouse.com 2
3. Freeze, microwave, bake, and broil in this

10.25x7.5-inch Heritage Rectangular Baking
Dish. $50, lecreuset.com
4. A sprinkle of Paulas Silly Salt or House 3

Seasoning will pep up any dish. $14.99 each for
a 2-pack, pauladeensgeneralstore.com
5. Easily roll out dough with this smooth and

sturdy Deluxe Marble Rolling Pin. $14.99,
bedbathandbeyond.com
6. Cook hearty soups and stews in this

preseasoned Lodge Logic 2-Quart Serving Pot
with Iron Cover. $26.99, walmart.com
7. Set the table with this rustic and stylish 4

20-piece Margaritaville Bamboo Flatware Set.
$49.50, frontgate.com
8. Add an earthy element to your kitchen counter

with Paulas Signature Pantryware Round Salt
Box. $18.99, pauladeensgeneralstore.com
5
8
7

a FUN FOOD FACTS b
A WHOLE LOT OF APPLES

About 2,500 types of apples are grown in
the United States, and more than 7,000 are
grown internationally. Most of us know the
popular varieties, including Red Delicious,
Granny Smith, Gala, and Fuji. There are also
bushels of lesser-known heirloom selections
great for baking, eating, and even cider
makingArkansas Black, Winesap,
Ashmeads Kernel, Roxbury Russet, Hewes
Virginia Crab, and more. Apples are an
excellent source of vitamins A and C and
fiber and are fat, sodium, and cholesterol
free. Get in the spirit of National Apple
Month (October) with our recipes starting
on page 53.
SEPT 2 National Grits for Breakfast Day OCT 14 National Dessert Day OCT 31 National Caramel Apple Day
MADE IN THE SOUTH FALL FESTIVALS

Delta Blues Rice 13th Annual Heritage Day at
The Mississippi Delta may be the Old Mill
best known for giving us blues Experience a day in the life of a Smoky
Mountain pioneer at the 13th Annual
music, but a small artisan rice
Heritage Day at the Old Mill in Pigeon Forge,
company with a lot of soul
Tennessee. The family-friendly event on
is drawing attention for its September 24 is lled with Southern food,
great products. Delta Blues including sorghum and moonshine making
Rice is a Ruleville, Mississippi, demonstrations, guided tours of the 185-year-
company that produces quality old operating mill, bluegrass and folk music,
brown rice, long-grain white line and square dancing, arts and crafts,
rice, and rice grits games, traditional storytelling, and much
broken pieces of rice that more. Visit oldmillheritageday.com for details.
have a creamy texture
when cooked. Since 1924, Blairsville Sorghum Festival
the CarverArant family has The Blairsville, Georgia, Sorghum Festival
cultivated the rich Delta soil, celebrates the sweet country staple. The
festival, held back-to-back weekends
growing, milling, packaging,
October 89 and October 1516, includes
and putting rice products
cane milling and grinding, sorghum cooking
on your family table. Visit demonstrations, sorghum-themed food,
deltabluesrice.com to learn a biscuit-eating contest, a parade, arts
September
is National Rice Month
more and order products. and crafts, music, games, and more. Visit
blairsvillesorghumfestival.com for more
information.
ADVERTISING
FROM PLANTATION DINING ROOMS AND

BACKYARD SMOKEHOUSES TO CAJUN
CRAWFISH BOILS AND FINE CREOLE DINING,
FOOD IS A PASSION
IN LOUISIANA.
MORNING CAF AU LAIT PAIRED WITH FLUFFY,
SUGARED BEIGNETS MAKE WAY FOR SIMMERING
DARK ROUX AND THE SIZZLE OF THE HOLY TRINITY
OF ONION, CELERY AND BELL PEPPER.
L ouisiana T ravel.com /C ulinary
a SIMPLE SLOW COOKER b
Easy, Southern Jambalaya

THIS HEARTY CAJUN DISH WILL BECOME A GO-TO DINNER
FOR YOUR FAMILY ON ANY BUSY NIGHT OF THE WEEK.
CHICKEN AND SAUSAGE 1 tablespoon Creole seasoning together sausage, bell pepper, onion,
JAMBALAYA 1 cup uncooked converted white celery, garlic, broth, tomatoes, and
rice* Creole seasoning. Cover and cook
Makes 8 servings
3 cups shredded rotisserie on high for 4 hours or low for 6
1 pound andouille sausage, sliced chicken hours.
1 large green bell pepper, 3. Stir in rice and chicken, cover, and
chopped 1. In a large skillet, cook sausage cook on high for 45 minutes or low
1 medium onion, chopped over medium-high heat, stirring for 1 hour.
1 cup sliced celery frequently, until browned, about
2 garlic cloves, minced 5 minutes. Remove sausage with a
slotted spoon, and let drain on paper *We used Uncle Bens Original
1 (32-ounce) container chicken broth
towels. Converted Rice.
2 (15.5-ounce) cans fire-roasted
diced tomatoes, undrained 2. In a 6-quart slow cooker, stir
2016 SEPTEMBER/OCTOBER CO O K I N G W I T H PAU L A D E E N 24

a BAKING WITH GINNY b
Snack Time
MY GRANDCHILDREN LOVE LITTLE TREATS, ESPECIALLY WHEN THEY HELP ME MAKE THEM.
MY GRANDKIDS ARE BUSY little boys but they always make time for snacks, and I treasure any time
I can get with them in the kitchen. When they go back to school this time of year, I like to make goodies
with them that they can take home and have as special after-school treats during the week. Making
easy desserts with the little ones in your life is a great way to teach them about baking. Theyll feel all
grown up stirring together ingredients or rolling the dough, and youll love watching them learn.
TRAIL MIX COOKIES cup candy-coated chocolate our, baking powder, and salt.
Makes 36 pieces Gradually add our mixture to butter
cup chopped pretzels mixture, beating just until combined.
1 cup unsalted butter, softened Stir in peanuts and all remaining
1 cup rmly packed light brown ingredients. Scoop dough by 1
1. Preheat oven to 350. Line baking
sugar tablespoons, and roll into balls. Place
sheets with parchment paper.
1 cup granulated sugar 2 inches apart on prepared pans.
2 large eggs 2. In a large bowl, beat butter and
4. Bake until edges of cookies are
2 teaspoons vanilla extract sugars with a mixer at medium speed
lightly browned, 13 to 15 minutes. Let
2 cups all-purpose our until uy, 3 to 4 minutes, stopping cool on pans for 10 minutes. Remove
1 teaspoons baking powder occasionally to scrape sides of bowl. from pans, and let cool completely
teaspoon salt Add eggs, one at a time, beating well on wire racks. Store in an airtight
cup chopped peanuts after each addition. Beat in vanilla. container for up to 5 days.
cup raisins 3. In a medium bowl, whisk together

a PAULA'S WEEKLY 5 b
Paula Deen s
We ek ly
easy weeknight
five meal planner
TRY THESE QUICK-PREP AND FAST-COOK RECIPES THAT OFFER YOU DELICIOUS,
EASY SOLUTIONS FOR WEEKNIGHT FAMILY DINNERS. A SHOPPING LIST OF INGREDIENTS
TO PREPARE ALL THE MEALS CAN BE FOUND ON PAGE 79.
- MONDAY - - TUESDAY - - WEDNESDAY - - THURSDAY - - FRIDAY -

Molasses-Glazed Chicken Chili Weeknight Honey Mustard Hearty Tomato
Pork Chops with Shepherds Pie Turkey with and Italian
Roasted Vegetables Rice Pilaf Sausage Pasta

Monday
MOLASSES-GLAZED cup molasses skillet over medium-high heat. Add

PORK CHOPS WITH 2 tablespoons rmly packed light pork chops, and cook until golden
brown sugar brown, about 2 minutes per side. In
ROASTED VEGETABLES
1 tablespoon Worcestershire a small bowl, stir together molasses,
Makes 4 servings sauce brown sugar, Worcestershire,
remaining 1 teaspoons salt, and
1 pound sweet potatoes, peeled 1. Preheat oven to 450. Line a large remaining teaspoon pepper. Brush
and cut into wedges rimmed baking sheet with parchment mixture onto pork, cover, and cook
1 pound parsnips, halved paper. for 5 minutes. Turn pork, and brush
lengthwise and crosswise
2. On prepared pan, toss together with molasses mixture; cover and
cup unsalted butter, melted
sweet potatoes, parsnips, melted cook until a meat thermometer
2 tablespoons chopped fresh sage
butter, sage, 1 teaspoons salt, and inserted in thickest portion registers
3 teaspoons kosher salt, divided
teaspoon pepper; arrange in an even 145, about 5 minutes more. Let
teaspoon ground black pepper,
layer. stand for 5 minutes before serving.
divided
1 tablespoon vegetable oil 3. Bake until tender and lightly
4 thick-cut boneless pork chops browned, about 30 minutes. TIP: Rosemary is a good swap for
(about 5 ounces each) 4. Meanwhile, heat oil in a large sage if youre not a fan of its flavor.

tuesday
CHICKEN CHILI cook until browned, about 2 minutes teaspoon onion powder
per side. Add onion, and cook until cup whole milk
Makes about 2 quarts
tender, about 3 minutes. Add garlic, cup butter, melted
1 tablespoon vegetable oil and cook for 1 minute. Add bell 1 cup shredded Cheddar cheese
1 pound boneless skinless chicken pepper, and cook until tender, about
breasts 5 minutes. 1. Preheat oven to 425. Spray a 12-
1 small yellow onion, diced cup mun pan with cooking spray.
2. Stir in broth, beans, tomatoes,
2 cloves garlic, minced green onion, and chili seasoning, and 2. In a medium bowl, whisk
1 green bell pepper, diced bring to a boil. Reduce heat, cover, together baking mix, garlic powder,
1 (32-ounce) container low-sodium and simmer until chicken is cooked and onion powder. Stir in milk
chicken broth through, 25 to 30 minutes. Remove and melted butter just until dry
3 (15.5-ounce) cans pinto beans, chicken, and shred meat with two ingredients are moistened; stir in
drained forks. Return chicken to pot, and cheese. Spoon batter into prepared
1 (10-ounce) can diced tomatoes cook until heated through. Stir in cups.
with green chiles, drained cheese just before serving. 3. Bake until a wooden pick inserted
cup chopped green onion in center comes out clean, about
1 (1.25-ounce) package chili 15 minutes. Let cool for 5 minutes;
seasoning Easy Cheesy Mufns
serve warm.
1 cup shredded Cheddar cheese Makes 12
1. In a large Dutch oven, heat oil over 2 cups all-purpose baking mix* *We used Bisquick Original Pancake
medium-high heat. Add chicken, and teaspoon garlic powder & Baking Mix.
WEDNESDAY
WEEKNIGHT SHEPHERDS PIE 2 (24-ounce) containers milk and gravy mix; stir into beef
Makes 4 to 6 servings refrigerated garlic mashed mixture, and bring to a boil. Stir in
potatoes,* heated according to vegetables, and cook until heated
1 tablespoon vegetable oil package directions through. Pour mixture into a 2-quart
1 small yellow onion, diced baking dish, and top with mashed
1 clove garlic, minced 1. Preheat oven to 375. potatoes.
1 pounds ground chuck
2. In a large skillet, heat oil over 4. Bake until hot and bubbly, about
1 tablespoon Montreal steak
medium-high heat. Add onion, and 25 minutes. Let stand for 5 minutes
seasoning
cook until tender, about 3 minutes. before serving.
1 cup whole milk
1 (0.87-ounce) package brown
Add garlic; cook for 1 minute. Add beef
gravy mix
and steak seasoning, and cook until *We used Bob Evans Refrigerated
1 (15-ounce) bag frozen mixed browned and crumbly; drain well. Garlic Mashed Potatoes.
vegetables, thawed 3. In a small bowl, whisk together

tHURsday
HONEY MUSTARD TURKEY 1 cup long-grain rice onion, and cook until tender, about
WITH RICE PILAF cup chopped green onion 3 minutes. Add garlic; cook for 1
minute. Add bell peppers, and cook
Makes 4 to 6 servings 1. Preheat oven to 325. Line a small until tender, about 5 minutes.
rimmed baking sheet with foil.
2 pounds turkey tenderloin 5. Stir in broth, rice, and remaining
cup honey mustard 2. Place turkey on prepared pan. In 1 teaspoons salt, and bring to a
teaspoon ground ginger a small bowl, stir together mustard, boil. Reduce heat, cover, and simmer
teaspoon garlic powder ginger, garlic powder, onion powder, until all liquid is absorbed, about 12
teaspoon onion powder
and teaspoon salt; spread onto minutes. Remove from heat, and let
1 teaspoons kosher salt, divided
turkey. stand for 5 minutes. Stir in green
2 tablespoons unsalted butter 3. Bake until a meat thermometer onion with a fork. Serve with turkey.
1 small yellow onion, diced inserted in thickest portion of turkey
2 cloves garlic, minced registers 165, about 20 minutes. Let
TIP: Slice turkey across the grain for
1 green bell pepper, diced stand for 5 minutes before serving.
tender meat.
1 red bell pepper, diced 4. Meanwhile, in a small saucepan,
1 (14.5-ounce) can chicken broth melt butter over medium heat. Add
FRIDAY
HEARTY TOMATO AND teaspoon ground black pepper and cook, stirring occasionally, for
ITALIAN SAUSAGE PASTA 1 (28-ounce) can crushed tomatoes 15 minutes. Stir in tomatoes and
2 tablespoons chopped fresh sage sage, and bring to a boil. Reduce
Makes about 6 servings
1 (16-ounce) box penne, cooked heat, and simmer, covered, stirring
1 tablespoon vegetable oil according to package directions occasionally, until vegetables are
1 (19-ounce) package sweet Italian tender and sausage is cooked
sausage, cut into 1-inch pieces 1. In a large skillet, heat oil over through, about 10 minutes. Serve
1 small yellow onion, diced medium-high heat. Add sausage, over pasta.
3 cloves garlic, minced and cook until browned on all sides,
1 yellow bell pepper, diced about 5 minutes. Add onion, and
1 small eggplant, diced cook until tender, about 3 minutes. TIP: Spicy Italian sausage, smoked
1 zucchini, quartered lengthwise Add garlic, and cook for 1 minute. sausage, kielbasa, or bratwurst can be
and chopped 2. Stir in bell pepper, eggplant, used if you already have any of these
1 teaspoons kosher salt zucchini, salt, and pepper; cover on hand.

SOUP SUPPER at
Paulas
PAULA LOVES TO WELCOME
FALL WITH A CASUAL SOUP
SUPPER FOR HER FAMILY,
WHERE EVERYONE CAN
TAKE ADVANTAGE OF THE
COOLER TEMPERATURES
AND COLORFUL SKIES.
P ho tog
Pho
Photog
to ra b y DE B O A H IT L AW L EW E LLYN
ec ip e D e v el opm e nt and Food Sty l i n g b y
V N ES S I AND A N NA TH E O K TIS T O
Stylin g b y LUC
U Y F INN
NN EY
NNEY
E

Ladles of Love
Theres no disputing the fact that family is the choice for her grandkids.
most important thing to Paula, and she takes every Once the soups are simmering, Paula turns
opportunity she gets to spend time with her loved her attention to an easy appetizer, a nice bread,
ones. Now that fall has returned and her children and a little something sweet to nish the
and grandchildren have settled back into the groove evening. Flu y corn muns are always a go-to
of work and school, a weekend afternoon is the soup pairing any time of year. Michael enjoys
perfect time to get the Deen and Groover clans contributing to the evening when his schedule
together for an early-evening home-cooked meal. allows by preparing a batch of pecan pie bars.
The sunsets across Paula and Michaels backyard These are one of his favorites, a fun twist on
during this season are among the most spectacular Paulas classic Southern pecan pie recipe, and are
all year. actually easier to serve to the entire family.
Soup is a natural t for serving any big crowd All the recipes, not just the soups, in this
when temps cool o outside. Its denitely a favorite dinner menu can be made ahead, so when family
of Paulas and easy to make earlier in the day. Paula arrives, theres nothing left to do but sit and visit
usually serves two kinds of soups: a chunky, spicier with each other and take in the beautiful autumn
version for the grown-ups and a creamy, milder sunset.

SAUSAGE AND Remove bacon, and let drain on 3
1
cup sliced green onion
SWEET POTATO SOUP paper towels, reserving drippings 1 jalapeo, seeded and minced
in pot. Add onion; cook, stirring 2 tablespoons capers, drained
occasionally, until tender, about 5 1 tablespoon Dijon mustard
1 teaspoon olive oil minutes. Stir in our, and cook for 1 tablespoon fresh lemon juice
1 pounds Italian sausage, casings 2 minutes. Whisk in chicken broth, teaspoon hot sauce
removed salt, and pepper until smooth. Stir in teaspoon Worcestershire
2 cups chopped yellow onion potatoes, and bring to a boil. Reduce sauce
cup chopped celery heat, and simmer until potatoes are 1
8 teaspoon kosher salt
1 tablespoon minced garlic very tender, and begin to fall apart, 1
8 teaspoon ground black pepper
2 pounds sweet potatoes, peeled about 25 minutes. Toasted baguette slices
and chopped 2. In a small bowl, whisk together Garnish: sliced green onion,
1 pound russet potatoes, peeled cream and 1 cup hot soup liquid; pimientos
and chopped stir mixture into pot, and cook for
3 (32-ounce) containers low- 1. Preheat oven to 400.
5 minutes. Serve with green onion,
sodium chicken broth cheese, and bacon. 2. In a medium bowl, stir together
1 (14.5-ounce) can re-roasted cream cheese and mayonnaise until
diced tomatoes smooth; stir in Cheddar, pimientos,
BAKED PIMIENTO
10 sprigs fresh thyme, tied with green onion, jalapeo, capers,
CHEESE DIP
kitchen string mustard, lemon juice, hot sauce,
(pictured on page 35)
4 cups (2-inch pieces) kale Worcestershire, salt, and pepper.
Makes about 3 cups
1 teaspoon kosher salt Spoon mixture into a 1-quart
teaspoon ground black pepper 6 ounces cream cheese, softened baking dish.
Shredded Parmesan cheese cup mayonnaise 3. Bake until hot and bubbly, about
2 cups shredded sharp Cheddar 20 minutes. Serve with baguette
1. In a large Dutch oven, heat oil over cheese slices. Garnish with green onion
medium-high heat. Add sausage; 1 (4-ounce) jar diced pimientos, and pimientos, if desired.
cook until browned and crumbly. drained
Add onion, celery, and garlic; cook,
stirring occasionally, until tender,
about 5 minutes. Add all potatoes,
and cook for 2 minutes. Stir in broth,
tomato, and thyme, and bring to
a boil. Reduce heat, and simmer
until potatoes are tender, about 20
minutes. Stir in kale, salt, and pepper,
and cook for 5 minutes. Sprinkle
servings with cheese.
LOADED POTATO SOUP

6 slices thick-cut bacon, chopped

1 medium yellow onion, chopped
3 tablespoons all-purpose our
2 (32-ounce) containers chicken
broth
teaspoon ground black pepper
4 pounds russet potatoes, peeled
and chopped
1 cup heavy whipping cream
Sliced green onion
Shredded Cheddar cheese
1. In a large Dutch oven, cook

bacon over medium heat until crisp.
BUTTERMILK CORN MUFFINS mun pan, and place in oven to PECAN PIE BARS
Makes 12
preheat. Makes about 15
2. In a medium bowl, whisk together
cup all-vegetable shortening cornmeal mix and sugar. In a small Crust:
2 cups self-rising yellow cornmeal bowl, whisk together buttermilk 1 cup unsalted butter, softened
mix and egg. Stir buttermilk mixture
1
3 cup granulated sugar
1 tablespoon sugar into cornmeal mixture just until dry 1 large egg
1 cups whole buttermilk ingredients are moistened. Stir in 1 teaspoon vanilla extract
1 large egg melted butter. Spoon batter into hot 2 cups all-purpose our
cup butter, melted pan, lling wells three-fourths full. 1 teaspoon kosher salt
3. Bake until golden brown, about
Filling:
1. Preheat oven to 425. Divide 12 minutes. Let cool in pan for 5
1 cup light corn syrup
shortening among wells of a 12-cup minutes; serve warm.
cup cane syrup
cup rmly packed light brown
sugar
1
3 cup all-purpose our
2 teaspoons vanilla extract
teaspoon kosher salt
4 large eggs
2 cups coarsely chopped pecans
1. Preheat oven to 350. Line a 13x9-

inch baking pan with parchment paper,
letting excess extend over sides of pan.
2. For crust: In a large bowl, beat
butter and granulated sugar with
a mixer at medium speed until
creamy, about 2 minutes, stopping
occasionally to scrape sides of bowl.
Beat in egg and vanilla. Beat in
our and salt until combined. Press
mixture into bottom of prepared pan,
and prick all over with a fork. Freeze
for 10 minutes.
3. Bake until golden brown, about 25
minutes.
4. For lling: In a large bowl, whisk
together syrups, brown sugar, our,
vanilla, salt, and eggs until smooth;
stir in pecans. Pour onto hot crust.
5. Bake until center is set, about
30 minutes, loosely covering with
foil to prevent excess browning, if
necessary. Let cool completely in
pan on a wire rack. Using excess
parchment as handles, remove from
pan before cutting into bars. Store in
an airtight container for up to 5 days.

Michael always helps
me in the kitchen when
dessert is involved!
Paula
Photography by JIM BATHIE
Recipe Development and Food Styling by
MARY-CLAIRE BRITTON
Styling by LUCY FINNEY
p e r fec t
f or
with family and friends.
here is something magical about

he fall eason. The air is a it
breezier, and the tempe ature
drops into a comfortable space that
makes the outdoors so le s nt and
elcoming. Even ng comes a bit fa er,
an the beautiful golden sunsets of the
seaso a e the perfect setting for an
outdoor al. Its just the right time to
pack up your picnic basket and cozy
blanket for an easy meal alfresco at your
favorite scenic location. Whether youre
in your own backyard, at a pa k, or by
the water, these quick, tasty recipes are
sure to make your picnic menu complete.

TOASTED ITALIAN SUB SANDWICH GINGER CRANBERRY CIDER
Makes 6 to 8 servings Makes 2 quarts
cup mayonnaise 1 (64-ounce) container cranberry juice cocktail

2 tablespoons pesto 16 ounces ginger beer* or strong ginger ale
1 (1-pound) French or Italian bread loaf, halved cup sugar
lengthwise 2 cinnamon sticks
pound thinly sliced honey ham 2 apples, thinly sliced
6 ounces thinly sliced salami
pound thinly sliced pepperoni 1. In a large saucepan, bring cranberry juice, ginger beer,
Quick Pickled Onions (recipe follows) sugar, and cinnamon sticks to a boil over medium-high
cup sliced black olives heat, whisking occasional y
12 slices Swiss cheese Reduce heat to low, and
3 plum tomatoes, sliced stir in apples. Serve warm.
1 cups shredded lettuce
*We used Barritts Ginger
1. Preheat oven to 350. Beer.
2. In a small bowl, stir together mayonnaise and pesto.
Spread mixture onto cut sides of bread. Layer bottom
of bread with ham, salami, pepperoni, Quick Pickled
Onions, olives, cheese, and bread top. Wrap sandwich
in foil.
3. Bake until cheese is melted and sandwich is heated
through, 15 to 20 minutes. Add tomatoes and lettuce to
sandwich just before slicing and serving.
Quick Pickled Onions

Makes about 1 cup
1 red onion, thinly sliced

1 cup water
cup apple cider vinegar
1 tablespoon sugar
1 teaspoons kosher salt
1. In a large jar, combine all ingredients. Seal and let

stand at room temperature for at least 1 hour before
using. Refrigerate for up to 1 month.
KETTLE CORN
Makes about 6 cups
cup vegetable oil

cup popcorn kernels
cup granulated sugar
1 tablespoon confectioners sugar
1 teaspoons kosher salt
1. In a large saucepan or Dutch oven, heat oil and 3 corn

kernels over medium-high heat. When the 3 kernels
pop, quickly but carefully add remaining kernels, sugars,
and salt. Cover and cook, shaking pot constantly, while
kernels pop. When popping has slowed to about 3
seconds between pops, remove from heat, and continue
shaking until all popping has stopped. Let cool for 10
minutes before serving.
SUN-DRIED TOMATO, SPINACH, AUTUMN SLAW
AND BACON DIP Makes 8 to 10 servings
Makes about 6 cups
cup olive oil
1 (16-ounce) container sour cream cup fresh orange juice
1 (8-ounce) package cream cheese, softened 2 tablespoons apple cider vinegar
1 cups grated Parmesan cheese 2 tablespoons honey
cup unsalted butter 1 teaspoon kosher salt
1 (14-ounce) can artichoke hearts, drained and teaspoon ground black pepper
chopped 1 small head purple cabbage, nely shredded
1 (10-ounce) package frozen chopped spinach, 1 pound Brussels sprouts, very thinly sliced
thawed and drained 1 Granny Smith or Pink Lady apple, cut into
1 (7-ounce) jar oil-packed sundried tomatoes, drained matchsticks
and chopped 6 ounces feta cheese, crumbled
6 slices bacon, chopped and cooked until crisp cup dried cranberries
Tortilla chips cup roasted salted pumpkin or sunower seeds
1. In a large bowl, whisk together olive oil, orange juice,

1. In a medium saucepan, cook sour cream, cream
vinegar, honey, salt, and pepper. Add cabbage and all
cheese, Parmesan, and butter over medium heat,
remaining ingredients, tossing gently to combine.
stirring frequently, until melted and smooth. Stir in
artichokes, spinach, tomatoes, and bacon, and cook
until heated through. Serve with chips. PUMPKIN CIDER
1 (64-ounce) container apple cider

1 (15-ounce) can pumpkin
cup rmly packed light brown sugar
1 teaspoon pumpkin pie spice
2 cinnamon sticks
3 tablespoons unsalted butter
1. In a large saucepan, bring apple cider, pumpkin,

sugars, pie spice, and cinnamon sticks to a boil over
medium-high heat, whisking occasionally. Reduce heat
to low, and whisk in butter until melted. Serve warm.
k e ep the

Casseroles
Coming
MEATY, CHEESY, HEARTY, AND DELICIOUSYOU
JUST CANT GO WRONG WITH A CASSEROLE.
Photography by JIM BA
ATHI
THIEE
Recipe Development
nt an
andd Food
Food
od
Styling by VAN
ANESS
ESSA
A R OCCHIO
H

Chicken and Wild Rice
Casserole, page 52
2 2001 166 SSEEPPTTEEM

MBBEERR // O
OCCT
TO B E R CO O K I N G W I T H PAU L A D E E N 48
BEEF AND BLACK BEAN
ENCHILADAS
Makes 10 servings
2 pounds lean ground beef

1 cup chopped yellow onion
2 (15.25-ounce) cans black beans,
rinsed and drained
2 (4-ounce) cans diced green
chiles
1 (8-ounce) package red enchilada
sauce*
20 fajita-size our tortillas
1 (16-ounce) container sour cream
1 cup salsa verde
2 cups shredded Monterey Jack
cheese with peppers
Toppings: salsa verda, chopped
avocado, fresh cilantro, lime
wedges
1. Preheat oven to 350. Spray a

3-quart baking dish and a 2-quart
baking dish with cooking spray.
2. In a large skillet, cook ground
beef and onion over medium heat
until meat is browned and crumbly;
drain well. Stir in beans, chiles, and
RAVIOLI VEGETABLE LASAGNA mushrooms, bell pepper, and garlic;
enchilada sauce. Spoon about cup
Makes 6 servings
cook until tender, about 8 minutes.
beef mixture down center of each
Drain well.
tortilla, and roll up tightly. Place
2 tablespoons olive oil 3. In a large bowl, stir together seam side down in prepared pans.
2 medium zucchini, sliced about spinach, ricotta, egg, Italian seasoning,
inch thick 3. Bake until edges of tortillas are
and salt. Pour cup marinara sauce
1 (8-ounce) package sliced fresh lightly browned and crisp, about
into prepared pan, and top with half
mushrooms 15 minutes. In a medium bowl, stir
of ravioli. Spread spinach mixture
1 cup chopped red bell pepper together sour cream and salsa verde.
onto ravioli. Spread cooked vegetables
1 clove garlic, minced Spread onto tortillas in both pans,
onto spinach mixture, and top with
2 (10-ounce) packages frozen and sprinkle each with cheese.
remaining ravioli. Pour remaining
chopped spinach, thawed and marinara sauce onto ravioli, and 4. Bake until cheese is melted and
squeezed dry sprinkle with mozzarella. lightly browned, about 10 minutes.
1 (16-ounce) container ricotta Let stand for 10 minutes before
4. Bake until hot and bubbly, about
cheese serving. Top with salsa verde,
30 minutes. Let stand for 10 minutes
1 large egg, lightly beaten avocado, cilantro, and lime as
before serving.
1 teaspoon dried Italian seasoning desired.
1 (28-ounce) jar marinara sauce,
*We used Frontera Red Chile
divided
N TIP
KITCHE
Enchilada Sauce.
1 (24-ounce) package frozen
cheese ravioli, thawed
1 (16-ounce) package shredded To freeze, wrap unbaked casseroles
mozzarella cheese tightly in plastic wrap, then in foil.
Be sure to label and date them.
Let them thaw overnight in the
1. Preheat oven to 350. Spray a 3-quart
refrigerator, then stand at room
baking dish with cooking spray. temperature for 30 minutes before
2. In a large skillet, heat oil over baking as directed. Casseroles can
medium-high heat. Add zucchini, be frozen for up to 3 months.

CHICKEN HASH BROWN
CASSEROLE
Makes 8 servings
4 cups shredded rotisserie chicken

1 (20-ounce) package frozen
OBrien potatoes, thawed
2 (10.5-ounce) cans cream of
chicken soup
1 cup chopped yellow onion
1 (8-ounce) package shredded
Cheddar cheese
1 (8-ounce) package taco sauce*
1 (8-ounce) container sour cream
1 teaspoon ground black pepper
Toppings: shredded lettuce,
chopped tomatoes

baking dish with cooking spray.
2. In a large bowl, stir together
chicken, potatoes, soup, onion,
cheese, taco sauce, sour cream, salt,
and pepper. Pour into prepared pan. 1. Preheat oven to 350. Spray a 3-quart 1 (10.5-ounce) can cream of
3. Bake until hot and bubbly, 40 to baking dish with cooking spray. mushroom soup
45 minutes. Let stand for 10 minutes 2. In a large skillet, melt cup butter 1 (8-ounce) container sour cream
before serving. Top with lettuce and over medium heat. Add onion and 1 pound pulled pork
tomato as desired. celery; cook until tender, about 8 ounces wide egg noodles,
10 minutes. Stir in chicken, rice, cooked according to package
*We used Frontera Texas Original soup, cheese, water chestnuts, sour directions
Taco Skillet Sauce. cream, milk, and pepper until well 2 cups panko (Japanese bread
combined. Pour into prepared pan. crumbs)
cup shredded Parmesan cheese
CHICKEN AND WILD 3. In a medium microwave-safe bowl,
Garnish: fresh thyme
RICE CASSEROLE melt remaining cup butter. Stir in
(pictured on page 48) cracker crumbs until well combined,
and sprinkle onto casserole.
Makes 8 servings baking dish with cooking spray.
4. Bake until hot and bubbly, 40 to
2. In a large skillet, melt cup butter
cup butter, divided 45 minutes. Let stand for 10 minutes
over medium heat. Add mushrooms,
1 medium yellow onion, chopped before serving. Garnish with parsley,
onion, and garlic; cook until tender,
4 stalks celery, thinly sliced if desired.
about 8 minutes. Stir in our until well
4 cups shredded rotisserie chicken
combined. Stir in beef broth, and cook,
4 (8.8-ounce) packages fully *We used Uncle Bens Ready Rice Long stirring frequently, until bubbly and
cooked long grain and wild rice* Grain and Wild Rice. slightly thickened. Stir in soup and sour
2 (10.5-ounce) cans cream of
cream. Stir in pork and noodles until
mushroom soup
PORK STROGANOFF well combined. Pour into prepared pan.
1 cups shredded Parmesan
cheese 3. In a medium microwave-safe bowl,
Makes 6 servings
2 (8-ounce) cans chopped water melt remaining cup butter. Stir in
chestnuts, drained cup butter, divided bread crumbs and cheese, and sprinkle
1 (8-ounce) container sour cream 1 (8-ounce) package sliced fresh onto casserole.
1 cup whole milk mushrooms 4. Bake until hot and bubbly and
teaspoon ground black pepper 1 small onion, thinly sliced topping is golden brown, about 30
2 cups crushed buttery round 1 clove garlic, minced minutes. Let stand for 10 minutes
crackers 2 teaspoons all-purpose our before serving. Garnish with thyme, if
Garnish: fresh parsley 1 cups beef broth desired.
PLENTIF UL
HARVEST
A Bounty of Apples and Pears
AUTUMNS FAVORITE FRUITS ARE RIGHT
AT HOME IN THESE DELICIOUS TREATS.
One of the simplest pleasures of autumn is picking your own fresh apples
and pears. To find an orchard in your area for picking, visit
pickyourown.org. Isoms Orchard in Athens, Alabama,
provided the beautiful location and
produce for this story.
tograp y MAC M , DE RAH W EW LYN AN OLI SMITH

R ipe opm n o t ng by , ANE RO CCHIO,
C A NN T TIS
Stylin b SEELEY
EY EY R R
When the weather turns cooler this
time of year, we all crave foods that
are warm and comforting. We turn
to dishes like roasted vegetables
and robust meats, hearty sides
and hot soups. But some of the
sweetest surprises of the season
are the fabulous fruits we get to
enjoy when autumn comes. Apples
and pears fill our muffins, pies, and
cakes with some of the best flavors
fall has to offer.
Pears and apples are mostly
picked by hand when harvested,
and its a fall tradition loved by
many. Paula is always eager to
gather up her family and take a trip
to the orchard. Its fun to pick the
fruits by hand and fill baskets to the
brim, and a lovely way to enjoy the
beautiful autumn weather.
The real magic begins when
Paula gets home from the orchard.
Everyone helps out in peeling
and prepping the fruit for their
favorite desserts. Thanks to their
similar consistencies, apples and
pears can easily be interchanged
in many recipes. Their flavors are
distinct, but they taste great when
used together in a deep-dish pie or
muffins. Whether you get to pick
your own by hand or simply fill your
basket at the farmers market, these
delightful fruits of autumn will fill
your kitchen with the aromas and
flavors of the season.
Paula and her niece, Corrie,

are making the Caramel
Apple Cobbler on page 62.
DEEP-DISH APPLE PEAR PIE
Makes 1 (9-inch) deep-dish pie
2 pounds Anjou pears, peeled,

cored, and sliced about inch
thick
1 pounds Granny Smith apples,
peeled, cored, and sliced about
inch thick
1 pound Gala apples, peeled, cored,
and sliced about inch thick
2
3 cup granulated sugar
1
3 cup rmly packed light brown
sugar
2 lemons, juiced
1 (14.1-ounce) package refrigerated
piecrusts
5 tablespoons all-purpose our
1 teaspoons ground cinnamon
4 tablespoons unsalted butter, cut
into -inch pieces, divided
1. In a large bowl, stir together all fruit,

PEARDATE OAT BARS 3. For dough: In a large bowl, beat sugars, and lemon juice. Let stand for
butter and sugars with a mixer at 30 minutes. Drain fruit well, discarding
Makes 12
medium speed until creamy, 2 to liquid.
Filling: 3 minutes, stopping occasionally to 2. Preheat oven to 350.
2 large Bosc pears, peeled, cored, scrape sides of bowl. In a medium 3. On a lightly oured surface, roll 1
and diced bowl, whisk together flour, oats, piecrust to an 11-inch circle. Press
3 tablespoons water and baking powder. Gradually add crust into bottom and up sides of
2 tablespoons granulated sugar flour mixture to butter mixture, a 9-inch deep-dish pie plate. In a
1 tablespoon fresh lemon juice beating until combined. small bowl, whisk together our and
1 (10-ounce) container chopped
4. Reserve 1 cups dough in a cinnamon. Stir our mixture into fruit
pitted dates
small bowl, and press remaining mixture until well combined. Spread
dough into prepared pan. Spread half of fruit mixture into prepared
Dough:
1 cup unsalted butter, softened
pear filling onto dough in pan, crust. Dot 2 tablespoons butter onto
and sprinkle reserved dough onto fruit mixture. Repeat with remaining
cup rmly packed light brown
filling. fruit mixture and remaining 2
sugar 5. Bake until golden brown, 30 to tablespoons butter.
2 cups all-purpose our 35 minutes. Let cool completely in 4. On a lightly oured surface, roll
2 cups old-fashioned oats pan on a wire rack. Using excess remaining piecrust to an 11-inch
2 teaspoons baking powder foil as handles, remove from pan circle. Using a small leaf-shaped cookie
before cutting into bars. Store in an cutter, cut 3 leaves from center of crust
1. Preheat oven to 350. Line a 13x9- airtight container for up to 4 days. (reserve leaves). Lightly brush water
inch baking pan with foil, letting onto edges of bottom crust, and gently
excess extend over sides of pan; spray place cut-out crust on top of fruit. Fold
foil with cooking spray. edges of crusts under, and crimp as
2. For lling: In a medium saucepan, desired. Lightly brush one side of leaves
bring pears, 3 tablespoons water, with water, and place on top crust
sugar, and lemon juice to a boil over opposite cuts in crust, brushed side
medium heat; cook until pears are down. Cover edges of crust with foil.
slightly tender, about 5 minutes. Stir KITCHEN TIP 5. Bake on lowest oven rack until crust
in dates, and cook, stirring frequently, Bosc pears work best in this recipe is golden brown and lling is bubbly,
until mixture has thickened, about 2 because they maintain their shape about 1 hour. Let cool on a wire rack
minutes. Remove from heat, and let and texture when baking. for at least 1 hour before serving. Store
cool for 15 minutes. in an airtight container for up to 3 days.
ALL-TIME
FAVORITE
PEAR WALNUT EASY SKILLET
UPSIDE-DOWN CAKE APPLE DUMPLINGS
Makes 1 (10-inch) cake Makes 6 to 8 servings
cup unsalted butter 1 (8-ounce) can refrigerated

4 medium Bosc pears, peeled, crescent rolls
cored, and cut into eight slices 1 large Granny Smith apple,
each peeled, cored, and cut into 8
cup rmly packed light brown wedges
sugar cup unsalted butter, melted
cup chopped walnuts, divided cup sugar
1 (15.25-ounce) box chocolate 1 teaspoon apple pie spice
fudge cake mix* 1 teaspoon vanilla extract
1 tablespoon ground ginger cup lemonlime soda 2. In a 10-inch cast-iron skillet, bring
Garnish: chopped walnuts Vanilla ice cream butter, sugar, pie spice, and vanilla to
a boil over medium-low heat, stirring
1. Preheat oven to 350. Spray a 10x2- 1. Unroll dough onto a lightly oured frequently. Stir in soda, and add
inch round cake pan with baking surface, and separate at perforations. dumplings. Cover and cook for 10
spray with our. Place 1 apple wedge at widest part minutes. Carefully turn dumplings,
2. In a large skillet, melt butter over of each triangle, and roll up toward and cook, uncovered, until apple is
medium-high heat; add pears, and smallest point, fully covering apple tender, about 8 minutes. Let stand for
cook, stirring frequently, until just in dough. 5 minutes; serve with ice cream.
tender, about 5 minutes. Reduce
heat to medium, and stir in brown
sugar; cook just until sauce begins to
thicken, about 3 minutes.
3. Arrange pears in concentric circles
in prepared pan. Gently pour butter
sauce on top, and sprinkle with cup
walnuts.
4. In a large bowl, prepare cake mix
according to package directions;
stir in ginger and remaining cup
walnuts. Gently spread batter onto
pears.
5. Bake until a wooden pick inserted
in center comes out clean, 45 to 55
minutes. Let cool for 10 minutes.
Invert cake onto a serving plate and
garnish with walnuts, if desired.
Serve immediately.
*We used Betty Crocker Super Moist

Chocolate Fudge Cake Mix.
KITCHEN TIP
This upside-down cake can be
made with apples, too. Honeycrisp,
Pink Lady, Fuji, and Gala apples
are good varieties to use.

3 large Granny Smith apples,
peeled and cored
2 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon orange zest
Glaze:
2 cups confectioners sugar, sifted
cup whole milk
3 tablespoons dark corn syrup
Garnish: chopped pecans

15-cup Bundt pan with baking spray
with our.
2. For swirl: In a medium bowl, beat
cream cheese with a mixer at medium
speed until creamy. Add confectioners
sugar, our, egg, and zest, and beat
until smooth, about 2 minutes,
stopping occasionally to scrape sides of
PEAR THUMBPRINT COOKIES spoon, gently press indentations; bowl. Cover and refrigerate.
Makes 24
spoon about 2 teaspoons preserves 3. For batter: In a large bowl, whisk
into indentations. Remove from pans, together our, cinnamon, baking soda,
1 cup unsalted butter, softened and let cool completely on wire racks. salt, ginger, and nutmeg. In the work
1 cup granulated sugar 6. In a small bowl, whisk together bowl of a stand mixer tted with the
1 large egg confectioners sugar and cream paddle attachment, beat butter and
1 tablespoon vanilla extract until smooth; drizzle onto cookies. brown sugar until uy, 2 to 3 minutes,
2 cups all-purpose our Refrigerate in an airtight container stopping occasionally to scrape sides of
1 teaspoon kosher salt for up to 5 days. bowl. Add eggs, one at a time, beating
teaspoon ground nutmeg well after each addition.
1 (11.5-ounce) jar pear preserves
4. Shred apples using the large
cup confectioners sugar
cup heavy whipping cream
APPLE CREAM CHEESE holes of a box grater. Coarsely chop
SWIRL BUNDT CAKE shredded apples. Add apples, lemon
juice, vanilla, and zest to batter,
1. In a large bowl, beat butter and 1 (10-inch) cake
and beat for 1 minute. Gradually
granulated sugar with a mixer at add our mixture to apple mixture,
Swirl:
medium speed until creamy, about beating just until combined.
2 minutes, stopping occasionally to 1 (8-ounce) package cream cheese,
softened 5. Spoon half of batter into prepared
scrape sides of bowl. Beat in egg and
cup confectioners sugar pan. Spoon swirl mixture onto batter,
vanilla until combined.
2 tablespoons all-purpose our avoiding edges of pan. Top with
2. In a medium bowl, whisk together remaining batter. Using a knife, pull
1 large egg
our, salt, and nutmeg. Add our blade back and forth through batter
1 teaspoon orange zest
mixture to butter mixture, beating to swirl layers together. Smooth top
just until combined. Shape dough of batter.
Batter:
into a disk, wrap with plastic wrap,
4 cups all-purpose our 6. Bake until a wooden pick inserted
and refrigerate for 2 hours.
2 teaspoons ground cinnamon near center comes out clean, about
3. Preheat oven to 350. Line baking 1 teaspoon baking soda 75 minutes. Let cool in pan for 10
sheets with parchment paper. 1 teaspoon kosher salt minutes. Remove from pan, and let
4. Roll dough into 1-inch balls, and teaspoon ground ginger cool completely on a wire rack.
place 2 inches apart on prepared 1
8 teaspoon ground nutmeg 7. For glaze: In a small bowl, whisk
pans. Using your thumb, gently press 1 cups unsalted butter, softened together all ingredients until smooth;
an indentation in center of each ball. 1 cups rmly packed light brown drizzle onto cooled cake. Garnish with
5. Bake until lightly browned, 15 sugar pecans, if desired. Refrigerate cake in
to 18 minutes. Using the back of a 4 large eggs an airtight container for up to 3 days.
COVER
RECIPE
CARAMEL PEAR APPLE MUFFINS WITH combined. Stir in pear and apple
APPLE COBBLER CORNMEAL STREUSEL (batter will be thick). Spoon batter in
prepared cups, lling three-fourths
Makes about 6 servings Makes 12
full. Sprinkle Cornmeal Streusel
6 tablespoons unsalted butter 2 cups all-purpose our onto batter.
4 cups peeled sliced Granny Smith 1 cup sugar 3. Bake until golden brown and
apples (about 4 large) 1 teaspoon baking powder a wooden pick inserted in center
1
3 cup rmly packed light brown teaspoon baking soda comes out clean, about 20 minutes.
sugar teaspoon kosher salt Let cool in pan for 5 minutes.
1 teaspoon fresh lemon juice teaspoon ground cinnamon Remove from pan, and let cool
1 teaspoon ground cinnamon 2 large eggs completely on wire racks. Store in an
teaspoon ground nutmeg cup unsalted butter, melted airtight container for up to 5 days.
cup all-purpose our 1 teaspoon vanilla extract
cup granulated sugar 1 medium Bosc pear, peeled,
Cornmeal Streusel
1 teaspoons baking powder cored, and diced
teaspoon kosher salt 1 medium Gala apple, peeled, Makes about 2/3 cup
1 cup whole buttermilk cored, and diced cup all-purpose our
cup chopped pecans Cornmeal Streusel (recipe follows) 3 tablespoons granulated sugar
Caramel topping* 2 tablespoons rmly packed light
1. Preheat oven to 375. Spray a 12- brown sugar
1. Preheat oven to 350. Place butter cup mun pan with baking spray 4 teaspoons plain cornmeal
in a 2-quart baking dish, and place in with our. 2 tablespoons unsalted butter, cut
oven just until butter is melted. 2. In a large bowl, whisk together into -inch pieces
2. In a large bowl, stir together our, sugar, baking powder, baking
apples, brown sugar, lemon juice, soda, salt, and cinnamon. In a 1. In a medium bowl, whisk together
cinnamon, and nutmeg. In a medium bowl, whisk together eggs, our, sugars, and cornmeal. Using
medium bowl, whisk together our, melted butter, and vanilla. Stir egg a pastry blender, cut in butter until
granulated sugar, baking powder, mixture into our mixture just until crumbly.
and salt. Gradually whisk buttermilk
into our mixture until smooth.
Pour batter into melted butter in
pan (do not stir together). Sprinkle
apple mixture onto batter (do not stir
together); top with pecans.
in center comes out clean, 40 to 45
minutes. Let cool for 30 minutes;
serve with caramel.
*We used Smuckers Hot Caramel

Topping.
Yall, this is my favorite

way to make a cobbler
batter on the bottom that
bubbles up all around the
fruit. And the caramel
sauce sends it right
over the top.Paula
a BOBBY LIGHTENS IT UP I by Bobby Deen b
Happy Homegating
WATCH THE BIG GAME FROM THE COMFORT OF YOUR HOME
WITH FILLING APPETIZERS THAT WILL IMPRESS YOUR GUESTS.
FOOTBALL SEASON is a time for excitement, friends gathering to cheer on their

teams, and of course, good food. Tailgating at a football stadium is fun, but people are
homegating more and more with parties to watch the game in the comfort of home. Tailgating food
Friends, food, and football are still the focus, and this homemade dip and spicy bites make isnt known for its
perfect game-day snacks everyone will love. healthfulness, but
these homemade
snacks are full of
flavor and still on the
lighter side.

BUFFALO CHICKEN
MEATBALLS
Makes about 42
2 pounds ground chicken

2 cups panko (Japanese bread
crumbs)
1 cup minced celery
cup blue cheese, crumbled
1
3 cup minced green onion
1 large egg, lightly beaten
1 tablespoon minced fresh parsley
Buffalo wing sauce
Low-fat ranch dressing
Assorted vegetables
1. Preheat oven to 400. Line a

rimmed baking sheet with foil. Place
a wire rack on foil, and spray rack
with cooking spray.
2. In a large bowl, gently stir together
chicken, bread crumbs, celery, blue
cheese, green onion, egg, parsley,
and salt until well combined. Shape
mixture into 1-inch balls, and place
on prepared rack.
3. Bake until a meat thermometer
inserted in center registers 165,
about 20 minutes. Serve with wing
sauce, dressing, and vegetables.
SKINNY QUESO DIP

Makes about 3 cups
1 tablespoon extra-virgin olive oil

2 tablespoons cornstarch
1 cups low-fat milk
2 cups shredded Monterey Jack
cheese with peppers
1 (7-ounce) container plain Greek
yogurt
teaspoon ground cumin
teaspoon ground white pepper
Baked tortilla chips
Garnish: chopped green onion
1. In a large saucepan, heat oil over

medium-high heat; whisk in cornstarch
until smooth, and cook for 1 minute.
Whisk in milk until smooth. Reduce
heat, and gradually stir in cheese until
melted and smooth. Remove from
heat, and stir in yogurt, salt, cumin,
and pepper. Serve with tortilla chips.
Garnish with green onion, if desired.
a JAMIE'S FAMILY TABLE I by Jamie Deen b
Mornings Made Easy

A FEW MINUTES AT THE BREAKFAST TABLE IS PLENTY OF TIME
TO ENJOY A DELICIOUS MORNING MEAL AS A FAMILY.
BREAKFAST IS DEEMED the most important meal because it can set the tone for the
rest of the day. Mornings can get hectic for my familyespecially during the school
yearbut they certainly dont have to be. These family-friendly breakfasts featuring classic Brooke and I like to
avors are simple to make but still feel like a treat on busy mornings. make our growing
boys breakfasts that
are quick for us and
filling for them to fuel
their day.

PB AND J MUFFINS CHOCOLATE CHIP 1. Preheat oven to 350. Spray a
BREAKFAST BARS 13x9-inch baking pan with cooking
Makes 12 spray.
Makes about 16
Batter: 2. In a large bowl, stir together oats,
2 large eggs 3 cups quick-cooking oats our, brown sugar, baking soda, and
cup crunchy peanut butter, melted 1 cup all-purpose our pie spice. Stir in applesauce, vanilla,
cup whole milk cup rmly packed light brown and chocolate just until combined.
cup rmly packed light brown sugar Gently press into prepared pan.
sugar 2 teaspoons baking soda 3. Bake until golden brown, about
cup unsalted butter, melted 1 teaspoon apple pie spice 15 minutes. Let cool in pan for 20
2 teaspoons vanilla extract 1 cups unsweetened applesauce minutes. Cut into bars, and let cool
1 cups all-purpose our 2 teaspoons vanilla extract completely on wire racks. Store in an
1 teaspoon baking soda cup mini chocolate morsels airtight container for up to 5 days.
teaspoon cinnamon
teaspoon ground nutmeg
cup strawberry preserves
Kitchen Tip
Stir in cup chopped
nuts for more
Topping:
protein and crunch.
cup unsalted butter, melted
3 tablespoons rmly packed light
brown sugar
3 tablespoons granulated sugar
1
8 teaspoon cinnamon
1
cup all-purpose our

12-cup mun pan with baking spray
with our, or line with paper or foil
liners.
2. For batter: In a large bowl, beat
eggs, peanut butter, milk, brown sugar,
melted butter, and vanilla with a mixer
at medium speed until creamy, about
2 minutes, stopping occasionally to
scrape sides of bowl.
3. In a medium bowl, whisk together
our, baking soda, salt, cinnamon, and
nutmeg. Gradually add our mixture
to egg mixture, beating just until
combined. Spoon batter into prepared
cups, lling three-fourths full. Spoon
about 1 tablespoon preserves in center
of batter in cups.
4. For topping: In a large bowl, stir
together melted butter, sugars,
cinnamon, and salt until well
combined. Stir in our just
until combined. Sprinkle onto batter.
in center comes out clean, about 20
minutes. Let cool in pan for 5 minutes.
Remove from pan, and let cool
completely on a wire rack. Store in an
airtight container for up to 5 days.
a JAMIE'S FAMILY TABLE I by Jamie Deen b
MINI HAM AND CHEESE
QUICHES
Kitchen Tip Makes 12
To flute
t th
the quiche
i h crustt as shown,
h
shape the dough into a four-leaf 1 (14.1-ounce) package refrigerated
clover, and press into muffin cup. piecrusts
Then pinch and press the folds of the 1 tablespoon vegetable oil
dough together on opposite sides. small yellow onion, thinly sliced
cup diced red bell pepper
cup chopped ham
4 ounces processed cheese
product,* cut into -inch cubes
2 large eggs
teaspoon garlic powder
teaspoon ground black pepper
1. Preheat oven to 375.

2. On a lightly oured surface, unroll
piecrusts. Using a 4-inch-round
cutter, cut 12 dough circles. Place
dough in a 12-cup mun pan, and
crimp edges as desired.
3. In a medium skillet, heat oil over
medium-high heat; cook onion, stirring
occasionally, until golden brown and
tender, about 8 minutes. Stir in bell
pepper and ham, and cook until pepper
is tender, about 3 minutes. Remove
from heat, and stir in cheese until
melted and smooth. Divide mixture
among dough. In a medium bowl,
whisk together eggs and all remaining
ingredients. Pour onto cheese mixture.
4. Bake in bottom-third of oven until
a wooden pick inserted comes out
clean, about 20 minutes. Let cool in
pan for 5 minutes. Remove from pan,
and let cool completely on a wire rack.
Refrigerate in an airtight container for
up to 3 days.
*We used Velveeta Mini Blocks.

a TEN TO TRY I Fried Chicken b
Southern Fried Chicken

DONT MISS THESE SPOTS ACROSS THE SOUTH TO SATISFY YOUR CRAVINGS FOR FRIED CHICKEN.
Leon's Fine Poultry

& Oyster Shop
Charleston, SC
Since 2014, Leons has served New
Photos courtesy of Peter Frank Edwards, John Davidson, Champys, and John OHagan.
Orleans-inspired food in an eclectic
converted auto body shop. Owners
Tim Mink, Kelly Dougherty, and Brooks
Reitz opened with a mission to cook
good simple food with approachable
prices in a fun and funky environment.
From the beginning, the fried chicken
has been a favorite due to its brining
and breading process that results in a
thin, ultra-crisp coating that stays on
the chicken as you eat it. Customers
can order fried chicken in a two-piece
meal, half a chicken, and even a whole
fried chicken with sides such as hush
puppies with honey butter; black-eyed
pea salad with pickles, peppers, olive
oil, and chives; whole grain spoon salad
with tomato, currants, pecans, and
Parmesan; or scalloped potatoes.
698 King St. leonsoystershop.com
Mama Dips Lucys Fried Chicken

Chapel Hill, NC Multiple locations in Austin, TX
Mildred Council, a.k.a. Mama Dip, Chef James Holmes and his family
opened her restaurant 40 years opened Lucys Fried Chicken
ago this fall. She began cooking (named after his grandmother)
at age 9, honing her recipes in in fall 2011, and the restaurant
restaurants and homes, which focuses on serving classic comfort
gave her the expierience needed food with a modern spin. The fried
to start a Council family business. chicken is the star of the menu, and
The first day of business, the many fans say it is pretty dang
family only had $40 to buy food perfect. Using his grandmothers
and $24 for the cash register to recipe, Chef Holmes marinates the
service a large crowd of people, chicken for 48 hours in a mixture of
but they made it work. Fresh buttermilk, hot sauce, and a customm
chicken arrives daily from the seasoning blend. Lucys chicken
butcher, and its transformed options include a Bucket O
into delectable pieces of golden Chicken that feeds up to four folks,
fried chicken with Mama Dips a cold chicken basket with potato
legendary recipe. 408 West salad, and fried chicken spaghetti.
Rosemary Street. mamadips.com lucysfriedchicken.com

Busy Bee Cafe Champys World Famous
Atlanta, GA
Fried Chicken
Multiple locations in Alabama,
Busy Bee Cafe has been an Georgia, and Tennessee
Atlanta mainstay since 1947. It
was founded by Lucy Jackson, In 2009, Seth and Crissy Champion
a self-taught cook with a knack opened the first Champy's World
for showering people with Famous Fried Chicken to give
kindness and a good meal. The people a true feel and taste of
neighborhood cafe serves up Mississippi. The Champions strive
traditional Southern food and to provide down-home meals in a
has a loyal following in Atlanta place where everyone is treated
and beyond, including visits from like family. The fried chicken is
celebrities and politicians. Busy made from a secret 40-year-old
Bees signature fried chicken is Mississippi Delta family recipe.
created by marinating meat for Today, there are multiple locations
12 hours, breading each piece throughout the Southeast where
by hand, and frying in peanut folks line up to get plates of fried
oil until it is perfectly crisp and chicken with a hefty side of baked
golden brown. Customers can beans, slaw, and white bread.
order a two-piece platter or a Champys also offers hand-rolled
half-chicken order (including a Mississippi hot tamales, fried green
breast, wing, thigh, and leg) with tomatoes, frog legs, fried catfish,
two sides and cornbread muffins. Mississippi mud pie, and more.
810 Martin Luther King Drive SW. champyschicken.com
thebusybeecafe.com
Guss World Famous Hot

& Spicy Fried Chicken
Multiple locations across the US
The roots of Guss began more than

60 years ago in a tiny community in
Mason, Tennessee, where Napoleon
Na Vanderbilt and his wife,
Maggie, began selling their hot fried
chicken, sandwiched between two
slices of white bread, out the back
door of a tavern. By 1973, Na built
Maggies Short Orders restaurant
on a piece of land by Highway 70.
In 1984, Nas only son, Gus, and
his wife, Gertrude, reopened the
restaurant with a new moniker,
Guss World Famous Hot & Spicy
Fried Chicken. Although the name
changed, the secret recipe stayed
and remainsthe same. Guests line
up for the crispy, hot fried chicken
that comes with sweet baked beans,
slaw, and two slices of white bread.
gusfriedchicken.com

The Lady & Sons The Chicken Shack
Savannah, GA Luverne, AL
The Lady & Sons is Paula Deens The Chicken Shack is located
flagship restaurant that she opened in in the heart of the small south
1991 with her sons Jamie and Bobby. Alabama town of Luverne. The
The trailblazing restaurant serves restaurant has been around since
Paulas outstanding Southern dishes 1969, and not much has changed
in a family-friendly atmosphere, about the home-cooked dishes,
which prompted USA Today food fried chicken recipe, or friendly
critic Jerry Shriver to name The Lady service. Owner Mike Money says
& Sons International Meal of the all the food is made from scratch
Year in 1999. Every dish is a fan and each plate is prepared with
THE LADY & SONS favorite, but the fried chicken is one love. Customers can get a full
of the most popular. Its an addictive plate of crispy fried chicken with
FRIED CHICKEN
flavor combination of chicken with sides (including buttered rice, lima
Makes 4 to 6 servings a crunchy exterior and tender meat beans, collard greens, fried okra,
below the surface. 102 W Congress creamed potatoes and gravy,
Peanut oil, for frying
St. ladyandsons.com potato salad, and cole slaw),
3 large eggs dessert (such as banana pudding,
Hot sauce hot fudge cake, and a banana
1 (2-pound) whole chicken, cut split), and a tall glass of sweet tea
into pieces for less than $10. 665 Forest Ave.
Paula Deen's House Seasoning
(recipe follows) Willie Mae's
2 cups self-rising our
Scotch House
New Orleans, LA
1. In a large Dutch oven, pour The Old Country
Minutes away from the historic
enough oil to fill pot halfway. Trem neighborhood and the French
Store Restaurant
Heat over medium heat until a Quarter youll find Willie Maes Lorman, MS
deep-fry thermometer registers Scotch House. Founder Willie Mae
350. Seaton opened the place in 1957 as a People travel from near and far
bar and later included a barbershop to Lorman, Mississippi, between
2. In a medium bowl, whisk
and beauty salon. Ultimately, the hair Port Gibson and Natchez to eat at
together eggs and enough hot The Old Country Store Restaurant.
shops closed, and she started serving
sauce so the mixture is bright The nostalgic storefront is a food
food to the bars patrons. Willie
orange (about 1 cup). Season Maes is now run by the founders haven where local regulars and
chicken with House Seasoning. great-granddaughter Kerry Seaton tourists alike know a great meal
Dip chicken in egg mixture, then Stewart and her husband, Wellington awaits. Folks come for owner
coat well in flour. Mike Stewart, and a steady stream Arthur Daviss Heavenly Fried
of customers line up for a taste of Chicken, in addition to a buffet
3. Fry chicken in oil, turning
their delicious soulful cuisine. The of everything from pork chops
occasionally, until brown and and ribs to dirty rice and field
place has even earned a James Beard
crisp and cooked through, 8 to 10 peas. The restaurant is open seven
Foundation Americas Classic Award
minutes for white meat and 13 to days a week and stays busy. You
in 2005. The fried chicken is the most
14 minutes for dark meat. popular selection, and it comes in may even get a chance to hear
three-piece platters of white or dark Arthur serenade the dining room
meat with a side of red beans and with a song about his grandma's
Paula Deen's House Seasoning cornbread. 18801 U.S. 61.
rice, butter beans, mac and cheese,
Makes 1 cups french fries, green beans, mashed
potatoes, or fried okra. 2401 St.
1 cup salt Anne St. williemaesnola.com
cup garlic powder
cup ground black pepper
1.In small bowl, stir together all For even more ways to get your fried chicken fix, visit
ingredients. Store in an airtight cookingwithpauladeen.com for recipes for Crispy Fried Chicken,
container for up to 6 months. Oven-Fried Barbecue Chicken, and Chicken-Fried Chicken.
Louisiana
H EART OF THE
C AJUN P RAIRIE
JOIE DE VIVREA LITTLE JOY OF LIVING
ACADIA PARISH TOURIST COMMISSION
877.783.2109
aptc@bellsouth.net
www.acadiatourism.org
OCTOBER 1-2, 2016

22 ND
GERMANFEST
Roberts Cove, LA
www.robertscovegermanfest.com
OCTOBER 19-23, 2016

80 TH
INTERNATIONAL
RICE FESTIVAL
Crowley, LA
www.ricefestival.com
a TRAVEL I Floridas Emerald Coast b
Gulf-to-Table Dining Along

the Emerald Coast
EXPLORE THE DIVERSE FLAVORS OF ABUNDANT SEAFOOD FRESH FROM THE
SPARKLING GREEN WATERS OF THIS CELEBRATED DESTINATION.
Written by NANCY MEEKS
Brotulas Seafood
House and Steamer
Photos courtesy of Brotulas Seafood House and Steamer/Proft PR/Bre Bailey/Chelsea Blaich,
FLORIDAS EMERALD COAST encompasses break it down in the restaurant, Travis says. That way,
Fort Walton Beach, Okaloosa Island, and Destin, you can see for yourself what youre getting, and you
Henderson Park Inn/Beach Walk Cafe, and The Black Pearl/Bailee Eubanks.
affectionately referred to as the worlds luckiest little know its good.
fishing village. Destins East Pass is the only outlet Depending on what sh is in season, youll nd a
to the deep waters of the Gulf of Mexico between variety of menu items featuring wahoo, tuna, snapper,
Pensacola and Panama City, and deep-sea fishing mahi mahi, amberjack, triggersh, swordsh, oysters,
begins closer to the shores of Destin than anywhere shrimp, crab, and grouper. Two of the most popular
else along Floridas coast. These ideal conditions mean dishes at Brotulas are the Captains Choice featuring
dozens of varieties of delicious fish and seafood can be the daily fresh catch topped with crab and garlic
caught at any given time, and its just a short trip back herb butter sauce served with asparagus and potato
to the docks and onto your plate. croquettes, and the Floridian Grouper topped with Gulf
For Tyler Jarvis, co-owner of Brotulas Seafood shrimp, crab, and a balsamic butter sauce.
House and Steamer (brotulas.com), serving the Brotulas will also cook your catch if you plan on doing
freshest fish available thats caught locally is the only some shing yourself. All you have to do is bring in your
way he knows to run a restaurant. The Destin native cleaned catch to the restaurant and let the sta know.
grew up fishing with his father, Gary Jarvis, captain of With a little bit of notice, Travis advises, well
the local Back Down2 charter boat in Destin Harbor. prepare what you catch any way you want, or you can let
We buy whole sh caught from local shermen and our executive chef, Abby Henderson, work her magic.

The Black Pearl
Beach Walk Cafe
For a fine-dining gulf-to-table experience, check out I get to make sure its the freshest possible, Kevin says.
Beach Walk Cafe (beachwalkcafe.com). Located in I buy whole fish every day and break it down in the
the Henderson Park Inn thats situated on a private restaurant.
stretch of beach, the restaurant offers refined seafood Handling the fish himself lets Kevin use the tastier
dishes in an elegant atmosphere. but often overlooked parts of the fish in some of
We serve snapper, cobia, tuna, pompano, swordfish, his dishes, such as the blackened Grouper Cheeks
wahoo, whatever is in season at the time, Executive appetizer thats served with black-eyed peas and a spicy
Chef Joe Marlow says, plus grouper, crab, and shrimp. cream sauce.
I buy from local suppliers every day, so I know its the The cheek of the fish is denser and meatier than the
best it can be. fillet and has a great flavor, Kevin explains. Its great
The menu is changed seasonally to reflect the for people who say they dont like fish to try.
varieties caught locally, but a few of Beach Walks year- The Black Pearls menu changes with the seasons to
round specialties include Pan-Seared Snapper with leek feature mahi mahi, tuna, and even some more unusual
and potato hash, mushrooms, and lemon butter sauce; varieties like lionfish, but there will always be a few
Blackened Mahi topped with an Oscar sauce of lump grouper dishes on the menu because its so popular.
crab and spicy hollandaise; and Grouper Vince, a pan- The Grouper en Papillote (baked in parchment paper)
fried pecan-crusted grouper fillet drizzled with honey topped with crab and shrimp stuffing and a rich butter
Worcestershire sauce that the restaurants original sauce is a house specialty, while the Fresh Gulf Grouper
owner created for country musician Vince Gill and his entre is a pan-fried grouper fillet topped with a
wife, Amy Grant. ceviche of grouper, local Gulf shrimp, tomato, onion,
On Okaloosa Island, youll find The Black Pearl and cilantro in citrus juice. The hot, crispy fillet and
restaurant (blackpearlgrill.com), where Executive the cold, tangy ceviche are a great contrast of texture
Chef Kevin Wynn has created a menu with interesting and flavor.
touches of French, Cajun, and classic Southern Like Brotulas, The Black Pearl will also cook your
cooking, but using fresh, local Gulf seafood is own fresh cleaned catch. We love cooking what our
paramount for him. customers reel in themselves, Kevin says. You tell us
I work with smaller fishermen in the area to help how you want it prepared, and with a little bit of time,
preserve the local market, and I can look at everything well make it happen.
a TRAVEL I Floridas Emerald Coast b
Gulf-to-Table Culture
Thousands of pounds of fish and shellfish from Emerald Coast waters are brought in daily,
inspiring local chefs and their cuisines. Visitors are drawn to the area to enjoy the fresh
seafood and also to catch some themselves, whether its from one of the areas numerous
piers, jetties, or the coastline itself. Fishing charters also are readily available that allow you
to catch something fresh, get it cleaned on the dock, and have it ready to take to a local
restaurant to be cooked for youwhat folks in the area frequently call hook and cook.
Many area eateries even participate in the Fish Trax program, in which you scan a barcode
on your smartphone to learn exactly when and where your fish was caught. Visit emerald
coastfl.com for more information.
Destin Fishing Rodeo and Seafood Festival
Photos courtesy of Destin Fishing Rodeo/For Reel Photos and Henderson Park Inn/Beach Walk Cafe.
This year marks the 68th Annual Destin
Fishing Rodeo, an all-ages saltwater fishing
tournament held every October to celebrate
the fishing heritage of the Emerald Coast.
Daily weigh-ins are held from 10:00 a.m. to
7:00 p.m. on the docks of Destin Harbor and
are open to the public. The Destin Seafood
Festival is the kickoff to the Rodeo, and this
years event, the 38th annual, is September
30October 2. Vendors serving fresh Gulf
seafood dishes and
traditional festival fare will
be on hand, along with
ive music and special kids
areas and events. Visit
a
destinfishingrodeo.org and
destinseafoodfestival.com
ffor details.

RECIPES
Enjoy a taste of the

Emerald Coast at home
with this gulf-to-table
specialty from Executive
Chef Joe Marlow of Beach
Walk Cafe. Any flaky
white fish can be used in
place of snapper if it's not
available in your area.
BLACKENED RED SNAPPER 1 bunch green onions, thinly sliced in green onion, sausage, and sweet
WITH SWEET POTATO Tequila Beurre Blanc (recipe follows) potatoes, and cook just until heated
ANDOUILLE HASH AND through. Serve with sh and Tequila
1. Preheat oven to 350. Beurre Blanc.
TEQUILA BEURRE BLANC
2. On a large rimmed baking sheet,
Makes 4 servings
toss together sweet potatoes, 2 Tequila Beurre Blanc
tablespoons canola oil, 1 teaspoon
Makes about 1 cup
Recipe adapted from Beach Walk Cafe each salt and pepper, cumin, chili
powder, nutmeg, and cinnamon; cup tequila
arrange in a single layer. Bake until 2 tablespoons fresh lime juice
1 pound sweet potatoes, peeled
potatoes are soft, 15 to 20 minutes. 2 tablespoons fresh orange juice
and cut into -inch pieces
5 tablespoons canola oil, divided 3. In large ovenproof skillet, heat 2 1 teaspoons minced shallot
1 teaspoons kosher salt, divided tablespoons canola oil over medium- cup heavy whipping cream
1 teaspoons ground black pepper, high heat. Sprinkle snapper llets 1 cup unsalted butter, cut into
divided with blackening spice, remaining -inch pieces
1 teaspoon ground cumin teaspoon salt, and remaining teaspoon kosher salt
1 teaspoon chili powder teaspoon pepper. Cook llets for 2
teaspoon ground nutmeg minutes; turn llets, and transfer 1. In a medium saucepan, bring
teaspoon ground cinnamon skillet to oven. Bake until sh akes tequila, lime and orange juice, and
4 (6-ounce) skinless red snapper easily with a fork, 5 to 7 minutes. shallot to a boil over medium-high
llets 4. Meanwhile, in another large skillet, heat. Reduce heat, and simmer until
2 teaspoons Paul Prudhomme heat remaining 1 tablespoon canola liquid is reduced by half. Stir in cream,
Magic Blackening Redsh Spice oil over medium-high heat. Add reduce heat to low, and cook until
8 ounces andouille sausage, sausage, and cook until browned and slightly thickened.
chopped crumbly. Remove from skillet using 2. Add butter a few pieces at a time,
2 ears fresh yellow sweet corn, a slotted spoon, and let drain on stirring until melted after each
shucked and kernels cut off paper towels, reserving 1 tablespoon addition. Strain through a ne-mesh
1 (15-ounce) can black beans, drippings in skillet. Add corn, beans, sieve into a small saucepan, and stir
rinsed and drained bell pepper, and red onion; cook, in salt. Keep warm over low heat until
1 red bell pepper, diced stirring occasionally, until vegetables ready to serve.
red onion, minced are just tender, about 5 minutes. Stir
For additional gulf-to-table recipes from Brotulas Seafood House and Steamer
and The Black Pearl, visit the Travel section of cookingwithpauladeen.com.
a SOMETHIN' SWEET b
Perfect Pound Cakes

WHETHER YOU STICK TO TRADITION WITH THIS CLASSIC COLD-OVEN RECIPE OR MAKE THE CHOCOLATY
LOAVES TO SHARE, THESE PRETTY POUND CAKES ARE THE PERFECT END TO ANY MEAL.

CLASSIC COLD-OVEN
POUND CAKE
Makes 1 (9-inch) cake
1 cup unsalted butter, softened

3 cups sugar
6 large eggs
1 teaspoons vanilla extract
3 cups all-purpose our
teaspoon salt
1. Spray a 9-inch tube pan with

cooking spray.
2. In a large bowl, beat butter and
sugar with a mixer at medium-high
speed until fluffy, 4 to 5 minutes,
stopping occasionally to scrape
sides of bowl. Add eggs, one at
a time, beating well after each
addition. Beat in vanilla.
3. In another large bowl, whisk
together our and salt. Gradually
add our mixture to butter mixture
alternately with cream, beginning
and ending with our mixture, CHOCOLATE WALNUT mixer at medium-high speed until
beating just until combined after
POUND CAKES u y, 4 to 5 minutes, stopping
each addition. Spread batter into occasionally to scrape sides of bowl.
prepared pan, and place in cold oven. Makes 2 (8-inch) loaves
Add eggs, one at a time, beating well
4. Set oven to 325, and bake until Cake: after each addition. Beat in vanilla.
a wooden pick inserted near center 1 cups unsalted butter, softened 3. In another large bowl, whisk
comes out clean, about 75 minutes. 3 cups granulated sugar together our, cocoa, baking powder,
Let cool in pan for 30 minutes. 4 large eggs and salt. Gradually add our mixture
Remove from pan, and let cool 1 teaspoon vanilla extract to butter mixture alternately with
completely, right side up, on a wire 3 cups all-purpose our milk, beginning and ending with
rack. Store in an airtight container cup unsweetened cocoa powder our mixture, beating just until
for up to 5 days. teaspoon baking powder combined after each addition. Stir
teaspoon salt in sour cream and walnuts just
cup whole milk until combined (do not to overmix).
Kitchen Tip cup sour cream Spread batter into prepared pans.
Starting with a cold oven lets this 1 cups chopped walnuts
cake bake slowly, giving it a crunchy
top and soft interior that you just Glaze: in center comes out clean, about
cant get any other way. Ovens are cup unsalted butter 75 minutes. Let cool in pans for 10
usually preheated to give cakes a 1 cup rmly packed light brown minutes. Remove from pans, and let
burst of hot air when theyre put in sugar cool completely on wire racks.
to bake, which allows them to rise.
2
3 cup heavy whipping cream 5. For glaze: In a medium saucepan,
Pound cake batter is so dense that 3 tablespoons confectioners bring butter, brown sugar, and cream
little rising occurs and the burst of sugar to a boil over medium-high heat,
hot air isnt needed. Using a simple stirring constantly. Cook for 1
tube pan is the best way to show 1. Preheat oven to 325. Spray 2 (8x5- minutes, stirring constantly. Remove
off its beautiful texture. inch) loaf pans with baking spray from heat, and let cool to room
with our. temperature. Whisk in confectioners
2. For cake: In a large bowl, beat sugar until well combined. Pour onto
butter and granulated sugar with a cooled cake loaves.
PAULAS WEEKLY 5 Recipe Index
Blackened Red Snapper with Sweet
SHOPPING LIST APPETIZERS AND SNACKS
Baked Pimiento Cheese Dip 38 Potato Andouille Hash and Tequila
Beurre Blanc 76
Buffalo Chicken Meatballs 64
MEAT Kettle Corn 44 Chicken and Sausage Jambalaya 24
Turkey tenderloin, 2 pounds Chicken and Wild Rice Casserole 52
Skinny Queso Dip 64
Chicken breasts, 1 pound boneless skinless
Sun-Dried Tomato, Spinach, and Chicken Hash Brown Casserole 52
Ground chuck, 1 pounds
Bacon Dip 45 Garlic Bread Pizza 81
Sweet Italian sausage, 1 (19-ounce)
package
Hearty Tomato and Italian Sausage
Pork chops, 4 (5-ounce) boneless BEVERAGES Pasta 32
Ginger Cranberry Cider 44 Honey Mustard Turkey with Rice Pilaf 31
PRODUCE Pumpkin Cider 45 Mini Ham and Cheese Quiches 67
Parsnips, 1 pound Molasses-Glazed Pork Chops with
Sweet potatoes, 1 pound Roasted Vegetables 28
BREADS
Eggplant, 1 small Pork Stroganoff 52
Buttermilk Corn Mufns 39
Garlic, 1 head
Easy Cheesy Mufns 29 Ravioli Vegetable Lasagna 49
Green onions, 1 bunch
Green bell peppers, 2 PB and J Mufns 66 Weeknight Shepherds Pie 30
Red bell pepper, 1
Yellow bell pepper, 1 DESSERTS MISCELLANEOUS
Yellow onions, 4 small Apple Cream Cheese Swirl Bundt Chocolate Chip Breakfast Bars 66
Zucchini, 1 Cake 59
Fresh sage SANDWICHES AND SOUPS
Caramel Apple Cobbler 62
Chocolate Walnut Pound Cakes 78 Chicken Chili 29
CANNED AND DRY GOODS Loaded Potato Soup 38
Baking mix, 1 (20-ounce) box
Classic Cold-Oven Pound Cake 78
Deep-Dish Apple Pear Pie 55 Sausage and Sweet Potato Soup 38
Chicken broth, 1 (32-ounce) carton plus
1 (14.5-ounce) can low-sodium Easy Skillet Apple Dumplings 58 Toasted Italian Sub Sandwich 44
Crushed tomatoes, 1 (28-ounce) can Trail Mix Cookies 25
Pinto beans, 3 (15.5-ounce) cans Pear Apple Mufns with Cornmeal SIDES
Penne, 1 (16-ounce) box Streusel 62 Autumn Slaw 45
Diced tomatoes with green chiles, PearDate Oat Bars 55
1 (10-ounce) can
Pear Thumbprint Cookies 59
Rice
Pear Walnut Upside-Down Cake 58
DAIRY Pecan Pie Bars 39
Butter, 1 sticks
Cheddar cheese, 1 (8-ounce) package CONDIMENTS AND TOPPINGS
shredded Cornmeal Streusel 62
Whole milk, 1 pint Quick Pickled Onions 44
Tequila Beurre Blanc 76
REFRIGERATED AND FROZEN
Refrigerated garlic mashed potatoes,
MAIN DISHES
2 (24-ounce) containers
Frozen mixed vegetables, 1 (15-ounce) bag
Beef and Black Bean Enchiladas 49
CONDIMENTS
Honey mustard
Molasses
SEASONINGS
Chili seasoning, 1 (1.25-ounce) package
Brown gravy mix, 1 (0.87-ounce) package
Garlic powder
Ground ginger
Montreal steak seasoning
Onion powder
Worcestershire sauce
STAPLES
Kosher salt
Ground black pepper
Light brown sugar
Vegetable oil

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Visa MC AmEx Discover Cooking with Paula Deen
Back Issues
______________________________________ P.O. Box 6302
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Signature PDCBCK16E
May/Jun 2016
a FIVE AND DIME I Five Ingredients and Ten Minutes b
Garlicky
Goodness
CLASSIC PEPPERONI PIZZA
AND YUMMY GARLIC BREAD
COME TOGETHER FOR
ONE SPEEDY MEAL.
GARLIC BREAD PIZZA

Makes 4 servings
1 (16-ounce) package frozen garlic

bread
2
3 cup jarred or canned pizza sauce
1 teaspoon dried Italian seasoning
1 cups shredded Italian cheese
blend, divided
16 slices pepperoni
1. Preheat oven to 400. Line a baking

sheet with parchment paper.
2. Place frozen garlic bread cut side
up on prepared pan. Spread pizza
sauce onto bread, and sprinkle with
Italian seasoning. Sprinkle 1 cup
cheese onto sauce, and top with
pepperoni. Sprinkle with remaining
cup cheese.
3. Bake until bread is hot and cheese
is melted, about 7 minutes. Serve
immediately.
Kitchen Tip
You can add just about any topping
you like to these tasty pizzas.
Chop up some bell peppers,
mushrooms, olives, tomatoes,
and onions for a veggie version,
or pile on all your favorite cooked
meats, such as Italian sausage,
pepperoni, and crumbled
bacon, for a heartier meal.

Cooking With Paula Deen - September - October 2016

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Cooking With Paula Deen - September - October 2016

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COZY SOUP

DESSERTS APPLE CREAM

Sept/Oct 2016 VOL. 12, ISSUE 5

one-dish CROWD-PLEASING 10-MINUTE SLOW-COOKER

41 FALL FOR THE PERFECT PICNIC

47 KEEP THE CASSEROLES COMING

53 A BOUNTY OF APPLES AND PEARS

Brooke Michael Bell Katie Loper Hagan

CREATIVE DIRECTOR/PHOTOGRAPHY Page Stabler

GROUP CREATIVE DIRECTOR Sheila Wardy

ART DIRECTOR Stephanie Lambert Katie Guasco

ASSISTANT EDITOR Whitney Durrwachter Kimberly Lewis

EDITORIAL ASSISTANT Janece Maze Rachel Collins

SENIOR PHOTOGRAPHERS DIGITAL MEDIA

PHOTOGRAPHERS Jim Bathie, Tricia Wagner Williams

CONTRIBUTING PHOTOGRAPHER DIGITAL CONTENT STRATEGIST Brent Rosen

Deborah Whitlaw Llewellyn

PHOTO STYLIST Beth K. Seeley Judy Brown Lazenby

HAIR STYLIST Jamie Cribbs DEALER PROGRAM MANAGER Janice Ritter

WARDROBE STYLIST Dimpy Sethi

FOOD STYLISTS/RECIPE DEVELOPERS

EXECUTIVE ASSISTANT TO PAULA DEEN

Delisa McDaniel Ray Reed

EDITORIAL OFFICES SUBSCRIPTION AND CUSTOMER SERVICE

Homan Media, LLC For service on your magazine subscription,

2016 Hoffman Media. Printed in the USA.

Introducing Paula Deen Home for the outdoors.

Autumns Sights and Smells

MAKE-AHEAD EASY ENJOY TASTY

The ever-popular mason jar

3 EASY WAYS TO ORDER ______________________________________________________

Paula joined eorts to raise funds for the Circle of

to domestic abuse victims and their children through

Top: Paula is now an ofcial member of the

DANCING STARS OF CENTRAL GEORGIA EASTER SEALS CRAWFISH BOIL

together local celebrity service to local families

dancers with a dance

and provides them with a

perfecting their dance moves well-deserved break and d

and vying for votes to peace of mind that their

support Alzheimer's research. child is being cared for by

9 CO O K I N G W I T H PAU L A D E E N SEPTEMBER/OCTOBER 2016

ENJOY COOKING AND ENTERTAINING

Produced by JANECE MAZE

1. Display sweet or savory treats on this fun

2. Paula loves these Everything is Better in

3. Freeze, microwave, bake, and broil in this

4. A sprinkle of Paulas Silly Salt or House 3

5. Easily roll out dough with this smooth and

6. Cook hearty soups and stews in this

7. Set the table with this rustic and stylish 4

8. Add an earthy element to your kitchen counter

11 CO O K I N G W I T H PAU L A D E E N SEPTEMBER/OCTOBER 2016

A WHOLE LOT OF APPLES

MADE IN THE SOUTH FALL FESTIVALS

FROM PLANTATION DINING ROOMS AND

Easy, Southern Jambalaya

2016 SEPTEMBER/OCTOBER CO O K I N G W I T H PAU L A D E E N 24

25 CO O K I N G W I T H PAU L A D E E N SEPTEMBER/OCTOBER 2016

- MONDAY - - TUESDAY - - WEDNESDAY - - THURSDAY - - FRIDAY -

2 CO O K I N G W I T H PAU L A D E E N SEPTEMBER/OCTOBER 2016

MOLASSES-GLAZED cup molasses skillet over medium-high heat. Add

2016 SEPTEMBER/OCTOBER CO O K I N G W I T H PAU L A D E E N 28

2016 SEPTEMBER/OCTOBER CO O K I N G W I T H PAU L A D E E N 30