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Paula’s Home Cooking
from: Easy Cook - by Catherine PenderleyPaula’s home cooking is a television program that offers recipes and good old fashioned American cooking for its viewers. Paula’s home cooking offers recipes on old favorites like pot roast, fried okra, and pecan pie. But, Paula’s home cooking extends beyond her television shows and into her own personal lifestyle.
Paula’s home cooking first began with a small at home business, where she cooked food, bagged it up, and her sons delivered. Her most popular food items were sandwiches and other meals. She became known as the Bag Lady. Eventually she opened up her own restaurant The Lady and Sons. At her restaurant the most popular food item is the buffet line. Paula’s home cooking on this line includes, sweet potatoes, macaroni and cheese, fried chicken, cheesy meatloaf, greens, beans, creamed corn, and many other food items.
Paula’s home cooking went in print form with the creation of her first two cookbooks, The Lady and Sons Savannah Country Cooking and The Lady and Sons Savannah Country Cooking 2. In the cookbooks, she includes traditional southern recipes like Gooey Butter cake and Chess cake.
Paula’s home cooking went on the road with the creation of her first television program, Paula’s home cooking. She became the first host on the network to be bleeped while cooking hot wings. Her other television program entitled Paula’s Party. Paula’s Party is about her offering to helping audience members with their cooking issues. This style of programming allows her to interact with audience on a more personal level.
She took her home cooking to next step with the creation of her magazine, Cooking With Paula Deen. She offers tips and suggestions on decorating, as well as some great recipes. She shares about her lifestyle, and great places to visit. Her latest book is a memoir entitled It Ain’t All About the Cookin.
Paula’s home cooking is all about great comfort food. Here is one of her recipes.
Chocolate Gooey Butter Cookies
Recipe Courtesy Paula Deen
Ingredients:
1 brick cream cheese, room temperature
1 stick of butter, room temperature
1 egg
1 (18 ounce) box moist chocolate cake mix
1 tsp. vanilla extract
Confectioner’s sugar, for dusting
Procedure:
Preheat oven to 350 degrees F. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner’s sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and “gooey.” Cool completely and sprinkle with more confectioners’ sugar, if desired.
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