Cooking with Paula Dean and Sons

Light Summer Slow-Cooker Recipes

Had to share these great recipe's from the Family Circle magazine online. Yummy slow cooker recipe's. Great timing for these hot sultry summer days when we just don't feel like cooking! Enjoy!

Light Summer Slow-Cooker Recipes

Honey Spiced BBQ Sauce

1 1/4 Cup Catchup
2/3 Cup Salad oil
3/4 Cup Vinegar
5 Tablespoons Worcestershire sauce
1 Cup Honey
2 Tablespoon Dry mustard
3 Teaspoon Ginger, fresh grated
1 Lemon, sliced thinly
3 Tablespoons Butter

Combine all ingredients in a saucepan and heat to blend together.
Remove lemon peel before basting.

Spicy Bean Salad

Spicy Bean Salad

• 1 (14.5 ounce) can black beans
• 1 (14.5 ounce) can dark red kidney beans
• 1 (15 ounce) can garbanzo beans
• 1 (14.5 ounce) can pinto beans
• 1 (10 ounce) package frozen corn kernels, thawed
• 1 tablespoon vegetable oil
• 1 teaspoon cumin
• 2 tablespoons chili powder
• 1 teaspoon lime juice
• 1 (8 ounce) jar chunky salsa
• 1 pinch dried parsley

Rinse the beans well, drain and pour into a large bowl. Add corn. oil, cumin, chili powder, lime juice, and salsa. Sprinkle with parsley, cover, and chill for about 1 hour before serving.
Makes 8 Servings

Ham Waffles

Ham Waffles

2 Cups Flour -- sifted
1/4 Teaspoon Baking Soda
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Tablespoon Sugar
2 Egg Yolks -- well beaten
1 3/4 Cups Sour Milk
1/3 Cup Butter -- melted
2 Egg Whites -- stiffly beaten
1 Cup Smoked Ham -- uncooked, diced

Sift flour once, measure, add soda, baking powder, salt, and sugar, and sift again.
Combine egg yolks, milk, and butter. Add to flour, beating until smooth. Fold in egg whites.
Bake on hot waffle iron. Sprinkling 1/4 cup ham over batter of each waffle just before closing iron. Serve soft scrambled eggs on each waffle.

Makes four 4-section waffles.

Baked Sesame Chicken

2 T Soy Sauce
2 T All Purpose flour
1 pinch black pepper
2 T butter
1/4 cup toasted sesame seeds
1/4 tsp salt
4 skinless, boneless chicken breast halves

Preheat oven to 400 degrees F. Put soy sauce in 9x13 baking dish, glass is preferable. In a large flat bottomed bowl or pan, mix together sesame seeds, flour, salt and pepper. Dip chicken pieces in soy sauce then into the seed mixture, coating them well. Arrange in glass baking dish in a single layer, drizzle with melted butter.

Bake for about 40 minutes or until chicken is cooked through and tender. Juices will run clear. Baste with drippings once during cooking time. Garnish with extra sesame seeds if desired.

To toast sesame seeds, place in baking dish in hot over for about 5 - 10 min or until brown. Be careful to watch this as they can burn quickly.

To make slightly sweet, drizzle with a honey / butter mixture of equal parts butter and honey before baking.

Pyrex 3-qt. Rectangular Baking Dish With all the high-tech equipment in the marketplace these days, it's easy to overlook something that's been around for decades (actually since 1919)--Pyrex. Originally called "fire glass" because it could withstand heat, Pyrex has proven to be an excellent material for bakeware--especially for fruit desserts like cobblers and crisps, quick breads and bar cookies. This 3-quart oblong pan measures 13" by 9" by 2". Although not technically nonstick, few things stick to Pyrex and those that do clean away quickly and easily after the pan has been soaked in hot water. Material: Glass Size/Capacity: 3-qt. Dimensions: 9 x 13 x 2-in. Origin: USA Cleaning & Care: Dishwasher-, microwave-, frezzer-safe. Warranty: 2-year Special Features: Oven-safe to 400 degrees.

Dream Cookware Set Review

What a cool Cookware set! In my opinion this set gets 5 stars! *****

What do you think? I'd love your comments on this set. It is definatly the set I am purchasing next.

Stainless Pot and Pan Set - 19 Pc *18/10 Stainless Steel Cookware *19-Piece Set *Tempered Glass Lids *Includes Non-stick Fryer *See Full Text for Details Exquisitely designed to complement your cooking and your kitchen! Beautiful stainless cookware crafted of heavy gauge 18/10 stainless steel with tempered clear glass lids for easy viewing while cooking. Heavy gauge stainless steel knobs and permanently welded, heavy gauge handles for durability and long life. Bottoms have an aluminum inner core for even heating with no "hot spots". All of these stainless steel pots and pans are oven proof, dishwasher safe and easy to clean! Comes with a 25 year warranty. The incredibly tough non-stick coating on the chicken fryer is guaranteed not to wear off, peel off or scrape off for 25 years! So tough, you can use metal utensils!This 18/10 stainless steel cookware set includes a 1 qt., 2 qt., and a 3 qt. covered saucepan, 5.5 qt. covered dutch oven, an 8" and a 10" open fry pan, a 2 qt. steamer insert, a 6 piece tool set, and a non-stick chicken fryer with a lid. Lids are interchangeable. *This item ships directly from the manufacturer. Product usually arrives in 8-15 business days, depending on destination, including order processing and shipping. *Express delivery not available.

Baked Scrambled Egg Casserole

2 tablespoons margarine
1 1/2 cups cooked ham -- chopped
1/2 cup green onions -- sliced
1 can cream of mushroom soup
12 eggs
4 ounces cheddar cheese -- shredded
1/2 cup half & half

Heat oven to 250~. Grease 2-qt casserole. In large skillet, melt margarine. Saute onions until crisp tender. In large bowl, beat eggs; stir in half & half and ham. Pour egg mixture into skillet with onions; mix well. Cook over medium heat. As mixture begins to set, gently lift cooked portions with spatula so that thin uncooked portions can flow to bottom. Avoid constant stirring.

Cook until eggs are thickened throughout; spoon into prepared casserole dish. Pour soup evenly over top. Bake at 250~ for 30 minutes; sprinkle with cheddar cheese and bake 10-15 minutes longer.

Rachael Ray 3.5-qt. Enameled Cast Iron Round Covered Casserole, Green In fewer than five years, Rachael Ray has radically changed the way America cooks dinner. Her perky-girl-next-door swagger, her catchphrases for techniques, and her dinner ideology of simpler, less expensive and just in time have sold billions of books and placed her at the top of the talent heap of food television personalities. Designed to perform on the stove or in the oven, this covered casserole features a large cooking surface to brown meats with room to add ingredients for a one-dish meal. The lid fits snugly to lock in moisture and flavors, making this pan perfect for the long, slow braising of a tender pot roast. Large handles make it easy to transfer dinner from the stovetop or oven to the table. Cast iron construction provides even heating and excellent heat retention. The enamel finish means you don't have to pre-season (or re-season) your cookware

Adapting Standard Recipe's to a Crock Pot

Here are some suggestions for best results when taking a standard recipe and using it in a crock pot.

• Remember that liquids do not cook away like they would if on the cook top. Use half the amount of liquids called for in the standard recipe. Also, add liquids last, after meat or vegetables have been placed in the cooker.
• It is not necessary to brown larger pieces of meat unless you need to cook off some of the grease before adding the remaining ingredients. For example, browning ground beef, sausage or bacon first and draining the fat is recommended.
• Milk, cream and sour cream should be added during the last hour of cooking to prevent curdling.
• Do not remove the lid except to add ingredients. It takes up to 20 minutes for the heat to build back up to the proper temperature.
• Spices intensify during long cooking times so use half the amount and add during the last hour of cooking.
• To thicken sauces after cooking the meat, you can add quick-cooking tapioca or a paste made of flour or cornstarch and water and cook on HIGH an additional uncovered 10 minutes.
• Most vegetables should be thinly sliced or placed near the sides or bottom of the cooker. They cook slower than meats.
• Cut whole chickens and any meats in half that are over 2 lbs to be sure they cook thoroughly.
• For safety, always cook meat and poultry dishes on HIGH the first hour to speed up the time it gets to get to a safe cooking temperature for meats. Then reduce to LOW for the remainder of the cooking time.

My Favorite BBQ Sauce!

You won't find a much better line of BBQ sauces and spices than Cookies. They have perfected the right blend!

We ordered a case of 4 GALLONS of the original and split it between ourselves and my son. It was his idea! He came over one day and asked me "Mom, where can I buy Cookies bbq sauce around here?". Well we live in PA now and its not out here, so we hit the net and found the website for Cookies. Voila, we placed an order and in less than 5 days we had a huge heavy box of 4 gallons of our favorite bbq sauce on the doorstep!

Give it a try! You'll love it too.

7 Layer Casserole

2 cup thinly sliced red potatoes
1 cup thinly sliced onion, separate rings
1 cup thinly sliced carrots
1 can green beans, drained
1 lb raw ground beef OR 1 lb of chopped ham
1 can cream of mushroom or celery soup
1/2 can water
Salt & Pepper

Lightly grease a 2 qt casserole dish. Layer the items in the order listed, lightly salting and peppering each layer as desired. Cover and bake 2 to 2 1/2 hours at 350 degrees. Uncover the last 10 min if you want the top browned.

Kitchen Gadget Review ~ Innovative Measuring Cup

This innovative measuring cup has:

~ Patented angled surface makes is so you can read measurements from above
~ Standard and metric markings
~ Soft, non-slip handle
~ Dishwasher safe
~ OXO products have a satisfaction guarantee

Click the measuring cup picture or HERE to see more details!!

Monkey Bread

2 loaves frozen bread (thawed but not raised)
OR 4 tubes of refrigerator biscuits

½ c sugar
4 tsp cinnamon
Mix sugar and cinnamon in bowl

Take bread or biscuits and make walnut sized chunks and roll in sugar mixture. Place in 2 lightly greased (if needed) bunt pans.

Mix:
1 ¼ sticks melted butter
1 large package of butterscotch or vanilla NON instant pudding powder
nuts (optional)
raisins (optional)

Pour butter and pudding mix over dough.

If you used bread dough, let sit in warm area until raised up double.
When bread dough is raised bake at 350 degrees for 18-20 min.

If using biscuit dough, bake immediately at 350 degrees for 18 minutes.

Monkey Bread

2 loaves frozen bread (thawed but not raised)
OR 4 tubes of refrigerator biscuits

½ c sugar
4 tsp cinnamon
Mix sugar and cinnamon in bowl

Take bread or biscuits and make walnut sized chunks and roll in sugar mixture. Place in 2 lightly greased (if needed) bunt pans.

Mix:
1 ¼ sticks melted butter
1 large package of butterscotch or vanilla NON instant pudding powder
nuts (optional)
raisins (optional)

Pour butter and pudding mix over dough.

If you used bread dough, let sit in warm area until raised up double.
When bread dough is raised bake at 350 degrees for 18-20 min.

If using biscuit dough, bake immediately at 350 degrees for 18 minutes.

Lemon Angel Food Cake

12 egg whites
1 tsp cream of tartar
1/4 tsp salt

Beat at high speed until foamy. The whites are beaten enough when they start to slip when you tip the bowl.

Add 3/4 cup sifted powdered sugar, 1 T at a time until stiff peaks form. Fold in 1 T lemon rind, 3 T fresh lemon juice and 1/4 tsp vanilla.

Combine 1/2 cup powdered and 1 cup sifted cake flour, gradually fold in the egg white mixture. Spoon batter into a 10" tube pan. (Do not grease the pan!!)

Bake 375 degrees for 35-40 minutes. Invert pan onto the neck of a bottle or funnel until cooled.

The Original Devonshire Sandwich

Cream Sauce:
3/4 stick butter, melted
1 cup flour
1/4 pound Cheddar cheese, grated
1 pint chicken broth
1 pint hot milk
1 teaspoon salt

Melt butter in deep pan and add flour, stirring constantly. Add chicken broth and then hot milk, stirring all the while. Add cheese and salt. Bring to boil, then cook slowly for 20 minutes, still stirring. Cool to lukewarm. Beat with wire whip until smooth before using. This makes enough sauce for 6 Devonshire sandwiches.

For each sandwich:
1 slice toast, crusts trimmed off
3 slices crisp bacon
5 thin slices cooked turkey breast

Cream Sauce, recipe above

Melted butter
Parmesan cheese and paprika

Preheat oven to 450 degrees.

In each flat, individual oven-proof casserole dish, place 1 slice of toast and top with 3 slices bacon. Add 5 thin slices of cooked turkey breast. Cover completely with cream sauce. Sprinkle with a little melted butter, then with the combined Parmesan cheese and paprika. Bake 10 to 15 minutes or until golden brown.

Wrap It Up!

Gotta love soft tortilla shells for wrapping up a quick snack or meal.

You can pretty much wrap anything in these versitile shells. They come in 8" and approximatly 10" sizes.

Once you have placed your filling on the center, fold up one side about 1/8 of the way, this is the 'bottom', then roll from the side and voila! You have a wrap.

Some ideas of what to wrap:

~ Hot white chicken breast (cooked), drizzle ranch dressing and grated
cheese, 2-3 slices crispy bacon and wrap.

~ Any favorite chicken or tuna salad normally in a sandwich, spread on the
tortilla, fold and roll.

~ Peanut butter and Jelly for the kids!

~ Pizza wrap - 3 T pizza sauce, small handful of grated cheese, 6 pepperoni
slices. Fold end and roll. Microwave for 20 seconds or until hot. Do not over
heat as the edges will dry out.

~ Sprinkle grated cheese on the tortilla, spread on hot freshly scrambled
eggs, add chopped ham or crumbled cooked bacon and fold and roll.

~ Smores Wrap - Spread a thin layer of chocolate syrup or sauce on the
center, about 2" from the edges, sprinkle mini marshmallows and 1/8 cup crushed
graham crackers, fold and roll.

See what I mean? There are endless possibilities with a flour tortilla
shell! Let your imagination go wild!

If you have any other idea's for wraps please leave me comments with your ideas!

Recipe ~ Baked Potato Soup

3 T butter
1/3 c flour

Melt butter over medium heat in a heavy saucepan. Add flour and stir with wire whisk rapidly till well mixed. Turn heat down slightly and slowly add 1 can of evaporated milk making a thick white sauce. (This MUST be evaporated milk or it will separate and look curdled)

Continue to stir and add 1 can of water. Keep heat high enough to cook the sauce so it thickens. Make sure it gets very thick. This will take time and patience and lots of stirring so you do not have a lumpy soup!

Once it is a thick consistancy, similar to a thick gravy, add:
a 1/2" 'slab' of Velveeta cheese
1 T Parmesan cheese
a scant 1/8 tsp of garlic salt
1 T of brown spicy mustard
3 T bacon bits

Stir till cheese is melted. Add bite sized peeled chunks of left over baked potatoes. Very well baked ones with lots of flavor are best. Cover and put in oven on very low or in a crock pot on low. Heat for about an hour till potatoes are thoroughly heated.

Serve with chunks of cheddar cheese or any favorite cheese on top.

This is enough for generous portions for 4 people.

Recipe ~ Frozen Peanut Butter Pie

Crust: You may cheat and use a pre made chocolate crumb crust, or....take the time for my Oreo crust.

Oreo Crust
1/2 package of Oreo cookies - split and the filling removed
1/4 cup soft butter
2 T sugar
Crush the cookies into fine crumbs and mix with the butter and sugar. Press into an 8" pie pan and set aside.

Peanut Butter Filling
1 cup creamy or crunchy peanut butter
1 8 oz package of soft cream cheese
1/3 cup sugar
1/2 cup milk

1 1/2 c Cool Whip topping - set aside

Beat the first 4 ingredients well. For about 4 - 5 minutes on medium is good. You want it to be well blended and fluffy. Beat in the whipped topping on LOW till well blended. Spread evenly into the crust and cover lightly with plastic wrap.

Freeze till solid.

Spread a 2" layer of whipped topping on the frozen pie and garnish with Oreo cookies cut in half circles. If you are not going to serve it right away you may freeze it again after garnishing.

Enjoy!!!!!!

Recipe ~ Salmon Loaf

1 - 12-13 oz can of salmon, drained (you can use tuna if you prefer)
2 cups fresh bread crumbs *
1/2 cup milk
1 Tablespoon lemon juice
1/4 tsp dill week or 1/2 tsp lemon pepper
1/4 tsp salt
3 eggs - beaten

Mix well together and place into a lightly greased loaf pan. (approx 8x4")
Bake at 375 degrees or until a knife inserted into the center comes out clean.

Serve with creamy pea sauce over the top.

Creamy Pea Sauce:
In saucepan over medium heat, melt 2 Tablespoons butter, stir in 2 Tablespoons flour and 1/2 tsp salt. Stir with whisk until blended and slowly add 1 1/2 cups milk, stir constantly until mixture becomes a thick sauce. Reduce heat to low and add 1 cup frozen peas. Stir until peas are thawed and hot.


* to make fresh bread crumbs, take several slices of bread and run over a cheese grater, be careful to not scrape your fingers!

General Equivalents

3 teaspoons = 1 tablespoon
2 tablespoons = 1 liquid ounce
4 tablespoons = 1/4 cup
5 tablespoons plus 1 teaspoon = 1/3 cup
8 tablespoons = 1/2 cup
16 tablespoons = 1 cup

1 cup = 8 fluid ounces
2 cups = 1 pint
4 cups = 1 quart

4 quarts = 1 gallon
8 quarts = 1 peck (dry)
16 ounces = 1 pound