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    You are in: Home / Cookbooks / Paula Deen & Sons
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    75 recipes in

    Paula Deen & Sons

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    I got this recipe from Paula Deen, play around with it some, and added my own concoction of a vanilla rum sauce- Mmmm. Now Paula makes them with giant marshmallow, I prefer the smaller ones (it's a little more work, but it's a better ratio of potato to marshmellow, and they're bite sized!) These are for those people with a bounce-me-off-the-wall-with-all-the-sugar-I-just-consumed sweet tooth. Not for the faint of heart. Blow away your in-laws during the Holidays with this gem. Or stab them with a toothpick, and you've got an awesome hors d'eurve on your hands.

    Recipe #336788

    This is a variation on a Paula Deen recipe. Very good and quite easy - best one I've ever made. You won't find a better sweet potato pie recipe. I bake the sweet potatoes first double wrapped in foil (with a slit cut through the foil and potato) at 350°F for about an hour - then they easily come out of their skins for this pie recipe.

    Recipe #269539

    Thanks to Katie Lee Joel, this recipe changed the way Paula Deen makes her bacon!

    Recipe #312697

    This recipe is from Paula Deen. I found this recipe in Good Housekeeping magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use sugar free Oreo's and sugar free chocolate syrup.

    Recipe #388862

    Saw Paula Deen make these on her garden anniversary show. They look so good and so easy to make. I am posting to keep and share with everyone.

    Recipe #348508

    This recipe came directly from the FoodNetwork.com website, and they were highlighted as one of Paula's Thanksgiving 2009 foods in her Thanksgiving Special aired in 19 November 2009 on Food Network . The original airing of the "Thanksgiving Special" was 10 November 2005...just in case you want to look back in the archives! Some say the recipe is too sweet. So, you may want to test-drive the recipe for your own sweetness. These suggestions you might make as I did: I let the sweet potatoes fully cool before mashing, I omitted the orange zest and put just a small amount of orange juice (not a huge orange taste fan), and cut back the brown sugar to 1/3 of a cup. One reviewer said that she only used 1/2 of a large marshmallow after she had them oozing out with a full marshmallow. However, Paula Deen states that if you overcook your Sweet Potato Balls then the marshmallow will burst out of the ball. So be careful not to over-bake them if you choose a whole marshmallow. I chose to roll the balls in chopped pecans and then placed each ball in a cup of a nonstick muffin tin (the recipe made exactly 12 large balls--enough to fill a full tin). I also made some with the coconut mixture. Another option would be to roll them in oats, sugar, & cinnamon OR coconut & pecans. I put the filled muffin tin in the refrigerator overnight and baked the next day after removing my turkey from the oven. They came out perfectly!

    Recipe #401570

    I make a similar salad using bok choy or napa cabbage. I haven't tried this recipe yet but I already know it will be delicious!

    Recipe #240357

    My Mother In Law introduced this recipe to me. Wow! Awesome--!

    Recipe #304035

    From The Lady and Sons Savannah Country Cookbook. This is definitely not a traditional Red Velvet cake, but it's very moist and sweet and it was highly complimented when I made it for my family. Some people sub a container of marshmallow creme for the mini marshmallows. I have seen versions of this recipe with 9" rounds and 8" rounds--I used 8". UPDATE: Other sources on the web, including Food Network and Paula Deen's site, list 2 Tablespoons of cocoa rather than the 1 tsp listed in the cookbook. I also have a penciled note on my copy saying to add 1/2 cup applesauce (for moistness).

    Recipe #309668

    From a Paula Deen calendar. Fodor's Travel Guide called this "The Best Baked Spaghetti in the South."

    Recipe #363321

    These are loose meat sandwiches that aren't like your regular old sloppy joes. And they are super easy!

    Recipe #142295

    This recipe comes from Paula Deen's Magazine. I added green pepper to her recipe and I also put these meatballs in my crockpot after baking them instead of back in the oven.

    Recipe #282603

    A grownup version of a kid friendly treat-we always want "some more"'!! I saw this recipe in Paula Deen's 2009 Calendar book.

    Recipe #335025

    It was an instant hit on the first day Paula Deen offered this dessert at The Lady & Sons, and remains so today. This delicious cobbler can be found on their dessert trays at both lunch and dinnertime. It's so easy to make you won't believe it! COOKS NOTES: If they are available by all means use fresh peaches. In a saucepan, mix two cups fresh peach slices with one cup sugar and one cup water. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, stirring occasionally. An almost equally good product is frozen peach slices. Simply follow the instructions for the fresh peach slices. NOTE: This is an adopted (late in 2006) recipe and there was already some discussion about the amount of butter necessary in reviews made previous to my inheriting this recipe: Now that I have made it myself, I can say that for me at least, 60 grams (1/4 cup) of butter was fine, (by all means use a little less if you prefer) and my dumplings didn't turn out doughy at all... what I DID mess up was using a larger can of peaches (non-metric sizes of canned fruit don't translate perfectly into metric ones), so I thought that the extra wouldn't matter much, mine was swimming rather a lot in the juice at the bottom and next time I will use all the peaches but only half or 3/4 of the juice from my metric sized can.. Taste was excellent and guests devoured it. I'm delighted to have inherited this recipe, so to both Paula Deen and the previous Zaar owner: Thanks for an excellent recipe !!!

    Recipe #150684

    1 Reviews |  By WiGal

    A Paula Deen recipe posted for safekeeping. Peppers can be stuffed up to one day ahead. Store, covered, in the refrigerator. Bake just before serving. After Chef Jean's review I have made and revised this.

    Recipe #413108

    "All southern women are brought up to be able to make several dishes. This is one of them. This is the same recipe that my Maw-Maw used. She served it plain with powdered sugar on top, with strawberries & homemade whipped cream. If you were lucky she would toast you a piece for breakfast, and you could have it with one of her homemade jam's or jellies."

    Recipe #298933

    1 Reviews |  By Scoutie

    Wow, is this ever good! This cake needs at least an hour to rest before serving, it's even better the next day, so plan ahead. I do like the glaze, but the cake is great on it's own as well. I have used pecans instead of walnuts with good results. I also sprinkle some lemon juice on the diced apples so they don't brown. Check the cake at 1 hour, mine is done at 75 minutes. Without the glaze, this cake freezes well. Adapted from Food Network, Paula Deen. She rocks!!

    Recipe #420969

    1 Reviews |  By AmyZoe

    This recipe is from Paula Deen's The Deen Family Cookbook. Jodi says you should let it sit in the fridge for 8 hours before eating, but the first round didn't even make it to the fridge. You can also add more sour cream if you want something chip-ready. Otherwise serve with toast or crackers.

    Recipe #375400

    I used to make this salad all the time and so did my mom. However, I tried it using Paula's "extra special ingredient", crushed pineapples, and oh boy it was great. It's amazing that one little change can make a huge difference. ENJOY! If you crave things that have that salty/sweet combo, then this is for you!

    Recipe #105927

    From Nov 09 issue of Good Housekeeping, featuring Paula Deen. There are other recipes for her crab dips on here, but this one is very quick and simple, with ingredients that I typically have on hand. I used nuefchatel cheese, and fat free Miracle Whip for a low-fat alternative, and the flavor didn't suffer at all.

    Recipe #401488

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