Cooking with Paula Deen November/December 2023

EDITOR-IN-CHIEF Paula Deen EDITORIAL EDITORIAL DIRECTOR Daniel Schumacher MANAGING EDITOR Morgan Crawford Scott FEATURES EDITOR Daniel Dubuisson SENIOR COPY EDITOR Meg Lundberg EDITORIAL ASSISTANT Shelby Duffy SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, Kyle Carpenter, Stephanie Welbourne Steele CONTRIBUTING PHOTOGRAPHER Kelli Boyd SENIOR DIGITAL IMAGING SPECIALIST Delisa McDaniel DIGITAL IMAGING SPECIALIST Clark Densmore ADMINISTRATIVE SENIOR ART DIRECTOR Tracy Wood-Franklin SENIOR ART DIRECTOR Cailyn Haynes ART DIRECTOR Deana Callison SENIOR STYLIST Sidney Bragiel STYLISTS Maghan Armstrong, Courtni Bodiford, Lucy Finney, Maggie Hill, Mary Beth Jones, Donna Nichols HAIRSTYLIST & MAKEUP ARTIST Emily Warren Peterson EXECUTIVE ASSISTANT TO PAULA DEEN Eddie Zorawowicz TEST KITCHEN DIRECTOR Laura Crandall FOOD STYLISTS/RECIPE DEVELOPERS Ola Agbodza, Aaron Conrad, Katie Moon Dickerson, Nicholas Gregory, Kathleen Kanen, Vanessa Rocchio, Amanda Stabile, Izzie Turner TEST KITCHEN ASSISTANT/PREP COOK Madison…

MERRY, MERRY, Y’ALL! How is it already Christmastime? Golly, the months sure do fly by. I’ve been busy getting ready for the holidays because I’ve got big things planned. I’m putting finishing touches on wreaths and other holiday décor, and I’m wrapping up ideas for what to cook and bake. I always get the family together for a big Christmas dinner, but I’m thinkin’ it would be fun to host a brunch, too. Flip to page 55 to get inspired! For more festive foods to make the season special, you’ll want to make your way to page 47 and page 25. There’s an array of tasty appetizers for when you’re hosting a get-together and peppermint-infused cakes, cookies, and more to end your meal on a high note. Getting to be…

MADE IN THE SOUTH LOWCOUNTRY KETTLE The southeastern United States is made up of a patchwork of unique subcultures and communities. One of these distinctive regions is the Lowcountry in South Carolina, known for its thick marshlands, oak trees dripping in Spanish moss, and irresistibly fresh local cuisine. Among the vast selection of regional eats, Andrew Trumbull, cofounder of Lowcountry Kettle, realized that there was not a single local chip company on the market in South Carolina. This eventually led him, along with his coworker-turned-cofounder Clayton Wynne, to get to work on developing their own brand. After plenty of testing and a few wacky flavor combos that were eventually scrapped, Andrew and Clayton finally found a winning recipe, and in 2016, Lowcountry Kettle was born. “We took a regional approach…

A GENEROUS PORTION of fluffy frosting makes this cake especially decadent. My grandbabies love getting to help decorate—they always have so much fun crushing up peppermint candies to sprinkle on top of this sweet treat. CANDY CANE RED VELVET SWIRL CAKE Makes 1 (8x4-inch) cake 2 cups all-purpose flour1 cup sugar1½ teaspoons baking powder½ teaspoon baking soda½ teaspoon kosher salt1 cup whole buttermilk1 large egg1 teaspoon vanilla extract1 teaspoon peppermint extract½ cup unsalted butter, melted1½ teaspoons unsweetened cocoa powder1 teaspoon red liquid food coloringPeppermint Frosting (recipe follows)Garnish: crushed candy canes or peppermint candies 1. Preheat oven to 350°. Lightly spray an 8x4-inch loaf pan with baking spray with flour. Line bottom of pan with parchment paper. 2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and…

SLOW COOKER CRANBERRY-APPLE PORK CHOPS Makes 4 to 6 servings 2 cups chopped white onion1 large Honeycrisp apple, sliced into ½-inch wedges (about 1½ cups)1½ cups fresh or thawed frozen cranberries2 teaspoons chopped fresh sage1¼ teaspoons kosher salt, divided¾ teaspoon ground black pepper, divided4 thick-cut boneless pork chops1 tablespoon olive oil¼ cup firmly packed light brown sugar¼ cup apple cider vinegar¼ cup fresh orange juice2 tablespoons Worcestershire sauce⅛ teaspoon ground cinnamon1 tablespoon cornstarch1 tablespoon waterMashed potatoes and salad, to serveGarnish: fresh sage 1. In a 6-quart slow cooker, combine onion, apple, cranberries, sage, ¼ teaspoon salt, and ¼ teaspoon pepper. 2. Pat pork chops dry with paper towels. Sprinkle both sides of pork chops with remaining 1 teaspoon salt and remaining ½ teaspoon pepper. 3. In a large saucepan, heat…

AIR FRYER CREOLE SHRIMP DINNER Makes 6 servings 1 (16-ounce) package andouille sausage, sliced crosswise ½ inch thick1½ cups small broccoli florets1½ cups ½-inch-sliced half-moon yellow squash (about 1 squash)1½ cups 1-inch-chopped orange bell pepper (about 1 bell pepper)1 tablespoon minced garlic2 tablespoons vegetable oil, divided2 teaspoons Creole seasoning, divided1½ pounds fresh jumbo shrimp, peeled and deveined and patted dryGarnish: chopped fresh parsley 1. If preheating is recommended by your air fryer manual, preheat fryer to 375°. 2. Place sausage in air fryer basket. Set temperature to 375°, and cook until crispy, about 12 minutes. Set aside, and keep warm. 3. In a large bowl, toss together broccoli, squash, bell pepper, garlic, 1 tablespoon oil, and 1 teaspoon Creole seasoning. 4. Place half of broccoli mixture in air fryer basket. Set…