You’ll need the following ingredients:

• 4 quarts water
• 1 (10¾-oz) can condensed cream of celery or cream of chicken soup
• 1 teaspoon Paula Deen’s House Seasoning
• 2 chicken bouillon cubes
• 2 bay leaves
• 1 large onion, chopped
• 3 ribs celery, chopped
• 1 (2½-lb) chicken
• 2 cups all-purpose flour mixed with 1 teaspoon salt
• ¾ cup ice water
• 2 tablespoons corn starch (optional)

You’ll start with the homemade chicken broth. Be sure to cut the chicken up, but leave the skin on—you’ll remove the skin and bones later, but in the meantime, they add a lot of flavor! Add the chicken, celery, onion, bay leaves, bouillon, and House Seasoning to a large stock pot with four quarts of water. Cook it at a low boil for 30 to 45 minutes, until the meat starts falling off the bones. At that point, you can remove the skin and bones, along with the bay leaves. Return the skinned and de-boned chicken back to the pot.

While the chicken is boiling, start prepping the dumplings.

Put the flour and salt mixture in a mixing bowl, form a bowl in the flour, and start adding a little dribble of ice water to the center of it. Using your hands, work the water, flour, and salt mixture from the center of the bowl to the sides of the bowl, adding a bit more water at a time until all the flour is incorporated. The batter should feel tough at this point.

Now, start to knead the dough and form it into a ball. Flour your counters or dough board and use a rolling pin to roll it until it’s 1⁄8-inch thick. The dough will be firm, and you should be sure to work from the center when rolling. Set the dough aside to air dry for a few minutes.

Once your dumplings are prepped and you’ve returned the chicken to the pot, you’ll add the condensed soup to the stock pot, letting it continue to boil. It’s your choice whether you prefer cream of celery or cream of chicken soup—both create a thick, creamy, and flavorful base for your chicken & dumplings. At this time, you can decide if you want a thicker stock. If you do, create a slurry by combining the cornstarch with ¼ cup of water. Add this slurry to the stock.

Now, return to your dumpling dough, cutting them into 1-inch-wide strips. Add the dumplings to the pot one at a time to prevent sticking. Do not stir after the dumplings have been added to the pot. Instead, shake the pot gently in a circular motion until the dumplings are submerged.

Cook the dumplings until the dumplings float and are no longer doughy. This should take approximately 3 to 4 minutes, but be sure not to overcook them. Once they’re finished, you’re ready to serve!

Making a Southern chicken and dumplings recipe from scratch is a labor of love, but after just one bite, you’ll realize why it’s worth it!

Of course, that doesn’t mean there aren’t great shortcuts if you really need them. Instead of starting the dumplings from scratch, you can swap out the dough by using 3 cups of Paula Deen Original Recipes Mix combined with 1½ cups of buttermilk. Then roll out the dough and cut into strips. You can also purchase frozen dumplings in most supermarkets if you don’t have time to make them yourself. In fact, even Paula uses frozen dumplings at times!

If you want to see the Queen of Southern Cuisine make her Southern chicken & dumplings recipe for herself, you can watch her here.

Have you tried making Paula’s recipe from scratch or do you employ some shortcuts, like store-bought dumplings? Let us know in the comments below!

The post How to Make Paula’s Famous Southern Chicken and Dumplings Recipe appeared first on Paula Deen.

Years ago, one of my best friends Donna Foltz and I thought we’d pair up on a costume idea. We decided that one of us would dress up like ladies of a less likable variety: witches. She chose to be a classic witch in The Wizard of Oz style, and I opted to be the Ice Queen—all cold, unapproachable, and downright mean. We took this as an opportunity to live outside the box, so to speak, since neither of us is “witchy” by nature. I don’t know about y’all, but I think costumes are always more fun when you do ‘em with someone else, like the year Michael and I dressed up like a slice of bread and a stick of butter (y’all can guess who was the butter).

Since Donna and I were so unrecognizable with these Halloween looks, I thought I’d share a helpful how-to for recreating these Halloween makeup looks. First up, we’ll start with my Ice Queen makeup tutorial.

The post Dress Up with Paula Deen for Halloween! appeared first on Paula Deen.

You’ll need the following ingredients:

• ½ cup unsalted butter, softened
• ½ cup sugar
• ¼ cup confectioner’s sugar
• 1 large egg
• 2 tablespoons lemon zest
• ½ teaspoon vanilla extract
• 1½ cups all purpose flour, plus more for rolling
• ¼ teaspoon salt
• ⅛ teaspoon baking powder
• nonstick cooking spray
• ½ cup prepared cake frosting
• food coloring in colors of your choice (we opted for pastels)
• macaroons (you can buy prepared macaroons or make your own Lemon Coconut Macaroons)
• candied lemon zest
• flower-shaped decorative sprinkles

You’ll also need the following tools:

• Large mixing bowl
• Electric mixer
• Small mixing bowl
• Sifter
• Baking sheet
• Plastic wrap
• Wire racks
• Piping bag

First, let’s start by making the cookies. In a large mixing bowl, beat the butter and sugars together at a medium speed until light and fluffy. Then add the egg, lemon zest, and vanilla, mixing until well combined.

In the small mixing bowl, sift together the flour, salt, and baking powder. Then, gradually beat the flour mixture into the butter mixture at low speed, until smooth. Divide the dough into 2 balls, wrap each ball in plastic wrap, and refrigerate for 1 hour.

After chilling the dough, roll it out to a quarter-inch thickness on a lightly floured surface. Then cut out your cookies with round, fluted 2-inch cutters, and place them on a baking sheet coated with nonstick cooking spray. Chill the cookies for 15 minutes more before baking.

Preheat the oven to 350°F, then bake the cookies for 10 minutes or until the edges are lightly browned. Let them cool on the pans for 2 minutes before cooling them completely on wire racks.

The post How-To: Easter Bonnet Cookies appeared first on Paula Deen.

Grits are incredibly versatile and can be served sweet or savory—today, we’ve opted for a sweet version that will make this Southern pie recipe into the perfect St. Patrick’s Day dessert recipe.

You’ll need the following ingredients to get started:

• ⅛ teaspoon salt
• ¼ cup quick cooking grits, not instant
• ½ cup butter
• green food coloring
• ¾ cup granulated sugar
• 2 tablespoons all-purpose flour
• 3 large eggs, lightly beaten
• ¼ cup buttermilk
• 1 cup whipping cream,
• 1 tablespoon confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 (9-inch) refrigerated (or frozen and thawed) pie crust, unbaked
• strawberries, for garnish

Got everything gathered? Great! Now, let’s preheat your oven to 325˚F.

Then, in a small saucepan, bring the salt and ¾ cup water to a boil before adding your grits and reducing the heat. Then, be sure to cover your pan and let the grits cook on low for about 5 minutes or until the grits are really thick—you’ll want to stir several times while the grits cook.

Once thick, add butter and a drop of green food coloring, stirring until the butter is melted and the color is mixed in. Then, set aside your green grits to cool slightly.

Then mix together the granulated sugar, flour, eggs, buttermilk, and vanilla before adding the mixture to the cooled grits, ensuring it’s well combined. Now, simply pour your green grits filling into the refrigerated pie crust, and bake it for about 35 to 40 minutes, or until it’s set.

While it bakes, you’ll want to whip the whipping cream and confectioners’ sugar together with a drop of green food coloring until you have a sweet whipped topping for your pie. Top your pie with the whipped topping and garnish with strawberries for a festive Southern St. Patrick’s Day dessert recipe. And don’t worry—you can serve this pie warm or cold!

Will you be trying this unique St. Patrick’s Day dessert recipe? If not, what would you make instead? Let us know in the comments below.

The post How to Make a Festive Green Grits Pie for St. Patrick’s Day appeared first on Paula Deen.

Follow our paper lanterns how-to and add some sparkle and decorative fun to your night.

The post How-To: Paper Lanterns appeared first on Paula Deen.

When I initially put it together, I was creating an impromptu thank you for a crew that had helped me film for a week, and since I had a whole mess of beautiful Georgia peaches, I thought I’d do something using my Peach Shortcake recipe, and that’s where the idea for this Peach Shortcake Dessert Bar was born. Now, if you don’t mind, I thought I’d share how I decorated it and put it all together.

I started with my color palette—I love the colors purple and peach together, so I used them as the basis for the look of the whole thing. I laid down a lilac-colored linen tablecloth that I had picked up a couple years prior, pulled out all the hobnail milk glass I owned, and found a mix of beautiful silver forks. I found a beautiful white bowl that I could put sugar-laced, sliced peaches in and another to hold freshly whipped cream. For the shortcake itself, I sliced it and piled it high on a white pedestal plate.

The post Savannah Style: Peach Shortcake Dessert Bar appeared first on Paula Deen.

Follow our step-by-step how-to and you’ll be making your own pretty pie in no time.

The post Lovin’ a Lattice Crust appeared first on Paula Deen.

First up, grab your ingredients. You’ll need the following:

• 1 (9-inch) pie plate
• 1 (9-inch) baked pie crust (Make your own pie crust or pick up a pre-made pie shell from your grocery store.)
• 2 tablespoons Dijon mustard
• 4 tomatoes, peeled & sliced (Use your favorite tomatoes—roma, beefsteak, or on-the-vine or really dress it up and use a variety of colors and sizes of beautiful heirloom tomatoes!)
• Salt
• Freshly ground black pepper
• 4 ounces grated white cheddar cheese
• 4 ounces grated yellow cheddar cheese
• ½ cup mayonnaise
• ⅓ cup freshly grated Parmesan cheese

Once your ingredients are prepped and together, preheat your oven to 350˚F. Place your pie crust into your pie pan and then spread the inside of the pie crust with the Dijon mustard.

Next up, layer in half of the tomatoes (pro-tip: save the prettiest slices for later) before sprinkling them with a little salt and pepper, to taste. Now top the seasoned tomatoes with both the white and yellow Cheddar cheese. Paula likes to grate her own, but if you’re looking to save time, the already shredded cheese in the bag works just as well.

Next up, you’re going to mix the mayonnaise with the Parmesan cheese before spreading it over the top of the pie. This step adds the creaminess that is so important to a Southern tomato pie. 

Now you’re going to bake the tomato pie for approximately 20 minutes. Once it’s bubbly, remove it from the oven and let it cool completely. Lastly, you’ll top it with the remaining, tomato slices. This will be the top of the pie, which is why we like to save the prettiest slices for the end. 

And that’s it folks—just serve it at room temperature with anything from burgers and ribs to fried chicken and pork chops. We love serving this traditional Southern Tomato Pie recipe at brunches, picnics, bridal showers, and barbecues. It’s such a versatile summer side dish!

Does your tomato pie vary from Paula’s recipe? Let us know in the comments below!

The post How to Make a Traditional Southern Tomato Pie appeared first on Paula Deen.

Well, if you’re hoping to have your own pizza night complete with homemade pizzas, then you’ve come to the right place to get started! Today we’re sharing Paula’s super easy homemade pizza dough recipe that can serve as the base of any homemade pizza.

While this recipe is for a classic pizza dough recipe, Paula has some healthier options too, like a Whole Wheat Pizza Dough recipe and a Cauliflower Crust Pizza recipe.

First, you’ll need to gather the following tools & ingredients:

• 1¾ cups warm water
• 1¼-oz package active dry yeast
• 2 teaspoons salt
• 4½ cups bread flour, plus more for kneading
• 3 tablespoons olive oil
• food processor
• wood board
• greased bowl
• measuring cup
• plastic wrap or tea towel

Now that you’ve got it all together, it’s time for the fun part—making that wonderful homemade pizza dough! Sprinkle the yeast on top of the warm water, which should be pleasantly warm on your wrist and not scalding hot, and allow the yeast to activate. This will take about 10 minutes.

Next, pour the salt and 2 cups of the flour into your food processor, pulsing 5 times to ensure it’s blended. Pour in the yeast and water, and pulse 5 more times. Now add in the olive oil and the remaining flour, a cup at a time, pulsing until it’s well blended. Be sure to periodically scrape the sides of the bowl at this time to ensure everything is thoroughly combined.

Once it’s well mixed, dump the dough onto a well-floured board. Knead it for 15 turns—be sure not to over-mix it! By the time you’re finished, the dough should be smooth and elastic-like.

Place the dough in a greased bowl, turning to coat all sides of the dough in the grease, then cover it with plastic wrap or a tea towel before placing the bowl in a warm place to rise for 45 minutes. The dough should double in size. Lastly, punch down the dough. Voila! Homemade pizza dough in no time!

This recipe yields enough for two 12-inch pizzas, so divide the dough in half before using it. If you’re not making two pizzas, it freezes well in a re-sealable freezer bag. Next time you’re ready for homemade pizza, let it thaw in the refrigerator for 24 hours. You’ll want to roll the dough while cold, but be sure you let it reach room temperature before adding your sauce, cheese, and other toppings.

It’s easier than you thought to make pizza dough from scratch, isn’t it? The hardest part is just waiting for it to rise, but with a little patience, your pizza will be even more delicious.

If you’re looking for great pizza recipes for using your dough, we’ve included a few below—we hope you enjoy them!

Do you have tips for making pizza dough? Let us know in the comments below!

The post Paula’s Easy Pizza Dough Recipe appeared first on Paula Deen.

Not letting the grill preheat properly: We know plenty of impatient grillers, and they do one of two things. They either put the food on before the grill is hot enough or they blast their charcoal with lighter fluid. If you don’t let your grill reach the right temperature, you’ll either burn the outside of the food or undercook the inside—and even worse, you could do both. And if you go wild with the lighter fluid, it can actually take even longer for your grill to be ready because it needs to burn off the lighter fluid—otherwise you’re eating burgers and veggies that take on a very chemical taste, and that’s neither healthy or delicious. And if you’re using a Kamado grill, never use lighter fluid—the ceramic body will trap that lighter fluid in there. The only solution to this mistake is having a little patience—and starting the grill 30 minutes or so before you’re wanting to start cooking.

Opening your grill too often: The key to creating spectacular dishes on a grill is consistent heat. Every time you open the lid of your grill to check on your food’s progress, your grill loses heat, and it takes time to reach your desired temperature again. Give it a reasonable amount of time before you open it up to check—after all, a watched pot doesn’t boil and an open grill doesn’t cook. If you’re concerned about the doneness of your food, invest in a grill with an internal meat probe that can check the temperature for you with the grill lid down.

Not using a meat thermometer: We take this one very seriously. Coming from a background in the restaurant industry, we’re super mindful of food safety. Chicken and pork have to reach specific temperatures in order to be safe for consumption. And when it comes to beef, we don’t want it to be under- or over-cooked. We always use a meat thermometer to make sure our dinner is safe and delicious. Again, we love a grill with an internal meat probe—the LIFESMART pellet grill has this feature and it will show the meat’s internal temp on an external display.

Not cleaning your grill: Some people say they don’t clean their grill because it adds more flavor to their food, but we have to disagree. That’s like saying you don’t wash your dirty casserole dishes because last week’s lasagna adds flavor. Baked on food bits and burnt bits of who-knows-what isn’t helping anyone—trust us. If you just hate doing it, you’ll save yourself a whole lot of elbow grease by giving it a quick scrape as soon as you finish grilling. The hot grease and food bits will come right off, and then you’re grill is ready for the next time you decide to fire it up.

Piling everything on the grill at once: We know y’all know this, but not all foods cook for the same amount of time. Zucchini takes considerably less time than a burger, which takes less time than a whole chicken. Be sure you pay attention to the different cook times and stagger when you put them on accordingly. This will ensure that everyone is eating everything all at once. Or if you’re waiting to serve the food until everything is done, your guests won’t have to eat cold brats. Take 5 minutes to make a plan of what time everything needs to go on. These few extra minutes will make mealtime a little extra enjoyable.

Pressing down on meats when cooking: For whatever reason, people seem to think that by pushing down and flattening a burger or steak that they’ll get to eat quicker. And sure, it may cook a little bit faster, but all you’re really accomplishing is that you’re pressing all the juices out of the meat. All that will be left when you’re done is a dry piece of meat, and let’s be honest—no one wants that. The solution to this one is simple—put the spatula down!

Not letting meat rest after cooking: We know it’s hard to wait to start chowing down on those burgers and steaks, especially if you’ve got hungry kids, but if you’ll give it just five to ten minutes, you’ll be so glad you did. The meats will be so much juicier. When you cut fresh-from-the-grill meats, you’ll often see the juices running out onto the plate, and if it’s running out onto the plate, guess where it isn’t. That’s right—it’s not in the meat! All you have to do to prevent this mistake is to have patience—or start cooking a few minutes earlier! Whichever you prefer.

Overcrowding the grill: We know—you’d rather spend your time eating with the family than standing over a hot grill, especially if you’re having a scorcher of a summer; however, by overcrowding the grill, you’re reducing some of the flavor you get from the grill. You’re not giving your food a chance to get that slightly smoky, charred crust that is so delicious. You’ll also have more time to move the food around as necessary.

Plus, think of it as a safety issue. If one piece of chicken catches on fire in a crowded grill, it will spread quickly. Goodbye, cookout. Hello, fire department!

All you have to do here is to cook in batches! Sure, it takes a little extra time, but isn’t a well-grilled meal worth a little extra effort?

If you’re in the market for an awesome grill, we love our grills by LIFESMART. They have one of the very best Kamado grills, and an awesome pellet grill, too, which is perfect for smoking and slow cooking. You can check out their line of LIFESMART grills right here.

Do you have any grilling tips or questions? Share them with us in the comments section below!

The post Common Grilling Mistakes and How to Avoid Them appeared first on Paula Deen.