Start with Paula’s Mini Mummies—puff pastry-wrapped goodness that’s just the right amount of spooky without scarin’ anybody off. They’re perfect as finger food and pair just as well with juice boxes as they do with your favorite fall cocktail. Next, whip up a batch of Sandwich Cookie Spiders—no oven needed, just some of everyone’s favorite sandwich cookies, pretzel sticks, and a little creativity. They’re as fun to make as they are to eat! And don’t forget dessert—Paula’s spooky Graveyard Pudding Cups are always a hit. Whether you want to set a spooky scene with bones, monsters, and gravestones or you prefer something more kid-friendly, like candy pumpkins or gummy worms, the only limit is your imagination!

No matter what kind of Halloween hootenanny you’re hosting this year, Paula’s easy Halloween food ideas will surely take it over the top! Let us know in the comments below what Halloween-themed recipes you’ll be making.

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The beauty of a breakfast casserole is its simplicity. You can prepare it the night before, pop it in the oven in the morning, and have a delicious breakfast ready to go—without much fuss. Plus, they’re super customizable, so you can use whatever ingredients you have on hand. Whether you’ve got leftover veggies, a few eggs, or some cheese and sausage in the fridge, you can whip up a casserole that’ll please even the pickiest of eaters.

Not only are breakfast casserole recipes a time-saver, but they also make for an easy way to feed the whole family. With one dish and a little effort, you’ve got a meal that’s warm, comforting, and ready to fuel everyone for the day ahead. So, this back-to-school season, consider making breakfast a little easier with a casserole that’s sure to please. Bonus: it’s one less thing to stress about in the mornings!

Do you have a go-to breakfast casserole recipe to share? Let us know in the comments below!

The post 15 Back-to-School Breakfast Casserole Recipes appeared first on Paula Deen.

Start with a classic—Strawberry Pretzel Salad. It’s the perfect balance of sweet and salty, with a tangy cream cheese layer and a crunchy pretzel crust. For a lighter option, try Bobby’s Lighter Strawberry Pretzel Salad, which is just as delicious but with fewer calories!

If you’re in the mood for something vintage, Paula’s Strawberry Mold, a cool, creamy treat that melts in your mouth; her Lime Salad, which is tart, refreshing, and always a hit at summer gatherings; or her Old-Fashioned Strawberry Pie recipe, which is absolutely loaded with fresh strawberries!

Now, not all summer jello recipes have to have the jiggle factor—some of these sweet treats use jello mix for flavor and texture, like Gelatin Cheesecake, Strawberry Shortcake,  Chocolate Cherry Chiffon Pie, and this unexpected Strawberry Margarita Mousse (don’t worry, there’s no alcohol included!).

These Jello treats are just the thing to keep your summer days extra sweet! Which will you be making this summer? Let us know in the comments below!

The post 9 Summer Jello Recipes appeared first on Paula Deen.

You’ll need the following tools:

• 1 gallon-sized ziptop storage bag
• 2 large heatproof bowls
• 2 rubber spatulas
• 2 parchment-lined baking sheets

You’ll need the following ingredients:

• 1 box Crispix cereal, standard size, divided
• 1 bag semi sweet chocolate chips
• 1 bag white chocolate chips
• 1 cup peanut butter, divided
• 2 sticks butter, divided
• 2 teaspoons vanilla extract, divided
• green food coloring
• 1 box 4x confectioner’s sugar
• your favorite green mix-ins (we used green M&Ms, Lucky Charms shamrock marshmallows, and St. Patrick’s Day sprinkles)

First, we’ll start with the classic half. Start by melting the semi-sweet chocolate, half of the peanut butter, and 1 stick of butter together in the microwave in a heatproof bowl in 30-second increments, stirring after each, until fully melted—be careful not to burn the chocolate! Then, stir in a teaspoon of vanilla. Gently (but quickly!) fold half of the cereal into the chocolate mixture until it’s fully coated.

In the ziptop bag, dump in the confectioner’s sugar and the still-warm chocolate-coated cereal, and shake until the cereal is evenly coated in the sugar. Spread the sugar-dusted chocolate out on one of the baking sheets to dry.

Next, let’s tackle the green half of the puppy chow. In a separate heatproof bowl, follow the same heating instructions as above with the white chocolate, the remaining ½ cup of peanut butter, and final stick of butter. Once it’s melted, stir in the rest of the vanilla and enough green food coloring to turn the mixture bright green. Again, use your rubber spatula to gently and quickly fold the remaining cereal into the green chocolate mixture, and spread it on a baking sheet to dry.

After about 15 minutes or once the two sets are cool and dry, you can combine both the semi-sweet and the green chocolate cereals into a large mixing bowl.

Lastly, you’ll add your mix-ins. We picked the shamrock marshmallows out of a certain leprechaun-approved cereal and ordered green M&M’s and fun St. Patrick’s Day sprinkles offline, but your options are only limited by your imagination!

We hope you have a blast making (and eating) this St. Patrick’s Day snack recipe! Be sure to let us know what mix-ins you plan to add in the comments below.

The post Get Lucky with a St. Patrick’s Day Puppy Chow Recipe appeared first on Paula Deen.

When we decide to eat healthier, we normally have a good handle on breakfast, lunch, and dinner. We’ve planned meals and bought only what we need for our healthy meals. Where we’re easily derailed from our best intentions is in between meal times—you guessed it, with our snacks!

Sometimes the hunger strikes, and our first instinct is to just grab whatever is handy—chips, chocolate, pretzels, cheese. But these quick easy snacks are ready to grab and go!

If we’re not alone in our need for easy healthy snack recipes, you’re in luck because we’re sharing some of our favorite recipes, like guacamole, trail mix, and fruit yogurt parfaits, to keep you on track.

What are your go-to healthy snacks? Let us know in the comments below. And while you’re at it, let us know which of these delicious healthy snack recipes you’ll be trying!

The post 12 Quick & Easy Healthy Snack Recipes appeared first on Paula Deen.

From a timeless chocolate ice cream recipe to a fabulous Fresh Georgia Peach and Brown Sugar Ice Cream recipe, Paula has some truly wonderful homemade ice cream recipes. Here you’ll find an array of tasty flavors, including classic favorites and delicious new options. Plus, if you have a hankering for a custom flavor, you can start with Paula’s easy homemade vanilla ice cream recipe as a base; then, add your favorite chopped fruits, crumbled cookies, or bite-size candies in any combination that you can dream up!

What’s your favorite ice cream flavor? Do you ever make ice cream at home? Do you use an ice cream maker? Let us know all that and more by leaving a comment below.

The post Celebrating Summer with Homemade Ice Cream Recipes 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.

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Today we’re sharing a twist on one of our favorite traditional Irish recipes—Miniature Shepherd’s Pies! They’re the perfect thing to keep your belly full, which any St. Paddy’s Day reveler will tell you is crucial, because they work as appetizers or as an on-the-go entrée! This recipe is courtesy of Cooking with Paula Deen magazine, where you can always find easy and delicious recipes for holidays and beyond. Click here for a limited-time deal on an annual subscription, and then, let’s get to cooking!

You’ll need the following ingredients to get started:

• 1 pound ground beef
• ½ cup chopped onion
• 2 cloves garlic, minced
• ½ cup frozen peas and carrots, thawed
• ⅓ cup ketchup
• 1 tablespoon apple cider vinegar
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ (24-ounce) package frozen cut russet potatoes (we used Ore-Ida Steam n’ Mash Cut Russet Potatoes)
• ½ (5.2-ounce) package garlic and herbs cheese (we used Boursin Cheese Spread)
• 1 (10.5-ounce) can refrigerated original buttermilk biscuits
• ½ cup crushed potato chips
• Garnish: chopped fresh chives

First up, you’ll want to preheat the oven to 375˚F and spray 10 muffin cups with cooking spray.

Then, in a large skillet, brown the ground beef with the onions and garlic over medium heat until the meat is crumbly and mostly cooked through. Drain it, then mix in the peas, carrots, ketchup, apple cider vinegar, salt, and pepper, then remove the pan from the heat.

Next up, cook the potatoes according to the package directions, then stir in the cheese until well combined.

Now you’ll want to press the biscuit dough into the bottom of the prepared muffin tins, pushing them up the sides so they make individual biscuit bowls. Top each bowl with the meat mixture, gently pressing down, and top each one with the cheesy mashed potatoes.

Bake approximately 20 minutes, or until the biscuits are a pretty golden-brown color. Sprinkle each individual shepherd’s pie with the potato chip crumbles and chopped fresh chives.

These are absolutely perfect as a St. Patrick’s Day appetizer recipe or eat-on-the-go entrees for lunch or dinner—especially if you happen to find yourself exploring downtown Savannah’s St. Patrick’s Day festivities!

Want more great recipes from Cooking with Paula Deen magazine? Click here for an exclusive, limited time offer on an annual subscription!

The post How to Make Miniature Shepherd’s Pies for St. Patrick’s Day appeared first on Paula Deen.

Now, let’s get started!

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Paula has some great cider recipes that run the fruity gamut, from apple, pear, and cranberry to lemon and mixed fruit. Not only do these homemade cider recipes taste incredible, but they also act as a kind of potpourri. As they warm in your kitchen, the incredible fragrance of the fruits and spices will fill your home with all the best scents of fall!

If you want to learn how to make apple cider at home, check out Paula’s great homemade hot cider recipes below. We promise they help make a cool fall night a whole lot cozier! Which cider recipe will you make? Be sure to let us know in the comments!

The post Warm Up with These 7 Hot Cider Recipes for Fall appeared first on Paula Deen.