81 COOKING WITH PAULA DEEN NOVEMBER/DECEMBER 2019
SHOPPING LIST
PAULA’S WEEKLY 5
Recipe IndexAPPETIZERS AND SNACKS
Savory Snack Mix 61
Spicy Sausage Cheese Balls 19BREADS
Bacon Popovers 49
Caramel Banana Baked French Toast 16
Classic Hoecakes 64
Pear-Pecan Muffi ns 38
Pumpkin Parmesan Bread 60
Quick Cloverleaf Rolls 31
DESSERTS
Cinnamon-Spiced Brownies 45
Decorated Holiday Sugar Cookies 57
Gingerbread Fudge 15
Hot Chocolate Mini Bundt Cakes 60
Fruitcake Biscotti 61
No-Bake Eggnog Cheesecake 51
Orange Buttermilk Spice Cake 33
Pecan Praline Sheet Cake 39
Peppermint Blondies 55
Red Velvet Cake 79
Red Velvet Chocolate Chip Crinkles 55
Red Velvet Gooey Butter Cake Bars 57
Spiced Cane Syrup Cookies 57
Sweet and Salty Loaded Pecan Pie 36
Thumbprint Chocolate Sprinkle Cookies 58
FROSTINGS AND TOPPINGS
Caramel Buttercream 39
Cinnamon Frosting 45
Orange Caramel Frosting 33
Peppermint Frosting 56
Spiced Sugar 57
White Chocolate Cream Cheese Frosting 79GRAVIES AND SAUCES
Cranberry Orange Nut Relish 30
Savory Turkey Gravy 30
MAIN DISHES
Butter and Herb Beef Tenderloin 50
Chicken and Cranberry Dressing 22Chicken Parmesan Stuff ed Shells 26
Hearty Vegetable Hoppin’ John 64
Herb-Roasted Turkey 30
Herbed Grouper with Blistered
Vegetables 23
Pecan-Crusted Pork Chops with Apple
Chutney 38
Pork, Potato, and Cider Stew 24
Pulled Pork Enchiladas 45
Reuben Sandwich Casserole 25
Sausage, Egg, and Potato Breakfast
Casserole 77VEGETABLES AND SIDES
Balsamic-Glazed Roasted Root
Vegetables 31
Brussels Sprouts Gratin 48
Buttermilk Cornbread Dressing 31
Cherry Cranberry Pecan Rice Pilaf 39
Creamy Green Bean and Mushroom
Casserole 33
Creole-Seasoned Sautéed Greens 65
Glazed Roasted Onions 49
Refried Red Beans 44
Roasted Herb and Parmesan
Potatoes 69
Smoky Bacon Hasselback Potatoes 51
Southern Spanish Rice 43
Southwestern Chopped Salad 45
Spiced Sweet Potato Wedges 68
Sweet Potato Casserole with
Marshmallow and Streusel 33
Three-Potato Gratin 68Photography Credits
Page 9—Grains & Grits festival photo
courtesy of Tassi Williams. Chili Country
Christmas photo courtesy of Jonah
Enfi nger.
Pages 71–72—Proper photo courtesy
of Matt Groce. Matthew’s Cafeteria
photo courtesy of Suzy Bowen. The Old
Mill Restaurant photo courtesy of The
Old Mill Restaurant.
Pages 73–74—Silver Dollar City photos
and boat photo courtesy of Branson
Convention & Visitors Bureau.Where to Find It
Page 50—Holiday Collection tea towel
in olive from heirloomedcollection.com.
Page 61—Honey-Can-Do mini loaf
pans from amazon.com.
Page 63—Dutch oven in eggshell from
cookwithmilo.com.MEAT
Chicken, 2 rotisserie
Corned beef, ½ pound thick-sliced
Grouper, 4 (6-ounce) skinless fi llets
Pork tenderloin, 1½ pounds
PRODUCE
Baby spinach, 1 (8-ounce) package
Basil, 1 large bunch
Garlic, 1 head
Grape tomatoes, 1 pint
Green beans, 1 pound
Lemons, 2 large
Orange, 1 small
Parsley, 1 bunch
Parsnips, 1 pound
Red onion, 1 large
Sage, 1 bunch
Sweet onion, 1 medium
DAIRY
Butter, 1 stick unsalted
Eggs, 11 large
Heavy whipping cream, 1 quart
Milk, 1 pint whole
Mozzarella cheese, 1 (8-ounce) package
shredded
Parmesan cheese, 1 (5-ounce) container
grated
Ricotta cheese, 1 (15-ounce) container
whole milk
Swiss cheese, 1 (8-ounce) package
shredded
FROZEN
Vegetable seasoning blend, 1 (10-ounce)
package
BEVERAGES
Apple cider
CANNED AND DRY GOODS
Chicken broth, 1 (32-ounce) container
low sodium
Cornbread muffi n mix, 2 (7-ounce)
packages
Cranberries, 1 (12-ounce) package dried
Cream-style corn, 1 (14.25-ounce) can
Marble rye bread, 1 (16-ounce) loaf
Panko (Japanese bread crumbs),
1 (8-ounce) package
Pasta sauce, 1 (25-ounce) jar tomato basil
Pasta shells, 1 (12-ounce) package jumbo
Pecans, 1 (4-ounce) package chopped
Sauerkraut, 1 (8-ounce) can
CONDIMENTS
Apple cider vinegar
Thousand Island dressing
SEASONINGS
Crushed red pepper
Garlic salt
Ground red pepper
STAPLES
All-purpose fl our
Ground black pepper
Kosher salt
Olive oil