Full Episode Fridays: Back to the Beginning Pt. 2 - 3 Classic Paula Deen Recipes
Recipes in this Video
Ingredients
- ●2 cups elbow macaroni
- ●2 cups shredded sharp cheddar cheese
- ●1 cup milk
- ●1/2 cup sour cream
- ●1/4 cup butter
- ●1/4 cup all-purpose flour
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp paprika
- ●1/2 cup breadcrumbs
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large pot, bring salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- 3In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute to create a roux.
- 4Gradually whisk in the milk, stirring constantly until the mixture thickens, about 3-5 minutes.
- 5Add the garlic powder, onion powder, salt, black pepper, and paprika to the sauce, mixing well.
- 6Remove the saucepan from heat and stir in the shredded cheddar cheese until melted and smooth.
- 7In a large mixing bowl, combine the cooked macaroni with the cheese sauce and sour cream, mixing until well combined.
- 8Transfer the macaroni and cheese mixture to a greased baking dish.
- 9Sprinkle breadcrumbs evenly over the top of the macaroni and cheese.
- 10Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
- 11Let it cool for a few minutes before serving.
Equipment
Ingredients
- ●2 large cucumbers, diced
- ●1 large onion, thinly sliced
- ●4 medium tomatoes, chopped
- ●1/4 cup olive oil
- ●2 tablespoons red wine vinegar
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
- ●1 tablespoon fresh parsley, chopped
Instructions
- 1In a large bowl, combine the diced cucumbers, sliced onion, and chopped tomatoes.
- 2In a separate small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper.
- 3Pour the dressing over the vegetable mixture and toss gently to combine.
- 4Add the chopped parsley and mix well.
- 5Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- 6Serve chilled as a refreshing side dish.
Equipment
This dessert is a modern twist on the classic Southern banana pudding, which has been a staple at family gatherings and potlucks for generations. The addition of cream cheese and sweetened condensed milk creates a rich, creamy texture that elevates the traditional recipe. Today, variations abound, but this version remains a favorite for its indulgent flavor and nostalgic appeal.
Ingredients
- ●vanilla pudding mix
- ●milk
- ●sweetened condensed milk
- ●whipped topping
- ●vanilla wafers
- ●bananas
- ●cream cheese
- ●vanilla extract
- ●sugar
Instructions
- 1Combine vanilla pudding mix and milk in a bowl; whisk until smooth.
- 2Add sweetened condensed milk and mix until fully incorporated.
- 3Fold in whipped topping until well blended.
- 4In a separate bowl, beat cream cheese with vanilla extract and sugar until smooth.
- 5Gently fold the cream cheese mixture into the pudding mixture until combined.
- 6Layer vanilla wafers at the bottom of a serving dish.
- 7Slice bananas and layer them over the wafers.
- 8Spread half of the pudding mixture over the bananas.
- 9Repeat the layers with remaining wafers, bananas, and pudding mixture.
- 10Cover and refrigerate for at least 4 hours, or overnight for best results.
- 11Serve chilled, garnished with additional whipped topping and banana slices if desired.
Ingredient Alternatives
sweetened condensed milk
Healthier: coconut cream
Cheaper: evaporated milk + sugar
Coconut cream provides a dairy-free option while maintaining richness.
whipped topping
Healthier: homemade whipped cream
Cheaper: store-brand whipped topping
Homemade whipped cream can be made with less sugar and no preservatives.
cream cheese
Healthier: Greek yogurt
Cheaper: ricotta cheese
Greek yogurt reduces calories while maintaining creaminess.
Techniques
Equipment
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