Savannah Cheesecake Cookies Paula Deen Food

SAVANNAH CHEESECAKE COOKIES (PAULA DEEN)

Steps:

• Preheat oven to 350 degrees F.
• Combine flour, brown sugar, pecans, and butter in bowl.
• Press dough into an ungreased (I grease pan as bars tend to stick if you do not) 13 by 9 by 2-inch pan.
• Bake for 12 to 15 minutes or until lightly browned.
• For filling, beat cream cheese and granulated sugar together in a bowl until smooth, using a handheld electric mixer; add eggs and extract; beat well. Pour over crust.
• Bake for 20 minutes.
• Cool completely.
• Cut into squares before serving.
• Decorate tops with berries and mint leaves.

LUSCIOUS LIME CHEESECAKE (THE LADY & SONS)

Steps:

• Preheat oven to 300 degrees.
• Reserve 1/2 c dry cake mix.
• In large bowl, combine remaining cake mix, 1 egg, and oil.
• Mix well (mixture will be crumbly).
• Press evenl in bottom and 1 and 1/2 inches up sides of greased 13x9 inch pan.
• In same bowl, beat cheese until fluffy.
• Beat in condensed milk until smooth.
• Add remaining eggs and reserved cake mix and beat 1 minute at medium speed.
• Stir in lime zest, lime juice and vanilla.
• Pour into prepared crust.
• Bake for 50 - 55 minutes or until center is firm.
• Cool to room temperature.
• Chill thoroughly.
• Spread Cool Whip over top.
• Cut into squares to serve.
• Garnish with lime slices.

LOADED OATMEAL COOKIES (PAULA DEEN)

Steps:

• Preheat oven to 350°F Lightly grease cookie sheets. With electric mixer cream together butter, shortening and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk (it will appear a little curdled at this stage, don't worry).
• Sift together flour, baking soda, salt, baking powder, ginger, nutmeg,cinnamon, cloves and allspice; stir into creamed mixture. Stir in oatmeal, raisins, walnuts and vanilla, blending well. (Dough will be soft and sticky).
• Drop by rounded teaspoons onto cookie sheet. (I use a small cookie dough scoop that looks like an ice cream scoop--makes this job easy and ensures uniformly rounded cookies).
• Bake for 12 to 15 minutes. Oven temperatures and size of cookies you make vary, so check your first batch at least by 9 to 10 minutes.
• For Brown Butter Glaze: In a small saucepan, melt butter over medium heat, then continue to cook, stirring occasionally until butter is a golden brown.
• Remove pan from heat and stir in the powdered sugar and vanilla. Stir in enough water to make the icing of drizzling consistency. Drizzle over warm cookies.
• *Cook's Note: Paula Deen's original recipe calls for 3 cups of sifted powdered sugar. I found that to be too much. I also found it easier to bake all of the cookies and line them up closely on cooling rack, then make glaze and drizzle cookies all at one time. You get a more consistent glaze this way as it tends to harden as it cools.

SAVANNAH CHEESECAKE COOKIES

Steps:

• 1. Preheat oven 350F Mix crust: flour, brownd sugar, pecans and butter mix well. Press dough into an ungreased 13x9 inch pan. Bake for 12-15 minutes or until lightly browned.
• 2. For filling: beat cream cheese and sugar together in a bowl with a hand mixer until smooth, add in vanilla and eggs blind well. Pour into crust, bake for 20 minutes. Cool completely.
• 3. Cut into squares and garnish with berries and mint. Paula Dean Recipe

SAVANNAH GUMBO - PAULA DEEN

Steps:

• In a 5 quart pot combine the flour and butter and cook over medium heat, stirring constantly, until the roux has a brown to a light chocolate color.
• Add the onion, pepper, and garlic and saute for 2 minutes.
• Add the sausage, chicken, broth, tomatoes, okra, thyme, bay leaves, and cayenne, and simmer over low heat for 45 to 50 minutes.
• Add the file powder and salt and pepper to taste.
• Remove and discard the bay leaves.
• Serve the gumbo over rice. For an extra special pot of gumbo, throw in some peeled before adding the file.

PEANUT BUTTER CHEESECAKE MINIS - PAULA DEEN

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Place a paper cupcake liner in each cup of a standard muffin pan.
• To make crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened.
• Press some crust into the bottom of each muffin cup.
• Put 1 peanut butter cup into the center of each crust.
• Beat cream cheese with a handheld electric mixer until fluffy.
• Add sugar, flour, and vanilla, beating well.
• Add eggs, 1 at a time, beating well after each addition.
• Spoon cream cheese mixture over peanut butter cups and graham cracker crusts.
• Bake until just set, about 20 minutes.
• Allow to cool completely before serving.

LOW COUNTRY COOKIES - PAULA DEEN

Steps:

• Line a 13x9 pan with whole graham crackers.
• Melt butter in saucepan and add sugar.
• Beat egg and milk together; add to butter mixture.
• Bring to a boil, stirring constantly.
• Remove from heat.
• Add nuts, coconut, and 1 cup graham cracker crumbs.
• Pour over crackers in the pan.
• Cover with another layer of whole graham crackers.
• PREPARE TOPPING:.
• Beat all topping ingredients together and spread over top layer of crackers.
• Chill then cut into squares.

CHOCOLATE GOOEY BUTTER COOKIES - PAULA DEEN

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl cream the cream cheese and butter until smooth.
• Beat in egg. Then add in the vanilla.
• Add in the cake mix mixing in well. Dough will be VERY stiff. (if using a hand mixer be careful)
• Cover and refrigerate 2 hours until firm enough to roll into balls.
• Roll the chilled dough into tablespoon sized balls.
• Roll in confectioner's sugar.
• Place on an ungreased cookie sheet, 2 inches apart.
• Bake 12 minutes.
• (The cookies will remain soft and look somewhat under-baked.).
• Allow to slightly cool and very carefully remove to wire racks to cool. (they are very delicate and tend to fall apart easily).
• Cool completely. Sprinkle with more confectioners sugar if desired.