If you do post it here and we’ll pick the best sounding one and send you a signed copy of one of Paula’s cookbooks.

Products like one of the food items in the store on her website?    Or expand on one of her recipes? 

Sorry Phil, your Topic Title is so “straight-forward” and I still need clarification

good point Jennygirl, clarification made.

Just a quick question:  is there a deadline?

How about April 20th?

Phil the Administrator - 12 March 2009 01:12 AM

How about April 20th?

Sounds like a plan!  Thanks, Phil.

Geez, I guess my brain can only handle one thought at a time!  I have another question.  Does it need to be an original recipe?

CBqueen - 12 March 2009 01:34 AM

Does it need to be an original recipe?

    Or extra-crispy?    (couldn’t resist! — that was for Lt. Sanders)

  One spice or sauce, eh??  Maybe it’s time to open those perty jars I’ve been collecting…

Should they be posted here or pm’d to you?  OK, sorry, I reread the post…

Oven Beef Brisket

8-9 Pound Brisket
1 1/2 oz Paula Deen Seasoned Salt
1/4 oz Paula Deen Pepper Mix
1/4 oz Watkins Garlic & Herb Seasoning Blend
1 1/2 oz dehydrated minced onion
1/4 oz Paula Deen Paprika Spice Blend
1 bay leaf

Large Oven Cooking Bag

Preheat oven to 225. Trim Brisket leaving about 1/4 inch of fat. Mix seasonings together, rub liberally into brisket. Coat cooking bag with flour, as directed on package. Place brisket in bag and place bay leaf on top. Make 4 small holes in bag with knife. Place on sheet pan and place in oven 4-6 hours until tender. Slice and serve while hot.

How many times may we submit a recipe for this exciting game?

Roasted Chicken

Ingredients:
1 (3lb) Whole Chicken
Paula’s House Seasoning
1/2 cup butter, softened
1 Yellow Onion
1 Lime, sliced
1 Orange, sliced
2 cloves garlic, crushed
3 carrots, sliced
3 potatoes, quatered

Directions:
Pre-heat oven to 350°
Put chicken into a roasting pan. Remove giblets. Seperate chicken skin from chicken breasts to make a “pocket”.
Season chicken with a good amount of Paula’s House seasoning. (1 1/2 tablespoons, or to taste). Season chicken all over.
Season inside the chicken cavity, and under the skin on the breasts.

Take your sliced lime and orange and your crushed garlic cloves and stuff them into the
chicken cavity.

Dollop softened butter all over chicken, in the chicken cavity and under the skin on the breasts.

Arrange the carrots and potatoes around the chicken.Season them with the house seasoning too.

Cover and cook 2 - 2½ hours (or until cooked and juices run clear)  uncovering the last 30mins to brown.

Serve chicken with your fav. side. I serve mine with white rice a salad and a roll.

Best Chili Ever

2 large cans of dark skin kidney beans
2 cans of diced tomatoes with garlic
2 pounds of gound beef
1 large onion
2 cans of chopped green chilies
Salt & pepper
6 tablespoons of Paula Deen’s Southern Chili Spice
1 tablespoon cumin
2 teaspoons caynne pepper
3 cups 98% fat free chicken broth

Brown beef and onion.
Add remaining ingredients and simmer for 1-2 hours.

Serve with Paula Deen’s Layered Mexican Cornbread.

My Recipe for those expensive Breakfast bowls
Breakfast Bowls
+++1 lb ground pork sausage, hot or mild
2 good pinches of House Seasoning
1 28oz package frozen O’Brian potatoes with onions and peppers
8 eggs, scrambled with half and half ( just what you would normally use for scrambled eggs)
1 package white pepper gravy mix, or your own leftover white gravy ( makes 2 cups prepared gravy)Follow package directions and set aside
shredded cheddar cheese for topping if desired

brown sausage in 1 tablespoon olive oil and 1 tablespoon of butter, ( you will need this extra fat later for the eggs)  add house seasoning ,just till no pink remains. Add frozen potatoes to pan and mix in with sausage. When potatoes have tuned nicely golden,push to one side of pan and add scrambled eggs. stir eggs to cook. when done. Mix all ingredients together and top with reserved white pepper gravy and cheese if desired

+++I always keep Paula Deens house seasoning on hand ( you can find this recipe on Paula’s Home page, or foodnetwork). Add a couple of pinches of red pepper flakes if you’re not using hot sausage.

Serve this with toast or biscuits and fresh fruit, makes a good, filling, fast dinner as well
Enjoy!
Miss Libby

Phil, I don’t know if this qualifies, but here it is anyway

Baked Ham with Easy Glaze

1 Smoked Country-Style Ham (not salt cured)
1 16-oz. jar Maraschino Cherries, drained, reserving juice
1 20-oz. can Sliced Pineapple, drained, reserving juice
1 c. Paula Deen’s Peach Preserves
1 tea. Soy Sauce
3 T. Corn Starch
1 tea. Cinnamon
1/4 tea. Ground Cloves
3 T. Brown Sugar

Arrange oven rack on bottom setting. Preheat oven to 350 degrees F. Decorate ham with the pineapple slices and maraschino cherries, securing with toothpicks. In a medium sauce pan mix 1/2 of reserved pineapple and 1/2 of reserved cherry juices. Add remaining ingredients. While whisking, bring to a rolling boil and cook for 3 minutes. Cool slightly. Brush ham with desired amount of glaze. Bake ham for 30 minutes. Brush ham with more glaze and bake for an additional 30 minutes. Remove from oven and let rest for 20 minutes. Warm extra glaze on stove top while ham is resting. Slice ham, removing toothpicks from fruit. Arrange fruit on platter surrounding ham. Serve with glaze on the side.

Extra glaze will keep for 1 month in the refrigerator. Can be frozen for up to 1 year.

Phil the Administrator - 12 March 2009 01:12 AM

How about April 20th?

Today is the big day! I am excited about this. I have been biting my nails for over a month!