paula, love your shows, magazines ,etc. you look great with the weight loss. keep up the good work. have a question for you!! do you sift the confect. sugar for the recipes??? thanks, barbara

By Anonymous on April 23, 2013

need paula,s recipe I saw on her food show I did not remember all of the recipe. It had 1 box of brown suger, 4 eggs, put in a double boiler and cook for 240 degrees add 1 1/2 cups floor vanilla and 1 1/2 cups pecons. I need the recipe for I did not write it all down, thank you

By Barbara Soldan on August 22, 2012

ALL YOUR RECIPE'S ARE GREAT!!! HAVE YOU EVER HEARD OF A ( VINEGAR PIE)?? MY MOTHER MADE THEM WHEN I WAS GROWING UP!!! I HAVE THE RECIPE,IF YOU WOULD LIKE TO TRY IT, IT'S GREAT!!!!

By RUDEAN SENTER on June 24, 2012

I love your show hope to meet you one day .

By Dianna Cagle Wadkins on June 24, 2012

Paula your recipes are divine - did you know you can use doterra pure essential oils in your candies and more?

By Melanie Hanni on June 05, 2012

The most common way of cooking pecans but still yummy..

By Charlie on April 27, 2012

I just made these and they're excellent! Just like the store-bought version. I want to put these in small gift bags for my wedding. Since I will need to make 150 bags how far in advance can I bake these? Can I make them several weeks in advance and freeze them? Any advise would be great!

By Holly on February 12, 2012

The people I know laugh and call me Miss Puala Deen. I love to cook good rich southern food. Vegetables are cooked soft with a meat for flavor. Potatoes are cooked with salt, pepper, butter and cream-absolutely melt in your mouth.Fried chicken(small flavorful) pieces seasoned perfectly with the right amount of crunch. I get ideas everyday for new projects to try. Keep up the good work Paula.I have also lost 150lbs in two years. I still cook the same and eat a smaller portion.It can be done.

By jackie on January 18, 2012

Paula i love your cooking and i love your show to my you are truly a kitchen goddess.I started watching for show in my teens and now that i am a mom and a wife i look at you for inspiration and GREAT recipes.Thank you for all your great recipes and ideas.God bless you and your family and happy holidays.

By paloma on December 14, 2011

I love Paula Recipes and Paula I would love to meet a #1 LADY AND GREAT I use so many! LOVE THEM ALL!!!! MERRY CHRISTMAS! NOW OFF TO MY KITCHEN! THANKS SHEILA

By Sheila McCorkle on December 12, 2011

Paula, i love any thing that you do. l love you and what you bring to the cooking show.

By verlean ewing on November 01, 2011

Hi Faye, Here is the recipe you're looking for: http://www.pauladeen.com/recipes/recipe_view/baked_french_toast_casserole/

By Jonathan Able on October 26, 2011

It figures that the only ingredients I had in my house today for this recipe were the cooking pan and the cooking spray. But.........I figured it all out. I used walnuts instead of the pecans, brown sugar Splenda for the brown sugar, and half and half in place of the cream (just lowered the amount of liquid to 3 tablespoons since half and half is thinner). It all worked out beautifully and this snack is delicious! I have to make a trip to the market tomorrow so I will be making more tomorrow especially since once my hubby gets home these nuts will disappear! Yummy!

By Katie Bowman on October 25, 2011

I missed your show when you fixed Pecan Praline Frenchtoast.....Where can I get that recipe....??? It sounds wonderful.... Thanks, Faye from Texas

By Faye Franklin on October 18, 2011

Here is a recipe I used to make for my kids. We were so poor I had to create them. And I know you are good for sharing. Take an incredibly cheap chocolate cake mix. Prepare according to directions. While baking Oh I always use a large cast iron skillet, mix two cups of creamy peanut butter in a sauce pan over med heat with one stick of margarine. let melt add one cup of brown sugar and some chocolate chips. Melt and stir well. taste make sure sweet enough (according to taste). When cake comes out of oven pour hot mix over hot cake and let cool. This was one of my kids faves on the weekends. My friends love to come over in the winter and we make this and serve with ice cream or whipped topping. I know Paula will tweak to her taste. Also good to add fresh pecans or finely chopped peanuts.

By Debbie Ketcham on May 21, 2011

I tried these over the weekend, and LOVE THEM!!! I recommend to to take out after 15-18 minutes, and watch them carefully the last few minutes to keep them baking too long. Perfect for when you want something sweet and not too heavy or full of calories. I'll definitely package these up in my gift baskets! Thanks Paula!

By godwinm09 on March 15, 2011

thank you Ms. Deen for getting me thru one of the most difficult times in my life and you wouldn't even begin to realize how you did it but anyway Thank You. I really enjoy your shows all of them and all your recepies I have managed to buy one of your books. I'm real limited on income as I take care of my elderly mother but I'm saving little by little to purchase the next one. I sincerely Wish you and your families a very blessed Holiday Season. God Bless and agin Thank You. Sincerely, Sylviana G. Corona Corpus Christi, Texas

By Sylviana G, Corona on December 22, 2010

By Anonymous on July 02, 2010

Fantastic. I had my wine class eat pieces with a Michigan made St. Julian Solera Cream Sherry, and the pecans and the sherry were a great match. Try it !!

By Anonymous on April 26, 2010

These are the best treats.

By Anonymous on January 07, 2010