The Deen Family's Favorite Recipes

Bobby Deen's Favorite Paula Deen Recipe:

Interesting Fact: Paula makes this delightful dish for Bobby for every birthday. He lovingly refers to it as a "Glorified Beefaroni."

Bobby's Goulash
Recipe courtesy Paula Deen
Show: Paula's Party
Episode: Decades

2 pounds lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans diced tomatoes
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1-tablespoon Paula’s Deen’s House Seasoning
1 tablespoon Paula Deen’s Seasoned Salt
2 cups elbow macaroni, uncooked

In a Dutch oven, sauté the ground beef over medium-high heat until no pink remains. Break up the meat while sautéing. Spoon off any grease. Add the onions and garlic to the pot and sauté until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving.
Serve with garlic bread and a salad.

Prep Time: 15 minutes
Cook Time: 1 hour 35 minutes
Difficulty: Easy
Yield: 6 servings (unless Bobby’s eating, then only 3 servings)

Next - Jaime Deen's Favorite Paula Recipe!

Jaime Deen loves his Momma's Coconut Cake. He too requests it every birthday!

Jamie’s Coconut Cake
Recipe courtesy Paula Deen

Basic 1-2-3-4 Cake recipe (Recipe Below), but substitute 1 cup canned, unsweetened coconut milk for regular milk

3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup flaked, sweetened coconut

7 Minute Frosting recipe
Flaked, sweetened coconut for sprinkling

Follow directions for Basic 1-2-3-4 Cake, substituting coconut milk for regular milk. While cake is baking, prepare filling. Stir together sugar, sour cream, milk and coconut in a bowl until well blended. Remove cake layers from oven and allow cake to remain in pan as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1 inch apart until entire cake has been poked. Spread one third of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together, I stick them with toothpicks to prevent cake from shifting.) You can place the cake in the refrigerator for 3 days to allow it to absorb the filling mixture.

Prepare 7-Minute Frosting. Frost top and sides of cake. Sprinkle top and sides of cake with additional coconut.

Yield: 1 three-layer cake
Preparation time: 30 minutes
Cooking time: 25 minutes
Ease of preparation: easy

Basic 1-2-3-4 Cake

Recipe courtesy Paula Deen

1 cup (2 sticks) butter, at room temperature
2 cups sugar
3 cups sifted self-rising flour
4 eggs
1 cup milk
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, one at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans for 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.

Yield: 3 layer cakes
Preparation time: 15 minutes
Cooking time: 25 to 30 minutes
Ease of preparation: easy

The Deen Brothers’ BBQ Chicken
Recipe courtesy of The Deen Bros.

1-cup ketchup
1/4 cup packed dark brown sugar
2 tablespoons orange juice
1 teaspoon Worcestershire sauce
1-teaspoon liquid smoke
1 teaspoon dry mustard powder
1/4 teaspoon cayenne pepper
1 3 1/2-pound chicken, cut into 8 pieces

Preheat oven to 375 degrees F or prepare a grill (brush the grill lightly with oil).

In a large bowl, stir together all the ingredients except the chicken. Reserve _ cup of the barbeque sauce; set aside. Add the chicken to the remaining sauce in the bowl, turning to coat.

Arrange the coated chicken in a roasting pan or on the grill. Cook (covered, if grilling) fro 40 to 45 minutes or until cooked through, basting with the reserved _ cup sauce after 20 minutes.

Makes 3-4 servings

Espresso Brownies
Recipe courtesy of The Deen Brothers

12 ounces semisweet chocolate chips
2 ounces bittersweet chocolate, chopped
1/2 cup (1/2 stick) unsalted butter
1 1/2 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
1-teaspoon baking powder
1/2 teaspoon salt
2 tablespoons instant espresso powder
1 1/2 cups granulated sugar
3 eggs
2 teaspoons vanilla

6 tablespoons unsalted butter
1 pound sifted confectioners’ (powdered) sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons coffee-flavored liqueur
1-teaspoon instant espresso powder dissolved in 1 tablespoon boiling water
2 teaspoons milk

Preheat oven to 350 degrees F. Grease a 9- inch square baking pan; set aside.

In a double boiler, or a microwave set on low power, melt the chocolates and butter, stirring frequently; set aside. In a large bowl, sift together the flour, 3 tablespoons cocoa powder, the baking powder, salt, and 2 tablespoons espresso powder. In the bowl of an electric mixer, beat granulated sugar, eggs and vanilla on medium high speed for 2 to 3 minutes or until light colored. Add the melted chocolate mixture; beat until combined. Gradually add the flour mixture; mix until blended.

Pour the batter into the prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out mostly clean (these brownies should be fudgy in the center). Cool completely in pan on a wire rack.

For the frosting, in the bowl of the electric mixer, cream together the 6 tablespoons of butter and the confectioners’ sugar. Add the three tablespoons cocoa, the liqueur, espresso, and milk; beat until smooth. Use a spatula to spread the frosting over the brownies. Cut the brownies into squares.

Makes 16 square