Mimosa Punch

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Last weekend my family had a couples shower for my daughter and her fiance at my house.   It was a brunch and one of the things that I personally HAVE to have at a brunch is a mimosa.  Well, I just hate making individual drinks so I found a recipe for a mimosa punch from Paula Deen and it must have been good because it was gone lickety-split.  I had a little taste of the dregs in the bottom of the bowl and it WAS delish.  This is the way I’ll be serving mimosa at brunch parties from now on ~ only I’ll double the recipe, LOL!.

Earlier in the week, I made orange cubes to put in the punch by cutting up an orange in slices, then cutting the slices in half and putting them in a muffin pan.  I added water to fill the cups and froze.  Once frozen, I set the pan on the cupboard for a few minutes until they just loosened up in the pan.  I popped them out and tossed into a ziplock bag and put back in the freezer.  Very easy to do and you can use any fruit you want.

You’ll have to excuse the pictures ~ I was trying to get them while guests were helping themselves to the food and I didn’t want to be pushy.  I don’t think I got pictures of everything but I’ll just have to remake them!

VIEW PRINTABLE RECIPE HERE!

Mimosa Punch

1 (12 ounce) can orange juice concentrate, thawed
1 liter club soda
2 bottle champagne

Pour thawed juice concentrate in a punch bowl. Stir in the club soda. Add 2 bottles champagne and stir lightly to mix.

Makes anywhere from 10 to 20 servings depending on the size glasses you use to serve it in.

Happy Cooking!

Not Your Mother’s Green Bean Casserole

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Or, rather, MOSTLY not your mother’s green bean casserole.  Paula Deen has taken one of our Thanksgiving must-haves and really turned it into a scrumptious casserole.  Even Mr. Meat Eater took seconds (that’s what I should have had a picture of).  I could have just eaten it and nothing else it was that good.

It’s very easy to make although a bit more time-consuming than the old Campbell’s Soup version.  It’s really delicious so give it a try!

Paula Deen’s Green Bean Casserole

1/3 cup butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced fresh green beans
3 cups chicken broth
1 can cream of mushroom soup
1 (2.8 oz) can French-fried onion rings
pinch of salt, black pepper, and garlic powder
1 cup grated Cheddar cheese

Preheat oven to 350º.

Bring the chicken broth to a boil in a saucepan. Boil the green beans in the broth for 10 minutes.

Meanwhile, in a large skillet, melt the butter and saute the onions and mushrooms.

Drain the green beans and add to the mushroom and onions mixture. Add the mushroom soup, onion rings, and seasonings to this mixture as well. Stir until well combined and pour into a greased 1 1/2 quart baking dish.

Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

Makes 6 servings.

Happy Cooking!

Paula Deen

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I mentioned yesterday that I was going to see Paula Deen here in town.  Oh my, she was a hoot!  She is so funny.  Here are some pictures ~ I’ll be back in a bit to post today’s recipe!

She really didn’t do much cooking and did more talking.  Another chef did the cooking ~ she made stuffed pork chops, red rice, and orange brownies.  The Health Dept. frowns on tasting so we didn’t get to taste anything.  She did pass around the brownies but the kids in the audience scarfed them up.  They passed out the recipes so I am going to try those brownies in the week or so.

Happy Cooking!

Paula Deen’s Sausage Spirals

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I’m on a breakfast kick so here’s another goodie for breakfast that is easy and delicious. I served it with The Lady’s Perfect Scrambled Eggs (Paula Deen) from Recipezaar for the perfect Paula Deen breakfast (without a TON of butter, either, y’all). The sausage recipe can easily be doubled.

Paula Deen’s Sausage Spirals

1 8 ounce can refrigerated crescent rolls
1/2 pound ground sausage, any flavor you like

Open can of dough, unroll dough carefully, pinch perforations together to seal.

Spread the sausage over the top of the dough to make a thin layer.

Starting at the short end, roll jelly-roll fashion. Cut into slices about 1/2 inch or so. At this point you can chill the spirals in the fridge for about 30 minutes or you can bake right away.

Place spirals about 1/2 inch apart on ungreased baking sheets. In a 375º oven, bake spirals for 18-20 minutes or until sausage in thoroughly cooked and crescent dough is golden brown.

Makes about 12 swirls

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!