Wednesday, September 5, 2007

Why, it's a veritable smorgasbord of recipes!

So, I realized a little while ago that I forgot that I promised to give you a couple of Paula Deen dessert recipes today. Then I remembered that there were a couple of recipes people had asked for as a result of my most recent Menu Plan Monday posting. And so today, you are getting, four, count 'em, FOUR delicious recipes!

First up we'll do the entree recipes asked for from
Menu Plan Monday. The first recipe, Roast Sticky Chicken, is a favorite here in this house. It's cooked low and slow and develops the most amazing crispy, spicy coating. To die for!!! I got this recipe from one of my dear friends, either Pam or Melissa, but I can't for the life of me remember which one. You know who you are - please step up and claim your rightful place as Roast Sticky Chicken recipe queen!

Roast Sticky Chicken

4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 cup chopped onions
1 large roasting chicken

Rinse & dry chicken. Combine spices and mix well; rub onto chicken, both inside and out. Place chicken in a large, resealable bag and chill overnight. Place in shallow pan and roast uncovered at 250 degrees for 5 hours. After the first hour, baste every half hour with the pan juices.

Next up is the recipe for Bezella. This is an Arabic stew my mother-in-law taught me. It is the only Arabic dish my husband actually requested that I learn, so you know it must be good! The spices are not ones we Americans usually use for stews, but trust me, they are delicious! The word "bezella" is actually Arabic for peas. Arabs are very simple and straightforward when it comes to naming their food, I've learned!


1 onion, chopped
1 lb. stew meat, cut into 1/2" pcs.
1 tbsp. salt
1/2 tsp. coriander
1/2 tsp. allspice
1/2 tsp. black pepper
3 tomatoes, finely diced
1 bag of frozen peas and carrots

Mix spices together well. Brown onions until they are soft; add stew meat and saute until meat is browned. Stir in spice mixture and stir; allow to cook for 10 minutes. Add tomatoes and frozen veggies. Top with water until mixture is covered. Cook until tender (the longer the better). Serve over rice.

Now on to the desserts from
Paula Deen's The Lady & Sons Savannah Country Cookbook. The first goodie I'll be sharing with you I've never heard of before, but it looks absolutely decadent! They are called "Low Country Cookies."

Low Country Cookies
Yields 15-20

One 16 oz. box graham crackers
12 tablespoons butter (hey, this is Paula Deen after all!!!)
1 cup sugar
1 egg
1/2 cup milk
1 cup chopped pecans
1 cup shredded coconut

Line a 13x9 pan with whole graham crackers. Melt butter in a saucepan and add the sugar. Beat egg and milk together; add to butter mixture. Bring to boil, stirring constantly. Remove from heat. Add nuts, coconut and 1 cup graham cracker crumbs. Pour over crackers in pan. Cover with another layer of graham crackers. Prepare topping.

2 cups powdered sugar
1 teaspoon vanilla
4 tablespoons butter
3 tablespoons milk

Beat all ingredients together and spread over top layer of crackers. Chill. Cut into squares to serve.

Finally, a recipe for those of us out there who really don't like chocolate. Don't throw things at your computer screen - there are just some of us who don't get what all the fuss is about, ok? But a blond brownie? Now that sounds like heaven. Here's a recipe Paula serves at her restaurant.

Aunt Glennis's Blond Brownies

Yields 6-7 dozen

3 eggs

8 tablespoons butter

One 16-oz box brown sugar

2 cups self-rising flour

1 tablespoon vanilla

2 cups chopped walnuts or pecans

1 cup shredded coconut

One 6 oz. package semisweet chocolate chips

Preheat oven to 375 degrees. Beat eggs and butter together; add sugar. Gradually add flour; mix well. Stir in vanilla. Fold in nuts, coconut and chocolate chips. Bake in greased & floured 13x9 sheet pan for 25-30 minutes. Cool and cut into squares. Enjoy!

So that concludes the feast! Please let me know if you try out any of these recipes and what you think. I'm off to bed - I've made a commitment to be in bed by 11:00 p.m. so I can get up and exercise in the morning. Have a great night!


ValleyGirl said...

Wow! My mouth is watering!! Those all sound so delicious! My MIL just gave us a bunch of half-chickens, so I'm going to try the sticky roast one soon. Mmmmmm...!

Leeann said...

Hey girlfriend,

Thanks so much for posting the delicious recipes!
I will definitely try the chicken. How would you describe the taste of the stew? Spicy? Not? I can't really figure out what to expect from the ingredients.

I tried a new Paula Deen recipe last night- Eclair cake. It was a hit. I didn't like it all that much but then again, I'm not a chocolate eater. I was surprised at how much like an eclair it tasted. The boys and Rob scarfed it up. I would definitely make it to take to a party.

Big hugs,

Lori - The Simple Life at Home said...

the bezella isn't really spicy. it's very well-seasoned, but not hot or anything. all i can say is it's really delicious and worth trying.

Melissa said...

Lori, I have to give credit to Pam for the roast sticky chicken. I found the recipe on the "What's for dinner" board on the now-defunct Moms Online website where Pam was a host. I know she raved about it and I just had to try it. It's my family's favorite and everyone I know who has tried it loves it. A side note: if you don't think to do the spices the night before, that's okay. Just slap 'em on in the morning and it will still turn out just fine!

Charity said...

I'm wondering if the Bezella would work well in the crockpot. Have you tried it that way. I am ALWAYS looking for good crockpot recipes.

Lori - The Simple Life at Home said...

Hmm, Charity, I don't see why not. It probably would work really well actually. I don't know why I never thought that!

Charity said...

I made the bezella today. After I added the tomatoes and frozen veggies, I put it all in the crockpot for about 4 hours on low. YUM! DH and I loved it and almost ate it all. There was only enough for one serving of leftovers. DH called it a "keeper." Thanks!


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