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Full Episode Fridays: A Very Chatty Christmas - 3 Classic Christmas Dinner Recipes
Dec 15, 2023
3 Classic Christmas Dinner Recipes - classic Southern recipes for Christmas dinner, including a dirty rice with sausage recipe and a twist on a fruitcake recipe. Paula’s Best Dishes, Season 12, Episode 06.
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00:00 Intro
1:46 Bacon & Mushroom-Stuffed Beef Tenderloin Recipe
7:12 Dirty Rice Recipe: https://www.pauladeen.com/recipe/dirty-rice/
12:19 Fruitcake Bread Pudding with Whiskey Sauce Recipe: https://www.pauladeen.com/recipe/fruitcake-bread-pudding-with-whiskey-sauce/
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For more episodes of Paula’s Best Dishes, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyG6WX31_riXNzo5zGJLbeTB
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Show More Show Less View Video Transcript
0:00
(upbeat music) - [Paula] My good friends,
0:01
Amy and Suzette,
0:02
from my hometown of Albany, Georgia
0:04
are in town visiting me for the holidays.
0:07
I'm so close to these girls and when they come to my house,
0:10
it's just like my kids coming.
0:12
[Paula] And they brought me an early holiday gift.
0:16
And I'm glad they're here
0:17
to help me make some of my favorite holiday dishes y'all.
0:21
Like my bacon and mushrooms stuffed tenderloin.
0:24
And the ladies are gonna prepare one of my favorites,
0:27
they have granny's dirty rice dressing.
0:30
And for dessert, we baked my scrumptious fruit cake pudding
0:34
with a whiskey sauce.
0:36
I just adore having them in my kitchen.
0:38
(upbeat rock music)
0:48
(upbeat blues music)
1:00
(screams)
1:01
(screams)
1:02
What are y'all doing?
1:03
- We came, surprise! (laughs) - Surprise! (laughs)
1:06
- Oh my God! (upbeat blues music)
1:08
My best friend for 100 years in Albany, Georgia,
1:12
was Susan Dupley.
1:14
She had two girls.
1:15
Well, it was like these girls were mine.
1:18
So they have a heyday, when they're at Miss Paula's house.
1:22
- Whatchu you cooking? - It's all for me?
1:23
- You know what? I gotta start locking my doors.
1:26
- Uh-uh. - You think?
1:27
(Paula laughs)
1:27
We know where you hide the key.
1:29
- I know.
1:30
And I borrowed your earrings. - We need to borrow
1:31
something here, or wail.
1:31
- I was gonna say you have been in my closet already.
1:34
- (laughs) I got this party I'm going to for Christmas,
1:36
and I've got to borrow something from you.
1:38
(mumbles)
1:39
- Listen, you know I'll give y'all anything I got.
1:42
Ooh, y'all are like butter to my eyeballs.
1:45
So girls let's get started
1:47
on my bacon and mushroom stuffed beef tenderloin.
1:49
Alright, so I've got a tenderloin,
1:50
and I went ahead and asked the butcher to butterfly,
1:54
and trim it for me. - Okay.
1:55
- I say, let's just wing this girls.
1:58
- Alright let's do it. - Okay.
1:59
- I've got 1/4 of a pound of bacon here,
2:01
and let's mince up some mushrooms.
2:04
- Okay. - Alright.
2:05
- That'll be the base of the stuffing.
2:07
Suzette,
2:08
if you would mince that up. - Yeah, I'd love to fire up
2:10
some of it.
2:12
- You know what?
2:13
I'm just thinking.
2:14
- Whatchu thinking? - Whatchu thinking?
2:15
- You girls come from that rich Cajun blood.
2:19
- [Amy] Whatchu thinking? - What are you doing?
2:20
You got something special? - Uh-uh.
2:23
- Well, I'm cooking some crawfish later on.
2:25
- Absolutely. - Yum.
2:26
- But what do y'all think about
2:28
stuffing the crawfish into here?
2:30
- Yes.
2:31
- I think it would be fabulous.
2:31
- And you know what?
2:32
- And it'd go great with the dirty rice, the rice dressing.
2:35
(upbeat music)
2:36
- [Paula] Now while y'all are doing that,
2:39
I'm gonna just season up our meat.
2:42
- [Suzette] Alright, I'm putting this on.
2:43
- Alright, I'm gonna sprinkle this y'all,
2:46
with just a little soy.
2:48
That'll help brown it up.
2:50
- Okay.
2:51
(salt mizzles)
2:52
- [Paula] Gonna add a little salt.
2:54
- I know.
2:54
- I just can't believe y'all have surprised me today.
2:56
- I know. - Well.
2:58
- Do y'all know how special my--
2:58
- We wanted Amy to hide and scare you.
3:01
- Remember how I used to hide in the cloth drags,
3:03
when y'all would go to Kmart? (laughs) (mumbles)
3:05
- Yes.
3:06
(laughs)
3:07
I hadn't forgotten, little sister.
3:10
Don't overcook that baby.
3:11
- I'm not.
3:12
- 'Cause we want some of that
3:14
bacon fat tub. - Juice, yeah.
3:16
- We wanna save it for in here.
3:18
Take that out. (upbeat rock music)
3:19
Put the mushrooms and the shallots in.
3:22
(upbeat rock music)
3:26
Alright, Suzette you can chop some parsley
3:29
and mix in with it.
3:30
And Amy, you can start chopping the crawfish baby.
3:33
Here's the butter.
3:34
Butter makes it better.
3:36
- Absolute yes.
3:37
- Alright.
3:38
Now we'll give our bacon a chance to cool.
3:40
These are already cooked.
3:42
- Right.
3:43
- Hmm, you know what?
3:44
- [Amy] What?
3:45
- What do y'all think,
3:46
(utensils clank)
3:47
I can either just put a layer of frosting
3:50
on this cream cheese,
3:51
or I can mix it in with it. - A frost. (laughs)
3:53
- (laughs) I think it's cool. - A frosting for the meat.
3:55
I love it.
3:56
(laughs)
3:57
- (laughs) That's gonna be the new thing.
3:58
- I know, people saying,
3:58
"We're gonna frost our meat like Paula Deen does."
4:00
(laughter) "We'll put frosting,
4:02
on a piece of meat."
4:04
- What do y'all think?
4:05
So, which way?
4:06
- I was kinda thinking, mix it all together.
4:07
- Yeah. - Okay, okay.
4:09
- But either way.
4:10
- [Paula] We're gonna cook up the crawfish
4:11
with the mushrooms, bacon and shallots,
4:14
for just a few minutes.
4:15
Then we're gonna spread it along the pan,
4:17
and add some cream cheese.
4:19
- How much cream cheese are you gonna put in?
4:20
- I think I'm gonna use the whole block.
4:22
- No.
4:23
- Maybe. - Yeah.
4:24
- [Paula] Alright. - [Amy] You ready for it?
4:25
- Yeah. - Bring it on.
4:27
(upbeat guitar music) That looks good.
4:28
First defence. - It does, yes.
4:30
- With the red crawfish,
4:31
and the parsley. - Yes.
4:32
(upbeat rock music)
4:39
Alright girls.
4:40
I don't know if I'm gonna be able to get all this in here.
4:43
- [Suzette] Oh, that'd be good.
4:44
- [Amy] Do your best. (laughs) - [Paula] But we're gonna try
4:45
- That'd be good. - I'll tell you one thing,
4:46
that I am gonna get, is all that cream cheese.
4:49
This might be a new order. - Idea, yeah.
4:52
It'd be a great idea.
4:53
- [Paula] Now I'm just flattening it out,
4:55
and then I'll tie it together.
4:57
(upbeat music)
5:01
I feel something.
5:02
- Oh Lord. - What are you gonna do now?
5:04
- You'll just add another thing to it.
5:05
- Yo, yes I am.
5:06
- You're gonna wrap bacon around it?
5:07
- Oh my God.
5:08
- I'm just gonna put a little piece on top.
5:09
- [Amy] No way. (laughs)
5:10
(upbeat music)
5:16
- This is looking delicious. - Mighty fine.
5:20
- [Paula] Okay.
5:21
- That's a pretty piece of meat.
5:22
- It is.
5:23
- That's a beautiful piece of meat.
5:23
Look at it right there, can y'all see that end?
5:25
- Oh man, and think about when you slice it,
5:28
how pretty it's gonna look. - Yeah.
5:29
Alright so in the oven,
5:31
400 degrees,
5:33
30 to 35 minutes.
5:35
So y'all don't let me forget about it.
5:37
- No, 'cause we wanna go raid your closet
5:39
for just a minute.
5:40
- I need more sweaters. - We gotta have something.
5:42
And I know you got it. - Are you kidding?
5:43
- That's the only reason we came.
5:44
(laughter) No I'm just kidding.
5:46
No we need your fine food, and we're gonna cook for you.
5:49
(laughter)
5:50
- Y'all wanna really go in my closet?
5:51
- Please. - Yes, you know
5:52
you got the best closet. - Like old time Paula.
5:54
- I'm up for it.
5:55
- Remember when we were little?
5:56
- You girls always used to love to dress up.
5:58
- I know. - I'm going in.
5:59
So watch out girls. - Getting all your stuff.
6:01
- Whatchu got back here? - Into the closet we go.
6:02
- [Paula] Oh, you know I got stuff.
6:04
(upbeat music) Coming up next.
6:05
We get started on the girls' dirty rice.
6:08
And later I'm taking my fruitcake to another level.
6:12
Ain't that beautiful?
6:13
And I get the sweetest gift from the girls.
6:19
I so hope y'all are enjoying the show.
6:22
And if you do.
6:24
Be sure to click like, subscribe and
6:26
notification bell so you'll never miss a video.
6:31
And we'll be right back after the break.
6:36
(upbeat rock music)
6:40
Alright girls,
6:40
the tenderloin is ready to come out.
6:42
And y'all get out of the way now,
6:44
don't wanna burn you.
6:45
- [Suzette] Oh my word, Paula.
6:46
- Oh wow. - Oh girls.
6:48
- [Suzette] That is looking righteous.
6:49
- Look at that bacon.
6:51
- I love those fork earrings Amy.
6:53
- I know, they're cute.
6:54
- Take 'em off, and take you a bite out of there.
6:56
Right there. - Ah yeah, (chuckles) those,
6:57
weasel nose coming. (laughs) - Don't think I won't do it.
7:02
- That's what you're talking about.
7:05
When you can wear a utensil in your ear.
7:07
- Look, look. (laughs)
7:08
- How funny is that?
7:10
I love it.
7:11
Ladies I am so ready for you to show me
7:14
how to make your dirty rice dressing.
7:16
Alright. Alright.
7:17
- I took it down. (mumbles)
7:18
- Crack that lid girl,
7:20
or we're gonna ruin those chicken livers.
7:22
Alright, now I'm gonna kind of step back,
7:24
and let y'all have that.
7:25
- All right that's it. - Well done.
7:26
- Oh, I'll help you but, - We're gonna make
7:27
this Holy Trinity right here.
7:28
This is what the people in the low country call it.
7:31
- Yes, the Trinity. - Holy, yeah.
7:33
Alright Paula, would you dice this up?
7:36
(laughs) I like to use the leaves,
7:37
'cause they give a-- - I do too honey.
7:39
I ain't throwing away no leaves.
7:40
- Alright sis, so you want me to peel this?
7:42
- Did y'all wash this already?
7:44
- No ma'am, I haven't washed it.
7:45
- We gotta get these eggplants sorted.
7:46
- Yeah, you start doing that,
7:48
- Is the--
7:49
- And I'm gonna start browning our meat.
7:50
We've got a pound of ground beef.
7:52
- Watch out.
7:53
- And a pound of breakfast sausage.
7:54
(upbeat music)
7:55
- [Paula] While I'm getting started on the celery,
7:57
Suzette, you're peeling the eggplant,
7:59
and Amy you've got the sausage and meat going, right?
8:02
I'm just gonna move the Tenderloin over here,
8:05
so it'll stop cooking.
8:06
I'm just gonna wrap this, so it'll stay warm.
8:10
- We're gonna brown this meat.
8:13
And when you take it out,
8:14
you wanna leave some of the drippings, the goodness in it,
8:18
'cause we're gonna do our vegetables.
8:19
- So I'll add the two tablespoons of chicken bouillon
8:22
to your water.
8:23
Your mama used to make a wonderful eggplant casserole.
8:27
- She still does.
8:28
Paula, why don't you hand me that bell pepper or the onion,
8:31
and I'll be doing that.
8:31
- Well I'm gonna do that for you,
8:32
I just had to get my celery. - Okay.
8:34
(upbeat rock music)
8:37
(chopping board clinks)
8:40
(upbeat rock music)
8:44
- Alright, I'm gonna go ahead and put these in.
8:45
Alright, that's got to cook for just a minute.
8:48
About 10 minutes.
8:49
- Okay.
8:49
- This is about out, almost.
8:50
- Alright, you can take that meat out.
8:51
- And then we're gonna put the vegetables in there.
8:53
- Okay, so you got a big spatter,
8:55
that you can do that with.
8:56
- I'm just gonna use this.
8:58
(pot clanks)
8:59
(chopping board clinks)
9:02
- [Paula] Oh, I can't believe that you girls surprised me.
9:04
This is wonderful. - I know.
9:06
- Well, I wanna surprise Bobby and Jamie.
9:09
- Well.
9:10
- And I wanna see those babies.
9:12
- [Suzette] I know.
9:13
- [Paula] Grand babies, Ooh. - [Amy] I can't believe it.
9:15
- Alright.
9:16
- You know, I just can hardly wait.
9:17
(pot clanks)
9:18
I said, "I don't wanna wish their little lives away."
9:20
- I know. - But Jack's five now.
9:23
Matthew is six months,
9:24
Henry's three months.
9:26
But can you imagine my house
9:28
in like two Christmases from now?
9:30
- [Suzette] No, it's gonna be wide open.
9:32
- It's gonna be wide open.
9:34
- [Suzette] Like we used to be.
9:35
- Yes.
9:37
- [Suzette] Now this is the holy of the Holy Trinity.
9:39
You know? - [Paula] It is, yes.
9:41
- [Suzette] I mean with the bell pepper onions,
9:43
smell it? - Celery, yes I smell it.
9:46
And you got those chicken livers.
9:49
- [Suzette] Yeah, we're gonna put these
9:50
through the processor. - Okay.
9:52
Alright now, am I gonna do 'em to like mush, Suzette?
9:55
- Yes.
9:57
Almost like a patty. (laughs)
10:02
When have you ever heard those words come out of my mouth?
10:04
(laughs)
10:05
(upbeat rock music)
10:09
(food processor rumbles)
10:12
(upbeat rock music)
10:13
- The only thing I see missing girls,
10:15
is maybe a little butter.
10:16
- Oh gosh. - Oh, I forgot the butter!
10:18
- [Paula] A little to go on. - The butter just gives it,
10:20
that's good.
10:21
- Okay.
10:22
- That's my girls.
10:24
- That's good, we didn't have hardly any drippings in here.
10:26
- Alright, now, are you ready for me to put this in?
10:28
- Yeah, let's go ahead and put that in.
10:29
- Okay. (upbeat music)
10:30
In goes the livers,
10:32
a pinch of Cajun seasoning,
10:34
(upbeat music)
10:36
your ground beef and sausage,
10:38
some parsley,
10:41
and finally the eggplant.
10:44
(upbeat music)
10:45
- Alright Paula, we're gonna let this cook.
10:47
- Cook down, yeah. - Do we need to simmer, okay.
10:49
- For about an hour and half.
10:50
And then we're gonna add our rice to it,
10:52
which I've already made the rice.
10:54
- Now tell me what you're doing that for?
10:56
- Yeah, I'm gonna put that on our blog, my tip. (laughs)
10:57
- Yeah, that's a tip right there.
10:59
- Well, I just like to spray
11:01
all parts of the cast iron. (metal lid clanks)
11:04
Because steam is gonna collect up there,
11:07
and I just wanna make sure it stays seasoned too.
11:11
The lid is just as-- - Look at me. (laughs)
11:13
(laughter)
11:14
What's up. - What's up.
11:16
- The lid is just as important as the pot.
11:19
- [Amy] Well, I'll be darned.
11:21
- We got a few minutes,
11:22
if y'all wanna go back in the closet.
11:23
- Okay. - Yeah, we need to look,
11:24
just one more time.
11:25
- I wanna make sure y'all are satisfied
11:26
with what you got on.
11:27
- Well you know I love this coat.
11:29
- Well. - I know, it's just.
11:31
- It looks fabulous on you. - It does.
11:33
(upbeat music) - [Paula] Coming up next.
11:34
After another wardrobe change,
11:36
it's time to start putting together our dessert.
11:39
Our fruit cake pudding.
11:41
And later a whiskey sauce,
11:42
to take our pudding over the top.
11:45
And Amy and Suzette's mom, and my dear friend Susan,
11:49
finally makes it for dinner.
11:50
- And I am starving.
11:56
I hope y'all are enjoying the show
11:58
and I want to hear from you.
12:00
Tell me what recipes or videos you'd like to see me
12:02
make by just leaving a short comment below.
12:06
Now, let's get back to the show, y'all.
12:11
(upbeat rock music)
12:15
- So girls it's time to start putting together our dessert.
12:19
Our fruit cake bread pudding.
12:21
- [Suzette] Yum.
12:22
- Y'all try to hold in your excitement now.
12:24
- Well I--
12:25
- When I say fruit cake I know.
12:26
- I trust you though. (laughs) - We love fruit cakes, but,
12:28
- We love fruit cakes, don't we?
12:30
Alright, listen.
12:31
Eight eggs in here.
12:32
- Okay.
12:33
- Suzette?
12:33
- Yes ma'am.
12:34
- [Paula] From you, I gotta have all the ingredients.
12:36
- I know.
12:37
- If you'd bring your sugar up here.
12:38
- Okay.
12:39
- Your nuts,
12:40
your fruit cake pieces,
12:43
alright, your cherries.
12:46
You keep on going eachy.
12:47
- [Suzette] Okay.
12:49
- Okay, so we need a cup and a half of sugar.
12:51
- Alright.
12:52
- We need one pound of dried fruit.
12:55
We've got eight ounces of dried cherries
12:57
that have been cut in half.
12:59
- [Suzette] Okay.
12:59
- You're adding two cups of walnuts.
13:02
So I'm gonna start measuring us out,
13:04
two cups of heavy cream.
13:06
(utensils clank)
13:07
- The bread pudding it sounds divine.
13:08
- Oh listen, I just love bread pudding.
13:10
- [Suzette] I do too and you know, and I didn't growing up.
13:13
- Alright, I'm gonna use some vanilla.
13:15
- A dash. (laughs) - A dash. (laughs)
13:17
I'm gonna put in one teaspoon of cinnamon.
13:20
(bowl clinks)
13:21
I'm gonna put in some nutmeg.
13:23
And I have just found over the years,
13:27
that you really wanna kind of stick with a fresh grated.
13:32
- Well see, I've never done that.
13:33
- Nutmeg.
13:34
Well, it's just so much better, smell in there.
13:36
- Well, I trust you completely.
13:37
- Smell.
13:38
- Hmm that's awesome.
13:39
- I'm getting about a fourth of a teaspoon of nutmeg.
13:43
(Grater grazes)
13:44
- Does the nutmeg go a long way?
13:45
Is it strong?
13:45
- Yes, the flavor of nutmeg goes a long way.
13:49
Alright, so I need for you
13:51
to get our croissants over there Suzette.
13:54
- Yum.
13:54
- And we can all pitch in.
13:56
- I knew you weren't gonna just use regular old bread.
13:59
(laughter) - No honey.
14:00
It's Christmas time.
14:02
Alright, so we just need to cube up.
14:05
- Alright.
14:06
- Our croissants. (utensils clink)
14:08
And you got all the cherries. - Alright we're gonna have to,
14:09
yeah, everything's in there, we're gonna have--
14:10
- Alright, so I'm just gonna stir this in.
14:13
Suzette if you'd get over there and help your sister.
14:16
- Come help me fifer.
14:17
- I'm on my way.
14:18
- So, that bread is gonna make
14:21
(utensils clink)
14:22
our bread pudding so rich.
14:25
- [Suzette] Fruit cake. (laughs)
14:26
- Look at this, look at this.
14:27
- Oh gosh. - Oh, that's so pretty.
14:29
It's pretty.
14:29
- Ain't that pretty?
14:30
(batter swishes)
14:31
Get out of there.
14:32
Look, we got a stuck cherry.
14:34
There we go.
14:35
When y'all get the 10 croissants cubed just--
14:38
(upbeat music) - You were ready for 'em?
14:38
- You can start, yeah, just start pouring them in.
14:40
- Alright here.
14:41
- And I'm gonna just drowned every piece.
14:44
- [Suzette] Yeah, I'm gonna start over here.
14:45
- [Paula] Of that croissant in our custard.
14:47
- That goodness, Ooh.
14:49
- Yes that goodness, and it's gonna become like a custard.
14:52
And we're gonna bake this in a 350 degree oven,
14:56
for about an hour girls.
14:57
- Oh, it takes. - Okay.
14:59
- [Paula] Amy, spray our pan please.
15:00
- [Amy] Okay, here's some spray.
15:03
(spray can hisses)
15:04
- Amy Lee Ich.
15:06
- Ma'am.
15:07
- Just pour that into our dish.
15:08
(utensils clink)
15:09
Here I'll help you. - I don't wanna mess,
15:10
you know I'm real weak. (laughs)
15:12
- No, I know you're real strong.
15:14
- Suzette is the strong one. - Alright so, just tilt it.
15:16
- That is really good. - That does look good.
15:18
- [Paula] Ain't that beautiful?
15:19
- [Amy] It really is.
15:20
- Well, we ain't through it yet girls.
15:23
So I'm just gonna kind of push that down in that custard so.
15:27
- That looks good.
15:28
- Uh huh.
15:29
Alright, so in the oven, 350 in one hour.
15:32
- Okay, oh okay. - The big oven, honey,
15:33
we're gonna put it in the big oven.
15:35
- The sho'nuff oven.
15:36
- [Paula] The sho'nuff serious oven.
15:39
(upbeat rock music)
15:40
So girls what's left to do with the dirty rice?
15:42
- [Suzette] Alright, good.
15:43
- Alright, I've got four cups of cooked rice,
15:46
that we're gonna add to the pot.
15:48
Excuse me.
15:49
- It's gon' be real.
15:50
- And we gotta chop up these green onions.
15:52
To put in here, look at that.
15:54
These like, we need some more of this, the broth.
15:56
- Yeah, Paula whatchu think? Come look.
15:59
A little bit? - Well, I don't know.
16:00
I think if we're gonna eat like right now,
16:03
I think it's good, but-- - It'll be good, alright.
16:05
- Well.
16:06
- If that starchy rice is gonna absorb that liquid--
16:09
- Yeah, hold on let me taste it.
16:12
- With your fork earring?
16:13
Give me the other one.
16:14
- Oh, (mumbles)
16:16
(laughter)
16:17
- You gave me a lapel. (laughs)
16:19
- Well, cheers me.
16:21
- Oh I like it there, I like it there.
16:24
- [Paula] Oh my gosh.
16:25
- Hmm that's good.
16:27
- Ooh that's hot.
16:27
(laughs)
16:28
- Is it good?
16:29
- You're my whole in my hardship, I'm serious.
16:31
- Hey Shensy, whatchu think?
16:33
Well I cut four loaves. - It's pretty good like it is.
16:35
I'm telling you y'all. - First I'm gonna just,
16:37
do my thing.
16:38
- May need a little Cajun season,
16:40
but Momma don't like it real hot.
16:41
Speaking of Momma, when is she gonna make it home?
16:43
- She been shopping
16:44
all afternoon. - Listen, I agree with you.
16:46
- I hope she bought us something.
16:47
- [Amy] She better.
16:48
- Whoa, girls.
16:49
- Ain't that good?
16:51
- [Paula] Told ya.
16:52
Wow!
16:53
(upbeat music) Coming up next.
16:54
That's some fine gravy.
16:56
(laughter)
16:57
And Amy and Suzete's mom, Susan, finally arrives.
17:01
And she brought me a very special gift.
17:04
- Thank you, for being such an inspiration to us.
17:06
- We love you.
17:07
(upbeat music)
17:12
I so hope y'all are enjoying the show.
17:14
And if you do.
17:16
Be sure to click like, subscribe and
17:19
notification bell so you'll never miss a video.
17:23
And we'll be right back after the break.
17:28
(upbeat rock music)
17:32
- Okay girls.
17:33
Let's make now our whiskey sauce for the bread pudding.
17:37
Alright, two cups of heavy cream.
17:39
- Okay. - That is two cups.
17:40
You don't have to measure 'em, Amy.
17:42
- Okay. - 1/2 a cup of sugar.
17:44
I'm gonna make a little slurry,
17:46
of one tablespoon of corn starch.
17:48
- You got it sissy.
17:50
- And I'm gonna measure out 1/4 of a cup of whiskey.
17:53
Now girls, y'all not listening to me.
17:54
- I am. - Yes ma'am,
17:55
1/4 cup of whiskey. - Yes.
17:56
- You're gonna make a flurry over here.
17:58
(laughs)
17:58
I am multitasking. (laughs)
18:00
- You have heard every word I've said, you little heifer.
18:04
Suzette, why don't you get out our bread pudding,
18:07
'cause I think it's been in there long enough.
18:09
You through with the sugar? - [Amy] Yes ma'am.
18:11
- Amy, we got iron that out.
18:12
How does it look? - That's like.
18:14
- Well.
18:15
- [Amy] Oh wow, that is so pretty.
18:17
(Paula laughs) - Ain't that gorgeous?
18:18
Mighty fine.
18:19
- [Paula] Put it right here Sue e ette.
18:20
- It's a little H-O-T.
18:22
(laughter)
18:22
- I tell you what, if you would, speaking of H-O-T,
18:26
we want to pour on our whiskey sauce,
18:29
straight out of the oven while it's hot.
18:31
- [Amy] Okay. - [Suzette] Yum.
18:33
- Yes, because I love to eat my bread pudding warm.
18:37
- Yeah. - Oh yeah.
18:39
- Alright, now I'm gonna go ahead and pour that in.
18:41
(mixer swishes)
18:43
- Hmm.
18:44
(bowl clinks)
18:45
- Now you wanna beat that good Amy.
18:47
- Alright, how's this looking?
18:48
'Cause my arm is getting tired. (chuckles)
18:49
- It's coming. (chuckles) - It's looking,
18:50
Oh here, I'll take over.
18:52
(mixer swishes)
18:53
I'll take over.
18:54
Alright, look at that.
18:55
Look at that. - Alright I'm burning up.
18:56
(whistles)
18:57
- Would y'all look at that. - Looking good.
19:00
Oh my God.
19:01
That's a good-- - Right on top.
19:02
- That's good gravy right there.
19:04
- That's some fine gravy. (laughs)
19:07
(laughter)
19:07
- You know we put gravy on everything.
19:09
- [Paula] Yes, hand me a little knife.
19:11
- My mouth is just watering.
19:13
Ooh, there it is.
19:14
- Alright.
19:15
- [Suzette] Oh, and then you're gonna make it
19:16
seep all down in there.
19:18
- Yes, couple of little slits.
19:20
(upbeat music)
19:20
Alright, let's go to the table.
19:21
- You know, I wanna eat.
19:22
I need some nourishment. - Me too.
19:23
- I mean, I'm shaking.
19:25
I'm so hungry. - I know, I'm starving too.
19:26
- I never look like I need some nourishment.
19:27
- Alright, come on, we got a trivet over here.
19:29
(upbeat music)
19:32
- Oh yeah.
19:33
- Oh my gosh.
19:34
- Look how beautiful everything is.
19:35
- It does. - Doesn't it looks delicious?
19:37
Take that lid off that rice when you got those.
19:41
(gasps)
19:42
Oh my gosh.
19:42
Alright, now do we have,
19:43
alright, there's a spoon for the pudding.
19:46
- Alright, that thing's hot.
19:47
- I know it, set it down.
19:50
Alright, we got a spoon for the,
19:52
(upbeat music)
19:53
got a spoon for the,
19:55
what do y'all call it? Rice dressing?
19:57
- Rice dressing. - Rice dressing or dirty rice.
19:58
- Oh, hey girls. - Right darn time.
20:00
- What did I tell y'all?
20:01
- You said, as soon as we sit down to eat--
20:03
- What did I tell you?
20:04
(laughs)
20:05
- She would be walking through that door.
20:07
- She'd be smelling the groceries.
20:08
- And I am starving.
20:10
- So the girl's mom finally gets back.
20:13
Perfect timing, as Susan so often has,
20:18
just in time to pick up her fork and eat.
20:20
- Whatchu got in there? - A surprise.
20:23
- I told you girls.
20:25
- Aww, (laughs) Paula.
20:29
(laughter)
20:31
Look at me, Paula.
20:32
When we left here,
20:33
I told you I was gonna start working on a cookbook.
20:36
And I say, "If Paula can do it, we can do it too."
20:39
Thank you for being such an inspiration to us.
20:41
- We love you.
20:43
(sniffles) (cries)
20:47
(mumbles)
20:47
- You're like our mother.
20:48
- I'm so proud of you girl.
20:50
- [Amy] Alright let's eat.
20:51
(upbeat guitar music)
20:58
- [Susan] That meat is fine.
20:59
- Hmm, so tender.
21:01
- But, the cream cheese.
21:03
- It's fabulous.
21:04
- That's good.
21:06
- I love dirty rice.
21:08
- [Suzette] Me too.
21:09
(Paula murmurs)
21:11
- Alright, I am ready for some of that.
21:15
- [Susan] Y'all go ahead and kill me today.
21:17
(laughter)
21:18
- Sweet and savory.
21:20
- That's good.
21:21
(upbeat guitar music)
21:23
Whipped cream.
21:24
(upbeat guitar music)
21:25
- Pretty good.
21:26
- There you go, mom. - Thank you.
21:28
(upbeat guitar music)
21:32
- Oh my gosh.
21:33
This is delicious, ain't it?
21:35
- It is.
21:36
Hey, y'all, it's Paula Deen.
21:38
Now, if you enjoyed this video, be sure to like it
21:42
and click the subscribe button as well as the notification
21:46
and bail to be alerted when I post a video.
21:49
Love and Best Dishes Y'all.
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