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Full Episode Fridays: Classic Family Favorites - 4 Easy Family Meal Recipes | Family Dinner Ideas
Dec 23, 2022
4 Easy Family Meal Recipes | Family Dinner Ideas - Paula and Bobby are sharing easy family meal ideas, including recipes with ground beef and a chocolate pecan cake recipe. Paula’s Best Dishes, Season 8, Episode 9.
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00:00 Intro
0:53 Cheesy Shrimp Dip Recipe: https://www.pauladeen.com/recipe/cheesy-shrimp-dip/
7:16 Aunt Peggy's Meatloaf Recipe: https://www.pauladeen.com/recipe/aunt-peggys-meatloaf/
8:15 Fried Potato Cakes
13:48 Chocolate Pecan Layer Cake Recipe: https://www.pauladeen.com/recipe/chocolate-pecan-layer-cake/
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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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0:00
Well, guess what we're doing today, y'all
0:02
We are doing family favorite recipes. And we're starting things off right, y'all, with a hot shrimp dip
0:09
Mm-mm. Then we're making Aunt Peggy's famous meatloaf. Another Dean family classic recipe
0:17
And one of the boys' childhood favorites, fried potato cakes. Some things, y'all, you just never get tired of
0:24
And we've got a sweet finish, chocolate caramel pecan layer cake. Ta-da
0:31
Classic. You know, it doesn't matter how many recipes that I make
0:39
There's a few that are just really classic recipes that people want again and again and again
0:46
I think all of your recipes are classics. They are. Said by an unbiased child
0:53
So I thought we could start with a nice dip, Bobby. I love it. Shrimp dip
0:57
So you're going to get ready. That red bell pepper, you're going to dice that up for me
1:02
You're going to dice up some green onions. I've got some beautiful shrimp here, and they've been cleaned and deveined
1:10
and I'm going to give them just a coarse chop. And these are small shrimp, too
1:20
You know, and the smaller your shrimp, the less expensive it is
1:24
So for making a dip, you really don't need to spend the money
1:28
because the smaller ones have a wonderful sweet taste. They do just fine
1:39
So let's put a little butter in our pan now. All right. There we go
1:46
Is that enough? Yeah. Well, I'll add more if I need to. This is one of my favorite smells, peppers and onions
1:55
Onions and peppers, yes, there's nothing like it. And we're looking for, I believe, two thirds of a cup
2:01
Yeah, two thirds, three fourths. You know when you're making recipes like this
2:04
you don't have to be exact. Well, I use that whole red bell pepper
2:09
Oh, well that is just fine. Because I figure it's gonna cook down a little bit
2:14
And I'm not gonna throw in our shrimp just yet, But I am going to start grating our cheese, Bobby
2:21
Okay. And we're going to use two different kinds of cheese in our dip
2:25
We're going to use a cup of Parmesan cheese and a cup of mozzarella
2:38
A tip, y'all, to grate your cheese a little easier, if you'll throw it into the freezer just for maybe 10 minutes
2:46
you don't want it to freeze. but just get it nice and hard. It'll grate up a lot easier for you
2:53
And another trick is to spray your grater and that'll help. With a cooking spray
2:59
Yes, just a nonstick spray. I've never tried that. All right, so we're slowly getting this
3:05
Well, the veggies I think are ready. All I'm really doing is kind of sauteing these a little bit, right
3:10
Yeah, we're going to let them soften up a little bit. Not wanting to cook them into nothing. Yeah, just let them soften
3:15
All right. So, Sonny Boy, if you'd get down there and start on the chips. All right
3:19
This is going just fine. I love to make homemade pita chips
3:24
I do, too. You know, I usually, when I'm having y'all over, having a crowd of folks, I throw them into the deep fryer
3:32
But in honor of Bobby, we're going to bake them today. In honor of me
3:37
Yes. Now, I'm going to throw in our shrimp. So our shrimp are in the pan, y'all
3:52
And now I'm going to add some ingredients that's going to make this rich and creamy
3:56
I'm going to add one eight-ounce carton of sour cream. The whole carton
4:02
Yes. Well, that's a lot of shrimp. I've used a full pound
4:10
Now I'm going to add a half a cup of mayonnaise. and the mayonnaise is going to make it so rich and creamy
4:20
So in goes our mayonnaise. Butter, sour cream, mayonnaise. Yes. Every good dip has..
4:29
But we're going to bake the pita chips. Yes. Okay. You are such a smart boy
4:36
Well... All right, now I'm going to add my cup of mozzarella
4:40
A cup of the parm. So look at this, y'all. Alright, now I am going to add a little salt and pepper to my dip
4:58
Am I doing anything to these chips at all? Well, we're going to just bake them off, and then when we pull them out, we can put a little light coat of salt on it
5:07
How about that? Okay, alright. All right, so 350. We're going to pop them in with the casserole
5:12
Yes. With the dip, I mean? With the dip, yes. You want to spray our pan, son, a little bit so this won't stick
5:20
And you can see the shrimp are still transparent We going to bake it for about 30 minutes So I don want our shrimp overcooked So let pour in our dip All right
5:32
Mm. Mm-hmm. Mm-hmm. Looks so good. Smells so good. Yes, it does
5:37
All right. Into the oven? Yum. Mm-hmm. So in the oven, 30 minutes, 350 degrees, y'all
5:47
Y'all don't go anywhere because let me tell you, When we come back, the next recipe is one that I get more feedback from
5:55
So that's what we're going to do next. Can't wait. Our Aunt Peggy's Old Fashioned Meat Loaf
6:01
All right. Coming up, the secret to Aunt Peggy's Meat Loaf. This is going to make it so good, so sweet, and so tangy
6:10
And an old favorite, potato cakes. And later, a gorgeous chocolate caramel pecan layer cake
6:19
I so hope y'all are enjoying the show. And if you do, be sure to click like, subscribe, and the notification bell so you'll never miss a video
6:31
And we'll be right back after the break. Yum. Yeah. Get rid of that thing and let's taste
6:41
All right. because Bobby and I are in the kitchen today cooking some of the family classics
6:47
that we just love over and over and over again. So the first recipe today is a shrimp dip
6:54
that is so good. Be careful because it's so good. Mmm. Mmm
7:02
That's so sweet. Isn't that yummy? Mm-hmm. Mmm. Mmm. I don't want to spoil my appetite
7:08
I know. Because the meatloaf. Yes. Aunt Peggy's meatloaf. You know what I like about meatloaf is everybody does it differently
7:14
There's a lot of ways to make meatloaf. Right. Now, Aunt Peggy's is a classic one
7:19
I'm going to use a pound of lean ground beef, and I'm just going to put that in my bowl
7:24
While you're doing that, I'm going to make a nice topping for the meatloaf
7:28
And I'm going to need about a half a cup of an onion. So I'm going to start dicing this up
7:35
Like I said, Aunt Peggy's recipe is very classical recipe. Third cup ketchup
7:41
Bobby is making the topping that Aunt Peggy puts on her meatloaf
7:46
One tablespoon of Dijon mustard. This is a sweet, kind of spicy topping
7:54
And two tablespoons of brown sugar. I'm just going to whisk this together
7:58
Now I've got our onion. I'm going to throw it into the bowl with the ground beef
8:04
And then I'm going to do the same thing with my bell pepper. All right, that topping is done
8:14
I'm going to move down here and start putting together the potato pancakes. That's great
8:19
Another southern classic. Definitely a classic. I haven't had these in years, and you used to make them all the time when we were kids
8:24
You know, I made them not long ago for me and Michael. That's where that came from. Anytime you have leftover mashed potatoes, y'all, don't throw them away
8:33
All right, Bobby, I've got our bell pepper diced up. Not too small and not too big, but kind of just right
8:43
And I've mashed up a couple of leftover potatoes, and I'm using cream cheese as well that has onion and chive already in it
8:51
I'm going to beat up one egg and pour it over my meat
9:01
Now salt and pepper. This is what Aunt Peggy uses, a five-minute quick-cooking oatmeal
9:10
It helps it find the meatloaf together, but it also keeps it real moist
9:17
So in goes our oatmeal, and then I'm going to put in the whole can of tomato paste, and it's a six-ounce can, y'all
9:26
All right. That's going to make it nice and thick. Yes. Rich, rich, rich, rich
9:32
All right, now I'm working on the potato cakes. I've got the potatoes beat up, and I'm going to take one cup of panko
9:38
Which I love. I do too. You have to use something, y'all, a binder
9:44
And then one right into this casserole dish that I'm going to dredge them through
9:48
And I'm going to beat one egg and add it as well. Yes. And I'm going in pans and all, because you can't hardly make a meatloaf and do it up with a spoon
9:59
Simple, simple, simple. All right, Bobby. I've gotten my meatloaf mixed together
10:09
All right. And I'm going to put it in a loaf pan to bake it off
10:24
Now I'm going to take a little of my bell pepper that's left over, and I'm just going to cut me about four nice strips
10:31
and lay right on top of them. Stick me a little bell pepper pieces
10:41
Now, how about my topping? When does that go on? On top. I'm fixing to put it on there now, son
10:47
All right. There we go. And now this luscious sauce that going to make it so good so sweet and so tangy
11:02
Looks kind of like a football, doesn't it, Bobby? I sure hope it don't taste like one
11:06
I hope it doesn't either. I'll have to call Aunt Peggy if it doesn't
11:10
Aunt Peggy, if this is not wonderful, now you're fired, sister. Out of the family
11:16
But I know it's delicious. All right, so, Bobby, the meatloaf is ready to go into the oven
11:23
If you would, Bobby, put the meatloaf in for me. I'll come down here and I'll finish the potato cakes
11:31
All right, into the oven. Okay. Which is set on 375. For how long, Mom
11:37
We've got about 45 minutes to an hour. All right, now I'm going to add just a little bit more panko to my dish
11:45
These look beautiful, Bobby. They do. So let's start putting them in
11:49
All right. And that panko is going to make them so nice and crisp
11:54
I'm going to fry them in a little vegetable oil. You know, five or six minutes on each side
12:06
How good do these smell? They smell fabulous. Don't go anywhere. When we come back, we're going to have our potato cakes ready to taste
12:15
Coming up, we get a taste of Aunt Peggy's meatloaf and our potato cakes
12:20
Just like I remember when I was a kid. And later, a delicious chocolate pecan layer cake
12:26
Mmm, I can't wait. It's gonna be delicious. I hope y'all are enjoying the show, and I want to hear from you
12:35
Tell me what recipes or videos you'd like to see me make by just leaving a short comment below
12:41
Now, let's get back to the show, y'all. Hey y'all, welcome back. I'm in here with Bobby today in our kitchen. We're doing Dean
12:52
classic recipes that we consistently love. We made Aunt Peggy's meatloaf. That's right
13:00
Which is so good. I get so many good comments on that. And it smells. And then we had some
13:05
leftover mashed potatoes and we made potato cakes. Something I hadn't seen in years, but So..
13:11
Mommy used to make them all the time. Meat and potatoes. And a little dollop of sour cream
13:20
Mm-hmm. Mm. Golly, that meatloaf is great
13:30
Have you tasted the potato cake yet? No, but I'm fixing to dig in. Mm
13:35
Mm. Just like I remember when I was a kid when you used to make them. You know, some things, y'all, you just never get tired of
13:42
Mmm. Well, what do you think about us moving on to our dessert
13:47
Mmm. We're going to do a caramel pecan layered chocolate cake. You have a half pound of butter, which is two sticks, three eggs, and two cups of brown sugar
14:02
Okay. And a couple of teaspoons of vanilla flavoring. So if you would cream that up together
14:07
You got it. I'm going to need one cup of unsweetened cocoa powder
14:14
So you can tell this is going to be a nice, rich, chocolatey cake
14:20
Oh, well, with a pound of butter. How could it not be
14:24
All right, now I'm going to measure out a cup and a half of boiling water
14:39
And while you're working on that, Mom, I'm going to add some vanilla to my half pound of butter
14:43
Okay. Two teaspoons of vanilla. Okay. And a couple of cups of brown sugar
14:48
Okay, I'm going to measure out our dry ingredients now. And I'm going to use three cups of a cake flour
15:02
All right, now I'm going to add one and a quarter teaspoon of baking soda
15:09
All right, then I'm going to go ahead and crank this up. And look at this precious little chicken, Bobby
15:13
I saw that. That is literally a pinch of salt, isn't it? No, it's actually a teaspoon
15:19
Look at the little chicken just holding our salt. So in that goes
15:25
You got you some chickens, didn't you? You know I got me some chickens
15:29
I love those chickens. All right, I've got three eggs here that I'm going to add one at a time
15:39
So alternately with our flour and our cocoa mixture, starting with flour and ending with flour
15:52
And then our flour. All right, now we're safe to turn that up a little bit
16:09
Whoa! I mean. All right, Bobby, I think that's good, son. So I will bring our pans up here and we want to be careful that we measure properly our cake batter
16:30
You need some pan coating? I cut out some parchment paper and put on the bottom
16:35
But yes, I would like a little bit more pan coating. Mmm
16:43
Oh my gosh, that's so good. Make sure you get those edges good, son. Mmm
16:48
Yum-y. Bobby, you want to lick the beater? I'll wait until it's done
16:55
Mm. So good. So rich and chocolatey. All right, now I'll show you the way I do it, Bobby
17:07
Because if you would take those off that sheet tray, please. I like my cakes to be perfectly even
17:19
So I kind of Measure it Yeah, do this number two with
17:24
That's smart All right, these are ready to go in the oven
17:34
We're going to bake these y'all at 350 for about 25 minutes
17:39
This is going to be delicious Coming up, a caramel icing to take this layer cake over the top, y'all
17:47
Isn't that gorgeous? It's beautiful. I so hope y'all are enjoying the show
17:54
And if you do, be sure to click like, subscribe, and the notification bell so you'll never miss a video
18:03
And we'll be right back after the break. All right. Help me help you
18:11
Now, I have made a filling, y'all. It's just basically brown sugar, butter, a little milk, and vanilla flavoring
18:18
I'm going to bring our cakes up. Okay. And I'm going to punch holes in it
18:24
And now I'm just using the handle of a wooden spoon. I'm going to take my filling, and I'm just going to pour that in there
18:37
And let me go ahead and transfer this one to our cake plate
18:45
We're going to let that sit, son, and we're going to come down here and we're going to make our frosting
18:50
Now, we've got six tablespoons of melted butter. Fumo butter. And if you would add two-thirds a cup of brown sugar to that, we're going to dissolve that
18:59
And I'm going to be measuring out a quarter of a cup of whipping cream
19:05
In goes the heavy cream. All right, now we're just going to stir this up
19:13
Yes. And I'm going to add a generous serving of vanilla, about a teaspoonful, a little bit more
19:23
All right, now I'm going to transfer this to my bowl. and if you would just beat in your confectionate sugar
19:32
using the little hand mixer, about two and a half cups. All right, now I've got some nuts here
19:43
that I'm just going to kind of coarsely chop. Now I'm going to just layer this with a few nuts
19:52
You can see I'm not even mixing it in. So the good stuff is going to be all throughout that cake
19:58
All throughout this cake, y'all. Now I'm just going to put a little dollop of this
20:11
And if I may have my butter knife, please. And I'm just going to spread this out
20:25
Mm-hmm. And now for the final step
20:37
A few more nuts. And we've got a beautiful chocolate cake with a caramel filling and a caramel icing
20:48
Oh, that's beautiful. Ta-da! Classic. Isn't that gorgeous? Beautiful. You ready to taste
20:54
I'm ready when you are. Look at that, y'all
21:06
Oh, my gosh. Do you like it, son? Like ain't the right word
21:11
Where's the milk? It's in the fridge. I wish y'all were here right this second to have a piece with us
21:17
But hopefully, you know, you'll go to FoodNetwork.com and get the recipes
21:24
and they'll soon become one of your family's favorite classic recipes that you'll enjoy for years to come
21:34
Hey, y'all, it's Paula Deen. Now, if you enjoyed this video, be sure to like it and click the subscribe button
21:42
as well as the notification bell to be alerted when I post a video
21:47
Love and best dishes, y'all
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