Up next in 10
Paula invites to neighborhood boys, Angus and Duncan, into the kitchen today helping her out.
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#pauladeen #fullepisodefriday
First, it's off to the grocery store and then back to the kitchen to make some recipes the entire family can enjoy.
Wedge Salad
https://www.pauladeen.com/recipe/wedge-salad/
Chicken and Rice Casserole
https://www.pauladeen.com/recipe/chicken-and-rice-casserole/
Pineapple Upside Down Cake
https://www.pauladeen.com/recipe/pineapple-upside-down-biscuits/
Peanut Butter Balls
https://www.pauladeen.com/recipe/peanut-butter-balls/
Enjoy these great kid friendly meals.
Show More Show Less View Video Transcript
0:01
Hey y'all, I'm Paula Dean. Now you girls
0:04
and boys gather around cuz I'm cooking
0:06
with the kids today. The dishes on this
0:09
menu are for all ages. So to get the
0:13
kids excited, I'm going to let them help
0:15
me from start to finish by bringing them
0:18
to the supermarket with me to help get
0:20
some ingredients. And then back in the
0:22
kitchen, I'm going to start with a wedge
0:24
salad, which looks as terrific as it
0:27
tastes. and it'll just get everybody at
0:29
home eating their veggies. And for the
0:31
main course, I'm going to bake a simple
0:33
but tasty chicken and rice casserole
0:36
that's going to have those kids just
0:37
begging for seconds. And for a fun side
0:40
dish, I'm going to teach the kids how to
0:42
make a pineapple upside down biscuit
0:44
that they're going to just love taking
0:46
credit for. And last but not least, I'm
0:49
going to let the kids help me roll out
0:51
one of my childhood favorites, peanut
0:53
butter balls. They're so easy, even the
0:56
tiniest hands can help prepare them. So
0:59
whether y'all are young or whether
1:00
you're just young at heart, y'all grab
1:02
your apron and you're chilling cuz y'all
1:05
don't want to miss this one.
1:08
The very earliest memory I remember, I
1:10
was probably three years old and it was
1:13
in my grandmother's kitchen at her
1:14
restaurant. Uh that's and that's where
1:17
it all begins. That's where everything
1:19
begins in the home is in the kitchen.
1:22
and the immediate gratification of
1:26
eating good food and sharing it with
1:28
people that you love. Well, today I
1:32
wanted to bring back some little boys
1:34
into my kitchen because it's been a
1:36
long, long time since my boys were
1:39
little. So, I'm grabbing up some of the
1:41
neighbors children, two precious little
1:44
boys. Their name is Angus and Duncan.
1:47
and I'm gonna take them to the store
1:49
with me and we're going to shop for some
1:51
very simple foods and I'm going to bring
1:54
them back to the kitchen and we're going
1:56
to cook together. So, y'all please stick
1:58
around with me because they're adorable
2:01
and the food is delicious.
2:10
Y'all ready?
2:11
Yep.
2:14
What does that say? Fresh yuck.
2:19
These are the roots. This is a turnup
2:21
root. Feels like a baseball kind of,
2:24
doesn't it?
2:25
What's this?
2:26
That's a baseball bat.
2:29
All right, come on. Let's keep moving.
2:32
[Music]
2:35
Chips, snacks, soda, water, juice,
2:37
soda.
2:38
Oh, soda.
2:41
Why don't we go to checkout? because we
2:43
got peanut butter balls to make. Our
2:47
order comes to $375.
2:50
So, can you give me the money, please,
2:51
Angus?
2:52
I don't have any money.
2:54
You don't?
2:55
I thought you were buying.
3:02
[Music]
3:06
I had fun at the grocery store with
3:08
those two boys. Found out a lot about
3:11
them. I found out that a lot of kids
3:13
don't like their vegetables, but I'm
3:15
going to hide them in a casserole. All
3:18
right. Now, I'm going to start quickly
3:19
by putting a little oil in here and
3:21
heating it up. And I don't know if y'all
3:23
have ever used these little choppers.
3:26
This is a great way to chop onions and
3:28
not get that smell all over you. See how
3:31
great that did? All right. So, we're
3:32
going to throw our onions over into our
3:34
skillet
3:36
and we're going to sauté these until
3:38
they're opaque. I'm going to come over
3:41
here while those are sautéing and I have
3:44
used just a box of wild and white rice
3:48
and we're just going to mix this all
3:49
together. It's real, real easy to do.
3:53
Mayonnaise supplies the oil that you
3:56
need and the flavor in the casserole.
4:00
Now, this is just diced up water
4:03
chestnuts. They give it a nice crunch.
4:05
So, we're going to throw that in. and
4:08
just jarred pimea and cheddar cheese and
4:12
just canned green beans. All right. Now,
4:15
I'm going to use a can of cream of
4:17
celery soup.
4:20
It just gives it a totally different
4:22
flavor. But if you like cream of
4:24
mushroom or anything like that, you
4:27
could use that, too.
4:29
You know what? I bet this would even be
4:31
good served cold as a salad.
4:35
All right. Now, I'm going to come over
4:38
here. I've got my roasted chicken from
4:40
the grocery store. And I like to leave
4:42
that in pretty nice chunks so that you
4:46
can see it. I don't like it to be so
4:49
minced up that you wonder what the meat
4:51
is in there. All right, let's give these
4:54
onions another quick stir. But I do want
4:56
to wilt these real good.
5:00
Think that's about it.
5:15
Wild rice takes longer to cook than long
5:18
grain rice. I think it takes maybe 25
5:21
minutes. But just follow the
5:23
instructions on the box of rice and you
5:25
won't have any problems.
5:31
How quick was that? And how good does it
5:34
look? And it'd make if you've got any
5:37
leftovers, it'd make a nice little lunch
5:40
to send to school with the kids.
5:43
All right, now we're gonna throw this in
5:46
to a preheated oven, 350°,
5:50
and we're just going to cook it until
5:51
it's bubbly.
5:53
But I think this is so pretty with all
5:56
the colors coming through. All right,
5:59
I'm going to make us a delicious wedge
6:01
salad. And we serve these at the
6:04
restaurant. and people love them. Now,
6:06
all we're going to do is we're going to
6:08
take a clean head of lettuce. This has
6:11
been washed and put in the refrigerator
6:13
for it to crisp up. And I'm just going
6:16
to
6:19
cut this lettuce into wedges.
6:22
All right. And you can make your wedges
6:24
as big or as little as you like, but I
6:27
do like a hearty wedge. And I think I'm
6:30
going to slice a little green onion to
6:32
put on top for color.
6:35
And I want to apologize to y'all about
6:37
something. I don't have time to show you
6:40
how to make my homemade blue cheese
6:42
dressing, but I promise I'll do it in
6:45
another show. All right. Now, I'm going
6:46
to just top this with blue cheese
6:49
dressing.
6:55
Don't be stingy. That's the first rule.
6:58
All right. Now, I'm just going to put
7:00
some diced tomatoes on it. And I'm going
7:03
to top it with my spring onions. And
7:06
now, I'm going to add some more blue
7:09
cheese. I'm just going to put a few
7:10
crumbles on it like that. Now, the last
7:13
ingredient that I'm going to top our
7:14
salad with to me is the best. And
7:17
naturally, you might figure it's a
7:19
little pig because I'm going to top this
7:22
with crisp bacon. Now, there's a couple
7:24
of ways that you can do your bacon. You
7:27
can do it with a knife or you can just
7:29
crumble it with your hands or you can
7:32
use kitchen scissors. All right, but I'm
7:35
going to top that with that bacon.
7:40
Now, that salad took about 2 to 3
7:43
minutes and I promise you, you just will
7:46
not find anything that tastes any
7:48
better.
7:50
Coming up next, I want y'all to stick
7:52
around because got some heavenly
7:54
biscuits. They are going to be pineapple
7:57
upside down biscuits. So, y'all want to
8:00
stay tuned because the kids are going to
8:01
love them.
8:03
[Music]
8:10
[Music]
8:18
So, I want us to move along to our next
8:20
dish because you're going to love this
8:22
one. But before we get started, it's
8:24
time to take that chicken and rice
8:26
casserole out. And we're gonna need to
8:30
turn up our oven to about 400. Oh, look
8:33
at that good old comfort food dish.
8:36
All right, I'm going to show y'all how
8:39
to make some of the neatest biscuits.
8:43
It's you again.
8:45
You knew I just took that out of the
8:47
oven.
8:49
Now, this is not going to make but 10
8:51
biscuits. And you can see that my
8:54
container will hold 12. So, in the other
8:57
two, I'm going to pour a little water in
9:00
because I don't want my muffin tin to
9:03
burn. All right. Now, we're going to
9:05
start
9:07
with some crushed pineapple. I think I
9:10
discovered this when I was wanting some
9:12
different breads. I was wanting some
9:16
easy breads.
9:18
And I really don't need but like a 10 oz
9:21
can.
9:24
All right. So, we got our pineapple
9:26
drained over here. And we got our
9:28
pineapple juice that we're going to come
9:30
back to. Now, let's see. I'm going to
9:33
need a half a cup of brown sugar.
9:38
And I keep my brown sugar in this
9:39
canister along with a little piece of
9:42
bread because that keeps your your brown
9:45
sugar from getting so hard on you. So
9:48
you see how easy it was for me to dip in
9:51
there and get that brown sugar.
9:56
All right. So, we got our brown sugar
9:58
and we're going to add our drained
10:00
crushed pineapple
10:04
along with about a half a stick of
10:08
softened butter.
10:12
It looks so good, doesn't it? When I was
10:14
formulating this, I kind of wanted a
10:17
quick and easy like pineapple upside
10:19
down cake, and I said, "Well, how come I
10:22
can't do it with a canned biscuit?"
10:26
All right.
10:27
So, now we're going to take a spoonful
10:30
of this
10:32
and we're going to put it
10:35
into the bottom
10:38
of each of our muffin cups.
10:44
Looks just yummy already, doesn't it?
10:50
All right. So, the only thing we need
10:53
now to make it a pineapple upside down
10:55
cake is a cherry. So, I'm going to come
10:58
in here and I'm going to stick a cherry
11:00
into each one. And I'm going to stick it
11:03
all the way down in there and make sure
11:04
it's hitting the bottom because when we
11:07
take our biscuits out, we're going to
11:08
invert them. And we want that cherry to
11:11
be seen.
11:13
Now, we're just going to take our
11:16
biscuits. It scares me every time. They
11:18
always do that.
11:21
And you can use any brand of biscuit
11:24
that you like. I love the buttermilk
11:27
biscuits.
11:29
All right. So, remember a few minutes
11:31
ago I told you when these biscuits are
11:33
ready, we're going to invert them. So,
11:35
our pineapple and our cherry is going to
11:37
be on the top. And you know how children
11:39
love cherries. So, all I'm going to do
11:41
now is just take a little of our
11:44
pineapple juice and just pour right on
11:47
top of each biscuit.
11:51
Just like that. So good. In 12 minutes,
11:56
we're going to have a biscuit that
11:57
tastes so much like pineapple upside
12:00
down cake.
12:03
All right. Oh, I got two of them back
12:05
here now.
12:11
All right, I think it's time to taste
12:13
the chicken and rice casserole.
12:18
Oh gosh,
12:21
look how pretty that is on that green
12:23
plate.
12:30
Love chicken and rice.
12:34
M
12:37
m.
12:41
It's so good. Y'all stick around cuz
12:45
next I'm going to be sharing a recipe
12:46
with you that's one of my childhood
12:49
favorite things. Peanut butter balls.
12:54
And those adorable boys are going to be
12:55
back here in the kitchen with me. So
12:57
y'all don't go too far.
12:59
[Music]
13:06
[Music]
13:13
I want to share something with y'all.
13:15
When I was probably eight or nine years
13:17
old, every Friday, they served us
13:20
homemade vegetable soup, buttered toast,
13:24
and peanut butter balls. And I want to
13:28
teach y'all how to make them. All right,
13:30
let's get to cooking cuz I'm starving.
13:33
How about y'all?
13:34
Yeah.
13:35
Yeah. Well, let's start adding our
13:37
peanut butter here. Let me move this
13:39
bowl down there for you. And I'll help
13:41
you now if you need it.
13:44
And my grandma hires always said, "Waste
13:48
not, won't not." Do you know what that
13:50
means?
13:51
That means if you don't waste things and
13:54
you take good care of them, that you'll
13:56
never have to worry about being without.
13:59
All right. How you coming, pal?
14:00
Great.
14:02
All right, let's get this out.
14:06
All right, we got it all out. All right,
14:07
the next thing we're going to do is add
14:10
our honey. You like honey?
14:12
Yeah.
14:13
Oh, I do, too. Oh, yeah.
14:18
All right.
14:20
Do you know what it is, Angus?
14:24
You want to taste it?
14:26
Um, cake mix.
14:30
It's powdered milk. We're going to mix
14:33
it up in that peanut butter and that
14:34
honey and it's just going to make us the
14:36
most wonderful dessert.
14:38
Yay.
14:38
Yay.
14:39
How many are we going to make?
14:41
Oh, probably about 20. Is that enough
14:44
for you?
14:44
Yeah. Yeah. Will that fill you up? All
14:47
right.
14:49
I want to show you how I like to do
14:51
these. Okay.
14:52
Okay.
14:53
So, get up here and get ready. Okay.
14:56
Okay.
15:00
Ain't that better than old spoon? Now,
15:02
see how much easier that is? All right,
15:04
let's let Dunkey do it just a second.
15:07
All right, here we go, Duncan.
15:10
All right, you guys ready to roll them
15:13
up into balls?
15:14
Yep.
15:14
All right, now how big do you want yours
15:16
to be?
15:17
You're going to have to
15:20
This big.
15:20
Oh, that's a big one. But why don't we
15:23
try like
15:24
That's That's how I was trying.
15:26
Yeah. You could just eat it.
15:29
I know it. And we're fixing to in just a
15:31
few minutes. All right, Duncan. Now,
15:33
y'all take these and roll them up. Those
15:35
look perfect.
15:38
You can see that you have gotten a
15:40
perfectly smooth ball, both of you guys.
15:44
So, now, what do you think you would
15:45
like in yours?
15:47
Crushed sugar.
15:48
Okay, you take yours and you roll it
15:51
around in the powdered sugar. What do
15:53
you want, Duncan?
15:54
Corn flakes.
15:55
Corn flakes. There you go, pal.
15:58
It's like donuts.
15:59
And I've got to have one. Now, y'all
16:02
know how I love pecans. So, I think I'm
16:04
going to roll mine in pecans. And then,
16:06
you know what I'm going to do?
16:08
What?
16:09
I like sugar, too. All right. So, I'm
16:11
ready to toast cuz I'm ready to eat. So,
16:17
to y'all,
16:20
yum.
16:24
Is that yummy? Mhm.
16:27
All right. I got one more extra treat
16:29
for y'all today. Um I've got some
16:34
pineapple upside down biscuits. Do y'all
16:37
like pineapple?
16:38
Yeah.
16:39
Yes. And butter and brown sugar. Well,
16:42
I'm I've had them cooling over here. So,
16:45
we're going to have one more extra
16:47
treat. Now, I've got to get rid of this
16:50
water in the muffin tins. And we're
16:53
gonna quickly
16:56
give them a turn.
16:59
[Laughter]
17:02
How's that for magic? Yeah. Yeah.
17:07
All right. There you go.
17:10
Let's get you that pretty one.
17:17
Ain't it good?
17:18
Uhhuh. Well, I want you guys to stick
17:20
around with me because I know there's
17:23
probably a lot of boys and girls out
17:25
there that are kind of picky eaters, and
17:27
I want to share with their moms and dads
17:30
a few quick tricks that might turn a
17:33
finicky eaters into good eaters.
17:42
[Music]
17:50
You know, I think every family probably
17:53
has one child that is a picky eater.
17:56
They won't eat anything. Well, I want to
17:59
share with y'all a few tips that might
18:02
help you to get that picky little young
18:06
to eat properly. And peanut butter and
18:09
jelly sandwiches work real well to use a
18:14
cookie cutter and cut them out. In fact,
18:16
you want to let the children do this
18:18
themselves because they almost feel like
18:21
they made it. But look at that pretty
18:23
little heart.
18:25
And you can do the same thing with the
18:27
tortilla bread. You can give them
18:30
different cookie cutters. Look at this
18:32
cute little duck.
18:35
And you can put a little meat and
18:36
cheese, lettuce, and tomato and let them
18:39
use a knife and a fork to eat it. You
18:41
can let them cut their pancakes out.
18:44
Let's try a cat.
18:49
Look at the cute little cat.
18:53
And you can do the same thing with
18:54
cookies. Although we usually don't have
18:57
to entice them to eat their cookies. If
18:59
you are looking for a healthier meal for
19:02
the children, you can use fresh fruit
19:06
and let them cut out shapes of their
19:08
fruit. And they're much more apt to eat
19:12
a dinosaur than a dice of cantaloupe.
19:16
And these containers work very, very
19:18
well for their school lunches. It
19:21
doesn't smush their food. And you can
19:23
take these little different juices and
19:25
you can freeze them, drop them in the
19:28
sack along with your lunch and it'll
19:30
keep it chilled. So, I hope that some of
19:32
these tips and tricks will help you to
19:34
get your finicky eater to eat. So, y'all
19:37
come on back. I want to show you
19:38
everything that I've cooked.
19:41
You know, there's just nothing more
19:43
special than spending time with your
19:46
children. And children are really no
19:49
different from adults. They eat things
19:51
with their eyes first, too. And the
19:53
peanut butter balls are a healthy snack.
19:56
And the wedge salad, believe it or not,
19:58
I have found that children love it. And
20:00
we've got all these vegetables hidden in
20:02
our chicken casserole. You don't have to
20:05
sell them on the pineapple upside down
20:07
biscuits. And who knows, you may get
20:10
more out of it than just a good meal. So
20:13
until next time, to all you children big
20:17
and small, I send y'all love and best
20:20
dishes from my kitchen to yours.
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