Up next in 10
Get out your board games, chips, dice and family favorites because it's game night.
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#pauladeen #fullepisodefriday
In this full episode of Paula Deen's home cooking, Paula, Michale, Bobby and Jamie meet up for game night and Paula provides the snacks.
Hogs in a Sleeping Bag - A new twist on Pigs in a Blanket
https://www.pauladeen.com/recipe/hogs-in-a-sleeping-bag/
Show More Show Less View Video Transcript
0:00
Hey y'all. I'm Paula Dean and I hope
0:02
y'all going to get out your cards, your
0:04
chips, your boards, and your dice. Cuz
0:07
tonight it's game night at Paula's
0:10
house. And while the boys are out
0:12
getting drinks at Habsham Beverage
0:13
Warehouse, I'm going to be dealing out
0:15
some goodies to please any gambler's
0:18
appetite. First, it's going to be a new
0:20
spin on an old favorite. Would you
0:23
believe hogs in a sleeping bag? And my
0:26
special Krabbies are the ace up my
0:28
sleeve. And when it's time to take a
0:30
break and recoup, I'm gonna serve up my
0:33
taco soup. And you know, since
0:35
everybody's a winner in my house, I'm
0:37
going to be serving up Michael's
0:39
favorite reward, mini cheesecakes with a
0:42
chocolate peanut butter cup center. So,
0:45
y'all stick around. You might just learn
0:47
a trick or two. And
0:49
I need for y'all to pick up some beer
0:51
for the Yeah. Yeah. Some beer for the
0:53
cocktail that I'm going to do. I I need
0:56
for y'all to turn your hats around.
0:57
Okay. Cuz cuz Michael and I going to
0:59
have everything.
1:00
Okay.
1:02
Beers.
1:04
Love y'all too.
1:08
AND GUYS, Y'ALL DON'T FORGET NOW IT'S
1:10
GAME NIGHT.
1:15
I'm going to take advantage while all
1:18
those men are out of my hair to get us
1:20
some snacks going. So, the first thing
1:22
that I'm going to fix, instead of pigs
1:24
in a blanket, hogs in a sleeping bag,
1:28
I went to the store and I just bought
1:31
the smoked kilbasa sausage. And what
1:33
we're going to do is steam them just to
1:36
bring them up to temperature. Because
1:38
it's such a thick, big meat, I want to
1:41
make sure that it's really hot in the
1:42
center. So, I'm going to bring them to
1:44
room temperature. They're fully cooked,
1:47
so all they have to do is get hot. When
1:50
I went to the store, I thought, well,
1:51
some puff pastry would be a little bit
1:53
more hearty and filling than crescent
1:55
rolls. So, that's what we're going to
1:57
use for our hogs in a sleeping blanket.
2:00
And I'm going to roll this out just a
2:03
little bit. I want to be able to get
2:05
more squares out of this than I would if
2:08
I didn't roll it. All right. So, I'm
2:10
going to come over here and I'm going to
2:11
cut my pastry.
2:16
That's going to give me six
2:19
sleeping bags. When I made these for the
2:22
men at Bell South,
2:25
I made them just like this. I just
2:28
rolled them up.
2:32
But if you really want it to look like a
2:35
sleeping bag, we're going to wrap it and
2:38
we're going to just kind of fold it back
2:40
so he looks like his head's sticking out
2:42
of a sleeping bag.
2:46
I'm going to change this hog's sleeping
2:49
bag.
2:54
I think I'm going to dampen that edge
2:57
cuz I don't want it popping on me.
3:00
Play with your food as well as your
3:02
family.
3:07
He's just too cute. We're going to beat
3:10
us up an egg cuz I want them to be
3:12
pretty and shiny.
3:15
All right. So, we're just going to take
3:16
this and brush it on and that'll give it
3:19
a real pretty shiny finish. Otherwise,
3:22
puff pastry will come out real dull
3:25
looking. All right, these are ready to
3:27
go into the oven. So, I'm just going to
3:30
watch it. It may take 15 or 20 minutes.
3:41
I I sure hope those boys are not getting
3:45
into any mischief.
3:47
Gosh, what a beautiful day, man.
3:48
Ain't it great?
3:49
Let's kind of kick around for a little
3:51
bit. We got time.
3:52
Let's do it.
3:54
We don't mention this stop to mom,
3:56
right?
3:56
No.
3:58
No, mama. We hadn't been at the golf
4:00
course. Food is hot.
4:03
What a great idea. No kidding.
4:05
Had a good time at the golf course.
4:06
Cheers.
4:06
Cheers.
4:07
Oh, well.
4:10
All right. We're going to start making
4:11
our Krabbies.
4:13
And we're going to use a half a stick of
4:15
butter.
4:17
And I'm going to mix that up with a old
4:20
English cheese, but it's just good
4:23
stuff. Now, I'm going to just press my
4:25
butter because it's not real soft, but
4:28
it won't take it long. And we're just
4:30
going to pop our cheese open.
4:33
All right. All right. So, I'm going to
4:34
mix the butter and the cheese together.
4:36
And I'm going to add a couple of
4:38
tablespoons of mayonnaise
4:40
and a little garlic powder. All right.
4:43
And then I'm going to add a couple of
4:44
drops of hot sauce to it. Well, that was
4:46
actually more than a couple of drops,
4:48
wasn't it? All right. So, let's talk
4:50
about crab meat. Any crab that you buy
4:52
is going to be already cooked. In the
4:54
grocery store that you shop in, you can
4:56
talk with your seafood manager and he
4:58
can kind of steer you the right way.
5:01
Now, this particular crab that I'm using
5:03
today has been picked free of shells,
5:07
so we're safe there. I'm just going to
5:10
kind of stir that together. And this is
5:12
a great little snack because you can
5:15
actually make these ahead of time and
5:17
pop them in your freezer and then just
5:19
pull them out and throw them in the oven
5:20
as you're ready to serve them. Now, what
5:23
we've done is taken just a regular
5:25
English muffin and split it apart and
5:28
I've lightly toasted these. So, we're
5:31
going to take our bread rounds between
5:33
your butter and your cheese and your
5:35
crab. These are real, real rich. You
5:38
don't want to get too much.
5:51
All right, there you go. And like I
5:53
said, at this point, you could actually
5:56
stick these in the freezer. So, when
5:58
your family wants a snack, all you have
5:59
to do is just pull them out and pop them
6:01
into the oven. All right, we're going to
6:03
put these in. And I hope that those hogs
6:06
in a blanket are going to be ready.
6:12
Oh, yeah. Those look good.
6:15
Yeah.
6:16
Hey, darling.
6:17
I'm test one of these.
6:20
Walk on out.
6:21
Yummy. Now
6:26
y'all, that was Michael. And let me tell
6:29
you, there ain't a dime's worth of
6:31
difference between he and Renie. He
6:34
always turns up just in time for it to
6:36
come out of the oven.
6:38
Now, I've got strawberry preserves here
6:40
that I made the other day. Or if they
6:42
want them savory, they can just put a
6:44
little mustard and mayonnaise on them.
6:51
I just love sleeping with a hog.
6:54
Y'all don't go anywhere because when we
6:56
come back, I'm going to be checking on
6:57
the Krabbies and I'm going to be making
6:59
a pot of taco soup.
7:02
[Music]
7:08
[Music]
7:16
All right. I'm just trying to pull all
7:18
my ingredients together for this taco
7:20
soup. This dish is going to be great
7:23
because they don't have to eat it until
7:25
they're ready because when they're
7:27
ready, this is ready.
7:29
Oh, aren't burning.
7:30
Oh crap, my crabies.
7:33
Oh no, they're all right.
7:40
Thank goodness I got some more in this
7:41
other oven.
7:48
They're just perfect, honey. Don't you
7:49
worry about them.
7:51
You know what?
7:56
Put them right in there so I won't be
7:57
found out
7:59
cuz I don't have to worry about him
8:00
taking out the trash. All right.
8:06
Now, these Krabbies have been in the
8:07
oven about 12 minutes, and I've just got
8:10
to try one. And I'm going to sprinkle
8:11
them with just a little parsley. Just
8:14
whatever you wanted to.
8:17
And I've just got to try these.
8:22
You and Michael Gertie.
8:25
They're delicious.
8:27
I'm going to put these to the side,
8:29
though,
8:31
because I really want to get this soup
8:34
together.
8:38
And as you can tell, I've had a lot of
8:39
distractions.
8:41
So, I've kind of
8:44
burned a couple of things and
8:47
oops,
8:49
may be on the way to burning the next
8:51
dish.
8:54
Going to toss in some diced onion.
8:58
And I'm just going to brown this
9:00
hamburger meat. Now, I love to make this
9:03
particular soup in the crock pot and
9:06
just let it simmer for six to eight
9:09
hours, but the way I'm going to make it
9:11
today brings my cooking time down to 45
9:14
minutes to an hour. All right. Now, I'm
9:16
using a slotted spoon, and I'm going to
9:19
transfer our ground beef and our onions
9:23
to our soup pot.
9:26
This is not going to take long.
9:30
Now, to put our soup together,
9:34
we're going to add
9:36
a can of kidney beans with the juice.
9:41
And then I'm going to add two cans of
9:44
pinto beans.
9:49
All right. Now, I'm going to be adding
9:52
three different kinds of tomatoes to
9:53
this soup. I'm going to add a Mexican
9:55
tomato, tomato with chilies, and just a
9:58
regular diced tomato. So, all we have to
10:01
do is just dump.
10:05
Oops.
10:10
All right, that takes care of the
10:11
tomatoes. To this, now I'm going to add
10:14
a can of whole kernel corn,
10:20
some green chilies,
10:23
some black olives,
10:26
and some green olives.
10:32
taco seasoning. That's going to give us
10:34
that Mexican flavor. One package of dry
10:38
original ranch buttermilk dressing. And
10:41
we're going to let that simmer for about
10:43
45 minutes.
10:46
Going to add some beautiful green onion
10:48
tops.
10:52
So, look at that beautiful
10:55
pot of hearty soup. Now, the beauty of
10:58
this soup is you can make it two days in
11:00
advance or you can even put it in the
11:02
freezer and it'll last up to three
11:04
months. All right, I've got another pot
11:06
ready over here in the crock pot because
11:08
it'll maintain just the right
11:10
temperature and we're going to pull this
11:12
out later on when I'm really really
11:14
short of time.
11:17
All right, so I want you to see what it
11:19
should look like after it's been
11:21
simmering
11:23
and they'll never know I've been in
11:25
this. Now, let me show y'all the way I
11:27
like to eat uh chili and taco soup.
11:33
I'm going to start by get me tortilla
11:36
shells. And then I'm going to ladle my
11:38
soup on it. And I like that juice.
11:43
The first thing I'm going to do is
11:45
sprinkle me some cheese so it can melt.
11:47
We just love jalapenos.
11:50
And I'm just going to pop out those
11:51
seeds. Michael likes his to make his
11:55
hair stand up to flip his lid. All
11:58
right. And to this, I'm going to add
12:00
sour cream.
12:08
And when we come back, I'm going to show
12:10
y'all what I cooked up for Michael. I
12:12
decided to com combine two of his
12:14
favorite things in the whole world.
12:16
Cheesecake and Reese's buttercup.
12:19
So, y'all don't go anywhere.
12:21
I'll be in the kitchen burning some more
12:23
stuff.
12:25
[Music]
12:31
[Music]
12:39
You know, the other night as I was
12:41
drifting off to sleep, I thought, well,
12:43
now what can I fix for Michael? because
12:45
he's got a tremendous sweet tooth and I
12:48
know how he feels about cheesecake. So,
12:51
that's what I'm going to do today.
12:54
I'm going to start with a graham cracker
12:56
crust. We're going to use just finely
12:59
ground graham crackers and I'm going to
13:02
add some melted butter
13:05
and some sugar. And then I'm just going
13:07
to take my fork and mash around in that
13:10
until it's kind of all moist. Just like
13:13
that.
13:15
And then I'm just going to sprinkle a
13:17
little bit
13:18
into the bottom of a little miniature
13:22
muffin liner.
13:24
Just like that. And then I'm going to
13:27
come in there
13:29
and I'm going to drop
13:32
a peanut butter cup down into each one
13:35
of those. Just drop a candy right there
13:39
in the center of each of those little
13:42
liners. Now, we're going to mix up our
13:45
our cheesecake, and we're going to use
13:47
two packages of 8 oz softened cream
13:50
cheese, cup of sugar,
13:55
a four of a cup of flour.
14:00
All right, we're just going to cream
14:02
this together.
14:08
All right. And I'm going to add
14:10
two eggs, but I'm going to add them one
14:12
at a time.
14:13
[Applause]
14:21
Cheesecake is so very simple to be so
14:26
very sinful. All right, I'm going to add
14:30
my flavoring to it now. And you know,
14:32
actually a little almond flavoring would
14:34
be really, really good. But I'm going to
14:36
just add a little bit of vanilla
14:38
flavoring.
14:44
When you're making a cheesecake,
14:46
actually, when you're doing any kind of
14:48
bacon, you'll want to make sure that
14:50
your butter, your cream cheese, and even
14:52
your eggs have been brought to room
14:54
temperature. They'll work much better
14:56
for you.
15:00
And we're just going to take our cream
15:02
cheese batter
15:04
and pour it right over
15:07
those peanut butter cups.
15:23
And these are great to have as a snack
15:26
while you're working.
15:29
These are ready to go into the 350
15:31
preheated oven. And we're going to let
15:34
them cook for oh, maybe about 12
15:36
minutes.
15:38
And let's see if this other batch is
15:40
ready.
15:43
Oh, and they are.
15:44
Hey, Mom.
15:46
Hey, son.
15:46
Oh, perfect timing. Take something.
15:48
Y'all made it back.
15:50
Listen, I was kind of worried about
15:52
y'all making a beer run.
15:54
Hey, Mom. I got to have one of these.
15:55
No, I hadn't finished decorating them.
15:57
off.
15:57
I got a pastry bag with whipped cream.
15:59
I just want to hug you.
16:00
I love you
16:02
so much.
16:05
No.
16:06
No.
16:10
SERIOUS.
16:10
Y'ALL GET OUT OF MY KITCHEN. GET OUT
16:12
right now.
16:13
Okay.
16:16
I want to watch you finish them.
16:18
Can I have one? Really?
16:19
No, you cannot. I'm not. I'm done. No.
16:23
Finish it. Finish that one.
16:25
Okay. There.
16:26
Yeah.
16:28
I've got some powdered sugar. I've got
16:29
some grated chocolate. And I've got some
16:31
whipped cream. So, I think whipped
16:34
cream. And then a little grated
16:37
chocolate.
16:37
I can't wait.
16:40
NO, YOU WANTED.
16:42
YOU WANTED YOURS NOW. Take it.
16:46
Finish it.
16:47
Thank you. I love you.
16:49
You're welcome.
16:50
Do me so wrong my whole life.
16:52
Well, I've got the perfect party food.
16:54
They're better than good. And we're
16:56
gonna have a perfect family party night
16:59
with all the games. And Michael and the
17:01
boys are going to be joining me and I'm
17:03
gonna teach them how to play games.
17:05
And the only thing missing is the
17:06
perfect family.
17:08
[Music]
17:14
[Music]
17:21
I've got an actual secret to share with
17:23
y'all. If you've been to a party the
17:25
night before and maybe it got a little
17:28
too festive, a little hair of the dog
17:32
sometimes will really perk you up. Now,
17:34
I'm going to take a regular beer. And
17:37
these are great, too, if you want to
17:38
throw your mug into the freezer and
17:40
freeze it and get it nice and frosty.
17:43
Half tomato juice.
17:47
Going to give it a couple of swirls.
17:51
I'm going to sprinkle it with a little
17:53
salt and a little pepper,
17:56
squirt of lime juice,
18:05
and it really makes for a very, very
18:08
tasty cocktail.
18:11
All right, what kind of games y'all got
18:12
for us?
18:13
Well, we got a little checkers. We got a
18:14
little cards. And I'm not playing in
18:16
cards cuz I learned that a long time
18:18
ago.
18:19
Pictionary, too. That's
18:20
Can you guess what that says?
18:22
No. Paula hot bananas hot.
18:26
That's it. You got it.
18:29
Not your mama's banana pudding.
18:34
Ain't that great?
18:35
Not your mama
18:38
banana.
18:41
We weren't sure what beer was going to
18:42
work for this, but I picked some up and
18:45
submitted for your approval. This is
18:48
what BEER WE'RE GOING
18:52
THE THREE STOOGES BEER. I think this
18:55
kind of says it all.
18:58
Well, guys, let's get this eating done
19:00
cuz I'm ready to beat y'all's brains out
19:03
at the games.
19:05
So, as always, America,
19:07
my family, and I send you love and best
19:11
dishes from our kitchen to yours.
19:15
We're gone doing something behind my
19:16
back.
19:17
Not at all. Right in front of your face.
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