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4 Recipes for Hosting Game Night - Paula is sharing game night food ideas, like a taco soup recipe, pigs in a blanket, and a mini cheesecake recipe. Paula’s Home Cooking, Season 3, Episode 11.
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00:00 Intro
1:24 Hogs in a Sleeping Bag Recipe: https://www.pauladeen.com/recipe/hogs-in-a-sleeping-bag/
5:18 Crabbies Recipe: https://www.pauladeen.com/recipe/crabbies/
8:30 Ground Beef Taco Soup Recipe: https://www.pauladeen.com/recipe/taco-soup-recipe/
13:59 Peanut Butter Cheesecake Minis Recipe: https://www.pauladeen.com/recipe/peanut-butter-cheesecake-minis/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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Show More Show Less View Video Transcript
0:00
- Hey, y'all I'm Paula Dean,
0:02
and I hope y'all going to get out your cards,
0:04
your chips, your boards and your dice
0:06
because tonight it's game night at Paula's house.
0:10
And while the boys are out getting drinks
0:12
at Habersham Beverage Warehouse,
0:14
I'm going to be dealing out some goodies to please
0:17
any gamblers appetite.
0:19
First, it's going to be a new spin on an old favorite.
0:22
Would you believe hogs in a sleeping bag?
0:26
And my special crabbies are the ace up my sleeve.
0:29
And when it's time to take a break and recoup,
0:32
I'm going to serve up my taco soup. And you know,
0:35
since everybody's a winner in my house,
0:37
I'm going to be serving up Michael's favorite reward,
0:40
mini cheese cakes
0:42
with a chocolate peanut buttercup center.
0:45
So y'all stick around.
0:46
You might just learn a trick or two.
0:49
- All right, guys.
0:50
Now listen, now you all
0:52
I need for y'all to pick up some beer for the,
0:55
- Beer.
0:55
- Yeah.
0:56
Some beer for the cocktail then I'm going to do.
0:58
I need for y'all to turn your hats around.
1:00
- Okay.
1:01
Cause, cause Michael and I go ahead.
1:02
- I love you. Okay.
1:05
- Beers.
1:07
- Love you all too.
1:11
And guys don't forget that, its game night.
1:19
I'm going to take advantage
1:20
while all those men are out of my hair,
1:22
to get us some snacks going.
1:24
So the first thing that I'm going to fix
1:27
instead of pigs in a blanket, hogs in a sleeping bag,
1:32
I went to the store and
1:33
I just bought the smokey bossy sausage.
1:36
And what we're going to do is steam them
1:39
just to bring them up to temperature,
1:41
because it's such a thick, big meat.
1:43
I want to make sure that it's really hot in the center.
1:46
So I'm going to bring them to room temperature.
1:49
They're fully cooked. So all they have to do is get hot.
1:53
When I went to the store and I thought,
1:54
well, some puff pastry would be a little bit more hardy
1:57
and veiling than crescent rolls.
2:00
So, that's what we're going to use
2:01
for our hogs in a sleeping blanket.
2:04
And I'm going to roll this out just a little bit.
2:07
I want to be able to get more squares out of this
2:11
than I would if I didn't roll it.
2:13
All right. So I'm going to come over here
2:14
and I'm going to cut my pastry.
2:19
That's going to give me six sleeping bags.
2:24
When I made these for the men at Bell South,
2:28
I made them just like this, I just rolled them up.
2:35
But if you really want it to look like a sleeping bag,
2:39
we're going to wrap it
2:41
and we're going to just kind of fold it back.
2:43
So he looks like his head sticking out of a sleeping bag.
2:49
I'm going to change this hog sleeping bag.
2:58
I think I will damp in that edge,
3:00
cause I don't want it popping on me.
3:04
Play with your food as well as your family.
3:10
He's just too cute.
3:12
We're going to beat us up an egg
3:14
because I want them to be pretty and shiny.
3:18
All right. So, we're just going to take this and brush it on
3:21
and that'll give it a real, pretty shiny finish.
3:25
Otherwise, puff pastry will come out real dull looking.
3:30
All right, these are ready to go into the oven.
3:32
I'm just going to watch it. It may take 15 or 20 minutes.
3:45
I sure hope those boys are not getting into any mischief.
3:50
- Gosh, what a beautiful day man.
3:52
- Ain't it great?
3:53
- Let's kind of kick around for a little bit. We got time.
3:56
- Let's do it.
3:58
We don't mention this stuff to mom, right?
3:59
- No.
4:01
No mama. We hadn't been at the golf course.
4:05
Who is hot?
4:07
- What a great idea.
4:07
I had a good time at the golf course.
4:09
- Cheers
4:10
- Cheers
4:13
- We have to hurry up and get to the liquor store.
4:17
- Yeah
4:18
- I mean we're really late.
4:19
- Yeah.
4:22
All right, brother. We're running late.
4:23
- Yeah.
4:24
- Do you know where the beer is?
4:26
You go that way. I'll take this one.
4:32
- Jamie.
4:36
- She's eight feet tall.
4:39
- What you got?
4:40
- I found your wine.
4:41
- Awesome, thanks.
4:42
It's just Tamara and the advertising.
4:46
Come on, man. We gotta go.
4:48
Grab some beers.
4:55
How about grab a six pack? That's pretty good beer.
4:57
Come on. Hurry up.
5:02
- Bro is bro.
5:04
- Hey, hey, hey that's my best salesperson.
5:07
You can't take her.
5:08
- Baby. Try to hold on.
5:11
I'll be back.
5:12
- Come on, Bob.
5:13
- Have fun guys.
5:15
- Oh, well.
5:18
All right.
5:18
We're going to start making our crabbies
5:21
and we're going to use a half of sticker butter
5:25
and I'm going to mix that up with old English cheese,
5:29
but it's just good stuff.
5:31
Now I'm going to just press my butter
5:34
because it's not real soft, but it won't take it long.
5:38
We're just going to pop our cheese open.
5:41
All right.
5:42
So, I'm going to mix the butter and the cheese together.
5:44
And I'm going to add a couple of tablespoons of mayonnaise
5:48
and a little garlic powder. All right.
5:51
And then I'm going to add
5:52
a couple of drops of hot sauce to it.
5:54
Well, that was actually more than a couple of drops.
5:56
Wasn't it?
5:57
All right. So, let's talk about crab meat.
5:59
Any crab that you buy is going to be already cooked
6:02
in the grocery store that you shop in.
6:04
You can talk with your seafood manager
6:06
and he can kind of steer you the right way.
6:09
Now this particular crab that I'm using today
6:12
has been picked free of shells.
6:15
So, we're safe there.
6:17
I'm just going to kind of stir that together.
6:20
And this is a great little snack because you can actually
6:23
make these ahead of time and pop them in your freezer
6:26
and then just pull them out and throw them in the oven
6:29
as you're ready to serve them.
6:30
Now, what we've done
6:32
is taken just a regular English muffin
6:34
and split it apart, and I've lightly toasted these.
6:38
So we're going to take our bread rounds between your butter
6:42
and your cheese and your crab.
6:44
These are real, real rich.
6:46
You don't want to get too much.
6:59
All right, there you go.
7:01
And like I said, at this point,
7:02
you could actually stick these in the freezer.
7:05
So when your family wants to snack,
7:07
all you have to do is just pull them out
7:09
and pop them into the oven. All right.
7:11
We're going to put these in
7:12
and I hope that those hogs and a blanket
7:15
are going to be ready.
7:20
Oh yeah. Those look good.
7:23
- Yeah.
7:24
- Hi darling.
7:25
- I want to taste one of these.
7:26
(laughing)
7:28
- Walk on it.
7:29
- Hmm, yummy.
7:30
(laughing)
7:34
- That was Michael.
7:36
And let me tell you,
7:37
they ain't a dime's worth of difference
7:39
between he and Ronnie.
7:41
He always turns up
7:43
just in time for it to come out of the oven.
7:46
Now I've got strawberry preserves here
7:48
that I made the other day,
7:50
or if they want them to savory,
7:51
they can just put a little mustard and mayonnaise on them.
7:56
Mmm, mmm, mmm, I just love sleeping with the hog.
8:02
Don't go anywhere because when we come back,
8:04
I'm going to be checking on the crabbies
8:06
and I'm going to be making a pot of taco soup.
8:14
I so hope y'all are enjoying the show.
8:17
And if you do.
8:18
Be sure to click like, subscribe and
8:21
notification bell so you'll never miss a video.
8:25
And we'll be right back after the break.
8:31
- All right.
8:32
I'm just trying to pull all my ingredients together
8:35
for this taco soup.
8:37
This dish is going to be great because
8:39
they don't have to eat it until they're ready
8:42
because when they're ready,
8:43
this is ready for them.
8:44
- Paula, something is burning.
8:45
- Oh crap, my crabbies.
8:49
Oh, no.
8:50
They're all right.
8:53
Thank goodness. I got some more in this other oven.
9:03
They just perfect, honey. Don't you worry about them?
9:07
You know what,
9:10
I will put them right in there so I won't be found out.
9:14
Because I don't have to worry about him
9:15
taking out the trash.
9:17
All right.
9:21
These crabbies have been in the oven about 12 minutes
9:24
and I've just gotten this dry one
9:26
and I'm going to sprinkle them with just a little parsley,
9:29
just whatever you want it to.
9:32
And I've just got to try these.
9:37
You and Michael Gurdy.
9:40
They're delicious.
9:43
I'm going to put these to the side though,
9:46
because I really want to get this soup together.
9:53
And as you can tell, I've had a lot of distractions.
9:56
Because I've kind of burned a couple of things and
10:02
oops might be on the way to burn in the next dish.
10:10
I'm going to toss in some diced onion
10:14
and I'm just going to brown this hamburger meat.
10:17
Now I love to make this particular soup in the crock pot
10:21
and just let it simmer for six to eight hours.
10:25
But the way I'm going to make it today
10:27
brings my cooking time down to 45 minutes to an hour.
10:31
All right, now I'm using a slotted spoon and I'm going to
10:34
transfer our ground beef and our onions to our soup pot.
10:41
This is not going to take long.
10:46
Now to put our soup together,
10:49
we're gonna add
10:51
a can of kidney beans with the juice.
10:57
And then I'm going to add two cans of Pinto beans.
11:05
All right,
11:06
now I'm going to be adding
11:07
three different kinds of tomatoes to this soup.
11:09
I'm going to add a Mexican tomato, tomato with chilies
11:12
and just a regular diced tomato.
11:15
So, all we have to do is just dump.
11:21
Oops.
11:25
All right. That takes care of the tomatoes.
11:28
To this now, I'm going to add a can of whole kernel corn,
11:35
Some green chilies,
11:38
some black olives
11:42
and some green olives.
11:47
Taco seasoning that's going to give us that Mexican flavor.
11:52
One package of dry, original ranch, buttermilk dressing.
11:56
And we're going to let that simmer for now 45 minutes.
12:01
I'm going to add some beautiful green onion tops.
12:07
So, we'll look at that beautiful,
12:10
pot of hearty soup.
12:12
Now the beauty of this soup
12:13
is you can make it two days in advance
12:16
or you can even put it in the freezer
12:18
and it'll last up to three months.
12:20
All right,
12:21
I've got another pot ready over here in the crock pot
12:23
because it'll maintain just the right temperature.
12:26
And we're going to pull this out later on
12:28
when I'm really, really short of time.
12:32
All right.
12:33
So I want you to see what it should look like
12:35
after it's been simmering.
12:39
And they'll never know I've been in this.
12:41
Now, let me show you all the way I liked to eat
12:44
chili
12:45
and taco soup.
12:48
I'm going to start by get me tortilla shells,
12:51
and then I'm going to ladle my soup on it.
12:55
And I like that juice.
12:58
The first thing I'm going to do
13:00
is sprinkle me some cheese so it can melt.
13:02
We just love jalapenos.
13:05
And I'm just going to pop out those seeds.
13:08
Michael likes his to make his hair stand up to flip his lid.
13:13
All right. To this, I'm going to add sour cream.
13:23
And when we come back,
13:24
I'm going to show y'all what I cooked up for Michael.
13:27
I decided to come combine two of his favorite things
13:30
in the whole world, cheesecake and Reese's buttercup.
13:34
So y'all, don't go anywhere.
13:37
I'll be in the kitchen, burning some more stuff.
13:44
I hope y'all are enjoying the show
13:46
and I want to hear from you.
13:48
Tell me what recipes or videos you'd like to see me
13:51
make by just leaving a short comment below.
13:55
Now, let's get back to the show, y'all.
14:01
You know, the other night as I was drifting off to sleep,
14:03
I thought, well, now what can I fix for Michael?
14:06
Because he's got a tremendous sweet tooth
14:08
and I know how he feels about cheesecake.
14:12
So, that's what I'm going to do today.
14:15
I'm going to start with a graham cracker crust.
14:18
We're going to use just finely ground graham crackers.
14:22
And I'm going to add some melted butter
14:26
and some sugar.
14:27
And then I'm just going to take my fork and mash around
14:30
in that until it's kind of all moist,
14:33
just like that.
14:36
And then I'm just going to sprinkle a little bit
14:39
into the bottom of a little miniature muffin liner,
14:45
just like that.
14:47
And then I'm going to come in there
14:50
and I'm going to drop
14:53
a peanut butter cup down into each one of those.
14:57
Just drop a candy right there in the center
15:02
of each of those little liners.
15:04
Now we're going to mix up our cheesecake
15:07
and we're going to use two packages
15:09
of eight ounce softened cream cheese,
15:12
cup of sugar,
15:16
a fourth of a cup of flour.
15:21
All right, we're just going to cream this together.
15:29
All right. And I'm going to add two eggs,
15:32
but I'm going to add them one at the time.
15:34
(mixer whirling)
15:42
Cheese cake is
15:44
so very simple
15:46
to be so very sinful.
15:49
All right, I'm going to add my flavoring to it now.
15:52
And you know, actually a little almond flavoring
15:55
would be really, really good,
15:57
but I'm going to just add a little bit of vanilla flavoring.
16:05
When you're making a cheesecake.
16:07
Actually, when you're doing any kind of bacon,
16:10
you'll want to make sure that your butter,
16:11
your cream cheese, and even your eggs
16:14
have been brought to room temperature.
16:16
They'll work much better for you.
16:22
And we're just going to take our cream cheese batter
16:25
and pour it right over
16:28
those peanut buttercups.
16:44
These are great to have as a snack while you're working,
16:50
These are ready to go into the 350 preheated oven
16:54
and we're going to let them cook for
16:55
oh maybe about 12 minutes.
16:59
And let's see if this other batch is ready.
17:04
Oh, and they are.
17:06
- Hi mum.
17:06
- Hi son.
17:07
- Oh, perfect timing.
17:08
- I'm glad that you made it back. You all made it back.
17:11
Listen. I was kind of worried about y'all making a beer run.
17:15
- Hey mom, I got to have one of these.
17:16
- No, I haven't finished decorating them.
17:18
I got a pastry bag with whipping cream.
17:20
- I just want to hug you.
17:21
I Love you, so much.
17:26
- No.
17:27
No
17:30
- Seriously?
17:31
- Y'all get out of my kitchen.
17:33
Get out right now.
17:34
- Okay.
17:36
(laughing)
17:37
- I want to watch you finish them.
17:39
- Can I have one really?
17:40
- No, you cannot. I'm not. I'm done. No.
17:44
- Finish it. Finish that one.
17:46
- Okay, there.
17:49
I've got some powdered sugar.
17:50
I've got some grated chocolate
17:51
and I've got some whipped cream.
17:53
so, I think whipped cream,
17:56
and then a little grated chocolate.
17:58
- I can't wait.
17:59
(laughing)
18:01
- No, you wanted just now, you wanted just now. Take it.
18:07
- Finish it.
18:08
Thank you. I love you.
18:10
- You're welcome.
18:11
- Why do you want to do me so wrong my whole life?
18:13
- Well, I've got the perfect party food.
18:15
- They're better than good.
18:16
- And we're going to have a perfect family party night
18:20
with all the games
18:21
and Michael and the boys are going to be joining me.
18:24
And I'm going to teach him how to play games.
18:26
- And the only thing missing is the perfect family.
18:28
(laughs)
18:31
I so hope y'all are enjoying the show.
18:34
And if you do.
18:36
Be sure to click like, subscribe and
18:39
notification bell so you'll never miss a video.
18:43
And we'll be right back after the break.
18:48
- I've got an actual secret to share with you all.
18:51
If you've been to a party the night before,
18:54
and maybe it got a little too festive,
18:57
a little hair of the dog sometimes will really perk you up.
19:01
Now, I'm going to take a regular beer
19:03
and these are great too
19:05
if you want to throw your mug into the freezer and freeze it
19:07
and get it nice and frosty.
19:10
Half tomato juice,
19:14
I'm going to give it a couple of swirls.
19:18
I'm going to sprinkle it with a little salt
19:20
and a little pepper,
19:23
scored alum juice.
19:32
And it really makes a very, very tasty cocktail.
19:38
All right. What kind of games you all got for us?
19:40
- Well, we got a little checkers.
19:41
we've got a little card and I'm not playing in cards.
19:45
I learned that a long time ago.
19:46
- Pictionary will do.
19:47
- Can you guess what that is?
19:49
- No, Paula,
19:51
hot bananas hot?
19:53
- That's it. You got it.
19:54
(laughing)
19:56
- Not your mama's banana pudding.
20:00
(laughing)
20:02
- Not
20:03
your mama's
20:05
banana pudding.
20:08
- We weren't sure what beer was going to work for this,
20:11
but I picked some up and submit it for your approval.
20:14
This is what beer we're going.
20:16
(laughing)
20:19
- The three stodges beer.
20:22
I think this kind of says it all.
20:23
(laughing)
20:26
- Well, guys, let's get this eating done,
20:27
because, I'm ready to beat y'all's brains out at the games.
20:32
So, It's always a miracle.
20:34
My family and I send you love.
20:37
And best dishes from our kitchen to yours.
20:45
Hey, y'all, it's Paula Deen.
20:47
Now, if you enjoyed this video, be sure to like it
20:51
and click the subscribe button as well as the notification
20:54
and bell to be alerted when I post a video.
20:58
Love and Best Dishes Y'all.
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