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Full Episode Fridays: Holiday | 3 Christmas Dinner Recipes | Easy Christmas Dinner Ideas
Dec 12, 2025
Holiday | 3 Christmas Dinner Recipes - It's a Paula Deen Christmas special with sheet pan pork tenderloin, cherry chunkies Christmas cookies, and a baked brie recipe! Paula’s Home Cooking, Season 3, Episode 17.
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00:00 Intro
2:57 Sugar and Nut Glazed Brie Recipe: https://www.pauladeen.com/recipe/sugar-and-nut-glazed-brie/
7:49 Pork Tenderloin with Root Vegetables Recipe: https://www.pauladeen.com/recipe/pork-tenderloin-with-root-vegetables/
13:49 White Chocolate Cherry Chunkies Recipe: https://www.pauladeen.com/recipe/white-chocolate-cherry-chunkies/
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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
- Hi y'all, I'm Paula Dean.
0:02
And you know, it may be getting chilly outside,
0:04
but my kitchen is as warm as ever.
0:08
Today I'm cooking a heart warming, holiday meal
0:11
and then I'm gonna be paying a special visit
0:13
to some of my friends at the Bethesda home for boys.
0:16
But before I can get started in the kitchen,
0:19
Michael and I have got to go shopping
0:21
for a very special holiday surprise.
0:24
Then it's back in the kitchen
0:26
where I'm gonna start all my Christmas dinner.
0:28
And the first thing I'm gonna be making
0:30
is a sweet and savory, sugar and nut glazed Brie.
0:33
And then for the main course,
0:35
I'm fixing pork Tenderloin with root vegetables.
0:38
And for dessert,
0:40
I'm making white chocolate cherry chunkies.
0:43
And these cookies are gonna warm you, from the inside out.
0:46
So y'all gather your family around the fire
0:49
and get ready to be filled with love and holiday cheer.
0:55
For more than one reason,
0:56
this is a very special Christmas.
0:59
This is the first Christmas that Michael and I
1:02
will have spent together as man and wife.
1:04
Our marriage took place,
1:06
at a very special place in Savannah.
1:08
Bethesda's home for boys.
1:10
And it's the oldest working orphanage in America.
1:14
So Michael and I, are gonna give back today.
1:17
But before we do that,
1:19
Michael and I have to have a little fun,
1:21
'cause we've got to get into character
1:23
before we can go visit these boys, on Christmas day.
1:27
So you'll wanna come along, we're gonna have lots of laughs.
1:35
- Oh, I just love this store.
1:37
- Do ya?
1:37
- Yeah, this is fun.
1:41
- What in the world are we doing?
1:44
Finding the Christmas stuff.
1:46
Oh, here's the Santa stuff.
1:48
Here it is.
1:49
Here it is.
1:50
Well, why don't we just,
1:52
try on your jacket out here,
1:54
you don't have to go in the dressing room for that.
1:57
I don't know what size this is Michael.
1:59
- I think I need the fat suit.
2:00
(giggles)
2:02
- I don't think you're gonna need the padding, Popo.
2:05
(laughs loudly)
2:06
And I love it with the shorts.
2:08
- Perfect.
2:09
- You know what?
2:10
- What?
2:11
- Do you know how bad I hate to go to a dressing room?
2:25
Does it?
2:26
It fits perfect doesn't it?
2:27
- Perfect.
2:31
(kissing sound)
2:34
- You are so damn pretty.
2:35
Do you know what I want for Christmas?
2:37
- No.
2:38
- Cataract.
2:39
(laughs loudly)
2:41
I think we got everything we need.
2:43
So I got to get on to the house and start cooking.
2:47
Wasn't that fun?
2:48
- Oh, big time.
2:50
- It's my favorite time of the year.
2:52
And I can't wait
2:53
for the kids to see what we've got cooked up for them.
2:57
And the first thing that I wanna start with,
2:59
is my sugar and nut glazed Brie.
3:02
Now, I've got some macadamia nuts.
3:06
And I've got some brown sugar,
3:09
and I've got some Brandy.
3:11
Now this is a very quick and easy dish,
3:14
but there's only one catch.
3:16
You do need to mix this up and let it sit
3:18
anywhere from 24 hours up to a week.
3:21
So, you'd wanna cover it,
3:24
and let those flavors marry together.
3:28
You want that brandy to soak all the way
3:30
through those macadamia nuts.
3:32
So they'll be really, really good.
3:34
So I'm gonna put this in the refrigerator,
3:36
and I already have some that's been sitting for 48 hours,
3:42
in here.
3:42
And I've got my Brie,
3:45
and you can see it's hardened up some.
3:49
Now what we're gonna do,
3:50
is we're gonna take our wheel of Brie.
3:51
And you know, these come in different sizes.
3:54
They come in like, three sizes.
3:55
This is the small size.
3:58
We're just gonna put our Brie
3:59
into an oven proof dish, because we're gonna put this
4:01
in a 500 degree oven, for about four to five minutes.
4:11
Okay, we got that in the oven.
4:12
And I wanna show y'all,
4:14
the cutest little thing I found yesterday,
4:16
I was out junking,
4:17
and I just love to go into antique shops.
4:20
And I have not tried it 'cause I just got it washed,
4:23
so we'll see if it works.
4:25
Some of the old products are really wonderful.
4:28
I love it.
4:29
I knew it was gonna work.
4:31
Look at that.
4:32
I love it, I love it.
4:34
Look at all the lemon juice.
4:36
All right, I've got some apples and some pears
4:38
sitting in the fridge,
4:39
just waiting to soak up this fresh lemon juice.
4:46
(door opens) (door closes)
4:48
Because fruit is so good with Brie.
4:53
All right.
4:56
Just gonna pour that over it,
5:01
and give that a toss because these particular fruits
5:04
will turn brown on you real, real quick.
5:07
And while it really doesn't affect the taste,
5:09
nobody likes to eat brown fruit.
5:13
Our Brie should be about ready.
5:15
Let's check our Brie.
5:19
(glass clattering)
5:20
All right,
5:21
this is good.
5:22
It's gotten warm in the center,
5:24
but it hadn't started oozing out of its casing.
5:28
So that's just the way we want it,
5:29
because it's got to go back in the oven
5:32
for another two to three minutes.
5:35
So all we're gonna do,
5:36
is put our sugar nut glaze right on top of it.
5:40
All right, now we're gonna run this back in the oven.
5:44
Y'all be careful because your pan is gonna be so hot
5:47
after being in a 500 degree oven.
5:52
I can't believe it's already Christmas time again.
5:55
All right, we've got that in the oven
5:57
that won't take, but a couple of minutes.
5:59
And I'm gonna just move my adorable little machine
6:04
out of the way,
6:05
I'm thrilled with that.
6:06
(metal clattering)
6:07
So this little dish right here,
6:08
is just the beginning of the day for us.
6:12
It's just an appetizer to get us going,
6:16
because I'm gonna be cooking
6:17
a wonderful pork Tenderloin later.
6:22
But my family can't come into the kitchen
6:26
without something to snack on.
6:29
And we did that in eight minutes.
6:33
So that's not bad.
6:35
And I'm gonna put my fruit on my plate.
6:39
And I like to kind of reverse my colors.
6:43
It's ready for them to come in and gobble it up.
6:46
And I wanna try a little bit,
6:48
before they all come in here and devour it.
6:56
It's nice and soft inside, but still in the casing.
7:04
I love a macadamia nut.
7:07
So I can't wait to taste this.
7:12
It's wonderful, when we come back,
7:15
we're gonna start on the star of our show, pork Tenderloin,
7:19
with the absolutely to die for, roasted root vegetables.
7:24
This is only the beginning y'all,
7:27
and what a sweet beginning.
7:33
I so hope y'all are enjoying the show.
7:36
And if you do.
7:38
Be sure to click like, subscribe and
7:41
notification bell so you'll never miss a video.
7:45
And we'll be right back after the break.
7:52
All right, I'm ready to start the marinade on our entree
7:57
for our Christmas meal, a wonderful pork Tenderloin.
8:02
Did you know that this has the same amount of fat in it,
8:06
as a skinless chicken breast?
8:09
Now I'm gonna put our pork Tenderloin into our bag.
8:14
I'm gonna need to wash my hands for a second.
8:19
Don't wanna cross-contaminate,
8:21
certainly don't wanna make anybody sick on Christmas.
8:25
That would be terrible.
8:26
This marinade is very quick and easy.
8:30
And I'm to start with soy sauce.
8:35
It's gonna make our meat so juicy and tender.
8:38
Couple of tablespoons of honey,
8:41
tablespoon of Brown sugar.
8:47
Half to a teaspoon of cinnamon.
8:49
And I've got a couple of cloves of crushed garlic,
8:54
and then I'm gonna add just a couple of tablespoons
8:57
of just a red drinking wine.
9:03
All right, and I'm gonna stir that up.
9:05
I love the soy sauce and the honey together.
9:09
It's gonna give our meat a little bit of a sweet taste,
9:14
but then the ginger and the garlics
9:16
are gonna give it, a totally, another taste.
9:19
Now we need about a teaspoon of this.
9:24
Okay, I think we've got about a teaspoon of ginger.
9:28
I have just come to love ginger.
9:31
It's a wonderful flavor,
9:32
and it is kind of hot.
9:36
And now we're gonna add just a couple of green onion tops
9:40
to give it a little oniony flavor.
9:42
And you can just snip them up,
9:43
it doesn't matter what size,
9:44
just snip them with your scissors.
9:49
All right,
9:50
so we're just gonna pour that over our pork.
9:53
And these bags just make a great marinading container
9:57
for you, they make sure that all of your meat's marinated.
10:01
In fact, I only have some
10:03
that has been in the refrigerator now for 24 hours.
10:06
So it's ready to go into our first cooking,
10:11
and you can see how it's,
10:13
just soaked up all those fabulous ingredients.
10:20
So you can see how the soy sauce has darkened it.
10:27
We're gonna put it in the oven so you can see how easy
10:31
and quickly you can pull this meal together.
10:36
And we're gonna cook it on 350,
10:39
for about, probably 45 minutes.
10:41
All right, I just gotta give my hands a quick wash.
10:44
I'm gonna put us together a pan of vegetables
10:48
to go along with our pork Tenderloin.
10:50
Now I've got my turnips, my parsnips and my carrots
10:54
already diced up.
10:56
This IS a nice roasting size.
10:58
And we're gonna add about a heap in cup
11:01
of the frozen rutabaga.
11:04
If this works,
11:05
I cannot tell you
11:06
how easy this is gonna make this job for me.
11:10
Because rutabagas are so hard to peel and cut.
11:14
Now, I'm gonna toss these in a little bit of olive oil,
11:21
and I'm gonna throw in some house seasoning
11:24
which is our salt, our pepper and our garlic powder.
11:30
And I'm just gonna toss them around in that seasoning.
11:33
All right.
11:36
I'm gonna put these on a cookie sheet now.
11:42
(metal clattering)
11:44
And I'm gonna put these in a 350 degree oven.
11:48
And I like to roast my vegetables,
11:50
in more of, a long shallow pan,
11:54
and aren't those beautiful?
11:56
And they'll be delicious with that pork Tenderloin.
11:58
So I'm gonna roast them until they're Tender,
12:01
but I'll check these after about 25 minutes.
12:05
All right, we've got those in the oven
12:07
and the beauty of this meal,
12:08
is both of those dishes are gonna cook
12:10
in almost the same amount of time.
12:12
So I've got to take a quick break,
12:13
but when we come back,
12:14
we're gonna taste that succulent pork
12:16
and those wonderful roasted, root vegetables.
12:19
And I'm gonna show you one of Michael's favorite cookies.
12:22
If I can say it.
12:24
A white chocolate cherry chunky.
12:33
I hope y'all are enjoying the show
12:35
and I want to hear from you.
12:36
Tell me what recipes or videos you'd like to see me
12:39
make by just leaving a short comment below.
12:43
Now, let's get back to the show, y'all.
12:49
Alrighty, it's time for me to check our roast.
12:53
And I'm gonna get down here
12:54
and I'm gonna probe it just to make sure,
12:57
gotten up there to 145.
12:58
That's just what I wanted.
13:00
Because I'm gonna let this rest
13:03
and it will continue to cook a little bit on its own.
13:10
I just adore the vegetables.
13:14
All right, I'm gonna plate this up
13:18
and I think I'm gonna cut one piece diagonally,
13:23
looks perfectly wonderful.
13:25
Let me get my plate up here, close to me
13:29
Because I think I'm gonna plate him just like that.
13:32
I think I'm gonna put the vegetables
13:35
just to round-in.
13:37
It's an incredible flavor.
13:39
I could eat a whole great, big bucket
13:42
of just the vegetables.
13:47
I've got one more thing to put together real quickly,
13:50
and that's Micheal's, white chocolate cherry chunkies.
13:55
We're gonna start by creaming one stick of butter
13:59
with one cup of packed brown sugar.
14:01
And that's a light brown sugar
14:04
and a cup of granulated sugar.
14:07
Now we're just gonna let this stand
14:09
and we're gonna cream that, and that won't take long.
14:12
And we're gonna have cookies in the oven
14:14
before you can say Jack sprat.
14:17
Now I'm gonna add two eggs, one at the time.
14:25
All right, now I'm gonna add about a teaspoon of vanilla
14:28
to our butter.
14:31
And while that's beaten
14:32
we've got an all-purpose flour.
14:36
And I've got a half a teaspoon of salt
14:40
and a teaspoon of baking soda.
14:44
And then our butter will be ready for us to,
14:46
add it to that.
14:52
All right, so we're gonna stick a couple of tablespoons
14:54
of milk in.
14:55
(mixer revvs)
15:02
And now we're gonna add our flour.
15:04
And like I said, this is gonna be a real stiff butter.
15:09
So I'm gonna do it just a little bit at the time
15:13
I don't wanna shock that butter
15:16
by dumping the whole bowl of flour into it.
15:20
(mixer revvs)
15:24
You can hear the mixer starting to labor now
15:26
because we've gotten all of our flour in there
15:29
and it is stiff.
15:30
(mixer stops)
15:36
Okay, I'm gonna add white chocolate and macadamia nuts
15:45
and candy cherries.
15:49
So you could really mix this up
15:51
and come up with two or three different kinds of cookies
15:54
for this one butter.
15:57
All right, and you can see how stiff it is.
16:02
I'm gonna mix it around a little bit with the spatula
16:07
and now I'm going in for the kill.
16:09
(chuckles)
16:10
I'm gonna do it with my fingers.
16:12
And this is a job the children will love to help you with.
16:17
I'm gonna put these on my grease cookie sheet
16:20
and I'm gonna do rounded tablespoons of butter.
16:26
And I mean, I'm really gonna round them up
16:31
because no chintzy cookies in our house.
16:35
We want nice fat cookies.
16:39
The most important thing is
16:41
that you want all your cookies the same size,
16:44
because you want 'em to cook uniformly
16:49
and all take the same amount of time.
16:52
All right, now we're gonna put these
16:53
in our preheated 375 degree oven.
16:57
And I can't hardly wait to taste one.
17:00
We're gonna let them bake for about 12 minutes.
17:05
And in the meantime
17:06
I'm gonna be traying up, some more trays
17:08
so I can get them in and out of the oven quickly.
17:15
(metal clattering)
17:17
All right, in with that pan
17:19
and out with the other pan.
17:25
Now that's been 12 minutes,
17:28
I wanna get these off that cookie sheet.
17:32
'Cause like I said,
17:33
if you don't get them off pretty quickly,
17:35
they can sometimes stick on you.
17:39
Now I wanna give you one more hint about cookie baking.
17:42
You never wanna put your cookie dough
17:44
on a hot cookie sheet.
17:46
So you'll want two or three sheets.
17:47
So you can always start off with a cold sheet in the oven.
17:52
I think they're cool enough for me to have a little bite.
18:02
Wonderful.
18:04
Well, I've got to run for a second,
18:07
but y'all stick around
18:08
because I'm gonna tell you how to make your baking easier
18:13
for the Christmas holidays.
18:15
So y'all, don't go anywhere.
18:20
I so hope y'all are enjoying the show.
18:23
And if you do.
18:25
Be sure to click like, subscribe and
18:28
notification bell so you'll never miss a video.
18:32
And we'll be right back after the break.
18:38
I wanna help make your Christmas baking
18:40
just a little easier for you.
18:42
Now I've found that, I like to take a couple of hours
18:46
out of a slow November day and make different cookie doughs
18:51
and it makes it so much easier.
18:53
So I'm just gonna roll this cookie dough out
18:56
just a little bit.
18:59
And I'm Just gonna roll this in the parchment paper
19:04
and then give the ends a twist.
19:08
And then I'm gonna put these
19:09
into a resealable freezer, safe plastic bag.
19:14
And when I need them,
19:15
I'm just gonna pull them out and slice them off and bake.
19:18
It'll save you so much time.
19:21
All right, I've got a wonderful basket here,
19:24
filled with everything that it takes to make
19:29
this wonderful sugar nut glazed Brie.
19:31
I'm gonna take this to a friend's house
19:34
and this is gonna be my gift to her.
19:36
And then for our meal,
19:38
I've got this wonderful marinated pork Tenderloin
19:41
with succulent, roasted root vegetables.
19:44
And for Michael, who's got that tremendous sweet tooth.
19:48
I've got him some white chocolate cherry chunkies.
19:50
Michael and I are going back to a place,
19:53
that meant a lot to us, on our special day.
19:56
And I hope that this meal that I prepared for you
19:59
will help put a smile on your face.
20:01
And until next time y'all I wanna send you love
20:05
and best dishes,
20:06
and Merry Christmas
20:08
from my kitchen to yours,
20:10
Merry Christmas.
20:12
I'm fixing to go change now
20:13
and you can't leave until you've seen
20:16
what I'm changing into.
20:18
(Christmas ballads)
20:19
I can't wait to meet the boys,
20:21
can you, Mr. Claus?
20:24
Merry Christmas.
20:26
- I've got a special gift for you here, David.
20:29
- Oh, thank you.
20:31
- Hopefully this cheque,
20:32
will help bring some of their Christmas wishes true.
20:35
- Well, thank you Paula.
20:37
- [All] Thank you, Santa.
20:39
- Merry Christmas.
20:40
- Ho, ho, ho. - Merry Christmas to you.
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
20:55
and bell to be alerted when I post a video.
20:58
Love and Best Dishes Y'all.
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