Up next in 10
It's that time of the year again and Paula's throwing a holiday party. She'll be starting out with a fabulous Creme de Menthe Brownie that will just melt in your mouth. Then, she'll be fixin' some finger-lickin' goodness with Italian Chicken Sticks. You won't want to miss it when Paula makes her delectable Stuffed Mushrooms packed with spinach and cheese. Yum! To round it off, she'll make a Cherries Jubilee and a steaming mug of Lemon Apple Cider. So come on in the kitchen because the holidays are here!
Paula's Cherries Jubilee - https://www.pauladeen.com/recipe/paulas-cherries-jubilee/
Spiced Lemon Apple Cider - https://www.pauladeen.com/recipe/spiced-lemon-apple-cider/
Cheese-Stuffed Mushrooms - https://www.pauladeen.com/recipe/cheese-stuffed-mushrooms/
Italian Chicken Sticks - https://www.pauladeen.com/recipe/italian-chicken-sticks/
Creme De Mènthe Brownies - https://www.pauladeen.com/recipe/creme-de-menthe-brownies/
Enjoy Y'all!
For more great recipes visit https://www.pauladeen.com
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0:02
Hey y'all.
0:04
I'm just finishing up my buffet table
0:08
because guess what? Today is all about
0:12
my holiday party. And I'm going to be
0:16
starting with a fabulous creamed mint
0:19
brownie and then some Italian chicken
0:23
sticks. And then I'm going to be doing
0:24
one of my favorites, a stuffed mushroom.
0:27
And today I'm stuffing it with spinach
0:29
and cheese. It's going to be delicious.
0:32
And then a tried andrue recipe and
0:36
that's cherries jubilee. And then last
0:39
but not least, a lemon apple cider. So
0:43
why don't we get in the kitchen and
0:44
start cooking because the holidays are
0:47
here.
1:19
I love the holidays. Don't you? Well,
1:23
I'm having some friends in tonight and
1:25
I'm going to be putting together a
1:27
little buffet and I'm starting with a
1:29
decadent creamed to mint brownie. Now,
1:32
I'm going to start with two sticks of
1:34
butter that have been sitting at room
1:36
temperature. I'm going to add two cups
1:38
of sugar. And we're just going to cream
1:41
that away. Just beat it till it's nice
1:45
and creamy and fluffy.
1:55
Okay, this is nice and creamy now. All
1:58
right, so we're going to add four eggs
2:01
to our butter and our sugar.
2:13
Okay, now this is really going to get
2:16
nice and creamy and smooth for us now
2:19
that we've added our eggs to the butter
2:21
and sugar.
2:25
All right, now we're going to mix our
2:26
dry ingredients together. Our dry
2:29
ingredients are 1 and a4 cup of
2:31
allpurpose flour, 34 of a cup of cocoa,
2:36
a half a teaspoon of baking powder.
2:42
Just want to kind of blend that
2:44
together.
2:46
Okay, back over here. I think I'm going
2:47
to go ahead and add me a teaspoon of
2:50
vanilla.
2:54
There we go. So, I'm freehanded now.
2:58
Okay, here we go.
3:03
We're just going to gradually blend our
3:07
dry ingredients into our wet. And then
3:10
in a second, we're going to have a
3:12
wonderful brownie batter.
3:23
There we go. All right. Now, that's the
3:26
last of our dry ingredients. And we
3:28
don't want to overbeat this. We just
3:30
want to make sure that all our dry
3:32
ingredients are moistened. Cuz
3:34
otherwise, if you overbeat it, you could
3:36
wind up with a tough brownie. The only
3:38
thing I want around this recipe tough is
3:42
meat.
3:44
All right. I just want to sling some of
3:47
that batter off. Now, I've got a 13 by 9
3:51
by two pan that I've buttered, and we're
3:54
just going to pour this
3:56
Oops. I was about to miss the most
3:58
wonderful part of this brownie. And
4:01
that's one 10 oz bag of cream to mint
4:05
chocolates, y'all.
4:09
Just going to fold that candy into that
4:13
batter.
4:15
I can already smell the mini flavors.
4:18
Oh, they're coming up here. They're
4:20
getting in my face.
4:24
All right. So, in our baking dish, this
4:27
goes.
4:30
And we are going to put it in a
4:32
preheated 350°ree oven. And we're going
4:36
to bake it for about 25 minutes.
4:40
Okay. And now we're just going to spread
4:43
that out.
4:49
Okay.
4:51
So, in the oven this goes This
5:38
Now, I'm just going to incorporate the
5:40
butter into the powdered sugar.
5:46
I'm going to thin it with a tablespoon
5:47
of milk. And I'm going to give it a
5:50
quick stir. And I'm going to add one
5:52
teaspoon of vanilla extract.
5:56
Okay, now let's put this on here. You
5:59
know, my my sentiments on this little
6:02
brownie is if it ain't broke, don't try
6:04
to fix it. You know, this is this is a
6:08
good brownie.
6:12
You know, the candies that I folded into
6:14
the batter a while ago, I've got some of
6:17
those grated up here. And I'm just going
6:20
to sprinkle that on top of that
6:23
chocolate. And that mint flavor is just
6:26
going to really jump out of there at
6:29
you.
6:32
M. Well, listen. We're running out of
6:34
time here. But when I come back, I'm
6:37
going to be sharing a recipe for Italian
6:39
chicken sticks and cheese stuffed
6:43
mushrooms. So, y'all don't go anywhere
6:46
because I'm going to stand here and wait
6:48
patiently until y'all come back and then
6:51
we'll taste it. You can trust me.
6:54
Honest.
6:57
[Music]
7:06
Hey y'all. Welcome back. I kept my
7:09
promise even though I had my fingers
7:12
crossed when I made it just in case. But
7:14
I have not tasted this brownie, y'all.
7:17
But look how wonderful it looks. And
7:20
I've got some fresh sweetened whipped
7:22
cream to go on top of it.
7:32
Jump back, Jack.
7:36
Great time of day. That's good. M the
7:39
mint. It's like It's like chewing on a
7:42
mint. Oh, it's so good. Well, let's move
7:45
on down cuz we've got our sweet dish
7:47
ready. But now we're going to move on to
7:50
our savory dish, Italian chicken sticks.
7:53
Now, I'm taking a boneless, skinless
7:56
breast. And I'm just going to cut these
7:58
into strips.
8:03
Just like that.
8:08
Okay.
8:10
And I have some already done up right
8:12
here. I'm just going to add those to
8:14
that. Let me bring these up here so I
8:17
can reach them. Now, I'm going to pour
8:20
over my chicken strips one stick of
8:24
melted butter. And this will just help
8:27
soak up our Italian seasonings.
8:32
You know, they're going to be good.
8:37
I'm just going to move those all around
8:41
in that butter
8:43
and let every one of them have a bite of
8:46
it.
8:48
Okay, now let's move on to our breading
8:51
for our chicken fingers. Now, I've got a
8:54
cup of seasoned bread crumbs in my bowl.
8:57
And to that, I'm going to add a half a
9:00
cup of grated Parmesan cheese.
9:04
I'm going to add a teaspoon and a half
9:08
of thyme, a teaspoon and a half of dried
9:12
basil,
9:14
half a teaspoon of salt, and just a
9:17
pinch of red pepper. Don't want to make
9:20
these too too hot, and then a half a
9:22
teaspoon of garlic powder. All right.
9:25
And then the last ingredient that's
9:27
going to go in is a teaspoon of dried
9:30
oregano. So, you can see I put all those
9:32
wonderful uh seasonings in that we use
9:36
when we're in the kitchen cooking
9:39
Italian. Okay. So, we're going to take
9:41
our our chicken strips. I'm going to
9:44
roll them one more time in that butter.
9:47
And then I'm going to dredge them in our
9:50
bread crumbs. And these are so
9:54
tasty. Like I said, everybody, you know,
9:57
usually eats chicken unless you're
9:59
working with a vegetarian and then what
10:02
the hey, they're on their own. They can
10:03
go outside and have some grass,
10:07
but us meat eaters are going to be in
10:09
here eating these wonderful little
10:11
strips.
10:13
Now, I've just got to give my hands a
10:14
quick wash, y'all. Well, that was so
10:18
quick, y'all, that I'm going to have a
10:19
chance to make a second dish. And you
10:22
want to make sure you get all that bread
10:24
crumb
10:26
out from underneath your fingernail
10:29
because you don't want to
10:30
crosscontaminate
10:32
into your other food.
10:35
So, a good hand cleaning is definitely
10:38
in order after you've worked with
10:41
chicken.
10:42
Okay, y'all come on over here because
10:45
now I'm going to make a recipe that, you
10:48
know, just about everybody loves, and
10:51
that's a stuffed mushroom. Now, in this
10:53
bowl, I have one 10 oz package of frozen
10:58
spinach that's been chopped and
11:00
defrosted.
11:02
The only thing is you you want to make
11:04
sure you squeeze all the water out of
11:08
them because like mushrooms, this too
11:10
contains a lot of water. So, I'm just
11:13
going to squeeze it out. Look at the
11:15
water that this rendered.
11:18
Lot of water, isn't it?
11:20
And if you didn't squeeze it out, all
11:23
this water would be over in your filling
11:26
and it would just be runny and not work
11:29
right for you. Okay.
11:32
So, there we go. Now, to our spinach,
11:36
I'm going to add 2 oz of cream cheese.
11:39
And I'm just going to take my hands and
11:41
work that together.
11:44
Just like that.
11:46
And then I'm going to add 4 oz of feta
11:49
cheese. You know, mushrooms are really
11:52
one of our versatile vegetables.
11:55
Um, you can kind of do anything with it.
11:57
You can you can make them a a meaty
12:01
filling for them or you can make just a
12:04
vegetable filling which you know I like
12:06
doing this for a group because most
12:09
everybody eats this sort of thing.
12:12
Now I'm going to add about a half of a
12:14
cup of sliced green onions. I'm using
12:19
tops and all. This is a perfect dish for
12:22
vegetarians. Now, all I'm going to do is
12:27
put the filling into our mushroom cap.
12:33
Just like that.
12:35
You know, the grand thing about this is
12:37
a little goes a long way. Now, I'm going
12:40
to sprinkle them with a little Parmesan
12:42
cheese. And I'm going to put these in a
12:44
preheated 350°ree oven for about 15 to
12:47
20 minutes. All right, y'all. I'm going
12:50
to get these stuffed mushrooms and my
12:52
chicken sticks into the oven. And guess
12:54
what I'm going to make when we get back?
12:56
Kind of a blast from the past. I'm going
12:59
to be making a wonderful Cherries
13:01
Jubilee.
13:03
[Music]
13:11
Hey y'all, welcome back. If you've just
13:14
joined me, I'm having a party here
13:16
tonight and I'm in here in my kitchen
13:19
cooking up some delicious but easy
13:21
appetizers. I'm going to have a little
13:23
buffet out for everybody so they can
13:26
just eat until their heart's content.
13:28
And I got our Italian chicken sticks out
13:32
of the oven. They're ready. I've got a
13:34
marinara sauce here for dipping. Now,
13:37
you can just go crazy with the sauces.
13:39
In fact, you could have two different
13:41
sauces, one at each end, that are
13:44
totally different from the other. But
13:47
right now, I'm just going to try this
13:48
with marinara.
13:53
So good. Chicken and the marinara just
13:55
go together. And look how our little
13:58
mushrooms turned out. Look how pretty
14:00
they are. You can see they shrunk up a
14:02
little during cooking.
14:07
The flavor
14:12
These are going to get scoffed down so
14:15
quickly. All right, the recipe I want to
14:17
share with y'all next is a wonderful
14:19
recipe that's withtood the test of time.
14:22
It's delicious. It's quick. It's easy.
14:25
And it's Cher's Jubilee. All right, so
14:28
I've got a half a stick of butter melted
14:30
in my pan. I'm going to add one
14:33
tablespoon
14:35
of corn starch to a four of a cup of
14:38
sugar. And then I'm going to toss it
14:41
over into our melted butter. And the
14:44
corn starch keeps it from clumping up.
14:47
Now I'm using one can of pitted
14:49
cherries. And I have separated
14:53
the cherries from the juice. Now I'm
14:56
going to slowly add the juice into the
14:59
corn starch and sugar and butter. Oo,
15:05
look at that. You see that cherry juice
15:08
just running in there and that butter.
15:15
Okay, so just that simple. Now to this
15:18
I'm going to add 1/4 of a cup of brandy.
15:26
Now I'm going to cut that eye off just
15:29
for precaution. You don't want to set
15:31
your hair on fire. And now we're going
15:33
to ignite.
15:39
Oh yeah, I can feel it. Even though I
15:42
can't see that flame, I know that it's
15:45
burning on top of that.
15:49
So, it's about burned off. And now I'm
15:51
going to add my cherries
15:56
and let them soak up all that butter and
15:59
brandy.
16:02
All right. Now, all I need is the ice
16:05
cream. And you'll want to make sure that
16:07
you use a good premium ice cream.
16:14
This is a giant serving right here. I'll
16:17
actually be making these in smaller
16:19
containers
16:21
for everybody cuz you don't want to fill
16:22
them up with just sweets
16:25
unless their name's Michael Groover. And
16:28
then
16:30
and then cut loose, baby.
16:33
All right. So, let's come in here and
16:37
get our cherries.
16:40
Just pour it
16:44
over that ice cream, those bubbling
16:49
hot cherries.
16:56
I feel a moment.
16:59
Feel a moment coming on, y'all.
17:03
What a heck of a time not to have a
17:05
spoon.
17:08
That could make a girl crazy.
17:11
All right, let's dig in.
17:14
Look at that,
17:26
y'all. I got one more dish to make
17:29
before I have to say bye.
17:32
But I can't hardly get my mind off this
17:34
Cherries Jubilee. But I promise when we
17:36
come back, I'm gonna make one more item
17:40
for the party. And naturally, it's a
17:42
beverage. It's a spiced lemon apple
17:45
cider.
17:47
Doesn't that sound delicious?
17:49
Although, I'd rather drink this jubilee.
17:51
I'll see y'all back in a minute.
17:59
[Music]
18:05
Okay, welcome back y'all. I'm fixing to
18:09
mix this up. A wonderfully holiday warm
18:13
beverage, lemony apple cider. So, I'm
18:17
going to pour a half a gallon of apple
18:20
cider into my pot.
18:24
This is going to make the house smell
18:25
real good and real festive.
18:29
All right. And a half a cup of lemon
18:31
juice straight from the jar. I mean,
18:34
this is just
18:36
so easy. It's stupid almost.
18:40
All right. And a half a cup of the
18:41
orange juice, three cinnamon sticks, and
18:45
one tablespoon of clove.
18:51
Okay. So, I'm just going to heat that
18:54
slowly, giving it time to marinate all
18:57
the different spices and flavors that
19:01
we've got going on. I've got a pot
19:03
that's ready here, and you can see it's
19:06
a darker color from my pot because
19:10
those flavors have mixed up. All right,
19:13
so you want to just serve this in a mug.
19:16
I'm going to drop an extra cinnamon
19:19
stick in mine because I love it. Really,
19:22
really cinnamon.
19:26
That wasn't easy to say.
19:30
And then I've got some orange circles.
19:34
And then I'm going to take me
19:37
one of the smaller pieces of orange and
19:40
just drop it down into my cider. So, as
19:42
I sip, that orange flavor will release
19:45
in there.
19:52
It's beginning to feel a lot like
19:54
Christmas.
19:56
Do I look all right, y'all? I've spent
19:59
time in the kitchen on my food, time
20:03
fixing up my table. I didn't donate a
20:05
lot of time to Paula, though. But hope
20:07
I'll pass for this party. I want to show
20:09
y'all now how I've set up my buffet
20:11
table. I've got my wonderful spinach
20:15
stuffed mushrooms, my Italian chicken
20:18
sticks, my creamed mint brownies, that
20:22
fabulous cherries jubilee, and this
20:25
wonderful lemon apple cider that is all
20:29
so good. So, as soon as my guests walk
20:31
in, they're met by this fabulous smell
20:35
and this beautiful tasty food. And I
20:39
hope that you'll enjoy some of these
20:41
recipes for your own holiday parties
20:44
after you've watched Paula's home
20:47
cooking.
20:49
So for now y'all, I want to send you
20:52
love and best dishes from my holiday
20:55
buffet to yours. See y'all soon.
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