Up next in 10
Paula's finally moved to her new home and what better way to celebrate than to throw a housewarming party!
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#pauladeen #fullepisodefriday
Cheesy Shrimp on Grits Toast - https://www.pauladeen.com/recipe/cheesy-shrimp-on-grits-toast/
Fried Ravioli with Cream Marinara Sauce - https://www.pauladeen.com/recipe/fried-ravioli/
Savannah Cheesecake Cookie - https://www.pauladeen.com/recipe/savannah-cheesecake-cookies/
Show More Show Less View Video Transcript
0:00
Hey y'all. I'm Paula Dean and today I'm
0:03
throwing myself a housewarming party.
0:06
You know, Michael and I just moved into
0:08
our new home and when my friends come
0:10
over, I really want to just knock the
0:13
socks off of them with these delicious
0:14
recipes.
0:16
I'm going to be making a traditional
0:18
southern finger food, cheesy shrimp on
0:22
grits toast. And then I'm going to fry
0:24
up some ravioli. And I'm going to top it
0:27
with a savory marinara cream sauce. And
0:30
finally, to sweeten up this little
0:32
party, I'm going to bake a rich and
0:34
creamy Savannah cheesecake cookie that's
0:37
going to melt in your mouth. So come on
0:40
in, y'all. Leave your shoes at the door
0:42
cuz today you're invited to my
0:45
housewarming party.
0:48
Today's show is something that's very
0:50
near and dear to my heart. It's house
0:53
warming. So, what better house to start
0:55
with than my very own. Michael and I
0:57
just completed the construction of our
1:00
dream home. And we we wanted to make it
1:03
so comfortable so that everybody enjoys
1:05
it. Even my bird, you can see up there,
1:08
ladybirds in there enjoying her a snack
1:10
right now. I'm walking through a garden
1:12
right now that's just chalk full of
1:13
herbs that really is going to enhance
1:16
any dish that I decide to make. In fact,
1:19
speaking of dishes, I'd love for y'all
1:21
to join me today in the kitchen because
1:23
I'm going to be cooking up some yummy,
1:25
yummy housewarming dishes. So, y'all
1:28
come on in and join me. I'm looking
1:30
forward to spending a little time with
1:31
you. So, y'all just follow me
1:35
and we're going to start cooking.
1:39
I'm so glad y'all decided to come on
1:41
into the kitchen with me. The first dish
1:44
that we're going to make is a Savannah
1:46
cheesecake cookie. And it's not a cookie
1:48
at all. It's actually baked in a 13 by9
1:50
by two and it's cut into squares. We're
1:53
going to start by mixing one cup of
1:56
allpurpose flour,
2:00
a4 of a cup of packed light brown sugar,
2:04
and one cup of chopped nuts. Now, I'm
2:07
using pecans.
2:10
And last but not least, one stick of
2:13
melted butter. I know y'all knew it was
2:16
coming.
2:20
Look how good that looks.
2:23
All right. Now, I'm just going to mix
2:24
this up and I'm going to pat it into the
2:26
bottom of my pan.
2:29
It's just that simple.
2:31
All right. So, we're just going to dump
2:33
that in.
2:35
And if y'all should hear somebody
2:37
yelling, that's Ladybird. She's just
2:39
want me to come get her and take her out
2:42
of the cage and play with her.
2:45
All right. So, we're going to put this
2:47
in a preheated 350°ree oven and we're
2:50
going to let it bake until it's a nice
2:52
light golden brown.
2:55
All right. So, in about 12 minutes,
2:57
we're going to pull out that crust and
2:59
we're going to put this cream cheese
3:01
filling on that crust and we're going to
3:03
bake it for a little bit longer. All
3:04
right. We're going to start by beating
3:07
up two softened 8 oz cream cheeses along
3:11
with a cup of sugar. Then you might want
3:14
to set all this out on your counter the
3:15
night before and that way it'll be ready
3:17
for you to uh start beating together.
3:20
It'll be nice room temperature.
3:28
So that's nice and fluffy. The sugar's
3:31
dissolved in the cream cheese. Now,
3:33
you'll want to make sure when you're
3:35
cracking your eggs
3:37
that you crack and put them in a
3:39
separate bowl because you never know if
3:42
you may have a bad egg. So, this way you
3:45
won't run the risk of spoiling the whole
3:47
recipe. So, that egg looks fine.
3:53
And that one is as beautiful an egg as
3:55
I've ever seen.
3:58
And so is his brother.
4:03
And we're going to add a teaspoon of
4:05
vanilla.
4:07
And that's all it is, too. Whoa.
4:11
A little extra alcohol for the dish
4:14
won't hurt it.
4:23
And our crust is not through bacon, but
4:26
y'all know that I always make extras. I
4:28
can never make just one thing of
4:30
something. not in the Dean Groover house
4:32
because there's a bunch of us. And I've
4:35
got one over here that's ready. And all
4:37
we're going to do is just pour our cream
4:40
cheese filling right on top of our
4:43
crust. And after the crust is baked,
4:46
you'll want to just sit it out on the
4:48
counter and let it cool off before you
4:50
put your cream cheese filling in. And
4:53
I'm just going to spread this one out
4:54
nice and even.
4:58
Looks delicious.
5:01
So, our crust should be ready.
5:05
And it is a beautiful light brown crust.
5:09
And now we're going to slip
5:12
the pan in with our cream cheese
5:14
filling. We're going to bake that for
5:16
about 20 minutes. And I have one ready.
5:20
And I don't know about y'all, but I
5:22
can't hardly wait to taste it. Now, to
5:26
just dress it up a little bit, I'm gonna
5:28
just dust the top of it with a little
5:31
powdered sugar. And I'm just running it
5:34
through a very, very tiny strainer.
5:39
Now, for the size cookie,
5:42
you just go with what you'd like to
5:45
have.
5:47
I think I want a bigger piece for
5:49
myself.
5:51
So, I'm going to cut it in maybe a 2 and
5:54
1/2 inch square.
5:58
And look how good that does look. Now,
6:01
to just dress my plate, I'm going to
6:03
dust it with a little bit more powdered
6:06
sugar. And I've got some beautiful fresh
6:09
strawberries here. And I've got a little
6:12
mint from the garden.
6:14
And look how pretty that looks.
6:18
I can't hardly wait to taste it.
6:37
It's so nutty. Uh that's what I love
6:41
about the crust. It's full of nuts.
6:44
You're going to love it. So, I'm going
6:45
to finish taking a little sweet break
6:47
here and when we come back, you're not
6:50
going to believe that a Southerner would
6:51
really like cheesy shrimp on grits
6:53
toast, are you? Well, that's what I'm
6:56
cooking next. So, I'll see y'all back in
6:58
a minute.
7:03
[Music]
7:13
I'm really really anxious to share this
7:15
recipe with y'all because it's so good.
7:18
It's got two of the ingredients that we
7:21
just love down here in this area and
7:23
that's grits and shrimp. Now, I'm using
7:26
three cans of storebought chicken stock.
7:30
All this can be done the day before. So,
7:32
it really is a simple yet delicious last
7:36
minute dish. Now, I'm going to make sure
7:40
that all those grits get nice and
7:44
incorporated with that chicken stock.
7:46
So, now I'm going to lower our
7:48
temperature
7:50
and I'm going to put the lid on them and
7:52
I'm going to let them cook for about
7:54
five minutes. And while they're cooking,
7:56
I'm going to come down here and I'm
7:58
going to make the cheese, the shrimpy
7:59
cheese sauce that's going to go on top
8:02
of these incredible grits. Now, all I'm
8:05
going to do is just coarsely chop my
8:10
shrimp. And it's like 1 and 12 lbs of
8:14
shrimp that's been baldled and peeled
8:17
and de veained.
8:20
They look delicious.
8:24
Just a nice rough chop.
8:28
All right. Now, I'm going to come over
8:29
here. I've got an 8 oz package of cream
8:32
cheese at room temperature. You know, I
8:35
don't believe we could throw a party
8:36
without cream cheese. I really don't.
8:39
And you can see how soft this is. Now,
8:43
to this, I'm going to add a blend of
8:46
Italian cheeses, but you can add
8:49
whatever kind of cheese you want. And
8:52
that's about a half a cup. And then I'm
8:54
going to add some fresh parsley.
8:58
And I'm going to add a tablespoon of
9:00
half and half.
9:10
All right. So, I'm just going to mix
9:11
that up.
9:14
So, we're just going to add those to our
9:16
cream cheese.
9:20
And I'm just going to fold that in.
9:27
Now, let's check on our grits.
9:29
So, all I'm going to do
9:32
is pour these into our pan.
9:39
These are five minute grits, which going
9:41
to be delicious.
9:44
All right.
9:46
Now I'm going to stir in a half a cup
9:49
of fresh grated Parmesan cheese. Just
9:52
going to kind of fold that in.
9:56
Oh, that smells good. Good. Good.
10:00
Okay, now I'm going to put these in the
10:02
refrigerator. And I've got some in there
10:05
waiting for us right now.
10:17
Look at our grits. Now, these have been
10:19
chilled nicely.
10:22
All right. Now, all we're going to do is
10:24
take our chilled grits and I'm going to
10:28
spray our sheet pan.
10:33
So, I had some butter melting back here
10:35
on the stove. So, I'm going to just take
10:37
our grits and slather it with this
10:40
melted butter. This is just going to
10:43
help them crisp up because now we're
10:47
going to cut these and we're going to
10:49
put them on a cookie sheet and we're
10:51
going to bake them.
10:55
And I'm using a tin can that just works
10:59
perfectly.
11:05
So, I hope that you're going to like
11:06
these as much as Michael does.
11:11
I mean, this is almost just like stupid
11:14
easy. All right, so we're going to throw
11:17
these in a 400°ree oven and we're going
11:21
to bake them for about 15 minutes and
11:24
then I'm going to come back and I'm
11:26
going to flip them over and I'm going to
11:28
continue baking them for about 40 more
11:30
minutes.
11:44
Now, I have a tray that's ready back
11:47
here.
11:49
We're going to take our grits toast and
11:52
we're going to dollop them with our
11:54
cream cheese and our shrimp.
11:59
To me, these are just going to be
12:00
perfect for the house warming because
12:03
I'm not actually serving a meal. I'm
12:05
just serving bites of food.
12:09
Now, I'm going to top them with just a
12:12
little cheddar cheese just to give them
12:15
a little color. And then I'm going to
12:17
run these under the broiler and I'm
12:19
going to broil them for about five
12:21
minutes until they're like melted and
12:24
kind of ooey gooey.
12:26
But I love the little bit of
12:30
orange cheese.
12:33
All right,
12:35
I'm just going to top them with a little
12:37
bit of crushed black pepper. And that'll
12:40
give them just a little bit more color
12:42
to them. Now, I'm fixing to stick these
12:45
in the broiler, like I said, for about
12:47
five minutes.
12:49
And when we come back, we're going to
12:51
taste them. But guess what else I'm
12:53
fixing for the our housewarming party?
12:56
I'm fixing a fried ravioli with a cream
13:01
marinara sauce.
13:03
How yummy does that sound, Mario? Did I
13:06
say it right?
13:08
Ravioli marinara.
13:12
I'll see y'all back in a minute.
13:16
[Music]
13:25
Look at these wonderful little cakes.
13:30
Look at that. And see the yellow cheese
13:32
just just gives it a little punch.
13:47
It's really crunchy. And uh
13:56
have a bite.
13:59
Truly a spectacular orurve. I think your
14:02
guest will just love it.
14:06
I don't know if I'm going to be able to
14:08
make these little raviolis
14:10
for wanting to eat shrimp toast. But
14:12
let's get started. I'm going to be using
14:15
a cheese ravioli
14:17
that you can buy in your frozen food
14:19
section.
14:22
And I'm going to cook these for about 2
14:24
minutes.
14:25
And I've got my salted
14:28
boiling water.
14:31
And I'm just going to dump them down in
14:33
there.
14:35
Oh,
14:37
be careful when you're doing this at
14:38
home.
14:41
Let's move on down here and we're going
14:44
to put together a mixture that we're
14:46
going to dredge these raviolis in. Now,
14:49
I've got a half a cup of milk
14:52
and I'm going to take one egg
14:58
and beat up in our milk.
15:08
Now, I'm going to add a little salt.
15:11
and a little pepper.
15:15
And then it's beat that up a little bit
15:18
more. And I can't wait to show off my
15:21
house. Michael and I stay pretty busy,
15:24
so sometimes we don't get together with
15:26
our friends as often as we'd like. So,
15:29
we're really looking forward to this.
15:32
So, these are ready. Like I said, just
15:34
about 2 minutes is all that these need.
15:38
And I'm gonna drain them on a paper
15:39
towel. Oh, and these smell good.
15:46
All right, for our marinara,
15:49
we're just going to use one jar of
15:52
storebought marinara sauce.
15:55
And then we're going to add a half a cup
15:58
of heavy cream.
16:01
How simple is that?
16:06
And we're going to let this cook for
16:08
about
16:10
just about two minutes. Just enough to
16:12
heat up.
16:14
So, let's come down here. I have two
16:17
cups of ground pecans. And to that, I'm
16:21
going to add a cup of fresh grated
16:24
Parmesan cheese.
16:26
And I'm just going to toss those
16:28
together.
16:33
And then we're going to take our ravioli
16:36
and we're going to run it through our
16:39
milk and egg mixture. It your ravioli
16:42
needs to be more on the dry side so that
16:46
everything will stick to this because
16:48
you have to be careful because it will
16:50
kind of clump up on you.
16:55
This is going to be so delicious.
17:02
So, I've got enough to line the bottom
17:04
of my frying net. So, I'm going to just
17:07
lower those in there. All right. I'm
17:09
going to have to stop and give my hands
17:11
a rinse. A a good tip for when you're
17:14
dipping and frying is to use one hand
17:17
for wet and the other for the dry. But
17:20
sometimes I get so excited I I don't do
17:22
that. I'll wind up just jumping in there
17:26
with both hands.
17:29
I'm going to lift this out because I see
17:32
them puffing and we don't want our
17:34
cheese to burst out and go everywhere.
17:36
So, I think those are just right.
17:45
Look at those.
17:47
All right, I'm going to take our
17:49
marinara
17:51
and pour it into our bowl.
17:57
I'm just going to place these
18:01
around on the platter. And I'm going to
18:04
have more folks
18:06
around this dish than you can shake a
18:10
stick at.
18:15
Oh wowee. I don't know if I can even
18:18
taste this, y'all. I mean, everything is
18:21
so steamy. Look,
18:24
I don't think I can taste this right
18:26
now, y'all. I think I'd even burn my
18:28
mouth, which everybody says I got the
18:30
toughest mouth in town. But when we come
18:33
back and I've got a tip for you that's
18:35
going to make that house warming just a
18:38
little bit warmer.
18:40
So, I'll see you back in a minute.
18:45
[Music]
18:50
I just have to say I really don't want
18:53
anybody to bring me any gifts tonight,
18:55
nor do I expect any. But I'd like to
18:58
share with y'all what I do when I go to
18:59
a house warming. You know, I just love
19:02
little things that that uh are useful
19:06
and that are from my heart and from my
19:08
kitchen. I've got a basket and I've
19:10
lined it with a a dish rag along with
19:13
some really really useful kitchen
19:15
gadgets and a nice bag of pasta,
19:19
beverage napkins, dinner napkins,
19:22
beeswax candles, poperri, and a couple
19:26
of jars of my homemade jams. So, I hope
19:30
this will help you out. And if I do get
19:32
a gift tonight, I hope it's homemade.
19:37
Well, believe it or not, y'all, I've
19:39
gotten everything done. My house is
19:41
pretty clean. But more important than
19:44
that, I got all the food done. And even
19:47
though it's enough to get started, you
19:51
may find that when you serve these
19:52
recipes that you're going to be in the
19:54
kitchen making more. I think that y'all
19:56
are just going to love the Savannah
19:58
cheesecake cookies. I can't hardly wait
20:00
for y'all to taste this one. The cheesy
20:02
shrimp on grits toast. It's out of this
20:06
world. and the fried ravioli with the
20:08
cream marinara sauce is going to have
20:10
your guests just raving. So, if y'all
20:13
have got a house to warm up, I hope that
20:15
y'all will enjoy using these recipes cuz
20:18
they're truly delicious and easy. So, as
20:22
always y'all, I send you love and best
20:25
dishes from my home to yours.
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