Up next in 10
Paula loves a picnic, and not gonna let a little rain ruin her parade, so today she's going to enjoy the wet weather with a rainy day picnic!
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
For more episodes of Blast From The Past videos click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGj7h-uNjuKEODgCBVVgj7U
------------------------
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
------------------------
Find more recipes and videos on my website: https://www.PaulaDeen.com
Click here to shop my products on my online store: https://pauladeenshop.com/
Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen
------------------------
#pauladeen #blastfromthepast
Chocolate Gooey Butter Cookies - https://www.pauladeen.com/recipe/chocolate-gooey-butter-cookies/
Broccoli Slaw - https://www.pauladeen.com/recipe/broccoli-cole-slaw/
Santa Fe Wraps - https://www.pauladeen.com/recipe/santa-fe-wraps/
Show More Show Less View Video Transcript
0:00
[Music]
0:01
Hey y'all. I'm Paula Dean. And you know
0:04
us Southern girls, we just love us a
0:06
picnic. And I don't know about you, but
0:09
I'm not going to let a little rain ruin
0:12
my parade. Today, I think I'm going to
0:15
just enjoy the wet weather with a rainy
0:18
day picnic. So, I'm just going to serve
0:21
up my own sunshine with a fresh and
0:24
creamy Santa Fe wrap and a side of
0:28
crunchy broccoli sloth. And to top it
0:31
all off, we're going to brighten up our
0:33
date with the gooey butter cookies. So,
0:36
take cover, grab your umbrella, because
0:39
we're going to turn this picnic in to a
0:42
shower of flavors.
1:13
[Music]
1:15
Y'all know I had I had such wonderful
1:18
plans for my family today. I was going
1:21
to do an a picnic outside, but it looks
1:24
like the weather's, you know, really
1:26
kind of working against me. But you know
1:29
what? The recipes that I'm preparing
1:31
today, they'll be good on a rainy day or
1:34
a sunny day. So, I hope y'all will come
1:36
on in the kitchen and join me cuz I
1:38
think you're going to love these things.
1:40
I know that my family is. So, why don't
1:42
we go in the kitchen and get started?
1:44
And who knows, maybe by the time I get
1:47
through the sun will come out. But it
1:49
doesn't much look like it. It looks kind
1:51
of set in.
1:54
Hey Otis, you're ready for the picnic to
1:56
start, aren't you, buddy? You want a
1:58
treat? Yeah. Y'all, the first recipe
2:02
that I'm going to share with y'all today
2:03
is called a chocolate gooey butter
2:06
cookie. And it's one of those recipes
2:08
that you're going to love because you
2:10
start with just a chocolate moist cake
2:13
mix. So, I mean, that's a great start to
2:18
a delicious, easy dessert.
2:21
And, um, we're going to add a little
2:24
something different, though, to to our
2:26
mix. We're going to start with a 8 oz
2:28
package of cream cheese and a stick of
2:30
butter that's been brought to room
2:32
temperature. And we're just going to
2:33
beat that until it's creamy,
2:38
aren't we, Otis?
2:41
Aren't we?
2:43
Uhoh. Oh, and here comes your brother
2:45
Cody.
2:46
He heard the word treat, too.
2:52
Okay, I've got this creamed nice and
2:56
smooth together. Now, I'm going to add
2:58
an egg and give it another quick quick
3:01
beat.
3:10
Okay. Now, I'm going to add a teaspoon
3:12
of vanilla
3:15
and I'm going to add the
3:18
cake mix. Now, if y'all don't remember,
3:20
if y'all are a big fan of the gooey
3:22
butter cakes. This is mainly the
3:25
ingredients that go in the gooey
3:27
buttercakes. We've got the cream cheese,
3:29
we've got the butter, we've got the
3:31
vanilla, we've got the cake mix. But
3:34
it's just the way that these are
3:35
incorporated. They're incorporated all
3:38
together rather than the different
3:40
layers of the normal gooey buttercake.
3:52
And you can use any kind of chocolate
3:55
cake mix. You can use a mocha or you can
3:58
use even the devil's food cake. you
4:01
know, as long as it's chocolate.
4:05
Okay, you can see how stiff our batter
4:08
is, but it's still not quite stiff
4:12
enough. We want to make sure that when
4:14
we put our cookie in the oven, it's not
4:16
going to spread all over our cookie
4:18
sheet. So, I'm going to cover this and
4:19
stick it in the refrigerator and let it
4:22
sit for about 2 hours until it's nice
4:25
and chilled. And I've got some that's
4:27
already ready in the refrigerator.
4:36
And you can see how chilled that one is.
4:40
So,
4:42
oh, this.
4:45
All right. Now, we're going to just take
4:47
our dough and we're going to roll it
4:49
into a ball a little smaller than a
4:53
walnut. And then I'm going to take it
4:55
and I'm going to roll it in powdered
4:57
sugar.
4:59
So, this is kind of going to give it a
5:01
little crackled look after they're done.
5:05
They're going to be real chewy
5:08
when we bite into them. Now, we're going
5:10
to bake these in a 350°ree oven for
5:14
about 10 minutes. So, it's not going to
5:17
be long before we're all eating cookies,
5:19
guys. Are y'all Are y'all missing
5:22
another dog? Another dog named Gertie.
5:26
Well, I was so sad. The other morning I
5:29
came into the kitchen and I found a note
5:32
and Gertie told me that he just could
5:35
not stand being around all these other
5:37
dogs anymore. So, an agent had contacted
5:41
him about getting his own show. So,
5:44
Gertie left
5:47
and we miss her so very much. Don't we
5:49
guys?
5:52
So, if if um if I see Gertie again, I'll
5:56
tell her that y'all all ask about her
5:58
and said hello. She's a very special
6:02
girl.
6:04
Okay, these are ready to go.
6:10
So, in the oven for 10 minutes.
6:16
Okay, so in 10 minutes, we've got
6:18
cookies. And when we come back, I'm
6:20
going to make a cole slaw. But you know
6:22
what? Cabbage is not going to be the
6:25
star of this dish. What's it going to
6:27
be? Well, y'all will have to come back
6:28
and find out. I'll see y'all back here
6:31
in a couple of minutes.
6:33
[Music]
6:42
I promised y'all before we left a little
6:44
while ago that I was going to share with
6:46
y'all a colelaw recipe where cabbage is
6:48
not the star. I can't wait to share it
6:51
with you. But first, I'm going to check
6:52
on these cookies because I think they're
6:55
ready. Oh, and they are. They They look
6:59
just like I told you they were going to
7:00
look. Because of rolling them in the
7:03
powdered sugar, it gave them a crackled
7:05
look. So, while I'm waiting for those to
7:07
cool off, I'm going to start our coles
7:09
slaw. And I'm going to start by taking
7:12
two packets of ramen noodles. And I'm
7:15
going to take the rolling pin and I'm
7:17
just going to crush them up.
7:20
You can see how easy that was. Those
7:23
things are tough and hard, but they
7:25
break very easily. So, we're going to
7:28
move down here now, and I'm going to
7:29
take about 34 of a stick of butter.
7:36
And I'm going to melt this
7:40
in our saucepan.
7:42
All right. So, let's toss in our ramen
7:45
noodles.
7:47
This is the the food that has kept many
7:50
college kids alive cuz you can buy them
7:53
for like four or five for a dollar at
7:56
the grocery store. I know a lot of the
7:59
students that work at the restaurants,
8:01
you know, they're on tight budgets.
8:02
They're trying to pay their way through
8:04
school, so they really watch their
8:08
pennies closely. All right. Now, we're
8:10
just going to toss in about a four of a
8:12
cup of slivered almonds. And I'm going
8:14
to keep a real close eye on this. I'm
8:18
not going to turn my back to it because
8:20
I don't want to burn them. All right,
8:23
they're ready. They're a nice golden
8:25
brown, but I'm going to take them out of
8:27
that frying pan because they'll continue
8:30
to cook and I don't want them to to get
8:32
over brown. So, I'm just going to dump
8:36
this right here and let it sit here
8:39
while we get everything else ready cuz
8:41
we're going to mix together the sauce
8:43
that's going to be poured over our
8:45
broccoli. And I'm going to start with 34
8:48
a cup of canola oil
8:52
and a4 of a cup
8:55
of apple cider vinegar. Now, this recipe
8:58
was sent in to me by a couple of girls.
9:00
Their name is Linda and Christine and
9:04
they watched the show together and they
9:07
sent me a note telling me how much they
9:09
love my corn casserole and they wanted
9:12
to share a recipe with me that they do
9:15
all the time and they've had a real good
9:16
response to now and it's a broccoli cole
9:20
slaw but they've given it a couple of
9:23
twist. They use the apple cider vinegar
9:26
and rather than white sugar they use
9:28
brown sugar. So, to our oil and vinegar,
9:31
we're going to add 1/4 of a cup of
9:34
packed brown sugar.
9:38
And you know how the ramen noodles come
9:41
with a little seasoning pack?
9:44
Well, we're going to use only one
9:46
oriental seasoning pack.
9:49
And in that goes with our liquid.
9:54
We're just going to mix that up and let
9:57
those flavors marry.
10:00
just for a minute.
10:03
I love what the brown sugar does to this
10:06
recipe. It's just a little bit more
10:09
interesting than like a white sugar. All
10:11
right. Now, I'm going to use two packs
10:15
of broccoli sloth. I'm going to use two
10:18
of these bags because my family's going
10:21
to dig into this. Plus, if I've got any
10:24
leftover, it just keeps getting better
10:27
and better. So, it'll be fine. Tomorrow
10:29
is an afternoon snack or
10:32
bedtime snack.
10:35
Although, I have to tell you, if a
10:36
bedtime snack, I've really got a
10:39
weakness for ice cream. But maybe I can
10:41
switch it to broccoli.
10:47
All right, I'm just going to pour the
10:49
marinade over that.
10:52
I'm going to toss in our noodles that
10:54
have cooled off.
10:57
They're nice and crispy.
11:01
And then we're going to toss in some of
11:04
Ladybird's very favorites,
11:07
sunflower seeds. She just loves these
11:10
little seeds, and so do I. So, I'm just
11:13
going to toss those in. So, this salad
11:16
is going to have a nice crunch to it,
11:19
and I just love crunchy stuff. You can
11:21
make this early in the day and have it
11:24
ready in the refrigerator. I'm going to
11:26
just use my hands, y'all,
11:29
to toss that.
11:32
All right. So, I'm just going to pile
11:34
this up in our serving bowl.
11:37
Now, I'm going to top our salad with
11:41
some green onion tops that are going to
11:44
give it a nice
11:48
added flavor. And look how simple that
11:51
is using the convenience products that
11:53
we can get from the grocery store. And
11:56
this is ready to go into the
11:57
refrigerator. But before I do that, I'm
11:59
gonna have to sneak a bite. But I have a
12:02
feeling this is going to be one of those
12:03
dishes that gets just better and better
12:06
as it sits. And that wonderful marinade
12:09
just soaks into it.
12:19
This is really,
12:22
really, really good.
12:26
Thank you girls for sharing this recipe
12:28
with me. If you got some more, send them
12:30
my way, okay? Cuz I'm always looking. I
12:33
love it.
12:35
When we come back, I'm going to taste
12:37
the cookies and I'm going to show you a
12:39
sandwich that's going to hold up all day
12:42
long. It'll be ready when you are. So,
12:44
I'll see y'all back in a few minutes.
12:47
Just got to clean up and take a quick
12:48
break.
12:50
[Music]
12:59
Hey y'all. Welcome back. I don't like a
13:03
real real hot cookie. So, these are nice
13:05
and cool. And I'm just giving them an
13:08
extra little sprinkle of powdered sugar.
13:10
And they're just beautiful. They're
13:12
beautiful. Beautiful cookie. They've got
13:15
so much texture
13:18
because we rolled them in that powdered
13:20
sugar.
13:24
M.
13:27
Oh my goodness. They're delicious.
13:31
They're moist
13:33
and almost chewy.
13:38
Really, really good. All right, let's
13:40
move on. The next thing I'm going to
13:42
make is a Santa Fe wrap sandwich. It's
13:45
just a little bit different from any
13:47
other sandwich that you normally pack in
13:49
a picnic lunch. And I tell you, the
13:51
gang's gonna love it and it's easy to
13:54
make. Now, I'm going to start with two 8
13:56
oz packages of cream cheese that are at
13:59
room temperature. And I'm just going to
14:00
beat those up until they're creamy.
14:12
All right. to that. Now, I'm going to
14:15
add one cup of sour cream. If you were
14:18
trying to watch your calorie or fat
14:21
intake, you could substitute it with a
14:24
lowfat sour cream. Now, I'm going to
14:27
take one small can of green chilies and
14:30
I'm just going to toss those through the
14:32
strainer real quick like because I don't
14:35
want this so juicy that it's going to
14:37
run out of our bread or our tortilla
14:40
shell. All right. Now I'm going to add
14:42
two tablespoons of salsa mix.
14:47
I'm going to add one small little can of
14:50
black olives that have been chopped and
14:53
drained.
14:55
I'm going to add one cup of pepper jack
14:58
cheese. That's going to give it a nice
15:00
little bite. And then I'm going to add
15:04
a half a cup of green onion tops.
15:08
Now, we're going to mix all our
15:09
ingredients together. And I'm going to
15:11
blend them with the mixer
15:13
until they're all incorporated.
15:17
And this has got a lot of good flavors
15:19
going on.
15:21
Okay.
15:23
All right. Now, the last ingredient
15:25
we're going to add is one cup of fresh
15:29
shredded spinach. And I adore spinach. I
15:34
just love it.
15:38
And you can see what a pretty filling
15:40
this is going to be.
15:43
Doesn't that look good?
15:51
It's really, really good. All right.
15:53
Now, I'm going to use the larger
15:56
tortilla shell
15:58
to put my sandwiches together. And all
16:01
we have to do at this point
16:04
is just spread this
16:06
onto our shell.
16:12
This would make a nice base for anything
16:15
that you wanted to add to it. If you
16:17
wanted to turn it into a meaty sandwich,
16:21
you could uh drain some tuna fish and
16:23
flake that tuna fish into this and that
16:26
would be wonderful. But so we're going
16:28
to start at the edge and we're going to
16:29
roll it as tightly as we can without
16:33
sending our filling running.
16:36
Just like that.
16:39
And we're just going to do this until
16:42
I've got as many sandwiches as we need.
16:54
Okay, here we go.
16:56
Okay. And all we're going to do is take
16:59
our sandwiches and cut them into nice
17:02
little pieces. Or you could actually
17:04
just cut it in half
17:08
and serve them in larger pieces. But for
17:11
a picnic,
17:13
you know, I think I think bite-siz food
17:16
is is just really, really good. Now, to
17:19
make sure that these stay together, I'm
17:21
just going to stick a toothpick in them
17:23
just so I know they're not going to come
17:25
apart. This is just a nice change that I
17:30
think the kids
17:32
and my brother Bubba will just love. And
17:35
Michelle's coming today. And this is the
17:38
perfect little finger sandwich for
17:41
giries. You know, they don't feel like
17:43
they're eating so much. So, that's all
17:46
there is to this sandwich.
17:50
Oh my gracious. It's good. Y'all ready
17:53
for the picnic? Y'all ready?
17:57
When we come back, y'all, I'm going to
17:59
be sharing a recipe for a wonderful
18:01
creamy dip.
18:04
It's going to be a hit no matter where I
18:06
serve it or what time. So, I'll see
18:08
y'all back in a few minutes.
18:11
We're getting ready for that rainy day
18:13
picnic. The weather is not looking good.
18:18
[Music]
18:23
Now, we can't have a picnic, y'all,
18:25
without a dip. So, the dip I'm going to
18:28
be making for my family today is called
18:31
a creamy scallion dip. So, I've got my
18:34
four cups of sour cream. I'm going to
18:36
dump in my two teaspoon of cumin,
18:40
two teaspoon of chili powder. This is
18:43
going to be kind of almost like a
18:46
Mexican dip. All right. Now, the juice
18:49
of one lime.
18:51
And that's going to give it a nice tart
18:53
flavor. And now six chopped green
18:57
onions.
18:59
And then a little fresh ground pepper.
19:04
A little salt.
19:07
How simple is that? And it's really a
19:10
nice change from like your your
19:12
buttermilk dips or something like that.
19:17
And you can see that I've got a mixture
19:20
of different chips,
19:23
which makes for a little bit more
19:25
interest.
19:28
And I just love the black corn chips.
19:31
They they have a little spice to them.
19:38
M.
19:40
[Music]
19:42
Oh, it's so good.
19:46
You know, maybe the weather didn't turn
19:47
out exactly as we planned, but that's
19:50
all right. You know, we've been given
19:52
lemons today. Well, we're just going to
19:54
make lemonade out of it. The recipes are
19:57
going to be wonderful whether your
19:59
picnic is sunny or rainy or inside or
20:03
outside. I think you're going to love
20:05
these dishes. That broccoli salad is so
20:07
good. And the Santa Fe wraps, y'all,
20:09
please save me a wrap. And our creamy
20:12
scallion deal. This is out of this
20:14
world. And of course, for dessert, we've
20:17
got a chocolate gooey butter cookie. So,
20:20
I'm I'm going to have to go, y'all, cuz
20:22
there's not going to be any food left.
20:29
Is it good? Mhm. I'm so glad you like
20:32
it.
20:34
Well, until next time, y'all. My family
20:37
and I send y'all love and best dishes
20:40
from our rainy day picnic to yours.
20:45
[Laughter]
20:48
[Music]
20:49
What a great wrap.
20:52
Have a bite of mine. Thank you.
20:55
[Music]
#Food & Drink
#Hobbies & Leisure