Up next in 10
3 Cute Tea Party Recipes - Paula and Cheryl Day of Back in the Day Bakery are sharing tea party food ideas. These tea party snacks recipes are perfect for a ladies tea party! Paula’s Best Dishes, Season 12, Episode 9.
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00:00 Intro
1:56 Old-Fashioned Turkey Patty Melts Recipe: https://www.pauladeen.com/recipe/old-fashioned-turkey-patty-melts/
12:22 Oatmeal Coconut Sammies Recipe: https://www.pauladeen.com/recipe/oatmeal-coconut-sammies/
19:03 Orange Spiced Tea Recipe: https://www.pauladeen.com/recipe/orange-spiced-tea/
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For more episodes of Paula’s Best Dishes, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyG6WX31_riXNzo5zGJLbeTB
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Show More Show Less View Video Transcript
0:00
- Cheryl Day, y'all, is a dear friend of mine here in town,
0:04
and she owns Back In The Day Bakery here in Savannah,
0:08
along with her husband, Griff.
0:09
I just love having her over to cook with me.
0:13
Today I thought we'd unwind with a little lunch.
0:16
A spot o' tea.
0:18
Now, Cheryl's gonna make me a neighborhood favorite,
0:21
her oatmeal coconut sammies,
0:24
which will go perfect with my orange spice tea.
0:28
I'm gonna start us off
0:29
with an old fashioned turkey patty melt.
0:32
There's nothing like girlfriends. (giggling)
0:38
(upbeat music)
0:47
So let me tell y'all.
0:48
Here I am gonna prepare Cheryl this turkey melt.
0:53
So I walk into my kitchen 30 minutes
0:56
before Cheryl's supposed to get here.
0:57
No bread.
0:59
(phone ringing)
1:01
- Hello, Back In The Day Bakery.
1:03
- Cheryl.
1:04
- Hey, Paula, how are you?
1:06
- Hey, girl, how you doin'?
1:08
- [Cheryl] What did you forget?
1:09
- I had planned on making us turkey patty melts.
1:12
- Uh-huh?
1:13
- And I just realized that I'm out of fresh bread.
1:16
Would you ask Griff to throw a loaf of bread
1:18
in the car for me?
1:20
- No problem, Paula.
1:21
I'll have Griff hook it up for you.
1:23
- Thank you, dear.
1:24
I'm looking forward to spending the afternoon together.
1:27
- All right, well see you in a bit.
1:28
- Bye.
1:31
- Paula!
1:32
- [Paula] Cheryl!
1:33
- I'm here.
1:34
- Hey girl!
1:35
- Hey!
1:37
- I'm so sorry I had to call you.
1:39
Hey, darling. - How are you?
1:41
- I'm great!
1:42
- Oh, I brought the bread and I brought you something else.
1:45
- I see something, I see something.
1:48
- Brought you some bacon jam-- - Oh my gosh.
1:51
- From Griff.
1:52
I thought we could use that on our sandwiches.
1:52
- My son's favorite.
1:55
Oh, Cheryl, that's gonna be delicious
1:57
on our old-fashioned turkey patty melts.
2:00
- Griff made 100% whole wheat.
2:02
And have you ever heard of sorghum?
2:04
- Syrup? - Yeah.
2:06
He put some of that and he invented this.
2:09
Southern style whole wheat bread just for you.
2:12
- [Paula] Sorghum syrup is in here?
2:13
- [Cheryl] Yes.
2:15
- Let me tell you about quiet little Griff.
2:18
He produces the most incredible homemade breads
2:23
you've ever put in your mouth.
2:25
Oh my gosh. - So it has,
2:26
I think that'll be good with our turkey melts.
2:28
- Oh my gosh, can't wait to try it.
2:30
Alright, listen. - Here's the turkey.
2:31
- I've got a steak sauce here.
2:34
Salt, pepper, a teaspoon of ground thyme.
2:38
If you would just mix that into that turkey meat.
2:40
- Alrighty.
2:41
- I'm gonna get our mushrooms and onions to cooking.
2:44
- Okey doke.
2:45
Paula, am I just sprinkling and mixing?
2:48
- Yes.
2:52
Is Griff the only one that knows how to make the bread?
2:55
- He is.
2:56
- So Cheryl, you can just put that meat in that bowl
3:00
So when is he gonna get in there
3:02
and start teaching people?
3:03
- [Cheryl] We always are talking about that.
3:05
- It's hard to relinquish everything, isn't it?
3:09
- It is.
3:12
- All right, so Cheryl I'm gonn' spray our griddle
3:13
a little bit because, you know,
3:16
there's not much fat in turkey so.
3:19
- [Cheryl] So we're doing these
3:20
just like hamburger patties kinda?
3:21
- Yeah.
3:22
You should be able to get four or five out of there.
3:25
And just put them on the grill.
3:27
(grill sizzling)
3:32
I'm gonn' wash my hands, Cheryl.
3:33
- [Cheryl] This is gonna be good.
3:34
Okay, I'ma keep putting these on.
3:36
- Cheryl, everybody that knows you
3:38
and comes to y'all's bakery
3:40
just loves looking at your wardrobe.
3:46
- Aw.
3:47
- The way you dress is so nostalgic.
3:49
- I just always kinda have liked, you know,
3:51
shopping at vintage stores-- - Well, I tell you why.
3:55
- Playing dress up and you know.
3:57
- We're gonna be making tea to go with our tea.
3:59
To go with our tea party, of course.
4:01
What do you say, we kinda dress up a little?
4:03
- That'd be fun!
4:04
- [Paula] You want to? - Yeah!
4:06
You have hats?
4:08
- Oh, honey, I have got you a hat in mind.
4:11
- You do?
4:13
That's gonn' be fun. - Yes.
4:14
I've got the griddle back here, Cheryl.
4:16
I got it on,
4:19
and I'm gonna-- - Check our meat.
4:19
- Yeah.
4:20
Get your outer spatula.
4:22
Look down in that drawer.
4:24
And I'm gonna be slicing our bread.
4:26
- Here we go.
4:27
- Oh my goodness.
4:28
- I love that we're doing turkey.
4:31
- Oh, Cheryl. - Don't you think that bacon.
4:35
- All right, now these are gonna be open-face.
4:36
- I wanna know when to turn.
4:37
- Yes.
4:38
It looks like honey but that's the sorghum.
4:41
- [Cheryl] Yeah.
4:42
- You know what?
4:43
I think, Cheryl, I'm gonn' put
4:44
some of that bacon jam on this bread.
4:46
- That'd be good.
4:48
- But first, let me butter it up and get it on the griddle.
4:51
I know Jamie just raves about Griff's bacon jam sandwich.
4:56
So you put this on thick.
4:58
- We put that on thick cause that's all you get.
5:01
It's that, the cheese.
5:04
And Jamie kissed Griff.
5:07
I think he kissed him on the--
5:07
- My son, Jaimie? - He did, he did.
5:11
- That is.
5:13
Ooh, Cheryl, it's hot.
5:15
- Griff likes to come up with these concoctions of spices--
5:19
- [Paula] Good for Griff. - But it's got
5:20
a little Coca Cola in there.
5:22
- You tell Griff to keep it coming.
5:25
- I like this griddle.
5:27
- All right, these are doing up nicely.
5:29
Our buttered bread's on the griddle
5:31
and I got the broiler on.
5:34
- Okay, so we're good, you've got the bread--
5:34
- Because we're gonna,
5:36
yes, we're gonna-- - You need to try some.
5:37
Try a piece.
5:38
- Oh, I am money.
5:39
I done got my piece buttered--
5:41
- Ooh, what's in there? - And your piece.
5:43
This is cheese, provolone.
5:45
- Cheese, yum.
5:47
- How long you think on our turkey patties?
5:50
It's not gonn' take long, is it?
5:52
- No, not too long.
5:54
- All we have to have is like one, two, really.
5:56
- Yeah, that's true.
5:57
We can give Griff, Michael-- - And somebody lucky.
6:00
(laughing)
6:02
Coming up,
6:03
I'm serving up my ooey gooey patty melts.
6:07
Dig in, darling.
6:08
- Oh, yay!
6:09
This is gonna be good.
6:11
- And later, Cheryl may have the perfect cookie, y'all,
6:15
but I have the perfect hats for our tea party.
6:19
This this perfect.
6:25
I so hope y'all are enjoying the show.
6:27
And if you do.
6:29
Be sure to click like, subscribe and
6:32
notification bell so you'll never miss a video.
6:36
And we'll be right back after the break.
6:41
(upbeat music)
6:45
You know, lunch is not gonna be fancy.
6:48
- Oh, we don't need fancy.
6:49
- But I know these old-fashioned patty melts
6:52
are gonna be delicious.
6:54
I'm gonna grill our bread, and look at that.
6:58
- [Cheryl] Man. - [Paula] Yes.
7:00
- [Cheryl] That's perfect.
7:00
- I can't wait to taste it.
7:02
- Now, I'm gonn' push that bread over to the side
7:05
and I'm gonn' come down here
7:08
and spread some of Griff's yummy bacon jam.
7:11
Cheryl reminds me of myself.
7:13
She had a very limited budget when she started,
7:17
but she had a great passion for her bakery.
7:20
- We decided that we wanted to be, you know,
7:22
the place where people would come
7:26
and think of when they come to Savannah.
7:29
How did you decide that that's what you wanted to do?
7:31
- Well, I tell you what, Cheryl.
7:32
I was on the South side.
7:35
You know, we didn't know what a tourist was out there.
7:39
And I realized early on with my style of cooking,
7:45
that it belonged in the historic part of town.
7:48
- Right.
7:49
- [Paula] You know? - Yeah.
7:50
- So in the back of my mind,
7:52
I started working towards that goal.
7:55
You know, I was lucky.
7:57
- I think that's why we can relate to,
7:59
cause you know what I'm doing everyday.
8:00
I mean, the hours-- - Well, honey listen,
8:02
a bakery.
8:02
What, are you talking about, two and 3:00 AM in the morning?
8:05
That is tough. - A lot of people work hard
8:07
so I don't complain about it.
8:09
- That's exactly why.
8:09
- A lot of folks are working hard so--
8:12
- Oh, excuse me, did I get your toe?
8:14
- No, you're fine.
8:14
- See if you can peek in there, Cheryl,
8:17
and see if they're done.
8:19
Do we need a knife? - That's looking close but.
8:22
Oh yeah, it's getting there.
8:23
- [Paula] Oh yeah.
8:24
Yeah, it won't take long.
8:26
When you're having a Turkey burger,
8:28
it's not like a beef burger.
8:30
- Right.
8:32
- You don't wanna serve a medium rare turkey patty
8:36
or a chicken patty.
8:38
You want it totally done. - Make sure it's done.
8:39
- And, of course, if you're unsure,
8:41
you can always stick a little meat thermometer in it.
8:45
So, we'll turn these over
8:46
and you can see there's hardly any fat in them at all.
8:49
But I think these are safe now, Cheryl.
8:52
- Okay.
8:53
- What do you think?
8:54
- They look good.
8:56
Yeah, it looks good.
8:57
- Yeah, plus, we're gonna stick this under the broiler.
9:00
- Ooh, yum.
9:01
- Now, I'm gonna, (laughs)
9:04
yes.
9:05
Now I'm gonna top this with our mushrooms and onions.
9:10
I put our bacon jam on there.
9:13
- [Cheryl] Oh my goodness.
9:15
You're gonna love it.
9:16
All right, I got to move these down--
9:17
- We are gonna love it!
9:21
All right-- - Give this to Griff
9:23
and Michael. - So now for our cheese.
9:27
Yes.
9:29
All right, so I'm gonna stick this
9:30
under the broiler, Cheryl.
9:31
- Woohoo. Do you want me to do that?
9:34
- Yes, darling, you can, and I'll get our plates ready.
9:38
- [Cheryl] I remember that your broiler worked fast.
9:39
- Oh gosh, that broiler works so fast.
9:42
All right, keep an eye on that bread.
9:44
- Okay, yes, yes, yes.
9:45
- Cause it will be gone on you in a second, in fact--
9:49
- [Cheryl] Yeah, I remember that.
9:50
- [Paula] When you're broiling--
9:51
- [Cheryl] Ooh, look at that.
9:51
- [Paula] Oh my my.
9:52
Yes, now you know, you always want to broil, Cheryl,
9:55
with your oven door cracked.
9:58
Look at it.
9:59
- [Cheryl] Yeah, we just wanna get a little color
10:03
there and it's melting.
10:04
Oh my goodness.
10:05
- We are there, girlfriend.
10:08
- Man, that was like-- - I'm telling you.
10:10
- A nanosecond. - That oven does not play.
10:14
- Okay, I'ma let you plate, please be careful.
10:18
I know you call me iron fingers.
10:20
- I do.
10:22
Pretty much.
10:25
- Oh, got it?
10:26
- Yes.
10:27
- [Cheryl] Okay.
10:29
- Yum yum, Cheryl.
10:31
- Oh my goodness.
10:33
- So you think Griff would approve
10:36
of what we're doing to his bread?
10:38
- [Cheryl] Love these plates.
10:39
- Thank you.
10:40
Dig in, darling.
10:42
- Oh, yay.
10:42
Okay.
10:43
Oh my goodness.
10:45
This is gonna be good.
10:47
- Yes.
10:48
Look at that bacon jam.
10:50
- It's just got so many flavors in there,
10:53
with his spices and stuff.
10:58
Oh my god.
11:00
Oh, this is so good.
11:02
- Isn't that Turkey meat good with the thyme?
11:03
- So good.
11:07
- What are you making today?
11:09
- Oh, I'm gonna make you, cause I know you love coconut,
11:12
some oatmeal coconut sammies, like kinda like a whoopie pie
11:16
but with cream cheese frosting in the middle.
11:21
- Cheryl-- - You know I can't
11:22
come over here without making something sweet.
11:23
- Have I told you lately that I love you, girl?
11:26
(laughing)
11:29
Coming up,
11:30
it's Cheryl's turn to work her magic in the kitchen.
11:34
Oh my goodness.
11:35
Stick around for my version of an old-fashioned tea party.
11:40
Looks delicious.
11:45
I hope y'all are enjoying the show
11:47
and I want to hear from you.
11:49
Tell me what recipes or videos you'd like to see me
11:51
make by just leaving a short comment below.
11:55
Now, let's get back to the show, y'all.
12:00
(upbeat music)
12:04
Mh, Cheryl, I think our coconut's done.
12:07
Perfect, Cheryl.
12:09
- [Cheryl] Perfect.
12:09
- You know when you're toasting nuts, coconut,
12:13
you have to be very, very careful.
12:14
- (indistinct) that perfect?
12:15
Now, I know you love coconut so--
12:17
- I do. - I incorporated that
12:18
into this oatmeal recipe.
12:22
- Let's get going, Cheryl.
12:23
And I just can't wait to make
12:25
your famous oatmeal coconut sammies.
12:27
All right, so you put me to work.
12:29
- Well, nothing starts without four sticks of butter.
12:34
I started to say pounds cause that's what
12:36
it would be at the the bakery,
12:38
but four sticks of butter. - You never disappoint me.
12:40
- And then you're gonna need--
12:42
- Sugar? - Uh-huh, sugar.
12:43
You're gonna need
12:44
two cups. - [Paula] Two cups.
12:45
- [Cheryl] And then I'm going to start with our dry.
12:47
And then one cup of--
12:49
- [Paula] Brown sugar. - The brown sugar.
12:50
Yep.
12:51
Cream it together.
12:52
I like to get it really light, Paula.
12:54
- [Paula] Okay.
12:55
- And I've got two and a half cups of all purpose flour.
13:00
- [Paula] All righty.
13:01
- And then this recipe has a lot of spices in here.
13:04
I love it with the oatmeal-- - I do too.
13:07
In one of my cookbooks, I formulated a loaded oatmeal cookie
13:12
and honey, I cleaned out my spice drawer,
13:14
put everything in it and it was so good.
13:16
- Isn't that fun?
13:17
- [Paula] Yes, I loved it.
13:19
- So I'm starting in with a little salt
13:22
and then all my spices.
13:23
I've got all-spice, half a teaspoon of that.
13:28
We've got our cloves,
13:31
baking soda.
13:32
And then I've got my cinnamon
13:34
and then I'm just gonna whisk all this together.
13:37
- [Paula] I'm gonna crank this.
13:38
- And I know you're like me,
13:39
we like to make sure our eggs are,
13:41
are these your little chickens' eggs?
13:44
- You know, those are from my chickens.
13:45
- Yay.
13:47
We've got four eggs, Paula, that are going in.
13:50
- [Paula] You gonn' add one at a time?
13:51
- [Cheryl] One at a time.
13:53
- And when you want me to-- - Can you do the vanilla
13:55
for me, sweety? - Yes.
13:57
- Just eyeball it. - Okay.
13:58
Like a teaspoon?
13:59
- Yeah.
14:01
All right, you can scrape it down.
14:02
Cause I do something, I don't know,
14:04
maybe a little different than most people do their cookies.
14:06
I'll put in my oats next before I add in my dry.
14:10
- Okay.
14:11
- And it's a lot of oats cause they are, after all--
14:13
- [Paula] How many cups?
14:14
- Four and a half.
14:17
That's it.
14:18
All right.
14:18
So now we've got all of our dry ingredients.
14:22
You wanna add those, Paula?
14:23
- Yes. - Okay.
14:25
And I just add that in a little at a time.
14:28
So it's a good thick cookie.
14:31
It's gonna be yummy.
14:32
- You know, Cheryl, tell me
14:33
because I don't claim to be the world's greatest baker.
14:38
I've played around with different cookie recipes.
14:40
Now, sometimes they can be real fat and thick
14:44
and other times they'll spread out.
14:46
Now what-- - Oh goodness.
14:48
I'm so passionate about that.
14:50
If you have your butter too soft,
14:53
you're not gonna incorporate the air
14:55
and it's not gonna be able to do its job
14:57
when it reaches the oven.
14:58
That's why they get that flat as a fritter.
15:02
- I did not realize that.
15:02
- Yeah, so that's why when you're creaming it,
15:05
it needs to be like room temperature--
15:06
- Cause I bet you, on occasion, I've walked in
15:08
and decided at the last second to make a cookie
15:11
and pop it in the microwave.
15:11
- And they're still good so.
15:14
- Oh, they're delicious.
15:15
In fact, I kinda like a thin cookie.
15:18
All right, so we're gonna incorporate the coconut in here?
15:20
- Yep, you're gonna get the coconut in there.
15:28
- [Paula] And I'll stir in a cup of raisins.
15:31
- That looks perfection.
15:34
- Yes.
15:35
- And we're gonna scoop it out.
15:37
- Okey doke.
15:39
Six? - [Cheryl] I always like
15:39
to do my corners--
15:41
- [Paula] Yes, to hold your paper down.
15:41
- [Cheryl] So I would do six.
15:43
- Okay.
15:45
Oh my goodness.
15:47
Mh!
15:52
All right. - So then I'll just take--
15:54
- Is that turbinado sugar?
15:56
Oh, well is this what you're gonna do?
15:58
- Yeah.
15:59
It gives it kind of a
16:00
nice little crunch. - [Paula] Crunch.
16:02
Yes, I love it.
16:04
- When you bake them off. - This batter is so good.
16:06
- [Cheryl] Isn't it good?
16:07
- All right, so how long are we gonn' bake this for
16:09
and at what temp?
16:10
- 350, and it's gonna be about eight to 10 minutes.
16:15
I like to kinda slightly under-bake them
16:17
cause they're gonna continue to bake on your tray.
16:19
- [Paula] Okay.
16:20
So Cheryl, what's next?
16:22
- All right, so here, this is just
16:24
the old-fashioned frosting,
16:25
which I know you're very familiar with.
16:27
We're gonna start with a stick of butter.
16:30
- [Paula] Okay. - I'ma get you to cream that
16:32
and then let me get some milk, about a quarter cup.
16:35
- Okay.
16:36
- I love these milk bottles.
16:39
- I do too.
16:40
It's hard to believe that when my children were babies,
16:46
we had a milk box out by the front door.
16:49
- Oh, yeah, I remember that. - And the milk man
16:53
would leave me my bottles of milk
16:55
in a old silver box out by the front door.
16:56
- Let's put a little vanilla in there.
17:01
And then we're gonna put in our confectioner's sugar.
17:04
- [Paula] Uh-huh, how much?
17:06
- And that's gonna be about two cups.
17:13
Wow, let me get your milk in here.
17:14
Hello, bought it over here.
17:16
That would help you.
17:17
Paula, this is gonna be about a quarter cup, whatcha say?
17:20
Yeah, a little milk goes a long way with confectioner sugar.
17:25
- This isn't really definitive.
17:27
You basically wanna just get it to the right consistency.
17:31
That's looking good.
17:34
- Yes.
17:35
It's nice and thick.
17:37
Now I've got enough filling for my three cookies.
17:42
What are you going to use?
17:43
- We could always get you another stick of butter, Paula.
17:46
- Make us some more.
17:47
- [Paula] All right, I'm gonna just kinda sling that off.
17:53
Okay.
17:54
- All right, so that's it.
17:55
We're almost ready for a tea party.
17:56
- [Paula] Oh yay.
17:57
- Yay.
17:58
Put your milk back.
18:00
- I can't wait to show you what I've got for you to wear.
18:02
- Oh, I can't wait, too.
18:06
- Coming up,
18:06
we'll add the finishing touches to our sammies.
18:10
These cookies smell phenomenal.
18:13
And then it's time for a tea party.
18:15
Look what I've got for you!
18:17
- Oh my goodness!
18:22
I so hope y'all are enjoying the show.
18:25
And if you do.
18:27
Be sure to click like, subscribe and
18:30
notification bell so you'll never miss a video.
18:34
And we'll be right back after the break.
18:39
(upbeat music)
18:44
- Cheryl, these cookies smell phenomenal.
18:49
And look how beautiful they are.
18:50
And they're cool so they're ready for--
18:51
- [Cheryl] Ooh, they're gonna be good.
18:53
- But listen, would you do me a favor?
18:55
- Yes.
18:56
- Here I invite you for a night
18:58
and then I just work you like a mule.
18:59
You're not going back to (indistinct) watch soaps, are you?
19:01
- No, no - [Cheryl] Okay, okay.
19:03
- [Paula] Do you mind making the tea for us?
19:04
- [Cheryl] No, of course.
19:06
- To four cups of water, you just add four cloves,
19:09
two cinnamon sticks, some orange peel,
19:12
juice from half an orange and four black tea bags.
19:17
I've got a surprise for you.
19:18
- Oh oh, okay. - Okay?
19:25
Cheryl, how's the tea coming?
19:27
- Oh, good.
19:28
It's almost done.
19:29
I'm putting some of your favorite honey in here.
19:31
- I love Cheryl.
19:33
She too likes to have fun while she works.
19:36
So it was my idea for us to dress up and have tea.
19:40
Oh my gosh, how great is this?
19:43
I had the hat, I had the gloves.
19:45
- Paula, I'm almost done.
19:47
- Surprise!
19:48
(laughing)
19:50
Look what I've got for you!
19:51
- Oh my goodness.
19:53
You weren't kidding.
19:55
- No, I'm not kidding. - [Cheryl] Tea time!
19:56
- I feel like part of the Queen's family.
19:59
- Oh my goodness.
19:59
- All right, so I'm gonna have to ask you--
20:01
- All right so I'm gonna take this off.
20:02
- Uh-huh.
20:03
And I hope you like your hat--
20:05
- Oh, I love it - That I picked out for you.
20:09
Fabulous.
20:10
- Look like I'm going to a tea party?
20:11
- All right, you're done with the tea?
20:13
- Done with the tea.
20:14
I've put everything in
20:15
and I've just gotta steep it for a few minutes
20:17
and then we'll drain it out.
20:18
- Okay, well while that's steeping,
20:21
let's go ahead and start filling our cookie.
20:24
- [Cheryl] Yes, let's.
20:28
- Would you like to join me in the sitting room?
20:30
- Yes, I would.
20:32
I tried to have the accent, y'all.
20:34
I'm not good with accents.
20:36
The only accent I can do is my own.
20:40
You know, little girls love tea--
20:42
- Do you remember having tea parties
20:44
when you were little, still?
20:45
- Yes.
20:46
Little girls love to dress up.
20:48
- Yes.
20:50
- All right, there's your--
20:51
- Without a care in the world.
20:52
- Crumpet!
20:55
Oh my goodness.
20:56
- This beats those tiny little finger sandwiches any day.
21:04
- Is this how we do it?
21:05
Oh, stick it straight out.
21:08
And to be safe, I'm just sticking both of them out.
21:09
- Oh, there you go.
21:11
(laughing)
21:15
- My goodness, darling, that's so good.
21:17
- And now for our little, or not so little.
21:21
(laughing)
21:25
- Looks delicious. - You ready?
21:27
- I was ready 30 minutes ago. - Paula, thanks,
21:29
this has been so fun.
21:30
Not a care in the world when I come over here.
21:36
Hey, y'all, it's Paula Deen.
21:38
Now, if you enjoyed this video, be sure to like it
21:42
and click the subscribe button as well as the notification
21:46
and bail to be alerted when I post a video.
21:49
Love and Best Dishes Y'all.
#Food & Drink
#Hobbies & Leisure