Girl's Night In

Hey, y'all. I'm Paula Deen

And on today's show, I'm gonna stay right here at the house

And I'm having my girlfriends in. So I'm gonna be making a bunch of just fun little snacks

Buster Muncho, while we catch up on all the juicy gossip. And I'm gonna start out serving a phyllo-wrapped asparagus

and tomato canapes. And you know, I can't have a party without a dip

so I'm gonna be mixing them up this spicy little curry dip to go with them

And of course, it's not ladies' night without chocolate. So I'm gonna be serving them up a dessert

that's as steamy hot as Georgia asphalt. It's called a molten lava cake

So stick around, y'all. Us girls are staying in, and it's gonna be scrumptious

Cody, what have you been in

You, great time, a day you just rolled in the straw. Hey, y'all, I've been outside in the garden getting some bell peppers

for one of my dishes that I want to share with y'all. Tonight is my girls' night in

Instead of going out, I'm having some of my friends in, and I'm wanting to fix some of a few things

that maybe they hadn't had before. And the first dish that I'm going to surprise them with

is one of girls' favorite vegetables, which is asparagus. But I'm going to do a little different twist to it

I'm going to wrap it in a phyllo dough and bake it, and it's going to be so good

And except for the bread and the butter, it's not fattening. Of course, all that, that doesn't leave anything but the asparagus, does it

All right, let's get started. I'm going to use phyllo dough from the freezer section of your grocery store

It's already thawed out. All right, now I'm going to take these and I'm going to cut them long ways

Now we're going to come over here, and I'm going to cut this just right down the center, just like that

So I'm going to take some melted butter, and I'm just going to brush the pastry with the butter

Believe it or not, Michael loves this asparagus, too. You know, sometimes it's hard for us to get our men to eat vegetables and to like them

So I'm gonna take some Parmesan cheese and sprinkle on that. And then I'm gonna take our asparagus

Now, this is just raw asparagus. I hadn't steamed it or anything. And if you want bigger pieces, you can use two

One or two will work all right. Okay, and onto the sheet that goes

Now, you can't get any simpler than that. All right, now I'm gonna sprinkle these with a little bit more Parmesan cheese

All right, now I'm going to put these in a preheated oven

It's been preheated to 375 degrees, and we're going to bake these for about 15 minutes

So in they go, and that's all it is to it. Now I'm going to make a curry dip

and I'm going to start with a cup of mayonnaise, and you can use a light mayonnaise if you like

but I have to tell you I don't like. So I'm using the full-fledged mayonnaise

I'm going to add a teaspoon of curry powder, and I'm going to add a couple of tablespoons of grated onion

Now you can't get any simpler than that. And I'm going to add to this to give it just a little tart

I'm going to add about a tablespoon of fresh lemon juice. So good

If you like curry, you'll love this dip. Now, I'm going to take a bell pepper

and I'm just going to cut the top off of it. and then I'm going to come in here

and I'm going to pull out the vein and I'm going to cut out

the pot of seeds just knocking that out and now I'm going to put this on my vegetable tray

and I'm going to put the dip inside of our bell pepper

so look how appetizing and yummy that looks And I like to make sure I kind of fill it up

high. This is a stiff dip so you don't have to worry about it running out of your bell

pepper. Look how pretty that is. Plus it's really, really tasty. Mmm. They're gonna love it

And when we come back, I've got another phyllo feast going on because we've got some more phyllo

dough over here, and I'm going to show you a real good canapé

We're going to keep on phylloing it away. Hey, I'm glad to see y'all back

In case you've just tuned in, I'm having a few girlfriends in

tonight, and I'm trying to fix up some nice tasty dishes for them that possibly they've never had before

And I've just made these asparagus-wrapped phylos. They're so easy. In case you missed it, you can go on the website, though

and get the recipe for them. Now, I've got a pretty little container filled with Swiss chard

and I'm just gonna take these and kind of stick them around in here

And it almost looks like a flower pot with fresh blooms coming out of it

So I think they're really going to like these. And these are good, you know, like hot right in the oven or at room temperature

Look how pretty that looks. All right. So today is phyllo. I mean, I'm really taking advantage of phyllo dough

Now the next dish I'm going to make for them is a little tomato tart or tomato canapé

So I'm going to start with some diced tomatoes. Now it really depends on how many people you want to feed as to how much tomato you need

And I'm going to add about one or two teaspoons of chopped onion

And I'm going to add a half a teaspoon of house seasoning

seasoning. And then I'm going to take just a couple of fresh basil leaves and I'm

going to just chop those up. And basil has a fairly strong taste so it won't take

much. If you use too much it'll overpower your tomatoes. So in goes with the basil

And we're just going to mix those up. Oh that basil really, really smells so

So good. All right, now for our topping, or our frosting to our canapes, I'm going to add a fourth

of a cup of mayonnaise and a half a cup of shredded mozzarella

Now you can use any kind of cheese that you like. You can use cheddar, you can use a Gruyere, really any kind of cheese that you like

All right, so I'm just going to mix those two ingredients together

And I'm going to finish getting up my basil. Here we go

All right, now I'm gonna move these little crust or tart shells up here in front of me

So I'm just gonna fill each of these cups with the tomato, the onions and the basil

You can take this tomato from a can of pay to a full-size pie and serve it by the slice

but it's just really, really versatile. Now I'm gonna add one ingredient to this

that my regular tomato pie does not get. And I'll show you what that's gonna be in just a few minutes

And here goes our frosting mayonnaise and cheese. You know, that's really hard to beat

And we're gonna put these in the oven and we're gonna bake them until our cheese is melted and bubbly

And I promise you, they're gonna scoff these down. Now they're ready

Now you'll wanna be sure and take them out of the tray

because that tray will melt. So make sure you don't stick that in the oven

Now look how pretty these are. Okay, so in the oven these go

And it won't take but a minute because everything is really cooked

We just want our cheese to get hot and melty. So it'll like frost our canapes

And they are going to be delicious. Now I guess y may be wondering why you heard me talking about low dishes during this show why I worried about it

Well, coming up next, I'm going to show you why I've tried to hold the calories down

on some of the dishes. Because I'm fixing to put about five pounds apiece

on those heifers when they get here. Wait till you see this dessert

You're not going to believe it. Hey, welcome back, y'all

Our tomato canapes are ready. I'm smelling them. Look at those pretty little things

And they're actually starting to sizzle a little bit. I'm going to kind of push them together

because I've got one more ingredient to add to these. and that's a little bacon and I'm using like a jarred bacon. You can find this product in your

salad dressing section. These are great top-down salads and I just love bacon and tomato

Everything looks so good today. The weather's just beautiful and hopefully the girls and I'll

be able to sit out on the back porch, crawl up on the bed swing and just gossip and gossip and

laugh and laugh. And no men allowed. Well, except for my dogs

Because they won't repeat a word. Oh, I let these get really

really hot. They're going to love them. Alright. Now, I told y'all that I was kind of trying

to watch my menu. Because I was going to throw them a sucker punch

at the last second. And let me tell you what I'm fixing for them

to have as a dessert. I am fixing them a molten lava cake

And you're not gonna believe how easy and simple this is. In my bowl now, over hot water

I have melted six one ounce squares of bittersweet chocolate and two one ounce squares of semi-sweet chocolate

along with one and a quarter stick of butter. So this is just pure chocolate and pure butter

Now to this we're gonna add one and a half cups of powdered sugar or confectionate sugar

a half a cup of all-purpose flour, And I'm just going to mix that up because my chocolate is really, really hot

And I want it to cool down a minute because I'm going to add some eggs to it

All right, now to our mixture, I'm gonna add three whole eggs

And I'm going to add three additional egg yolks

All right, we're just going to mix those up real, real good

And to this, I'm going to add one teaspoon of vanilla flavoring

And I'm using pure vanilla extract. All right, and then I'm going to add two tablespoons of orange liqueur

It smells so good. Are you getting this all down, Otis

You taking this all down? You can see how quickly that came together

without even the benefit of a mixer. Now, I have six six-ounce custard cups

already buttered and ready to go. We'll just move those up here

And now I'm going to fill our cups. And I'm going to try to divide this batter equally between the six cups

We'll see how good I do. Now we're going to put this into a 425 degree oven

and we gonna bake these for about 15 minutes Alright

So in with these. And that's plenty for the girls and me

But you know there's a great big old Harry guy that lives here with me and if he sees

me serving molten chocolate cake to the girls and don't have any for him, I'd be in serious trouble

So I got his ready in this oven

And the sad part, y'all, is Michael will eat every one of these

Can you see how good those look? All right, now I'm gonna gently remove our cake

Look at that. And to our molten lava, I'm gonna put a dollop of flavored chocolate whipped cream

All right, all I'm gonna do to it now is dust it with a little powdered sugar

And then I've got a strawberry that I'm going to add to it just for color

They are going to love them. So much for that plate of vegetables

Oh my goodness. Oh, look at this

Look at that chocolate running out. Oh my goodness. It's so very good

I've gotta take a quick break y'all because I gotta finish eating this cake

And when we come back, I'm gonna make some cocktails that are as flamboyant as my friends' personalities

So I'll see y'all back in a minute. You're not going to want to miss this drink. Now, I can't have a party without having these girls

something really tasty to drink. And so I've decided to make a pretty pink drink

that's nice and girly. But I tell you what, the taste and the kick

is gonna be anything but girly. Now I'm gonna start with 6 ounces of gin

That's about 1 1⁄4 ounce per person. Look how beautiful it is outside, y'all

The sun's setting on me. I'm gonna pour about 6 ounces of the gin

a splash of grenadine, and this is gonna make it that pretty pink color

I'm gonna add 1⁄4 of a cup of heavy cream and listen to this ingredient now

If you don't feel like you can go that far with it, leave it out

But I'm going to toss in one egg white and that's going to make our drink real, real frothy

Look, it matches my shirt. Okay. That's perfect. You guys want to go outside

Look at poor little Cody. He's out there with his ball in his mouth, want me to play with him

So we got to get finished. Ooh. Look at that. Isn't that pretty

Whoops. Somebody's not going to get one. Now, who will that be

I think you're going to like this one. When you're having the girls over, don't leave this one off

Oh, my goodness, it's so good. Well, I've got a few of my girlfriends here with me

and we're having a grand old time just laughing and eating. So far, the favorite is my decadent lava cakes

that are just so gooey and delicious. but the girls also loved these scrumptious phyllo-wrapped asparagus

and my tomato canapes. And you know what? I think after a few more of these pink ladies we're drinking

there ain't no telling where this conversation's going to go. Listen, don't be like me and put off seeing your friends

Take the time to stop and smell the roses because there's nothing, nothing in this world like a good girlfriend

So until next time, these crazy broads and I wish y'all love and best dishes

Cheers. From our kitchens to yours