Rainy Day Picnic

Hey y'all, I'm Paula Deen

And you know us Southern girls, we just love us a picnic

And I don't know about you, but I'm not gonna let a little rain ruin my parade

Today, I think I'm gonna just enjoy the wet weather with a rainy day picnic

So, I'm just gonna serve up my own sunshine with a fresh and creamy Santa Fe wrap

and a side of crunchy broccoli slaw. And to top it all off, we're gonna brighten up our day

with the gooey butter cookies. So take cover, grab the umbrella, because we're gonna turn this picnic in

to a shower of flavors. Y'all know I had such wonderful plans for my family today

I was going to do a picnic outside, but it looks like the weather's, you know, really kind of working against me

But you know what? The recipes that I'm preparing today, they'll be good on a rainy day or a sunny day

So I hope y'all will come on in the kitchen and join me because I think you're going to love these things

I know that my family is. So why don't we go in the kitchen and get started

And who knows? Maybe by the time I get through, the sun will come out. But it doesn't much look like it

looks kind of set in. Hey, Otis, you're ready for the picnic to start

aren't you, buddy? You want a treat? Yeah. Y'all, the first recipe that I'm going to share with y'all today

is called a chocolate gooey butter cookie. And it's one of those recipes that you're going to love

because you start with just a chocolate moist cake mix. So, I mean, that's a great start to a delicious, easy dessert

And we're gonna add a little something different though to our mix

We're gonna start with an eight ounce package of cream cheese and a stick of butter

that's been brought to room temperature. And we're just gonna beat that until it's creamy

Aren't we, Otis? Aren't we? Uh-oh, and here comes your brother, Cody

He heard the word treat, too. Okay. I've got this creamed nice and smooth together

Now I'm going to add an egg and give it another quick, quick beat

Okay, now I'm going to add a teaspoon of vanilla, and I'm going to add the cake mix

Now, if y'all remember, if y'all are a big fan of the gooey butter cakes, this is mainly

the ingredients that go in the gooey butter cakes. We've got the cream cheese, we've got the butter, we've got the vanilla, we've got the

cake mix, but it's just the way that these are incorporated. They're incorporated all together rather than the different layers of the normal gooey butter cake

And you can use any kind of chocolate cake mix. You can use a mocha or you can use even the devil's food cake

You know, as long as it's chocolate. Okay. You can see how stiff our batter is

But it's still not quite stiff enough. We want to make sure that when we put our cookie in the oven

it's not going to spread all over our cookie sheet. So I'm going to cover this and stick it in the refrigerator

and let it sit for about two hours until it's nice and chilled

And I've got some that's already ready in the refrigerator. And you can see how chilled that one is

So, Otis! All right, now we're going to just take our dough, and we're going to roll it into a ball

a little smaller than a walnut, and then I'm going to take it and I'm going to roll it

in powdered sugar. So this is kind of going to give it a little crackled look after they're done

They're going to be real chewy when we bite into them. Now we gonna bake these in a 350 degree oven for about 10 minutes So it not going to be long before we all eating cookies guys

Are y'all missing another dog? Another dog named Gertie. Well, I was so sad the other morning

I came into the kitchen and I found a note. Gertie told me that he just could not stand being around all these other dogs anymore

so an agent had contacted him about getting his own show. So Gertie left

And we miss her so very much, don't we, guys? So if I see Gertie again

I'll tell her that y'all all ask about her and said hello

She's a very special girl. Okay, these are ready to go. So in the oven for 10 minutes

Okay, so in 10 minutes we've got cookies. And when we come back, I'm going to make a coleslaw

But you know what? Cabbage is not going to be the star of this dish

What's it going to be? Well, y'all will have to come back and find out. I'll see y'all back here in a couple of minutes

I promised y'all before we left a little while ago that I was going to share with y'all a coleslaw

recipe where cabbage is not the star. I can't wait to share it with you, but first I'm going

to check on these cookies because I think they're ready. Oh, and they are. They look just like I

told you they were going to look. Because of rolling them in the powdered sugar, it gave them

a crackled look. So while I'm waiting for those to cool off, I'm going to start our coleslaw

And I'm going to start by taking two packets of ramen noodles, and I'm going to take the

rolling pin, and I'm just going to crush them up. You can see how easy that was. Those things

are tough and hard, but they break very easily. So we're going to move down here now, and

I'm gonna take about three-fourths of a stick of butter, and I'm gonna melt this in our saucepan

All right, so let's toss in our ramen noodles. This is the food that has kept many college

kids alive. Because you can buy them for like four or five for a dollar at the grocery store

I know a lot of the students that work at the restaurants, you know, they're on tight budgets

They're trying to pay their way through school, so they really watch their pennies closely

All right, now we're just going to toss in about a fourth of a cup of slivered almonds

and I'm going to keep a real close eye on this. I'm not going to turn my back to it

because I don't want to burn them. All right, they're ready. They're a nice golden brown

but I'm going to take them out of that frying pan because they'll continue to cook

and I don't want them to get over-brown. So I'm just going to dump this right here

and let it sit here while we get everything else ready because we're going to mix together

the sauce that's going to be poured over our broccoli. And I'm going to start with 3-4ths a cup of canola oil

and a fourth of a cup of apple cider vinegar. Now, this recipe was sent in to me by a couple of girls

Their name is Linda and Christine, and they watched the show together

and they sent me a note telling me how much they love my corn casserole

and they wanted to share a recipe with me that they do all the time

and they've had a real good response to. Now, and it's a broccoli coleslaw, but they've given it a couple of twists

They use the apple cider vinegar, and rather than white sugar, they use brown sugar

So to our oil and vinegar, we're going to add one-fourth of a cup of packed brown sugar

And you know how the ramen noodles come with a little seasoning pack

Well, we're going to use only one Oriental seasoning pack. And in that goes with our liquid

We're just going to mix that up and let those flavors marry just for a minute

I love what the brown sugar does to this recipe. It's just a little bit more interesting than like a white sugar

All right, now I'm gonna use two packs of broccoli slaw. I'm gonna use two of these bags

because my family's gonna dig into this. Plus if I got any left over it just keeps getting better and better So it be fine Tomorrow is an afternoon snack or bedtime snack Although I have to tell you if I bedtime snack I really got a weakness for ice cream

But maybe I can switch it to broccoli. All right, I'm just going to pour the marinade over that

I'm gonna toss in our noodles that have cooled off. They're nice and crispy

And then we're gonna toss in some of Lady Bird's very favorites

Sunflower seeds. She just loves these little seeds and so do I

So I'm just gonna toss those in. So this salad is gonna have a nice crunch to it

and I just love crunchy stuff. You can make this early in the day

and have it ready in the refrigerator. I'm gonna just use my hands, y'all

to toss that. All right, so I'm just gonna pile this up

in our serving bowl. Now I'm gonna top our salad with some green onion tops

that are gonna give it a nice... Added flavor. And look how simple that is

using the convenience products that we can get from the grocery store. And this is ready to go into the refrigerator

but before I do that, I'm going to have to sneak a bite. But I have a feeling this is going to be one of those dishes

that gets just better and better as it sits, and that wonderful marinade just soaks into it

Mmm. This is really, really, really good

Thank you, girls, for sharing this recipe with me. If you got some more, send them my way, okay

Because I'm always looking. Mmm, I love it. When we come back, I'm going to taste the cookies

and I'm going to show you a sandwich that's going to hold up all day long

It'll be ready when you are. So I'll see y'all back in a few minutes

Just got to clean up and take a quick break. Hey, y'all. Welcome back

I don't like a real, real hot cookie, so these are nice and cool

and I'm just giving them an extra little sprinkle of powdered sugar

and they're just beautiful. They're a beautiful, beautiful cookie. They've got so much texture because we rolled them in that powdered sugar

Ooh. Mmm. Oh, my goodness, they're delicious. They're moist and almost chewy

Mmm. Really, really good. All right, let's move on. The next thing I'm going to make is a Santa Fe wrap sandwich

It's just a little bit different from any other sandwich that you normally pack in a picnic lunch

And I tell you, the gang's going to love it, and it's easy to make

Now, I'm going to start with two 8-ounce packages of cream cheese that are at room temperature

and I'm just going to beat those up until they're creamy. All right, to that now, I'm going to add one cup of sour cream

If you were trying to watch your calorie or fat intake, you could substitute it with a low-fat sour cream

Now I'm going to take one small can of green chilies, and I'm just going to toss those through the strainer real quick-like

because I don't want this so juicy that it's going to run out of our bread

or our tortilla shell. All right, now I'm going to add two tablespoons of salsa mix

I'm going to add one small little can of black olives that have been chopped and drained

I'm going to add one cup of pepper jack cheese. It's going to give it a nice little bite

And then I'm going to add a half a cup of green onion tops

Now we're going to mix all our ingredients together, and I'm going to blend them with the mixer until they're all incorporated

And this has got a lot of good flavors going on. Okay

All right. Now, the last ingredient we're going to add is one cup of fresh shredded spinach

And I adore spinach. I just love it. And you can see what a pretty filling this is going to be Doesn that look good Mmm

It's really, really good. All right, now I'm going to use the larger tortilla shell

to put my sandwiches together. And all we have to do at this point

is just spread this onto our shell. This would make a nice base for anything that you wanted to add to it

If you wanted to turn it into a meaty sandwich, you could drain some tuna fish and flake that tuna fish into this, and that would be wonderful

So we're going to start at the edge, and we're going to roll it as tightly as we can without sending our filling running, just like that

And we're just going to do this until I've got as many sandwiches as we need

Okay here we go. Okay. And all we're going to do is take our sandwiches and cut them into nice little pieces or you

You could actually just cut it in half and serve them in larger pieces

But for a picnic, you know, I think bite-sized food is just really, really good

Now, to make sure that these stay together, I'm just going to stick a toothpick in them

just so I know they're not going to come apart. This is just a nice change that I think the kids and my brother Bubba will just love

And Michelle's coming today and this is the perfect little finger sandwich for girlies

you know. They don't feel like they're eating so much. So that's all there is to this sandwich

Mmm, my gracious, it's good. Y'all ready for the picnic? Y'all ready

When we come back, y'all, I'm going to be sharing a recipe for a wonderful creamy dip

It's going to be a hit no matter where I serve it or what time

So I'll see y'all back in a few minutes. We're getting ready for that rainy day picnic

The weather is not looking good. Now we can't have a picnic y'all without a dip

So the dip I'm going to be making for my family today is called a creamy scallion dip

So I've got my four cups of sour cream. I'm going to dump in my two teaspoons of cumin, two teaspoons of chili powder

This is going to be kind of almost like a Mexican dip

All right, now the juice of one lime, and that's going to give it a nice tart flavor

And now six chopped green onions. And then a little fresh ground pepper

A little salt. How simple is that? and it's really a nice change from like your buttermilk dips or something like that

And you can see that I've got a mixture of different chips

which makes for a little bit more interest. And I just love the black corn chips

They have a little spice to them. Mmm. Oh, it's so good

You know, maybe the weather didn't turn out exactly as we planned, but that's all right

You know, we've been given lemons today. Well, we're just going to make lemonade out of it

The recipes are going to be wonderful whether your picnic is sunny or rainy

or inside or outside. I think you're going to love these dishes

That broccoli salad is so good. And the Santa Fe wraps. Y'all, please save me a wrap

And our creamy scallion deal. This is out of this world. And, of course, for dessert

we've got a chocolate gooey butter cookie. So I'm going to have to go, y'all

because there's not going to be any food left. Is it good? Mm-hmm

I'm so glad you like it. Well, until next time, y'all, my family and I send y'all love and best dishes

from our rainy day picnic to yours. Mmm. Mmm. What a great wrap

Have a bite of mine. Thank you