Paula Deen Biography
Paula Deen (born January 19, 1947) is an American TV personality and cooking show host. Deen resides in Savannah, Georgia, where she owns and operates The Lady & Sons restaurant and Paula Deen’s Creek House with her sons, Jamie and Bobby Deen. She has published fifteen cookbooks. Though married since 2004 to Michael Groover, she uses the last name Deen, from her first marriage.
Deen is the daughter to the late Corrie A. Heirs and late Earl Wayne Heirs. Her parents died before she was 23. She grew up Baptist and is still deeply devoted to her faith. She suffered from panic attacks and agoraphobia. She then focused on cooking for her family as it was something that she would do without leaving her house. Her grandmother Irene Paul had taught her the hand-me-down art of Southern cooking; one of the only places she felt safe was at her own stove, making thousands of pots of chicken and dumplings. She later moved to Savannah, Georgia, with her sons. In 1989, she divorced her husband, Jimmy Deen, to whom she had been married since 1965. She was left with only $200 and money was tight raising both her kids and her younger brother, Earl (“Bubba”). She tried hanging wallpaper, working as a bank teller, and selling real estate and insurance. She then started a catering service, making sandwiches and meals, which her sons Jamie and Bobby delivered.
Paula Deen Age
Paula was born on January 19, 1947. She is 72 years as of 2019.
Paula Deen Menu
SOUTHERN STYLE BREAKFAST
Apple Cinnamon French Toast
Sweet Piggies in a Blanket
Applewood Smoked Center Cut Bacon
Paula Deen Recipes
Uncle Bubba’s Crab Martini
Marinated Asparagus Salad
Cafe Au Lait with Chocolate Dipped Spoons
Mango Coconut Rice
Fried Apple Pies
Vidalia Onion and Lump Blue Crab Salad
Perfect Storm Pizza
Peppery Coleslaw with Orange Chili Vinaigrette
Peanut Butter Cups in the Blanket
Paula’s NY Cheesecake
Hot Mocha Float
Hot Tomato Tart Appetizers
Corrie’s Bacon Creamed Spinach
Paula Deen Restaurant/ Paula Deen’s Family Kitchen
At Paula Deen’s Family Kitchen, guests will enjoy classic Deen family recipes in a unique family-style setting just like they do in their very own homes. We serve up endless portions of Southern-Style entrees and side dishes and every visitor ends their meal with a dessert of their choice! Our restaurant brings friends and families together over a meal while offering up a one-of-a-kind dining experience you’re sure to remember.
Paula Deen Cookbook
At the Southern Table with Paula Deen (2017)
This book is a celebration of family, food, and true Southern hospitality. Whether you’re sitting down to Sunday supper, planning a party, or headed to a potluck, you will find the right recipe within these pages. From breakfasts and breads to soups and sandwiches, as well as entrees, casseroles, appetizers, and desserts, the dishes here are ready and waiting for you. Each of the 150 easy-to-follow recipe is accompanied by a beautiful photograph so you know exactly how the dish should look. For the first time in a book, Paula includes easy meal menus to assist with planning plus three perfect themed gatherings not only providing the recipes but also how to serve and decorate.
Paula Deen Banana Pudding
- 1 (12-oz) container frozen whipped topping, thawed, or equal amount sweetened whipped cream
- 1 (14-oz) can sweeten condensed milk
- 1 (8-oz) package cream cheese, softened
- 2 cups of milk
- 1 (5-oz) box instant French vanilla pudding mix
- 6 to 8 bananas, sliced
- 2 bags chessmen cookies
Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve
Paula Deen Corn Casserole
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
- 1 cup sour cream
- 1/2 stick butter, melted
- 1 to 1 1/2 cups shredded Cheddar
Preheat oven to 350 degrees F. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
Paula Deen Fried Chicken
1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
House seasoning, recipe follows
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil
1 cup of salt
1/4 cup black pepper
1/4 cup garlic powder