Paula Deen Biography, Age, Husband, Children, Net worthMenu, Recipes

Paula Deen

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.

Paula Deen Age

Paula was born on January 19, 1947in Albany, Georgia, United States. Additionally, she is 76 years as of 2023.

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In 1989, she divorced her husband, Jimmy Deen, to whom she had been married since 1965. However, she is currently Married to Michael Groover since 2004.


She has  two children Bobby Deen and Jamie Deen. Moreover she has two grand children Jack Linton Deen and Matthew James Deen.

Net worth 

Paula has a net worth of approximately $16 Million as of 2023. This is due to her career as a chef. additionally she has released several cook books.


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.

Unfortunately, she suffered from panic attacks and agoraphobia. Then, she focused on cooking for her family as it was something that she would do without leaving her house.

In addition, 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. However, In 1989, she divorced her husband, Jimmy Deen, to whom she had been married since 1965.

Furthermore, she was left with only $200 and money was tight raising both her kids and her younger brother, Earl (“Bubba”). Besides, she tried hanging wallpaper, working as a bank teller, and selling real estate and insurance.

Lastly she then started a catering service, making sandwiches and meals, which her sons Jamie and Bobby delivered.

Paula Deen Menu


In true Southern tradition, we serve a family-style spread of hearty Down Home Dishes, Breakfast Meats and Breakfast Treats. What a wonderful way to wake up your taste buds! Adults $14.99 per person, Kids (5-10) $8.99 per person.

Apple Cinnamon French Toast

A new favorite that is out of this world! Loaded with apples, cinnamon, and brown sugar. Topped with Paula’s signature syrup.

Sweet Piggies in a Blanket

These little piggies came to town and brought Paula with them! Our sweet sausages are wrapped in a fluffy pastry and baked to perfection.

Applewood Smoked Center Cut Bacon

Thick cut, premium bacon smoked with Applewood, full of flavor.

Sausage Patties

Hand pattied breakfast sausage, simple and flavorful.
Paula Deen’s photo

Paula Deen Recipes

Uncle Bubba’s Crab Martini

Recipe courtesy of Paula Deen

Marinated Asparagus Salad

Recipe courtesy of Paula Deen

Strawberry Shortcake

Recipe courtesy of Paula Deen

Pad Thai

Recipe courtesy of Paula Deen

Cafe Au Lait with Chocolate Dipped Spoons

Recipe courtesy of Paula Deen

Mango Coconut Rice

Recipe courtesy of Paula Deen

Fried Apple Pies

Recipe courtesy of Paula Deen

Vidalia Onion and Lump Blue Crab Salad

Recipe courtesy of Paula Deen

Perfect Storm Pizza

Recipe courtesy of Paula Deen

Peppery Coleslaw with Orange Chili Vinaigrette

Recipe courtesy of Paula Deen

Peanut Butter Cups in the Blanket

Recipe courtesy of Paula Deen

Paula’s NY Cheesecake

Recipe courtesy of Paula Deen

Hot Mocha Float

Recipe courtesy of Paula Deen

Hot Tomato Tart Appetizers

Recipe courtesy of Paula Deen

Corrie’s Bacon Creamed Spinach

Recipe courtesy of Paula Deen|Jack Deen|Bobby Deen

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


3 eggs

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

House Seasoning:

1 cup of salt

1/4 cup black pepper

1/4 cup garlic powder