1 (28 ounce) can whole peeled tomatoes
3 tablespoons extra virgin olive oil or garlic oil
1 jalapeno pepper, optional
1 yellow onion, finely chopped
1 tablespoon minced garlic
2 bay leaves
Salt and freshly ground black pepper
1/4 cup drained and chopped oil-packed dried tomatoes
1 tablespoon finely chopped fresh oregano leaves

Open the can of tomatoes and pour off the juice into a bowl. Use the lid to press against the tomatoes to extract as much juice as possible. Then use your hand to squeeze the tomatoes to a pulp.

4 tablespoon salt
2 tablespoons freshly ground black pepper
2 tablespoons dark brown sugar
2 tablespoons ground thyme
2 tablespoons onion powder
1 tablespoon cayenne pepper
4 center cut, bone-in pork chops
Special equipment: applewood chips, soaked for 1 hour

Buttermilk BBQ Sauce:
1 cup apple cider
1 tablespoon brown sugar
1/2 cup Neely's BBQ sauce, or store-bought BBQ sauce
1 tablespoon buttermilk

Ice
1 1/2 ounces tequila
Freshly squeezed orange juice
1/2 ounce homemade pomegranate syrup, recipe follows

Fill a Collins or highball glass with ice. Add the tequila. Add enough orange juice to come almost to the top of the glass; the amount will vary depending on the size of the glass. Gently pour the pomegranate syrup into the glass and serve.
Do not stir.

Pomegranate Syrup or Molasses:
4 cups pomegranate juice
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice

2 ounces red wine vinegar
2 teaspoons Dijon mustard
2 garlic cloves, mashed
1/4 teaspoon kosher salt
3/4 cup olive oil

Place red wine vinegar, Dijon mustard, garlic and salt in a glass or metal container with a tight fitting lid and shake to combine.
Add olive oil and shake vigorously, until dressing emulsifies and thickens to the consistency of cream.

Let dressing sit for 1 hour at room temperature before straining out garlic and serving.

Dressing can be refrigerated, but should be brought to room temperature and shaken again before serving.

Yield: 1 cup

6 pounds Prime Rib with bone, remove excess fat
2 tablespoons fennel seed
2 tablespoons whole coriander seed
2 tablespoons granulated garlic
1 tablespoons caraway seed
1 tablespoon black peppercorns
1/4 cup coarse sea salt
1/4 cup grapeseed oil
Horseradish sauce, recipe follows

Preheat oven to 325 degrees F.

In a coffee grinder, pulse spices until well combined and slightly coarse; add sea salt. Rub prime rib thoroughly with spices, coating entirely.

3 pounds red bliss potatoes, quartered and boiled fork tender
1 quart heavy cream
2 sticks butter
6 cloves garlic smashed
8 ounces shredded Cheddar
2 teaspoons peppercorns
1 1/2 tablespoons salt
Chives, for garnish

Boil potatoes off in a large pot of salted water until tender. Drain the water and place potatoes back in pan.

In a large saucepan, heat heavy cream, butter and garlic to a light simmer. Once cream starts to simmer, turn off the heat and add to the potatoes. Mash together. Add peppercorns and salt.

Season with salt and pepper.

3 to 4 liters canola oil, or as needed to deep fry
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon black pepper
24 bone-in chicken wings and/or thighs, rinsed and patted dry with paper towels
1 to 2 cups buttermilk as need to moisten chicken

Heat oil in deep-fryer to 375 degrees F or as instructed in the manufacturer's instructions for similar foods.

Preheat oven to 350 degrees F.

5 extra-large whole eggs
2 extra-large egg yolks
2 1/2 cups half-and-half
1/3 cup honey
1 1/2 teaspoons pure vanilla extract
2 teaspoons orange zest (2 oranges)
1/2 teaspoon kosher salt
Brioche loaf
1/2 cup golden raisins
Maple syrup, to serve

Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, honey, vanilla, orange zest, and salt. Set aside.

For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting

Preheat the oven to 350 degrees F.

1 side, skin-on, sockeye salmon, 1 1/2 to 2 pounds, pin bones removed
1/3 cup dark brown sugar
2 tablespoons lemon zest
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Position a rack in the oven 3 inches from the broiler. Line a half sheet pan with aluminum foil and place the salmon on the pan.

Place the sugar, zest, salt, and pepper into the bowl of a small food processor and process for 1 minute or until well combined.
Evenly spread the mixture onto the salmon and allow to sit for 45 minutes, at room temperature.

Ingredients
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper

Topping:
3 tablespoons butter
1 cup panko bread crumbs

Directions
Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

1 1/4 cups cold whole milk
1 box vanilla instant pudding and pie filling mix - (3.4 oz)
1 tablespoon pure vanilla extract
12 pre-made cupcakes baked from a cake mix
1 cup heavy cream
1 package semisweet chocolate morsels - (12 oz)
1/4 cup powdered sugar -- sifted

Combine milk, instant pudding mix, and vanilla extract in a large bowl. Beat mixture with a hand mixer for 2 minutes, or until it thickens. Place mixture in refrigerator for 15 minutes.

Cupcakes:
2 large egg yolks, at room temperature
1/4 cup vegetable oil
2/3 cup sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon fine sea salt
1/2 cup semisweet chocolate chips, melted
1/4 cup cake flour
3 large egg whites, at room temperature

Topping:
1 cup semisweet chocolate chips, melted
1 tablespoon vegetable oil

Special equipment: a (24-count) mini-muffin pan, 18 to 20 (1.25-inch diameter)
paper mini-muffin cup liners, recommended: Wilton

All-purpose flour, for dusting
1 pound pizza dough
1 tablespoon extra-virgin olive oil plus extra, for drizzling
1 large (8 ounce) zucchini, trimmed and cut into 1/8-inch slices
2 tablespoons chopped fresh oregano leaves, divided
1 1/2 cups (4 ounces) shredded mozzarella
1 cup (2 1/2 ounces) grated Pecorino Romano
1/2 cup pitted sliced black olives

Place an oven rack in the lower third of the oven. Preheat the oven to 450
degrees F.

On a lightly floured work surface, roll out the dough into a 12-inch circle.

2 ounces olive oil
1 cup julienned red onion
1 tablespoon minced jalapeno
1/2 cup roasted and julienned red bell pepper
1 roasted chicken, boned, skin discarded and shredded
1/4 teaspoon sea salt
1 teaspoon ground black pepper
1 tablespoon chopped garlic
2 tablespoons chopped cilantro leaves, plus more for garnish
4 tablespoons grated Parmesan, plus more for garnish
5 ounces mozzarella, grated
4 ounces cream cheese, room temperature
4 tablespoons freshly squeezed lemon juice
3 ounces tequila
1/4 cup diced Roma tomatoes, for garnish
4 sourdough rolls, warmed

2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon table salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 sticks unsalted butter (1/2 pound), room temperature
1 3/4 cups packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups old-fashioned oats
1 cup milk chocolate chips
3/4 cup toasted flaked unsweetened coconut
3/4 cup finely chopped toasted pecans

Directions
Heat the oven to 350 degrees F and arrange a rack in the middle. Place flour, baking powder salt, cinnamon, and nutmeg in a medium bowl and whisk to combine; set aside.

1 teaspoon salt
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon garlic salt
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tablespoons brown sugar
1 whole chicken, halved
Applewood chips for smoking, as needed

Directions
In a medium size bowl, mix together the dry ingredients. Rub the seasoning over the both halves of the chicken. Cover the chicken with plastic wrap and place in the refrigerator for 1 hour.

6 strips bacon
3 lbs. new red potatoes, scrubbed, rinsed and cut into quarters
Salt and Freshly Ground Pepper
1/2 cup Paula Deen Collection Honey mustard Glaze
1/2 cup Mayonnaise
2 tablespoon dill pickle relish
3 large eggs, hard boiled and chopped
Chives

Directions
In a large skillet or saute pan cook bacon until crisp. Remove from pan and allow to cool before rough chopping. Cook the potatoes in the rendered bacon fat until tender and golden. Salt and pepper to taste.
Remove, and allow to drain on paper towels.

6 strips bacon
3 lbs. new red potatoes, scrubbed, rinsed and cut into quarters
Salt and Freshly Ground Pepper
1/2 cup Paula Deen Collection Honey mustard Glaze
1/2 cup Mayonnaise
2 tablespoon dill pickle relish
3 large eggs, hard boiled and chopped
Chives

Directions
In a large skillet or saute pan cook bacon until crisp. Remove from pan and allow to cool before rough chopping. Cook the potatoes in the rendered bacon fat until tender and golden. Salt and pepper to taste.
Remove, and allow to drain on paper towels.

3/4 cup sliced almonds
3/4 cup sugar
3/4 cup unsalted butter, sliced and softened (1 1/2 sticks)
1/2 teaspoon pure vanilla extract
1/8 teaspoon almond extract
1 2/3 cups all-purpose flour
1/2 teaspoon fine salt
1 cup confectioners' sugar

Dressing:
3/4 cup mayonnaise
3 tablespoons sour cream
1/2 lemon, juiced
Pinch Silly Salt
1 teaspoon garlic powder
8 ounces Gorgonzola
2 tablespoons red wine vinegar
1 tablespoon buttermilk
Pinch cracked black pepper
4 cups wild greens salad mix
1/2 red onion, sliced
1 red pepper, sliced
Walnuts, for garnish

Directions
For the dressing:

In a large bowl, mix all ingredients together.

In another large bowl, mix together all the salad ingredients. Drizzle with dressing and top with chopped walnuts.

Servings: 3 to 4 servings

Show: Paula's Best Dishes

1 (10-12-ounce) package baby spinach, washed and dried
1/3 cup sliced almonds, toasted
1 quart strawberries, hulled and quartered
1 whole cucumber, peeled, seeded, and finely diced

Dressing:
Juice of half a lemon
2 tablespoons white wine vinegar
1/3 cup sugar
1 tablespoon vegetable oil
1 teaspoon poppy seeds

Directions
In a large salad bowl, toss together the spinach, almonds, strawberries, and cucumber. In a small glass dish or jar with a tight-fitting lid, combine the lemon juice, vinegar, sugar, oil, and poppy seeds.
Whisk in the glass dish or shake if using a jar.

Ingredients
Peanut oil, for frying
2 teaspoons kosher salt
1/2 teaspoon ancho chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
3 large sweet potatoes, well scrubbed

Directions
In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F.

In a small bowl, mix together salt, chili powder, smoked paprika, garlic powder, and black pepper.

Nonstick cooking spray
1 1/2 cups all-purpose flour
2 teaspoons salt
2 sticks unsalted butter, softened
1 cup firmly packed dark brown sugar
1 cup granulated sugar
3 large eggs
1 tablespoon whole milk
2 teaspoons vanilla extract
1/2 cup creamy peanut butter
1 cup chopped chocolate covered toffee

Preheat the oven to 350 degrees F.
Line a 13 by 9-inch glass pan with parchment paper, leaving a 2-inch overhang and spray with nonstick spray.
Whisk flour and salt together in a small bowl and set aside.

3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces vanilla sugar
2 teaspoons pure vanilla extract

Directions

Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color.

Olive oil
2 tablespoons butter
1 1/2 pounds onion, sliced
1 loaf French bread, sliced on into 1/2-inch slices
2 cloves garlic, smashed
Salt and freshly ground black pepper
1/2 pound pulled pork
Barbecue sauce

Preheat the grill to high.

For Onions:
In a large saute pan over medium heat, add 2 tablespoons olive oil and butter to melt. Add the onions and saute, stirring constantly, until the onions are deep brown in color, about 20 minutes.

For Bruschetta:

6 ripe peaches, halved, pit removed
1 stick (8 tablespoons) unsalted cold butter, melted, plus more if needed, divided
8 tablespoons light brown sugar, divided
1 teaspoon ground cinnamon, divided
1/2 cup granola
1 pint vanilla ice cream
1/2 cup prepared caramel sauce, heated

Heat the grill to medium.

Place the peaches cut side down on the grill until browned.
Remove from the grill, cut into wedges and place into a gratin dish.

Crust:
2 cups all-purpose flour
1/2 cup chilled unsalted butter, diced
2 tablespoons sugar
2 large egg yolks
Pinch kosher or Hawaiian salt, ground
4 to 6 tablespoons cold water
Cooking spray

Filling:
4 large eggs, separated
1 (14-ounce) can condensed milk
3 Key limes, zested and juiced (if Key limes are unavailable substitute 2 tablespoons regular lime juice)
2 tablespoons sugar

Topping:
1 1/4 cups heavy whipping cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
2 to 3 Key or regular limes, thinly sliced
Lime zest and mint leaves