Cooking with Paula Deen

5 Ways with Deviled Eggs

DEVILED EGG HASH BROWNS CASSEROLE

Makes 8 to 10 servings

8 slices bacon, chopped
1 small red bell pepper, seeded and diced
¾ cup plus 2 tablespoons sliced green onion, divided
1 (8-ounce) package cream cheese, cubed and softened
6 large hard-cooked eggs, peeled and halved lengthwise
¾ cup sour cream
¼ cup mayonnaise
1 tablespoon dry mustard
½ teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon paprika
1 (30-ounce) package frozen shredded hash brown potatoes, thawed
2 cups shredded Monterey Jack cheese
Garnish: paprika

1. Preheat oven to 350°. Spray a 2-quart baking dish with cooking spray.

In a large skillet, cook bacon

Sie lesen eine Vorschau. Registrieren Sie sich, um mehr zu lesen.

Mehr von Cooking with Paula Deen

Cooking with Paula Deen4 min gelesenCookbooks, Food, & Wine
Retro Recipe Redo
Makes 4 to 6 servings 6 slices thick-cut bacon, chopped1 pound baby Yukon gold potatoes, halved1 cup chopped sweet onion2 tablespoons tomato paste2 tablespoons Worcestershire sauce2 teaspoons chopped fresh thyme1 teaspoon garlic powder1½ teaspoons ko
Cooking with Paula Deen4 min gelesenRegional & Ethnic
Easy Weeknight Meal Planner
A SHOPPING LIST OF INGREDIENTS TO PREPARE ALL THE MEALS CAN BE FOUND ON PAGE 81. Makes 4 servings 3 tablespoons vegetable oil, divided1 cup chopped fresh baby spinach (about 2 ounces)4 ounces cream cheese, softened½ cup shredded Parmesan cheese¼ cup
Cooking with Paula Deen3 min gelesenRegional & Ethnic
Breakfast for Dinner
Spicy Tomato-Poached Eggs Tater Tot Breakfast Casserole Cornmeal Pancakes Fruit Salad with Honey-Orange Dressing Makes about 4 cups (photo on page 50) ⅓ cup fresh orange juice2 tablespoons honey¼ teaspoon ground cinnamon4 kiwis, peeled and chopped2 c