Best Pesto Cheese Blossom Paula Deen Recipes

PESTO CHEESE BLOSSOM (PAULA DEEN)

Steps:

• Line a medium bowl with plastic wrap, leaving enough overhang to cover the top.
• Reserving 3 slices of provolone, line the bottom and sides of the bowl with remaining provolone, overlapping slices.
• For the cream cheese layer, process the cream cheese, pistachios, and 1 garlic clove in a food processor until blended; scrape the mixture into a bowl and set aside.
• For the pesto layer, process the basil, parsley, pine nuts and the remaining garlic clove in the food processor until blended.
• Dissolve the salt and pepper in the olive oil and mix well.
• With the machine running, add the oil in a fine stream.
• Scrape this mixture into a second bowl and set aside.
• For the tomato layer, drain the tomatoes, reserving the oil.
• Puree the tomatoes with a small amount of the reserved oil in a food processor.
• Spread some of the cream cheese mixture over the cheese slices lining the bowl.
• Layer the pesto mixture, half of the remaining cream cheese mixture, the sun-dried tomato mixture and then remaining cream cheese mixture in the bowl.
• Cover with remaining provolone.
• Bring edges of the plastic wrap together over the top and secure with a twist tie.
• *Freeze until firm to the touch.
• Remove the plastic wrap and invert the mold onto a serving platter.
• To serve, slice thinly and serve with party crackers.
• This will keep in the refrigerator for up to three months.
• *Note:Original recipe says to freeze until firm, but I wasn't sure how that would work out.
• I just froze for about an hour until it was firm enough to unmold.
• Can be store easily in the refrigerator.

MAKE YOUR OWN BOURSIN CHEESE - PAULA DEEN

Steps:

• Put the cream cheese and butter into the bowl of a food processor. (You could use a mixer or blender if you don't have a food processor.).
• Add the seasonings and process until completely blended and smooth.
• Line a medium-sized serving bowl with plastic wrap and fill it with the cheese mixture.
• Cover and refrigerate for at least a few hours before serving.
• You can keep refrigerated for up to 1 week.
• Enjoy!

FRENCH QUARTER BEIGNETS (FROM PAULA DEEN)

Steps:

• Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.
• In another bowl, beat the eggs, salt and evaporated milk together.
• Mix egg mixture to the yeast mixture.
• In a separate bowl, measure out the bread flour.
• Add 3 cups of the flour to the yeast mixture and stir to combine.
• Add the shortening and continue to stir while adding the remaining flour.
• Remove dough from the bowl, place onto a lightly floured surface and knead until smooth.
• Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel.
• Let rise in a warm place for at least 2 hours.
• Preheat oil in a deep-fryer to 350 degrees F.
• Add the confectioners' sugar to a paper or plastic bag and set aside.
• Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares.
• Deep-fry, flipping constantly, until they become a golden color.
• After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners' sugar.
• Hold bag closed and shake to coat evenly.
• Serve warm with syrup, if desired.

PAULA'S CHEESE BALL (BY PAULA DEEN)

Steps:

• Place the cream cheese and milk in a bowl; beat until well combined.
• Add in shredded cheese, onions, pimento and HALF of each, crumbled bacon and chopped pecans; mix to combine.
• Season with salt and black pepper.
• Transfer the mixture to a large piece of plastic wrap, then form into a ball; cover tightly and chill a minimum of 2 hours.
• In a pie plate mix together the remaining chopped pecans and bacon, then mix in the parsley and poppy seeds.
• Unwrap the cheese ball then gently roll into the nut mixture.
• Wrap again in a clean piece of plastic wrap and chill up to 24 hours.