May 6, 2011

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Paula Deen's Best recipes for Mother's Day

Below are a few of  Paula Deen's favorite recipes including Philadelphia Cream Cheese to surprise mom with breakfast in bed or maybe Sunday brunch.

More delicious and easy-to-prepare dishes like these for mom are featured on Paula Deen and Kraft Foods’ online community – Real Women of Philadelphia and in their cookbook Real Women of Philadelphia: The Cookbook which can be purchased online at

Cream Cheese Filled Biscuits
Recipe Courtesy of Paula Deen

3 ounce cream cheese
2 cup Bisquick

Preheat oven to 375 degrees.

In a mixing bowl, cut cream cheese into Bisquick and add enough milk to moisten. Place dough like
mixture onto floured surface and knead two or three times. Roll dough to desired thickness using a
rolling pin and cut out with round cookie cutter. Place biscuits on cookie sheet and bake until golden
brown, approximately 15 minutes.

Serves 8-10

Strawberry Shortcake

1 large angel food cake

For the custard:
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping, thawed

For the glaze:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons strawberry gelatin (recommended: Jell-O)
1 cup water
2 cups fresh strawberries cut in 1/2 (if berries are extra large, they can be cut into quarters)
Whole fresh strawberries and mint leaves, for garnish

Slice cake, using a serrated knife, horizontally into 3 equal layers.

For the custard:
Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.

For the glaze:
In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over
medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.

For assembly:
Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard
mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with 3 whole fresh
strawberries and fresh mint leaves.

Prep Time: 5 minutes
Inactive Prep Time: 10 minutes
Cook Time: 5 minutes
Ease of Preparation: Easy
Yield: 10-12 servings

Recipe courtesy Paula Deen and Simon and Schuster, Just Desserts cookbook

Chocolate Chip Cheese Ball
Recipe Courtesy of Paula Deen

Ingredients Add to grocery list
1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
1/2 cup confectioners’ sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons firmly packed brown sugar
1/2 teaspoon vanilla extract
1 cup mini marshmallows
3/4 cup semisweet chocolate morsels
1 cup finely chopped toasted walnuts
Chocolate and honey flavored graham crackers and fruit

In a medium bowl, combine the cream cheese and butter. Beat at medium speed with an electric mixer
until creamy. Add the confectioners’ sugar, cocoa, brown sugar, and vanilla. Beat until well combined.
Add the marshmallows and chocolate morsels. Stir to combine well. Cover and chill for 2 hours. Form
the mixture into a ball, then roll it in walnuts. Arrange the cheese ball on a serving platter and serve with
graham crackers and fruit.


Cherry Cream Cheese Tarts
Recipe courtesy Paula Deen

12 vanilla wafers
2 eggs
1 teaspoon pure vanilla extract
1 cup sugar
2 (8-ounce) packages cream cheese, softened
1 (21-ounce) can cherry filling, or other pie filling

Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.
Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add
eggs, 1 at a time, beating well after each addition. Place a vanilla wafer, flat side down, in each muffin
cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely.
Serve with cherry filling on top, or pie filling of your choice.

Servings: 12 tarts
Prep Time: 10 min
Cook Time: 20 min
Difficulty: Easy

All information and recipes was provided by a PR firm


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