Roasted Root Vegetables

Thank you Paula Deen! This side dish is a perfect match for you Halloween, Harvest or Thanksgiving celebrations!

INGREDIENTS:

4 shallots, halved
3 parsnips, cut into 1/2-inch pieces
2 turnips, peeled and cut into 1/2-inch pieces
1 rutabaga, peeled and cut into 1/2-inch pieces
1/4 cup honey
2 tablespoons olive oil
2 teaspoons dried thyme
1 1/2 teaspoons salt

INSTRUCTIONS:
1.Preheat oven to 425˚. Line a rimmed baking sheet with heavy-duty aluminum foil.

2.In a large bowl combine shallots, parsnips, turnips, and rutabaga.

3.In a small bowl, combine honey, oil, thyme, and salt. Pour over shallot mixture, tossing gently to coat. Spoon onto prepared baking sheet.

4.Bake 30 to 40 minutes, or until vegetables are tender, stirring occasionally.

The Lady's Warm Potato Salad

I just love Paula Deen, this is a great recipe.

Ingredients:

2 tablespoon Paula Deen’s Silly Salt
1/4 cup diced pimento
1 teaspoon Paula Deen’s Lemon-Pepper Seasoning
1/4 cup bell pepper, chopped
3 hard boiled eggs, chopped
1 cup celery, chopped
1/4 cup green onion tops, chopped
8 medium red potatoes
1/4 cup fresh parsley, chopped
1 tablespoon Dijon mustard
1/4 cup mayonnaise
1 cup sour cream

Directions

Boil potatoes with skins for 10 to 15 minutes, until tender. Let cool just to the touch and cut into cubes. In a large bowl, combine remaining ingredients. Add potatoes. Mix gently and serve at room temperature.

Yield: 10 servings
Preparation time: 30 minutes
Cooking time: 15 minutes
Ease of preparation: easy

Silly Salt & Lemon Pepper Spices can be purchased HERE

Paula Deen's Buttermilk Cornbread

This is one of my favorite corn bread recipes!

Ingredients

1. 1 cup yellow cornmeal
2. 1/3 cup all-purpose flour
3. 1 teaspoon baking powder
4. 1/2 teaspoon salt
5. 1/4 teaspoon baking soda
6. 1 egg, beaten
7. 1 cup buttermilk


Instructions

1. Preheat the oven to 400ºF. Grease well a 9-inch square pan or two nonstick 12-cup miniature muffin tins.
2. Combine all of the dry ingredients in a small mixing bowl. Add the egg and buttermilk. Stir with a fork until just blended. Pour the batter into the prepared pan. Bake for 20 minutes for a square pan, or 15 minutes for a miniature muffins. Serve with butter and mayhaw jelly. (Some guests asked for maple syrup with their corn bread muffins, but they were flat out of luck.)

Makes 16 small squares or 24 mini-muffins