Try Jamie, Bobby Deen’s recipes for holiday party
Looking for the perfect recipes for a holiday get-together with friends or family — while still staying within budget? Try these festive offerings from Bobby and Jamie Deen, sons of star chef Paula Deen.
Start the meal with winter squash soup, fill up with lobster mac ’n’ cheese balls and finish off with red-hot cran-apple punch. Delicious!
- 1 2-pound acorn squash
- 1 large garlic bulb
- 3 tablespoons extra virgin olive oil, divided
- 2 cups low-sodium chicken broth, divided
- 1 14.5-ounce can diced fire-roasted tomatoes, undrained
- 1 tablespoon apple cider vinegar
- 1.5 teaspoons salt
- 1 teaspoon ground black pepper
- 12 cooked large shrimp, peeled and the tails left on
- Cracked black pepper
Preheat oven to 400 degrees Fahrenheit. Spray a baking sheet with nonstick cooking spray. Cut squash in half and discard the seeds. Place squash, cut sides down, on prepared baking sheet. Cut 0.25 inch off of the pointed end of garlic bulb, keeping cloves intact. Place garlic, cut side up, on a small sheet of aluminum foil. Drizzle with 1 tablespoon olive oil. Wrap garlic in foil and place on the baking sheet with squash. Bake 45 to 50 minutes or until squash and garlic are very tender. When cool enough to handle, scoop squash pulp from peel into a small bowl; discard peels. Squeeze garlic pulp into bowl. In the container of a blender, combine squash, garlic pulp, remaining 2 tablespoons oil, 1 cup broth, and tomatoes; process until smooth. Pour mixture into a medium saucepan, and pepper. Cook over medium heat until warm. Spoon into small serving cups; top each serving with a shrimp. Garnish with cracked black pepper if desired.
- 1 11-ounce can refrigerated thin crust pizza crust dough
- 1 cup part-skim ricotta cheese
- 1/2 cup crumbled Gorgonzola cheese
- 3 medium pears, peeled and thinly sliced
- 2/3 cup prepared fig preserves
- 2 tablespoons balsamic vinegar
- 2 teaspoons minced fresh rosemary, divided
Preheat oven to 400 degrees Fahrenheit. Unroll dough onto a large baking sheet; gently press into a 13x10-inch rectangle. Bake dough for five minutes.In a small bowl, stir together cheeses. Then, gently spread cheese mixture over warm crust. Arrange pear slices over cheese mixture. In a medium bowl, stir together fig preserves, vinegar, and 1 teaspoon rosemary. Spread over pears with the back of a spoon.Bake for 12 minutes or until crust is golden brown. Let stand 10 minutes before serving. Sprinkle with remaining teaspoon of rosemary.
- 1/3 cup finely grated Parmesan cheese
- 1 cup uncooked elbow macaroni
- 2 tablespoons butter
- 1.5 tablespoons all-purpose flour
- 1.25 cups whole milk
- 3/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 large egg, beaten
- 1 cup shredded fontina cheese
- 1 cup chopped steamed lobster tails, or about two tails
- Cracked black pepper
Preheat oven to 425 degrees Fahrenheit. Spray one 12-cup miniature muffin pan with nonstick cooking spray. Dust bottom and sides of pans with Parmesan cheese. Reserve any remaining Parmesan cheese.In a medium saucepan, cook macaroni in boiling water for four minutes or until almost tender. Drain.In a medium saucepan, melt the butter over medium heat. Stir in flour and cook for two minutes, stirring constantly. Stir in milk, salt and nutmeg. Bring to a simmer. Stir 1/2 cup milk mixture into egg. Then return egg mixture to saucepan. Simmer for about two minutes or until thickened and bubbly. Add fontina cheese and stir until melted. Remove from heat and stir in macaroni and lobster.Spoon mixture into prepared pan. Sprinkle with remaining Parmesan cheese. Bake for 15 minutes or until lightly browned and set. Cool in pan on a wire rack 15 minutes. Run the tip of a sharp knife around edges to loosen. Remove from pans using a small spoon. Garnish with black pepper, if desired.
- 1 8-ounce package cream cheese, softened
- 1.25 cups shredded whole-milk mozzarella
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 cup chopped toasted almonds
- 2/3 cup cooked and finely crumbled bacon
- 1/2 teaspoon smoked paprika
- Fresh basil leaves
In the work bowl of a food processor, place cheeses, basil, garlic powder and pepper. Process until combined. Spoon into a bowl and cover and chill until firm.In a shallow bowl, combine almonds, bacon and paprika. Using a 1-inch ice cream scoop, scoop cheese mixture into balls. Roll cheese balls in bacon mixture, gently pressing to adhere. refrigerate until ready to serve. Skewer cheese balls. Garnish each with a basil leaf, if desired.
- 1 quart unfiltered apple cider
- 1 cup cranberry juice cocktail
- 1/2 cup hard red cinnamon candies
- 1/4 cup fresh lemon juice
- Apple slices
In a large saucepan, combine cider, cranberry juice cocktail, candies and lemon juice. Cook over medium heat until candies are dissolved, stirring occasionally. Ladle into serving glasses. Garnish with apple slices, if desired.We use Red Hots Cinnamon Candies. Can add rum if desired.