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Paula Deen Potato Recipe?


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Does anyone have Paula Deens Twice Baked Potato Casserole recipe. She was on QVC

the other day and they had this recipe..it looked so good. I looked on her website and

didn't find it. I would love to have this recipe, if somebody here has it and would like to




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Is this it?




2 cups mashed potatoes

1/2 cup sour cream

House Seasoning, recipe follows

1 small onion, sliced thin

1 small bell pepper, sliced thin

8 tablespoons (1 stick) butter

1 1/2 cups grated Cheddar

4 medium potatoes, cooked

6 slices bacon, cooked crisp


Preheat oven to 350 degrees F.

Spread mashed potatoes evenly on bottom of casserole dish. Layer sour cream evenly over top. Sprinkle House Seasoning, to taste. Saute onion and bell pepper in butter; evenly layer over top of sour cream. Slice potatoes and layer over onions and bell peppers. Add butter. Sprinkle House seasoning. Finally top with cheese. Bake for 25 to 30 minutes. Remove from oven and crumble bacon over top.


Cook's Note: Leftover mashed potatoes work wonderfully in this recipe.



House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.



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I found this one.






8 medium baking potatoes, about 4 pounds


1 (8-ounce) package cream cheese, at room temperature


½ cup (1 stick) butter, softened


1 pint sour cream


2 cups ( ½ pound) shredded sharp cheddar cheese (divided use)


2 cloves garlic, minced


1 ½ teaspoons salt


½ teaspoon pepper


¼ cup chopped chives, for garnish


6 slices bacon, cooked crisp, drained and crumbled, for garnish


Preheat oven to 350 F. Pierce potatoes and place on baking pan. Bake for 1 hour and 15 minutes, until very soft.


Peel and mash potatoes in large bowl with potato masher or back of fork. Add cream cheese, butter, sour cream and 1 cup of cheddar. Stir well. Add garlic, salt and pepper, and stir again.


Spray a 13x9-inch baking dish with nonstick cooking spray. Place potato mixture in dish, cover with plastic wrap and refrigerate casserole until ready to bake.


When ready to bake, preheat oven to 350 F, remove plastic wrap and bake casserole 30 to 35 minutes until hot. Sprinkle remaining 1 cup cheddar over casserole and return to oven for about 5 minutes, until cheese melts. Garnish with chopped chives and crumbled bacon before serving. Makes 10 to 12 servings.

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Thanks so much. I am pretty sure the 2nd one is the one she had on QVC. I am not

a big potato lover but this looked amazingly good and I want to make it for Christmas

to go with the ham, broccoli casserole and corn.


I will be eating way too many points that day..but back on track 12/26 for sure:yup:

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I was watching her that day to and she had athe gooeyooey coconut cake and she said that is her best selling dessert so I looked it up and looks easy to make.....I am going to make it one day when I have time...lol...and some eggs..lol..them things are getting outragous.....I love to watch her...lol
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I was watching her that day to and she had athe gooeyooey coconut cake and she said that is her best selling dessert so I looked it up and looks easy to make.....I am going to make it one day when I have time...lol...and some eggs..lol..them things are getting outragous.....I love to watch her...lol

Where did you find the recipe for her coconut cake?

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it didnt have the coconut on there but it had the banana and pb one that she mentioned..... so I am just going to put the coconut in the mixture on on top.


I dont remember what site I went to ...I just typed in something like recipes for paula deen recipes and then copied it to my computer here is what I found...


Gooey Butter Cakes

From: The Lady & Sons Just Desserts by Paula H. Deen

(Simon & Schuster; May 2002; ISBN: 0743224841; Spiral)

Cookbook Heaven at Recipelink.com


Butter Gooey Cakes. Ooey Gooey Butter Cakes. Ooey Booey Gooey Cakes. These are just a few of the names I've heard our guests at The Lady & Sons call 'em. But to quote Shakespeare:


What's in a name? that which we call a rose

By any other name would smell as sweet.


This is exactly how I feel about our Gooey Butter Cakes. No matter what you call them, they're like that sweet rose that Shakespeare wrote about. These delectable cakes were an instant hit the first day they showed up in The Bag Lady basket and they immediately became one of my most requested items. These little sweeties actually resemble a bar-type dessert instead of what we know as a traditional cake. Over the years, I have made every flavor imaginable, using this basic recipe. I'll give you some of my recommendations but by all means experiment and have fun creating your very own version of our signature Gooey Butter Cakes.



1 (18.25-ounce) box yellow cake mix

1 egg

1/2 cup (1 stick) butter, melted


1 (8-ounce) package cream cheese, softened

2 eggs

1 teaspoon pure vanilla extract

1 (16-ounce) box confectioners' sugar

1/2 cup (1 stick) butter, melted

Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan.

In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.

Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.

Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!

Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful little cakes are very, very rich, and a little will go a long way-even for piggies like me!

Pumpkin Gooey: This variation has to be at the top of my list, especially around Thanksgiving. For the cake part, I sometimes use a spice cake mix. I have even used a chocolate cake mix, but I think my favorite is the basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream. I promise you'll never want pumpkin pie again!


Pineapple Gooey: Add a 20-ounce can of drained crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above.


Lemon Gooey: Use a lemon cake mix in place of the yellow cake. Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. Proceed: as directed above.


Carrot Cake Gooey: Use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling. Proceed as directed above.


Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above.


Chocolate Chip Gooey: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above.


Banana Gooey: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above.


Nutty Gooey: Use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above.


Chippy Gooey: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, Heath Almond Toffee Bits or Heath Milk Chocolate Toffee Bits into filling. Proceed as directed above.

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The coconut caked sounded so yummy to me that I want to make it now. I googled it and found quite a few recipes for the butter cake. Finally, after searching through quite a few websites, I found an answer for the coconut cake. Someone made it and added 1 CUP of coconut to the cream cheese layer and said it was outstanding.


Also, last Christmas my mom made Paula's "Not Yo Momma's Banana Pudding." It was out of this world. We cut the recipe in half and it was still enough for 8 people (with other desserts too) and made it in a 8x8 pan. Also, the Pepperidge Farm Chessman cookies are really expensive. Vanilla wafers worked well. I found they were a bit soggy on the bottom, but retained a bit of their crispness on the top. The next time I would make it, I wouldn't use any on the bottom, just on top.


Not Yo' Mama's Banana Pudding



2 bags Pepperidge Farm Chessmen cookies

6-8 bananas, sliced

2 cup milk

1 5-ounce box instant French vanilla pudding

1 8-ounce package cream cheese, softened

1 14-ounce can sweetened condensed milk

1 12-ounce container frozen whipped topping thawed, or equal amount sweetened whip



Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.


In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.



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