Make Your Own Boursin Cheese Paula Deen Recipes

BOURSIN CHEESE (HOMEMADE)

Steps:

• Have cheeses and butter at room temperature.
• Crush garlic.
• Mix cheeses, butter and garlic.
• Add remaining ingredients, mix well.
• Pack into a container just large enough to hold the boursin and store in refrigerator.
• To serve, bring to room temperature.
• Serve with crackers.

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.

BOURSIN CHEESE SPREAD - COPYCAT

Steps:

• Position knife blade in food processor bowl; add garlic clove.
• Process until finely chopped, stopping once to scrape down sides.
• Add cream cheese, butter and remaining ingredients; process until smooth, stopping twice to scrape down sides.
• Cheese mixture may be refrigerated up to one week or frozen uo to three months.

"BOURSIN CHEESE"

Steps:

• Place the cream cheese and butter in the bowl of a food processor. With the machine running, add the seasonings, and process until smoothly blended. Line a medium-size crock or bowl with plastic wrap and fill it with the cheese mixture. Cover and refrigerate for up to 1 week. Serve with buttery crackers. This also makes a tasty spread for roast beef sandwiches.

CRABBIES (PAULA DEEN)

Steps:

• Preheat oven to 425°F.
• In large bowl, combine all ingredients except bread and parsley.
• Spread mixture over bread rounds.
• Score each round into quarters and place on parchment-covered or greased baking sheet.
• Bake until topping is heated through and golden brown, about 10-15 minutes.
• Sprinkle with chopped fresh parsley and serve hot.

HERBED CHEESE-AND-CRACKER BITS

Steps:

• Place the crackers in a large sealable freezer container.
• In a bowl, mix the oil, salad dressing mix, dill, garlic powder, and celery salt.
• Pour this mixture over the crackers, cover the container, and invert it to coat the crackers with seasoning.
• Refrigerate for at least 24 hours, turning the container every so often to keep the crackers coated.
• Let the mixture come to room temperature before serving.
• Store in the covered container in refrigerator.

MOZZARELLA AND PROSCIUTTO ROLL - PAULA DEEN

Steps:

• From the fresh mozzarella, home made or store bought, slice off a piece and using a rolling pin, roll it out into a smooth flat piece, about 1/2-inch thick. Place the prosciutto and fresh basil on the mozzarella and season with black pepper. Roll the layers up, either tie or slice before serving.