Quotes By Paula Deen

I will never use a substitute for butter. Margarine is one molecule away from eating plastic. If I'm going to eat that type of food, it's going to be the real deal.

I think if you've been invited to someone's house, you eat what they serve you. Even if you leave hungry, you be gracious enough to eat what they've prepared.

You know, nobody can ever cook as good as your mama.

I figure it's almost like a balance. We're eating these wonderful collard greens and turnip greens which are so medicinally good for you and, OK, so what if it has a little ham hock in it?

I am so blessed. I've been way over-blessed. At 64 years old, I look forward to going to bed every night so I can wake up in the morning and see what blessing is going to come my way that day. Because you never, ever know what God's got in store for you.

I'm making little changes in my life to take care of myself, like putting in a mile or two on my treadmill every day.

I am proud to be a Southerner. I think Southern hospitality is very... I don't think it's just a term. I think it really exists. You can come to Savannah, and the people are so sweet and so nice.

There's not one food that causes diabetes.What causes Type II diabetes is being overweight... I've just come to grips, over the past four or five months, with my diabetes.

I'm so glad I'm not a dentist. How many times does someone say, 'Oh, Doc, it felt so good when you were drilling my teeth'? Never. But when you give someone a wonderful cookie, you put a little of yourself in, and you see someone's face light up - that's immediate approval.

I found that when I went from Albany to Savannah, that I needed to put that white rice away, and I needed to turn that into Savannah red rice because they were big into that sausage, tomato-y, bell pepper-y rice mixture.

Down South, even our vegetables have some pig hidden somewhere in it. A vegetable isn't a vegetable without a little ham hock.

I pay people very, very well - probably more than I have to. But that costs me less money in the long run because I'm not having to constantly train somebody. I pay them enough that they don't go seeking a higher scale at the next restaurant.

I am living proof that the American dream still exists. It is still alive and well. There is only one trick, you have to be willing to roll up your sleeves and work very, very hard.

I have my new food line in the works - I think it's over 200 items. Hopefully I can make a difference; it's delicious food that's just so easy. I think it'll help people enjoy their lives... it's good!

Southerners have never been afraid of seasoning. It's kind of the other way around; our seasoning is afraid of us.