Sweet Potato Pie

Sweet Potato Pie

Swedish Pancakes – Sweet Talk with Lindsay Strand

Smaller and thinner than their American counterparts, Swedish pancakes are quite tender and comparable in texture to French crepes. Watch Lindsay Strand as she creates one of our most popular recipes.

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.

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Sweet Potato Pie

Cane Syrup RABBIT Recipe | Living Traditions Homestead | Honey Rabbit Recipe

I am cooking rabbit and coating it with a tweeked recipe from Living Traditions Homestead’s Rabbit Cookbook. Their recipe is Honey Baked Rabbit, but I changed the honey to cane syrup. Loved the flavor so much that I have used it on chicken too.
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Sweet Potato Pie

Key Lime Pie in a Jar

Who says pie has to be served on a plate? Try this whimsical way and get ready for all sorts of praise! Our Key Lime Pie in a Jar is citrusy, creamy, and downright delicious You might want to make a bunch of ’em ’cause they’re super portable, practical, and perfect for setting out at parties.

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About The Mr. Food Test Kitchen
The Mr. Food Test Kitchen is an established brand that keeps reinventing itself as it continues to grow. Today, the Mr. Food Test Kitchen TV segment is nationally syndicated through CBS worldwide distribution on 120+ TV stations, with a daily audience of over 2 million viewers.

The brand continues to create Quick & Easy cookbook titles (with millions of books sold). The success of these cookbooks is based on triple-tested recipes developed in the Mr. Food Test Kitchen using readily available ingredients with easy-to-follow directions, as well as strictly adhering to the Quick & Easy philosophy Art Ginsburg used when he first started on TV over 30 years ago. This philosophy still holds strong today. is one of the nation’s fastest growing recipe websites since its re-launch in April 2010, with over 500,000 newsletter subscribers and millions of page views a week from fans around the world.

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Sweet Potato Pie

Ultimate Oven Baked Potato Wedges | One Pot Chef

My super easy, super tasty Ultimate Oven Baked Potato Wedges are probably the best potato wedges you’ll ever make! Potatoes are sliced into wedges and slicked with flavoured oil mix featuring garlic, smoked paprika, mixed herbs and parmesan cheese. Baked until golden and tender, these little babies are great as a snack, side dish, or as a sharable meal with friends. Don’t forget the dipping sauces! 🙂


4 Large (Fist Sized) Washed Potatoes
1/2 Cup of Regular Olive Oil
1 Tablespoon of Garlic Powder
1 Tablespoon of Smoked Paprika
1 Tablespoon of Dried Mixed Italian Herbs
1/2 Cup of Parmesan Cheese (powdered “shaker” style)
1 Teaspoon of Salt
Freshly Cracked Pepper

Preparation Time: About 10 minutes
Cooking Time: About 50 minutes approx.


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Sweet Potato Pie

How To Make Creamy Parmesan Mushroom Chicken | Twisted

Time to get creative and change up what you eat for dinner or lunch everyday! This Creamy Parmesan Mushroom Chicken is truly amazing so make sure you check out this video!

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Sweet Potato Pie

My Grandmother’s Southern Style Potato Salad Recipe Plus Fresh Dill with Instant Pot

I crave this potato salad sometimes and have to make it, Christmas or 4th of July, it doesn’t matter. Potato Salad is good anytime and we think it is a great Southern Dish. It was so easy in the Instant Pot. In the summer I always put fresh dill in my potato salad. It is so good with it in there.
Music – Rhythm Of Love by Maxim Kornyshev is licensed under a Attribution-NoDerivatives 4.0 International License.

Ingredients for Potato Salad
4 pounds potatoes cubed (I used golden but red are delicious too)
1/2 Lg. Red Onion
4-5 pieces of fresh dill chopped into little pieces
6 boiled eggs mashed
1 cup mayonnaise (I use Duke’s cause there is no carbs)
1/2 – 3/4 cup sweet pickle relish
2-3 Tbsp Yellow Mustard
1 Tbsp Apple Cider Vinegar
1 Tbsp + 1 tsp Kosher Salt divided
1 tsp Coarse Ground Black Pepper

8 Quart Instant Pot exactly like mine

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Sweet Potato Pie

BEST Tomato Soup Recipe!

This is my best tomato soup recipe with a simple but delicious twist which starts by roasting tomato and garlic for seriously intense flavour! Give it a go this summer! Recipe here:

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Sweet Potato Pie

Apricot Frangipane Tart

Apricot Frangipane Tart is one of the most delicious tarts ever. Buttery flaky crust, almond filling topped with ripe sliced apricots, by far one of the best summer tarts.

To print the recipe check the full recipe on my blog:


Makes about 10-12 servings
Pate Sucree
1 1/4 cups (160g) all-purpose flour
1/4 tsp (1g) salt
2 tbsp (30g) sugar
1/2 tsp (2g) almond extract
1/2 cup (113g) unsalted butter, chilled, cut into small (1/2-inch) cubes
1 egg yolk
2 tbsp (30ml) ice water
For coating the crust
about 2 tbsp (30g) apricot jam

1/2 cup (113g) butter, room temperature
1/2 cup (100g) sugar
1 tsp (5g) vanilla extract
1 tsp (5g) almond extract
2 eggs
1 1/4 cup (125g) ground almonds
2 tbsp (20g) flour
3 or 4 (200g) apricots, sliced
apricot jam, warmed, optional

1. Prepare the sweet pastry. In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg yolk, almond extract and water and stir until incorporated.

2. Wrap the dough in plastic wrap, shape into a rectangle and refrigerate for 1 hour.

3. On a lightly floured surface roll the dough to a 8×16 in (20x40cm) rectangle.

4. Line a 5×14 in (12X36cm) tart pan with the rolled dough and press the edges. Trim the excess dough. Prick the shell with a fork and refrigerate for 30 minutes.

5. Preheat oven to 350F (180C).

6. Line the shell with parchment paper and fill with pie weights or beans. Bake for 20 minutes.

7. Remove the parchment paper and weights and bake for 10 minutes more.

8. Let it cool slightly on a cooling rack.

9. Prepare the frangipane filling. In a large bowl mix butter with sugar until creamy. Incorporate eggs one at a time. Add vanilla extract and almond extract. Gently incorporate ground almonds and flour.

10. Spread a thin layer of apricot jam over the base.
11. Spread frangipane evenly and arrange the apricot slices on top pressing them slightly into the frangipane.

11. Bake at 350F (180C) for 25-30 minutes until golden. Remove from the oven and brush with warm apricot jam.

12. Let it cool before serving. Enjoy!

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