Sweet Potato Pie

Sweet Potato Pie

Gobble Cobbler Recipe – What’s Cooking Wednesday

If you have some leftover turkey from Thanksgiving, this is a perfect recipe to try. –

1 cup mayonnaise
1 package sliced fresh mushrooms
1 green bell pepper, diced
1 yellow bell pepper, diced
1 medium onion, diced
1 small can sliced water chestnuts, drained
1 can French style green beans, drained
1 package long grain wild rice
3 cups cooked turkey, chopped
2 cups cheddar cheese, grated
1 package preformed pie crust
1 tablespoon oil
1 teaspoon poultry seasoning
1 cup sour cream
1 egg, beaten

1. Preheat oven to 350°F.

2. Prepare the rice according to package instructions and set aside.

3. Sautee onions, peppers, and mushrooms in oil and set aside.

4. Combine all ingredients except 1 cup of cheese and pie crust, into large bowl and mix well.

5. Pour into greased 9-inch glass pie plate. Top with remaining 1 cup of cheese and set aside.

6. Roll out pie crust, cut into 1/2-inch wide strips and cover dish in lattice design, then brush dough lightly with egg.

7. Place in 350°F oven for 30 minutes, when top is golden brown, remove, let cool, and enjoy.

This dish is an excellent way to use holiday turkey leftovers, plus it freezes well.

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Sweet Potato Pie

The BEST Southern Sweet Potato Pie Using the Breville Smart Oven Air Thanksgiving Dessert(040)

I made my mom’s sweet potato pies for Thanksgiving. Unfortunately she doesn’t use measurements, like most of our moms. This made it hard for me to be able to share how to make it with you. I searched the internet to find a similar looking recipe with actual measurements and I’ll add it below.

Breville Smart Oven Air:

KitchenAid Stand Mixer:

Braun Immersion Blender:


Get out of the drive thru and get into the kitchen.

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Twitter @mygadgetkitchen
and Facebook

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Sweet Potato Pie

How to serve Shrimp Cocktails – Tuesday Tips

In today’s episode of what’s cooking with Paula Deen, Paual gives here tips on an easy, yet elegant way to serve shrimp cocktail.

Paula recommends using a margarita glass (can be plastic), lined with lettuce. Then you can take some ice and chop it up in the food processor and pour it into the margarita glass. Once you have the ice in the glass, you can hang the shrimp and put the cocktail sauce in a shot glass and nestle in the ice.

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Sweet Potato Pie

Sweet Potato Patties

Fine restaurants often serve potato patties—now you can enjoy them at home. This easy recipe cooks up quickly on the stove top.

👉 See Full Recipe – “SWEET POTATO PATTIES”: 👈

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COOK TIME = 19 mins


2 1/2 lb. sweet potatoes, baked
4 tbsp. butter, divided
2 tbsp. sugar
1/2 tsp. salt
1/2 tsp. cinnamon


1. Preheat oven to 400°F. Pierce the potatoes with a fork. Wrap each in aluminum foil. Bake until tender, about 40 minutes

2. Shape the sweet potato mixture into 6 patties, using about 1/3 cup for each.

3. Heat 2 tbsp. butter in a large skillet over medium-high heat until melted. Add the sweet potato patties. Cook until lightly browned and heated through, about 2 minutes on each side. Serve.

Copyright© MyGreatRecipes


Thanks for watching!

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Sweet Potato Pie

British Army Operation Ration Pack Sikh Hindu Menu | ORP MRE

Tasting a hard to find Sikh/Hindu menu British Army Operation Ration Pack. Big thanks to blackdogbob for sending me this ration and fro making this episode possible. 🙏 New videos every Monday, Thursday, and Saturday!

Join the Emmy League of Adventuresome Eaters & find me here:


SNAPCHAT: @emmymade



Military Ration Playlist:
Chinese PLA Ration:
Japanese Self-Defense Forces ration:

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This video is NOT sponsored.

“Knights Templar” courtesy of Royalty-free Sprightly and from iMovie. If you’re reading this, you know what’s what. Comment: “🖖” 🙂

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Sweet Potato Pie

Easy Homemade Peach Cobbler Recipe | HOW TO MAKE A HOMEMADE PEACH COBBLER | Kiwanna’s Kitchen

Easy Homemade Peach Cobbler Recipe | HOW TO MAKE A HOMEMADE PEACH COBBLER | Kiwanna’s Kitchen..

Hey Guys, here in this Video, I am Sharing “My Version” of How I make a Peach Cobbler!
I like to add Cinnamon to my Batter, & to my Peaches!
This is totally Optional.. You don’t have to do it Ok, but again.. This is how I like it!
If you have a way, you are custom too, then make it, how you normally would!
I just Love the taste of Cinnamon!
I also added a 1/2 Tsp of Vanilla Extract to my Peach Filling, which I did not show in My Video, but you will find it in my Recipe, at the Link below!
The Ingredients needed to make this Peach Cobbler Recipe, are Minimal, & again.. You will find what you need below:)
Also Please don’t forget to Subscribe to my Channel, so that you Dont Miss out on any of my other Yummy Recipes I have to Share, along with some How to’s, & DIY’s…
& don’t forget to SHARE my Video, with anyone you think may wanna make a Peach Cobbler!


You can Find the FULL Recipe here, on My Kiwanna’s Kitchen
Fan Page::




Thanks for Watching!

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Sweet Potato Pie

Cranberry Upside Down Cake – Blast from the Past

In today’s episode of Blast from the Past, we found a old recipe from Paula’s Best Dishes. –

1 1/2 cups all-purpose flour, plus more for dusting
3/4 cup brown sugar, firmly packed
2 sticks butter
1/2 cup walnuts, chopped
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, yolks separated from whites
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1 (8 oz) package frozen cranberries

1. Preheat the oven to 350°F. Spray a 9-inch cake pan with nonstick baking spray and dust with flour.

2.Line the pan with parchment paper and spray again.

3. Combine the brown sugar and 1 stick of butter in a small saucepan. Cook over medium-low heat, stirring frequently, until the butter melts.

4. Pour the mixture into the prepared cake pan. Top with the walnuts.

5. Beat the granulated sugar and remaining 1 stick butter in a large bowl at medium speed with a mixer until fluffy. Beat in the vanilla. Add the egg yolks, beating until combined.

6. Combine the flour, baking powder and salt in a medium bowl. Gradually add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture, beating just until combined after each addition.

7. Beat the egg whites in a separate bowl until stiff peaks form. Gently fold the egg whites into the batter. Add the cranberries and spoon over the mixture in the prepared pan.

8. Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool the cake in the pan, about 10 minutes.

9. Immediately invert the cake onto a serving platter. Cool before serving, about 15 minutes.

10. Serve and enjoy

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