PAULA DEEN SWEET POTATO RECIPE RECIPES
PAULA DEEN'S SWEET POTATO PIE RECIPE | MYRECIPES
Provided by Jackieinsc
Yield 1 serving
Number Of Ingredients 11
Steps:
- Preheat oven to For the filling, in a large bowl combine potatoes, 1 c sugar, butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add milk. Stir well. pour in pie crust and bake 40 - 50 minutes. Place on rack and cool before covering with meringue.
- For the meringue. Beat egg whites til soft peaks form. Beat in the remaining 1/4 c sugar, until the sugar dissolves and the mixture is glossy and stiff. Spoon onto pie making sure meringue covers edges of pie. Bake for 5- 10 min.
PAULA DEEN’S CROCKPOT POTATO SOUP: SLOW COOKER DELICIOUS ...
Potato soup is the perfect companion to a chilly winter day and this Paula Deen crockpot recipe will keep you warm all season long. The best part about a crock pot is that once you throw all your ingredients into the pot, you can spend your time focusing on the other errands you have to
Provided by Cassie Marshall
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- Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.
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- Cover with foil then cook in the oven for 40 minutes
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PAULA DEEN'S SWEET POTATO PIE RECIPE | MYRECIPES
From myrecipes.com
- For the meringue. Beat egg whites til soft peaks form. Beat in the remaining 1/4 c sugar, until the sugar dissolves and the mixture is glossy and stiff. Spoon onto pie making sure meringue covers edges of pie. Bake for 5- 10 min.
See details
PAULA DEEN’S CROCKPOT POTATO SOUP: SLOW COOKER DELICIOUS ...
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- Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.
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