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You are here: Home / Archives for Holiday / Christmas

Patti LaBelle Sweet Potato Pie Recipe

November 20, 2015 by Wendy

Patti LaBelle Sweet Potato Pie Recipe

If you’ve noticed the trending topics on social media, you already know that Walmart Bakery has sold out of singer Patti LaBelle‘s infamous Sweet Potato Pie. If you don’t want to pay $60 for a pie on eBay, you can make your own!

It’s not hard, and so yummy! Who doesn’t love a good sweet potato pie?!

Plus, we include the SECRET to it’s amazing taste, which made fellow review blogger, James Wright, sing!

PHOTO: Patti LaBelle making sweet potato pie in 1999. Courtesy of Broadway Books, an imprint of Penguin Random House, LLC.

Ms. LaBelle got the recipe from her best friend and hairstylist Norma Gordon Harris. This pie has a thin layer of brown sugar on the bottom crust. This causes it to blacken and add flavor, as well as keeps the crust from getting soggy. This hearty pie tastes great, like sweet potatoes. It doesn’t have hints of other flavors like pineapple or raisins that sometimes get tossed into pies.

 

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Patti LaBelle Sweet Potato Pie Recipe


  • Author: Patti LaBelle
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Description

Make-at-home recipe for hot Patti LaBelle Sweet Potato Pie, sold out at Walmart! Don’t pay $60 on eBay, make it yourself. it’s easy and so yummy it made a review blogger sing!


Ingredients

Scale

PIE CRUST

  • 1½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup butter-flavored vegetable shortening*, chilled
  • 1/3 cup ice water

FILLING

  • 3 large orange-fleshed sweet potatoes (Louisiana yams), scrubbed
  • 8 tablespoons (1 stick) butter, melted
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, beaten
  • 1/4 cup half-and-half
  • 3/4 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • Whipped cream, for serving (optional)

Instructions

CRUST::

  1. Sift the flour and salt into a medium bowl. Add the shortening*. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-sized bits. Stirring with the fork, gradually add enough of the water until the mixture clumps together (you may need more or less water). Gather up the dough and press into a thick disk. If desired, wrap the dough in wax paper and refrigerate for up to 1 hour.
  2. On a lightly floured work surface, roll out the dough into a 13-inch circle about 1/8-inch thick. Fold the dough in half. Transfer to a 9-inch pie pan, and gently unfold the dough to fit into the pan. Using scissors or a sharp knife, trim the dough to a 1-inch overhang. Fold the dough under itself so the edge of the fold is flush with the edge of the pan. Flute the dough around the edge of the pan. Cover with plastic wrap and refrigerate while making the filling.

FILLING:

  1. Bring a large pot of lightly salted water to a boil over high heat. Add the sweet potatoes and reduce the heat to medium. Cook until the sweet potatoes are tender when pierced with a knife, about 30 minutes. Drain and run under cold water until cool enough to handle. Peel the sweet potatoes and place in a medium bowl.
  2. Mash with an electric mixer on medium speed until very smooth. Measure 3 cups mashed sweet potatoes, keeping any extra for another use, and set aside.
  3. Preheat the oven to 400°F. Uncover the pie shell and brush the interior with some of the melted butter. Sprinkle 1/4 cup of the brown sugar over the bottom of the pie shell. Bake until the pie dough is set and just beginning to brown, about 15 minutes. If the pie shell puffs, do not prick it.
  4. Meanwhile, in a medium bowl, using an electric mixer on low speed, mix the mashed sweet potatoes, the remaining melted butter and 1/2 cup brown sugar, the granulated sugar, eggs, half-and-half, cinnamon, and nutmeg. Spread into the partially baked pie shell, smoothing the top.
  5. Reduce the oven temperature to 350°F. Bake until a knife inserted in the center of the filling comes out clean, about 1 ½ hours. Cool completely on a wire cake rack. Cover and refrigerate until ready to serve with whipped cream.
  • Category: Dessert
  • Cuisine: American

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Reprinted from “LaBelle Cuisine.” Copyright © 1999 by Patti LaBelle with Laura B. Randolph. Published by Broadway Books, an imprint of Penguin Random House, LLC.

* Always use shortening! If you want a tender, flaky pie crust, you have to use shortening. Some cooks make their dough with butter because they like the flavor, but it bakes into a crumbly crust—and with most pie lovers, flaky is the name of the game. My solution is to use butter-flavored Crisco. Like biscuits, pie crust shouldn’t be overworked. Handle with care. The chilled shortening and ice water will also help pie crust stay nice and flaky. – Patti LaBelle

Filed Under: *Desserts, Baking, Christmas, Holiday, Recipes, Thanksgiving Tagged With: james wright, patti labelle, sweet potato pie recipe, walmart bakery

Cookie Recipes: Vanilla Crispies – Christmas & Valentines Cookie

December 20, 2014 by Wendy

Vanilla Crispies Cookies Recipe

Whether it’s for Christmas, Valentines or Easter – these cookie recipes can’t be beat! Use vanilla cookies with different colored sprinkles or sugar to fit the occasion!

These Vanilla Crispies Cookies are simple, easy and delicious.  They melt in your mouth!  Also, they are tender and crispy and quite addicting!

Of course, we think they’re the perfect Christmas cookies! Santa will love these and your family will too. I can’t say for certain that Santa chooses houses with the best cookies first, but why risk it?

Tips & Ideas

These cookies are easy to make and include ingredients that you probably already have in stock, with the possible exception of colored sugar. The original recipe calls for plain white sugar, but adding red, green, gold, etc. makes them more festive for the holidays.

Forming the cookie

I like to use the base of a wine glass to press down and shape the cookies.  They are best when they are very thin, and the round base also serves as a way of making sure they are all the same size. You will need to get the base sticky by dipping the first time into the cookie dough in bowl, then set it into the sugar mixture (sugar mixture should stick to base of glass), and then press onto the cookie dough ball.  Lift slowly so as to not mess up the cookie.  If your cookie doesn’t have enough sugar on top, you can do it again as needed.

Don’t overdo it!

Watch the time very closely.  I always start with first pan on bottom rack of oven, timed for 4-5 minutes, then transfer to top shelf when second pan is ready/timer goes off.  I time/watch them very closely because they are best when they are not over baked.

Let cookies cool for a few minutes before removing from cookie sheet with a sharp (not blunt) spatula to remove the cookies.

I used two different kinds of cookie sheets, one was dark colored, non-stick surface and the other was silver/aluminum double-wall insulated. The aluminum pan really gave the best results but took a couple of minutes longer.  It’s worth the wait, I’d say. 🙂

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Cookie Recipes: Vanilla Crispies – Christmas & Valentines Cookie


  • Author: gimmie
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Description

Vanilla Crispies are light, crisp cookies full of flavor and sweetness! The thinner the better! They’re the perfect treat to leave out for Santa Claus!


Ingredients

Scale
  • 1 C sugar
  • 1 egg
  • 1 C butter, soft
  • 2 t. vanilla extract
  • 2 C flour
  • 1/2 t. baking soda
  • 1/2 t. cream of tartar

Instructions

  1. Preheat over to 350°F (177° Celsius).
  2. Cream sugar, egg, butter and vanilla extract.
  3. Mix in flour, baking soda, and cream of tartar.
  4. Cover and refrigerate for at least one hour.
  5. Shape into 1-inch balls, place 2-inches apart on cookie sheet. Flatten with a glass or jar which has been dipped in sugar.
  6. Bake for 8-10 minutes until light brown on edges. Do not overcook!

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Filed Under: Recipes, Baking, Christmas, Cookies, Holiday Tagged With: Christmas Cookies, christmas recipes, cookie exchange, evergreen, santa claus

EASY Sea-Salt Turtles Recipe (Pecans, Pretzels & Chocolate)

December 11, 2014 by Wendy

EASY Sea-Salt Turtles Recipe (Pecans, Pretzels & Chocolate)

EASY Sea-Salt Turtles Recipe (Pecans, Pretzels & Chocolate)

If you love a sweet and salty snack, then don’t miss this EASY Sea-Salt Turtles Recipe. Because, it’s Sea Salt Caramel, Pecan & Chocolate Candy rolled into one. It’s sweet, it’s salty and, it’s to die for.

Christmas baking has been a tradition in my family since I was just a little girl. My mom would always have tons of treats to choose from, and every year would make a few new treats to try.  Last year, my mom made these Salted Turtles. They were so tasty and SO easy to do!  So, my son and I decided we were going to make Salty Turtles this year, and enjoy eating and sharing them.

Salted caramel has become quite a hit in desserts and coffee lately. So, salted caramel lovers everywhere will love these!

Quick and Easy EASY Sea-Salt Turtles Recipe

And, as an added treat, it’s EASY to make. Because, it doesn’t take long. Of course, the most time consuming part is unwrapping those tasty ROLO candy bars! So, I had my 6-year old do that for me! I told him when they were all unwrapped, that he could eat 2 pieces. Voila! They were unwrapped quickly, and I could work on other things while he had his task to do.

Salty and Sweet Goodness

Of course, these delectable morsels will satisfy the chocolate, sweet, chewy, salty and crunchy cravings in one little bite.

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Salty Turtles Recipe (Sea Salt Caramel, Pecan & Chocolate Candy)


  • Author: gimmie
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Description

Salty Turtles are quick and easy, and only 3 ingredients! This take on the classic Turtles candy is delicious and your whole family will love them!


Ingredients

Scale
  • 30 mini pretzels
  • 30 Rolos
  • 30 pecan halves
  • Sea salt (optional)

Instructions

  • Preheat oven to 200° F (93° Celcius).
  • Place the pretzels on a parchment-lined baking sheet.
  • Place an unwrapped Rolo candy on top of each pretzel.
  • Bake for 3-5 minutes (when Rolos are just starting to look like they’re going to melt, but are still the same shape).
  • Remove from the oven. Press a pecan half onto the Roll, smushing it slightly.
  • Optionally, sprinkle sea salt on top.
  • Allow to cool completely on a wire rack. Serve, or store in an airtight container.

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Filed Under: Recipes, *Desserts, Baking, Christmas, Holiday, Salty, Snacks, Sweet Tagged With: chocolate, Christmas, evergreen, pecan, rolo, salted caramel, turtles

Cranberry Stuffed Sweet Potatoes

October 23, 2013 by Wendy

Cranberry Stuffed Sweet Potatoes

Sure, they’re kind of funny looking, but they taste SO sweet and yummy!  Sweet potatoes are highly nutritious and are loaded with antioxidants and even have anti-inflammatory properties. They are a good source of complex carbohydrate, beta-carotene, manganese, vitamin B6 and C as well as dietary fiber. The spinach and cranberries add to the flavor and also to the health benefits!

So, put your microwave to use and bake up some super good and good-for-you Cranberry Stuffed Sweet Potatoes!  This recipe will take you less than 15 minutes from start to finish and your dinner guests will think you’ve slaved over a hot oven for hours. It’s a very inexpensive meal item, I paid just 69 cents apiece for these, and you can find them at your grocery store all year round.

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Cranberry Stuffed Sweet Potatoes


  • Author: gimmie
  • Total Time: 1:25
  • Yield: 3-4 Servings 1x
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Ingredients

Scale
  • 2 large (or 4 medium) sweet potatoes, peels washed
  • 1/4 cup walnuts, chopped
  • 1/4 cup dried cranberries
  • 2 tablespoons salted butter, softened
  • 1 tablespoon dark brown sugar, packed
  • 2 teaspoons ground cinnamon
  • salt to taste
  • 1 tablespoon maple syrup

Instructions

  1. Preheat oven to 350℉.
  2. Pierce sweet potatoes a few times with a fork and place onto baking sheet lined with foil.
  3. Bake for 1 hour, until sweet potatoes are tender when pierced with a fork or sharp knife.
  4. Remove from oven and let sweet potatoes cool slightly.
  5. Slice open lengthwise and smush together from ends to force middle to open. Use a fork to mask the pulp.
  6. In a separate bowl, combine all other ingredients, except maple syrup.
  7. Add mixture to sweet potatoes and put back in oven for another 15 minutes
  8. Drizzle maple syrup on top, and serve warm.

Notes

Adapted from a recipe on Walnuts.org

  • Prep Time: :10
  • Cook Time: 1:15
  • Category: Side dish

Nutrition

  • Calories: 454
  • Sodium: 231 mg
  • Fat: 20 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 10 g
  • Carbohydrates: 67 mb
  • Fiber: 8 g
  • Protein: 5 g
  • Cholesterol: 20 mg

Keywords: sweet potatoes, maple syrup, side dish, sides,

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Filed Under: Recipes, Christmas, Holiday, Side Dishes, Thanksgiving Tagged With: autumn, Christmas, Cranberry Stuffed Sweet Potatoes, evergreen, fall, halloween, holiday., recipe, season, thanksgiving, winter

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