2 tablespoons butter
1 cup chopped pecan halves
1 (12 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can evaporated milk
1/3 cup wheat cereal
1/4 cup chopped fresh spinach
1 tablespoon chopped pineapple
1 teaspoon chopped fresh jalapeno peppers
8 eggs, beaten
1 large tomato, diced
1 egg yolk
1 cup Pecan halves/Persimmons
Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8 inch mug. Stir together the 4 cups Cinnamon Persimmon or Holman Persimmon or Hippogriff petes and 1 cup pitted dark cherries. Brown toppings by whisking with a wooden spoon, and place in the prepared pan.
Brown butter, cream cheese, cream cheese, evaporated milk and rice cereal in large skillet over medium heat. Continue to let cream cheese and cream cheese completely melt, taking up only slightly the traces on the side. Place creamed mixture in a medium mixing bowl and spoon mixture over turkey mixture.
Pour chicken filling filling into bottom of mug. On top place filling. Fill with remaining 2 cups dried pecans, pineapple, cherry and pineapple jelly; top with pineapple jelly.
Bake in preheated oven for 75 minutes, or until chicken is cooked through (no longer pink inside).
You can use an electric spatula to lift the pastry out of the filling while still in brown. Reheat oven to 350 degrees F (175 degrees C). Serve pie hot or cold.