@emilysavesamerica: Check out this must-watch doc, Hiding in Plain Sight. Your child’s phone could be their greatest danger. Such an important message to keep your kids out of danger, that's why DailyWire is streaming it for FREE.

Emily Saves America
Emily Saves America
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Region: US
Wednesday 12 November 2025 20:11:18 GMT
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hiddenriverman
Hiddenriverman :
I have that same awesome sweater sweetheart. 🇺🇸 😁🥰
2026-07-14 13:06:11
0
jaminican_
🪖 :
what do you think about trump now? files released and all?
2025-11-15 22:06:47
26
taylorhme
Taylor :
2025-11-17 16:18:46
16
lilemiz
Emi🤍 :
2026-06-03 01:22:44
1
phionadesitter
Zara :
how are you saving america?
2026-04-06 01:04:49
1
cheesensin
CheeseNsin :
2026-04-04 02:52:06
4
jcshort
JC :
2026-04-05 15:09:58
2
agu3tin.gz
agustin :
2026-04-05 05:29:04
3
wayne.355.zion1
Wayne :
Wow you've gorgeous hair 😍
2025-11-15 14:43:14
2
ligibella
Ligi 💕✨ :
Interesting that you haven’t brought up the Epstein Files!
2025-11-14 20:53:44
22
danielkhan338
Daniel Khan :
Wear some sunscreen 💔
2025-11-15 17:16:59
5
lukethighwalker699
Luke ThighWalker :
2025-11-17 18:02:40
4
lukethighwalker699
Luke ThighWalker :
2025-11-17 18:02:19
1
hijim.13
Jim :
👍👍👍
2025-11-30 16:41:16
1
quinn.not.gwen.unhinged
QuinnXX :
Omg you look JUST like Pam Bondi 💋
2026-02-22 03:33:47
1
rotgyatz
Marilyn :
Your fall off needs to be studied 😭
2025-11-13 19:51:56
28
matty_s83
matty_s :
Hiding In Plain Site: The true story of Trump being a PDFile and his brainwashed cult not caring?
2025-11-14 18:54:03
10
astro232323
Rat :
id hope no parents watch the show💀
2025-12-06 14:42:20
2
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POTATO FLATBREAD WITH CHEESY TUNA RECIPE BELOW This recipe makes 12 flatbread. Ingredients POTATO DOUGH 550 g potatoes, about 475 g after peeling (1¼ lb / about 1 lb peeled) 1 large egg 5 g salt (¾ tsp) 8 g fresh chives, finely chopped (about 3 tbsp) 50 g shredded mozzarella (scant ½ cup) 300 g all-purpose flour, plus extra for dusting (2½ cups) TUNA FILLING 25 ml olive oil (1½ tbsp) 50 g red bell pepper, diced (⅓ cup) 50 g green bell pepper, diced (⅓ cup) 75 g red onion, finely chopped (1 small onion / ½ cup) 200 g tuna in (sunflower) oil, drained (7 oz / about 2 cans) 75 g sliced green olives (½ cup) 75 ml ketchup (⅓ cup) 100 g shredded cheese, such as cheddar or Gouda (1 cup) 2 g cayenne pepper (¾ tsp) 0.5 g Italian seasoning (½ tsp) EXTRA cheese slices of your choice oil, for frying INSTRUCTIONS Peel the potatoes and cut them into cubes. Cook them in plenty of unsalted water for 15 to 20 minutes, until tender. Drain well. Mash the potatoes right away until smooth. Let cool briefly. Add the egg, salt, chives, mozzarella and flour. Mix well, then knead until soft and smooth. In a bowl, combine the red and green bell pepper, red onion, tuna, olives, ketchup, shredded cheese, cayenne pepper, Italian seasoning and olive oil. Mix until well combined. Lightly dust your work surface with flour. Divide the dough into 12 equal portions and roll each into a ball. Roll each ball into a round, flat circle. Spoon some of the tuna filling onto one half of each circle and top with a slice of cheese. Fold the other half over the filling and press the edges firmly to seal. Place the filled pockets on a sheet of parchment paper. Heat a heavy-bottomed skillet, greased with a little oil, over low to medium-high heat. Cook the potato tuna pockets on both sides until golden brown and cooked through. #food #Recipe #flatbread #cheese #fyp
POTATO FLATBREAD WITH CHEESY TUNA RECIPE BELOW This recipe makes 12 flatbread. Ingredients POTATO DOUGH 550 g potatoes, about 475 g after peeling (1¼ lb / about 1 lb peeled) 1 large egg 5 g salt (¾ tsp) 8 g fresh chives, finely chopped (about 3 tbsp) 50 g shredded mozzarella (scant ½ cup) 300 g all-purpose flour, plus extra for dusting (2½ cups) TUNA FILLING 25 ml olive oil (1½ tbsp) 50 g red bell pepper, diced (⅓ cup) 50 g green bell pepper, diced (⅓ cup) 75 g red onion, finely chopped (1 small onion / ½ cup) 200 g tuna in (sunflower) oil, drained (7 oz / about 2 cans) 75 g sliced green olives (½ cup) 75 ml ketchup (⅓ cup) 100 g shredded cheese, such as cheddar or Gouda (1 cup) 2 g cayenne pepper (¾ tsp) 0.5 g Italian seasoning (½ tsp) EXTRA cheese slices of your choice oil, for frying INSTRUCTIONS Peel the potatoes and cut them into cubes. Cook them in plenty of unsalted water for 15 to 20 minutes, until tender. Drain well. Mash the potatoes right away until smooth. Let cool briefly. Add the egg, salt, chives, mozzarella and flour. Mix well, then knead until soft and smooth. In a bowl, combine the red and green bell pepper, red onion, tuna, olives, ketchup, shredded cheese, cayenne pepper, Italian seasoning and olive oil. Mix until well combined. Lightly dust your work surface with flour. Divide the dough into 12 equal portions and roll each into a ball. Roll each ball into a round, flat circle. Spoon some of the tuna filling onto one half of each circle and top with a slice of cheese. Fold the other half over the filling and press the edges firmly to seal. Place the filled pockets on a sheet of parchment paper. Heat a heavy-bottomed skillet, greased with a little oil, over low to medium-high heat. Cook the potato tuna pockets on both sides until golden brown and cooked through. #food #Recipe #flatbread #cheese #fyp

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