I am not very tech savvy and I'm lazy so I wanted to have an easy way for everyone to access the recipes repeatedly. Thanks to everyone who participated! Here you go:
Green Bean and Corn Casserole
1 Can of Shoepeg corn
1 Can of French style green beans
1 8 oz. sour cream
1 cup shredded cheddar cheese
1 small onion diced into very small pieces
1 can cream of celery soup
1 roll of Ritz crackers crushed
1 stick of butter
1 small bag of slivered Almonds
Drain corn and spread evenly on the bottom of a 9X 11 pyrex dish. Then drain green beans and spread evenly on top of corn. Then take cheese, cream of celery soup, and sour cream and mix in sepreate bowl. After those ingredients are mixed, spread evenly on top of green beans. Then take the stick of butter and melt it...then add almonds and crushed crackers to the butter. Sprinkle the mixture on top. Bake for apprx 20-30 minutes at 350 or until casserole starts to bubble.
Happy Birthday!
Amy, Robert, and Clara Grace
The Chocolate Toast
1 cup any kind of chocolate flavored coffee (I made this originally with chocolate macadamia nut coffee)
1/2-1 shot Frangelico hazelnut liqueur
1/2-1 shot Prichards rum liqueur (can substitute an whiskey / bourbon)
Add Bailey's until desired taste / coloring is reached (along normal creamer lines, you can also substitute flavored Bailey's to augment taste)
As a variant, you can start with pure chocolate coffee and use mint flavored Bailey's to make a mint chocolate toast. Also, the overall kick can be varied by using 1/2 shots of the liqueur but it must be consistent or the end product won't taste quite right.
Cheeseless Cheesecake!
(Its less fat and more delish)
* 2 containers of Tofutti cream cheese (make sure to get plain... Can get at Kroger)
* 2 eggs
* 1 tablespoon lemon juice
* 1/2 cup of sugar
* 1 teaspoon of vanilla
* Ready to use graham cracker pie crust (I like to use the Oreo chocolate kind! It's soooo good!)
*Mix together (easiest with like a hand mixer that you plug in, you know?
*Put mix on crust and bake at 350 for 30 minutes...
*Put it in the fridge for a long time until its really cold!
If you really like chocolate - drizzle hot fudge on top before eating!
Hope Ben has a great birthday! Miss you Elizabeth!
Curried Squash Soup
You can keep this in the fridge for up to 4 days or up to 2 months in the freezer.
(do not add the milk until you are simmering and about to serve)
3 Cups fat-free, less-sodium chix broth
2 cups chopped onion (about 1 large)
2 tsp bottled minced garlic (I used fresh)
1 1/2 tsp grated peeled fresh ginger
1 tsp salt (optional - I didn't use)
1 tsp red curry powder (or any curry powder)
1/2 tsp ground coriander
1;2 tsp freshly ground black pepper
2 lbs cubed peeled butternut squash (3 cups) - I buy the frozen kind pre-cubed
2 medium apples, cored, peeled, and diced (2 cups)
THE RECIPE calls for the use of a slow-cooker for 8 hours (you place all ingredients in on "low").
I don't like to use a slow cooker, so I just put in a small dutch oven or other soup sized pot and simmer for about 2 hours on medium-low. Works the same!
Then, you scoop out 1/2 of the mixture and puree in blender / food processor...repeat with the rest - return to the pot and simmer 1/2 an hour longer on low.
You can put in fridge / freezer as is - or - add 1/2-1 full cup of skim milk (depending on how creamy you like it) - and simmer another 10 min so the creamy is warmed through- and serve!
Dixie Cavier
First, drain the following:
2 cans white hominy
4 cans black eyed peas
Place the above ingredients in a large bowl.
Next, chop the following veggies:
1 Red Pepper
1 Green Pepper
1 Yellow Pepper
1 Orange Pepper
1 bunch green onion
1 red onion
2 jalapeños
2 cloves garlic
2 medium tomatoes
Stir into bowl with hominy and black eyed peas.
Cover mixture with 1.5 cups of Kraft Zesty Italian dressing (the fat free option is also good) and stir.
Serve with sour cream and tortilla chips.
White Chicken Chili
1 lb. Chicken, cooked & shredded
1 onion, diced
2 cans Great Northern beans, drained
1 can chicken broth
1 8 oz can green chilis
1/2 t garlic powder
1 T oil
1 t salt
1 t oregano
1/2 t pepper
1 cup sour cream
1/2 cup whipping cream
Combine all ingrediients, except sour cream & whipping cream. Cook 1 hour. Add creams & cook 20 mins.
2 Regular Items (2 Desserts Coming Up)
Corn Casserole
1 can whole kernel corn (dump around 1/2 of juice)
1 can cream corn
1 cup Velveeta cheese (cut into cubes)
1 cup thin spaghetti (break into 1/3s or 1/4s)
1 stick melted margarine
Put all ingredients into a 2 quart casserole dish sprayed with Pam. Bake in oven for 1 hour at 350, stirring every 15 minutes. (Or you can use a Crock Pot, stirring every 15 minutes. 1 hour on HIGH, 2 hours on LOW.)
Hamburger Quickie (Hamburger Pie)
1 unbaked 9 inch pastry shell
1/2 pound ground beef
1/2 cup mayonnaise
1/2 cup milk
2 eggs
1 TBLS cornstarch
1 1/2 cups shredded cheddar
1/2 cup chopped onion
1/2 chopped green pepper (optional)
Brown meat over medium heat. Combine & stir mayo, milk, eggs, and cornstarch until smooth. Stir in beef, cheese, onion, and pepper. Pour into pastry shell. Bake in oven at 350 for 35-40 minutes or until knife inserted at center comes out clean.
The Best Way to Get Your Veggies: Cauliflower Gratin
1 (3lb) head of Cauliflower, cut into large florets
Salt
4 tablespoons unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup or more bread crumbs
Boil cauliflower florets in salted water till firm, 5 to 6 mins. Drain.
Meanwhile, melt 2 tablespoons butter in med. saucepan over low heat. Add flour, stirring constantly with wooden spoon for 2 mins. Pour hot milk into mixture, stir till boiling. Boil, whisking constantly, for 1 min. or until thick. Remove from heat and add: 1 teaspoon salt, pepper, nutmeg, 1/2 cup Gruyere, & Parmesan.
Pour 1/3 of sauce on the bottom of 8X11X2 baking dish. Place drained cauliflower on top, then spread the rest of the sauce evenly on top. Combine remaining 1/4 of Gruyere with bread crumbs and sprinkle on top. Melt remaining 2 tablespoons of butter and drizzle on top. Sprinkle with salt & pepper. Bake for 25 to 30 mins. until top is brown. Serve hot or at room temp.
Puppy Chow (You may have made this before under another name.)
12 oz chocolate chips (semi-sweet morsels)
3/4 cup peanut butter (creamy)
1 stick margarine
1 box of Crispix cereal (at least 12 oz, not more than 18 oz)
16 oz unsalted peanuts (optional)
2 cups powdered sugar
Melt chocolate, peanut butter, and margarine together. Pour box of Crispix into a large bowl along with peanuts (optional). Mix (if you use the peanuts). Pour melted mixture into bowl and stir with a large plastic spoon until mixed well. Pour 2 cups powdered sugar into a paper or plastic bag. Pour bowl into bag and shut. Shake well until cereal is covered in powdered sugar. Use more powdered sugar as necessary.
Caramel Layer Chocolate Squares
50 light caramels
1 pkg German chocolate cake mix
1 small can evaporated milk
1 cup chocolate chips (semi-sweet morsels)
3/4 cup margarine
1 cup chopped walnuts (optional)
Combine caramels and 1/3 cup evaporated milk over low heat until caramels are melted. Set aside. Grease (with margarine) and flour an approximate 13 in X 9 in pan (so that things don't stick to it later). In a large bowl, combine dry cake mix with 3/4 cup melted margarine and 1/3 cup evaporated milk. Stir until dough holds together. Press half of dough into greased/floured pan. Bake at 350 for 6 minutes. Set aside for a few minutes. Sprinkle chocolate chips over baked crust. Spread caramel mixture over chocolate. Sprinkle chopped nuts over caramel (optional). Press remaining half of dough mixture over caramel. Return to oven and bake 15-18 minutes. Remove and set aside for 3 hours. Place in refrigerator to finish setting caramel.
Blue Cheese and Bacon Mac and Cheese
1/2 pound dried pasta (I use penne)
1 tablespoon butter
1 egg, beaten
pepper
salt
2 and 1/2 cups crumbled blue cheese
1 cup monterey jack cheese, shredded/grated
1 cup milk
5 eight inch pieces of bacon, cooked and crumbled (I use turkey bacon)
1) Heat oven to 350 F, and grease a casserole dish. (I just spray mine with Pam.)
2) Cook the pasta in salted water, drain, and put in a large bowl. Add butter, and pepper to taste. Add the egg, and mix it all together so everything gets coated.
3) Add the cheese and bacon, and mix again. Pour it into the baking dish, and then pour the milk evenly over the top.
4) Bake for 45 minutes.
If you don't like blue cheese, swap out all the cheese for 3-4 cups of shredded cheddar, and it makes a really nice oven baked mac and cheese.
Cheese Grits Casserole
3 cups of water
1 teaspoon salt
1 cup Grits
1 1/2 cups of shredded sharp cheddar cheese
1 stick of butter
3 eggs, slightly beaten
3/4 cup milk
1/4 teaspoon cayenne pepper or dash of tabasco sauce
Preheat Oven to 350. Bring water and salt to a boil in large sauce pan. Slowly stir grits. Cover. Reduce heat and cook 15 min., stirring occasionally. Remove pan from heat. Stir in 1 cup of cheese and butter until melted. Add eggs, milk, pepper and blend well. Pour mixture into greased 2-qt. baking dish. Sprinkle remaining cheese on top. Bake for 1 hour or until cheese is golden brown. Cool 10 min. before serving. Makes 6 - 8 servings.
Lemon Cookies (Taste pretty much like the Ham n' Goodies version) - so look out, they are addicting :)
1 pkg lemon cake mix
2 eggs
1/3 Cup vegetable oil
1 Cup confectioners sugar
1/4 teaspoon lemon extract
1 tablesoon milk
Preheat oven to 350. Line baking sheet with foil. Mix together cake mix, eggs and vegetable oil. Drop by rounded teaspoons onto baking sheet and bake for 5-8 min depending on your oven. Do not overbake. Place cookies on a wire rack to cool.
Icing
mix together confectioners sugar, lemon extract and milk. When the cookies are cool drop as much icing as you like on them!
Happy Birthday Ben!!! xoxo, Scott, Betsy and Logan
Easy Hummus
2 cans chickpeas/garbonzo beans, rinsed and drained
1/4 c. lemon juice
1 tsp. salt
3-5 cloves garlic*, to taste
1 C. vegetable/canola oil
Throw everything into a food processor and blend the hell out of it.
*If you use the pre-minced garlic that comes in the little jar, 1 clove = about 1/2 teaspoon
Someone just sent me this recipe... so since I am never around a kitchen, I'll submit it in my name. (I trust the cook who sent it to me!)
Instant Gourmet Noodle Bowl
Recipe is for one serving
1 (3-oz.) package Oriental flavored ramen noodle soup pack
1 Chopped green onion
2 Tablespoon chopped fresh cilantro
½ Cup fresh trimmed snow peas
6 Peeled and deveined, medium-sized raw shrimp
½ Cup shredded napa cabbage (optional)
Stir together flavor packet from ramen noodle, 2 cups water, green onion and fresh cilantro in sauce pan. Bring to boil, add noodles and snow peas. Cook 1 minute, and stir in shrimp. Cook 2 minutes. Transfer to a serving soup bowl, and top with napa cabbage.
Makes 1 serving.
Prep: 10 minutes
Cook time: 5 minutes
Lynn Keen
Durkee Chicken
8-10 chicken breasts, deboned and skinned
1 Jar Durkee Sauce
2 cans Cream of Chicken Soup
Spray dish and put in chicken. Mix sauce and soup and pour over chicken. Cover and cook at 350 about an hour. Serve with rice. Pour gravy on rice.
Lynn Keen
Apple Pie
Pastry for double-crust 9 in pie
5 to 6 cups pared, sliced apples
2 T flour
1 cup sugar
1/4 t. salt
1 t ground cinnamon
2 T butter or margarine
Into pan filled with pastry, unbaked, arrange the apples. Combine the flour, sugar, salt and cinnamon and sprinkle over the apples. Dot with butter. Arrange top pastry and slash to let steam out. Seal and flute edges. Bake a 375 or 350 for glass pan for 1 hour and 15 min. or until crust is brown and apples tender.
Lynn Keen
Jamabalaya
1 onion, chopped
1 T oil
1 can tomatoes, l lb 4oz
1 lb shrimp
1/2 lb. ham
1/2 pound sausage, hot
1 clove garlic
1/2 tsp. crushed red pepper
1 T flour
2 cups stock or water
1 cup raw rice
1 T parsley
1/2 tsp. chopped thyme
salt and pepper
In a large pan with a lid, put the oil,add chopped onions. When they have wilted a little, add flour and brown slightly. Add ham, cut in l in pieces, the sausage (browned), the shrimp and the tomatoes, chopped. Simmer in covered pot about 30 minutes. Add garlic, pepper, rice, parsley, thyme and salt and pepper. Cook with cover on till rice is done but not gummy. Watch to see if more water is needed.
(can use Andoulie sausage)
This is one of Jonathan and my favorites. It freezes great!
Chicken Divan
Ingredients
* 2 (10-ounce) packages frozen broccoli, chopped
* 6 cups shredded chicken, cooked
* 2 (10 3/4-ounce) cans condensed cream of mushroom soup
* 1 cup mayonnaise
* 1 cup sour cream
* 1 cup grated sharp Cheddar
* 1 tablespoon fresh lemon juice
* 1 teaspoon curry powder
* Salt and pepper
* 1/2 cup dry white wine
* 1/2 cup freshly grated Parmesan
* 1/2 cup soft bread crumbs
* 2 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F.
Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.
Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.
Bake for about 30 to 45 minutes.
You can also top it with Cheddar or Gruyere cheese.
Shrimp Louie
Ingredients:
1 Cup Mayonnaise
2 Tablespoons Grated Onion
2 Teaspoons Minced Green Onions
1 Tablespoon Lemon Juice
1 Teaspoon Worcheshire Sauce
½ Cup Chili Sauce (~1 bottle)
Dash Cayenne Pepper
Salt and Pepper to taste
Elbow Macaroni (~16 oz. box)
1 Package of Small Bite-Size Shrimp (Frozen)
Directions:
1. Cook Macaroni, drain, place in large mixing bowl.
2. Thaw shrimp in strainer under luke-warm water, lay out on paper towels and pat shrimp to remove excess water.
3. Mix all wet ingredients in a bowl (this creates your sauce).
4. Finally, mix the sauce with the macaroni and shrimp.
5. To personalize dish to your taste, you may add additional lemon juice, worcheshire sauce, cayenne, salt, pepper to taste.
6. Refrigerate until chilled, ENJOY !!!!!!!!!!
Southern Chocolate Pie
Ingredients are for one pie, double everything for two pies
• 3 Eggs
• 3 Tablespoons Cocoa
• 1 & ½ Cups Milk
• 2 Tablespoons Flour (Heaping)
• 1 Cup Sugar
• 1 Teaspoon Butter
• 1 Teaspoon Vanilla
• 1 Frozen Pie Crust (Pillsbury Pet-Riz brand)
Directions
• Separate egg white from yolks. Then, mix milk with egg yolks. Mix cocoa, flour, and sugar in separate bowl. After mixing, then combine wet and dry ingredients together and whisk thoroughly. Warm over medium heat while whisking to prevent sticking. Whisk until thick, and then add vanilla and butter.
• After thawing pie shells, poke vent holes in pie crust and bake until golden brown. After cooling, add chocolate filling to pie crust.
• Beat egg whites on high speed until stiff then add 1 Tablespoon of sugar for each egg white gradually while mixing. Add meringue to pies and bake @ 350 degrees until meringue is golden brown.
Hi Elizabeth - I love quick recipes after a late night at work and the gym or if Adam works super late so we copied created these favorites from restaurants around town!
Shrimp-Apple Salad (serves 2)
1/2 lb. of 26-30 medium count raw shrimp
pinch of Old Bay Seasoning
pinch of Garlic Powder (or fresh garlic minced if you have on hand)
pinch of salt and pepper
1 granny smith apple
1 bag of prepackaged spinach
Feta cheese
Sliced Almonds or Chopped Pecans, toasted
Balsamic Vinaigrette (preferably Maple Grove Fat Free)
Remove shrimp from outer shells and mix with seasonings, spray a skillet with cooking spray and pan fry the shrimp until done. Place a generous amount of spinach on two plates; chop the apple and divide among both plates; toast either the almonds or pecans in a separate pan and divide among both plates, top with cheese and dressing - ENJOY!
Variation: Substitute strawberries and rotisserie chicken for the shrimp and apple for a different and yummy taste!
how about my recipe for a jam sandwich. Take 2 pieces of bread and jam them together. Serve at room temperature
Aunt Jeanne's Garlic Mashed Potatoes
4 medium sized Idaho potatoes
3 cloves fresh garlic or 2 tbsp minced garlic
1/4 cup milk
2-4 tbsp butter
salt
course ground pepper
Peel and cut potatoes into even pieces. Rinse potatoes and place into sauce pan. Cover with water, and add garlic and 1/4 tsp salt. Bring to a boil. Cook until tender (about 15-20 minutes). Remove from heat, and pour off all of the water. Add milk, butter, salt and pepper, and mash everything together. With a hand mixer, whip to desired consistency.
Here you go...enjoy! None of these are terribly healthy...there, you have been warned! Happy Birthday, Ben!
Swiss Chicken (we use Mozzarella or Pepper Jack)
2-3 pieces boneless chicken breasts
sliced cheese (1 per piece)
1 can cream of chicken soup (optional! I do it both ways)
1/4 cup white cooking wine
Pepperidge Farm stuffing (sprinkle 1/2 cup on top)
1/2 stick melted butter poured on top
Bake 350 degrees for 60-70 minutes.
Stromboli
1 roll/can pizza dough (like Pillsbury's)
1/4 lb. pepperoni (sandwich-large slices are the best)
8 oz. pkg. mozerella cheese
1 egg
1 tsp oregano
Parmesean cheese (topping)
Optional toppings: mushrooms, peppers, onion, broccoli or asperagus (steam first).
Beat egg with oregano. Spread dough into large rectangle. spread 1/2 of the egg mixture on dough with a pastry brush. Cover with pepperoni and cheese, other toppings. Roll lengthways, put on greased or oiled cookie sheet with seam on bottom. spread remaining egg mixture on top. sprinkle with parmesean. Bake 350 for 30 minutes or LESS...watch for browning!
Asperagus with Ginger
1 1/2 lb (or less) asperagus, trimmed
2 tsp vegetable oil
2 tsp minced fresh ginger
1/2 tsp sugar
1/4 tsp salt
1/4 tsp pepper
1 tsp sesame oil
Saute asperagus in 2 tsp oil over med-high heat in a large nonstick skillet for 7 minutes. Add ginger, and saute 1 min. Stir in rest of ingredients, cook 1 minute.
Apple Dip:
8 ounce pkg cream cheese, softened
1/2 cup of white sugar
3/4 cup of brown sugar
1 tsp of vanilla
1 (8oz) pkg Heath Bar Toffee Bits (found near the choc chip morsels at grocery)
Mix together the cream cheese, white sugar, brown sugar & vanilla. Fold in the toffee bits. Chill. Serve with the Granny Smith Apple Slices.
Variations: You can play around with the amount of sugar you add. Some people use less...losers.
Quick, easy, delicious! Happy Birthday, Ben! Feel free to invite me over when you try these recipes ;)
"Frith special"
Small empty glass
Add four cubes of ice
Add double shot of Jack Daniels, Single Barrel Whisky
Cheers!
What a fun project! You guys will have lots of fun trying all of these great dishes! Here are some of my favorites from my recipe file....Lizzie
Emilou's Shrimp Creole
1/4 cup vegetable oil
1/4 cup flour
4 cloves of garlic minced
1/2 cup celery chopped
1/2 cup green pepper chopped
1/2 cup onion finely chopped
2 cans tomato sauce
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/8 to 1/4 teaspoon cayenne pepper (1/4 makes it spicy, 1/8 will satisfy most folks)
1 1/2 pounds raw shrimp
3 cups cooked rice
Heat oil and flour over medium high heat stirring constantly until it is smooth and the color of peanut butter. Add garlic, onion, celery, and green pepper and cook in this mixture until tender. Add tomato sauce and seasonings. Cook for 20 minutes stirring frequently. Add shrimp and cook 25 minutes more. Serve over rice.
Corn Chowder
4-6 slices of bacon cooked and set aside
1 red pepper finely chopped
2 stalks celery finely chopped
1/2 cup onion finely chopped
2-3 tablespoons oil
1 can corn
1 can cream of potato soup
1 can cream of chicken soup
milk (fill each soup can with milk after emptying the soup)
oyster crackers
Chop vegetables and saute them in the oil. When the veggies are tender add the corn, 2 cans of soup, and milk. Crumble bacon and simmer until the soup has thickened (about 10-20 minutes).
Herb and Betsy Sharbel
Magically Moist Chicken - Makes 4 servings
1 Chicken, 2.5 to 3.5 lbs, cut in parts
1/2 cup Hellmann's Real Mayonnaise
1-1/4 cup Italian seasoned bread crumbs (Kroger has them)
1. Brush chicken parts on all sides with Hellmann's real mayonnaise.
2. Place bread crumbs in large plastic food bag...add chicken one piece at a time;
shake to coat well with bread crumbs...place on rack in broiler pan.
3. Bake in 425 degree F oven 40 to 45 minutes or until golden brown and tender.
Herb and Betsy Sharbel
Coca-Cola Cake
2 cups sugar
2 cups flour, unsifted
2 sticks butter
3 Tbsp cocoa
1 cup Coca-Cola
1/2 cup buttermilk
2 beaten eggs
1 tsp soda
1 Tbsp vanilla
1-1/2 cup miniature marshamallows
Combine flour and sugar...heat butter, coke, and cocoa until boiling
pour over sugar and flour and mix.
Add milk, eggs, soda, vanilla, and marshmallows...beat well (everything with this cake is done by hand, not mixer).
Pour into a greased and floured oblong pan, 13x9x2
Bake at 350 degrees for 45 minutes, or until a tooth pick in center of cake comes out clean.
Ice while hot.
Icing
1/2 cup butter
3 Tbsp cocoa
6 Tbsp Coca-Cola
1 box powdered sugar
1 cup chopped pecans
Combine butter, cocoa, and Coca-Cola, and bring to a boil
Pour over powdered sugar, and beat well
Add nuts, and mix
Ice cake while cake is hot
Macaroni and Chicken Casserole
2 cups raw macaroni
2 cups cooked chicken
4 hard boiled eggs
2 tbsp. chopped onion
2 teas salt
2 teas accent
2 cups milk
2 cups shredded sharp cheese
2 cans mushroom soup ( I use cream of chicken since I alergic to mushroom)
Mix all ingredients - Let stand in refrig for 24 hours.
Bake in 9x13 pan at 350 degrees for one hour and 15 minutes.
Let stand 15 minutes before serving.
This is one of the recipes that Ben's grandmother - Grandmom - gave to me and it was a favorite of hers. Please give her credit.
Priscilla P. Griffith
Chocolate Chip Pie
1 cup sugar
1/2 cup flour
1 tsp vanilla
2 eggs
1 stick margarine - soft
1 cup chocolate chips
1 cup chopped nuts - pecans, walnuts or none at all
1 deep dish pie shell
Mix first 5 ingredients together, fold in chips and nuts. Pour into pie shell. Bake at 350 for 30 minutes or until brown.
Serve with cool whip or vanilla ice cream
This is from me and it is a great pie.
Love to you all
Melissa
