Clarisse Luncheon October 29th, 2020
Our cook for the month of October, and it was very good, thanks Clarisse
The luncheon was very nice and the table was decorated very pretty.
We were sorry that Linda and Sheila could not attend, and you both were
missed a bunch. We had a great time talking as usual, and just had a good time.
The lunch was really good Clarisse, thanks for hosting, we all enjoyed it so much.
Clarisse Daughter Lynn’s Recipe
Pumpkin Ice Cream Pie
Graham cracker crust:
1 & ½ cup graham cracker crumbs crushed.
3 Tbsp. white sugar
1/3 cup butter melted
Ice Cream:
6 cups vanilla ice cream softened
1 cup pumpkin puree
½ cup brown sugar
½ tsp salt
1 tsp cinnamon
½ teaspoon pumpkin pie spice
2 Tbsp. pecans- chopped (could use walnuts)
How to do it
Crush the graham crackers, add the crumbs and sugar to a bowl
Melt butter and add to bowl, stir to combine.
Grease a 9-inch pie pan. Reserve ¼ cup of the crumbs, add remaining graham crackers and press firmly in pan. Bake on 350 degrees for 10 minutes. Remove to cool.
In electric mixer, combine slightly softened ice cream, pumpkin, brown sugar, salt, cinnamon, and pumpkin pie spice. Pour over crust. Top ice cream layer with the remaining graham cracker crumbs and chopped pecans.
Cover pie and freeze until serving.
Lynn’s notes:
Lynn said, don’t forget to reserve some graham cracker crumbs for the toping.
Spray the pie plate well before pressing the graham cracker crust inside.
Cover pie and freeze until serving.
Lynn’s notes:
Lynn said, don’t forget to reserve some graham cracker crumbs for the toping.
Spray the pie plate well before pressing the graham cracker crust inside.
Let the crust cool completely adding the ice cream layer.
Slightly soften the ice cream in the microwave before blending.
Leftover pumpkin can be stored in a covered container in the fridge up to a week.
This can be made ahead of time, which is great!!!
Before serving set this out on the counter for a while if not it is hard to cut.
Or get a chainsaw out, that would work. Ha Ha
Thanks Lynn for the recipe. Your momma bragged on your for this good recipe.
Clarisse Creamy Chicken Enchiladas
1 pack (8oz) cream cheese softened
2 Tbsp. water
2 tsp onion powder
2 tsp ground cumin
½ tsp salt
¼ tsp pepper
5 cups cooked chicken
20 flour tortillas (6 inches), room temperature
2 cans (10-3/4 ounces each) condensed cream of
Chicken soup, undiluted
2 cups (16 oz) sour cream
1 cup milk
2 cans (4 oz each) chopped green chilies
2 cups (8 oz) shredded cheddar cheese.
In a large bowl, beat the cream cheese, water onion powder, cumin, salt and pepper until smooth. Stir in chicken.
Place ¼ cup down the center of each tortilla. Rollup and place seam side down in two greased 13-in x 9-in x 2-in baking dishes. In a bowl, combine the cream of chicken soup, sour cream, milk and green chilies, pour over enchiladas.
Bake, uncovered, at 350degrees for 30-40 minutes or until heated through. Sprinkle the enchiladas with cheddar cheese; or Mexican cheese, bake 5 minutes longer or until cheese is melted. Yield 10 servings…..place on greased pan.
This really makes more than they say in this recipe.
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