Like us, a lot of our neighbors are either new to the area or they do not have family who lives nearby. Most of our neighbors are younger families, which is awesome! Love the sound of children in the "hood!"
Tonight, I think, we birthed (okay ladies - no pun intended - sorry - inside joke on those that attended) a great idea. Since cooking is one of my loves, it was easy to plan a evening for our young moms, called, "Mom's night out!" We think the idea will catch on and we talked about getting together monthly and get better aquainted.
Tonight was the beginning of recapturing a feeling of "Friends" in our neighborhood. It was great fun and we look forward to gathering together next month.Pictured to the left is Ice Cream Nachos. What isn't shown in the nachos (totally our preference) was sliced bananas or chopped nuts. Because...as you well know...sometimes you feel like a nut and sometimes you don'! This recipe was served in Pampered Chef's "Cool and Serve." This product is like a quick-change artist! You will not beleive all the ways you can use it!
Here is how you make, "Ice Cream Nachos!"
Ingredients needed are: Flour tortillas, Pampered Chef's Korintje Cinnamon, Ice Cream of your choice (pictured is vanilla), fresh strawberries and bananas, nuts (your preference - walnuts or pecans) and Pampered Chef's Chocolate Raspberry Sauce or/and Caramel Sauce, Whipped Cream.
Brush flour tortillas with water using silicon basting brush or a pastry brush. Sprinkle generously with the Korintje Cinnamon (mixed with sugar) using the Flour/Sugar shaker. Cut tortillas into triangles using Pizza Cutter. Place on baking stone at 400 degrees until lightly brown (around 13 minutes +/-). Cool browned triangles onto stackable cooling rack. When ready to assemble, placed Cinnamon chips over the green chillers in the bottom of the Cool and Serve (make sure inserts have been frozen so it will keep the ice cream from melting quickly. Using Pampered Chef's ice cream dipper, scoop ice cream and place scoops over the chips. A variety of ice cream is always great! Using the egg slicer plus, garnish with the sliced strawberries and bananas. Chop nuts with Food Chopper, sprinkle on top of Sauce. You can use the v-shaped cutter to act as a funnel for the sauce and drizzle it onto the fruit mixture. Top with whipped cream using Easy Accent Decorator, and grate chocolate bar over entire platter using Rotary Grater or sprinkle with Sprinkles.
Pictured at the right is the Molten Lava Cake.You would not believe the speed of these ladies' grabbing their cell phones to photograph the desserts and sending them home to their husbands. It was so funny!
Here is the recipe for the Molten Lave Cake
Empty cake mix and all ingredients listed on the back of the cake box into the Rice Cooker Plus. Using the stainless whisk, whisk cake mix and the ingredients until they are mixed well.
Using the large Pampered Chef Scoop, add 4 scoops of chocolae frosting into the center of the Rice Cooker Plus. DO NOT STIR! Simply allow the frosting to mound onto of the last scoop. Use only regular cake frosting as the whipped frosting will not work with this recipe. Place uncovered Rice Cooker Plus in a microwave (with a turn table) for 7 minutes and 45 seconds. Take Rice Cooker Plus out of the microwave and allow to rest for about 2 minutes. Use the small spatula, slide it around the edges of the cake to make sure it is free from the sides of the RCP. Invert cake onto a LARGE (about 14") serving platter (frosting will stream down like a vocano) so that the frosting pools around the cake. Add fresh strawberries to the frosting on the platter then dust cake and strawberries with powdered sugar (using the flour/sugar shaker). Serve hot! Great with ice cream!!! Enjoy! And...be neighborly!
