For my darling hubby's birthday we're having all the family over which is a celebration in itself! I'll be sharing this with On the menu Monday at Stonegable & Tea Party Tuesday. Here's the menu:
Bobby Flay's Grilled Stuffed Jalapeno Chilis, recipe coming soon!
Cucumber Salad, recipe is here
Fresh Fruit Salad
Artisan Bread, check here
For dessert, a family favorite, which is:
Ice Cream Dessert with Peanut Butter Crust
(this time, my darling requested coffee ice cream)
1/2 c. peanut butter
2 1/4 c. oven-toasted rice cereal
Mix all ingredients together & pat into the bottom of a 9 x 13" pan. Add 1/2 of the ice cream & smooth out on top of the crust. Put in the freezer for 1 hour. Put the rest of the ice cream in the fridge to use later.
In the meantime, make the hot fudge sauce:
3/4 c. sugar
1/2 c. cocoa
1/2 c. heavy whipping cream
1/4 c. butter
1 t. vanilla
In a 2 qt. saucepan over medium heat, cook sugar, cocoa, heavy whipping cream & butter until mixture is smooth & boils, stirring constantly. Remove from heat & stir in vanilla. Cool fudge sauce slightly.
Pour 1 1/4 cups fudge sauce over the ice cream. Return to freezer & freeze about 20 minutes.
Take dessert out of freezer & spread the remainder of the ice cream on top. Drizzle remainder of fudge sauce over the top. Sometimes I need to re-heat the sauce a little in order to drizzle it.
Cover dessert & return to freezer. Freeze until firm, at least 3 hours.
When ready to serve, let stand at room temperature for 15 minutes.
Makes 12-15 servings, depending on size of slice