Yesterday they spent several hours in the kitchen getting everything ready and just right and then they served a very delicious dinner.
For their appetizer they took us to England for some fish and chips. Greasy yumminess.
The entree was from Italy, we had fettachini and enselata! Again two thumbs up:)
We ended the meal with a trip south of the border to Mexico for some Mexican bread pudding and Mexican hot chocolate, both of which were simply divine.
The adult table :) They set the tables and put out place cards so everyone would know where to sit. They put Sierra and Jenna in the kitchen with the kids:) and themselves at the fancy table. Which I thought was so cute.
After we had a nice family home evening with a lesson and game that they had prepared.
Good job girls!
Mexican Hot Chocolate
(very thick and almost pudding like)
6 cans of evaporated milk
4 T cinnamon
1 T vanilla
1 t nutmeg
1 pinch cayenne pepper
2 bags of chocolate chips.
Put all the ingredients in a slow cooker and cook on low for 2-3 hours, stirring every 15 minutes.
sprinkle with cocoa powder before serving
Mexican Bread Pudding
1 cup brown sugar
1 cup water
1/2 t cinnamon
1/2 cup tasted pine nuts, almonds and walnuts, mixed
1 cup raisins
1/2 pound Monterrey jack cheese cut in cubes
1 apple, peeled, thinly sliced
1 loaf french bread
in a medium size saucepan, boil water, brown sugar and cinnamon for 2-3 minutes. Set aside.
slice bread in thick slices and toast lightly; then break into large pieces. Place half the bread in a baking dish. Combine nuts, rains and cheese. Layer half the nut mixture on top of the bread. Top with apples slices and half of the brown sugar. Repeat layers, cover with foil and bake for 45 minutes.
Serve with cool whip.