MOLE RAT WONDER MEAT DIP – FALLOUT VAULT | JUST A PINCH RECIPES
Another recipe from Rhyan’s new Fallout cookbook that intrigued us. We both were surprised with 2 cans of artichoke hearts but after tasting the dip both of us were extremely happy! This dip is amazing!!! It all works so well together and though Fontina cheese is a stronger tasting it complements well. We are happy that we chose this for an appetizer today with grilled steaks and sweet potatoes for dinner. Without doubt, we will make this again.
Remember, this is an online gaming cookbook…hence the odd name of recipe. (Mole rats are the size of ground hogs in the game.) LOL
Provided by: Kimberly Biegacki @pistachyoo
Categories: Meat Appetizers
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 8
Ingredients:
| 1/4 cup(s) unsalted butter |
| 5 large garlic cloves, minced |
| 4 medium scallions, use the entire onion, chopped |
| 1 pound(s) italian sausage w/o casings |
| 2 can(s) artichoke hearts, roughly chopped |
| 1 1/2 package(s) cream cheese, room temperature |
| 1/2 cup(s) parmesan cheese, grated |
| 1 cup(s) fontina cheese, shredded |
| 1 – 2 teaspoon(s) black pepper |
Steps:
- Preheat oven to 375 degrees. Melt butter in a large skillet over medium heat. Add minced garlic and chopped onion. Cook for 4 or 5 minutes and then add the chopped up Italian sausage. Cook till no longer pink and then add the roughly chopped artichoke hearts. Cook for another 5 minutes and drain off any of the grease that’s left and set aside.
- Combine all 3 cheeses in a medium bowl until well combined. Then add in the sausage mixture and mix well. Season with pepper if you think necessary. With all this cheese you really don’t need any additional salt.
- Place mixture into a 1 quart baking dish and put in oven at 375 for 20 minutes. Turn to broil and cook for an extra 2 or 3 minutes to brown the top. Remove and gather your toasted breads, vegetables or anything else you would like to serve with this dip.
MISSISSIPPI QUANTUM PIE – FALLOUT VAULT | JUST A PINCH RECIPES
Oh my a neon blue quantum pie!!!
But, let me say this…..it is packed full of flavor with an Oreo & walnut crust, decadent chocolate pudding center with a citrus neon blue whipped topping that we added a few crumbles to to the top.
This is another recipe from the Fallout Cookbook that my nephew Rhyan wanted to make and I’m so glad we did. It’s one of the best chocolate pies I’ve ever made or eaten. We plan on making this one several times over the summer. It is labor intensive but well worth the time and wait….you will enjoy it and your kids and grand kids will love it too.
Provided by: Kimberly Biegacki @pistachyoo
Categories: Pies
Prep time: 1 hours 30 minutes
Cook time: 30 minutes
Yield: 8
Ingredients:
| FOR THE CRUST: |
| 1 1/2 package(s) oreo cookies, crushed |
| 2/3 cup(s) walnuts, chopped |
| 6 tablespoon(s) unsalted butter, melted |
| FOR CHOCOLATE PUDDING: |
| 2/3 cup(s) heavy cream |
| 5 large egg yolks |
| 1 cup(s) sugar, granulated (divided) |
| 1/3 cup(s) cornstarch |
| 2 1/2 cup(s) milk |
| 3/4 cup(s) cocoa powder |
| 1 teaspoon(s) salt |
| 3/4 cup(s) semi sweet chocolate chips |
| 4 tablespoon(s) unsalted butter |
| 1 3/4 teaspoon(s) vanilla extract |
| FOR QUANTUM WHIPPED CREAM (WE DOUBLED THIS PART) |
| 1 1/2 cup(s) heavy whipping cream |
| 1/2 teaspoon(s) lemon extract |
| 1/2 teaspoon(s) orange extract |
| 10 – drops neon blue food coloring |
| 3 tablespoon(s) confectioners’ sugar |
Steps:
- TO MAKE THE CRUST:
Preheat oven to 375 degrees. Spray a 9-inch springform pan with a non-stick baking spray. Use a food processor to chop up the cookies & walnuts. Make sure they are chopped to a fine crumble. Add your butter 5 melted tbsp’s into the processor and make sure it is well combined with the cookie mixture. - Pour the mixture into the springform pan using your fingers. Press up the sides and on the bottom of the pan. Even it out as a thin layer for the crust. Bake for 10 minutes and set aside.
- In a medium bowl, combine heavy cream, egg yolks, 1/4 cup of sugar and cornstarch. Stir together and then set aside.
- In a medium saucepan, whisk together milk & remaining 3/4 cup sugar, cocoa powder and salt over medium-high heat. Once the cocoa has dissolved add the chocolate chips. Keep stirring over heat till chips are melted but do not let it boil. Continue whisking till melted and to keep from sticking to pan. Remove from heat.
- Scoop 1/2 cup of the heated mixture into the bowl with the egg yolks whisking continually and drizzling it into the bowl while your whisking. Then, add another 1/2 cup of the hot mixture while whisking thoroughly again. Then take the egg mixture and whisk into the chocolate mixture in sauce pan while still on the heat. Keep whisking till it thickens up. Remove from heat and whisk in the butter and vanilla. Pour it into the crust and let cool for about 1/2 an hour. Cover with plastic wrap. Refrigerate overnight or for several hours.
- TO MAKE THE QUANTUM WHIPPED CREAM:
Place all the ingredients for whipped cream into bowl. Whip with a hand mixer or any other type of gadget you may have to make whipped topping. Beat till stiff peaks form & use a spatula to blend all topping together. Remove pie from refrigerator and the plastic wrap & add your neon blue whipped topping to your pie. We thought it could use a double dose of the topping so we made another batch….it’s delicious so why not?!
(This is my oldest nephew Rhyan….thought I would add a pic of him).