Mole Loaf ~ Final Fantasy

You will need:

Mole loaf:
2 lbs ground beef or turkey
Dry onion soup seasoning packet
2 eggs
1 cup quick oats
1/2 green pepper, chopped
1/2 onion, chopped

Topping:
Pasta sauce
2 tbs brown sugar

 Add all ingredients into a bowl and mix well.

Place in a loaf pan.
Bake for at 350 degrees F for 30-45 minutes. Until brown and internal temperature reaches 160 degrees.

 For topping:
Measure 1/4 cup pasta sauce
2 tbs brown sugar.
Mix.
When loaf has 10 minutes left to bake, pour topping mixture over mole loaf and return to oven.

 Slice and serve.

Yum!

Elsweyr Fondue

You will need:

1 cup milk
2 tbs butter
1/2 pound shredded Swiss cheese
1/2 pound shredded cheddar cheese
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg

Simmer milk and butter in fondue pot or double boiler. If you set the cheese on an open heat source it may burn. Don't be afraid to take the cheese off the double boiler if it seems to be getting to hot.

Slice and cube the cheese that isn't already shredded.

Add Swiss cheese, cheddar cheese, 1/4 pound at a time.

Stir after each addition of cheese until melted.
Stir in flour.
If the cheese is clumping add a teaspoon of lemon juice. The acid will smooth it out.

When all the cheese has melted, stir in salt and nutmeg.
Serve with cut-up bread like french, sour dough, garlic, grain, crackers, pretzels, Tuscan.
Serve with fruit and vegetables like green apples, carrots, grapes, broccoli, mushrooms, cauliflower.

I don't have a fondue pot so I did have to reheat mine. Fondue pots come with long skewer like forks.
When eating fondue you put your mount onto the food and slide it off with your lips. It is considered unsanitary to touch the skewer with your mouth.

Yum!

Final Fantasy: Blood Current Tart

My first Final Fantasy recipe and I am so happy it is a Blood Current Tart. This one was so easy and delicious. You'll want to take it on all your travels.


You will need:

1 (9 inch) (23 cm) prepared graham cracker crust 
(I made my own crust with butter and crushed ginger snaps, for a little kick)


1 (8 ounce) (230 g) package cream cheese, softened (If you forgot to let it sit out for an hour, unwrap and place in microwave safe container and nuke it for 15 seconds.)


1/2 cup (100 g) white sugar


2 cups (560 g) frozen whipped topping, thawed


1 (21 ounce) can cherry pie filling




In a medium mixing bowl, beat together softened cream cheese and sugar until light and fluffy.


Fold in whipped topping and blend until mixture is smooth.


(Folding is like gentle alternative to stirring. The whipped topping has had air mixed into it to make it light and fluffy. If you were to stir it or use a mixer is would beat out all the air & turn it watery. You want to mix the two ingredients together without losing the fluffiness.)

Still confused about folding? Click here to see a video explaining it further.

Spread into graham cracker crust and spoon pie filling over top.

Cover with plastic wrap and chill 2 hours before serving.