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Jack-o-Mole was first introduced in our game, Papa’s Cheeseria, although you may know it as “Jackmomole”. This was because of an unfortunate spelling error in the game that we didn’t notice for quite sometime. Either way, Jack-O-Mole is a pumpkin based chip dip similar to Guacamole.
For extra holiday flare, we will be using a hollowed out “Pie Pumpkin” as the dipping bowl. A “Pie Pumpkin” is a small pumpkin that is grown for eating rather than display.
First thoroughly wash the pumpkin, then using a large knife, carefully cut a large section of the top off so as to make a nice bowl for the dip. Then, scoop out all the seeds and stringy innards using a large spoon. Why not paint a jack-o-lantern face on it before you get started. |
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Carefully dice up your onion to make 1/2 cup. Then take your fresh cilantro, and finely dice the leaves up to make 1/4 cup. Then, take your avocado and remove the seed and skin. Mash up the the avocado into a paste in a large bowl. |
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In the bowl with the mashed avocado, add the Pumpkin Puree, diced cilantro, diced onion, lime juice, chili powder, garlic powder, ground cumin, black pepper, onion powder, and kosher salt. Thoroughly mix the ingredients. |
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Grab your pumpkin bowl, and scoop the Jack-o-Mole into it. Place it on a large serving plate with tortilla chips and get the party started! |
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So last week, we had you make Sizzle Shell Tacos. Let’s see an example:
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For this recipe we are using 1 lb of beef, which in the end should be enough for 10 tacos. If beef is frozen, make sure to thaw it out ahead of time.Place the ground beef into a large skillet. Cook over medium heat and stir occasionally until the beef is brown and fully cooked.
Remove the skillet from the heat and pour the beef through a strainer to remove excess grease. Grease can be caught in a metal bowl and discarded later. |
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Place the strained beef back into the skillet and add the chili powder, garlic powder, onion powder, crushed red pepper, oregano, paprika, cumin, sea salt, and black pepper. Add 2 tablespoons of water, and mix everything together.Cook over medium heat, stirring occasionally, until beef is nice and warm again. Remove from heat and cover with lid. |
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| 3: Make the Sizzle Shells |
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Fill another skillet with 1 inch of oil and heat to about 365 degrees fahrenheit (185 Celsius).Fold the tortillas in half and carefully place them into the skillet using tongs. Beware of splashing oil! Place only as many folded tortillas into the skillet that will fit without overlapping. Cook them for 15 seconds, then flip them over and cook for additional 15 seconds.
Place the cooked shells on a plate covered in paper towels to absorb excess oil. |
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Fill each shell with a layer of seasoned beef, then top with cheese, lettuce, sour cream, and your choice of taco sauce or salsa. Enjoy your Sizzle Shell Tacos! |
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So last week, we had you make a Blue Moon Cookie Dough Freeze. Let’s see some fan-made examples:
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In this recipe we are making ready-to-eat cookie dough to be mixed into your Blue Moon Freeze. Now, normally, you shouldn’t eat raw cookie dough because it has uncooked eggs and raw flour. We will not be using eggs, so the only thing we need to do is heat treat the flour.
First, on a baking pan, spread out all the flour that will be used in this recipe. Pre-heat the oven to 160° Fahrenheit. Then, place the pan with the flour into the oven for 5 minutes or until the flour reaches a temperature of 160° Fahrenheit. |
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Leave about a teaspoon of flour aside for later use, and put the remaining flour in a large mixing bowl. Leave the pan for later. Before adding the Margarine, it helps to wisk it up first into a more pliable state. Add the margarine, salt, baking soda, granulated sugar, brown sugar, and vanilla extract.
Mix those ingredients together by hand until fully blended and in a dough form. Next add the chocolate chips and mix them into the dough by hand. The smaller the chip size, the better. |
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| 3: Making the Dough Balls |
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For this next step, use the pan that you prepared the flour on, just make sure it is fully cooled down. Lightly dust the pan and your hands with the remaining teaspoon of flour. Slowly roll the cookie dough into small balls. You won’t need all of them for one serving, but if you want to save the remaining cookie dough, you will have to keep it refrigerated. |
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Since you normally can’t find Blue Moon Ice Cream on the store shelves, you will need to craft the flavor by hand. Now these next few steps need to be done quickly so that the ice cream doesn’t fully melt. So make sure you have all your tools and ingredients ready to use. Keep the Vanilla Ice Cream in the Freezer until you are fully ready to start this step.
First, put 9 scoops of Vanilla Ice Cream in a Large Mixing Bowl. Add 3 drops of blue food coloring, 3 drops of Lemon Flavor, and 3 drops of Raspberry Flavor, and a small dollop of whip cream. Quickly blend everything together with an electric hand mixer until you have a uniform light blue color. Then add a handful of Cookie Dough Balls to the ice cream and lightly mix them in. |
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Quickly spoon the Blue Moon Ice Cream into a Pint Glass, add whip cream, sprinkles, and a single Cookie Dough Ball to top it all off. Now you have a tasty Blue Moon Cookie Dough Freeze! |
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A few weeks ago, we had you make Sour Cream Sliders. Let’s see some fan-made examples:
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