Loaded Quesadillas, Snickers

October 2015
Melanie Hiatt

Loaded Quesadillas

I put all the ingredients out and let everyone make their own.

BBQ Chicken

Grilled chicken tossed with bbq sauce

Black beans

Cilantro

Cheese

Red onion

Tortillas

Mix 1 tbs bbq sauce with ½ cup ranch for dipping.

Tex Mex

Grilled chicken

Black beans

Cheese

Olives

Tortillas

Cilantro Lime Ranch

1 packet Hidden Valley Ranch

1 c mayonnaise

¾ c milk

½ bunch cilantro

½ jalapeño

1 tbs lime juice

1 clove garlic

Mix all in blender until smooth and let set up in fridge for 1 hour before serving.

Cilantro Lime Rice

½  small yellow onion

4 cloves garlic

2 tbs olive oil

½ tsp salt

1 cup jasmine rice

2 cups water

½ cup chopped cilantro

Juice of one lime

Sauté onion in olive oil on medium-high heat for 3 minutes. Add garlic and sauté for another 2 minutes watching so it doesn’t burn.

Stir in uncooked rice and cook for 5 minutes, stirring every minute or so.  Add water and salt.

Cover and turn heat down to medium.

Cook for 18 minutes then take pan off heat and let sit for 5 minutes.

Stir in cilantro and lime juice and salt to taste.

Snickers

Ingredients

2 cup semisweet chocolate chips, divided

6 tablespoons creamy peanut butter, divided

1 (7 oz.) jar marshmallow fluff

1/4 cup creamy peanut butter

1 1/2 cups powdered sugar

1 cup dry roasted peanuts

1 recipe microwave caramel

1/4 cup heavy cream

Instructions

Line an 11X7-inch baking pan with parchment paper.

Place 1 cup of chocolate chips and 3 tablespoons of peanut butter in a heatproof bowl. Microwave for 60 seconds and stir until smooth and combined. Microwave for few more seconds if needed.

Pour melted chocolate peanut butter mixture evenly into prepared pan. Place in the freezer for 2-3 minutes or until hardened.

Meanwhile, combine marshmallow fluff, 1/4 cup peanut butter and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until a soft nougat forms.

Remove nougat from bowl and press evenly over chocolate layer. Sprinkle peanuts on top, and press them gently into the nougat.

Make microwave caramel (below). Pour caramel over peanuts, spreading evenly with the back of a spoon. Refrigerate for about 5 minutes, or until set.

In a heatproof bowl, melt remaining 1 cup chocolate chips and 3 tablespoons peanut butter in the microwave. Pour over caramel layer, spreading evenly.

Refrigerate for 10 minutes, or until chocolate is set. Use a sharp knife to cut into bars.

Microwave Caramel

I usually double the recipe and cook for 13 minutes. Sometimes it comes out looking a little grainy but it has always turned out.

Ingredients

1 cube melted butter

½ cup sweetened condensed milk

½ cup brown sugar

½ cup white sugar

½ cup corn syrup

½ tsp salt

Instructions

Mix all together in medium bowl and microwave for 6 minutes.

Line 8x8 baking dish with parchment paper and spray with cooking spray.

If you aren’t sure your microwave cooks hot enough, test the caramel by pouring a little into some ice water. Let it sit for 30 seconds and then feel or taste for desired consistency. Cook for 1 minute more if needed.

Pour caramel in pan and let set up.

Cut and wrap with wax paper or cut and dip in chocolate and sprinkle with sea salt.