Thai Chicken Quesadillas

Ingredients:
2 large boneless skinless chicken breasts, diced
2 tablespoons grated ginger
1 teaspoon Tabasco or cayenne pepper sauce
1/2 cup creamy peanut butter
2 tablespoons soy sauce
2 tablespoons lime juice
8 (9- to 10-inch) flour or wheat tortillas
8 ounces Monterey Jack Cheddar cheese, grated
1/3 cup thinly slice green onions
1/2 cup diced roasted salted peanuts
1/4 cup chopped cilantro

Directions:
Brown chicken in a large non-stick skillet until it is cooked through. Mix together ginger, hot sauce, peanut butter, soy sauce, and lime juice. Stir into chicken.

Lay 4 tortillas on the counter and spread 1/3 cup cheese over each. Spread 1 cup chicken over cheese. Sprinkle some onions, peanuts, and cilantro over cheese. Spread another 3/3 cup cheese over top.

Slide one of the cheese-covered tortillas into a 10-inch skillet over medium heat. (I used an electric griddle.) Place one of the remaining tortillas on top. Press down with a wide spatula to remove any air pockets. Cover and cook 1 to 2 minutes, checking frequently, until bottom tortilla is crisp and browned.

Turn over, cover and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately.

Monster Munch

Ingredients:

1 package Almond Bark (1 lb)

12 C popped popcorn (about 1/2 C kernals)

1 C candy corn

1 C dry roasted, salted peanuts

1/2 C Reeces Pieces

Directions:

Pop popcorn and place in a large bowl. Much larger than you think you need. The largest you have. It will make mixing easier! Pour peanuts, candy corn, and reeces pieces on top.

Take a large knife and break up almond bark. Melt according to package directions. I just chop it up a little and microwave it in intervals until smooth and melted. Pour over popcorn mixture.

Stir until everything is well coated and then spread out onto waxed paper, parchment, or foil. Let sit until completely dry and then break up into clumps.

Cracker Jacks

Ingredients:
½ cups Unpopped Pop Corn Kernels
2 cups Spanish Peanuts
1-½ cup Brown Sugar
⅓ cups Light Corn Syrup
½ cups Butter
1 teaspoon Salt
½ teaspoons Baking Soda
½ teaspoons Vanilla Extract
1 teaspoon Sea Salt

Directions:
In an air popper, pop the kernels according to your machine’s manual. My machine only allows you to pop 1/3 cups at a time, so make sure you follow your machine’s capacity instructions. You should have almost 4 quarts of popped popcorn using 1/2 cup of kernels.
Dump the popcorn and the Spanish peanuts in a clean tall paper grocery bag. Preheat oven to 300 degrees F. In a medium sauce pan, combine brown sugar, corn syrup, butter, and salt over medium heat and allow to gently boil for 5 minutes, stirring occasionally.
Turn off heat and stir in baking soda and vanilla. Carefully and immediately pour caramel sauce into the paper grocery bag and stir the sauce, popcorn, and nuts with a wooden spoon until the sauce is evenly distributed. Take the popcorn mixture and evenly scatter it between both greased cookie sheets.
Bake for 45 minutes, stirring the popcorn every 15 minutes. Remove from the oven and sprinkle with sea salt. Allow to cool and break up the pieces (if desired). Store in Ziploc bags or airtight containers.

Sweet & Salty Bars

Ingredients:

Cookie Base:
1 pouch (1 lb 1.5 oz) Betty Crocker chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
Filling:
24 caramels, unwrapped
2 tablespoons butter or margarine
1 can (14 oz) sweetened condensed milk

Topping:
60 small pretzel twists (2 cups)
1 1/2 cups dry-roasted salted peanuts, chopped
1 cup semisweet chocolate chips

Directions:
1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
2. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of pan. Bake 10 minutes.
3. Meanwhile, in 2-quart saucepan, heat filling ingredients over medium-low heat 5 to 10 minutes, stirring constantly, until caramels are melted. Remove from heat.
4. As soon as pan is removed from oven, press pretzels firmly into partially baked base, slightly overlapping pretzels. Sprinkle chopped peanuts evenly over pretzels. Pour caramel filling over top; spread evenly.
5. Bake 20 minutes longer until caramel filling bubbles. Cool completely, about 2 hours.
6. In small microwaveable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes or until melted. Dip fork into melted chocolate; drizzle chocolate over bars. Refrigerate 30 minutes or until chocolate is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature.

Turd Cookies

Ingredients:
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 cup unsalted peanuts
1 cup pretzels broken into 1" pieces

Directions:
Heat chips in the microwave until melted. Stir in peanuts and pretzel pieces. Drop mixture by spoonfuls onto a greased cookie sheet or waxed paper. Refrigerate to harden.