Monterey House Candy Copycat Recipes

MONTEREY LITTLE MEXICO TEX-MEX QUESO

Steps:

• Place the chopped onion, thinly sliced celery, and diced peppers in a sauté pan over medium heat.
• Add two tablespoons of butter and sauté until the onions are translucent.
• Add American cheese and milk.
• Reduce heat to medium-low and cook, stirring frequently, until the cheese is melted.

MONTEREY CHICKEN

Steps:

• Preheat the oven to 400F.
• Mix together the chicken and BBQ sauce and spread it into a 12-ounce gratin dish. Top with the cheese and scallion.
• Bake until the chicken is warm and the cheese is melted, about 10 to 15 minutes.
• Top with the crumbled bacon, tomato, and red onion.
• Serve.

MEXICAN CANDY (LECHE QUEMADA)

Steps:

• 1. Mix milk, sugar, butter, salt, and vanilla in a large heavy pan and bring to boil. Add brown sugar and stir until it dissolves. Continue cooking and stirring mixture over medium heat until it reaches soft ball stage. Stir until thick enough (as for fudge). Drop by teaspoonful on a buttered pan or waxed paper or pour into buttered pan and cut into squares.

MONTEREY HOUSE CANDY

Steps:

• directions: Mix the milk, sugar, butter, salt and vanilla in a heavy saucepan and bring to a boil. Once it boils add the brown sugar and stir until dissolved. Reduce heat to medium stirring occasionally until it reaches the 'soft ball' stage. Remove from heat and stir until it thickens. Pour into candy molds or if you are lazy like me dump it into a brownie pan. I actually used a cookie sheet this last time to make them thinner. Hence less guilt when you go back for a second. I like to score the candy once it is almost cooled (about 20 minutes) makes it easier to cut and eat!