Teriyaki Sauce

• 1⁄4 cup soy sauce
• 1 cup water
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon garlic powder
• 5 tablespoons packed brown sugar
• 1 -2 tablespoon honey
• 2 tablespoons cornstarch
• 1⁄4 cup cold water

1. Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.
2. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
3. Heat until sauce thickens to desired thickness.
4. Add water to thin if you over-thick it

Recipe found HERE at geniuskitchen.com

Best Steak Marinade in Existence

Acids

• 1/3 cup soy sauce 1/2 cup olive oil
• 1/3 cup fresh lemon juice
• 1/4 cup Worcestershire sauce

Fats

• 1/2 cup olive oil

Seasonings

• 1 1/2 tablespoons garlic powder
• 3 tablespoons dried basil
• 1 1/2 tablespoons dried parsley flakes
• 1 teaspoon ground white pepper
• 1/4 teaspoon hot pepper sauce (optional)

Blend ingredients for 30 seconds. Pour marinade over desired type of meat. Cover and refrigerate for up to 8 hours. Cook meat as desired.

Recipe found HERE at allrecipes.com

Creamy Parmesan Garlic Mushroom Chicken

• 4 boneless, skinless chicken breasts, thinly sliced
• 2 Tablespoons Olive oil
• Salt Pepper
• 8 ounces sliced mushrooms

Creamy Parmesan Garlic Sauce:

• ¼ cup butter
• 2 garlic cloves, minced
• 1 tablespoon flour
• ½ cup chicken broth
• 1 cup heavy cream or half and half
• ½ cup grated parmesan cheese
• ½ teaspoon garlic powder
• ¼ teaspoon pepper
• ½ teaspoon salt
• 1 cup spinach, chopped

1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
2. To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

Recipe found HERE at therecipecritic.com

S'more Cupcakes

Cupcake Base

• ⅔ cup graham cracker crumbs
• 3 tbsp butter
• 1 tbsp sugar
• 1½ cup flour
• 1 cup sugar
• 1 tsp baking soda
• 1 tsp salt
• ⅓ cup cocoa powder
• ½ cup olive oil
• 1 cup water
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1 container marshmallow fluff

Frosting

• 1 cup softened butter
• 1 teaspoon vanilla
• 3-4 tablespoons milk
• ½ cup cocoa powder
• 3 cups powdered sugar
• optional: mini marshmallows and chocolate squares

1. Preheat oven to 350 degrees.
2. In a small bowl, mix together the graham cracker crumbs, butter, and sugar. Set aside.
3. To make the cupcake base, mix all the wet and dry ingredients together until completely combined. In a cupcake-lined muffin tin, press the graham cracker mixture into the bottom and slightly up the sides of the tin. Fill the cupcake liners ¾ of the way full with the cake batter and bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool.
4. After the cupcakes are cooled, use a piping bag to pipe in a ½ tbsp of marshmallow fluff or use a small knife to cute a hole in the center of the cupcake before filling.
5. To make the frosting, cream the butter until fluffy, then add in the vanilla, milk, cocoa powder, and powdered sugar.
6. Using a piping bag or knife, ice the cupcakes and decorate with mini marshmallows and chocolate squares.

Recipe found by Gracie M. HERE on ideahacks.com

Chicken and Wild Rice Soup

• 6 cups chicken broth
• 2 chicken breast halves (cooked, boneless and cubed)
• 1 (6 ounce) package long grain and wild rice blend, quick cooking version (You will use the seasoning packet. I used Uncle Bens roasted chicken flavor)
• 1⁄2 teaspoon ground black pepper
• 1⁄2 cup all-purpose flour
• 3⁄4 cup butter (12 tbsp. or a stick and a half)
• 1 cup carrot, diced
• 1 cup celery, diced
• 1 cup onion, diced
• 3 cups light cream (can lighten by substituting part or all of the cream with fat-free evaporated milk, or half-and-half)

1. Open rice, pull out seasoning packet and set aside.
2. In a small bowl, combine pepper and flour. Set aside.
3. In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.
4. In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 5 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste.
5. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
6. Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done,15-20 minutes.

Recipe found HERE on geniuskitchen.com

Fudgy Cocoa Brownies

• 1/2 cup unsalted butter , melted
• 1 tablespoon cooking oil (olive oil or coconut oil are fine)
• 1 1/8 cup superfine sugar (caster sugar)*
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup all purpose (or plain) flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt

1. Preheat oven to 175°C | 350°F.
2. Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
3. Combine melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute).
4. Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
5. Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.)
6. Bake for 20-25 minutes, or until the center of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
7. Remove and allow to cool to room temperature before slicing into 16 brownies.

Tips from CafeDelites

1. Whisk your butter and sugar really well.
2. Beat in your eggs for a good minute. This step is crucial for that crackly top
3. Do NOT over beat your batter once the flour and cocoa powder are added. THAT creates air in the batter which will give you cake-like textured brownies. Cakey is okay, but not today, friends.
4. Do NOT over bake them! I like mine at exactly 21:30 minutes. You can go a little bit over if you like them set a bit more, but I don’t recommend it if you’re looking for the fudgiest brownies in this lifetime. Which is kinds what I’m promising here, remember?
5. I bake my brownies on the top shelf in the oven. I find the middle shelf cooks them a lot faster and dries them out.

Recipe found HERE at cafedelits.com

Ginger Cookies

• 2¼ cup all purpose flour
• 1 tsp baking soda
• 1 tsp corn starch
• ¼ tsp salt
• 1½ tsp ground ginger
• 1½ tsp ground cinnamon
• 1 tsp ground cloves
• ¾ cup Challenge butter, softened
• ½ brown sugar, dark or light
• ½ cup granulated sugar
• 1 egg, room temperature
• 2 tsp vanilla extract
• ⅓ cup molasses
• 1/2 cup granulated sugar for coating

1. Combine flour, baking soda, corn starch, salt, and spices in a large bowl. Whisk together.
2. In a separate bowl, cream together butter and sugars.
3. Beat in egg until thoroughly combined.
4. Mix in vanilla and molasses.
5. Gradually add flour mixture to butter mixture, stirring just until combined.
6. Place in refrigerator for at least 2 hours. I like to leave it in there for a solid 24 hours if I have the time.
7. Preheat oven to 350F.
8. Line baking sheet with parchment paper.
9. Use cookie scoop to scoop out dough, form into a ball, and roll in sugar. Place on cookies sheet.
10. Bake for 8 to 11 minutes being careful not to over bake.(Pull out when cracks appear)
11. Let cool for several minutes on the cookie sheet before moving to a cooling rack.
12. Store in an airtight container for up to a week or freeze for up to 3 months.

Recipe found HERE on momontimeout.com