Thai Honey Peanut Chicken

I didn't think this had a strong peanut butter or honey flavor, but it was good. We served it over the fat Udon noodles my husband loves. Quick and easy sauce for your stir-fry. We added some vegetables too.

1 pound Chicken, In Chunks

¼ cups Soy Sauce
2 Tablespoons Honey
1 Tablespoon Lime Juice
1 teaspoon Minced Garlic (approximately 1 Large Clove)
1 Tablespoon Natural Peanut Butter (heaping Tablespoon Even Better)
½ teaspoons Curry Powder
1 teaspoon Sriracha (optional)

Mix ingredients and marinate chicken for 2-3 hours.

Cook chicken in the sauce over medium-high heat for 7-8 minutes or until chicken is done. Reduce heat to medium-low and add precooked veggies if desired. Serve topped with sesame seeds.

To thicken sauce if needed: reduce heat to medium-low and add a cornstarch slurry (1 teaspoon cornstarch in 1 tablespoon water).

Substitutions: replace chicken with tofu; replace peanut butter with tahini or another nut butter; if using regular peanut butter (i.e. Skippy) instead of natural peanut butter, reduce honey by 1 tablespoon.

Source: thepioneerwoman.com

German Chocolate Brownies

These are almost as easy as making them straight from the box. They are just a little more exciting and not the cakey kind that you think they would be since you use a cake mix. Super yum.

German Chocolate Brownies

1 German chocolate cake mix

2/3 cup butter (room temperature)
1 cup semi-sweet chocolate chips
1 tub Coconut-pecan frosting (yes, the kind you find above the cake mixes at the store)
1/4 cup milk

Preheat oven to 350 degrees. Lightly grease a 9X13 pan. In a large bowl using a pastry blender, cut in butter with the cake mix until the mixture resembles coarse crumbs. Press 1/2 the mixture (about 2 1/2 cups) into the prepared pan. Bake for 10 minutes.

Sprinkle chocolate chips over hot crust. Drop frosting by tablespoonfuls over chocolate chips. Mix 1/4 cup of milk into the remaining cake mix/butter mixture. Stir to combine. Drop this batter by teaspoonfuls over the frosting. Bake for 25-30 minutes. Cool completely. Cut into squares and refrigerate until served. (These brownies really do taste best cool.)

Source:  Mel's Kitchen Cafe