In a Pinch?

Here is another time where I made too many promises and got in over my head. I had some group meetings today and naturally I offered to bring food and drinks. Meetings are always better with food. I should have checked my own schedule before I offered. I got home late last night and I had the choice to start baking at 9:30 or wake up early. My original plan was to make something unique and different. Well, those unique recipes take time. I decided to bake that night and allow the finished product to either set or cool over night. I whipped out my go-to cookbook, a church cookbook, and looked for a recipe with the ingredients I already had at home. The chocolate chip cookie recipe I found was probably the easiest recipe I have ever used. Not to mention it was "Liked" by many. Besides the fact that I had to do a bunch of batches, I think the whole thing made about 50 cookies.

Each batch takes 8 mins ( or till you see golden brown on bottom edges) so if you are in a pinch the whole prep, cook time is about 45mins.

2/3 cup margarine
1c. brown sugar
1c. granulated sugar
2 eggs
2/3c. oil
3c. flour
1tsp. baking soda
1tsp. vanilla
dash salt
12oz chocolate chips

Directions: Mix everything together. Bake at 375 for 8 mins. take out a little before done. Let them sit on the cookie sheet for a few minutes before you remove them.

Bake On!

Chicken Cordon Bleu

The first thing I thought about when I came across this recipe was the Market Day pick-ups when I was in grade school. I remember that my mom always ordered these when I was young. This is definitely one of my favorite recipes now. The prep and cook time isn't awful but can seem a little overwhelming.

The recipe lists 6 chicken breasts but we only used 5. When you pick the ham out try and get something a little thicker than regular deli slices. If you get too thick of ham, like I did, it will be hard to roll it. Instead of using 6 tbsp. of butter we did 3 tbsp. olive oil and 3 tbsp. butter. That also helps to prevent the butter from burning. We had the chicken bouillon cubes but crushed them up and it worked fine.

- 6 boneless, skinless chicken breast halves

- 6 slices Swiss cheese

- 6 slices ham

- 3 tbsp. all-purpose flour

- 1 tsp. paprika

- 6 tbsp. butter OR 3 tbsp. butter and 3 tbsp. olive oil

- 1/2 cup dry white wine (the cheapest is fine)

- 1 tsp. chicken bouillon granules 

- 1 tbsp. cornstarch

- 1 cup heavy whipping cream

1. Pound chicken breasts if they are too thick(If you get halves, you won't need to). Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. (All you do here is roll it up. We used 2 or 3 toothpicks to make it secure) Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear. (Ours took closer to 15-20minutes)
3. Remove the toothpicks, and transfer the breasts to a warm platter.(Just leave them in the skillet) Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm. (We ended up leaving the toothpicks in because we couldn't find them after we cooked it. Leave the chicken in the skillet covered and heat off while you wait for the sauce to thicken.)

If you have some time and patience to experiment, I strongly suggest this recipe. We had extra and warmed them in the oven the next day and they were just as good!

Cheers!

Leg Day!

I did a leg workout a few days ago so I thought I would talk about a workout you could try. My workout now is a little different, but I used to do this one a lot. If done correctly your legs will feel like jello and hurt the next morning. As a girl I have always been self concious about my legs. I found that lifting has helped me with how I feel about them.

I prefer to start my workout with squats. Squats are often considered a 'power' exercise and usually take most of your energy. Try and avoid doing power exercises back to back. To avoid confusion I have attached a video of squatting. A few key things to keep in mind: Keep your chest up. Keep your upper back tight. Align your feet shoulder width apart. Try and squat to 90 deg. I would start by just using the bar to get used to the form. Add weight as it gets easier. Try 5 sets with 5 reps, 5x5.

Next I went to leg extensions. This is a machine exercise. Adjust the seat and cushions so you can reach and don't slide. Try doing 3 sets for 8-10 reps. If you can reach 10, then increase weight. 

Deadlifts, along with squats, are one of the best exercises you can do for your legs. The form can be tricky so I recommend doing stiff legged dumbbell deadlift. Grab some weights, try 25. Put your feet together and put a dumbbell in each hand. Keep your legs straight and bend over to come as close to touching the ground as you can with the dumbbells and stand back up. Try 3 sets of 8-10.

Finish up with some leg presses. Hop on the machine and adjust your seat as far forward as you can. Do 3 sets of 8-10. Increase weight as necessary.

Happy lifting :)

It's ok to cheat

This post may be a little contradictory, but it is one of my favorite recipes. I have made this numerous times and it is so easy. I now make a double batch for parties because they go so fast. It also helps that they are bite size. I found this on allrecipes.com awhile ago and I hope you enjoy it as much as I do!
 http://allrecipes.com/recipe/peanut-butter-cup-cookies/detail.aspx

Peanut Butter Cup Cookies
Makes 40 cookies

1 & 3/4 cup all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter (I use JIF)
1/2 cup packed brown sugar
1 egg, beaten
1 tsp. vanilla extract
2 tbsp. milk
40 mini reeese's peanut butter cups, unwrapped *I keep these in the freezer. It is easier to peel and not have the chocolate melt on your hand.
* Depending on your oven, I always set the time a little short just in case. 

1. Preheat oven to 375 degrees F
2.  Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. 
4. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. 
5. Shape into 40 balls and place each into an ungreased mini muffin pan.
6. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.