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Gooey Bars

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  Overview Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Servings: 24 Bars Ingredients 2 cups all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt ⅔ cup granulated sugar 1 cup butter, melted and divided 2 teaspoons vanilla extract, divided 4 eggs, divided 1 8-ounce package cream cheese, softened 4 cups powdered sugar Directions Preheat the oven to 350 F. Line a 9x13-inch baking pan with parchment paper, or spray it with nonstick cooking spray. Set aside. In a small bowl, whisk together the flour, baking powder, and salt. In a large bowl, combine the sugar, ½ cup melted butter, 1 teaspoon vanilla extract, and 2 eggs until well-mixed. Slowly add in the flour mixture until fully incorporated. Press the dough flat into the bottom of the prepared pan. In a large bowl, add the cream cheese, remaining 2 eggs, 1 teaspoon vanilla extract, and ½ cup melted butter. Beat together until the mixture is creamy. Add in the powdered sugar 1 cup at a time until the cream c...
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45 MIN NO JUMPING Full Body Workout + Weights - No Repeat with ABS FINISHER

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  ▸ Full Body Strength & Toning ▸ 45 Min + Cool Down Stretches ▸ Grab your Medium Dumbbells, I'm using 2 x 5 kg for your reference. ▸ The Workout: 1. Workout 2. Abs Finisher 3. Cool Down
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Crispy Fried Chicken Drumsticks

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  Ingredients 2 lb chicken legs about 8 to 10 1 cup all purpose flour 2 teaspoon onion powder 2 teaspoon garlic powder 1 tablespoon paprika ½ teaspoon chili powder or to taste 1½ to 2 teaspoons salt divided or add to taste 1 teaspoon black pepper divided 1 egg ¾ cup whole milk Enough oil for deep frying Instructions Combine the flour, onion powder, garlic powder, paprika, chili powder, salt, and black pepper in a large bowl and set it aside. Whisk together the milk, egg, pinch of salt, and pepper to taste in a separate bowl and set aside. Dip each chicken piece first in the seasoned flour, transfer it to the milk and egg mixture, and finally back into the flour. Heat the oil to 350 degrees F and gently place the coated chicken drumsticks inside the hot oil. Fry on medium heat until golden brown and crispy on the outside and fully cooked inside. Flip the drumsticks between each fry cycle. Remove from heat and drain on a paper towel to remove excess oil.
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50 MIN INTENSE STRENGTH WORKOUT | FULL BODY | NO JUMPING | SPICY CORE ELEMENTS | with Weights

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  Remember: we all are different, so are our levels of fitness. Make every single workout YOUR OWN. It is really important to make sure to maintain a proper form while exercising. Feel free to modify some exercises (such as slowing down, no jumping etc.) or rest some more if you need to. 🤍 ▸ time: 50 Min + warm up & cool down on top ▸ equipment: pair of dumbbells (I am using 2x 10 kg for your reference), a mat is recommended ▸ muscles worked: Full Body W O R K O U T - D E T A I L S: 0:00:00 - 0:01:20 | intro 0:01:26 - 0:04:23 | energetic warm up 0:06:20 - 1:03:15 | workout: 60 | 20 sec off 1:03:40 - 1:07:15 | community moment 1:07:20 - 1:11:43 | mindful cooldown
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Sloppy Ottos

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  Ingredients 1 pound bulk spicy pork sausage 1-1/2 cups sauerkraut, rinsed and well drained 2 medium green and/or sweet yellow peppers, chopped 1 medium onion, chopped 8 pretzel or regular hamburger buns, split 8 slices provolone cheese Directions 1 Preheat oven to 350°. In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain. Add sauerkraut, peppers and onion; cook and stir 8-10 minutes longer or until vegetables are tender. 2 Spoon meat mixture onto bun bottoms; place cheese over meat. Replace tops. Place on a baking sheet. Bake 4-6 minutes or until cheese is melted.
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TheWKOUT #158 - Lighter Legs With Resistance

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  Equipment Used - ( Based On Heaviest Used) Resistance Band Bench - Optional 2 x Small Weights ( 5kg ) The WKOUT : TheWKOUT Starts At 4 Mins 2 Minutes Work / 15 Seconds Rest Resistance Side Steps Resistance Side Squat Steps Resistance Squats Resistance Wall Hold Lunge Step Up - Left Side Lunge - Left Side Lunge - Right Lunge Step Up - Right Side Lunge - Left Side Lunge - Right Lunge Into Board - Left Lunge Step Up - Left & Right Squat & Lunge Board - Left Squat & Lunge Board - Right Lunge Step Up - Left & Right Hamstring Deadlift Split Hamstring Deadlift - Left & Right Hamstring V Deadlift Resistance Donkey Kicks - Left & Right Resistance Straight Legs - Left & Right Resistance Hydrants - Left & Right
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New Mexico Pork Pozole With Chimayo

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  Ingredients 1 pound frozen pozole or 1 pound dry pozole soaked in water overnight or at least 12 hours* 1 – 1 ½ pounds pork shoulder*, trimmed, cut into ½ – ¾” cubes Salt & pepper 2 Tbsp olive oil or bacon drippings 1 medium onion, chopped (+/- 2 cups) 6 – 8 large garlic cloves, minced 8 cups liquid* (all water or up to half and half water/chicken stock) 2 tsp. dried Mexican oregano, crushed 1/2 tsp. cumin*, toasted and ground 1/2 tsp. coriander*, toasted and ground 1 bay leaf 2 tsp. Chimayo red chile powder* A pinch or two of chipotle flakes (optional) 1 cup red chile sauce* (or to taste) Salt and pepper to taste Suggested Toppings (Choose 2 – 4) Diced raw onion or chopped green onion Thinly sliced radish Pickled radish or onion* Thinly shredded cabbage or pickled cabbage Chopped cilantro Grated cheese (cheddar, Monterey Jack or queso fresco) A squeeze or two of lime Flour or corn tortillas Corn tortilla chips more chile sauce Instructions If using dry pozole, cover with wat...
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