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1/2 c. butter, softened

2 sq. unsweetened chocolate, melted

2/3 c. brown sugar

2/3 c. white sugar

  1. tbsp. grated orange rind
  2. tbsp. orange juice, CONCENTRATE

1 1/2 c. flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1 egg

1/2 c. walnuts 1/2 c. raisins



Cream together butter and sugars, orange rind, egg and orange juice concentrate. Add dry ingredients and mix well. Add raisins and walnuts. Drop or roll into balls, and bake at 350 degrees for 10 minutes.

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Cherry Kuchen Bars


                1/2      cup butter, softened

1/2 cup shortening
1 3/4 cups sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 teaspoon vanilla
3 cups all-purpose flour
1 21 ounce can cherry pie filling*
1 recipe Powdered Sugar Icing

Powdered Sugar Icing


1 1/2          cups of powdered sugar

1/4 teaspoon of vanilla or almond extract
3 teaspoons of milk


1. In a small bowl stir together powdered sugar, vanilla or almond extract, and enough milk to make a smooth icing of drizzling consistency.

Nutrition Facts (Cherry Kuchen Bars)

189 kcal cal., 6 g fat (3 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 27 mg chol., 84 mg sodium, 31 g carb., 0 g fiber, 17 g sugar, 2 g pro.


  1. Preheat oven to 350 degrees F. In a large mixing bowl beat butter and shortening with an electric mixer on medium speed for 30 seconds. Add sugar, baking powder, and salt.

Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Reserve 1 1/2 cups of the dough. Spread remaining dough in the bottom of an ungreased 15x10x1-inch baking pan.

  • Bake for 12 minutes. Spread pie filling over crust in pan. Spoon reserved dough into small mounds on top of pie filling.
  • Bake about 30 minutes more or until top is light brown. Cool in pan on a wire rack for 10 minutes. Drizzle top with Powdered Sugar Icing. Cool completely. Cut into bars to serve.
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Chicken Chili

4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil, plus extra for chicken
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large diced
2 yellow bell peppers, cored, seeded, and large diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28ounce)
cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper
For serving:
Chopped onions, corn chips, grated cheddar, sour cream


Cook the onions in the oil over medium low heat for 10 to 15 minutes, until translucent.

Add the garlic and cook for 1 more minute.

Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute.
Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times).

Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring
Preheat the oven to 350 degrees F.
Rub the chicken breasts with olive oil and place them on a baking sheet.
Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly.

Separate the meat from the bones and skin and cut it into 3/4 inch chunks.

Add to the chili and simmer, uncovered, for another 20 minutes.

Serve with the toppings, or refrigerate and reheat gently before serving.