Cherry Kuchen bars fresh cherries

I have been looking at this recipe for months and never had a can of cherry pie filling. I got cherries again in the bountiful basket so thought I would give it a try to make the filling.

I used the following recipe.

Cherry Pie filling

5 cups cherries pitted
½ C water
⅔ C White sugar
2 Tbsp Lemon juice
4 Tbsp cornstarch
 ½ tsp vanilla

Mix all ingredients in a medium saucepan over medium heat.
Bring to a boil then lower heat to medium low and simmer for about 10 minutes.
Remove from heat and set aside.

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 (I used the pie filling recipe above.)
• 1 recipe Powdered Sugar Icing   

 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.

 
 Powdered sugar Icing

• 1 1/2 cups powdered sugar
• 1/4 teaspoon vanilla or almond extract
• 3 - 4 teaspoons milk 

 I sure hope you all enjoy these I sure did.

Stuffed peppers

Not a new idea but a classic staple in my opinion, we got the Green peppers in the bountiful basket this week.

Rice
1Lb ground Meat ( I used pork, you can use any you choose)
2tsp Fennel
2tsp Chili powder
2tsp Salt
4 stalks celery diced
1 yellow onion diced
3 cloves garlic grated
1 can diced tomatoes 
1 cup of water
1 ½  Cup rice

Brown the meat about halfway.
Add the onions celery spices and garlic.
Just as the meat is almost brown add the rice and cook for about five minutes stirring often.
As the rice starts to brown add the canned tomatoes and water.
Cover and cook over a medium heat for about 25 minutes.

Prep 5 peppers
Top clean out and wash

Fill with the rice mixture top with cheese and bake or broil.
My husband likes his peppers a little crunchy so I broil them for about 7 minutes.
If you were to bake use a 375º oven and cook about 20-25 minutes till tender and cheese is melted.