ORANGE ROSEMARY CHICKEN

This fragrant, fancy chicken dish is easy to make and goes well with oven roasted potatoes, or rice. A salad or steamed artichokes could be served on the side. Yield: 6 servings (Double ingredients if you have a crowd!)

12 medium pieces of chicken
1/2 cup frozen concentrate orange juice., thawed
1 orange halved, sliced into 12 pieces
1 red onion, chunked
2 tablespoons rosemary leaf
spike (herb season to sprinkle on top)

Preheat oven to 350 degrees.

In the bottom of one huge baking dish (or 2 smaller ones) arrange the chicken pieces so that they aren't touching.

Drizzle the orange juice. concentrate over the chicken.

Arrange the onion chunks in between the chicken pieces. Put 1/2 thin orange slice on top of each chicken piece.

Sprinkle the top with rosemary and spike.

Bake for 1 hour or until the chicken skin browns.

BETTER-THAN-SEX CAKE
(Whether it is *actually* better than sex is open to interpretation… :-)

Ingredients:

1 box chocolate chip cake mix
1 box instant vanilla pudding mix
4 eggs
1 bar German sweet chocolate, grated
1/2 cup vegetable oil
1/2 cup water
1 8-oz. carton dairy sour cream
1/2 cup nuts, chopped (pecans are great)
1 6-oz. package chocolate chips (mini chips work best!)

Directions:

Pre-heat the oven to 350 degrees.

Combine all ingredients in a large bowl. Mix well. Pour into a lightly greased tube or bundt pan. Bake for approximately 55 minutes or until toothpick comes out clean.

Frosting can be varied according to your preference. You can simply dust the cake with powdered sugar or make a glaze to pour over it. If you’re feeling really indulgent, you might put a frosting on it.

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