Monday, May 2, 2011

Bananas Foster Upside-Down Cake

  • 1/3 cup butter
  • 1 cup firmly packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 3 ripe bananas
  • 1 cup mashed ripe banana (about 2 large)
  • 1/2 cup shortening
  • 1/2 cup buttermilk
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 1/3 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3 tablespoons crème de cacao
  • 1/3 cup rum
  • Vanilla ice cream (optional)
  • Whipped cream (optional)
  • Place butter in a 13- x 9-inch pan; place in a 350° oven for 5 minutes or just until melted. Remove from oven, and coat pan with cooking spray. Add brown sugar and cinnamon, stirring well. Spread mixture in pan.
  • Cut 3 bananas diagonally into 1/4-inch-thick slices. Arrange slices on brown sugar mixture in 4 lengthwise rows; cover and set aside.
  • Combine mashed banana and next 4 ingredients in a large bowl; beat at medium speed with an electric mixer until blended. Combine flour and next 4 ingredients; add to mashed banana mixture, beating on low speed just until blended. Pour batter evenly over sliced banana in pan.
  • Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 2 minutes; loosen cake from sides of pan with knife, and invert onto a large rectangular serving platter.
  • Drizzle crème de cacao over cake. Heat rum in a small saucepan just until simmering; ignite with a long match. Spoon rum over cake with a long-handled spoon. Serve warm cake with ice cream or whipped cream, if desired.

Sunday, May 1, 2011

Chicken Crunch


1 can Cream of Chicken Soup

1/2 cup milk

4 skinless, boneless chicken breast halves (about 1 1/4 pounds)

2 tablespoons all-purpose flour

1 1/2 cups Herb Seasoned Stuffing, crushed

2 tablespoons butter, melted


Heat the oven to 400°F. Stir 1/3 cup soup and 1/4 cup milk in a shallow dish. Coat the chicken with the flour. Dip the chicken in the soup mixture. Coat the chicken with the stuffing. Place the chicken onto a baking sheet. Drizzle with the butter.

Bake for 20 minutes or until the chicken is cooked through.

Heat the remaining soup and milk in a 1-quart saucepan over medium-high heat until the mixture is hot and bubbling. Serve the soup mixture with the chicken.

Strawberry Fruit Dip

1 large container strawberry yogurt
8 oz strawberry cream cheese
1 pint whipping or heavy cream
strawberry or berry jam to taste (about 1/4-1/2 cup)

Beat cream cheese till smooth. Add yogurt and beat till smooth again. In a separate bowl beat whipping cream with 1 tsp vanilla and 2 Tbsp sugar until stiff peaks form. Fold into yogurt mixture. Add jam to taste. Chill in refrigerator. Serve with sliced fruit.