October 17, 2013

Cracker Barrel Brocoli Cheddar Chicken

4 boneless skinless chicken breasts
1 can of Campbell's Cheddar Cheese Soup
1 cup milk
1 1/2 cups Ritz Crackers (one sleeve)
4 tablespoons of melted butter (you can use more)
8 ounces frozen broccoli
4 ounces shredded cheddar cheese
1/2 teaspoon seasoned salt

Preheat your oven to 350 degrees. Make can of Cheddar cheese soup mix according to package directions (one can of soup mix to one can of milk). Place chicken breasts in a baking dish. Season with seasoned salt. Pour 3/4 of the prepared soup over the chicken breasts. Add broccoli to chicken that has been covered with the cheddar soup. Melt butter and combine with Ritz crackers, sprinkle buttered crackers over the broccoli. Add remaining soup mix, and bake for approximately 45 minutes or until the chicken is done. (Check chicken by cutting the thickest part and look to see that the chicken is uniform in color). When chicken has been removed from oven sprinkle with shredded cheddar cheese.


October 13, 2013

Eva Longoria's Pineapple Upside down cake

  • 2/3 cup softened butter, divided
  • 1/2 cup brown sugar, packed
  • 7 pineapple slices, drained and juice reserved
  • 7 maraschino cherries (optional)
  • 1 1/2 cups cake flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup milk
  • 1 teaspoon vanilla
  • 1 egg
Pineapple Buttercream Frosting
  • 1/2 cup butter, softened
  • 1 tablespoon reserved pineapple juice
  • 1 2/3 cup powdered sugar
  • Pecans, crushed
  1. Preheat oven to 350 degrees F.
  2. Over medium-low heat, melt together 1/3 cup butter and brown sugar in a flameproof 9-inch cake pan on the stove top for approximately 2-4 minutes or until the sauce begins to caramelize. Remove from heat.
  3. Arrange the pineapple slices over the caramel sauce. Add cherries in the center of each pineapple slice. Set aside.
  4. In a large mixing bowl, mix together the cake flour, sugar, baking powder, and salt. With an electric mixer, on medium speed beat in the remaining 1/3 cup butter, milk, vanilla, and egg. Beat for 2 minutes. Pour the batter over the pineapples in the pan.
  5. Bake for approximately 40-50 minutes. Remove from the oven and carefully til the cake in all directions to release the cake from the sides of the pan. Let cool in pan for 3 minutes. Invert the pan onto a serving plate and let stand for 2-3 minutes without removing the pan. Carefully lift the pan off the cake. Scrape out any remaining fruit in the pan and put on the cake. Cool completely.
Pineapple Buttercream Frosting
  1. Mix together the butter, pineapple juice, and powdered sugar. If frosting is too thick, add more juice for desired consistency.
  2. Frost the sides of the cake and press crushed pecans into sides of the cake.