Wednesday, September 30, 2009

Tomato Basil Soup

Tomato Basil Soup
Courtesy of Cypress Family Fellowship Recipe Party 2009

1 large can tomato juice (46 ounces)
2 cans whole tomatoes
1 pint whipping cream
1 package fresh basil - to taste
1 stick butter

Blend all ingredients in a blender. Add the stick of butter, heat and serve.

When we had it at the recipe party - it had been heated in a crockpot for several hours. You could also throw this together and heat it quickly if you were in a hurry.

This was served with the Garlic Cheese Croutons from the previous post as a garnish.
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Garlic Cheese Croutons

Garlic Cheese Croutons
Courtesy of Cypress Family Fellowship Recipe Party 2009

1 loaf sourdough bread cut into bite sized squares
olive oil
garlic powder
parmesan cheese

Place bread pieces in a large flat pan, drizzle with olive oil, garlic powder, and parmesan cheese. Stir and place in 200 degree oven for at least 1 hour or until golden brown. Stir every 15 minutes. Place in an airtight container until use.
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Tuesday, September 29, 2009

Quick and Easy Fruit Salad

Quick and Easy Fruit Salad
Courtesy of Cypress Family Fellowship Recipe Party 2009

1 can peach pie filling
1 can (tall) pineapple tidbits, drained
1 can (tall) mandarin oranges, drained
1 can (tall) peach chunks, drained
2-3 bananas, sliced
2 apples, in bite sized pieces
1 large carton frozen strawberries
fresh fruit powder

Defrost strawberries. Cut up the peaches in the pie filling. Add all other fruits and mix together. Add strawberries and sprinkle with the fruit powder. Stir and serve cold.

I think the addition of some chopped pecans or walnuts would be lovely with this... and maybe a little whipped cream. It's perfect as it is, but if you want to dress it up - those are my suggestions.
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Easy Shrimp Dinner

Easy Shrimp Dinner
Courtesy of the Cypress Family Fellowship Recipe Party 2009

2 cups chopped onion
4 cups chopped celery
3 large bell peppers, chopped (Red, Yellow, Orange or Green - your choice)
2-3 cloves garlic, minced
1/4 cup olive oil
1 1/2 cups uncooked rice
1 pound shrimp, peeled and deveined (you could use chicken or pork if you'd like)
Seasoning of your choice

Cook rice according to package instructions.

Sautee onion, celery and bell peppers in olive oil and garlic, season to taste. When vegetables are tender put shrimp in and cook for 3-4 minutes or until done. Serve the shrimp and vegetables over the rice.
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Monday, September 28, 2009

Dump Cake

Dump Cake
Courtesy of Cypress Family Fellowship Recipe Party 2009

2 cans of fruit flavored pie filling (you could use your choice: apple, blueberry, strawberry, blackberry, cherry, peach... the possibilities are limitless)
1 white, yellow or lemon flavored cake mix
1 stick butter

Put the pie filling in the bottom of a 9x13" pan. Add the dry cake mix on top of the pie filling, spread it evenly over the fruit. Put pats of butter over the top of the cake mix. Bake at 350 for approximately 20 minutes or until lightly browned.

Cool and serve with ice cream or whipped cream. (I had this as a kid warm with ice cream over it... it is really rich, but very good!)
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Sweet and Crunchy Broccoli Salad

Sweet and Crunchy Broccoli Salad
Courtesy of Cypress Family Fellowship Recipe Party 2009

1 package Ramen Noodles, broken up into pieces (without seasoning packet)
4 tablespoons butter
1 cup pecans
1 bunch romaine lettuce, in bite sized pieces
1 stalk broccoli, chopped

1/4 cup red wine vinegar
1/2 cup oil (vegetable or canola)
1/2 cup sugar
1 1/2 teaspoon soy sauce
salt & pepper to taste

Saute noodles and nuts in butter until lightly browned. (Add the nuts to the pan a few minutes after the noodles) Cool on a paper towel. Mix together with the lettuce and broccoli. Add dressing just before serving.
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Sunday, September 27, 2009

Creamy Jalapeno Dip

Creamy Jalapeno Dip
Courtesy: Cypress Family Fellowship Recipe Party 2009

1 cup sour cream
1 cup mayonnaise
1/4 cup milk
3 chopped jalapenos (leave the seeds in 1 for mild, 2 for medium, 3 for hot)
1 bunch chopped cilantro
juice of 1 lemon
3 chopped garlic cloves
1 packet ranch dressing mix (dry)

Put all ingredients in a blender and mix. Serve with tortilla chips.
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Cheesecake Crepes

Cheesecake Crepes
Courtesy of the Cypress Family Fellowship Recipe Party 2009

3 eggs, beaten
2/3 cup flour
1/2 teaspoon salt
3/4 cup milk

8 ounces cream cheese, softened
3 tablespoons sugar
2 tablespoons milk
1/2 teaspoon vanilla
1/2 cup heavy whipping cream, whipped

Combine eggs, flour, salt and milk; beat until smooth. Let stand 30 minutes. For each crepe, pour 1/4 cup batter into hot, lightly greased skillet. Cook on one side only until the underside is lightly browned. Set aside to cool, and repeat until all the batter is used.

Combine cream cheese, sugar, milk and vanilla; mixing until well blended. Fold in the whipped cream. Fill each crepe with approximately 3 tablespoons of the filling mixture. Roll up.

Top the crepes with your choice of fresh fruit, chocolate or any flavor of jam for serving. I also think that you could toss some nuts on top when serving as well for a little crunchy texture. (We had fresh blueberries and strawberries with additional whipped cream - it was HEAVENLY!)
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Saturday, September 26, 2009

Homemade Granola Bars

Homemade Granola Bars
Courtesy of the Cypress Family Fellowship Women's Recipe Party 2009

You can get at least 20 good-sized bars from this recipe, which is about the equivalent of 3 boxes of Quaker Chewy Granola Bars. So even though butter and honey are on the pricey side, this still works out to be nicely frugal. Cost: $2.50-$3.00

4 1/2 cups rolled oats
1 cup whole wheat flour, or spelt
1 teaspoon baking soda
1 teaspoon vanilla
1 cup butter, softened
1 cup honey
1 cup of your choice of add-ins

mini semi-sweet chocolate chips (or 1/4 cup cocoa powder)
chopped walnuts or pecans (any nut would do)
dried fruit
sunflower seeds
**1/2 cup peanut butter in place of 1/2 cup butter and 1/2 cup honey (add a little water if the peanut butter makes it too thick.

Lightly butter a jelly roll pan (or 9x13" pan, but this makes them really thick).

In a large mixing bowl, combine butter and honey. Add all ingredients EXCEPT add-ins. Beat hard until combined. Stir in the add-ins. Press mixture into pan - really jam it in there so the bars won't fall apart. (You can use your hands)

Bake at 325 degrees for 25 minutes or until golden brown.

Let cool for at least 10 minutes before cutting into bars. It is important to cut at this point; later, they will be too hard to cut. Let bars completely cool in the pan before removing to serve them.

Store in any tightly sealed container or freeze them right away to preserve the best flavor.
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Citrus Grilled Shrimp

Citrus Grilled Shrimp
Courtesy of
1/3 cup fresh lime juice
1 tablespoon honey
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 cup orange juice
1 tablespoon minced garlic
2 pounds raw shrimp, peeled
In a small glass or stainless steel bowl, combine the lime juice, honey, soy sauce, Worcestershire sauce, orange juice, and garlic.
Add the shrimp and marinate for 15 minutes. (We think that it could benefit from 30 minutes in the marinade)
Grill the shrimp on hot coals or broil in the oven for several minutes on each side or until done. Serve.

We served with a small salad and some rice pilaf... but you could do just about anything. These would be great on top of a salad too.
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Sunday, September 20, 2009

Chicken in Mustard Sauce

Chicken in Mustard Sauce
Courtesy of Pouch

4 boneless, skinless chicken breast halves
1 tablespoon fresh thyme leaves, chopped (I used ground thyme instead)
Juice of 1 lemon
salt and pepper
2 tablespoons extra-virgin olive oil
3/4 cup chicken stock or broth
3 heaping tablespoons dijon mustard
3 heaping tablespoons sour cream

Season the chicken with the thyme, lemon juice, salt, and pepper.

Heat a large non-stick skillet over medium-high heat with the olive oil. Add the seasoned chicken breasts and cook for 5-6 minutes on each side, or until cooked through. Remove the chicken from the pan and cover with foil.

Turn up the heat on the skillet to high and add the chicken stock and mustard, whisking to combine. Bring up to a boil, reduce the heat and simmer for 3 minutes. Whisk in the sour cream and continue to cook until slightly thickened, about 2 more minutes. (Mine took a bit longer to thicken)

I put the chicken back in the pan for a couple of minutes while I waited for the sauce to thicken, so that it could pick up the flavor of the sauce and heat back up.

Serve the sauce over the chicken. We served it with white rice, but you could use mashed potatoes or something else to serve the sauce over. You could also have a simple salad along with this too - I imagine a ceasar salad or a greek salad would be wonderful.
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