Swedish Apple Pie

This pie is delicious and a wonderful dessert to make when you are craving some apple pie but don't have the time to make a crust.  However, please don't think it's some sort of second-rate apple pie in a pinch.  It's so tasty I make it even when I *do* have the time for an old fashioned apple pie.  It's in a class all by itself.  :)  Oh my gravy it's good! 

5-6 medium apples, sliced
 OR use your apple slices from your food storage (I buy mine in bulk from the LDS Home Storage Center, everyone is welcome - find one near you here)
I use 2.5 - 3 cups dried apples, rehydrate for 5 minutes in 4 cups boiling water - drain excess

1 T sugar
1 T cinnamon
3/4 cup melted butter
1 cup sugar
1 cup flour
1 egg
1/2 cup chopped nuts
small splash of vanilla

Fill pie plate 2/3 full of apples.  Sprinkle with cinnamon and sugar.  In a medium bowl, stir the rest of the ingredients until combined.  Pour over apples.  Bake at 350 degrees F for 45 minutes or until lightly browned.

Food Storage:  I *always* make this with my dehydrated apples so everything in the recipe comes from items I have on hand.  Remember you can substitute shortening for butter or margarine, and use your powdered eggs and then all the ingredients are shelf stable.   A fresh tasting dessert without much effort and no runs to the store for ingredients!

Chicken and Ham Roll-Ups

from the fabulous Kathy Rickertson:

2 -3 boneless chicken halves
about 10-15 slices deli ham (the Kirkland brand from Costo is perfect cut in half the short way)
block of Swiss cheese (you will only use a portion), cut into about 1/4"-wide sticks (however many strips of chicken you end up cutting is how many pieces of cheese you'll need)
(This should serve about 4-6, adjust accordingly)

Sauce:
1 can cream of chicken soup (of course I use one recipe of the SOS mix!)
1 cup sour cream

These are basically cheater chicken cordon bleu!  :)   I would allow for 2 roll-ups for kids and 4 for adults.  Personally I only eat 2 and then fill up on veggies since they are deliciously cheesy and creamy and therefore probably not the best for my non-exercising self ;)

Prep:  Cut your ham slices in half (however many you would like for your family - if you end up with extra rolls I have frozen the assembled rolls, sans sauce, and thawed and baked them later with great results).  Take a couple of chicken breasts and then slice then into strips (like you would for fajitas) in a diagonal direction - I get about 8-10 strips per breast.  Feel free to place smaller pieces of chicken together to equal a longer piece when assembling.  From a block of Swiss cheese, cut off a chunk about 1/4" wide.  Cut that into long sticks (like a cheese stick).  Slice as many cheese sticks as you have chicken strips.
Assembly:  Lay out the ham slices and place a slice of chicken breast and a cheese stick in each.

    

Roll up so the chicken and cheese are rolled up inside the ham. 

Lay roll-ups side by side in shallow baking dish (seam side down) misted with oil.  I don't stack them.
Mix sauce ingredients and spread on top of roll-ups.  Cover and bake 1 to 1.5 hrs at 325 degrees F.

Enjoy!

Lion House Oatmeal Cookies

From the Lion House Recipes cookbook:

2 cups brown sugar
1 cup shortening
2 eggs
1/4 cup milk
2 cups quick rolled oats
1/2 tsp salt
1 tsp baking soda
1 tsp allspice
1 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
2 cups flour
1 cup raisins
1/2 cup nuts
(for my family we just add about a cup and a half our our desired mix-ins:  cinnamon or chocolate chips, craisins, nuts, etc.)

Cream together sugar and shortening.  Add eggs and milk and mix well.  Then add rolled oats.  Add dry ingredients and mix until smooth.  Stir in desired mix-ins.  Drop on cookie sheet and back at 375 degrees F for 10 or until lightly browned.  Makes 5-6 dozen cookies. 

Notes:  We have successfully substituted margarine and butter for shortening when we've run out.

Food Storage:  Shortening is a great item for your food storage since it's shelf stable.  I always bake with my powdered eggs and powdered milk and the rest of the ingredients are all dry and store well in your pantry.