Jenn Weber's Pie Crust

2 1/4 cups flour
3/4 tsp salt
3/4 cup veg. oil
1/4 cup cold water

Mix flour and salt.  Add vegetable oil and cold water and mix until combined.  Divide dough in half.  Roll out each half in between two pieces of waxed paper.  Bake at 375F or according to directions for your pie.

Apple Crisp Cookies

Back about 22 years ago, I started a subscription to Better Homes and Gardens magazine and I LOVED it.  I was always so excited to see the latest issue in the mailbox.  I enjoyed looking at all the decorating ideas and the lovely gardens they featured.  I would rip out pages of the things I loved most and dream about my future home and family.  I wanted my home to be as cozy and welcoming as the images between each cover.  And I couldn't wait to bask in the color and bounty of the gardens around that home.  I planned to invite friends and family over often and dreamed of the bonding that would occur as we gathered together all smiling faces and love in our eyes.  Since then, real life has proven to be much less easily controlled and structured as those vignettes in the magazine.  Life is messy, people do not always behave the way you think they should and a picture perfect life is not worth the stress most of the time.  But, I have had golden glimpses of that perfect life, and I try to treasure and live in them as they happen.  I even cancelled my beloved subscription in 2000 or 2001 because of the clutter keeping all those magazines created!  The thoughts and dreams they inspired remain and they usually push me on to the next project or event.  Hopefully as my family and friends look back through rose-colored glasses, some of the times we spent together will seem to be as candid and lovely as the pictures that inspired them.  

This cookie recipe was discovered among the pages of the September 1997 BHG issue.  It calls for apple cider mix and dehydrated apples.  I love recipes that have unexpected ingredients.  When these cookies are finished baking they are a little flat and look like they will be crunchy.  But the apples keep them moist.  They are unexpectedly addicting.

Apple Crisp Cookies

1 cup shortening

1/2 cup margarine

1 1/2 cups packed brown sugar

1 cup granulated sugar

1- 0.7 oz. pkg. apple cider mix (about 1 1/2-2 T if in bulk)

1 T cinnamon

1 1/2 tsp baking powder

1 1/2 baking soda

1/2 salt

3 eggs

2 tsp vanilla

3 cups flour

3 cups quick-cooking oats

1 1/2 cups raisins (optional)

1 1/2 cups chopped dried apple pieces

In an extra large mixing bowl beat shortening and margarine for 30 seconds.  Add brown sugar, granulated sugar, apple cider mix, cinnamon, baking powder, baking soda and salt.  Beat until combined, scraping sides of bowl occasionally.  Beat in eggs and vanilla until combined.  Beat in as much flour as you can with mixer.  With a wooden spoon, stir in remaining flour, oats, raisins and apples.  Drop by rounded teaspoons onto an ungreased baking sheet.  Bake at 350F for about 12 minutes or until lightly browned.  Makes 7 dozen cookies.

Our Family's Favorite Jam: Raspberry Peach Freezer Jam

I got this recipe from Tera Sweat who served as our Relief Society Home, Family and Personal Enrichment Leader   for some of the time that we lived in the Logan River 1st Ward.  One time we had a canning activity and this is one of the things we learned to do.  

8 c peaches peeled and smashed (about 14 peaches)
2 c raspberries smashed (2-2 ½ baskets)
8 c sugar
2 6 oz pkgs raspberry Jell-o
8-10 freezer containers

Mix peaches, raspberries, and sugar in a large saucepan. Cook until sugar dissolves about 10-15 min. Add jell-O and bring to a boil. Boil for 2-3 min. Pour into containers and put into freezer.

Adam's Salmon

My uncle Adam, who still lives in the Great Northwest, makes this salmon and grilled potatoes for us whenever we come to visit.  For years he kept his recipe a secret, but we finally broke him down and he gave it to us.

1 cube butter
1 T lemon juice
1/4 tsp. garlic salt
1/2 tsp. onion powder
1 tsp. basil

Grill salmon on low, adding butter mixture occasionally, until flaky.

Chicken Bacon Ranch Macaroni & Cheese

Misti made this for our family after Camille was born. Everyone thought it was delish!

Chicken Bacon Ranch Macaroni & Cheese
From Cooking Light March 2010 Issue

Ingredients
 16 ounces  uncooked elbow macaroni
3-4  slices pre-cooked bacon, chopped
2  skinless, boneless chicken breasts cooked, cut into 1/2-inch pieces
2  tablespoon  butter
2  tablespoon  all-purpose flour
3  cups  milk
2/3  cup  condensed 45% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
1 ½ c shredded six-cheese Italian blend (such as Sargento)
1  teaspoon  onion powder
1  teaspoon  garlic powder
1  teaspoon  dill
1  teaspoon  salt
Cooking spray
1/2  cup  shredded colby-Jack cheese
1-2 slices precooked bacon (for top)

Preparation
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Cook chicken either on the grill seasoned with salt and pepper or on the stove top with a bit of olive oil.
3. Melt butter in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk. Combine milk and soup, stirring with a whisk; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil; cook 2 minutes. Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add Italian cheese blend, onion powder, garlic powder, dill, and salt, stirring until cheese melts. Stir in pasta, chopped bacon and chicken.
4. Preheat broiler.
5. Pour into a 9x13 pan coated with cooking spray. Sprinkle evenly with reserved bacon and ½ cup cheese. Broil 3 minutes or until cheese melts.

Easy Breadsticks

1 T yeast
2 T sugar
1 1/2 c. warm water
1/2 tsp salt
3 c. flour
1 cube butter
Sprinkle with garlic and Parmesan cheese or cinnamon and sugar.

Mix first four ingredients in a bowl.  Add 3 cups flour, mix and knead for 3 min.; let dough rest 10 min. While dough is resting, melt butter and pour on jelly roll pan. Roll out dough and cut with pizza cutter.  Cut dough into 1/2" wide strips.  Roll in butter on the cookie sheet.  Sprinkle with seasonings.  This can set in the fridge covered.  Let rise until doubled and bake at 400F for 20-25 minutes.  (I never let them rise the second time and they turn out great for us.)

How many ounces in a cup of....

One Cup of .. Weight in Ounces Almonds (ground) 3½ Almonds (whole) 5 Breadcrumbs (fresh) 2 Butter 8 Cheese (grated) 4 Coconut (dessicated) 3 Cornflour 4 Flour 4 Fruit (dried) 5 Honey 12 Jam 10 Lentils (raw) 6 Nuts (chopped) 12 Margarine 8 Molasses 8 Oatmeal 5 Peanuts 5 Peanut Butter 8 Rice, long grain (raw) 5 Rice, short grain (raw) 6 Rolled Oats 3 Semolina 6 Sugar 8 Sugar (Icing) 4½ Treacle 12 Walnuts (chopped) 4 Water (milk, etc.) 8

    

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