Mom's Homemade Granola

Growing up I LOVED the granola my mom used to make, and it still is one of my favorites. This makes a soft, chewy granola.

10 cups oats

1 cup wheat germ

1/2 lb. shredded coconut

1 cups sunflower seeds

1 cups sesame seeds

3 cups almonds, pecans, or whatever nut you like

1 1/2 cup brown sugar

1 1/2 cup water

1 1/2 cup vegetable oil

1/2 cup honey

1/2 cup molasses

1 1/2 tsp. salt

2 tsp. cinnamon

3 tsp. vanilla

Mix last 8 ingredients together and pour over all the dry ingredients mixed together in a large bowl. Bake at 300 degrees for 20-30 minutes (a little more if you like it more crunchy). Store in air tight container.

French Bread

This is a recipe that my family makes all the time and is really simple. I usually use my mixer to make this dough, less messy, and it always turns out fine.

2 1/2 cups warm water

2 T. sugar

1 T salt

2 T. cooking oil

6 cups flour

2 T. yeast

Pour warm water into a large mixing bowl. Stir in sugar, salt, oil, half the flour and yeast. Beat vigorously for 2-3 minutes. Stir in remaining flour until all ingredients are well mixed, leaving wooden spoon right in the batter. Allow dough to rest for 10 minutes then stir down. Rest dough for another 10 minutes and then stir down again. Repeat this process until dough has been stirred down 5 times.

Turn dough out onto floured surface; knead only until it can be handled. Divide into 2 pieces. Roll each portion into a 9x12 rectangle. Roll up like a jellyroll starting on a long side. Pinch edge to seal. Arrange both loaves lengthwise on a large cookie sheet that has een greased and sprinkled with cornmeal. Cover and let rise for 30 minutes.

With a sharp knife, cut 3 diagonal gashes on the top of each loaf, then brush with slightly beaten whole egg. Bake immediately at 400 degrees for 25-30 minutes or until browned. Remove from baking sheet and cool on a rack.

Chicken a la Chardon (breaded chicken with mushrooms and butter sauce)

I made this for dinner last night and it was a hit. The chicken is really moist and has lots of flavor. You can make most of this meal ahead of time and there is very minimal prep.

6 boneless chicken breasts

1-2 eggs

salt and pepper

2 tsp. garlic powdere (divided into 1 tsp, 1/2 tsp, & 1/2 tsp.)

I cup Italian seasoned bread crumbs

1/2 cup Parmesan Cheese

Butter Sauce:

1 cube (1/2 cup) butter

1 tsp. chopped parsley

juice of 1/2 lemon

1/2 lb. mushrooms, sliced

In a bowl, beat egg and add salt and pepper. Add 1 tsp. garlic powder

In second bowl mix breadcrumbs, 1/2 tsp. garlic powder, and Parmesan cheese.

Dip each piece of chicken in egg mixture and roll into crumbs. Arrange in single layer in 9x13 pan. Can be done ahead to this point and refrigerated.

Melt butter and stir in remaining 1/2 tsp. garlic powder, parsley, and lemon juice. Pour 1/2 of butter sauce over chicken.

Bake at 350 for 40 minutes. Remove from oven and sprinkle with sliced mushrooms and the rest of the butter sauce. Put back in over for 5-10 minutes.

I served this with steamed broccoli and regular white rice. I use my rice cooker and add 1 chicken bouillon cube for every 1 cup of rice. This tastes kind of like a chicken piccatta. Also, when I bake chicken breasts or fry them I almost always filet them. That makes them cook more even and a little faster.