Granola

1 tblsp olive oil
2 cups rolled oats
1/3 cup butter
2 tblsp honey (or pure maple syrup)
1/3 cup backed brown sugar
1/2 cup chopped or sliced almonds
1/3 cup dried cranberries

You can add other nuts and dried fruit or even make a hearty trail mix with m&m's etc.

Directions:

1. Heat the oil in a large skillet over medium heat. Add oats: stir constantly for 5 minutes (until they start to brown and crisp). Pour oats on a cookie sheet to cool.

2. Melt butter over medium heat; add honey & brown sugar. Cook until bubbly.

3. Return oats to pan and poor butter mixture over the oats. Cook and stir for another 5 minutes over medium heat.

4. Poor on cookie sheet to cool. Once cook add nuts and dried fruit as desired and transfer to an air tight container.

Bruschetta

6 Ripe Plum tomatoes (plum because they have thicker skin and less seeds than other varieties)
2 cloves of fresh garlic (minced)
1 tblsp extra virgin olive oil
6-8 fresh basil leaves (chopped)
Salt and pepper to taste
1 tsp balsamic vinegar
Loaf of french bread cut in 1/2 inch slices

1. Parboil tomatoes for one minute in boiling water that has been removed from the burner. Peel tomato skins. Cut tomatoes in half and remove seeds.
2. Chop tomatoes and add garlic, olive oil, basil, vinegar & seasonings.
3. Coat one side of each french bread slice with olive oil, (use pastry brush) and place slices olive oil side down on a cookie sheet.
3. In a 450 degree pre-heated oven bake the french bread slices on the top shelf for 5 minutes.

You can serve the bruschetta in a bowl with a spoon for scooping on to the french bread slices or place some topping on each slice for your guests. Enjoy!