Hot Chocolate Mix

4 cups sugar

1/4 teaspoon salt

3 cups powdered milk

1 cup baking cocoa (sifted)

2/3 cup creamer (regular or fun flavor)

Mix well. Makes 2 quarts- dry.
Serve with boiling water. Mix scoop in a mug.

Mom's Granola

10 cups old-fashioned rolled oats
5 cups rolled wheat (or oats)
1 cup wheat germ
2 cups coconut
1 - 2 cups sunflower seeds
1 cup sesame seeds (optional)
1 -2 cups chopped pecans

2 cups water
1 1/2 cups raw or brown sugar
*(or 1 1/2 - 2 c. agave nectar / no other sweeteners)
1 cup vegetable oil (canola or grape seed)
1 cup honey (or 3/4 c. honey and 1/4 c. molasses)
2 teaspoons salt
3 Tablespoons vanilla
1 Tablespoon cinnamon, more if desired

Raisins or other dried fruits (cranberries are excellent)

Preheat oven to 300 degrees F. In a large bowl combine oats, wheat, wheat germ, coconut, seeds and nuts. Blend well. In a large sauce pan, combine sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until well-coated. Spread into five 13" x 9" baking pans, or cookie sheets with sides. Bake 20 - 30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture. Remove from oven. Add raisins or other dried fruit while still hot. Cool. Put in airtight containers. Label. Store in a cool, dry place. Use within 6 months. Makes 20 - 24 cups.

*diabetics

French Bread

I got this recipe from www.allrecipes.com. It's by Jenn Hall.

5-6 cups all-purpose flour
2 1/2 (.25 ounce) tsp active dry yeast
1 1/2 - 2 teaspoons salt
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water

1. In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
3. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
4. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
5. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

Peanut Butter Cheesecake

I got this recipe from an old neighbor Thad Call that lived below me when Ryan and I were dating. He was a pretty good cook, but this cheesecake I can't stop craving right now. I haven't made it yet, so hopefully it'll turn out as good as his did. Let me know if you try it and how it goes.

Crust:
1 1/4 c. vanilla wafer crumbs
1/4 c. cocoa
1/4 c. powdered sugar
1/4 c. butter flavored Crisco
1/3 c. peanut butter chips, chopped

Filling:
1 (8 oz.) pkg. cream cheese
2 Tbsp. lemon juice
1 1/2 c. peanut butter chips
1 (14 oz.) can sweetened condensed milk
1 c. real whipping cream

Prepare Crust: Combine crumbs, cocoa, powdered sugar and Crisco. Stir in chopped peanut butter chips. Press into 9-inch spring-form pan. (Or go the easy way and just buy a pre-made graham cracker crust from the store instead.)

Filling: In a large bowl, beat cream cheese and lemon juice until light and fluffy. In a saucepan mix peanut butter chips and sweetened condensed milk. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Add to cream cheese mixture. Whip the whipping cream until stiff. Fold into peanut butter mixture. Pour in crust. Chill several hours.