WOW! I just made granola! What a fantastic recipe, and a great way to save big bucks at the grocery store. I doubled the recipe and like other reviewers didn't change the amount of butter or sugar per extra 2 c oats. However, I thought it needed a little more sweet and added extra brown sugar at the end. I put about a cup of dried bananas, a cup and a half of cranberries, 4 tbsp honey, a cup of chopped walnuts and about a cup and a half of dried coconut. If you like your granola to stick together more, leave the recipe the way it is. I like using less butter and the granola came out fantastic! You could add just about anything you have on hand to this and make it great, cinnamon, almonds, raisins and a little allspice would make a really great fall mix. Tons of variations are possible and they'll all come out scrum-diddly-umptious I am sure! ENJOY! If you love granola, truly you cannot afford not to try this recipe. Literally -- this is going to save us SO much money :) And it's SO EASY!

Very tasty, good for you and easy to make. I've made this for a couple of parties and everyone always loves it.

I've never had these, but they sounded fun so I made them for dinner tonight. I used 1/2 lb ground pork and 1/2 lb sausage. I browned the meat so it would be crumbly, mixed with cooked diced potatoes, cooke diced carrots and onion. I only used half of the mixture for filling the two refrigerated pie crusts I had. One crust I made 6 smaller circles with and filled (more empanada sized) and the other crust i just folded over for a larger "pie." They both came out really well. I brushed them with egg white and a little Italian seasoning and didn't cook them for a whole hour, just long enough to brown them up (as the filling was cooked already). Also, I don't like them to be too hard. Very tasty, but a little bland. Another similar recipe recommended using a little beef bouillon and garlic, and someone else recommended a little onion soup mix. I think I'll try one or both of those in the future... though it might not be the most authentic. I will definitely be making these again, thanks for the recipe AND the history lesson! :)