CHILI-SEASONED POTATO WEDGES

1 envelope onion soup mix
1 Tbsp. chili powder
1/4 tsp. salt
1/4 tsp. pepper
4-8 large baking potatoes
2 Tbsp. canola oil

In a large resealable plastic bag, combine the soup mix, chili powder, salt, garlic powder, and pepper. Cut each potato into wedges; place in the bag and shake to coat.

Arrange in a single layer in a greased 15 x 10 x 1-inch pan. Drizzle with oil.

Bake uncovered at 425º for 12-20 minutes on each side or until crisp.

CHERRY ALMOND GRANOLA

1 cup packed brown sugar

1/2 cup nonfat dry milk powder

1/2 cup honey

1/3 cup unsweetened apple juice concentrate

2 Tbsp. canola oil

1 Tbsp. almond extract

6 cups old-fashioned oats

1 1/2 cups dried cherries or cranberries

1 cup slivered almonds

Vanilla yogurt, optional

In a saucepan, combine the brown sugar, milk powder, honey, apple juice concentrate and oil.  Cook and stir over medium heat until the sugar is dissolved; stir in extract.

In a large bowl, combine the oats, cherries and almonds.  Drizzle with sugar mixture and mix well.

Spread in a thin layer in two 15 x 10 x 1 inch baking pans coated with nonstick cooking spray.  Bake at 375° for 15-20 minutes or until golden brown, stirring occasionally.  Cool completely.  Serve with yogurt if desired.  Store in an airtight container.

*Add a little baking cocoa to the brown sugar for a flavor twist.