I have this one and it's pretty good. I'm not wild about the rice krispies and keep thinking I'll replace them with something else, but I haven't figured out what to replace them with. It's still OK with them, but I'm leaning toward replacing them with frosted mini-wheat cereal. Homemade Granola POINTS® Value: 3 Servings: 12 Preparation Time: 10 min Cooking Time: 30 min Level of Difficulty: Moderate Each 1/2-cup serving of this healthy, homemade granola is drastically lower in fat than most store-bought varieties.  3 cup uncooked quick oats  2 oz ready-to-eat crisp rice cereal, about 2 cups  6 Tbsp honey  1 tsp canola oil  1/4 cup apple juice  1/2 tsp ground cinnamon  1/2 tsp ground ginger  1/2 tsp vanilla extract  1/4 cup slivered almonds  1/4 cup dried cranberries  1/4 cup raisins Preheat oven to 350°F. Mix uncooked oats and puffed rice cereal together and spread on a non-stick baking sheet with sides; bake for 10 minutes, stirring once. Meanwhile, mix honey, oil, apple juice, spices and vanilla together in a cup. When oats and puffed rice are done, spoon into a large bowl; set pan aside. Add almonds to cereal mixture and stir to combine. Pour honey-spice mixture over cereal mixture and mix thoroughly to distribute and coat completely; spread mixture back over pan. Return pan to oven and bake for 15 to 20 minutes more, stirring every few minutes. Remove from oven and spoon back into bowl. (Note: Be careful that granola doesn't burn - especially cereal along sides of pan.) Stir raisins and cranberries into mixture; let cool. Store in an airtight container. Yields about a half cup per serving. Annie

Nearly everything I make on a regular basis ends up portioned in the freezer (bread, muffins, cake, quick breads, dinner rolls, cinnamon rolls, cornbread, scones, burger/hot dog buns...) I make casseroles and entrees in muffin tins and they get wrapped in foil and stored in the freezer. I like to use pop-up foil sheets for one/two items per foil sheet (I buy the foil sheets at Sam's Club in 2 sizes), so I can toss many things (like a couple dinner rolls or cornbread) into the toaster oven and reheat them while baking something else. We also have a "warming center" (burner) on our electric stove and I can reheat some things there (muffins, scones, wrapped in foil) covered with a glass bowl large enough to cover the item/s to keep the heat in while I make breakfast. I never use a microwave oven for reheating, but that certainly is another option. A tight wrap (plastic wrap, foil, even old-fashioned freezer paper using a butcher's wrap technique) is the best method in order to prevent ice crystals from forming. The tight wrap helps prevent the moisture inside the item from migrating through the surface. Putting things loosely in a plastic freezer bag will guarantee the items dehydrate and you'll get ice crystals forming in the bag due to the exposure to oxygen in the bag. I agree with lizbeth-gardener, removing as much air from the food is best for freezer storage. If I need to keep slices separated (sliced quick bread for instance), I'll put a piece of freezer paper between the slices. I keep a pile of the pre-cut freezer paper in sizes I often use. I like to place foil-wrapped items inside a large plastic storage container or basket so they don't get "lost" or crushed, or a zip-lock FREEZER bag will also works, but they tend to get crushed and pushed around in my freezer unless I put them on the storage space on the door. (I only have a side-by-side refrigerator-freezer.) I make a double batch of waffles or large batch of pancakes and I freeze them using this same method. I reheat them in the toaster, toaster oven, or even on the griddle. I even freeze tortillas (homemade or commercial) in portions we normally use. -Grainlady

Oops, I messed up, the oyster crackers have 40 mg of sodium... Sorry about that. Salt free salting crumbs? Never heard of them... Or could you mean the Saltine crackers without the salt on top... Those have more sodium ( 95 mg for the same amount, I think ) than the cheap oyster crackers... As for bread crumbs, well, one slice of store bought bread has 135 mg of sodium and 1 g of fat... I've done my homework... lol The highest percentage of the sodium in this recipe comes from the Phyllo sheets... I figure about 262 mg of sodium and 16 g of fat for the whole pie so 1/4 of the pie ( one serving ) would come to about 65 mg of sodium and 4 g of fat... Guess I didn't do too badly making up this recipe... Rita

Sounds just like what I need....DH just had by pass surgery so this will be a perfect treat. Thanks!!