CBS News has found a way to stuff two types of propaganda into a single news story: Democrat propaganda and climate propaganda, as seen on the latest Eye on America item touting the grotesquely misnamed Inflation Reduction Act (IRA). Watch as the incentive system plays out in real time, in this dialogue between correspondent David Schecter and a climate entrepreneur whose project is 90% funded by the government: DAVID SCHECTER: This may look to you and me like a corrugated roof top on a gas station. But to the solar installer Clay Copeland, it looks like a profit. Did you get into solar because of climate change? CLAY COPELAND: I got into solar because it's an excellent business model, right? The environment wins. The economy wins. SCHECTER: Copeland’s is one of many green businesses flourishing in politically red south Georgia, where the country’s largest electric vehicle factory is under construction. And other investments are being driven by the Inflation Reduction Act. The IRA, passed by the Biden Administration, is infusing $370 billion to support the renewable energy transition. Copeland says IRA incentives will support 90% of this future solar project. When you vote, will you be thinking about climate? COPELAND: Absolutely. SCHECTER: Clay’s work led to a shift in how he thinks about climate change, and he’s not alone. The story is supposed to be about climate change but at its heart it is about the government’s propensity to throw cash at problems, hoping that they will go away. Interestingly enough, viewers do not see President Joe Biden’s admission that the “Inflation Reduction Act” should’ve been called something else inasmuch as it never reduced inflation (but likely aggravated it). Instead, they are treated to platitudes about climate change, fearmongering about hurricanes, and subtle shaming of a GOP congressman who didn’t vote for the IRA but nonetheless has IRA projects in his district.  The interview concludes with the young entrepreneur assuring Schecter that he’d urge his local Member of Congress to vote for the IRA were it to be up for a vote. The young gentleman most assuredly says “yes”. Given the incentives at stake, why wouldn’t he? And why is this presented as serious, thoughtful support for the IRA?  Ultimately, this is so because it is in the Regime Media’s best interests to continue to defend the so-called inflation Reduction Act as though it were precisely that, and not a pork-laden deal loaded with the types of incentives that enable climate cronyism. Click “expand” to view the full transcript of the aforementioned report as aired on the CBS Evening News on Monday, September 23rd, 2024: NORAH O’DONNELL: This week in New York City, politicians, business leaders and scientists from all over the globe are meeting to discuss climate change. This conference unfolds against the backdrop of a clear disconnect. Polls show the public wants Congress to do more about climate change, but many elected officials vote against ideas to address the problem. CBS's David Schechter has tonight's Eye on America. DAVID SCHECTER: This may look to you and me like a corrugated roof top on a gas station. But to the solar installer Clay Copeland, it looks like a profit. Did you get into solar because of climate change? CLAY COPELAND: I got into solar because it's an excellent business model, right? The environment wins. The economy wins. SCHECTER: Copeland’s is one of many green businesses flourishing in politically red south Georgia, where the country’s largest electric vehicle factory is under construction. And other investments are being driven by the Inflation Reduction Act. The IRA, passed by the Biden Administration, is infusing $370 billion to support the renewable energy transition. Copeland says IRA incentives will support 90% of this future solar project. When you vote, will you be thinking about climate? COPELAND: Absolutely. SCHECTER: Clay’s work led to a shift in how he thinks about climate change, and he’s not alone. 70% of Americans say global warming will hurt future generations, and 62% say Congress should do more about the problem. BUDDY CARTER: I want chocolate chip. Single scoop on a waffle cone. SCHECTER: We got a taste of the district with Republican Congressman Buddy Carter. Hit the jackpot here. CARTER: I'm telling you it's great. SCHECTER: Across the country, two-thirds of all IRA projects are going to GOP-held congressional districts. Carter's district is gaining 4500 new green jobs plus $3.5 billion in new investments like EV battery and component factories. In Congress, Carter, who is running for reelection in November, voted against the IRA. He says he opposed the bill because of a nonclimate element that lowers the cost of some prescription drugs, but he says stifles innovation. Is there a contradiction in benefiting from the IRA, but then also saying “I'm not going to vote for this thing?” CARTER: Why did leadership put all that together? Why didn't they let us vote on it separately? It probably would've gotten some Republican votes. SCHECTER: You think so? CARTER: I- I’m sure it would. SCHECTER: Would you have voted for it? CARTER: I- you know, I didn’t look at it. That was so egregious to me, the prescription drug portion, that that's all it took. SCHECTER: Carter helps lead a group of more than 80 Republicans who acknowledge that climate is changing, but fight against what they call radical climate proposals that would hurt the economy. Like the IRA. And when it comes to why the climate is changing, the clear-cut science says it's the emissions from our cars, factories, and power plants. But Carter isn't so sure.  If it's not carbon dioxide that we are releasing that’s changing the climate, what is it? CARTER: Yeah, I'm not a scientist in that realm, so I don't- I don’t know what it could be, but I suspect that it could be just natural phenomenon. SCHECTER: In Congressman Carter’s district, 53% of people worry about climate change. It's a place where they are exposed to the threats of sea level rise and extreme storms, like Hurricane Debbie, that folks are still cleaning up from. But Carter votes against environmental issues 96% of the time. If the IRA was up for a vote today, what should your elected officials do? COPELAND: They should pass it. SCHECTER: Millions of voters like Clay Copeland are speaking, but are their elected officials listening? For Eye on America: David Schecter, Savannah, Georgia.  

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This Crunchy Granola Recipe is super easy, budget-friendly, and makes perfectly crispy granola that’s better than store-bought any day! Sprinkle it over yogurt or ice cream, pour milk over it, or eat it straight as it is. This Crunchy Granola recipe is simply marvelous and so much healthier and cheaper than store-bought. In This Article Why This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadCommonly Asked QuestionsCrunchy Granola RecipeMore to Bake And Eat View more This post may contain affiliate links, at no additional cost to you. Why This Recipe Stands Out This Crunchy Granola Recipe is a total keeper. It’s simple to make and the perfect healthier breakfast or snack. Here’s why we’re obsessed: Budget-Friendly: Making your own granola at home is way more cost-effective than buying it at the store. Also try our 5-Ingredient Protein Bars or these Chewy Chocolate Chip Granola Bars. Simple and Natural Ingredients: This granola is naturally sweetened with brown sugar and pure maple syrup. We used coconut oil, as it has a very neutral flavor that works well in this recipe. Allergy-Friendly: By using pumpkin seeds instead of nuts, this granola becomes a nut-free treat for anyone with allergies, like our Pumpkin Energy Bites. So Many Uses: This granola is the perfect topping for yogurt, smoothie bowls, or even ice cream. We love it for breakfast, snacks, or even dessert! Healthy Snack: This granola is packed with fiber, healthy fats, and protein, making it the perfect snack to keep you full and satisfied. Key Recipe Ingredients Rolled Oats – Old-fashioned rolled oats are the base of our granola. They give the granola its hearty, chewy texture and are a great source of fiber. Pumpkin Seeds – We’re using roasted pumpkin seeds for a delicious crunch. They also add a dose of healthy fats and protein. Pure Maple Syrup – Pure maple syrup not only sweetens our granola, but it also helps to bind it together. Make sure you’re using the real stuff, not pancake syrup. Coconut Oil – We love using coconut oil in this recipe for its subtle tropical flavor and its ability to make the granola extra crispy. Dried Cranberries – We add these after baking the granola to give it a chewy, fruity sweetness. Substitutions And Variations This Crunchy Granola recipe is already pretty flexible, but here are some of our favorite substitution and variation ideas: Different Seeds: Sunflower seeds could work as an alternative to roasted pumpkin seeds, as in our Gluten-Free Cereal Protein Bars. Sweeteners: If you prefer your granola on the sweeter side, you can increase the amount of brown sugar and maple syrup. Honey can be used in place of maple syrup, or a sugar-free sweetener for a keto-friendly version. Oil: We love the subtle coconut flavor that the coconut oil adds to this granola, but if you’re not a fan, feel free to use a neutral oil like vegetable or canola oil. Extra virgin olive oil works too. Step-By-Step Recipe Instructions Preheat the oven to 300F and line a large baking sheet with parchment paper. In a large bowl, combine oats, pumpkin seeds, and salt. In a small saucepan over low heat, warm sugar, maple syrup, and oil until the sugar is dissolved. Remove from heat and fold the oat mixture into the syrup until well coated. Spread the mixture on the baking sheet and bake for 35-45 minutes, stirring every 10-15 minutes. Once done, cool slightly and mix in the dried cranberries. Store in an airtight container once completely cooled. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Make it in Advance: This granola keeps well for up to 2 weeks. You can make it in advance and store it in an airtight container. This makes it perfect for meal prep and grab-and-go breakfasts. Prep the Ingredients: You can also measure out all of the dry ingredients and store them in an airtight container until you’re ready to bake the granola. This can save you some time and make the baking process even easier. You’ll feel awesome munching on homemade granola because you’ll know exactly what went into them. Commonly Asked Questions What type of oats should I use for this granola? this recipe, we recommend using old-fashioned rolled oats. They give the granola a nice, hearty texture and hold up well during the baking process. What do I do if my granola is getting too brown while baking? If you notice that your granola is getting too brown while baking, you can simply cover it with a piece of aluminum foil. This will prevent it from browning further while allowing it to continue baking. How do I know when the granola is done? The granola is done when it is dry and lightly golden. This usually takes about 35-45 minutes. You’ll also notice a toasty, fragrant aroma coming from the oven. How long does this granola keep? Properly stored in an airtight container at room temperature, this granola will keep for up to 2 weeks. You can also store it in the fridge for up to a month. Print Crunchy Granola This Crunchy Granola is nut-free, healthy, and simple. Perfect addition for breakfast, snack, and dessert. Keeps extremely well in an airtight container at room temp. Course Breakfast, SnackCuisine AmericanDiet VegetarianMethod Bake Prep Time 10 minutes minutesCook Time 35 minutes minutesTotal Time 45 minutes minutes Servings 20 servings (about 5 cups) Calories 171kcal Author Amy Dong Ingredients3 cups old fashioned rolled oats1 ⅓ cups roasted pumpkin seeds1 tsp sea salt kosher works too½ cup light brown sugar⅓ cup pure maple syrup⅓ cup coconut oil or extra virgin olive oil¾ cups dried cranberries InstructionsPreheat oven to 300F, with rack on middle position. Line a large baking sheet with parchment paper.In a large bowl, combine the oats, pumpkin seeds, and salt – toss well.In a small saucepan over low heat, warm sugar, maple syrup, and oil until sugar is dissolved. Remove from heat.Fold oat mixture into the syrup mixture until dry ingredients are well coated.Spread mixture over the parchment-lined baking sheet. Bake until dry and lightly golden, 35-45 minutes, stirring mixture every 10-15 minutes during baking.Remove granola from oven and cool slightly before mixing in dried cranberries.Cool to room temp before storing in an airtight container. Notes For extra crunchy granola, press the mixture firmly onto the baking sheet before placing it in the oven. This will help the granola form into clusters that are perfect for snacking or topping yogurt. Stir the granola every 10-15 minutes during baking. This will ensure that it bakes evenly and doesn’t burn. It will also help the granola form into clusters. After removing the granola from the oven, allow it to cool slightly before mixing in the dried cranberries. This will prevent the cranberries from becoming too hard or chewy. For a nutty flavor, you can toast the oats and pumpkin seeds before mixing them with the other ingredients. Simply spread them on a baking sheet and toast in the oven at 350F for about 10 minutes, or until they are fragrant and lightly golden. If you prefer your granola to be less sweet, you can reduce the amount of brown sugar and maple syrup. Just make sure to replace the lost liquid and sweetness with a little more oil and/or maple syrup to keep the granola from becoming too dry.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 171kcal | Carbohydrates: 22g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Sodium: 139mg | Potassium: 128mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 1mg More to Bake And Eat S’mores Peanut Butter Crispy Bars – These s’mores peanut butter crispy bars are super easy, amazingly yummy, and so fun to make. Award-Winning Almond Bars – These unbelievably delicious Almond Bars are so good, that they won 1st place at a local baking contest. Chewy Apple Oatmeal Bars – These Chewy Apple Oatmeal Bars are a deliciously healthy on-the-go breakfast. They’re perfect for workout fuel, as well as a tasty afternoon snack you’ll feel great about. Baked Oatmeal – This Maple Cinnamon Baked Oatmeal is bursting with mouthwatering flavor. It’s loaded with nutrients, it’s gluten-free, and a delicious way to start the day off right. The post Crunchy Granola Recipe appeared first on Chew Out Loud.

These Homemade Mozzarella Sticks are the perfect finger food. You will love the extra crispy coating that gives way to a gooey warm mozzarella encased by a beautifully crisp exterior. Panko breadcrumbs gives these homemade mozzarella sticks an extra crispy exterior that’s to die for! In This Article Video: watch us make this RecipeWhy This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve With Homemade Mozzarella SticksCommonly Asked QuestionsHomemade Mozzarella Sticks - Extra Crispy RecipeMore to Cook And Eat View more This post may contain affiliate links, at no additional cost to you. Video: watch us make this Recipe Why This Recipe Stands Out We all love mozzarella sticks, but there’s something about homemade ones that makes them extra special. Here’s why this recipe works: Restaurant Quality: These mozzarella sticks are just as good as what you’d get at your favorite diner, if not better! Extra Crispy: The panko breading gives these mozzarella sticks an extra crispy texture that we can’t get enough of, as it does in our Panko Breaded Pork Chops! Perfectly Melty: Flash-freezing the cheese keeps it from falling apart in hot oil. The result is perfectly melted mozzarella in every bite. Ideal Finger Food: These mozzarella sticks are a guaranteed hit at any gathering. They’re one of the best party foods, just like our Extra Crispy Smashed Potatoes! Family-Friendly: The hubby and kids were all over this crispy, tasty finger food. It’s so much fun to be treated to one of our favorite appetizers without setting foot in a diner. Key Recipe Ingredients String Cheese – We use 16 mozzarella string cheese sticks for this recipe. They are the star of the dish, and when fried, they become deliciously gooey on the inside. Panko Bread Crumbs – Panko bread crumbs are the secret to achieving an extra crispy coating. They are lighter and flakier than regular bread crumbs, and they give our mozzarella sticks a satisfying crunch. Eggs and Milk – We use a mixture of beaten eggs and whole milk to help the bread crumbs adhere to the cheese sticks. This ensures that the coating stays on during frying, giving you that perfect crunch in every bite. Substitutions And Variations Here are our favorite substitutions and variations: Spices: You can play around with the spices in the breading. Try adding smoked paprika for a smoky flavor or cayenne pepper for some heat. Herbs: If you’re a fan of herbs, you can add some freshly chopped herbs to the breadcrumb mixture. We think basil would be delicious in these mozzarella sticks, as in our Bruschetta Pasta. Gluten-Free: If you’re gluten-free, you can use gluten-free all-purpose flour and gluten-free breadcrumbs. Step-By-Step Recipe Instructions Place flour in a dish. In a separate bowl, mix eggs and milk. In another bowl, combine panko with spices. Cut mozzarella sticks in halves. Roll a piece of mozzarella in flour, dip in the egg mixture, and roll well in the panko mixture. Press crumbs in place. Place coated mozzarella sticks on a wax-lined baking sheet and put in the freezer for at least 30 minutes. Pour oil into a saucepan and heat to 365F. Cook a few frozen mozzarella sticks at a time for 25-30 seconds until golden brown. Drain and serve with marinara sauce. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our favorite prep ahead tips and strategies: Coat in Advance: You can easily follow all the steps to coat the mozzarella sticks in flour, egg mixture, and panko breadcrumbs. Once coated, place them on a baking sheet lined with wax paper and store them in the freezer. Once they are frozen, you can transfer them to a freezer bag. This way, you can have a batch ready to fry at a moment’s notice. Make Ahead: The fully cooked mozzarella sticks can be stored in the fridge for 2-3 days. When you’re ready to enjoy them, simply reheat them in the oven to restore their crispy texture. This makes them perfect for meal prepping or for making ahead for a party. Mozzarella Sticks are tastier, crunchier, and meltier when you make them at home! What To Serve With Homemade Mozzarella Sticks Sauces and Dips Serve your mozzarella sticks with your favorite marinara sauce. The acidity of the marinara cuts through the richness of the cheese, balancing the flavors perfectly. Restaurant-Style Blender Salsa also goes incredibly well with these mozzarella sticks! They’re also great with other family favorites such as ranch dressing or even Roasted Garlic Hummus! Main Dishes You can’t go wrong with a cheese sticks and pizza combo! You’ll love our Deep Dish Chicago Style Pizza. Looking for pizza flavors but with a twist? Try our One Pot Pizza Pasta or these delicious Pizza Quesadillas! They’re also delicious with these Teriyaki Burgers and Mexican Cheeseburgers! Side Dishes Serve your extra crispy mozzarella sticks alongside other family favorite sides such as these Easiest Garlic Cheese Bread. We also love serving it with our Best Creamy Caesar Salad Recipe! Commonly Asked Questions How do you keep mozzarella sticks from melting and oozing in the fryer? The key is to flash-freeze the coated mozzarella sticks for at least 30 minutes before frying. This helps the cheese to stay intact and not melt too quickly when it hits the hot oil. Can I use regular breadcrumbs instead of Panko? While you can use regular breadcrumbs, we highly recommend using Panko for this recipe. Panko gives the mozzarella sticks an extra crispy texture that you just can’t achieve with regular breadcrumbs. What type of oil is best for frying? We recommend using peanut oil for frying. It has a high smoke point and a neutral flavor, which makes it perfect for deep-frying. However, you can also use other high-smoke-point oils like canola or vegetable oil. How long do homemade mozzarella sticks keep? Homemade mozzarella sticks are best enjoyed fresh and hot. However, if you have leftovers, you can store them in the refrigerator for up to 2 days. Simply reheat them in the oven for a few minutes to restore their crispiness. Print Homemade Mozzarella Sticks – Extra Crispy If you are a cheese fan and enjoy a good crunch, you'll really appreciate these Homemade Mozzarella Sticks, made with Panko breadcrumbs for an extra crispy exterior. Course AppetizerCuisine AmericanDiet VegetarianMethod frying Prep Time 45 minutes minutesCook Time 5 minutes minutesTotal Time 50 minutes minutes Servings 32 Calories 60kcal Author Amy Dong EquipmentDeep Fry Thermometer Ingredients16 sticks mozzarella string cheese½ cup all purpose flour2 large eggs beaten¼ cup whole milk2 cups Panko bread crumbs1 tsp garlic powder1 tsp onion powder1 tsp freshly ground black pepper1 TB dried oreganooil for frying, peanut oil is a great optionMarinara sauce for dipping InstructionsPlace flour in a small dish. Set aside.In a bowl, mix together the eggs and milk. Set aside.In another bowl, combine panko bread crumbs with garlic powder, onion powder, pepper, and oregano. Set aside.Cut mozzarella sticks into halves. Roll a piece of mozzarella in flour, dip into egg mixture, and roll well in panko mixture. Press crumbs in place so mozzarella stick is fully coated. Continue until all pieces are well coated.Place coated mozzarella sticks on a wax-lined baking sheet and put in freezer for at least 30 minutes. (The flash-freezing is important in keeping cheese from falling apart in hot oil.)Pour enough oil to fill a heavy, medium sized sauce pan one-third to halfway up. Over medium high heat, get oil to 365F – use a frying thermometer. Remove frozen mozzarella sticks and cook a few pieces – don't crowd – at a time, keeping oil temp at 365F throughout cooking process. Turn heat up or down as needed. Cook about 25-30 seconds, turning mozzarella sticks until they are an even golden brown. Drain on paper towel-lined serving plate.  Continue until entire batch is made.  Serve with your favorite marinara sauce and enjoy while hot! Video Notes Try not to let cheese leak while cooking, but a few tiny bubbles are fine.  Flash-freezing the coated mozzarella sticks for at least 30 minutes is crucial. It keeps the cheese from melting too quickly when frying, giving you that perfect gooey center and crispy exterior. Peanut oil is a great choice for frying as it can withstand high temperatures without smoking. This ensures that your mozzarella sticks are cooked to golden perfection without any burnt oil flavors. Maintaining the oil at 365F is important. This allows the sticks to cook quickly, preventing the cheese from oozing out and the breading from getting too greasy. Don’t overcrowd the pan. Cook a few pieces at a time, so the oil temperature stays consistent and the sticks cook evenly. Serve your mozzarella sticks with your favorite marinara sauce. The acidity of the marinara cuts through the richness of the cheese, balancing the flavors perfectly. These homemade mozzarella sticks are great alongside other easy party appetizers such as our Buffalo Chicken Wings and Air Fryer French Fries.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 60kcal | Carbohydrates: 7.2g | Protein: 6.1g | Fat: 0.7g | Saturated Fat: 0.2g | Cholesterol: 14.4mg | Sodium: 160.2mg | Fiber: 0.7g | Sugar: 0.8g More to Cook And Eat The Best Guacamole Recipe – This guacamole recipe is authentic and so easy, with bold and zesty flavors that will dazzle your taste buds. Jalapeño Popper Party Dip – This Jalapeño Popper Party Dip is just what the party or game day calls for. It’s crispy, cheesy, kicked-up, and pretty much ensures an empty bowl at the end of the night. Caramelized Onion Dip – This Caramelized Onion Dip recipe is super easy to make and is a crowd favorite. This party dip loves to show up on game days, holidays, and gatherings. Easy Crostini – Salty, sweet, creamy, and crunchy, this easy crostini recipe is an easy appetizer recipe for any reason throughout the year. The post Homemade Mozzarella Sticks – Extra Crispy appeared first on Chew Out Loud.