Dave Ramsey's Financial Peace Revisited

I didn't like this one as well as Total Money Makeover, it was a much slower read and just not as "hands-on" applicable information for finances, but I did learn a couple things, these are the notes I jotted down as I read:

-page 30 (haha, not sure what it was, but if I ever need to reference it again...at least I'll remember the page!)
-sinking fund: payments in reverse (p. 118)
-3 to 6 month emergency fund
-Proverbs 21:20 "There is treasure to be desired and oil in the dwelling of the wise; but a foolish man spendeth it up."
-compound interest: let it work for you through savings (not against you via debt)
-investments: mutual funds (p. 128)
-high deductible insurance, save on monthly premiums (p. 131) We're on one now and it's great other than when there's a bigger medical expense (like maternity) then suddenly it feels like you are spending SO much on medical bills! But it probably is worth it in the long run, since we have an HSA (health savings account that we and the employer put money in pre-tax) and we haven't paid monthly premiums...it's just different when you are used to HMOs that often are 80/20 after a small co-pay.
 

Chocolate Protein Oatmeal Recipe

I haven't tried this yet but got it from a friend, Alex Contreras, he says it's really simple and tastes amazing, so I'm excited to try it. I'm on the lookout lately for high protein, homemade, healthy snacks.

1 cup of 1-minute oats. (I actually like it better with the regular rolled oats but you can use either)
1 scoop of chocolate whey protein
1 tbsp of peanut butter

Mix the oatmeal and the protein with about 1/2 cup of water. Let it cook in the microwave for about 1-1.5 minutes. Add the peanut butter after and mix. If it looks dry then either add more water or skim milk if you like it creamier.

BBQ Pork Spare Ribs or Chicken Recipe

This is one my mom always did growing up, I often chose it as my "birthday dinner" the Sunday before my birthday. For some reason the sauce has ended up more runny it seems, so play with the amount of water and also try removing the foil for last minutes of baking to help thicken sauce. It's funny because usually I don't like my food to fraternize but with this meal, we always serve with rice and peas and I have to pull the chicken off the bones and mix the sauce, peas, rice and chicken together on my plate. Funny habit that I still do to this day, I can't eat it any other way, it just doesn't taste right!

1 onion, chopped
2 T mustard
1 c ketchup
2 T - 1 c brown sugar (to taste and thickness of sauce desired; I never really measure, my mom says she uses around 1/4 cup)
1 T vinegar
2 T water
1 1/4 c water (honestly not sure why there are 2 separate measurements for water...but like I said before, you may want to err on less water than this calls for, just because oftentimes I think the juice from the meat cooks out and thins the sauce as it cooks)

Combine above ingredients for sauce and pour over chicken or pork.

Cook chicken at 350 degrees for 2-2 1/2 hours (the long, the thicker the sauce...so my mom's recipe says...)

For spare ribs, brown in fat (2 T fat or oil), pour sauce over ribs and cook at 350 degrees for 2 hours.

Granola Bars Recipe

I looked at a variety of recipes but they kept ending up dry so now I don't really use a recipe or measure stuff, so sorry it's not more exact. I just throw stuff in until it looks and feels right. I'm sure you'll find good ways to vary it to your taste/preferences. That's one thing I've realized is fun with these, to be creative and use whatever random foods I have on hand, I never do the same variation :)

• Oats 
• Rice krispies or corn flakes (throw whatever cereal small pieces I've been keeping. I like that this helps it be less dense with just oats and adds a fun crunch)
• Peanut butter
• Honey
• Corn syrup (I'd like to try and find something else to sub for this, maybe just more honey would work...i just found that a little helped them stay more cohesive & less crumbling. A friend just recommended substituting  agave nectar so I am excited to try that.)
• Raisins or craisins (diced into smaller pieces, could use whatever dried fruit)
• Sunflower seeds
• Chocolate chips or whatever random leftover chocolate I have on hand. (I'd like to try mini m&m's just for fun one of these days.
• Coconut
• Peanuts, walnuts, whatever nut, diced up in small pieces
• Ground flax seed (I buy whole flax seeds and grind them myself but you can also buy flax seed already ground. Your body can't digest the flax seed if it's not already ground.)

I pretty much combine all dry ingredients in my kitchen aid, it's probably almost 2/3-3/4 full when I do a large batch. Then I add in pb, honey, corn syrup until they seem sticky enough (this is where I've experimented, at first they were too dry & crumbled, so then we had granola instead of bars!) after mixing pour and press into greased cookies sheet. I can almost get them to fill the sheet. Bake at 250-300 degrees for 10-20 min, again this is another where you play with what you want, longer cook time, they'll be more crunchy obviously. I let cool for a bit in pan, then cut with knife into squares or rectangles (this can be a bit tricky just trying to cut them and move them while making sure they hopefully don't fall apart!) and let cool completely on cooling racks. I store at room temp in container and usually freeze half batch and pull out as we need them.

Ham and Puff Pastry

This is the traditional Christmas Day meal at my in-law's house and it is delicious! We look forward to eating it all year.

1 pkg Pepperidge Farm pastry sheets
2 T grated Parmesan
1+ cup grated white cheese (Swiss or Jack)
2 T. parsley
4-8 oz thin sliced ham

Flatten and roll 1 pastry sheet. Place in pie pan and sprinkle with 1 T. Parmesan, half of white cheese and half Parmesan. Spread ham slices over top and sprinkle with rest of parsley and cheeses. Top with custard:

3 eggs
1 t. garlic salt
dash Tabasco
2 T. whole or canned milk

Mix well, pour over ham and cheese mixture, saving a small amount for glaze. Roll out remaining pastry sheet. Seal to bottom crust by rubbing glaze over the edges and sealing to bottom edge. Cut 5-6 slits for steam. Bake at 350 degrees for 40-45 minutes (until custard is set). Makes 6 servings.