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.

Chinese Chicken Salad

I got this recipe from my friend Crystal and I really like it, it's such a nice, light but tasty meal, especially love it during the summer months when it's hot. It also makes a great side salad to take to parties. Last time I made it, it went fast!

1 head green cabbage (sliced thinly/shredded)
3 green onions, chopped
1 can mandarin oranges
1/2 bunch cilantro (I love cilantro but have actually never had it when I've made this but I think it'd be yummy with it!)
4 cooked chicken breasts (I NEVER use as much meat as the recipe calls for, usually I only do 1 chicken breast)
1 pkg Oriental Ramen Soup (we usually just have pork so I use that and it seems to work fine, so probably whatever flavor you have would be okay)
1 pkg frozen peas, thaws (I just add some, not necessarily measured or a full package)
1/2 cup slivered almonds (optional)

Dressing (add just before serving):
1/2 cup sugar
2/3 cup oil
6 T. rice vinegar
1 packet Oriental Soup Seasoning

Directions: Combine all items for salad and toss. Just before serving, whisk together ingredients for dressing. Toss together and serve.

Cole Slaw

5 cups shredded cabbage
1 small carrot, shredded
1 cup sour cream
1/2 cup mayonnaise
3 t. celery seed (I usually just do a dash or sometimes omit altogether, it can be a bit overpowering if you get too much! The full 3 tsp. is too strong my tastes, personally.)
3 T. lemon juice
1 small can crushed pineapple, drained (I've actually never tried it with this)
1/2 t. dry mustard
1 t. salt
1 t. prepared mustard
1 t. mince onion
1/2 cup sugar

Mix together and refrigerate for several hours. It will seem dry at first but will get jucier after several hours.

(from Battlecreek 2nd Ward Cookbook, recipe submitted by Karen Stueck)