Creamy Egg Salad

Do you have left over hard boiled Easter eggs? Here's a super tasty recipe to use them in.
Creamy Egg Salad:
2 pkgs 8 oz. cream cheese, softened
1/2 c. mayonnaise
1 tsp ground mustard
1/2 tsp paprika
1/2 tsp salt
8 hard boiled eggs, chopped
1 medium onion
Croissants
*In a mixing bowl, beat cream cheese, mayo, mustard, paprika and salt. Stir in eggs and onion. Serve on Croissants with lettuce if desired.

Succulent Baby Back Ribs

Use only baby backs because spareribs don't have as much meat and will cook to death!!

*Put ribs on a rack in a broiler pan{make sure you tin foil the bottom and spray the pan with cooking spray}. Cook for 45 minutes to 1 hour at 350.

*Drain the grease and put ribs on greased cookie sheet. Baste with Rib Sauce{Below} and cover with tin foil.



*Turn oven down to 325 and coat both sides with Rib Sauce. Cook for 1 hour, turning over at 30 minutes.
*Turn oven down again to 300. Re-baste, drizzle with honey and cook for 1 hour more. Turning over at 30 minutes again.
*I like to baste my ribs more than this recipe calls for, but it's totally personal preference.

RIB SAUCE:
2 c. ketchup
2 c. bbq sauce
1/4 c. vinegar
1/4 c. brown sugar
1/4 c. molasses
1 tsp. chili powder
dash of garlic salt
salt and pepper to taste
1 TBSP worchester sauce
1 tsp. dry mustard
1/2 c. water
1/2 c. onion chopped, sauteed
dash cayenne pepper