I tinkered with the NCHFP recipe and it came out pretty good. I did a blog post about it in January with the basic recipe and my tweaks and tricks if you're interested. Here is a link that might be useful: Homemade Barbecue Sauce

Here's one. Check the link. I didn't understand what you meant by "makes one from a celery co.?" Carol Here is a link that might be useful: Barbecue Sauce

I would use it to spice up tomato juice coctails, spaghetti sauce, chili, Brunswich stew, hot salsas, catsup, and other things where just a little hot is needed and the sweetness is not gonna become predominant. It would also be good sprinkled on collards, turnip greens, mustard greens, and spinach, all of which need vinegar, hot pepper, and a tad of sugar to complement the bitter edge. Peace in the Pepper Patch, Bill

Here is another from my To Try file. I guess that means I should try it, huh? LOL Strawberry Rhubarb Bars 1-1/2 c quick oats 1 c flour 3/4 granulated sugar 3/4 c butter 1-1/2 c rhubarb, chopped 1/3 c granulated sugar 1/4 c water 1/2 tsp ground ginger 2 c chopped fresh strawberries 1 recipe Ginger Icing (follows) Preheat oven to 350F. Line 8x8 baking pan with foil, extending foil over edges of pan. Coat foil with non-stick cooking spray. In a bowl, stir together oats, flour and 3/4 c sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Remove 1/2 c of mixture and set aside. Press remaining mixture in the bottom of prepared pan. Bake 20 minutes. In a medium saucepan combine rhubarb, 1/3 c sugar, water and ginger. Cook and stir for 8-10 minutes until filling is thick and bubbly. Stir in chopped strawberries. Remove 1/2 c filling, cover and set aside. Carefully spoon remaining filling over hot baked crust. Sprinkle with reserved oat mixture, pressing lightly into rhubarb filling. Bake 30-35 minutes more or until top is golden and filling is bubbly. Cool in pan on wire rack. Lift from pan using foil and carefully pull foil away from sides. Cut into bars. Top each with a spoonful of reserved filling. Drizzle with Ginger Icing just before serving. (Makes 16 bars) Ginger Icing 1/4 c powdered sugar 1/4 tsp ground ginger 3-4 tsp orange juice In small bowl stir togethe powdered sugar, ginger and just enough orange juice to make of drizzling consistency. (Makes 1/4 c icing) These next two don't meet all of your healthy ingredient requirements but they are T & T and darn good! Raspberry Cream Cheese Bars source:Land O Lakes Baking Recipe Collection Crust: 1/2 c butter, softened 1/3 c sugar 1-1/2 c flour Topping: 3 8oz packages cream cheese, softened 3/4 c sugar 2T cornstarch 3 eggs 3/4 tsp almond extract 1 c fresh or frozen raspberries 1/4 s cliced almonds Preheat oven to 35oF. Combine butter and 1/3 c sugar in large bowl. Beat at medium speed scraping bowl often until creamy. Reduce speed to low and add flour. Beat until well mixed. Press mixture onto bottom of ungreased 13 x 9 pan. Bake 12-16 minutes or until edges are slightly browned. Meanwhile, combine cream cheese, 3/4 c sugar and cornstarch in large bowl. Beat at medium speed scraping bowl often, until creamy. Add eggs and almond extract, continue beating until well mixed. Sprinkle raspberries over partially baked crust. Pour cream cheese mixture over the berries, sprinkle with almonds. Bake 20-25 minutes or until set and edges are lightly browned. Cool completely (ast least 1 hour). Refrigerate bars at least 2 hours before cutting. **If using frozen raspberries, completely thaw and drain on paper towels before using. Danish Apple Bars 2-1/ c flour 1 tsp salt 1 c shortening 1 egg , separated Milk 1 c corn flakes 4 large cooking apples, peeled & sliced 1c sugar 1 tsp cinnamon Blend thoroughly the four, salt and shortening. Combine egg yolk with enough milk to make 2/3 cup of liquid. Add egg/milk to flour mixture. Mix until ingredients are just moistened. Divide dough in half, roll out one dough portion to 12x17 and place on jelly roll pan. Sprinkle with corn flakes, top with apples. Combine sugar and cinnamon and sprinkle over apples. Roll out remaining dough to 12 x 17 and place on top of papples. Beat egg white until stiff, brush over top of dough. Bake 1 hour at 400F Glaze: 1 c powdered sugar 1 T water ½ tsp vanilla Mix thoroughly and drizzle over cooled bars. Cut into squares and serve. Linda