HEALTHY-ISH PUMPKIN CHOCOLATE CHIP BARS
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Listen people. It's not often that I get 5 out of 5 thumbs up on a recipe. THIS was one of those recipes so by default I love it and had to share it. I saw this recipe at Chocolate Covered Katie. It might not sound like it, but her blog is dedicated to making healthy recipes taste unhealthy. Sometimes she has ingredients that I just don't have but this one was easy to follow. I changed it a little, and this is how I made it that got rave reviews:

3/4 c. wheat pastry flour
1/4 c. white
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. ginger
1/4 tsp. cloves
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
4 T. brown sugar
1 packet stevia
1 c. canned pumpkin
3 T. milk
2 T. coconut oil
2 T. greek yogurt
1 tsp. vanilla extract
1/8 c. flax seed meal
1 c. chocolate chips (I used half white and half dark)-of course totally optional but sooo yummy!

Preheat oven to 350 F. Combine dry ingredients, then add in wet. Spread into a sprayed 9X13 pan and cook for app. 18 minutes.

Her version had cream cheese frosting but I don't think you really need it! We just served ours with a dollop of whipped cream.

COPYCAT CRAIGO'S COOKIE MONSTER PIE
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This is a yummy, decadent treat we almost tried at our local Pizza Pie Cafe (formerly Craigo's). I was happy to find this copycat recipe at Hil's Blog soon after and it was a BIG hit at our house!

1/4 c. butter
12 oz. chocolate chips
1 c. flour
1/4 c. brown sugar
1/4 t. baking soda
1/4 t. salt
1/4 c. sugar
1 1/4 c. oatmeal
1 egg
1/2 t. baking powder
1/2 t. vanilla
2/3 c. chopped walnuts
Vanilla Ice Cream
Whipped Cream Spray
Chocolate and Caramel syrup (for ice cream)

Cream the butter and both sugars together. Add the eggs and vanilla, and mix with the flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips and nuts. Spray the bottom of your cookie monster pan (or if you don't have one a normal pie pan will do) with cooking spray. Squish your cookie dough into the bottom of the pan. Turn oven on 350 degrees. Cook the dough for roughly 10 minutes or so, (the top of the cookie will be done... the middle of the cookie will be mostly done.) Pull out the pie pan. Layer on top of the cookie (while it is still warm) the ice cream. Then spray whipped topping all across the top, and then drizzle chocolate syrup and caramel over the top. Then clean up the drool from the floor that you made while waiting to sink your teeth into this warm chocolatey heaven on earth. Serves 4 people.

RANCH HOUSE PORK CHOPS W/PARMESAN GARLIC MASHED POTATOES
Oh, and did I also mention this is a CROCK POT recipe? Whew! What a title!
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This is a recipe I just LOVE because a)the majority of my family will eat it without whining or being bribed and b) it is weight watchers friendly if you use the reduced fat soup (and reduce the butter in the mashed potatoes)! The sauce that the soup and meat
create is a perfect gravy for the mashed potatoes! I usually just
make plain mashed potatoes but I'm sure this fancy version is very tasty.
Recipe found at The Picky Palate.

6 pork chops, 1/2 inch thick ( have also used chicken in this recipe, just as delicious)
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup (I use reduced fat)

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 3-4 hours or low heat for 6 hours.

PARMESAN GARLIC MASHED POTATOES

4 lbs. peeled, cubed potatoes
5 T. butter
1 c. fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)*
1- 1 1/2 . warm skim milk
1 T. salt, or to taste
1 tsp. fresh cracked black pepper, or to taste

Cook potatoes for 10-15 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
*Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.

RAISIN FILLED COOKIE BARS
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Our Grandma was famous for her raisin filled cookies. They are a hot commodity at our family reunion auction if someone takes the time to make them from scratch. These taste just as good and take about half the time. Found at Flour Me With Love. Yum!

Raisin filled cookies are one of my favorite cookies! I have a wonderful recipe, but sometimes I don't have the time to make them. So I decided to make them into bars. You still get the gooey raisin filled center and delicious dough, but made in a much simpler way!

Ingredients are as follows:

Dough:
1/2 C. shortening
1/2 C. butter
2 C. brown sugar
2 eggs
3 3/4 C. flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. vanilla

Filling:
2 c. raisins
1/2 c. finely chopped walnuts (optional)
1 T. cornstarch
3/4 C. brown sugar
1/2 tsp. cinnamon
1/2 C. water

Preheat oven to 350 degrees. Place raisins, nuts optional) cornstarch, brown sugar, cinnamon, and water into a small saucepan. Simmer over medium heat until thickened. Turn off heat and allow to cool slightly. Cream shortening, butter, and brown sugar together. Add eggs and mix until incorporated. Add flour, salt, baking soda and vanilla. Mix until completely combined. Cover the bottom of a cookie sheet with saran wrap. Press half of the dough onto the cookie sheet, covering it completely. Using the saran wrap, remove dough, set aside and press the remaining dough onto the ungreased cookie sheet. Cover dough with raisin filling. Flip first layer of dough on top of raisins; covering evenly. Bake in preheated oven for 25-30 minutes or until golden brown.

GARLIC PARMESAN ORZO
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I found this recipe in my Taste of Home magazine. My family went crazy for it! If you haven't tried Orzo before, it's a small little pasta that reminds you of rice. A great little side dish!

2 c. dry orzo
1 tsp. chicken bouillion granules+ water OR chicken broth (can use just water-this just gives it tons of flavor)
1/4-1/2 c. butter (I used 1/4 cup)
1 T. minced garlic
1/4 c. milk
1 tsp. lemon juice
1 T. parsley
1/2 c. grated parmesan cheese
salt and pepper to taste

Cook orzo to package directions in chicken broth (if desired) or until al dente, about 10 minutes. Drain. Meanwhile, in a pan, melt butter and saute garlic slightly. Add milk, lemon juice, parsley, and parmesan cheese. Add cooked orzo and stir to combine. Add salt and pepper if needed.

COCONUT LECHES CAKE

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Our Dad grew up pouring milk into the bowl when his Mom made one of her delectable cakes. He passed that on to us and most of us just have to add some milk to the bowl whenever there is cake. The first time I had Tres Leches or "three milks" cake was when my husband and 3 year old made it for my birthday this year. I loved the moistness of it and thought "I need to make this for my Dad and sister because there is no milk needed!" This coconut version is simply to die for. The Sisters Cafe, my waist line does not thank you.

1 box white cake mix (prepared as directed)
1 14 oz. can sweetened condensed milk
1 14 oz. can cream of coconut*
1 c. whipping cream (or Cool Whip)
1/4 c. powdered sugar
1/2 tsp. coconut extract (optional)
shredded coconut, lightly toasted

*Cream of coconut is in the alcoholic mixer section of the grocery store. Do not substitute coconut milk.

Prepare the white cake mix as directed for a 9 X 13 pan. While still warm, poke holes all over the cake with a fork. Whip cream of coconut and sweetened condensed milk together until smooth, then pour mixture over cake. Cover and refrigerate for a few hours or overnight so the cake can absorb the milk mixture. Whip the whipping cream with the powdered sugar. Add coconut extract if desired. Frost the cake and then top with shredded coconut.

SOUR CREAM DILL PASTA SALAD

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This is a favorite pasta salad of our family, especially the girls. I love to make it with fresh dill from Mom's garden! You can also add cooked shrimp or chicken to make it a complete meal.

8 oz. bowtie pasta

1 c. broccoli florets

1 c. sliced cucumber

1 c. c. grape tomatoes

diced onion/onion powder to taste

1 T. dill
1 c. mayonaisse
3/4 c. sour cream
1/4 c. milk
2 tsp. vinegar
2 T. sugar
1 tsp. salt
1/2 tsp. ground black pepper
1 tsp. onion powder
1/2 tsp. garlic powder

Cook pasta in salted water until al dente. Meanwhile, combine dressing ingredients. Combine pasta with vegetables. Add dressing and stir to coat. Refrigerate a few hours for the flavors to develop.

MOM'S BERRY-MALLOW DESSERT
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Crust:
2 c. graham cracker crumbs
1/4 c. chopped pecans
2 T. sugar
1/2 c. butter, melted

Preheat oven to 350. Combine crumbs, pecans, and sugar with the melted butter. Press into 9 X 13 pan (or 2 pie pans) and bake 8-10 minutes or until lightly browned. Allow to cool before adding next layer.

Mallow Layer:
50 large OR 2 1/2 c. miniature marshmallows
1 c. milk
1 tsp. vanilla
4 oz. softened cream cheese (optional-I added this but Mom never did)
2 c. Cool Whip or whipped cream

Melt marshmallows with milk and stir until smooth. Add cream cheese (if using) and vanilla. Fold in Cool Whip. Allow to cool to room temperature. (I found transferring to a cooler bowl and stirring it alot helped it cool down quick). Set in the fridge to allow to set slightly before adding fruit layer.

Berry Layer:
2 10 oz. pkgs (about 3 cups)  frozen berries with juice* (raspberries, blackberries, huckleberries)
1 c. water
1/4 c. sugar (or more if unsweetened, app. 1/2-3/4 c.)
2 tsp. lemon juice
2 T. cornstarch
1 T. butter (optional)

Heat water and sugar together until sugar is dissolved. Dissolve cornstarch in lemon juice and add to boiling sugar water. Cook and stir until very thick. Add berries and butter if using. Pour onto marshmallow layer. Chill until firm.
*IF USING FRESH BERRIES: increase water to 2 cups and cornstarch to 4 T.

MY INLAW'S BREADED ZUCCHINI

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My inlaws cooked this for my parents the first time they met. It is the only recipe we use now in the summer when zucchini is coming out of our ears!

1 c. flour

4 T. cornstarch

2 T. parmesan cheese

2 T. salad supreme seasoning
2 eggs
3/4 c. milk
1-2 medium zucchini, sliced in 1/2" thick rounds

Combine the flour and cornstarch with a whisk. Add parmesan, salad supreme, eggs, and milk. Whisk until smooth. Pour oil into a large skillet until the bottom is covered. Dip both sides into batter and then fry on both sides, until golden brown. Drain on paper towels and sprikle with seasoning salt (if needed). Good dipped in ranch dressing!

GERMAN CHOCOLATE CAKE
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My Mom's favorite cake!

1 pkg. German baking chocolate (find it with the chocolate chips)
1/2 c. boiling water
1 c. butter or margarine
2 c. sugar
1 c. shortening
4 egg yolks, unbeaten, reserve whites
1 tsp. vanilla
2 1/2 c. cake flour
1/2 tsp. salt
1 tsp. soda
1 c. buttermilk

Melt chocolate in boiling water. Allow to cool. Preheat oven to 350. Cream butter, sugar, and shortening until fluffy. Add egg yolks, one at a time, beating well after each. Add melted chocolate and vanilla. Sift together flour, salt, and soda. Add to creamed mixture alternately with buttermilk. Fold in egg whites. Pour into 3 greased and floured round pans or 1 9 X 13 pan. Bake 30-40 minutes. When cool, frost with Coconut Pecan Frosting.

COCONUT PECAN FROSTING

1 c. evaporated milk
1 c. sugar
3 egg yolks
1/2 c. butter or margarine
1 tsp. vanilla
1 1/3 c. flaked coconut
1 c. chopped pecans

Combine milk, sugar, egg yolks, butter, and vanilla in a medium saucepan. Stirring constantly, heat until thickened-about 12 minutes. (This scorches very easily!) Add coconut and pecans. Continue stirring until thick enough to spread. Frost in between layers and the top and sides of your layer cakes, or top of 9 X 13.

PRETZEL CRUSTED KEY LIME SQUARES

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This was the recipe I made for my family on the Fourth of July. It was a hit! I found it at Cookies and Cups.


Crust:
3 c. salted pretzels, crushed
6-8 T. melted butter (I used 6 but a little more might make them less crumbly)
3 T. sugar

Filling:
2 large egg yolks
1 14 oz. can fat free sweetened condensed milk
1/2 c. key lime juice (I use bottled Nellie & Joe's)
1 oz melted white chocolate

Preheat oven to 350°. Spray an 8x8 square pan with cooking spray. In a food processor grind pretzels until they are fine crumbs. (You don't want dust, but you don't want chunks or it won't stay together). You will end up with about 1 1/2 c. of crumbs.  In a bowl combine your pretzel crumbs, butter, and sugar. Press firmly into your prepared pan (slightly up the sides) and bake for 10 minutes or until golden. I doubled this recipe for a 9 X 13 sized pan. I had some crust crumbs left over but the filling seemed to be just the right amount for the pan. Allow the crust to cool. For the filling, combine eggyolks, sweetened condensed milk, and lime juice. Stir until well mixed. Pour into crust and bake for 12-15 minutes or until just set. Cool completely and drizzle with white chocolate. Refrigerate until ready to eat, at least an hour. Cut into squares when ready to serve. Store in the refrigerator.

CARROT RAISIN SALAD

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Whenever we ask my Dad what he wants to eat for his birthday, Father's Day, or any other get together, the first thing he says is "carrot salad." I think it reminds him of growing up and the wonderful cooking of his own Mother. I get to make this simple salad for him on Father's Day.

1 c. raisins

1 20 oz can crushed pineapple, reserving juice

3/4  c. Miracle Whip salad dressing

1/2 T. lemon juice
1 T. sugar (or to taste)
dash salt
4 c. shredded carrots
1/2. c. chopped walnuts

Drain pineapple and soak raisins in the juice while you prepare the other ingredients. Combine Miracle Whip, lemon juice, sugar, and salt. Thin dressing down with some pineapple juice. Add carrots, raisins, and walnuts. Stir to coat and refrigerate until time to serve.

BACON WRAPPED WATER CHESTNUTS
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I will always think of my cute little nephew when I make these. I made these for our Christmas day get together and he was shoving these things in his mouth as fast as he could!

1 c. brown sugar
1c. ketchup
Depending on how many you need:
1-2 cans whole water chestnuts
bacon (not thick sliced)

In a glass baking dish, combine brown sugar and ketchup. Wrap each water chestnut with a 1/3 of a piece of bacon and secure with a toothpick. Coat with sauce. Bake at 375 until bacon is done. (app. 30 minutes)

PRETZEL JELLO SALAD (OR DESSERT)

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Our Mom usually makes this for holidays and it is usually requested for family potlucks too. She always makes the raspberry version using raspberries from her garden. She always serves it as a side but it is good enough to be dessert also.

2 c. pretzels, crushed
1/3 c. melted butter
3 T. sugar

Preheat oven to 400. Combine pretzels, butter, and sugar. Press into a 9 X 13 pan. Bake for 5-8 minutes or until very lightly browned. Allow to cool completely.

1 (8 oz) pkg. cream cheese, softened
1 c. sugar
1 c. crushed pineapple, drained
1 (9 oz) ctn. Cool Whip

Beat cream cheese and sugar until smooth. Add pineapple and then fold in Cool Whip. Spread over cooled pretzel layer. Refrigerate until set (30 minutes-1 hour).

2 small pkg. raspberry Jello
2 c. boiling water
fresh or frozen raspberries (app. 2 cups)
(could use coordinating Jello/fruit combinations such as strawberry, too)

In a bowl, combine Jello and boiling water and stir until dissolved. Refrigerate until partially set. Add raspberries (thawing and draining them first if necessary). Pour over cream cheese layer and refrigerate until firm.

FRITO SALAD

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This goes quickly at our family potlucks!

1 c. chopped tomato
1 c. chopped green pepper
1 c. diced celery
1 c. diced onion
1 can kernel corn
2 cans kidney and/or black beans
1 small bottle Catalina dressing
1 small bag Fritos, chili cheese or original flavor

Combine tomatoes, peppers, celery, onion, corn, and beans with dressing. Refrigerate a few hours or overnight, stirring occasionally. Right before serving, stir in Fritos. This doesn't keep real well, because the Fritos get soggy.

STRAWBERRIES AND CREAM MUFFINS

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I found this Nigella Lawson recipe in People Magazine as a recipe to prepare to watch the Royal Wedding. I probably won't be doing that, but we will be making these again and again. So good, they don't need a thing on them.

1 c. fresh strawberrries, diced
1 tsp. lemon juice
1 c. flour
1/2 c. sugar
1/4 tsp. salt
1 tsp. baking powder
1/4 c. oil
1/3 c. sour cream
1 egg
1 tsp. vanilla extract
1/4 tsp. lemon extract (optional)

Preheat oven to 400. Prepare muffin pan with paper liners or nonstick spray. Place diced strawberries into a bowl and drizzle with lemon juice. Stir to combine. In another bowl, combine flour, sugar, salt, and baking powder. Combine oil, sour cream, egg, and extracts together. Add to dry ingredients. Fold in strawberries just until combined. Spoon into muffin tin and bake for 12-14 minutes or until lightly browned. Allow to sit 5-10 minutes before enjoying. Note: this recipe is for 24 mini muffins. If making regular sized muffins, it won't quite make a dozen. Adjust cooking time if making larger muffins.

RANCH DIP FOR VEGGIES

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This thick and rich dip is a great one for veggie trays at big get-togethers.

1 c. sour cream

1 c. mayonnaise

1 tsp. Bon Apetite Seasoning (I don't use)

1 T. dried parsley

1 tsp. dill

1 T. minced onion

Combine sour cream, mayo, and seasonings. Chill for a few hours to allow flavors to blend. Serve with assorted cut veggies or chips.

BEST EVER SEASONED RICE
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2 cups white rice
4 cups water
6 chicken bouillon cubes
1 Tablespoon dried parsley
2 Tablespoons dried minced onion
1 Tablespoon butter

Preheat oven to 350. Spray 9x13 with cooking spray and add all ingredients, stir to mix. Cover with foil and bake for 45 minutes. (Can also cook in rice cooker.) This recipe makes a large amount but recipe could easily be cut in half and baked in a 8x8 square pan. If you do make the larger amount, it freezes well to use later.

You can serve this as a side dish with almost any meal. I use this rice as a side dish with the recipe for Parmesan Crusted Chicken in Cream Sauce and also use 2 Tablespoons fresh cilantro instead of the parsley to serve with Café Rio Pork.

PARMESAN CRUSTED CHICKEN IN CREAM SAUCE

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6 Ritz Crackers, finely crushed
2 Tbsp grated parmesan cheese (in the can)
4 small boneless, skinless chicken breast halves (1 lb.)
2 tsp. vegetable oil
½ cup Chive & Onion Cream Cheese Spread
½ cup chicken broth

Serve with cooked White Rice, Brown Rice, or I like to use Best Ever Seasoned Rice. Start cooking rice first so it will be close to being done after you finish cooking the chicken.

Mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; shake off excess water. Dip chicken in cracker mixture, turning to coat.

Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5-6 min. on each side or until chicken is golden brown and cooked through. (Add more oil if needed.) Place chicken on plate lined with paper towels and set aside; keep warm.

Mix cream cheese and chicken broth together in small saucepan. Cook on medium heat until mixture just comes to a boil, stirring constantly. Simmer 3 min. or until sauce thickens.

When I serve this meal, on each plate I put a scoop of rice on the plate first, topped with chicken and then drizzled desired amount of cream sauce over chicken. I usually have to double or triple this recipe to have enough for our family because everyone eats it really well. Serve with a cooked green vegetable and your meal is complete.

GARLIC CHEDDAR BISCUITS

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We love Red Lobster and we love their Cheddar Bay Garlic Biscuits. These are close to those and are a super yummy side to a meal.

2 1/2 c.baking mix such as Bisquick

4 T. cold butter
1 c. shredded cheddar cheese
3/4 c. milk
1/4 tsp. garlic powder

Butter glaze:
1T. melted butter
1/2 tsp. garlic powder
1 tsp. dried parsley

Preheat oven to 400. Combine Bisquick and butter with a pastry cutter or two forks. Mix until the butter is about the size of peas. Add cheese, milk, and garlic powder. Combine together gently just until combined. Drop by 1/4 c. portions onto a lightly greased cookie sheet. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown. Immediately brush with butter glaze. I got 15 biscuits from this recipe.