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.

KNOCK YOU NAKED BROWNIES
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When I first saw this recipe posted by the Pioneer Woman, I thought "Wow! I would love to try those... but don't dare make them and have them all at MY house!" Then I decided to make them as part of a friend's birthday gift. The ones we kept to sample were delicious! You could really make them an over the top dessert by serving them warm with ice cream.

1 box (18.5 ounce) German chocolate cake mix
1 c. finely chopped pecans
1/3 c. evaporated milk
1/2 c. evaporated milk (additional)
1/2 c. butter, melted
40 whole caramels, unwrapped
1/2 c. semi sweet chocolate chips
powdered sugar to sprinkle on top (optional-I didn't)

Preheat oven to 350 degrees. In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until combined. Mixture will be very thick. Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 10 minutes. Remove pan from oven and set aside. In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with the additional 1/2 cup evaporated milk. When melted and smooth, pour over the brownie base. Sprinkle chocolate chips over the caramel. Top with remaining spoonfuls of brownie batter. Bake for 20 to 25 minutes. Sprinkle with powdered sugar if desired.

SLOW COOKER CHICKEN CAESAR SANDWICHES
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You can feel Fall in the air! Time to dust off the crockpot. Recipe found at The Girl Who Ate Everything.

2 lbs. boneless skinless chicken thighs or split breasts
1/2 to 1 c. of your favorite Caesar dressing (I like Cardini's)
1/2 c. shredded Parmesan cheese
1/4 c. fresh chopped parsley or about 2 tsp. of dried parsley
1/2 tsp. ground pepper
2 c. shredded romaine lettuce
Other toppings, optional such as: sliced tomatoes, diced avocados, etc.
12 slider buns or 4-6 regular sized hamburger buns

Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. I really make sure that I discard any fat pieces so by the time I was done I only used about 1/2 cup of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot. Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.

CUCUMBER LIMEADE
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1 medium cucumber, peeled and sliced
1 can frozen limeade concentrate
1 2-liter bottle Fresca

Ice - preferably Sonic Ice

Let limeade concentrate thaw slightly; pour it in a pitcher or punchbowl and add the sliced cucumber. Stir to coat cucumber with concentrate. (DO NOT add water.) Let sit for 10 minutes.

Add the Fresca and stir. Add ice and serve. (Ice from Sonic Restaurant is the best. You want enough so that it is not too sweet.)

This is a really refreshing drink, perfect for summer.

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.