Turtle Bars
CRUST:

1/2 cup butter
2 cups flour
1 cup brown sugar
1 cup pecan pieces

Using a pastry blender or fork, combine the butter, flour, and brown sugar until the mixture forms fine crumbs.
Press the mixture into an ungreased 9″ x 13″ pan.
Sprinkle the crust with the pecan pieces. Set aside.

CARAMEL LAYER:
2/3 cup butter
1/2 cup brown sugar

Combine the butter and brown sugar in a saucepan and bring to a boil over medium heat. Stir constantly. Allow the mixture to boil for 1 minute.
Drizzle the mixture evenly over the crust.
Bake the crust for 20 minutes at 350°F.

TOPPING:
1 cup milk chocolate chips (I prefer semi sweet chocolate chips)

Cheesy Pork Chops and Rice Casserole

4 pork chops
2 c. long grain white rice
2 c. frozen vegetables
1 c. shredded cheddar cheese
1 c. ricotta cheese or cottage cheese
1/4 c. parmesan cheese, grated
1 Tbsp. olive oil

Preheat oven to 375. Oil or spray a 2-quart casserole dish and set aside. In a large bowl, combine the rice, vegetables, cheddar cheese and ricotta or cottage cheese. Transfer to the prepared casserole dish, sprinkle parmesan on top and set aside. In a large skillet over medium-high heat, warm the oil. Add the chops and cook until browned on one side, 3-4 minutes. Arrange the chops browned side up, on top of the rice mixture and bake until the rice mixture is hot and the chops are cooked to 145 degrees F, about 30 minutes. Let stand at room temperature for 3 minutes. Serve the chops over the rice mixture, sprinkled with parsley if desired.

ALTERNATE: Make casserole with brown rice or brown-and-wild rice blend. You can also try different frozen vegetable mixtures or different cheeses.