Sweet Corn, Tomato, and Avocado Relish

2 ears corn, husks and silk removed
2 vine ripened tomatoes, cut into 3/4 inch pieces
2 avocados, pitted and diced
1/2 small red onion, finely chopped
2 tbsp. finely chopped fresh parsley
2 tbsp. olive oil
2 tbsp. fresh lemon juice
1 tsp. salt and 1/4 tsp. pepper

In a large pot of boiling water, cook corn until tender (about 4 minutes). Using a sharp knife, cut the kernels off the cob. In a bowl, add corn, tomatoes, avocados, onion, parsley, 2 tbsp. oil, lemon juice, salt and pepper. Toss to combine.

We served the relish on tilapia, but the original recipe called for salmon. It is also good with grilled chicken breasts. A great summer dish with fresh vegetables from the garden! :)

German Chocolate Bars

1 German chocolate cake mix (don't prepare it, just the mix)

2/3 c. butter

1 cup. chocolate chips (I use a whole bag)

1 can coconut-pecan frosting

1/4 cup milk

Cut butter into cake mix. Press half in greased 9x13 pan. Bake at 350 for 10 minutes. Sprinkle with chocolate chips and drop frosting by spoonfuls over chips. Stir milk into remaining cake mixture, drop by tsp. over top. Bake another 20-25 minutes at 350. Refrigerate 4 hours before cutting. Keep in fridge.

**These bars are SO quick and easy, and they are DE-licious!! I might have eaten the whole pan by myself:)**