Praline Pecan Cheesecake

CRUST:
1 pkg. butter cake mix
1/2 c. butter

FILLING:
3 (8oz) pkg. cream cheese softened
1/3 c. sugar
3 Tb. flour
1 to 1 1/2 tsp. rum extract
3 eggs
4 (1.2 oz) toffee candy bars, coarsley crushed

TOPPING:
1/2 c. firmly packed brown sugar
1 c. chopped pecans
1.2 c. caramel ice cream topping.

Heat oven to 325 degrees. In a large bowl, combine cake mix
and butter at low speed, until crumbly.
Reserve 1 cup of the crumb mixture for topping.
Press remaing mixture in bottom and 1-1/2 up sides
of 9-10 inch springform pan.
(Use floured fingers to do this if necessary)

In the same large bowl, combine cream cheese, flour and sugar
and rum extract; beat until smooth.
Add eggs, mix well. Stir in crushed candy bars.
Pour into crushed lined pan.

In a small bowl, combine reserved crumb mixture,
brown sugar and pecans, blend well.
Sprinkle evenly over filling.
Bake at 325 until filling is set and the crumb mixture is golden brown.
Remove from oven. Drizzle caramel ice cream topping over top.
Bake an additional 8-10 minutes to set topping.
Cool 30 minutes then run knife arounf edge to loosen.
Cool completely. Remove sides of pan.
Refigerate 4-5 hours or overnight. Store in refrigerator.
16 servings.

Honey Pecan Chicken

1/4 tsp. salt
1/4 tsp. pepper
4 (6 oz.) skinned chicken breast halves
8 (4 oz) skinned chicken drumsticks
1/4 c. honey
2 tb. Dijon mustard
3/4 tsp. paprika
1/8 tsp. garlic powder
1 1/4 c. finely crushed cornflakes (= 4 cups uncrushed)
1/2 c. finely chopped pecans

Sprinkle salt and pepper evenly over chicken.
Combine honey, mustard, paprika and garlic powder
in a small bowl and stir well.
In another bowl combine crushed cornflakes and chopped pecans.
Brush both sides of chicken with honey mixture,
then dredge in cornflake mixture.
Place chicken pieces on a large baking sheet coated
with cooking spray.
Lightly coat chicken with cooking spray.
Bake at 400 degrees for 40 minutes or until done.

This recipe is from Cooking Light Magazine and kids love it!

Blueberry Orange Pecan Bread

4 eggs
1/2 c. milk
1 c. orange juice
2/3 c. vegetable oil
4 tsp. grated orange rind
4 c. flour
1 c. sugar
1 tsp. salt
4 tsp. baking powder
1/2 tsp. nutmeg
1 c. chopped pecans
2 c. blueberries

Combine eggs, milk, juice and oil.
Add and quickly mix together with flour,
sugar, salt, baking powder, nutmeg and pecans
(may be a few lumps).
Fold in blueberries gently.
Bake in 3 greased loaf pans at 325 degrees for 55-60 minutes.
Yields 2 loaves.

From the Inn at Poplar Corner Cookbook

Butter Pecan French Toast

3/4 c. butter
2 Tb. water
1 c. brown sugar
2 Tb. corn syrup
1 loaf French brad, cubed
12 eggs
1 qt. butter pecan ice cream, melted
1/4 c. maple syrup
Whole pecans

Heat butter, water, sugar and syrup in a saucepan
until bubbly. Pour into a greased 9 x 13 inch baking dish.
Cover caramel sauce with cubed bread.
In a blender, combine eggs, ice cream and syrup.
Pour over cubed bread. Scatter pecans on top.
Cover and refrigerate for at least 1 hour or overnight.
Bake at 350 degrees, uncovered, for 50 minutes.
Yields 10-12 servings.

From the Inn at Poplar Corner Cookbook

Baked Brie

1 round of Brie (or a wedge)

Peel the rind off and top with seedless raspberry jam
(or any other flavor) and chopped pieces of bacon.
Bake at 350 degrees for 15 minutes or until gooey.
Serve with stone crackers or gingersnaps.