Spiced Peach-Carrot Bread

* 3/4 cup chopped pecans
* 2 1/2 cups flour
* 1 cup sugar
* 1 tsp. cinnamon
* 3/4 tsp. baking soda
* 1/2 tsp. baking powder
* 1/2 tsp. salt
* 1/4 tsp. nutmeg
* 1 1/2 cups fresh ripe peaches, peeled & chopped
* 3/4 cup grated carrots
* 2/3 cup vegetable oil
* 1/2 cup milk
* 2 large eggs, lightly beaten

- stir together flour, sugar, cinnamon, baking soda, baking powder, salt, nutmet.
- add pecans, peaches, carrots.
- add vegetable oil, milk, eggs.
- stir until just moistened
- spoon into lightly greased & floured loaf pan
- bake @ 350 for 1 hour 5 mins - 1 hour 10 mins
- cool

Scallops with Rice

* 1 cup rice
* 1 Tbsp. oil
* 1/2 cup red pepper, cut into 1" pieces
* 1/2 cup green pepper, cut into 1" pieces
* 1/2 cup sliced green onion
* 2-3 cloves minced garlic
* salt, pepper
*1 lb. scallops
* flour
* 1 cup chopped canned tomatoes
* fresh basil, chopped

- cook rice
- saute peppers, onion, salt & pepper in oil until tender, 3-4 mins.
- toss scallops in flour to coat
- add scallops to skillet, cook 1-2 mins. while stirring
- add tomatoes with liquid.
- cook until thickened and scallops cooked through, 5-6 mins.
-serve over rice

Pumpkin Cheesecake Bars

Cheesecake Layer:
* 6 Tbsp. butter
* 8 oz. cream cheese
* 3/4 cup sugar
* 3 eggs
* 1 Tbsp. vanilla
* 3 Tbsp. flour

- cream butter
- add cream cheese & mix
- add sugar & beat till fluffy
- beat in eggs, vanilla, flour
- place in 13 x 9 baking dish lined with parchment paper
- bake @ 350 degrees 25 mins.

Pumpkin Layer:
* 15 oz. can pumpkin
* 2 eggs
* 1/3 cup sugar
* 1/3 cup brown sugar
* 1/4 tsp. salt
* 1 1/2 tsp. pumpkin pie spice
* 1/3 cup milk
* 1/3 cup heavy cream

- mix pumpkin & eggs
- add sugars & mix
- add remaining ingredients
- pour over cheesecake layer
- bake 30-45 mins. till set

Eggplant Rollatini

* 1 eggplant
* 3 Tbsp. extra virgine olive oil
* salt & pepper
* 3/4 cup freshly grated Parmigiano-Reggiano cheese
* 1/2 cup grated mozzarella cheese
* 1/2 cup grated Fontina cheese
* 1/2 cup ricotta cheese
* tomato sauce

- Cut eggplant lengthwise into 8 slices
- brush both sides with olive oil, salt & pepper
- Bake @ 375 degrees 15-20 mins.
- Remove from oven & cool
- Combine cheeses, salt & pepper
- Mound cheese onto short egg of each eggplant slice. Roll to enclose mixture.
- place seam side down in casserole
- pour tomato sauce over top
- Bake @ 375 degrees 30-45 mins. until hot and bubbly.

Sour Cream Pound Cake

* 2 sticks butter
* 3 cups sugar
* 1 cup sour cream
* 1/2 tsp. baking soda
* 3 cups flour
* 6 eggs
* 1 tsp. vanilla

- cream together butter & sugar
- add sour cream, vanilla & mix
- sift flour & baking soda together
- add dry to wet ingredients, alternating with 1 egg at a time
- pour into greased & floured Bundt pan
- Bake @ 325 degrees 1 hour + 2 mins.

Chicken & Yellow Rice

* 10 oz. package yellow rice, cooked per directions
* 1 cup chopped onion
* 1/2 cup chopped green pepper
* 1/2 cup chopped carrot
* 1 Tbsp. olive oil
* 2 cups cubed cooked chicken (grocery store rotisserie chicken works great!)
* 15 oz. can black beans, drained & rinsed
* 10 oz. can diced tomatoes w/ green chiles, undrained
* 2 cups (8oz) grated Monterey Jack cheese

- Saute onion, green pepper, carrots 10 minutes till tender.
- Combine rice, onion mixture, chicken, beans, tomatoes & chiles, 1 1/2 cups cheese
- Spoon in 13 x 9" baking dish
- Cover with remaining cheese
- Bake @ 350 degrees 30 mins. covered, then 10-15 mins. uncovered
- Yummy topped with sour cream and jalapenos if you like.

Apricot Bars

* 1 1/2 cups flour
* 1 1/2 cups oatmeal
* 1 cup sugar
* 1 cup finely chopped nuts
* 1/2 tsp. salt
* 1 tsp. baking powder
* 1 cup melted butter
* 2 cups apricot preserves

- Blend together dry ingredients
- Add melted butter
- Press 2/3 of mixture in bottom of 13 x 9" pan
- Spread preserves over mixture
- Spoon remaining mixture over jam
- Bake @ 375 degrees for 40-45 mins.
- Cool & cut into bars

Cranberry Orange Nut Bread

* 2 cups flour
* 1 cup sugar
* 1 1/2 tsp. baking powder
* 1/2 tsp. baking soda
* 1 tsp. salt
* 3/4 cup orange juice
* 1 Tbsp. orange zest
* 1 egg
* 1/4 cup butter, melted
* 1 cup fresh cranberries, chopped
* 1/2 cup nuts

- grease & flour loaf pan
- combine flour, sugar, baking powder, baking soda, salt
- combine orange juice, zest, egg, butter
- mix wet into dry ingredients
- add cranberries & nuts

- Bake @ 350 degress 1 hour

Kahlua Banana Brunch Cake

* 1 cup butter, softened
* 1 1/2 cup sugar
* 3 cup flour
* 1 cup mashed banana
* 1/2 cup Kahlua
* 4 eggs
* 1/4 cup milk
* 1 Tbsp. baking powder
* 1 tsp. baking soda
* 1 tsp. salt
* 3/4 cup flaked coconut
* 3/4 cup chopped walnuts

- grease & flour 10" tube pan
- cream together butter & sugar
- beat in eggs
- add milk & Kahlua
- beat in dry ingredients
- beat in bananas
- stir in coconut & nuts

- Bake @ 350 degrees 45-50 mins.
- cool 10 mins, remove from pan

Kahlua Chocolate Cheesecake

Crust:
* 1 1/3 cup chocolate wafer crumbs
* 1/4 cup softened butter
* Tbsp. sugar

- press in 9" springform pan

Cheesecake:
* 1 1/2 cup chocolate chips
* 2 Tbsp. butter
* 1/4 cup Kahlua

- melt over medium heat, stirring until smooth, set aside

* 2 eggs, beaten
* 1/3 cup sugar
* 1/4 tsp. salt
* 1 cup sour cream
* 16 oz. cream cheese, softened & cut in pieces

- combine eggs, sugar, salt
- add sour cream & blend well
- add cream cheese & beat until smooth
- blend in chocolate mixture

- Bake @ 350 degrees 45-60 mins. until just set
- let stand at room temperature 1 hour
- refrigerate several hours or overnight

Key Lime Bars

Crust:
* 2 cups flour
* 1/2 cup powdered sugar
* 1 cup softened butter

- mix until crumbly. press in bottom of 13 x 9 pan. bake @ 350 degrees 20-30 mins. until light golden brown

Filling:
* 4 eggs
* 2 cups sugar
* 1/4 cup flour
* 1 tsp. baking powder
* 1/4 cup key lime juice

- mix together. pour over crust. return to oven 25-30 mins. until light golden brown.
- cool completely.

Topping:
* 1 1/2 cup powdered sugar
* 3-4 Tbsp. key lime juice

- blend until smooth & drizzle over cooled bars.