Merry Christmas Dinner

Behind in my Christmas postings...still have more Santa pics to post.....taking a break from "that" to show you the fabulous Christmas dinner I cooked......I made 4 new things....quite a risk...but all turned out so yummy...I felt like I should be on a cooking show!!  If you have never been to The Pioneer Women Cooks blog.....run, don't walk...her recipes (links are below) are soooooooooo good and so easy to make......I love to cook (most of the time), but get bored with the "same oh same oh".....so our menu was

Filet Au Poivre

Mushrooms Stuffed with Brie

Resturant Style Smashed Potatoes.......all from her blog.....

I then added steamed asparagus drizzled with butter and topped with Parma cheese

Spinach Salad with Mandrin Oranges and Dried Cranberries...topped with Poppy Seed dressing

and a new cake recipe...mini bundt cakes...called Praline Mini Cakes...easy~easy~easy~good~good good!!

Pumpkin Coffee Cake Recipe

Here is the finished poduct!

This is what is looks like before adding the streusel.

Finally, here is the Pumpkin Coffee Cake Recipe I promised! This one is just a little more involved then the pumpkin bars I previous posted, but well worth it, if you like pumpkin! You might want to read the entire recipe thru before starting and have all your supplies on hand, makes it easier!

Pumpkin Coffee Cake:

Wet Batter: 1/2 cup butter 3/4 cup sugar 1 tsp vanilla 3 eggs Cream butter, 3/4 cups sugar and vanilla in mixer bowl. Add 3 eggs beating well.

Dry Batter: 2 cups flour 1 tsp baking powder 1 tsp baking soda 1 cup sour cream Combine flour, baking powder and soda. Add dry ingredients to wet batter alternately with sour cream.

Filling: 1 3/4 cup pumpkin (solid pack 16 oz) 1 slightly beaten egg 1/3 cup sugar 1 tsp pumpkin pie spice

Combine pumpkin, beaten egg, 1/3 cup sugar and pie spice.

Spoon half of batter mixture into 13" x 9" pan, spreading to corners.

Streusel: Cut 1 cup firmly packed brown sugar, 1/3 cup butter, 2 tsp cinnamon together until mixed (will be crumbly), add 1 cup chopped nuts (walnuts or pecans). Spread 1/2 of streusel mixture over batter.

Spread pumpkin filling mixture over streusel. Carefully spread remaining batter over pumpkin mixture. Sprinkle remaining streusel over top. Bake in a 325 degree oven for 50 to 60 minutes, or until toothpick comes out clean. I keep mine refridgerated after cooling. Enjoy!!

Yummy Pumpkin Bars

Tired of looking at all that "Halloween" candy? I know I am, but not ready for Christmas either! Make these yummy pumpkin bars to fill in the gap! I have had this recipe for over 20 years. I made these yesterday and took them to my Mom's for a "sweet" coffee break! They are much better if made the day ahead and chilled overnight, they do require refridgeration! Enjoy!!

Pumpkin Cheesecake Bars

Crust: 1 cup flour 1/3 cup packed brown sugar 5 Tablespoons Butter (softened) 1/2 cup chopped nuts Combine flour, brown sugar, cut in butter, stir in nuts. Will be crumbly. Set aside 3/4 cup of crumb mixture for topping. Press remaining into unprepared 8 x 8 pan. Bake at 350 for 15 minutes, cool slightly.

Filling: 3/4 cup sugar 1/2 cup pumpkin (solid, in the big can) 2 lightly beaten eggs 1 pk 8oz cream cheese softened 1 1/2 tsp of cinnamon 1 tsp of All Spice (pumpkin pie spice is okay, too) 1 tsp vanilla Combine cream cheese, sugar, pumpkin, eggs, and spices, add vanilla. Blend until smooth. Pour on crust, crumble on topping and bake an additional 30 minutes. Cool before cutting.