The year has come to an end! December is here and you all know what that means – Christmas! Family gatherings, presents, but most importantly, the food! Cooking and baking during the holidays isn’t an option, it’s a must. I have found the perfect recipe that might be missing at your table this year. In the spirit of Christmas and the National Finals Rodeo, I have the best of both worlds. This month’s recipe comes from Kimber Beers, wife of NFR team roping qualifier Brandon Beers. Kimber has many recipes and I asked her to send me one of her favorite holiday ones. Kimber told me that neither she nor the family had ever been a fan of the traditional pumpkin pie. This recipe is easy to make and you still have the holiday flavors in it. Give it a try and see if this becomes a new must-have at the holidays. You can find many of the Beers’ recipes in their very own “Bring ’Em On Home” cookbook. Both Kimber and her mother-in-law Bonnie Beers published the book, packed with family recipes from generations of Professional Rodeo Cowboys and their families. It makes a great holiday gift. Go to www.bringemonhome.com to order your copy.
Thank you all for a great year and I look forward to sharing some new tasty recipes in 2013. Merry Christmas and a Happy New Year! Send your recipes to me at This email address is being protected from spambots. You need JavaScript enabled to view it.
Pumpkin Pie Cake
Crust
1 package yellow cake mix
1 egg
1 stick butter, melted
Filling
1 package cream cheese, softened
1 can pumpkin 15 oz.
3 eggs
2 teaspoons vanilla
1 stick butter, melted
1 box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. To make filling, in a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh whipped cream. Instead of whipped cream, you can sprinkle with powdered sugar, which makes it pretty, too.