WHAT'S COOKIN'? Christmas menu with beef tenderloin

Horseradish and Mustard-Crusted Beef Tenderloin

2 Tbsp. Dijon mustard

1 Tbsp. prepared horseradish

1 (2 lb.) center-cut beef tenderloin, trimmed

1/2 cup dry breadcrumbs

Cooking spray

Combine mustard and horseradish; spread evenly over tenderloin. Pat breadcrumbs into mustard mixture. Wrap tenderloin in plastic wrap; refrigerate 1 to 24 hours.

Preheat oven to 400.

Remove and discard plastic wrap. Place tenderloin on a broiler pan coated with cooking spray. Bake 25 minutes or until a thermometer registers 145 (medium-rare) or until desired degree of doneness. Place tenderloin on a cutting board; cover and let stand 10 minutes before slicing. Makes 8 servings.

Sweet Onion Pudding

6 large eggs

2 cups whipping cream

1 (3 oz.) package shredded Parmesan cheese

3 Tbsp. all-purpose flour

2 Tbsp. sugar

2 tsp. baking powder

1 tsp. salt

1/2 cup butter or margarine

6 medium-size sweet onions, thinly sliced

Stir together eggs, whipping cream and Parmesan cheese in a large bowl, blending well. Combine flour, sugar, baking powder and salt; gradually stir into egg mixture. Set aside.

Melt butter in a large skillet over medium heat; add onions. Cook, stirring often, 30 to 40 minutes or until caramel colored. Remove from heat.

Stir onions into egg mixture, then spoon into a lightly greased 13 x 9 baking dish. Bake at 350 for 30 minutes or until pudding is set. Makes 8 servings.

Green Beans with Crushed Pecans

1 1/4 lbs. green beans, trimmed

2 tsp. butter

2 Tbsp. finely crushed walnuts

1/2 tsp. salt

1/4 tsp. freshly ground whole nutmeg

Place beans in a large saucepan of boiling water; cook 5 minutes. Drain.

Heat butter in a large nonstick skillet over medium-high heat. Add walnuts; sauté for 1 minute, stirring constantly. Add beans, salt, and nutmeg; cook for 1 minute. Makes 6 servings.

Crushed Peppermint Cheesecake

12 oz. creme-filled chocolate sandwich cookies, such as Oreos, broken into pieces

3 Tbsp. melted butter

1 1/2 lbs. cream cheese, at room temperature

3/4 cup sugar

1/3 cup sour cream

4 eggs

2 Tbsp. all-purpose flour

1 tsp. vanilla

1/2 tsp.peppermint extract

1/2 tsp. salt

1/3 cup coarsely crushed peppermint candy

Place cookies in a heavy zip-lock plastic bag and crush with a rolling pin. Pour into a buttered 9-inch round springform pan and pour melted butter over crumbs; mix to coat, then press evenly over bottom and about 1/2 inch up sides of pan.

Bake in a 300 oven until crust is slightly darker and looks a bit dry, about 10 minutes.

Meanwhile, in a bowl, with a mixer on medium speed, beat cream cheese and sugar until well blended. Beat in sour cream. Add eggs one at a time, beating to blend after each addition. Beat in flour, vanilla, peppermint extract, and salt until smooth. Pour cream cheese mixture into pan over baked crust.

Bake until edges are just golden and center jiggles slightly when pan is gently shaken, about 1 hour. Run a knife around edge of pan rim. Place pan on a wire rack and cool cheesecake completely in pan. Cover and chill until cold, at least 4 hours or up to 2 days. Run a knife around rim again, then release rim. If any liquid has pooled on surface of cheesecake, blot dry gently with a paper towel.

Decorate top of cake with crushed peppermint candy, pressing it in gently with your hands.