Don’t be a GRINCH! Try one of these grinch-themed recipes.
Roast Beast – was a huge brisket smoked by a client who will not tell me his secret.
Who Hash Brown Sausage Balls (served in a large mixed nuts can covered with a
Who Hash label matching the one in the book)
• 1 tsp olive oil
• 1 20 oz bag of hash browns
• 1 lb turkey sausage
• 1 large jalapeno
• 2 C Bisquick
• 2 large eggs
• 1.5 C shredded mild cheddar cheese
• .25 tsp salt
Preheat oven to 350 degrees. Add olive oil to a skillet over medium heat.
Add hash browns and cook for 7 minutes, stirring occasionally
In a bowl, combine sausage, jalapeno, Bisquick, eggs, cheese, cooked hash browns & salt.
Mix using your hands to ensure it is well incorporated.
Using a spoon or cookie scoop, create 2-inch balls and place on a baking sheet lined with
parchment paper. Bake for 20 minutes, until browned.
Who Pudding Snowballs
• .25 C golden raisins
• .25 C pistachios, finely chopped
• .25 C almonds, finely chopped
• 2 13.5 oz cans full fat coconut milk
• 1 C whole milk
• .5 C sugar
• 1 tsp cardamom
• .25 tsp salt
• 1 C Arborio rice
• 1.5 C unsweetened shredded coconut
In a medium heat resistant bowl, mix raisons, pistachios & almonds, set aside
In a medium saucepan on medium-high heat, bring coconut milk, milk, sugar, cardamom &
salt to a boil, whisking to fully combine.
Add rice & reduce heat to medium-low. Stir regularly, being certain to scrape the bottom of
the pan to ensure that the rice does not stick to the pan and burn. Cover when not stirring
to retain moisture. Cook for 30-35 minutes or until the liquid is nearly gone and the rice is
thoroughly cooked (taste test it). There may be a little clear liquid that doesn’t get
absorbed by the rice. Don’t worry about it.
Remove from heat and transfer to the bowl of raisins & nuts. Mix thoroughly.
Cover and chill for at least 2 hours. Scoop rice pudding balls (2 T per ball) and roll in
shredded coconut. Refrigerate for up to 4 days.
• Green grapes (trim to have flat bottom)
• Banana (1/4 inch slices)
• Strawberries (trim to match banana)
• Mini marshmallows
Stack on toothpicks in the order above.
Matcha Dipped Strawberries (these were not at the party but I don’t want to lose
• 2 oz white chocolate, chopped
• .25 C virgin coconut oil, melted
• 1 tsp matcha
• Pinch of kosher salt
• 20 chilled large stem-on strawberries
• Black & white sesame seeds
Melt chocolate with oil, stir in matcha & salt. Working one at a time, hold berries by stems
and dip into matcha mixture to coat; let excel drip back into bowl. Place on a parchment
lined baking sheet and sprinkle with sesame seeds. Reheat matcha mixture if it starts to
set. Chill dipped berries until shell is set – 20 – 25 minutes.
8 oz cream cheese
12 oz white chocolate chips
.5 tsp peppermint extract
2 T butter
.5 C powdered sugar
1.5 C peppermints
Place cream cheese, butter, powdered sugar & peppermint extract in the large bowl
of a stand mixer. Blend until fluffy and creamy.
Place 1 C of peppermints & white chocolate chips in a food processor and process
until they are small crumbly pieces
Stir peppermint mixture into cream cheese mixture until combined
Process remaining peppermints, roll the cheeseball in them to coat.
Wrap mixture tightly in plastic wrap in a ball shape and place in fridge for at least 2
Serve with oreos, graham crackers, pretzel sticks, apple wedges.
Grinch Pretzel Bites
• pretzel snaps
• green chocolate melting wafers
• jumbo red heart quins
Preheat oven to 250°F degrees.
Place pretzel snaps flat on a parchment paper lined baking sheet.
Place a green chocolate melting wafer on top of each pretzel snap.
Bake 3 minutes, or until melting wafers are shiny and soft.
Remove pretzel bites from oven and gently press a red heart quin onto each one.
Allow Grinch Pretzel Bites to set in the refrigerator for 15 minutes.
Pistachio Marzipan Truffles
• 10 ounces pistachios (shelled, preferably raw for better green color)
• 1 3/4 cups powdered sugar
• 1/4 teaspoon salt (if using raw or unsalted pistachios)
• 1 egg white (lightly beaten)
• Optional: green food coloring
• 12 ounces chocolate candy coating
Place pistachios in the bowl of a food processor and pulsing them until they are finely
ground. Remove a few tablespoons of ground nuts to use as decoration later.
Add the powdered sugar, and if your pistachios are unsalted, add the salt. Process until
everything is a very fine powder.
Add a quarter of the egg, and pulse the processor until it’s completely incorporated. Add a
little more egg, and pulse again. Keep adding the egg white, a little at a time, until the
marzipan comes together in a clump around the food processor. It should have a texture
similar to Play-Doh. You might not need to use the whole egg white, so go slowly in your
addition of the white so that you don’t end up with marzipan that is too sticky.
If you want to increase the green color of your marzipan, add a drop or two of green food
coloring and knead it in until the color is even.
Pinch off small balls of marzipan and roll them between your palms until they are round,
place them on a baking sheet lined with foil or waxed paper. Refrigerate them for 10
While the pistachio marzipan balls are chilling, melt the chocolate or candy coating in the
microwave until smooth or fluid.
Use forks or dipping tools to dip a marzipan ball into the melted chocolate, then place the
dipped candy back on the baking sheet. While the chocolate is still wet, sprinkle the top
with a bit of the reserved chopped nuts. Repeat until all of the pistachio marzipan balls are
Refrigerate the tray for 10 minutes to set the chocolate. Store dipped candies in an airtight
container in the refrigerator for up to a week.
The Grinch Drink (served in a beverage dispenser with a Grinch face clingy topped
with a Santa hat)
• 3 oz peach schnapps
• 3 oz Bacardi 151 rum
• 12 oz orange juice
• 4 oz Sprite
• 3 oz Blue Curacao (start with 1 oz and add til you get the right shade of green)
Combine all ingredients.