Grinchmas Dinner Celebration

I've been DYING to do this dinner!  It was a big day for Ant, so I decided it called for a celebration. 

A Grinchmas Dinner!  Complete with Roast Beast, Who-Hash, Green Beans Fit For A Queen, Who Pudding and Frinch Punch

Here are the recipes!

Roast Beast

Simple Chuch Roast (my favorite). I put mine into my Pampered Chef Roasting Pan on the stove top. I covered it in Kosher Salt and Pepper. Seared it up then threw it into a 325* oven for 4 hours-ish. 

Green Bean Fit For A Queen

The easiest recipe for this is on the French's Fried Onion container. I believe it is:

1- 10.5 oz can of Cream of Mushroom Soup

2/3 Cup Milk

2- Cans of French Cut Green Beans, drained

1- Can French's Fried Onions 

Pepper

Mix all ingredients but 2/3 cup of onions together. 

Bake at 350* for 35 mins. Add remaining onions and bake 5 more minutes. 

Who-Hash

1- Bag of Frozen Shredded Hash Browns

1- 10.5 oz can of Cream of Mushroom

1 Cup of Sour Cream

2- Cups Cheese

Bread Crumbs

1/4 onion

Salt & Pepper

Mix the potatoes, soup & sour cream together. Chop up onion in Manual Food Processor, add to potatoes. Mix in seasonings and cheese. 

Top with bread crumbs. 

Cover and bake at 350* for 40 mins. 

Grinch Punch

Brace yourselves for this one. It's ridiculously easy!!!

1- Tub of Lime Sorbet

1- Bottle Lemon-Lime Soda

Scoop all the ice cream into Trifle Bowl, pour in soda. 

Hard, I know!

Who- Pudding

I'm just going to link up. Simply because I think that it is AWESOME that there is a link to Suess Ville with this recipe!

http://www.seussville.com/activities/GRINCH_WhoPudding.pdf

Thanks for looking!  I hope you enjoy your dinner. 

Luvin Cookin

Mexican Wedding Cookies

Ingredients:

2	cups all-purpose flour
1	cup pecans, finely chopped
1/4	teaspoon ground cinnamon
1/4	teaspoon salt
1	cup butter or margarine, softened
1/4	cup granulated sugar
1/4	cup powdered sugar
2	teaspoons vanilla
	Additional powdered sugar (approximately 3/4 cup)

Directions:

1. Preheat oven to 350°F. In Small Batter Bowl, combine flour, pecans, cinnamon, and salt; mix well and set aside.
2. In Classic Batter Bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add vanilla; beat well. Gradually add flour to butter mixture; beat on low speed just until dry ingredients are incorporated.
3. Using Small Scoop, drop level scoops of dough, 1 inch apart, onto flat Baking Stone. Bake 12-14 minutes or until cookies are set but not brown. Remove cookies to Stackable Cooling Rack; cool 5 minutes. While cookies are still warm, roll in additional powdered sugar to coat. Cool completely. Repeat with remaining dough.

Yield: About 4 dozen cookies

Nutrients per serving: (2 cookies): Calories 160, Total fat 11 g, Saturated Fat 5 g, Cholesterol 20 mg, Carbohydrate 15 g, Protein 2 g, Sodium 100 mg, Fiber less than 1 g

***To order products please contact Melissa Herrera at http://pamperedchef.biz/back2table

Candy Cane Brownie Lollipops

These irresistible treats make adorable hostess gifts or take-home favors.

Ingredients:

1	pkg (18-21 oz or 450 g) fudge brownie mix (plus ingredients to make brownies)
24	candy canes
10	oz (300 g) chocolate-flavored almond bark
	Additional decorations such as red jimmies (optional)

Directions:

1. Line Medium Sheet Pan with a 13-in. (33-cm) piece of Parchment Paper; lightly spray with nonstick cooking spray and set aside. Prepare brownie mix according to package directions; pour batter into pan. Bake 30 minutes or until wooden pick inserted in center comes out with moist crumbs attached. Remove from oven to Stackable Cooling Rack; cool 20 minutes or until still slightly warm.
2. Meanwhile, cut off straight ends of candy canes off to form 4½-in. (11-cm) sticks usingUtility Knife. Place candy cane tops into resealable plastic bag and crush using flat side of Meat Tenderizer; set aside.
3. Using Medium Scoop, scoop brownie into 24 rounded scoops, packing brownie into scoop using hands. (Entire brownie will be used.) Roll brownie scoops into smooth balls. Insert candy cane sticks into centers of balls, mounding brownie around stick.
4. Place almond bark into Small Batter Bowl; microwave according to package directions until melted and smooth. Spoon melted bark evenly over each brownie ball, turning to coat completely. Allow excess bark to drip off. Dip into reserved crushed candy canes or additional decorations (see Chef’s Corner) and stand upright on a piece of Parchment Paper. Repeat with remaining almond bark, lollipops and crushed candy. Let stand until set. Place into miniature cupcake liners.

Yield: 24 servings

Nutrients per serving: (1 lollipop): Calories 260, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 40 g, Protein 2 g, Sodium 75 mg, Fiber 1 g

U.S. Diabetic exchanges per serving (1 lollipop): 1 starch, 1½ fruit, 2 fat (2½ carb)

Cook's Tips: While still slightly warm, the fudgy brownies rolls easily into balls. Although the edges of the brownie are crusty, they do not need to be discarded. Simply scoop the edges along with the center, and they will soften as they stand.

Lollipops can also be decorated with colored sugars or nonpareils.

Wrap lollipops in cellophane, tie with ribbon and use as table décor, place settings or take-home party favors for a special holiday touch.

***This was copied from The Pampered Chef website.
 All products can be purchased by contacting Melissa Herrera at http://pamperedchef.biz/back2table