All of Our Christmas Party Recipes

Instructions

1. Preheat your Coyote Pellet Grill to 350°F using Cedar or Alder pellets. These pellets are ideal for cooking fish and will infuse your salmon with a delicious smoky flavor.

1. In a small bowl, whisk together the olive oil, lemon juice, garlic, smoked paprika, thyme, salt, and black pepper.
2. Place the salmon fillets, skin-side down, on a piece of aluminum foil. Brush the olive oil mixture generously over the top of the salmon fillets.
3. Place the aluminum foil with the salmon directly on the grill grates, and close the lid. Cook the salmon for 15-20 minutes, or until the internal temperature of the salmon reaches 145°F.
4. While the salmon is cooking, prepare the sauce. In a small bowl, whisk together the mayonnaise, buttermilk, dill, lemon juice, zest, garlic, salt, and pepper until well combined.
5. When the salmon is done, remove it from the grill and serve it immediately, topped with the sauce.

Instructions

1. Blend peanut butter, garlic, ginger, lime juice, soy sauce, sugar, crushed red pepper, and 1/3 cup water until smooth. Heat till warm.
2. Preheat the grill to high. Thread chicken onto 16 skewers and place in 1 layer on a baking sheet. Brush both sides of the chicken with oil; season with salt and pepper. Working in batches if necessary, grill chicken until cooked, turning once, for about 15 minutes.
3. Serve immediately or at room temperature, with peanut sauce on the side.

Instructions

Prepare the Artichoke Dip:

Instructions

Caramelize the Onions:

1. Heat the olive oil and butter in a large skillet over medium heat.
2. Add the sliced onions and a pinch of salt, stirring occasionally. Cook for about 20-25 minutes, stirring every 5 minutes, until the onions are soft, golden, and sweet. If the onions start to stick to the pan, add a splash of water to deglaze.
3. Once the onions are fully caramelized and have turned a deep golden brown, stir in the balsamic vinegar (if using) and thyme leaves.
4. Cook for 2-3 minutes to allow the vinegar to reduce and coat the onions. Remove from heat and set aside to cool.

Prepare the Puff Pastry:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface to smooth it out and prevent any creases.
3. Cut the puff pastry sheet into small squares or circles, depending on your preference. You should get about 12-16 pieces, depending on the size.
4. Gently press each pastry square or circle into the cups of a mini muffin tin or onto a baking sheet to form little "bites." You can also form small tartlet shapes using a tart pan.

Assemble the Bites:

1. Crumble or spread the softened goat cheese into each pastry cup. You can use about 1-2 tsp of goat cheese per bite, depending on your preference.
2. Spoon about 1 tsp of caramelized onions on top.
3. Crumble or spread the softened goat cheese on top of the onions. You can use about 1-2 tsp of goat cheese per bite, depending on your preference.
4. Sprinkle with a little grated Parmesan cheese if desired for an extra layer of flavor.

Bake the Bites:

1. Brush the edges of the puff pastry with the beaten egg to give the bites a golden, glossy finish as they bake.
2. Bake in the oven for 15-20 minutes until the puff pastry is golden brown and crispy and the cheese is slightly melted.
   

Finish and Serve:

1. Remove from the oven and let the bites cool slightly.
2. Garnish with fresh thyme leaves or drizzle with a little honey for an added touch of sweetness, if desired.
3. Serve warm and enjoy!

Instructions

1. Stir together butter, salt, mustard, pepper, and garlic. Place beef on a wire rack in a rimmed baking sheet. Rub butter mixture all over beef, and chill, uncovered, at least 8 hours.
2. Let beef stand for about 20 minutes at room temperature. Preheat oven to 425°F.
3. Bake in a preheated oven until a meat thermometer is inserted into the thickest portion, which registers at 135°F (medium-rare) for 25 to 30 minutes.
4. Cover loosely with aluminum foil; let rest for about 15 minutes before slicing.
5. Combine all remaining ingredients to make the Horseradish sauce. Refrigerate until ready to serve.

Instructions

Cut the won ton wrappers with a small round biscuit cutter. Spray a tart pan with cooking spray. Place each won ton in a small muffin tin and cook for 3 minutes at 300 degrees until just slightly browned. Set aside or freeze.

Cut the skin off the brie and cut in to 1/2 inch cubes. Place in the won ton cups and cook till melted, about five minutes. Top with a small splash of honey and top with two pomegranate seeds.

NOTE:

I actually bake the won ton cups in advance and then freeze them until the day of our party.

Instructions

Preheat the oven to 350. Spray muffin tins with cooking spray.

Sift the dry ingredients together into a large bowl.

Using a pastry blender or food processor, cut the butter into the dry ingredients until the mixture is crumbly.

Add the egg, orange zest, and orange juice, and stir by hand until evenly moistened. Fold in the cranberries.

Spoon the batter evenly into the prepared muffin tins and bake until done, about
20 minutes. Turn out onto a wire rack to cool.

Instructions

Crab Cakes

1. Lightly chop the crab meat in the food processor and set aside.
2. Melt one TBL of the butter in a large skillet and saute the scallion, garlic and red bell pepper until wilted, about 2 minutes.
3. Add the ground red pepper, cream and mustard.
4. Cool slightly. Add the egg, basil, parsley, 1/2 cup of the bread crumbs, and the crabmeat.
5. Mix lightly. Mold into 25 one-inch wide patties.
6. Combine the remaining 1/2 cup of bread crumbs and the parmesan cheese in a shallow dish.
7. Roll the patties in the crumb and cheese mixture.
8. Chill for at least one hour. (The crab cakes can be made one day prior and refrigerated, covered, up to this point.)
9. Combine the oil and the remaining 2 TBL of butter over moderate heat in a large skillet.
10. Saute the crab cakes 3 minutes on each side.

Lemon Dill Sauce

1. Combine all ingredients in a medium bowl.
2. Chill until the mixture thickens.

Instructions

1. Preheat oven to 350°F.
2. Spray a mini muffin pan with o-stick cooking spray.
3. Gently place the pie crust on a flat surface and roll out to expand the size by about 1" around.
4. Using a 1.5" biscuit cutter, cut the dough into rounds and gently place in a mini muffin tin. Set aside.
5. Cook sweet potatoes in a large pot of boiling water until tender, about 15 minutes. Drain; transfer potatoes to a large bowl and add butter.
6. Using an electric mixer, beat until smooth. Add egg, sugar, spice, and salt; beat to blend.
7. Spoon mixture into pie crusts.
8. Meanwhile, prepare the topping and mix all ingredients in a medium bowl.
9. Spoon topping evenly over potato mixture.
10. Bake until beginning to brown around the edges and slightly puffed, about 20 minutes.

Instructions

Combine the maple syrup, ginger, and soy sauce in a medium saucepan. Boil over medium heat until reduced to 1/2 cup, stirring occasionally, about 5 minutes (do not boil over).

The sauce can be made 1 day ahead, just reheat before serving.

If you want spicier ahi, mix 2 tsp. of wasabi powder, and 2 1/2 tsp. water in a small bowl to form thick but spreadable paste. Mix with crushed garlic. Rub about 1/4 tsp. paste on both sides of each tuna steak. Place sesame seeds on a small plate. Press both sides of each tuna steak into sesame seeds.

Heat oil in a large skillet over high heat. Add tuna to skillet and cook until sesame seeds turn light brown, about 20 seconds per side. Transfer to cutting board and cut each steak into small cubes.

Place small pieces into shot glasses or small plates. Drizzle with maple ginger soy sauce. Top with chopped green onions.

Instructions

Fire Roasted Tomato Bisque

1. Place olive oil and butter in saucepan over low to medium heat. When oil and butter are combined and bubbly add onions and garlic. Cook until onions are translucent and beginning to brown. Remove from heat. 
2. In stock pot on low to medium heat, add chicken stock/broth, both cans of tomatoes (do not drain). Stir to combine. Add onions, garlic and oil.
3. Add half and half and basil to pot, stir to combine. Season to taste with salt and pepper. Once combined and cooked through, remove from heat.
4. Transfer soup to blender. Pulse until smooth.
5. Return to pot. Soup can be made ahead and refrigerated. When ready to serve, warm slowly before serving.

Grilled Cheese Sticks

1. Cut away crusts from bread. To assemble each sandwich, use two pieces of bread. Layer slices of gruyere on top of the bread. On top of the gruyere, layer the sharp white cheddar cheese slices. On top of the cheddar cheese, layer the mozzarella slices. 
2. In a saucepan, over medium heat, add 1 TBL of olive oil and 1 TBL of butter. Once the olive oil and butter is combined and bubbly.
3. Carefully transfer the bread layered with cheese into the pan, bread side down. Place the second piece of bread on top of cheese. 
4. When the bread is golden brown, carefully flip the sandwich to brown the second piece of bread.
5. Once both sides of the bread are browned, transfer the sandwich to a cookie sheet, lined with parchment paper.
6. Place in oven heated to 300 degrees. Bake sandwich for 10-12 minutes until cheeses are melted.
7. Cut sandwiches in half and serve with soup.
   

Instructions

BLT Tomatoes

1. Slice top of cherry tomato off close to the top. With very small spoon, carefully scoop out the inside of the tomatoes. Throw away the tops and insides of the cherry tomatoes.
2. Cook the bacon slices until very crispy. Blot any extra grease from bacon. Chop bacon very finely and set aside.
3. Chop lettuce very finely. 
4. Mix bacon, lettuce and mayonnaise together. With a small spoon, fill the cherry tomatoes with the bacon lettuce and mayonnaise mixture. These can be made ahead and kept in the refrigerator until you are ready to serve. 

Instructions

Instructions

1. Prepare the Wreath Base: Arrange the arugula in a circular shape on a wreath-shaped cutting board or a large, round serving platter to mimic the look of a holiday wreath.
2. Add the Toppings: Evenly scatter the grape tomato halves and mozzarella pearls over the arugula, ensuring a balanced mix of red and white for a festive look.
3. Drizzle and Season: Drizzle the olive oil and balsamic glaze lightly over the wreath. Sprinkle with a pinch of salt and freshly ground black pepper for added flavor.
4. Serve: Place the wreath in the center of your table and serve with toothpicks or tongs for easy grabbing.

Instructions

1. Preheat the oven to 375°F (190°C).
2. Clean the mushrooms by gently wiping them with a damp cloth. Remove the stems and scoop out a bit of the center with a small spoon to create more room for stuffing.
3. Combine the pesto, panko breadcrumbs, Parmesan cheese, minced garlic, olive oil, salt, and pepper in a medium bowl. Mix until well combined and forms a paste-like texture.
4. Fill each mushroom cap with the pesto mixture using a small spoon, pressing gently to pack it in.
5. Arrange the stuffed mushrooms on a baking sheet lined with parchment paper or lightly greased.
6. Sprinkle a pinch of grated Parmesan cheese over each stuffed mushroom.
7. Bake in the oven for 18–20 minutes, or until the mushrooms are tender and the tops are golden brown.
8. Let the mushrooms cool for 5 minutes. Garnish with fresh parsley or basil leaves if desired. Serve warm.

Instructions

For Sugar Cookies:

Mix flour, salt, and baking powder in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar; add dry ingredients, and mix until incorporated.

With the mixer running, add egg, milk, lemon, and vanilla; mix until incorporated. Transfer the dough to a work surface. Shape into two discs, cover with plastic wrap, and refrigerate for at least 1 hour.

Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.

On a lightly floured work surface, roll out dough to 1/8-inch thickness.

Cut into desired shapes and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more.

Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.

For Buttercream Frosting:

Cream the butter until soft in a mixer for about two minutes.

Add the sugar, vanilla, and three TBL of coconut milk.

Add the remaining TBL of coconut milk as needed. To decorate cookies, make sure the frosting is thick to hold its shape. If it gets too soft, place it in the refrigerator for about twenty minutes.

Instructions

1. Preheat oven to 350 degrees F. Line a 13x9-inch baking pan with foil, extending foil over edges of the pan. Lightly coat foil with cooking spray. In a large bowl stir together melted butter, sugar, and 1 tsp. of the vanilla until combined. Stir in eggs until combined.
2. In another bowl combine flour, cocoa powder, baking powder, and salt. Add flour mixture to butter mixture and stir until combined. Spread half of the batter into the prepared pan. Bake 12 minutes or just until set. Cool on a wire rack for 30 minutes.
3. Meanwhile, for filling, in a large bowl combine coconut, condensed milk, the remaining 1 tsp. vanilla, and the almond extract.
4. Spread filling over baked chocolate layer; sprinkle with almonds. Carefully spread the remaining chocolate batter over the filling. Bake 20 to 25 minutes or until the chocolate layer is set. Cool in pan on a wire rack.
5. To make the Milk Chocolate Ganache, place chocolate pieces into a medium bowl and set aside. In a small saucepan bring whipping cream just to boiling. Immediately pour cream over chocolate in a bowl. Let stand, without stirring, 5 minutes. Stir until smooth.
6. Spoon ganache over cooled bars, spreading evenly. Chill for at least 1 hour or until ganache is firm. Use edges of foil to lift uncut bars out of the pan. Transfer to a cutting board. Cut into bars.

Instructions

Prepare the Caramel Centers:
- Combine the unwrapped caramel candies and heavy cream in a microwave-safe bowl.
- Microwave in 20-30 second intervals, stirring between each, until the caramels are melted and smooth.
- If the mixture is too thick, add a bit more heavy cream, one teaspoon at a time, to achieve a pourable consistency.
- Once smooth, stir in the sea salt (if using), then set the caramel aside to cool and thicken slightly. You want it to be thick but still gooey for the center.

Make the Cookie Dough:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3-4 minutes).
- Beat in the eggs one at a time, then add the vanilla extract, mixing until combined.
- Whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the dark chocolate chips (and mini chocolate chips, if using).

Assemble the Cookies:
- Take about one tablespoon of cookie dough and flatten it slightly into a disk shape in your palm.
- Place a small spoonful (about 1 tsp) of the cooled caramel mixture in the center of the dough disk.
- Gently fold the dough around the caramel, forming a ball, and be sure to seal the edges well so the caramel doesn’t leak out while baking.
- Roll the dough ball between your hands to smooth it out, then place it on the prepared baking sheet, leaving about 2 inches of space between cookies.
- Optionally, press a few extra chocolate chips on top of each dough ball before baking.

Bake the Cookies:
- Bake the cookies for 10-12 minutes, or until the edges are set but the centers are still soft. The caramel will stay gooey inside, and the cookies will firm up as they cool.
- Important: Don’t overbake! The cookies will continue to cook slightly as they cool, and you want them to stay soft and fudgy.

Finishing Touches:
- Once the cookies are out of the oven, let them cool on the baking sheet for 5-10 minutes.
- Sprinkle the tops of the warm cookies with a little flaky sea salt for that sweet-salty flavor contrast.
- After cooling completely, store in an airtight container for up to 1 week (if they last that long!).

Instructions

1. Prepare the Pan:

1. Line a 9x13-inch baking pan with parchment paper or lightly grease it. Set aside.

Melt the Base Ingredients:

1. In a medium saucepan, combine the honey (or light corn syrup) and sugar and cook over medium heat. Stir frequently until the sugar dissolves and the mixture begins to simmer (do not boil).
2. Remove from heat and stir in the peanut butter and vanilla extract until smooth.

Combine with Cereal:

1. Add the crispy rice cereal to the peanut butter mixture and gently fold until fully coated.

Add Chocolate:

1. Immediately fold in the chocolate chips while the mixture is still warm. The chips will partially melt, creating a marbled effect.

Press into the Pan:

1. Press the mixture evenly into the prepared baking pan using a spatula or lightly greased hands. You can also use silicone candy mold shapes.

Set and Serve:

1. Let the treats cool at room temperature for 1–2 hours, or place them in the refrigerator for about 30 minutes to set.
2. Once firm, cut into squares or bars and enjoy!

Instructions

Prepare the Cupcakes:

1. Preheat your oven to 350°F (175°C). Line a mini muffin tin with mini cupcake liners (this recipe makes 24 mini cupcakes).
2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add the dry ingredients in three parts, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
6. Fold in the shredded coconut and sweetened coconut flakes until evenly distributed throughout the batter.

Bake the Cupcakes:

1. Divide the batter evenly among the mini cupcake liners, filling each about 2/3 of the way full.
2. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
3. Remove from the oven and let the cupcakes cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.

Make the Coconut Buttercream Frosting:

1. In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 2 minutes.
2. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
3. Add the coconut milk (or regular milk), vanilla extract, and a pinch of salt (if using), and beat until smooth and fluffy.
4. Adjust the consistency with more coconut milk or powdered sugar as needed. If the frosting is too thick, add a little more coconut milk; if it's too thin, add more powdered sugar.
5. Gently fold in the shredded coconut to give the frosting a nice texture and coconut flavor.

Frost the Cupcakes:

1. Once the cupcakes are completely cool, frost them generously with the coconut buttercream using a piping bag fitted with a star or round tip, or simply spread the frosting with a knife.
2. Garnish with toasted shredded coconut on top for extra flavor and texture. You can also sprinkle mini coconut flakes or decorative sprinkles for an extra festive touch.

Make the Chocolate Trees:



1. To make the chocolate trees, melt chocolate melting wafers in a double boiler (a pan on top of a second pan filled with water). Do not let the water boil; add the melted chocolate to a pastry bag with a small round tip. Lay out toothpicks on a baking mat or parchment paper.
2. Start just below the top of the toothpick and gently squeeze out the chocolate in the pastry bag.
3. Keep the amount of frosting used small, and gently go back and forth with the frosting, crossing over the toothpick each time. Add sprinkles and let dry.
4. Insert each toothpick tree into the top of the cupcakes.

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.

Prepare the Cookie Dough:

1. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
2. In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2 minutes.
3. Add the egg, vanilla extract, and peppermint extract, and beat until fully combined.
4. Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing on low speed until just incorporated.
5. Stir in the semisweet chocolate chips and Andes Mint baking chips or chopped Andes Mints. The dough should be thick but soft.

Shape the Cookies:

1. Scoop about one tablespoon of dough and roll it into a ball. Place the dough balls on the prepared baking sheets about 2 inches apart to allow for spreading.
2. Gently flatten each dough ball slightly with the back of a spoon or your fingers.

Bake the Cookies:

1. Bake in the preheated oven for 9-11 minutes or until the edges are set and the center is still soft. The cookies will firm up as they cool, so don’t worry if they seem soft when you take them out.
2. While baking, unwrap the Andes Mints (one for each cookie).

Add the Andes Mints:

1. Remove the cookies from the oven and let them cool on the baking sheets for about 2 minutes. Then, gently press one Andes Mint into the center of each cookie.
2. Allow the cookies to cool completely on the baking sheets. The heat from the cookies will melt the Andes Mints into a smooth, minty layer.
   

Cool and Serve:

1. Once the cookies have cooled and the Andes Mints are set, transfer them to a wire rack to cool completely.
2. Store the cookies in an airtight container at room temperature for up to 4 days, or freeze them for up to 3 months.

Instructions

1. Mix the first four ingredients. Press into a 6" x 6" square baking pan.
2. Meanwhile, melt the one stick of butter with chocolate over low heat. Stir until smooth. Pour chocolate over peanut butter mixture, smoothing with a spatula. Refrigerate twenty minutes. Cut into 1" squares and refrigerate until firm.