It's All About The Food-Part Three

Grinch Cookies

http://www.tasteofhome.com/search/index?search=double+dutch+choclate+holiday+cookies

Appetizer Wreath

http://www.tasteofhome.com/recipes/appetizer-wreath

Spinach Spirals

http://sockfairies.blogspot.com/2014/12/more-holiday-appetizers.html

Baked Camembert
Ingredients

• 1/2 LB. Camembert (Brie cheese can be substituted)
• 1 clove garlic
• a few tips fresh rosemary
• olive oil
• bite-sized pieces bread, stale
• a few sprigs rosemary
• sea salt
• 1-2 cups dried cranberries
• 1-2 cups mixed nuts

Directions:

• Preheat oven to 350 degrees. Leave cheese in the box, score around the top of Camembert about a ½ in and cut off the top layer of skin. Finely slice a peeled garlic clove and poke it into the top of the cheese with a few fresh rosemary tips. Drizzle with a little olive oil then bake in the hot oven for 15 to 20 minutes, or until oozy in the middle. If using Brie cheese follow same procedure with garlic and rosemary and baking time. 
• Brush each artisan bread slice with olive oil, sprinkle with a pincy of sea salt. Toast bread until crisp and place in a bread basket. 
• Finely chop 1 cup cranberries and mixed nuts and combine both in a bowl.  
• To serve spread bread toasts with warm cheese and sprinkle with a mixture of mixed nuts/cranberries. 

Cranberry White Chocolate Cookies with Pistachios or Walnuts
Ingredients:

• 2 sticks of butter (1 cup)
• 1-1/2 cups granulated sugar
• 1 cup brown sugar
• 2 eggs, room temperature
• 2 tsp. vanilla
• 3 cups flour
• 1/2 tsp. baking soda
• 3/4 tsp. salt
• 2 cups white chocolate chips
• 3/4 cup dried cranberries or cherries
• 3/4 cup chopped pistachios or walnuts
• 3/4 cup toasted coconut

Directions:

• Line a cookie sheet with parchment paper. 
• Preheat oven to 350 degrees.
• Beat butter and sugar until creamy and fluffy.
• Add in eggs and vanilla beat until smooth.
• In a separate bowl sift flour, salt and baking soda.
• Blend in flour, salt and baking soda into egg mixture. Stir in chips, cranberries/cherries, toasted coconut and nuts.
• Chill dough in refrigerator or freezer for one hour. 
• Form 2 inch balls for each cookie. Place on cookie sheet and bake for 10-11 minutes.
• Cool cookies on wire rack. 

Bon Appetit!