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November 12, 2018 3 min read

Cranberry Brie Bites
The perfect party appetizer.



  • 1 (8-oz.) tube crescent dough
  • Cooking spray, for pan
  • Flour, for surface
  • 1 oz. (8-oz.) wheel brie
  • 1/2 c. 
  • whole berry cranberry sauce
  • 1/4 c. chopped pecans
  • 6 sprigs of rosemary, cut into 1" pieces.


  1. Preheat oven to 375° and grease a mini muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough, and pinch together seams. Cut into 24 squares. Place squares into muffin tin slots.
  2. Cut brie into small pieces and place inside the crescent dough. Top with a spoonful of cranberry sauce, some chopped pecans, and one little sprig of rosemary.
  3. Bake until the crescent pastry is golden, about 15 minutes. 


Potato Gratin Stacks
These cute apps seriously class up the classic casserole.


  • 2 lb. peeled russet potatoes, thinly sliced
  • 1 1/2 c. half-and-half (or whole milk)
  • 1 tsp. garlic powder
  • 1/4 tsp. nutmeg
  • 1/2 tsp. Freshly ground black pepper
  • 2 tsp. chopped thyme
  • 1 tsp. kosher salt
  • 1/2 c. finely grated Parmesan
  • 1/2 c. shredded Gruyère
  • 2 slices bacon, fried and crumbled
  • fresh chopped parsley, for serving


  1. Preheat oven to 350° and grease a standard 12-cup muffin tin with cooking spray.
  2. Toss potatoes in half-and-half, garlic powder, nutmeg, pepper, thyme, salt, and Parmesan. Divide the potato mixture between muffin tin cups to create 12 potato stacks. Cover with foil and bake until tender, 40 minutes.
  3. Uncover the muffin tin and top each potato stack with gruyère and bacon. Bake until cheese is melted and the sides are beginning to turn golden, 20 minutes more. Garnish with parsley and let cool in pan for at least 10 minutes before serving. Serve warm.


Stuffed Brussels Sprouts
Just like a stuffed mushroom, this finger food has a delicious filling of bread crumbs, Parmesan, and minced garlic.



  • 1 lb. Brussels sprouts, trimmed and halved
  • 1 c. ricotta
  • 1/2 c. 
  • freshly grated Parmesan
  • 1/4 c. Italian bread crumbs
  • 1 clove garlic, minced
  • kosher salt
  • Freshly ground black pepper
  • Extra-virgin olive oil, for drizzling



  1. Preheat oven to 375º. In a large pot of salted boiling water, blanch Brussels sprouts until bright green, 2 minutes. Transfer to an ice bath, then drain.
  2. Using a spoon, scoop out insides of sprouts (reserve for later use), then transfer hollowed sprouts to a parchment-lined baking sheet.
  3. In a medium bowl, stir together ricotta, Parmesan, and bread crumbs and season with salt and pepper. Spoon mixture into Brussels sprouts and drizzle with olive oil.
  4. Bake until ricotta mixture is warmed through and Brussels sprouts are crispy, 20 to 25 minutes.


Caramel Apple Grapes
These are so adorably poppable.




  • 1/2 lb. seedless green grapes
  • 1 c. caramel vodka
  • 1 c. Caramel
  • 1 c. Chopped peanuts



  1. Soak grapes in caramel vodka and refrigerate 1 hour.
  2. Drain grapes and pat dry with paper towels.
  3. Poke toothpicks in grapes, then dip in caramel and peanuts. Transfer to a parchment-lined baking sheet to let set.
  4. Serve!

Pretzel Ring Beer Cheese Dip
This cheesy snack is the best thing to ever happen to your skillet.




  • 1 3/4 c. shredded cheddar, divided
  • 1/2 c. shredded mozzarella
  • 1 oz. (8-oz.) block cream cheese, softened
  • 1 1/2 tbsp. Dijon mustard
  • 2 tbsp. freshly chopped chives, plus more for garnish
  • 2 tsp. garlic powder
  • 1/4 c. pale ale beer (we love Sierra Nevada)
  • Kosher salt
  • Freshly ground black pepper
  • 1 (16.3-oz.) can refrigerated biscuits
  • 2 tbsp. baking soda
  • 1 large egg, mixed with 1 tablespoon water, for brushing biscuits
  • Coarse salt
  • Freshly chopped chives



  1. Preheat oven to 350°. In a large bowl, stir together 1 1/2 cups of cheddar cheese, mozzarella, cream cheese, Dijon, chives, garlic powder, and beer and season with salt and pepper.
  2. Halve each biscuit and roll into a ball, then slice an X across the top.
  3. In a small saucepan, bring 2 cups water and baking soda to a boil and whisk to dissolve. Immediately reduce heat to maintain a simmer. Add biscuits in batches and cook until puffy, 1 minute, then remove with a slotted spoon and transfer to a 10- or 12-inch oven-safe skillet, forming a ring along the inside edge. 
  4. Brush biscuits with egg wash and sprinkle with coarse salt. Transfer dip to center of skillet and sprinkle with remaining 1/4 cup cheddar cheese. 
  5. Bake until biscuits are golden and dip is bubbly, 33 to 35 minutes. 
  6. Garnish with chives before serving.


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