Holiday Sangria: 1 orange sliced 1/2 cup cranberries 2 cups cranberry juice 1/4 cup maple syrup 1/3 cup bourbon 1 bottle red blend wine (I like @josh brand) 3 cinnamon sticks 1 sprig rosemary Mix the ingredients above into a pitcher and chill in fridge 2-3 prior to serving. Hummus/Arrugula Wreath App: 1 large container hummus Fresh arugula Crumbled feta cheese Balsamic glaze Pita bread or naan dippers Place bowl in middle of serving board and spread hummus around bowl. Sprinkle arugula on top, crumbled feta and top with balsamic glaze. Remove the bowl and add pita to middle of hummus wreath. Pigs in a Blanket: Crescent rolls (1 can) Mini cocktail weiners 1 egg Everything bagel seasoning Ketchup/mustard etc Rosemary (if you want to serve it on a rosemary wreath) Cut crescent roll triangles into thirds and wrap around cocktail Weiner. Place onto greased baking sheet. Top with egg wash and everything bagel seasoning. Bake at 375 for 20-22 mins or until golden on top. Serve with your fave dips! Hot Honey Boursin Pistachio dip: 2 Boursin cheese rounds (I use garlic and herb) Shelled pistachios (I use unsalted) Hot Honey Spread Boursin cheese on platter, add chopped pistachios and drizzle with hot honey. Serve with crackers or bread. I serve it cold. Bruschetta: 1 container marinated mozzarella balls 1 container fresh bruschetta 1 loaf French bread sliced Balsamic drizzle Slice French bread and place on a baking sheet with parchment paper. Add olive oil to tops of bread from marinated mozzarella. Add fresh bruschetta. Cut mozzarella balls into halves and place each half on top of bruschetta mix. Add herbs at bottom of marinated mozzarella to tops of bread. Drizzle with balsamic. Bake at 425 for about 10 minutes until melted and crispy. Serve warm.