Football Season is in full swing and we’ve got a couple appetizers that you can throw together quickly that taste great! A delicious Baked Brie and a tasty snack mix that’s full of flavor! GAME ON! XO

Baked Brie: (Source: Fall Edition of Entertain & Celebrate Magazine)


1/2 (14-1 ounce) package refrigerated pie crusts
1 (13.2 ounce) wheel of Brie, frozen
2 tablespoons firmly packed light brown sugar
1 tablespoon dried cranberries
1 large egg, lightly beaten
Sliced green apples, to serve

  1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. On a lightly floured surface, roll dough into a 14-inch circle. Using a sharp knife, cut a 3-inch strip from dough. Using a 3-inch leaf shapped cutter, cut a leaf shape from dough strip. Place crust on prepared pan.
  3. Remove top of Brie rind. Place cheese on crust. Sprinkle with brown sugar, and top with cranberries. Fold crust over cranberries. Top with leaf cutout. Brush egg wash onto crust.
  4. Bake until lightly browned, 15 to 20 minutes. Serve with apple slices.

*Tip: Freezing Brie keeps it from melting through pastry while baking.

Makes 12 servings. Wine Pairing: Chardonnay

Snack Mix (Source: Fall Edition of Entertain & Celebrate Magazine)


4 cups corn-and-rice cereal
1 (16-ounce) bag pretzels
1 (12.4 ounce) box white Cheddar cheese crackers
1 cup unsalted butter, melted
1/4 cup Worcestershire sauce (we used 1/2 cup)
1 tablespoon chopped fresh rosemary
2 teaspoons garlic powder
1 teaspoon kosher salt
1 teaspoon chili powder
1 teaspoon ground cumin

  1. Preheat oven to 250 degrees. Spray 2 jelly roll pans with cooking spray.
  2. In a large bowl, combine cereal, pretzels, and cheese crackers.
  3. In a small bowl, combine meled butter and all remaining ingredients. Drizzle butter mixture over cereal mixture tossing to coat. Spread mixture onto prepared pans.
  4. Bake until crisp, about 30 minutes, stirring halfway through baking.

*We used Kellogg’s Crispix and used half of the cumin.
Makes 16 cups

What’s For Dinner? Football Edition/Appetizer-2 Orchids YouTube HERE



Peach Caprese Salad

Recipe obtained from:
(Magnolia Table, a collection of recipes for gathering by Joanna Gaines)


1/2 cup white balsamic vinegar
1/4 cup extra-virgin olive oil
2 white peaches, chilled
2 yellow peaches, chilled
Two 4-ounce fresh mozzarella balls, preferably water-packed
10 fresh basil leaves, torn
1 teaspoon flaky salt
1 teaspoon freshly ground black pepper


In an 8-ounce screw-top jar, combine the vinegar and oil. Screw on the lid and shake well. Refrigerate until well chilled. The dressing can be made ahead and stored in the jar in the refrigerator for up to 1 week.

Remove the pits from the peaches and cut them into 1/2-inch-thick slices or wedges. Drain the mozzarella if necessary and pat it dry. Use a sharp knife to cut it into 1/4-inch-thick slices.

On a serving platter, decoratively arrange slices of the white peaches, yellow peaches, and mozzarella. Scatter the basil leaves on top, drizzle over the dressing, and sprinkle the flaky salt and pepper on top. Serve at once.

Makes 4 servings




The ripe and sweet peaches from our local farmers market make Peach Caprese Salad perfect to enjoy all Summer long! These peaches are fragrant, juicy, and full of color.  The fresh mozzarella cheese has a soft, moist texture with a milky flavor.  To add seasoning, we sprinkle fresh basil leaves, EVOO, balsamic vinegar, and a dash of salt and pepper.  You’ll definitely want to try this simple and delicious salad for your next Summer party!

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Turkey, Brie, & Apple Sandwich with Hot Mustard Sauce

Recipe obtained from: What Can I Bring? by Elizabeth Heiskell
(Southern Living: Southern Food For Any Occasion Life Serves Up)



1 (8-ounce) French baguette
1/4 cup Hot Mustard Sauce (recipe follows)
6 ounces thinly sliced deli smoked turkey
4 ounces Brie cheese, thinly sliced
1 cup loosely packed arugula
1/2 cup thinly sliced Granny Smith Apple(from 1 medium apple)
1/8 teaspoon kosher salt
1/8 teaspoon black pepper


Preheat the oven to 400 degrees F. Cut the baguette in half lengthwise. Place both halves on a baking sheet. Spread 2 tablespoons of the Hot Mustard Sauce on the bottom half of the baguette; top with the turkey and Brie. Bake in the preheated oven until the Brie melts and the baguette halves are lightly toasted about 5 minutes. Remove from the oven; top the Brie with the arugula and apple slices; sprinkle with the salt and pepper. Spread the remaining 2 tablespoons of Hot Mustard Sauce on the cut side of the top half of the baguette, and place on the apple slices. Cut into 4 pieces.  The recipe serves 4.

Hot Mustard Sauce


1 cup tarragon vinegar
1/2 cup dry mustard (such as Colman’s)
1 cup granulated sugar
3 large eggs


Combine vinegar and dry mustard in a small bowl; cover and let stand at room temperature 8 hours or overnight.

Whisk together the sugar and eggs in the top of a double boiler until well blended; whisk in mustard mixture. Cook, whisking constantly, over gently simmering water until mixture coats the back of a spoon, 6 to 7 minutes. Cool completely, about 2 hours. Refrigerate sauce in an airtight container for up to 2 weeks. The recipe makes 2 cups. 


This is what we call a tasty and tantalizing Summer sandwich!   The combination of melted Brie, along with the crisp tartness of Granny Smith Apples layered on top of our favorite turkey, is simply delicious! Brie, otherwise known as the “Queen of Cheeses”, is full of buttery flavor and creamy texture.  Our French baguette bread and its crispy crust bring a fancy flair to our sandwich.  We then top with a pile of fresh arugula, which is full of spice and flavor, plus it adds beautiful color.  For the final touch, we add the homemade hot mustard, a versatile condiment  that tastes so good on any sandwich it’s spread on! 



Spring Flower Pretzel Bites


1- 16oz bag of Pretzel Waffles
1 -16oz bag of White Chocolate Confectionery Wafers or Candy Melts
1 -160z bag of Milk Chocolate M & M’s in Pastel Colors


Preheat Oven to 250 degrees.  Line a baking sheet with parchment paper and separate M & M’s by color. You will need 6 of one color for the petals and 1 of a different color for the center to create a flower. Put the pretzel waffles in rows on the baking sheet and then place one confectionery wafer or candy melt on top of each pretzel.  Warm in oven for about 3 minutes until the chocolate is softened but not melted. Remove from oven and quickly place M & M’s with the logo face down to achieve the full flower effect.  Start by pressing one M & M in the center of the wafer then surround with the remaining 6 petals.  Working with a partner will help speed up the process. Once completed, let cool and serve.  You may store in an airtight container. 



We can’t think of a better way to welcome Spring than with these adorable and delicious Spring Flower Pretzel Bites! Your taste buds will be ecstatic with this incredibly sweet and salty dessert. The best combination…ever! Lauren whipped these up for the kiddos at Easter and they were a huge hit! With only three ingredients needed, these are easy and fun to make.  This colorful and festive dessert is perfect for your next gathering or holiday party.  Grab a bag of those special and “limited” M & M’s that are only available during the holidays and make a statement for Valentine’s Day, 4th of July, Halloween, and Christmas too! 


Easy Party Appetizer-Greek Nachos

(Recipe by Siri Daly-Food Network)



Six 5-inch pita rounds
3 tablespoons olive oil
1 1/2 teaspoons paprika
1 teaspoon kosher salt
1 1/2 cups crumbled feta cheese
1 large red bell pepper, chopped
1 medium red onion, finely chopped
1 medium tomato, chopped
3/4 cup sliced kalamata olives
3 tablespoons thinly sliced chives


1 cup plain whole-milk Greek yogurt
3 tablespoons lemon juice
1 tablespoon honey
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper


For the dressing: Whisk together the yogurt, lemon juice, honey, garlic powder and cayenne until smooth.

For the nachos: Preheat the oven to 400 degrees F.

Cut each pita into 8 wedges. Arrange the pita wedges in a single layer on an aluminum foil-lined rimmed baking sheet. Brush the pita wedges with the oil and sprinkle with the paprika and salt. Bake until crisp, 10 to 12 minutes.

Remove the pita wedges from the oven. Increase the heat to a high broil. Sprinkle the wedges with the feta, bell pepper, and red onion. Broil until the cheese starts to melt, about 3 minutes.

Sprinkle the wedges with the tomato, olives, and chives. Transfer the dressing to a squeeze bottle or spoon into a plastic ziptop bag and snip 1 corner to make a small hole. Drizzle the nachos with your desired amount of dressing. Reserve any remaining dressing for another use.



Cocktail-LVP Pink Sangria

(Lisa Vanderpump)

Enjoy this delicious wine straight from the bottle or over ice. Garnish with berries and basil for extra flavor and color!


Easy Party Appetizer & Cocktail

Start off your next party in style with a delicious, simple appetizer and cocktail combo that will surely impress your guests! Taking a healthier approach to typical nachos, we couldn’t resist this Greek Nacho recipe that has all the ingredients to please our palette, but with fewer calories. Keep in mind, there is absolutely no sacrifice of flavor.  Also, try adding grilled chicken or hummus for added protein.  The beauty of serving LVP Pink Sangria is that it not only is light and refreshing, but it pairs well with most appetizers.  This premium Spanish wine is all natural with no additives. We love that it’s Pink, which is Lisa’s signature color.  It’s luscious, easy to serve,  and perfect for any occasion!