Grazing with Gary: Deck the table with these 'holiday' appetizers

We continue our Christmas in July Celebration. It is crazy hot out and looks like the heat is going nowhere. So, let's think about Decking the Halls and all the holiday smells in the house. This is appetizer week, and we have some tempting recipes for you. No need to wait for Christmas to try them, they all are perfect poolside. First, I love baked brie, and when you include puff pastry and cherries, you got me drooling. You might need to make a double batch because they will go fast. Second, did you know I love puff pastry? These mushroom rolls are a great appetizer with no meat. You can use vegan puff pastry to make this a vegan appetizer. Last, there is nothing better than a hot bubbly dip. This cranberry bacon dip has gooey cheese, tart cranberries and bacon. What could go wrong? Your only decision is what crackers to eat with it. Stay safe, stay cool and Christmas On!!! Happy Cooking!! Brie and Cherry Appetizers Ingredients · 1 sheet frozen puff pastry, thawed · 1/2 cup cherry preserves · 4 ounces brie cheese, cut into 1/2-inch cubes · 1/4 cup chopped pecans or walnuts · 2 tablespoons minced chives Directions 1. Unfold puff pastry; cut into 36 squares. Gently press squares onto the bottoms of 36 greased miniature muffin cups. 2. Bake at 375° for 10 minutes. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each. Bake until golden brown, 6-8 minutes longer. With spoon handle, press squares down again. 3. Spoon 1/2 rounded teaspoon preserves into each cup. Top with cheese; sprinkle with nuts and chives. Bake until cheese is melted, 3-5 minutes. Mushroom Rolls Ingredients · 1/2-pound fresh mushrooms, finely chopped · 2 tablespoons butter · 1 shallot, finely chopped · 2 garlic cloves, minced · 1 teaspoon dried thyme · 1/2 cup dry red wine or beef broth · 1/8 teaspoon salt · 1/8 teaspoon pepper · 1 sheet frozen puff pastry, thawed · 4 ounces spreadable garlic and herb cream cheese Directions 1. Preheat oven to 400°. In a large skillet, sauté mushrooms in butter until tender. Add shallot, garlic and thyme; sauté 4-5 minutes longer. 2. Stir in the wine, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until liquid is reduced by three-fourths. Remove from the heat; set aside. 3. On a lightly floured surface, unfold pastry. Roll into a 14x9-in. rectangle. Spread cheese over pastry, top with mushroom mixture. Roll up jelly-roll style, starting from a short side, pinch seam to seal. Cut into 3/4-in. pieces. 4. Place 2 in. apart on a parchment-lined baking sheet. Bake for 16-18 minutes or until golden brown. Serve warm. Cranberry and Bacon Dip Ingredients · 2/3 cup mayonnaise · 1/3 cup spreadable chive and onion cream cheese · 1 tablespoon stone-ground mustard · 1/4 teaspoon garlic pepper blend · 3 cups shredded Swiss cheese · 1 package (10 ounces) frozen chopped onions, thawed and patted dry · 8 pieces ready-to-serve fully cooked bacon, chopped · 1/2 cup sliced almonds, divided · 1/3 cup dried cranberries, chopped · Slices French bread baguette (1/4 inch thick), toasted Directions 1. Preheat oven to 325°. In a large bowl, combine mayonnaise, cream cheese, mustard and garlic pepper blend. Add Swiss cheese; mix well. Stir in onions, bacon, 1/4 cup almonds and the cranberries. Spread into a greased 1- or 2-qt. baking dish. Sprinkle with the remaining 1/4 cup almonds. Place it on a baking sheet. 2. Bake, uncovered, until bubbly, 25-30 minutes. Serve warm with baguette slices.