Herbed Goat Cheese with Roasted Grapes Crackers

I had to get up bright and early for my doctors appointment. 

My appointment was at 8:00 a.m., and even with the slow traffic on I-90, I got there about 7:50.  I had to go to the bathroom, but they said “hold on, they might need a sample.”  A few minutes later she said “Jackie isn’t even here yet, so go ahead.”  She finally came and got me at 8:20.  Only to present me with a 27 page consent form – um, somebody couldn’t have handed this to me while I was waiting for 25 minutes in the waiting room?

This is a double blind study, so neither I nor my doctor will know whether or not I am given the placebo, or the actual drug in two different doses.  Yesterday they took my measurements, took blood work, I filled out a very long questionnaire, and an hour later got to leave with a $50 check.  Each visit I’ll get $50 for my time and gas – nice!

Since this was a fasting appointment, I was really hungry by the time I left.  Immediately across the street I saw a Dunkin Donuts and ended up getting their egg white, turkey sausage flat bread.  It was barely warm by the time I got in the office, so I heated it up in my panini maker at work.  It was just okay.  Not a whole lot of flavor, but it did the trick.

My boss wanted Panera, so if she buys, I fly.  I ended up getting their tomato soup and you have to get the baguette for dipping.  It’s the right thing to do.

Last night was the third Cooking Club of the year, and it being the holiday season, our hostess Courtney decided to make it an all appetizer party with desserts. Perfect!  I was given an appetizer to make and after searching Pinterst, I saw a recipe for roasted grapes that I thought I could make into a cracker appetizer.  I switched it up a bit and below is my recipe:

The rest of the deliciousness!

Top left – Catherine made chocolate chip holiday tea cakes.  These reminded me a lot like one of the cookies my MIL used to make – so delicate and delicious!

• 2 sticks of butter softened
• 1/2 cup sifted powdered sugar
• 1 teaspoon vanilla extract
• 2 cups flour
• 2 cups chocolate chips

Beat the butter and the powdered sugar in a large mixer bowl until creamy.  Beat in the vanilla extract.  Gradually beat in the flour.  Stir in 1 1/2 cups of the chocolate chips.  Roll dough into 1 inch balls and put on an ungreased cookie sheet.  Bake for 10-12 minutes or until set and light golden brown.  Microwave the remaining chocolate chips in a thick plastic bag for10-20 second intervals, until melted.  Cut the corner off the bag and pipe the chocolate over the top.  Refrigerate the cookies for about 5 minutes or until chocolate is set.  Store in an airtight container

Julie made an amazing Ahi Tuna and Cheese Spread:

• layer cream cheese, wasabi, toasted sesame seeds and a drizzle of soy sauce on one side.   Serve with diced fresh, sushi grade Ahi tuna and serve with rice crackers

Second row left:  Tina made these delicious potato laced bread sticks to be dipped into homemade marinara.  I may be stealing this idea for Christmas apps because it looks so pretty with the thinly sliced potatoes and fresh thyme.

In the middle is Lindsay’s 7 layer dip.  It had a black bean puree with cumin and finely chopped jalapeno on the bottom, sour cream, salsa, guacamole, cheese, olives and green onions and was served with black bean tortillas.  I could have eaten three of these – so good!

Mary Beth made mini open faced Reuben’s.  I knew there was a reason I really liked this girl!  Seriously if there is a Reuben sandwich on a menu, I will get it.  Tony used to make so much fun of me when I would look through a menu and he’d look at me and say “why are you even looking, you know you are getting the Reuben!”  Um, I may have even made Reuben pizza I love it so much.  Mary Beth, you need to try this Reuben pizza at home, I think you’d love it.

Then last, but not least, Donna’s dessert of Salted Caramel Chocolate Peanut Butter Bars.   Okay, I am going to need a moment here while I go get a napkin to wipe the drool from my mouth.  You guys know that I don’t have much of a sweet tooth at all.  But I tried both desserts, because it’s the polite thing to do.  While Catherine’s cookies were light, delicate with just a hint of sweetness, these bars were pretty amazeballs.  They are layered with Keebler butter crackers!

If you have to bring dessert to any holiday gathering this year, that recipe above is a winner winner lobster dinner.  Courtney made Christmas Champagne!  Pour chilled champagne in a champagne glass, top with a bit of cranberry seltzer, then add fresh raspberries and mint.  Delish!

We ate apps in the kitchen/family room, then had dessert in her living room while listening to Christmas music in the background, with the fireplace and we talked about holiday traditions old and new.  I had no idea what a big deal Elf on a Shelf was until last night!  Pretty sure I am glad our kids are grown!  It was a lovely evening, nice to get to know these women a bit better since I am kind of the odd person out, and a wonderful way to get into the holiday spirit.

Today is my work Christmas luncheon.  Fingers crossed everything works out with it, because I am in charge of it.  No one wanted to have an ugly sweater contest though, which I thought would have been hilarious – maybe I’ll be the only one!

I hope you have a wonderful weekend!  See you on Instagram in the meantime Make it a great day!