DAY 1

Appetizers:

PARMESAN-COATED BRIE

1 egg
1 tablespoon water
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1 round (8 ounces) Brie cheese or Brie cheese with herbs 
1/4 cup canola oil
Assorted crackers and/or fresh fruit

In a shallow bowl, combine egg and water.  In another bowl, combine bread crumbs and Parmesan cheese.  Dip Brie in egg mixture, turning to coat all sides; coat with crumb mixture. Repeat 

In a small skillet, cook the Brie in oil over medium heat for 2 minutes on each side or until golden brown.  Serve with crackers and /or some fresh fruit. 

 
BACON-CHEESE BISCUIT BITES

4 ounces cream cheese, softened
1 egg
1 tablespoon milk
1/3 cup real bacon bits
1/4 cup shredded Swiss cheese
1 tablespoon dried minced onion
1 large plum tomato, seeded and finely chopped, divided
1 tube ( 10.2 ounces) large refrigerated flaky biscuits

In a small bowl, beat the cream cheese, egg and milk until blended.  Stir in the bacon, cheese, onion and half of the tomato; set aside.

Cut each biscuit into four pieces; press each piece into a greased miniature muffin cup.  Fill with cream cheese mixture; top with remaining tomato.

Bake at 375 for 14-16 minutes or until golden brown.