Janeva is an amazing chef. We use her recipes all of the time and own multiple of her cook books.  This recipe is available free on her website.  The link is below.

https://www.janevaskitchen.com/recipes/cran-orange-maple-butter?rq=cra

Ingredients

½ C. fresh cranberries

2 T. maple syrup, sugar free (I use Mrs. Butterworth’s®)

1 C. (2 sticks) unsalted butter, softened

2 T. Swerve® erythritol confectioners sugar

2 tsp. dried orange peel 

2 pinches salt

¼ tsp. cinnamon, optional

Directions

Place cranberries in a food processor and process into relish.

To a large mixing bowl, add cranberry relish and maple syrup. Stir and set aside 20 minutes. (This will soften the cranberries and infuse them with maple flavor.)

Add remaining ingredients to cranberry relish. Using electric beaters, beat butter mixture until fluffy and whipped (about 45 seconds or so.)

Keep refrigerated in a covered container until ready to use. Remove 15 minutes before serving to soften butter for easier spreading.

Try this smoked salmon pate for the French bread

Ingredients

100g/3½oz cream cheese

100g/3½oz crème fraîche

200g/7oz smoked salmon

1 lemon, zest only, finely grated

½ lemon, juice only

1 tbsp creamed horseradish

2 tbsp finely chopped, fresh dill

caper berries, to serve

Method

To begin, place all the ingredients except the capers in a food processor. Pulse until a pâté forms which still has some texture to it and is not a purée.

Taste to check the seasoning as smoked salmon can vary greatly in its saltiness. It may also need more lemon juice.

Serve with sliced bread, such as stout soda bread, and large caper berries

Mushroom pate

Once made, this paté will keep for several days in the fridge.

Serves 6-8
butter 125g
onions 2 large, finely chopped
garlic 4 cloves, finely chopped
mushrooms 1.4kg, very finely chopped

white wine 125ml 
salt and black pepper
parsley 2 tbsp
dried thyme a pinch 
nutmeg a grating
bread to serve

Melt the butter and fry the onions and garlic until soft. Add the mushrooms, stir, add the wine, season, and cook until very soft. Drain the liquor from the mushrooms, reserving the mushrooms and onions, into another pan, and then reduce this liquid to a thick syrupy texture.

Pass the mushrooms through a food mill or chop finely, then add back to the thick liquor. Add the herbs and nutmeg. The consistency should be firm. Taste and adjust the seasoning if necessary. Serve on top of crostini, slices of baguette or toast.

we make a warm seafood dip.

Usually Crab is the main seafood.. but I have used shrimp too.

basically cream cheese.. add about a good tablespoon of mayo for every small block of cream cheese.. add a splash of sherry or beer and some old bay.  Mix in some shredded cheddar type cheese.. mix it all.. then top with more shredded cheese and bake till warm and bubbly.

I know it's not a specific recipe.. but none of mine are.. I cook by ear..lol.

You could also do an italian sauce bake by adding chopped sausage and pepperoni to your fav sauce.. top with shredded mozz and bake to warm.. 

What time should be all be at your place

Tapenade

200-300g pitted black olives (preferably Greek style)

2 or 3 generous tbsp capers, rinsed

1 tbsp wine vinegar

1 tbsp dijon mustard

Large pinch of ( preferably fresh) thyme

1 garlic clove (crushed)

Enough olive oil to give a nice spreading consistency.

Whizz everything except the oil through your blender and add the oil to the blender gradually until you get the consistency you want. Correct the seasoning. I'm fond of black pepper. You can also add a few anchovies with their bones removed if you like them (blend well afterwards).

It goes well on fresh bread and even better on toasted bread. It can also be eaten with celery sticks for the keto folks among us.

The easiest recipe ever. Never fails. Take one block of cream cheese and put it on a plate. Pour a jar of hot pepper jelly over it. Spread it on bread, crackers anything!

I know, I know. You've probably all heard of this one one. It's so easy and it's been around forever (but I still love it)!

I made it in our air fryer recently, it smelled marvelous cooking.