Ingredients

• 2 (8-oz) wedges (or rounds) Brie cheese
• ½ cup fig preserves
• 1 (8-oz) Bakery baguette, sliced
• 1 tablespoon fresh chives, finely chopped

Steps

1. Preheat oven to 425°F. Remove cheese from packaging, then shave off top rind, if desired. Place cheese in small baking dish; bake 5–8 minutes or until cheese is soft.
2. Top cheese with fig preserves; bake 1 more minute or until warm and cheese becomes gooey. Slice baguette (toast, if desired). Chop chives.
3. Sprinkle chives over cheese; serve with baguette slices. (Makes 6 servings.)

Ingredients

• ⅓ cup honey
• ⅓ cup brown sugar
• ¼ cup sriracha sauce
• 1 tablespoon whole-grain mustard
• 24 frozen meatballs (12–16 oz)

Steps

1. Combine honey, brown sugar, sriracha, and mustard in medium sauté pan on medium; bring mixture to a simmer.
2. Stir in meatballs; cover and cook 5–8 minutes, stirring occasionally, until sauce has thickened and meatballs are 165°F. Serve warm.

Ingredients

• 1 tablespoon olive oil
• 1 lb bulk sausage
• 1 (8-oz) package trinity mix (fresh diced onion, bell pepper, and celery)
• 2 ½ cups no-salt-added chicken broth (or stock)
• 1 (14-oz) bag classic stuffing mix
• Nonstick aluminum foil
• 4 oz aged cheddar cheese, diced
• 2 eggs, beaten (or ½ cup egg substitute)
• Cranberry sauce, optional for dipping

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Pour oil in pan, then add sausage and cook 8–10 minutes, stirring to crumble, or until no pink remains. Add trinity mix to pan; cook 2–3 minutes or until vegetables soften.
2. Add broth and stuffing mix to pan; cook 3–4 minutes or until stuffing has absorbed liquid. Remove pan from heat and let stand to cool. Preheat oven to 375°F. Line baking sheet with foil.
3. Cut cheese into 30 (¼-inch) cubes. Beat eggs in medium bowl; stir in cooled stuffing mixture. Form (or scoop) mixture into 30 (1 ½-inch) balls, then press an indentation into center of each ball. Place 1 cheese cube into indentation and form stuffing around cheese to seal.
4. Arrange poppers on baking sheet; bake 18–20 minutes or until lightly browned and sausage is 165°F. Serve poppers with cranberry sauce on the side (if using). (Makes 30 servings.)