INGREDIENTS

• 1/2 cup apple butter
  
• 1/4 cup Schnucks canola oil
  
• 1/2 teaspoon garlic salt
  
• 1/2 teaspoon ground black pepper
  
• 3 small sweet potatoes, peeled and cut into 1/2-inch pieces
  
• 3 small red potatoes, unpeeled and cut into 1/2-inch wedges
  
• 1/2 small butternut squash, peeled, seeded and cut into 1/2-inch pieces
  
• 1 1/2 cups baby carrots
  
• 1/2 cup diced red onions

DIRECTIONS

1. Preheat oven to 450°F. In large bowl, mix apple butter, oil, garlic salt and pepper until well blended. Add potatoes, squash, carrots and onions and stir until evenly coated with apple butter mixture.
   
2. Line large jelly-roll pan with nonstick aluminum foil. Arrange vegetables in single layer in pan, Roast 35 to 40 minutes or until vegetables are tender and golden brown, stirring vegetables once halfway through roasting.

Prep: 5 minutes
Bake: 15 minutes
Serves: 24

INGREDIENTS

• 1 large wheel (2.2 pounds) double-cream Brie
  
• 2/3 cup packed light brown sugar
  
• 1/2 cup Schnucks heavy whipping cream
  
• 4 tablespoons Schnucks unsalted butter, cut into pieces
  
• 1/2 cup shelled pecans
  
• Gingersnaps, apple wedges, pear wedges and/or thinly-sliced French baguette rounds

DIRECTIONS

1. Place wheel of Brie on work surface. With back of knife, gently scrape off white rind from top of Brie; discard rind. Transfer Brie to large round serving plate or cake plate.
2. In heavy 2-quart saucepan, combine brown sugar and 1/3 cup water; heat to boiling over medium heat. Boil 4 to 5 minutes or until candy thermometer reaches 240°F. Remove saucepan from heat 2 minutes to cool slightly. With rubber spatula, stir in cream, heat to boiling over medium heat. Boil 4 minutes. Remove saucepan from heat; add butter and stir until melted. Fold in pecans.
3. Immediately pour caramel sauce evenly over Brie. Use fork to distribute nuts evenly around Brie. Serve with gingersnaps, apple and pear wedges, or spread Brie on baguette rounds.

Prep: 15 minutes plus standing
Cook: 20 minutes
Serves: 8

INGREDIENTS

• Schnucks nonstick cooking spray
  
• 1 roll (16 ounces) fresh breakfast pork sausage meat with sage
  
• 1/2 small green bell pepper, diced
  
• 1/2 small yellow onion, diced
  
• 1/2 cup dried cranberries
  
• 1 tablespoon all-purpose flour
  
• 1 Granny Smith apple, peeled and cut into ½-inch pieces
  
• 1 can (14.5 ounces) Schnucks chicken broth (1 3/4 cups)
  
• 1 package (16 ounces) cornbread stuffing

DIRECTIONS

1. Preheat oven to 450°F. Spray 2 to 3-quart baking dish with nonstick cooking spray.
2. Heat nonstick 12-inch skillet or deep sauté pan over medium-high heat until hot. Add sausage, green pepper, onion and cranberries and cook 5 to 7 minutes or until sausage is browned and vegetables are tender, stirring frequently and breaking up sausage with side of spoon. Sprinkle flour over pork mixture; cook 2 minutes longer, stirring frequently.
3. Remove skillet from heat; stir in apple, broth and stuffing. Transfer stuffing mixture to prepared dish. Bake, uncovered, 20 to 25 minutes or until golden brown. Let stand 5 minutes before serving.