FIRESIDE POPOVERS WITH BRIE

 2 eggs.
 1 cup all-purpose flour.
 1 cup milk.
 1 teaspoon sugar.
 1
⁄2 teaspoon salt.
 1
⁄2 lb brie cheese, cut into 24 chunks.

PROCEDURE

1. Heat oven to 450ºF.

2. Generously grease 24 small muffin cups, 1 3/4x1 inch.

3. In medium bowl, beat eggs slightly with fork or wire whisk.

4. Beat in flour, milk, sugar and salt just until smooth (do not overbeat).

5. Fill cups about two-thirds full.

6. Bake 5 minutes.

7. Reduce oven temperature to 350ºF.

 8. Bake about 10 minutes longer or until crusty and golden brown.

9. Cut a small slit in top of each popover.

10. Insert cheese chunk in each popover. Bake 5 minutes.

11. Immediately remove from pans. Serve hot.

12. ***Do-Ahead Directions***.

13. Bake popovers and cut the slit in top of each. Cool, wrap tightly and freeze. When ready to serve,
insert cheese chunk in each frozen popover. Place in muffin cups. Heat in 350°F oven 8 to 10
minutes or until cheese is melted.

HOT HAM and CHEESE ROLLS

Ingredients:
 1 can Pillsbury™ refrigerated Classic Pizza Crust 1 tablespoon poppy seeds
 3/4 lb deli ham (thinly sliced, but not shaved)
 12 slices Swiss cheese (thinly sliced)
 1/2 cup (8 tablespoons) butter
 2 tablespoons brown sugar
 1 tablespoon Worcestershire sauce
  1 tablespoon Dijon mustard
Directions:
1. Preheat oven to 350 degrees F. Coat a 9×13-inch baking dish with cooking spray.
2. Unroll the pizza dough onto a cutting board and press into approximately a 13×18-inch rectangle.
Top with ham and cheese slices. Starting on the longer side of the rectangle, roll up the edge
tightly. When you reach the end, pinch the seam together and flip the roll so that the seam is face
down. Cut into 12 slices, approximately 1-inch wide. Arrange in prepared baking dish.
3. Next combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a sauce
pan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined.
Pour evenly over the rolls.
4. Cover and refrigerate for up to 24 hours or bake, uncovered for 25 minutes until golden and
browned. Enjoy!

DEVILED EGGS

 1 doz. hard-cooked eggs, cut lengthwise in half

 3 Tbsp. BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
 3 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
 1 Tbsp. CLAUSSEN Sweet Pickle Relish
 1 Tbsp. GREY POUPON Dijon Mustard
 1/8 tsp. ground red pepper (cayenne)

HAM AND PICKLE WRAPS

DIRECTIONS

1. Pat dill pickle dry with paper towel.

2. Take 2-3 pieces of meat (depending on size of pickle), and place them
on a cutting board overlapping half of each with the next. (If you're
lucky, you can find the ham cut in a rectangular shape as opposed to
square. In this case, you can use just one slice and it will encase the
entire pickle.).

3. Spread cream cheese over meat.

4. (You can use more cream cheese if you like.) Wrap pickle around in
blanket fashion.

5. Chill for an hour or two, then slice pickle in~1/2 inch pieces and lay flat
on tray.

6. (If using dried beef, you can also put meat in blender and pulverize.
Spread cream cheese on dried pickle then roll in pulverized beef. Again,
allow to refrigerate 1-2 hours and slice as above.).