Cook the bacon until browned. Put the Wild Mushroom and Sage olive oil in the pan. Add the brussel sprouts and sweet potatoes and cook until browned and starting to caramelize. Add the apples, garlic, and cinnamon. Stir well and add 1/2 of the broth. Cook until evaporated, then add the remaining broth and stir to get the caramelized bits off the bottom of the pan. Drizzle with the balsamic and serve.

Make Patties by combining leftover chopped turkey, leftover stuffing and mashed potatoes and shape into patties. Saute in The Spicy Olive's Wild Mushroom and Sage olive oil. Serve with leftover cranberry sauce.

Whisk together the Tuscan olive oil and Traditional balsamic, then set aside

Cook tortellini according to package directions; drain and rinse in cold water. In a large resealable plastic bag, combine the tortellini, olives and dressing. Seal bag and turn to coat; refrigerate for 4 hours or overnight. Drain and discard marinade. For each appetizer, thread a stuffed olive, folded pepperoni slice, tortellini, folded salami piece, ripe olive on a toothpick or skewer.

Pour 1 1/2 cups pomegranate juice into an ice cube tray and freeze overnight.

In a large bowl, mix remaining 4 cups of Pomegranate juice, ginger ale, balsamic vinegar, and seltzer water. Add the pomegranate ice cubes and serve from a punch bowl.

For a delicious special cocktail, place 3 pomegranate seeds in a champagne flute. Add the pomegranate punch to fill the flute 1/2 full. Add champagne or other bubbly wine and enjoy!

Toss all the apple ingredients to coat the apples and put into greased (buttered) 9X13 inch baking pan. Using a food processor pulse together all topping ingredients until crumbles form. You can do this by hand or with a mixer. Top apple mixture with the crumb topping and place in a 350 degree oven and bake for 45-50 minutes. Serve with ice cream!