Season chicken with poultry seasoning. Heat half of the olive oil in a large, deep non-stick skillet. Add the chicken and cook over medium heat until lightly browned and cooked through, about 5-7 minutes. Remove chicken transfer to plate. Put the remaining oil in the skillet, add the bacon and cook until brown, about 3 minutes. Add the brussel sprouts and sweet potatoes. Cook stirring occasionally until crisp. Add the apples, garlic, and cinnamon. Stir well and add 1/2 of the chicken broth. Cook until evaporated then add the remaining broth and the chicken. Cook two minutes. To finish, drizzle with The Spicy Olive's Cinnamon Pear or Red Apple Balsamic Vinegars.

Blend cream cheese with 1/2 cup of the margarine until smooth. Add flour, blend well. Chill 2 hours or overnight. Shape dough into 24 - 1 inch balls, press into the up sides of 1 3/4 inch muffin cups (mini muffin tins). Blend egg, brown sugar, vanilla, maple balsamic, 1 tbsp margin, salt, and pecans in a small bowl. Fill muffin cups with pecan mixture. Bake in preheated 375 degree oven for 20 minutes until lightly browned.

Mix salad greens and fruit in a salad bowl. Whisk together the dressing ingredients except for the olive oil. Add oil in steady stream, whisking constantly until well incorporated. Pour over salad and serve.

In large bowl, whisk together buttermilk, balsamic vinegar and olive oil. Add broccoli slaw and apple matchsticks and toss to coat.

Place ice in a cocktail shaker. Put vodka and balsamic vinegar over ice and put lid on shaker and shake. Strain into cocktail martini glass and enjoy! You could make this cocktail with many of our white balsamic vinegars: Cranberry Pear, Cara Cara Orange Vanilla, Sicilian Lemon, Ripe Peach. The balsamic vinegars contain much less sugar than flavored syrup and are low calorie as well! (3 grams of sugar and 10 calories per tablespoon).