2 8oz pkg fresh whole mushrooms, cleaned 
3/4 cup 10 minute herb stuffing mix 
2 oz (1/2 cup) shredded extra sharp cheddar cheese 
1/4 cup butter melted 
2 tablespoons finely chopped onion 

Heat oven to 350F. Remove stems from mushrooms; reserve caps. Finely chop half of the stems; discard remaining stems. In small bowl, combine chopped mushroom stems, stuffing mix, cheese, butter and onion; mix well. 

Spoon about 1 teaspoon mushroom mixture into each mushroom cap. Place on ungreased cookie sheet. Bake at 350F for 10-12 minutes or until thoroughly heated. Serve warm. You can substitute blue cheese, feta cheese or shredded swiss if you don't like cheddar. You can also stuff the mushrooms the night before, cover and refrigerate until ready to bake.
                                                                Submitted by Jenna!



                          Cabernet Poached Figs 

40 dried black figs, split in half (we used apricots instead) 
2 tbl butter 
1/3 cup brown sugar 
1/2 tsp clove 
2 cups Cabernet water, as needed 

Melt butter, then add brown sugar, clove and 1/2 cup of the Cabernet. Stir until dissolved and then add the figs (apricots) and aute lightly in the syrup. Add remaining Cabernet and allow to reduce for approx 5 minutes on medium heat. Reduce heat to low and add 2 cups of water. Allow to simmer on low for about 2 hours or to your desired tenderness. Add water as needed if the syrup reduces too low. Serve warm or cold. (pretty good over vanilla ice cream!)
                                                                Submitted by Jenna!


                                         Spiced Pecans 

1 pinch salt 
1 pinch cayenne 
1 pinch nutmeg 
1/2 teaspoon cinnamon 
1 teaspoon sugar 
1 pinch paprika 
1 pinch allspice 
1 pinch clove 
1 dash maple syrup 
1 cup pecan halves (halves and pieces) 
olive oil spray, to coat 

Preheat oven to 300F. Combine spices and maple syrup in a bowl. Warm the nuts in the oven for 5 minutes. 

Take them out and lightly spray with nonstick spray. Toss to coat. Add the spices and toss again. Put back into nonstick sprayed baking tray and cook for 10-15 minutes. 

Check frequently until the nuts turn a slightly darker color. Remove and allow to cool. The nuts will crisp as they cool. When fully cooled, store until ready to use in an airtight container. Nuts will keep for several days.