These dried figs are much softer & moister than store-bought dried figs. They are great for snacking, in salads, on pizza, or chopped & sprinkled over ice cream. Store them in an airtight container for up to 3 days.

10 medium light-skinned fresh figs, halved(such as Kadota, Adriatic, or Panachee, about 1 pound)

1. Preheat oven to 250
2. Arrange figs in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 250 for 1 1/2 to 2 hrs or until almost dry but still soft. Yield: 1 1/2 cups (serving size: 1/4 cup).

CALORIES 56 (3% from fat); FAT 0.2g(sat 9g, mono 0.1g, poly0.1g); PROTIEN 0.6g; CARB 14.5g; FIBER 2.5g; CHOL 0mg;IRON 0.3mg; SODIUM 1mg; CALC 26mg

Finely chop mushrooms and onion
Lightly sauté in EV Olive Oil or Butter
Salt and Pepper to taste
Drain and set aside

Open but do not separate crescent rolls. Each package contains 8 rolls in 4 perforated sections.
Place one of the 4 perforated (2 rolls) section on flat surface and pinch perforation together to seal (making a sheet of dough)
Spread sautéed Shiitake & Onion thinly over crescent roll dough.
Sprinkle lightly with Shiitake dip mix
Sprinkle Parmesan cheese over all (to taste)
Roll the dough / mixture making a pinwheel tube
Slice in 1/4 to 1/2 inch wide pinwheels

Repeat for each of the remaining perforated dough sections

Place pinwheels on baking sheet leaving space for them to expand and bake according to Crescent Roll baking instructions

1 Triangle or whole Brie
Hot Pepper Jelly, Medium or Mild (whichever you prefer)
1 can cresent rolls

Remove Brie from wrap and peel off the outside of the cheese.
Open cresent rolls and roll them out so the seams are together. Pick up and place the rolled out crescent rolls in greased baking dish.
Place the Brie in the center of the crescent roll. (If only using a Triangle slice of Brie you only need half of the crescent rolls)
Cover the Brie with your favorite pepper jelly.
Wrap the crescent around the Brie and jelly, closing and pressing seams together. (I try to make it decorative.)
Bake uncovered on 350 for about 20 minutes or until the crescent is golden brown. The crescent will puff up.
Serve as is or with your favorite crackers.

Pepper Jelly-Glazed Carrots
2 lb. baby carrots
10 oz. chicken broth
2 Tbsp butter or margarine
10 oz Pepper Jelly by BrendaSue
(Mild, Medium or RedHot)
Combine carrots & chicken broth in skillet over medium-high heat. Bring to a boil & cook, stirring often, 6 to 8 mins. or until carrots are crisp-tender and broth is reduced to 1/4 cup.
Stir in butter and Pepper Jelly and cook, stirring constantly until mix is thickened & glazes carrots(5-10 mins).
It’s sure to be a hit!!!!

Chicken and Shiitake Alfredo
(3 ½ ounces) SandyCreek Shiitake Mushrooms
2 tablespoons butter or margarine
3/4 cup chopped sweet red bell pepper
8 ounces boned and skinned chicken breasts (cutlets), thinly sliced
1 cup heavy (whipping) cream
1 cup frozen green peas
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
4 ounces capellini (angel hair) pasta, freshly cooked and drained
Remove stems from Shiitake Mushrooms (use in stews, to flavor broths, etc.); cut each cap in half, then into 4 to 6 slices; set aside. In a large skillet melt butter. Add red pepper; cook and stir until slightly softened, about 3 minutes. Add chicken and reserved mushrooms; cook and stir until chicken is tender, about 3 minutes. Add cream, peas, salt and black pepper; boil, uncovered, until sauce is slightly thickened, about 4 minutes, stirring often. Stir in Parmesan cheese. Spoon over pasta; serve immediately.
Yield: 2 to 3 portions about 5 cups

Ingredients: olive oil, onion, garlic (optional), salt (dash) & pepper (to taste).

Over low heat, in olive oil, sautee sliced onion until transluscent. Add garlic, salt & pepper.

Lightly brush and/or briefly rinse shiitakes & remove stem (save for flavoring soups, etc). Slice to desired thickness and add to onion mix.

Continue to sautee, stirring, until onion & shiitakes start to brown and have absorbed most all liquids.

Mixture can be served over any meat dish, added to your favorite pizza, with pasta, or as a side dish on its own! Use your imagination to come up with other combos or additions to this basic recipe. Yum!