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).

Grate or finely chop the garlic. Add the garlic to the mushrooms. Place a large pot on medium-high heat. Add 4-5 tablespoons single varietal olive oil. Add mushrooms and garlic. Stir for about 1 minute. Add the red wine. Increase the heat to high, stir and cook for 1 minute. Add 18 year traditional balsamic and stir through. Season with salt and pepper, if desired. Reduce heat to low and simmer 10 minutes. Stir in 1/4 teaspoon butter olive oil. Allow to cool. Drain and serve (reserve the liquid). Can store remaining mushrooms in marinade in refrigerator.