In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix together water, sugar, butter olive oil, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours. When doubled in size, punch down dough. Roll out on a floured surface into a 15X9 inch pan. Spread butter olive oil all over dough. Mix sugar and cinnamon and sprinkle over "buttered" dough. Sprinkle with walnuts and or raisins, if desired. Beginning at the 15 inch side, role up dough and pinch edges together to seal. Cut into 12 to 15 slices. Preheat oven to 350 degrees. Coat bottom of baking pan with 1/3 cup butter olive oil and sprinkle with 1/2 cup brown sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Pour mixture ove fish fillets and grill or broil in the oven.

Mix together all ingredients. Marinade chicken, steaks, or pork overnight, and then grill or broil until proper internal temperature is reached. Allow meat to rest before slicing. Finish with a drizzle of sesame oil.

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.