So simple but tastes great!
1 tsp of the Tandoori
1/2 cup of plain, fat-free yogurt
4 chicken breasts
1. Mix together VE Tandoori with yogurt. Pour into a plastic zip lok bag.
2. Add chicken to bag and zip bag closed. Squish bag to coat chicken with marinade. Place in Fridge and allow chicken to marinade at least 2 hours.
3. Place on BBQ and cook until juices run clear, during once during cooking time.
Tuesday, October 30, 2007
Hot Tomato Artichoke Dip
by Margaret Mandryk
398 ml can of artichoke hearts, drained and chopped
798 ml can of diced tomatoes, well-drained
1 cup Mayonnaise (not Miracle Whip)
1 cup freshly grated Parmesan Cheese
½ cup shredded Cheddar cheese
2 Tbsp VE Sun-Dried Tomato Dip Mix
2 Tbsp VE 3 Onion Dip Mix
2 Tsp VE Poco Picante Salsa Mix
3 Tbsp fine ground bread crumbs
1 cup diced red or green peppers (optional)
1. Mix all ingredients together.
2. Pour into a casserole dish that has been lightly greased.
3. Bake at 350º for 30 - 40 minutes.
4. Serve hot with pita bread, bagel bits, toast, crackers or even tortilla chips.
398 ml can of artichoke hearts, drained and chopped
798 ml can of diced tomatoes, well-drained
1 cup Mayonnaise (not Miracle Whip)
1 cup freshly grated Parmesan Cheese
½ cup shredded Cheddar cheese
2 Tbsp VE Sun-Dried Tomato Dip Mix
2 Tbsp VE 3 Onion Dip Mix
2 Tsp VE Poco Picante Salsa Mix
3 Tbsp fine ground bread crumbs
1 cup diced red or green peppers (optional)
1. Mix all ingredients together.
2. Pour into a casserole dish that has been lightly greased.
3. Bake at 350º for 30 - 40 minutes.
4. Serve hot with pita bread, bagel bits, toast, crackers or even tortilla chips.
Sunday, October 28, 2007
Cajun Roasted Pumpkin Seeds
1 1/2 cups pumpkin seeds
2 tsp vegetable oil
VE Salt, to taste
VE Cajun Seasoning
1. Preheat oven to 300° F.
2. Clean pumpkin seeds in a colander under warm running water. Let drain.
3. Toss pumpkin seeds in a bowl with the oil and VE Cajun Seasoning.
4. Spread pumpkin seeds in a single layer on a baking sheet. Bake for about 45 minutes, stirring occasionally, until just lightly browned.
2 tsp vegetable oil
VE Salt, to taste
VE Cajun Seasoning
1. Preheat oven to 300° F.
2. Clean pumpkin seeds in a colander under warm running water. Let drain.
3. Toss pumpkin seeds in a bowl with the oil and VE Cajun Seasoning.
4. Spread pumpkin seeds in a single layer on a baking sheet. Bake for about 45 minutes, stirring occasionally, until just lightly browned.
Toasted Pumpkin Seeds Recipe
The best seeds are from sugar pumpkins.
1 Pumpkin
VE Sea Salt
Olive oil
1 Preheat oven to 400°F.
2. Cut open the pumpkin and scoop out the insides. Collect the seeds and rinse.
3. Place seeds in a pot and add 2 cups of water for every half cup of seeds.
4. Add 1 Tbsp of salt for every cup of water.
5. Bring water to a boil then reduce heat and allow to simmer for 10 minutes.
6. Remove from heat and drain in colander.
7. Lightly grease baking sheet or roasting pan with olive oil. Spread seeds in single layer. Bake on top rack for about 20 minutes, or until seeds are just starting to turn brown. Be sure to stir seeds a couple times during cooking.
8. Remove from oven and allow to cool. You may either eat the whole seed or you may remove the inner seed (not necessary).
1 Pumpkin
VE Sea Salt
Olive oil
1 Preheat oven to 400°F.
2. Cut open the pumpkin and scoop out the insides. Collect the seeds and rinse.
3. Place seeds in a pot and add 2 cups of water for every half cup of seeds.
4. Add 1 Tbsp of salt for every cup of water.
5. Bring water to a boil then reduce heat and allow to simmer for 10 minutes.
6. Remove from heat and drain in colander.
7. Lightly grease baking sheet or roasting pan with olive oil. Spread seeds in single layer. Bake on top rack for about 20 minutes, or until seeds are just starting to turn brown. Be sure to stir seeds a couple times during cooking.
8. Remove from oven and allow to cool. You may either eat the whole seed or you may remove the inner seed (not necessary).
Chai Tea & Butter Pumpkin Seeds
You can use any tea that has a fragrant and pronounced flavor.
1 tsp VE Chai Tea
3 Tbsp unsalted butter, melted
scant 1/2 tsp VE sea salt, fine grind
1 cup fresh pumpkin seeds
1. Preheat oven to 375.
2. Grind the VE Chai Tea into a fine powder using a spice grinder or by using a mortar and pestle. Set aside.
3. In a bowl combine the melted butter, VE Sea Salt and pumpkin seeds. Toss well to coat.
4. Place seeds in a single layer on a baking sheet or roasting pan.
5. Bake for about 15 - 20 minutes, until seeds are golden, stirring about half way through cooking time.
6. Remove from heat and sprinkle with the ground VE Chai Tea. Add more salt as necessary.
1 tsp VE Chai Tea
3 Tbsp unsalted butter, melted
scant 1/2 tsp VE sea salt, fine grind
1 cup fresh pumpkin seeds
1. Preheat oven to 375.
2. Grind the VE Chai Tea into a fine powder using a spice grinder or by using a mortar and pestle. Set aside.
3. In a bowl combine the melted butter, VE Sea Salt and pumpkin seeds. Toss well to coat.
4. Place seeds in a single layer on a baking sheet or roasting pan.
5. Bake for about 15 - 20 minutes, until seeds are golden, stirring about half way through cooking time.
6. Remove from heat and sprinkle with the ground VE Chai Tea. Add more salt as necessary.
Saturday, October 27, 2007
Pesto Cheese Appetizer
by Jennifer Fox
Serve this with your favorite cracker.
1 cup cream cheese
2 Tbsp milk
1 cup blue cheese
1/4 cup brandy
1 cup grated cheddar (old is best)
1 recipe prepared VE Pesto Mix (recipe on jar)
1. In food processor or blender mix together the first 5 ingredients.
2. Grease serving dish and place a piece of parchment paper on bottom, cut to fit.
3. Spread 1/2 the cheese mixture on bottom serving dish.
4. Dolup on prepared VE Pesto Herb Mix and spread over cheese mixture.
5. Smooth remaining cheese mixture on top, using back of a spoon. Cover with tin foil and refrigerate until set. Keep leftover dip in refrigerator.
Serve this with your favorite cracker.
1 cup cream cheese
2 Tbsp milk
1 cup blue cheese
1/4 cup brandy
1 cup grated cheddar (old is best)
1 recipe prepared VE Pesto Mix (recipe on jar)
1. In food processor or blender mix together the first 5 ingredients.
2. Grease serving dish and place a piece of parchment paper on bottom, cut to fit.
3. Spread 1/2 the cheese mixture on bottom serving dish.
4. Dolup on prepared VE Pesto Herb Mix and spread over cheese mixture.
5. Smooth remaining cheese mixture on top, using back of a spoon. Cover with tin foil and refrigerate until set. Keep leftover dip in refrigerator.
Friday, October 26, 2007
Classic Bruschetta with Pesto
2 cups diced tomatoes
2 Tbsp VE Pesto Herb Mix
2 Tbsp olive oil
VE Sea Salt and VE Pepper, to taste
1 French Baguette
Mozzarella Cheese, grated
Parmesan cheese, grated
1. Preheat oven to 350F
2. Combine tomatoes, VE Pesto Herb Mix, Olive oil, Salt and Pepper.
3. Spoon tomato mixture onto baguette that has been sliced in half horizontally (or cut into thick slices, and laid on baking sheet).
4. Top with cheeses.
5. Bake for 5-7 minutes, until cheeses are bubbly.
2 Tbsp VE Pesto Herb Mix
2 Tbsp olive oil
VE Sea Salt and VE Pepper, to taste
1 French Baguette
Mozzarella Cheese, grated
Parmesan cheese, grated
1. Preheat oven to 350F
2. Combine tomatoes, VE Pesto Herb Mix, Olive oil, Salt and Pepper.
3. Spoon tomato mixture onto baguette that has been sliced in half horizontally (or cut into thick slices, and laid on baking sheet).
4. Top with cheeses.
5. Bake for 5-7 minutes, until cheeses are bubbly.
Easy Huevos Rancheros
Yields: 4 servings
4 (6 inch) corn tortillas
1 cup refried beans with green chilies
1 tsp butter
2 Tbsp oil
4 eggs
1 cup shredded Cheddar cheese
8 slices bacon, cooked and crumbled
1/2 cup prepared VE Poco Picante Salsa (or your favorite VE Salsa)
Sour Cream (optional)
1. Heat the tortillas - Place lightly greased frying pan over medium high heat and add tortillas one at a time cooking until lightly toasted. Remove to plate and cover to keep warm.
2. In a microwavable dish, add butter to the refried beans, cover, and cook in the microwave until heated through.
3. Heat oil to frying pan and cook eggs over easy.
4. To assemble - 1) Place tortillas onto plates 2) spread on a layer of refried beans 3) add a fried egg 4) add crumbled bacon on top 5) top with salsa and sour cream.
4 (6 inch) corn tortillas
1 cup refried beans with green chilies
1 tsp butter
2 Tbsp oil
4 eggs
1 cup shredded Cheddar cheese
8 slices bacon, cooked and crumbled
1/2 cup prepared VE Poco Picante Salsa (or your favorite VE Salsa)
Sour Cream (optional)
1. Heat the tortillas - Place lightly greased frying pan over medium high heat and add tortillas one at a time cooking until lightly toasted. Remove to plate and cover to keep warm.
2. In a microwavable dish, add butter to the refried beans, cover, and cook in the microwave until heated through.
3. Heat oil to frying pan and cook eggs over easy.
4. To assemble - 1) Place tortillas onto plates 2) spread on a layer of refried beans 3) add a fried egg 4) add crumbled bacon on top 5) top with salsa and sour cream.
Thursday, October 25, 2007
Greek Pesto Bread
by Mona Wrangler
Serve this pizza type bread with your favorite salad or cut it into smaller pieces for appetizers.
1 bread machine pizza dough (2 cups flour size), or any pizza dough recipe
1 recipe of prepared VE Pesto Sauce Mix (recipe on VE Pesto Seasoning Jar)
2 cups mozzarella cheese, shredded
2 - 3 Roma Tomatoes, thinly sliced
8 mushrooms, thinly sliced
1/2 cup freshly grated Parmesan cheese
VE Greek Seasoning to taste
VE Salt & pepper to taste
1. Preheat oven to 350F
2. Roll out pizza dough onto baking sheet.
3. Spread prepared VE Pesto Sauce on dough.
4. Top next with mozzarella cheese, then tomatoes, mushrooms and finally parmesan cheese. 5. Sprinkle on VE Epicure Greek Seasoning, salt and pepper.
6. Bake for 25 minutes, or until done.
Serve this pizza type bread with your favorite salad or cut it into smaller pieces for appetizers.
1 bread machine pizza dough (2 cups flour size), or any pizza dough recipe
1 recipe of prepared VE Pesto Sauce Mix (recipe on VE Pesto Seasoning Jar)
2 cups mozzarella cheese, shredded
2 - 3 Roma Tomatoes, thinly sliced
8 mushrooms, thinly sliced
1/2 cup freshly grated Parmesan cheese
VE Greek Seasoning to taste
VE Salt & pepper to taste
1. Preheat oven to 350F
2. Roll out pizza dough onto baking sheet.
3. Spread prepared VE Pesto Sauce on dough.
4. Top next with mozzarella cheese, then tomatoes, mushrooms and finally parmesan cheese. 5. Sprinkle on VE Epicure Greek Seasoning, salt and pepper.
6. Bake for 25 minutes, or until done.
Manicotti
2 cups ricotta or cottage cheese
1 cups grated Mozzarella
1/2 cups Parmesan
1 beaten egg
1 1/2 Tbsp VE Pasta Seasoning
8 Manicotti tubes, cooked
1 cup Tomato Sauce, divided
1/4 cup Parmesan Cheese
1. Preheat oven to 375F
2. Mix together cheeses, egg, and VE Pasta Seasoning.
3. Fill cooked Manicotti tubes with cheese filling.
4. Lightly grease a 9x13 baking pan. Cover bottom with Tomato Sauce.
5. Add filled Manicotti tubes, in a single layer, to pan and top with more Tomato sauce.
6. Top with Parmesan Cheese. Cover with foil.
7. Bake for 30 minutes then remove foil and bake for 10 more minutes.
1 cups grated Mozzarella
1/2 cups Parmesan
1 beaten egg
1 1/2 Tbsp VE Pasta Seasoning
8 Manicotti tubes, cooked
1 cup Tomato Sauce, divided
1/4 cup Parmesan Cheese
1. Preheat oven to 375F
2. Mix together cheeses, egg, and VE Pasta Seasoning.
3. Fill cooked Manicotti tubes with cheese filling.
4. Lightly grease a 9x13 baking pan. Cover bottom with Tomato Sauce.
5. Add filled Manicotti tubes, in a single layer, to pan and top with more Tomato sauce.
6. Top with Parmesan Cheese. Cover with foil.
7. Bake for 30 minutes then remove foil and bake for 10 more minutes.
Oven Baked Rice Pudding
4 servings
1/3 cup short-grain rice
3 cups hot milk
1/2 cup sugar
2 Tbsp butter
1/8 cup raisins (optional)
1/2 tsp VE Vanilla
1/4 tsp VE Poudre Douce
1. Preheat oven to 250°F.
2. In greased casserole dish add rice, milk, sugar, butter and raisins. Stir to mix.
4. Place in oven and bake, uncovered, for 2 1/2 hours, being sure to stir approximately every 30 min.
5. Remove from oven and stir in VE Vanilla.
6. Pour into serving bowls and sprinkle tops with VE Poudre Douce.
1/3 cup short-grain rice
3 cups hot milk
1/2 cup sugar
2 Tbsp butter
1/8 cup raisins (optional)
1/2 tsp VE Vanilla
1/4 tsp VE Poudre Douce
1. Preheat oven to 250°F.
2. In greased casserole dish add rice, milk, sugar, butter and raisins. Stir to mix.
4. Place in oven and bake, uncovered, for 2 1/2 hours, being sure to stir approximately every 30 min.
5. Remove from oven and stir in VE Vanilla.
6. Pour into serving bowls and sprinkle tops with VE Poudre Douce.
Wednesday, October 24, 2007
Creamy White Bean Dip
by Jacqueline McGrath
3 Tbsp Pueblo Bean Dip
1/2 cup cream cheese, room temperature
1 can Kidney Beans
Cheddar Cheese
Mix ingredients together and heat in microwave until heated through. Serve hot with crackers, Pita crisps or tortilla chips.
3 Tbsp Pueblo Bean Dip
1/2 cup cream cheese, room temperature
1 can Kidney Beans
Cheddar Cheese
Mix ingredients together and heat in microwave until heated through. Serve hot with crackers, Pita crisps or tortilla chips.
Pueblo Bean Dip with Cheese
by Terra Guenther
3 Tbsp VE Pueblo Bean Dip Mix
1/4 cup Sharp Cheddar Cheese
2 cups Sour Cream
1/4 cup canned diced tomatoes, well drained
Mix all ingredients together. Serve with Pita crisps, tortilla crisps or taco chips.
3 Tbsp VE Pueblo Bean Dip Mix
1/4 cup Sharp Cheddar Cheese
2 cups Sour Cream
1/4 cup canned diced tomatoes, well drained
Mix all ingredients together. Serve with Pita crisps, tortilla crisps or taco chips.
Tuesday, October 23, 2007
Hot Buttered Rum Baked Apples
Serves 6
6 medium apples (Jonathan)
Boiling water
1/2 cup pecans, coarsely chopped
1/3 cup brown sugar
1/2 cup raisins
1/2 tsp VE Apple Pie Spice
Dash of VE ginger (optional)
1 Tbsp VE Hot Buttered Rum Mix
3 Tbsp butter
1. Wash and core apples. Place apples in baking dish.
2. Pour enough boiling water in baking dish to cover bottom.
3. Mix together pecans, brown sugar, raisins, VE Apple Pie Spice, VE ginger (optional) and VE Hot Buttered Rum Mix. Fill each apple cavity with mixture.
4. Bake covered for 45 minutes at 350 degrees or until apples are soft. Occasionally baste apples with liquid from baking dish.
6 medium apples (Jonathan)
Boiling water
1/2 cup pecans, coarsely chopped
1/3 cup brown sugar
1/2 cup raisins
1/2 tsp VE Apple Pie Spice
Dash of VE ginger (optional)
1 Tbsp VE Hot Buttered Rum Mix
3 Tbsp butter
1. Wash and core apples. Place apples in baking dish.
2. Pour enough boiling water in baking dish to cover bottom.
3. Mix together pecans, brown sugar, raisins, VE Apple Pie Spice, VE ginger (optional) and VE Hot Buttered Rum Mix. Fill each apple cavity with mixture.
4. Bake covered for 45 minutes at 350 degrees or until apples are soft. Occasionally baste apples with liquid from baking dish.
Carmel corn
3 Tbsp VE Hot Buttered Rum
1 Tbsp Butter
6 cups popcorn, unsalted
1. Put Butter and VE Hot Buttered Rum in a small saucepan over medium heat to melt.
2. Pour over popcorn and toss until nicely coated.
3. Bake at 300F for 30 minutes, stirring every 10 minutes.
Note: This would be great to give as a gift or just to have on hand over the holidays.
1 Tbsp Butter
6 cups popcorn, unsalted
1. Put Butter and VE Hot Buttered Rum in a small saucepan over medium heat to melt.
2. Pour over popcorn and toss until nicely coated.
3. Bake at 300F for 30 minutes, stirring every 10 minutes.
Note: This would be great to give as a gift or just to have on hand over the holidays.
Monday, October 22, 2007
Chicken Enchiladas
1/2 pound of boneless skinless chicken breast, cut in 1/2 inch pieces
1 Tbsp oil
1 med onion chopped
2 cloves of garlic minced
1 3/4 cup prepared VE Poco Picante Salsa (divided)
1 cup frozen corn
1 tsp cumin, crushed
1 pkg (340g) Nachos & Tacos blend shredded cheese (divided)
1 pkg tortillas
Lettuce, shredded (optional)
Fresh tomatoes, chopped (optional)
Olives, sliced (optional)
1. Add oil to large frying pan and heat over medium heat. Add chicken, onion, and garlic and cook until chicken is almost done.
2. Add 3/4 cup salsa, corn and cumin. Cook and stir for 5 minutes. Stir in 2 cups of cheese and remove from heat.
3. Spoon chicken mixture in centre of each tortilla. Roll each tortilla and place seam-side down in 13"x9" dish. Spoon remaining salsa on top of tortillas.
4. Cover with foil and bake at 375 for 20-25 minutes. Remove from oven. Top with remaining cheese and let stand 5 minutes, or until cheese is melted, before serving.
5. When serving garnish each tortilla with shredded lettuce, chopped tomatoes and sliced ripe olives, if desired.
Option: try VE Fruit Salsa Mix for a milder taste or VE Caliente Salsa Mix for a HOT taste
1 Tbsp oil
1 med onion chopped
2 cloves of garlic minced
1 3/4 cup prepared VE Poco Picante Salsa (divided)
1 cup frozen corn
1 tsp cumin, crushed
1 pkg (340g) Nachos & Tacos blend shredded cheese (divided)
1 pkg tortillas
Lettuce, shredded (optional)
Fresh tomatoes, chopped (optional)
Olives, sliced (optional)
1. Add oil to large frying pan and heat over medium heat. Add chicken, onion, and garlic and cook until chicken is almost done.
2. Add 3/4 cup salsa, corn and cumin. Cook and stir for 5 minutes. Stir in 2 cups of cheese and remove from heat.
3. Spoon chicken mixture in centre of each tortilla. Roll each tortilla and place seam-side down in 13"x9" dish. Spoon remaining salsa on top of tortillas.
4. Cover with foil and bake at 375 for 20-25 minutes. Remove from oven. Top with remaining cheese and let stand 5 minutes, or until cheese is melted, before serving.
5. When serving garnish each tortilla with shredded lettuce, chopped tomatoes and sliced ripe olives, if desired.
Option: try VE Fruit Salsa Mix for a milder taste or VE Caliente Salsa Mix for a HOT taste
Caramelized Balsamic Onions
This recipe is excellent on Burgers or BBQ steak.
3 medium onions, cut in thin wedges
3 Tbsp olive oil
1 Tbsp white sugar
3 Tbsp VE Dark Balsamic Vinegar
3 Tbsp water
VE Sea Salt & Pepper, to taste
Sauté onions for 5 minutes. Sprinkle with sugar, add VE Balsamic Vinegar, water and continue to cook another 5 minutes. Add salt & pepper to taste. May be served warm or cold.
3 medium onions, cut in thin wedges
3 Tbsp olive oil
1 Tbsp white sugar
3 Tbsp VE Dark Balsamic Vinegar
3 Tbsp water
VE Sea Salt & Pepper, to taste
Sauté onions for 5 minutes. Sprinkle with sugar, add VE Balsamic Vinegar, water and continue to cook another 5 minutes. Add salt & pepper to taste. May be served warm or cold.
Sunday, October 21, 2007
Michelle’s Easy Bean Dip
by Michelle Giefer
1 can refried beans
2 Tbsp VE Pueblo Bean Dip Mix
2 tsp VE VE Jalapeño Cheese Dip Mix
1 1/2 tsp VE Taco Seasoning
Sour Cream
1 cup Sour Cream Cheddar Cheese
1. Mix together beans and VE seasonings. Pour into baking dish.
2. Top with dolups of sour cream and spread to cover bean layer.
3. Top with shredded cheddar.
4. Bake in 300F oven for about 20 min, or until the cheese is melted and bubbly. Serve with bite size tacos or pita crisps .
1 can refried beans
2 Tbsp VE Pueblo Bean Dip Mix
2 tsp VE VE Jalapeño Cheese Dip Mix
1 1/2 tsp VE Taco Seasoning
Sour Cream
1 cup Sour Cream Cheddar Cheese
1. Mix together beans and VE seasonings. Pour into baking dish.
2. Top with dolups of sour cream and spread to cover bean layer.
3. Top with shredded cheddar.
4. Bake in 300F oven for about 20 min, or until the cheese is melted and bubbly. Serve with bite size tacos or pita crisps .
Grilled Cuban Pork
Serves 3 to 4
1 pork tenderloin (approximately 12 oz)
1 Tbsp VE Cuban Seasoning
1 Tbsp orange juice
1. Combine VE Cuban Seasoning with orange juice.
2. Coat pork with marinade, cover and refrigerate for up to 24 hours.
3. Grill over medium heat for 15 minutes, turning once.
1 pork tenderloin (approximately 12 oz)
1 Tbsp VE Cuban Seasoning
1 Tbsp orange juice
1. Combine VE Cuban Seasoning with orange juice.
2. Coat pork with marinade, cover and refrigerate for up to 24 hours.
3. Grill over medium heat for 15 minutes, turning once.
Saturday, October 20, 2007
Cajun Mayo
This recipe can be used on burgers, grilled chicken or fish, Chicken wings or strips.
1 cup mayonnaise
1 Tbsp VE Cajun Seasoning
juice of 1 lemon (2-3 Tbsp ReaLemon™ juice)
VE Sea Salt & VE Pepper to taste
Combine all ingredients together. Refrigerate unused portions.
1 cup mayonnaise
1 Tbsp VE Cajun Seasoning
juice of 1 lemon (2-3 Tbsp ReaLemon™ juice)
VE Sea Salt & VE Pepper to taste
Combine all ingredients together. Refrigerate unused portions.
Spicy Grilled Chicken
Spicy Grilled Chicken
1/3 cup Vegetable Oil
2 Tbsp Lime juice (or lemon)
1/2 tsp Grated Lime zest (optional)
1 tsp VE Minced Garlic
1/2 tsp VE Greek Oregano
1/4 tsp VE Crushed Chilies
1 tsp Salt
1/4 tsp VE Black Pepper
6 Skinless, boneless Chicken Breasts
1. Mix all ingredients together, except chicken.
2.Place chicken in dish and pour mixture over it. Turn chicken to coat. Cover and marinate in fridge for 1 hour, turning a couple times.
3. Preheat grill to medium-high heat.
4. Lightly oil grill. Drain and discard marinade. Grill chicken 6-8 minutes each side or until juices run clear.
1/3 cup Vegetable Oil
2 Tbsp Lime juice (or lemon)
1/2 tsp Grated Lime zest (optional)
1 tsp VE Minced Garlic
1/2 tsp VE Greek Oregano
1/4 tsp VE Crushed Chilies
1 tsp Salt
1/4 tsp VE Black Pepper
6 Skinless, boneless Chicken Breasts
1. Mix all ingredients together, except chicken.
2.Place chicken in dish and pour mixture over it. Turn chicken to coat. Cover and marinate in fridge for 1 hour, turning a couple times.
3. Preheat grill to medium-high heat.
4. Lightly oil grill. Drain and discard marinade. Grill chicken 6-8 minutes each side or until juices run clear.
Friday, October 19, 2007
Greek Spinach Melts
by Margaret Mandryk
1 pkg frozen chopped spinach - thawed and drained
3/4 cup sour cream
1/4 cup mayonnaise
1/2 cup diced red or green peppers
1 cup feta cheese crumbled
1 Tbsp VE Lemon Dilly Dip Mix
2 Tbsp VE 3 Onion Dip Mix
1 Tbsp VE Poco Picante Salsa Mix
2 tsp VE Greek Seasoning
Mini Pitas
1. Preheat oven to 350F.
2. In blender mix all ingredients together.
3. Put about 1 Tbsp of the mixture on top of each Mini Pita. Place on baking sheet.
4. Bake for 5-8 minutes.
1 pkg frozen chopped spinach - thawed and drained
3/4 cup sour cream
1/4 cup mayonnaise
1/2 cup diced red or green peppers
1 cup feta cheese crumbled
1 Tbsp VE Lemon Dilly Dip Mix
2 Tbsp VE 3 Onion Dip Mix
1 Tbsp VE Poco Picante Salsa Mix
2 tsp VE Greek Seasoning
Mini Pitas
1. Preheat oven to 350F.
2. In blender mix all ingredients together.
3. Put about 1 Tbsp of the mixture on top of each Mini Pita. Place on baking sheet.
4. Bake for 5-8 minutes.
Frosted Mocha
2 Cups of strong coffee, chilled
6 Tbsp Chocolate Syrup
2 Cups milk
12 Coffee ice cube
VE Fireside Rim Trimmer
6 Tbsp Chocolate Syrup
2 Cups milk
12 Coffee ice cube
VE Fireside Rim Trimmer
1. In advance make some coffee ice cubes by freezing some coffee in an ice cube tray.
2. Prepare 4 glasses by rimming with VE Fireside Rim Trimmer.
3. Blend the following in blender: 2 Cups of chilled strong coffee, chocolate syrup and milk.
4. Pour over coffee ice cubes in prepared glasses. Enjoy!
Jamaican Jerk Marinade
1 small onion, finely diced
1 to 2 cloves garlic, crushed
Juice of 1 orange
Juice of 1 lime
1 to 2 Tbsp VE Jamaican Jerk Seasoning
1 Tbsp soy sauce
1/4 cup olive oil
Whisk all ingredients together. Pour over pork chops or chicken pieces and place in refrigerator. Marinate for up to 1 hour. Grill as usual.
1 to 2 cloves garlic, crushed
Juice of 1 orange
Juice of 1 lime
1 to 2 Tbsp VE Jamaican Jerk Seasoning
1 Tbsp soy sauce
1/4 cup olive oil
Whisk all ingredients together. Pour over pork chops or chicken pieces and place in refrigerator. Marinate for up to 1 hour. Grill as usual.
Thursday, October 18, 2007
Five Layer Nacho Dip
This recipe looks like a lot of work but it whips together quite quickly... and it's well worth it!!
First Layer
1 can refried beans
1/3 cup low fat sour cream
2 Tbsp VE Salsa*
*For Salsa you can use your choice of one of the following:
VE Fruit Salsa Mix - Mild
VE Poco Picante Salsa Mix - Medium-Hot
VE Caliente Salsa Mix - HOT HOT
Second Layer*
1 cup avocado, peeled, chopped
1/4 cup low fat sour cream
2 Tbsp red onion, chopped
2 tsp lime juice
1 Tbsp fresh cilantro, chopped
1 clove garlic, minced
* As an easy alternative for this layer: use VE Guacamole Dip Mix and mix according to directions on bottle (you may only have to use a portion of the guacamole that you make.)
Third Layer
1 cup low fat sour cream
1 tsp VE Taco Seasoning
Forth Layer
1 cup Prepared VE Salsa
Top Layer
1/2 cup grated cheddar cheese
1/4 cup green onion
Layer 1 - Combine ingredients and spread evenly on bottom of a 9” pie plate.
Layer 2 - Cut the avocado in half, scoop out the flesh with a spoon; mash with a fork. Add remaining ingredients for this layer. Dolup over first layer and spread evenly.
Layer 3 - Mix together sour cream and VE Taco seasoning and place in dolups over guacamole layer and spread out.
Layer 4 - Pour prepared VE Salsa Taco/sour cream layer and spread.
Layer 5 - Sprinkle cheese and then green onion on top. Cover and refrigerate for 1 hour before serving. Great with pita (or tortilla) crisps or tortilla chips.
First Layer
1 can refried beans
1/3 cup low fat sour cream
2 Tbsp VE Salsa*
*For Salsa you can use your choice of one of the following:
VE Fruit Salsa Mix - Mild
VE Poco Picante Salsa Mix - Medium-Hot
VE Caliente Salsa Mix - HOT HOT
Second Layer*
1 cup avocado, peeled, chopped
1/4 cup low fat sour cream
2 Tbsp red onion, chopped
2 tsp lime juice
1 Tbsp fresh cilantro, chopped
1 clove garlic, minced
* As an easy alternative for this layer: use VE Guacamole Dip Mix and mix according to directions on bottle (you may only have to use a portion of the guacamole that you make.)
Third Layer
1 cup low fat sour cream
1 tsp VE Taco Seasoning
Forth Layer
1 cup Prepared VE Salsa
Top Layer
1/2 cup grated cheddar cheese
1/4 cup green onion
Layer 1 - Combine ingredients and spread evenly on bottom of a 9” pie plate.
Layer 2 - Cut the avocado in half, scoop out the flesh with a spoon; mash with a fork. Add remaining ingredients for this layer. Dolup over first layer and spread evenly.
Layer 3 - Mix together sour cream and VE Taco seasoning and place in dolups over guacamole layer and spread out.
Layer 4 - Pour prepared VE Salsa Taco/sour cream layer and spread.
Layer 5 - Sprinkle cheese and then green onion on top. Cover and refrigerate for 1 hour before serving. Great with pita (or tortilla) crisps or tortilla chips.
Sun-Dried Tomato & Roasted Garlic Cheese Bread
by Kari Spooner
1 Head Garlic, Roasted
1/4 cup butter, softened
1 1/2 tsp VE Sundried Tomato Dip Mix
1 1/2 tsp VE Poco Picante Salsa Mix
1 cup grated cheddar cheese
1 Loaf French Bread
To Roast Garlic
1. Preheat oven to 375F.
2. Remove only the papery outer covering of whole garlic head.
3. Place on a piece of heavy-duty aluminum foil. Fold up foil so that the head is completely wrapped.
4. Bake in the preheated oven for 1 hour 15 minutes.
5. When done the garlic puree will pop out when the skin is squeezed.
To Make Dip
1. Preheat oven to 425F.
2. Remove garlic cloves from skins and mash together in a small bowl.
3. Stir in butter, seasonings and cheese.
4. Cut French Loaf in half horizontally. Spread cheese mixture on each half. Place in oven for 8 minutes then broil just until cheese mixture is slightly browned. Cut into slices and serve hot.
1 Head Garlic, Roasted
1/4 cup butter, softened
1 1/2 tsp VE Sundried Tomato Dip Mix
1 1/2 tsp VE Poco Picante Salsa Mix
1 cup grated cheddar cheese
1 Loaf French Bread
To Roast Garlic
1. Preheat oven to 375F.
2. Remove only the papery outer covering of whole garlic head.
3. Place on a piece of heavy-duty aluminum foil. Fold up foil so that the head is completely wrapped.
4. Bake in the preheated oven for 1 hour 15 minutes.
5. When done the garlic puree will pop out when the skin is squeezed.
To Make Dip
1. Preheat oven to 425F.
2. Remove garlic cloves from skins and mash together in a small bowl.
3. Stir in butter, seasonings and cheese.
4. Cut French Loaf in half horizontally. Spread cheese mixture on each half. Place in oven for 8 minutes then broil just until cheese mixture is slightly browned. Cut into slices and serve hot.
Tuesday, October 16, 2007
Creamy Guacamole Dip
Serves 4
This recipe is perfect for Mexican layer type dips.
2 ripe avocados, peeled, seeded and mashed
1 Tbsp lemon or lime juice
3 Tbsp VE Guacamole Dip Mix
1/2 cup sour cream
1. Peel avocados and remove pits. Place in bowl.
2. Add lemon juice and mash the avocados with a fork.
3. Add remaining ingredients and mix together. Place in fridge for at least 1 hour to allow flavours meld together.
4. Serve with VE Salsa and taco chips.
Option: For traditional guacamole omit the sour cream.
This recipe is perfect for Mexican layer type dips.
2 ripe avocados, peeled, seeded and mashed
1 Tbsp lemon or lime juice
3 Tbsp VE Guacamole Dip Mix
1/2 cup sour cream
1. Peel avocados and remove pits. Place in bowl.
2. Add lemon juice and mash the avocados with a fork.
3. Add remaining ingredients and mix together. Place in fridge for at least 1 hour to allow flavours meld together.
4. Serve with VE Salsa and taco chips.
Option: For traditional guacamole omit the sour cream.
Epicure’s Mexican 7 Layer Dip
Grated cheese, try Monterey Jack or Cheddar
Prepared VE Pueblo Bean Dip Mix
Prepared VE Jalapeño Cheese Dip Mix (for a less spicy option, use plain sour cream)
Prepared VE Poco Picante Salsa Mix - MEDIUM
Prepared VE Guacamole Dip Mix
Black olives, sliced
Green onions, thinly sliced
1. Sprinkle 1/2 of cheese on bottom of the dish you will use for the dip. (By putting cheese on the bottom it will easier to get all the layers with one scoop.)
2. Place dolups of prepared VE Pueblo Bean Dip Mix on the cheese. Spread evenly to cover cheese.
3. Place dolups of VE Jalapeño Cheese Dip Mix on top of VE Pueblo Bean Dip Mix. Spread evenly to cover previous layer.
4. Top with prepared VE Poco Picante Salsa Mix
5. Place dolups of prepared VE Guacamole Dip Mix on VE Poco Picante Salsa Mix. Spread evenly to cover previous layer.
6. Sprinkle with remainder of grated cheese.
7. Top with black olives and green onions.
8. Serve with taco or tortilla chips.
Options:
- For a less spicy version of this dip use plain sour cream in place of the prepared VE Jalapeño Cheese Dip Mix
- Try VE Fruit Salsa Mix - for a milder taste or VE Caliente Salsa Mix for a HOT HOT taste.
Prepared VE Pueblo Bean Dip Mix
Prepared VE Jalapeño Cheese Dip Mix (for a less spicy option, use plain sour cream)
Prepared VE Poco Picante Salsa Mix - MEDIUM
Prepared VE Guacamole Dip Mix
Black olives, sliced
Green onions, thinly sliced
1. Sprinkle 1/2 of cheese on bottom of the dish you will use for the dip. (By putting cheese on the bottom it will easier to get all the layers with one scoop.)
2. Place dolups of prepared VE Pueblo Bean Dip Mix on the cheese. Spread evenly to cover cheese.
3. Place dolups of VE Jalapeño Cheese Dip Mix on top of VE Pueblo Bean Dip Mix. Spread evenly to cover previous layer.
4. Top with prepared VE Poco Picante Salsa Mix
5. Place dolups of prepared VE Guacamole Dip Mix on VE Poco Picante Salsa Mix. Spread evenly to cover previous layer.
6. Sprinkle with remainder of grated cheese.
7. Top with black olives and green onions.
8. Serve with taco or tortilla chips.
Options:
- For a less spicy version of this dip use plain sour cream in place of the prepared VE Jalapeño Cheese Dip Mix
- Try VE Fruit Salsa Mix - for a milder taste or VE Caliente Salsa Mix for a HOT HOT taste.
Monday, October 15, 2007
Mulling Spice Braised Pork Roast
1 1/4lb pork loin roast
VE Sea Salt & VE Pepper, to taste
1 Tbsp vegetable oil
1/2 cup prepared VE Mulling Spices, (strain if desired)
1/4 cup low sodium chicken stock
1. Preheat oven to 350 F. Season pork loin roast with VE Sea Salt and VE Pepper
2. Heat a large frying pan on medium high. Add vegetable oil to hot pan and swirl to coat pan. Add pork roast and sear on all sides. Remove pork from heat and place in baking dish.
3. Mix together prepared VE Mulling Spices and chicken stock, and pour over pork. Cover and cook in preheated oven for 25 minutes, or until pork in no longer pink.
4. Slice into small pieces and and serve with juices from baking dish.
VE Sea Salt & VE Pepper, to taste
1 Tbsp vegetable oil
1/2 cup prepared VE Mulling Spices, (strain if desired)
1/4 cup low sodium chicken stock
1. Preheat oven to 350 F. Season pork loin roast with VE Sea Salt and VE Pepper
2. Heat a large frying pan on medium high. Add vegetable oil to hot pan and swirl to coat pan. Add pork roast and sear on all sides. Remove pork from heat and place in baking dish.
3. Mix together prepared VE Mulling Spices and chicken stock, and pour over pork. Cover and cook in preheated oven for 25 minutes, or until pork in no longer pink.
4. Slice into small pieces and and serve with juices from baking dish.
Spicy Flank Steak
6 Servings
2 tsp VE Mild Smoked Spanish Paprika
2 tsp ground coriander
2 tsp ground cumin
1 tsp garlic salt
1 pinch ground black pepper
2 pounds flank steak, cut into strips
1/2 cup prepared VE Ranch Dressing
1. Mix first 5 ingredients together in a plastic bag. Shake to coat the strips of steak. Set in fridge for about 1/2 hour.
2. Preheat oven broiler. Arrange strips of steak on a lightly greased baking sheet, and broil fro about 5 minutes on each side, or until desired doneness.
3. Serve with prepare VE Ranch Dressing for dipping.
2 tsp VE Mild Smoked Spanish Paprika
2 tsp ground coriander
2 tsp ground cumin
1 tsp garlic salt
1 pinch ground black pepper
2 pounds flank steak, cut into strips
1/2 cup prepared VE Ranch Dressing
1. Mix first 5 ingredients together in a plastic bag. Shake to coat the strips of steak. Set in fridge for about 1/2 hour.
2. Preheat oven broiler. Arrange strips of steak on a lightly greased baking sheet, and broil fro about 5 minutes on each side, or until desired doneness.
3. Serve with prepare VE Ranch Dressing for dipping.
Sunday, October 14, 2007
Pesto Cheesy Chicken Rolls
4 servings
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 cup prepared VE Pesto Herb Mix
4 thick slices mozzarella cheese
1. Preheat oven to 350.
2. Mix VE Pesto Herb Mix according to directions on bottle to make 1 cup prepared Pesto
3. Spread 2 to 3 tablespoons of the Pesto Mix each chicken breast. Place a slice of cheese on top of each chicken breast. Roll up tightly. Secure the rolls with toothpicks. Place in a lightly greased baking dish.
3. Bake for 45 to 50 minutes in oven, uncovered, until juices run clear.
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 cup prepared VE Pesto Herb Mix
4 thick slices mozzarella cheese
1. Preheat oven to 350.
2. Mix VE Pesto Herb Mix according to directions on bottle to make 1 cup prepared Pesto
3. Spread 2 to 3 tablespoons of the Pesto Mix each chicken breast. Place a slice of cheese on top of each chicken breast. Roll up tightly. Secure the rolls with toothpicks. Place in a lightly greased baking dish.
3. Bake for 45 to 50 minutes in oven, uncovered, until juices run clear.
Saturday, October 13, 2007
Pesto Ravioli with Chicken
4 servings
2 teaspoons olive oil
1 lb boneless skinless chicken breasts, cut into strips
3/4 cup chicken broth
1 (9 ounce) package refrigerated cheese ravioli
3 small zucchini, cut into 1/4 inch slices
1 large red pepper, thinly sliced
1/4 cup VE Pesto Herb Mix
VE Salt and VE Pepper, to taste
Parmesan cheese, freshly grated
1. Heat oil in a large frying pan, over med-high.
2. Add chicken and cook for 4 minutes until lightly browned. Set aside in bowl.
3. Add broth and ravioli to frying pan Bring to a boil then lower heat, cover and allow to simmer for 4 minutes, or until ravioli is cooked.
4. Return chicken to the frying pan. Add zucchini and red pepper. Increase heat to med-high and cook for 3 minutes, until veggies are tender crisp, being sure to stir frequently.
5. Add pesto and toss to coat.
6. Add salt and pepper to taste. Sprinkle with Parmesan cheese and serve hot.
2 teaspoons olive oil
1 lb boneless skinless chicken breasts, cut into strips
3/4 cup chicken broth
1 (9 ounce) package refrigerated cheese ravioli
3 small zucchini, cut into 1/4 inch slices
1 large red pepper, thinly sliced
1/4 cup VE Pesto Herb Mix
VE Salt and VE Pepper, to taste
Parmesan cheese, freshly grated
1. Heat oil in a large frying pan, over med-high.
2. Add chicken and cook for 4 minutes until lightly browned. Set aside in bowl.
3. Add broth and ravioli to frying pan Bring to a boil then lower heat, cover and allow to simmer for 4 minutes, or until ravioli is cooked.
4. Return chicken to the frying pan. Add zucchini and red pepper. Increase heat to med-high and cook for 3 minutes, until veggies are tender crisp, being sure to stir frequently.
5. Add pesto and toss to coat.
6. Add salt and pepper to taste. Sprinkle with Parmesan cheese and serve hot.
Wassail
Wassail is an old English term meaning “be in good health”
Makes 24 Cups
4 Tbsp VE Mulling Spices
16 cups of cider
1/4 cup of sugar
2 cups of dark rum
Thin slices of oranges and/or lemons
1. In a large pot mix together cider and VE Mulling spice. Bring to a boil then allow to gently simmer for 15 minutes.
2. Strain. Add sugar (or to taste) and rum. Garnish with orange and/or lemon slices. Serve hot.
Makes 24 Cups
4 Tbsp VE Mulling Spices
16 cups of cider
1/4 cup of sugar
2 cups of dark rum
Thin slices of oranges and/or lemons
1. In a large pot mix together cider and VE Mulling spice. Bring to a boil then allow to gently simmer for 15 minutes.
2. Strain. Add sugar (or to taste) and rum. Garnish with orange and/or lemon slices. Serve hot.
Friday, October 12, 2007
Malaysian Stir-fried Beef With Vegetables
Serves 4
2 tsp peanut oil, divided
1 green bell pepper, sliced
1 cup cauliflower florets
1 cup sliced mushrooms
1 lb sirloin beef, cut into strips
1 Tbsp VE Malay Seasoning
2–3 Tbsp soy sauce
1. Heat a medium-sized frying pan over medium heat. Add 1 tsp of the peanut oil and sauté green bell peppers and cauliflower for about 3 minutes. Add mushrooms and continue cooking until vegetables are tender crisp. Set aside in bowl.
2. Pour remaining 1 tsp of peanut oil into pan and stir-fry beef for about 4 minutes.
3. Return vegetables to pan and add the two remaining ingredients. Continue to cook until beef is finished cooking. Serve hot.
2 tsp peanut oil, divided
1 green bell pepper, sliced
1 cup cauliflower florets
1 cup sliced mushrooms
1 lb sirloin beef, cut into strips
1 Tbsp VE Malay Seasoning
2–3 Tbsp soy sauce
1. Heat a medium-sized frying pan over medium heat. Add 1 tsp of the peanut oil and sauté green bell peppers and cauliflower for about 3 minutes. Add mushrooms and continue cooking until vegetables are tender crisp. Set aside in bowl.
2. Pour remaining 1 tsp of peanut oil into pan and stir-fry beef for about 4 minutes.
3. Return vegetables to pan and add the two remaining ingredients. Continue to cook until beef is finished cooking. Serve hot.
The Great Pumpkin Custard
2 cups cooked pumpkin
1 1/2 cups evaporated milk
3 large eggs
1/2 cup maple syrup
1 tsp VE Cinnamon
1/2 tsp VE Nutmeg
1/2 tsp VE Ground Ginger
Whipped topping
1 1/2 cups evaporated milk
3 large eggs
1/2 cup maple syrup
1 tsp VE Cinnamon
1/2 tsp VE Nutmeg
1/2 tsp VE Ground Ginger
Whipped topping
1. Preheat the oven to 350F.
2. Mix all ingredients together, using a blender, until smooth.
3. Pour into a 9x9 baking dish that has been greased.
4. Bake for about 45- 50 minutes, until a knife inserted comes out clean.
5. Serve warm or cold. To serve garnish with a dollop of whipped topping and a sprinkle of cinnamon.
Thursday, October 11, 2007
Pork Loin
Pork Loin (or Pot Roast)
1 Tbsp of VE Mulling Spices
2 Cups of Apple Juice
1. In slow cooker place pork loin.
2. Mix together VE Mulling Spices and Apple Juice. Pour over pork loin.
3. Cover and cook on low for 8-10 hours
1 Tbsp of VE Mulling Spices
2 Cups of Apple Juice
1. In slow cooker place pork loin.
2. Mix together VE Mulling Spices and Apple Juice. Pour over pork loin.
3. Cover and cook on low for 8-10 hours
Southwestern Dip
Prepare the cream cheese mixture ahead of time and freeze it for when you have unexpected guests or prepare ahead of time as you get ready for the holiday get together.
1 - 8oz pkg of cream cheese
1/2 cup old cheddar cheese, shredded (Option: try nacho shredded cheese)
1/4 cup Mayonnaise
1/4 cup Sour Cream
2 Tbsp VE Fruit Salsa Mix (Mild)
2 Tbsp VE Poco Picante Salsa
Loaf of Sourdough Bread
1. Mix all ingredients together in a mixing bowl. Set aside.
2. Hollow out loaf of sourdough Bread to make a bread bowl.
3. Spoon Cream Cheese mixture into sourdough bowl and heat, wrapped in foil, at 350F for about 45 minutes. Or heat in microwave just until mixture is hot.
Option:
1) Omit the bread bowl and serve cold as a cheese ball or spread.
2) If you don't like it HOT (too spicy) reduce the VE Poco Picante Salsa to 1 Tbsp.
1 - 8oz pkg of cream cheese
1/2 cup old cheddar cheese, shredded (Option: try nacho shredded cheese)
1/4 cup Mayonnaise
1/4 cup Sour Cream
2 Tbsp VE Fruit Salsa Mix (Mild)
2 Tbsp VE Poco Picante Salsa
Loaf of Sourdough Bread
1. Mix all ingredients together in a mixing bowl. Set aside.
2. Hollow out loaf of sourdough Bread to make a bread bowl.
3. Spoon Cream Cheese mixture into sourdough bowl and heat, wrapped in foil, at 350F for about 45 minutes. Or heat in microwave just until mixture is hot.
Option:
1) Omit the bread bowl and serve cold as a cheese ball or spread.
2) If you don't like it HOT (too spicy) reduce the VE Poco Picante Salsa to 1 Tbsp.
Wednesday, October 10, 2007
Chicken with Mulling Spices
Serves 4
4 boneless skinless chicken breasts
VE Sea Salt & VE Pepper, to taste
2 tsp vegetable oil
1 cup orange juice
1 tsp VE Mulling Spices
1. Season chicken Salt and Pepper.
2. Add vegetable oil to a large frying pan and heat over medium high. Add chicken.
3. Brown chicken on both sides then reduce heat to me. Mix together orange juice and mulling spices, pour over chicken and stir well.
4. Cook chicken until no longer pink, about 8 to 10 minutes. Remove chicken from frying pan. Strain sauce. Serve chicken and sauce over steamed rice.
4 boneless skinless chicken breasts
VE Sea Salt & VE Pepper, to taste
2 tsp vegetable oil
1 cup orange juice
1 tsp VE Mulling Spices
1. Season chicken Salt and Pepper.
2. Add vegetable oil to a large frying pan and heat over medium high. Add chicken.
3. Brown chicken on both sides then reduce heat to me. Mix together orange juice and mulling spices, pour over chicken and stir well.
4. Cook chicken until no longer pink, about 8 to 10 minutes. Remove chicken from frying pan. Strain sauce. Serve chicken and sauce over steamed rice.
Mulling Spice Dessert Syrup
Yields about 1 cup
2 cups apple juice, red wine or cranberry juice
2 tsp VE Mulling Spices
1/4 cup sugar
1/4 tsp VE Vanilla Extract
1. in a small saucepan mix all ingredients together being sure to stir well. Bring to a boil then reduce heat and allow to simmer uncovered for 15 - 20 minutes, or until liquid is thick like a syrup. Remove from heat.
2. Strain syrup, while still hot. Serve hot or cold on ice cream, fruit cake or biscotti.
2 cups apple juice, red wine or cranberry juice
2 tsp VE Mulling Spices
1/4 cup sugar
1/4 tsp VE Vanilla Extract
1. in a small saucepan mix all ingredients together being sure to stir well. Bring to a boil then reduce heat and allow to simmer uncovered for 15 - 20 minutes, or until liquid is thick like a syrup. Remove from heat.
2. Strain syrup, while still hot. Serve hot or cold on ice cream, fruit cake or biscotti.
Tuesday, October 9, 2007
Mulled Apple Juice
1 Cup Water
2 tsp VE Mulling Spice
1 can Apple Juice
1. In medium sized pot, over medium heat, mix together water and Mulling Spice and bring to a boil.
2. Add can of Apple Juice. Allow to simmer until hot then reduce temperature to low.
3. Strain and serve hot.
2 tsp VE Mulling Spice
1 can Apple Juice
1. In medium sized pot, over medium heat, mix together water and Mulling Spice and bring to a boil.
2. Add can of Apple Juice. Allow to simmer until hot then reduce temperature to low.
3. Strain and serve hot.
Fireside Fruit Dip
A great fruit dip or put some on top of your favorite fruit salad or just top your favorite fruit based dessert.
1 Vanilla Pudding snack pack
Equal amount of Cool Whip
1 tsp VE Fireside Rim Trimmer
1. Mix ingredients together and enjoy!
1 Vanilla Pudding snack pack
Equal amount of Cool Whip
1 tsp VE Fireside Rim Trimmer
1. Mix ingredients together and enjoy!
Sunday, October 7, 2007
Green Tomato Mincemeat
Yields: 20 cups
Equal amount of tomatoes and apples sliced (about 16 of each)
2 lbs of Sultana raisins
1 lb of currants
1 cup of mixed peel
3 cups of sugar
4 tsp salt
2/3 cup vinegar
1 Tbsp VE Cinnamon
1/2 tsp VE Cloves
1/2 tsp VE Nutmeg
1/2 tsp allspice
1. Use food processor to finely chop up apples and tomatoes (Using a food processor helps to reduce cooking time as the pieces are smaller). If you don't have a food processor just chop apples and tomatoes into small pieces. Put in a very large pot as you chop.
2. Mix everything together in a very large pot and bring to a boil. Simmer uncovered for about an hour, stirring occasionally, until right consistency (thick). Remove from heat.
3. When cooled place in freezer bags and seal. Freeze. Defrost to use in a pie, for muffins or in your favorite mincemeat square recipe.
*This doesn't turn brown until it is almost done.
Equal amount of tomatoes and apples sliced (about 16 of each)
2 lbs of Sultana raisins
1 lb of currants
1 cup of mixed peel
3 cups of sugar
4 tsp salt
2/3 cup vinegar
1 Tbsp VE Cinnamon
1/2 tsp VE Cloves
1/2 tsp VE Nutmeg
1/2 tsp allspice
1. Use food processor to finely chop up apples and tomatoes (Using a food processor helps to reduce cooking time as the pieces are smaller). If you don't have a food processor just chop apples and tomatoes into small pieces. Put in a very large pot as you chop.
2. Mix everything together in a very large pot and bring to a boil. Simmer uncovered for about an hour, stirring occasionally, until right consistency (thick). Remove from heat.
3. When cooled place in freezer bags and seal. Freeze. Defrost to use in a pie, for muffins or in your favorite mincemeat square recipe.
*This doesn't turn brown until it is almost done.
Saturday, October 6, 2007
Super Simple Pasta Salad
Even kids will eat this one!
Colored rotini pasta
1 stalk chopped celery
1/2 pepper chopped (Red or Green)
1 green onion chopped
1/2 cup mayonnaise
1/4 cup fresh Parmesan cheese
1 tsp VE Pasta Seasoning
1 tsp VE Herb and garlic
1 tsp VE 3 Onion Mix
Colored rotini pasta
1 stalk chopped celery
1/2 pepper chopped (Red or Green)
1 green onion chopped
1/2 cup mayonnaise
1/4 cup fresh Parmesan cheese
1 tsp VE Pasta Seasoning
1 tsp VE Herb and garlic
1 tsp VE 3 Onion Mix
1. Cook Pasta according to instructions on box.
2. Mix together remaining ingredients and mix into cooked pasta.
Friday, October 5, 2007
Bruschetta Chicken Bake
1 - 19 oz. can stewed tomatoes, undrained
1 pkg Stove Top Stuffing mix for chicken
2 tsp VE Minced Garlic
1 1/2 boneless, skinless chicken breasts, cut into bite size pieces
1 tsp VE Poultry Seasoning (or VE Pasta Seasoning)
1 cup grated mozzarella
1. Preheat oven to 400 F.
2. In medium bowl add tomatoes, stuffing mix and garlic. Stir until stuffing mix is moistened. Set aside.
3. Place chicken pieces into a 13x9 baking dish. Sprinkle with seasoning and cheese. Top with stuffing mixture.
4. Bake for 30 minutes, or until chicken is cooked through.
1 pkg Stove Top Stuffing mix for chicken
2 tsp VE Minced Garlic
1 1/2 boneless, skinless chicken breasts, cut into bite size pieces
1 tsp VE Poultry Seasoning (or VE Pasta Seasoning)
1 cup grated mozzarella
1. Preheat oven to 400 F.
2. In medium bowl add tomatoes, stuffing mix and garlic. Stir until stuffing mix is moistened. Set aside.
3. Place chicken pieces into a 13x9 baking dish. Sprinkle with seasoning and cheese. Top with stuffing mixture.
4. Bake for 30 minutes, or until chicken is cooked through.
Thursday, October 4, 2007
Tuscan Bread Stuffing
Serves 8 to 10
2 Tbsp olive oil
1 large onion, diced
1 cup red pepper, diced
3 Tbsp VE Tuscan Rub
3 cups chicken stock
8 cups day-old VE Focaccia bread, cubed
2 eggs, well beaten
2 tsp VE Sea Salt, ground
1 tsp VE Black Pepper, coarsely ground
1. Sauté onion and red pepper in olive oil over medium heat. Add VE Tuscan Rub and chicken stock. Remove from heat.
2. Pour over cubed Focaccia bread. Stir in beaten eggs. Season with VE Sea Salt and VE Pepper.
3. Place in lightly greased 9 x 13 baking dish and cover with lightly greased aluminum foil. Bake at 350°F, for 40 minutes.
4. Remove foil and bake for 20 minutes more or until top is golden and slightly crisp.
2 Tbsp olive oil
1 large onion, diced
1 cup red pepper, diced
3 Tbsp VE Tuscan Rub
3 cups chicken stock
8 cups day-old VE Focaccia bread, cubed
2 eggs, well beaten
2 tsp VE Sea Salt, ground
1 tsp VE Black Pepper, coarsely ground
1. Sauté onion and red pepper in olive oil over medium heat. Add VE Tuscan Rub and chicken stock. Remove from heat.
2. Pour over cubed Focaccia bread. Stir in beaten eggs. Season with VE Sea Salt and VE Pepper.
3. Place in lightly greased 9 x 13 baking dish and cover with lightly greased aluminum foil. Bake at 350°F, for 40 minutes.
4. Remove foil and bake for 20 minutes more or until top is golden and slightly crisp.
Chili Con Queso Dip
This dip mix is usually used as a dip for tortilla chips but it is truly very versatile as you can also use it as a dip for apples, broccoli, pita chips, etc. (just use your imagination).
500g. Velveeta – cut into cubes
1 cup milk
1 cup diced tomato - drained
2 tsp. VE Poco Picante Salsa Mix
2 tsp. VE Jalapeno Cheese Dip Mix
1. In a double boiler melt cheese in milk. stir until smooth.
2. In small bowl mix together tomatoes and spices. Add the cheese mixture.
3. Feel free to add more spice - as some people like it HOT.
500g. Velveeta – cut into cubes
1 cup milk
1 cup diced tomato - drained
2 tsp. VE Poco Picante Salsa Mix
2 tsp. VE Jalapeno Cheese Dip Mix
1. In a double boiler melt cheese in milk. stir until smooth.
2. In small bowl mix together tomatoes and spices. Add the cheese mixture.
3. Feel free to add more spice - as some people like it HOT.
Wednesday, October 3, 2007
Seasoned Carrots
2 lbs carrots, peeled and sliced
1 Tbsp VE 3 Onion Dip Mix
1 Tbsp margarine
VE Sea Salt and Pepper
1. Boil carrots and VE 3 Onion Dip Mix in a large saucepan. Cook to desired doneness.
2. Drain carrots. Toss with margarine and season to taste with VE Sea Salt and VE Pepper.
1 Tbsp VE 3 Onion Dip Mix
1 Tbsp margarine
VE Sea Salt and Pepper
1. Boil carrots and VE 3 Onion Dip Mix in a large saucepan. Cook to desired doneness.
2. Drain carrots. Toss with margarine and season to taste with VE Sea Salt and VE Pepper.
Heidi’s Bean Dip
by Heidi Frenette
1 can of refried beans
1/2 cup cheddar, shredded
1 can (398ml) diced tomatoes
3 Tbsp VE Poco Salsa
3 Tsp VE Jalapeño Cheese Dip Mix
1. Combine ingredients together and heat until warm.
2. Serve with Tortilla chips orPita Crisps.
1 can of refried beans
1/2 cup cheddar, shredded
1 can (398ml) diced tomatoes
3 Tbsp VE Poco Salsa
3 Tsp VE Jalapeño Cheese Dip Mix
1. Combine ingredients together and heat until warm.
2. Serve with Tortilla chips orPita Crisps.
Tuesday, October 2, 2007
Garlic Mashed Potatoes
2 lbs potatoes, peeled and quartered
1-1/3 cup milk
1 Tbsp VE Classic Vinaigrette (or VE Herb and Garlic Dip Mix)
2 Tbsp olive oil
2 Tbsp margarine
VE Sea Salt, to taste
1.Boil potatoes until tender. Drain and set aside.
2. Mix together milk and VE Classic Vinaigrette (or VE Herb & Garlic Dip Mix) and heat in a small saucepan. Add olive oil and margarine to milk mixture.
3. Add milk mixture to potatoes and mash together until smooth. Season with VE Sea Salt.
Tuscan Roasted Turkey
Turkey
Olive oil
1/2 Lemon
VE Tuscan Rub
VE Sea Salt
VE Lemon Pepper
1. Mix together olive oil, lemon juice and VE Tuscan Rub
2. Rub Tuscan mixture over surface of turkey.
3. Coarsely grind VE Sea Salt and VE Lemon Pepper over surface.
4. Cook Turkey at 350°F allow 15 to 20 minutes per pound. 1 hour before end of recommended cooking time, begin checking to see if cooked by inserting an Instant Read Thermometer into the inner thigh, just above the thigh bone. A stuffed turkey is cooked when the temperature registers 180°F (or 170°F unstuffed).
Olive oil
1/2 Lemon
VE Tuscan Rub
VE Sea Salt
VE Lemon Pepper
1. Mix together olive oil, lemon juice and VE Tuscan Rub
2. Rub Tuscan mixture over surface of turkey.
3. Coarsely grind VE Sea Salt and VE Lemon Pepper over surface.
4. Cook Turkey at 350°F allow 15 to 20 minutes per pound. 1 hour before end of recommended cooking time, begin checking to see if cooked by inserting an Instant Read Thermometer into the inner thigh, just above the thigh bone. A stuffed turkey is cooked when the temperature registers 180°F (or 170°F unstuffed).
Monday, October 1, 2007
Frosted Mocha
2 Cups of strong coffee, chilled
6 Tbsp Chocolate Syrup
2 Cups milk
12 Coffee ice cube
VE Fireside Rim Trimmer
1. In advance make some coffee ice cubes by freezing some coffee in an ice cube tray.
2. Prepare 4 glasses by rimming with VE Fireside Rim Trimmer.
3. Blend the following in blender: 2 Cups of chilled strong coffee, chocolate syrup and milk.
4. Pour over coffee ice cubes in prepared glasses. Enjoy!
Pumkin Cheesecake
2 pkg. (8 oz. each) Philadelhia Cream Cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp vanilla
1 tsp VE Pumpkin Pie Spice (or VE Poudre Douce)
2 eggs
1 Graham Pie Crust (6 oz.) (OR use 1 1/4 cups crushed ginger snaps mixed with 1/4 melted butter)
1 cup thawed COOL WHIP Whipped Topping
1. Preheat oven to 350°F.
2. In a large bowl beat together cream cheese, pumpkin, sugar, vanilla and spices in large bowl until well blended. Add eggs, one at a time, and beat just until blended. Pour into crust.
3. Bake for 40 minutes, or until center is almost set. Remove from oven and allow to cool then refrigerate for at least 3 hours before serving.
4. Top with Cool Whip just before serving.
Store leftover cheesecake in refrigerator.
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp vanilla
1 tsp VE Pumpkin Pie Spice (or VE Poudre Douce)
2 eggs
1 Graham Pie Crust (6 oz.) (OR use 1 1/4 cups crushed ginger snaps mixed with 1/4 melted butter)
1 cup thawed COOL WHIP Whipped Topping
1. Preheat oven to 350°F.
2. In a large bowl beat together cream cheese, pumpkin, sugar, vanilla and spices in large bowl until well blended. Add eggs, one at a time, and beat just until blended. Pour into crust.
3. Bake for 40 minutes, or until center is almost set. Remove from oven and allow to cool then refrigerate for at least 3 hours before serving.
4. Top with Cool Whip just before serving.
Store leftover cheesecake in refrigerator.
Mex-icure Select Layered Dip
by Sharon Statham
1 19oz. Can black beans, drain and rinse
3 Tbsp VE Pueblo Bean Dip Mix
1/3 cup cold water
3 Avocadoes, peeled and cubed
1/4 cup mayonnaise
1 tsp Lemon juice
3-4 Tbsp Poco Picante Salsa Mix or VE Caliente Salsa Mix (divided)
2 cups sour cream
2-3 Tbsp VE Jalapeño Cheese Dip Mix
2 cups canned diced tomatos
2 cups finely grated Cheddar Cheese
3 Tbsp VE 3 Onion Dip Mix
1. In food proceeor blend together beans, Pueblo Bean Dip Mix and cold water in a food processor. Process until smooth. Spread onto bottom serving serving dish!
2. Again in food processor blend together Avocados, mayonnaise, lemon juice and 1-2 Tbsp of your choice of VE Salsa Mix. Blend until smooth. Spread over layer of bean mixture.
3. In small bowl mix together sour cream and Jalapeño Cheese Dip Mix. Spread over avocado layer.
4. Mix diced tomatoes and 2-3 Tbsp of your choice of Salsa Mix together. Let sit for at least about 1/2 hour to allow for the for Salsa Mix to soak up excess juices.
5. Using a fork dot the salsa mix evenly over the top of the sour cream layer.
6. Add the finely grated Cheddar Cheese on top. Sprinkle the 3 Onion Dip Mix on top of the cheddar cheese.
1 19oz. Can black beans, drain and rinse
3 Tbsp VE Pueblo Bean Dip Mix
1/3 cup cold water
3 Avocadoes, peeled and cubed
1/4 cup mayonnaise
1 tsp Lemon juice
3-4 Tbsp Poco Picante Salsa Mix or VE Caliente Salsa Mix (divided)
2 cups sour cream
2-3 Tbsp VE Jalapeño Cheese Dip Mix
2 cups canned diced tomatos
2 cups finely grated Cheddar Cheese
3 Tbsp VE 3 Onion Dip Mix
1. In food proceeor blend together beans, Pueblo Bean Dip Mix and cold water in a food processor. Process until smooth. Spread onto bottom serving serving dish!
2. Again in food processor blend together Avocados, mayonnaise, lemon juice and 1-2 Tbsp of your choice of VE Salsa Mix. Blend until smooth. Spread over layer of bean mixture.
3. In small bowl mix together sour cream and Jalapeño Cheese Dip Mix. Spread over avocado layer.
4. Mix diced tomatoes and 2-3 Tbsp of your choice of Salsa Mix together. Let sit for at least about 1/2 hour to allow for the for Salsa Mix to soak up excess juices.
5. Using a fork dot the salsa mix evenly over the top of the sour cream layer.
6. Add the finely grated Cheddar Cheese on top. Sprinkle the 3 Onion Dip Mix on top of the cheddar cheese.
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