Pueblo Bean Bites

19 oz mixed beans rinsed and drained
3 Tbsp VE Pueblo Bean Dip
2/3 cup water
250g cream cheese
1/2 cup grated cheese (cheddar or Monterey)
6-7" tortillas
Prepared VE Salsa Mix or VE Red Pepper Jelly

1. Blend together beans, VE Pueblo Bean Dip and water in blender until texture is smooth.
2. Spread 2 Tbsp of Cream Cheese on a tortilla. Cover this with about 2 TBSP Bean Mixture.
3. Sprinkle grated Cheese on top then roll up tightly and wrap in plastic. Repeat for remaining Tortillas. Refrigerate for 2 hours (up to 3 days).
4. To serve: Preheat oven to 450 F. Slice rolls into 1" slices and place on baking sheets. Bake for about 5 minutes, or until heated through then serve with prepared VE Salsa Mix or VE Red Pepper Jelly,

Autumn Pumpkin Pie Fudge

3 Cups sugar
1 Cup Milk
3 Tbsp corn syrup
1/2 cup canned pure pumpkin
1/4 tsp salt
1 tsp VE Pumpkin Pie Spice
1 tsp VE Pure Vanilla Extract
1/2 cup butter
1/2 cup chopped pecans (optional)

1. Place a large saucepan over medium heat and add sugar, milk, corn syrup, pumpkin, and salt. Mix well.
2. Continue to stir mixture and allow mixture to come to a boil then reduce heat; let it continue to boil, but do not stir, until it reaches soft ball stage (or 232 F using a Candy thermometer), remove from heat.
3. Stir in remaining ingredients. Let mixture cool (to 100 F).
4. Using a wooden spoon, beat until thick and mixture loses some of its; gloss.
5. Quickly pour mixture into buttered 8" square pan. Cool on counter and cut into pieces when firm.

Extraordinary Cheese Ball

8 oz cream cheese
2 cups shredded Cheddar, cheese
1 Tbsp VE Cheese, Chives & Bacon Dip Mix
1 Tbsp VE 3 Onion Dip Mix
1 Tbsp VE Lemon Dilly Dip Mix
2 Tbsp Worcestershire sauce
Chopped Pecans

1. Soften cream cheese then whip until slightly whipped.
2. Add VE Cheese, Chives & Bacon,VE 3 Onion Dip, VE Lemon Dilly Dip Mix, and Worcestershire Sauce; mix well.
3. Fold in cheddar cheese. Form into 1 large ball with hands (if too soft refrigerate for about 1 hour first) OR a few small ones.
4. Roll into Chopped Pecans; refrigerate until firm. Serve with crackers or pita chips.
5. To store, cover with plastic wrap and place in refrigerator where it will keep for a couple weeks or keep in freezer for a couple months.

Hot & Spicy Cheese Ball

4 oz cream cheese
3 Tbsp VE Louisiana Hot & Spicy Dip Mix
2 Tbsp Worcestershire Sauce
2 cups Cheddar Cheese, shredded
VE Chili Seasoning, to coat ball

1. Soften cream cheese then whip until slightly whipped.
2. Add VE Louisiana Hot & Spicy Dip Mix and Worcestershire Sauce; mix well.
3. Fold in cheddar cheese. Form into 1 large ball with hands (if too soft refrigerate for about 1 hour first) OR a few small ones.
4. Roll into Chili powder; refrigerate until firm. Serve with crackers or pita chips.
5. To store, cover with plastic wrap and place in refrigerator where it will keep for a couple weeks or keep in freezer for a couple months.

VE Spice Sugar Cookies

2/3 cups shortening
3/4 cup white sugar
1 tsp VE Pure Vanilla Extract
1 egg
2 cups flour
1/2 tsp VE Baking Powder
1/4 tsp salt
4 tsp milk
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1 tsp VE Poudre Douce
2 Tbsp White sugar

1. Cream together shortening and sugar until light.
2. Add egg and VE Vanilla Extract. Beat well.
3. Mix together flour baking powder and salt; add to shortening mixture.
4. Add milk and beat well to form dough.
5. Roll dough out on lightly floured surface. Cut with cookie cutters.
6. Combine VE Poudre Douce and sugar; sprinkle over cookies.
7. Place on cookie sheet. Bake at 375oF for 10 minutes or until edges are lightly golden.

Focaccia Bread

by Karen Nichols

Bread machine recipe

4 Tbsp water
3 1/2 Tbsp sugar
3 Tbsp butter or margarine
1 tsp salt
3 cups flour
1 1/2 tsp bread machine yeast
2 Tbsp dry milk
2 - 3 Tbsp VE Focaccia Bread Spice
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2 Tbsp olive oil
2 tsp fresh or dried rosemary
2 Tbsp Parmesan cheese
1 tsp garlic salt

1. Place first 8 ingredients in your bread machine according to manufacturer's instruction to make dough.
2. When dough cycle is done remove bread from machine and knead dough for 1 minute.
3. Prepare a cookie sheet, with sides, by greasing lightly. Roll dough out on sheet.
4. Cover and let for about 1/2 hour. Make indentations in dough, with fingers, every inch.
5. Brush dough with olive oil, then sprinkle with Parmesan cheese, rosemary and garlic salt.
6. Bake at 400F oven for 15 minutes, or until nicely browned.

Pumpkin Cheesecake in a Gingersnap Crust

Yields: 8 servings

1 1/2 cups gingersnap cookie crumbs
3/4 cup ground hazelnuts
3 tablespoons brown sugar
6 tablespoons unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup brown sugar
1 1/2 cups canned solid pack pumpkin
1/2 cup heavy cream
1/3 cup maple syrup
1/2 tablespoon VE Pure Vanilla Extract
3/4 teaspoon VE Cinnamon
1/2 teaspoon VE Ground Allspice
4 eggs

DIRECTIONS:
1. Preheat oven to 325 F
2. Lightly grease and flour a 9 inch spring form pan.
3. Mix together gingersnap crumbs, hazelnuts, brown sugar and melted butter. Press mixture onto bottom and up two inches on sides of pan.
4. Combine cream cheese and brown sugar with mixer until light and fluffy. Stir in the pumpkin then add cream, maple syrup, cinnamon, allspice and vanilla. Mix well. Using mixer add eggs, one at a time. Mix until batter is smooth.
5. Pour on gingersnap mixture. Bake for 90 minutes, or until center of cheesecake is set. Allow to cool then refrigerate overnight.

Cheesy Sourdough

1 Sourdough loaf
2 cup grated cheddar cheese
1 pkg. cream cheese
1 1/2 cup sour cream
2 Tbsp VE 3 Onion Dip Mix
1 Tbsp Worcestershire sauce
3/4 cup corn beef, shredded
1 small can diced green chilies and pimentos

1. Slice off the top of the sourdough loaf. Cut around the edges leaving a wall about 1/2” thick; then remove bread inside to make a "bread bowl".
2. Cut the bread removed from the center into cubes; toast cubes in an oven for 15 minutes at 350. Set aside.
3. Mix together remaining ingredients and fill the "cheese bowl" with the cheese mixture. Place top back on the loaf and wrap in foil. Bake for about 2 hours at 325.
4. Serve hot with the toasted bread cubes.

Round Steak Supreme

1 lb. round steak
2 Tbsp oil
1 Tbsp margarine
3 Tbsp flour
1 cup sour cream
2-3 Tbsp VE 3 Onion Dip
10 oz. can of mushrooms, drained
1/2 c. milk
Ve Sea Salt, to taste
VE Pepper, to taste

1. Heat frying pan over medium high heat. Add oil and margarine. Add steak and cook just to brown.
2. Add flour then stir in sour cream; bring to a boil and allow to thicken.
3. Add 3 ONION DIP, mushrooms and milk.
4. Pour contents of frying pan into casserole dish with cover. Bake at 325, covered ,for 1 hour or until tender.
5. Stir in more sour cream and milk as needed.

Savory Turkey Gravy

Yields: 24 servings

5 cups turkey stock
1/4 cup all-purpose flour
1 cup water
1 tsp VE Poultry seasoning
1 tsp VE Sea Salt
1/2 tsp VE Pepper
1/4 tsp celery salt

1. Put turkey stock in a saucepan over medium heat and bring to a boil.
2. Whisk flour and water together, in a small bowl. Using a whisk slowly add to turkey stock.
3. Add remaining ingredients and ring to a boil. Reduce heat and allow to simmer for 8 to 10 minutes, or until desired thickness is achieved.

Nannies’ Nibblies

1 500g pkg peanuts(no skin or shell)
1 large box Honey Nut Cheerios
Shreddies (optional)
Pretzels (optional)
1 tsp VE Curry Dip Mix
3 Tbsp VE French Onion Dip Mix
1/2 tsp VE Chipotle Chili Powder (or VE Louisiana Hot and Spicy Dip Mix)
3/4 Cup veg oil
1 Tbsp Worcestershire sauce

1. Mix together dry ingredients in a large roasting pan (or any large container that you may have).
2. Mix together VE Curry Dip Mix, VE French Onion Dip Mix, VE Chipotle Chili Powder (or VE Louisiana Hot and Spicy Dip Mix), oil and Worcestershire sauce.
3. Pour spice mix over cereal mix and stir well. Let sit for 1-2 days; stirring a few times. Store in air tight containers.

Mix In The Pan Chocolate Cake

This cake is quickly mixed and cooked in an 8 inch square pan.

1 1/2 cups flour
1 cup sugar
2-3 Tbsp VE Cocoa Powder
1 tsp baking soda
1 tsp VE Sea Salt
6 Tbsp oil
1/2 tsp VE Pure Vanilla Extract
1 Tbsp vinegar
1 cup cold water

1. Preheat oven to 350F. Do NOT grease the pan.
2. In Baking pan, add flour, sugar, cocoa, baking soda and salt; mix with a whisk until well blended.
3. Pour oil, vinegar, vanilla, and cold water, on top of the dry ingredients. Stir until ingredients are well mixed
4. Place in oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
5. When cooled top with your favorite icing.

Note:
If substituting regular Cocoa for the VE Cocoa Powder you would double the amount of cocoa.
If substituting regular Vanilla for the VE Pure Vanilla Extract you would double the amount of vanilla.

Slow Cooker Stuffing

Yields: 16 servings

1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped fresh parsley
12 ounces sliced mushrooms
12 cups dry bread cubes
1 VE Poultry Seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 tsp VE Sea Salt
1/2 tsp VE Pepper
4 1/2 cups chicken broth, or as needed
2 eggs, beaten

1. Melt butter or margarine in a skillet over medium heat.
2. Add onion, celery, mushroom, and parsley. Cook until onions are translucent.
3. Put bread cubes in crock pot and add onion mixture. Add poultry seasoning, sage, thyme, marjoram, and salt and pepper. Stir to mix.
4. Pour broth into pot, adding just enough to moisten.
5. Mix in eggs. Cover and cook on High for 45 minutes, then reduce heat to Low, and cook for 8 hours.

Apple Upside Down Cake

Apple slices
VE Spice – VE Poudre Douce, VE Cardamom, VE Cinnamon, VE Nutmeg or VE Apple Pie Spice.
Brown Sugar
2 Tbsp butter
3/4 cup white sugar
1 egg
1 tsp VE Vanilla Extract
1 cup all-purpose flour
2 tsp VE Baking Powder
pinch of salt
1/2 cup milk

1. Preheat oven to 350 F. Lightly grease 8” square pan.
2. Place slice apples on bottom of pan, just enough to cover bottom. Sprinkle with brown sugar and your favorite VE Spice.
3. Beat together butter, white sugar, egg, VE Vanilla Extract.
4. Mix flour, VE Baking Powder and salt together.
5. Combine both mixtures along with milk. Spoon into pan on top of apples. Bake for 25-30 minutes, or until golden and apples are cooked.

Blueberry Coffeecake

4 eggs, separated
1 3/4 cups sugar
1 cup oil
3 Tbsp VE Vanilla
1/2 tsp lemon extract
2 1/2 cups flour
2 tsp VE Baking Powder
3/4 tsp VE Cinnamon
3/4 tsp VE Poudre Douce
1/2 cup milk
1 Tbsp flour
2 cups Frozen blueberries, divided

1. In mixing bowl, beat Egg Whites until frothy.
2. Add sugar, Egg Yolks, oil, vanilla, and lemon extract.
3. In another bowl, combine four, VE Baking Powder, VE Cinnamon, and VE Poudre Douce.
4. Add lour mixture to wet ingredients, alternating with milk.
5. In small bowl, add 1 Tbsp of flour to frozen berries and stir to coat.
6 Add floured berries to mixture, reserving a handful.
7. Place reserved berries on bottom of 10" Bundt pan then add batter.
8. Bake at 350F for 1 hour. Turn out onto cake plate when cooled.

Zippy Roasted Potatoes

4-6 medium Russet Potatoes, cut in wedges.
1/3 cup of olive oil or vegetable oil
1/2 tsp of VE BBQ Seasoning
1/2 tsp of VE Oven roast
VE Sea Salt, to taste

1. Soak potatoes wedges (peeled or not peeled, your choice) in ice cold water for 5 minutes. Drain well. Place in large bowl.
2. Mix together oil, VE BBQ Seasoning, and VE Oven roast. Pour over potatoes and mix well.
3. Place potatoes in single layer on baking sheet and bake at 400 degrees for 20-25 minutes.
4. Remove from oven when done and add VE Sea Salt.

Hungarian Goulash

6 servings

2 lbs round steaks, cut into 1/2 inch cubes
1 cup chopped onions
1 clove garlic
1 Tbsp flour
1 tsp VE Sea Salt
1/2 tsp VE Pepper
1 Tbsp VE Mild Smoked Spanish Paprika
1/4 tsp dried thyme
1 bay leaf
1 (12 ounce) can tomatoes
1 cup sour cream (light sour cream is fine)
1 package wide egg noodles

1. Put steak cubes, onion, garlic in crock pot.
2. Stir in flour, salt, pepper, Paprika and thyme together. Add to crock pot and stir to coat steak cubes.
3. Add tomatoes. Stir well.
4. Cover and cook on low 8-10 hours.
5. 3o minutes before serving add sour cream.
6. Serve over cooked noodles.

Vietnamese Beef Stew (Bo' Kho) Recipe

4 servings

2 lbs boneless beef chuck, cut into 1.5 inch cube (weigh after trimming)
1 stalk lemongrass, cut into 2 inch pieces and bruised
3 Tbsp fish sauce
1 1/2 tsp VE Chinese Five Spice
1 1/2 tsp brown sugar
2 1/2 Tbsp minced ginger
1 bay leaf
3 Tbsp vegetable oil
1 medium onion, chopped
2 cups chopped fresh tomatoes or 1 (14 ounce) can crushed tomatoes
1/2 tsp VE Sea Salt
1 lb carrots, peeled, cut into 1 inch chunks
2 VE Star Anise
3 cups water
Thai basil (optional)
cilantro (optional)

1. Mix first 6 ingredients together and allow meat to marinate for 30 minutes.
2. Heat oil in large pot over high heat. Add beef mixture; sear the beef quickly then remove. Set aside and remove lemongrass and bay leaf saving them for later use.
3. Reduce heat to medium, cook onions till translucent for about 5 minutes. Stir in tomatoes; cover and cook for about 15 minutes, stirring occasionally.
4. Return the beef, lemongrass, bay leaf and star anise to the pot; cook uncovered for 5 minutes then add water if sauce is too thick.
5. Bring to a boil then reduce heat and allow to simmer for 1 hour and 15 minutes.
6. Add carrots and continue to simmer for another 45 minutes, or until beef and carrots are tender.
7. Remove bay leaf, lemongrass and VE Star Anise. To each serving dish add a little cilantro and Thai basil.
8. Serve with steamed rice.

Note: You can get Thai Basil at Asian stores or natural food stores

Rustico Chicken Cacciatore

8 whole chicken legs
VE Sea Salt, to taste
VE Pepper, to taste
2 Tbsp olive oil
1 - 28 oz (796 ml ) can diced tomatoes
1 - 28 oz (796 ml ) can crushed tomatoes
2 Tbsp VE Rustico Sauce Mix
1/2 cup olives (optional) or 1 cup artichoke heart quarters (optional)

1. Season chicken with salt and pepper.
2. In frying pan, brown chicken pieces in oil.
3. Add tomatoes, VE Rustico Sauce Mix, and olives (or artichokes). Simmer in tomato sauce for 25 minutes. Serve with Pasta.

Skor Bars

1 cup Butter
1 cup Brown Sugar
soda crackers
1 1⁄2 cups (375ml) VE Milk or Dark Belgian Chocolate

1. Preheat oven to 300º
2. Line a cookie sheet with parchment paper.
3. Cover sheet with crackers in single layer. Set aside.
4. In small saucepan melt butter. Add sugar and bring to a low boil. Stir constantly for 5 minutes. Remove from heat and pour over crackers.
5. Bake for 10 minutes.
6. Remove from oven and allow to cool for 10 minutes. Sprinkle VE Belgian Chocolate over top, gently spreading the melting chips into an even layer.

Fusilli with Creamy Tomato and Meat Sauce

Serves 4

12 oz. ground beef
1 lg. onion, chopped
2 cloves garlic, minced
2- 14 oz. diced Italian style tomatoes
1 tsp VE PASTA SEASONING
1/2 tsp sugar
1/4 tsp salt
1/8 tsp pepper
1/2 cup whipping cream
2 Tbsp fresh parsley
8 oz. dried fusilli, (Prepare while sauce is cooking)

Sauce:
1. Over medium high heat cook beef, onion and garlic in large saucepan. When meat is browned remove from heat and drain fat. Return meat to saucepan.
2. Stir in Tomatoes, VE Pasta Seasoning, sugar, salt and pepper. Bring to a boil then reducer heat and allow to simmer, uncovered, for 40 minutes, stirring occasionally during cooking time.
3. Add cream to tomato sauce a little at a time; stirring after each addition. Cook until heated then remove from heat. Add parsley.
4. Spoon sauce on top of cooked fusilli.

Thai Seasoned Bread

Olive oil
VE Thai Seasoning
French Bread, sliced

1. Mix olive oil and VE Thai Seasoning together.
2. Place sliced French Bread on baking sheet and spread seasoned olive oil on top.
3. Place under broiler in oven and cool until golden brown.

Lemon Foccacia Chicken

by Kari Spooner

1 Tbsp VE Foccacia Bread Spice, crushed in the palm of your hand
1 Tbsp olive oil
2 teaspoons grated lemon peel
juice of one lemon
3 - 4 boneless, skinless chicken breasts, halved

1. Mix together VE Foccacia Bread Spice, olive oil, lemon peel and lemon juice in a zip lok bag.
2. Add chicken; squish bag to coat chicken. Allow to marinate for 2 hours.
3. Grill on barbecue or bake on wire rack, until juices from chicken run clear. Baste occassionally during cooking with reserved marinade.

Jamaican Jerk Chicken Pizza with Fruit Salsa

by Sharon Statham

Makes 6 servings

1 Tbs Olive Oil
2 skinless, boneless chicken breasts, cut into thin strips
1 Tbsp VE Jamaican Jerk Seasoning
1 cup sliced mushrooms preferably shitake
1/2 cup sliced onion
1/3 cup tomato sauce
1/3 cup crushed pineapple
1 Tbsp VE Fruit Salsa Mix
1 large pizza round, homemade or bought
1/2 cup Mozzarella cheese, shredded
1/2 cup Provolone or smoked mozzarella, shredded

1. Place Olive oil in frying pan and heat on medium high. Add Chicken and VE Jamaican
2. Seasoning and fry until chicken is no longer pink. Set aside in a dish.
3. Add mushrooms and onions to frying pan and sauté for a minute. Set aside.
4. Mix together Tomato Sauce, Pineapple and VE Fruit Salsa Mix. Spread on top of pizza crust.
5. Top with chicken, mushrooms and cheeses.
6. Bake at 450 F for 12-14 minutes, until crust is golden brown.

Quick Chicken Cacciatore

Serves 4

2 cups (500 ml) sliced mushrooms, divided
1 - 28 oz can diced tomatoes
1 Tbsp VE Balsamic Vinegar
1 Tbsp VE Verde Vinaigrette
4 chicken legs, bone in, skin removed
1 or 2 green peppers, coarsely chopped

1. Over medium high heat combine 1 cup of the sliced mushrooms, tomatoes, VE Balsamic Vinegar and VE Verde Vinaigrette in a large pot. Bring to a boil then reduce heat and allow to simmer for 10 minutes.
2. Add chicken to sauce and continue to cook for 30 minutes more.
3. Add green peppers and remaining mushrooms. Cook for 10 minutes more.
4. Serve over pasta or rice.

Spiced Pumpkin Dip

Yields: 20 servings

1 (8 ounce) package cream cheese, softened
2 cups icing sugar
1 (15 ounce) can pumpkin puree
1 Tbsp VE Pumpkin Pie Spice
1 tsp Pure Orange Extract
1/2 teaspoon VE Ground Ginger
gingersnap cookies

1. In food processor blend together cream cheese and icing sugar until smooth.
2. Add pumpkin, VE Pumpkin Pie Spice, Orange extract, and VE Ground Ginger and blend again, until completely mixed.
3. Place in refrigerator for at least 30 minutes. Serve with Gingersnap cookies.