Turkey Tortilla Pinwheels

Makes 18

2-10" spinach tortillas
1/4 cup light cream cheese
1 Tbsp VE Savoury Cranberry Seasoning
6 thin slices lean turkey breast (deli meat)
2 Tbsp Cranberry Sauce
2 large lettuce leaves

1. Spread each tortilla with cream cheese.
2. Sprinkle VE Savory Cranberry Stuffing Seasoning on cream cheese.
3. Cover with turkey slices and then top with a thin layer of VE Cranberry Sauce.
4. Add pieces of lettuce leaves.
5. Roll up tightly and wrap with plastic wrap. Store in fridge for up to 8 hours.
6. Slice each roll into pinwheels before serving.

Crockpot Mexican Stew

5 servings

2 Tbsp VE 3 Onion Dip Mix
1 tsp VE Minced Garlic
3 cups cooked chicken, diced or shredded
2-3 Tbsp VE Taco Seasoning Mix
2 (14 1/2 ounce) cans ready-cut diced tomatoes, undrained
1 (15 ounce) can black beans or kidney beans, drained
1 (8 3/4 ounce) can whole kernel corn, drained
1 (4 ounce) can diced green chilies, drained
1 cup chicken broth
1 1/2 tsp cornstarch

1. Add all ingredients to crockpot. Stir to mix.
2. Cook 4-6 hours on high or 8-10 on low.

Chicken Tortilla Soup

2 skinless, boneless chicken breasts
1/2 tsp olive oil
1/2 tsp VE Minced Garlic
1/4 tsp ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 tsp VE Chili Seasoning
1 Tbsp lemon juice
1 cup VE Poco Picante Salsa, prepared
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)
Sour Cream (optional)

1. Place a large pot over medium heat. Add olive oil and chicken and cook for about 5 minutes.
2. Add VE Minced garlic, cumin, broth, corn, onion, VE Chili Seasoning, lemon juice and VE Poco Picante Salsa. Reduce heat to low and allow to simmer for 30 minutes.
3. Just before serving, break tortilla chips into smaller pieces and place on bottom of soup bowls. Pour soup over chips then top with Monterey Jack cheese and a little sour cream.

Spicy Roasted Mixed Nuts

Yields 4 cups

2 Tbsp butter
1 Tbsp vegetable oil
1 Tsbp VE Madras Curry
2 tsp coarsely ground VE Chili Garlic Sea Salt
1 tsp VE Cinnamon
1/8 tsp VE Harissa
1 cup each of pecan and walnut halves, whole almonds and cashews

1. Preheat oven to 325 degrees F.
2. In small frying pan at first 6 ingredients. When butter is melted pour over nuts. Stir well to coat.
3. Pour into a baking sheet with sides or a small roaster.
4. Bake for 30 minutes. Stir every 10 minutes during cooking time.
5. Allow to cool completely before storing in an airtight container. Keeps well about a week.

Whipped Shortbread Cookies

Yield 36 cookies

1 cup butter, softened
1 1/2 cups all-purpose flour
1/2 cup icing sugar
1 tsp VE Pure Vanilla Extract
Red Maraschino Cherries or Green Maraschino Cherries

1. Preheat oven to 350 F.
2. Add first four ingredients to mixing bowl. Mix with electric mixer until smooth.
3. Drop from a 1 tsp measure onto lightly greased baking sheet, spacing cookies about 2 inches apart.
4. Quarter Maraschino cherries and place one piece in the middle of each cookie.
5. Bake for 15 to 17 minutes or until bottom of cookies are lightly browned, being careful not to over bake.
6. After removing form oven, allow to cool for 5 minutes before transferring to cooling rack.
7. Store in an airtight container being sure to separate each layer of cookies with wax paper.

Option: for a wonderful taste variation use 1 tsp of VE Almond Extract in place of the VE Pure Vanilla Extract.

Hot Bruschetta Dip

1 cup cream cheese (light)
1/2 cup Mayonnaise (light)
1/2 cup grated Parmesan Cheese
2 cups drained diced tomatoes
2 Tbsp VE Bruschetta Herbs (or 2 Tbsp of VE Pesto Herb Mix)

1. In medium bowl combine all ingredients together.
2. Pour into oven proof serving dish. Bake at 350F for 20 minutes or until bubbly.
3. Serve hot.

To freeze for future use: Combine ingredients together and place in freezer. To use allow to defrost in fridge, then heat in oven as directed.

Fiesta Chicken Appetizers

Frozen Bread dough
1/2 cup sour cream
2 cups cubed, cooked chicken
1 small can diced green chilies
3 tsp green pepper sauce
salt and pepper, to taste
2 cups grated Monterey Jack cheese
1/4 cup chopped cilantro
VE Poco Picante Salsa, prepared

1. Thaw dough and roll into a 9x13-inch rectangle. Place in the bottom of a lightly greased 9x13-inch baking pan.
2. Bake crust at 350F for 10 minutes. Remove from oven and allow to cool.
3. Spread sour cream on crust.
4. Mix together chicken, green chilies green pepper sauce, salt and pepper. Spread chicken mixture over sour cream. Top with cheese and cilantro. Bake at 350F for 15-20 minutes.
5. Serve with salsa.

Crystallized Ginger Shortbread

Just got this recipe from my friend. She said they are simple to make and EVERYONE just loves them.

1 Cup butter, room temperature
3/4 Cup Brown Sugar, packed
1 3/4 Cups Flour
1/4 tsp salt
1 Tbsp VE Crystallized Ginger
------
1 Tbsp VE Decorating Sugar

1. Cream together the butter and brown sugar, until light.
2. Add next 3 ingredients and mix well.
3. Press dough into a 8 inch square baking pan. Sprinkle with VE Decorating Sugar. Score dough into bars, then prick each bar with a fork. Refrigerate for 30 minutes.
4. Bake at 325F for 45 minutes, until lightly golden.
5. Remove from oven. Allow to cool for 15 minutes then cut along score lines. Leave in pan until completely cooled.

"Stove Top" Dressing

3 cups bread, cubed and dried
1 tsp VE Toasted Onion
3 tsp VE Sage and Apple (or VE Savoury Cranberry Stuffing Seasoning)
1/4 tsp VE Sea Salt, fine grind
VE Pepper, to taste
1 1/2 tsp liquid chicken bouillon
2 Tbsp butter
3/4 cup water

1. Combine first 5 ingredients in a large bowl. Set aside.
2. In a small bowl mix together bouillon, butter and water. Heat for 1 -2 minutes in microwave, until boiling.
3. Pour bouillon mixture over dry ingredients and toss. Let stand for a couple minutes then briefly toss again.

Stuffing Crisps

Yield 18 pieces

1/4 cup butter, room temperature
1 Tbsp VE Sage & Apple Stuffing Seasoning
18 slices French baquette, thinly sliced

Mix butter and VE Sage and Apple Stuffing Seasoning together.
Lightly spread on bread slices and place on lightly greased baking sheet.
Bake at 400 F for 5 minutes.

Alternate taste: Use VE Savoury Cranberry Seasoning instead of VE Sage & Apple Stuffing Seasoning

Herb and Garlic Biscuits

3 cups flour
6 tsp Baking powder
2 Tbsp sugar
1 tsp VE Chili Garlic Sea Salt
2 Tbsp VE Herb and Garlic dip mix (or VE Cheese Chives and Bacon Dip Mix)
1/2 cup butter
1 1/2 c milk

1. Combine first 5 ingredients together.
2. Use a pastry blender to cut in butter until mixture resembles coarse crumbs.
3. Stir in milk and mix; when a soft ball forms knead a few time to combine all ingredients BUT don’t overwork as the biscuits will become tough.
4. Roll out dough out on a lightly floured srface into a rectangle and cut with a floured cutter.
5. Place on lightly greased baking sheet and bake at 400 F for about 10-15 minutes or until golden brown.

Mulling Spice

8 VE Cinnamon sticks, broken into small pieces
2 whole nutmegs, crushed
1/3 cup VE Whole cloves
1/3 cup minced dried orange peel (OR 1/4 cup ground orange peel)
1/4 cup whole allspice berries
Garnish with VE Cinnamon Sticks, or slice of orange, or lemon peel (optional)

Directions:
Combine all the ingredients in a bowl. Place 1 Tbsp of spice mixture in double thickness cheese cloth and tie off to make a little bag. Store in an airtight container.

To use:
Simmer 1 quart cider, tea or wine with 1 bag of spices for at least 20 minutes. Pour into mugs and add garnish, if desired, before serving.

Pesto Cheese Bread

Bread or Dinner roll dough, thawed to room temperature
1 Tbsp butter, melted
1 tsp VE Pasta Seasoning
4 Tbsp prepared VE Pesto Herb Mix
1 cup grated mozzarella cheese
1/2 cup shredded fresh Parmesan cheese

1. Roll dough out on greased pizza pan.
2. Brush dough with butter then sprinkle on VE Pasta Seasoning.
3. Cover with dampened tea towel or plastic wrap and allow to rise for 30 minutes.
4. Remove covering and poke dough several times with a fingers, or a fork, to prevent bubbles from forming as it bakes.
5. Bake at 350 F for 10-12 minutes. Remove from oven and spread with prepared VE Pesto Herb Mix. Sprinkle cheeses on top Pesto.
6. Return to oven and bake for 10-12 minutes or until cheese is nicely melted.

Extraordinary Manicotti

by Kathy Blais

2 cup Ricotta or Cottage cheese
1/2 cup grated Mozzarella Cheese
1/2 cup grated Cheddar Cheese
1/2 cup grated Parmesan Cheese
1 egg, beaten
1 tsp VE Cheese, Chives, and Bacon Dip Mix
1 tsp VE Lemon Dilly Dip Mix
1 tsp VE 3 Onion Dip Mix
8 Manicotti tubes, pre-cooked (or oven ready)
1 cup tomato Sauce, divided

1. Preheat oven to 375F
2. Mix together first 8 ingredients.
3. Cover bottom of 9 X 13 baking dish with about 1/2 cup of Tomato Sauce.
4. Fill Manicotti tubes with mixture and place in single layer in baking dish.
5. Top with remainder of tomato sauce and sprinkle on some Parmesan cheese.
6. Cover with foil and bake for 35 minutes. Remove foil and bake for 10 minutes more.

Pumpkin Custard

A great alternative to Pumpkin Pie as each serving only has Calories 80!

1 cup 2% Evaporated Milk
1 Egg
1 cup Pumpkin Puree
1/2 tsp VE Pumpkin Pie Spice
2 Tbsp Granulated Sugar

1. Preheat oven to 325 F.
2. Mix all ingredients together until mix well mixed. Pour into 6 small custard cups.
3. Place in oven and bake for 30 minutes, or until knife inserted in center comes out clean.
4. Serve warm or cold. Garnish with whipped topping, sprinkled with a light dusting of VE Pumpkin Pie Spice or VE Cinnamon.