Blueberry Dumplings with Lemon Chiffon Fruit Dip

Thanks to Mary K. for this great new recipe!

The Sauce:
1 1/2 cups Blueberries (fresh or frozen)
1/3 cup white sugar
1 Tbsp VE Lemon Chiffon Fruit Dip Mix
1 cup water

1. Place these ingredients in a medium to large pot (dutch oven works great) and bring to a boil then simmer.

The Dumplings:
1 cup flour
2 tsp VE Baking Powder
2 Tbsp sugar
1 tsp VE Lemon Chiffon Fruit Dip Mix
1/4 tsp salt
1 Tbsp butter (room temperature)
1/2 cup milk (if you have Buttermilk use it as it makes all your baking taste rich & moist, but it is only 1% fat)

1. Mix the first 5 ingredients together with a large VE Whisk. Then cut in the butter with a pastry blender or two knives.
2. Pour milk in the middle of the mixture, and gently fold. Stir only until four is dampened.
3. Drop batter by large spoonfuls into the sauce. Place lid on your pot and cook over low heat for 10 minutes.
4. Remove from heat & let cool (with the lid on) for 10 minutes.

Note: This is really great with vanilla ice cream or fresh whipping cream!

Chocolate Cheese Ball

1 (250gm) pkg cream cheese
1/2 cup butter (NOT margarine)
1/2 tsp VE Vanilla
3/4 cup icing sugar
2 Tbsp brown sugar
1/4 cup VE White Belgian Chocolate
1/4 cup VE Milk Chocolate
1/4 cup pecans or walnuts

1. Beat cream cheese and butter until fluffy.
2. Gradually add in VE Vanilla, icing sugar and brown sugar
3. Stir in VE White Belgian Chocolate, VE Milk Chocolate and nuts.
4. Form into a ball, if too soft you may refrigerate for 30 minutes then form into a ball
5. Once formed into ball wrap in plastic food wrap and chill for at least 2hrs before serving.
6. Serve with chocolate wafers.
7. May be frozen for future use.

Option: Add 1 Tbsp VE pure Cocoa to mixture to make it extra chocolatey or dust cheese ball with VE Pure Cocoa.

Apple Cheese Ball

1/2 pkg (250 gm) cream cheese, softened
1 1/2 cups grated cheddar cheese
2 Tbsp VE Red Pepper Jelly (or 1 Tbsp Port Wine)
2 tsp VE Sun-dried Tomato and Herb Dip Mix
Paprika
1 small piece of VE Cinnamon Stick
1 bay leaf

1. Combine cream cheese, cheddar cheese, Red pepper jelly and Dip Mix.
2. Form into a ball.
3. Wrap in plastic food wrap and refrigerate at least 2 hours.
4. Remove from plastic and sprinkle, or roll in, paprika to coat.
5. Add piece of VE Cinnamon Stick and bay leaf at the top of ball to make it look like an apple.
6. Serve with crackers.

BBQ Sauce with a BITE!

by tmleaver

1 cup ketchup
3/4 cup molasses
3/4 cup honey
2 1/2 Tbsp VE Louisiana Hot & Spicy dip mix
3 Tbsp VE Southwest Fajita
3 Tbsp mustard (any will do)
3 heaping tsp VE Chili Chipotle Powder
2 Tbsp VE Caliente Salsa Mix
1 Tbsp ground pepper

1. Mix all ingredients together and place in covered container.
2. Refrigerate for 2 days to allow time for the flavors to meld.
3. You may add more VE Chili Chipotle Powder and VE Caliente Salsa Mix to add more heat.