Bisquick Pumpkin Cake

Base
1 cup Original Bisquick® mix
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
1/4 cup butter or margarine (firm)

Filling
1 can (15 ounces) Pumpkin (NOT pumpkin pie mix)
1 can (12 ounces) Evaporated Milk
2 eggs
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons VE Pumpkin Pie Spice

Topping
1/2 cup chopped pecans
1/2 cup packed brown sugar
2 tablespoons butter or margarine (firm)
Whipped Cream

1. Heat oven to 350ºF.
2. Mix Bisquick, oats, brown sugar and butter until crumbly.
3. Press in ungreased rectangular pan, 13x9x2 inches.
4. Bake 10 minutes; cool slightly.
5. Beat pumpkin, milk, eggs, granulated sugar, salt and pie spice; pour over baked layer.
6. Bake 20 minutes.
7. Mix pecans, ½ cup brown sugar and 2 tablespoons butter until crumbly; sprinkle over pumpkin filling.
8. Bake 15 to 20 minutes longer or until filling is set.
9. Cool completely. Serve with Whipped Cream.
10. Refrigerate any remaining dessert.

Arrabbiata Shrimp

2 Tbsp Olive Oil
1 Tbsp butter
1 Tbsp VE Arrabbiatta Sauce Mix
1 ½ lbs raw shrimp, shelled and de-veined
Juice of ½ a lemon
VE Sea Salt and VE White pepper to taste

1. Heat medium-sized frying pan over medium-high heat.
2. Add butter and olive oil and VE Arrabbiatta Sauce Mix. Saute 1 –2 min.
3. Add shrimp and cook until bright pink.
4. Squeeze lemon juice over shrimp.
5. Season with VE Sea Salt and VE White pepper to taste.
6. Serve immediately over pasta or rice.

Note: for less spicy shrimp you could flavour with VE Margherita or VE Marinara Sauce instead of VE Arrabbiata.

Fiddleheads with Dijon-Tarragon Sauce

Makes 4 servings

1 lb fresh fiddleheads/ or Asparagus
spears
1 Cup fat-free buttermilk
2 tsp cornstarch
1 tsp Dijon Mustard
1 tsp lemon juice
1 tbsp VE Dijon Tarragon Dip Mix
Pinch freshly ground VE Bblack Pepper
Pinch VE Cayenne Pepper (optional)

1. Scrub brown scales off fiddleheads with a dry vegetable brush. Trim stems to 1 inch from where fronds start to curl. Wash thoroughly in cold water.
2. Steam fiddleheads 15 to 20 minutes until tender but still crunchy.
3. Meanwhile, mix buttermilk and cornstarch in a saucepan and place on medium heat. Stir gently with a whisk until buttermilk thickens. Remove from heat and add Dijon, lemon juice, VE Dijon Tarragon, VE Black Pepper and VE Cayenne Pepper.
4. Remove fiddleheads from steamer and place on a serving platter. Pour sauce over fiddleheads and serve immediately.

Smokey Chicken Caesar Salad

I found this recipe by Kathy B. and thought it looked really good.

1 Tbsp VE Caesar Dressing
1 Tbsp mayonnaise
1/8 cup milk
1/8 cup olive oil
1/4 tsp VE Chipotle Chili (use less if you don't want it too hot)
1 Tbsp freshly squeezed lime juice
1 head Romaine lettuce
1 tomato
2 carrots
1/2 cucumber
1/2 cup smoked Gouda cheese, diced
2 chicken breasts

1. Mix together the first 6 ingredients for the dressing.
2. Chop veggies.
3. Top with dressing and cheese. Toss to coat well.
4. Grill chicken breasts (season with Smoked Chili Grilling Sauce) until juices run clear. Slice and place chicken on top of the salad. Serve.

Berry Cheesecake Pie

This looks a bit complicated but is well worth the effort!

Berry Cheesecake Pie - Crust

3/4 cup butter, at room temperature
2 tablespoons fruit sugar
1 tablespoon VE Lemon Chiffon Dip Mix
1 1/2 cup + 1 tablespoon all-purpose flour

1. In food processor, combine butter, sugar and lemon zest. Pulse until well mixed.
2. Add flour and process until mixture holds together.
3. Turn out on to floured surface and gently knead until mixture forms a ball.
4. With floured fingertips, press dough into 9-inch (23 cm) pie plate.
5. Place in freezer for 20 minutes.
6. Bake at 400 F (200 C) for about 12 minutes or until golden.
7. Let it cool completely on rack before filling it with fresh strawberries. Makes 1 pie.

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Berry Cheesecake Pie - Filling

1 cup cream cheese, room temperature
2 tablespoons icing sugar
1 tablespoon VE Lemon Chiffon Dip Mix
1/2 teaspoon VE Vanilla
1/4 cup whipping cream
2 cups halved small strawberries and blueberries

1. Beat together cream cheese, icing sugar, lemon zest and vanilla until well mixed.
2. Add whipping cream and beat just until blended.
3. Spread cheese mixture into cooled crust.
4. Top with strawberries & blueberries.
5. Refrigerate for 3-4 hours before serving.

Janine's Meatloaf

1 1/2 lbs beef
1 1/2 cups bread cubes
1/2 cup milk
1 egg, lightly beaten
2 tsp Worchestershire sauce
1 Tbsp VE Red Bell Pepper
1 Tbps VE Green Bell Pepper
1-2 tsp Toasted Onion ( 1/4 cup diced onion)
1 tsp VE Parsley
1/2 tsp VE Minced Garlic or 1 clove garlic crushed in the VE Garlic Press
VE Sea Salt(optional) & VE Pepper, to taste
1/2 tsp VE Beef & Steak Seasoning or Rub

1. Soak red and green peppers in water 5-10 mins then drain.
2. Mix all ingredients until combined.
3. Press into bread or loaf pan.
4. Top with sauce (below).
5. Bake at 350F for 40-50 minutes, or until cooked through.

Sauce
1/4 cup Ketchup
1 Tbsp Brown sugar
1 tsp mustard
1. Blend and brush over meatloaf.

Temptation Cookies

1/4 cup unsalted butter
1 large egg
1/2 cup white sugar
1/2 cup brown sugar (lightly packed)
1 cup flour
2 cups granola (placed in blender and crushed fine)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp Vanilla
1/8 VE Temptation milk chocolate Hot chocolate
1/4 cup VE Belgian Milk Chocolate

1. Preheat oven 350.
2. Cream together butter, sugars, egg and vanilla.
3. Mix in flour, crushed granola, soda and baking powder.
4. Add VE Chocolates mix well.
5. Drop 1 Tbsp of dough onto parchment lined sheets and bake for 10 min for chewy cookies. Cook a couple more minutes for crunchy cookies.

Rice Steamer Bruschetta Rice

This makes a flavourful rice side dish to any grilled meat or fish. Enjoy!

1 cup canned diced tomatoes with juice
1 cup water
1 cup Basmatti rice
1-2 Tbsp Bruschetta Herbs
2 Tbsp Olive Oil

1. Drain juice from diced tomatoes and place tomatoes into a measuring cup. Add enough tomato juice to diced tomatoes to equal 1 cup.
2. Pour into the rice basket of your steamer.
3. Add remaining ingredients and steam for 1 hour.
-- K

New Rating System

Sorry, I've been away for so long... life is busy! I have just added a new rating system so you can now rate any recipes you try. Please feel free to add comments to any of the recipes. Let me know of any modifications you made to enhance the recipes. Looking forward to your feedback.
--Cairine

Mini Pesto Pizzas

2 plum tomatoes
30 gm Parmesan cheese, freshly grated
1/4 cup walnuts
1 pkg refrigerated pizza crust
1/3 cup prepared VE Pesto Herb
125 gm grated mozzarella cheese

1. Preheat oven to 425F.
2. Slice tomatoes; set aside.
3. Coarsely chop walnuts. Combine walnuts and Parmesan cheese in small bowl; mix well.
4. Place dough on to cutting board (DO NOT unroll dough). Slice dough into 1/2 inch pieces using Utility Knife (should make about 15). Place disks onto lightly greased cookie sheet, slightly flatten and seal seams.
5. Spread 1 tsp pesto over each crust. Top with mozzarella cheese, tomato, and Parmesan mixture.
6. Bake 12-15 minutes or until crusts are golden brown.

Great Mini Cheesecakes

Serves 12

4 Shortcake Biscuits, crushed or little round nillas, crushed
1 pkg. (250 g) Philadelphia Light Cream Cheese Spread
1 cup low-fat Cottage Cheese, pureed with a hand blender
3 Tbsp sugar
1/4 tsp VE Vanilla
1/4 cup light sour cream
1 tsp cornstarch
1 egg
2 Tbsp your favorite VE Fruit dip (VE Summer Berry, VE Maple Spice, or VE Lemon Chiffon)

1. Preheat oven to 350ºF.
2. Sprinkle biscuit crumbs evenly onto bottoms of a paper-lined mini cheesecake pan; set aside. 3. Beat cream cheese, cottage cheese, sugar and vanilla in medium bowl with electric mixer
until well blended.
4. Add sour cream and cornstarch; mix well.
5. Add egg; beat just until blended.
6. Add your VE Fruit dip flavor and mix. Spoon evenly into prepared muffin cups.
7. Bake for 30 min or until centres are almost set. Cool completely.
8. Refrigerate at least 3 hours. Remove cheesecakes from cups just before serving.

Jazz It Up according to your choice of fruit dip:
VE Summer Berry - fresh berries
VE Maple spice - Walnuts and drizzled maple syrup
VE Lemon Chiffon - Citrus Zest

Or try tropical fruit - Pineapple, kiwi, starfruit juice might cause problems with setting so do not put it on until right before you serve it.

Or try omitting the VE Fruit Dip and just use VE Vanilla and add crushed Oreo cookies to it and then bake as per instructions.

Kris Kringle Cookies

Yields about 6 dozen cookies

1 cup butter, softened
1 cup granulated sugar
1/2 cup brown sugar, firmly packed

2 eggs
1 tsp VE Vanilla

2 cups of flour
2 tsp baking soda
2 cups White Chocolate
2 cups VE Cherries and Berries (chop larger pieces)
2 cups of chopped nuts (pecans, walnuts, or almonds)

1. Preheat oven to 375F.
2. In a large bowl cream together butter, white sugar and brown sugar, with an electric mixer on medium speed until light and fluffy.
3. Add eggs and VE Vanilla; beat until well blended.
4. Add flour and baking soda; mix well.
5. Stir in white chocolate, VE Cherries and Berries and chopped nuts.
6. Drop rounded spoonfuls of dough about 2 inches apart onto ungreased baking sheets.
7. Bake 12 minutes or until golden brown.
8. Remove from oven and allow to cool for 3 minutes then remove from baking sheets. Cool completely on wire racks.

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.

Quick Caesar Dressing

1 Tbsp VE Balsamic Vinegar
3 Tbsp Olive Oil
1 Tbsp VE Caesar Dressing Mix (add more to taste)

Mix all ingredients together then pour over salad.

Low Fat Pesto Alfredo Sauce

A quick and easy supper that tastes great!

1 can of Fat Free Carnation Evaporated Milk
1 Tbsp butter
1 Tbsp VE Pesto Artichoke Dip Mix
1 Tbsp VE Caesar Dressing Mix
Parmesan Cheese
Pasta, cooked

1. Melt butter and slowly add milk.
2. When well blended add VE Dip Mixes and Cheese.
3. Allow to simmer until thickened.
4. Add to cooked pasta and serve hot.

Toffee Maple Fruit Dip

A great fruit dip or topping for ice cream.

1 Tbsp VE Maple Spice Dip Mix
3/4 cup brown sugar
1/2 cup icing sugar
1 tsp VE Vanilla
1 8 oz pkg cream cheese
1 cup Skor toffee bits

Mix ingredients together and place in fridge overnight to allow flavors to meld together.

Greek Chicken and Potatoes

I found this recipe and thought that I would share it with you.

2 boneless, skinless chicken breasts, cut into cubes
2 cups potatoes , cubed
3 cloves garlic , minced
1 chicken bouillon cube dissolved in 3/8 cup water
Salt and pepper, to taste
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1/4 cup olive oil
1/4 cup lemon juice, freshly squeezed ( 1 large lemon)
1 Tbsp VE Greek Seasoning

*For a super tasty dish marinade the meat over night in the lemon juice , olive oil & VE Greek Seasoning.

1. Preheat oven to 400F
2. Toss chicken, potatoes and garlic into baking dish.
3. Season with salt & pepper
4. Mix water and chicken bouillon together and pour over chicken.
5. Whisk together olive oil, lemon juice & VE Greek Seasoning. Pour over chicken & potatoes
6. Place in oven and bake for 30 minutes, ensuring to baste frequently during cooking.

Tip: Cook potatoes in microwave for about 3-4 minutes before adding to baking dish

Option: you can substitute pork tenderloin for the chicken