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.

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.

Sticky Oriental Chicken Wings

Serves 4

1/4 cup liquid honey
2 Tbsp low-sodium soy sauce
2 Tbsp orange juice
1 Tbsp rice wine vinegar
1 Tbsp ketchup
1 - 2 Tbsp VE Oriental Stir-fry Seasoning
2 tsp VE Poultry Seasoning
1 1/2lbs chicken wings

1. Add first 7 ingredients to a medium sized and stir well.
2. Coat chicken wings with sauce and refrigerate at least 1 hour, or overnight.
3. Preheat oven to 400° F (205° C).
4. Put chicken wings in a single layer on a parchment lined sheet and bake for 15 minutes.
5. Remove for oven and turn over. Return to oven and cook for 15 more minutes.
6. Serve warm with your favorite dip or try prepared VE Curry Dip.

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.

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.

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

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.

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,

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.