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.

"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.

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.

Cajun Roasted Pumpkin Seeds

1 1/2 cups pumpkin seeds
2 tsp vegetable oil
VE Salt, to taste
VE Cajun Seasoning

1. Preheat oven to 300° F.
2. Clean pumpkin seeds in a colander under warm running water. Let drain.
3. Toss pumpkin seeds in a bowl with the oil and VE Cajun Seasoning.
4. Spread pumpkin seeds in a single layer on a baking sheet. Bake for about 45 minutes, stirring occasionally, until just lightly browned.

Toasted Pumpkin Seeds Recipe

The best seeds are from sugar pumpkins.

1 Pumpkin
VE Sea Salt
Olive oil

1 Preheat oven to 400°F.
2. Cut open the pumpkin and scoop out the insides. Collect the seeds and rinse.
3. Place seeds in a pot and add 2 cups of water for every half cup of seeds.
4. Add 1 Tbsp of salt for every cup of water.
5. Bring water to a boil then reduce heat and allow to simmer for 10 minutes.
6. Remove from heat and drain in colander.
7. Lightly grease baking sheet or roasting pan with olive oil. Spread seeds in single layer. Bake on top rack for about 20 minutes, or until seeds are just starting to turn brown. Be sure to stir seeds a couple times during cooking.
8. Remove from oven and allow to cool. You may either eat the whole seed or you may remove the inner seed (not necessary).

Chai Tea & Butter Pumpkin Seeds

You can use any tea that has a fragrant and pronounced flavor.

1 tsp VE Chai Tea
3 Tbsp unsalted butter, melted
scant 1/2 tsp VE sea salt, fine grind
1 cup fresh pumpkin seeds

1. Preheat oven to 375.
2. Grind the VE Chai Tea into a fine powder using a spice grinder or by using a mortar and pestle. Set aside.
3. In a bowl combine the melted butter, VE Sea Salt and pumpkin seeds. Toss well to coat.
4. Place seeds in a single layer on a baking sheet or roasting pan.
5. Bake for about 15 - 20 minutes, until seeds are golden, stirring about half way through cooking time.
6. Remove from heat and sprinkle with the ground VE Chai Tea. Add more salt as necessary.

Hot Buttered Rum Baked Apples

Serves 6

6 medium apples (Jonathan)
Boiling water
1/2 cup pecans, coarsely chopped
1/3 cup brown sugar
1/2 cup raisins
1/2 tsp VE Apple Pie Spice
Dash of VE ginger (optional)
1 Tbsp VE Hot Buttered Rum Mix
3 Tbsp butter

1. Wash and core apples. Place apples in baking dish.
2. Pour enough boiling water in baking dish to cover bottom.
3. Mix together pecans, brown sugar, raisins, VE Apple Pie Spice, VE ginger (optional) and VE Hot Buttered Rum Mix. Fill each apple cavity with mixture.
4. Bake covered for 45 minutes at 350 degrees or until apples are soft. Occasionally baste apples with liquid from baking dish.

Carmel corn

3 Tbsp VE Hot Buttered Rum
1 Tbsp Butter
6 cups popcorn, unsalted

1. Put Butter and VE Hot Buttered Rum in a small saucepan over medium heat to melt.
2. Pour over popcorn and toss until nicely coated.
3. Bake at 300F for 30 minutes, stirring every 10 minutes.

Note: This would be great to give as a gift or just to have on hand over the holidays.

Caramelized Balsamic Onions

This recipe is excellent on Burgers or BBQ steak.
3 medium onions, cut in thin wedges
3 Tbsp olive oil
1 Tbsp white sugar
3 Tbsp VE Dark Balsamic Vinegar
3 Tbsp water
VE Sea Salt & Pepper, to taste

Sauté onions for 5 minutes. Sprinkle with sugar, add VE Balsamic Vinegar, water and continue to cook another 5 minutes. Add salt & pepper to taste. May be served warm or cold.

Creole "Quatre Epices"

1/2 cup VE White Peppercorns
2 Tbs. VE Ground Ginger
2 Tbs. VE Ground Nutmeg
4 cloves, ground

1. Mix all the ingredients and grind in small processor or a coffee grinder.
2. Store in freezer in an airtight container until ready to use.

To use as a rub for pork roast rub into roast 2 hours prior to cooking OR add a pinch to cooked yams or mashed potatoes.