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.

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.

Spaghetti Carbonara

A VE Quickie Meal

6 quarts boiling water
2 tsp salt
1 lb dry pasta, spaghetti or fettuccine

Sauce
2 Tbsp butter
3 Tbsp flour
3 cups liquid (milk, cream, vegetable or chicken broth)
3 - 4 Tbsp VE Cheese, Chives and Bacon
1 Tbsp VE Herb and Garlic Dip Mix

1. Add pasta to salted boiling water and cook 8 to 10 minutes. Drain when cooked.
2. Meanwhile make the sauce. Melt butter, add flour to make a roux. Slowing add liquid, of choice, stirring constantly. Add VE seasonings and bring to a boil. Remove from heat and season with salt and pepper, to taste. Pour over cooked pasta and toss. Serve immediately.

Mexican Bean Dip

8oz Cream Cheese, softened
1 cup Sour Cream
14 oz Refried Beans
2 Tbsp. VE Chili Spice
1 Tbsp VE 3 Onion Dip Mix
1 Tbsp VE Cheese, Chives & Bacon Dip Mix
1 1/2 cups Grated Sharp Cheddar Cheese & Monterey Jack

1. Mix together cream cheese and sour cream. Add beans and VE spices.
2. Spread in casserole dish. Sprinkle cheeses over top. Sprinkle a little bit of chili spice over top. You can refrigerate or freeze, at this point, until needed.
3. To use bake at 350 F for about 20 min until heated through (or microwave for 2 min.). Great with tortilla chips, tortilla crisps or Pita crisps.

No Crust Quiche

½ lb spaghetti, broken in 4, cooked al dente
2 Tbsp Vegetable oil
4 eggs
1 2/3 cups milk
1 onion, diced
1 cup shredded cheddar or Swiss cheese
4 to 5 Tbsp VE Cheese, Chives & Bacon Dip Mix

1. Preheat oven to 350F.
2. Place cooked spaghetti into bottom of quiche (or pie) pan. Set aside.
3. Whisk eggs and milk together then add onion, "Cheese, Chive and Bacon Dip Mix" and grated cheese. Pour over spaghetti.
4. Bake for 30 minutes. Serve with a salad.

Scalloped Potatoes

4 cup thinly sliced potatoes
3 Tbsp VE CHEESE, CHIVES & BACON Dip Mix
3 Tbsp Butter
2 Tbsp Flour
1 tsp salt
1/4 tsp Black pepper
2 cup milk
Crushed Corn Flakes, for garnish
Grated Cheddar Cheese, for garnish

1. In a greased 9 x 13" casserole dish make 1 layer of potatoes and sprinkle with about half of Cheese, Chives and Bacon Dip Mix. Repeat layer.
2. In a saucepan over medium heat melt butter then add salt, pepper and flour. Stir in milk. Stir in milk with whisk until smooth. Pour sauce over potato layers.
3. Bake uncovered for about 1 hour at 350F. Remove from oven and let stand 5 minutes before serving. Garnish with crushed corn flakes and grated cheddar cheese.

Extraordinary Cheese Dip

This dip is amazing and loved by all who try it!
1 pkg. cream cheese
1/2 cup grated Cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 tsp VE Cheese, Chives & Bacon
1 tsp VE 3 Onion Dip
1 tsp VE Lemon Dilly Dip
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1 sourdough loaf

1. Preheat oven to 250F.
2. In a medium sized bowl mix the first 7 ingredients together.
3. Hollow out the Sourdough Loaf to make a bread bowl and fill with dip mixture.
4. Place the filled bread bowl into the oven for 20-30 minutes, until heated through.
5. While dip is heating cut the bread that was "hollowed out" into cubes. These can be used for dipping.