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.

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.

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.

Marinated Grilled Chicken

1/4 cup of Olive Oil
2 tsp VE Herb and Garlic Dip Mix
2 tsp VE Pesto Herb Mix
2 tsp VE Louisiana Hot and Spicy Dip Mix
2 chicken breasts

1. Place first four ingredients in zip lok bag and squish mix to mix ingredients together.
2. Add chicken. Zip closed and squish bag to coat the chicken with marinade.
3. Place in frige and let marinade for at least 15 minutes.
4. Grill until juices run clear, turning once during cooking.

VE BBQ Sauce

1 1/2 cups tomato ketchup
1/2 cup molasses
1/4 cup malt or cider vinegar
2 Tbsp VE Herb Mustard
1 Tbsp VE Louisiana Hot and Spicy Dip Mix
1 Tbsp VE Sea Salt
1 Tbsp VE Fajita Seasoning

1. Mix all ingredients together.

Barbecued Sage Spareribs

6 lbs. country-style pork spareribs
1 med. onion, chopped
2-3 garlic cloves, crushed
1 Tbsp VE Holiday Seasoning
1/2 tsp hot pepper sauce
VE BBQ Sauce* (recipe below)

1. In Dutch oven add spareribs and cover with water.
2. Add remaining ingredients, except for BBA sauce. Bring to boil then reduce heat and let simmer, covered, for 1 1/2 hours or until tender. Cool slightly; remove ribs from water.
3. Pour VE BBQ Sauce into a large resealable plastic bag. Put ribs in bag and seal. Place in refrigerate overnight.
4. The next day remove from fridge and allow to come to room temperature.
5. Add marinade to small saucepan and bring to a boil. Stir constantly until thickened. Remove from heat and set aside.
6. Remove ribs from bag. Reserve marinade. Grill ribs, uncovered, over medium heat , for about 10 minutes being sure to turn frequently until browned and heated through.
7. Brush sauce over the ribs and serve.

---------------------------------------------

* VE BBQ Sauce
1 1/2 cups tomato ket,, chup
1/2 cup molasses
1/4 cup malt or cider vinegar
2 Tbsp VE Herb Mustard
1 Tbsp VE Louisiana Hot and Spicy Dip Mix
1 Tbsp VE Sea Salt
1 Tbsp VE Fajita Seasoning

1. Mix all ingredients together.

Pita Crisps

Pitas
VE Louisiana Hot & Spicy Dip Mix

1. Using a pizza cutter cut pita(s) into 6 - 8 wedges.
2. Spray lightly with oil and sprinkle with VE Louisiana Hot & Spicy Dip Mix.
3. Toast on greased cookie sheet in 325F oven until lightly browned, about 8 - 10 minutes.