Cinnamon Crescents

2 Cups flour
3 Tbsp sugar
4 tsp VE Baking Powder
1/2 tsp Cream of Tartar
1/2 tsp Salt
1/4 Cup margarine
3/4 Cup Milk
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6 Tbsp Brown Sugar
2 tsp VE Cinnamon
1/4 Cup Margarine (melted)

1. Preheat oven to 400F.
2. Mix together the first 5 ingredients.
3. Cut in margarine with pastry blender until whole mixture is crumbly.
4. Add milk, stirring until it pulls away from the side of the bowl and forms a soft ball. Turn onto a lightly floured surface and knead about 8 times. Divide dough into half. Roll each half into a 8-10 inch circle.
5. Using a pizza cutter cut each circle into 6-8 pie pieces. Roll into crescents. (Start rolling from large outer edge).

Coating:
1. In small bowl blend together brown sugar and cinnamon. Set aside.
2. Melt the second amount of margarine in a small bowl.
3. Roll each crescent into first into melted margarine then into VE Cinnamon/brown sugar mixture.
4. Place on slightly greased cookie tray. Bake for 15-17 minutes.

Greek Melts

By Margaret Mandryk
Serves 4
3/4 cup sour cream
1/4 cup mayonnaise
2 Tbsp VE 3 Onion Dip Mix
2 tsp VE Greek Seasoning
1 Tbsp VE Lemon Dilly Dip
1 Tbsp Poco Salsa Mix
1 pkg frozen chopped spinach, thawed and drained
½ cup diced red or green peppers
1 cup feta cheese crumbled
Mini Pita Pockets

1. Preheat oven to 350F
1. Mix together first 6 ingredients.
2. Add spinach, peppers and feta.
3. Put 1 Tbsp of mixture on each mini pita pocket. Bake 5-8 minutes.

Note: For a great meal idea try this mixture on grilled chicken breasts.

Ranch Hamburger Buns

by Sheila Carlson
1/2 cup water (70 - 80 degrees)
1/2 cup plain yogurt
1 egg
3/4 cup shredded cheddar cheese
2 Tbsp nonfat dry milk powder
1 Tbsp VE Ranch Salad Dressing mix
1 1/2 tsp salt
3 cup bread flour
2 1/4 tsp active dry yeast

Egg Wash:
1 egg
2 Tbsp water
Poppy seeds or sesame seeds (optional)

1. Place the first 10 ingredients in bread machine. Select dough setting.
2.When the dough cycle is done, turn dough onto a lightly floured surface and knead about 8 times. Divide dough into 12 pieces then form into rolls. Place in greased jumbo muffin cups or on thick cookie sheet. Cover and let rise in a warm place until doubled, about 1 hour.
3. Whisk together egg and water then brush tops of buns. Sprinkle with poppy or sesame seeds if desired.
4. Bake at 400F for 8-12 minutes, or until lightly browned.

Beef and Steak Marinade

2 Tbsp VE Beef and Steak Seasoning (or Beef and Steak Rub)
1 tsp of VE Minced Garlic (or 2 garlic cloves)
1/4 Tbsp of water
2 Tbsp Worcestershire Sauce
1/3 cup Of Oyster Sauce

1. Mix all ingredients together.
2. Place meat in a plastic zip lok bag and pour marinade over it. Place in refrigerator and allow to marinade for at least 1/2 hour.

Tortilla Crisps

by Dana Kayal

½ cup softened butter (or margarine)
1/8 cup parmesan cheese, shredded
1 Tbsp VE Classic Vinaigrette
1 Tbsp Pesto Herb Mix
flour tortillas

Mix first 4 ingredients in a small bowl.
Lightly spread onto flour Tortillas
Using a Pizza cutter, cut each tortilla into 8 wedges.
Bake at 400F for 14minutes, until nicely golden brown. Enjoy warm or cold.

No-Bake Party Mix

by Sheila Carlson
Yield: 12 - 13 cups

8 cups Crispix cereal
2 1/2 cups miniature pretzels or pretzel sticks
2 1/2 cups bite-size cheddar cheese crackers
3 Tbsp vegetable oil
3 Tbsp VE Ranch Dressing
2 Tbsp VE Lemon Dilly Dip

1. In a large plastic bag add first 5 ingredients. Close the bag and gently toss to coat ingredients with the oil.
2. Open bag and sprinkle in Ranch Dressing powder and the Lemon Dilly Dip powder. Close bag again toss until well-coated.
3. Store in an airtight container.

Roasted Veggies

by Dana Kayal
10-15 cups bite sized fresh vegetables (i.e.: mushrooms, broccoli, cauliflower, onion, eggplant, peppers)
2-3 Tbsp Olive Oil
1 Tbsp VE Foccacia Bread Spice
2 Tbsp VE Classic Vinaigrette
2 Cloves Garlic, minced
VE Sea Salt

1. Place vegetables in a large bowl.
2. Add olive oil and remaining ingredients until vegetables are lightly coated.
3. Cook in oven for 30 minutes at 400F. Use parchment paper so vegetables do not stick to bottom of tray.

Note: This may be used as a side dish served plain or drizzled with balsamic vinegar and sprinkled with parmesan cheese. Or use to top a pizza or in a Primavera Pasta.

Twice Baked Caesar Potatoes

3 medium Russet potatoes
2 Tbsp Butter
1/4 cup cream
1 Tbsp VE Caesar Dressing
Pinch of salt
Grated cheddar cheese

1. Bake potatoes in oven at 400F for 1 hour.
2. Allow potatoes to cool a bit then split in half lengthwise. Scoop out potato pulp, being sure to leave skin intact, place in bowl with butter. Mash together. Add cream, Caesar mix, and salt.
3. Scoop potato mixture back into potato skins and top each with grated cheese. Bake at 400 F for about 10-15 minutes . Serve with sour cream if you wish.

Alternative: You can substitute VE Ranch Dressing for the VE Caesar Dressing.

Greek-Style Pork Pocket Sandwich

1 lb pork strips
½ cup prepared VE Caesar Dressing
2 pitas
4 Tbsp yogurt
½ tsp VE Greek Seasoning
1 small red onion, peeled and thinly sliced
1 chopped English cucumber

1. Place pork strips and Caesar Dressing in a bowl and mix.
2. Place on pan in oven at 450 degree F for about 10 minutes until pork is crisp and lightly browned.
3. Mix together yogurt and Greek Seasoning. Set aside.
4. Cut pitas in half and some pork in each half. Add a tablespoon of the Greek seasoned yogurt to each pita.
5. Top with chopped cucumber and sliced red onion.

Parmesan Muffins

by Sheila Carlson
Yield 1 dozen

2 cups all-purpose flour
3/4 cup grated Parmesan cheese
2 tsp Sugar
2 tsp VE baking power
2 tsp VE Pizza seasoning
2 tsp VE Pesto Mix
2 tsp VE Foccacia Bread Spice
1/2 tsp. baking soda
1/2 tsp. salt (optional)
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1 egg
1 1/4 cups buttermilk
1/4 cup olive oil

1. Combine the first 9 ingredients in a large bowl.
2. In an other bowl beat together egg, buttermilk and oil.
3. Mix buttermilk mixture with ingredients of large bowl stirring just until moistened.
4. Grease muffin tin and then fill2/3rds full.
5. Bake at 400 F for 20-22 minutes, or until cake tester comes out clean.
6. Let ool for 5 minutes before removing from muffin tin. Let cool on wire rack.

Focaccia Bread

by Karen Nichols
3/4 cup + 3 Tbsp water
3 Tbsp butter or margarine
3 cups flour
2 Tbsp dry milk
3 1/2 Tbsp sugar
1 tsp salt
2 - 3 Tbsp VE Focaccia Bread Spice
1 1/2 tsp bread machine yeast
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2 Tbsp olive oil
2 Tbsp parmesan cheese
2 tsp fresh or dried rosemary
1 tsp garlic salt

1. Add first 8 ingredients to bread machine in order given, being sure to add the yeast last.
2. Set machine on dough setting. When done let dough rest for 15 minutes.
3. Briefly knead dough for 1 minute.
4. Roll dough into a large rectangle and place on greased pan. Cover and let rise until doubled, about 1/2 hour.
5. Use your fingers to make indentations in the dough, about every inch or so. Brush dough with olive oil then sprinkle on remaining ingredients.
6. Bake at 400 F until nicely browned, about 15 minutes.