Pumkin Cheesecake

2 pkg. (8 oz. each) Philadelhia Cream Cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp vanilla
1 tsp VE Pumpkin Pie Spice (or VE Poudre Douce)
2 eggs
1 Graham Pie Crust (6 oz.) (OR use 1 1/4 cups crushed ginger snaps mixed with 1/4 melted butter)
1 cup thawed COOL WHIP Whipped Topping

1. Preheat oven to 350°F.
2. In a large bowl beat together cream cheese, pumpkin, sugar, vanilla and spices in large bowl until well blended. Add eggs, one at a time, and beat just until blended. Pour into crust.
3. Bake for 40 minutes, or until center is almost set. Remove from oven and allow to cool then refrigerate for at least 3 hours before serving.
4. Top with Cool Whip just before serving.
Store leftover cheesecake in refrigerator.

Mex-icure Select Layered Dip

by Sharon Statham
1 19oz. Can black beans, drain and rinse
3 Tbsp VE Pueblo Bean Dip Mix
1/3 cup cold water
3 Avocadoes, peeled and cubed
1/4 cup mayonnaise
1 tsp Lemon juice
3-4 Tbsp Poco Picante Salsa Mix or VE Caliente Salsa Mix (divided)
2 cups sour cream
2-3 Tbsp VE Jalapeño Cheese Dip Mix
2 cups canned diced tomatos
2 cups finely grated Cheddar Cheese
3 Tbsp VE 3 Onion Dip Mix

1. In food proceeor blend together beans, Pueblo Bean Dip Mix and cold water in a food processor. Process until smooth. Spread onto bottom serving serving dish!
2. Again in food processor blend together Avocados, mayonnaise, lemon juice and 1-2 Tbsp of your choice of VE Salsa Mix. Blend until smooth. Spread over layer of bean mixture.
3. In small bowl mix together sour cream and Jalapeño Cheese Dip Mix. Spread over avocado layer.
4. Mix diced tomatoes and 2-3 Tbsp of your choice of Salsa Mix together. Let sit for at least about 1/2 hour to allow for the for Salsa Mix to soak up excess juices.
5. Using a fork dot the salsa mix evenly over the top of the sour cream layer.
6. Add the finely grated Cheddar Cheese on top. Sprinkle the 3 Onion Dip Mix on top of the cheddar cheese.

Asian Salad Dressing Recipe

2 tsp VE Malay Seasoning
1 Tbsp VE Oriental Seasoning
1 Tbsp Sugar
3 Tbsp VE Red Pepper Jelly
1 Tbsp Sesame oil
2 Tbsp Soya Sauce
2 Tbsp Vegetable oil
2 Tbsp Rice Wine Vinegar

1. Mix all ingredients together in a blender.

Chipotle Beef & Guacamole Tortas

Serves 4

'Torta' is Spanish for sandwich. These 'tortas' are a spicy, Spanish version of burgers. In Mexican bakeries, there are long rolls called `bolillos' but any large and crusty French roll will do.

1 1/2 lbs (750g) lean ground beef
2 garlic cloves, crushed
1 tsp (5ml) VE Chipotle Chili
1 Tbsp (15ml) ketchup
1 Tbsp VE 3 Onion Dip Mix
2 tsp ground Cumin
VE Sea Salt & VE Pepper, to taste
4 large crusty rolls, split in half
1 large beefsteak tomato
1 cup prepared VE Guacamole Dip

1. Combine first 6 ingredients in large bowl. Season with freshly ground VE Sea Salt and VE Pepper.
2. Form into 4 patties, approximately the same size as buns.
3. Grill patties over medium high heat, browning both sides. (Cooked patties will have an internal temperature of 160F.)
4. Top with tomato slices and VE Guacamole Dip.

Chicken Fajitas

Serves 4
2 Tbsp vegetable oil
1 Tbsp lime juice
1 Tbsp VE Fajita Seasoning
4 boneless chicken breasts
1 Tbsp vegetable oil
1 onion, cut in half then sliced
2 bell peppers, sliced
1 Tbsp VE Taco Seasoning
Tortilla shells
VE Guacamole Dip
VE prepared Salsa (VE Fruit Salsa Mix, VE Poco Picante Salsa or VE Caliente Salsa Mix)

1. Combine vegetable oil with lime juice and VE Fajita Seasoning. Add chicken breasts, turning to coat.
2. Preheat frying pan over medium high heat. Cook chicken breasts 4 minutes on each side. Remove from pan and set aside.
3. Add vegetable oil to hot pan. Add sliced onion and pepper and stir-fry for 3 minutes with VE Taco Seasoning.
4. Cut chicken into strips and return to pan with vegetables, stir-fry for 2 minutes.
5. Roll chicken and vegetables in warmed tortilla shells. Serve with VE Guacamole Dip and VE Salsa.

Note:
VE Fruit Salsa Mix - Mild
VE Poco Picante Salsa Mix - Medium
VE Caliente Salsa Mix - HOT HOT

Chicken Enchiladas

Makes 4 servings
Filling:
5 chicken breast, boneless
1 onion
1 cup cheddar cheese, shredded
1tbsp. Herb & Garlic dip mix
1 tsp. VE Greek Oregano
1 3/4 cups prepared tomato sauce
Or VE Rustico Sauce

Topping:
Mix diced tomatoes with 1-2 tsp VE Taco Seasoning
3/4 cup cheddar cheese, shredded

1. Cook cubed chicken in 1 Tbsp in a frying Pan.
2. Cook over medium heat until fully cooked.
Add Onion, cheddar cheese, and spices. Heat until cheese is melted.
3. Stir in sauce.
4. Spread out even amounts of filling down the middle of the tortilla, roll up. Arrange in a lightly greased baking dish. Cover with Topping and cheddar cheese.
5. Bake uncovered in preheated oven for 20 minutes @ 350 degrees. Cool 10 minutes before serving.

Malay Peanut Sauce

Yields approximately 1 cup (250 ml)
1 tsp vegetable oil
1 small onion, minced
2 Tbsp peanut butter
1 Tbsp VE Malay Seasoning
1 - 10 oz can coconut milk
1 Tbsp lime juice

1. Over medium heat add vegetable oil. Sauté onion until soft.
2. Stir in peanut butter and VE Malay Seasoning, until peanut butter has melted.
3. Whisk in coconut milk, increase heat slightly and simmer gently until sauce reaches desired consistency. Remove from heat and add lime juice. Serve with steamed rice, noodles or use as a dipping sauce for Chicken Satay.

Chicken Satay

Serves 4
1 lb cubed boneless skinless chicken
1 Tbsp VE Malay Seasoning
1 Tbsp vegetable oil
1 Tbsp lime juice
3 Tbsp soy sauce
1 - 2 tsp sugar

1. Combine ingredients in plastic zip lok bag and refrigerate for 2 hours.
2. Soak wooden skewers in water for at least 45 minutes to prevent ends from scorching.
3. Thread chicken onto skewers and grill over med-high heat for approximately 3 minutes per side, or until chicken is fully cooked.
4. Serve with Malay Peanut Sauce.

Cajun or Cuban Tortilla Chips

Use vegetable oil spray instead of butter for a healthier treat.
Yield 32 chips
4 - 8" tortilla rounds
1 Tbsp melted butter
1 - 2 tsp VE Cajun or Cuban Seasoning
2 tsp VE Parsley
VE Sea Salt, to taste

1. Preheat oven to 400F .
2. Mix together melted butter, VE Cajun Seasoning (or Cuban) and VE Parsley.
3. Brush with prepared butter and sprinkle with VE Sea Salt OR you use spray oil and spray pita then sprinkle with VE Cajun Seasoning (or Cuban), VE Parsley and VE salt.
4. Cut each pita wedges and arrange on a parchment-lined baking sheet.
5. Bake for 6-8 minutes. Remove when chips are crisp and slightly browned. Serve with favourite VE Dip.

Tri-Colour Italian Pasta Salad

Serves 12
4 cups bite-sized pasta - your choice
2 cups broccoli florets
1 recipe prepared VE Verde Vinaigrette
1 red and 1 green pepper, coarsely diced
2 cups halved cherry tomatoes
1 cup cubed Mozzarella cheese
VE Giardino Sea Salt
VE Garlic Pepper, to taste

1. Cook pasta according to package directions.
2. Steam broccoli until tender crisp and refresh under cold water. Drain and set aside.
3. Whisk VE Verde Vinaigrette in mixing bowl. Add peppers, cherry tomatoes, cubed Mozzarella, drained pasta and broccoli florets to bowl, tossing to coat.
4. Season to taste with VE Giardino Sea Salt and VE Garlic Pepper.

Easy Caesar Chicken Wrap

You can make the meat ahead and freeze it in individual packages to whip up a quick meal or anytime the mood strikes you (or way not take it to work for Lunch).

4 Boneless Chicken breasts
1 Tbsp of VE Souvlaki Seasoning
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Green Pepper cut in strips
Onions thinly sliced
Shredded Lettuce
Shredded Cheddar or Feta (for that extra bite)
Tortilla wraps
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1 recipe of VE Caesar Salad Dressing Mix (Prepare mix according to directions on bottle BUT only use 1 Tbsp of Milk)

1. Cut chicken into strips and sprinkle with Souvlaki Seasoning. Sauté over medium heat until fully cooked.
2. Spread Caesar Salad Dressing Mix on a Tortilla.
3. Place Chicken strips on Center of wrap
4. Add Lettuce, Green Pepper, Onion, and Cheese.
5. For a great way to keep all the food in: fold bottom of wrap about 1/3 up and then fold one side over and under the chicken mixture. Then finish by rolling closed.

Alternative tastes:
Cheese, Chive and Bacon Dip Mix, Cheese and Jalepeno Dip Mix. Chances are you have your own favorite Dip. Try it on a wrap. You will just love it!! Try your favorite Spice in place of the Souvlaki for another great taste. Have a great time trying out all the great combinations!!