Pueblo Bean Bites

19 oz mixed beans rinsed and drained
3 Tbsp VE Pueblo Bean Dip
2/3 cup water
250g cream cheese
1/2 cup grated cheese (cheddar or Monterey)
6-7" tortillas
Prepared VE Salsa Mix or VE Red Pepper Jelly

1. Blend together beans, VE Pueblo Bean Dip and water in blender until texture is smooth.
2. Spread 2 Tbsp of Cream Cheese on a tortilla. Cover this with about 2 TBSP Bean Mixture.
3. Sprinkle grated Cheese on top then roll up tightly and wrap in plastic. Repeat for remaining Tortillas. Refrigerate for 2 hours (up to 3 days).
4. To serve: Preheat oven to 450 F. Slice rolls into 1" slices and place on baking sheets. Bake for about 5 minutes, or until heated through then serve with prepared VE Salsa Mix or VE Red Pepper Jelly,

Autumn Pumpkin Pie Fudge

3 Cups sugar
1 Cup Milk
3 Tbsp corn syrup
1/2 cup canned pure pumpkin
1/4 tsp salt
1 tsp VE Pumpkin Pie Spice
1 tsp VE Pure Vanilla Extract
1/2 cup butter
1/2 cup chopped pecans (optional)

1. Place a large saucepan over medium heat and add sugar, milk, corn syrup, pumpkin, and salt. Mix well.
2. Continue to stir mixture and allow mixture to come to a boil then reduce heat; let it continue to boil, but do not stir, until it reaches soft ball stage (or 232 F using a Candy thermometer), remove from heat.
3. Stir in remaining ingredients. Let mixture cool (to 100 F).
4. Using a wooden spoon, beat until thick and mixture loses some of its; gloss.
5. Quickly pour mixture into buttered 8" square pan. Cool on counter and cut into pieces when firm.

Extraordinary Cheese Ball

8 oz cream cheese
2 cups shredded Cheddar, cheese
1 Tbsp VE Cheese, Chives & Bacon Dip Mix
1 Tbsp VE 3 Onion Dip Mix
1 Tbsp VE Lemon Dilly Dip Mix
2 Tbsp Worcestershire sauce
Chopped Pecans

1. Soften cream cheese then whip until slightly whipped.
2. Add VE Cheese, Chives & Bacon,VE 3 Onion Dip, VE Lemon Dilly 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 Chopped Pecans; 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.

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.

VE Spice Sugar Cookies

2/3 cups shortening
3/4 cup white sugar
1 tsp VE Pure Vanilla Extract
1 egg
2 cups flour
1/2 tsp VE Baking Powder
1/4 tsp salt
4 tsp milk
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1 tsp VE Poudre Douce
2 Tbsp White sugar

1. Cream together shortening and sugar until light.
2. Add egg and VE Vanilla Extract. Beat well.
3. Mix together flour baking powder and salt; add to shortening mixture.
4. Add milk and beat well to form dough.
5. Roll dough out on lightly floured surface. Cut with cookie cutters.
6. Combine VE Poudre Douce and sugar; sprinkle over cookies.
7. Place on cookie sheet. Bake at 375oF for 10 minutes or until edges are lightly golden.

Focaccia Bread

by Karen Nichols

Bread machine recipe

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

1. Place first 8 ingredients in your bread machine according to manufacturer's instruction to make dough.
2. When dough cycle is done remove bread from machine and knead dough for 1 minute.
3. Prepare a cookie sheet, with sides, by greasing lightly. Roll dough out on sheet.
4. Cover and let for about 1/2 hour. Make indentations in dough, with fingers, every inch.
5. Brush dough with olive oil, then sprinkle with Parmesan cheese, rosemary and garlic salt.
6. Bake at 400F oven for 15 minutes, or until nicely browned.

Pumpkin Cheesecake in a Gingersnap Crust

Yields: 8 servings

1 1/2 cups gingersnap cookie crumbs
3/4 cup ground hazelnuts
3 tablespoons brown sugar
6 tablespoons unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup brown sugar
1 1/2 cups canned solid pack pumpkin
1/2 cup heavy cream
1/3 cup maple syrup
1/2 tablespoon VE Pure Vanilla Extract
3/4 teaspoon VE Cinnamon
1/2 teaspoon VE Ground Allspice
4 eggs

DIRECTIONS:
1. Preheat oven to 325 F
2. Lightly grease and flour a 9 inch spring form pan.
3. Mix together gingersnap crumbs, hazelnuts, brown sugar and melted butter. Press mixture onto bottom and up two inches on sides of pan.
4. Combine cream cheese and brown sugar with mixer until light and fluffy. Stir in the pumpkin then add cream, maple syrup, cinnamon, allspice and vanilla. Mix well. Using mixer add eggs, one at a time. Mix until batter is smooth.
5. Pour on gingersnap mixture. Bake for 90 minutes, or until center of cheesecake is set. Allow to cool then refrigerate overnight.

Cheesy Sourdough

1 Sourdough loaf
2 cup grated cheddar cheese
1 pkg. cream cheese
1 1/2 cup sour cream
2 Tbsp VE 3 Onion Dip Mix
1 Tbsp Worcestershire sauce
3/4 cup corn beef, shredded
1 small can diced green chilies and pimentos

1. Slice off the top of the sourdough loaf. Cut around the edges leaving a wall about 1/2” thick; then remove bread inside to make a "bread bowl".
2. Cut the bread removed from the center into cubes; toast cubes in an oven for 15 minutes at 350. Set aside.
3. Mix together remaining ingredients and fill the "cheese bowl" with the cheese mixture. Place top back on the loaf and wrap in foil. Bake for about 2 hours at 325.
4. Serve hot with the toasted bread cubes.

Round Steak Supreme

1 lb. round steak
2 Tbsp oil
1 Tbsp margarine
3 Tbsp flour
1 cup sour cream
2-3 Tbsp VE 3 Onion Dip
10 oz. can of mushrooms, drained
1/2 c. milk
Ve Sea Salt, to taste
VE Pepper, to taste

1. Heat frying pan over medium high heat. Add oil and margarine. Add steak and cook just to brown.
2. Add flour then stir in sour cream; bring to a boil and allow to thicken.
3. Add 3 ONION DIP, mushrooms and milk.
4. Pour contents of frying pan into casserole dish with cover. Bake at 325, covered ,for 1 hour or until tender.
5. Stir in more sour cream and milk as needed.

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.