Smokey Chicken Caesar Salad

I found this recipe by Kathy B. and thought it looked really good.

1 Tbsp VE Caesar Dressing
1 Tbsp mayonnaise
1/8 cup milk
1/8 cup olive oil
1/4 tsp VE Chipotle Chili (use less if you don't want it too hot)
1 Tbsp freshly squeezed lime juice
1 head Romaine lettuce
1 tomato
2 carrots
1/2 cucumber
1/2 cup smoked Gouda cheese, diced
2 chicken breasts

1. Mix together the first 6 ingredients for the dressing.
2. Chop veggies.
3. Top with dressing and cheese. Toss to coat well.
4. Grill chicken breasts (season with Smoked Chili Grilling Sauce) until juices run clear. Slice and place chicken on top of the salad. Serve.

Berry Cheesecake Pie

This looks a bit complicated but is well worth the effort!

Berry Cheesecake Pie - Crust

3/4 cup butter, at room temperature
2 tablespoons fruit sugar
1 tablespoon VE Lemon Chiffon Dip Mix
1 1/2 cup + 1 tablespoon all-purpose flour

1. In food processor, combine butter, sugar and lemon zest. Pulse until well mixed.
2. Add flour and process until mixture holds together.
3. Turn out on to floured surface and gently knead until mixture forms a ball.
4. With floured fingertips, press dough into 9-inch (23 cm) pie plate.
5. Place in freezer for 20 minutes.
6. Bake at 400 F (200 C) for about 12 minutes or until golden.
7. Let it cool completely on rack before filling it with fresh strawberries. Makes 1 pie.

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Berry Cheesecake Pie - Filling

1 cup cream cheese, room temperature
2 tablespoons icing sugar
1 tablespoon VE Lemon Chiffon Dip Mix
1/2 teaspoon VE Vanilla
1/4 cup whipping cream
2 cups halved small strawberries and blueberries

1. Beat together cream cheese, icing sugar, lemon zest and vanilla until well mixed.
2. Add whipping cream and beat just until blended.
3. Spread cheese mixture into cooled crust.
4. Top with strawberries & blueberries.
5. Refrigerate for 3-4 hours before serving.

Janine's Meatloaf

1 1/2 lbs beef
1 1/2 cups bread cubes
1/2 cup milk
1 egg, lightly beaten
2 tsp Worchestershire sauce
1 Tbsp VE Red Bell Pepper
1 Tbps VE Green Bell Pepper
1-2 tsp Toasted Onion ( 1/4 cup diced onion)
1 tsp VE Parsley
1/2 tsp VE Minced Garlic or 1 clove garlic crushed in the VE Garlic Press
VE Sea Salt(optional) & VE Pepper, to taste
1/2 tsp VE Beef & Steak Seasoning or Rub

1. Soak red and green peppers in water 5-10 mins then drain.
2. Mix all ingredients until combined.
3. Press into bread or loaf pan.
4. Top with sauce (below).
5. Bake at 350F for 40-50 minutes, or until cooked through.

Sauce
1/4 cup Ketchup
1 Tbsp Brown sugar
1 tsp mustard
1. Blend and brush over meatloaf.

Temptation Cookies

1/4 cup unsalted butter
1 large egg
1/2 cup white sugar
1/2 cup brown sugar (lightly packed)
1 cup flour
2 cups granola (placed in blender and crushed fine)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp Vanilla
1/8 VE Temptation milk chocolate Hot chocolate
1/4 cup VE Belgian Milk Chocolate

1. Preheat oven 350.
2. Cream together butter, sugars, egg and vanilla.
3. Mix in flour, crushed granola, soda and baking powder.
4. Add VE Chocolates mix well.
5. Drop 1 Tbsp of dough onto parchment lined sheets and bake for 10 min for chewy cookies. Cook a couple more minutes for crunchy cookies.

Rice Steamer Bruschetta Rice

This makes a flavourful rice side dish to any grilled meat or fish. Enjoy!

1 cup canned diced tomatoes with juice
1 cup water
1 cup Basmatti rice
1-2 Tbsp Bruschetta Herbs
2 Tbsp Olive Oil

1. Drain juice from diced tomatoes and place tomatoes into a measuring cup. Add enough tomato juice to diced tomatoes to equal 1 cup.
2. Pour into the rice basket of your steamer.
3. Add remaining ingredients and steam for 1 hour.
-- K

New Rating System

Sorry, I've been away for so long... life is busy! I have just added a new rating system so you can now rate any recipes you try. Please feel free to add comments to any of the recipes. Let me know of any modifications you made to enhance the recipes. Looking forward to your feedback.
--Cairine

Mini Pesto Pizzas

2 plum tomatoes
30 gm Parmesan cheese, freshly grated
1/4 cup walnuts
1 pkg refrigerated pizza crust
1/3 cup prepared VE Pesto Herb
125 gm grated mozzarella cheese

1. Preheat oven to 425F.
2. Slice tomatoes; set aside.
3. Coarsely chop walnuts. Combine walnuts and Parmesan cheese in small bowl; mix well.
4. Place dough on to cutting board (DO NOT unroll dough). Slice dough into 1/2 inch pieces using Utility Knife (should make about 15). Place disks onto lightly greased cookie sheet, slightly flatten and seal seams.
5. Spread 1 tsp pesto over each crust. Top with mozzarella cheese, tomato, and Parmesan mixture.
6. Bake 12-15 minutes or until crusts are golden brown.

Great Mini Cheesecakes

Serves 12

4 Shortcake Biscuits, crushed or little round nillas, crushed
1 pkg. (250 g) Philadelphia Light Cream Cheese Spread
1 cup low-fat Cottage Cheese, pureed with a hand blender
3 Tbsp sugar
1/4 tsp VE Vanilla
1/4 cup light sour cream
1 tsp cornstarch
1 egg
2 Tbsp your favorite VE Fruit dip (VE Summer Berry, VE Maple Spice, or VE Lemon Chiffon)

1. Preheat oven to 350ºF.
2. Sprinkle biscuit crumbs evenly onto bottoms of a paper-lined mini cheesecake pan; set aside. 3. Beat cream cheese, cottage cheese, sugar and vanilla in medium bowl with electric mixer
until well blended.
4. Add sour cream and cornstarch; mix well.
5. Add egg; beat just until blended.
6. Add your VE Fruit dip flavor and mix. Spoon evenly into prepared muffin cups.
7. Bake for 30 min or until centres are almost set. Cool completely.
8. Refrigerate at least 3 hours. Remove cheesecakes from cups just before serving.

Jazz It Up according to your choice of fruit dip:
VE Summer Berry - fresh berries
VE Maple spice - Walnuts and drizzled maple syrup
VE Lemon Chiffon - Citrus Zest

Or try tropical fruit - Pineapple, kiwi, starfruit juice might cause problems with setting so do not put it on until right before you serve it.

Or try omitting the VE Fruit Dip and just use VE Vanilla and add crushed Oreo cookies to it and then bake as per instructions.

Kris Kringle Cookies

Yields about 6 dozen cookies

1 cup butter, softened
1 cup granulated sugar
1/2 cup brown sugar, firmly packed

2 eggs
1 tsp VE Vanilla

2 cups of flour
2 tsp baking soda
2 cups White Chocolate
2 cups VE Cherries and Berries (chop larger pieces)
2 cups of chopped nuts (pecans, walnuts, or almonds)

1. Preheat oven to 375F.
2. In a large bowl cream together butter, white sugar and brown sugar, with an electric mixer on medium speed until light and fluffy.
3. Add eggs and VE Vanilla; beat until well blended.
4. Add flour and baking soda; mix well.
5. Stir in white chocolate, VE Cherries and Berries and chopped nuts.
6. Drop rounded spoonfuls of dough about 2 inches apart onto ungreased baking sheets.
7. Bake 12 minutes or until golden brown.
8. Remove from oven and allow to cool for 3 minutes then remove from baking sheets. Cool completely on wire racks.

Blueberry Dumplings with Lemon Chiffon Fruit Dip

Thanks to Mary K. for this great new recipe!

The Sauce:
1 1/2 cups Blueberries (fresh or frozen)
1/3 cup white sugar
1 Tbsp VE Lemon Chiffon Fruit Dip Mix
1 cup water

1. Place these ingredients in a medium to large pot (dutch oven works great) and bring to a boil then simmer.

The Dumplings:
1 cup flour
2 tsp VE Baking Powder
2 Tbsp sugar
1 tsp VE Lemon Chiffon Fruit Dip Mix
1/4 tsp salt
1 Tbsp butter (room temperature)
1/2 cup milk (if you have Buttermilk use it as it makes all your baking taste rich & moist, but it is only 1% fat)

1. Mix the first 5 ingredients together with a large VE Whisk. Then cut in the butter with a pastry blender or two knives.
2. Pour milk in the middle of the mixture, and gently fold. Stir only until four is dampened.
3. Drop batter by large spoonfuls into the sauce. Place lid on your pot and cook over low heat for 10 minutes.
4. Remove from heat & let cool (with the lid on) for 10 minutes.

Note: This is really great with vanilla ice cream or fresh whipping cream!

Chocolate Cheese Ball

1 (250gm) pkg cream cheese
1/2 cup butter (NOT margarine)
1/2 tsp VE Vanilla
3/4 cup icing sugar
2 Tbsp brown sugar
1/4 cup VE White Belgian Chocolate
1/4 cup VE Milk Chocolate
1/4 cup pecans or walnuts

1. Beat cream cheese and butter until fluffy.
2. Gradually add in VE Vanilla, icing sugar and brown sugar
3. Stir in VE White Belgian Chocolate, VE Milk Chocolate and nuts.
4. Form into a ball, if too soft you may refrigerate for 30 minutes then form into a ball
5. Once formed into ball wrap in plastic food wrap and chill for at least 2hrs before serving.
6. Serve with chocolate wafers.
7. May be frozen for future use.

Option: Add 1 Tbsp VE pure Cocoa to mixture to make it extra chocolatey or dust cheese ball with VE Pure Cocoa.