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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Tuesday, November 11, 2014

Scraps and Snippets ~ Okay, Not Pretty, But EASY and Pretty Tasty ~ Vegan Chili Cheese Dogs


This is one of those almost embarrassing recipes. You know, open a bag, toss in a canned item, apply heat, Bammo!
Vegan Chili Cheese Dogs
1 Package LightLife Smart Dogs (Or other of choice) (8 dogs)
1 16 ounce can of chili spiced beans (I used chili sauced pinto beans)
Approx 1/2 Cup shredded Vegan cheese (I used Daiya's Pepperjack) 
Hot dog buns
Toppings: 
Ketchup
Mustard
chopped onions
dill or sweet pickle relish

Preheat oven to 350. Semi-slice the hot dogs longwise down the middle. Slice only half way through the dog. Open the dog and lay sliced side down and pop in the oven for about 10 minutes. I'd line the pan with parchment paper or grease the pan, as my hot dogs stuck a bit. 

This will heat the hot dog through a bit and give a nice warm surface for the beans and cheese. 

Flip the hot dogs over and spoon beans over the dogs. Sprinkle cheese over them. With vegan cheese, in my opinion, less is better. 

Place the pan back in the oven for 14 minutes. If desired, turn oven to broil until cheese is fully melted. 

Open hot dog buns, slide a chili dog onto each bun and top as desired.






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