Chili Coney Dogs

1 lb ground beef
1 6oz can tomato paste
1 cup water
2 tbsp worcestershire sauce
1 tbsp dried minced onion
0.5 tsp garlic powder
0.5 tsp ground mustard
0.5 tsp chili powder
0.5 tsp pepper
dash of cayenne pepper

8 hot dogs
8 hot dog buns

shredded cheese, relish, chopped onion, or your favorite topping

• In a large skillet, brown the beef, drain.
• Stir in tomato paste, water, worcestershire, onion, and spices.
• Place hot dogs in bottom of crock pot, top with beef mixture.
• Cover and cook on low 4-5 hours or until heated through.
• Serve with buns and optional garnishments.

Seasoned Oven Popcorn

10 cups popped popcorn
0.25 cup Earth Balance Vegan Butter, melted
3.5 tsp favorite seasoning blend*

• Preheat oven 350 degrees
• Place popcorn in large roasting pan.
• In a small bowl, mix together the butter and seasoning.
• Pour over the popcorn, stir until popcorn is evenly coated.
• Bake for about 10 minutes, stirring every few minutes.
• Remove from oven and cool completely.
• Serve and Enjoy

*Seasoning combinations:
Spicy -
1 tsp paprika
1 tsp lemon pepper
0.5 tsp salt
0.5 tsp garlic powder
0.125 tsp onion powder
0.25 tsp cayenne pepper

Cheesy (for the non-lactose intolerant) -
3.25 tsp grated parmesan cheese
0.25 tsp parsley flakes

Garlic Herb -
1 tsp garlic salt
2.5 tsp Italian seasoning

Pasta e Fagioli

1 lb ground beef
1 small onion, diced
2 large carrots, julienned
3 stalks celery, chopped
2 cloves garlic, minced
1 15oz can red kidney beans with liquid
1 15oz can cannellini (white kidney) beans with liquid
1 15oz can tomato sauce
1 46oz can V8 juice
1 tbsp white vinegar
1.5 tsp salt
1 tsp oregano
1 tsp basil
0.5 tsp pepper
0.5 tsp thyme
o.5 tsp parsley
0.5 lb pasta

• Brown the ground beef in a large pot over medium heat.
• Drain most of the fat.
• Add onion, carrot, celery, and garlic.
• Saute for about 10 minutes.
• Add remaining ingredients, except the pasta.
• Simmer for 1 hour.
• When soup is almost done simmering, cook the pasta until al dente and drain.
• Add pasta to the pot of soup.*
• Simmer for 5-10 minutes more.
• Serve and Enjoy.

• *If you know that there will be leftovers, I recommend adding the pasta as needed or else the noodles are super soggy the next day.

Based on the recipe found here.

Mix-n-Match Muffins

Dry Ingredients
1.5 cups unbleached all-purpose flour
2 cups whole wheat flour
4 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
1 cup sugar

Wet Ingredients
0.5 cup oil
1 cup Lactaid milk
1-8 oz tub Tofutti Sour Cream
2 large eggs

Add-ins
1 tsp extract of your choice (traditionally vanilla but mix it up depending on the flavor you want)
1.5 cups of your favorite combination of fruit, nuts, and chocolate. Some of our favorites - honey and chocolate chip; dried cherry and chocolate chip; honey, cinnamon, and chocolate chip. Some flavors I'm eager to try cinnamon pear and banana walnut.

Preheat oven 350 degrees.
Combine dry ingredients.
In seperate bowl mix wet ingredients.
Add to dry ingredients mixing until moistened.
Fold in the Add-ins.
Using a large spoon, fill greased muffin pan.


Bake 25-35 minutes until lightly golden brown.
Cool for 5 minutes in pan, then finish cooling on cooling rack.


Enjoy!