Apple Bread Pudding

This recipe has been in my family and passed down for many generations. I adapted it to be gluten and diary free. For the bread, I usually make my own loaf of french bread in the bread-maker. Be careful not to add too much bread or it will get too dry. It's served best with your favorite dairy free cream or ice cream.

Ingredients

6 eggs beaten well
2 cups almond milk
2 cups sugar2 tsp vanilla
5-6 large apples
1/4 cup Earth Balance cut into small pieces
6 slices GF white bread

Directions

Preheat oven to 350 degree.

Wisk together the eggs, milk, vanilla, and sugar. Stir in the apples, bread, and Earth Balance until everything is wet. Pour into a 9X13 baking dish. Bake for 1 hour 15 minuets to 1 hour and 30 minutes, depending on how crispy you want it.

Chicken Chili

I have been waiting for the weather to cool down before I dive into fall recipes but today, with the weather soaring towards 80, I decided to for-go waiting for fall and cook like it was 60 and gloomy outside.  I researched a lot of different chicken chili recipes before I pulled stuff out of my pantry and sat down and wrote out a grocery list.  When it came down to it, I made up the recipe as I went, tasting and changing as I went along. The final product was delicious!

Ingredients

1 lb. of cooked and shredded chicken.  I used chicken thighs because I found a great deal at the grocery store. Chicken breasts, cooked and shredded would work great as well.
2 15 oz. cans of cannellini beans, drained
1 12 ounce jar of salsa Verde
1 small can of diced chilies
1 15 oz. can of diced tomatoes, drained
2 cups chicken broth
1 teaspoon cumin
1 teaspoon chili powder
2 tablespoons cornstarch, stirred and dissolved in one cup of water
Salt and pepper to taste
Fritos or tortilla chips for garnish

Directions
This is where it gets complicated.  Take all of the above ingredients, except the cornstarch mixture, and add it to a crockpot and let it simmer for 4 hours, allowing the flavors to blend.  Thirty minutes before serving, add the cornstarch and water.  Finally, garnish with Fritos or tortilla chips.

Southwest Stuffed Acorn Squash

This is one of my go-to favorite fall recipes. I got it out of an Eating Well magazine a long time ago and have adapted it since. The filling can be made ahead of time and refrigerated. Heat it in the microwave for a few minuets right before it's put in the squash.

Ingredients

3 acorn squash
1 lb favorite sausage (turkey, chicken, or pork)
1 red bell pepper
1 small onion
2 cups halved cherry tomatoes
1 clove garlic, pressed or minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 15oz can of black beans, rinsed
Several dashes of hot red pepper sauce, to taste
1 cup dairy free mozzarella cheese (I use Daiya)

Directions

Preheat oven to 375 degrees. Lightly coat a large baking sheet with cooking spray.

Cut the squash in half and scoop out the seeds. Place the squash cut side down on the baking sheet. Bake until tender, about 45 minutes.

Meanwhile, lightly coat a large skillet with a cooking spray and heat over medium heat. Add sausage and cook until lightly browned. Add onion and bell pepper; cook until softened, about 3 to 5 minutes. Stir in garlic, chili powder and cumin. Cook for 30 seconds. Stir in tomatoes, beans, and hot sauce. Cover, reduce heat, and simmer until the tomatoes are broken down, about 10 to 12 minutes.

When the squash are tender, fill the squash halves with the sausage mixture. Top with cheese. Bake until the cheese is melted about 8 to 10 minutes.