Chile Relleno Torta

  • 1/2 lb cheddar cheese, grated
  • 1/2 lb monterey jack cheese, grated
  • eggs
  • 1/3 cup flour
  • 1 2/3 cups half-and-half cream
  • 1 (4 ounce) can green chilies, drained (even better, substitute fresh Hatch Chile
  • 1/4 cup salsa


  1. 1
    Preheat oven to 375F.
  2. 2
    Mix grated cheeses and spread evenly in buttered 10 inch pie plate.
  3. 3
    Beat eggs, add flour slowly, and then beat in half and half.
  4. 4
    If mixture is lumpy, strain it.
  5. 5
    Pour egg mixture over cheeses in pie plate.
  6. 6
    Carefully spoon chiles over the surface, then spoon salsa over all.
  7. 7
    Bake about 45 minutes or until center is set.

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Twice Baked Sweet Potatoes


  • 6 sweet potatoes, even in size and scrubbed
  • 4 tablespoons brown sugar
  • 4 tablespoons butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Salt and freshly ground black pepper


Preheat oven to 375 degrees F.
Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.
Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.
Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.
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Grapefruit and Honey Marinade for Pork or Chicken

1/4 cup grapefruit juice
1 tablespoon grapefruit peel, grated
1 teaspoon ground red pepper
1/2 teaspoon cayenne
1 teaspoon crushed garlic
1/4 cup honey
1/8 cup olive oil

1.  Combine all ingredients in a bowl.
2.  Stir until well blended.
3.  Let chicken or pork marinate for desired amount of time.  (Recommend overnight for pork, at least a few hours for chicken)
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Pumpkin Soup

  • Tuesday, October 18, 2011
This was sent in by Martina Milerova!  Thanks so much for sharing your recipe!

Original Recipe Yield 7 - 10 servings

      6 cups chicken stock
      1 1/2 teaspoons salt
      4 cups fresh pumpkin pureed
      1 teaspoon chopped fresh parsley
      1 cup chopped onion
  1/2 teaspoon chopped fresh thyme
  1 clove garlic, minced
  1/2 cup heavy whipping cream
  5 whole black peppercorns
  1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
  2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
  3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
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Mom's Apple Cake

This recipe was submitted by Sheila Hudson!  She says that Honey Crisp apples are great in this recipe, and that she aslo subs 1/2 cup butter for part of the oil!

You can find it at here at!

Thanks Sheila!

Do you have a recipe you'd like to share?  Send it to us at!
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Hatch Green Chile Chicken Enchiladas

4 large chicken breast halves, grilled and shredded
1 cup Crema Agria (Mexican sour cream)
6-8  hatch chiles, roasted, peeled, and diced
2 cups of Mexican blend shredded cheese
16-20 soft corn tortillas
16 oz. can green chile enchiladas sauce

Slice up the cream cheese and melt it in a large saute pan. Add the chicken, 1 cup of Mexican cheese, and chiles and combine well. Let cool enough to handle with hands.

Steam corn tortillas a couple at a time (a broiler pan with water in the botton over the burners works well) and roll with filling mixture. Pack the enchiladas in a lightly greased 9 x 13 pan. Cover enchiladas with green chile enchiladas sauce. Top sauce with remaining Mexican cheese. Bake at 400 F. for 30 minutes or until cheese because lightly browned.
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Butternut Squash Fries

  • Wednesday, September 28, 2011


  • 1 (2 pound) butternut squash, halved and seeded
  • salt to taste


  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Use a sharp knife to carefully cut away the peel from the squash. Cut the squash into sticks like French fries. Arrange squash pieces on a baking sheet and season with salt.
  3. Bake for 20 minutes in the preheated oven, turning the fries over halfway through baking. Fries are done when they are starting to brown on the edges and become crispy.
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