a little of each

A family's cookbook

Betty White’s Mexican Quiche March 29, 2013

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:25 pm
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From the Bakery Lane Soup Bowl cookbook


1 10-inch unbaked pie shell
2 Tbl butter, melted
8 oz cream cheese, diced
2 (4-oz) cans green chilies, drained
5 eggs
1 ½ cups heavy cream
½ tsp salt
dash pepper
1 cup Mexican blend cheese, shredded


Brush pie shell with butter and arrange cream cheese over the bottom. Chill until butter is set. Meanwhile, spread chilies on paper towels to drain thoroughly. If whole chilies are used, chop coarsely. Combine eggs, cream and seasonings; beat until blended.  Sprinkle chilies over cream cheese in pie shell and top with shredded cheese. Pour egg mixture evenly over all. Bake in pre-heated (425 degree) oven for 15 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes, or until knife inserted in center comes out clean. Cool 5 to 10 minutes before cutting and serving.


Mexican Mashed Potatoes

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:13 pm
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2 Tbl butter

1 medium onion, chopped

2 cloves garlic, minced

2 (20 oz) packages of Simply Potatoes

8 oz sour cream

1 tsp salt

1 tsp pepper

1 (4 ½ oz) can chopped green chiles, drained

2 cups Mexican style shredded cheese, divided



Melt butter in skillet over medium-high heat; add onion and garlic and sauté until tender. Set aside. Microwave mashed potatoes according to directions on package. Put into mixing bowl. Stir in onion mixture, sour cream, salt and pepper. Spoon half the mixture into a lightly greased 11 x 17 baking dish. Sprinkle with half the green chiles and one cup of the cheese. Repeat layering procedure with remaining potato mixture and chiles. Bake at 350 degrees for 20 minutes. Sprinkle with remaining cheese; bake five more minutes. Makes six to eight servings.


Green Chile Corn Muffins

Filed under: Breads — alittlemoreofeach @ 10:56 am
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These muffins accompanied the Grilled Pork Tenderloin at Nana Betty’s birthday celebration in October 2005. Serve them with honey butter for some extra sweetness.

From “Paula Deen & Friends Cookbook,” makes 48 miniature muffins.



1 ¼ cups stone-ground cornmeal

½ tsp salt

2 tsp baking powder

1 cup sharp cheddar cheese, shredded

8 oz cream-style corn

1 cup sour cream

4 oz green chiles, chopped

½ cup canola oil

2 eggs, lightly beaten



Preheat oven to 400 degrees. Spray miniature muffin tins with vegetable oil cooking spray. In a small mixing bowl, combine the cornmeal, salt, and baking powder. Add the cheese, corn, sour cream, and chiles. Stir until lightly combined. Add the oil and eggs and stir until everything is just combined; do not overmix. The batter will be very stiff. Place about ½ Tbl of batter into each muffin cup. Bake for 18 to 20 minutes.


Green Chile Pinwheels December 27, 2012

Filed under: Appetizers — alittlemoreofeach @ 1:21 pm
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  • 1 package 10” flour tortillas
  • 2 boxes cream cheese, softened
  • 2 cloves garlic, minced (or more, to taste)
  • ½ cup roasted green chile, diced


Mix the cream cheese, garlic and chiles thoroughly in a small bowl. Toast tortillas lightly in a hot, ungreased frying pan. Spread the cheese mixture evenly over entire tortilla leaving a ½ border around the edge. Roll tortilla into a log and slice into ½” wide pieces. Serve immediately for best taste, but can be refrigerated.

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