Chile Relleno Appetizer Squares

Chile_Relleno_Appetizer_SquaresBy contributing writer Andrea Green

We are quickly approaching my favorite time of year—hatch green chile roasting time! Hatch green chiles are a popular southwestern crop. Late summer into fall, local farmer’s markets are full of vendors selling roasted chiles.

Once hatch green chile roasting time hits, these chile relleno appetizer squares start showing up at potlucks and BBQs here in the southwest. The squares are full of flavor without any heat. So don’t worry about serving anything too spicy to your guests or sensitive kiddos.

If you don’t live where Hatch green chiles are grown, you just need to pop into your grocery store, head down the Mexican food aisle, and pick up a 4-ounce can of green chiles. You will still get the great flavor of green chile in your dish.

I did snap a picture of the squares before they go in the oven because once you pour the eggs over, you might find yourself wondering, “Are there really enough eggs for this recipe?” Don’t worry, the six eggs won’t cover the cheesy layers, but there are enough of them to make the squares hold together.

Chiles-Rellenos Uncooked

Chile Relleno Appetizer Squares
Recipe type: Snacks
  • 4 cups shredded Monterey Jack cheese
  • 1 can chopped green chiles or ¼ cup chopped roasted Hatch green chiles
  • 1 cup frozen corn
  • 6 eggs, beaten
  1. Preheat oven to 300 degrees.
  2. Layer 2 cups cheese in the bottom of a lightly greased 12x8x2 inch baking dish.
  3. Layer chiles and corn. Top with remaining cheese.
  4. Pour beaten eggs over layers.
  5. Bake for 45 minutes or until the center is firm.
  6. Cut into appetizer sized squares and serve.

If you are looking to send these squares over the top, pipe a bit of guacamole on each one. Yum!

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Carrot Applesauce Snack Cake

Carrot Applesauce Snack Cake | The Happy Housewife
By contributing writer Andrea Green

So, we all know that “healthy” and “cake” don’t really belong together.  But when you use applesauce and grated carrot to make a snack cake, I think the word “healthier” can definitely apply.

I made this carrot applesauce snack cake recipe when I had my niece and nephew visiting. They are two of the pickiest eaters on the face of this good earth! After several days of not a single vegetable passing their lips, I baked this cake. I don’t really know how many nutrients they get out of the carrots, but I certainly felt better knowing that a vegetable had been consumed.

The resulting cake is deliciously moist from the applesauce. Using cinnamon and cloves as the spices definitely marries the apple and carrot flavors together.

Make this as an after-school snack. Then tuck the leftovers into lunch the next day. Snack cakes are perfect for lunchboxes!

Carrot Applesauce Snack Cake Recipe
Recipe type: Snack
  • 1¾ cup unbleached all-purpose flour
  • 2½ teaspoons baking powder
  • 1 cup applesauce
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cloves
  • 1 cup shredded carrots
  • ½ cup butter, softened
  • 1 cup packed brown sugar
  1. Preheat the oven to 350 degrees.
  2. Grease an 8 x 8 inch baking pan.
  3. In a small bowl, stir together flour and baking powder.
  4. In another small bowl, stir together applesauce, cinnamon and cloves.
  5. In a mixing bowl, beat together butter and brown sugar until smooth and creamy.
  6. Add the flour mixture alternately with the applesauce, mixing well after each addition.
  7. Stir in the shredded carrots.
  8. Spread cake batter evenly in prepared pan. Bake for 45 minutes. Place on a wire rack to cool.


Have you ever had to sneak vegetables into your kid’s diet?

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Homemade Ranch Dressing or Dip

Homemade Ranch Dressing or Dip | The Happy HousewifeBy contributing writer Kristia

Ranch dressing is a staple at my house. We use it for salads, raw vegetables, and our favorite wing recipes. I attribute ranch dressing to the reason my oldest daughter will sit and eat a plate full of raw vegetables, such as broccoli, cucumbers, carrots, and sweet peppers. She has rated my homemade version two thumbs up.

Homemade ranch dressing or dip is so easy to make and it tastes so much better than what comes out of a bottle. It stores in the fridge for up to a week, but mine never seems to last that long when I make it.

Don’t be afraid to buy fresh parsley or chives if they aren’t available in your garden yet. This recipe only calls for one tablespoon each, so you’ll have leftover herbs if you buy from a store, but they both freeze easily. Just wash and dry the herbs. Chop and store in a freezer bag. Take out what you need and put directly into any recipe.

Homemade Ranch Dressing or Dip | The Happy Housewife

Homemade Ranch Dressing or Dip
  • ½ cup sour cream
  • ½ cup mayonnaise
  • ½ cup milk
  • 2 teaspoons lemon juice
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh chives
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  1. Pour all of the ingredients into a mason jar or bowl and cover with a lid.
  2. Shake vigorously.
  3. Refrigerate for 1 hour or more so the flavors will blend together.


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Pizza Dip

Pizza Dip | The Happy Housewife
By contributing writer Lynn

This pizza dip takes the flavors of pizza and turns it into an appetizer that’s perfect for game day munching. And with the Olympics coming on the heels of  the Super Bowl, you might be making this recipe a lot this month. Of course, pizza dip is delicious any day and is sure to be eaten up in a hurry.

Pizza Dip | The Happy Housewife

Pizza Dip
Recipe type: Snack
  • 2 8-ounce packages cream cheese, room temperature
  • 2 cups pizza or marinara sauce
  • 8 ounces pepperoni, chopped
  • 4 ounces Canadian bacon, chopped
  • 1 3.8-ounce can sliced olives, drained
  • 2 cups shredded mozzarella or pizza cheese, divided
  • chips or bread sticks for serving
  1. In a bowl mix together cream cheese and pizza sauce.
  2. Stir in pepperoni, Canadian bacon, olives, and 1½ cups cheese.
  3. Spread into an 9 x 9 inch or similar sized dish.
  4. Sprinkle with remaining cheese.
  5. Bake at 350° for 20-25 minutes or until heated through and cheese is melted.


Need more snacking ideas?

Lynn writes at Lynn’s Kitchen Adventures, sharing cooking tips, recipes, and ideas of how to fit a love of cooking into a busy life. She also has a special allergy section  where she shares recipes and thoughts on living with food allergies.

This post may contain a link to an affiliate. See my disclosure policy for more information.