Green Chile Enchiladas

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Green Chile Enchiladas

Stuffed Shells

This is definitely a kid favorite!

Printable Recipe

Stuffed Shells
1 package jumbo shell macaroni
3 cups cottage cheese
8 oz. shredded mozzarella
3/4 cup parmesan cheese
2 eggs
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. parsley
3/4 tsp. oregano
1 bottle spaghetti sauce (any kind)

Cook pasta according to directions on package. Drain and run under cold water. Mix together cottage cheese, mozzarella, parmesan, eggs salt, pepper, parsley, and oregano. Fill shells with mixture and place in a 9 x 13 baking dish. (I used a 9 x 13 and a 9 x 9 dish) Make sure you don't fill the shells too full or the mixture will come out. Pour spaghetti sauce on top. Bake at 325 for 30 minutes.

Serves 6-8

Stuffed Manicotti

1 pkg. manicotti

15 oz. ricotta cheese

12 oz. cottage cheese

1/3 cup parmesan cheese

2 cups mozzarella cheese, divided

1 egg

1/4 tsp. salt

2 Tbsp. dried parsley

1 jar spaghetti sauce

Cook manicotti according to directions on package. Mix together ricotta, cottage cheese, parmesan, 1 cup of the mozzarella, egg, salt, and parsley. Fill manicotti shells. Place in 9 x 13 baking dish. Top with spaghetti sauce and remaining cheese. Bake at 350 for 30 minutes. Turn on broiler for last five minutes to brown the cheese.

Creamy Vegetable Cheese Chowder

I am back! My baby was born about a week and a half ago so I haven't been cooking much lately. But now I am getting back to my normal routine so I will start posting again.

Printable Recipe


Creamy Vegetable Cheese Chowder
8 chicken bouillon cubes

2 cups chopped broccoli

2 cups chopped cauliflower

1 cup sliced carrots

3 cups chopped potatoes

1/2 cup diced onions

1 cup chopped mushrooms

2 Tbsp. melted butter

1 cup flour

1 1/2 cups water

8 oz. Velveeta cheese, cut into cubes

Bring 3 quarts of water to a boil in a large pot. Add bouillon cubes. Add vegetables. Cook until vegetables are tender. Mix butter, flour, and water until smooth. Add to soup. Stir well. Add cheese to soup. Cook over low heat and stir until cheese melts.

Makes about 8 servings

Cheese Enchiladas

My husband made these enchiladas for dinner and they were delicious!

Printable Recipe


Cheese Enchiladas
12 corn tortillas

2 10-oz cans enchilada sauce

cheddar cheese (thinly sliced and shredded)

1 4-oz can diced green chiles (optional)

Preheat oven to 350. Pour a small amount of enchilada sauce on the bottom of a 9 x 13 baking dish. Use about 1 can of enchilada sauce for dipping the tortillas. Dip each tortilla in enchilada sauce on both sides. Place on a griddle sprayed with cooking spray. Heat for about two minutes on each side. Place cheese slices and green chiles in tortillas. Roll tortillas and place seam side down in baking dish. Cover with remaining enchilada sauce. Bake for 20 minutes or until bubbly. Top with shredded cheese and return to oven until melted. Serve with homemade salsa, rice, and beans.