Category Archives: Cheese

Cheesy Chicken Tortilla Soup

I got this recipe off of It was not spicy, which is good in our home with small kids. I’m sure you can alter the recipe in a number of ways to make it spicier. I served it with cheese quesadillas to dip in the soup.

In oil, saute until tender 1 cup of each:

chopped carrots

chopped onion

chopped celery.

Add a couple cloves minced garlic, a tiny bit of salt, and a bit of pepper.

Pour in 4 cans chicken broth (I used one box of chicken broth, which is really only 4 cups) and bring to a boil.

Add a can of diced tomatoes, a can of diced tomatoes with green chilies, a packet of taco seasoning, and 1.5 lbs cooked and diced chicken breast.

Cut 8-10 corn tortillas into pieces and stir into soup. Let boil for 20 minutes until tortillas are incorporated into soup. Stir occasionally.

Lower heat and add 8 oz shredded cheese (I used two big handfuls of shredded cheddar) and simmer for 10 minutes.

Add 1 cup milk and simmer for another 10 minutes.


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Filed under Cheese, Chicken, Comfort Food, Kid friendly, Mexican, No oven necessary., Soup

Grown-Up Grilled Cheese


Thinly sliced prosciutto

Fig preserves


Bread (French or sourdough would be best, but any sandwich bread will do)

Put the first three ingredients in the sandwich and then cook with butter like a grilled cheese sandwich.  (It is okay to eat the rind of brie, but personally we don’t like it.)

I’ve also seen a similar recipe that used blue cheese in place of the Brie. So do what suits you!

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Filed under Cheese, Comfort Food, Mike's favorite, Quick, Sandwiches

Cannoli, Adapted by Caryn’s Mom

1 cup powdered sugar

1 pint part-skim ricotta

1/2 cup blanched silvered almonds

1/3 cup mini semi-sweet chocolate chips

1 T amaretto liqueur

12 cannoli shells

1 T powdered sugar

1 T unsweetened cocoa powder

12 maraschino cherries

1. In a large bowl, stir ricotta & 1 cup sugar. Add almonds, chips, and liqueur.

2. Pipe into cannoli shells from the center-out.

3. Sprinkle plates with sugar and cocoa or sprinkle on cannoli. Garnish with cherries.

* 1/8 tsp almond extract mixed with 1 T water can be used for the liqueur

* Caryn’s mom adds a little whipped cream to ricotta mixture

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Filed under Cheese, Chocolate, Dessert, Entertaining, Italian, No oven necessary.

Spinach Rice Bake

10 oz package frozen spinach

1 cup cooked long grain rice

1 cup shredded cheddar cheese

2 eggs, lightly beaten

1/3 cup milk

3 T finely chopped onion

2 T minced fresh parsley

2 T butter, softened

1/2 tsp salt

1/2 tsp Worcestershire sauce

1/4 tsp dried thyme

1/8 to 1/4 tsp ground nutmeg

Cook spinach according to package directions; drain well. Add the remaining ingredients; mix well. Transfer to a greased 1-quart baking dish. Cover and bake at 350 for 20 minuets. Uncover; bake 20-25 minutes longer or until a knife inserted near the center comes out clean.

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Filed under Casserole, Cheese, Comfort Food, Rice, Side Dish, Vegetarian Main Dish

Italian Potato Pancake (For One)

This recipe is by Celeste Rossmiller from Denver, Colorado.

1 medium potato, peeled and grated

2 T chopped onion

2 T whole wheat flour

1 egg

1/4 tsp dried basil

1/4 tsp dried oregano

s & p to taste

1 T olive oil

shredded mozzarella cheese

Rinse grated potato in cold water; drain thoroughly. In a bowl, combine potato, onion, flour, egg, basil, oregano, s & p. In a skillet, heat oil; add potato mixture. Cover and cook over med-low heat for 5-7 minutes or until golden brown. Turn; sprinkle with cheese. Cover and cook over low heat 5 minutes longer.

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Filed under Cheese, Comfort Food, Italian, No oven necessary., Potatoes, Side Dish, Vegetarian Main Dish

Greenbrier’s Potatoes (For a Crowd)

5 lbs potatoes, peeled and sliced

2 cups whipping cream

2 garlic cloves, minced

1/2 tsp salt

1/2 tsp pepper

6 eggs, lightly beaten

3 1/2 cups shredded Parmesan cheese, divided

Rinse potatoes with cold water; place in a large saucepan. Add the cream, garlic, salt, and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are crisp-tender.

Remove from the heat; stir in eggs and 2 3/4 cups of cheese. Pour into a greased 13 x 9″ baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 400 for 25-30 minutes or until potatoes are tender.

Yield: 12-16 servings

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Filed under Casserole, Cheese, Christmas, Comfort Food, Potatoes, Thanksgiving

Beef Taco Skillet

I confess that I’m a little embarrassed about this recipe because it uses condensed soup.  I draw the line at cream of mushroom, though, and this one calls for tomato.  In the clear.

1 1 lb ground beef

1 can condensed tomato soup

1 cup salsa

1/2 cup water

8 flour or corn tortillas (6″), cut into 1″ pieces

1 cup shredded Cheddar cheese

COOK beef in skillet until browned. Pour off fat.

ADD soup, salsa, water, tortillas and half the cheese. Heat to a boil. Cover and cook over low heat 5 minutes or until hot.

TOP with remaining cheese.

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Filed under Beef, Cheese, Mexican, No oven necessary., Quick