Quotable Quote


" I bend to sweep crumbs and I bend to wipe vomit and I bend to pick up
little ones and wipe away tears... And at the end of these days I bend next to
the bed and I ask only that I could bend more, bend lower. Because I serve a
Savior who came to be a servant. He lived bent low. And bent down here is where I see His face. And people say, “Don’t you get tired?” and yes, I do. But I’m face to face with Jesus in the dirt, and the more I bend the harder and better and fuller this life gets. And sure, we are tired, but oh we are happy. Because bent down low is where we find fullness
of Joy.” ― Katie J.Davis

Monday, September 29, 2008

Marvelous Shells 'N' Cheese



Ingredients:

1 package (16 ounces) medium pasta shells
1 package (8 ounces) Velveeta cheese, cubed
1/3 cup milk
2 cups cottage cheese
1 can condensed cream of onion soup, undiluted
3 cups shredded Mexican cheese blend
2/3 cup dry bread crumbs
1/4 cup butter, melted

Directions:

Cook pasta according to package directions. Meanwhile, in a large saucepan, combine Velveeta and milk; cook and stir over low heat until melted. Remove from heat. Stir in cottage cheese and soup.
Drain pasta and add cheese sauce; stir until coated. Transfer to a greased 13x9 baking dish. Sprinkle with Mexican cheese blend. Toss bread crumbs with melted butter; sprinkle over the top.
Bake, uncovered, at 350 for 30-35 minutes or until heated through.

This really is yummy. You have to like the taste of onion soup though, because you can definitely taste it.

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1 comment:

Anonymous said...

This sounds so good I really would like to try to cook again but its hard to please everyone. Although I would like the kids to remember me again as a cook and someone with a bedroom lol...Annie

September 30, 2008 at 7:09 PM

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