Cheesy Scalloped Potatoes

Recipe courtesy of Martha Stewart

Yield: Serves 6

Ingredients

• 5 tablespoons unsalted butter
• 1 medium onion, peeled and sliced
• 1 cup cream
• 1 cup milk
• 5 medium Yukon Gold potatoes, peeled and thinly sliced (2 1/2 to 3 pounds)
• coarse salt
• freshly ground black pepper
• 1/8 teaspoon ground nutmeg
• 1/2 pound high-quality melting cheese, such as Comte or Gruyere, grated (2 1/2 cups)

Sweet Ricotta with Chocolate

Recipe courtesy of Martha Stewart

Yield: Serves 6 to 8

Ingredients

• 2 pounds ricotta cheese
• 1/4 cup sugar
• 1/2 cup coarsely chopped semisweet chocolate (about 2 1/2 ounces)
• 1/4 cup chopped nuts or raisins (optional)
• 1 store-bought biscotti, for serving
• Fresh seasonal fruit, such as grapes and peaches, for serving

Potato Skins

Recipe courtesy of Martha Stewart

Makes 12 potato skins

Ingredients

• 6 large russet potatoes (about 3 1/2 pounds)
• 6 slices bacon
• 1/3 cup olive oil
• 1 teaspoon coarse salt
• 1/4 teaspoon ground white pepper
• 4 ounces sharp white cheddar cheese
• 4 ounces Monterey jack cheese
• 8 ounces sour cream
• 1/4 cup chopped chives

Ham and Cheese Strata

Recipe courtesy Martha Stewart

Yield: Serves 6 to 8

Ingredients

• 1 tablespoon unsalted butter, room temperature
• 10 large eggs
• 2 1/2 cups whole milk
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 loaf bread, Pullman or sandwich style, cut into 1-inch pieces
• 1 pound boiled or baked deli ham, chopped
• 5 scallions, chopped (1/2 cup)
• 8 ounces sharp cheddar, shredded

Cannelloni Crepes

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Yield: Makes 12 crepes
Serves 4 to 6

Ingredients

• 1 pound ricotta cheese
• 1 pound mozzarella, cut fine or shredded
• 1 1/4 cups finely grated Parmesan cheese, plus more for baking and serving
• 4 large eggs, lightly beaten
• 1/2 cup finely chopped fresh parsley leaves
• 1 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper
• 2 to 3 dashes of Tabasco sauce
• 1 recipe Basic Italian Tomato Sauce
• 1 recipe Man Crepes

Light and Fluffy Meatballs

Recipe courtesy Martha Stewart

Yield: Makes 30 meatballs

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 5 slices white bread, crusts removed and torn into pieces (about 3 cups)
• 1 cup whole milk
• 1 pound ground chuck beef
• 1 pound ground pork
• 1 pound ground veal
• 1 pound whole-milk ricotta
• 1/2 cup grated Parmesan cheese, plus more for garnish
• 1/3 cup chopped flat leaf parsley
• 1 tablespoon chopped oregano
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 quarts Basic Italian Tomato Sauce, or other Italian tomato sauce

Carrot Bread with Cream Cheese Icing

Recipe courtesy Better Homes and Garden

Makes: 16 servings
Prep: 20 mins
Bake: 350°F 55 mins

Ingredients

• 2 cups all-purpose flour
• 2/3 cup packed brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom or nutmeg
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups shredded carrot
• 2 beaten eggs
• 2/3 cup milk
• 1/3 cup canola oil
• Cream Cheese Icing
• Candied Carrots

Cream Cheese Icing

Recipe courtesy Better Homes and Garden

Ingredients

1 ounce (2 tablespoons) cream cheese
3/4 cup powdered sugar
3 - 4 teaspoons milk

Crescent Pizza Pockets

Recipe courtesy From the Kitchens of, Cooking Channel

Prep: 25 min
Cook: 14 min

YIELD: 4 pockets

Ingredients

• 1 (8-ounce) can Pillsbury(R) refrigerated crescent dinner rolls
• 1/4 cup pizza sauce
• 3/4 cup shredded mozzarella cheese
• 1/2 cup sliced pepperoni (24 slices)
• 1 teaspoon grated Parmesan cheese

Lone Linguine with White Truffle

Recipe courtesy Nigella Kitchen, Food Network

Prep: 10 min
Cook: 10 min

Yield: 1 serving

Ingredients

• c4 ounces linguine 
• Salt 
• 1 egg 
• 3 tablespoons double cream 
• 3 tablespoons grated Parmesan 
• Few drops white truffle oil, or to taste 
• Freshly ground white pepper 
• 1 tablespoon butter

Cheddar Beer Soup

Recipe courtesy Claire Robinson, Food Network

Prep: 10 min
Cook: 15 min

Yield: 4 to 6 servings

Ingredients

• 1/4 cup garlic infused olive oil
• 3 tablespoons unbleached all-purpose flour
• 4 cups chicken stock
• 2 cups grated extra-sharp Cheddar
• 1 cup dark beer
• Salt and freshly ground black pepper

Buffalo Chicken Dip

Recipe courtesy Claire Robinson, Food Network

Ingredients

• 8 ounces cream cheese
• 1/2 cup finely chopped celery
• 1/2 cup hot sauce (recommended: Frank's)
• 1 rotisserie chicken, shredded
• 1 cup crumbled blue cheese
• Crackers, bread or carrot sticks, for serving

Too-EZ Mac 'n Cheese

Recipe courtesy of Cooking Channel’s Hungry Girl

TOTAL TIME: 35 min
Prep: 5 min
Cook: 30 min
YIELD: 4 servings
LEVEL: Easy

Ingredients

4 1/2 oz. (about 2 cups) uncooked whole-wheat-blend or high-fiber rotini pasta (like the kind by Ronzoni)
24 oz. (about 6 cups) frozen Green Giant Broccoli & Cheese Sauce
3 wedges The Laughing Cow Light Original Swiss cheese
Optional: salt and black pepper

Blue Cheese and Tomato Salad

Ingredients

• 1/4 cup garlic infused olive oil
• 3/4 cup (6 ounces) Greek yogurt (fat-free is good here)
• 1 teaspoon Worcestershire sauce
• Kosher salt and freshly ground black pepper
• 4 ounces blue cheese, crumbled
• Water
• 4 large heirloom tomatoes, sliced 1/2-inch thick (different colors are best here)

Directions
In a large bowl, whisk together the oil, yogurt, Worcestershire and salt and pepper, to taste. Stir in the blue cheese; and add a little water if it's too thick, until desired consistency. Cover and refrigerate at least 1 hour before serving.

To serve arrange the tomatoes on serving plates and season with salt and pepper, to taste. Top with creamy dressing and enjoy!

Recipe courtesy Claire Robinson, Food Network