Cheesy Fan Potatoes

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If you love potatoes and cheese, then this is the perfect recipe for your. Potatoes fill with rich cheese, butter and cream, perfect for lunch or snacks. Kids and adults will love it! Yields 8 portions.

INGREDIENTS
8 medium Yukon Gold potatoes, skin on, scrubbed
1/2 cup butter, room temperature
2 garlic cloves, chopped
1 1/2 cup grated aged cheddar cheese
1/4 cup grated Parmesan cheese
Salt and freshly ground pepper, to taste
About 1/2 cup whipping cream
2 tbsp. chopped chives, for garnish
Sour cream, for serving

PREPARATION

1. Preheat oven to 425 degrees F. Line 9-inch x 13-inch baking dish with parchment paper.

2. Combine butter, garlic, 1/2 cup cheddar, Parmesan cheese, and salt and pepper. Set aside.

3. Without cutting all the way through, make 1/4-inch slices into the potato.

4. Spoon butter mixture onto potatoes and transfer to baking dish. Cover and bake until potatoes are just tender, about 1 hour to 1 hour and 10 minutes. Uncover and drizzle about 2 heaping tsp. whipping cream over top of each potato and then sprinkle with remaining 1 cup cheddar. Bake until potatoes are fork tender and cheese melts, about 15 to 20 minutes more.

5. Garnish with chives and serve with sour cream.

[recipe as seen in: cbc.ca]

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Roasted cheese and herb stuffed mushrooms

This delicious Roasted cheese and herb stuffed mushrooms will impress your guests, family and friends. The cheese and mushrooms are the perfect combination for your celebrations, what better appetizer that one made from the chef! (you)

Preparation time: 25 minutes
Total time: 45 minutes
Makes: 24 servings

INGREDIENTS
2 pkgs large button mushrooms (each 397 g)
125-g pkg goat or brie cheese
1/3 cup bread crumbs
2 tbsp chopped chives, plus more for garnish
1 tbsp finely chopped parsley, plus more for garnish
4 strips bacon

DIRECTIONS
1. Preheat oven to 425F. Line a baking sheet with foil or parchment paper. Remove stems from mushrooms and place on prepared baking sheet. Crumble goat cheese into a small bowl. If using brie, dice and place in bowl. Add bread crumbs and herbs. Stir to evenly mix (you may need to rub the mixture with your fingertips). Divide cheese mixture stuffing into mushrooms.

2. Cook bacon in a medium skillet over medium heat, stirring often until bacon is brown, crisp and most of the fat has been rendered off, 8 to 10 min. Crumble cooked bacon overtop mushrooms.

3. Bake in centre of preheated oven until mushrooms are tender, about 18 to 20 min. Garnish with chopped chives and parsley, if you like. Serve warm.







Originally published in the Originally published in the Walmart Live Better Fall 2013 issue./ Photo: John Cullen

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The Ultimate Lady's Cheesy Mac and Cheese

Mac and Cheese have never been so delicious! Prepare this for lunch or dinner and enjoy a mouth-blast mac n cheese with cheddar, swiss and jack cheese. It's the ultimate!

Ingredients
- 2 cups dried elbow macaroni (4 cups cooked)
- 1/3 cup grated Cheddar
- 1/3 cup grated Swiss
- 1/3 cup grated Jack
- 1/3 cup grated colby
- 1/3 cup grated Muenster
- 1/3 cup grated Gouda
- 4 tablespoons butter, cut into pieces
- 3 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup milk
- Nonstick spray

Directions
1. Preheat oven to 350 degrees F.

2. In a large pot, bring water to boil. Season water with salt and cook macaroni until al dente, about 10 minutes. Drain pasta and place in a large bowl and while pasta is still hot add all the cheese. In a separate medium bowl, using a whisk, combine the sour cream, butter, eggs, salt, pepper, and milk and add to the macaroni mixture. Spray casserole dish with nonstick and pour macaroni mixture into the dish. Bake for 30 to 45 minutes or until golden brown. Top with additional cheese, if desired.

[recipe & photo credit belongs to: food network]

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Spinach and Cheese Cannelloni with Roasted Tomato Sauce

Photography by Ben Dearnley

Dinner is perfect for everyone! is healthy and delicious. You'll fall in love with Spinach and Cheese Cannelloni with Roasted Tomato Sauce with only 250 calories per cannelloni.

Ingredients:

Sauce

2 pounds (908g) small vine-ripened tomatoes

1 small fennel bulb, coarsely chopped

1 medium yellow onion, coarsely chopped

1 red bell pepper, coarsely chopped

4 cloves garlic, halved

2 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

Salt and freshly ground black pepper

1 can crushed tomatoes (19oz/540 ml)

2 cups vegetable broth

1 1/2 teaspoons dried Italian seasoning

1/8 teaspoon crushed red pepper flakes

8 whole basil leaves (medium sized), chopped

Filling

2 cups part-skim (5%) ricotta cheese

1 cup 2% cottage cheese (mash with fork)

1/2 cup packed freshly grated Parmesan cheese

1/2 package frozen spinach, thawed, squeezed dry and finely chopped

1 egg

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/8 teaspoon freshly ground black pepper

pinch nutmeg

5 sheets fresh whole-grain lasagna noodles (see tip below)

1/2 cup packed freshly grated Parmesan cheese

Directions

Sauce

1. To make sauce, halve or quarter the tomatoes, depending on their size. Place tomatoes, fennel, onions, red pepper, and garlic on a large rimmed baking sheet. Drizzle with olive oil and balsamic vinegar, then sprinkle with some salt and freshly ground black pepper. Mix well using your hands. Roast vegetables at 450 degrees F for 45 minutes on middle oven rack. Remove vegetables from oven and let cool slightly. At this time, you can remove and discard any loose tomato skins.

2. Transfer vegetables to a large pot. Add crushed tomatoes, vegetable broth, Italian seasoning, and crushed red pepper flakes. Simmer sauce over low heat, covered, for 15 minutes, stirring occasionally.

Purée sauce using immersion blender (or carefully transfer to a food processor or regular blender to purée). Stir in basil leaves. Taste and add salt and pepper if needed.

Filling

1. While vegetables for the sauce are roasting, prepare filling. Combine all filling ingredients in a medium bowl. Cover and refrigerate until ready to use.

2. Reduce oven heat to 375 degrees F. Spray a large baking pan (at least 9 x 13-inch) with cooking spray. Coat bottom of baking pan with sauce (about 1 cup should do it). Cut uncooked lasagna noodles in half cross-wise. Working one at a time, place about 1/4 cup to 1/2 cup filling in the centre of noodle. Roll up tightly to enclose filling. Place seam-side down in pan. Repeat with remaining noodles and filling. Cover cannelloni with sauce (you will not use all of the sauce; freeze the leftover sauce to use for a busy weeknight pasta dish!). Sprinkle with Parmesan. Cover with foil and bake for 30 minutes. Uncover and bake an additional 5 minutes. Let stand for 5 minutes before serving (they're hot!).

Tip: Packages of fresh, whole wheat or whole grain lasagna sheets can be found near the deli in most grocery stores, where you would buy ravioli or tortellini.

[original recipe: foodnetwork.ca]

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