Wisconsin Five-Cheese Bake

1 16 oz package elbow macaroni
1 cup shredded mozzarella cheese
1 cup shredded Swiss cheese
1 cup grated Parmesan cheese
1 cup shredded provolone cheese
1/2 cup ricotta cheese
1/2 cup sour cream
1/2 cup heavy cream
1 tablespoon chopped fresh parsley
1/2 teaspoon dried Italian seasoning
1/2 teaspoon garlic salt

Preheat oven to 400. Lightly grease a 9x13 inch baking dish. Bring a large pot of water to a boil. Add macaroni and cook until tender 6-8 minutes. Drain.
In a large bowl toss together mozzarella, Swiss, Parmesan, and provolone. Remove about 1/2 cup for topping and set aside. In a separate bowl, stir together ricotta, sour cream, and heavy cream. Season with parsley, Italian seasoning, and garlic salt.
Pour ricotta mixture and drained macaroni into bowl with cheeses and toss lightly. Do not mix too thoroughly, it's better if left messy. Pour into prepared baking dish,sprinkle reserved cheese on top.
Bake until cheese is melted, about 10 minutes. Turn oven to broil. Broil for about 5 minutes to brown the top.
Serves 12

Recipe from Allrecipes magazine Summer 2013 issue

Lime Couscous with Summer Veggies

1 10 oz package couscous
4 medium carrots, coarsely chopped (2 cups)
1 Tablespoon olive oil
2 medium zucchini and/ or yellow summer squash, quartered lengthwise and sliced into 1/2 inch pieces
6 green onions, sliced into 1 inch pieces
1/2 cup lime or lemon juice
1/4 cup olive oil
1 Tablespoon honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 oz. Parmesan cheese, shaved

Prepare couscous according to package directions. Meanwhile in a large skillet cook and stir carrots in hot oil for 2 minutes.  Add zucchini and green onion; cook and stir 6 minutes or until vegetables are just tender. Transfer couscous to a large bowl and fluff with a fork. Add carrot mixture. In a screw top jar combine lime juice, oil, honey, salt, and black pepper. Cover and shake well. Pour over couscous mixture; toss to combine. Top with cheese.

Makes 4 servings

Zesty Macaroni Salad

2 cups macaroni, uncooked
3/4 cup Italian salad dressing
1 cup chopped celery
3/4 cup shredded carrot
3/4 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup shredded cheddar cheese
1 cup sour cream
4 bacon slices, cooked, drained and crumbled
Salt and Pepper to taste

Cook macaroni according to package directions; drain. In large bowl combine macaroni, dressing, celery, carrot, bell pepper, onion and cheese; toss to combine. Stir in sour cream, bacon, salt and black pepper. Serve immediately.

Serve 10-12

If the salad is not going to be served right away just combine macaroni, vegetables and dressing. Cover and refrigerate. When ready to serve stir in the rest of the ingredients. 

Chicken Pasta Salad

8 ounces medium pasta shells, uncooked
2 cups shredded cooked chicken breast
1 bunch green onions, sliced diagonally
2 cucumbers, peeled, seeded and chopped
1/2 cup sliced pitted olives
1 cup frozen peas, thawed
1 shallot, diced
Cook pasta according to package directions; drain and rinse under cold water. In salad bowl combine all ingredients set aside.

Dressing
1 cup sour cream
1/2 cup mayonnaise
1/3 cup snipped fresh dill or 1 tablespoon dill weed
1/4 teaspoon salt
Whisk all dress ingredients in small bowl.

Add dressing to salad;toss. Adjust seasoning as needed.

Serves 4 to 6


Adapted from Recipes from the Heart Cookbook

Edamame Bean Salad

1 (16 oz) package frozen corn
1 shallot or sweet onion diced
1 (16 oz) package frozen shelled edamame
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can garbanzo beans, drained and rinsed
2 tomatoes, chopped
1 teaspoon salt
1 teaspoon ground cumin (more to taste)
1/4 cup chopped fresh cilantro
2 freshly squeezed limes

Heat large skilled over medium-high heat. Add frozen corn; cook and stir until golden brown, stirring occasionally about 5 minutes. Stir in diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in edamame, black beans, tomato, salt and cumin into corn mixture; cook and stir until heated through. Remove from heat. Add cilantro and lime juice; toss to combine.

Suggesstions for this recipe suggested white beans instead of garbanzo and add avocado and cooked quinoa or cucumber to change it up.

Recipe adapted from allrecipes

Tomato, Avacado and Shrimp Salad

1/3 cup olive oil
1 1/2 tablespoon white wine vinegar
1 clove garlic, grated
1/2 cup grape tomatoes, quartered
1/2 pound cooked peeled shrimp
1 avocado
Salt and Pepper

In medium bowl whisk olive oil, vinegar and garlic. Combine tomatoes, shrimp and avocado in separate bowl. Add oil mixture to shrimp, toss adding salt and pepper to taste.

We ate this plain as a side but recipe suggested to serve on top of roman lettuce.
Adapted from recipe from Rachael Ray Magazine July/August 2013

Glazed Carrots

 2 pounds assorted carrots (baby carrots, large carrots, heirloom carrots)
3/4 cup white grape juice plus 1/4 cup white wine vinegar
1/4 cup honey
2 tablespoons unsalted butter
1 teaspoon salt
2 inches stick cinnamon
2 bay leaves
2 tablespoons sliced chives

Peel large carrots. Slice carrots lengthwise and/or crosswise. Heat a large skillet over medium-high heat. Add grape juice and vinegar, honey, butter, salt, cinnamon, and bay leaves. Bring to boiling, stirring to combine. Add carrots; return to boiling. Reduce heat to medium. Cook, uncovered, 25 minutes, stirring often until carrots are tender and glaze thickens. Remove from heat, discard cinnamon stick and bay leaves. Top with chives.

8 servings


Recipe form Better Homes and Gardens 2013 cookbook.