Grubilicious Contributor: Stacy Fetterman
This is soooo delicious. It takes a little time but is worth it!
Ingredients
1 (8 oz.) package uncooked manicotti shells
1 (16 oz.) package Italian sausage, casings removed
1 large onion, chopped
9 garlic cloves, pressed and divided
1 (26 oz.) pasta sauce
1 (8oz) container chive-and-onion cream cheese, softened
6 cups shredded mozzarella cheese, divided
3/4 cup freshly grated Parmesan cheese
1 (15 oz) container ricotta cheese
3/4 teaspoon freshly ground pepper
1. Cook manicotti shells for 6 minutes and drain.
2. Cook sausage, onion, and 5 garlic cloves in a large Dutch oven overmedium-high heat 6 minutes, stirring until sausage crumbles and is no longer pink. Stir in pasta sauce; bring to a boil. Remove from heat.
3. Combine cream cheese, 4 cups mozzarella cheese, next 3 ingredients and remaining 4 garlic cloves in a large bowl, stirring until blended.
4. Cut a slit down length of each cooked manicotti shell.Spoon 1 cup sauce mixture into a lightly greased 13x9 inch baking dish. Spoon cheese mixture evenly into manicotti shells.
5. Arrange stuffed shells over sauce in dish, seam side down. Spoon remaining sauce over stuffed shells. Sprinkle evenly with the remaining 2 cups of cheese.
6. Bake, covered, at 350 for 50 minutes.
Southern Living
Tuesday, January 27, 2009
PECAN PEACH COBBLER
Grubilicious Contributor: Stacy Fetterman
Ingredients
12 to 15 fresh peaches, peeled and sliced (about 16 cups)*
3 cups sugar
1/3 cup all-purpose flour
1/2 teaspoon nutmeg
1 1/2 teaspoons vanilla
2/3 cup butter
2 (15-ounce) packages refrigerated piecrusts
1/2 cup chopped pecans, toasted
1/4 cup sugar
Vanilla ice cream
Preparation
1. Combine first 4 ingredients in a Dutch oven, and let stand 10 minutes or until sugar dissolves.
2. Bring peach mixture to a boil; reduce heat to low, and simmer 10 minutes or until tender.
3. Remove from heat; add vanilla and butter, stirring until butter melts.
4. Unfold 2 piecrusts. Sprinkle 1/4 cup pecans and 2 tablespoons sugar evenly over 1 piecrust; top with other piecrust. Roll to a 12-inch circle, gently pressing pecans into pastry. Cut into 1 1/2-inch strips. Repeat with remaining piecrusts, pecans, and sugar.
5. Spoon half of peach mixture into a lightly greased 13- x 9-inch baking dish. Arrange half of pastry strips in a lattice design over top of peach mixture.
6. Bake at 475° for 20 to 25 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry. Top with remaining pastry strips in a lattice design. Bake 15 to 18 more minutes. Serve warm or cold with vanilla ice cream.
*2 (20-ounce) packages frozen peaches may be substituted. Reduce sugarto 2 cups, flour to 3 tablespoons, and nutmeg to 1/4 teaspoon. Proceedas directed.
Note: To make ahead, let baked cobbler cool; cover and freeze up to 1month. Thaw in refrigerator over-night. Uncover, and reheat in theoven at 250° for 45 minutes.
Southern Living, MAY 2004
Ingredients
12 to 15 fresh peaches, peeled and sliced (about 16 cups)*
3 cups sugar
1/3 cup all-purpose flour
1/2 teaspoon nutmeg
1 1/2 teaspoons vanilla
2/3 cup butter
2 (15-ounce) packages refrigerated piecrusts
1/2 cup chopped pecans, toasted
1/4 cup sugar
Vanilla ice cream
Preparation
1. Combine first 4 ingredients in a Dutch oven, and let stand 10 minutes or until sugar dissolves.
2. Bring peach mixture to a boil; reduce heat to low, and simmer 10 minutes or until tender.
3. Remove from heat; add vanilla and butter, stirring until butter melts.
4. Unfold 2 piecrusts. Sprinkle 1/4 cup pecans and 2 tablespoons sugar evenly over 1 piecrust; top with other piecrust. Roll to a 12-inch circle, gently pressing pecans into pastry. Cut into 1 1/2-inch strips. Repeat with remaining piecrusts, pecans, and sugar.
5. Spoon half of peach mixture into a lightly greased 13- x 9-inch baking dish. Arrange half of pastry strips in a lattice design over top of peach mixture.
6. Bake at 475° for 20 to 25 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry. Top with remaining pastry strips in a lattice design. Bake 15 to 18 more minutes. Serve warm or cold with vanilla ice cream.
*2 (20-ounce) packages frozen peaches may be substituted. Reduce sugarto 2 cups, flour to 3 tablespoons, and nutmeg to 1/4 teaspoon. Proceedas directed.
Note: To make ahead, let baked cobbler cool; cover and freeze up to 1month. Thaw in refrigerator over-night. Uncover, and reheat in theoven at 250° for 45 minutes.
Southern Living, MAY 2004
CHICKEN BAKE
Grubilicious Contributor: Stacy Fetterman
Quick, easy, and yummy! I usually used reduced fat cream of chicken,reduced fat Ritz, and reduced fat sour cream and it's just as good.
4 boneless skinless chicken breasts
1 can cream of chicken soup
1 (8oz) container of sour cream
1 sleeve of Ritz Crackers, crushed
2 tbs. melted butter or margarine
cooked white rice
Mix sour cream and cream of chicken together in a bowl. Place chickenbreasts in baking dish and season with pepper. Pour cream of chickenmixture evenly over the chicken. Top with crushed Ritz crackers anddrizzle with melted butter. Bake at 350 for 40 min. or until chickenis cooked through. Serve over rice.
Quick, easy, and yummy! I usually used reduced fat cream of chicken,reduced fat Ritz, and reduced fat sour cream and it's just as good.
4 boneless skinless chicken breasts
1 can cream of chicken soup
1 (8oz) container of sour cream
1 sleeve of Ritz Crackers, crushed
2 tbs. melted butter or margarine
cooked white rice
Mix sour cream and cream of chicken together in a bowl. Place chickenbreasts in baking dish and season with pepper. Pour cream of chickenmixture evenly over the chicken. Top with crushed Ritz crackers anddrizzle with melted butter. Bake at 350 for 40 min. or until chickenis cooked through. Serve over rice.
CAJUN SAUSAGE AND RICE
Grubilicious Contributor: Stacy Fetterman
This meal is so easy and really good. I usually make it withcornbread and Ranch Style Beans.
1 package of Hillshire Farms Smoked Sausage, sliced (this sausage tastes the best with the flavors)
1 medium onion coarsely chopped
1 (28oz) can Petite Diced Tomatoes
1/2 tsp. Tony Chachere's Seasoning (more if you like it spicier)
cooked white rice
Cook sausage and onions in a skillet over medium high heat until thesausage is cooked and browned. Add tomatoes and Tony Chachere'sseasoning and cook on medium low heat for another 10 minutes or untilheated thoroughly. Serve over rice.
This meal is so easy and really good. I usually make it withcornbread and Ranch Style Beans.
1 package of Hillshire Farms Smoked Sausage, sliced (this sausage tastes the best with the flavors)
1 medium onion coarsely chopped
1 (28oz) can Petite Diced Tomatoes
1/2 tsp. Tony Chachere's Seasoning (more if you like it spicier)
cooked white rice
Cook sausage and onions in a skillet over medium high heat until thesausage is cooked and browned. Add tomatoes and Tony Chachere'sseasoning and cook on medium low heat for another 10 minutes or untilheated thoroughly. Serve over rice.
Teriyaki Chicken
Grubilicious Contributor: Leslie Valentine
Ingredients:
1/2 cup soy sauce
1 1/2 teaspoons cider vinegar
2 teaspoons vgetable oil
1 teaspoon garlic powder
1/2 cup sugar
3/4 teaspoon ground ginger
chicken breasts
* Preheat oven to 350 degrees.
* Combine the first 6 ingredients in a small bowl.
* Place chicken in a greased baking dish.
* Pour mixture from bowl over chicken (you may want to poke some holes in the chicken with a knife to let the mixture seep into the chicken.. and flip the chicken over to make sure both sides get coated)
* Bake uncovered for 35 minutes.
* Serve chicken with over rice if desired... the mixture can be poured over the rice too.
*** You can also try this with beef or pork and make kabobs
Ingredients:
1/2 cup soy sauce
1 1/2 teaspoons cider vinegar
2 teaspoons vgetable oil
1 teaspoon garlic powder
1/2 cup sugar
3/4 teaspoon ground ginger
chicken breasts
* Preheat oven to 350 degrees.
* Combine the first 6 ingredients in a small bowl.
* Place chicken in a greased baking dish.
* Pour mixture from bowl over chicken (you may want to poke some holes in the chicken with a knife to let the mixture seep into the chicken.. and flip the chicken over to make sure both sides get coated)
* Bake uncovered for 35 minutes.
* Serve chicken with over rice if desired... the mixture can be poured over the rice too.
*** You can also try this with beef or pork and make kabobs
Artichoke/Green Bean Casserole
Grubilicious Contributor: Leslie Valentine
Ingredients:
1 medium chopped onion
1 can french style green beans (drained)
1 can artichoke hearts (drained)
1/4-1/2 extra virgin olive oil
2 heaping tbs of minced garlic
some Tony's seasoning
1/2 cup Italian Style Bread Crumbs
1/2 cup grated Parmesan cheese
1/4 cup Parsley
1. First saute chopped onions and garlic in olive oil stirring constantly so the garlic doesn't burn
Once the onions are clear add the drained artichoke hearts and saute for 3 minutes while you chop the artichoke hearts with your spatula
2. Add drained green beans and saute 4 minutes
3. Add parsley and some Tony's (just generously sprinkle it over the top)
4. Add Bread Crumbs and stir
5. Add Parmesan cheese and stir
6. Put in casserole dish and cook uncovered on 350 degrees for 10 minutes
Feeds about 7
Ingredients:
1 medium chopped onion
1 can french style green beans (drained)
1 can artichoke hearts (drained)
1/4-1/2 extra virgin olive oil
2 heaping tbs of minced garlic
some Tony's seasoning
1/2 cup Italian Style Bread Crumbs
1/2 cup grated Parmesan cheese
1/4 cup Parsley
1. First saute chopped onions and garlic in olive oil stirring constantly so the garlic doesn't burn
Once the onions are clear add the drained artichoke hearts and saute for 3 minutes while you chop the artichoke hearts with your spatula
2. Add drained green beans and saute 4 minutes
3. Add parsley and some Tony's (just generously sprinkle it over the top)
4. Add Bread Crumbs and stir
5. Add Parmesan cheese and stir
6. Put in casserole dish and cook uncovered on 350 degrees for 10 minutes
Feeds about 7
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