Food

Steakhouse Baked Potatoes

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in Food

Wednesday, September 21. 2016

6 russet potatoes (or smaller potatoes if that’s what you have on hand; baking time may vary)
1/2 cup extra-virgin olive oil
2 tablespoons kosher salt, or to taste

Directions
1. Preheat oven to 350º F.
2. Rinse potatoes under cool, running water and pat dry with paper towels. Note: don’t prick potatoes with a fork.
3. Dip a rolled up paper towel in your olive oil and rub each potato all over with oil until they’re shiny, but not so much that they’re dripping.
4. Transfer potatoes to a baking sheet and evenly sprinkle salt over them.
5. Place in oven and bake for 50-55 minutes (less time for smaller potatoes), or until fork tender.
6. Remove from oven and serve hot.

Broccoli-Cranberry Salad

Posted by

Walter Geiger

in Food

Tuesday, September 6. 2016

1/4 cup finely chopped red onion
1/3 cup canola mayonnaise
3 tablespoons 2% reduced-fat Greek yogurt
1 tablespoon cider vinegar
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups coarsely chopped broccoli florets (about 1 bunch)
1/3 cup slivered almonds, toasted
1/3 cup reduced-sugar dried cranberries
4 center-cut bacon slices, cooked and crumbled
Preparation

1. Soak red onion in cold water for 5 minutes; drain.

2. Combine mayonnaise and next 5 ingredients (through pepper), stirring well with a whisk. Stir in red onion, broccoli, and remaining ingredients. Cover and chill 1 hour before serving.

Low Carb Cauliflower Salad

Posted by

Walter Geiger

in Food

Tuesday, July 19. 2016

They won't believe that this amazingly delicious salad is actually made with cauliflower! In fact, it sort of tastes like a faux, loaded potato salad.

1 head cauliflower, cut into florets
1/4 cup low-fat plain yogurt
1/4 cup fat-free mayonnaise
2 teaspoons yellow mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup bell pepper
1 cup sliced celery
1/4 cup chopped onion
1/4 cup shredded Cheddar cheese
2 tablespoons bacon

3 Ingredient Cake Mix Dump Peach Cobbler

Posted by

Walter Geiger

in Food

Wednesday, June 29. 2016

Serves: 8

Cake mix dump peach cobbler is a simple, but delicious. Use fresh, frozen, or canned peaches and either white, yellow or butter cake mix in this recipe. [Full Story »]

Little Lemon Drops

Posted by

Walter Geiger

in Food

Tuesday, June 21. 2016

1 box lemon cake mix
1 pkg (3.4 oz) instant vanilla pudding mix
4 large eggs
1¼ cups sour cream (I actually didn’t have quite enough sour cream so I used half sour cream/half vanilla yogurt and it worked great!)
½ cup milk
[Full Story »]

Summer Cucumber Dip

Posted by

Walter Geiger

in Food

Tuesday, June 14. 2016

8 ounces softened cream cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon fresh, chopped dill
1 cup cucumber, shredded and drained
1/2 teaspoon lemon juice
salt and pepper to taste

Combine cream cheese, sour cream and mayonnaise. Add other ingredients. Stir well. Chill. Serve with chopped veggies, crackers or chips.

Shrimp Hushpuppies

Posted by

Tasha Webster

in Food

Tuesday, May 24. 2016

Ingredients:
7 ounces cooked shrimp
Ground black pepper to taste
1 cup yellow cornmeal
¾ cups self-sising flour
1 teaspoon salt, plus more to season shrimp
½ teaspoons cayenne pepper
½ teaspoons paprika
1 cup milk
1 whole egg
1 minced small vidalia onion
3 minced celery stalks
¼ cups minced chives
Oil for frying [Full Story »]

Classic Meatloaf

Posted by

Walter Geiger

in Food

Thursday, May 5. 2016

1½ lbs ground beef
¾ cup quick oatmeal
¾ cup milk
1 egg
½ cup onion, finely diced
1¼ tsp salt
¼ tsp black pepper
⅓ cup ketchup
2 tbsp brown sugar
1 tbsp mustard [Full Story »]

SPRINGTIME VEGETABLE SLAW

Posted by

Walter Geiger

in Food

Sunday, April 17. 2016

1 lb. shredded cabbage
1 c. grated carrots
1/2 c. broccoli flowerets, chopped
1/2 c. diced tomatoes
1/2 c. sliced celery
1/2 c. peeled, seeded, diced cucumber
1 c. chopped parsley
1/3 c. olive oil
2 tbsp. vinegar
1 tbsp. Dijon mustard
1 tsp. garlic salt
Combine cabbage, carrots, broccoli, tomatoes, celery and cucumber in salad bowl. Whisk together remaining ingredients for dressing. Toss salad with dressing.
Makes 10 servings.

Sausage Balls

Posted by

Tasha Webster

in Food

Tuesday, March 8. 2016

Ingredients:
1 cup cooked quinoa
1 tbsp. cornstarch
1/4 tsp. black pepper
4 oz. shredded reduced-fat sharp cheddar cheese
1 lb. reduced-fat pork sausage
cooking spray

Preheat oven to 375.
Combine all ingredients and form into 1.5 inch balls. Put on a foil-lined baking sheet coated with cooking spray. Bake for 18 minutes or until browned.

Earthquake Cake

Posted by

Walter Geiger

in Food

Thursday, February 11. 2016

1 cup shredded sweetened coconut
1/2 cup chopped pecans
1 box German chocolate cake mix
[Full Story »]

Chili Cheese Taco Dip

Posted by

Walter Geiger

in Food

Thursday, February 4. 2016

1 lb. ground beef
1 can chili (no beans), on sale at Giant Mart
1 lb. mild Mexican Velveeta cheese, cubed or shredded

Brown hamburger; drain well and transfer to slow cooker. Add chili and cheese to the ground beef and stir to blend.

Cover and cook on low until cheese is melted, about 1 to 1 1/2 hours, stirring occasionally to blend ingredients.

Serve the dip warm with tortilla chips, on sale at Giant Mart.

STIR FRIED CABBAGE AND CARROTS

Posted by

Walter Geiger

in Food

Friday, January 22. 2016

Fresh veggies, oil on sale at Giant Mart
1 lg. head cabbage
1 sm. onion, chopped
1/4 c. oil
1 tsp. salt
1 lg. pkg. carrots
1 c. celery, chopped
1 tbsp. granulated garlic
1/2 tsp. pepper
Pour oil in heavy saucepan and heat. Mix cabbage and carrots. Toss with seasonings and celery and onion. Pour in saucepan a little at a time, stirring after each. Reduce heat and keep warm until serving time.

Roasted Chicken with Lemon

Posted by

Laura Geiger

in Food

Thursday, January 14. 2016

Ingredients
1 (5 to 6-pound) roasting chicken
Salt
Ground black pepper
4 lemons
3 heads garlic, cut in 1/2 crosswise
2 tablespoons butter, melted
1 cup white wine
1/2 cup chicken stock
[Full Story »]