Category Archives: Favorite Recipes

Slow Cooker Turkey and Cranberry Dressing

23 Monday Nov 2015

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Slow Cooker Turkey and Cranberry DressingJust because you may have limited space and resources in your RV kitchen doesn’t mean you can’t enjoy a true Thanksgiving dinner. Try this easy Slow Cooker Turkey Breast with Cranberry Dressing recipe and you may never go back to the traditional way again.

Plus! – clean up is 10 times faster which means more time to spend with your loved ones.

 Ingredients
  • 1 (8-ounce) package stuffing cubes
  • ½ cup hot water
  • ½ can of chicken broth, heated
  • 2 tablespoons butter, softened
  • 1 small onion, chopped
  • ½ cup celery, chopped
  • ¼ cup sweetened dried cranberries
  • 1 (3-pound) boneless turkey breast
  • ¼ teaspoon dried rosemary
  • ½ teaspoon salt
  • ½ teaspoon black pepper
Preparation
  1. Coat a 3 ½ quart (or larger) slow cooker with nonstick vegetable spray
  2. Put stuffing cubes in the cooker and add water, broth, butter, onion, celery, and cranberries; mix well
  3. Sprinkle the turkey breast with the rosemary, salt, and pepper. Place the turkey over stuffing mixture. Cover and cook on the low setting for 6 to 7 hours. Times may vary with slow cookers. Using a meat thermometer, check to see if the turkey is fully cooked. Internal temperature of the turkey breast will be 165° when done.
  4. Remove turkey to a cutting board and slice. Stir the stuffing until thoroughly mixed and allow to sit for 5 minutes. Spoon onto platter and top with the sliced turkey. Serves 4 to 6.
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Candy-Alternative Halloween Treats

21 Wednesday Oct 2015

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Candy-Alternative Halloween TreatsHalloween doesn’t have to be filled with candy and other sugary treats! This year, try these homemade snacks you can feel good about.

Monster Mouths

INGREDIENTS:

  • 2 medium green or red apples
  • 1/3 cup peanut butter
  • 1/2 cup peanuts

DIRECTIONS:

  1. Core apples
  2. Cut each into 8 thick slices
  3. Make each mouth by spreading about 1 teaspoon of the peanut butter on an apple slice
  4. Add about 5 peanuts for teeth
  5. Spread another apple slice with about 1 teaspoon peanut butter
  6. Press on top of first apple slice

 Mummy Hot Dogs

INGREDIENTS:

  • 12 hot dogs
  • 1-2 cans prepared dough of your choice
  • 1 egg
  • mustard, ketchup, BBQ sauce for serving

DIRECTIONS:

  1. Preheat the oven to 375F.
  2. Roll out the dough very thin, then use a pizza cutter or sharp knife to cut skinny strips of dough. Wrap each hotdog. Leave a little bit of open space around the “face” of the mummy. Keep wrapping in a crisscross pattern until covered. Tuck the end underneath the mummy dog (so that it doesn’t unravel during baking). Repeat with all hotdogs. Lay them on on baking sheet lined with parchment paper or baking mat.
  3. In a small bowl, whisk the egg with 1 tablespoon of water. Using a pastry brush, lightly brush the glaze all over the top of each mummy dog.
  4. Bake 18-20 minutes, until the dough is nice and golden brown.
  5. Before serving, dot the mummy dogs with a little mustard, ketchup, or BBQ sauce for the eyes.

Boonanas

INGREDIENTS:

  • 2 bananas
  • 8 mini chocolate chips
  • 4 chocolate chips
  • ½ tsp peanut butter (optional)

DIRECTIONS:

  1. Peel the bananas then slice them in half.
  2. Try standing them on the cut end and continue trimming the base until they are able to stand on their own.
  3. Press two mini chocolate chips into the banana, pointy side first, about ½ inch down from the tip.
  4. Press one chocolate chip pointy side first into the banana, below the mini chocolate chips.
  5. Serve standing on a plate, use a little peanut butter to help them stay standing if needed.

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Slow Cooker Buffalo Chicken Meatballs

16 Wednesday Sep 2015

Posted by in Favorite Recipes, Healthy Lifestyle, Tailgating

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Slow Cooker Buffalo Chicken MeatballsThese meatballs are a MUST for any tailgate party. It’s the best part of hot and spicy wings with none of the mess. Even the pickiest eater will love these!

Ingredients

  • 1 pound ground chicken
  • 3/4 cup Panko breadcrumbs
  • 1 large egg
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 green onions, thinly sliced
  • salt and freshly ground black pepper, to taste
  • 3/4 cup buffalo sauce
  • 1/4 cup blue cheese dressing

Directions

  1. Slow Cooker Buffalo Chicken MeatballsPreheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
  2. In a large bowl, combine ground chicken, Panko, egg, garlic and onion powder and green onions; season with salt and pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1¼-to-1½-inch meatballs, forming about 24 meatballs.
  3. Place meatballs onto prepared baking sheet and bake for 4-5 minutes, or until all sides are browned.
  4. Place meatballs into your slow cooker.
  5. Add buffalo sauce and gently toss to combine.
  6. Cover and cook on low heat for 2 hours.
  7. Serve immediately, drizzled with blue cheese dressing, if desired.

Source: www.jocooks.com

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Rosemary-Infused Watermelon Lemonade

19 Wednesday Aug 2015

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Rosemary-Infused Watermelon Lemonade

Nothing is quite as refreshing as a tall glass of cold lemonade on a hot summer’s night.  But, why not create a new twist to your old favorite.   Try this delicious rosemary-infused watermelon lemonade. It also makes a great martini served in a sugar-rimmed glass with a garnish of watermelon wedge and a twist of lemon. Fabulous!

Makes 8 servings

Ingredients

  • 2 cups water
  • ¾ cup white sugar
  • 1 sprig rosemary, leaves stripped and chopped
  • 2 cups lemon juice
  • 12 cups cubed seeded watermelon
  • 8 cups ice cubes

Directions

  1. Rosemary-Infused Watermelon LemonadeBring the water and sugar to a boil in a small saucepan over high heat. Stir in the rosemary, and set aside to steep for 1 hour.
  2. Place half of the lemon juice, and half of the watermelon into a blender. Strain the rosemary syrup through a mesh strainer into the blender. Cover and puree until smooth. Strain into a pitcher, then puree the remaining lemon juice and watermelon. Stir the lemonade before serving over ice.

For the adult version: Add 8 ounces of gin or vodka to the pitcher before serving.

Source:  AllRecipes.com<

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Sassy Grilled Shrimp

16 Thursday Jul 2015

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Grilled-Shrimp

July is National Grilling Month so let’s fire up the grill and throw some shrimp on the Bar-B. Cookbook author and Coach-Net member, Jane Vogel, shares this easy-to-follow Chili Grilled Shrimp recipe. As a full-time RVer, Jane’s cooking philosophy is to keep things simple – either grill it or skillet! This recipe, like the others in her book, calls for simple ingredients combined with simple preparation and yields simply delicious fare.

Ingredients:

  • Large or jumbo shrimp, deveined but not peeled
  • 2 T. olive oil
  • 2 t. paprika
  • Salt and pepper
  • 1/3 c. minced parsley
  • 3 T. lemon juice
  • 1/2 stick butter, melted
  • 2 T. bottled hot sauce
  • 1 T. minced garlic or 3 T. if from a jar
  • 4 dashes Worcestershire sauce
  • Lemon sauce

Instructions:

  1. Combine parsley, butter, lemon juice, hot sauce, garlic, and Worcestershire in one gallon, plastic storage bag and set aside.  NOTE: You’ll be tossing the grilled shrimp in this mixture when taking it off the grill, so keep this at the ready when putting shrimp on the grill.
  2. Combine olive oil, paprika, salt and pepper and coat raw shrimp in a bowl, using clean fingers to toss.
  3. Assemble on skewers, leaving a little air space between each shrimp for even cooking.
  4. Grill, medium hot, 4 minutes per side.
  5. Slip off skewers into prepared and waiting bag of butter and spices and toss.
  6. Serve with lemon wedges and a paper towel for removing shells.  Have a plate or bucket on the picnic table for tossing the shells.

Source:

Grill It or Skillet cookbook by Jane Vogel, 2012

About the author:

Jane, a Coach-Net member since 2010, is a full-time RVer who travels in her Winnebago she calls Frieda Roam, accompanied by her standard poodle named All That Jazz. Jane has mastered the art of cooking with minimal tools and ingredients and all of the recipes in her book can be prepared on a gas or charcoal grill, over an open fire, or on a stove. To order your copy of her book, visit www.grillitorskillet.com

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Campfire Eclairs

17 Wednesday Jun 2015

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Campfire-Eclairs

Satisfy your camping sweet tooth with this clever and delicious treat.  You can do different variations of pudding flavors and even add some sprinkles for fun too.  This will easily become a new campfire favorite for the entire family.

Ingredients

  • Refrigerated crescent rolls
  • Snack pack pudding (your favorite flavor)
  • Chocolate frosting
  • Spray whip cream
  • 5/8″ wooden dowels

Directions

  1. cresent roll dowel rodTake wooden dowel and coat cooking end with oil.
  2. Wrap crescent roll around top and about 4″ down dowel. Make sure it’s not too thick and doesn’t have any holes.
  3. Cook over hot coals until golden brown, not doughy.
  4. Remove from dowel.
  5. Put your favorite flavor of pudding inside.
  6. Frost top and add whip cream…oh, so yummy.

Source:  biglersrecipes.blogspot.com

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Campfire Philly Cheesesteak Sandwich

15 Wednesday Apr 2015

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Philly-Cheesesteak

This Philly cheesesteak stuffs into a loaf of french bread that you can pull apart and gobble up. The foil packet is perfect as it allows the cheese, veggies and roast beef to all melt together providing the same delicious taste as an individually proportioned Philly.

To make things a bit easier, before heading to the campsite saute the onions and peppers and store in a container in the cooler until you need them. This will allow you to easily assemble these sandwiches for a quick, but hearty lunch.

What you will need:

  • One large loaf of french bread
  • 1/4 cup garlic butter (you make your own using butter and garlic powder)
  • 2 cups cooked, sliced onion and pepper (Saute and cook until pepper is cooked through)
    • three sliced peppers
    • one sliced onion
    • 2 Tbsp butter or oil
    • 1/4 cup oyster sauce.  Saute and cook until pepper is cooked through
  • Sliced roast beef
  • Sliced provolone cheese (Mozzarella would work too)
  • Aluminum foil

Directions:

  1. Start by cutting slices into the bread about 1.5 inches apart and not all the way through to the bottom
  2. Butter the insides of each slice
  3. Drop a large spoonful of the pepper mixture into each cut
  4. Then layer with roast beef and cheese
  5. Top each slice with extra cheese
  6. Wrap the entire loaf in aluminum foil.  You may need to use two layers to reach all the way around the sandwich.
    • Tip:  You might want to spray the inside of the aluminum foil with non-stick cooking spray so that the ooey, gooey melty cheese doesn’t all stick to the inside of the packet.
  7. Place the package near the hot coals of a fire (but not IN the fire).  You want to heat the sandwich all the way through so that the cheese all melts.

Enjoy!

Source:  twindragonflydesigns.com

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Irish Sherry Trifle

17 Tuesday Mar 2015

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Irish-Sherry-Trifle-header

Trifles are traditional in England and Scotland, as well as in Ireland.  This tempting Irish Sherry Trifle is made with landyfingers, berries and vanilla. It’s easy and addictive so try this dessert for your next party or potluck.

Serves 6

Ingredients

  • 10 ladyfinger cookies
  • 3 oz raspberry Jell-o gelatin
  • 1 c sherry
  • 1 c fruit (raspberries, strawberries, cherries)
  • 1 c heavy cream
  • 1.5 c vanilla pudding
  • 2 T sugar
  • 3 c milk

Directions

  1. Place the ladyfingers in the bottom of a glass serving dish. Sprinkle with the sherry and leave to soak for 5 minutes.
  2. Arrange the fruit on top in an even layer.
  3. In a separate bowl, add one cup boiling water to the Jell-O and then another 1.5 cup cold water. Stir until crystals dissolve. Pour over the mixture in the dish.
  4. In another bowl, combine the pudding powder, sugar, and a little milk. Heat the rest of the milk in a saucepan, bringing it only just to a boil. Add the pudding mixture mix slowly and heat again, almost to a boil. Stir constantly.
  5. Pour this over the mixture in the glass dish. Cover and chill. Before serving, whip the cream with a little sugar and heap it on the trifle.

Omit the sherry if serving to children.

Source:  CampingCafe.com

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Campfire Breakfast Burgers

20 Tuesday Jan 2015

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Breakfast-Burgers-headerIf you love camping and love breakfast, then you won’t want to miss this.  The combination of a runny egg, cheese, sausage, and a to-die-for homemade black pepper biscuit mix makes this breakfast treat worth waking up for. Throw in a cup of campfire coffee and it’s the perfect start to a fun day.

Yield: 12 biscuits

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

Ingredients:

  • 2 cups flour
  • 3 teaspoons baking powder
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • 6 Tablespoons dry milk powder
  • 2 teaspoons black pepper
  • 4 Tablespoons canola oil
  • 1/2 cup shredded cheddar cheese
  • 1 cup water
  • 12 sausage patties
  • 12 eggs

Directions:

Biscuits:

  1. In a medium bowl, whisk together flour, baking powder, sugar, salt, dry milk powder, black pepper and canola oil until well incorporated. (See notes for storage information).
  2. To mix the biscuits, pour dry mix into medium sized bowl and add 1/2 cup of water.
  3. Slowly add the remaining 1/2 cup of water 1 Tablespoon at a time until the biscuit mix is thick batter.
  4. Stir in cheddar cheese.
  5. Set cast iron pan over medium heat and add oil to coat.
  6. Scoop biscuit mix by the scant 1/4 cup onto pan (you will need to work in small batches).
  7. Allow to cook until first side is golden brown and flip once.
  8. Cook until biscuits are fluffy and cooked through.

Sausage:

  1. Add sausage to a cold cast iron skillet and then set it over medium high heat.
  2. Cook until sausages are golden brown and cooked through, flipping once.
  3. Remove and set aside.

Eggs:

  1. Cook eggs in cast iron skillet until desired doneness.

Split biscuits in half and top with sausage and egg. Add ketchup or hot sauce if desired and place other half of biscuit on top.

Enjoy!

Notes:

This recipe can be cut in half. Simply prepare only half of the biscuit mix to make 6 biscuits and reduce sausage patties and eggs accordingly. Leftover dry biscuit mix can be stored in an airtight container for up to 2 weeks.

Biscuit mix recipe adapted from Butter Me Up Brooklyn via Food & Wine

Source:  jellytoastblog.com

Eggnog Dip

17 Wednesday Dec 2014

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eggnog-dip

This dip is AMAZING! It’s so full of delicious eggnog flavor and so easy to put together. It pairs perfectly with some gingersnaps or graham crackers!  It’ll be the talk of any holiday gathering.

What’s your favorite holiday treat?  We’d love for you to share with us and our readers.  You can add your thoughts in the comment section at the end of this article.

Ingredients

  • 8 oz cream cheese, room temperature
  • 1/2 cup eggnog, room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp rum extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 1/2 cups powdered sugar

Instructions

  1. Beat the soft cream cheese until smooth.
  2. Mix in the vanilla extract, rum extract, cinnamon, and nutmeg.
  3. Beat in the eggnog, and then the powdered sugar.
  4. Store in an airtight container in the refrigerator until ready to serve.
  5. Serve with graham crackers or ginger snap cookies.

Source:  www.wineandglue.com

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