Category Archives: Favorite Recipes

Thanksgiving on the Go

19 Wednesday Nov 2014

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Happy-Thanksgiving-blog-headerTraveling around during the holidays is pretty common for most people, but what about when you’re looking for that next great destination and adventure in your RV? For Thanksgiving, RV campers and travelers have a unique opportunity to celebrate this great American holiday in a whole new way. What are some ways you can celebrate Turkey Day in your RV? Here are some tips to get you into the festive mood.

Thanksgiving specials in a new city
chef holding turkeySome restaurants will feature a full Thanksgiving dinner for those interested and this can create some brand new memories and traditions for your own traveling family. You can meet other travelers and the best part about it all? You don’t have to worry about all the clean up! All you have to worry about is catching the football game or getting your Black Friday shopping plan in place.

Some cities will have Thanksgiving harvest festivals or “all-in-one” Thanksgiving meals you can take on the go. You can enjoy your turkey dinner in the comfort of your RV or camper while taking in the beautiful sights of the changing seasons.

DIY Thanksgiving right in the RV
thanksgiving dinner RVYou can try out several different travel friendly recipes that are absolutely perfect for a Thanksgiving on the go. Here are some to get you started:

  • Put everything into one hearty and warm meal with a slow cooker turkey dinner! All you have to do is throw everything in together, sit back, relax and enjoy spending time with your loved ones.
  • Traditional style southern biscuits are also a great on the go meal that can be topped off with some gravy or mashed potatoes. They are soft, chewy, and will keep you filled up during your travels.
  • Or you can get really adventurous and try out a gelatin salad or molded salad like back in the 1950s and 1960s! Make it a retro Thanksgiving with a great dessert (or full dinner) that is easy to make with an RV kitchen at your disposal.

Lakeside (or Ocean side) Thanksgiving celebration
scarecrow by lakeFind a nice and secluded spot out in the forest, near a lake or right on the oceanfront for a gorgeous but simple Thanksgiving to recall how the holiday used to be celebrated. Give thanks to your camping lifestyle with seasonal vegetables and even ditch the turkey for some venison or other wild game meats to make it even more memorable and exciting. Who says you need to have the “normal” Thanksgiving in order to have an enjoyable holiday? You can take in the sights right from your RV and enjoy some great food with loved ones.

Campfire Pumpkin Pie

19 Wednesday Nov 2014

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Pie-header

What a great alternative to the traditional pumpkin pie!  Invite a neighbor over, stand by the warm coals, and visit while this delicious dish cooks up in your dutch oven.

Ingredients

Pie Dough (double crust):
2 2/3 cups all-purpose flour
1 cup cold butter
1/2 cup water

OR you can buy the pre-made pie crust dough and just roll it out in a pie pan.

Filling:
2 cups pureed pumpkin
1 cup packed brown sugar
1 1/2 teaspoons ground ginger
3/4 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups light cream or evaporated milk
3 large eggs

Instructions

  1. Mix together the dry ingredients for the crust and then add water.
  2. Knead until you have made a firm pie dough.
  3. Roll out two sheets with a rolling pan into even and flat pieces of dough in the desired size for the base and top of your pie crusts.
  4. Fit one sheet into a pie pan as the base.
  5. Mix together the pie filling ingredients.
  6. Pour over bottom layer of pie crust in pie pan.
  7. Cover and seal the edges with the second sheet of pie crust dough.

Cooking Method

dutch ovenThe best way to make this over the fire is by using a Dutch oven. You should start by greasing the bottom and sides of the Dutch oven so that your pie does not stick. (This is not necessary if you have a pre-made pie crust already in a foil type pan or if you have rolled out the dough and put into a pan beforehand.) Place the pie crust with the filling in the Dutch oven and place over the hot coals of your fire. Finish by covering the Dutch oven with a lid and placing more coals on top of it. Cook for about 20-25 minutes or until crust is golden brown.

Voila! A great tasting Thanksgiving dessert right over the campfire! Know of any other great Thanksgiving recipes? Tell us about them in the comments section below!

Source: rocketcityrving.com

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Goblin It Up!

23 Thursday Oct 2014

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Recipe-header2We are always looking for new and fun recipes to share and this Halloween Popcorn Ball recipe is one of our favorites from The Pioneer Woman, Ree Drummond.

POPCORN BALLS

Prep Time: 10 Minutes
Cook Time: 10 Minutes
Difficulty: Intermediate
Servings: 12

Ingredients

  • 1/4 cup Peanut Oil
  • 6 Tablespoons Popcorn Kernels
  • 1/2 cup Sugar
  • 4 Tablespoons Butter
  • 6 ounces, weight Mini Marshmallows (about Half A Package)
  • Orange Food Coloring (optional)
  • 1 cup Candy Corn
  • 1/2 cup Shelled Unsalted Peanuts
  • Cooking Spray

Preparation Instructions

Add the oil to a medium saucepan (one that has a tight-fitting lid) over medium-high heat. Add the popcorn and shake the pan gently to make sure the kernels are coated. When the oil starts to sizzle, but before the corn starts popping, add the sugar to the pan. Shake the pan again, and when the first couple of kernels pop, place the lid on the pan and shake the pan gently with the other hand while you hold the lid in place. Keep doing this as the popcorn pops, until the popping slows down.

When almost all the kernels have popped, pour the popcorn onto a parchment paper-lined baking sheet, separating the kernels slightly with a spatula or spoon. Let the popcorn cool slightly.

Meanwhile, melt the butter in a separate pot over low heat. Add the marshmallows, stirring as they melt. When the marshmallows are almost melted, add 2 or 3 drops of orange food coloring (this is optional!) Stir it to combine.

Remove the pot from the heat and add the popcorn to the pot, stirring immediately to coat it as quickly as possible. Right after stirring, add the candy corn and the peanuts and stir until the candy and nuts are totally worked in.

Spray your hands lightly with cooking spray and form the popcorn mixture into individual balls 2 to 3 inches in diameter. Set them aside and let them cool and set completely! Serve at room temperature.

SOURCE: ThePioneerWoman.com
For other great recipes just like this one, visit ThePioneerWoman.com and tell Ree we sent you!

Campfire Foil Packet Recipes for Fall

26 Friday Sep 2014

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Fall RecipesNow that fall is upon us, camping becomes more and more popular.  The fall temps make for great camping weather, and sitting around the campfire seems very appealing.  But with every camping trip comes the inevitable question, ‘What should we cook?’  This fall, add some delicious seasonal vegetables and potatoes to your grocery list, and try one of these camping favorites!

Fall Vegetable Packets

vegetable packetPackets are one of the easiest ways to cook almost anything over your campfire.  Slice up your potatoes and vegetables and throw them into some aluminum foil. Sprinkle with seasoning, fold up, and roast! Note that these are great on the grill or over the campfire.

INGREDIENTS:

4 medium potatoes, sliced
1 small onion, chopped
4 medium seasonal vegetables, such as squash, broccoli, zucchini, etc.		 salt and pepper to taste
1/4 teaspoon garlic powder
4 tablespoons butter

DIRECTIONS:

1. Prepare two foil packets by simply layering together squares of aluminum foil.  You will need four pieces for each packet. You may want to spray the top sheet of each packet with nonstick cooking spray to prevent problems later.
2. In a bowl or a Ziploc bag, toss together the potato slices, onion, and vegetables; season with salt, pepper, and garlic.  Note that you can add more potatoes and vegetables as necessary to feed your crowd.
3. Evenly divide the potatoes between the two foil packets, and top with butter. Fold each packet up.  Start length wise and roll the edges together.  Repeat at each end.  Make sure to seal the edges tightly.
4. You will cook each packet for about 15 minutes per side, flipping just once.  The potatoes will be tender when poked with a fork.

 

Bacon Burger Packets

These make another great meal that can be prepared in packets over the campfire.

INGREDIENTS:

1 and a half pounds of ground beef
1   egg, beaten
1/4 cup lemon juice
1 cup grated cheddar cheese
1/4 cup chopped green pepper
Salt and pepper to taste		 1/4 teaspoon garlic powder
4   medium potatoes, sliced
4   thin slices of onion
4   carrots, cut into strips
4   slices bacon

DIRECTIONS:

1. Combine the beef, the beaten egg, lemon juice, cheddar cheese and green pepper.  Then add salt, pepper and garlic powder.  Mix well.  Shape into four burgers.
2. Place each patty onto 4 squares of aluminum foil for each packet. On each burger, add potato slices, one onion slice, and several carrots.
3. Next take one strip of bacon and place on top of each burger.  Seal aluminum foil packets tightly and the cook over campfire for about 45 minutes (or until the burgers are done to your liking).

KIds having fun around campfire
Using seasonal, fresh vegetables can make eating over a campfire just as wonderful, if not better, as eating at home.  Try these recipes, and maybe add in some s’mores for dessert, and really enjoy your camping trips this fall!

 

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Crisp Temps, Juicy Ripe Apples – It Must Be Fall!

25 Thursday Sep 2014

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Apple-of-my-eyeAlthough good quality apples are available at your grocery all year round, the only time you can get fresh ripe apples off the tree is in the Fall. There are more than 2500 varieties of apples grown in the United States.  In the grocery store you will typically find varieties like Granny Smith, Red Delicious, Golden Delicious, and Gala all year round but some apple varieties only appear for a short time and some only at a local orchard or farmer’s market. Fall is the perfect time to taste test new varieties.  Here are a few simple recipes to get you started on your quest.  Enjoy!

Extra Easy Caramel Apple Pie

Caramel Apple Pie

 

 

 

 

 

Press-in-the-Pan Crust

1 ½ cups Original Bisquick™ mix
¼ cup butter, softened
3 tablespoons boiling water

Filling

1 can (21 oz) apple pie filling

Streusel Topping

1 cup Original Bisquick™ mix
½ cup packed brown sugar
3 tablespoons cold butter
1/3 cup chopped pecans

Caramel Topping

¼ to 1/3 cup caramel butterscotch or caramel topping

Directions

  1. Heat oven to 375°F. In medium bowl, mix 1 1/2 cups Bisquick mix and 1/4 cup softened butter with fork until crumbly. Add boiling water; stir vigorously with fork until dough forms. Gather into ball. Press firmly and evenly against bottom and up side of ungreased 9-inch glass pie plate; flute edge.
  2. Spoon Filling evenly into crust.
  3. In small bowl, mix 1 cup Bisquick mix and the brown sugar. Cut in 3 tablespoons cold butter until crumbly (streusel will look dry); stir in pecans. Sprinkle over filling.
  4. Bake 15 minutes. Cover top of pie with foil; bake 10 to 15 minutes longer or until golden brown. Cool 2 to 3 hours before serving. Drizzle top of pie or individual servings with Caramel Topping.

Source: BettyCrocker.com

 

Overnight Apple Butter

Over Night Apple Butter

 

 

 

 

 

 

 

Ingredients

1 cup packed brown sugar
1/2 cup honey
1/4 cup apple cider
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground mace
2 1/2 pounds (about 10 medium) apples, peeled and cut into large chunks

Preparation

  1. Combine all ingredients in a 5-quart electric slow cooker. Cover and cook on low 10 hours or until apples are very tender.
  2. Place a large fine-mesh sieve over a bowl; spoon one-third of apple mixture into sieve. Press mixture through sieve using the back of a spoon or ladle. Discard pulp. Repeat procedure with remaining apple mixture. Return apple mixture to slow cooker. Cook, uncovered, on high 1 1/2 hours or until mixture is thick, stirring occasionally. Spoon into a bowl; cover and chill up to a week.
  3. Stovetop variation: Combine all ingredients in a Dutch oven. Cover and cook over medium-low heat 1 hour or until apples are very tender, stirring occasionally. Strain through a sieve as recipe instructs in Step 2. Return mixture to pan. Cook, uncovered, over medium-low heat 15 minutes or until thick, stirring frequently.

Note:

A mixture of apple varieties, rather than just one type, will produce apple butter with rich, complex flavor in this slow cooker recipe. Good choices include Esopus Spitzenburg, Granny Smith, Jonathan, Northern Spy, Rome, Stayman, Winesap, and York. Enjoy the apple butter over toast or English muffins, or serve it with pork chops or chicken.

Domenica Marchetti, Cooking Light
OCTOBER 2004

 

New-Fashioned Apple and Raisin Slaw

Apple Raisin Slaw

 

 

 

 

 

 

 

 

Ingredients

1/2 cup light sour cream
3 tablespoons reduced-fat mayonnaise
1 1/2 tablespoons white balsamic vinegar
1 teaspoon sugar
1/2 teaspoon black pepper
1/4 teaspoon salt
2 cups unpeeled chopped Rome apple (about 1 medium)
1 cup golden raisins
1 (16-ounce) package cabbage-and-carrot coleslaw

Preparation
Combine the first 6 ingredients in a large bowl, stirring with a whisk. Add chopped apple, 1 cup raisins, and coleslaw; toss to combine.
Yield: 8 servings (serving size: 1 cup)

Kelly McWherter, Houston, Texas, Cooking Light
JANUARY 2007

4 Ways to Celebrate National Honey Month

19 Friday Sep 2014

Posted by in Favorite Recipes, Healthy Lifestyle

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September - National Honey Month

September is National Honey Month and this transition of seasons is the perfect time to highlight and enjoy the delectable flavors of honey. Traveling through the changing colors on the trees in your RV can be a beautiful experience, and honey sure does make it that much sweeter!

Honey is mostly sugar compounds with plenty of nutrients as well. Iron, calcium, potassium, and magnesium are just a few extremely beneficial minerals in honey that assist in boosting your immune system and improving your overall health. We’ve rounded up our top 4 favorite ways to celebrate National Honey Month, so check them out and find your favorites!

Cooking with HoneyHoney in Cooking is Perfection
Southern Living has a beautiful collection of honey recipes to tantalize your sweet tooth and elevate ordinary dishes into extraordinary ones. Feel free to try every recipe, or count on our top three drool-worthy eats: the sweet and hearty Honey Glazed Carrots that are easy to make over a camp fire, some home style classic Honeyed Barbecue Ribs, and a crowd pleasing Honey Pineapple Upside Down Cake to end the evening right! Some of the nutrients in honey are lost in cooking, however honey proves to be one of the best natural sweeteners to cook with to help cut back on processed foods and make healthy options easy as pie!

A Lesson in HoneyHoney Bee
Learning more about this naturally derived sweetener can teach you a lot about the environment and the world we live in. Unfortunately, bees are slowly declining in their original numbers due to environmental changes and shifts in the atmosphere. The pollen and nectar on flowers are collected by bees and grown into honey inside bee hives. Flowers also benefit from bees visiting them. Without the bees, flowers will simply degrade down until they wilt. This causes a major slow down in oxygenation on the planet and can have devastating consequences.

One pound of honey is harvested from over 200 million flowers! So plant some flowers (or at least stop to smell them) and allow bees to pollinate and make more honey. 

A Variety of Honey ColorsHoney is Heart Healthy, and Just Plain Healthy
By consuming honey, you may be directly improving your overall health in the process. This comprehensive study analyzed dozens of experiments that focused on specific health benefits from consuming honey. Besides having over 181 natural substances that the human body can absorb, the minerals within honey are a beneficial addition to a healthy lifestyle.

Honey was shown to directly improve cardiovascular health, a major issue among the American population. Lastly, physiological gastrointestinal issues were shown to improve with honey as well. Say goodbye to tummy trouble and eat some sweet honey!

Honey Can Heal
Did you know that by placing honey on a cut or wound can speed healing? In a laboratory experiment, honey was shown to kill many bacteria pathogens such as E. coli and salmonella. This same process can be extremely helpful for surface wounds or painful burns on the skin while traveling. Take a look at the shade of your honey to determine how helpful it is: darker means more antioxidant power.

Did you know that honey was first harvested for consumption over four thousand years ago? Ancient Egyptians and Greeks knew that honey was something special. Today, there are over 300 different varieties of honey in the United States. That’s a lot of sweetness to try! Find your favorite variety on your travels and enjoy National Honey Month!

 

Tailgate Recipes: Easy Dips

20 Wednesday Aug 2014

Posted by in Favorite Recipes, Tailgating

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Double-Dippers-Not-AllowedGet ready for game day with these make-ahead dip ideas that are ready to eat straight out of the cooler at your next tailgate party. Just add your favorite chips, bread, or veggies for dipping and you’ll score big points with your fellow football fans.

Loaded Baked Potato Dip

Prep Time: 20 Minutes
Chill Time: 1-24 HoursBaked-Potato-Dip

Ingredients

  • 1 (2.1-oz.) package fully cooked bacon slices
  • 1 (16-oz.) container sour cream
  • 2 cups (8 oz.) freshly shredded sharp Cheddar cheese
  • 1/3 cup sliced fresh chives
  • 2 teaspoons hot sauce
  • Garnishes:  cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper
  • Serve with: waffle fries

Preparation

Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving. Garnish, if desired. Serve with crispy, warm waffle fries. Store leftovers in refrigerator up to 7 days.

Southern Living
JANUARY 2011

 Smoky Ranch Dip

Prep Time: 5 Minutes
Chill Time: 30 MinutesSmoky Ranch Dip

Ingredients

  • 1(1-oz.) envelope Ranch dressing mix
  • 1 1/2 cups light sour cream
  • 2 teaspoons finely chopped chipotle peppers in adobo sauce
  • 1 teaspoon adobo sauce from can
  • Potato chips or assorted raw vegetables


Preparation

Whisk together first 4 ingredients. Cover and chill 30 minutes. Serve with chips or assorted raw vegetables.

Variations:

Barbecue Ranch Dip: Omit chipotle peppers and adobo sauce. Stir in 2 Tbsp. barbecue sauce. Serve with roasted red new potatoes.

Lime-Cilantro Ranch Dip: Omit chipotle peppers and adobo sauce. Stir in 1 Tbsp. fresh lime juice and 1 Tbsp. chopped cilantro. Serve with quesadillas, tacos, or chili.

Lemon-Parsley Ranch Dip: Omit chipotle peppers and adobo sauce. Stir in 1 Tbsp. fresh lemon juice and 1 Tbsp. chopped fresh parsley. Serve with steamed asparagus.

Horseradish Ranch Spread: Omit chipotle peppers and adobo sauce. Stir in 2 tsp. prepared horseradish. Spread on dinner rolls, and top with thinly sliced deli roast beef. 

Matt Caine, Helena, Alabama, Southern Living
SEPTEMBER 2006

 

Beer & Cheese Dip

Prep Time: 5 Minutes
Chill Time: 2 hours

Beer and cheese dip
Ingredients

  • 3 (5 oz.) jars sharp cheese spread, such as Kraft Old English Cheese, at room temperature
  • 16 ounces cream cheese, softened
  • 1 1/4 ounces blue cheese, crumbled
  • 2 cloves garlic, minced
  • 2 drops hot sauce
  • 1 small onion, minced
  • 2 tablespoons salted butter, softened
  • 1/4 cup dark beer, heated and cooled, plus extra if needed
  • 1 loaf mini pumpernickel bread slices, optional
  • Assorted crudités, optional

Preparation

Blend cheese spread, cream cheese, blue cheese, garlic, hot sauce, onion and butter in a food processor. Mix in 1/4 cup beer. Add more beer if necessary, a few tablespoons at a time, until dip reaches dip consistency. Pour into a bowl, cover and refrigerate for at least 2 hours. Serve with bread slices and crudités for dipping.

All You
NOVEMBER 2007
 

Spinach Dip

Prep Time: 15 Minutes
Chill Time: Overnight

Spinach Dip

Ingredients

  • 1 cup mayonnaise
  • 1 (16 ounce) container sour cream
  • 1 (1.8 ounce) package dry leek soup mix
  • 1 (4 ounce) can water chestnuts, drained and chopped
  • 1 (10 ounce) package frozen chopped spinach (thawed and drained)
  • 1 (1pound) loaf round sour dough bread

Preparation

In a medium bowl, mix together mayonnaise, sour cream, soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.

To serve, remove top and interior of sourdough bread to create a bowl. Fill with dip mixture. Tear removed bread chunks into pieces for dipping.

 

Mexican Layer Dip

Prep Time: 15 Minutes
Chill Time: Overnight

mexican layerdip

Ingredients

  • 1 can refried beans
  • 3/4 cup grated sharp cheddar
  • ¾ cup grated Monterey Jack Cheese3/4 grated Monterey Jack cheese
  • 1 cup pico de gallo (or you can use fresh chopped tomatoes)
  • 1 cup guacamole
  • 1 cup sour cream
  • 1can dices chilies
  • Tabasco (or other hot sauce)
  • Cumin
  • 1 can sliced black olives
  • Chopped jalapeño (optional)

Preparation

In a small pan over medium-low heat, add refried beans and several dashes of hot sauce. Next, add chopped green chilies and stir to mix well. Sprinkle on cumin to taste. Remove from heat and spread them in a single layer on your serving platter. Sprinkle on sharp cheddar. Next, dollop sour cream and spread into a single layer being careful not to disturb the cheese underneath. Layer on the guacamole next followed by the Monterey Jack cheese. Generously sprinkle on the chopped black olives. Next comes a generous helping of pico de gallo. Lastly, if you can handle the heat, sprinkle on chopped jalapeno peppers. Serve with tortilla chips.

The Pioneer Woman
January 2009

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Favorite Tailgating Recipes

07 Thursday Nov 2013

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Football Tailgating

By tailgating, we mean a tailgate party not the practice of driving too close to the vehicle in front of you! A tailgate party is a social event held on around the open tailgate of a vehicle. Tailgating originated in the United States and usually occurs in parking lots at stadiums and arenas before and after sporting events and concerts. People who attend such a party are said to be “tailgating” and many participate even though their vehicles do not happen to have tailgates. Part of the tailgating fun includes the food and beverage shared among the party-goers. Here are a few of our favorite recipes for you to try at your next tailgate party.

Philly Cheese Steak Sandwiches
An American favorite, this classic will have your mouth-watering. Serves 4.

Onions

  • Add 1 tbsp. of extra-virgin olive oil to a skillet.
  • Add 2 thinly sliced yellow-skinned onions.
  • Add a dash of salt and pepper or a steak seasoning blend
  • Cook approximately 10 minutes, stirring occasionally, until onions are soft with a nice caramel color.

Meat

    • Lightly coat a griddle with 1 tbsp. of the olive oil.
    • Cook/sear 2 thinly sliced pieces of sirloin or beef tenderloin for about 2 minutes on each side.

Cook until brown but not crispy.

  • When browned, sprinkle with a dash of garlic salt and pepper.
  • When all meat pieces are cooked, line up the split rolls.
  • Place 2 slices of provolone cheese on each slice.
  • Take a 1/4 portion each of the onion and meat mixture, place on a griddle and mix.
  • Put mixture on a roll. Place the top roll letting the heat melt the cheese into the meat. Repeat for each sandwich.

 

Tacos

Create a taco buffet with the help of a pre-packaged box of taco shells and taco seasoning. Serves 6

  • Break 1+ lbs. of meat into pieces and cook over medium to high heat for about 5 to 7 minutes or until thoroughly cooked. Stir frequently to prevent burning.
  • Drain. Stir in 2/3 cups of water and taco seasoning. Heat to boiling. Reduce and simmer for 3 to 4 minutes uncovered. Stir frequently until mixture thickens.
  • Heat taco shells. (Wrap in foil and place on top rack of grill)
  • Spoon meat mixture into shells.
  • In separate containers/dishes have shredded lettuce, diced tomatoes, onions and green peppers, sliced black olives, shredded cheese, sour cream (keep cool) and hot sauce.

Grinders

This is a quick over-the-coals recipe. Ingredients: 1/2 lb. chopped bologna, 1 cup of grated American cheese, 1/3 cup of pickle relish, 6 chopped olives, 3 tbsp. mayonnaise, butter and 6 buns.

    • Butter the buns, inside and out.
    • Combine remaining ingredients.
    • Place mixture inside each bun.
    • Wrap buns individually in aluminum foil.
    • Place on hot coals for approximately 5 minutes on each side.
    • Open carefully and serve.

What are your favorite tailgate foods? We’d love to hear from you!

Whether you’re setting up a tailgating party for weekend gaming action or planning a trip out of town, Coach-Net is there in case of roadside emergencies.

Favorite Fall Recipes

28 Monday Oct 2013

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RV Travel Recipes

No matter where your recreational vehicle takes you, food is part of the travel plan. With many fall activities to enjoy, fast and easy recipes will keep your vacation itinerary right on time.

Steak Kebabs

  • Cube a 2 lb rib-eye steak. Set aside.
  • Mix 1 tbsp. brown sugar and 4 tbsp. soy sauce in a large bowl. Add 1 clove of garlic, squeezed and pressed. Mix in 1 1/2 tsp. cumin, 3/4 tsp. ground coriander, 1/4 tsp. black pepper, 1 tbsp. lemon juice, 3/4 tsp. grated orange zest, and a dash of cayenne pepper.
  • Gradually add 2 tbsp. olive oil.
  • Set aside at least 2 tbsp. of the marinade.
  • Place the cubed steak in the marinade and coat. Allow to sit for at least 30 minutes turning the meat frequently.
  • Place meat on skewers leaving space between each cube. Cook over a medium hot grill for approximately 8-10 minutes.
  • Remove from skewers and drizzle with the extra marinade and garnish with mint sprigs or cilantro and serve.

Zesty Deviled Eggs
Deviled eggs are a delicious and versatile item. Serve as an accompaniment to any meal, as an appetizer, as a snack, or use leftovers to make egg salad for sandwiches.

    • Boil or steam 4 large eggs. Once cooked, place in a bowl of cold water. Peel and shell under a cold stream of water. Set aside on a platter until eggs are at room temperature.
    • Once cooled, slice lengthwise. Scoop out the yoke, place in a separate bowl and mash with the back of a spoon.
    • Add 1/2 tsp. Dijon mustard, 3 tbsp. mayonnaise, and a dash of salt and pepper. Optional: 1/2 tsp. of finely diced onion or green pepper.
    • Mix until smooth. Add more salt and pepper, if necessary or desired.
    • Spoon egg mixture into the round recesses of the egg whites.
    • Here’s the zesty part: instead of sprinkling the top with traditional paprika, use cayenne pepper.
    • Don’t overdo it. Add just enough to spice up the egg.
    • Garnish with diced chives.
    • Alternative: top half the eggs with cayenne pepper and the other half with paprika. Provide a bottle of hot sauce for those who prefer extra zest.

If you have another favorite fall recipe- share it with us! The convenience of Coach-Net and its network of roadside assistance affiliates keep RV enthusiasts cooking from one coast to another.

Easy Dessert Recipes for RVers

30 Monday Sep 2013

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There’s nothing worse than being on the road and having a major sugar craving. Sometimes eating a vanilla wafer just isn’t enough, so try one of these quick and easy recipes to take the edge off.

Tin Can Gingerbread Cakes

Supplies needed include a 12-16 ounce container of applesauce, 1 box of gingerbread mix, aluminum foil, hot coals and 6 regular or 2 large metal food cans washed and dried.

  • Thoroughly grease the insides of the cans
  • Pour even amounts of applesauce into each can
  • Mix the gingerbread and fill each can with even amounts of the batter
  • Cover the top of each can with aluminum foil
  • Stir the coals and even them out
  • Place cans on the coals for 15 minutes
  • Do a visual check by carefully removing the aluminum foil to see if the gingerbread has risen and steaming
  • When done, carefully remove from the hot can and serve topped with ice cream or whipped cream, if desired

Cherry Cheese Turnovers

You’ll need crescent rolls (partially baked beforehand) cherry pie filling, cream cheese, butter and sugar.

  • Slice partially baked crescent rolls in half making two separate rolls then slice lengthwise to make a pocket
  • Butter the top of the crescent and sprinkle with sugar
  • Gently pull the roll apart and spread cream cheese on the bottom layer then top with cherry pie filling
  • Fold close and seal using a toothpick
  • Place on the campfire and heat until hot

Smiling Bananas

All you need is 1 bag of miniature marshmallows and 1 bag of chocolate chips, aluminum foil and one banana per person.

  • Slice the banana on one side from top to bottom while it is still in the peel but do not cut all the way through to the other side
  • Gently pull the banana and peel apart creating a crevice
  • Place on a piece of aluminum foil large enough to wrap the banana
  • Fill the crevice with chocolate chips and marshmallows
  • Fold the foil around the filled banana
  • Place on the grill for a few minutes then turn so it heats all the way through
  • Carefully unwrap the banana and eat directly from the peel

RV Dessert

Enjoy these recipes courtesy of Coach-Net. Do you have any dessert recipes that you enjoy while RVing? Share them with us in the comments below!