Tag 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.
Source:
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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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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!

Tailgate Recipes: Easy Dips

20 Wednesday Aug 2014

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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 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.

Coach-Net Recipe Contest!

01 Monday Jul 2013

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Coach-Net BBQ Recipe Contest

There are those who walk among us with super-human capabilities. They are the magical masters of the grill. They have the ability to make people’s mouths water with the mere sight of their efforts. They can draw neighbors from great distances with just the smell of smoke. Somehow they have found the secret to the barbecue.

Perhaps it is genetic, handed down in some mysterious family BBQ DNA. There are those of us who hope it is a learned skill, and continue to try to achieve a semblance of barbecue success. Despite all of our efforts, the grill masters have reached a level of taste, texture, and flavor that exceed the rest.

If you have achieved a level where friends, relatives, and neighbors gather to taste your barbecue creations, we are looking for you! We are in search of the best barbecue recipes we can find and are willing to reward you for your efforts. We are encouraging those with this special talent to enter our first ever BBQ Recipe Contest. The grand prize? A $200 grilling package!

Yes, we know that those who imitate your recipe will not achieve your greatness. There is a talent that cannot be shared by the mere sharing of a recipe. It will however, serve to inspire those who are searching for greatness to continue trying.

So what do you say? Are you the owner of such a recipe? Do you know someone who is an exceptional master of the grill? You have until July 31st to enter your best barbecue recipe, or encourage someone you know to do so. Are you a specialist in pork, chicken, beef or something else? Choose your weapon and send your recipe to us. We love pictures but they are not a requirement. The rules are loose so if you can cook it on a grill and it is tasty, send that recipe to us. We look forward to sharing your culinary concoctions and awarding our grand prize!

To get you started thinking about recipes, here’s a quick and easy grilling marinade for virtually any meat using 3 simple ingredients:

Simply mix an 8-ounce bottle of red French dressing, a 10-ounce jar of apricot preserves and a single envelope of dry onion soup mix. Marinate your meat with the mixture in a large bowl for about an hour and get grilling!

Cool Down With Fresh Fruit Yogurt

25 Tuesday Jun 2013

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We generally want something sweet during the hot summer months, but the treats available for purchase can sometimes be a little too sweet. They can leave you feeling overloaded. This recipe will help you to cool off with a tasty treat that you can customize. (Tip: You can make this yogurt in bulk and refrigerate/freeze for later use.)

Fresh Fruit Yogurt

Start with a tub of plain yogurt. Some yogurts are pre-sweetened despite being labeled as “plain.” Make sure to read the ingredients carefully before making the purchase!

Next you’ll want to take some fruit, frozen or fresh, and dice it up. Slowly mix the pieces into your yogurt. It may be a good idea to take some fresh strawberries, dice them into bite sized pieces, and freeze them for later. They thaw out in just a few minutes and can help to keep your yogurt chilled. Mango is another great choice, as are fresh blueberries. To sweeten the yogurt, you’ll want to use raw sugar or any other sweetener that you prefer. Taste-test the yogurt after each spoonful of sweetener to make sure that you have the perfect amount. This will create a healthy snack that is sweet, but only as sweet as you like. If you are watching your calorie intake you can ensure that you only have the amount of sugar that you would like to consume.

Strawberry Yougurt

Variations

Try using honey in place of fruit and sugar. Yogurt and honey taste great together! Coffee is another great addition. If you want a really strong coffee flavor, mix the yogurt with instant coffee crystals and sugar. You can even add some cocoa powder for a mocha yogurt flavor. A drop or two of vanilla extract will help bring a little more flavor out of any of these ingredients. This will enhance your yogurt if you feel the flavor isn’t strong enough.

Mixing your own yogurt can prove to be cost efficient, convenient, and fun! This also gives you a chance to experiment with multiple flavors. Mixing your own yogurt is also a great activity for kids. They are sure to enjoy the end result!

Peach Yogurt

Do you have any tips or ideas that will help to keep RV campers cool during the hot summer months? We would love to hear them! Comment below or on our Coach-Net Facebook Page.