Archive for the ‘RV Cooking Recipes’ Category
Decadent Peanut Butter Pie to Enjoy While RV Camping
RV camping is more enjoyable when you prepare real good recipes. This recipe is a smucker’s recipe so I can’t take credit for it, but is it so good that I want to share it with you. Fortunately, it is easy and doesn’t take much time.
Decadent Peanut Butter Pie
Prep time: 15 min yield (6-8 servings)
Ingredients
1 cup creamy peanut putter, plus 2 T, divided
1 oz package cream cheese, softened
1/2 C sugar
1 (12 oz ) container (4 1/2 cups) frozen whipped topping, thawed and divided
1 prepared chocolate pie crust
1 (11.75 oz) jar smucker’[s hot fudge spoonable ice cream topping, divided
Directions
BEAT together 1 C peanut butter, cream cheese and sugar in a large bowl with an electric mixer on medium,until well combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
RESERVE 2 T of hot fudge topping into the corner of a resealable food storage bag: set aside. Microwave remaining topping on HIGH (100% power) for 1 minute. Stir, Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 C), over hot fudge layer, being careful not to mix the two layers.
CUT a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 T peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. refrigerate until ready to serve.
Squash Casserole Recipe
Winter squash have hard, thick rinds like acorn squash. You can keep winter squash fresh in cool, dark places for one to three months. Winter squash are drier and they contain less moisture than summer squash.
Summer squash, on the other hand, are thin-skinned and bruise easily. Summer squash are good for about a week in the refrigerator before they begin to soften and wrinkle.
This recipe uses summer squash. It is a great complement to any dinner, especially when serving ham.
My family really loves squash fixed this way. If your kids do not like squash, they may eat it prepared with this recipe.
Squash Casserole
3 to 4 C squash (zucchini and yellow) 1 medium size squash = about 2 C
1/2 C sliced onion
1/2 stick butter
1 egg (beaten a little)
1 T sugar
1 3/4 C cracker crumbs, divided. I use ritz crackers
1 C white sharp cheese, divided
Dash cayenne pepper
1/2 C mayonnaise
Salt & pepper
Herbs (optional) I use fresh basil and parsley
Slice squash & onion, put in pan with water and cook until tender. Drain
Put well drained squash in large mixing bowl. Add egg, butter, mayonnaise, sugar, half of cheese, and half of cracker crumbs. Season with salt and pepper, cayenne pepper, and herbs. Mix all ingredients well. put into buttered 1 1/2 qurt casserole and top with remaining cheese and cracker crumbs. Bake at 350 for 20 min.
It takes about 1 hour to prepare, so I usually double the recipe and freeze the second casserole without the cracker crumbs on the top. Freezing does not change the flavor at all.
Bourbon Pumpkin Pie
The holiday season is upon us. Time to collect recipes for holiday meals. Since pumpkin pie is a traditional desert for Christmas. A Christmas doesn’t go by without me making pumpkin pie with this recipe. This recipe is a favorite of mine.
BOURBON PUMPKIN PIE
Pastry for 9 to 10 in. pie
3/4 c. dark brown sugar
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. allspice
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1 (16 oz.) can solid pack pumpkin
1 can evaporated milk
1/4 c. bourbon
2 eggs, slightly beaten
1 tbsp. dark molasses
pecans for decoration
Prepare pastry and line pie pan; chill. Combine brown sugar, salt, and all the spices. Add remaining ingredients (except pecans). Mix well until smooth. Pour into chilled pie shell. Arrange pecans on top of pie. Bake at 450 degrees for 10 to 15 minutes. Reduce heat to 350 degrees and bake at least 25 to 30 minutes (or until table knife inserted into center comes out clean. Serve with or with whipped cream.
Old-Fashioned Sweet Potato Casserole
The holiday season is here. Time to think about great deliscious recipes. Many of us have a triditional Christmas dinner like our mother fixed us when we were young. One of the dishes we always had was candied sweet potatoes. I found this deliscious recipe and like it better than any others I have used.
Old-Fashioned Sweet Potato Casserole
Ingredients
5 large sweet potatoes
1 C milk, 1/4 C orange juice, grated zest of orange
1 egg lightly beaten
1/2 stick butter, softened
1/2 C brown sugar
1 1/2 t each: ground cinnamon, vanilla
3/4 t allspice
1/2 t salt
1/4 t ground nutmeg
18 large marshmallows
Instructions
Cook potatoes until tender (15 – 20 min)drain
Transfer potatoes to large bowl, mash. Add milk, orange juice, and zest, egg, butter, brown sugar, spices, salt. Beat with mixer until smooth. Transfer mixture to greased, 2 1/2 qt baking dish. Bake until heated through, (40 -45 min). Top with marshmallows, bake umtil marshmallows puff and brown (about 10 mi)
Preheat oven to 350
The good thing about this recipe is that it can be prepared a day ahead of time before baking. Store in refrigerator covered.
Cranberry Sauce
If you are camping in your RV or at home. The tart flavor of cranberries makes a nice complement to any Holiday feast.
I fouind this recipe and made it for thanksgiving. It is by far the best cranberry sauce I have ever had or made. I highly recommend it for your Christmas dinner.
Once you have made this sauce you will always include the recipe for your Holiday dinners. Whenever someone has the cranberry
sauced, they say, “I’ve go to have this recipe”.
Holliday Cranberry Sauce
1 package (12oz) cranberries
1 1/2 C sugar
1 C Cabernet Sauvignon
1 Cinnamon stick (about 3 inches long)
1 piece orange peel (about 7 inches long)
1/4 t ground mace
1 Pick over cranberries, removing stems. Rinse under cold running water, drain.
2 Combine sugar and wine in non-aluminium medium-size heavy saucepan. Bring to boiling, stirring constantly over medium-
high heat. Srir in cranberries, cinnamon stick, orange peel, and mace. Return mixture to boiling. Lower heat to medium
and simmer partially covered, stiring occasionally, until cranberries burst, 10 to 15 minutes. Remove from heat.
3. Discard cinnamon stick. Remove orange peal and cut into very thin julienne strips. Stir back into cranberry mixture. Cool
completely. Store, tightly covered, in the refrigerator. Or spoon into sterilized 1/2 pint canning jars, seal and process in water
bath for 10 minutes according o manufacturer’s instruction. Cool and tes seals. Store in cool, dark place for up to 6 hours.
Happy Holidays
Time Saving Recipe
Meals are always a necessity when traveling, and sometimes it is hard to find the time to prepare them while traveling and still have fun doing things at the campground. I try to plan ahead for meals and try to make them interesting and something that my husband looks forward to. I also try to good find easy RV cooking recipes that are easy. A real easy recipe and hearty one that also gives you leftovers to save time the following days.
Can it really-be-so-easy roast?
Pot Roast in Your Crockpot
1 large roast (Chuck 3 to 4 lbs)
4 potatoes
3 onions
4 carrots
1 rib celery
1 can mushroom soup
1 package lipton dry onion soup
Remove excess fat from roast, Prepare vegetables, Peel onions and cut in quarters, Peal potatoes and cut in quarters, Peal carrots and cut in 1 1/2 inch pieces. Cut celery in 1 1/2 inch pieces. Put all vegetables in crockpot. Add roast. Sprinkle lipton dry onion soup over roast, and cover the roast with mushroom soup.
Cook on high 5-6 hours.
Note: Adjust amount of vegetables according to how many you are serving or how much leftovers you desire.