Archive for the ‘RV 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.