Friday, December 12, 2014

A Camping Chicken Recipe Is Hot Stuff

Blog copyright Janet Groene, all rights reserved. To ask about sponsoring a post or placing an ad email

 image copyright janet groene

Camping tip:  Look what a little sliced apple does to brighten a simple salad!

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Campground Potluck Recipe of the Week
Chicken Finger Redhots
    Here’s a potluck presentation that’s easy to prepare, serve and eat. Cut up chicken breasts into “fingers”  or use chicken tenders. 

About 2 pounds boneless, skinless chicken breast
½ cup hot sauce
1/4 cup water
1 teaspoon each cinnamon and curry powder
1/4 teaspoon cloves

Slice each chicken into fingers. Place chicken in a plastic bag. Whisk hot sauce, water and spices and pour over chicken. Seal bag and refrigerate several hours, turning bag to flavor the chicken evenly. 

Set the oven to 450 degrees and line a baking pan(s) with nonstick foil. Spray the foil with nonstick spray. Drain chicken well, arrange in a single layer in the lined pan and bake 10-15 minutes. Chicken should be lightly crusty around the edges and read 170 degree at the thickest part. Makes 12 to 16  potluck helpings.

See Janet’s Pantry Recipe of the Week, made entirely with shelf-stable ingredients, at Boat Cook.

 Are you a woman in the RV lifestyle? This blog is just for you. Solo Woman RV.

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Camping Tip of the Week: Your slow cooker can be used as a steamer to make steamed puddings, Boston brown bread and other old-fashioned, steamed recipes. 

Snack recipes can be made at home in big batches for camping, the lunchbox, long drives, fishing. When you package my gorp in snack bags they fit in a pocket to anywhere with you. 

Camp And RV Recipe of the Week

Dulce de Leche Banana Pie
    Caramelized condensed milk, or dulce de leche (DULL-cha-dee-LAY-chay)  is available in the Latin foods sections of  supermarkets and is found with the canned milk. This pie is a quickie to make and serve at once.

2 ripe, firm bananas
2 tablespoons lemon juice
8-inch graham cracker pie crust
12-ounce can dulce de leche
1 carton whipped topping, thawed
    Slice bananas and toss with lemon juice. Drain bananas well and arrange half in the pie crust. Using two spoons, dot bananas with small blobs of dulce de leche. Add another layer of bananas, pressing into the caramel gently with the back of a large spoon. Spread with whipped topping to taste  and serve at once.  Serves 6.

Diet Tip of the Week: Chop a high-fiber, low-cal snack bar such as  South Beach or Fiber One.  Mash a  large, firm, ripe banana and fold in the crumbs to make a healthful dessert for two. The result is a creamy dessert filled with crunch.

Friday, December 05, 2014

Camp and RV Meals Can be Sweet

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Janet Groene's  RV cookbook (left)  is available in paperback.  It's great gift for yourself or any camper.

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 My Canadian friends are now in sunny Mexico for the winter, living the good life in their 1995 motorhome. Learn about their exciting lifestyle at 

To receive a quick email each time a new post goes up here, usually each Friday, email and put RV Cook in the subject line. 
Campground Potluck Recipe of the Week
Pioneer Sticky Buns
    Is it your turn to bring the treats for the campground’s Coffee Hour? It takes only about
30 minutes for these rolls to rise and another half hour to bake them. A little molasses gives them old-fashioned goodness.

1 stick butter
½ cup each flour, sugar
1 tablespoon cinnamon
2 loaves frozen bread dough, thawed in the refrigerated overnight
1 stick butter
1 cup packed brown sugar
½ cup water
1/4 cup light molasses
1 teaspoon vanilla or maple flavoring
    Grease a 9 X 13-inch cake pan and set the oven to 350 degrees. Cut butter, flour, sugar and cinnamon together until crumbly. Roll out the bread dough and sprinkle with crumb mixture. Roll up and slice in spirals. Heat the second stick of butter with the brown sugar, water and molasses. 

     When sugar dissolves, stir in flavoring and spread on the bottom of the baking pan. Arrange rolls on the syrup. Put pan in a warm, draft-free place. When rolls double in bulk (25-30 minutes), bake  until golden brown. Cool 5 minutes, then flip out on a platter or tray, taking care to avoid burns from the hot syrup. Serves 10 to 12. 
    Cook's note: when rolling out dough in the RV I use a lightly floured piece of wax paper or some paper toweling, then just throw the mess away. 

Campground Quickie: Make donuts. Open a tube of biscuits, separate them and use scissors to make 5 cuts toward the center of each. (This provides more surfaces for the hot oil to quick-cook the dough.)  Drop into hot oil until golden. Shake with powdered sugar or cinnamon sugar.

See more shortcut recipes at Janet Groene’s Boat Cook.

Love snacks but hate the food police? Make healthful snacks at home by the big batch, then package them for portion control and for easy eating in the lunchbox, park bench, desk or on the trail.
Kids on board? Kevin is my SATW traveling teddy bear. He reports to children on his travels. See him in Davy Crockett country at

Camping Tip: Make cleanup easier when using a pan over an open fire. While it’s cold and empty, rub the outside with a soft bar soap such as Fels Naphtha. When you wash the pot, most of the soot will come right off. 
Camp and RV Recipe of the Week
Banana S’More Quesadillas

Don’t overload the filling. The mashed banana helps hold things together until fillings melt into a delectable goo.

8 flour tortillas, 8 inches each
2 large bananas
Miniature chocolate chips
Miniature marshmallows
Cinnamon sugar (optional)
    Lay out tortillas. Spray one or more nonstick skillets.  Cut bananas into 8 pieces. Lightly
mash a piece of banana on half of each tortilla. Working one at a time (or use a couple of skillets) place a tortilla on the skillet over low heat, banana side up. Press some chocolate pieces and a few miniature marshmallows into the mashed banana.
    As soon as the tortilla is warm enough to be pliable,  fold it in half to cover the filling.
Continue heating until it’s golden on the bottom. Carefully flip the quesadilla and brown the other side while fillings melt. Makes 8 quesadillas. Sprinkle with cinnamon sugar if you wish.


Friday, November 28, 2014

Chic, Shortcut Camping Meals Go Italian

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your PayPal account to send funds to  To ask about rates for sponsoring a post or placing an ad email

photo copyright gordon groene

That's me, Janet Groene, in the red hat lower left. I'm checking out the Zero Mile Post marker on the Alaska Highway

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Campground Potluck Recipe of the Week
    This recipe makes 8 potluck servings and it’s easily doubled or quadrupled.

Ham and Cheese Manicotti
    No pasta to cook! No big pots of boiling water to wrestle in the campground!
    This basic idea has endless variations. Serve it with white or red sauce. Make it with deli ham, turkey, roast beef or a spicy salami. Add a vegetable to the roll, such as a spear of lightly steamed  asparagus or some cooked, whole green beans. Try it with Swiss cheese instead of mozzarella, blue cheese instead of Parmesan, dry cottage cheese instead of ricotta.
8 slices good deli baked ham
8 egg roll wrappers
1 1/4 cups whole milk ricotta cheese
3/4 cup shredded mozzarella cheese
1 egg
1 ½ to 2 cups sauce*
Grated Parmesan
* Homemade mornay sauce or store-bought spaghetti or Alfredo sauce

    Set the oven for 400 degrees. Grease a 9 X 13-inch baking dish or 4 individual baking
dishes. Lay a slice of ham on each egg roll wrapper. Whisk ricotta, mozzarella and egg and place strip of this mixture on each slice of ham. Roll up and place in baking dish seam side down.
    Spoon on sauce to taste and sprinkle with Parmesan. Bake until bubbly and browned,
about 20-23  minutes. Serves 4 as an entree, up to 8 at a potluck.

See more of Janet Groene’s galley shortcuts at Boat Cook.

Eat healthier when you make your own snacks using only the ingredients that suit your family best. Start with basic recipes at Create A Gorp, then customize if needed to omit salt, allergens, sugar. Just keep proportions the same.
Where to go next in your RV? See Janet's travel teasers.

Camp and RV Recipe of the Week
    You may not need the entire container of each ingredient.  Load this pizza to your own taste.

Black and White Pizza
1 baked pizza shell
1 jar of Alfredo sauce
1 can or jar sliced mushrooms, well drained
1 can sliced black olives, well drained
Crumbled feta cheese (optional)
Shredded mozzarella cheese
Black sesame seeds
    Set the oven to 400 degrees. Spread the pizza shell with Alfred sauce. Arrange
mushrooms and black olives on top. Sprinkle with feta, then mozzarella. Sprinkle with black sesame seeds. Bake just enough to heat through and melt mozzarella. Serves 4.  

    Stove top pizza: Assemble the pizza as directed in a sprayed, nonstick skillet. Cover and cook over low/medium heat until it's heated through.  

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