Friday, April 18, 2014

These Camping Meals Bring Happy Squeals

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Park the RV or pitch the tent. Light the grill, slap on a ham steak, halve some squash, slather with honey and your campground feast is ready.

Campground Potluck Recipe of the Week
Lox o’Love Muffins
There’s something fishy about these hearty, whole meal muffins and that’s a good thing. Bring them to the kaffee klatch and they’re sure to be a hit.
8-ounce carton of lemon flavored yogurt
2 eggs
2 cups biscuit mix
1 tablespoon sugar
1 teaspoon dried dillweed
2-ounce package of smoked salmon, cut in small pieces
2 hard-cooked eggs, cut up
1 tablespoon chopped, drained capers (optional)
1 cup crushed cornflake crumbs
Spray-on margarine
    Prepare 12 muffin cups. Heat the oven to 400 degrees. In a bowl whisk eggs and yogurt. Stir in biscuit mix, sugar and dillweed. Fold in smoke salmon, capers and eggs. Divide batter into muffin cups and sprinkle cornflake crumbs on top. Spray lightly with “butter”. Bake 15 minutes or until muffins are firm and toasty. Serve warm or chilled.

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See more of Janet Groene’s shortcut recipes at Boat Cook.
Campers are snackers. It’s in our DNA. So let’s snack healthier with homemade gorp by the campfire, on the trail, any time. Go to Create A Gorp.
Camp and RV Recipe of the Week
Slow Cooker Hungarian Beef Stew
    This is an old European recipe brought up to date for your slow cooker. In the old country, cooks had to cut the meat in strips. Now we find fajita strips are just the right cut for this dish.

2 pounds of onions (4 to 5)
2 pounds of beef strips for fajitas
Salt, pepper, dried marjoram or oregano
1 tablespoon minced garlic
3/4 cup white wine
1 can of condensed cream of mushroom soup
3- or 4-ounce jar or packet of real bacon bits
2 cups of sour cream
    Peel onions and cut them in crescents. Place half in the slow cooker. Add beef and sprinkle lightly with salt, pepper and marjoram or oregano. Top with remaining onions. Add garlic and pour white wine over all. Cook 7 to 8 hours on Low. Whisk soup, bacon bits and sour cream until smooth and fold into meat mixture. Cook on Low another 30 minutes Stir and serve over a starch such as rice, noodles, mashed or baked potatoes, Texas toast, etc. Serves 6 to 8.

Wednesday, April 16, 2014

Hump Day Bonus Recipe

It's Wednesday, time to think about a quickie dessert for this weekend's camping trip.

Banana Caramel Pie
     If your supermarket doesn't sell canned dulce de leche, make your own. Open a can of sweetened condensed milk and cover it with foil. Place it in a pan of boiling water and steam it until it's a rich caramel color.  This takes about 30 minutes.

1 graham cracker pie crust
1 cup of caramelized sweetened condensed milk (dulce de leche)
2 to 3 large, firm but ripe bananas
2 tablespoons lemon juice
1 tub of whipped topping, thawed
    Spread the dulce de leche in the pie crust. Slice the bananas into a bowl with the lemon juice and fold in well to coat bananas. Arrange drained bananas in the pie. Cover with with whipped topping and chill several hours.
   Optional: Shredded coconut makes a nice garnish. Sprinkle it on top just before slicing the pie. 

It's easy to carry a week or two of emergency provisions in your camper or RV. They're the best insurance you can have out there. Stuff happens.

Friday, April 11, 2014

Shortcut Recipes for RV Travel, Camping

blog copyright janet groene, all rights reserved. For permissions or to ask about rates for sponsoring a post or placing an ad, email

 Let's get to the game early and serve these Cheesy Bacon Squares for a tailgate  brunch

Campground Potluck Recipe of the Week
    This tasty, easy casserole is suitable for a potluck any time of day including breakfast or brunch. Serve squares hot or chill them to eat without a plate.
Cheesy Bacon Squares
2 cups biscuit mix
½ cup water
4 to 6 slices of deli cheese (American, Swiss, Cheddar, pepper jack, etc.)
3- or 4-ounce packet of real bacon bits
4 eggs
½ cup milk
½ teaspoon crumbled, dried thyme
    Grease a 9 X 13-inch casserole and set the oven to 425 degrees. Mix water and biscuit mix until evenly moistened. Use the back of a wet spoon to spread dough in the casserole in an even layer, pressing it up the sides a little. Place cheese slices over the dough in a single layer. Sprinkle with bacon bites.
    In the same bowl whisk eggs and milk with the thyme and pour over the casserole. Bake about 20 minutes or until it’s set, as for custard. Let stand a few minutes. Cut in 12 squares and provide a spatula or pancake turner for serving.
    Cook’s note: I don’t add salt to the egg mixture because cheese and biscuit mix both contain salt. Freshly ground pepper is a plus if you like it. 

See more of Janet Groene’s shortcut recipes at Boat Cook, where there is always a Pantry Recipe of the Week made only with shelf-stable foods.

Women at the RV wheel get together with tips and trips at Solo Woman RV

Subscribe to this weekly blog for your Kindle for only 99 cents per month. Click here. Find even more recipes in Janet Groene's paperback book, Cooking Aboard Your RV, 2nd Edition. Click here.

Camp and RV Recipe of the Week
Ravioli and Rags
1 package spinach ravioli
1/4 pound shaved deli baked ham
20-ounce can of cannellini beans, rinsed and drained
2 cups chicken broth
    While ravioli cooks according to package directions, tear deli ham into “rags” and place in four soup plates. Top with ravioli. Heat beans and broth and ladle over ravioli. Serves 4.

Friday, April 04, 2014

Campfire or RV Galley, My Recipes Rock

blog copyright janet groene, all rights reserved. For permissions or to ask about rates for sponsoring a post or placing an ad, email

It's Springtime, Time for Camping
If you would like to receive an email each time new posts go up here (usually each Friday) contact

photo courtesy Coachmen

Mid-week bonus tip. When you need to stiffen a soup that is too thin, make these quick and hearty noodles. Whisk 2 eggs with a pinch of salt and 3 tablespoons flour. Stir in a tablespoon of fat*. Cook in a lightly greased, nonostick, 10-inch skillet until it sets. Flip out onto a cutting board, cut in strips or squares,stir into soup and heat through.
*Flavor depends on your choice of fat. Choose butter, bacon or duck fat, rendered chicken fat, almond or peanut oil and so on. Herbs can be added with a light touch, but these "noodles" are meant to augment the soup, not overpower it.

Campground Potluck Recipe of the Week

Jambalaya Casserole
    Economical and easy to serve out of the pan, this dish has all the mojo of jamabalaya with less fuss. Use leftover rice or buy ready-to-eat rice. 

2 eggs
1 cup shredded cheese such as pepper jack
3 cups cooked rice

    Set the oven to 425 degrees. Beat the eggs and stir in rice and cheese.  Spread in a greased 9 X 13-inch baking pan and smooth with the back of a spoon to make an even layer. Bake 20 minutes.

1 tablespoon olive oil
1 1/2 cups chopped vegetables (mixture of chopped onion, green and red pepper, celery)
1 cup finely diced ham or cooked sausage
6-ounce can of shrimp, drained and chopped
15-ounce can of diced tomatoes with garlic and green pepper, drained
1 cup shredded mozzarella cheese

    Stir-fry vegetables, meat and shrimp in hot oil. Stir in drained tomatoes and spread over cooked rice crust. Sprinkle with mozzarella and bake at 425 degrees until heated through. Let stand 5 minutes. Cut in squares. Bring a wide spatula or pancake turner for serving. Serves 8.
    Cook’s note: To make this dish ahead, chill crust and filling separately and assemble the casserole just before baking. 

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See Janet Groene's Pantry Recipe of the Week, requiring no fresh ingredients, at

Healthful, hopeful, hearty and homemade snack recipes add up to favorites for camping, the lunchbox, hiking. If you have special diet needs, simply customize my recipes by substituting ingredients. Just keep proportions the same. 

If you're a woman at the helm of an RV, join us at

Camp and RV Recipe of the Week
Sharon Locey, who operates the popular Thimbleberry Inn Bed and Breakfast in Bayfield, Wisconsin, is a cook, cookbook author and avid RV-er. Her chocolate chip cookie recipe can be frozen or refrigerated. It’s ideal for cooks who bake a few fresh cookies each day in the RV's toaster oven.  Order her book "Cooking at Thimbleberry Inn" here.
  Sharon's Chocolate Chippers

 1 cup butter, softened
1 cup brown sugar
3-ounce package of vanilla instant pudding mix
1 teaspoon vanilla
  2 eggs
1 tsp. baking soda
2 1/4 cup flour
1 package semi sweet chocolate morsels or chunks

Beat butter, sugar, dry pudding mix and vanilla in large bowl with mixer
until well blended. Add eggs and baking soda, mix well. Gradually beat
in flour. Stir in chocolate chips or chunks. Drop teaspoonfuls of dough,
2 inches apart onto prepared baking sheets. Bake 8 to 10 minutes at 375 degrees
or until golden brown. Cool 3 minutes on baking sheets. Remove to wire racks. Cool completely. Makes 4-5 dozen

Friday, March 28, 2014

Camping Meals Go Hastier, Tastier with Janet's Recipes

blog copyright janet groene, all rights reserved. To ask about rates for sponsoring a post or placing an ad contact

A pop-up towable is a good choice for your first RV. It's economical to buy and tow, sleeps up to eight, and many pop-ups have a small kitchen and some bath facilities. 

This blog usually posts once a week on Friday. For an email reminder each time a new post goes up email and put RV in the topic line. Leave a note if you wish too. I welcome comments, questions, gripes, suggestions.
Campground Potluck Recipe of the Week
Easiest Ever Apple Betty
2 cans apple pie filling, regular or no-added sugar
1/4 cup lemon juice
1 ½ cups graham cracker crumbs
Liquid margarine
    Set the oven to 375 degrees and butter or spray a 9  X 13-inch baking pan. Spread apple pie filling in the pan and drizzle with lemon juice. Sprinkle evenly with graham cracker crumbs and drizzle with liquid margarine. Bake about 20 minutes or until lightly browned and crusty. Serve with a spoon. Serves 8.
    Shortcut tip: Graham cracker crumbs sold in packages save time and they are finer than you might be able to make in camp.

If you’re a woman at the RV wheel check out tips and trips at

See this week’s Pantry Recipe requiring no fresh foods at Boat Cook. Such recipes are lifesavers in boondocking or  emergencies. Every RVer is urged to have shelf-stable supplies on hand for at least one or two days. Stuff happens. 

Janet Groene's book Living Aboard Your RV, 4th Edition, starts with making the decision to go RVing and takes the reader through choosing and equipping the RV, all phases of the mobile lifestyle, making a living on the go and, for those who have children, homeschooling on the go. It's available online in paperback  , Kindle or from (800) 274-9738. 
Camp and RV Recipe of the Week

Steamed Blueberry Pudding
    No oven in your camper? No problem. Discover steamed breads and puddings that our grandmothers made often on old, iron kitchen cookstoves that were stoked all day. First find a metal pan or bowl that will fit inside your pressure cooker, slow cooker or a large pot. I save suitable tin cans at home for this purpose and just put them in the campground recycle bin after use. Using tin cans saves dishwashing. 

1 cup flour
1 ½ teaspoons baking powder
Pinch salt
1 stick butter
½ cup dry (unseasoned) bread crumbs
½ cup sugar
1 egg
2/3 cup milk
1 ½ cups blueberries
    Mix flour, baking powder and salt and cut in butter with a pastry blender or two knives held like scissors. Stir in bread crumbs. Whisk eggs and milk to mix and stir into the dough. Fold in blueberries. Put in a greased pan, filling it no more than 2/3 full. Cover with foil. Put in the pressure cooker with about 2 inches of water. Bring to full pressure for 15 minutes. Let pressure return to normal. Serve pudding as is or with cream, whipped topping or vanilla sauce.
    Slow cooker method: Proceed as above. Put foil-covered cans in cooker with a couple of inches of boiling water. Steam pudding 4-5 hours on Low if you start with boiling water. If you start with cold water, start the cooker on High for the first hour.
    Saucepan method: Proceed as above and put foil-covered pan or can(s) inside a larger pan with a couple of inches of water. Bring to a boil, cover pan, reduce heat and steam 2 hours, checking occasionally to make sure the water doesn’t boil dry. This method is popular in cold, arid areas where it’s desirable to add moisture to the air. 

     Campfire method: Put foil-covered pudding pans in a couple of inches of boiling water in a Dutch oven in the campfire. Keep it steaming by added hot coals for 2 to 3 hours. Check occasionally to make sure water doesn't boil dry.

Monday, March 24, 2014

Refrigerator Braces Keep Items from Drifting

Keep items from shifting around in your RV refrigerator with these inexpensive, easy to use braces.

Friday, March 21, 2014

Recipe for Success: Camp and RV Meals

blog copyright Janet Groene, all rights reserved. For permissions or to ask about rates for sponsoring a post or placing an add email

photo courtesy Shasta Sprite

Scroll all the way to the end to make sure you haven't missed anything.

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Campground Potluck Recipe of the Week
Rocky Road Cookies

     No mixer is needed to make a big batch of bar cookies that they’ll gobble up.  All you need is a big mixing bowl, a whisk and a spatula. Mix dry ingredients ahead of time in two bags. Then just dump them in. Use brown sugar, white or some of each. Substitutions can be made for the five cups of additions but try to use five different goodies keep it interesting.

2 cups sugar
2 cups flour
1 teaspoon baking soda
1 cup each oatmeal, cornflakes, chopped nuts, chocolate bits and shredded coconut.
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract

       Put sugar, flour and baking powder in a clean bag and “work” gently to mix. Put other dry ingredients in another clean bag and mix gently.
       Grease a deep 9 X 13-inch pan or two foil baking pans. Set the oven for 350 degrees.  Whisk oil, eggs and vanilla. Stir in flour mixture until well blended. Fold in remaining dry ingredients. Smooth dough in the pan(s) with the back of a wet spoon. Bake 25-35 minutes or until mixture is firm to the touch and pulling away from sides of the pans. Cool and use a serrated knife to cut in portions.

Do you love a good snack but prefer noshes that are lower in fat, salt-free or otherwise better for your particular diet? See homemade gorp recipes at Create A Gorp. Most can be customized to your own needs. Just keep proportions the same.

See this week’s Pantry Recipe requiring no fresh foods. Keep a pantry shelf for emergency ingredients or boondocking. 

Looking for new places to go in your RV? See weekend festivals, free events, special exhibits at Travel Tidbits

Camp and RV Recipe of the Week
Noodle Omelet for Two

1 tub of ramen noodles, any flavor
Boiling water
2 tablespoons butter
1 cup liquid egg substitute
Half a dozen scallions, sliced
     Follow package directions for cooking ramen. Set aside. Slice white and light green parts of scallions and stir-fry in melted butter in a nonstick skillet.  Drain ramen and stir-fry in butter.
    Spread noodles in an even layer in the skillet and carefully pour egg substitute over. Cover, reduce heat and cook just until eggs set.  Serves 2.    

Camp tip of the week: Liquid egg substitutes are compact to carry, some can be frozen,  and they eliminate the need to wash a bowl and whisk to make beaten eggs.