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Tuesday, March 19, 2019

Espresso Cheesecake Pie


Janet Groene’s
Espresso Cheesecake
    My short list of RV provisioning favorites includes packaged crumb pie crusts. They are use-by dated for days and even weeks ahead, so they’re a good choice to keep in your RV's emergency food pantry. They come in many flavors and sizes including individual tarts. They can be filled with instant pudding, ice cream or other no-cook yummies, or turned into a "homemade" gourmet dessert like this one.

    Bonus: these pie crusts come in a disposable pan, so there's no dish washing. If you don't have a conventional oven they fit most toaster ovens.  
 
1 store-bought 8- or 9-inch inch crumb crust (preferably chocolate)

8-ounce brick of cream cheese
1 egg
1/3 cup sugar
1/2 teaspoon vanilla extract

1/2 teaspoon instant espresso powder
About 1/4 cup chocolate jimmies

    Set the oven to 350 degrees and let the cream cheese come to “room” temperature. Whisk egg, then beat in sugar, cream cheese, vanilla and espresso powder. Pour into crust and bake 15 to 20 minutes, just until it’s “set”.  Sprinkle with chocolate jimmies. Let cool before cutting. Chill if you like. Serves 6. 



See more of Janet Groene's RV-ready recipes at https://campandrvcook.blogspot.com

Tuesday, March 12, 2019

Fun for RV Kids Who Cook



Janet Groene’s
SodaPop Baked Apples
    

    Kids will love choosing the flavor of soda to be used here. Orange and cherry soda make it colorful. Colas make it caramel brown. Ginger ale makes it kicky. Lemon-lime is a good choice, or grape soda makes it grapey.
    Mountain Dew and Dr. Pepper have loyal fans. Chocolate soda isn’t recommended, but who knows what the kids will think of next?


½ cup sugar
1 tablespoon flour
½ teaspoon cinnamon

1 can apple pie filling (regular or sugar free)
1 can pie sliced apples
½ stick butter
12-ounce can or bottle of soda, regular or sugar free)


    Butter a 9 X 13-inch baking dish and set the oven to 350 degrees. In a bowl mix flour, sugar and cinnamon. Fold in apples, then apple pie filling. Spread in the baking dish and dot with bits of butter. Pour soda over all and bake at 350 degrees until it’s bubbly.  Serves 6 to 8 for dessert.


    See more of Janet Groene's RV-ready recipes  including a Freeze-Ahead Recipe of the Week at http://campandrvcook.blogspot.com



Tuesday, March 5, 2019

A Sauce for all Seasons


Janet Groene’s
Whole Lotta Cheese Sauce
    

    Few foods are more versatile for the RV cook than a rich, creamy cheese sauce. This one keeps three or four days in the refrigerator, ready to nuke in batches as needed. Stir and spoon it over pasta, burgers, vegetables, rice, hot dogs, omelets, toast. If it gets too thick, stir in a little milk, cream or water. If it’s too pale, sprinkle with dried parsley or chives. 

    Hate washing dishes?  Who doesn't?  Put sauce in boilable bags and seal. Keep cold. (Freezing isn’t recommended.) Warm the bag in boiling water, cut off a corner of the bag and drizzle it over the dish. Use the clean pan of warm water for washing up.

1/4 cup flour
½ stick butter
3 cups milk
2 tablespoons Dijon style mustard
½ teaspoon smoked paprika
16-ounce package shredded Cheddar

              Stir flour into melted butter and gradually stir in milk. Continue stirring over low-medium heat until it comes to a low boil and thickens.  Remove from heat. Stir in cheese and paprika. When cheese melts, serve it hot or cool it and chill for future use. Makes about 4 ½ cups.


See more of Janet Groene’s RV-ready recipes at https://janetgroene.blogspot.com
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