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Tuesday, November 18, 2014

Pancakes Are the Camper's Friend Any Time

Janet Groene's
Convertible Cheese “Cakes”
    Don’t let the name fool you. These are cheese PANcakes, not cheesecakes. They are high in protein, low in carbs. Make them gluten free if you wish and serve them sweet for breakfast, savory for supper.

4 eggs
½ cup milk
1 1/3 cups dry cottage cheese or ricotta cheese
½ cup flour, regular or gluten free
1 tablespoon sugar
½ teaspoon each baking powder, salt
1 teaspoon extract such as vanilla, lemon, almond or orange

    In a bowl briskly whisk eggs and milk. Stir in cheese, then remaining ingredients. Cook as for pancakes. Serve for breakfast with maple syrup  and fruit or serve with mushroom sauce as a supper main dish. Serves 4. 

     Cook's note: if you'll serve these cakes with a savory sauce, reduce or omit sugar and substitute a teaspoon of mixed dried herbs for the extract. 

Monday, November 10, 2014

Ciao, Chicken for the Campground

Janet Groene's
Chicken Italiano
    Enjoy campground activities while this creamy dish cooks carefree in your slow cooker. It can be served over pasta, rice, noodles, crisp Chinese noodles, cooked spaghetti squash, polenta or campfire-baked potatoes. Chicken breasts can be left whole or cut in bite size.
6 servings boneless, skinless chicken breast
1 envelope dry Italian salad dressing mix
1 pint sliced fresh mushrooms
1/3 cup water
8-ounce brick cream cheese
1 can condensed cream of celery soup
1/4 cup milk, broth, water or white wine

    Spray the cooker and arrange chicken. Sprinkle chicken with dressing mix and
mushrooms. Drizzle with water. Stir.  Cook 4 hours on Low. Soften cream cheese to “room” temperature and whisk with the condensed soup. Pour over chicken and cook another hour on Low. Serve over the ingredient of choice. Serves 6.
    Small crew? No problem. Refrigerate leftovers and serve over a different base each day. 
See more of Janet Groene’s RV-ready recipes at

Tuesday, November 4, 2014

When it rains, say Oh, Fudge!

Janet Groene's
Blond Banana Fudge
    Warm up your RV on cold or rainy days by making this delicious fudge. Then bring out a board game or a DVD and banish that cabin fever.
2 bananas, well mashed
2 cups sugar
2/3 cup milk
1/4 stick butter plus extra for the pan
2 tablespoons light corn syrup
    Butter an 8 X 8-inch pan or dish. Spray a two-quart saucepan. Stir all ingredients together over medium heat until they reach the soft ball stage (235-240 F.)  Remove from heat and beat until fudge  thickens and loses its shiny look. Working quickly, spread fudge in the dish and cool or chill until it’s firm. Makes 64 squares.
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