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Tuesday, May 23, 2017

Quick, No-Bake Cookie Squares

Janet Groene’s
Pretzel Cookie Squares

You'll need a very large container to mix these yummy cookies. I use a clean, buttered dishpan, then, when done putting mixture into pan, just add hot soapy water to clean the dishpan. This is a cousin of the famous crispy rice squares Mother used to make. Salty pretzels give them a special tang. For easier slicing use a serrated knife such as a ginzu or a steak knife. 

1 ½ sticks butter
16-ounce bag of marshmallows
1 tablespoon Watkins Imitation Caramel Extract
4 cups chopped mini pretzels
6 cups popcorn
2 cups nuts or M&Ms

    Butter a 9 X 13-inch pan. In a pan or a microwave container, melt butter and marshmallows. Stir in extract. Mix pretzels, popcorn and nuts in a large bowl or clean dishpan and fold in marshmallow mixture. Using the back of a wet spoon press mixture into buttered pan. When it’s completely cool, cut in squares. Makes 15 to 20 cookies.

See Janet Groene’s emergency Pantry Recipe of the Week, made with no fresh foods, at

Wednesday, May 17, 2017

A Salad with Grape Expectations

Janet Groene's
Creamy Grape Salad

   Rich and fruity, this salad makes the perfect lunch on a hot day. Make it more colorful by using two or three different grapes. Make it as lean as you like. Both cream cheese and sour cream come in full fat, "lite" and nonfat versions. Complete the meal with buttery bread sticks, an olive and balsamic vinegar dip for the bread and something chocolate for dessert. 

4 cups seedless grapes cut in half  

8-ounce package cream cheese
8-ounce tub of sour cream (1 cup)
1/4 cup sugar
1/2 cup broken pecans or walnuts

Shredded lettuce

    Drain grapes. Soften cream cheese to room temperature or nuke it for a few seconds. Mix in sour cream, sugar and nuts. Fold in grapes and serve on beds of shredded lettuce. Sprinkle with more nuts if you wish. Serves 4 as a main dish salad.

See more of Janet Groene's RV-ready recipes at

Tuesday, May 9, 2017

Oh, Fudge! Cookies Without Eggs

Janet Groene’s
Egg-Free Fudge Cookies

    Easier than box brownies, these drop cookies don’t call for eggs or a mixer. They are a snap to make in the RV galley. Drop them on cookie sheets from two teaspoons or use a small, self-releasing cookie scoop.
    Serve them plain or sift powdered sugar over them. Make them often and change off each time. Frost them.   Make whoopie pies with marshmallow filling. Make Black Forest  sandwich cookies with black cherry jam. Fold in chopped nuts. Press a chocolate kiss into each mound before baking. Or, sometimes add a
teaspoon of instant coffee or ground cinnamon with the dry ingredients.
12-ounce bag semisweet real chocolate bits
1 stick butter, cut up
14-ounce can sweetened condensed milk
1 cup flour
1/4 teaspoon salt
2 teaspoons vanilla extract

    Line cookie sheets with nonstick foil or parchment paper. Set the oven to 350 degrees. In a pan or in the microwave, melt chocolate bits and butter. Stir in condensed milk, then add remaining ingredients. 

     Drop 24 mounds of dough two inches apart on cookie sheets and flatten slightly with the bottom of a glass dipped in coarse sugar. Bake about 8 minutes until cookies are firm but fudgey. Cool in the pan five minutes, then transfer to cooling racks. 

See  more of Janet Groene's RV-ready recipes at
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