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Tuesday, September 19, 2017

Un-Brownies For Peanut Butter Lovers

Janet Groene's
Peanut Butter Blondies

       As moist as brownies,  these bar cookies  can be mixed with a wooden spoon or an electric hand mixer. If you're trying to avoid chocolate, here's the answer.  If you are a chocoholic, add a half cup of miniature chocolate chips to the batter. I keep liquid eggs on hand for recipes that call for beaten eggs. 

1/2 cup each butter and peanut butter
1/2 cup each white and brown sugar
2 eggs
1 cup flour
1 teaspoon baking powder
Pinch salt, splash of vanilla flavoring
1 cup salted peanuts

    Grease a deep 8-inch baking pan and set the oven to 350 degrees. Let butter soften to "room" temperature. 
     In a bowl mix butter and peanut butter, gradually mixing in eggs, sugars, flour, baking powder, salt and vanilla. When it's smooth, put batter in the pan and sprinkle with salted peanuts. Bake about 30 minutes or until firm and pulling slightly away from edges of the pan. 
    Cool and cut in squares. Makes 16. 

Janet Groene RV-ready recipes and tips for the camp cook are new each week at 

Tuesday, September 12, 2017

Cole Slaw Makes a Meal

Janet Groene’s
Whole Meal Cole Slaw

    Make it ahead or throw it together at the last minute. Serve it cold or nuke it just enough to take the chill off. Whatever the occasion for a camping meal, this simple slaw will be a snap for the camp chef and a hit with hungry crew. 

    Cole slaw mix is available shredded fine or coarse, with or without carrot and some purple cabbage for color. Take your choice. 

1/3 cup golden raisins
10-ounce can mandarin oranges, drained
8-ounce package diced fully cooked ham
12- to 16-ounce package shredded cabbage for cole slaw
Bottled citrus salad dressing
Salted sunflower nuts

Put raisins in a small cup and cover with juice drained from the oranges. Let stand 30-60 minutes, then drain well. In a bowl lightly toss ham, cabbage, raisins and oranges with dressing to taste.  Mound on plates and sprinkle with sunflower nuts. Serves 4 to 6. 

See Janet Groene's tips and trips for women who travel by RV at 

Tuesday, September 5, 2017

Hot 'n Hearty Hoecakes Make the Meal

Janet Groene’s 
Cottage Cheese Corn Cakes
Have something different for breakfast when you serve these hearty hoecakes with syrup. They are also good served hot with butter and honey alongside steaming bowls of chili or just a simple mug of tomato soup.
There is no substitute for real buttermilk but you could substitute sweet milk soured with a teaspoon of lemon juice or vinegar. Stir, let clabber for a few minutes. 

2 cups yellow cornmeal
2 tablespoons baking powder
½ teaspoon each salt and baking soda
1 cup cottage cheese
2 eggs
1 1/3 cups buttermilk
½ stick butter, melted
Put dry ingredients in a clean bag and jostle bag to mix. In a bowl whisk cottage cheese, eggs, buttermilk and melted butter. Stir in dry ingredients until evenly mixed. Ladle out about 1/3 cup at a time and cook as for pancakes until toasty on both sides. Serves 4 to 6. 

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