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Tuesday, February 21, 2017

Belly Up to the Bar (Cookie)

Janet Groene’s
OrangeNilla Cookie Mix

    If you love an Orange Julius you’ll make this bar cookie recipe time and again. The best part is that you can measure and bag all the dry ingredients ahead of time, then whip up a batch  at a moment’s notice in the campground. Keep dry ingredients well sealed and in a cool place for up to a month.


½ cup each sugar and Tang powder
1 cup white chocolate chips
2 cups flour
½ teaspoon each baking soda and baking powder
1 ½ sticks butter, melted
2 eggs
1 teaspoon vanilla extract
2 tablespoons water

    Grease or spray a 9 X 13-inch baking pan. Combine dry ingredients in a bag or bowl so you can just dump them in later. Put melted butter in a bowl and let it cool to lukewarm. Whisk in eggs, vanilla and water. Dump in dry ingredients and mix until no dry spots remain.
    Put batter in the pan and bake at 350 degrees 20 to 25 minutes or until firm. Score in 24  squares but let cool in the pan. Then cut and remove. 

See Janet Groene’s easy recipes for RV travel in her cookbook Cooking Aboard Your RV, 2nd Edition. 

Tuesday, February 14, 2017

Spring for A Springtime Soup

Janet Groene’s
Lentil Soup Italiano
    The unpredictable weather of springtime calls for hot soup on cold evenings. Classic lentil soups are often garnished with a splash of sherry, but adding tomato and basil transforms it into a Mediterranean treat best enhanced with a tot of red wine. 

        Regular bouillon is salty, so you may not need additional salt. The recipe is easily multiplied and it freezes nicely in small batches for future RV trips.
1 cup lentils, rinsed
1 tablespoon olive oil
Large onion, diced
Large carrot, chopped
2 ribs celery, chopped
6 cups water
4 beef bouillon cubes
½ cup small pasta tubes such as dilatini
6-ounce can tomato paste
1/3 cup robust red wine
1 tablespoon sugar
Salt, pepper
Grated Parmesan for garnish

    Rinse and pick over lentils and set aside. Heat oil in a saucepan and sizzle vegetables until they begin to brown. Add water and bouillon and bring to a boil. Add lentils, cover, reduce heat and cook 20 minutes. Add dilatini and cook 10 minutes more until pasta and lentils are tender.
    Keeping heat at medium-low, stir in tomato paste one tablespoon at a time until well mixed.  Add wine and sugar. Adjust seasonings, ladle into bowls and garnish with Parmesan. Serves 4 to 6. 

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

Tuesday, February 7, 2017

Say Cheese!

Janet Groene’s 
Quick Cheesecake Pie

When you have packaged graham cracker crusts in the pantry, gourmet desserts are just one step away. This cheesecake is lighter than the baked version, requires no oven time and it's easily garnished with fresh strawberries or a drizzle of caramel ice cream topping. Variations: use 2 teaspoons vanilla, or one vanilla and one almond. 

Graham cracker pie shell
8-ounce brick of cream cheese
1/3 cup sugar
1 teaspoon vanilla flavoring 
1 teaspoon lemon flavoring
1 cup sour cream
8-ounce tub of whipped topping

Chill the crust. Soften cream cheese by nuking a few seconds. Stir in sugar, sour cream and flavorings until smooth. Fold in whipped topping. Put in the crust and chill at 3 to 4 hours. Makes 6 slices. 

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

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