Tuesday, April 22, 2014

Fast Forward Camping With This Frozen Dessert

Janet Groene’s
Strawberry Igloo
    This recipes stores compactly in your RV refrigerator, ready to serve as a celebration dessert.

16-ounce package of frozen, cut  strawberries with sugar OR
1 pint strawberries, trimmed, cut up and covered with ½ cup sugar
1 teaspoon each almond, vanilla and lemon extract
½ cup heavy cream
3 cups graham cracker crumbs
    Spray a 4-cup bowl and line it with plastic wrap. Lightly spray wrap. If using frozen strawberries, thaw until they can be stirred. If using fresh strawberries, sprinkle them with sugar, stir and let stand 10 minutes. 

     Combine all ingredients, put in the bowl,  wrap and freeze. Take out of the freezer 10 to 15 minutes before serving. Turn out of the bowl, remove plastic and cut in 6 to 8 portions. 


See Janet Groene's healthful, money-saving snack recipes at Create A Gorp.

Tuesday, April 15, 2014

Start Your RV Day with a Jiffy Breakfast

Janet Groene’s
Baked Breakfast Bombs

    Baked in muffin tins, these individual breakfasts are nutritional dynamite. The “bombs” keep well in the refrigerator for up to a week.

2 eggs
2 cups milk or half and half
1 teaspoon each vanilla and lemon extract
2 cups old-fashioned or one-minute oats (not instant, not steel cut)
20-ounce can of crushed pineapple, well drained
1 cup chopped nuts
½ cup pancake syrup

    Set the oven to 400 degrees and grease a 12-hole muffin tin. (Using cupcake papers is not recommended.) In a bowl whisk eggs, milk and extract. Stir in pineapple, oats, nuts and syrup. Spoon into muffin cups in 12 even portions. Bake 15-20 minutes or until toasty brown on top. Cool, remove from tins and wrap individually. Eat out of hand or serve in a bowl with maple syrup or hot or cold milk. Makes 6 servings of 2 “bombs” each.



See more of Janet Groene's RV-ready recipes at http://www.CampAndRVCook.blogspot.com    

Tuesday, April 8, 2014

Camping Recipes That Bring the Gang Together


Janet Groene’s
Pot Roast ‘n Prunes
    An old European favorite, this sweet and  tender pot roast is ideal for today’s slow cookers.

1 teaspoon each salt, pepper
½ teaspoon ground cloves
4-pound lean, boneless beef roast
 1 ½ cups dried plums
2 large onions, peeled and diced
1 ½ cups water
½ cup apple cider vinegar
   
Mix salt, pepper and cloves and rub over both sides of the meat. Place dried plums in the slow cooker first, then the meat.  Cover with onions. Mix water and vinegar and pour over all. Cook 7 to 8 hours on Low. Remove meat for slicing. Prunes will cook to a paste and onions will be very tender. Stir them and pan juices to spoon over a starch such as mashed sweet potatoes, potato pancakes or buttered noodles. Serves 8.

See more of Janet Groene’s RV-ready recipes at http://www.CampAndRVCook.blogspot.com