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Tuesday, December 16, 2014

The Great Pumpkin Goes Camping

Janet Groene's
Caramel Pumpkin Icebox Dessert
    Make it ahead of time at home to take camping or whip it up easily in your RV galley to serve the next day.

1 box graham crackers (you may not need the whole box)
8-ounce brick of cream cheese
1 cup brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon  butter-rum or maple flavoring
15-ounce can pureed pumpkin (not pumpkin pie filling)
Whipped topping
Caramel ice cream topping

    Arrange graham crackers in a single layer in a 9 X 13-inch cake pan, using broken pieces if needed to cover completely. Let cream cheese warm up to “room” temperature or nuke it for a few seconds. Mix cream cheese, sugar, spice, flavoring and pumpkin. Spread evenly over the graham crackers and top with another solid layer of graham crackers. Cover with plastic wrap and refrigerate overnight. Frost the top with whipped topping. Drizzle with caramel ice cream topping and serve. Serves 8 to 10.
    Optional: Sprinkle on some toasted pecans before adding the top layer of graham

Tuesday, December 9, 2014

RV Campers are Upper Crust

Janet Groene’s
    Cold Oven Pie Crust
    Need a pie crust in a hurry? This is quicker than making a crumb crust.

½ stick butter
½ cup confectioners sugar
1 3/4  cups grated coconut
    Melt butter. Spray a 9-inch pie plate. Mix butter with most of the sugar and all the coconut. As soon as it's cooled enough to handle, dip your fingers in powdered sugar to press coconut evenly on bottom and sides of a 9-inch pie plate. Chill, then add filling and chill until serving time. Serves 8.
    To make Coconut Cream Pie:
    2 packets 4 servings each, instant  French vanilla pudding mix
    3 ½ cups milk
    1 teaspoon coconut extract
    4 or 5 coconut “haystack” candies, chopped
    Whisk milk , extract and pudding mix until well blended, then pour into cold crust.  Top with chopped candy.
    Cook’s note:
The coconut should be from a package or can, not fresh or frozen. Make the pie rich or skinny. The pudding mix can be regular or sugar-free. The milk can range from fat-free to half and half. Coconut comes in sweetened and unsweetened.

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

Tuesday, December 2, 2014

Skillet Skills for RV Chefs

Janet Groene's
Sausage and Apple Skillet Skewers
    You can cook these skewers over the grill or campfire, basting with the sauce, but there’s also a way to make them indoors. Apples should be in fairly large chunks and firm, not a type that cooks to mush and falls off the skewers.

12-ounce link of cooked, smoked sausage
16 chunks  un-peeled, cored apple
16 squares of seeded green bell pepper
Up to 32 dried cranberries
1/2 cup apple juice
1 tablespoon white or brown sugar
2 tablespoons low sodium soy sauce
    Set out 4 skewers. Cut sausage in 12 pieces. Make kebabs with pieces of sausage, apple, green pepper and cranberries. Whisk apple juice with sugar and soy sauce until sugar dissolves.Put skewers in a single layer in a nonstick skillet and cover with the juice mixture.  Soak in the cold skillet for 30 minutes, turning several times. Put the skillet over high heat and cook, turning skewers several times until liquid boils away and a sweet glaze forms. Serves 4.
See more of Janet Groene’s RV-ready recipes at
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