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Tuesday, September 25, 2018

Some Crust! Chocolate Pie

Janet Groene’s
Chocolate Smoothie Pie
    Unlike “impossible” blender pies, this one has a real crust. Now that so many of us have blenders and Bullets in our RV’s for making smoothies, this pie is a snap. It can also be made in a food processor.   
    Serve it ala mode or with whipped topping or whipped cream, or turn it into a Black Forest treat by saucing it with cherry pie filling.

1 pastry pie shell
½ cup each coconut and chopped nuts

1 cup sugar
2 tablespoons each flour, cornstarch and powdered cocoa
1/4 teaspoon salt

½ stick butter, softened
2 eggs
2/3 cup milk
1 teaspoon vanilla

    Set the oven to 375 degrees. Scatter the crust with the coconut and nuts. Set aside.
Put dry ingredients in a bag or bowl.
    Process wet ingredients until blended. Dump in dry ingredients and process until smooth. Pour into pie shell and bake about 35 minutes or until filling is set. Serves 8.
    See more of Janet Groene’s RV-ready recipes at

Tuesday, September 18, 2018

Drop-In Cookies for Family Fun

Janet Groene’s

Eyedropper Cookies

    If you love to spend rainy days in the RV creating incredible aromas and tastes in the galley, this recipe is for you. If you have kids on board, there are even more reasons to have a busy-work recipe like this one up your sleeve. With clever wielding of an eye dropper you make each cookie into a different work of art.
     For one thing, this quirky recipe is flat-out fun to make by yourself or with family. For another, it’s incredibly versatile. You can make the dough at home, then bring it out of the RV refrigerator to make dozens of  cookies at a time, or just a few each day in the toaster oven.
    The spices in these cookies are just right for autumn camping.  Cookies can be shaped by hand but it’s easier if you have a medium size, self-releasing scoop. Don’t forget to bring a clean eye dropper, also called a medicine dropper.

3 sticks butter
2 cups packed brown sugar
2 eggs
½ cup molasses
4 ½ cups flour
1 teaspoon each salt and  baking soda
1 tablespoon plus 1 teaspoon pumpkin pie spice or apple pie spice
Coarse sugar such as Sugar in the Raw

    Cream butter with sugar and eggs, gradually adding molasses. Dump flour, baking soda, salt and spice into a clean bag and jostle to mix. Then beat into butter mixture. When it’s well mixed, chill dough.
    To proceed, make balls of dough the size of a large walnut and smaller than a golf ball. Roll in coarse sugar and place on a baking sheet lined with parchment or nonstick foil. Carefully put two drops (no more!) water on each cookie. Each will develop a different crinkle pattern. Bake 12 to 15 minutes at 375 degrees. 

    See more RV-ready recipes from Janet Groene at

Tuesday, September 11, 2018

Seeing Red: Tomatoes Make the Stew

Janet Groene’s
Extra Tomato-y Beef Stew
    It’s that time of year when gardens are shutting down and tomatoes are spilling out of every corner. Embrace their goodness. Let their mild acid tenderize stew meat while your slow cooker does all the work.
    Stews like this can also be made over the campfire, in an instant pot or pressure cooker.  I have also made this tasty stew with cut-up turkey thigh meat and I suspect it’s pretty good with chicken thigh meat too. A little white or brown sugar helps tame the acid.

2 pounds lean beef for stew, cut in bite size OR
1 pound each lean beef and lean pork, cut in bite size
1 pound peeled carrots, cut in bite size
4 medium potatoes, scrubbed and cut up
2 to 3 ribs celery, sliced
Large onion, diced
1/8 teaspoon ground cloves
2 teaspoons each mixed Italian seasoning, salt, sugar
A few grinds of black pepper
6 tomatoes, cut up OR
32-ounce can of plum tomatoes
2 tablespoons “minute” tapioca

    Put everything in the slow cooker, stir to blend and cook 6 hours on High or 8 hours on Low. Stir and serve. Makes 6 servings. 

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

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