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Tuesday, January 27, 2015

A Honey of a Snack

Janet Groene's
Honeycomb Peanut Brittle

In your RV travels do you enjoy stopping at farm markets and roadside stands to try local harvests ? Try this recipe with all the different local honeys found along the way. It’s a fun project for a rainy day. I don’t recommend doubling the recipe.

1 cup each sugar and honey
4 cups unsalted dry-roasted peanuts
1 teaspoon vinegar
1 tablespoon baking soda

Generously butter a large  pan or baking sheet. In a three-quart pot bring honey, sugar, peanuts and vinegar to a boil. Stir until sugar dissolves, then keep boiling until mixture reaches 300 degrees. Turn off heat and cautiously stir in the baking soda. (Mixture will foam up). Spread on the pan and let it cool completely until it’s brittle and can be broken into pieces. Makes ½ pound of candy. 

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

Tuesday, January 20, 2015

Campfire Cooks Take a Good Ribbing

Janet Groene's
Campfire Cola Ribs
    Plan ½ pound of ribs per person. This recipe is ideal for campsites equipped with a large grill where you can make a crackling fire for searing and also provide coals for a Dutch oven placed off to the side of the grate.

4 to 5 pounds spare ribs
Garlic salt
1 ½ cups brown sugar
1 one-liter bottle of your favorite cola beverage
½ cup soy sauce

    Get a good fire going and lightly spray a Dutch oven. Sprinkle ribs with garlic salt and sear them over the hot fire.  This browns and seals them. Cut them into sections of three to five ribs and put them in the Dutch oven. Put the oven at the side of the fire where it can be surrounded by well-started coals but not licking flames.
    Whisk together sugar, cola and soy sauce until sugar dissolves. Pour over the ribs to cover them. Cover the Dutch oven and continue to cook, replacing coals as needed with new coals, for 1 ½ to 3 hours until ribs are tender. Remove ribs and pour sauce into a pitcher to spoon over fire-baked potatoes. Serves 8 to 10.
    Cook’s note: Kitchen shears and household rubber glove
s are useful for cutting up seared ribs. At this stage they can be very tough.
See more of Janet Groene's RV-ready recipes at 

Wednesday, January 14, 2015

Campers Can Take a Good--Natured Ribbing

Janet Groene's
Slow Cooker Pineapple Ribs and Beans

   An entire main dish cooks in the slow cooker while you enjoy the camping day. You'll want to pick up the ribs with your fingers, so have plenty of wet wipes on hand.

2 to 2 1/2 pounds baby back ribs
2 tablespoons brown sugar
1 teaspoon apple pie spice or pumpkin pie spice
20-ounce can pineapple tidbits, drained
2 cans, 20 ounces each, baked beans
2 tablespoons soy sauce
1/2 cup pineapple juice
Deli coleslaw(optional)

    Spray a 6-quart slow cooker. Cut ribs apart into twosomes. Put half  the ribs in the bottom of the cooker. Mix brown sugar and cinnamon and sprinkle half over the ribs. Top with pineapple and beans. Arrange remaining ribs over the top. Sprinkle with remaining sugar mixture. Drizzle with soy sauce and a half cup of the juice from the pineapple. Cover and cook on High 7 hours or Low for 10 hours. 
      To serve, use tongs to place ribs on plates. Add the pineapple-bean mixture and a dollop of deli coleslaw if you wish. Serves 4 to 6.

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