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Tuesday, July 18, 2017

This Pie is Easy as Pie

Janet Groene's
Smoothie Pie

 
    This is the simplest pie you’ve ever made. It all whirls together in a blender. While it bakes it separates into crust and filling. You can put the coconut in the blender with everything else. Or, for more texture, sprinkle it in the prepared pie plate before pouring in the batter. For more coconut flavor I might also add 1/2 teaspoon of coconut extract if I have some on board.
    Note that this makes about 3 cups of batter so don’t try it in a small blender or a small  smoothie maker. Serve the pie as is or top it with a wow factor such as  ice cream, crushed strawberries, whipped cream, warm vanilla sauce or maple syrup. The sky’s the limit!


1 cup sugar
½ stick butter, cut up
4 eggs
½ cup flour
2 cups milk
1/4 teaspoon salt
½ teaspoon baking powder
1 teaspoon vanilla
1 cup shredded coconut

    Grease and flour a 10-inch pie plate. Blend all ingredients and immediately pour into the pan. Bake at 350 degrees 55 to 60 minutes or until it’s golden brown. Serves 6.

See Janet Groene’s tips for women in the RV lifestyle at Solo Woman RV.

Tuesday, July 11, 2017

Some Like it Hot

Janet Groene’s
HOThouse Tomatoes
   

 We aren’t talking tomatoes from a greenhouse. We are talking hot! Caliente! Scorching! Tongue-tingling heat! This one is for cooks who like to kick it over the goalpost. Now that gardens and farm markets are spilling over with tomatoes we are finally getting our fill of these juicy, healthful red gems.
     This recipe can be made with any sliced tomatoes but I like Romas here because each piece comes out of the dish in one delectable fireball. Warning: It’s hot, so save out some plain tomatoes for people who can’t handle spicy foods.


About 20 Roma tomatoes
3/4 cup apple cider vinegar
½ cup water
2 teaspoons celery salt
1/4 cup sugar

½ teaspoon each cayenne pepper and ground black pepper

    Cut tomatoes in half across the equator and stand them up, cut side up,  in a 9 X 13-inch casserole. Fill the dish completely with pretty rows of tomatoes, cheek to cheek.
    In a saucepan stir remaining ingredients and bring to a boil. Cool mixture, then drizzle evenly over tomatoes. Cover with plastic wrap and chill several hours. Serves 6 to 8. 


See Janet Groene's tips for saving space in the RV at Solo Woman RV. 

Tuesday, July 4, 2017

Say Cheese!

Janet Groene’s
Beer Cheese Dip
    
The recipe works with regular or non-alcohol beer or ale. It also works with hard cider. Serve it savory and warm with lots of pretzels, chips, pitas,  raw veggies and all the dippers you like best.  
    This makes a large batch of dip that is so rich you might serve it with chunks of peasant bread, and a salad, for a meal. It makes about 3 cups of dip. When buying sausage gravy mix, get the packet that calls for two cups of liquid.


12- or 16-ounce can of beer or ale
1 packet sausage gravy mix
Half an 8-ounce brick of cream cheese, diced.
Shredded sharp cheddar cheese 


    You need two cups of liquid, so add 1/2 cup  water if using a 12-ounce can. Pour beer or ale into a cold saucepan and let it go flat.  Whisk in gravy mix and cook, stirring, over low-medium heat until it thickens. Remove from heat and stir in cream cheese until it melts, then stir in cheddar by the handful to taste. If it gets too thick while cooling, re-heat gently over low fire, adding water or milk if needed. 
    This dip is best served and eaten in one sitting. Chill leftovers. To reheat, add water or milk and heat gently. 



See more of Janet Groene's time-saver RV recipes at http://www.campandrvcook.blogspot.com
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