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Tuesday, June 30, 2015

Very Berry Pudding

Janet Groene's
Layered Berry Pudding
    This delectable dessert is from scratch yet it’s easy to mix because there’s no creaming or cutting in of the butter. Moistness varies depending on the berries, so the extra half cup of liquid is optional. Patches of golden, buttery batter rise around the fruit.

1 stick butter
    Set the oven to 350 degrees and melt butter in a 9 X 13-inch baking pan.

1 cup flour
1 ½ teaspoons baking powder
Pinch salt
½ cup sugar
1 cup milk
1 teaspoon vanilla or almond extract
    In a bowl whisk together to make a smooth batter. Pour over the melted butter.

3 cups fresh blueberries, blackberries or strawberries
1 to 1
½ cups fruit-flavor soda such as strawberry or cherry
    Arrange fruit over batter and drizzle with 1 cup soda. Bake 30-35 minutes until golden brown. As it cools you may want to drizzle another ½ cup soda over pudding to keep it moist. Serve warm or at "room" temperature. Refrigerate leftovers.

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

Tuesday, June 23, 2015

Grilled Vegetables with a Secret Ingredient

Janet Groene’s
Summer Grill Basket
    Hit the brakes at a farm market and scoop up pounds of fresh zucchini, summer squash, sweet peppers in all colors, eggplant,  sweet onions and more to make this grilled thrill. It’s best with vegetables that are firm but fairly quick to cook (not hard squash, potatoes, carrots or jicama).

8 cups trimmed, diced vegetables
1/2 cup vegetable oil
½ teaspoon garlic powder
½ teaspoon celery seed
3 drops (no more!)  vanilla extract
Salt, freshly ground pepper
    Put the vegetables in a large plastic bag. In a small bowl whisk oil, garlic powder, celery seed and vanilla. Drizzle over vegetables, seal bag and “work” bag gently to coat vegetables evenly. Dump vegetables into a grill basket and shake over high heat or coals until vegetables are crisp-tender. Season to taste. Serves 6.
See more of Janet Groene’s RV-ready recipes at

Tuesday, June 16, 2015

Creamy Pumpkin Soup

Janet Groene’s
Creamy Pumpkin Soup
    If you’ve traveled in other nations where pumpkin soup is a staple, you know that their pumpkin is what we call squash. The taste is much like the butternut squash soup that’s so popular in the U.S. Butternut is a bear to peel and cut up, so here is a shortcut way to make a gourmet pumpkin soup for cold nights in the campground.

4 cups water
1 tablespoon chicken bouillon granules
2/3 cup instant potato flakes
1 tablespoon dried, diced onion
15-ounce can pumpkin puree (not pumpkin pie filling)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
12-ounce can evaporated milk
Salt, pepper

Butter pats (optional)
    Heat water to boiling and stir in bouillon, potato flakes and onion bits. Stir in pumpkin and spices. Cover, reduce heat and simmer 10 minutes for flavors to blend. Stir in evaporated milk to heat through. Adjust seasonings. Put a pat of butter in each soup bowl, then ladle soup over it. Serves 4. 

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