Category Archives: Recipes

Pizza Pot Pie

Oh My Goodness!  When I saw this…. I had to share.  It’s from the Food Network.  Love the description: Not a pot pie, not a deep-dish pizza, this dish is its own tasty entity. Enjoy!

Lady E Cooper

Watermelon Feta Mint Skewers

Watermelon Feta Mint Skewers are the easiest appetizer around. Salty Feta compliments sweet watermelon for an appetizer that will please folks of all ages.

IngredientsWatermelon-Feta-Mint-Skewers-2-Bites-of-Bri

  • 4 oz feta cheese, in a block
  • 1/4 of a large watermelon, cubed into bite-sized pieces
  • mint leaves
  • skewers
  • balsamic for drizzling

Instructions

  1. Cube the watermelon into bite sized pieces.
  2. Cube the block of feta.
  3. To assemble, stack the feta and watermelon with a mint leaf in between. Using a skewer or toothpick, skewer the stack.
  4. For added flavor, I used a reduced balsamic vinegar drizzle. This is entirely optional but also entirely delicious so that’s your call. To make the drizzle, add ½ cup balsamic vinegar to a small saucepan and reduce for 3-5 minutes until thickened. Drizzle over the skewers.

From: Bitesofbri.com

Baked Sweet Potato Fries

Gas Oven or Convection Oven, these french fries are healthy and tasty! A great alternative to the fried fries.

Baked Sweet Potato Friessweet-potato-fries
(makes 2 servings)

Ingredients

2 lbs sweet potatoes cut into fry shapes
2 tablespoons coconut oil, melted
2 tablespoons fresh rosemary, chopped
3 tablespoons honey
1 teaspoon salt
1 teaspoon fresh ground black pepper
Directions

Preheat the oven to 350F. Line a baking sheet with foil or parchment paper.
Mix together the coconut oil, honey, rosemary, salt, and black pepper in a large bowl. Stir in the sweet potato fries and toss to coat. Remove the sweet potato fries with a slotted spoon and arrange on a single layer on the prepared baking sheet.
bake until tender (about 45 minutes). turn the oven up to 450F and bake until browned (about 15 minutes).

Recipe from 12tomatoes.com

RV Centennial Cookbook Available On Amazon

The RV Centennial Cookbook – Celebrating 100 Years of RVing will be the perfect gift for that special someone (who LOVES to RV) this Christmas or anytime of the year.  I have GREAT NEWS!!! My RV cookbook is now available on Amazon.  Containing 100 featured recipes – this beautiful publication has 5 methods of cooking ranging from the campfire to the RV oven. Fun and simple recipes that insure lots of enjoyments while out on the road and in nature.  Featuring historical RV photos,  maintenance tips from the RV Professor, stories from many people who have made RVing part of their history.  This is a true celebration of 100 years of RVing.  Please see inside the book by clicking on the book photo.

This truly is a gift that he or she will reach for over and over again – and they will think of you and your thoughtfulness as they enjoy each recipe.  RVing is absolutely about….. ‘Family, Friends & Food’!

Thank you……Happy RVing!

Lady E Cooper

Cheeseburger Soup

IngredientsCheeseburger Soup

1 pound ground beef, 1 cup chopped onion

1 cup shredded carrots, 1 cup diced celery

1-1/2 teaspoon dried basil, 1 teaspoon dried parsley flakes

4 tablespoons butter, divided, 3 cups chicken broth

4 cups peeled and diced potatoes, ¼ cup all-purpose flour

2 cups of Velveeta processed cheese cubed

1½ cups milk, ¾ teaspoon salt

½ teaspoon pepper, ¼ cup sour cream

Instructions

Brown the ground beef in 3 quart saucepan. Drain and set aside.

In the same saucepan add 1 tbsp. butter and add onion, shredded carrots, parsley flakes, basil and celery.  Sauté until tender.

Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.

In small skillet melt remaining butter (3 tbsp.) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.

Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

Until next time….. Happy RVing!

Cheeseburger Soup

 


Williamsburg, Virginia’s Peanut Pie

Peanut Pie (2)The Professor and I truly enjoy our traveling more when we are able to step away from our RV maintenance training’s busy schedule for a few hours to savor the sights, sounds and culinary delights of the geographic areas that we are visiting.  Among our first summer trips – we have parked a couple of hours west of Virginia’s eastern seaboard in Colonial Williamsburg, VA.

Williamsburg is known for drawing thousands of visitors per year because of its wealth of historical value….however, adding to the allure for me –  is finding those delightful foods that have made the area famous and this is where I found the Virginia Peanut Pie.

Located in the historical part of downtown Williamsburg is Berret’s Seafood Restaurant and Tap House.  After enjoying a dinner of a trio of crab delights: She-crab soup, crab cake and crab salad – our meal was finished off with the most delectable dessert – Virginia peanut pie with chocolate ganache topping & caramel drizzly.  After a little recipe detective work – here is my version of the Virginia Peanut Pie. DELICIOUS!

Ingredients:

 

½ lbs. crushed salted peanuts

1 c. sugar

3 whole eggs

½ c. flour

1 ½ c. Karo Light corn syrup

2 Tbsp. unsalted butter, melted

1 unbaked pie shell

 

Instructions:

Mix eggs, flour and sugar. Then add syrup and peanuts. Add melted butter last. Pour into pie shell. Bake at 250 degrees for 90 minutes or until center is firm. Once cooled – top with warm chocolate ganache and caramel drizzle.

Chocolate Ganache

Dark Chocolate and heavy cream are the only two ingredients.  For a soft pourable glaze – 4 ounces of chocolate to 8 ounces cream is needed. Chop or grate chocolate into fine pieces. (Set aside)  Using a heavy bottomed sauce pan and spatula – heat the heavy cream over medium heat for a few minutes, stir with spatula occasionally. Do not boil or simmer – just get hot. The cream is ready when you can place a finger (and keep it there) in cream for 3 to 4 seconds. Remove from heat.  Add chocolate a little at a time into hot cream using the spatula to stir. Keep adding and stirring until it comes together in a creamy mass. Pour over cooled peanut pie and allowing the ganache to cool completely before serving. Optional: After placing each piece on a plate – add your favorite brand of spray whipping cream and drizzly with caramel topping – (both found pre-made in your favorite grocery store).

Happy RVing from Williamsburg, Virginia!

Lady E Cooper of My RV Kitchen

Red, White and Blue Layered Flag Cake Recipe

Layered Flag Cake

 

 

 

 

 

Serve up something special for your hungry patriotic guest with this Flag Cake Recipe.

Ingredients

Red Cake Layers

1         box Betty Crocker  SuperMoist  white cake mix

1         pint (2 cups) strawberries, stems removed, pureed in blender or food processor to about 1 1/4 cups

1/3      cup vegetable oil

3         egg whites

1         teaspoon red paste food color

Blue Cake Layer

1/2      box Betty Crocker  SuperMoist white cake mix (about 1 2/3 cups dry mix)

1/2      cup blueberries, pureed in blender or food processor

3         tablespoons vegetable oil

2         whole eggs

1/2      teaspoon blue paste food color

3         tablespoons Betty Crocker  white star-shaped candy sprinkles or nonpareils

White Cake Layer

1/2       box Betty Crocker  SuperMoist white cake mix (about 1 2/3 cups dry mix)

1/2       cup water

2          tablespoons vegetable oil

2          egg whites

Frosting and Sprinkles

3          containers Betty Crocker  Whipped fluffy white frosting Betty Crocker  red, white and blue sprinkles, as desired

 

Directions

    1. To make red cake layers: Heat oven to 350°F. Grease or spray two 8-inch round pans; place 8-inch round piece cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat red cake layer ingredients with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layers by trimming off rounded tops. Cut layers in half horizontally to make 4 thin red layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze 1 thin layer and the layer that was cut out of; save for another use.

    2. To make blue cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat all blue cake layer ingredients except sprinkles with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Fold sprinkles into batter. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Do not cut in half horizontally. Cut small round out of center, using 4-inch round biscuit cutter. Wrap and freeze 4-inch round; save for another use.

    3. To make white cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat white cake layer ingredients with electric mixer on high speed about 2 minutes or until smooth. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Cut layer in half horizontally to make 2 thin white layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze the layer that was cut out of; save for another use.

    4. To assemble cake: Place 1 red cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 white cake layer; spread 1/3 cup frosting on top. Top with second red cake layer; spread 1/3 cup frosting on top. Gently top with blue layer. Carefully spread thin layer of frosting on cut edge inside of blue cake layer. Gently insert white 4-inch cake round; top with frosting and then red 4-inch cake round; press slightly. Frost side and top of cake using remaining frosting. Top with sprinkles. Store loosely covered in refrigerator.

Find this and other wonderful recipes at www.bettycrocker.com

Sheila’s Cheesy Potato Soup Recipe

Recipe from The RV Centennial Cookbook – Celebrating 100 Years RVing, Page 55

 

Submitted by – Sheila Boggess of Prairie Hill, Texas – In her youth, Sheila camped with neighbors who owned a pop-up RV.  She recalls even now…. her memories of RVing are still her favorites, after all these years.  

Sheila’s Cheesy Potato Soup

Ingredients:

-6 or 7 medium potatoes, peeled and cubed
-water to cover potatoes while cooking
-1 pint sour cream (note: using fat-free sour cream does not make the soup as smooth, but it tastes the same and is healthier)
-1 lb. Mexican Velveeta, cubed; regular Velveeta can be used, if preferred
-real bacon bits or crumble several slices of cooked bacon
-green onions (chopped)

Instructions:
Cover peeled, cubed potatoes with water in a large pot or Dutch oven. (Use more water for thinner soup.) When potatoes are tender, add sour cream and cubes of Velveeta. Heat over low heat, stirring nonstop. When cheese is melted, soup is ready. Add green onions and bacon bits just before serving.

 

Note from Lady E Cooper: I personally have made this potato soup many times. Not only does it taste delicious….it is easy for the RV kitchen – only 20 minutes cooking time. Plus, it’s one of my favorites for the cooler months. I hope it will become one of your favorite RV recipes, as well.  My personal tip is to serve this soup up in to your favorite bread bowl… then sit around the campfire to enjoy!

 

The RV Centennial Cookbook is available for purchase on Amazon.com

Jalapeno Corn Dip

I have served this recipe many times in my restaurant days. Now, it is served for just a few… gathered around the campfire …to a large potluck group – this recipe will always be…. a real crowd pleaser.

Ingredientscorndip-1024x685

  •     1/2 cup sour cream
  •     1/2 cup mayonnaise (the real stuff)
  •     1/2 cup salsa (or picante)
  •     1/4 tsp black pepper
  •     1/2 tsp garlic powder
  •     2 cups shredded sharp cheddar cheese
  •     14.5oz can sweet kernel corn, drained
  •     2 jalapenos, seeded and chopped
  •     Tortilla chips

 

Instructions:

Jalapeno Corn Dip

Mix all ingredients and refrigerate for several hours to let flavors combine. Like a little less spice? Take out the jalapeno. Like a little more? Add more jalapeno and a spicier salsa! Serve with tortilla chips.

This recipe comes from: ShugarySweets.com

Waffle Cinnamon Rolls

Waffle Cinnamonrolls

Some pictures just need no words of description.  I found this on Facebook.  Enjoy!