Tag Archives: campfire cooking

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 Winners!

These folks have won a free autographed copy of the RV Centennial Cookbook.  During the Hershey PA RV Show September 10-14th, 2015 – RV Show attendees who came to visit with me at the Redwood RV display had a chance to sign up for 1 of 10 copies that were being given away.  All of the following individuals have been contacted.

  • Ezell Belton
  • Laurie Reed
  • Kathy Bellum
  • Susan Friedman
  • Edward High
  • Gerry Haggerty
  • Deb Miller
  • Dawn Stevens
  • Kathy Moyer
  • R. Day

Congratulations to the winners of this cookbook ‘Give-A-Way’ – Sponsored by: REDWOOD RV – Residential 5th Wheel Vehicles

Photos from the 2014 Hershey RV Show

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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