Amish Country

AmishWe are sitting in a campground just outside of the quaint community of Shipshewana, Indiana – Amish Country. One of my ‘most’ favorite places to visit. Right down the road located in Middlebury, Indiana is the Rise’n Roll Bakery. The Cinnamon Caramel Donuts are amazing. Please visit this awesome place while you are in this area. After watching this video….you will smell them cooking.  Love Amish Country!



RV Kitchen Storage Solutions

Keeping our RV refrigerators packed full of our favorite fresh fruits and vegetables is not realistic due to the high potential of food spoilage. However, there is a way we can stock our pantries with a wider variety of foods that is lighter in weight than canned goods. It is through the simple process of dehydration. By dehydrating we extract moisture from fruits, vegetables and even meats we can get more into a smaller footprint in our RV.

Here are some Dehydrating facts:

  • The most natural way to prevent food from spoiling is through preserving it through dehydration.
  • It is a proven fact that dehydrating your foods saves you money.  Buying in bulk at a Farmers Markets or while it is in season is very cost effective and nothing’s better than organic home grown fruits & vegetables.
  • When done properly, foods can last for months and even years.
  • Reconstituting foods with water or other desired liquids will only take 5 to 20 minutes depending on the temperature of the liquids.
  • It is a perfect option if you are into the healthier lifestyle.

What a wonderful thought – Imagine going out to the campsite after a long week of work at your 8 to 5 job and not having to spend valuable family time going to the grocery store for supplies.  All your food prep has been achieved through dehydration and you bring all your meals with you in your RV in a small footprint of storage.

RV Kitchen Storage Solutions- Getting More Into a Smaller Footprint

Find this and more of my RV kitchen blogs at www.AmeriGoRV.com

 


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

RV Kitchen Appliances

RV Kitchen Appliances

Must Have List vs. Wish List

Equates to: 30 Amps vs. 50 Amps

How much electrical power is needed for those small appliances planned for your RV kitchen?

  1. Make two lists – Label one ‘Must Have’ and the other ‘Wish’ list.  Coffee pot, crockpot, electric skillet, hand mixer, toaster – you’ll find these lists will add up quickly.
  2. Things to know – There are two measurements of power for RVs.

–          30 amps delivers 3600 watts of power

–          50 amps delivers 12,000 watts of power

3. Located on the back of each appliance is an electrical data plate. This information is telling us of the amount of power (electricity) required.

4. To measure the complete electrical requirement need’s for an RV – we will allocate watts for one air conditioner (2400 watts on startup) and the water heater element (1500 watts).  Both of these appliances will cycle on and off which means the demand on the watts are not constant.  Watts total – 3900.

When adding the watts needed from our lists, the 3600 watts of power given by a 30 amp power cord is depleted, even before getting started.

Ask yourself – What is my lifestyle?  A minimalist will require less and the 30 amps could be sufficient. Are the ‘must have’ and ‘wish’ lists vital to you? 50 amps power is probably the way to go.

Your perfect RV kitchen should be able to handle the electrical power needs of your small appliance ‘must haves’ and ‘wish’ lists, so shop wise.

 


Food Safety

Evada_Terry Cooper_Cookbook2There is nothing like RV tailgating – whether it’s football, car races or a weekend at county fair – outdoor cooking and entertaining is at its best. Take the time to be educated on food safety to insure your RV tailgating experience is a real winner.  Keep your hungry crew safe by following these food preparation safety tips.

  • Bring plenty of water along if none is available on site. Soap, paper towels, wet disposables and sanitizers for cleaning hands and other surfaces.
  • If a cooler is being used to store raw meats (like beef, poultry, etc.), wrap each type individually securely in separate wrappers to prevent cross contamination. Use multi layers of ice to maintain a constant temperature of 40 degrees F. or lower.
  • Avoiding over and under cooked meats by using a food thermometer. Keeping everyone safe from harmful bacteria is the key objective.
  • Never partially cook meats to finish cooking at a later time. Cooking to an unsafe temperature allows harmful bacteria to survive and multiply. Remedy this issue by cooking to at least 160 degrees F. and holding for at least 3 minutes. Choose higher temperatures for more desired doneness.
  • In hot weather (90 degrees F or higher), never let foods sit unrefrigerated for more than one hour. In cooler weather, no more than two hours is acceptable.  Toss any leftovers should these time guidelines be broken.  It is better to be safe and not sorry.

 

Whether choosing make-a-head recipes served out of the refrigerator or a feast straight off the grill…. kick off your tailgate party with pizzazz.

NOTE: This blog is among many that I have written for AmeriGO RV Club.  Please go check them out.  They provide valuable information for the all of us RV enthusiast.

 

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

RV Kitchens – Which Is Right For You?

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While the RV type, the price or the floor plan may drive the RV buying decision, statistics show that the two most critical items in today’s RV are the Kitchen and the Bathroom.

Whether you purchase your RV new or used or whether you are a full timer or a weekender.  Family, Friends and Food make up the recipe of the successful RVing experience. So choosing the right RV Kitchen is essential to being a Happy Camper.

Regardless if you are a gourmet cook that loves to plan and prepare meals ahead of time or you are someone who just wings it with the microwave and a campfire here are 3 things to consider.

1. Storage – RV kitchens have limited space and most kitchens have very narrow and shallow cabinets for storage. Know how much space you must have for your food and utensils. On RV shopping day take a small measuring tape with you to size up the storage areas. Check the depth behind those cabinet doors and in drawers.    

2. Space for Food Prep – Look for counter space around the stove top and sink area. Is there enough room for your recipe books, bowls, pots and utensils?  In some kitchens the only food prep area is on the dining table.  If you require more space – shop accordingly.

3. Clean up area – Do you require a full size sink? What about a place for draining the dishes?  Clean-up is a must. How much space do you need?

 Keeping a critical eye on these three areas will help in finding the RV kitchen that is right for you.

 

NOTE: This blog is among many that I have written for AmeriGO RV Club.  Please go check them out.  They provide valuable information for the all of us RV enthusiast.

Lady E Cooper

Waffle Cinnamon Rolls

Waffle Cinnamonrolls

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