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RV Friendly Recipes



As you know, there is nothing better than the smell and taste of fresh baked bread! But during my downsizing, the bread machine is one of those big items that I wasn't sure if I should keep, but am glad that I did. It has become one of the most valuable gadgets to fuel RVentures supplying bread and pizza crust. The honey oatmeal bread is an easy recipe, and I always have the ingredients on hand.

Honey Oatmeal Bread

Place in bread machine:
9 oz water
1 tsp salt
1 1/2 tbsp honey
1 tbsp butter
1/2 cup oatmeal
2 1/2 cups bread flour
2 tsp yeast

Bake according to your bread machine's settings for a 1 1/2 pound loaf of bread.



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Pecan Topped Yams

4 pounds yams
1/4 cup sugar
1/2 cup milk
1/4 cup butter; melted
1 tsp vanilla
2 large eggs

 Topping:
1/3 cup brown sugar
1/2 cup pecans; chopped
1/4 cup flour
2 tablespoons butter; melted


Preheat oven to 350. Wash and poke yams with fork. Place in preheated oven on top of a piece of aluminum foil (to prevent the yam juices from sticking to the bottom of your oven). Bake 60 minutes or until soft. Cool, peel and place in large bowl.

Combine cooked yams, sugar, milk, butter and vanilla; mix well. Beat in eggs, one at a time. Pour mixture into baking dish. 

Combine brown sugar, pecans, flour and melted butter in small bowl; mix with a fork until thoroughly blended.

Sprinkle pecan topping on top of yam mixture. Bake, uncovered at 350 for 45 minutes. Recipe can also be made a day ahead and refrigerated. Increase baking time to 60 minutes.  


Doug's Favorite Spicy Chili

1 pound ground beef
2 med onions, chopped (about 1 cup)
8 fresh tomatoes; skin removed
15 oz can kidney beans
8 oz tomato sauce
1/2 tsp black pepper
3 tablespoons chili powder
1 tsp paprika
1/4 tsp cumin
1/2 tsp garlic powder
2 garlic cloves, minced
1/4 tsp red pepper
1/8 tsp white pepper
1 tsp salt
5 dashes Tabasco sauce
1/2 to 1 tsp diced jalapeno
3+ tablespoons brown sugar
1+ tablespoon white sugar

Cook ground beef and onion in large, heavy pot until meat is brown and onion is tender. Drain off fat. Stir in tomatoes, kidney beans, tomato sauce and seasonings. Heat to boiling. Reduce heat; simmer,uncovered for about 1 hour. Taste test and add more sugar if needed in order to "balance" the spicy with the sweet. Serve over rice


Honey Puff Pancake

3 tablespoons butter
1 cup milk
6 eggs
3 oz cream cheese
3 tablespoons honey
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder

Preheat oven to 400 degrees. Grease ceramic deep-dish baker (such as the one available from the Pampered Chef) with 1 tablespoon butter. Cut up remaining butter, place in pan and place in oven until butter melts. While deep-dish baker is in the oven, mix remaining ingredients with mixer on high for two minutes. Pour mixture into preheated pan and bake for 20 to 25 minutes or until puffed and golden brown. Top with strawberries, blueberries, raspberries, etc and serve.

Dutch Oven Chocolate Cherry Dump Cake

Spread 2 cans of cherry pie filling on bottom of #12 Dutch Oven. Mix in about 1/4 cup water with the cherries. Sprinkle dry chocolate cake mix over cherries. Cut up 1 stick of butter and place on top of cake mix. Prepare 24 charcoals and place 9 coals under the Dutch oven and put the other 15 coals on the top of the lid. Cook about 45 minutes or until it looks done.  Serve with ice cream. This is a Boy Scout recipe, so while it may not be an exact science, it is awfully good!!! 



Chili Cheese Chicken

A busy day working or a busy day playing ... it is always nice to have an easy dinner dish that has a little kick!


1 lb chicken breast; cut into strips
2 tablespoons olive oil
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

Mix chicken, olive oil and spices together in bowl and marinade for 15 minutes.

Heat 1 tablespoon olive oil in fry pan over medium heat. Add chicken mixture and stir fry until cooked through; about 5 minutes.

Add to chicken in pan:
1/2 cup red pepper; sliced
1/2 cup onion; sliced
1 medium tomato; diced

Heat the chicken and vegetable mixture together about 3-5 minutes or until vegetables are tender crisp. 

Spoon over hot rice; top with shredded cheddar cheese.



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