Friday, September 30, 2016

Rave Recipes for Camper, RV and Cabin

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Camp and RV 
Recipe of the Week
Hard Cider Stew
1 pound of lean, bite-size pork cubes
1/3 cup flour
½ teaspoon each salt, pepper, cinnamon
2 tablespoons vegetable oil
Medium Granny Smith apple, peeled and diced
2 medium sweet potatoes, peeled and diced
12-ounce bottle or can of hard cider

    Pat pork dry and shake in a bag with the flour, salt, pepper and cinnamon. Discard bag and unused flour mixture. Brown pork in hot oil, gradually stirring in apple and sweet potato to brown them too.
    Add cider, bring to a boil, cover and simmer over low heat 20 to 30 minutes until pork is done through and sweet potatoes are tender. Serves 4 to 5.

    Janet Groene’s Survival Food Handbook is a guide to provisioning your home or camper with ordinary supermarket foods for emergencies and boondocking, No high-priced survival rations needed to make these delicious recipes using only pantry foods. Learn how to read labels, rotate supplies, make shelf foods last as long as possible, survive a power outage and much more.  

Camp Cook Tips

    * Rule of thumb: The smaller the dice, the faster meat and vegetables cook. 

    * Cooking times in camping recipes are not an exact science. It all depends on the type of stove, its fuel, the size and type of pots, whether it’s a windy day and, in solar cooking, the angle and duration of sunshine. 

    * Make cook-and-serve banana pudding mix(not instant). While it’s hot, stir in  two mashed bananas. Then stir  in ½ cup chocolate chips, give them a minute to melt, then stir just enough to make a marble effect. Cool, fold in some miniature marshmallows and serve in ice cream cones. 

* Don’t have a vacuum food saver? Seal food in a plastic bag, suck out air with a soda straw, zip closed. 

* If you carry a kitchen torch, you can always put a crusty top on foods or flan without a broiler. I like this compact torch, easily fueled with butane lighter cartridges.

* I serve many things including scrambled eggs, tuna salad and desserts in flat-bottom ice cream cones. No dishes to wash! However, they get soggy quickly, so add filling just before serving. 

Campground Potluck Recipe of the Week
Serves 8 to 10 (Great for tailgate parties too!)

Orange Dream Cream
    Save the drained juices to make fruit punch. This recipe isn’t too fussy about sizes. It works with larger or smaller cans of fruit and you can also choose a small or large tub of whipped topping.
20-ounce can of pineapple tidbits, drained
10-ounce can of mandarin oranges, drained
4-serving packet dry orange gelatin dessert mix
16-ounce tub of cottage cheese
1 teaspoon vanilla extract
1 tub of whipped topping

    Fold everything together and chill. A good way to serve this is to spoon it into small, disposable, clear plastic glasses. 

See my Pantry Recipe of the Week, made with stow-able foods you can rely on for emergencies or busy days, at

Bonus Recipe
Peanut Butter Pie
    If you don’t have an electric mixer, it takes some elbow grease to make the filling. However, it’s do-able in camp and worth the work.

1 packaged graham cracker pie crust
Half of an 8-ounce brick of cream cheese
1 cup powdered sugar
1 cup peanut butter
16-ounce tub of whipped topping
    Let cream cheese warm to “room” temperature and beat in sugar and peanut butter. When it’s smooth, fold in whipped topping. Put in the pie crust and chill. Serves 6.

Friday, September 23, 2016

Camping Meals for Woods and Water

blog copyright janet groene. This blog has had more than 125,000 views. To ask about rates to place an ad or sponsor a post email

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Camp and RV Recipe of the Week
Muffuletta Chop-Chop
    Give any sandwich a New Orleans twist when you keep this condiment in the cooler.   It’s easier if you have a blender or food processor, so make it at home if you wish. It keeps in the cooler or refrigerator for up to a week.

1 ½ cups salad olives, well drained
Small can sliced black olives, well drained
1 cup mixed pickled vegetables (giardiniera), drained
1 rib celery
Small sweet onion, cut up
2 tablespoons capers
1/4 cup parley leaves
1 tablespoon minced garlic

    Process in a food processor until chopped fine, or chop in a chopping bowl.     Stir in 3 tablespoons red wine vinegar and 1 ½ cups olive oil with salt and pepper to taste. Traditionally it’s used to make New Orleans-style muffuletta, a sandwich made with several cold meats and cheese. I use it to add a flavor pop to salads, hot vegetables, cold sandwiches or eggs.

Camp Cook Tips
    * Wardrobe malfunction? In a pinch, use your hair straightener iron to iron a shirt placket or wrinkled collar. 

    * In one compact package get a dozen kitchen gadgets starting with a funnel and measuring cup. Clever addition to the camper and it’s a gift for under $10 that any cook can use.   

    * Go tropical with banana pudding. Make up the flavoring measurement with equal amounts of  vanilla, coconut and rum extract. Then fold in a small can of crushed pineapple, well drained. 

    * Heat a jar of red currant jelly with a small can of crushed pineapple until jelly melts. Stir in a pound of hot dogs, cut up. Heat. Serve with picks.

For tips on the RV lifestyle, especially for women who travel alone, go to

Campground Potluck Recipe of the Week
     Always one of the most popular items on the dessert table is this simple sauce, which I serve warm. The recipes makes 18 servings of 1/3 cup each. Almost everyone at the potluck takes some to put on their cake, pie or whatever dessert they picked up.

Vanilla Sauce
2 cups sugar
1/2 cup cornstarch
4 cups cold water
2 cups whipping cream
1 stick butter
1 tablespoon vanilla extract
1 teaspoon rum or brandy flavoring
    Mix sugar and cornstarch in a saucepan and gradually stir in cold water. Cook over low-medium heat, stirring constantly, until it thickens. Stir in butter until it melts, then stir in cream and flavorings.

Healthier, homemade snack recipes, most of them no-cook, you can carry in a pocket on the trail, take anywhere, eat anywhere. Some are snacks, some desserts, some make up a complete meal. Create A Gorp.
Bonus Recipe
Cold Oven Peanut Cookies
2 cups white sugar
½ cup milk
1 stick butter
1/4 cup unsweetened cocoa powder
2 ½ cups minute oats
½ cup unsalted peanuts
2 teaspoons vanilla extract
½ cup chunky peanut butter

    Put sugar, milk and butter in pan. Put cocoa, oats and peanuts in a bag and shake to mix. Set aside.  Bring sugar, milk and butter to a boil. When it reaches a full, rolling boil, count off exactly 2 minutes (120 seconds). Quickly stir in vanilla and peanut butter, then the dry ingredients. Mix well and drop by heaping teaspoons onto wax paper to cool and dry.
    Store in a cool, dry place. If weather is humid and cookies get sticky, roll in shredded coconut, graham cracker crumbs, chopped peanuts, crushed cereal or chocolate jimmies.

Friday, September 16, 2016

Autumn Meals for Camping and RV Trips

blog copyright janet groene, all rights reserved. This blog has been viewed more than 123,000 times. To ask about rates to place an ad or sponsor a post email 

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 My new book, Survival Food Handbook, is a prepper book with focus on provisioning the RV with familiar supermarket foods that keep for  the long haul or emergencies. Eat better, spend less, shop less often. 

Camp and RV Recipe of the Week

Skillet Chicken Surprise
    The surprise here is that it doesn’t taste like  the same-ol’, same-ol’ can-of -cream- soup recipe.  The soup and diced tomatoes combine to make a rich sauce to spoon over potatoes, rice, what have you. 
½ cup flour
Salt, pepper
1 teaspoon garlic powder
6 meaty chicken breast halves or thighs, patted dry with paper towel
2 tablespoons vegetable oil
1 can condensed cream of mushroom or chicken soup
1 teaspoon dried lemon zest (such as Spice Islands)
15-ounce can diced tomatoes, with juice

    Mix flour, salt, pepper and garlic powder on a paper plate. Dip chicken pieces in flour and brown in hot oil. Discard plate and leftover flour mixture. 

     Drain juice from tomatoes into a bowl and whisk with condensed soup and lemon zest. Pour over chicken and top with tomatoes. Cover and cook until chicken is done (170-175 degrees).  Serves 6.

Women who travel by RV get together at
Campground Potluck Recipe of the Week
Pumpkin Wiggle
    To make this a low-sugar option for the the potluck, use  brown sugar substitute and sugar-free gelatin. 

8-serving size orange gelatin dessert mix
2 cups boiling water
2 teaspoons pumpkin pie spice
½ cup brown sugar
15-ounce can pumpkin (not pumpkin pie filling)
1 cup whipping cream
About 1 ½ cups ginger snap crumbs

    Dissolve gelatin in boiling water, Whisk in sugar and spice to dissolve, then whisk in pumpkin and cream. Pour into a 9 X 13 dish and chill. When it gels, sprinkle with cookie crumbs, cover with plastic wrap and keep cold until serving time. Cut in squares or provide a spoon.

See my Pantry Recipe of the Week, made 100% with shelf-stable ingredients, at Boat Cook.

See this week’s trail mix recipe, homemade in big batches to give you more control over ingredients and portions. CreateAGorp. 

Camp Cook Tips
    * Some of us learned the hard way not to mix up a gelatin recipe just before driving the RV.  Until it gels it can slosh around underway, making a mess even in a covered container.
    * Scrub sweet potatoes and bake in the campfire, oven, microwave or covered grill. Slit the top and spoon in a generous dollop of marshmallow cream. It melts faster than marshmallows.
    * Drain juice from a 15-ounce can of crushed pineapple into a cold saucepan. Whisk in ½ cup sugar, 3 tablespoons flour and ½ cup orange juice. Place over low-medium heat and cook, stirring until it thickens, then fold in pineapple. Spoon over cake, pudding, broken graham crackers, cheesecake, custard pie, etc. 
    * Make French toast different every day. Start out with sandwiches made with a different filling such as cheese, jam, applesauce, ham, peanut butter, mashed banana, ad inf. Then dip in beaten egg and fry.
    * Make your favorite meatloaf mix and press into a greased, heavy, 10- or 12-inch skillet Cover and cook over medium heat until it’s browned on bottom and sides and is done through (160-165 degrees) Spread with a tub of deli mashed potatoes, cover and heat through.  Sprinkle with grated cheese. Serve in wedges.

Bonus Recipe
Popeye Pizza
1 thin baked pizza crust
Baby spinach, washed and drained
½ teaspoon Italian seasoning
Spray-on olive oil
8-ounce can pizza sauce
Small can mushroom pieces, drained
4-ounce package shredded mozzarella 

    Spray a skillet the same diameter as the pizza crust with pan spray. Add crust and brush or spray lightly with olive oil. Cover crust with spinach leaves, overlapping to make an even layer.  Sprinkle with seasoning and a little more olive oil.
    Distribute pepperoni and mushrooms. Drizzle with pizza sauce. Cover and cook over low-medium heat until heated through. Sprinkle with cheese, cover and heat just until cheese melts. Pizza can also be heated in a  375 degree oven.
    Grill method: Assemble pizza except for cheese and cover with a foil tent. Cook over well-started Medium grill to heat through. Add cheese and heat to melt.
    Cook’s note: I like this rocker blade better than a pizza wheel. It cuts better and also works for many other cutting and chopping jobs in camping.

Friday, September 09, 2016

Recipes for the Campfire, Camp Stove, RV Stove

blog copyright janet groene, all rights reserved. This blog has been viewed more than 123,000 times. To ask about rates to place an ad or sponsor a post email

Don't miss the Bonus Recipe below for a scrumptious pie iron meal. 

Subscribe to this blog for Kindle and Amazon will send it to you automatically each week. If you need the free Kindle app, click above right. Then get a free trial subscription.  

You're seeing double this week. Last week's post was scheduled but did not go up, probably because of Hurricane Hermine here in North Florida.  Scroll down for last week's posts. 

Camp and RV Recipe of the Week
Honey Kissed Pork Chops

1 ½ cups apple juice
1/4 cup each soy sauce and honey
1 teaspoon garlic powder
2 to 3 shakes of hot sauce
4 to 6 lean, meaty pork chops

    Stand up a large, zip-top bag in a bowl to keep it upright and add everything but the chops. Moosh the bag to mix, then add pork chops. Close bag and keep in the fridge or ice chest overnight, turning occasionally to blend flavors.
    Snip a corner off the bag and drain marinade into a small saucepan. Discard the bag and grill or fry chops.  Bring marinade to a boil for 5 full minutes and serve as a sauce for the chops. Goes well with rice. Serves 4 to 6. 

 How to stock a camper with food for two people, two weeks? Three people for a month? Cookbook shops the supermarket for shelf-stable food for emergencies, power outage, camping. Delicious recipes require no fresh  ingredients. 

Camp Cook Tips

    * Marinade that was used with raw meat should be boiled or discarded. It is not safe to eat without thorough cooking, but please don't waste it! It's loaded with flavor. 
    * Simple supper salad: cook a box of Uncle Ben’s rice and wild rice mix. Fold in celery, halved grapes, cooked chicken bites, vinaigrette to taste. Top with sliced almonds. Serve warm or chilled.
    * Moisten grated cheese with mayo and a little mustard. Spread on buns. Top with a blistering hot burger and let it all melt together. 
    * Try whitening toothpaste on stains on white ceramic stoves or  dishes (I like Corelle for the RV; it’s lightweight, sturdy and it's real dishes)  
    * Warm a can of diced tomatoes with garlic and basil. Spoon into sauce dishes and top with crisp croutons. Makes a nice side dish with burgers.
    * Canned, condensed soup tastes more homemade if you saute a little chopped onion in unsalted  butter, then add soup and water or milk. Another trick is to mix two flavors such as chicken rice and chicken gumbo or beef barley and Scotch broth. 

Janet Groene’s Cooking Aboard Your RV, 2nd Edition, has hundreds of shortcut recipes for camping and RV. Save water, space, time, hassle.

Campground Potluck Recipe of the Week
Green Noodle Casserole

10-ounce packaged frozen chopped spinach
32-ounce carton chicken broth (4 cups)
16-ounce package spinach  noodles
1 can cream of mushroom soup
8-ounce package grated cheese such as sharp Cheddar
10-ounce jar of salad olives, drained,  (or chopped stuffed green olives)

    Thaw spinach and press out excess moisture. In a large kettle bring 3 1/2 cups of broth to a boil and cook noodles and spinach. In a small bowl, whisk soup and remaining half cup of broth. When noodles are done, reduce heat and stir in soup mixture and cheese. Cover and. heat over low heat until heated through. Scatter with olives and bring to the table. Serves 8 to 10 as a side dish, 4 to 5 as a vegetarian main dish. 

See Janet Groene’s Pantry Recipe of the Week, made 100% from stow-able foods. at Boat Cook. 

Bonus Recipe
Pie Iron Tomato Sandwich
    The secret to successful pie iron cooking is to keep fillings modest. If over-filled, sandwiches leak, drip, make a mess.  Buy thin, sliced-to-order deli meats and cheeses.

For each:
2 slices sandwich bread
Butter or margarine
2 thin slices cheese
1 thin slice from a large tomato
1 paper thin slice from a large sweet onion
Half slice of pre-cooked bacon           

    Spray pie iron with nonstick spray. Butter a slice of bread and place it in the iron, butter side down. Add one slice  cheese, tomato, onion, bacon, more cheese. Lightly spread the other slice of bread and place in the pie iron, butter side up. Close iron and toast over the campfire, turning often, until golden and crusty on both sides. Serves one. 

Camp and RV Recipe of the Week
Sausage Biscuit Poppers
1 pound lean  bulk sausage (hot, medium or mild)
3 cups biscuit mix
8-ounce package shredded Cheddar or other sharp cheese
    Using your hands (I wear a disposable plastic glove), knead raw sausage into biscuit mix with the cheese. Heat a large skillet or griddle and oil lightly. Drop dough by the heaping teaspoon. Make tufts small so sausage cooks thoroughly.
    Brown on one side over medium heat, turn and brown the other side, then turn once more to make sure they are done through. Serves 6. .
Camp Cook Tips
    * Buy a tube of flaky or “layered”  biscuits and separate into petals to make an easy crust for pizza. Paste them, one at a time and overlapping,  to cover the entire bottom of a 10- or 12-inch baking dish or nonstick skillet. Make as thin or thick as you wish. Fill and bake in the oven or in a covered skillet over low-medium heat until toasty brown on bottom and sides.
    * Can’t handle a whole turkey? I’ve asked butchers to cut them in half. They have saws that buzz right through a whole frozen bird. Cook half, freeze half. When it thaws, clean out the cavity well. The giblets sack was probably wrapped in paper or plastic that shredded when the saw went through. 
    * To make Fake Stuffed Potatoes, form individual “boats” out of foil and fill with thawed Tater Tots. Drizzle with ranch dressing and heat in a skillet or on the grill.
    * If you camp without a freezer, it’s OK to bring frozen shrimp or fish in the ice chest kept at 40 degrees for up to three days. Seal the package in a plastic bag to keep the seafood smell out of the ice. 

Campground Potluck Recipe of the Week
Barbecue Chicken
2 deli-roasted chickens
1 cup ketchup
1/4 cup each brown sugar, vinegar, dried diced onion and Worcestershire sauce
1 cup water
½ teaspoon each celery seed, dry mustard powder, Tabasco sauce
    Cut large chunks from the chickens. Combine remaining ingredients and bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and heat through. Serves 12.

Bonus Recipe
Cinnammmm Skillet Coffee Cake
½ stick butter, softened
1 egg
½ cup sugar
1 ½ cups self-rising flour
½ cup milk
½ cup brown sugar
½ teaspoon ground cinnamon
    Butter a heavy skillet. Beat butter, sugar and egg until smooth. Stir in self-rising flour and milk.  Put batter in a 10-inch skillet. Mix brown sugar and cinnamon and sprinkle over the top. Cover tightly and bake over low-medium heat, peeking as little as possible, until cake is springy and firm, browned around edges. Uncover and let cool in the pan 10 minutes before serving.

Friday, August 26, 2016

Meal Makers for Camping, Travel and RV Trips

blog copyright janet groene, all rights reserved. To ask about rates to place an ad or sponsor a post email

 A cookbook just for camping and RV travel?  Every recipe in Cooking Aboard Your RV  takes shortcuts in time, fuel, space and water to make your camp-out delicious-er and delicious-er.


Subscribe to this blog for Kindle and Amazon sends it automatically each week for only 99 cents a month. If you need the Kindle app, get it free above right. Then click here for a two-week free trial.

Camp and RV Recipe of the Week
    This dish can be made in an oven, solar oven or Dutch oven over the campfire but I’m finding that more and more tenters and RV-ers are using slow cookers.
Slow Cooker Lasagna
    This recipe is vegetarian, easily made meatier by sprinkling in some finely chopped pepperoni or browned ground round.
6 no-boil lasagna noodles
20-ounce can or jar of pasta sauce (about 2 ½ cups)
1 cup drained, roasted red peppers, cut in strips
8-ounce can sliced mushrooms, drained
15-ounce container ricotta cheese

2 eggs
1 cup shredded Parmesan cheese
2 tablespoons dry red wine such as Burgundy (optional)
About 1/4 cup shredded Parmesan

    Spray the slow cooker insert with nonstick spray and spread a little  sauce in the bottom. Add two noodles Beat eggs and mix in ricotta, the cup of Parmesan and red wine. Spread half on the noodles. Top with half the  mushrooms and red pepper. Spoon on a little more sauce. Top with two more noodles and remaining cheese mixture, mushrooms, red pepper and a little more sauce.  Top with two more noodles and spread remaining sauce evenly over all. Cook 4 hours on Low. Sprinkle with remaining Parmesan just before serving. Serves 4 to 6.

If you're a woman who travels alone, join us at
Campground Potluck Recipe of the Week
    You’re feeling lazy but you have been assigned to bring a dessert to the campground potluck. Here are some ideas for Faux Homemade desserts that are sure to please diners, ease the cook. 

    * Buy two pound cakes and use the round handle of a wooden spoon to make holes at varying depths all over the tops. Bring 1 ½ cups sugar to a boil in a half cup of lemon juice. When sugar dissolves, drizzle evenly over cakes, allowing it to soak in. Cool completely. Slice.

    * If you have room in the fridge, bring a large, store-bought cheesecake. Unwrap, spread a can of apple pie filling over the top and chill. 

    * Tear up a store-bought angel food cake into bite size and put in a bowl. Fold in a can of cherry pie filling and a tub of whipped topping until it’s well mixed. Serve at once or chill. 

    * Kids love this dirt pile. Chop a package of Oreo cookies. Fold in a large tub of whipped topping and a cup or two of gummy worms.  Chill. Sprinkle with coarse, sandy brown sugar such as Sugar in the Raw.. Serve with a plastic toy shovel. 

    * Make parfaits. Fill a tray with clear plastic bathroom size cups. Each holds a serving of about 1/3 cup.  Make a double batch of instant chocolate fudge pudding and spoon into cups alternately with bits of marshmallow cream, raspberry jam, toasted pecans and broken graham crackers. Just before serving top each with a spritz of aerosol whipped cream.

Janet’s Survival Food Handbook is a guide to outfitting the RV and home pantry with supermarket foods for emergencies. Instead of high-priced survival rations, Janet stows real foods to make real meals for real families.

See Janet’s Pantry Recipe of the Week, made with stowed ingredients to keep on hand for emergencies or lazy days, at
Traveling to or in Florida? See insider tips at
Bonus Recipe
Cranberry Chutney   
    Take shortcuts by using canned ingredients to make a tangy condiment to go with meat from the grill. This chutney also goes well with curries and plain or fried rice.
1 package cranberries
1 ½ cups sugar
1 cup water
1 cup raisins
1 can apple pie filling
1/3 cup apple cider vinegar
½ cup chopped walnuts (optional)
    Cook cranberries with sugar, raisins and water until cranberries pop open. Open the can of apple pie filling and run a long, sharp knife through it repeatedly to chop apples. Stir apples and vinegar into cranberries. Bring to a boil again and remove from heat.  Add walnuts if you wish.  Serve warm, at room temperature or chilled.  Makes about 3 cups.

Friday, August 19, 2016

Recipes that Rock for Camping and RV Trips

blog copyright janet groene, all rights reserved. To ask about rates to place an ad or sponsor a post email

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Camp and RV 

Recipe of the Week
BBQ Tunawiches

10-ounce can tuna
1 tablespoon each Worcestershire sauce, prepared mustard and brown sugar
Small onion, finely chopped (optional)
4 large or 6 regular hamburger buns

    Drain the tuna into a 1/2 cup measure and add ketchup until you have ½ cup total liquid.  Mix everything in a saucepan, breaking up tuna. Heat gently and spoon into buns.

See Janet Groene’s Pantry Recipe of the Week, made entirely with shelf ingredients, at Boat Cook. 

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Campground Potluck Recipe of the Week
Big Bucket o' Slaw
    The beauty of this popular slaw is that it keeps as long as two weeks in the fridge or a well-regulated ice chest. It’s also a good salad to have on hand for camping, even if you use only a little each day. Now that supermarkets sell shredded cabbage by the bag, making big batches of homemade cole slaw is a snap

2 bags, 16 ounces each, shredded cabbage
Diced green and red sweet pepper (optional)
Diced sweet onion (optional)
2 cups each sugar and vinegar
1 tablespoon each turmeric, celery seed and dry mustard powder

    Pile vegetables into a two-gallon, zip-top bag and jostle gently to mix. Bring sugar, vinegar and seasonings to a boil, stirring. Then cool to lukewarm. Pour into the bag, seal shut and keep cold, turning occasionally. Serves 10 to 12.

Camp Cook Tips
    * Homemade snacks mean better health because you control ingredients and portions. See easy recipes at Create a Gorp. Most require no cooking. All of them can be carried in a pocket or backpack.

    * On my “bucket list” for camping are at least two pails, one in high quality stainless steel because it’s a lifetime investment. It can be used to transport hot coals or scrubbed clean to use as a water carrier or cooking pot in a pinch.  I also like to have one or more collapsible buckets for use wet or dry as basins, laundry tubs, scrub buckets and catch-alls around the campsite. Collapsible buckets stow in little space,  do a big job when needed. 

    * Are you devoted to your slow cooker, as many tent and RV campers are? You can use it as a steamer to make Boston brown bread and plum pudding. 

    *  To make 4 to 6 muffins in your toaster oven at 425 degrees, combine a cup of self-rising flour with 1/4 cup real mayonnaise and ½ cup milk.

Bonus Recipe
Instant Frosting
    For a quick dessert, whip up this delicious goo and spread on homemade  or store-bought cake, brownies, cookies or graham crackers.
20-ounce can of crushed pineapple

4-serving size package instant French vanilla pudding
1 tub of whipped topping, thawed
    Drain pineapple into a bowl and whisk in pudding, gradually stirring in pineapple. Fold in whipped topping. Use at once or refrigerate.