CAMPING AND RV RECIPE OF THE WEEK
Peanut Butter Blondies
Packaged brownie mix is quick and easy but this homemade blond brownie is to sigh for. Bake ahead of time, cut in squares and wrap individually to serve anywhere.
2 sticks butter
16-ounce box dark brown sugar
1 cup chunky peanut butter
2 cups flour
1 ½ teaspoons baking powder
1 teaspoon salt
12-ounce bag white chocolate chips
Let butter soften and beat in eggs, brown sugar and peanut butter.
Combine flour, baking powder and salt in a bag, dump into the butter mixture and mix thoroughly. Spread batter in greased pan(s).
Bake 25 to 30 minutes at 350 degrees or until firm and springy to the touch. Sprinkle white chocolate chips evenly on top, let stand a few minutes to melt, then spread to create a frosting. Let cool completely before cutting.
Tips for the Camp Cook
* Make a quick topping for any fruit cobbler. Whisk together a can of sweetened condensed milk, a stick of melted butter, 1 1/4 cups self-rising flour and ½ teaspoon lemon extract. Pour batter over a casserole filled with fruit of your choice. Bake until topping browns.
*When buying silicone oven mitts, note their length (for wrist and arm protection) and their temperature limits.
* Don’t have an e-reader? You can read Kindle books on your phone, pad or laptop. Download the free Kindle app from https://amzn.to/31lQT0u
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* Make foolproof marshmallow fudge. Line the bottom of a 9-inch square pan with nonstick foil. Spray foil lightly. Arrange 36 marshmallows in the pan. Melt 1 ½ cups chocolate chips with 2 tablespoons butter and ½ cup peanut butter. Pour hot goo over marshmallows, spread evenly and chill. Cut in squares.
* Buy old-fashioned hot water bottles in the darkest color you can find. Fill partially (allow room for expansion) and heat in the sun to warm sleeping bags before climbing in.
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CAMPGROUND POTLUCK RECIPE OF THE WEEK
Turkey Gobbler Casserole
This recipe, popular at church suppers and campground clubhouses, makes 30 servings.
2 cups chopped celery
2 cups chopped onion
2 cups small broccoli florets
4 sticks butter
4 small bags herb stuffing
4 cups chicken stock
2 cups mayonnaise
12 cups chopped, cooked turkey
8 hard-cooked eggs, chopped
3 cups milk
3 cups chicken stock
4 cans condensed cream of chicken soup (or cream of mushroom or two of each)
2 cups chicken stock
1 cup grated sharp Cheddar cheese
Saute vegetables in butter until crisp-tender. Mix with (dry) herb dressing and 4 cups chicken stock. Set aside. Combine turkey with mayonnaise and set aside. Divide half the dressing between two buttered pans and spread in an even layer. Top with turkey mixture and remaining dressing mixture.
Mix eggs, 3 cups milk and 3 cups stock. Pour over dressing in pans, cover and refrigerate overnight. To continue, whisk together soups and 2 cups stock. Spread over casseroles and sprinkle with cheese. Bake 45 minutes or until thoroughly heated at 350 degrees.
Janet’s note: Provide a spoon so guests can serve themselves or let stand 10-15 minutes to firm up and cut into neat, serving-size squares with a serrated knife. Serve with a pancake turner.
MAKE-AHEAD RECIPE OF THE WEEK
Instead of our usual freeze-ahead recipe, here’s one to carry in the fridge or cooler.
Pickled Veggies to Go
Do all the cutting, peeling and slicing at home. Then marinate a big bag of raw vegetables and you’ll have enough to last for up to a week in the refrigerator or ice chest. Serve as a garnish, snack, relish or add them to salads. The vegetable mix can be your choice of favorites. You’ll need at least 4 quarts.
1 ½ cups white vinegar
1 cup vegetable oil
2 tablespoons seasoned salt
2 tablespoons lemon pepper
2 tablespoons Italian seasoning
1 teaspoon garlic granules
Large cauliflower and/or broccoli, trimmed and cut in bite size
Large green bell pepper, seeded and cut in squares
Large red sweet pepper, seeded and cut in squares
Large can pitted ripe olives, drained
2 large sweet onions, quartered
2 cans artichoke halves, drained and quartered
1 quart small mushrooms, cleaned and trimmed
1 pint grape tomatoes
In a two-gallon zip-top bag, combine marinade ingredients and squeeze bag to mix well. Add vegetables, zip bag closed and refrigerate 24 hours, turning several times to distribute flavors. Use tongs to remove as much as you’ll use each time. Keep cold for up to 6 days.
To serve all at once at a potluck, use an ice pick to make holes in the bag, drain well (into a container, not the sink) . When vegetables are drained, dump into a big bowl and provide toothpicks.
Serving note: make salad on a stick. String a colorful selection of pickled vegetables on skewers.