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THUMBNAIL RECIPE OF THE WEEK
Banana Bread Helper (Kris Kringle Version)
In a sealable bag place ½ c. sugar, 2 c.flour, 1 t. each baking powder & baking soda, ½ t. salt. In a small bag place ½ c. chopped candied cherries. In camp mash 3 bananas +1/3 c. vegetable oil + 2 eggs. Add helper. Mix. Fold in cherries. Bake in loaf pan.
HOLIDAY RECIPE OF THE WEEK
Just in time for Christmas Eve feasting in the campground is a rich cheesecake. It’s easy to mix in a small galley and bake in an RV oven. It’s also a good bake-and-take treat that keeps for several days in the fridge.
Bacon-Licious Cheesecake
½ cup crumbs made from bread, crackers or pretzels
1/4 cup grated Parmesan cheese
1/4 stick butter, melted
Mix these ingredients in a 9-inch, deep dish pie plate and press an even layer on the bottom to form a crust. Bake 10-12 minutes at 325 degrees. Cool the crust and keep the oven at 325 degrees while you make the filling.
2 bricks of cream cheese, 8 ounces each
1/4 cup evaporated milk or whipping cream
2 eggs
2 medium plum tomatoes, diced and drained
2 tablespoon finely chopped sweet onion, drained
4-ounce packet, can or jar of real bacon crumbles (no substitutes)
Let cream cheese come to “room” temperature. Blend cream cheese, milk or cream and eggs until smooth. Stir in tomatoes, onion and bacon crumbles. Bake about 45 minutes or until the filling is firm. Cool and chill. Cut in wedges.
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Camping and RV Recipe of the Week
Christmas Coffee Mix
Invite the campground neighbors in for a coffee that will make you a legend. Multiply the recipe many times to have a big supply for yourself and gifts.
½ cup plus 2 tablespoons instant coffee granules
½ cup French vanilla creamer powder
1/4 cup sugar
1 teaspoon ground cinnamon
Combine ingredients in an airtight container and keep dry. To prepare coffee put a tablespoon of the mix in a mug and add about 3/4 cup boiling water. Stir well. Serve as is or with a dollop of whipped cream and/or a shot of peppermint schnapps.
Campground Potluck Recipe of the Week
No Added Sugar Cranberry Sauce
At campground rallies and potlucks there is always a need for dishes that are sugar free, low salt, gluten free or otherwise suitable for folks on special diets.
2 bags, 12 ounces each, fresh cranberries
2 cups water
1 package sugar-free orange Jello
1 package sugar free raspberry Jello
20-ounce can pineapple tidbits in their own juice
Cook cranberries in water until they pop. Stir in gelatin mix well until it dissolves. Stir in pineapple tidbits with their juice. Chill until firm. Serves 16.
Tips for the Camp Cook
Gambits with Ham Bits:
A fully cooked ham is a camper's best friend for the holidays. Bake it, barbecue it, serve it hot or cold. Here are delicious ways to use that leftover Christmas ham right down to the last oink.
* Arrange ham slices in a pan or on a heat-able platter or skillet. Mix a can of whole cranberry sauce , ½ cup honey and ½ teaspoon ground cloves. Nuke, bake or heat on the stove just until warmed through.
* Dice ham and stir into boxed mac and cheese, made according to package directions. Add a cup of thawed peas for color.
* Arrange ham slices in a baking pan. Sprinkle with a teaspoon of dry mustard mixed with 1/4 cup brown sugar. Add just enough milk to cover and bake uncovered at 325 degrees to reduce milk to a glaze.
* Cut ham scraps in fine dice and stir into ready-to-serve Spanish Rice with drained, diced chilies to taste and a tablespoon or two of crisp bacon bits. Heat gently to warm through.
* Beat 2 eggs in a bowl with ½ cup flour, 1 teaspoon baking powder and ½ teaspoon cinnamon. Drain a 28-ounce can of sweet potatoes and mash them into the egg mixture. Fold in ham bits. Cook as for pancakes and serve as is or with pancake syrup.
* Buy a tub of macaroni salad in the deli and stir in ham bits plus chopped sweet pickle to make it a cold main dish.
* Lastly, stew the ham bone over the campfire all day with pre-soaked beans or peas. Discard the bone where animals can’t get it.
Freeze-Ahead Recipe of the Week
Lamb and Lentils
Freeze this tasty main dish complete with rice. Or to save space, cook fresh rice in the campground as needed.
1 cup dried lentils, washed and picked over
1 ½ cups ground lamb
1 teaspoon minced garlic
2 tablespoons curry powder
14.5-ounce can diced tomatoes
½ cup dry sherry
1 tablespoon dried parsley flakes
Salt to taste
6 cups cooked rice (optional)
Cook lentils according to package directions and set aside. Fry out lamb and spoon off excess fat. Continue cooking over high heat, stirring in garlic and curry powder. When lamb is browned stir in tomatoes, sherry and seasonings. Stir in lentils. Cool. Package for the freezer, allowing ½ to 2/3 cup per portion. Thaw, heat and serve over rice.
If you freeze it mixed with rice, allow about 1 1/2 to 2 cups per portion. To serve, thaw and heat.
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