RV Cooking Show - Hot Fudge for Romantic RV Escapes

It's that time of year again...the day for lovers...including chocolate lovers! Make and take this delicious and decadent hot fudge along on a Romantic RV Escape to fabulous destinations including Big Bend National Park in Texas, San Francisco, California and Mackinac Island, Michigan.



There's so much to love about this episode, RVTravelers. And tell me quick...will you be my Valentine??

Evanne

PS - Check out what's happening in my little (temporary) corner of the world at my new blog - http://rvcookingshow.blogspot.com/

Easy, yummy muffins for breakfast or snack

Here’s a easy recipe from The RV Cookbook This is one of over 100 quick, easy, and delicious recipes you can enjoy on the road.


Easy Banana-Spice Muffins


3 very ripe bananas
1/4 cup orange juice
1/2 cup olive oil or butter, at room temp.
1/2 cup brown sugar
2 cups unbleached flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
4 teaspoons pumpkin pie spice

Preheat oven to 375 degrees. In a large bowl, mash the bananas and mix with the orange juice, oil or butter, and brown sugar. In a second bowl, mix the flour, salt, baking powder, baking soda, and spice together with a whisk. Add the dry ingredients to the wet and mix well. Spoon into a muffin pan (use 10 muffin cups for larger muffins, 12 for smaller muffins) and bake for 30 minutes. Eat warm, or store in a sealable bag to keep the muffins moist and fresh.

Try these variations:

Substitute 1/2 cup applesauce for 1/2 cup banana.

Add 1/2 to 1 cup raisins to mix.

Add 1/2 cup chopped nuts.

Put slices of bananas inside each muffin’s batter before baking.

For more great recipes check here: http://rvbookstore.com/shop/cv.aspx?m=2&c=79%20

Fix it in Foil Barbequed Chicken

Fix it in Foil
This is a great cookbook if you like tasty recipes and easy clean-ups - and who doesn’t? Each recipe includes 3 cooking methods: Ovens, Grills and Campfires. Here is one of the 51 fantastic recipes featured in this cookbook.


Barbequed Chicken


4 boneless, skinless chicken breast halves
1 cup barbeque sauce
1 (15.25 oz.) can whole kernel corn, drained
1/2 cup chopped green pepper

Cut 4 pieces of heavy-duty foil, each large enough to wrap around one chicken breast half with vegetables. Spray the foil with nonstick vegetable spray. Set 1 chicken breast half on each piece of foil. Spread about 1/4 cup barbeque sauce on top of each chicken breast half. Spoon equal portions of the drained corn and green pepper on top of sauce. Wrap foil in a tent pack around each serving.

Cooking methods:

Oven: Preheat oven to 450 degrees. Place foil packs on a baking sheet and bake for 18 to 25 minutes or until chicken is fully cooked.

Grill: Preheat grill to medium-high heat. Place foil packs on the grill over direct heat, close lid and cook for 12 to 18 minutes or until chicken is fully cooked. Move packs as needed to obtain even heating.

Campfire: Place double-wrapped foil packs on medium embers and cook for 15 to 25 minutes or until chicken is fully cooked. Move packs as needed to obtain even heating.

Foil keeps food moist and juicy as it locks in flavors and nutrients. Try this yummy recipe and don’t worry about the clean-up - just crumple and toss! What more could you want from a meal?

For more great recipes check here: http://rvbookstore.com/shop/cv.aspx?start=1&m=2&c=79%20

Quick and easy slow cooker Minestrone Soup

Better Than Mom’s Slow Cooker Recipes
This is one of more than 200 irresistible recipes that feature updated flavors and fresh ingredients. This is a great recipe, made even better because you only need 5 ingredients! (Water does not count)

Minestrone Plus

1 pound lean ground beef, ground pork, or sweet Italian sausage

1/2 cup chopped onion (1 medium)

2 19-ounce cans chunky minestrone

1 15.5-ounce can navy beans, rinsed and drained

2 cups water

1/4 cup finely shredded Parmesan cheese (1 ounce)

In a large skillet cook the ground beef and onion over medium heat until meat is brown and onion is tender. Drain off fat. In a 3 1/2 or 4 quart slow cooker stir together cooked meat mixture, the minestrone, drainded beans, and water.

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Ladle soup into bowls. Sprinkle with Parmesan cheese. Enjoy!

Makes 6 main-dish servings (10 cups)

For more great recipes check here: http://rvbookstore.com/shop/cv.aspx?start=1&m=2&c=79%20