Janet Groene's Honkin'
Huge Peanut Butter Cookie
Whip up this giant cookie in camp without an electric mixer or oven. Use a wooden spoon to mix, and bake it in a skillet, preferably a heavy, 12-inch, cast aluminum skillet with a tight lid. An iron skillet works OK over a grill or other large heat surface but it develops hot spots when used over a small, campstove flame.

3/4 cup peanut butter, chunky or smooth
2 eggs
1 cup brown sugar, tightly packed
2 cups biscuit mix
1/3 to 1/2 cup chopped peanuts
6-ounce package regular chocolate bits
6-ounce package miniature chocolate bits

1. In a bowl mix the peanut butter and eggs, gradually mixing in the brown sugar. Keep mixing as you add the biscuit mix until everything is evenly moistened.
2. Mix in peanuts and regular chocolate bits.
3. Drop the mixture by teaspoons to distribute the dough evenly in the bottom of a cold, greased skillet. Then spread it evenly , using the back of a metal spoon dipped in water.
4. Place over low flame (with flame tamer if necessary), cover tightly and bake without peeking for 10 minutes. Check quickly to see how it’s doing and keep peeking 5 minutes at a time until it’s done. It should be puffy, the top will have a dull finish and it will pull slightly away from sides of the pan. Top will not brown. Remove from fire, immediately sprinkle miniature chocolate bits over the top and let stand a few minutes until they melt. Then carefully swirl with a spatula to form a frosting effect. Let cool completely and cut into wedges for serving.

For more of Janet's great RV recipes go to
http://www.CampAndRVcook.blogspot.com

For more tips and ideas for your camping and RVing life, see
Cooking Aboard Your RV, 2nd Edition. (800) 262-4729 or go to
http://rvbookstore.com/shop/detail.aspx?p=212&m=2

Church potluck coming up? For inspiration go to http://www.ChurchSupper.blogspot.com

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The 1st American Cookie Lady
The 1st American Cookie Lady is based on recipes from a 1917 cookie diary by Anna Cookie Covington, which contains 208 delicious recipes from a WWI-era American kitchen. Includes helpful tips and hints on baking, updates for many of the recipes, fun cookie poems, baking superstitions, and dozens of photos and illustrations. Learn more or order.

Stuffed Spuds Are Filling and Luscious

Janet Groene's Mexi- Stuffed Spuds
Bake the potatoes any way you like. It’s the filling and finishing step that make this dish. It looks best if you hand-pick potatoes the same size.
12 small, oval baking potatoes (Idaho or Russet), scrubbed
1 pound ground beef
Medium onion, chopped
1 cup chunky salsa
11-ounce can corn with red and green peppers (e.g. Mexicorn), drained
12-ounce package grated Cheddar
Bake potatoes, slit tops and press from ends to fluff them while they are hot. Set aside to use immediately or keep cold up to three days. To finish the dish, fry out the ground beef and onion until done, pour off excess fat if any, and turn off heat. Stir in salsa, corn and 1/3 of the cheese. Arrange potatoes close together in a baking dish or pan, Work some of the ground beef mixture into slit in each potato. Cover with grated cheese and heat in oven or over the grill until heated through and cheese is melted. Serve at once.

For more of Janet's great RV recipes go to
http://www.CampAndRVcook.blogspot.com

For more tips and ideas for your camping and RVing life, see
Cooking Aboard Your RV, 2nd Edition. (800) 262-4729 or go to
http://rvbookstore.com/shop/detail.aspx?p=212&m=2

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101 Things To Do With A Potato
One potato, two potato, three potato-four! Each year, the average American consumes close to 140 pounds of potatoes. With that in mind, nothing seems better than a cookbook featuring one of America's major food staples-the potato! Learn more or order.

Tender, Juicy Steak

Janet Groene's Cowboy Steak
Throw this steak together at home to marinate in your ice chest or fridge for 24 hours. By your second night out it will be ready for the grill. It’s economical round steak yet it is tender and oh, so juicy.
1 cup ketchup
1/4 cup apple cider vinegar
2 tablespoons honey Dijon mustard
3 drops liquid smoke
3 cloves garlic, peeled and squashed with back of a knife
1 teaspoon chili powder
Large top round steak, 3/4 inch thick, about 2 pounds

Put everything but the steak in a plastic, zip-top bag and squeeze to mix. Add steak and refrigerate, turning occasionally, 24 hours. Lift steak out of bag and onto a well-started grill. Grill over medium-high heat 10 to 20 minutes on each side to desired doneness. Slice across the grain. Discard marinade or bring it to a hard boil for 2 minutes. Then discard garlic and spoon boiled marinade over steak. Serves 6 to 8. Serve with black beans, rice and grilled corn on the cob.

For more of Janet's great RV recipes go to
http://www.CampAndRVcook.blogspot.com

For more tips and ideas for your camping and RVing life, see
Cooking Aboard Your RV, 2nd Edition. (800) 262-4729 or go to
http://rvbookstore.com/shop/detail.aspx?p=212&m=2

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Fix it in Foil
Easy prep, great taste, good nutrition and quick clean-up - what more could you want from a meal? This cookbook combines the best of all worlds! Featuring 51 fantastic recipes that each include instructions for cooking in an oven, over a campfire, or on an outdoor grill. Learn more or order.

This is Gypsy the dog who loves RV-ing












Janet Groene's Sausage Stomp

Large red onion
1-pound roll lean bulk sausage
14- to 16- ounce bag shredded cabbage
1 pound red cabbage, cut in coarse shreds
Salt, pepper
2 tablespoons grainy mustard
3 tablespoons cooking sherry

Peel onion, cut in half north pole to south pole, then cut in long slivers. In a large skillet or wok, fry the sausage, breaking up as you go. As soon as it has given up some fat, start stirring in the cabbage and onion. Keep stir-frying until sausage is done and vegetables are crisp-tender. Add salt and pepper to taste. Whisk sherry and mustard together and fold in. Heat gently until every thing is heated through and serve. Serves 4 as a main dish.
For more of Janet's recipes go to http://www.CampAndRVcook.blogspot.com

For more tips and ideas for your camping and RVing life, see
Cooking Aboard Your RV, 2nd Edition. (800) 262-4729 or go to
http://rvbookstore.com/shop/detail.aspx?p=212&m=2