Nana’s Recipes: Around the Campfire

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As I said in the last blog, we spent some tie on the beach with the grandkids last weekend, and there’s nothing quite like spending an evening under the stars with loved ones around the campfire. It’s one of those so completely natural feelings, and every time it happens you wonder why you don’t do it more often. So for today’s blog I thought I’d share a few truly classic recipes for campfire snacks.

The S’More

This snack needs no introduction. If you don’t know Mr. and Mrs. S’More, you’ve never been camping. For the truly classic S’More all you need is graham crackers, chocolate, and marshmallows. Now what kind of chocolate to use I’ll let y’all argue over, because you just use whatever kind you like the best or have on hand. What you do is you take a couple marshmallows, stab them onto the end of a stick and toast them over the campfire til they turn brown. Once they’re brown you squish them onto a graham cracker, put a square of chocolate on another graham cracker and make a lil sandwich out of the two pieces. Enjoy responsibly! Haaa!

The Hot Dog

Another timeless classic that is so ridiculously easy to make yet awesome to eat. Here’s what you do (for you non-campers): take a hot dog weenie, stab it onto the end of a stick, cook it over the campfire until it is cooked to your preferred level of cookedliness, insert into bun, add whatever condiments you like. Enjoy responsibly! Haaa!

Chili Pie

Another so simple a dish it almost embarrasses me to tell you folks how to make it. Open a couple cans of your favorite chili, poor them into some sort of receptacle you can place over the fire, heat up chili, line a bowl with corn chips, pour heated chili into the bowl, enjoy responsibly! Haaa!

We have all kinds of camping and grill accessories here at PPL, come check em out!

Thank God For National Doughnut Day!

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If ANY food deserved it’s own National Day of Celebration it’s the miraculous golden brown, sometimes iced, sometimes jelly-filled, sometimes glazed, but always enjoyed doughnut! I admit I have my favorite doughnut shop, and I admit I sometimes pass it on my way home…and it’s not really on my way home. Why are doughnuts such a guilty pleasure? Nothing about them is healthy, you can feel them add fat to your body, they’r so easy and convenient to eat, someone is always bringing them to work, and they taste sooooooooo darn good! There should be a 12 Step Program for doughnuts!

And do you know what’s more sneaky than your average awesome doughnut? The doughnut hole. They’re like little travel sized doughnuts that have all the guilt of their full-sized compadres. And thy are pretty easy to make! All you need is a pot, some vegetable oil, a baking tray and a cooling rack.

First you make the glaze. Pour a cup and a half of confectioners sugar into a mixing bowl, then add 3 tablespoons of whole milk and stir it in. You’re looking for a fairly thing glaze so it it isn’t thin enough add another tablespoon of milk.

To make the doughnut holes, put five cups of vegetable oil into a pot big enough to have at least two inches of oil covering the bottom and heat to 350 degrees. Use a deep fry thermometer to ensure proper temps. In a separate bowl, whisk one cup of milk and one egg together. In yet another bowl whisk together two cups of flour, two tablespoons of sugar, four and a half teaspoons of baking powder, and a half teaspoon of salt. Melt a half stick of unsalted butter and then stir in the melted butter, and milk/egg mixture. Stir them all together until the dough becomes soft. Use a small ice cream scoop to scoop up a ball of dough and carefully drop into the oil and let them fry for a couple minutes or until they turn that awesome golden brown color. You’ll need to flip them in the oil from time to time and you can cook several at once just don’t crowd them. Once they’re golden brown, place them on a baking tin lined with paper towels (slotted spoon works or GENTLY using tongs). Once they’ve cooled, place them on the rack and pour the glaze on, then EAT EM!


Nana’s Recipes: Pure Texas Nachos

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Anyone who’s read these blogs for any amount of time knows how proudly Texan I am, and when it comes to food Tex Mex is the name of the game around these parts. “Tex Mex” is kind of a misnomer I suppose. Here in Texas we call it “Mexican Food,” but what we call Mexican Food is derived more from what Tejanos were cooking, that is the Spanish and Mexican folks who were living in Texas before the revolution. They had taken traditional northern Mexican and Indian dishes and adapted them to what was available or would grow in Texas. Nachos seem to be one of those dishes very very closely associated with Tex Mex, and Tex Mex nachos are very specifically prepared.

Legend has it that Nachos were invented in Piedras Negras, which is just across the river from Eagle Pass. The story has several ladies from Texas going to a club in Piedras Negras for drinks late in the evening and asked the barman for a snack. As the kitchen was already closed, he melted some cheese onto some tortilla chips and added a slice of jalapeño to each and presented them with his compliments. Allegedly the barman’s name was Ignacio and the common nickname for Ignacio of course is Nacho.

So to make Pure Texas Nachos, you need to rustle up a bag of fresh corn tortilla chips, grab some Longhorn Cheese, and fresh jalapeño. To do these nachos their proper Texas justice, melt the Longhorn cheese — add a portion TO EACH INDIVIDUAL CHIP, don’t just slop the cheese all over a pile of chips… those are called “Lazy Nachos,” or even “Yankee Nachos.” So anyway, add a potion of melted Longhorn cheese to each individual chip, and add a slice of jalapeño to each chip as well. The goal is to not make the chips soggy or limp, so add cheese to taste as well as what the chips will support. Some folks like to add refried beans, salsa, guacamole, or sour cream t0 suit their own tastes, just remember to keep it simple.

And remember to swing by our website for any RV parts and accessories you may need!

Nana’s Recipes: Maragaritas

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Like any truly world changing event, the invention of the Margarita has several origin stories. Anyone who reads this blog will know by now that I am a proud Texan, so the origin story of the Margarita that I prefer to believe happened right here in Texas!

Ahem… it was a dark and stormy night in 1948, and an internationally known leggy lady singer named Peggy Lee sauntered into the Balinese Room in Galveston, TX. She stood there a moment, surveying the room. The South Seas style interior of the club was dimly lit, the bandleader saw her and immediately broke into “Mañana (Is Soon Enough For Me),” which was her song currently at #1 on the Billboard Charts. She nodded to him, then made her way to the bar.

“Good evening Miss Lee. What would you like me to make for you?” bartender Santos Cruz asked as she placed her handbag atop the bar.

“Hello Santo! I don’t know, how about something new? Just for me?” Peggy responded happily.

“Yes ma’am!” he said, fetching down a bottle of Tequila. He scratched his head for a moment, then started to reach to the right, changed his mind, and bent down to bring out a bottle of Triple Sec. He looked around the bar for a short moment, then brought out a small basket of limes.

“Wow, Santo. This is going to be quite the production,” she laughed.

He grinned back at her and set a thick glass on the bar. A moment later he added two ice cubes, poured in a shot of Tequila, added a dash of Triple Sec, cut a lime in half, and, after he’d squeezed the lime over the glass, he rubbed the rim with the lime and sprinkled a tiny amount of salt on the rim.

“With my compliment, Miss Lee,” he smiled, and placed the drink in front of her.

She reached down, smiled, and took a sip.

“Why, this is MARVELOUS!” she sighed. “What do you call it?”

“I don’t know ma’am, I just made it. You said you wanted something just for you, so let’s call it Peggy,” he said.

“No, no, no… this is a Spanish drink. What is Peggy in Spanish?”

“I don’t know… err, what’s your middle name?”


“Perfect! Margaret in Spanish is Margarita, so happy Margarita Miss Lee!” he beamed, and thus the Margarita was born. And if it didn’t really happen that way, well, it should have! Happy Margarita from all of us at PPL Motorhomes!

Nana’s Recipes: Mexican Flag Soup

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Sometimes on those chilly evenings a nice bowl of warm spicy soup just hits the spot. As you feel the warmth flow down from your tastebuds to your tummy, life just gets a little better doesn’t it? Especially on these warm during the day, cool in the evening sort of days. Anyhow, today we’re going to talk a little bit about Mexican Flag Soup which is the invention of a friend of mine. He calls it Mexican Flag Soup because the ingredient’s are red, white, and green and it can be as spicy as you like.

Here’s what you’ll need:

  • Spinach
  • Green Onion
  • Quinoa/Mexican Rice
  • Hominy
  • Veggie Broth
  • Olive Oil
  • Spices (red pepper flakes, garam masala)
  • Salsa
  • Chips
  • Tortillas

First pour enough veggie broth into a pot to feed however many people you feel like feeding, (today it’s just going to be me so multiply the amounts to suit the number of mouths you’ll have at the table) add a splash of olive oil, a pinch of red pepper flakes, and a pinch of garam masala. While the broth is warming up, grab a bowl, chop the green onion and put the chopped up bits into the bowl. Add a big ol’ spoonful of (previously cooked) quinoa or Mexican rice, add a big ol’ spoonful of hominy, also add a big ol’ spoonful of salsa. Grab a small handful of spinach leaves and tear them into chunks about the size of a nickel and add them to the bowl. While the pot continues to warm, warm up your tortillas and your corn chips, and get them set out on the table. Don’t forget to have a bowl of salsa out too, and whatever you’d like to drink. Once the broth in the pot is swirling around but not quite boiling just yet, pour it into the bowl with all your ingredients and stir a couple of times. Then, chow down! This soup is guaranteed to make your mouth warm and happy, so come and get it!

If you need any kitchen accessories for the RV or travel trailer, swing by PPL and see what we’ve got for you.


Nana’s Recipes : Lemon-Basil Pasta with Shrimp On Top

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There’s nothing simpler than cooking up a mess of pasta on the ol’ stove. All you have to do is heat water, throw in the pasta of your choice and wait til it reaches that “al dente” state right? Well, yeah. Kinda. But what are you going to have with it? What kind of sauce? Well let’s look in the cupboard and the fridge and see what we’ve got laying around. Hmmm, we’ve got some shrimp in the fridge, that would be nice. There’s a little bottle of capers there in the door, some fresh baby spinach down in the veggie drawer…what else have we got? Let’s see there’s some basil left over, a couple lemons, here’s a box of spaghetti. We’ve even got some olive oil left in this bottle and I know I’ve got salt and pepper, let’s do this!

I guess first thing, let’s chop about a quarter cup of fresh basil, then let’s get the shrimp peeled and de-veined. We’ve got a pound of it, and that’ll feed four folks I reckon. Once the shrimp is all prepared, we’ll need to get the water boiling in a pot and we’ll need a pan to cook the shrimp. We’ll get three quarts of water boiling then add about eight ounces or so of spaghetti. While the spaghetti is going, we’ll put about a tablespoon of olive oil in the pan and heat the pan until the olive oil just begins to smoke then throw about half the shrimp in as well as some salt, pepper, and even a pinch of sugar is you’re so inclined. Shrimp cook pretty fast so keep an eye on them, when the edges turn pink and they’re spotty/brown take the pan off heat, grab some tongs and pull them out and put them on a plate, so you can cook the other half of the shrimp.

If you were a short-order cook back in high school or college running the pasta and the shrimp at the same time is no problem because they’ll cook in about the same amount of time, but if you get flustered and overwhelmed in the kitchen, cook the shrimp first and pasta after. Once the pasta has reached that al dente goodness level, strain it then pour it into a mixing bowl. In the bowl stir in the chopped basil, a couple tablespoons of olive oil, a couple tablespoons of capers, a couple tablespoons of lemon juice, then salt to taste. Grab four plates, put a handful of fresh baby spinach on each plate, a serving of pasta on top of that then crown it with the shrimp! This stuff is so good you should eat it immediately and thank me later, or swing by PPL after dinner for any parts and accessories you may require.


That Retro Style!

Recreational Vehicles are around 105 years old, and with that amount of time comes a variety of change in styles, purpose built vehicles, as well as changes in plain old everyday philosophy. The good news about all those changes is that these days you can more or less choose  to decorate, convert, or modify an RV to suit a particular period of RV’ing. Some folks go full retro 50’s kitsch, some folks prefer a more “glamping” style of luxurious modern appointments that have the classic antique look, while others prefer that old-school utilitarian look. The options for decorating are as limitless as you allow them to be.

Of course if you choose to pursue a decorating style from the past you will have to decide if you want to track down and purchase actual antique or vintage equipment which is generally fairly expensive, hard to find, fragile, and irreplaceable. One of the benefits of today’s interest in classic styling is that today’s manufactures are creating current production items that represent those looks of yesteryear while maintaining modern functionality. For example, we offer sets of vintage style crockery (see photo below):



Getting that look from the past is quite an individual pursuit and also one that’s also very gratifying. There’s nothing quite like having a recreational vehicle that stands out from the herd, above the rest, and does so in a classy way. Even if you’re part-timing the RV, or more especially if you live in your vehicle year-round, you want it to reflect your individual sense of taste and style. When folks come visiting and they feel transported to another time and place, it makes for a great evening.

Please feel free to come visit us at PPL and peruse our online catalogue for those vintage-flavored item, we’re always glad to see y’all, and happier to see y’all pleased with your purchases!

Nana’s Recipes: Mediterranean Style Salmon

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It’s cold and wet  and dark all across most the state of Texas this morning (sorry Panhandle, Midland, and El Paso), and though all this moisture is mighty welcome, it made me start thinking of sunnier, warmer climes like the Mediterranean. The Med is home to some of the oldest European culture on the planet, and boy do they know how to cook! So instead of staring out the window cussing the time change and the wet, let’s talk about a warm spicy awesome salmon recipe.

This recipe works for however many salmon steaks you feel like cooking, just duplicate  the process on each slice of fish. We’re also assuming an average weight of 1/2 pound of fish per serving. All seasoning and garnishing in this recipe should be done to suit your taste. If you don’t like an overpowering onion flavor for example, don’t use a lot of onion! A lot of folks look at recipes as an absolute, but I’m here to tell you that this one is more of a guideline, after all what we’re after is a delicious meal.

I suppose while we’re visiting you should go ahead and pre-heat your oven to 350 degrees. There are a few veggies to prep while the oven is warming up, so grab a smallish tomato and chop it into 1/4″ or so cubes, same with a purple onion, and set the chopped bits aside. Now get a pie pan, line it with foil and put the salmon in there. Drizzle some red wine vinaigrette over the salmon, then add a little olive oil. McCormick makes a Mediterranean Seasoning Blend in those little red bottles you see at the grocery store, sprinkle some of that on the salmon, and add some red pepper flakes. Once the salmon is spiced, take a handful of chopped tomato and sprinkle over the top of the fish. Then add some the chopped purple onion. Finally, add some sliced black olives and capers, add a light dusting of crushed black pepper over the top of the whole mess, close the foil into a packet and bake for 30 minutes on a cookie sheet with each fish you cook in it’s own separate foil packet.

Hope you enjoy this recipe as much as we do! Drop us a line in the comment section below and let us know how you like it, and what you do to make it suit your tastebuds.


Nana’s Recipes: NM Style Cornbread!

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You’ll probably remember that we’ve talked in previous blogs about how to make pure southern style cornbread, as well as covering quite a few Southwest style and Tex-Mex dishes? Well how about combining the two ideas? How does making some Southwest Style Cornbread strike you? Well whip out the skillet and some butter and let’s get started!

Here’s what you’re going to need: Some regular old cornbread mix of your favorite variety (preferably the kind you have to add butter to), some frozen corn, a can of Hatch green chiles, and some fresh green onions. Before we get started, dice up the green onions and melt some butter in the skillet.

While the butter is melting rapidly, grab a bowl and add the cornbread mix, pour the butter from the skillet into the mix and follow the directions on the package for mixing. Add in a half cup of the frozen corn, and half the can of Hatch green chiles and mix them in. Pour the batter into the already warm buttered skillet (doesn’t that phrase just make you hungry by itself?) and sprinkle a half cup of diced green onions onto the top of the batter, as well as a pinch or three of shredded cheddar if you like that green chile cheeseburger flavor…without the burger of course. Bake at the temp and time noted on your particular package of cornbread mix. Then all you’ll have to do it let it cool and eat it! Of course, if you have a large skillet and need to add another package of cornbread mix, don’t forget to increase the corn and green onions to a full cup, and use the full can of the Hatch chiles.

If the mix of Hatch chiles and corn flavors don’t take you on a brief tasty trip straight to New Mexico on a warm summer day, even if it’s colder than an igloo’s toilet seat outside, well then…you just need to travel more! And before you hit the road come springtime, please be sure and swing by PPL for all your parts and accessories!


Nana’s Recipes: All ‘Bout That Pico

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We’ve covered the red salsa and the green salsa in previous blogs, but there’s something about a nice fresh bowl of pico de gallo on the table that just puts a smile on my face. Not only that but when you make a fresh batch, it makes the RV smell so good. Matter of fact, you might want to keep the windows shut so you can keep that smell inside, and not have the neighbors lining up outside your door like it’s a Taco Truck!

I guess the best thing about Pico is you can use it on anything. You can put it on your breakfast tacos, fish or chicken dishes, eat it with chips, or even just eat it straight like a very spicy salad. Unlike salsa though, you need to start eating Pico more, or less immediately. It’ll keep in the fridge of course, but it may start to get a little soggy after a day or so. Anyhow, here’s what you’re going to need: 4 tomatoes, 2 jalapeños, a purple onion, cilantro, lime, and garlic.

You’ll need to dice up the tomatoes, about a quarter of the onion,  the garlic, and both jalapeños (remove the seeds if you don’t want real spicy Pico, leave ’em in if you want to bring the heat). Put all the chopped ingredients into a bowl, chop up about a quarter cup of cilantro and throw it in, juice the lime, maybe add a tiny bit of olive oil, and salt to taste. You’ll need to let it sit for 30-40 minutes and let it all co-mingle and get awesome Then…EAT!

Like Pico de Gallo, PPL Motorhomes features a lot of great products that will add some spice to your RV Life, so swing on by and see what we’ve got cooking!