Cheese is a great crowd pleaser. No matter who the people are who are gathered around my kitchen table, I can always cube some cheddar cheese, stick a toothpick them, and it’s gone in an instant. For this blog, I’m focusing on cheese! When you’ve got a group forming outside of your RV on one of these fantastic spring nights, you certainly can’t go wrong with one of these cheese dishes.
Nana’s Chili Con Queso
1 – 1 lb carton of Velveeta cheese (cubed)
1 – 10 oz. can tomatoes with green chiles (I use Rotel), drained
2 – green onions, chopped
Melt the cheese in the top of a double boiler, or in a slow cooker on low. Place in a serving dish. Sprinkle the chopped onions on to, serve with Fritos corn chips or tortilla chips.
Breezy Cheese Ball
2 – 5 oz jars of old English sharp cheese – softened
2 – 3 oz packages of cream cheese – softened
1 – cup of finely chopped nuts
Combine cheese and cream cheese in mixing bowl and beat well. Shape into a ball and chill for 4-6 hours. Roll cheese ball in chopped nuts. Wrap in plastic wrap until time to serve. Serve with crackers, chips or bread.
1- 8 oz package of cream cheese, softened
1 – bunch of green onions, finely chopped
2 – jars of dried beef, chopped finely
Beat cream cheese until smooth. Combine all ingredients and mix well. Shape into a ball. Refrigerate. Serve with crackers, chips or bread.
Sausage Cheese Balls
1 – 8 oz jar of Cheez Whiz
1 – lb of sausage
1.5 – cups of flour
Mix all ingredients together. Shape into small balls and bake at 350 – 375 for 15-20 minutes or until golden brown. If you like a little kick, try hot sausage or Mexican Cheez Whiz.
As you can tell, I enjoy making cheese balls for my group when we go RVing. What are some of your favorite entertaining dishes that use cheese?
The kitchen is where I spend most of my time when I’m out with family and friends. There’s just something about cooking for all the people close to me that makes me happy. Since I’m always in the kitchen, I’m always on the lookout for space-saving and time-saving gadgets. What can I say? I’m a gadget hound. The easier it makes my life, the more likely I am to buy it. Luckily enough, we’re running a special on kitchen gadgets and rest assured, I’ve already tried them out and they work wonders!
When I’m in the mood for some fresh fruit, I like to give them a good rinse before I start eating them. That’s where this handy little contraption comes into play. I can turn it one way and it’s a colander, for me to wash all those pesticides and dirt off, then turn it the other way and it’s a water-tight bowl. Saving me the hassle of having to have 2 bowls. Less to carry and less to clean.
Who doesn’t love bacon? Not anyone in my family, that’s for sure. There’s always a package of bacon in my refrigerator when we’re out on a campsite. I can put a few strips on this handy little plate and microwave up some bacon in a hurry, which is how almost everyone likes it. Not only can I use it for bacon, but I can also reheat pizza and make homemade potato chips. I’ll take 2, please!
After a rough day, sometimes, I just need a good, fresh salad. It’s OK, I still love my bacon, but I can’t deny my body the tasty vegetables that come in a well-made salad. Fresh lettuce, tomatoes, cucumber and whatever else I dream up. I can throw it all in this Collapsible Salad Spinner and have it made for me!
Spring is such a great time of year. Not only is the sun starting to warm us up, but there’s fresh fruit everywhere! There’s nothing like a tall glass of fresh made lemonade or punch on a sunny day. Here are a few recipes I have for your springtime drinks!
10 oz. Fresh strawberries
12 oz. can of frozen pink lemonade concentrate, diluted, chilled
2 liter bottle of 7-Up or ginger ale
Blend fresh strawberries. Pour lemonade into punch bowl and stir in blended strawberries. Add 7-Up or ginger ale and well until blended. If it’s too tart, you can add sugar.
1 (46 oz) can of pineapple juice
2 packages sweetened lemon-lime flavored drink mix
1 tablespoon instant tea
Place all ingredients in a gallon jar. Fill with water, stir and allow tea to sit overnight in refrigerator. Add more tea to taste if needed.
Cheez-Its Baked Chicken. Image courtesy of wayofthespatula.com
Chicken is quite possibly the easiest meat to cook and it keeps so well that it could spend months in a freezer. I like to buy the bags of frozen chicken breasts at the grocery store and stick them in the freezer when go RVing. There’s so much you can do with a chicken breast that’s filling and puts smiles on all of our faces. This edition of Nana’s Recipes focuses on the versatility of chicken and some of the delicious flavors you can get out of it with only a couple of ingredients.
6 boneless, skinless chicken breasts
1 cup of lemon juice
1/3 cup of margarine, melted
Put chicken in a 9″x13″ glass dish. Cover with lemon juice and marinate for 1 hour in refrigerator, turning over often. Drain juice off of chicken and pour margarine over chicken. Bake at 350° for about an hour or until tender.
Nana’s Orange Soda Chicken
4 boneless, skinless chicken breasts1 (12 ounce) can of orange soda (I like Orange Crush)
2 tablespoons worcestershire sauce
Put chicken breasts in a microwave dish. Pour orange soda over chicken. Sprinkle with worcestershire sauce. Cover with plastic wrap, folding back the corner to vent. Microwave in high for 4 minutes. Rotate dish 1/2 turn, then cook again, 4 minutes. Chicken should be cooked until juice is clean and meat is not pink in the center. Use a meat thermometer to check that it’s cooked to 165°.
Cheez-Its Baked Chicken
4 boneless, skinless chicken breasts
1 cup sour cream
1 cup crushed Cheez-Its crackers
Roll chicken breasts in sour cream, then in Cheez-Its. Bake at 325° for 1 hour and 10 minutes, or until tender.
Place chicken breasts in a greased baking dish and bake at 350° for 20 minutes. Remove from heat. Generously spread mustard on both sides of chicken, then coat with breadcrumbs and return to baking dish. Bake at 350° for 1 hour. The mustard gives it a tangy flavor and make it moist.
What are some of your favorite ways to cook chicken?
There’s nothing like spending some time with your family and friends around a grill. The outdoors, the camaraderie, and, best of all, the tasty meat you’re cooking. It’s one of my favorite things to do! Almost every family get-together ends up with someone firing up the grill and throwing a T-bone on it. The same goes for tailgating. How can you possibly tailgate without cooking out? With the warmer weather coming on fast, now’s the time to get all of your outdoor grilling needs in order. Here are a couple of recommendations I have on making your grilling season the best ever!
A Stainless Steel Gas Grill that mounts on the side of your RV or may be set up on it’s own stand. The cast iron smoker plate offers the fullest flavor while minimizing grease fires. After the grill is preheated, the food drippings fall onto the smoker plate, where they vaporize and turn into flavorful smoke.
Also included with this stainless steel grill is a quick-connect hose and valve for use with an RV or trailer with a built-in quick-connect low pressure propane connection.
High Quality Stainless Steel Construction for long life
Patented smoker plate eliminates ashes and controls grease fires
Lighter fluid is such a bad idea when it comes to lighting your charcoal. I can’t tell you how many times I’ve almost lost my eyebrows from trying to light my grill. Lighter fluid ignites at a much quicker pace, so it doesn’t allow you to get away from it. If you’ve put too much in, you’ve created a dangerous situation.
InstaFire is a safe, simple, and versatile new water and wind resistant fire starting product. It has a fifteen minute burn time and a thirty year shelf life.
Use it to light campfires, as a bbq grill charcoal lighter, or as a safe and reliable fuel source for cooking or heating.
If you’ve put away your grill and are looking for something quick for dinner, you can use your campfire as a grill! You can cook hot dogs and marshmallows from a safe distance and not have to dirty up your meal with a stick that you found on the ground. Just attach the FireFork to the end of that stick and you’ve got a washable, stainless-steel way to cook in a hurry!
Grilling season is my favorite season! Be sure you have all the necessary products to help make it a successful one!
Cooking is one of my favorite things to do when I have family over. Getting everyone together in the kitchen to eat a hearty meal that I (with some help, of course) cooked mostly from scratch. It’s one of those things that never gets old.
When you’re traveling with your RV, you have limited space and cooking for everyone is a chore. Sure, we can buy all the newest gadgets and space-saving kitchen necessities, but that doesn’t help the fact that you’ve only got a limited amount of space in your RV’s kitchen. I enjoy cooking too much to give it up, so I make it work.
There are plenty of recipes out there that only involve 3-4 ingredients, which leaves more space in the fridge and freezer so you can take longer trips and have to visit the corner store less frequently. Here are a few of my favorite recipes that are a space- and time-saver. Try them out and let me know what you think!
1 small onion, chopped
1 to 1 1/2 cups shredded cheddar cheese
10 flour tortillas
Place a handful of onions and cheese in the center of a flour tortilla. Fold over and secure with toothpicks. Fry in melted margarine on both sides until golden brown.Optional: You can add shredded chicken on top of the cheese and onions to make chicken quesadillas.
Dip the chicken breasts in the eggs, then roll in the crushed corn flakes until well coated. Spray a baking sheet with cooking spray, place chicken on it and bake at 350 degrees for about an hour. Double check the temperature with a meat thermometer. 170 degrees internal temperature!
These are just a few of many recipes out there that are perfect for making when you’re on a campsite. What’s your favorite?
Turkey. It’s a staple of millions of homes for Thanksgiving and Christmas dinner. It’s something I look forward to making every year. When you’re on the road in your RV, cooking a turkey can be somewhat of an undertaking. Luckily enough, deep frying your birds are becoming more and more popular, and it’s quickly becoming the choice of RVers everywhere. With Christmas happening in a few days, I decided to write about how to make your Christmas turkey something to remember, with a deep fryer!
1. Be sure you have a flat surface outdoors to deep fry your turkey
A flat surface is very important to be sure you don’t spill cooking oil all over the ground. Make sure you are far away from wooden decks, homes, plants and anything that may catch fire.
2. Determine how much oil is needed for the turkey.
There should be about 3-5 inches from the fill line to protect it from boiling over and spilling.
3. Preheat the oil to 375 degrees.
While this is going on, prepare your turkey with marinade, seasonings and injectable flavor. You will also need to insert a metal wire and hook to lower and raise the turkey from the cooking oil.
4. Once the cooking oil is the desired temperature, turn the burner off.
5. Lower the turkey into the cooking oil slowly, to avoid spilling and bubbling over.
6. Once the turkey is immersed, turn the burner back on.
7. Cook the turkey for 3-4 minutes per pound of turkey.
Remember, the turkey is not done until the dark meat is 175-180 degrees and the white meat is 165-170 degrees.
8. Once the turkey is done, turn the burners off and slowly lift the turkey out of the deep fryer.
Set the cooked bird on a rack or a bed of paper towels and wait at least 20 minutes before you move it.
9. Enjoy your deep fried turkey!
On thing to remember during this process is that, for all of its deliciousness, deep frying a turkey is extremely hazardous and is responsible for incredible amount of house fires and fire related injury every year. Please, please, please be very careful when frying your turkey. In fact, when you are lowering your turkey into the oil, just go ahead and turn the flame off until your turkey is completely in the pot. This will help prevent fire in case of spillover.
Good luck, be safe and enjoy! Everyone of us here at PPL Motorhomes hope you enjoy your holidays with your family and be sure to let us know how your turkey turns out!
With Thanksgiving just around the corner, I’m sure the question has popped into your head: “How am I gonna cook Thanksgiving dinner in my RV?”. Knowing that your RV has smaller appliances and counter space than your kitchen probably scares you a little bit, too. But not to worry, there are plenty of things you can do to make your turkey day go off without a hitch.
Some people like to deep fry their turkeys, which is great, because you can do that outside! That just leaves more space inside for you to cook side dishes and desserts. Be sure to bring enough fryer oil to cook with!
If baked turkey is your thing, then I recommend buying turkey breasts at the supermarket. They are more compact than a whole turkey and you can buy a few packages worth and stick them in your freezer.
If you carry a grill with you when you go traveling, you can always grill a turkey on it! You may have to take the top warmer shelf out to get the whole turkey in there, but a 4-burner grill should accommodate a smaller turkey.
Always think ahead when preparing a big meal in your RV, take all the ingredients you can, then stop by the grocery store for the additional items.
When going RVing, we all know the thing that you are most looking forward to is FOOD! We love to eat while on the road. It makes you feel even more relaxed and comfortable, and it seems that a lot of family events are planned around food. We’re no exception! Our family seems to eat more chicken than you could ever imagine and this is my easy twist on grilled chicken. Try it for yourself!
1 package boneless, skinless chicken thighs (you can use breast, but thighs are juicier)
1 package peppered bacon
1 jalapeno pepper (seeded and cut into strips)
1 sweet onion (cut into wedges)
Salt, Pepper, Garlic Powder or your favorite Grilling seasoning
Wash and pat dry the chicken. Sprinkle with your favorite seasoning. Place a sliver of jalapeno and as much onion as you like on the chicken and fold it over like a tortilla. Wrap the pepper bacon around the chicken and secure with a toothpick. Grill for about 30 minutes turning as needed. My family loves this served with seasoned rice and a salad. I have also cooked this in the oven at 375 and it turns out great, too!
Everyone here at PPL Motorhomes loves to cook, and sharing recipes with each other is always fun. If you have any recipes you’d like to share, leave them in the comments section below, or on our Facebook page.
You can’t have a Super Bowl party without having some really good food, that’s just a fact! Whether you are having a Super Bowl party at home, or in your RV, I found this great recipe for delicious stuffed mozzarella meatballs. Sure, this is a little bit of a departure from the standard bowl game fare of hot dogs, hamburgers and chips, but trust me, all of your guests will be impressed with your cooking skills when you whip up this easy to prepare and delectable dish.
It can be served with a side of marinara sauce, or eaten as is. The marinara sauce is simply made with tomatoes, pesto, oregano, garlic and olive oil.
What you’ll need:
2 Pounds of Ground Beef
1 Pound of Ground Pork
Tablespoon of Salt
Teaspoon of Crushed Red Pepper
2 Tablespoons of Fresh Chopped Parsley
Teaspoon of Chopped Garlic
3 Tablespoons of Shredded Mozzarella
About 30, 1 inch x 1 inch blocks of Mozzarella Cheese
4 Tablespoons of Parmigiana Cheese
About a Cup of Bread Crumbs
Who know that your Super Bowl Party could have and Italian twist to it? This Sunday, give this recipe a try and let me know what you think. Plus, if you decide not to cook it this weekend, this is fantastic for when you are our on the road enjoying the RV lifestyle…Italian style! Mangiare!
I have been with PPL Motor Homes since 1980 and have been fortunate enough to grow up with the company. A native Houstonian, I have been blessed with years of wonderful experiences and memories of RVing with family and friends. With 3 children, 8 grandchildren and a ton of friends who I refer to as my adopted family, I was a Nana long before I became RV Nana. I was blessed to have shared this lifestyle with my late husband, a Cajun from Lafayette, and his spirit will live on in all of us as we continue down the road of life.
My life with PPL has given me so many wonderful chapters, from sharing my RV experiences as RV Nana to working with the Texas Campground Owners Association and holding the position of President of the Texas RV Association from 2011-2013, so it’s easy to see that the RV lifestyle is my style. Watch for me on the road …I’m the one with the RV Nana license plates on my car and RV, and share your RV experiences with me. See you soon!