Debi's Itasca Suncruiser RV Kitchen
My Itasca MH Kitchen
Tuesday, May 23, 2017
Thursday, July 28, 2016
Foil Grillers for Summer Cook Outs
Hi Kids,
Summer is in full swing and campers are out in full force so let's do some campfire meals so we can spend more time cooling off in the water rather than slaving over a hot campfire or stove. Here are some awesome and quick foil campfire meals that are not only easy but delicious. Here are 3 of my favorites. You can cook just about any combination of meats and veggies you like in a foil pack. Mix it up and have fun with it. Even the kids will have fun helping to put these meals together because they can pick out their favorite veggie to go with their meat. OR you can make them ahead before your trip, just pack them in a cooler to take along...
1) Texas Travelers Stew
(one serving per packet)
12" x 12" piece of foil
1 1/4 lb hamburger
1 thin slice onion
1 small potato, sliced thin
1 small carrot, sliced thin (optional, ANY veggie you like will work)
2 Tablespoons of Beefy Mushroom soup
Combine all ingredients in foil and twist the corners together to seal.
Place on campfire grill for 45-60 minutes OR until done.
*** CAUTION***
when opening to check if done, the HOT steam will burn you....
2) Campfire Chicken
(one serving per packet)
12" x 12" piece of foil
1 boneless skinless Chicken breast
1 small potato, sliced thin
1 thin slice of onion
1 small carrot, sliced thin (optional, ANY veggie you like will work)
2 Tablespoons of Cream of Chicken soup
Combine all ingredients in foil and twist the corners together to seal.
Place on campfire grill for 45-60 minutes OR until done.
*** CAUTION***
when opening to check if done, the HOT steam will burn you....
3) Campfire Beef Stew
(one serving per packet)
12" x 12" piece of foil
4-5 small to medium pieces of terderized round Steak
1 small potato, sliced thin
1 thin slice of onion
1 small carrot, sliced thin (optional, ANY veggie you like will work)
2 Tablespoons of Cream of Mushroom soup
Combine all ingredients in foil and twist the corners together to seal.
Place on campfire grill for 45-60 minutes OR until done.
*** CAUTION***
when opening to check if done, the HOT steam will burn you....
♥
Please leave me some feedback on these and other recipes.
If you have a recipe you would like to share, feel free to post it as well.
Thank You for stopping by, Happy Cooking...
Summer is in full swing and campers are out in full force so let's do some campfire meals so we can spend more time cooling off in the water rather than slaving over a hot campfire or stove. Here are some awesome and quick foil campfire meals that are not only easy but delicious. Here are 3 of my favorites. You can cook just about any combination of meats and veggies you like in a foil pack. Mix it up and have fun with it. Even the kids will have fun helping to put these meals together because they can pick out their favorite veggie to go with their meat. OR you can make them ahead before your trip, just pack them in a cooler to take along...
1) Texas Travelers Stew
(one serving per packet)
12" x 12" piece of foil
1 1/4 lb hamburger
1 thin slice onion
1 small potato, sliced thin
1 small carrot, sliced thin (optional, ANY veggie you like will work)
2 Tablespoons of Beefy Mushroom soup
Combine all ingredients in foil and twist the corners together to seal.
Place on campfire grill for 45-60 minutes OR until done.
*** CAUTION***
when opening to check if done, the HOT steam will burn you....
2) Campfire Chicken
(one serving per packet)
12" x 12" piece of foil
1 boneless skinless Chicken breast
1 small potato, sliced thin
1 thin slice of onion
1 small carrot, sliced thin (optional, ANY veggie you like will work)
2 Tablespoons of Cream of Chicken soup
Combine all ingredients in foil and twist the corners together to seal.
Place on campfire grill for 45-60 minutes OR until done.
*** CAUTION***
when opening to check if done, the HOT steam will burn you....
3) Campfire Beef Stew
(one serving per packet)
12" x 12" piece of foil
4-5 small to medium pieces of terderized round Steak
1 small potato, sliced thin
1 thin slice of onion
1 small carrot, sliced thin (optional, ANY veggie you like will work)
2 Tablespoons of Cream of Mushroom soup
Combine all ingredients in foil and twist the corners together to seal.
Place on campfire grill for 45-60 minutes OR until done.
*** CAUTION***
when opening to check if done, the HOT steam will burn you....
♥
Please leave me some feedback on these and other recipes.
If you have a recipe you would like to share, feel free to post it as well.
Thank You for stopping by, Happy Cooking...
Tuesday, December 15, 2015
It's all about the Relish
Happy Thanksgiving to all...
Went in another direction with the sides this year and boy am I glad I did. It's always nice to try new recipes for group get together's. This year we spent Thanksgiving with some fellow RVers at Village Creek State Park in Lumberton TX. Our good friends Judy and Dick Mott, Janice and Dave Evans and April and Mike Mott. The Mott's are from Louisiana and they are awesome Cajun cooks with fabulous recipes. Mike made this scrumptious Cajun dressing that had shrimp in it... WOW was it good. Sorry kids this recipe is highly guarded by their family so I can't share it. We will be meeting up with them for New Years and I sure hope he makes that again, it went very well with my Ninja baked Turkey. Yep I'm starting to get hungry... LOL
This year I tried a new recipe called Raspberry Pomegranate Relish.... It was a great hit and I will be making it again for Christmas and New Years. In fact I'm making it today. Can't wait to taste it again.
The day after Thanksgiving we had to take our little Chi, who broke her leg a few weeks ago jumping off the couch, back to Conroe to have her cast redone because it slipped down. Then 2 days later we had to take her back again because the cast came completely off . ugh! Everyone else was meeting up for lunch the next day so I sent the relish for them to enjoy, hoping we would be back in time to eat with them. But no it took all day to make the 186 mile round trip... Since we only got a wee bit of this luscious concoction, that's the reason I'm making it today. Yep,that's just how good this stuff is. Hope you like it as much as we did....
Ingredients
Went in another direction with the sides this year and boy am I glad I did. It's always nice to try new recipes for group get together's. This year we spent Thanksgiving with some fellow RVers at Village Creek State Park in Lumberton TX. Our good friends Judy and Dick Mott, Janice and Dave Evans and April and Mike Mott. The Mott's are from Louisiana and they are awesome Cajun cooks with fabulous recipes. Mike made this scrumptious Cajun dressing that had shrimp in it... WOW was it good. Sorry kids this recipe is highly guarded by their family so I can't share it. We will be meeting up with them for New Years and I sure hope he makes that again, it went very well with my Ninja baked Turkey. Yep I'm starting to get hungry... LOL
This year I tried a new recipe called Raspberry Pomegranate Relish.... It was a great hit and I will be making it again for Christmas and New Years. In fact I'm making it today. Can't wait to taste it again.
The day after Thanksgiving we had to take our little Chi, who broke her leg a few weeks ago jumping off the couch, back to Conroe to have her cast redone because it slipped down. Then 2 days later we had to take her back again because the cast came completely off . ugh! Everyone else was meeting up for lunch the next day so I sent the relish for them to enjoy, hoping we would be back in time to eat with them. But no it took all day to make the 186 mile round trip... Since we only got a wee bit of this luscious concoction, that's the reason I'm making it today. Yep,that's just how good this stuff is. Hope you like it as much as we did....
Raspberry Pomegranate Relish
Ingredients
1 can whole cranberry sauce
1 lg box raspberry jello
1 1/4 cup boiling water
1 sm can crushed pineapple, drained
1 med apple, peeled and chopped
1 pomegranate seeds only
1/2 c. chopped walnuts
a few Whole Nuts to put on top (optional)
Directions
Prepare Jello as directed BUT use only 1 and 1/4 cups water.
Mix crushed pineapple, apples, pomegranate, cranberry sauce and nuts to jello
then add in jello and pour into a 9 x 9 pan
then add in jello and pour into a 9 x 9 pan
Chill for at least 1 hour.
*Recipe can be doubled and put into a 9 x 13 inch deep dish pan or 2(two) 9 x 9 inch deep dish aluminum pans
Until next time, Merry Christmas and Happy New Year!
Safe Travels and Happy Cooking!
Monday, November 2, 2015
Fall is in the Air
Happy Fall everyone...
It's really good to be back in Texas after being gone for a year enjoying the West Coast and central USA. Ed and I spent our first year of full time RVing by doing some wonderful things and seeing some of our Great Country's awesome sights. You are welcome to enjoy our travel pictures and read more about our adventures over on Hurlburt's Adventures. Our tour this trip was through NM, AZ, CA, UT, MT, WY, SD, NE, KS, OK and finally back to TX. We wanted to be back to spend the winter and Holidays with family.
Since the weather is changing and the leaves are falling lets make something that will keep you warm and satisfied on those cool evenings. A little recipe I call "Debi's Texas Hamburger Hash". A great comfort dish and an inexpensive dish the whole family will enjoy.
OR 
It's really good to be back in Texas after being gone for a year enjoying the West Coast and central USA. Ed and I spent our first year of full time RVing by doing some wonderful things and seeing some of our Great Country's awesome sights. You are welcome to enjoy our travel pictures and read more about our adventures over on Hurlburt's Adventures. Our tour this trip was through NM, AZ, CA, UT, MT, WY, SD, NE, KS, OK and finally back to TX. We wanted to be back to spend the winter and Holidays with family.
Since the weather is changing and the leaves are falling lets make something that will keep you warm and satisfied on those cool evenings. A little recipe I call "Debi's Texas Hamburger Hash". A great comfort dish and an inexpensive dish the whole family will enjoy.
Ingredients
1/2 lb hamburger meat
1/4 onion chopped
1/4 bell pepper chopped
2 med potatoes peeled and cubed small
1 to 1- 1/2 cups beef broth
1 can golden mushroom soup (DO NOT DILUTE)
1 cup frozen peas and carrots
1 cup frozen corn
salt and pepper
Directions
Saute onions and bell pepper
Brown hamburger meat along with onions and bell peppers, drain excess liquid, add in potatoes, soup and broth
Bring to boil and reduce heat to simmer, cook until potatoes are fork tender then add in peas and carrots, cover and simmer until everything has heated.
Serve with your favorite crusty bread.
**If you have a little extra time... You could transfer this yummy mixture to a casserole dish, top with a pie crust and bake until golden brown. This makes a great Beef Pot Pie.
Well kids, I hope you enjoy this wonderful, stick to your ribs, dish as much as Ed and I do.
Until next time Happy Cooking!
Sunday, October 11, 2015
Mexican Breakfast Pocket
Wanted to share this quick and easy breakfast sandwich with you kids. These are so wonderful to take on the road with you cause you can hold them. Actually I got the idea from Taco Bell.
Ingredients
4 eggs
2 Tablespoons milk
1/2 c hash browns
1/4 c onion, chopped
1/4 c bell pepper, chopped
2 Tablespoons butter, divided
2 large Jalapeno OR flour tortillas
salt and pepper to taste
Directions
Saute onions and peppers in 1 Tablespoon of butter until tender then add in the hash browns and cook until the potatoes have some color.
Beat eggs with milk and stir into the onion, pepper and potato mixture and cook until the eggs are done and set aside.
2 Tablespoons milk
1/2 c hash browns
1/4 c onion, chopped
1/4 c bell pepper, chopped
2 Tablespoons butter, divided
2 large Jalapeno OR flour tortillas
salt and pepper to taste
Directions
Saute onions and peppers in 1 Tablespoon of butter until tender then add in the hash browns and cook until the potatoes have some color.
Beat eggs with milk and stir into the onion, pepper and potato mixture and cook until the eggs are done and set aside.
Butter the outside of the Jalapeno tortillas and place in a large skillet add 1/2 of the egg mixture and place in the center sprinkle 1/2 of the cheese on top and fold the edges to the inside so they overlap as if to make a rose-like scallop. Once that side browns flip it over and brown the other side. Repeat to make the second pocket.
Saturday, October 10, 2015
Debi's Crockpot BBQ Pork Ribs
Fall is in the air and we're going to miss that outdoor grill... You can still enjoy those delicious BBQ Babyback Ribs indoors and it's as easy as plugging in your Ninja or crockpot. Yes, fall off the bone ribs. I make these in my Ninja and they come out perfect every time.
Ingredients:
1 package Mc Cormicks Brown Sugar Bourbon Marinade
1 package Mc Cormicks Brown Sugar Bourbon Marinade
1 crockpot liner (optional)
1 bottle of Sweet Baby Rays Original BBQ sauce
1 12 oz can Dr Pepper
salt and pepper to taste
Directions:
The night before place ribs in a large plastic bag and sprinkle the Mc Cormicks marinade over the ribs, seal the bag and work the marinade into the ribs. Place in fridge over night.
The next morning let the ribs set out an hour or so before cooking.
In a bowl mix together BBQ sauce and Dr Pepper Place ribs in slow cooker. In a bowl mix together BBQ sauce and Dr Pepper then pour sauce over ribs, turning ribs to coat. Cover, and cook on Low 6 to 8 hours, or until ribs are tender.
The night before place ribs in a large plastic bag and sprinkle the Mc Cormicks marinade over the ribs, seal the bag and work the marinade into the ribs. Place in fridge over night.
The next morning let the ribs set out an hour or so before cooking.
In a bowl mix together BBQ sauce and Dr Pepper Place ribs in slow cooker. In a bowl mix together BBQ sauce and Dr Pepper then pour sauce over ribs, turning ribs to coat. Cover, and cook on Low 6 to 8 hours, or until ribs are tender.
Saturday, May 9, 2015
April Showers Warm Up
Hello Kids...
It's been way too long since my last post and I'm ready to get caught up with y'all. We have been so busy the first part of this year with traveling around. Most places we have been did NOT have phone service and no internet. At this time we are in Morgan Hill Ca at a Thousand Trails Park but we are leaving here next Tuesday headed to Yosemite Lakes to visit The Yosemite National Park. I hear from our friends who are already there, that there is NO phone service and NO internet there either. They also tell me it has been snowing and a winter mix has been falling this week. I sure hope it's gone for our trip up next week.
Getting right to our recipe of the day...
Crock pot Mac and Cheese. Since our friends mentioned snow and sleet, this just sounded so good for a cold day staying inside while it's so nasty outside.
Crockin' Mac and Cheese
Ingredients
12 oz. can evaporated milk
1 egg
1/2 tsp. salt
1/4 tsp. pepper
Directions
Spray the crock of the slow cooker or if using a slow cooker liner, spray the bag well.
It's been way too long since my last post and I'm ready to get caught up with y'all. We have been so busy the first part of this year with traveling around. Most places we have been did NOT have phone service and no internet. At this time we are in Morgan Hill Ca at a Thousand Trails Park but we are leaving here next Tuesday headed to Yosemite Lakes to visit The Yosemite National Park. I hear from our friends who are already there, that there is NO phone service and NO internet there either. They also tell me it has been snowing and a winter mix has been falling this week. I sure hope it's gone for our trip up next week.
Getting right to our recipe of the day...
Crock pot Mac and Cheese. Since our friends mentioned snow and sleet, this just sounded so good for a cold day staying inside while it's so nasty outside.
Crockin' Mac and Cheese
Ingredients
Cooking oil spray
1 lb Velveeta cheese
1 lg bag of cheddar cheese
2 c. skim milk12 oz. can evaporated milk
1 egg
1/2 tsp. salt
1/4 tsp. pepper
Spray the crock of the slow cooker or if using a slow cooker liner, spray the bag well.
In a mixing bowl whisk together milk, evaporated milk, egg, salt and pepper. Pour milk mixture into the slow cooker.
Add cheese and uncooked macaroni. Stir gently to mix.
Cover and Cook on Low and for 3-4 hours, or until the custard is set and the macaroni is tender.
NOTE: Do not cook more than 4 hours, or the sides will begin to dry out.
Be sure to leave me a comment.
If you have a recipe you would like to share please do share it with us. OR if there is a recipe you would like to see on my blog, just let me know and I would be glad to post it for you.
Thank You for stopping by. Until next time Happy Cooking!
Saturday, December 27, 2014
Holiday Hints for your New Years Party!
Happy New Year Kids...
It has been an awesome year for me and I hope for you as well. As you all know the Hubs and I have sold our house and are now full timers. With this being our very 1st holiday season in our motor coach, I thought cooking Thanksgiving and Christmas dinner would be a challenge. To my surprise everything turned out great... I think my Turkey, cooked in my new Ninja, was the best and most flavorful I have ever cooked. The Hubs said it was my best yet. Yea!
Now that Christmas is over it's time to concentrate on some tasty party treats that can be the hit with your friends this New Years Eve.
Let's start by making a menu for our guest.
1) Sausage and Cheese Balls (served on a pretty platter)
2) Cheese Dip w/chips (served in a Crockpot)
3) Cocktail BBQ Smokies (served in a Crockpot)
4) Mini Chicken Pot Pies (served on a pretty platter)
5) Chicken Nuggets w/dippin' sauces (served on a pretty platter)
6) Spiked Punch
7) Champagne for the midnight toast
Of course you can serve almost any kind of finger food you like, these are just a few options. I recommend the spiked punch instead of an open bar, that's just me, I like to keep the drinking to a minimum.
Please share your ideas for a great party in the comment section.
Until next time, I would like to wish everyone a Safe and Prosperous New Year!
Thank you for stopping by and keep coming back for more great recipes and ideas for your next holiday party...
It has been an awesome year for me and I hope for you as well. As you all know the Hubs and I have sold our house and are now full timers. With this being our very 1st holiday season in our motor coach, I thought cooking Thanksgiving and Christmas dinner would be a challenge. To my surprise everything turned out great... I think my Turkey, cooked in my new Ninja, was the best and most flavorful I have ever cooked. The Hubs said it was my best yet. Yea!
Now that Christmas is over it's time to concentrate on some tasty party treats that can be the hit with your friends this New Years Eve.
Let's start by making a menu for our guest.
1) Sausage and Cheese Balls (served on a pretty platter)
2) Cheese Dip w/chips (served in a Crockpot)
3) Cocktail BBQ Smokies (served in a Crockpot)
4) Mini Chicken Pot Pies (served on a pretty platter)
5) Chicken Nuggets w/dippin' sauces (served on a pretty platter)
6) Spiked Punch
7) Champagne for the midnight toast
Of course you can serve almost any kind of finger food you like, these are just a few options. I recommend the spiked punch instead of an open bar, that's just me, I like to keep the drinking to a minimum.
Please share your ideas for a great party in the comment section.
Until next time, I would like to wish everyone a Safe and Prosperous New Year!
Thank you for stopping by and keep coming back for more great recipes and ideas for your next holiday party...
Monday, December 1, 2014
Holiday Party Goodness
Hi Kids…
I know it’s been way too long since my last post, I’m so sorry. But now that we’re RVing full time and traveling on the road, I haven’t had much of an opportunity to catch up on my Blog. I will try to post a little more often. Thank you for your hanging in there. Another issue we run into on the road is a good WiFi and internet service. Sometimes it’s very limited or not at all. Then we have to depend on our cell phones and we have limited data there too.
I hope everyone had a great Thanksgiving. Now that the bird day is over we are looking forward to those Holiday Parties or at least I am. I have so many recipes I want to share with all of you I don’t know where to start, so I guess I’ll just jump in there and start with this great appetizer. It’s not your Mom’s old party recipe. I hope you will enjoy it as much as I do every time I make it, and it’s a fun dip too. The perfect party dip and you can eat the bowl.
Hot Ham and Cheese in Bread Bowl
8 oz. sour cream
8 oz. cream cheese
16 oz. cheddar cheese, grated (sharp or mild)
4 oz. chopped green chilies
Green onion (suit your own taste)
1 c. chopped ham
1/2 pound chopped bacon
1 round bread loaf, hollowed out
Mix first seven ingredients together and put into the hollowed out bread loaf. Bake at 350 degrees uncovered for one hour. Serve with leftover bread pieces, crackers or chips.
Until next time, please leave me a comment… Thanks for stopping by… Enjoy!
I know it’s been way too long since my last post, I’m so sorry. But now that we’re RVing full time and traveling on the road, I haven’t had much of an opportunity to catch up on my Blog. I will try to post a little more often. Thank you for your hanging in there. Another issue we run into on the road is a good WiFi and internet service. Sometimes it’s very limited or not at all. Then we have to depend on our cell phones and we have limited data there too.
I hope everyone had a great Thanksgiving. Now that the bird day is over we are looking forward to those Holiday Parties or at least I am. I have so many recipes I want to share with all of you I don’t know where to start, so I guess I’ll just jump in there and start with this great appetizer. It’s not your Mom’s old party recipe. I hope you will enjoy it as much as I do every time I make it, and it’s a fun dip too. The perfect party dip and you can eat the bowl.
Hot Ham and Cheese in Bread Bowl
8 oz. sour cream
8 oz. cream cheese
16 oz. cheddar cheese, grated (sharp or mild)
4 oz. chopped green chilies
Green onion (suit your own taste)
1 c. chopped ham
1/2 pound chopped bacon
1 round bread loaf, hollowed out
Mix first seven ingredients together and put into the hollowed out bread loaf. Bake at 350 degrees uncovered for one hour. Serve with leftover bread pieces, crackers or chips.
Until next time, please leave me a comment… Thanks for stopping by… Enjoy!
Sunday, October 19, 2014
Sunday Homemade Mexican Food
This morning the sun is shining bright and it’s another glorious day here at Thousand Trails Colorado River in Columbus TX. It has been a great week here with Janice and Dave Evans.
Everyday she and I have made some delicious meals.
Monday she had pork stew with jalapeno cornbread.
Tuesday we did the Pot Luck at the rec center with the other campers. Wednesday was Janice’s Birthday so we treated her to Mexican, her favorite. Thursday Janice did fried fish with homemade onion straws and homemade potato chips, excellent.
Friday I made BBQ ribs with potato salad and baked beans.
Saturday Janice made baked spaghetti and garlic hot rolls
Today, Sunday, we just enjoyed a nice Mexican meal I prepared. I had never made enchiladas before and really wanted to try, so Janice and Dave were my judges. I do believe I got a high score. There was beef enchiladas, Spanish rice, pinto beans and chips with homemade salsa.
Yes, it was an awesome week here with friends. Oh, I almost forgot the BONUS… Janice showed me how to make microwave pudding. Oh Yeah, I said microwave pudding! Quick easy and so delicious PLUS It’s a Base for so many puddings or pie fillings. I picked chocolate (1/2 bag of chocolate chips)but you could make coconut for coconut pie OR add bananas to base and add vanilla wafers for banana pudding. OR just eat it plain for vanilla pudding. The hubs said he would like butterscotch. So many possibilities… I wanted to share the recipe with you.
Microwave Pudding or Pie Filling (Base)
1 large can pet milk
1 can condensed milk
1 small can whipping cream
3 egg yolks
3 teaspoon corn starch
1 teaspoon salt
1 Tablespoon vanilla
In a large microwave safe bowl heat pet milk, condensed milk and whipping cream for 5 minutes in the microwave. Separate egg yolks from egg whites and save the whites for breakfast. Beat yolks with corn starch and salt. Temper the egg yolks in liquid mixture then combine completely. Cook in microwave stirring in 1 minute intervals until it reaches the desired thickness. Store in a sealed container until cooled.
Happy Cooking!
Everyday she and I have made some delicious meals.
Monday she had pork stew with jalapeno cornbread.
Tuesday we did the Pot Luck at the rec center with the other campers. Wednesday was Janice’s Birthday so we treated her to Mexican, her favorite. Thursday Janice did fried fish with homemade onion straws and homemade potato chips, excellent.
Friday I made BBQ ribs with potato salad and baked beans.
Saturday Janice made baked spaghetti and garlic hot rolls
Today, Sunday, we just enjoyed a nice Mexican meal I prepared. I had never made enchiladas before and really wanted to try, so Janice and Dave were my judges. I do believe I got a high score. There was beef enchiladas, Spanish rice, pinto beans and chips with homemade salsa.
Yes, it was an awesome week here with friends. Oh, I almost forgot the BONUS… Janice showed me how to make microwave pudding. Oh Yeah, I said microwave pudding! Quick easy and so delicious PLUS It’s a Base for so many puddings or pie fillings. I picked chocolate (1/2 bag of chocolate chips)but you could make coconut for coconut pie OR add bananas to base and add vanilla wafers for banana pudding. OR just eat it plain for vanilla pudding. The hubs said he would like butterscotch. So many possibilities… I wanted to share the recipe with you.
Microwave Pudding or Pie Filling (Base)
1 large can pet milk
1 can condensed milk
1 small can whipping cream
3 egg yolks
3 teaspoon corn starch
1 teaspoon salt
1 Tablespoon vanilla
In a large microwave safe bowl heat pet milk, condensed milk and whipping cream for 5 minutes in the microwave. Separate egg yolks from egg whites and save the whites for breakfast. Beat yolks with corn starch and salt. Temper the egg yolks in liquid mixture then combine completely. Cook in microwave stirring in 1 minute intervals until it reaches the desired thickness. Store in a sealed container until cooled.
Happy Cooking!
Saturday, October 11, 2014
A Day of Celebration Meals
To celebrate the closing on our house lets make something special today. Let’s start with a easy and tasty breakfast for two.
The Egg, Cheese and Canadian Bacon Sandwich
2 Onion Rolls or your favorite Roll buttered and toasted
2 eggs
2 slices of Canadian Bacon
2 slices of Pepper Jack Cheese
Heat up the bacon and set aside
Fry eggs and place bacon and cheese on a toasted roll that has been buttered and toasted in a skillet.
Serve with a side of hash browns and a glass of juice.
Then for Lunch a wonderful and so easy one pot stew.
Hamburger Stew
1 pound ground beef
1 medium yellow onions, chopped
1 8oz can stewed tomatoes
1 small can corn
2 celery ribs, chopped
2 medium potatoes, peeled and cubed
1 cups water and 1 package Brown Gravy mix
pepper to taste
In a Cast Iron dutch oven (or reg large pot) brown ground beef, celery and onions over medium heat; then drain.
Add tomatoes, corn, potatoes, water, brown gravy mix and pepper and bring to a boil.
Reduce heat; cover and simmer for 30 minutes until vegetables are tender.
Cover; simmer on low until your ready to eat.
These are just a couple of awesome recipes we will be having to day. Dinner is in the works now, so check back to see what’s cooking. I will post the recipe of our delicious dinner in a later post. Thanks for stopping by, Happy Cooking!
The Egg, Cheese and Canadian Bacon Sandwich
2 Onion Rolls or your favorite Roll buttered and toasted
2 eggs
2 slices of Canadian Bacon
2 slices of Pepper Jack Cheese
Heat up the bacon and set aside
Fry eggs and place bacon and cheese on a toasted roll that has been buttered and toasted in a skillet.
Serve with a side of hash browns and a glass of juice.
Then for Lunch a wonderful and so easy one pot stew.
Hamburger Stew
1 pound ground beef
1 medium yellow onions, chopped
1 8oz can stewed tomatoes
1 small can corn
2 celery ribs, chopped
2 medium potatoes, peeled and cubed
1 cups water and 1 package Brown Gravy mix
pepper to taste
In a Cast Iron dutch oven (or reg large pot) brown ground beef, celery and onions over medium heat; then drain.
Add tomatoes, corn, potatoes, water, brown gravy mix and pepper and bring to a boil.
Reduce heat; cover and simmer for 30 minutes until vegetables are tender.
Cover; simmer on low until your ready to eat.
These are just a couple of awesome recipes we will be having to day. Dinner is in the works now, so check back to see what’s cooking. I will post the recipe of our delicious dinner in a later post. Thanks for stopping by, Happy Cooking!
Sunday, October 5, 2014
Woke up to a Chilly Morning
Mornin' Kids
We woke up to a chilly 53* this Thursday morning Oct 3, 2014. AWESOME.... I even slept
better with the cooler weather. After breakfast the hubs and I were talking about the nice
cool weather and how it made us think of hot soup. Looking over all my recipes this recipe
stood out, Tortellini soup. Yes, this is what's for dinner, something that will warm you up
from the inside out on a chilly evening.
better with the cooler weather. After breakfast the hubs and I were talking about the nice
cool weather and how it made us think of hot soup. Looking over all my recipes this recipe
stood out, Tortellini soup. Yes, this is what's for dinner, something that will warm you up
from the inside out on a chilly evening.
- Tortellini Soup
- 3T olive Oil
- 1 Clove garlic, minced
- 3 stalks, celery, chopped
- 3 carrots, peeled and chopped
- 1 onion diced
- 10 oz box frozen spinach (unthawed)
- 2 cans cream of chicken soup
- 2 cans water
- 32 oz chicken broth
- Family size package of cheese or chicken tortellini, half cooked
- 1) Put olive oil in the bottom of a large soup/stock pan
- 2) Saute' garlic, celery, carrots and onions until tender
- 3) Add frozen spinach. Break up blocks of spinach as you cook
- 4) Continue to saute' until spinach thaws, then heats up
- 5) Add cream of chicken soup and water
- 6) Add chicken broth and then add tortellini
- 7) Put all ingredients in a crockpot or Ninja cooker on LOW for 2 hrs
Hope you enjoy this wonderful soup as much as we do. I like to serve this soup with salad
and garlic bread.
Until next time... Safe Travels and Happy Cooking!
Wednesday, September 24, 2014
New Gadget in the Kitchen
Hi Kids...
Just wanted to share my new gadget with all of you. My new 3 in 1 Ninja Cooker it's going to be a great addition to the MH.
I had heard so many great things about it and yesterday I had a once in a lifetime chance to purchase one for less than 1/2 price... $63.99 YES that's right, I said $63.99. It all came about by a member of my FB group Debi's RV Cooking who posted she had learned that Best Buy had them on clearance in the store. Reg $129.99 on clearance for $63.99. But the store was sold out. She remembered other stores saying they would price match other stores sale prices, with her knowing about Bed Bath and Beyond's price match she took the print out from Best Buy to Bed Bath and Beyond and they honored the price $63.99. What a deal!!! I called our closest Best Buy but they were out then I called our Bed Bath and Beyond and they did have one. I asked if they price matched and the manager assured me they would match the price if it was the same model number. He checked the model number and it was the same. So away the hubs and I went. I can't wait to cook something in it. We have been wanting to eat healthier and this Ninja assures it's great for cooking healthier meals. We will see in the up coming months.
Just wanted to share my new gadget with all of you. My new 3 in 1 Ninja Cooker it's going to be a great addition to the MH.
With winter on it's way I will be cooking more soups and stews and all of my holiday meals in the 3 in 1 Ninja. You can even bake wonderful desserts too.
Seems this like this gadget is going to be a BIG hit at the potluck dinners and for those dinner parties I enjoy having at the campgrounds with all my friends.
Well until next time kids, Happy Cooking!
Sunday, September 21, 2014
Crockin' Chicken Spaghetti
Hope everyone is enjoying these cooler days we're having. They get me to thinking about great hearty meals for the busy Moms on school day as well as the fall time RVers. My very favorite go to meal is Crockin' Chicken Spaghetti. Throw it all in the crock and forget it. Don't forget the liner, make that clean up a breeze too... Enjoy
Ingredients
2-3 boneless,skinless chicken breasts, cubed
1 med Onion, chopped
1 teaspoon garlic powder
1 (10.75 ounce) can cream of Chicken soup
1 (10.75 ounce) can cream of Mushroom soup
1 (11 ounce) can cream of Celery soup
1 Lb Velveeta Cheese, cubed
1 4 oz. can of green chilies
2-3 boneless,skinless chicken breasts, cubed
1 med Onion, chopped
1 teaspoon garlic powder
1 (10.75 ounce) can cream of Chicken soup
1 (10.75 ounce) can cream of Mushroom soup
1 (11 ounce) can cream of Celery soup
1 Lb Velveeta Cheese, cubed
1 4 oz. can of green chilies
1 can of petite diced tomatoes
1 box Spaghettisalt and pepper to taste
Directions
Season Chicken with salt, pepper and garlic powder and place in Crockpot.
Season Chicken with salt, pepper and garlic powder and place in Crockpot.
Add onion and cubed Velveeta Cheese.
Mix together green chilies, diced tomatoes,cream of Chicken soup, cream of Mushroom soup and cream of Celery soup and pour into Crockpot .
Cook on Low for 6 to 8 hours.
Mix together green chilies, diced tomatoes,cream of Chicken soup, cream of Mushroom soup and cream of Celery soup and pour into Crockpot .
Cook on Low for 6 to 8 hours.
Cook Spaghetti as directed, drain and carefully stir into Crockpot 30 minutes before serving.
For dinner just add a salad and or garlic bread and you have a feast.
I hope you enjoy this dish as much as I do.
It's great for a pot lucks OR work dinners too. It stores well in the fridge and great for after school snack too. Just pop it in the microwave a few minutes. There is no better comfort food.
Thanks for stopping by, See You Soon... Happy Cooking!
Don't forget to leave me some feedback in the comment section! Thank You in advance.
Tuesday, September 2, 2014
Back to School Special
Hey Kids it's Fall once again, the leaves are starting to turn and they are so pretty and the kids are headed back to school.
First I want to deeply apologize for taking so long to get back into the swing of things here on my blog. We have been so busy with trying to sell the house so we can get on the road there just hasn't been any energy to fuel my mind on what to post. We did make a few short trips just to break up sitting in the driveway. And then it was right back to the nitty gritty of selling the house and all the rest of the stuff left in the house. So many yard sales and listing stuff on different site on Facebook, Craigslist and such, VERY time consuming.
But I'm back now and ready to dive into some new recipes with you. Thank you so much for checking back and keeping me in your thoughts. Let's get to cooking something Yummy.
On today's menu we are focusing on another easy meal. Let's do something so we can have enough for lunch the next day at work or to put in the kids lunch box. Add a salad and your dinner is set.
Happy Cooking!
First I want to deeply apologize for taking so long to get back into the swing of things here on my blog. We have been so busy with trying to sell the house so we can get on the road there just hasn't been any energy to fuel my mind on what to post. We did make a few short trips just to break up sitting in the driveway. And then it was right back to the nitty gritty of selling the house and all the rest of the stuff left in the house. So many yard sales and listing stuff on different site on Facebook, Craigslist and such, VERY time consuming.
But I'm back now and ready to dive into some new recipes with you. Thank you so much for checking back and keeping me in your thoughts. Let's get to cooking something Yummy.
On today's menu we are focusing on another easy meal. Let's do something so we can have enough for lunch the next day at work or to put in the kids lunch box. Add a salad and your dinner is set.
Happy Cooking!
Crockpot Fall Off The Bone Whole Chicken
Ingredients
1 large roasting chicken (with pop-up timer if possible)
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 cup chopped onion (optional)
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 cup chopped onion (optional)
DirectionsIn a small bowl, combine the spices. Remove any giblets from chicken and clean chicken. Rub spice mixture onto the chicken. Arrange chopped onion in bottom of crock pot.
Add chicken. No liquid is needed, the chicken will make it’s own juices. Cook on low 8 hours. A pop-up timer in the chicken is recommended because some crock pots
cook faster/slower than others.
Add chicken. No liquid is needed, the chicken will make it’s own juices. Cook on low 8 hours. A pop-up timer in the chicken is recommended because some crock pots
cook faster/slower than others.
Friday, April 11, 2014
Debi's Mexican Casserole
Hey Kids
I tried a new recipe today and wanted to share it with all of you. Nothing really going on this week except getting ready to head out for a week of camping at Martin Dies Jr State Park in Jasper Tx. We have stayed there several times. Its a great park, heavily wooded so there is a lot of shade. They also have a great swimming area which they keep roped off for safety. Anyway back to the new experiment I mean recipe...
Debi's Mexican Casserole
Ingredients
1 lb HB meat
2 T minced onions
1 T chili powder
1 T cumin
salt and pepper
8 oz can of chili (any kind you like, I used a can with beans for added flavor)
2-3 T sour cream
8 oz cheese
1 pkg tortillas
Directions
Brown HB meat with minced onion, chili powder and cumin DRAIN and set aside.
In a deep casserole dish spoon in 1/2 of the HB mixture, layer 1/2 of the cheese then spoon in 1/2 of the can of chili then layer on 1/2 of the sour cream. Repeat another layer. Cover with foil and place in a 400* preheated oven for 30-45 min. Serve in a warm tortillas like a burrito or chips if you prefer to serve as a dip.
Happy Cooking!
I tried a new recipe today and wanted to share it with all of you. Nothing really going on this week except getting ready to head out for a week of camping at Martin Dies Jr State Park in Jasper Tx. We have stayed there several times. Its a great park, heavily wooded so there is a lot of shade. They also have a great swimming area which they keep roped off for safety. Anyway back to the new experiment I mean recipe...
Debi's Mexican Casserole
Ingredients
1 lb HB meat
2 T minced onions
1 T chili powder
1 T cumin
salt and pepper
8 oz can of chili (any kind you like, I used a can with beans for added flavor)
2-3 T sour cream
8 oz cheese
1 pkg tortillas
Directions
Brown HB meat with minced onion, chili powder and cumin DRAIN and set aside.
In a deep casserole dish spoon in 1/2 of the HB mixture, layer 1/2 of the cheese then spoon in 1/2 of the can of chili then layer on 1/2 of the sour cream. Repeat another layer. Cover with foil and place in a 400* preheated oven for 30-45 min. Serve in a warm tortillas like a burrito or chips if you prefer to serve as a dip.
Happy Cooking!
Wednesday, April 9, 2014
Cajun Smothered Catfish
Hey kids we had a great dinner last night with some old and new friends, Evada Cooper of "My RV Kitchen with Lady E" and Terry Cooper aka "the Texas RV Professor" along with Steve and Kathy Anderson owners of "Workamper News" and the "RV Inspection Connection". Some great people, great conversation and we had some really good food at the Kuntry Katfish restaurant here in Conroe TX which was my inspiration for todays recipe.
Cajun Smothered Catfish
Cajun Smothered Catfish
Ingredients
1 stick unsalted butter
2 tablespoons all-purpose flour
1 cup chopped yellow onions
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1/4 cup chopped green onions
1 tablespoon minced garlic
1 teaspoon salt
1 1/2 cups shrimp stock or water
1 pound crawfish/ shrimp tails/crab meat
2 teaspoons fresh lemon juice
Season to taste
Cooked long grain white riceDirections
In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light roux.
Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt and pepper, stirring until the vegetables are soft, about 5 minutes.
Add crawfish, shrimp, stock and lemon juice and simmer for 3-5 minutes or until liquid has reduced to a gravy. Serve over Blackened Catfish
Blackened Catfish
Ingredients
4 nice sized filets
Cajun seasoning
4 T olive oil
4T butter
Directons
In a cast iron skillet melt butter and add olive oil
Coat catfish filets with Cajun or Blackened seasoning
Sear filets on each side for 4-6 minutes depending on the thickness of the filet.
Serves 4
Happy Cooking!
Tuesday, March 25, 2014
Painted Churches of Schulenburg TX
Tuesday March 18th
While at Thousand Trails Colorado River Ed and I along with our RV friends AJ and Rick Binns and Janice and Dave Evans went on a tour of the beautiful Painted Churches in the small communities around Schulenburg. Rick and AJ took their truck so we all could fit in one vehicle. Thanks again you two we really appreciate it. Our day started out early and a quick breakfast of kolaches and blueberry sweet rolls at a quaint little bakery in town. Then we stopped by the Chamber of Commence for some maps and info on the churches that were built back in the 1800’s.
Now off to the first church St Mary’s Catholic church in the High Hill community.
Onto the second church on the list we had to travel down a narrow road and cross a one vehicle bridge called the Piano Bridge (1885). Some say it's named after it's musical sound as you drive over it, while bridge aficionados say it is technically a "piano-wire truss."
On the other side of this bridge was the St Cyril and Methodius Catholic Church. 1856.
On the way back to the truck we spotted this sign. 
Boy am I glad we didn’t see this sign BEFORE we crossed that bridge…
We continued on to the 3rd church on the tour of the beautiful Painted Churches to St John the Baptist Catholic Church in Ammannsville Community 1890.
The 4th church on the list was the United Evangelical Lutheran Church.
The 5th on our stop was the Freyburg United Methodist Church in the Freyburg Community. A very simply yet elegant church.
Last but not least on our tour was the Assumption of the Blessed Virgin Mary Catholic Church in the Praha Community.
The Confessional
I can not tell you how BEAUTIFUL these churches are, the pictures do not do them justice. If your ever in the area and have the opportunity to take this tour PLEASE do it is so worth it.
Later in the day we headed back to the camp ground and decided to stop for an early dinner at the Old Smokehouse café for some BBQ and they had a buffet… just what we needed, LoL
The smell inside was incredible and this stop is the inspiration for todays recipe…
Crockpot Brisket Barbecue
Ingredients
brisket 3-4 lb
18 oz barbecue sauce
The Rub:
2 tsp chili powder
2 tsp garlic powder
1 tsp ground cumin
1 tsp onion powder
1/3 cup brown sugar
pinch of cinnamon
salt and pepper
OR use your favorite Rub
Directions Leave the fat on while cooking, it will easily come away from the meat after it's done.The fat will help to keep the meat moist while cooking. Sprinkle brisket generously with salt and pepper. Mix together other dry ingredients and rub into meat. For more flavor, wrap in plastic wrap store in fridge overnight. Make your own barbecue sauce or grab your favorite bottled sauce. Place brisket (fat side up) in a crockpot or slow cooker and pour half of sauce over meat. Cook on low for 9-10 hours. If meat seems to be drying out, mix together a little sauce and water to the crock. You can tell that meat is done when it's fork tender. Then pull meat out of the crock and remove any excess fat. Using two forks shred meat, add the remaining barbecue sauce and return to crock and to keep warm. Happy Cooking!
While at Thousand Trails Colorado River Ed and I along with our RV friends AJ and Rick Binns and Janice and Dave Evans went on a tour of the beautiful Painted Churches in the small communities around Schulenburg. Rick and AJ took their truck so we all could fit in one vehicle. Thanks again you two we really appreciate it. Our day started out early and a quick breakfast of kolaches and blueberry sweet rolls at a quaint little bakery in town. Then we stopped by the Chamber of Commence for some maps and info on the churches that were built back in the 1800’s.
Now off to the first church St Mary’s Catholic church in the High Hill community.
Onto the second church on the list we had to travel down a narrow road and cross a one vehicle bridge called the Piano Bridge (1885). Some say it's named after it's musical sound as you drive over it, while bridge aficionados say it is technically a "piano-wire truss."
On the other side of this bridge was the St Cyril and Methodius Catholic Church. 1856.
On the way back to the truck we spotted this sign. 
Boy am I glad we didn’t see this sign BEFORE we crossed that bridge…
We continued on to the 3rd church on the tour of the beautiful Painted Churches to St John the Baptist Catholic Church in Ammannsville Community 1890.
The 4th church on the list was the United Evangelical Lutheran Church.
The 5th on our stop was the Freyburg United Methodist Church in the Freyburg Community. A very simply yet elegant church.
Last but not least on our tour was the Assumption of the Blessed Virgin Mary Catholic Church in the Praha Community.
The Confessional
I can not tell you how BEAUTIFUL these churches are, the pictures do not do them justice. If your ever in the area and have the opportunity to take this tour PLEASE do it is so worth it.
Later in the day we headed back to the camp ground and decided to stop for an early dinner at the Old Smokehouse café for some BBQ and they had a buffet… just what we needed, LoL
The smell inside was incredible and this stop is the inspiration for todays recipe… Crockpot Brisket Barbecue
Ingredients
brisket 3-4 lb
18 oz barbecue sauce
The Rub:
2 tsp chili powder
2 tsp garlic powder
1 tsp ground cumin
1 tsp onion powder
1/3 cup brown sugar
pinch of cinnamon
salt and pepper
OR use your favorite Rub
Directions Leave the fat on while cooking, it will easily come away from the meat after it's done.The fat will help to keep the meat moist while cooking. Sprinkle brisket generously with salt and pepper. Mix together other dry ingredients and rub into meat. For more flavor, wrap in plastic wrap store in fridge overnight. Make your own barbecue sauce or grab your favorite bottled sauce. Place brisket (fat side up) in a crockpot or slow cooker and pour half of sauce over meat. Cook on low for 9-10 hours. If meat seems to be drying out, mix together a little sauce and water to the crock. You can tell that meat is done when it's fork tender. Then pull meat out of the crock and remove any excess fat. Using two forks shred meat, add the remaining barbecue sauce and return to crock and to keep warm. Happy Cooking!
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