I’ve been away from this blog for so long; it feels like reuniting with an old friend! 🙂 Life for the past year and a half has brought some changes which I neither expected nor planned. I wrote about the … Continue reading
About 45 minutes ago, I wrapped up my writing for the day. I cozied in to watch television, and all of a sudden had a strange craving for a dessert my grandma used to make. It’s very quick and easy, … Continue reading
After taking a merciless beating from the antagonistic beast that is writer’s block, I decided to take a break and indulge in one of my favorite comfort foods. I figured that if I was to receive no satisfaction from my … Continue reading
I think it’s been a couple of weeks since I’ve posted an RV friendly recipe. This, like my others, is quick, simple, and tasty. It’s a slam dunk for those who like frittatas, but don’t care for the prep work … Continue reading
Although the cookies I presented in my last post are scrumptious, I feel that I owe you a healthy food option to make amends. I love most ethnic foods, and get teased quite often by my loved ones about the … Continue reading
I have become absolutely smitten with cake mix cookies! They are simple, delicious, and RV friendly. So far, I’ve enjoyed the likes of Red Velvet, Butter Pecan, Lemon, Chocolate Chip and today’s baked goodness, Strawberry Coconut.
To make cake cookies, you simply need one box of cake mix, two eggs and a 1/2 cup of oil. You can add any “extras” that you choose.
For my strawberry cookies, I used Pillsbury Strawberry Cake Mix, 1 cup of flaked coconut, and a 1/2 cup of chopped walnuts.
Preheat oven to 350 degrees. Mix your ingredients. Place mixture on a cookie sheet by the spoonful (I like to roll mine into balls,) and bake for 10-12 minutes. Let cool and store in an airtight container for up to seven days. Yields approximately two dozen cookies.
Other examples of add-ins: 1/2 cup of chocolate chips, M&M candies, or Reese’s Pieces to yellow cake mix; 1/2 cup of Andes Mint chips or crushed peppermint to chocolate cake mix; or 1 cup of coconut to lemon cake mix — yummy!
For variation, you can use frosting if serving immediately. Hint: cream cheese frosting is always wonderful on carrot or red velvet cookies!
Who says you can’t maintain a healthy diet while RVing? I’ve gone through several RV recipe books and most of the foods presented are made with processed meats and lots of salty canned goods. I’ve had a few people ask me to share some of my recipes, so I’ll start with my lunch this afternoon.
I cut up one cucumber, two small tomatoes, and one avocado in a bowl. I sprinkled a little basil on top, used about a half teaspoon of lime juice and topped it with balsamic vinaigrette dressing. It was easy, DELICIOUS, economical, only 250 calories, and I’m stuffed!
I just came in from a lovely walk around the campground, and I’m ready to start writing again. Here’s to a happy, healthy, simple life!
Okay, we’re down to the wire now! After seeing 100’s of RVs over the last year and a half, I have decided on the rig I’m purchasing. I’ve gotten the insurance set up and I’ll be traveling to Wisconsin to … Continue reading
I love to cook! A huge concern of mine was not having the ability to express my inner chef in the rig. To my pleasant surprise, I won’t have to compromise much in the way of culinary creativity. I anticipate that I will be even more creative as I have now acquired a new oval shaped Crock Pot. Apparently, the slow cooker is a “must have” item in an RV, so now I can at least look like I am a motorhome pro! The oval shape was a must for me as it will fit comfortably in the sink and thus, won’t move about. I will easily be able to prepare meals in the morning and have them cook while I’m driving. I have already altered many of my stovetop and oven recipes to work in the slow cooker. I thought I’d include one here. Try it out and tell me what you think 🙂
Crock Pot Peach Cobbler
2 pounds fresh peaches, sliced
2/3 cup brown sugar
1/2 teaspoon cinnamon
2/3 cup flour
1/4 teaspoon nutmeg
2/3 cup oats
3/4 cup softened butter or margarine
Add peaches to your slow cooker. Mix oats, flour, sugar, and spices. Cut in butter and mix until crumbly. Place mixture in the slow cooker on top of the peaches. Cook on low for 3 hours. Serve with vanilla bean ice cream and enjoy!