Enjoy a Healthier Breakfast

sandwich with avocado and a fried egg on a white plate on a light rustic wood surface

Breakfast in an RV, like most meals, can feel somewhat limited simply due to the fact that you’re working with less space than you would be at home. This might lead to concessions at times, which translates to some less-than-healthy meals. But you can eat healthy anywhere if you know some simple recipes that are easy to make in your RV’s galley. Try this recipe for a healthier breakfast.

Guacamole and Egg Breakfast Bowls

Quick and simple, this filling recipe is easy to make with just a few ingredients. You can also serve this on wheat toast as an open-face sandwich or in a whole grain tortilla as a wrap.

Ingredients for the bowl:

  • 1 egg, room temperature
  • Cup full of baby spinach leaves
  • ⅛ red onion, peeled and finely sliced
  • 1 small piece toast, chopped into chunks
  • 1 tbsp sour cream
  • 2 tsp sweet chili sauce
  • Pinch black pepper

Ingredients for the guacamole:

  • 1 ripe avocado, peeled, de-stoned and roughly chopped
  • ⅛ red onion, peeled and finely chopped
  • 1 tbsp chopped parsley
  • Pinch of salt
  • Pinch of pepper
  • Juice of half a lime

Directions

  1. Place the egg in a pan of cold water, bring to the boil, then simmer for 5-6 minutes. Turn off the heat and drain off the water. Leave the egg to cool (you can put it in some cold water to speed up the process if you like). Peel the egg and slice in half.
  2. Now make the guacamole by mashing all of the guacamole ingredients together.
  3. Place the spinach in a bowl, top with the guacamole, egg, slices of red onion, cubes of toast, a blob of sour cream, a drizzle of sweet chili sauce and a sprinkle of pepper, then serve.

Visit PleasureLand RV Center

Stop by PleasureLand RV Center to tour some RV models and floorplans and to find the one that’s right for you. PleasureLand RV Center is here to help you find the motorhome or travel trailer of your dreams. If meal prep is important to you on the road, just ask your helpful sale associate to show you RVs with larger kitchen areas.

How About a Slice of Chocolate Cake?

Chocolate cake and coffee

There’s no better way to celebrate National Chocolate Cake Day than baking a delectable chocolate cake in the comfort of your RV. National Chocolate Cake Day will be held on Friday, January 27, this year, so there’s no better time to brush up on your cake recipes than now.

This easy-to-make chocolate cake recipe will wow your friends and family and convince them that you’ve been in the kitchen baking all day.

One Bowl Chocolate Cake Recipe

What you’ll need:

  • 2 cups white sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • Your favorite chocolate frosting

Baking instructions:

  1. Preheat your RV oven to 350 degrees. Grease and flour two 9-inch round baking pans.
  2. Stir the sugar, flour, baking powder, cocoa, baking soda and salt together in a large bowl.
  3. Stir in the milk, eggs, oil and vanilla and mix for roughly 2 minutes with a mixer on medium speed.
  4. Stir the boiling water into the mixture last. The batter should be thin.
  5. Bake the cake for roughly 30 to 35 minutes in the preheated oven. Insert a toothpick into the cake. The cake is finished cooking when the toothpick comes out clean.
  6. Cool the cake pans for 10 minutes, then remove the cakes and place them on a wire rack to cool fully.
  7. Once cool, frost one cake with your favorite chocolate frosting, then place the other cake on top and frost them both.
  8. Allow the frosting to harden slightly, then slice and enjoy.

Visit PleasureLand RV Center

Don’t forget to stop and see us at PleasureLand RV Center when you’re cruising throughout the country in your RV this January. We’re stocked with all of the latest and greatest RV parts and camping supplies to help you enjoy 2017 to the fullest.

Tasty Red Velvet Chocolate Chip Cookies

Red velvet crinkle cookies with white chocolate chips

Try these delicious red velvet chocolate chip cookies in your RV this holiday season. They’re the perfect treat to get you and your family and friends into the holiday spirit.

Ingredients

  • 1 and 1/3 cup all-purpose flour, spooned and leveled (careful not to over measure)
  • 1/3 cup natural cocoa powder
  • 1 and 1/2 teaspoons cornstarch
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 10 tablespoons unsalted butter, softened to room temperature
  • 1/2 cup packed brown sugar, light or dark
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla
  • 1.5 to 2 tablespoons red food coloring, liquid or gel
  • 3/4 cup + 1/4 cup white chocolate chips

Directions

  1. In a large bowl whisk together the flour, cocoa, cornstarch, baking soda & salt. Set aside.
  2. In a separate large bowl using a stand or hand-held electric mixer beat the butter and sugars together on medium speed until light & fluffy. Once no clumps of sugar remain add in the egg & vanilla and beat until combined. Add in the red food coloring and continue mixing. The batter will look quite neon at this point.
  3. Turn off the mixer and scrape down the sides of the bowl with a rubber spatula and large wooden spoon. Add in 1/2 the flour mixture and beat on low speed until combined. Add in the 2nd half of the flour mixture and beat on low. Turn of the mixer, scrape down the sides of the bowl, and add in 3/4 cup white chocolate chips. Beat on low for about 15 seconds until chocolate chips are mixed in. The dough will be very sticky
  4. Using a cookie scoop, form dough into balls of about 1 tablespoons. I got a total of 27 cookies. Put cookies on a plate, cover with cling wrap, and refrigerate for 3+ hours.
  5. When ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper or a silicone baking mat. Place cookies 2 inches apart on the tray, and bake for 7-9 minutes. The tops should look almost set when you remove them from the oven. Allow cookies to cool on their tray for at least 10 minutes before transferring to a wire rack to continue cooling. While the cookies are cooling, stud the tops of your cookies with the additional 1/4 cup of white chocolate chips.

Visit PleasureLand RV Center

Stop by PleasureLand RV Center this December to shop for a new RV and to tour any RV in stock. You can also get your RV checked over for winter driving or prepare it for storage if you intend to put it away for the season.

Enjoy These Apple Oatmeal Muffins in Your RV

Fall Apple Muffins. style rustic

The flavors of fall and winter are numerous and delicious. Try these hearty and savory apple oatmeal muffins next time you’re out on the road. They’re great for breakfast, a quick snack on a hike, or with tea or coffee in the afternoon or before bed.

Ingredients

  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 3/4 cup applesauce
  • 1 1/2 teaspoons vanilla
  • 1/2 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup rolled oats
  • 1 medium apple, finely chopped
  • 1/2 cup chopped pecans or walnuts

Instructions

  1. Preheat oven to 350 degrees. Line 12 muffin cups with paper liners.
  2. In a large bowl, mix together the sugars, eggs, oil, vanilla and applesauce.
  3. In a separate bowl, mix together the flours, baking powder, soda, salt and spices.
  4. Mix the dry ingredients into the wet ingredients in the bowl. Stir in the oats, apples, and nuts.
  5. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Visit PleasureLand RV Center This December

Stop in at PleasureLand RV Center this December to shop for a new or pre-owned RV. Tour any model on the lot and ask your sales associate any questions you may have. While you’re here, you can see about scheduling maintenance service on your current rig, or shop for parts and accessories for that RVer in your life.

Fire Up the Oven for Muffins

Flavored muffins with pumpkin and apple

Try these delicious muffins in your RV this fall and winter.

Pumpkin Crumb Cake Muffins

Ingredients

  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) canola or vegetable oil
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 and 1/2 cups pumpkin puree
  • 2 large eggs, at room temperature
  • 1/4 cup (60ml) milk, at room temperature

Crumb Topping

  • 3/4 cup (94g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 teaspoon pumpkin pie spice
  • 6 Tablespoons (86g) unsalted butter, melted

Maple Icing (optional)

  • 1 and 1/2 cups (180g) confectioners’ sugar
  • 2 Tablespoons (30ml) pure maple syrup
  • 2 Tablespoons (30ml) milk

Directions

  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. Set aside.
  2. Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
  3. Spoon the batter into liners, filling them almost full.
  4. Make the crumb topping: Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Stir in the melted butter until crumbs form. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they’re snug.
  5. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing.
  6. Make the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm.

Visit PleasureLand RV Center

Stop by PleasureLand RV Center this fall to shop for a new or pre-owned RV. While you’re here, you can also schedule service or shop for parts and accessories.

Vegetarian Lasagna in Your RV

Try this delicious vegetarian lasagna in your RV!

Ingredients

  • 1 lb lasagna noodles
  • 1 jar marinara sauce
  • 12 oz baby spinah
  • 3 cups chopped kale
  • 20 oz sliced baby bella mushrooms
  • 1/3 cup cooking sherry
  • 15 oz ricotta
  • 1 cup chopped basil
  • 1 Tbsp fresh thyme
  • 1/4 cup milk
  • 1/2 tsp crushed red pepper
  • 2 cups shredded Fontina cheese
  • 1/2 cup shredded Pecorino Romano cheese

Directions

Prep the layers first.

Preheat the oven to 325 degrees F. Cook the noodles according to their directions. Drain and rinse with cold water and set aside.

Bring a large pot of water to a boil and place the kale in a steamer basket and lower into the boiling water. Boil until wilted but slightly crunchy (approx. 1 minute). Remove and drain in colander. Set aside.

Place spinach into steamer next and lower into water. Boil until wilted (approx. 30 seconds). Remove and drain in colander. Set aside.

Once the greens cool, squeeze out remaining moisture.

Place the mushrooms in a large skillet over medium-high heat. Cook, stirring occasionally until juices release and evaporate. Add cooking sherry, toss, and let cook until the sherry is almost evaporated. Remove from heat.

Mix the ricotta, basil, thyme, crushed red pepper, and milk in a medium bowl.

Now make the lasagna.

Oil a 9×13 baking dish. Line the bottom with a single layer of lasagna noodles going in the short direction. Use the back of a spoon to spread about a third of the ricotta mixture across them. Top with about a quarter of marinara, using the spoon for this as well.

Top this with about a third of the kale, spinach, and mushrooms, evenly.

Add another layer of noodles the opposite direction and repeat the layering process. Then do it all again once more for 3 layers total.

Top the final layer with remaining lasagna and marinara and add Fontina and Pecorino Romano cheeses on top.

Cover this all tightly with foil and bake for 40 minutes. Uncover and turn on broiler for 10 minutes until the top is golden brown and bubbly.

Cut and serve immediately!

Visit PleasureLand RV Center

Stop by PleasureLand RV Center to view our inventory of new and used RVs, including ones with great kitchen setups, ideal for making this vegetarian lasagna or any other recipe you fancy trying. PleasureLand RV Center is your spot in Minnesota for RV sales, service, parts, and accessories.

Shrimp Scampi in Your RV Kitchen

Shrimp Scampi and Linguine

After you pick up a new RV from PleasureLand RV Center, you’re ready to pack up and head out on your first trip. Part of packing includes planning meals and packing the food you want to take with you on the road – or planning where to stop to pick up special ingredients you might need if you are not bringing them with you. You can make a simple shrimp scampi even in the RV or on the grill, so don’t think you have to give up your favorites just because you are in an RV!

Ingredients

  • 2 pounds jumbo shrimp, shelled and deveined
  • Salt and pepper to taste
  • 4 tbs. Butter
  • ½ c. dry white vermouth
  • ½ tsp. Lemon zest
  • 2 tbs. Fresh lemon juice
  • 4 tsp. Fresh parsley leaves, finely chopped

Instructions:

Wash and dry the shrimp, making sure they are completely dry. Heat a large skillet over medium heat on the stove top or the grill. Season the shrimp with salt and pepper. Add the butter to the skillet.

When the butter stops foaming, increase the heat to high. Quickly add all of the shrimp to the pan at the same time. Cook them without moving them for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes. Transfer the shrimp to a bowl.

Return the skillet to the heat and add the vermouth and lemon juice. Boil the mixture until it is slightly thickened. This takes about 30 seconds. Scrape up the browned bits from the bottom with a wooden spoon. Stir in the lemon zest and parsley. Pour the sauce over the shrimp. Season with salt and pepper. Toss to combine.

Serve by itself as an appetizer or serve over pasta for a main meal.

Visit PleasureLand RV Center

Stop by PleasureLand RV Center to walk through the many floor plans we have available. You’ll find the perfect RV for your family, whether you prefer a motorized RV, fifth wheel, travel trailer or toy hauler. If you have an RV and are not ready for a new RV, be sure to have your RV serviced at our RV service department before you take your first trip of the season.

Celebrate the Arrival of Fall with These Camping Treats

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As the nights start to cool and the leaves begin to change, thousands of area families will head out into the National Parks and Forests to explore the woods and get some fresh air before winter sets in.

If you are planning a trip in a model from PleasureLand RV Center this fall, consider testing these two fun recipes for some great campsite snacks.

Apple Cider on the Fire

Enjoying a mug of steaming and spiced cider can keep you warm on autumn evenings in the wilderness.

Ingredients:

  • 1 half gallon jug of apple cider
  • 1 whole orange, unwaxed
  • 3 whole cloves
  • 3 whole cinnamon sticks
  • 3 to 4 tablespoons of sugar, if the cider isn’t already sweetened

Wash and peel the orange, setting the peel aside. Place the orange peel, cloves, and cinnamon sticks in a cheesecloth bag. Pour the apple cider into a Dutch oven or other campfire safe pot or pan. Add the bundle of spices and let the mixture simmer over the fire, covered, for 10 to 30 minutes. Stir regularly and add the sugar at the end if needed, giving it a few extra minutes to dissolve.

Popcorn in the Woods

You don’t have to turn to the microwave in your RV from PleasureLand RV Center if you want popcorn to become a fun and exciting activity for the family to share around the fire. Get popping with just three simple ingredients and a roll of aluminum foil.

Ingredients:

  • 1 cup of popcorn kernels
  • 4 teaspoons of vegetable oil
  • Salt, butter, or sugar to top

Lay out four separate two-foot-long sheets of aluminum foil on a table or other flat surface. Pour a teaspoon of oil into the center of each sheet, then add a quarter cup of popcorn kernels to each sheet as well. Fold the top and bottom sides of each sheet down over the kernels, then twist up both sides to create a loosely sealed package. Set each package down over a bed of glowing coals and listen for the sounds of popping. When you hear a two to three second gap between pops, pull out the packets and let them cool before topping and eating.

Share your favorite fall snack recipes with PleasureLand RV Center!

Comfort Food for Autumn RVing

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When the weather starts to cool, there’s nothing like cozying up inside your warm RV at night and enjoying some hearty comfort food with your family. Try this unconventional recipe that may just become your new favorite meal.

Cheesy Sausage Bread

This one sounds a bit strange, but it’s worth it. Warm, filling, and savory, everyone will want to go back for seconds. The recipe yields two loaves for upwards of sixteen servings, so you and your family can go back for seconds!

Ingredients

  • 8 ounces bulk Italian sausage
  • 1/4 cup finely chopped onion
  • 3 1/4 cups all-purpose flour
  • 1 package active dry yeast
  • 2 teaspoons dried Italian seasoning, crushed
  • 1 cup milk
  • 1/3 cup butter
  • 1/4 cup sugar
  • 3/4 teaspoon salt
  • 1 egg
  • 1 1/2 cups shredded fontina cheese (6 ounces)
  • 1 1/2 cups shredded mozzarella cheese (6 ounces)
  • 1/2 cup finely shredded Parmesan cheese (2 ounces)
  • 1 cup basil pesto

Directions

  • In a large skillet cook sausage and onion over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Cover and refrigerate sausage mixture until called for.
  • In a large mixing bowl, stir together 1 1/4 cups of the flour, the yeast, and Italian seasoning. In a medium saucepan, heat and stir milk, butter, sugar, and salt until warm (120 degrees F to 130 degrees F) and butter almost melts. Add milk mixture to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
  • Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (about seven minutes). Shape dough into a ball and place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour).
  • Punch dough down. Turn out onto a lightly floured surface. Divide dough in thirds. Cover and let rest for 10 minutes. Meanwhile, preheat oven to 350 degrees F. Line two 9x5x3-inch loaf pans with parchment paper; set aside. In a medium bowl combine sausage mixture, fontina cheese, mozzarella cheese, and Parmesan cheese; set aside.
  • Roll each portion of dough into a 30-inch-long rope. Cut ropes into 1-inch pieces. Divide one-third of the pieces between the prepared loaf pans. Divide one-third of the cheese mixture between pans. Repeat layers two more times.
  • Bake for 35 to 40 minutes or until golden. Cool in pans on wire racks for 5 minutes. Remove loaves from pans; peel off parchment paper. Serve warm with pesto.

Visit PleasureLand RV Center

Visit PleasureLand RV Center for RV sales, service, parts, and accessories. Let us know if you tried this recipe when you visit or share your favorite fall comfort food in the comments below!

Enjoy Chicken Month with These Easy Recipes

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September is National Chicken Month. Chicken not only tastes great but it’s also good for you, too. It helps to build muscles, keep your bones healthy, and relieves stress. Here are some tasty recipes to get you cooking in your PleasureLand RV.

Ginger Chicken Hawaiian Stew

  • 1 tablespoon sesame oil
  • 1 pound chicken breast, cut into 1-inch pieces
  • 1 3-inch piece fresh ginger, peeled and minced
  • 4 garlic cloves, minced
  • 1 can reduced-sodium chicken broth
  • 1 ½ cups of water
  • 2 tablespoons soy sauce
  • 1 tablespoon Sriracha
  • 2 cups frozen, chopped mustard greens

In a Dutch oven, heat oil over medium-high temperature. Add the chicken and cook thoroughly, about six minutes, stirring occasionally. Transfer to plate using tongs. Add garlic and ginger to the Dutch oven and cook for 5-10 seconds. Then, add broth and water and increase the temperature to high. Bring to a rapid boil for 5 minutes, uncovered. Next, add mustard greens, soy sauce, and sriracha. Cook for three minutes. Return chicken and cook for another four minutes. Remove from heat and serve.

Easy Parmesan Chicken

  • 3 boneless, skinless chicken breast, trimmed
  • 1 cup panko bread crumbs
  • 2 tablespoons fresh parmesan cheese
  • 3 tablespoons extra virgin olive oil, divided
  • 1 medium onion, minced
  • 3 garlic cloves, minced
  • 1 can no-salt crushed tomatoes
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1 cup mozzarella cheese, shredded

Preheat the oven broiler on high. Slice each chicken breast in half and place between sheets of plastic wrap. Pound it out with a cooking mallet until 1/4 inch thickness. In a bowl, combine parmesan cheese, bread crumbs and 1 tablespoon of oil and set aside. Sprinkle the chicken breasts with black pepper. In a large, ovenproof skillet, heat 2 tablespoons of oil over medium-high heat. Cook the chicken, half at a time, for three minutes on each side. Transfer to a plate when cooked. Next, add garlic and onion to the pan and cook until softened. Remove the pan from heat and pour in crushed tomatoes, Italian seasoning, salt and a dash of pepper. Return to medium heat and add chicken. Cook for three minutes, turning chicken to coat in sauce. Sprinkle mozzarella cheese over each piece of chicken and top with bread crumb mixture. Broil for one minute or until cheese is melted.

Enjoy these delicious recipes from PleasureLand RV Center!