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!

Quick RV Carnitas

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Looking for a quick RV recipe? Here’s one for some amazing carnitas that you can make on the road, at the campfire, in your oven, or anywhere else for that matter.

Quick RV Carnitas

Ingredients

  • 1 bottle of Mexican Coca Cola in a glass bottle
  • 1 pound of pork butt
  • Ground anito
  • Red chilli pepper
  • Orange juice
  • Tequila
  • Corn tortillas
  • Aluminum foil

Directions

This is actually a surprisingly simple meal. All you need to do is take the pork butt and dice it up, and then marinate it in a mixture of orange juice, tequila and Coke. The Coca Cola sounds crazy, but it’s a necessity here. It gives the meat a unique caramel sweetness unlike anything else you’ve had before. Add in the ground anito and red chilli and whatever spices you prefer (a little salt and pepper should be enough, though), and let it marinate overnight.

When it’s all done soaking in the juices, go ahead and wrap it up in the aluminum foil. You can either slow roast this in the oven at 350 for three hours, or you can roast it on an open fire, or right in the coals, if you’re camping out tonight.

When it’s finished, toast up your corn tortillas in a pan or on the fire and scoop the meat right on. The pork should be tender and flaky and rich with a mix of bitter, sweet and tangy flavors for a unique Mexican meal anywhere on the road. This is ideal for those Southwestern trips and any journey where you can’t find a great Mexican restaurant on the way.

The best part is that you can use the leftover tequila and orange juice to mix a few cocktails to go with the meal. Have fun experimenting and making this one your own.

Visit PleasureLand RV Center

Before you hit the road on your next RV adventure, come by PleasureLand RV Center for RV sales, service, and accessories.

National Sandwich Month Recipe

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Sandwiches are always a convenient meal – easy to put together, made with affordable ingredients, portable, filling, and endlessly customizable. Sandwiches are a perfect fit for any RVer and August just so happens to be National Sandwich Month. To honor everyone’s favorite go-to food, we’ve asked around PleasureLand RV Center to find out some favorites.

Elvis Sandwich

Prep – 10 mins. | Cook – 10 mins.

Ingredients

•    3 tablespoons peanut butter
•    2 slices white bread
•    1 banana, peeled and sliced
•    3 slices cooked bacon
•    1 1/2 teaspoons butter

Directions

Spread the peanut butter on one side of one slice of bread. Top with sliced banana, then slices of cooked bacon. Cover with the other slice of bread. Spread butter on the outside of the sandwich.

Heat a skillet over medium heat. Fry the sandwich on each side until golden brown and peanut butter is melted, about 4 minutes total.

Banh Mi

Prep – 10 mins. | Cook – 5 mins.

Ingredients

•    4 boneless pork loin chops, cut 1/4 inch thick
•    4 (7 inch) French bread baguettes, split lengthwise
•    4 teaspoons mayonnaise, or to taste
•    1 ounce chile sauce with garlic
•    1/4 cup fresh lime juice
•    1 small red onion, sliced into rings
•    1 medium cucumber, peeled and sliced lengthwise
•    2 tablespoons chopped fresh cilantro
•    salt and pepper to taste

Directions

Preheat the oven’s broiler. Place the pork chops on a broiling pan and set under the broiler. Cook for about 5 minutes, turning once, or until browned on each side.

Open the French rolls and spread mayonnaise on the insides. Place one of the cooked pork chops into each roll. Spread chile sauce directly on the meat. Sprinkle with a little lime juice and top with slices of onion, cucumber, cilantro, salt and pepper. Finish with another quick drizzle of lime juice.

Cucumber Sandwich

Prep – 20 mins.

Ingredients

•    1 (8 ounce) package cream cheese, softened
•    1/2 cup mayonnaise
•    1 (.7 ounce) package dry Italian salad dressing mix
•    2 loaves French bread, cut into 1 inch slices
•    2 medium cucumbers, sliced
•    1 pinch dried dill weed

Directions

In a medium bowl, mix together the cream cheese, mayonnaise and Italian dressing mix. Refrigerate for at least 6 hours, or preferably overnight.

Spread the cream cheese blend onto slices of French bread. Top with a cucumber slice, and sprinkle with dill. You can make as many or few as you like. the cream cheese mixture keeps for about a week in the refrigerator so you can make them over and over again!

Visit PleasureLand RV Center

Visit PleasureLand RV Center before you head out on your next RV adventure. Don’t get caught off guard by unforeseen mechanical problems. Let our technicians sign off on your rig and hit the road with the peace of mind that you’re set to handle whatever the journey throws your way.

3 RV Dinners You Can Make in Roughly 30 Minutes

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The RV lifestyle means time spent with your friends and family in the great outdoors. It doesn’t mean spending hours in the kitchen creating elaborate meals. However, you don’t have to sacrifice delicious dinners to live life on the road. These three mouthwatering RV dinners can be made in under 30 minutes, and they’re guaranteed to wow your friends and family.

1. Aunt Stacy’s Sloppy Joes

What you’ll need:

  • 4 pounds ground beef
  • 1 green pepper
  • 1 medium onion
  • 4 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon glutamate food enhancer
  • 2 cups ketchup
  • 4 tablespoons brown sugar
  • 1 tablespoon white vinegar
  • 4 teaspoons Worcestershire sauce
  • 1 cup water

Cooking instructions:

  1. Brown the ground beef, then drain.
  2. Chop the green pepper and onion, then add them to the ground beef pan.
  3. In a separate mixing bowl, combine the ketchup, water, vinegar, brown sugar, seasonings and Worcestershire sauce. Add this mixture to the ground beef and vegetables.
  4. Simmer the entire mixture for 20 minutes and enjoy.

2. Easy Breezy Chicken Casserole

What you’ll need:

  • 4 boneless, skinless chicken breasts
  • 1 small can mushrooms (drained)
  • 1 family-size box rice and pasta mix
  • 1 large can green chiles (diced)
  • 1 small can chopped olives (drained)
  • 2 cups (1 full package) Monterey Jack cheese, grated
  • 1 small container sour cream

Cooking instructions:

  1. Cook the chicken for about 15 minutes on each side, then cut the breasts into bite-size pieces.
  2. Cook the rice and pasta mix according to the instructions on the package.
  3. Layer your green chiles in the bottom of a casserole dish, then layer the other ingredients on top in this order: chicken, rice and pasta mix, mushrooms, olives, cheese and sour cream.
  4. Bake the casserole for about 15 minutes or until the cheese has melted.
  5. Serve with your favorite bread and salad.

3. Italian Sausage Kabobs

What you’ll need:

  • 2 medium zucchini (cut into 2-inch pieces)
  • 1 medium green pepper (cut into 2-inch pieces)
  • 1 medium onion (cut into 2-inch pieces)
  • 1 medium red pepper (cut into 2-inch pieces)
  • 1 1/2 pounds Italian-style sausage (cut into 2-inch pieces)
  • 1 tablespoon olive oil
  • 1 tablespoon dried basil leaves
  • 1 can pizza sauce

Cooking instructions:

  1. Stir the pizza sauce, oil and basil together, then set aside.
  2. Cook the sausage pieces in a skillet over medium heat until they’re partially cooked.
  3. Drain the sausage grease.
  4. Place the zucchini pieces, peppers, onions and sausage pieces on metal skewers in an alternating order.
  5. Grill the kabobs covered over medium heat. Turn them two to four times and brush them with the reserved pizza sauce every time.
  6. Remove from heat when the sausage is fully cooked and the veggies are tender.

If you’re searching for the perfect RV for the late summer and fall RV seasons, there’s no better place to shop than right here at PleasureLand RV Center. Give us a call, log online or stop in and see us to start your new RV lifestyle today.

3 RV Dinners You Can Make in Roughly 30 Minutes

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The RV lifestyle means time spent with your friends and family in the great outdoors. It doesn’t mean spending hours in the kitchen creating elaborate meals. However, you don’t have to sacrifice delicious dinners to live life on the road. These three mouthwatering RV dinners can be made in under 30 minutes, and they’re guaranteed to wow your friends and family.

1. Aunt Jane’s Sloppy Joes

What you’ll need:

  • 4 pounds ground beef
  • 1 green pepper
  • 1 medium onion
  • 4 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon glutamate food enhancer
  • 2 cups ketchup
  • 4 tablespoons brown sugar
  • 1 tablespoon white vinegar
  • 4 teaspoons Worcestershire sauce
  • 1 cup water

Cooking instructions:

  1. Brown the ground beef, then drain.
  2. Chop the green pepper and onion, then add them to the ground beef pan.
  3. In a separate mixing bowl, combine the ketchup, water, vinegar, brown sugar, seasonings and Worcestershire sauce. Add this mixture to the ground beef and vegetables.
  4. Simmer the entire mixture for 20 minutes and enjoy.

2. Easy Breezy Chicken Casserole

What you’ll need:

  • 4 boneless, skinless chicken breasts
  • 1 small can mushrooms (drained)
  • 1 family-size box rice and pasta mix
  • 1 large can green chiles (diced)
  • 1 small can chopped olives (drained)
  • 2 cups (1 full package) Monterey Jack cheese, grated
  • 1 small container sour cream

Cooking instructions:

  1. Cook the chicken for about 15 minutes on each side, then cut the breasts into bite-size pieces.
  2. Cook the rice and pasta mix according to the instructions on the package.
  3. Layer your green chiles in the bottom of a casserole dish, then layer the other ingredients on top in this order: chicken, rice and pasta mix, mushrooms, olives, cheese and sour cream.
  4. Bake the casserole for about 15 minutes or until the cheese has melted.
  5. Serve with your favorite bread and salad.

3. Italian Sausage Kabobs

What you’ll need:

  • 2 medium zucchini (cut into 2-inch pieces)
  • 1 medium green pepper (cut into 2-inch pieces)
  • 1 medium onion (cut into 2-inch pieces)
  • 1 medium red pepper (cut into 2-inch pieces)
  • 1 1/2 pounds Italian-style sausage (cut into 2-inch pieces)
  • 1 tablespoon olive oil
  • 1 tablespoon dried basil leaves
  • 1 can pizza sauce

Cooking instructions:

  1. Stir the pizza sauce, oil and basil together, then set aside.
  2. Cook the sausage pieces in a skillet over medium heat until they’re partially cooked.
  3. Drain the sausage grease.
  4. Place the zucchini pieces, peppers, onions and sausage pieces on metal skewers in an alternating order.
  5. Grill the kabobs covered over medium heat. Turn them two to four times and brush them with the reserved pizza sauce every time.
  6. Remove from heat when the sausage is fully cooked and the veggies are tender.

If you’re searching for the perfect RV for the summer, there’s no better place to shop than right here at PleasureLand RV Center in Minnesota. Give us a call, login online or stop in and see us to start your new RV lifestyle today.