RV Cooking Show #4 - Three ALL-NEW "Qwik-and-Easy" RV Kitchen Recipes! (Special Report)

It’s three all-new RV kitchen-friendly, easy-fix meal (and dessert) ideas! This time around, Jessie’s cooking up classic Olive Garden-inspired Italian Chicken, a savory, Southern-style Mississippi Chicken, and a quick & easy Instant Pot Dump Cake for dessert! 🍰 Take a look, and be prepared to have your appetites whetted! Of course, all three recipes are down below!

1. Slow Cooker Olive Garden Chicken

Ingredients

4 boneless, skinless chicken breasts
1 (16 oz) bottle of Olive Garden Italian Dressing
½ cup of grated parmesan cheese
2 tsp. lemon juice
1 - 2 tbsp. Italian seasoning
Salt and pepper to taste

Preparation

Coat a slow cooker with cooking spray. 

Place chicken in a slow cooker. 

In a separate bowl, pour in the full bottle of dressing. 

Add parmesan cheese, lemon juice, Italian seasoning, and a pinch of salt and pepper. 

Whisk to blend together. 

Pour the contents of the bowl over the chicken. 

Flip chicken to coat both sides. 

Cover and cook on High for 3 ½ hours or Low for 7 hours. 

Serve chicken with a salad or a side of rice or pasta.

2. Mississippi Chicken

Ingredients

3 lbs. boneless, skinless chicken breasts
1 packet au jus gravy mix
1 packet (or 2 tbsp.) ranch dressing mix
½ cup (1 stick) salted butter
½ of a jar pepperoncini peppers (or to taste)

Preparation

Add 3 lbs. boneless, skinless chicken breasts to the bottom of the slow cooker.
Sprinkle 1 packet au jus gravy mix and 1 packet ranch dressing mix on top of the chicken.
Then, top with 1/2 cup (1 stick) salted butter and 6 pepperoncini peppers.
Cover and cook on Low for 6 - 8 hours in a slow cooker.  The chicken will produce its own juices, so you don't have to add any other liquid to this (but if you’re using an Instant Pot, add ¼ cup of water, and set the manual pressure to 8 minutes).
When it's ready, take a couple of forks and shred the chicken, then serve!

3. Instant Pot Dump Cake

Ingredients

Two 20 oz. cans of cherry pie filling
½ box yellow cake mix
4 tbsp. butter
1 cup water
1 tbsp. sugar

Preparation

Spray a 7” cake pan or springform pan with non-stick cooking spray.
Add your two cans of cherry pie filling to the bottom of the pan.
Sprinkle the cake mix over the cherry pie filling so there is no pie filling showing.
Cut your cold butter into small bits and place on top of the dry cake mix. Set aside.
Pour one cup of water into the bottom of your Instant Pot, and place your trivet inside.
Cover your dump cake with aluminum foil, sealing the edges tightly.
Place the pan onto the trivet and put the Instant Pot lid on top.
Put the pressure release valve to sealing and press the manual or pressure cook button and set the timer for 25 minutes.
Allow the Instant Pot to do a natural release for 5 minutes, then release do a quick release if there is any more steam to let out. 
Take off the Instant Pot lid and carefully remove the pan from the Instant pot. Remove the foil and sprinkle with sugar.
Place in the oven and broil for 3 minutes on high, or until the top becomes crisp.
Serve with ice cream or whipped cream if desired.

RV Cooking Show! | More Crock Pot & Camper Oven Recipes! - (Special Report)

Jessie takes the spotlight in this video with another set of her RV kitchen-friendly, easy-fix meal ideas! Two of these three recipes are specifically meant for the Crock Pot, which any RV chef should like, and the other dish could be a perfect excuse to finally use your propane oven... assuming your camper has one, that is. 🤔 Take a look, and be prepared to have your appetites whetted!

Of course, the recipes are listed included here, so try 'em for yourself!

Overnight Breakfast Casserole

Ingredients 1 doz. eggs 1 cup milk 2 lbs. hash brown potatoes (can use frozen, just increase cook time by 1 - 2 hours) 1 lb. bacon - cooked, drained, and cut into pieces or crumbles (can substitute sausage or ham) ½ cup onions - diced 3 cups shredded cheddar cheese ¼ tsp. dry mustard ¼ tsp. garlic powder 1 tsp. Salt ½ tsp. pepper Preparation

Beat 12 eggs until well blended. Next, beat in milk and garlic powder, mustard, onion, 1 tsp salt and ½ tsp pepper. Set aside. Layer ⅓ of potatoes in a slow cooker. Sprinkle with a pinch of salt and pepper. Next sprinkle ⅓ of the bacon, sausage, or ham. Top with one cup of cheese. Repeat this layering 2 more times to have a total of 3 layers, ending with cheese. Take your egg mixture and pour over the layers. For refrigerated hash browns, cook for 6-7 hours on low. For frozen hash browns, cook 7-8 hours on low or until eggs are set.

Jailhouse Rice

Ingredients

1 lb ground beef

1 lb bulk sausage

1/2 teaspoon garlic powder 1 large white onion, diced 2 ribs celery, diced

2 (14.5 oz) cans chicken broth

2 (10.5 oz) cans cream of celery soup

2 cups long-grain white rice

Kosher salt and freshly ground black pepper, to taste

Preparation

Preheat oven to 350°F and grease a 9x13-inch baking dish with nonstick spray. In a large skillet over medium-high heat, season beef and sausage with salt and pepper and brown until halfway cooked. Add onion and celery and continue cooking until meat is cooked through. In a medium bowl, whisk together soup and broth until smooth. Pour into skillet, add rice, and stir until well combined. Pour into prepared baking dish and cover tightly with aluminum foil. Bake 1 hour 20 minutes. Remove from oven and let rest, covered, for 15 minutes. Fluff with fork before serving. Enjoy!

3-Ingredient Chicken Tacos

Ingredients

1 ½ lbs. boneless, skinless chicken breasts

One 1.25 oz. packet low-sodium taco seasoning

One 16 oz. jar of your favorite salsa

Preparation

Place chicken in the bottom of a slow cooker. Sprinkle taco seasoning over chicken. Pour salsa on top. Cook on low (for 6 hours) or high (for 4 hours). Just before serving, use two forks to shred the chicken. Stir to evenly distribute salsa throughout the chicken. Serve immediately with desired toppings, such as tortillas or taco shells, shredded lettuce, chopped tomatoes, shredded cheese, black beans, corn, chopped avocados or guacamole, sour cream, and hot sauce.

Three ALL-NEW "Qwik-and-Easy" RV Kitchen Recipes! (Special Report)

Crock Pots, Instant Pots, pressure cookers, slow cookers…  Oh, the culinary adventures we RVers can have with these fantastic little appliances!  If it weren’t for our Instant Pot, we’d be eating a lot more peanut butter sandwiches on our camping trips!  Check out our latest YouTube video, in which we show you (another) three of our favorite “qwik-and-easy” recipes for some pretty hearty dinners.  You can find the recipes we demonstrate down below, too!

Easy Crockpot Buffalo Chicken Sliders

Ingredients

3-4 large chicken breasts (about 1.5 lbs)	1 (12 oz) bottle of Frank’s Buffalo Wing Sauce
½ packet ranch seasoning mix (about 2 Tbsp)	2 Tbsp butter
Rolls for serving

Preparation

Spray your slow cooker with non-stick cooking spray.  Place the chicken, buffalo sauce, and sprinkle in ranch seasoning mix.  Cook on low for 4-5 hours or high for about 3 hours.  Once chicken is fully cooked, use a couple of forks to shred the meat on a cutting board, then return the chicken to the crockpot with the juices.  Add 2 Tbsp of butter to the crockpot and allow it to melt: stir to combine.  Serve on rolls and drizzle with a little ranch dressing or blue cheese crumbles.

Instant Pot Spaghetti

Ingredients

1 lb. ground beef (or turkey)	¼ cup onion diced
1 tsp. garlic minced	1 jar spaghetti sauce (24 oz.)
2 cups water	8 oz. spaghetti noodles
2 Tbsp. olive oil	1 tsp salt (optional), or add to taste

*I do not recommend doubling this recipe.  Make two separate batches if you want more.

Preparation

1. Put Instant Pot on saute.

2. Add olive oil, onions, and garlic and cook until onions are softened a bit.

3. Add ground beef and cook until pink is gone.  Drain grease or leave in, your choice.

4. Turn Instant Pot to manual, high pressure.

5. Add jar of spaghetti sauce, water, break noodles into thirds and push noodles into liquid until they are covered, but do not stir (I add the 2 cups of water to the sauce jar and shake it to get any remaining sauce out, before I add the water to the Instant Pot).

6. Secure lid, close steam valve and set to 10 minutes (if you want more al dente set for a bit less time.

7. Quick release when it beeps, stir and serve.

Easy Crockpot Potato Soup

Ingredients

1 30-oz bag of frozen diced hash browns	1 32-oz box of chicken broth
1 can of cream of chicken soup (10 oz)	1 pkg cream cheese (8 oz, not fat free)
3 oz bacon bits	1 cup shredded cheddar cheese
Salt and pepper to taste

Preparation

Put the hash browns in the crockpot.  Add in the chicken broth, cream of chicken soup and half of the bacon bits.  Add a pinch of salt and pepper.  Cook on low for 7-8 hours or until potatoes are tender.  An hour before serving, cut the cream cheese into small cubes.  Place the cubes in the crockpot.  Mix a few times throughout the hour before serving.  Once the cream cheese is completely mixed in, it’s ready to serve.  Top with cheddar cheese and some additional bacon bits.

Pampered Chef "S'mores Dip!"

Howdy, Noob Nation!! Over on our Instagram this morning, we posted a photo of a little treat that Jessie whipped up at out campsite last night.  Well, we had some requests for the recipe, so here you go!  

This "S'mores Dip" is a great, artery-clogging way to get your sugar-fix while sitting beside the campfire, or even while inside your camper!  It's incredibly easy, as it preps in five minutes and cooks in just another ten minutes or so! 

Y'all enjoy!!

INGREDIENTS:

• 1 pkg. (12 oz./350 g) semi-sweet chocolate morsels
• 34 large marshmallows
• Assorted dippers: graham crackers, cookies, pretzels, fruit, etc.

DIRECTIONS:

• Preheat oven to 450°F (230°C).
• Divide the chocolate chips between two 5.5" (14-cm) Cast Iron Skillets (1 cup/250 mL of chips in each). 
• Bake for 3–5 minutes.  
• Remove from the oven and stir to ensure chips are fully melted.
• Arrange 15–20 marshmallows on top of the melted chocolate in each skillet.  
• Bake for 4–6 minutes or until marshmallows are evenly browned.
• Serve immediately with dippers.

Yield: 6 servings

Cook's Tips: To make on a campfire, place the skillets on top of a campfire grill or grate. The dip is ready to serve when the chocolate is fully melted and the marshmallows puff and become slightly brown.

Mopeka LP Tank Check Sensors | PRODUCT REVIEW - (Special Report)

You know how it goes - you're camping and realize the furnace won't blow heat or the stove won't fire up. OMG! You're out of propane! How did THAT happen!?!? How could you possibly have known? Well, if you had the Mopeka LP Tank Check Sensor from AP Products, you COULD have known! In this video, we'll give you a quick run-down of the product, how it works and how much you can trust the data it provides.

Three "Qwik-and-Easy" RV Kitchen Recipes! (Special Report)

If it rains, you can't grill out (unless you have a big umbrella), and if you know us, then you know rain WILL find us when we're out in our RV! As a result, we've found a few recipes for hearty, rib-stickin' fare than can be easily prepared in even the smallest of RV kitchens. Over on our YouTube channel, you'll find our first "RV Cooking Show," so take a look and you might learn about a few ways you can expand your camping menu. You can find the recipes we demonstrate down below, too!

#1 - Five-Minute Pepperoni Pizza Quesadilla

Ingredients:

1 Light Italian Herb Flatout flatbread

2 tablespoons of your favorite pizza sauce

1/3 cup shredded, reduced-fat Italian cheese blend

1/8 teaspoon dried basil

5 slices turkey pepperoni

additional pizza sauce, if desired, for dipping

Directions:

1. Lay flatbread on work surface and spread pizza sauce evenly over entire flatbread.

2. On one half of flatbread, sprinkle about 2 tablespoons cheese and basil. Lay pepperoni slices evenly on top, and then sprinkle the remaining cheese evenly on top of the pepperoni.

3. Fold quesadilla in half, bringing the sauce-only half of the flatbread on top of the side

with toppings.

4. Preheat a medium nonstick skillet over medium heat. Cook quesadilla, covered, for about 3 minutes on the first side, just until toasty golden-brown.

5. Flip quesadilla over and continue cooking on the second side, covered, for about an additional minute, until cheese is melty and the second side of the flatbread is a light, toasty golden-brown.

6. Remove from heat, cut into wedges, and serve with additional pizza sauce for dipping, if desired.

#2 - Crock Pot Roast Beef

Ingredients:

1 beef roast (3 to 4 pounds)

1 envelope au jus gravy mix (1 ounce)

1 envelope onion soup mix (1 ounce)

1 envelope brown or mushroom gravy mix (1 ounce)

3 cups of water

Assorted vegetables (potatoes, carrots, onions, celery, etc)

Directions:

1. Place roast in slow cooker. 

2. Combine envelopes of soup and gravy mixes with water in a large bowl. 

3. Pour mixture over roast, add vegetables, then cover.

4. Cover and cook on low 6-8 hours until meat and vegetables are tender.

#3 - Lazy Day Crock Pot Lasagna

Ingredients:

1 bag of frozen cheese ravioli (25 oz)

1 lb. of ground beef, browned

3 cans of crushed tomatoes (14 or 15 oz each)

1 tablespoon of Italian Seasoning

4 cups of mozzarella cheese

1 tablespoon of Garlic Salt

1⁄4 cup parmesan cheese (optional)

Instructions:

1. In a large skillet, brown the beef completely and drain off any remaining fat.

2. Stir in all the cans of tomatoes, and seasonings.
3. In a 6-quart Crock Pot, cover the bottom with some of the sauce.
4. Then place a layer of ravioli across the bottom.
5. Then place a layer of the mozzarella cheese.
6. Continue this until all the meat sauce and the ravioli is used (you want to end with the meat sauce on top).
7. Then top with the leftover mozzarella cheese and add the parmesan cheese on top (completely optional).
8. Cook on low for 4 hours.
9. Turn off and let sit for about 15 minutes, then cut and serve with your favorite side salad and crusty garlic bread.