A Sweet Treat for the Road

shutterstock_69346714

When you’re out on the road this summer and craving something sweet, look no further than this recipe for crumb cake. Perfect for a light snack with tea or for after dinner with coffee, this crumb cake is as versatile as it is delicious.

The Best New York Crumb Cake

Ingredients

  • butter and flour, for greasing the pan

Cake:

  • 1 + ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 large egg
  • ½ cup milk
  • 2 tablespoons canola or vegetable oil
  • 2 teaspoons vanilla extract

Topping:

  • 2 + ½ cups all-purpose flour
  • 1 cup packed light-brown sugar
  • 1 + ½ teaspoons ground cinnamon
  • 1 cup (16 tablespoons) unsalted butter, melted and cooled to room temperature
  • confectioners’ sugar, for dusting

Directions

  1. Preheat oven to 325°. Butter and flour a 9×13-inch baking pan or line with parchment and lightly grease with non-stick baking spray.

Make the Cake:

  1. In a medium bowl sift the flour, sugar, baking powder and salt together.
  2. In a separate large mixing bowl whisk the egg, milk, oil, and vanilla together until well combined.
  3. Add the dry ingredients to the wet and gently fold in with a spatula or wooden spoon.
  4. Scrape the batter into the greased pan and spread evenly from corner to corner – it will be a very thin layer.

Make the Topping:

  1. In a medium bowl whisk the flour, brown sugar and cinnamon together. Pour the melted butter over it and toss together with a spoon until well combined.
  2. Use your hand to sprinkle the crumbs evenly over the top of the batter breaking the mixture apart into big crumbs.
  3. Bake 10 minutes and rotate the pan. Bake 10 – 12 minutes longer or until a toothpick comes out clean from center.
  4. Cool in pan on a wire rack.
  5. Dust the top generously with confectioners’ sugar and use a serrated knife to cut into squares or rectangles.
  6. Store tightly covered in a cool, dry place up to 4 days.

Visit Jim’s RV Center

Stop by Jim’s RV Center this summer to tour a new or used motorhome or travel trailer and fine one that’s right for you. If you’re not on the market for an RV, but need your current one checked by a technician, just stop by Jim’s RV Center and schedule with our service department.

Share

Filling Snacks on the Go

shutterstock_221588272

Living life on the road in your RV doesn’t mean you have to eat every meal at unhealthy fast food restaurants. In fact, it’s just as easy for you to pull over and whip up one of these quick snacks in your RV than to wait in the drive-through line at McDonalds.

Italian Sausage, Peppers and Onions

What You’ll Need (for 6 servings):

  • 6 sweet Italian sausage links
  • 1 large red bell pepper (sliced)
  • 1 green bell pepper (sliced)
  • 1 yellow onion (sliced)
  • 1/2 red onion (sliced)
  • 2 tablespoons butter
  • 4 cloves garlic (minced)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 cup white wine

Cooking Instructions:

  1. Turn your RV stove on medium heat and brown the sausage in a large skillet, then slice the sausage and set it aside.
  2. Melt the butter in the same skillet and saute the red onion, yellow onion and garlic for two to three minutes.
  3. Stir in the green and red peppers, then season the entire combination with the dried basil and oregano.
  4. Pour in the white wine and continue to cook the entire mixture until the onions are translucent.
  5. Mix the sausage pieces back into the skillet and reduce the stove’s heat to low. Simmer the entire combination for 15 minutes, then serve.

Chicken BLT Wraps

What You’ll Need:

  • 4 flour tortillas
  • 8 leaves green leaf lettuce
  • 1 package thinly sliced chicken breast (9 ounces total)
  • 1/4 cup bacon bits
  • 2 medium tomatoes (chopped)
  • 1/3 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 clove garlic (minced)

Cooking Instructions:

  1. Beat the mayonnaise, lemon juice and garlic together in a small bowl.
  2. Spread the mayonnaise mixture onto one side of each tortilla.
  3. Spread two lettuce leaves on each tortilla, then add even amounts of chicken and tomatoes on top.
  4. Sprinkle each wrap with bacon bits.
  5. Fold one edge of each tortilla up, then roll the sides tightly together.

Get Your New RV at Jim’s RV Center

Are you in need of a new RV for the upcoming summer RV season? Come browse our huge selection of new and used travel trailers, motorhomes, fifth wheels and pop-ups right here at your New York RV dealer — Jim’s RV Center.

Share

Try This Recipe for Dinner in Your RV

shutterstock_36191314

This delicious and savory recipe is perfect for dinnertime with the family. It’s easy enough to make in your RV’s kitchen and is sure to please.

Chicken Stuffed with Spinach and Ricotta Cheese

Ingredients

  • 4 chicken cutlets, sliced thin and pounded thin
  • 1/2 cup breadcrumbs
  • 1/4 cup Parmesan cheese, divided
  • 1 egg
  • Half a package of frozen spinach, squeezed dry.
  • 1/2 cup ricotta cheese
  • Mozzarella cheese
  • Tomato Sauce
  • salt and pepper to taste

Directions

  1. Mix the breadcrumbs together with half of the Parmesan cheese, set aside.
  2. In a bowl, mix together the ricotta cheese, spinach and remaining Parmesan cheese together. Make sure your spinach is squeezed completely dry.
  3. Lay the chicken cutlets out on a cutting board and spread about 2 Tablespoons of the cheese and spinach mixture on top of each cutlet.
  4. Roll each chicken cutlet up and secure with toothpicks.
  5. Beat the egg and place in a flat dish.
  6. Dip the cutlets in the egg and then in the breadcrumb/Parmesan cheese mixture.
  7. Place seam side down in a baking dish that has been sprayed and bake in a 425 degree oven for about 25 minutes.
  8. Remove baking dish from oven and spread tomato sauce over each chicken cutlet and top with a slice of mozzarella cheese
  9. Return to the oven and bake for another 5 minutes or until the cheese is bubbly.

Visit Jim’s RV Center

Stop by Jim’s RV Center to find a new RV that’s right for you. Tour as many models as you’d like and find the features that you need.

Share

Try These Cherry Recipes in Your RV

Since this is cherry month, you might want to bring the ingredients to make a couple of cherry desserts when you take your RV out. If you don’t plan on going out until later in the spring, these are also great to make at home.

If you are planning on buying an RV this year and are planning your trip now, stop by Jim’s RV Center to walk through our floor plans; and then make a list of everything you need for that first trip.

Cherry Cheesecake

  • 1 9-inch graham cracker crust
  • 1 8-ounce package of cream cheese, softened
  • 1 14-ounce can sweetened condensed milk
  • 1/3 cup lemon juice
  • 1 tsp. Vanilla extract
  • 1 21-ounce can cherry pie filling

Instructions:

Beat the softened cream cheese, condensed milk, lemon juice and vanilla until well blended. Pour the mixture into the pie crust and chill it for 5 hours. Do no freeze the mixture. Pour the cherry pie filling over the top. Serve.

Fresh Cherry Crisp

  • 4 cups sour cherries, pitted
  • 1 ½ cups sugar, granulated
  • 4 tbs. All-purpose flour
  • 1 ½ c. All-purpose flour
  • 1 c. old-fashioned oats
  • 1 c. brown sugar
  • ½ c. butter
  • ½ c. shortening

Instructions:

Preheat the oven to 375 degrees Fahrenheit.

Combine the cherries, sugar and 4 tablespoons flour in a large bowl. Pour the mixture into a 9-inch by 13-inch baking dish.

Combine 1 ½ cups flour, oats and the brown sugar in a medium bowl. Cut in the butter and shortening until the mixture is crumbly. Sprinkle the mixture over the cherries.

Bake the cherry crisp in the preheated oven for 45 to 50 minutes or until the topping turns golden brown.

Visit Jim’s RV Center

Walk through the many floor plans we have available at Jim’s RV Center to learn more about your favorite models. If you already have an RV and don’t have plans for upgrading, be sure to give our RV service center a call to set up an appointment to have your RV serviced before you take it out this spring.

Share

Decadent Holiday Dessert Recipes

Christmas card composition. Preparing gingerbread cookies

Desserts are some of the best parts of chowing down during the holidays. And just because you’re enjoying the holidays on the road this year, doesn’t mean you have to miss out on your favorite holiday sweets. These dessert recipes are simple and easy to make right in the comfort of your RV.

Old-Fashioned Gingerbread

What you’ll need:

  • 1/2 cup white sugar
  • 1 egg
  • 1/2 cup butter
  • 1 cup molasses
  • 1 1/2 teaspoons baking soda
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup hot water
  • 1/2 teaspoon ground cloves

Cooking instructions:

  1. Preheat your RV oven to 350 degrees.
  2. Grease and flour a square baking pan (9 inches is preferred).
  3. Cream the sugar and butter together in a large bowl.
  4. Beat the egg into the creamed mixture, then stir in the molasses.
  5. In a separate bowl, sift the flour, salt, baking soda, cinnamon, cloves and ginger together.
  6. Blend the flour mixture into the creamed mixture, then stir in your hot water.
  7. Pour the entire mixture into the baking pan.
  8. Bake the gingerbread for one hour, then allow it to cool before serving.

Easy Holiday Cake Balls

What you’ll need:

  • 1 package chocolate cake mix (18.25 ounces)
  • 1 container chocolate frosting (16 ounces)
  • 1 bar chocolate-flavored confectioners coating (3 ounces)

Cooking instructions:

  1. Follow the directions on the box of the cake mix to prepare it properly.
  2. When the cake is finished baking, crumble the cake (while it is still warm) in a large bowl.
  3. Stir the frosting into the bowl of warm cake pieces, until they’re fully blended.
  4. Melt the chocolate coating in the microwave, stirring occasionally until it’s smooth.
  5. Use a small scoop to form the chocolate cake mixture into balls.
  6. Dip the balls into the melted chocolate coating using a toothpick.
  7. Let the chocolate-covered balls cool on wax paper until the coating has settled.

Visit Jim’s RV Center

Make this holiday season the best one yet by shopping for a new or used RV from Jim’s RV Center. And if you’re already in the RV of your dreams, don’t forget about us for all of your other RV needs, from parts and accessories to service and sales.

Share

A Thanksgiving Entree to Spice Up Your Meal

Whole Homemade Thanksgiving Turkey

Thanksgiving dinner is all about the entree, and that’s usually a traditional whole turkey. Try this new butterflied turkey with rosemary gravy recipe to wow your friends and family with an innovative twist on that classic turkey taste.

What you’ll need:

  • 1 1/2 cups kosher salt
  • 5 garlic cloves (crushed)
  • 1 12-pound turkey (butterflied)
  • 2 tablespoons canola oil
  • 6 sprigs rosemary

For the gravy:

  • Reserved turkey neck, back and giblets
  • 7 cups chicken broth
  • 1 onion (chopped)
  • 3 carrots (chopped)
  • 3 garlic cloves (crushed)
  • 2 garlic cloves (mashed)
  • 2 celery stalks (chopped)
  • 2 sprigs fresh rosemary
  • 1 cup white wine
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3/4 cup flour

Cooking instructions

  1. To create the brine, boil 1 1/2 quarts water with salt in a pot big enough to hold the turkey. Stir until salt dissolves.
  2. Stir rosemary, garlic and 3 quarts cold water into the pot and let cool. Add the turkey and let it chill, covered overnight.
  3. For the broth, boil all of the ingredients (except the mashed garlic, rosemary and flour) together. Simmer for 1 hour, then strain and discard the solids. Let chill.
  4. Place a rack in a large rimmed pan and set the turkey on the rack to drain. Pat the turkey dry and rub it with oil.
  5. Preheat the grill to 400 degrees. Turn off one burner and place a large drip pan on it. Fill the pan halfway with water.
  6. Place the turkey on the grill skin side up. Cook until the thickest part of the thigh reaches 175 degrees. Remove from heat and tent the turkey with foil for 15 minutes.
  7. Meanwhile, toast the flour in a 6-quart pot until browned. Pour in 3 cups of broth and whisk until smooth. Whisk the rest of the broth, garlic and rosemary into the gravy. Bring to a boil, then let simmer for 10 minutes (whisk often).
  8. Season gravy with salt and pepper before serving.

Visit Jim’s RV Center

Don’t forget to stop and see us at Jim’s RV Center before you hit the roads in your RV this holiday season.

Share

Homemade Halloween Candy

shutterstock_324890210

Trick-or-treating is one of the best Halloween traditions. And whether you’re a kid or an adult, there’s no doubt you eat a few sweets on the spooky holiday. Instead of dishing out store-bought bags of treats this year, these homemade Halloween-themed candies will spice up all of your holiday festivities.

Peanut Butter Pumpkins

What You’ll Need:

  • 1/2 cup butter
  • 1 package confectioners’ sugar (16 ounces)
  • 1 1/2 cups peanut butter
  • yellow food coloring
  • red food coloring
  • green decorators’ icing

Cooking Instructions:

  1. Melt the butter in a bowl, then add a few drops of red and yellow food coloring. It should turn to an orange (or pumpkin) color.
  2. Stir the peanut butter and sugar into the bowl until the mixture is dough-like.
  3. Roll the dough into bite-size, pumpkin-shaped balls, then use a toothpick to make ridges in them.
  4. Add a drop of green icing to the top of your pumpkins to imitate a stem.
  5. Refrigerate your pumpkins until firm.

Halloween Caramel Corn

What You’ll Need:

  • 16 cups popped popcorn
  • 1 cup butter
  • 5 cups miniature pretzels
  • 2 cups brown sugar
  • 1/2 cup dark corn syrup
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup candy corn
  • 1 cup salted peanuts
  • 1 M&Ms

Cooking Instructions:

  1. Preheat your oven to 200 degrees.
  2. In a large roasting pan, mix the popcorn and pretzels together, then set aside.
  3. Combine the corn syrup, brown sugar, butter and salt in a saucepan.
  4. Cook the syrup mixture over medium heat until it is fully boiling, then continue cooking for roughly 5 minutes.
  5. Remove the mixture from the heat and stir in the baking soda.
  6. Pour the syrup over your popcorn and pretzels, then sprinkle the peanuts on top. Stir until all of your popcorn is coated, then bake for 20 minutes.
  7. Stir the mixture again, and mix in the candy corn and M&Ms.
  8. Bake for 5 more minutes, then spread the caramel corn onto wax paper and let it cool.

Stop By Jim’s RV Center This Halloween

Don’t forget to stop and see us at Jim’s RV Center during your fall RV travels throughout New York. We have all of the RV parts, supplies and accessories you need to make your fall camping season the best one yet.

Share

Empress Chicken Stir Fry for the Family

Living the RV lifestyle doesn’t mean you need to simplify your meals or dine at restaurants every night. There are an abundance of easy but flavor-filled recipes available to help you enjoy meals on the road as much as you would at home. This mouthwatering recipe for Empress Chicken Stir Fry will instantly become a family favorite, and it’s ready to eat in just 20 minutes.

Empress Chicken Stir Fry

What you’ll need:

  • 1 1/2 pounds boneless, skinless chicken breast (cut into bite-size pieces)
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons corn starch
  • 3 garlic cloves (peeled and chopped)
  • 1 medium onion (peeled and sliced into half moons)
  • 2 scallions (finely sliced)
  • 4 to 5 dried red chilies (if you like spice)

For the sauce:

  • 1 1/2 tablespoons corn starch
  • 2 tablespoons white vinegar
  • 1 small thumb-size piece of ginger (peeled and grated)
  • 1 cup chicken broth
  • 1 1/2 tablespoons granulated sugar
  • 1/4 cup soy sauce

Cooking instructions:

  1. Start by whisking the cornstarch and soy sauce together in a medium-size bowl until the corn starch has dissolved. Whisk the vinegar, ginger, chicken broth and sugar into the mixture. Set the sauce aside.
  2. Put the chicken pieces and egg into a bowl and mix them together with your fingers.
  3. Slowly stir in the cornstarch until all of the pieces are evenly coated. Use more cornstarch as needed.
  4. Place the vegetable oil and chicken in a pan on high heat. Cook for 4 to 5 minutes or until the chicken is cooked through. Transfer the chicken to a plate and set aside.
  5. Using the same pan, add the garlic and onions and cook for 3 minutes until the onions are translucent. Add the chicken and stir.
  6. Whisk the sauce, then pour it over the chicken and the onions. Stir until sauce thickens.
  7. Turn off the heat, stir in the scallions and chilies and serve.

Dreaming of an RV with a full kitchen? Stop in and shop our huge selection of new and used RVs at Jim’s RV Center in Nichols, N.Y.

Share

Spice Up Your RV Menu

This mouthwatering Super Nacho recipe is exactly what you need to bring some tasty south of the border flavor to your RV this summer.

Super Nachos

What You’ll Need:

  • 2 bags corn tortilla chips

For the Pico de Gallo Salsa:

  • 1 jalapeno pepper (seeded and chopped)
  • 4 vine ripe tomatoes (chopped)
  • 1 small onion (chopped)
  • 1/4 cup cilantro leaves (finely chopped)
  • salt

For the Beef and Bean Topping:

  • 1 tablespoons extra-virgin olive oil
  • 2 cloves garlic (chopped)
  • 1 small onion (chopped)
  • 1 pound ground sirloin
  • 1 1/2 teaspoons dark chili powder
  • 1 teaspoon salt
  • 1 jalapeno pepper (seeded and chopped)
  • 1 1/2 teaspoons ground cumin
  • 2 teaspoons cayenne pepper sauce
  • 1 can black beans (drained)

For the Cheese Sauce:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3/4 pound pepper jack cheese (shredded)
  • 2 cups milk

Preparation instructions:

  1. Arrange the tortilla chips on a large platter.
  2. Combine the ingredients for the pico de gallo salsa in a bowl and set them aside.
  3. Heat a nonstick skillet over medium-high heat, then stir in the oil, garlic, onions and peppers. Saute for 2 minutes.
  4. Stir in the meat and crumble it with a spatula or wooden spoon.
  5. Season the meat with cumin, chili powder and cayenne pepper sauce. Cook the meat for 5 minutes, then stir the beans into the mixture and reduce the heat to low.
  6. Melt the butter in a medium sauce pot and stir in the flour. Cook for 2 minutes, then whisk in the milk. Once milk begins to boil, stir in the cheese until it creates a creamy sauce. Remove from heat.
  7. Pour the cheese evenly over the chips and top with the beef, beans and pico de gallo.
  8. Serve hot.

There’s no better time to fill up on your favorite Mexican eats than the summer, and don’t forget to stop and see us at Jim’s RV Center when you’re cruising around in your RV this summer.

Share

A Kabob Recipe for the Road

After you pick up a new RV from our showroom, you’ll be ready to pack up for your first trip in the new RV. Pack the ingredients for this simple kabob recipe. You can even make the spice mix and cut up the ingredients for the kabobs ahead of time. Store them in the fridge so that all you have to do is put them together, marinate them and grill them.

Mediterranean Grilled Chicken Kabobs with Cayenne Tahini Sauce

This recipe makes enough for 12 kabobs.

  • 4 tsp. Hot paprika
  • 2 tsp. Dried thyme
  • 2 tsp. Ground nutmeg
  • ½ tsp. Ground green cardamom
  • Salt and pepper to taste
  • 4 pounds chicken breast, boneless and skinless, cubed
  • 2 yellow onions, sliced
  • 1 cup olive oil
  • 30 garlic cloves, minced
  • 6 large limes, juiced,
  • 2 sweet bell peppers, cut into 2-inch pieces
  • 2 sweet red bell peppers, cut into 2-inch pieces
  • 1 red onion, cut into 2-inch pieces

For the Cayenne Tahini Sauce

  • 1 cup tahini
  • 2/3 cups water
  • 3 tbs. White vinegar
  • 1 tsp. Garlic powder
  • 1 to 2 tsp. Cayenne pepper
  • Salt and pepper

Instructions:

Combine the paprika, thyme, nutmeg, cardamom, salt and pepper in a small bowl. Coat the chicken cubes with the spice mix. Place the chicken, sliced yellow onions and olive oil in a deep dish. Combine the garlic and lemon juice, and then add that mixture to the chicken mixture. Toss the chicken to make sure it is well-coated. Refrigerate for a minimum of 2 hours, but preferably overnight.

Thread the chicken, green pepper, red pepper and red onion onto kebob skewers. If you are using wood skewers, pre-soak them in water for at least an hour before you use them.

Heat a grill to medium and lightly oil it. Grill the chicken kabobs on medium heat for 12 to 15 minutes, turning them occasionally. When the chicken juices run dry, they are done.

Make the Cayenne Tahini Sauce

Whisk the tahini and water together until smoother. Add the vinegar and continue to whisk the mixture. Add more water if needed. Season the sauce with garlic powder, cayenne pepper, salt and pepper. Whisk to combine. Serve the chicken kabobs with a side of the cayenne tahini sauce.

Visit Jim’s RV Center

Stop by Jim’s RV Center of Nichols, New York to walk through the many floor plans we have available or give our RV service center a call to schedule an appointment for maintenance.

Share