Healthy Recipes for your RV

When you head out in your RV, you may want to keep it somewhat healthy, but you may also want to have some treats. You can still have healthy treats while you are on the road, and they won’t seem healthy. If you have an oven or a grill, you can make these healthy apple desserts.

Apple Filling

  • 3 to 4 pounds apples, cored and peeled
  • ½ cup sugar
  • ½ cup honey
  • 2 tbs. Cinnamon
  • 1 tbs. Nutmeg
  • 1 tbs. Ground cloves
  • 1 tbs. Cornstarch
  • 1 tbs. water


Cut the apples into wedges. Add the apples, sugar, honey and spices to a large saucepan and cook until the apples are soft, stirring frequently. Simmer on low heat until the sauce starts to thicken. Mix the cornstarch and water. While stirring the apple mixture constantly, add the cornstarch mixture. Continue stirring the apple mixture. Increase the heat to medium. Stir constantly until the apples being to bubble. Cook for two minutes while stirring constantly. Remove from heat and let the mixture cool.

Make Desserts

Use the filling for an apple pie. Coat the top crust with egg wash (one egg and a bit of water or milk mixed), but do not coat the crimped part of the crust. Sprinkle sugar and cinnamon over the top of the pie, or if you want to be on the healthier side, just use cinnamon.

For apple turnovers, place a tablespoon or two of the mixture in the center of your favorite pop can croissants or phillo dough. Paint the edges with egg wash, and then crimp a second piece of dough or croissant triangle over the top of the filling. Cut slits into each turnover. Coat the top with egg wash and sprinkle with cinnamon or cinnamon and sugar.

You can also reheat the filling and use it as a topping for pancakes for French toast.

Visit Jim’s RV Center in Nichols, New York

Stop by Jim’s RV Center in Nichols, New York to walk through the many RV floor plans we have available. If you already have an RV, be sure to visit our warehouse to pick up any accessories you might need for your upcoming RV trip.


St. Patrick’s Day Irish Dinner Recipe

If you’re going to be in your RV for St. Patrick’s Day, you can still make a great Irish dinner. Corned beef and cabbage is a crock pot recipe; however, you can easily make it on a grill or on the stove top in the RV.


  • 4 pounds corned brisket of beef
  • 6 large carrots, cut into large chunks
  • 3 medium onions, peeled and cut into quarters
  • 6 medium potatoes, washed
  • 1 tsp. Dry mustard
  • Sprig of fresh thyme or 2 tsp. Dried thyme
  • Sprig of parsley or 2 tsp. Dried parsley
  • 1 medium cabbage
  • Salt and pepper to taste


Put the corned beef in a large pot or crock pot with the carrots, onions, potatoes, mustard and herbs. Cover everything with cold water and bring it to a boil. Reduce the heat and simmer the dinner for 2 hours.

Remove the outer leaves of the cabbage. Cut the cabbage in half and then cut out the core. Cut each half in half. Add the cabbage to the pot. Cook for 1 to 2 hours or until the meat and vegetables are tender.

To serve, remove the corned beef and slice it into 1-inch thick slices. Add vegetables to the plate, then spoon some of the cooking liquid over all.


For desserts, make your favorite Irish dessert or create your own desserts with green in them. Serve parfaits made from kiwi and pistachio pudding with green-tinted whipped topping or make chocolate fudge with a layer of mint fudge.

Visit Jim’s RV Center in Nichols, New York

Stop by Jim’s RV Center in Nichols, New York to pick up any accessories you may need for your upcoming trip. If you don’t have an RV and think that spending holidays in an RV sounds like fun, stop by our RV showroom to walk through the many floor plans we have. And, if you have an RV you’re getting ready, be sure to have it serviced before you leave on the first trip of the spring.


Soup Month: 2 Easy Soup Recipes

The best soups are cooked all day long, but when you’re in an RV, that’s not always feasible. You can still make a great soup in 20 minutes or less and have it taste great – and have something that will warm you up after a day spent playing or working out in the cold.

Chicken Corn Chowder

  • 1 tbs. Butter
  • 6 green onions
  • 2 tbs. All-purpose flour
  • 2 cups chopped chicken breast, cooked
  • ¼ tsp. Salt
  • ¼ tsp. Ground black pepper
  • 2 10-ounce packages frozen corn, thawed and divided
  • 1 14-ounce can chicken broth – may use fat free, less sodium
  • 2 cups milk – may use fat free
  • ½ cup cheddar cheese, shredded


Melt the butter in a Dutch oven or crockpot over medium high heat. Chop the green onion tops and set them aside. Slice the bulb portion thin. Add the sliced onions to the pan and saute them for 2 minutes. Add the flour and cook the mixture for 1 minute, stirring constantly. Stir in the chicken, the salt, pepper, 1 package of corn and the broth. Bring the mixture to a boil.

Reduce the heat and simmer it for 5 minutes.

Meanwhile, combine the rest of the corn and the milk in a blender and process it until it’s smooth. Add the mixture to the soup and simmer it for 2 minutes or until it’s thoroughly heated. Ladle into bowls and sprinkle with the green onion tops. Sprinkle cheese over each serving. Makes 4 servings.

Pasta Fagioli Soup

  • 12 ounces sausage, halved lengthwise and then sliced – may use chicken sausage, brats or kielbasa
  • 3 cups chicken broth – may use fat free, less-sodium
  • ½ cup uncooked small shell pasta
  • 2 cups zucchini, coarsely chopped
  • 1 14.5-ounce can of stewed tomatoes, do not drain
  • 1 tsp. Dried basil
  • 1 tsp. Dried oregano
  • 1 15-ounce can kidney beans, rinsed and drained
  • 1/3 cup Asiago cheese, shredded


Heat a large saucepan over high heat. Add the sausage and cook it for 2 minutes, stirring constantly. Add the broth and the pasta. Bring the mixture to a boil. Cover and reduce the heat. Simmer for 4 minutes. Add the zucchini and the tomatoes and bring the mixture to a boil. Cover and reduce the heat. Simmer the soup for 3 minutes or until the pasta and zucchini are tender. Sprinkle each serving with cheese.

Visit Jim’s RV Center

Before you head out on your trip, be sure to stop by Jim’s RV Center to pick up any RV accessories you may need or to have your RV serviced or checked before the trip.


Cooked Ham Recipes for the Holidays

Thanksgiving has barely passed, and it’s already time to start thinking about more holiday meals. The Thanksgiving turkey is often substituted for ham at dinner tables in December, and this mouthwatering glazed baked ham recipe is guaranteed to impress all of your holiday guests.

Honey Thyme Glazed Baked Ham

What you’ll need:

  • 12 ready-to-eat cooked, bone-in ham (uncut, not spiral cut)
  • 3 tablespoons melted butter
  • 2 tablespoons chopped fresh thyme (or 2 teaspoons dry thyme)
  • 1/4 cup honey
  • 1/4 cup cider vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce

Cooking instructions:

  1. Remove the ham from the refrigerator, without removing the wrapping, two hours before you intend to cook it. The ham should be room temperature before cooking.
  2. Preheat the oven to 325 degrees and place the ham on a roasting pan (lined with foil) with the fatty side up.
  3. Remove any skin on the ham if desired. Score a diamond pattern into the fat with a knife roughly 1/4-inch deep and with parallel lines about 1 1/2 inches apart. Score the fat of the ham but not the meat itself.
  4. Prepare your glaze by mixing the thyme into the hot, melted butter and letting it rest for several minutes.
  5. In a small saucepan over high heat, reduce the cider vinegar from 1/4 cup to 1 tablespoon. Remove the vinegar from the heat.
  6. Whisk the butter adn thyme into the vinegar. Stir in the honey, Worcestershire sauce and brown sugar.
  7. Brush the glaze onto the ham. Work the glaze into the scored sections.
  8. Bake for 1.5 hours, checking after 1 hour. The internal temperature of the ham should be between 110-degrees and 120-degrees when finished.
  9. Baste the ham twice during the cooking process.
  10. Finish the ham in the broiler for 1 to 2 minutes.
  11. Take the ham out of the oven and brush it with the pan’s juices. Cover with foil and let rest for 15 minutes before slicing.

Don’t forget to stop and see us right here at Jim’s RV Center in Nichols, N.Y., for all of your holiday season RV needs.


A Thanksgiving Feast to Cook in Your RV

Traveling in an RV doesn’t mean you have to miss out on your favorite holiday meals. This year, try this mouthwatering turkey recipe combined with easy-to-make bacon-garlic mashed potatoes to create the perfect Thanksgiving feast in your RV.

The Perfect Turkey

What you’ll need:

  • 1 whole turkey (18 pounds)
  • 1/2 cup butter (melted)
  • 2 large onions (peeled and chopped)
  • 4 carrots (peeled and chopped)
  • 2 cups kosher salt
  • 4 celery stalks (chopped)
  • 4 carrots (peeled and chopped)
  • 2 large onions (peeled and chopped)
  • 2 sprigs thyme
  • 1 cup dry white wine
  • 1 bay leaf

Cooking instructions:

  1. Rub turkey with salt inside and out.
  2. Place turkey in a large stock pot and cover with cold water. Refrigerate overnight.
  3. Preheat oven to 350 degrees. Rinse turkey and dispose of brine.
  4. Brush the turkey with half of the melted butter and place it breast side down on a roasting rack inside a roasting pan.
  5. Stuff turkey with one onion, half the celery, half the carrots, the bay leaf and one sprig thyme. Scatter remaining vegetables and seasoning around the roasting pan. Cover with white wine.
  6. Bake turkey until the thigh’s internal temperature is 180 degrees. Turn turkey to breast side up 2/3 through cooking.
  7. Brush with butter and let stand for 30 minutes.

Bacon-Garlic Mashed Potatoes

What you’ll need:

  • 10 garlic cloves (crushed)
  • 1 cup whole milk (warmed)
  • 3 pounds russet potatoes (peeled and chopped)
  • 6 tablespoons butter (softened)
  • salt and pepper
  • 6 slices cooked bacon (chopped)

Cooking instructions:

  1. Place potatoes and garlic in a pot and cover with salted water.
  2. Bring to a boil, then reduce to medium-high heat. Cook for 30 minutes.
  3. Drain the potatoes and garlic and place them back in the pot. Stir for two minutes.
  4. Mash with a potato masher, then pour in 3/4 cup milk and butter. Add milk as needed.
  5. Season with salt and pepper to taste. Keep warm.
  6. Sprinkle bacon on top before serving.

Don’t forget to stop and see us at Jim’s RV in Nichols, N.Y., when you’re out cruising in your RV this holiday season.


The Best Rice Dishes to Cook in Your RV

Cooking a dinner in your RV that has your kids asking for seconds isn’t impossible. Your compact RV kitchen may present some difficulties when cooking some of your favorite dishes, but that doesn’t mean you can’t create some delicious family meals. These two mouthwatering rice dishes are quick and easy to cook, but they taste like you’ve been in the kitchen for hours.

Skillet Sausage ‘n Rice

What you’ll need:

  • 1 (16-ounce) package smoked sausage
  • 1 small onion (chopped)
  • 1 garlic clove (minced)
  • 1 medium bell pepper (chopped)
  • 1 cup chicken broth
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • Chopped fresh parsley
  • 2 (3.5-ounce) bags quick-cooking brown rice

Cooking instructions:

  1. Slice the sausage into 1/2-inch pieces. Heat a large non-stick skillet over medium-high heat and saute the sausage for 8 to 10 minutes.
  2. Remove sausage pieces and drain grease on paper towels. Save 1 tablespoon of grease in skillet.
  3. Add the onion, bell pepper and garlic to the skillet, and saute them together for 4 minutes. Stir in the chicken broth and bring the mixture to a boil.
  4. Remove the rice from the cooking bags, and add rice, salt, pepper and sausage to the skilet. Reduce the heat to medium-low and cover for an additional 5 minutes.
  5. Garnish with fresh parsley.

Speedy Black Beans and Mexican Rice

What you’ll need:

  • 1 (8.8-ounce) package ready-to-serve Mexican rice
  • 1 (15-ounce) can black beans (rinsed and drained)
  • 2 tablespoons fresh cilantro (chopped)
  • 1 (4.4-ounce) can chopped green chiles
  • Sour cream, salsa, tomatoes, shredded cheddar cheese as toppings.

Cooking instructions:

  1. Cook the rice according to the directions on the package.
  2. Combine the black beans and green chiles together in a microwave-safe bowl. Microwave them together on high for 90 seconds.
  3. Stir in the cilantro and rice.
  4. Serve immediately with your desired  toppings. Chopped tomatoes, salsa, sour cream and shredded cheddar cheese are recommended.

Start your fall adventures off right with a brand new RV from Jim’s RV Center in Nichols, N.Y.  Stop in and see us to find out about our unbelievable September specials today.


Favorite Summer RVing Recipes

Campsite cuisine doesn’t always have to be hot dogs and hamburgers. Campers have come up with tons of awesome recipes that are a breeze to make outside at the campsite or in the comfort of your RV. Try these two mouthwatering recipes to end your summer camping adventures with a bang.

Corn and Shrimp Casserole

What you’ll need:

  • 4 cans sweet whole kernel corn
  • 2 tablespoons Worcestershire Sauce
  • 2 tablespoons butter
  • 1 package (16 ounces) of shredded sharp cheddar cheese
  • 1 pound pre-cooked shrimp (peeled and de-veined)
  • bread crumbs
  • salt and pepper to taste

Cooking instructions:

  1. Rinse and drain the corn.
  2. Mix all of the ingredients together in a large bowl, aside from the bread crumbs.
  3. Spray an oven-safe dish with cooking spray, and preheat the oven to 300 degrees.
  4. Pour the mixture into the baking dish and cook for 20 to 30 minutes in your RV oven.
  5. Sprinkle with bread crumbs, then bake for another 10 minutes or until the bread crumbs are golden brown.

Campfire Reubens

What you’ll need:

  • 8 slices pumpernickel bread
  • 3/4 pound deli-style corned beef
  • 1 cup sauerkraut
  • 1/2 pound sliced Swiss cheese
  • 1 cup Thousand Island dressing

Cooking instructions:

  1. Cut four squares of aluminum foil large enough to wrap an entire sandwich.
  2. Place two slices of bread next to each other on each foil piece.
  3. Spread Thousand Island dressing on each of the bread slices.
  4. Evenly divide the corned beef and place it on four of the pieces of bread.
  5. Divide the Swiss cheese and sauerkraut evenly and place them on top of the corned beef.
  6. Top each sandwich with its remaining piece of bread, then wrap the foil tightly around each sandwich.
  7. Place your sandwich packets over hot coals or on your RV’s grill.
  8. Cook the sandwiches for 30 minutes, turning them every 10 minutes.
  9. Serve when the cheese is melted and the bread is toasted.

The tail end of summer doesn’t mean the RV season is over. Start the fall camping season off right with an affordably priced new or used RV from Jim’s RV Center in Nichols, N.Y.


A Homemade Ice Cream Recipe for the Road

July is National Ice Cream Month, because there’s nothing more refreshing than a cold ice cream cone on a hot summer day. This mouthwatering peanut butter cup ice cream recipe is guaranteed to wow your friends and family at the campsite. All you need is a few ingredients and an ice cream maker to create this delicious and affordable summer treat.

Peanut Butter Cup Ice Cream

What you’ll need:

  • 1/4 cup sugar
  • 1 cup whole milk
  • 3 eggs
  • 3/4 cup peanut butter
  • 3/4 cup sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1/2 cup half-and-half cream
  • 12 miniature peanut butter cups (chopped)

Cooking instructions:

  1. Beat the sugar and eggs with an electric mixer in a medium bowl. Continue beating for about 3 minutes or until the mixture is thick. Set the mixture aside.
  2. Pour the whole milk into a small saucepan on medium heat. Bring it to a simmer on low heat.
  3. Slowly drizzle the milk into the eggs and whisk vigorously.
  4. Pour the entire mixture into the saucepan and cover. Keep it on low heat and stir constantly until the mixture is thick enough to coat the back of a spoon. Try not to let it boil.
  5. Remove the mixture from the heat and slowly whisk in the peanut butter.
  6. Let it cool slightly, then whisk in the sweetened condensed milk, vanilla and half-and-half cream.
  7. Pour your custard mixture into your ice cream mixture and freeze it according to the instructions provided.
  8. While the mixture is still soft, fold in the peanut butter cups.
  9. Transfer to a container and continue freezing until solid.
  10. Serve and enjoy on a hot July day.

Start Your Summer at Jim’s RV Center

Jim’s RV Center is your one stop RV shop for all of your summer travels. Whether you’re in need of a new or used RV, some RV service or simply a few camping supplies, you can find everything you need right here at Jim’s in Nichols, N.Y.


Holiday Recipe for Your RV

Winston Wong/Flickr Creative Commons

Whether you are on the road or at home, you’ll want some great recipes, whether for dessert or the main course. Everyone has their favorites, but you can also add some great desserts, including homemade apple pie.

If you are planning to be on the road for Christmas dinner, you can still make a huge feast in your RV. Just be sure to stop by Jim’s RV Center to pick up any accessories or parts you may need for the trip.

Homemade Apple Pie

  • 15 to 20 large apples – use a hard apple such as Washington
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon cloves
  • ¼ teaspoon salt
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Your favorite pie crust
  • 1 egg beaten plus 1 tablespoon water
  • 1 tablespoon white sugar
  • ¼ teaspoon cinnamon

Peel and core the apples. Slice them into eighths. Add the apples to a large pot over medium heat. Add the sugars and spices to taste. If you like a sweet pie, use all of the sugars. If you prefer a spicier pie, start out with half of the white and half of the brown sugars. You can always add more once the apples make juice if it’s not sweet enough to your taste. You can also add more cinnamon for a spicier flavor.

Once the apples are soft, mix the cornstarch and water until it’s smooth. Add it to the apple mixture and stir until the mixture thickens up.

To make this easy, you can make the apple mixture before you leave and freeze it. You can also buy frozen pie dough or make your own pie dough and freeze it. Beat the egg and water together until it just begins to froth. “Paint” the top crust except for the crimped edges with the egg mixture.

Pour the apple mixture into the bottom pie crust, then top it with a second pie crust. Cut slits in the crust to vent the steam. Mix the sugar and cinnamon together, then sprinkle the pie crust with the mixture.

Bake at 350 degrees Fahrenheit for 45 to 50 minutes or until the crust is evenly browned. If the crimped edges are browning too fast, cover them with foil.

Visit Jim’s RV Center

Visit Jim’s RV Center to pick up any accessories or parts you may need for your upcoming trip. If you haven’t had your RV serviced recently, call to make an appointment – and, if Christmas on the road sounds like fun but you don’t have an RV, stop by our showroom to walk through many of our floor plans.


Thanksgiving Recipes

avlxyz/Flickr Creative Commons

Whether you are staying home for the holidays or going RVing, you can make great Thanksgiving recipes that are easy and don’t take a ton of space or equipment. Since space is at a premium in RVs, you may not consider making a full dinner, however, you should re-think that decision.

Stop by Jim’s RV Center to pick up anything you may need for a Thanksgiving RV trip or to have your RV serviced.

Easy Stuffed Turkey for Small Ovens

  • Two large turkey breasts
  • 1 package of your favorite stuffing mix
  • Buttermilk
  • Salt
  • Pepper
  • Poultry Seasoning
  • Garlic powder

Soak the turkey breasts in buttermilk for at least 4 hours. Just before you are ready to cook the breasts, prepare the stuffing mix as directed. Arrange the breasts in a baking pan. Add spices to taste.

Cut a slice lengthwise down the middle of the breasts about ¾ of the way through. Spread the breasts apart and fill with stuffing. Cover with foil and bake at 275 until done. The amount of time will depend on the size of the turkey breasts – generally 20 to 25 minutes per pound.

Sweet Yams

  • 1 pound sweet potatoes or yams
  • ¼ cup brown sugar
  • ½ stick butter

Peel and wash the sweet potatoes or yams. Boil them until they are soft. Return to the pan on low heat. Add the brown sugar and butter. Cook over low heat, constantly stirring until the butter melts. Taste – add more brown sugar if you like a sweeter taste.

Ham and Lima Beans

  • 1 pound dry baby lima beans
  • 4 slices slab bacon
  • 2 pounds of ham
  • 1 bag pearl onions or two medium onions cut into a large dice or ½-inch thick slices
  • Worcestershire sauce
  • Liquid smoke
  • Garlic powder
  • Onion powder
  • Salt
  • Pepper
  • Cayenne pepper

Wash the beans and let them soak while the bacon is cooking. Cut the bacon into quarters and put it in the Crock Pot. Set the heat to medium or 350 degrees Fahrenheit. When the bacon is translucent, add about 8 cups of water to the pot. Do not drain the bacon grease. Add the lima beans. Reduce heat to medium low or 265 degrees. Add spices to taste. It’s best to start out with a couple teaspoons of the powdered spices, about a tablespoon of pepper and a few shakes of the liquid smoke and Worcestershire sauce. Let cook for 6 hours. Cut the ham into 1-inch chunks. Cut the onion or add whole pearl onions. Taste the sauce to adjust seasoning. Cook for 4 to 6 hours. It is ready when the beans are soft, but some people like a really thick soft and mushy beans – you’ll need at least 5 to 6 hours after adding the ham to get it to this stage.

Stop by Jim’s Today

Stop by Jim’s RV Center today to have your RV serviced or to pick up any accessories you may need for the upcoming holiday camping trips. If having Thanksgiving in the middle of the woods in an RV sounds like fun but you don’t have an RV, stop by and walk through several of our floor plans. You’re sure to find an RV that is perfect for you.