A Sweet Treat for the Road

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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.

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Try This Recipe for Dinner in Your RV

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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.

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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.

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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.

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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

Instructions:

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

Instructions:

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.

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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.

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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.

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Great Summer Recipes

You wouldn’t think that using a slow cooker during the summer would be practical – mostly, people use it in the winter to make great comfort food, especially in a nasty snowstorm. Well, that practicality just flew out the window – on your next camping trip, pack the slow cooker. You can even make these recipes at home if you want to try them before you hit the road.

You’ll find plenty of space for the slow cooker in most of the RVs available at Jim’s RV Center. If your RV doesn’t happen to have a large pots-and-pans drawer, you can always store the slow cooker in the basement storage until you need it.

Mississippi Roast

This recipe takes about 5 minutes to put together and 8 hours to cook it. You can start it in the morning and come back from a hiking or fishing trip to a complete meal. This serves about 8 or 10 people.

  • 1 3-pound chuck roast
  • 1 1-ounce package dry ranch seasoning mix
  • 1 1-oune package dry au jus gravy mix
  • 6 Tbs. butter
  • 6 Pepperoncini

Pour about ¼ cup of water into the slow cooker. Add the chuck roast. Sprinkle the ranch seasoning mix (dry) and the au jus mix (dry) on top of the roast. Add the butter. Place the pepperoncini around the roast. Cook on low for 8 hours. Shred the roast, then serve with potatoes, over rice or as hot open roast beef sandwiches.

Pineapple Upside Down Cake

Here’s another one that doesn’t take long to put together. You can cook this rather quickly – on high for 2 to 3 hours or on low for 3 to 4 hours, depending on what you have planned for those few hours before dinner.

  • ½ cup melted butter – divide it into two 1/4-cup portions
  • 2/3 cup brown sugar
  • 1 20-ounce can crushed pineapple
  • 1 white or yellow cake mix

Drain the pineapple, but keep the juice. Stir ¼ cup butter, the brown sugar and pineapple together. Spread it evenly on the bottom of the slow cooker. Mix the cake mix, pineapple juice and other ¼ cup of butter in a large bowl to make a cake batter. Pour it over the top of the pineapple. Bake on high for 2 to 3 hours or on low for 3 to 4 hours.

Be sure you pack everything you need for your trip, including accessories and your slow cooker. If you need to pick up any supplies or accessories, stop by Jim’s RV Center before you head out.

Image by 64MM via Flickr Creative Commons

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Treat Yourself on the Road

When you’re on the road, you need recipes that are not only easy to make, but are tasty treats like you’re used to getting at home. If your RV is equipped with an oven or convection oven, making your favorite treats is a snap. Even without an oven, if you have a gas grill, you can bake your favorite treats. It helps if your grill has a temperature gauge so you can set the right temperature, however, you can always use a meat thermometer to check the temperature.

Before you leave on your trip, stop by Jim’s RV Center to pick up any accessories you may need on your trip, especially things to make cooking easier.

Orange Dreamsicle Dessert

  • 1 small box orange Jello
  • 1.5 cups water
  • 1 3.4-ounce box vanilla pudding
  • 1 tub whipped topping
  • 2 cans mandarin oranges

Drain the mandarin oranges into a measuring cup, and then set them aside. Add enough water to the orange “juice” to make 1 cup. Heat the water/juice mixture in the microwave for 90 seconds or bring to a simmer on the stove. Dissolve the Jello in the hot water/juice mix. Add ½ cup cold water. Place mixture in fridge for 20 minutes.

Mix in the vanilla pudding. Fold in the whipped topping. Fold in the mandarin oranges leaving a few out for garnish. Let set in fridge for at least 2 hours. Garnish with extra mandarin oranges and mint sprigs.

Easy Fruit Turnovers

  • 2 cans crescent dough
  • 1 can pie filling of your choice
  • 1 egg, beaten and mixed with 1 tbs. water or milk
  • Sugar

Separate the crescent triangles. You’ll need eight for the bottom and eight for the top.

Put 2 to 3 tbs. filling in the center of eight of the triangles.

Fit the other eight triangles on top of the prepared triangle. Crimp the edges tightly.

Brush the tops with the egg mixture, and then sprinkle sugar over the top. Bake as directed on the crescent container.

For something different for holidays, color the sugar. Use green and red for Christmas, multiple colors for Easter or “just because.”

When you stop by Jim’s RV Center for service or to pick up any accessories you need before your trip, the trip will be less stressful without worrying about something not working properly – and you’ll enjoy cooking with any accessories you may need to make your “job” easier!

Image by sonictk via Flickr Creative Commons

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Try These Healthy, Spring Recipes on the Road

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Something about the warm weather of spring makes us turn to lighter and fresher meals than the cold months of winter. And believe it or not, many fresh springtime meals are easy to cook in a small RV kitchen. Try these delicious recipes, and you’ll have two new go-to meals for your RV travels.

Baby Spinach Salad with Raspberry Dressing

What You’ll Need

  • 6 cups baby spinach (washed)
  • 1 nectarine (cut)
  • 1 red bell pepper (thinly sliced)
  • 2 tablespoons raspberry vinegar
  • 1/3 grapeseed oil
  • 1/8 teaspoon salt
  • Fresh ground pepper to taste

Cooking Instructions:

  1. Mix the vinegar, ground pepper and oil together in a small bowl for your salad’s dressing.
  2. In a separate (large) bowl, toss the nectarine pieces, baby spinach and red bell pepper together.
  3. Toss the salad with the vinaigrette and enjoy.

Lemon and Dill Chicken

What You’ll Need:

  • 4 boneless, skinless chicken breasts
  • 3 teaspoons extra-virgin olive oil
  • 3 cloves garlic (minced)
  • 1/4 cup onion (chopped)
  • 1 cup chicken broth
  • 2 tablespoons fresh dill (chopped)
  • 1 tablespoon lemon juice
  • 2 teaspoons flour
  • Salt and pepper to taste

Cooking Instructions

  1. In a large skillet, heat 1 1/2 teaspoons extra-virgin olive oil on medium-high heat.
  2. Salt and pepper both sides of the chicken and sear them in the skillet until both sides are browned.
  3. Remove the chicken from the heat and wrap it in tin foil.
  4. Lower the heat to medium and add the remaining olive oil to the skillet. Saute the onion and garlic for one minute, then add 1 tablespoon of dill and 1 tablespoon of lemon juice to the pan. Whisk the mixture for about three minutes.
  5. Unwrap the chicken from the foil and saute it in the pan on low heat until it’s fully cooked.
  6. Add salt and pepper to the sauce remaining in the skillet and spoon it over the chicken when serving. Garnish each piece of chicken with the remaining fresh dill.

Before you hit the road for your springtime travels, be sure to stop by Jim’s RV Center — your local New York RV dealer. Our goal is to provide you with everything you need to enjoy your recreational vehicle in New York and everywhere beyond.

Photo by Rebecca Sims (Flickr Creative Commons)

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