1 dozen medium to small-sized mushrooms
1/4 cup freshly chopped onion
1/4 stick of margarine or butter
1 garlic clove
1/4 cup of white wine
Italian-flavored bread crumbs
salt to taste
pepper to taste
paprika to taste
sage or poultry seasoning (1/2 – 1 tsp)
1 fried bacon slice – crumbled.

Remove stems from caps. Chop stems into fine pieces. Chop onion and garlic clove and saute in 1/4 stick of melted butter or margarine. Add chopped mushroom stems and saute until stems are soft. Flavor with salt, pepper, paprika, and sage to taste. Add wine and heat a minute or two. Crumble in 1 slice of crisp, fried bacon. Add Italian-flavored bread crumbs until mixture is thick and stiff enough to spoon. Coat inside of caps with soft butter, gently spoon mixture into caps. Broil stuffed caps under broiler for 3-4 minutes.

This recipe is from The Food Freeway

Ingredients

3 to 4 boneless, skinless chicken breasts
Two 14 ½-ounce cans chicken broth
1 ½ teaspoons white pepper
1 teaspoon garlic powder
3 tablespoons vegetable oil
Two 15-ounce cans great northern beans
Two 4 ½-ounce cans chopped green chilies
One 10 ½-ounce can cream of chicken soup
3 tablespoons (or less, to taste) jalapeno pepper juice
2 tablespoons minced fresh cilantro
1 teaspoon salt

Garnish

6 to 8 flour tortillas (6 inch)
1 cup sour cream
1 ½ cups (6 ounces) grated mozzarella cheese

To cook chicken breasts, put them in a glass baking dish; pour in 1 can of Campbell’s chicken broth, cover the dish with tinfoil, and bake them at 350° for about an hour.

Remove chicken from baking dish, reserve broth. Cut chicken into small pieces and season with white pepper and garlic powder. Sauté chicken in oil in stockpot for 2 to 3 minutes. Add great northern beans, reserved chicken broth
plus second can, green chilies, cream of chicken soup, jalapeno pepper juice, fresh cilantro, and salt, and bring to a boil. Reduce heat and simmer for 30 minutes.

To serve, cut tortillas in ¼-inch strips. Place tortilla strips in individual serving bowls with strips extended beyond edges. Ladle chili into bowls. Garnish with sour cream and cheese if desired.

• 1 1/2 pounds ground lean beef
• 1 (14.5 ounce) can diced tomatoes
• 1 (8 ounce) can tomato sauce
• 4 cubes beef bouillon
• 2 medium carrots, shredded
• 1 onion, chopped
• 2 tablespoons white vinegar
• 1/2 cup white sugar
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 quarts water, divided
• 3 cloves garlic, finely chopped
• 1 head cabbage, cored and cut into wedges

Cheatin Chocolate Cheesecake

This cheats the time clock and it also cheats the diet police because it’s so low-cal compared to a conventional cheesecake. It’s a great summer dessert because it needs no eggs, no oven. You do, however, need a mixer, blender or food processor to make it creamy smooth.
Graham crackers
8-ounce brick of low-fat cream cheese
6-ounce piece of baking chocolate, melted
1 cup whipping cream 1 teaspoon sugar

Tear off two strips of plastic wrap and line an 8 X 8-inch pan bottom and sides with some left over. These “flaps” will help lift the cheesecake out of the pan.

Let the cream cheese come to “room” temperature while you put an even layer of graham crackers in the pan, touching closely. Break crackers as necessary to fit. This forms a solid bottom crust for your cheese cake. Beat cream cheese, melted chocolate and ½ cup cream until it’s airy, satiny and smooth. Spread over the graham crackers and refrigerate several hours or until firm. Lift out of the pan and cut in 12 portions.

Whip remaining half cup of cream with a teaspoon of sugar and serve a little on each portion.

Mealtime in an RV is healthier, more colorful, more affordable and more fun. From stopping at roadside stands and local markets teeming with regional flavors, tastes, colors and aromas to keeping road-trip snacks within arm’s reach, RVers save their appetites and their wallets. Fewer meals in restaurants means vacation-cost savings.

Be daring and try something new. Be true to yourself and stick to favorite comfort foods. RV travelers bring along everything they need, including the kitchen sink…and stove, and microwave, and refrigerator. And with cabinets aplenty, favorite spices/dry staples can be left packed in the RV between trips, and the family chef’s go-to tools and pans can easily make the trip as well.

Here’s 5 tasty breakfast recipes for full time RVers suitable for indoor or outdoor cooking, so you many want to get the camp fire out!

Breakfast Tortilla Wraps (Campfire)

You will need 1 tablespoon butter eggs milk cheddar cheese or American cheese.

Bacon Large flour tortillas
Salt and pepper to taste

Beat your eggs together with a small amount of milk.  Use 1 egg per person and 1 extra. Melt butter in pan or spray with cooking spray, and add eggs. In another pan fry your bacon in strips and drain. After the eggs are cooked, add a spoonful or two to each tortilla, some cheese and a strip or two of bacon. (Each person can make their own). Roll up the tortillas and eat.

Peanut Butter And Jelly French Toast: ( Indoors or Out )

12 slices bread
3/4 cup peanut butter
6 tablespoons jelly or jam
3 eggs
3/4 cup milk
1/4 teaspoon salt
2 tablespoons butter or margarine

Spread peanut butter on six slices of bread; spread jelly on other six slices of bread. Put one slice of each together to form sandwiches. In mixing bowl, lightly beat eggs; add milk and salt and mix together. Melt butter in a large skillet over medium heat. Dip sandwiches in egg mixture, coating well. Place in skillet and brown both sides.

Bacon Tomato and Cheese Omelet  (Campfire)

2 teaspoons clarified butter
1 ounce (1 1/2 slices) of cooked bacon cut into 1/2 inch pieces
3 eggs
1 ounce (1/4 cup) grated cheese (don’t pack it down!)
1 ounce (1/2 of a small) plum tomato, seeded and cut into 1/4 inch cubes

After the butter is good and hot in the pan, scatter in the bacon. Shake the pan once to make sure the bacon is not sticking. Now pour in the beaten eggs. Tilt and pull a couple of times and sprinkle in the cheese, keeping it well in the eggs. Pull a couple more times to cook to desired doneness. Scatter in the tomato pieces, avoiding the edge of the pan. Immediately (almost!) depan the omelette, flipping it into a half circle on your warmed plate. The tomatoes will be sufficiently warmed being folded into the omelet at the end of the process and shouldn’t be cooked so much as to release their water. Water in the pan will cause sticking.

Egg Breakfast Burritos: (Indoor or Outdoors)

1 tablespoon oil
1/4-1/2 cup water
5 small red potatoes, diced
1/2 can Spam, cut into small chunks
6 large eggs, beaten with 2 tablespoons water
1 cup shredded cheddar cheese
Flour tortillas

Put oil and water in skillet. Add potatoes. Bring to boil, cover and simmer for about 15 minutes, or until water evaporates and potatoes are tender. Remove lid and continue to fry potatoes until slightly browned (add more oil if needed). Add Spam and continue to fry until browned to your liking. Remove from pan and set aside. Add eggs to pan and scramble until set. Put Spam/potato mixture back in pan, mix while adding in cheddar cheese. Add the mixture to the center of tortillas. Roll up like a burrito and enjoy.

Potato Scramble ( Electric Skillet or Grill )

Potatoes
Onions
Peppers
Cheese
Eggs
Salt and pepper

Slice potatoes; season with salt and pepper to your taste. Add onions, peppers, etc. Cook to desired consistancy. Five minutes before done, add raw whipped eggs and cook until done. Top with cheese of choice; serve with dash of steak sauce and squirt of favorite mustard. Serve with biscuits, cornbread or bread of choice. For a kick, serve on top of a ham slice.