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Campground Cooking Quick and Simple

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Camp and RV Recipe of the Week
Macaroon Mousse


 This dessert is so sinfully easy you’ll serve it time and again for camping, tailgating and picnics. Spoon
it into individual disposable cups or ice cream cones. Toasted pecans,
M&M’s, chocolate chips, other frills are optional.


1 carton whipped topping, thawed
About 18 fresh, chewy coconut macaroon cookies
10-ounce jar strawberry or cherry jam (you may not need the whole jar)

 While whipped topping thaws, chop macaroons on a cutting board using a
sharp knife. You need about 2 cups.  Fold together gently with whipped cream or topping. Serve
mousse at once and refrigerate leftovers.
    Cook’s note: This mousse also makes a good dip for fresh apple slices. 

the newest campground news including RED ALERTS (not-so-good news) and GREEN

Campground Potluck Recipe of the Week
Buttery Potato Casserole

    Everything throws together in minutes and you have a rich potato side dish to serve a dozen people.


1 stick butter, divided
2-pound bag hashed brown potatoes with onion and pepper
1 can or carton condensed cream of chicken soup
1 pint sour cream
16-ounce package shredded Cheddar cheese
1 cup dry bread crumbs

    Melt half of the stick of butter in a 9 X 13 baking dish and tip pan to coat. Scatter potatoes in dish. In a small bowl whisk soup and sour cream. Fold in cheese and spread over potatoes. Sprinkle bread crumbs on top and drizzle with the other half stick of butter, melted. Bake 45 minutes or until top is crusty at 350 degrees. Serves 10-12.
Campfire method: Using a heavy Dutch oven, proceed as above except for bread crumbs. Cover dutch oven  and cook in well-started coals until potatoes are tender. In a small skillet melt remaining butter and saute bread crumbs until toasty. Sprinkle over potatoes just before serving.

Cook’s note: No freezer? Most frozen foods keep up to three days in a refrigerator or well-managed ice chest.
See more of Janet Groene’s galley-ready recipes at BoatCook

Tips for the Camp Cook

    *Before you put those worn socks in the trash, slip them on and skate around the tent floor or the RV, sticking your toe into corners to pick up bits of crumbs and dust. Strip hem off keep the dirt inside and throw the socks away.

* Drain and cut up a  jar of marinated artichoke hearts. Add to scalloped potatoes or your favorite potato casserole recipe for little bursts of piquant flavor. Save the drained marinade to add to salad dressing.

    *Give your egg crepes a hint of the filling by adding 1/8 teaspoon of a suitable seasoning such as ground cloves for Somali crepes (which are eaten without filling), vanilla extract for blintzes or cinnamon in crepes to be used for Yugoslav palacinka (filled with cottage cheese and walnuts).

    * When using raisins or dried apricots in a fruit salad (for grown-ups), kick them up a notch by soaking 30 minutes in hot rum, sherry, port or sweet white wine.



Survival Food Handbook sets you up for dealing with food emergencies when you’re away from home in a camper or boat. Your storage spaces are limited yet threats are many–evacuation, shelter in place, supply shortage, mechanical problems. This book covers what to buy, how much you may need, nutrition per ounce and per dollar, and alternatives in case you lose power, the fridge fails or you’re low on fuel or water. It’s “prepper lite” for short-term self-reliance away from home.

Melt-in-the-Mouth Mini Muffins

    Freeze them by the bagful, then just grab what you need each time to pop in your mouth as a pick-me-up or to float a few in soup. Salt is optional, but keep in mind that the cheese is salty. 

1 stick butter, softened
2 eggs
1/3 cup sugar
2 cups flour
2 teaspoons baking powder
½ teaspoon baking soda
1 to 1 1/4 cup yogurt or “lite” sour cream
1 ½ cups grated yellow cheese such as Cheddar
1 tablespoon sesame seeds OR
1 teaspoon poppy seeds

    Grease mini muffin pans or use mini-muffin papers. Set the oven to 350 degrees. In a small bag or container, whisk flour, baking powder and baking soda.  Beat softened butter with butter, eggs and sugar. Add yogurt alternately with flour mixture. Fold in cheese and seeds. Spoon into muffin cups by the teaspoon and baking until they test done . Cool and place them apart on baking pans. Freeze 1 hour, then bag and freeze. (If you don’t freeze them before bagging they will stick together.) Makes  4 dozen. 

Variation: Omit cheese, increase sugar to 1/2 cup and fold in mini chocolate chips. 


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