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Fast ‘n Furious Meals for Camping and Motorhome Travel

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Coconut Cream Smoothie Pie

    This is the simplest pie ever, ideal to bake and take, or whip up for your camp oven.  It all whirls together in a full-size blender (it makes 3 cups batter) or smoothie maker. Put the coconut in  with everything else. Or, for more texture, sprinkle it in the prepared pie plate before pouring in the batter. For more coconut flavor  add 1/2 teaspoon of coconut extract to the batter.  
    Note that this makes about 3 cups of batter so don’t try it in a too- small blender or small  smoothie maker. Serve the pie as is or top it with a wow factor such as  ice cream, crushed strawberries, whipped cream, warm vanilla sauce or maple syrup. Eat it now or refrigerate. 


 1 cup sugar
½ stick butter, cut up
4 eggs
½ cup flour
2 cups milk
1/4 teaspoon salt
½ teaspoon baking powder
1 teaspoon vanilla
1 cup shredded coconut

    Grease and flour a 10-inch pie plate. Blend all ingredients and pour into the pan. Bake at 350 degrees 55 to 60 minutes or until it’s golden brown. Serves 6 to 8.

See Janet Groene’s tips for women RV-ers plus this week’s late breaking campground  news   Solo Woman RV.

Camp and RV Recipe of the Week
Creamy Corned Beef Hash


    Picture a chuckwagon, a big iron skillet and hungry cowhands digging into this dish after a long day on the range. The canned milk makes all the difference. Use a low heat after adding the milk because it burns easily.

2 tablespoons vegetable oil
Medium onion, diced
12 to 16  ounces canned or deli corned beef, cut up
28-ounce bag hashed brown potatoes with onion and peppers
Small can evaporated milk (2/3 cup)
Optional: 4-ounce package shredded mild cheese (about 1 cup)

    In a large skillet, heat the oil. Stir-fry onion, corned beef and potatoes until crusty. Stir in evaporated milk to heat through. Stir in cheese to melt. Serves 4 to 6.

Variation: To make Red Flannel Hash, drain and chop a cup or so of beets and add with the potatoes. 


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Confetti Bacon and Bulgur

    This colorful side dish serves 10 to 12. To add more color, fold in a diced plum tomato.

 4 cups water
2 cups frozen mixed vegetables
2 cups bulgur
Salt, pepper to taste
4 slices pre-cooked bacon, cut up
1/2 cup grated cheese

    Bring water to a boil with vegetables and cook 3 minutes. Stir in bulgur and bacon. Cover, turn off heat and let stand while bulgar absorbs liquid. Adjust seasonings. Sprinkle with cheese. Serve warm.
 tender.  Fold in green vegetables and fresh parsley.

Blueberry Blaze

    It’s a dessert or a breakfast, made blazing fast because it’s frozen in right-size servings for your needs. Try it each time with a different rice: brown, jasmine, black rice, red rice and/or with strawberries or blackberries for a change. The sugar can be white,  brown or some of each.


6 cups cooked rice
5-6 cups  blueberries
1/2 cup sugar
2 teaspoons cinnamon
1 cup white or whole wheat flour
1/3 cup sugar
1 stick butter
½ cup chopped nuts (optional)

    Spread rice on a baking sheet to cool without clumping. Put rice, blueberries, 1/2 cup sugar and cinnamon in a large bowl or plastic bag and toss gently to mix. Set aside. In a bowl mix flour and remaining 1/3 cup sugar and cut in butter until mealy. Fold in blueberry mixture and nuts if using. Press into buttered baking dish(s) and nuke, covered,  4-5 minutes on High or bake at 350 degrees in the oven until lightly golden.
    Cool and spoon  into bags or freezer containers, planning one cup per portion. Freeze. Thaw, stir and eat at “room” temperature or warm it up. To eat as a hot or cold cereal, add milk or cream.

Camp Cook Tips
    * Inexpensive cupcake papers, regular and mini size, are a neat, easy way to serve portions of nuts, cookies, small candies, gumdrops.     
    * If you don’t have long matches to light that camp stove or camp fire, light the end of a long bamboo skewer or a strand of spaghetti.

           * Make “funnel” cakes with a turkey baster. Suck up batter, squeeze out in spirals in hot oil.

    * Make disposable bowls out of (preferably heavy duty) foil. Use a pine cone or a big baking potato as a mold. Wrap with foil, forming a dish. Twist ends for handling. Remove potato. Repeat. 



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