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Enjoy Our Favorite Road Trip Recipes page with yummy recipes. Have a recipe you want to share then please e-mail us at michiganrvclub@yahoo.com and we will post it.
 

 

 

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RV Cooking with Betsy.

John Marzetti

Blueberry Cinnamon Rolls

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Directions:

  1. 1
    Brown ground beef with onion, green pepper, 1/2 cup water and salt until it’s no longer pink and most of the water has evaporated.
  2. 2
    Add remaining ingredients, stir to combine and cook covered for 15 minutes, stirring occasionally. Cook additional 5 minutes uncovered to thicken.

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​14" dutch oven

For the dough: 

2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
2 1/4 tsp. active dry yeast
4-5 cups flour
1/2 heaping tsp. baking powder
scant 1/2 tsp. baking soda
1 1/2 tsp. salt

For the Blueberry Filling

1 pint blueberries
3 tablespoons granulated sugar
2 teaspoons cornstarch
2-3 teaspoons fresh lemon juice
1 tsp. lemon zest
3/4 cup water

Additional Blueberries for Sprinkling

1 pint blueberries
2 Tbsp sugar
4 Tbsp cinnamon
2 Tbsp flour

For the blueberry filling
 


 

 

 

 

 

 

​In a small dutch oven, combine 1 pint of the blueberries, sugar and cornstarch. Stir in lemon juice, lemon zest and water. Cook over a full spread of coals, stirring often, until mixture begins to thicken slight. Remove from heat and allow to cool.

 


 

 

For the dough


 

Mix whole milk, vegetable oil and sugar in a pan. Scald to 150 degrees. Let cool until lukewarm (~45 minutes). Sprinkle in yeast and let sit. Then add 4 C flour, stir mixture together. Cover and let sit for one hour.

 

Add 1/2 cup of flour, baking powder, baking soda, and salt. Stir mixture together.  Add enough flour to make a semi-sticky dough.

 


 

 

Divide the dough in half. Sprinkle surface generously with flour and form into a rectangle, roll the dough thin, maintaining a rectangular shape. Spread half of the blueberry filling onto the dough. Sprinkle half of the additional blueberries for sprinkling on top. Roll the dough toward you. Pinch the seam to seal it.  Cut rolls 3/4 to 1 inch thick and lay in greased dutch ovens. Repeat with other half of dough and blueberry filling.

 

Cover the rolls and let sit for 30 minutes.

 


 

 

Bake at 375 for 18-20 minutes or until golden brown.  Use 1 1/2 rings plus a couple of coals on top and 1 ring on the bottom.

 


 

 

Generously drizzle your favorite cream cheese frosting over warm rolls after they finish baking.

 


 

 

Makes 24-30 rolls.

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Loaded Potato & Buffalo Chicken Casserole

 

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Loaded Potato and Buffalo Chicken Casserole:

 

2 pounds boneless chicken breasts, cubed (1")

 8-10 medium potatoes, cut in 1/2" cubes

 1/3 cup olive oil

 1&1/2 tsp salt

 1 Tbsp. black pepper

 1 Tbsp. paprika

 2 Tbsp. garlic powder

 6 Tbsp. hot sauce

 

 Topping:

 2 cups fiesta blend cheese

 1 cup crumbled bacon

 1 cup diced green onion

 

 Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.

 Serve with extra hot sauce and/or ranch dressing.

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