Saturday, April 16, 2011

Hot RV Recipes...the crock-pot & a tiny oven!

     We eat together a lot. Our life style is very much like a co-housing development.  The one big difference is our location...we live in an RV Resort for 6-7 month of the year. Our little park model, circa 1987, has been the scene for many parties and small dinners for friends. Cooking in a very small space like a motor home or a park model requires some careful thought.   But even my small gas stove oven will accomodate a baking dish quite large.  There is no excuse for not baking a cake.
     I have found that a crock pot can be moved outdoors when the temperatures go up.  I use the one shown at the side.The lid clips on and the crock can be removed for easy cleaning.  I love this kitchen gadget!  

     Each season we find that a few recipes reappear over and over.  This year has been no different.  I am including the recipe for a crockpot pork loin that is just delicious.  The chocolate cake dessert is the perfect potluck dish.  No oil, milk or butter if you omit the frosting.  I give this recipe out to people every time I bring it to share.
     I am a fan of Cooks and use their recipes most of the time.  Both of these came from their website.

1 (4 lb.) pork loin roast
Salt & pepper
1 (1 lb.) can crushed pineapple
1/4 tsp. nutmeg
1 can cranberry sauce
1/4 tsp. cloves

Season roast with salt and pepper, and place in slow cooker. Mix remaining ingredients and pour over pork. Cover and cook for 8 to 10 hours on low. To serve, slice and spoon sauce over each portion.

CHIP FROSTING (*****Feeds a Crowd)
1 pkg. chocolate cake mix
1 (21 oz.) cherry pie filling
1 tsp. almond extract
2 eggs

1 c. sugar
1/3 c. milk
5 tbsp. butter
1 c. chocolate chips

     Preheat oven to 350 degrees. Using solid shortening or butter, grease and flour 9 x 13 x 2 inch baking pan. In large bowl, mix dry cake mix and remaining ingredients by hand, stirring until well mixed. Pour into prepared pan and bake 25-30 minutes. Cool cake.
     (I omit this frosting step.) Frosting: In small saucepan, combine sugar, butter and milk. Boil, stirring constantly, for 1 minute. Remove from heat, stir in chocolate chips until smooth. Pour over cake and let cool. Frosting will thicken as it cools.


  • I cook this in a large flat baking pan. It will be done a little quicker but it feeds a large crowd that way.
  • I put the chocolate chips in the cake. 
  • I do not make the frosting but buy a can of pre-made dark chocolate frosting and sprinkle it with toasted almonds. The almonds finish the dessert so nicely.
Have a wonderful day.

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  1. I bought my sister, also in Tucson, a steel rolling cart last year. She now keeps her toaster oven AND her crock pot outside for the 7 months of heat. Why take up the cool of a house with the heat of cooking?
    My grandmother cooked outside all the time in Phoenix when we were growing up. Makes sense.
    I am surprised how much fits into the toaster oven!
    I'll be passing on your recipes!

  2. This is a wonderful idea...thank you for the tip.



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