Tip-sy Tuesday: RV organizing - spice cabinet

When spending much time in an RV you come to realize pretty quickly that there is no room for extra anything. If you buy a 4 pack of paper towels you then have to find a spot to store the other 3; 24 pack of pop? Maybe outside under the floats? Extra blanket just in case? Yeah, no place to store it....

We have a small cabinet on either side of the microwave that needs to hold as many things as possible and still be able to access it all (because pulling something out to get to what's behind it drives me crazy!); one side holds glasses and mugs, the other one holds food storage containers, oil and vinegar, cooking spray, and spices. I only had room for the basics that we use all the time like salt and pepper, lemon pepper, montreal steak - then I saw these spice holders that stick to the inside of the cabinet door and had an AHA moment! Now I can put up 6 more spice options - and my baby honey bear. 

Just opening this cabinet makes me happy :) I do love an organized space!

PS: I found the stick-on holders on Amazon. 

8.30.21: layered birthday cake

8.30.20: 🔥 week 35

8.30.19: card holder hack by Brooke

8.30.18: photo storage cheat sheet

8.30.17: Robert Redford cake

8.30.16: repotting plants

Man-day Monday: walleye sandwich

Ok, this made me laugh - Dave made himself a walleye sandwich for lunch using the leftovers from dinner the other night and was apparently very proud of himself cuz he said 'you should blog this', so I took a pic and told him I'd share it (no way I'm turning down a post idea LOL). 

I'm putting it under the old 'Man-day Monday' category since it was made by a very proud man hahahha. 

His sandwich:

Dave's Killer Thin-Sliced Bread

leftover baked walleye

cole slaw

a little mayo

That's it! 

8.29.21: 🔥 week 35

8.29.20: old world sauerkraut supper

8.29.19: spiral pull-apart pizza

8.29.18: coconut rum cake

8.29.17: to do list by Brooke

8.29.16: bling your shoes!

🔥 Around the Campfire (week 35)

Dear Campers ~

Here's a quick recap of what happened at camp last week in case you missed anything:

Posts ~

8/21: 🔥 week 34

8/22: baked meatballs

8/23: tip-sy tuesday: culinary torch

8/24: nutter butter trifle

8/25: easy swedish meatballs

8/26: charcuteregg (a different charcuterie board!)

8/27: roasted radishes

What's Cooking ~

• burnt ends (Costco and it's the first thing from there that isn't good!), buttered noodles, caesar salad
• baked walleye, chopped sunflower crunch salad, tortillas
• swedish meaballs, mashed potatoes, mixed veggies
• grilled bbq salmon, wilted spinach
• grilled pizzas, tossed salad

That's all for this week - stop back often to see more projects, crafts, tips, recipes, whatever I feel like making at camp next week! Bye :)

Sincerely ~

Jill

camp counselor

8.28.21: computer prob, no post

8.28.20: homemade jeopardy game

8.28.19: giant whoopee pie cake

8.28.18: s'more cookies

8.28.17: hoop earrings with beads

8.28.16: steakhouse wedge salad

Roasted Radishes

You know how much I like to roast veggies - I thought I'd tried them all but then discovered you can also roast radishes. And they are great! They get soft and mellower (is mellower a word haha? more mellow? how about 'not as spicy' instead) after some time in the oven. I'll have these as a side dish, or toss them in a salad - yum.

And easy - wash, trim, and cut the radishes in quarters (or halves if they are small). Toss with olive oil, sprinkle with coarse salt. Roast on a parchment covered or non-stick sprayed baking sheet at 375' for 20-25 minutes.

8.27.21: computer prob, no post

8.27.20: comeback sauce

8.27.19: TT wrapping paper holder

8.27.18: newspaper purse update

8.27.17: broccoli salad

8.27.16: Moscow Mule

Charcuterie on an Egg Plate

Mickey made a 'snackle box' last week - charcuterie in a tackle box - and it got me thinking what other container could be used. I wanted to make a smaller appetizer the other night and looking thru my serving dishes I spotted a big deviled egg plate and thought that might make a cute charcuterie holder - a little bit of things in each egg well. It turned out great! 

My ingredients were rolled up prosciutto, sliced salami, cubed cheese, cheese curds, grapes, and blueberries - put a couple of each thing  in the wells around the outside of the plate (there are 24 total openings on the egg plate plus a well in the center), and then made a salami rose for the center spot. Filled around the 'rose' with crackers. Turned out so cute! 

I asked what I should call this (cuz 'snackle box is so fun) - my sis suggested 'eggcuterie' or 'charcuteregg' hahahah. I'm just calling it charcuterie on an egg plate! 

8.26.21: marinated goat cheese w/roasted grapes

8.26.20: baked steak fries

8.26.19: giant crepe paper garland 

8.26.18: 🔥 week 34

8.26.17: a funny for the day...

8.26.16: matching game

Easy Swedish Meatballs

Does it count as 'swedish meatballs' if I literally mixed soup and beef broth together to make a sauce for the leftover meatballs that I made the other day (click here for that post)? I'm saying yes, yes it does. 

In a saucepan or skillet, mix together one large can of cream of mushroom soup and 1 cup beef broth. Add cooked fresh mushrooms (or canned if you forgot to buy fresh mushrooms and when you tell your husband you forgot them he volunteers to go get some, but then he also forgets them hahahha - canned works fine). Add pre-cooked meatballs. Heat, stirring occasionally, until hot. Stir in a big spoonful of sour cream and season to taste. 

I wasn't kidding with the title of this post! Easy!

8.25.21: s'more brownie pie

8.25.20: TT - celsius to fahrenheit

8.25.19: 🔥 week 34

8.25.18: skinny margarita

8.25.17: dutch braid pig tails by Brooke

8.25.16: notebook paper frame 

Nutter Butter Trifle

I made this trifle for my sis's birthday last weekend - the inspiration came from recipes for chocolate peanut butter lasagna and another recipe for Nutter Butter chocolate dessert, I thought combining the 2 would make a delish and pretty trifle...judging by the fact that there wasn't a spoonful left I'd say it was delish  - and pretty too haha!

Ingredients:

• 1 family size package of nutter butter cookies, reserve 3 or 4 for garnish
• 1 (8 oz) block cream cheese, room temperature
• 1 cup confections sugar
• 1 t. vanilla
• 1 carton Cool Whip
• 1 small box chocolate pudding
• 1 small box vanilla pudding
• 3 cups milk, divided
• 1/4 cup smooth peanut butter
• mini Reese's peanut butter cups
• reese's pieces

Layers:

Beat cream cheese with powdered sugar, and vanilla. Fold in 1/2 carton of Cool Whip.

Mix 1 small box of instant chocolate pudding with 1 1/2 cups milk

Mix 1 small box of instant vanilla pudding with 1 1/2 cups milk

Put a spoonful of smooth peanut butter in a micro-safe bowl and heat on high for a few seconds until it melts and is pourable, let cool a little bit so it doesn't melt the layers

Chop mini Reeses peanut butter cups into bite sized pieces. 

To assemble the trifle:

Spread a spoonful of pudding (either flavor) in the bottom of a glass trifle bowl. Put down a layer of nutter butter cookies. Add a layer of chocolate pudding, then a layer of the cream cheese mixture. Drizzle a little melted peanut butter and add a few chopped Reese's. Top with a layer of vanilla pudding and continue adding the layers (cookies, chocolate pudding, cream cheese, drizzled pb and Reese's) until all the ingredients are used up or the trifle bowl is full, whichever comes first. Finish the top of the trifle with the rest of the Cool Whip; add chopped nutter butter cookies and chopped Reese's, and drizzle with melted peanut butter. 

It's ok to make this ahead of time, it gives the cookies chance to soften a bit and everything to meld together. 

8.24.21: TT - air travel water bottle

8.24.20: amish friendship bread, part 2

8.24.19: aperol spritz

8.24.18: eek - spiders! (and removing them)

8.24.17: apple pudding (cake)

8.24.16: banana muffins

Tip-sy Tuesday: culinary torch

Last year for my sis's birthday I made a s'more brownie pie and caught the whole thing on flaming-fire in my oven, I'm talking completely blackened it including ashes on the top hahahha. I thought it was a disaster, everyone loved it. When she asked for it again this year there was no way I was repeating how I made it last year - especially the cleaning the oven afterwards part - so I did what I should have done a long time ago and bought a mini-torch! And it's amazing!!! I made the pie up to browning the marshmallows, took it  and the torch to my sister's house and let everyone torch their own. 

Side story - I was telling Brooke how I've never used a mini-torch before (or any torch for that matter) and had no idea how to fill it or use it and was just going to ask if anyone at dinner knew how, B said 'I know how, I'll do it'...ummmm, ok I said, but how/why do you know how? She said Natalie has one and let Avery and Brooke use it - B said they went on a browning everything kick, even mac 'n cheese! 

Hahahaha, apparently that didn't taste very good fyi. 

Sure enough, she filled it and showed us how to click off the lock and fire away. I totally get why the kids went on a browning everything kick, it's fun!! I need to find other culinary reasons to brown things!

I don't have a pic, here's what it looked like last year tho - just imagine it wayyyyy less blackened! 

I found the mini torch at Home Depot along with the butane (I bought a Bernzomatic Micro Torch fyi). If you buy one and want help I'll have Brooke give you the info!

8.23.21: columbia 1905 salad

8.23.20: 🔥 week 34

8.23.19: sausage stuffed dates

8.23.18: freezing tomatoes 

8.23.17: buckeyes

8.23.16: how to baste eggs

 

 

Baked Meatballs

Al and Cathy haven't had eggplant lasagna and were game to try it the other night when they came over for dinner and games.  In case they didn't like it I figured I better have lots of other foods they could fill up on hahaha - so I made these meatballs, red sauce, buttered noodles, roasted broccolini and green beans, and garlic bread. Fortunately they liked the eggplant, unfortunately we had ALOT of leftovers! I didn't serve the meatballs in the sauce, so I made swedish meatballs the next night. I think this will be a good go-to meatball for any sauce, they turned out really good and even tho this looks like a lot of ingredients it's really mostly just seasonings - so change that up as you wish. I changed just a couple things from the original recipe I found here. 

• 1 cup Panko breadcrumbs
• 1/3 cup milk
• 1 pound ground beef
• 1 pound ground pork
• 2 eggs
• 1 cup (1 1/2 ounces) grated Parmesan cheese
• 1/4 cup finely-chopped fresh parsley
• 1/8 cup grated yellow onion (grate with box grater or microplaner)
• 2 teaspoons Worcestershire sauce 
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried Italian seasoning 
• 1 teaspoon coarse salt
• 1/2 teaspoon pepper  
• 1/4 teaspoon crushed red pepper flakes

1. In a large mixing bowl, stir together the panko and milk. Set aside to soak for a few minutes. 

2. Add the remaining ingredients and mix together using your hands until evenly combined, be careful to not over-mix. 

3. Using a medium-sized cookie scoop or a spoon, roll the mixture into 2-Tablespoon balls. Place on a baking sheet lined with foil. Put in the fridge until ready to bake.

4. When ready, heat oven to 425'. Bake for 10-12 minutes or until cooked thru to 160'F. Serve immediately. 

makes approx 38 meatballs

8.22.21: 🔥 week 34

8.22.20: amish friendship bread

8.22.19: MSIH: zucchini pizza boats

8.22.18: buckeye brownie cookies

8.22.17: diy chip clip by Brooke

8.22.16: directional sign

🔥 Around the Campfire (week 34)

Dear Campers ~

Here's a quick recap in case you missed anything at camp last week:

Posts ~

8/14: 🔥 week 33

8/15: baked walleye

8/16: tip-sy tuesday: things to toss

8/17: yard sign

8/18: sautéed chicken breasts in cream sauce

8/19: snackle box (portable charcuterie)

8/20: ambassador shirley temple

What's Cooking ~

• tacos, queso dip (warm in crockpot), make your own salad bar
• grilled salmon, white rice, beet/spinach/goat cheese salad
• steak, sautéed whole button mushrooms, potato salad, caesar salad
• grilled thin cut chicken, spinach/goat cheese/beet/garbanzo bean salad
• eggplant lasagna, meatballs, buttered noodles, roasted broccolini
• swedish meatballs, buttered noodles, mixed veggies

Funny story - went to a party at my sis's house and played a super fun game that required reading a card and then doing whatever it said and stacking up blocks into a tall tower, whoever knocks over the tower loses and has to do a shot (drinking game but wouldn't have to be haha). Anyway, one question on a card was add a block to the tower for every book you've read this year - well I just finished the 'In Death' by JD Robb series so I've read 50+ books hahahahaha. And there's only 30 blocks total in the game. And the highest we were able to stack is 25 blocks LOL. Oh yeah, I lost that round!! 

That's it for this week - stop back often for more crafts, recipes, tips, whatever I think of to make at camp next week! Bye :)

Sincerely ~

Jill

camp counselor 

8.21.21: chocolate peanut butter layered pie

8.21.20: cricut baby onesies 

8.21.19: crustless mini quiche

8.21.18: t-shirt rag quilt

8.21.17: ceiling light decoration

8.21.16: stuffed cabbage rolls.