Category Archives: Recipes

French GRILLED Peanut Butter and Jelly

French GRILLED Peanut Butter & Jelly

French GRILLED Peanut Butter & Jelly

Got kids? Got a big kid who still loves good old Peanut Butter and Jelly? Well here’s a new twist. French GRILLED Peanut Butter and Jelly. And here’s the shocker! The recipe came from a Weight Watchers Cookbook. This tasty treat works for both breakfast or lunch. The recipe calls for a Panini Grill. When stocking an RV Kitchen, space is precious with no room for frilly cookware like that. So this recipe also gives me a chance to show off one of my favorite and most versatile cast iron pieces, the Lodge Grill/Griddle.

The Lodge Grill/Griddle fits right on top of the back 2 burners of a standard RV cook-top. It stores in exactly the same place as it fits beautifully under the stove top covers.

Stove top covers fit right over the grill for convenient storage.

Stove top covers fit right over the grill for convenient storage.

This grill comes pre-seasoned, and the more you cook and season, the better its non-stick properties become. It cleans up easily with hot water and a non-scratch pad or Lodge Brush. Like all of my cast iron, soap is NEVER in the cleaning mix. When you buy this piece, it’s a lifetime and beyond deal. No more replacing those inferior coated griddles and pans that are doomed to flake over time.

Fits perfectly over the back two burners of an RV stove top.

Fits perfectly over the back two burners of an RV stove top.

Fried eggs, pancakes, hot dogs, toasted sandwiches, sausage, chicken, … the list goes on and on. Because of its convenient storage, I find that I use it in place of my cast iron skillets on many occasions. The Lodge Grill/Griddle is a MUST HAVE in every household, RV or Brick and Mortar.

So let’s get on with the sandwich making.

French GRILLED Peanut Butter and Jelly

French GRILLED Peanut Butter & Jelly

French GRILLED Peanut Butter & Jelly


6 tablespoons creamy peanut butter
6 slices low calories whole wheat bread
3 tablespoons low-sugar fruit preserves
1/4 cup fat-free milk
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten


1. Preheat griddle/grill and season with a very light coat of shortening.
2. Spread 1 tablespoon peanut butter on one side of each bread slice. Spread 1 tablespoon preserves over peanut butter on each of 3 bread slices. Top with remaining 3 bread slices peanut butter sides down.
3. Combine milk, vanilla and eggs in a shallow dish. Place 1 sandwich in milk mixture, turning carefully to coat both sides. Repeat procedure with remaining sandwiches.
4. Place sandwiches on grill; cook 2 minutes or until lightly browned.
5. Cut each sandwich into 4 triangles and serve immediately.

Serves 4 (serving size 3 triangles.

Weight Watchers SmartPoints value per serving: 8

Per Serving: Calories 257; Fat 14.4g (sat 2.9g mono 6.8g, poly 3.7g) Protein 13g; Carb 25g; Fiber 6g; Sugars 8g; Chol 77mg; Iron 2mg; Sodium 246mg; Calc 42mg

Chicken Pot Pie

Chicken Pot Pie

Chicken Pot Pie

Yesterday was pretty darn cold for Texas.  I wanted comfort food and my favorite is Chicken Pot Pie.  I went searching for recipes and found one by Trisha Yearwood.  I figured if Garth Brooks likes it, then I’m sure my DH will too.  However, Trisha’s recipe was lacking vegetables.  What is Chicken Pot Pie without vegetables?  I made some modifications to the ingredients and switched from a casserole dish to preparing in my ever faithful #8 Griswold Cast Iron Skillet. The results were amazing and DH commented that I could definitely make this dish again. (For those not familiar with the RV terminology of DH and DW … they stand for Dear Husband, Dear Wife – OR – Darn Husband, Darn Wife depending on the day and the mood.)  

The recipe calls for Buttermilk.  That’s not something I usually have on hand, but there are good substitutions or if you have heavy cream you can make your own.  I had just shy of a pint of heavy cream left over from a previous recipe and time on my hands.  So, I turned it into butter and used the fresh buttermilk for my recipe.


Here is my Recipe as modified from Trisha Yearwood’s …


2 Cups Cooked Chicken Shredded
2 Cups Chopped Vegetables
2 Cups Chicken Stock/Broth
1 10 oz can Cream of Chicken Soup
1 Cup Buttermilk Well Shaken * (Click here for substitutions)
1/2 Cup + 1 Tbs Butter melted
1 1/4 Cup Self Rising Flour
Salt & Pepper


Preheat oven to 425 degrees

Melt 1 Tablespoon butter in an oven proof skillet

Add chicken and vegetables and saute over medium heat for 5 minutes

Combine soup and broth in a saucepan and bring to a boil. Let simmer and reduce for 10 – 15 minutes.

Add soup mix to skillet and stir to combine

Add Salt and Pepper to taste

In medium bowl mix buttermilk, melted butter, flour, dash pepper.

Carefully add mixture over ingredients in skillet. Smooth if necessary but do not stir.

Bake for 45 minutes or until crust is lightly browned.

Remove skillet from oven and let stand for 5 to 10 minutes before serving.


Rueben Casserole – You know it’s good

Rueben Casserole

Rueben Casserole

… when you are asked for the recipe. I was the one asking several weeks ago. I attended our annual HRRVC (Holiday Rambler RV Club) campout. A Pot Luck Brunch was on the menu. The amazing thing about Pot Lucks is that they can be amazingly successful with a great variety of foods. However they can also bomb out when everyone decides to bring the same thing. In most cases I find that folks tend to talk amongst themselves and usually work out a pleasing variety.

Our Pot Luck Brunch was one of the MOST successful I have ever attended. There was an enormous variety of foods and one dish in particular really caught my eye and palate. One of the members, Diane E. brought a Rueben Casserole. Knowing it was a real winner, I asked her for the recipe. That’s when she told me that it had been recently published in our club’s monthly magazine. After reviewing the recipe I was amazed that something that good could be so easy to make.

Fast forward a month. Last night DH and I attended a Halloween Bonfire at our niece’s home. That was my chance to try out the Rueben Casserole on a group of varying ages and tastes. It was a big hit. Several young people made a point to let me know how much they enjoyed it and I was asked for the recipe three different times. Like I said, you know it’s good when they ask you for the recipe!

Rueben Casserole

Makes One 8 x 8 inch baking pan or double recipe for 13 X 9 inch pan


16 oz. pkg of Sauerkraut drained well (not rinsed)
6 – 9 ounces Corned Beef Chopped
1 ½ Cups Swiss Cheese Shredded
½ Cup Mayonnaise
¼ Cup Thousand Island Dressing
6 Slices Marble Rye Bread Cubed
6 Tbls Butter Melted
Cooking Spray


  • Preheat Oven to 350 F.
  • Mix Mayonnaise and Thousand Island Dressing in bowl and set aside
  • Lightly spray baking pan
  • Spread Sauerkraut evenly over bottom of pan
  • Place chopped Corned Beef on top of Sauerkraut
  • Next layer Swiss Cheese over meat
  • Spread Mayonnaise mixture over the first 3 layers
  • Pour melted butter over bread cubes and toss to coat
  • Spread bread over top of casserole
  • Spray the underside of a sheet of aluminum foil and use to cover casserole
  • Bake at 350 F for 30 minutes.
  • Remove foil, turn off oven and let casserole stand in hot oven for 10 minutes.
  • Serve hot. (Reheat if necessary to keep cheese from hardening).


Nutrition Facts

12 Servings

Amount Per Serving

Calories 255.5

Total Fat 21.1 g

Saturated Fat 8.3 g

Polyunsaturated Fat 1.3 g

Monounsaturated Fat 2.9 g

Cholesterol 38.5 mg

Sodium 562.2 mg

Potassium 63.4 mg

Total Carbohydrate 9.7 g

Dietary Fiber 1.1 g

Sugars 1.7 g

Protein 7.9 g