Hello everyone,

Glad you came back to visit and hope you are finding these recipes delicious and helpful.

I thought I would give you my ideas on small appliances in the RV.  Of course, we all have coffee pots, my favorite is the Kuerig because of the convenience of the one cup system.  But, what about other items, such as a large mixer, small mixer, blender, chopper, slow cooker and bread maker? 

Large Mixer:
I really use mine a lot.  It depends on what you cook and how often you cook and if you bake a lot.  I find it very convenient and practical from mashing potatoes to making zucchini bread.  I guess it depends on your storage space.  I have a Sunbeam so it is not quite as large as a Kitchen-Aid which helps.  It really get used during the holidays and I really would not be without it.  I do not have a small hand mixer.

Blender/Chopper:
I use the chopper constantly.  Too lazy to chop by hand sometimes.  I paid $5.00 for a small one at Kohl's 9 years ago and it is still going.  Noticed they are $7.98 now.  Believe me that is all you need.  Blender is a luxury.  We use ours occasionally.

Slow Cooker:
Love it, Love it, Love it.  There is not much else to say. :)  It is one of the most convenient things out there so I really suggest this.  It is so nice to put everything in there and know dinner will be done when you get home from volunteering or exploring.   So, #1 suggestion.

Bread Maker:
I love my bread maker.  I debated for a few years rather or not to get one and now would not trade it.  I am always experimenting and coming up with new bread recipes or revamping old ones.  Lets face it, there is nothing like the taste and smell of fresh bread.  So much better than store bought.  I like the fact you can put everything in there, push the button and go away.  When you come home, the aroma makes your mouth water.  The machine keeps the bread warm for you.

Hope this helps.  All depends on space.  Keith and I took out our dining table and chairs and replaced it with a buffet that has a leaf on top which folds out to make an eating counter.  We then bought 2 pretty folding bar stools and we were set.  The buffet has tons of storage, wine rack and storage bins.  Love it! 

Here are some recipes I have tried.  Hope you like them and please let me know.

Chicken Tortilla Soup Recipe

Ingredients

• 1 lb chicken breast cooked and shredded
• 1 15 oz can corn
• 1 1/2 15 oz diced tomatoes drained
• 1 can black beans, drained
• 6 cups chicken stock
• 1/2 tsp. cumin
• 1/2 cup onion chopped optional
• 1 small can diced green chilis
• 2 tsp. minced garlic
• 1/4 tsp. chili powder
• 1 1/2 tsp. salt
• 3/4 tsp. pepper
• monterey jack cheese, shredded
• corn tortillas for chip topping we cut and fried corn tortillas
• avocados cubed

Instructions

1. Cook and shred (or cube) chicken.
2. Add all the ingredients, except the cheese, corn tortilla strips and avocados to your crock pot. Cook on low for 8 hours (or high for 3-4 hours).
3. Add cheese just before serving.
4. To make this soup extra delicious, add some crunchy tortilla strips. Slice up corn tortillas with a pizza cutter. Flash Fry in hot oil and sprinkle on top of your soup. Add cubed avocados to dished up soup.  

 Thanks to "Lil's Luna (All Things Good) website for this recipe.

Here is the treat, an Almond Joy Cheesecake.  It is incredible and so flavorful.  I apologize, I cannot remember where I got the recipe.  Been making it for a while.  It looks like a lot more work than it is and even so, it is worth it.  This will be a big hit I promise. 

Almond Joy Cheesecake

Servings: depends on how many slices you make!

Ingredients

For the crust:

1 and 1/2 cups graham cracker crumbs

1 and 1/2 cups sweetened flaked coconut, toasted

1/2 cup sliced almonds, toasted

1/4 cup sugar

1/2 cup (1 stick) unsalted butter, melted

For the filling:

4 8-ounce packages of cream cheese, at room temperature

1 cup sugar

4 large eggs

1 cup sweetened flaked coconut, toasted

1 tablespoon coconut extract

1 cup sliced almonds, toasted

For the glaze:

1 cup semisweet chocolate chips

3/4 cup heavy cream

1 and 1/2 teaspoons vanilla extract

Whole roasted almonds, toasted coconut, whipped cream, for garnish

Instructions

1. For the crust: Preheat the oven to 350 degrees.

2. Prepare your springform pan by wrapping it with aluminum foil to allow for extra three inches or so of foil to project above the sides.  (This will help later when you need to grab the pan.) I used a 10" springform so I did not do this step.  Came out fine.

3. In a food processor, pulse the graham crackers, almonds, coconut, and sugar to a fine crumb.

4. With the machine running, slowly add the melted butter and pulse until it resembles moist sand. Or you can mix in a bowl after you grind to fine crumb.

5. Press the mixture into the bottom and 1-inch up the sides of the pan.

6. Bake the crust for about 12 minutes, or until set and lightly browned.

7. Remove from the oven and let cool.

8.  Readjust oven temperature to 325 degrees.

9. For the filling: In a standing mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth. (Mine does not have a paddle, so regular beaters had to do which they did.)

10.  Add the eggs, one at a time, mixing well after each addition.

11. Add the coconut and coconut extract.

12.  Stop the mixer, and gently fold in the toasted almonds with a spatula until well combined.

13. Transfer the filling to the cooled crust and bake for about 1 hour and 15 minutes (until the crust is puffy and lightly browned).

14. Remove the cheesecake from the oven and let cool completely on a wire rack.

15. For the chocolate glaze: Combine the chocolate chips, cream, and vanilla in a small saucepan over medium heat, stirring frequently until smooth.

16.  Remove the pan from the heat and let cool to room temperature (this took about 10 minutes for me).

17. Pour the glaze over the cheesecake (which is still in the springform pan) and spread evenly.

18.  Chill the cheesecake overnight or until firm and set.

19.  When ready to serve, run a knife around the perimeter of the pan to loosen the cake.  Release the pan sides and serve.

Serve with whipped cream, with coconut and almonds sprinkle on it. 

Well, let me know how you enjoy these 2 recipes.  

If you have any questions, please let me know.'

Thanks and have a Happy Thanksgiving.

Brenda