Easy Fall Recipes to make in your RV.
The colors fall has to offer this time of the year can be breathtaking. Along with the changes nature brings to us, some of the fall foodie favorites are pumpkin and winter squashes.
Just 3 Ingredients, plus water, makes this not only an easy fall treat to make, but easy on storage in your RV. Starting with a cake mix is like the best cheat possible. No flour, sugar, baking powder or other ingredients to measure or store in your RV pantry.
- Spice Cake Mix (or flavor of your choice)
- 1 can of pumpkin
- 3 eggs
- 1/4 cup water
- Mix ingredients in a bowl.
- Once the batter is mixed up, put in baking cups in the muffin pan. The batter will be dense, not runny like typical box cake mix. Fill muffin cups about 2/3 – 3/4 full.
- Bake at 350 degrees for 15- 18 minutes and let the autumn smells begin.
Enjoy these plain or add your favorite streusel topping, cream cheese frosting, cinnamon-sugar topping, etc.
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/4 cup butter
- Mix flour and sugar together and cut in butter.
- Place a couple of spoonfuls of topping on each muffin.
Hasselback Butternut Squash
It looks fancy, tastes amazing and very simple to do. This is a great side dish and will go well with anything you throw on the outside grill of your RV. You can make it to suite your likings; sweet, savory toppings or stick with this recipe with a savory herb. Great as a leftover, even with your sausage, eggs and potatoes the next morning.
Hasselback is a technique where thin cuts are made horizontally across the length of the squash. It’s looks amazing and is a great way to insert more flavor into the dish. These pockets are the perfect for all kinds of seasonings. Melted butter along with sage and a little red pepper flakes are all we really need to pull off amazing flavor.
Impress your neighbors at the RV park, or better yet, have your new friends over for dinner!
- 1 butternut squash, halved lengthwise, peeled, and seeded
- 2 tablespoons olive oil
- ½ cup butter
- 8-10 sage leaves
- 4 cloves garlic, minced
- ½ teaspoon ground sage
- ¼ cup parmesan cheese, shredded or shaved
- 1 teaspoon red pepper flakes (optional)
- Salt and black pepper
- Preheat oven to 400 degrees.
- Line a baking sheet with foil and coat with cooking spray.
- Place squash halves cut-side down onto baking sheet. Drizzle both halves with olive oil, then dried sage, 2 teaspoons salt and 1 teaspoon black pepper. Brush or rub oil and seasonings to both sides of squash.
- Roast for 10-15 minutes or until squash has softened enough to cut.
- Remove from oven and, with a sharp knife, cut thin horizontal slices down the length of the squash, about ¼ inch apart, stopping ¼ inch from base of squash.
- Melt butter in a pan on low to medium heat. Stir frequently, 2-3 minutes, until butter begins to brown and leave brown bits in the pan. Remove from heat and stir in minced garlic, red pepper flakes, and 4-5 sage leaves.
- Pour melted butter mixture over top of squash. Intersperse remaining sage leaves into squash sections.
- Bake for 40 minutes. Sprinkle over parmesan cheese and finish baking for 5 more minutes or until melted.
Easy Pumpkin Cinnamon Rolls
These easy cheat-homemade pumpkin cinnamon rolls are a perfect fall breakfast. Using pre-made crescent dough, pumpkin and brown sugar, any easier would be store bought.
- 1 can crescent rolls
- ½ cup pumpkin puree
- 4 tbsp light brown sugar
- 1 tsp pumpkin pie spice
- Preheat oven to 350 degrees
- Grease a 9″ pie pan or use parchment paper
- Unroll crescent roll dough
- Firmly press perforations to seal, making it one large sheet
- Spread pumpkin puree evenly over dough
- Sprinkle brown sugar and pumpkin pie spice over pumpkin puree
- Staring on the short side, carefully roll up the dough into a log
- cut the roll about 8-9 pieces and place into baking dish. TIP: dental floss works great to cut dough, no flavor dental floss.
- Bake for 20 – 22 minutes, turning lightly golden at the edges
- Cool for 10 minutes before frosting.
They can be eaten without the frosting!
Cream Cheese Frosting
- 3 ounces cream cheese softened
- 1½ cups powdered sugar
- 2 tbsp unsalted butter melted
- 1 tsp vanilla extract
- 1 – 3 tbsp milk 3 tbsp will make it runnier, 1 tbsp will make it more like frosting
- Mix ingredients in a bowl. If to thick add a little more milk
- Drizzle over pumpkin cinnamon rolls.
Enjoy! Make a double batch and share with your RV neighbors. Food is a great way to make new friends!