Celebrate St. Patrick’s Day on the Road!

Sliced Corned Beef

You don’t have to put your St. Patrick’s Day traditions on hold just because you’re traveling in your RV this spring. Instead, try cooking these mouthwatering St. Patrick’s Day dinner and dessert recipes to celebrate the holiday inside your RV. Once you taste these mouthwatering Irish dishes, you’ll probably want to make celebrating St. Patty’s Day on the road an annual tradition.

Corned Beef and Cabbage

What you’ll need:

  • 3 pounds corned beef brisket with spice packet
  • 5 carrots (peeled and cut into 3-inch pieces)
  • 1 large head cabbage (cut into wedges)
  • 10 small red potatoes

Cooking instructions:

  1. Place the corned beef in a large Dutch oven or large stockpot. Cover the beef with water, then add the spice packet.
  2. Let the beef simmer until tender or for 50 minutes per pound. Add the whole potatoes and carrots to the mixture. Cook until the vegetables are tender, then add the cabbage and cook for another 15 minutes. Remove the meat and let it rest for 15 minutes.
  3. Place the vegetables in a bowl and cover them to retain the heat. Add some of the cooking liquid from the broth to the vegetables.
  4. Slice the meat across the grain and serve hot with vegetables.

Irish Potato Candy

What you’ll need:

  • 1/4 cup butter (softened)
  • 1 tablespoon ground cinnamon
  • 2 1/2 cups flaked coconut
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1/2 package cream cheese (8 ounces)

Cooking instructions:

  1. Beat the butter and cream cheese together in a medium bowl, then beat in the confectioners’ sugar and vanilla. Mix in the coconut.
  2. Roll the batter into potato shapes, then roll them in the cinnamon.
  3. Place the potato-shaped balls on a cookie sheet and chill them until set.
  4. Roll them in the cinnamon one more time and serve.

Visit Pan Pacific RV Centers

Don’t forget to stop and see us at our Pan Pacific RV Centers, located throughout California, when you’re traveling in your RV this spring.

Best Fall Dishes

shutterstock_383452816

When you are out on the road during the fall and winter months, especially if you’ve spent an entire day having fun, you will want some comfort food – and that means hearty food – ready when you get back in. While some people leave a slow cooker on when they are not home, we don’t advise that, especially in an RV. These are dishes you can make before you leave, then store them in airtight containers in the fridge and freezer.

You can pick up airtight containers and other accessories at Pan Pacific RV, so be sure to stop by for everything you need before you start out on this venture.

Roasted Venison

  • Oil or bacon fat
  • Venison roast – up to 5 pounds
  • 4 cups water
  • 2 Beef bouillon cubes
  • Salt
  • Pepper
  • Liquid smoke
  • Tabasco sauce
  • Thyme
  • Rosemary
  • Garlic powder
  • Onion powder
  • Potatoes
  • Onions
  • Carrots

Directions:

Melt the oil or bacon fat in the bottom of the crockpot on 350 degrees or medium heat. Brown the venison roast on all sides. Add the water, spices to taste and vegetables. Cover and let roast for about 4 to 6 hours, depending on the size of the roast. About halfway through, taste the juices to see if you need to add more spices. Remove from heat, and let the venison and vegetables cool. Pack in individual servings in airtight containers.

Hearty Beef Stew

  • 3 slices of bacon
  • Any type of beef roast – it can be a cheap cut as using the slow cooker makes it tender
  • 6 cups water
  • Potatoes
  • Carrots
  • Onions
  • Green beans
  • Salt
  • Pepper
  • Onion powder
  • Garlic powder
  • Worcestershire sauce
  • Liquid smoke
  • Louisiana hot sauce
  • Tabasco sauce
  • Cornstarch

Directions:

Cut the bacon strips into quarters. Fry them in the bottom of the slow cooker on 350 degrees Fahrenheit or medium heat until they are translucent. Brown the roast in the bacon fat (all sides). Add the spices to taste. Cover and let cook for 4 hours. Taste the juices to adjust spices if necessary. Add all vegetables. Cover and let cook for 2 hours. Taste for spice adjustment. Remove meat and vegetables from the crockpot. Turn the temperature up to high. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Add to the beef broth (you can do this on the stove in a different pot to do this faster). Stir constantly until broth thickens. It won’t be super thick like gravy, but it will be thicker than water. Add the meat and vegetables back to the slow cooker. Cook the mixture long enough to make sure everything is hot – usually about 10 to 15 minutes. Cool and pack in airtight storage containers.

Be sure to stop by Pan Pacific RV to pick up any accessories you may need or to have your RV serviced before you head out for the fall and winter camping season.

Perfect Fall Dinner for Your RV

panpacific-perfect-fall-dinner

Fall means cooler weather. What better way to combat the chill than with a hearty meal in the comfort and intimacy of your own RV? Try this simple and delicious recipe in your RV this fall.

One Pan Autumn Chicken Dinner

Ingredients

  • 4-5 bone-in, skin on chicken thighs
  • 4 Tbsp olive oil, divided in half
  • 1 1/2 Tbsp red win vinegar
  • 3 cloves garlic, minced
  • 1 Tbsp each minced fresh thyme, sage, and rosemary
  • Salt and pepper to taste
  • 1 large sweet potato, chopped into 3/4-inch cubes
  • 1 lb Brussels sprouts, sliced into halves
  • 2 Fuji apples, cored and sliced into crescents about 3/4-inch thick
  • 2 shallot bulbs, peeled and sliced about 1/4-inch thick
  • 4 slices hickory smoked bacon, chopped into 1-inch pieces

Directions

Preheat oven to 450 degrees F. Pour 2 Tbsp of olive oil, red wine vinegar, garlic, and herbs into a gallon size resealable bag, then add chicken and season with salt and pepper. Seal the bag and massage the marinade over the chicken to evenly distribute the herbs. Set this aside.

Set Brussels sprouts, apples, shallot, and sweet potato on a large rimmed baking sheet. Drizzle with remaining 2 Tbsp of olive oil, then toss evenly coat. Add salt and pepper to taste, then spread into an even layer. Place chicken over the vegetable layer. Sprinkle bacon over the fruits and vegetables.

Roast in oven until chicken and veggies are golden brown (about 30 minutes). Broil during last few minutes if you desire more golden skin on chicken. Serve immediately.

Visit Pan Pacific RV Center

Visit Pan Pacific RV Center this fall for anything RV related that you require. From RV sales and service to parts and accessories, Pan Pacific RV Center offers it all!

The Best Red, White, and Blue Dessert Recipe

PanPacific-RedWhiteBlueDessert

Fourth of July cookouts are one of the holiday’s most enjoyable traditions. And there’s no better way to end a tasty Fourth of July meal than with an extravagant red, white and blue desert. This “Surprise Inside Independence Day Cake” is guaranteed to impress all of your friends and family at the campsite with its festive red, white and blue interior.

Surprise Inside Independence Day Cake

What you’ll need:

  • Cooking spray
  • 1 package white cake mix (18.25 ounces)
  • 3/4 cup water
  • 1 package instant French vanilla pudding mix (3.5 ounces)
  • 3/4 cup vegetable oil
  • 4 eggs
  • 1 drop blue food coloring
  • 1 drop red food coloring
  • 1 cup unsalted butter (room temperature)
  • 1 cup butter-flavored shortening
  • 8 cups confectioners’ sugar
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1 tablespoon clear imitation vanilla extract

Cooking instructions:

  1. Preheat your RV oven to 350 degrees. Spray three 9-inch cake pans with the cooking spray.
  2. Beat the cake mix, instant pudding, water, eggs and vegetable oil together with an electric mixer in a large bowl. Continue mixing until batter is smooth.
  3. Divide the cake batter into three small bowls. Tint one bowl of batter to your desired shade of blue and tint the other bowl red. Pour each bowl of batter into its prepared cake pan.
  4. Bake the cakes in the preheated oven for about 10 to 15 minutes or until a toothpick is inserted and comes out clean.
  5. Let the cakes cool for roughly 10 minutes after removed from the oven, then turn them out onto three separate pieces of plastic wrap. Move them to a clear working surface to finish cooling.
  6. In a large bowl, beat the butter, butter-flavored shortening, salt and imitation vanilla with an electric mixer until creamy.
  7. Add 1 cup of confectioners’ sugar at a time and continue beating. Mix in the cream until the frosting is smooth.
  8. Slowly lift the red layer of cake using the plastic wrap and place it on a cake plate. Remove the plastic wrap and frost the top.
  9. Place the blue cake on top of the red one and frost again. Top the cake with the white layer and frost the top and sides.

Don’t forget to drop in and see us at Pan Pacific RV Center. There’s still plenty of summer left and the open road is calling your name! Come view our new inventory of RVs to find the one that’s right for your family.

A Strawberries and Cream Cake Recipe for Spring

PanPacific-Strawberries&CreamCake

The spring RV season is fully underway, and that means campground get-together are in the near future. This mouthwatering recipe for strawberries and cream cake is the only dessert recipe you’ll need to wow your friends and family at the campsite this spring and summer.

What you’ll need:

For the cake:

  • 1 cup unsalted butter (room temperature)
  • 2 large eggs
  • 2 cups white sugar
  • 2 teaspoons lemon juice (freshly squeezed)
  • 2 cups flour, plus an additional 3 tablespoons
  • 5 tablespoons cornstarch
  • 3 tablespoons strawberry Jell-O mix (dry)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2/3 cup chopped strawberries

For the frosting:

  • 1/2 cup unsalted butter (softened)
  • 1 package cream cheese (8 ounces)
  • 2 teaspoons vanilla extract
  • 4 cups powdered sugar

For the topping:

  • 1 1/2 cups sliced strawberries
  • 1 1/2 tablespoons white sugar

Baking instructions:

  1. Preheat your oven to 350 degrees. Grease and flour a 9-inch by 13-inch baking pan. 
  2. Beat the room temperature butter with a hand mixer until creamy, slowly stir in the sugar until fluffy.
  3. In a separate bowl, beat the eggs, then mix in the butter mixture with the freshly-squeezed lemon juice and buttermilk. 
  4. In a separate bowl, sift the flour and cornstarch together three times. Sift in the Jell-O mix, baking soda and salt. 
  5. Add the dry ingredients to the wet ingredients and beat slowly until combined. 
  6. Chop the strawberries finely and add them into the mixture. Pour the batter evenly into the pan and bake for 30 to 40 minutes.
  7. Cool the cake for 1 hour, then chill in the refrigerator for an additional hour.

To create the frosting:

  1. Beat the softened butter and cream cheese until creamy. Beat in the vanilla, then slowly beat in the powdered sugar until creamy. Frost the cake.

For the topping: 

  • Stir the sliced strawberries and sugar together in a medium bowl, then let them stand for 30 minutes. Add them to the cake when serving. 

Find your dream RV, with a full-equipped kitchen, for an unbeatable spring price right here at Pan Pacific RV in California

Recipes for the Big Game!

020416_PanPac_BigGameRecipes

It’s almost time for the big game, and that means it’s time to start planning on what you are going to make for game food. Whether you are in your RV and on the way to the game or you are planning on staying home, you’ll need some great recipes for the big day.

Cream Cheese Sausage Balls

  • 1 pound sausage, uncooked
  • 8 ounces cream cheese, softened
  • 1 ¼ cups Bisquick or Jiffy Mix
  • 4 ounces sharp cheddar cheese, shredded

Instructions:

Preheat the oven to 400 degrees Fahrenheit. Mix the sausage, cream cheese, Bisquick and sharp cheddar cheese until everything is well-combined. Roll the mixture into 1-inch balls. Bake the sausage balls for 20 to 25 minutes or until they’re brown. Serve as is or with dip.

Fried Mozzarella

  • ½ cup flour
  • 8 ounces of Marinara sauce
  • Pinch of salt
  • Pinch of pepper
  • 3 eggs, large
  • ½ tsp. Garlic powder
  • ½ tsp. Oregano
  • 1 cup bread crumbs
  • 1 pound mozzarella cheese
  • ½ tsp. Ground cumin

Instructions:

Cut the mozzarella cheese into sticks about ¼ inch thick. Coat the sticks with flour and shake off the excess.

Combine the bread crumbs and spices in a flat dish. Beat the eggs in a separate bowl. Dip the cheese sticks in the eggs and then in the bread crumb mixture. Let the coating dry and repeat dipping in the egg and then the bread crumb mixture. Deep fry the sticks in oil for 3 to 4 minutes. Fry them in batches so they won’t stick to each other. Keep the fried sticks warm in the oven. Serve with chilled marinara sauce.

Visit Pan Pacific RV Center

Be sure to stop by Pan Pacific RV Center to pick up any RV parts or accessories you may need for your next RV trip. If you don’t have an RV and are considering one this year, or if you haven’t thought about it until you read this article, stop by our showroom to walk through the many floor plans we have available so that you get a good idea of what type of RV you want.

Holiday Treats to Bake in Your RV

121815_PanPac_HolidayTreatsBake

The holidays mean lots of goodies and treats. With these simple recipes, turn your RV into a bakery of delectable holiday delights.

We always have something brewing at Pan Pacific RV Center to whet your appetite for a new or used recreational vehicle.

Holiday Treats

Dark Chocolate Cherry Pistachio Granola Bars

  • Preheat oven to 350 degrees.
  • Line a 13 x 9 dish with parchment paper. Coat with nonstick cooking spray.
  • Combine 4 cups rolled oats, 1/2 cup almonds,1/2 teaspoon salt, 1 teaspoon cinnamon, and 1 cup each pistachios and dried cherries.
  • Add 1/2 cup each brown sugar, coconut oil, honey, and nut butter in a saucepan. Cook over medium heat, stirring continuously, until thoroughly combined.
  • Pour the sweet mixture over the oat mixture and stir until combined. Add 1/2 cup  dark chocolate chunks.
  • Pour into prepared baking dish using a separate piece of parchment paper to press the mixture into place.
  • Bake for 20 to 25 minutes.
  • Allow to cool before cutting.
  • Wrap bars in parchment paper and place in an airtight container for storage.

Mint Chocolate Chip Cookies

  • Preheat oven to 350 degrees.
  • Mix a 1 lb 1.4 ounce pouch of sugar cookie mix with 1/2 cup softened butter or margarine, 1/2 teaspoon mint extract, 1 egg, and 6 drops of green food coloring in a bowl. Mix until a soft dough forms.
  • Stir in 1 cup semisweet chocolate chips.
  • Drop small spoonfuls of dough 2 inches apart onto an ungreased cookie sheet.
  • Bake 8 to 10 minutes. Allow to cool before removing from pan.
  • Optional: Use red coloring along with semisweet chocolate chips or cherry chips.

Caramel Apple Cider

This delicious beverage goes great with your holiday treats.

To make a 1/2 gallon of caramel apple cider on the stovetop add 1/2 gallon of apple cider and 1 cup caramel sauce to a small saucepan. Heat over medium heat stirring continuously until the caramel sauce is melted and cider is hot. Serve immediately in a mug.

Contact our staff at our Sacramento, French Camp or Morgan Hill center and let’s cook up something for the holidays like a new RV.