Our RV is a Keystone Alpine with a front kitchen, which I love. Those of you who have followed me over the years when we were on the farm, know I love to cook and have many, dishes and everything else you need to cook.
Well in an RV you can't take everything which Tim was quick to point out as he looked at my to go pile. So I had to reevaluate what I needed to cook with and to cook for just the two of us. This has taken some time to figure out, but I think this time I may just have done it! We begin our next trip in a few weeks and I am excited to try out my tricks (cooking perfect fried eggs on paper plates in the microwave) to many other new and delicious meals and snacks/lunch for our travel days! Hope you Enjoy and Here's what's cooking in the RV.

Go to www.wfaa.com/gmt for the video of me making my Sheet Pan Pecan Pie. The recipe is in my cookbook:
Cooking on the Broken Road Farm: Farm Sweets available at Amazon and Barnes and Noble!

Available now at Amazon and Barnes and Noble!

Iron Skillet Pancake!

1/2 cup of flour
1/2 cup of buttermilk
1/2 teaspoon of salt
2 eggs
4 Tablespoons of butter

Take your iron skillet place butter into skillet and put into a preheated oven at 425 degrees.
Next mix together the flour, buttermilk, salt and eggs. The batter will have some lumps.
Now pull out your skillet and add the pancake mixture making sure it covers the entire bottom.

Bake for about 15 minutes until golden brown and puffed around the edges. Remove your skillet from the oven, carefully remove pancake onto a platter for immediate serving.

You can use strawberries and whipped cream as a dessert pancake or syrup and butter for a traditional pancake. For a snack just sprinkle a little powdered sugar.

You can also use small cast iron skillets to make individual pancake with whatever your guest wants! This allows time for you to be around the table all together without having to stand and flip pancakes!

Enjoy! That's What's cooking on the farm this morning!​

​                                                Chocolate Chip Oatmeal Cookies
 
 
1 cup of Crisco
¾ cup brown sugar
¾ cup granulated sugar
2 eggs
1 ½ cup flour
1 ¼ teaspoon of soda
1 teaspoon of salt
1 teaspoon of hot water
2 teaspoons vanilla
1 package of chocolate chips
2 cups Quaker Oats
1 cup chopped pecans (optional)
 
 
In a large mixing bowl add Crisco, brown sugar, granulated sugar, and eggs mix well, next add flour, soda, salt, vanilla, and the hot water, mix until all is combined. Now add your oats, chocolate chips.
 
On a parchment lined cookie sheet drop about a Tablespoon full of dough, bake at 375 degrees for about 10-11 minutes.
Remove from oven allow to stay on cookie sheet for about 1 minute then remove to a wire rack to completely cool.
 
This recipe makes about 3 dozen, maybe more depending on size of cookies.

Tip: To make a Ice Cream Cookie Sandwich: Freeze two cookies, take out of freezer and place one scoop of soften ice cream (any flavor) on one cookie, put the other cookie on top and gently press together. Place back in freezer till frozen, then place in freezer bags until needed or wanted! LOL!

                                                    Sunday Supper Rolls
 
4 cups of hot water
1 cup of sugar
1 Tablespoon of salt
2 Tablespoons of Crisco
2 Packages of yeast
3 eggs, beaten
About 10-12 cups of flour
 
In a large bowl add hot water, Crisco let melt. When the water is about lukewarm add the sugar then the yeast. Let this mixture stand for about 5-6 minutes. Now add the salt and eggs mix well and then add one cup of flour at a time mixing until the dough becomes stiff. Move the dough onto the counter top dusted with flour and knead for about 2-3 minutes then place dough into a bowl that has been sprayed with pam.
 
Cover and let rise at least 2 hours before taking out dough again and kneading for another 5 minutes. The cover and let rise for another 2 hours.
 
At this time you can decide if you want to use the dough now or put into the icebox and make rolls at a later date. (Dough will keep for about 2 weeks in icebox, spray a zip lock baggie with pam and place whatever amount of dough you are saving in bag.)
 
To prepare rolls, with a rolling pin roll out the size you want and cut out just like you do rolls. In a pan prepared with a little melted butter turn rolls in butter on both sides then fold the rolls in half placing on side in pan until the pan is full. Let rise for about 2 more hours or until you are almost ready to serve dinner, place in a 425 degree oven for about 10-12 minutes or until golden brown.
 
Tip: Nothing these are just so yummy!!
​

​Iron Skillet Pancake
1/2 cup flour
1/2 cup of milk or buttermilk
1/2 teaspoon of salt...
2 eggs
4 Tablespoons butter
Using your iron skillet spray lightly with Pam then add the butter and put into a pre-heated oven at 425 degrees.
Next mix together the flour, buttermilk/milk, salt and eggs. This batter will have some lumps.
Now pull out your skillet and add the pancake mixture making sure it covers the entire bottom.
Bake for about 10 minutes, until golden brown and puffed around the edges. Remove your skillet from the oven, carefully remove pancake on a platter for serving or simple cut into desired portions and serve out of skillet.
This recipe can also be found in my new cookbook Cooking on the Broken Road Farm: Comfort Foods.
Tips: Use strawberries and whipped cream for a dessert pancake or traditional with syrup and butter!
This morning Tim wanted traditional with venison sausage and I wanted with toasted almonds with a little cinnamon added to batter!

Cooking on the Broken Road Farm is now on Facebook!!
http://www.facebook.com/CookingOnTheBrokenRoadFarm
​Come visit and like our page to follow!!

​Chicken & Sweet Potato Skillet Lunch!
6 boneless chicken thighs
1-2 sweet potatoes cubed
1 cup of broccoli...
1/2 cup of chopped onions
1 Tablespoon of chopped garlic
3 Tablespoons of butter
1/2 cup olive oil
1 lemon cut in half
2 teaspoons salt
3 teaspoons pepper
Pour olive oil in an iron skillet and heat on medium high. Now place your chicken thighs into frying pan, season with the salt and pepper. Once the chicken is lightly browned turn and brown other side and remove from skillet onto a plate.
Now add to the skillet onions, garlic and butter and cook for about 2 minutes. Add the chicken back to skillet and cover and cook for an additional 3 minutes uncover and add the broccoli, squeeze lemon juice over the entire skillet cover and cook another 5 minutes on medium heat. Turn chicken once during the last 5 minutes for a deep golden brown on each side.