Delicious RV Recipes for Your Next Adventure

Ingredients

1 ½ cups all-purpose flour

3 ½ tsp baking powder

1 tbsp sugar

¼ tsp salt

1 ¼ cups milk

1 egg

3 tbsp melted butter (or oil)

1 tsp vanilla (optional but worth it)

Instructions

Start your day off right with these delicious pancakes, perfect for breakfast ideas that the whole family will love. In a bowl, whisk together the flour, baking powder, sugar, and salt. In another bowl, mix the milk, egg, melted butter, and optional vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined (lumps are okay—don’t overmix). 

For those enjoying RV cooking tips, heat a skillet or griddle over medium heat and lightly grease it. Pour about ¼ cup of batter per pancake. Cook until bubbles form (about 2–3 minutes), then flip, and cook for another 1–2 minutes. Stack ‘em up and serve warm with syrup, fruit, or whatever you love.

Quick Mama Tip 💡 Add chocolate chips, blueberries, or even a sprinkle of cinnamon to make them extra fun for the kids, making this one of the best camping recipes to enjoy in the great outdoors.

Makes about 6–8 pancakes

Per pancake: ~130–180 calories

Per serving (2–3 pancakes): ~260–400 calories

Ingredients

2 eggs

1 tbsp butter (or oil)

Salt & pepper to taste

Instructions

For a delicious breakfast idea that’s perfect for camping, heat a nonstick pan over medium-low heat and add butter. Crack the eggs gently into the pan. Let them cook until the whites are set but the yolks remain runny (about 2–3 minutes). Carefully flip the eggs and cook for an additional 20–30 seconds, just enough to seal the top. Remove from the pan, season to taste, and serve immediately.

Quick Mama Tip 💡

Low and slow is the secret—high heat will ruin that perfect runny yolk. This is one of the best RV cooking tips: don’t rush the process! Feel free to add your favorite seasoning for an extra kick!

210–220 calories total

Ingredients

1 slice of bread

1 egg

1 tbsp butter

Salt & pepper

Instructions

Start your day with this simple breakfast idea! Use a cup (or lid in the RV 👀) to cut a hole in the center of your bread. Heat butter in a skillet over medium heat. Place the bread in the pan, then crack the egg into the hole. Cook until the bottom is golden and the egg starts to set (about 2–3 min). Flip carefully and cook for another 1–2 minutes. Season and serve!

Don’t forget the middle piece! Toast it right in the pan—perfect for dipping in that yolk 😍. This quick recipe is a great addition to your camping recipes collection.

RV Mama Tip 💡

Use a cast iron skillet if you have one—easy cleanup and cooks evenly on small burners, making it perfect for RV cooking tips.

240–270 calories

Ingredients

2 large eggs

1 tortilla

½ cup cooked potatoes (or frozen hash browns)

¼ cup shredded cheese

2–3 tbsp green chili (canned or fresh)

1 tbsp butter or oil

Salt & pepper

Instructions

For a delicious breakfast idea, heat a skillet and cook the potatoes until crispy (if not already cooked). Push the potatoes to the side, add butter, and scramble the eggs. Mix the eggs and potatoes together, then stir in the green chili. Warm your tortilla right in the pan for a few seconds. Add the filling and cheese, then roll it up tight. Optional: toss it back in the pan seam-side down to crisp it up 🔥

RV Mama Tip 💡 Wrap it in foil for a convenient grab-and-go breakfast, perfect for travel days—no mess, no stress. This simple recipe is a fantastic addition to your camping recipes collection, and it’s great for RV cooking tips as well.

500–600 calories

Ingredients

6 eggs

2 cups frozen hash browns (no thaw needed)

1 cup cooked sausage or bacon (optional)

1 cup shredded cheese

½ cup milk

¼ cup diced onion (optional)

Salt & pepper

Instructions

Preheat oven to 375°F.

Grease a small baking dish (RV-friendly size).

Spread hash browns evenly in the dish.

Sprinkle meat, onion, and cheese over the top.

Whisk eggs + milk, add salt & pepper.

Pour over everything.

Bake 35–40 minutes until set and golden on top.

Let cool a few minutes, slice, and serve.

RV Mama Tip 💡

For easy breakfast ideas, prepare this dish the night before, stash it in the fridge, and just pop it in the oven in the morning = zero stress. Perfect for camping recipes and RV cooking tips!

With meat: ~280–330 calories per serving

Without meat: ~220–260 calories per serving

Ingredients

1 cup flour

2 eggs

1 ½ cups milk

1 tbsp melted butter

1 tbsp sugar (skip if going savory)

Pinch of salt

Instructions

For a delicious breakfast idea or camping recipe, whisk everything together until smooth (thin batter is key). Heat a lightly greased pan over medium heat. Pour a small amount of batter and swirl the pan to spread it thin. Cook about 1–2 minutes, flip, then cook another 30–60 seconds. Stack and keep warm.

Fillings Ideas 👇

Sweet: strawberries + whipped cream, Nutella, peanut butter + banana

Savory: eggs + cheese, ham + cheese, leftover sausage

RV Mama Tip 💡

No blender needed—just shake everything in a jar with a lid 🙌

Makes about 6–8 crepes

Per crepe: ~80–110 calories

Per serving (2–3 crepes): ~160–300 calories

Ingredients

- Medium flour tortillas

- Great Value Spicy Chicken Fillets

- Shredded lettuce

- Diced tomatoes

- Shredded cheese (any kind you like)

- Dressing of choice (ranch recommended)

Instructions

1. Bake the spicy chicken fillets according to package directions until crispy and fully cooked. This quick meal is perfect for breakfast ideas or camping recipes.

2. Let cool slightly, then cut each fillet in half (or into strips).

3. Lay out your tortilla and add lettuce, tomatoes, cheese, and chicken.

4. Drizzle with dressing.

5. Fold in the sides and roll tightly into a wrap.

6. Slice in half or wrap in foil for an easy grab-and-go meal, ideal for RV cooking tips.

💡 RV Mama Tip

Cook extra chicken ahead of time and keep it in the fridge—these wraps come together in under 5 minutes on busy days.

450–650 calories

Ingredients

- Bread of choice (toasted)

- Bacon, cooked crispy

- Lettuce

- Sliced tomatoes

- Pepper jack cheese

- 1 egg (over medium)

- Mayo (optional)

- Salt & pepper

Instructions

1. For a quick and delicious breakfast idea, cook the bacon until crispy and set aside.

2. In the same pan, cook your egg over medium (set whites, slightly jammy yolk).

3. Toast your bread to your liking.

4. Spread mayo if desired.

5. Layer the crispy bacon, lettuce, tomato, pepper jack cheese, and the egg for a satisfying meal.

6. Top with a second slice of bread, slice, and serve.

💡 RV Mama Tip

To simplify your RV cooking tips and save on dishes, cook everything in one pan: first the bacon, then the egg = easy cleanup.

500–700 calories

Ingredients

- Rye bread

- Corned beef

- Swiss cheese

- Sauerkraut (drained well)

- Thousand Island dressing

- Butter

Instructions

1. Heat a skillet over medium heat.

2. Butter one side of each slice of bread.

3. Place one slice (butter side down) in the pan.

4. Layer Swiss cheese, corned beef, sauerkraut, and dressing for a delicious twist on classic breakfast ideas.

5. Top with the second slice of bread (butter side up).

6. Cook until golden brown, then flip and cook the other side until the cheese is melted.

7. Slice and serve warm as a perfect camping recipe.

💡 RV Mama Tip

Press it slightly with a spatula while cooking—this helps everything melt together and gives you that crispy diner-style crust, making it ideal for RV cooking tips. Enjoy this hearty meal packed with flavor and calories (600–800).

Ingredients

- Hoagie rolls (or any sandwich rolls)

- 1 lb thinly sliced steak (or shaved beef)

- 1 small onion, sliced

- 1 small bell pepper, sliced (optional)

- 4 slices provolone cheese (or cheese of choice)

- 1 tbsp oil or butter

- Salt & pepper

Instructions

1. Heat oil in a skillet over medium heat.

2. Cook onions (and peppers if using) until soft and slightly caramelized. Remove and set aside.

3. In the same pan, cook steak quickly—season with salt & pepper.

4. Add veggies back in and mix together.

5. Lay cheese slices over the meat and let melt.

6. Scoop into toasted rolls and serve hot. This is a great option for breakfast ideas or quick camping recipes during your outdoor adventures.

💡 RV Mama Tip

Ask for pre-shaved beef or use deli roast beef in a pinch—saves time and cooks fast on small burners, making it perfect for RV cooking tips.

375–450 calories per sandwich

Ingredients

- Romaine lettuce (chopped)

- Cooked chicken (grilled, rotisserie, or leftover)

- Parmesan cheese

- Croutons

- Caesar dressing

Instructions

1. Add chopped lettuce to a bowl.

2. Top with chicken, parmesan, and croutons.

3. Drizzle with Caesar dressing.

4. Toss everything together until evenly coated.

5. Serve immediately.

💡 RV Mama Tip

Use rotisserie chicken to skip cooking completely—this becomes a 2-minute lunch 🙌. This quick recipe is perfect for your RV cooking tips, especially when you're looking for a fast meal while camping.

✨ Easy Add-Ons

- Bacon bits 🥓

- Cherry tomatoes 🍅

- Avocado 🥑

This salad ranges from 400–600 calories per serving, depending on any extras you choose to add. It's a fantastic option for a light lunch or even as a part of your breakfast ideas when you're on the go!

Ingredients

1 can black beans (undrained)

1 can kidney beans (undrained)

1 can pinto beans (undrained)

1 lb ground beef

2 small cans green chiles

2 small cans jalapeños

~10 habanero peppers (diced)

5 serrano peppers (diced)

2 ghost peppers (optional — VERY spicy)

1 packet Kinder's chili seasoning

12 oz tomato paste

1 tbsp cayenne pepper

Instructions

Brown ground beef in a skillet until fully cooked. Drain excess grease if needed. This hearty ground beef dish can also be a great addition to your breakfast ideas when you’re camping.

Add cooked beef to a slow cooker.

Pour in all beans (do NOT drain), green chiles, jalapeños, and tomato paste.

Add all diced peppers and chili seasoning.

Stir everything together well.

Cook on low for 2–4 hours, stirring occasionally, making it perfect for RV cooking tips as it allows you to prepare meals while you enjoy the great outdoors.

Serve hot with sour cream and shredded cheese.

🌶️ Heat Warning

This is EXTREMELY spicy 🌋 👉 Adjust peppers to your tolerance (or risk it for the story 😂)

💡 RV Mama Tip

Add 1 tbsp baking soda while cooking — it helps neutralize… after-effects 💨 without changing the flavor.

(per serving — makes ~6 servings)

~350–450 calories per bowl (without toppings)

Sour cream + cheese: +100–200 calories

Ingredients

2–3 cups potatoes, peeled and cubed

2 cups broccoli florets

3–4 salmon fillets

2–3 tablespoons olive oil

Kinder’s “The Blend” seasoning (or preferred all-purpose seasoning), to taste

1–2 tablespoons white wine vinegar

1–2 tablespoons lemon juice

Instructions

Preheat Oven

Preheat your oven to 400°F (200°C).

Prepare the Potatoes

Place the cubed potatoes in a 9x9-inch baking dish. Drizzle with olive oil and season with Kinder’s “The Blend.” Toss to coat evenly. This dish can also inspire some great breakfast ideas for those who enjoy a hearty start to their day.

First Bake

Bake the potatoes for 15 minutes.

Add Broccoli

Remove the pan from the oven and add the broccoli. Toss to combine and return to the oven for another 15 minutes.

Add Salmon

Place salmon fillets on top of the vegetables. Lightly drizzle each fillet with olive oil, white wine vinegar, and lemon juice. Season to taste. This recipe is perfect for RV cooking tips, making it easy to prepare a delicious meal while on the road.

Final Bake

Bake for an additional 20 minutes, or until the salmon flakes easily with a fork.

Nutrition Notes (Per Serving – Estimated)

Calories: 450–550

Ingredients

1 lb ground beef

1 (15 oz) can kidney beans, drained and rinsed

1 (10.5 oz) can tomato soup

1 can water (use the empty soup can to measure)

1/2 cup onion, diced (optional)

2 cloves garlic, minced (optional)

Salt and black pepper, to taste

Optional seasonings: chili powder, cumin, paprika, or cayenne pepper

Instructions

Brown the Beef

In a large saucepan or deep skillet over medium heat, cook the ground beef until fully browned. Drain excess grease if needed.

Add Aromatics (Optional)

Add diced onion and minced garlic to the pan. Cook for 2–3 minutes until softened and fragrant.

Combine Ingredients

Stir in the kidney beans, tomato soup, and one can of water. Mix well to combine.

Season

Add salt and black pepper to taste. For additional flavor, stir in chili powder, cumin, paprika, or cayenne as desired.

Simmer

Reduce heat to low and let the chili simmer for 15–20 minutes, stirring occasionally, until heated through and slightly thickened. This hearty dish is perfect for cozy breakfast ideas or can be easily prepared for camping recipes, making it an excellent option for RV cooking tips.

Nutrition Notes (Per Serving – Estimated)

Calories: 300–400

Ingredients

2 lbs ground beef

1 (32 oz) bag frozen tater tots

2 cups prepared gravy (or 2 cans gravy of choice)

3 cups shredded cheese (cheddar or blend)

Instructions

Preheat Oven

Preheat your oven to 400°F (200°C).

Cook the Beef

In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess grease if needed.

Prepare the Gravy

Prepare gravy according to package directions, or use canned gravy.

Layer the Casserole

In a 9x13-inch baking dish:

Start with a layer of frozen tater tots

Add a layer of cooked ground beef

Spoon gravy evenly over the top

Sprinkle a layer of shredded cheese

Repeat the layers until all ingredients are used, finishing with cheese on top.

Bake

Bake uncovered for 30 minutes, or until the tater tots are crispy and the cheese is melted and bubbly. This hearty dish can also serve as a great option for breakfast ideas, especially when you're looking for something filling after a night of camping. It's perfect for RV cooking tips as it’s simple to prepare and requires minimal cleanup.

Nutrition Notes (Per Serving – Estimated)

Calories: 500–700

Ingredients

1½–2 lbs boneless, skinless chicken (breast or thighs), cut into bite-sized pieces

2 tablespoons olive oil

Salt and black pepper, to taste

Sauce:

1/2 cup sweet chili sauce

2 tablespoons soy sauce

1 tablespoon honey

1 tablespoon rice vinegar (or white vinegar)

2 cloves garlic, minced

1 teaspoon ginger, minced (optional)

Instructions

Cook the Chicken

Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then cook for 6–8 minutes until browned and cooked through.

Make the Sauce

In a small bowl, whisk together sweet chili sauce, soy sauce, honey, vinegar, garlic, and ginger.

Combine

Pour the sauce over the cooked chicken. Stir well to coat all pieces evenly.

Simmer

Reduce heat to medium-low and let simmer for 5–7 minutes, until the sauce thickens and becomes sticky.

Serve

Serve hot over rice, noodles, or with steamed vegetables.

For those looking for meal prep or quick breakfast ideas, this chicken recipe can be easily made ahead and served alongside eggs or in a breakfast burrito. 

Nutrition Notes (Per Serving – Estimated)

Calories: 400–500

Tips & Variations

Add broccoli, bell peppers, or snap peas for a full one-pan meal. If you're enjoying the outdoors, consider these chicken recipes for camping to make cooking easier. For RV cooking tips, remember that this dish stores well and can be reheated without losing flavor. For extra heat, add red pepper flakes or sriracha. Garnish with sesame seeds or green onions for a finished look.

Ingredients

1 lb ground beef

8–10 flour tortillas

2 cups shredded cheddar cheese

2 cans enchilada sauce (such as Rosarita enchilada sauce) or use an enchilada sauce mix prepared according to package directions

Instructions

Preheat Oven

Preheat your oven to 375°F (190°C).

Cook the Beef

In a skillet over medium heat, cook the ground beef until browned. Drain excess grease if needed.

Prepare the Sauce

If using canned enchilada sauce, set aside. If using a mix, prepare according to package instructions.

Assemble the Enchiladas

Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish. This recipe can also serve as a great option for camping recipes if you prepare the ingredients in advance.

Fill each tortilla with cooked beef and a small amount of cheese. Roll tightly and place seam-side down in the dish.

Top & Bake

Pour the remaining enchilada sauce evenly over the tortillas. Sprinkle the remaining cheese on top.

Bake

Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly. This dish could even inspire some breakfast ideas, especially if you modify it to include eggs or other breakfast ingredients for a twist.

Nutrition Notes (Per Serving – Estimated)

Calories: 450–600

• 1 package boudin sausage
• 2–3 cups all-purpose flour
• 2–3 green onions, finely chopped
• 1 tablespoon Slap Ya Mama seasoning
• 1 tablespoon Tony Chachere's Creole Seasoning
• 1 tablespoon blackened seasoning
• 2–3 eggs
• ½ cup buttermilk
• Oil for frying

Cut the boudin into 1-inch sections, leaving the sausage casing intact.

In a large bowl, combine the flour, green onions, Slap Ya Mama seasoning, Tony Chachere's Creole Seasoning, and blackened seasoning. Mix well.

In a separate bowl, whisk together the eggs and buttermilk until smooth.

Dip each piece of boudin into the egg wash, then coat thoroughly in the seasoned flour mixture.

Repeat the process by dipping the coated boudin back into the egg wash and then into the flour mixture again for a thicker, crispier coating.

Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).

Carefully place the coated boudin pieces into the hot oil and fry until golden brown and crispy, about 3–5 minutes.

Remove from the oil and place on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.

This recipe is highly seasoned and has a spicy Cajun kick. For a milder version, reduce the amount of seasonings to taste.

One package of boudin typically serves 2–4 people.

• 1 lb spicy Italian sausage
• 1 bell pepper, chopped
• ½ onion, chopped
• 1 tablespoon garlic, minced
• 1 jar vodka sauce
• 1 cup mushrooms, chopped
• 1 box spaghetti noodles

In a large skillet or saucepan, add the bell pepper, onion, mushrooms, and garlic. Cook over medium heat until the vegetables begin to soften.

Pour the vodka sauce into the pan with the vegetables. Reduce the heat to low and allow the sauce to simmer while preparing the sausage.

In a separate skillet, cook the spicy Italian sausage over medium heat until fully browned. Drain any excess grease if desired.

Add the cooked sausage to the simmering sauce and vegetable mixture. Stir well and continue simmering for 15–20 minutes to allow the flavors to blend together.

While the sauce is simmering, bring a large pot of salted water to a boil. Cook the spaghetti noodles according to the package directions. Drain when finished.

Place the cooked spaghetti on plates or in bowls and top generously with the sausage and vodka sauce mixture. Serve hot.

This is one of our family's favorite dinners because it's simple, filling, and packed with flavor. Feel free to add extra vegetables or adjust the spice level to your family's taste.

This recipe serves approximately 4–6 people. Double or triple the recipe as needed for larger families or gatherings.

✨ Ingredients

1 lb fresh asparagus (trimmed)

1–2 tbsp butter

2 cloves garlic (minced)

Salt & pepper (to taste)

Optional: grated parmesan or a squeeze of lemon

👩‍🍳 Instructions

For a quick and delicious addition to your breakfast ideas or camping recipes, heat butter in a skillet over medium heat. Add garlic and cook for about 30 seconds (don’t burn it). Toss in the asparagus and cook for 5–8 minutes, stirring occasionally, until tender-crisp. Season with salt and pepper. Optional: top with parmesan or lemon before serving.

🔥 Calories (Approximate)

Per serving (about ¼ lb): ~70–90 calories

Whole recipe: ~280–350 calories

(Depends on butter amount and toppings)

💡 RV Mama Tip

This dish cooks fast, uses one pan, and pairs perfectly with literally everything—from grilled chicken to burgers. If you’re cooking outside, toss it in a foil pack and throw it on the grill 🔥. These RV cooking tips make it easy to enjoy fresh veggies no matter where you are!

✨ Ingredients

4 cups broccoli florets (fresh or frozen)

1 tbsp butter

½ cup milk

1–1½ cups shredded cheddar cheese

Salt & pepper (to taste)

👩‍🍳 Instructions

For a delicious and quick addition to your breakfast ideas, steam or microwave the broccoli until tender (about 5–7 minutes). In a pan, melt butter over medium heat. Add milk and warm it up (don’t boil). Stir in cheese until melted and smooth. Toss the broccoli in the cheese sauce to coat evenly. Season with salt and pepper, then serve hot. This is also a fantastic option for camping recipes when you want something hearty and satisfying after a day outdoors.

🔥 Calories (Approximate)

Per serving (about 1 cup): ~180–220 calories

Whole recipe: ~700–900 calories

(Depends on how much cheese you go heavy with—no judgment here 😄)

💡 RV Mama Tip

If you want it extra creamy, add a splash of heavy cream or a little cream cheese. For RV cooking tips, consider making the sauce in a small pot and pouring it right over grilled broccoli for a tasty outdoor meal 🔥

✨ Ingredients

1 bag (about 30 oz) frozen hashbrowns (thawed)  

2 cups shredded cheddar cheese  

1 can cream of chicken soup (or cream of mushroom)  

½ cup sour cream  

¼ cup melted butter  

Salt & pepper (to taste)  

Optional: crushed cornflakes or breadcrumbs for topping  

👩‍🍳 Instructions  

Preheat oven to 350°F.  

In a large bowl, mix hashbrowns, cheese, soup, sour cream, and melted butter.  

Season with salt and pepper.  

Spread mixture into a greased baking dish.  

Optional: top with crushed cornflakes or breadcrumbs for a delightful crunch.  

Bake for 40–45 minutes until hot, bubbly, and golden on top.  

🔥 Calories (Approximate)  

Per serving (about 1 cup): ~300–400 calories  

Whole recipe: ~1,800–2,400 calories  

(Depends on cheese, butter, and toppings—this one’s a hearty favorite for breakfast ideas!)  

💡 RV Mama Tip  

You can prep this ahead and keep it in the fridge until you’re ready to bake. If you’re cooking at a campsite, this dish makes for excellent camping recipes and works great in a foil pan over indirect grill heat 🔥. Don’t forget these RV cooking tips to make your meal prep easier!

• 1 cup long-grain rice
• 2 cups beef broth
• ½ tablespoon Slap Ya Mama seasoning
• ½ tablespoon Tony Chachere's Creole Seasoning
• ½ tablespoon blackened seasoning
• ¼ cup chopped onion
• ½ yellow bell pepper, diced
• ½ red bell pepper, diced
• 2 serrano peppers, chopped (remove seeds for less heat)
• ½ stalk celery, finely chopped

Dice the bell peppers, onion, celery, and serrano peppers. Remove the seeds from the serrano peppers if you prefer a milder dish.

In a medium saucepan, combine the rice, beef broth, seasonings, onion, bell peppers, serrano peppers, and celery.

Bring the mixture to a gentle boil, then reduce the heat to low and cover.

Simmer until the rice is tender and has absorbed most of the liquid, about 18–25 minutes.

If the liquid evaporates before the rice is fully cooked, add additional water ½ cup at a time and continue cooking until the rice is tender.

Fluff the rice with a fork and serve hot as a side dish or alongside your favorite Cajun meals.

For a spicier rice, leave the seeds in the serrano peppers. For a milder version, remove the seeds or use only one serrano pepper.

Serves 2–4 people.

Ingredients

1 graham cracker crust (store-bought or homemade)

8 oz cream cheese (softened)

1 cup powdered sugar

1 tsp vanilla extract

1 tub (8 oz) whipped topping (like Cool Whip)

Optional: fruit topping, pie filling, or chocolate drizzle

👩‍🍳 Instructions

In a bowl, beat cream cheese until smooth. Add powdered sugar and vanilla, mixing until creamy. Fold in whipped topping until fully combined. Spread the filling into the graham cracker crust. Chill in the fridge for at least 4 hours (overnight is best). Add toppings before serving if you’d like.

🔥 Calories (Approximate)

Per slice (1/8 of cake): ~350–450 calories

Whole cheesecake: ~2,800–3,600 calories

(Varies depending on toppings and crust type)

💡 RV Mama Tip

This no-bake cheesecake is perfect for RV life—no oven needed 🙌! You can easily prepare it as a quick dessert option, making it a great addition to your list of breakfast ideas or camping recipes. Make it the night before, toss it in the fridge, and you’ve got dessert ready after dinner. Try topping with fresh strawberries or canned pie filling for an easy upgrade 🍓. Plus, these RV cooking tips will ensure you enjoy delicious treats while on the road!

✨ Ingredients

1 cup butter (softened)

1½ cups sugar

2 eggs

2¾ cups flour

1 tsp baking soda

½ tsp salt

2 tsp cream of tartar

2 tbsp sugar (for rolling)

2 tsp cinnamon (for rolling)

👩‍🍳 Instructions

Preheat your RV oven to 375°F, which is perfect for RV cooking tips. Cream together the softened butter and sugar until the mixture is light and fluffy. Add the eggs and mix well. In a separate bowl, combine the flour, baking soda, salt, and cream of tartar. Slowly mix the dry ingredients into the wet ingredients to create a delicious dough. In a small bowl, mix cinnamon and sugar together. Roll the dough into balls, then roll them in the cinnamon-sugar mixture. Place the cookies on a baking sheet and bake for 8–10 minutes until the edges are set (the centers should remain soft). These cookies make for great camping recipes or quick treats after a long travel day! 🍪✨

🔥 Calories (Approximate)

Per cookie: ~120–160 calories

Batch (about 24 cookies): ~2,800–3,600 calories

(Depends on cookie size and butter amount)

💡 RV Mama Tip

If your RV oven runs hot (which they usually do), check these cookies at 7–8 minutes so they stay soft and don’t overbake. They are perfect for breakfast ideas or a sweet snack while on the road!