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Sundesert RV Park: Camp Recipes

Corned Beef Hash Made Easy

Prep Time: 10 Minutes Cook Time: 30 Minutes Ready In: 40 Minutes Servings: 6

"A combination of corned beef, potatoes, and onions. A quick and easy meal."

cornedbeefhashAlways a great meal on a blustery day or for a St Patricks Day Breakfast.  Simple and fast.  Was a family potatoe favorite.


6 large potatoes, peeled and diced

1 (12 ounce) can corned beef, cut into chunks 

1 medium onion, chopped

1 cup beef broth or corned beef brisket broth



1. In a large deep skillet, over medium heat, combine the potatoes, corned beef, onion, and beef broth. Cover and simmer until potatoes are of mashing consistency, and the liquid is almost gone. Mix well, and serve


Simple Scones

sconesGreat for morning breakfast or anytime.  Easy to fix and welcomed by all.
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt          
8 tablespoons unsalted butter, frozen
1/2 cup raisins (or dried currants)
1/2 cup sour cream
1 large egg 
1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
3. In a small bowl, whisk sour cream and egg until smooth.
4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
5. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature


Crunchy Onion Potato Bake

potatobake Potluck potatoes for a crowd! Topped with crunchy onions and layered with cheese, this dish is ready in just 30 minutes.

Prep Time 15 Minutes   Total Time 30 Minutes   Makes 14 servings



2 1/2 cups milk

1 1/2 cups water

1/4 cup butter

1 box (7.2 oz) Betty Crocker® homestyle creamy butter or roasted garlic mashed potatoes

1 can (15.25 oz) Green Giant® whole kernel corn, drained

1 cup shredded Cheddar cheese (4 oz)

1 can (2.8 oz) French-fried onions


Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in corn.


Spoon half of potato mixture into dish. Sprinkle with 1/2 each of the cheese and onions. Top with remaining potatoes; sprinkle with remaining cheese and onions.

Bake 10 to 15 minutes or until cheese is melted and onions are golden.


Makes 14 servings (1/2 cup each)

No Bake Blueberry Squares

blueberrysquaresThis is an excellent no bake cheesecake dessert with blueberries. Easy to make, and looks beautiful when served." Prep Time: 15 Minutes. Ready In: 15 Minutes. Makes 16 servings.  




1 1/2 cups graham cracker crumbs

3 tablespoons white sugar

1/2 cup butter or margarine, melted

1 (8 ounce) package cream cheese, softened

1 cup white sugar   

1/4 teaspoon salt

2 teaspoons vanilla extract

1/2 teaspoon lemon juice

1 (8 ounce) tub frozen whipped topping, thawed

3 cups frozen blueberries


1. In a medium bowl, stir together the graham cracker crumbs and 3 tablespoons of sugar. Mix in the melted butter. Sprinkle evenly into the bottom of a 9 inch square baking dish, and pack down into a solid crust.

2. In a large bowl, beat cream cheese with 1 cup of sugar until smooth. Stir in salt and lemon juice. Fold in the whipped topping until well blended, then fold in the frozen blueberries. Spoon over the crust in the baking dish, and spread evenly. Cover with plastic wrap and refrigerate for at least 1 hour before slicing into squares and serving.


Mocha Streusel Coffee Cake

mochacoffeecakePrep Time 25 Minutes   Total Time 2:30 hours   Makes 12 servings

Layers of nutty, brown sugar streusel with chocolate chips and coffee





Mocha Streusel

2/3 cup miniature semisweet chocolate chips

1/2 cup chopped pecans

1/3 cup packed brown sugar

2 tablespoons Gold Medal® all-purpose flour

1 tablespoon instant coffee granules or crystals


Coffee Cake

2 3/4 cups Gold Medal® all-purpose flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup granulated sugar

1 cup butter or margarine, softened

1/2 teaspoon almond extract

3 eggs

1 container (8 oz) sour cream


Heat oven to 350°F. Spray 10-inch angel food (tube) cake pan with removable bottom with cooking spray. In small bowl, mix all streusel ingredients; set aside.

In another small bowl, mix 2 3/4 cups flour, the baking powder, cinnamon, baking soda and salt; set aside.

In large bowl, beat granulated sugar and butter with electric mixer on medium speed, scraping bowl constantly, until light and fluffy. Beat in almond extract. Add eggs, one at a time, beating well after each addition. Add half of the flour mixture; beat on low speed just until combined. Beat in sour cream until well blended. Beat in remaining flour mixture.

Spoon half of the batter into pan; spread evenly. Sprinkle with half of the streusel. Top with remaining batter and streusel.

Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool upright in pan on cooling rack 1 hour. Remove cake from pan.


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