Home Park Recipes

Sundesert RV Park: Camp Recipes

Quick Seafood Chowder

Great soup for those chilly fall days. It is fast and easy to fix and turns out absolutely delicious.  You won't be sorry putting this on your table or TV tray. 


Recipe Information:  Makes: 4 servings, Prep Time: 20, Cook Time: 10

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Party Fruit Punch


This has been in the family and used for weddings, showers, Tupperware Parties, Birthdays and any place you want to serve a special punch.

Serves Approximately 30 people
Total Time: 5


1 (64 fluid ounce) bottle fruit punch, chilled
1 (64 fluid ounce) bottle unsweetened pineapple juice, chilled
1 (2 liter) bottle ginger ale, chilled
1/2 gallon orange sherbet

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Acini Di PePe Salad


Great for potlucks.  People really like them once they try it.  This recipe is a tiny pearls of acini di pepe in a fruity custard, tossed with crushed pineapple, mandarin oranges, whipped topping and mini marshmallows, make a bright, refreshing pasta salad.  Acini di pepe is the Italian word for peppercorns. These are rice shaped pasta that work well in a chilled fruit salad. It is fun to make the night before and people really love it.

   1 box Acini Di PePe Pasta #44
   1 cup sugar
   3 eggs
   2 tblsp Flour
   ½ tsp salt
   2 small cans Mandarin Oranges
   1 can (20 oz) crushed Pineapple
   16 oz Cool Whip
   1 (10 ounce) jar maraschino cherries, drained (optional).  I don't use the cherries generally.
Boil the Acini Di PePe Pasta #44 in salt water 7 to 10 minutes or until just tender. Rinse with hot water then cold water. Cool in large bowl.
Combine 1 cup sugar, 3 eggs beaten, 2 tbls Flour, ½ tsp salt, 1-3/4 cup juice from Oranges and Pineapple. Cook over medium heat stirring constantly until thick 5-7 minutes (approximately). Cool completely then add to pasta. Cool over night.
Next day add the 2 cans drained mandarin oranges, 1 can drained pineapple and 2 - 8oz Cool Whip or one 16 oz Cool Whip to the pasta mixture. Refrigerate until needed.

Baked Stuffed Mushrooms with Sausage and Mozzarella



Recipe Information
Makes: 24 servings  
Prep Time: 35:00  
Cook Time: 10:00





  • 1 pound (about 24) large fresh white mushrooms, cleaned
  • 2 tablespoons olive oil, divided
  • 6 ounces bulk Italian sausage
  • 3 green onions, sliced (about 1/2 cup)
  • 1 teaspoon chopped garlic
  • 1/2 teaspoon Italian seasoning
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, grated


Preheat oven to 400F - If you prefer, we did ours on the BBQ before cooking our fish for dinner.  Remove stems from mushrooms; finely chop enough stems to equal 1/2 cup and reserve. Place mushroom caps in a bowl and toss with 1 tablespoon oil. Arrange caps cavity side up on a shallow baking pan and set aside. Heat remaining oil in a medium skillet over high heat. Add sausage, green onion, garlic, Italian seasoning and reserved chopped mushroom stems. Sauté, breaking up sausage into smaller pieces until cooked thoroughly and nicely browned. Remove from heat; add both cheeses and stir just until cheese melts. Stuff mushroom caps with sausage mixture and bake 10 to 15 minutes, until mushrooms are tender and cheese is slightly golden.  Great for social gatherings.  People really love them. 

Nutritional Information:  Per Serving:  Net Carbs:1 grams, Fiber:0 grams, Protein: 2 grams, Fat: 3 grams, Calories: 37

Peanut Brittle

peabrittleDelicious Peanut Brittle (for the sweet tooth in all of us)
   from the kitchen of Mabel Wilson

2 cups White Sugar
1 cup Lite Syrup
½ cup water
1 cup Oleo (butter or margarine)
2 cups raw peanuts.

Directions: Combine sugar, syrup and water in a 3 quart kettle.  Stir until dissolved.  Bring to a boil and blend in 1 cup Oleo (butter).  Stir frequently to 280 degrees.  Add 2 cups raw peanuts.  Stir constantly until 305 degrees.  Remove from heat.  Add 1 tsp soda and mix.  Pour onto large greased flat pan.  Stretch and crack.
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