Hi Everyone. Well, after 15 years the RV-Dreams Community Forum is coming to an end. Since it began in August 2005, we've had 58 Million page views, 124,000 posts, and we've spent about $15,000 to keep this valuable resource for RVers free and open. But since we are now off the road and have settled down for the next chapter of our lives, we are taking the Forum down effective June 30, 2021. It has been a tough decision, but it is now time.
We want to thank all of our members for their participation and input over the years, and we want to especially thank those that have acted as Moderators for us during our amazing journey living and traveling in our RV and growing the RV-Dreams Family. We will be forever proud to have been founders of this Forum and to have been supported by such a wonderful community. Thank you all!!
I'm not usually so obtuse when it comes to cooking, but I'm not a big fan of crockpots so mine tends to stay in the cupboard unless I'm boiling peanuts lol!
About the corned beef, 1) do you rinse it before you put it in the pot (I know "they" say not to, to add juice and all but it makes me go "ick") 2) do you use the seasoning packet and 3) you don't any add water to it?
Oh and about your monkey bread, I used to make mine the same way but when DH was working at GP, twice a week I'd make 3 of them at a time so he could take them in warm to work (especially on nightshift). I discovered if I used caramel ice cream topping instead of making my own caramel with the butter and brown sugar, it was not only cheaper but faster and much easier. Give it a try, you'll be pleasantly surprised. (I also varied the "sprinkles" using different kinds of nuts not just pecans and walnuts but almonds, macadamia and pine nuts), and/or dried fruit (raisins, cranberries, apples, etc) sometimes even coconut.)
-- Edited by Footsiebear on Wednesday 18th of November 2009 03:28:18 AM
and about your monkey bread, I used to make mine the same way but when DH was working at GP, twice a week I'd make 3 of them at a time so he could take them in warm to work (especially on nightshift). I discovered if I used caramel ice cream topping instead of making my own caramel with the butter and brown sugar, it was not only cheaper but faster and much easier. Give it a try, you'll be pleasantly surprised. (I also varied the "sprinkles" using different kinds of nuts not just pecans and walnuts but almonds, macadamia and pine nuts), and/or dried fruit (raisins, cranberries, apples, etc) sometimes even coconut.)
