Mission 014 (Pt. 1) - Myrtle Beach State Park & Brookgreen Gardens

Christmas vacation!! Well, the week AFTER Christmas, anyway. Off we go to Myrtle Beach State Park, South Carolina's first state park! We were smart enough to make our first visit to this great little island of wilderness in the heart of the Grand Strand during the off-season, so as to increase our chances of having some peace and quiet. We'll also show you the "Night of a Thousand Candles" out at beautiful Brookgreen Gardens, and even leave you hanging about a major life change that happened to us on this trip! Gotta get you to come back for the NEXT video, right...?

Three "Qwik-and-Easy" RV Kitchen Recipes! (Special Report)

If it rains, you can't grill out (unless you have a big umbrella), and if you know us, then you know rain WILL find us when we're out in our RV! As a result, we've found a few recipes for hearty, rib-stickin' fare than can be easily prepared in even the smallest of RV kitchens. Over on our YouTube channel, you'll find our first "RV Cooking Show," so take a look and you might learn about a few ways you can expand your camping menu. You can find the recipes we demonstrate down below, too!

#1 - Five-Minute Pepperoni Pizza Quesadilla

Ingredients:

1 Light Italian Herb Flatout flatbread

2 tablespoons of your favorite pizza sauce

1/3 cup shredded, reduced-fat Italian cheese blend

1/8 teaspoon dried basil

5 slices turkey pepperoni

additional pizza sauce, if desired, for dipping

Directions:

1. Lay flatbread on work surface and spread pizza sauce evenly over entire flatbread.

2. On one half of flatbread, sprinkle about 2 tablespoons cheese and basil. Lay pepperoni slices evenly on top, and then sprinkle the remaining cheese evenly on top of the pepperoni.

3. Fold quesadilla in half, bringing the sauce-only half of the flatbread on top of the side

with toppings.

4. Preheat a medium nonstick skillet over medium heat. Cook quesadilla, covered, for about 3 minutes on the first side, just until toasty golden-brown.

5. Flip quesadilla over and continue cooking on the second side, covered, for about an additional minute, until cheese is melty and the second side of the flatbread is a light, toasty golden-brown.

6. Remove from heat, cut into wedges, and serve with additional pizza sauce for dipping, if desired.

#2 - Crock Pot Roast Beef

Ingredients:

1 beef roast (3 to 4 pounds)

1 envelope au jus gravy mix (1 ounce)

1 envelope onion soup mix (1 ounce)

1 envelope brown or mushroom gravy mix (1 ounce)

3 cups of water

Assorted vegetables (potatoes, carrots, onions, celery, etc)

Directions:

1. Place roast in slow cooker. 

2. Combine envelopes of soup and gravy mixes with water in a large bowl. 

3. Pour mixture over roast, add vegetables, then cover.

4. Cover and cook on low 6-8 hours until meat and vegetables are tender.

#3 - Lazy Day Crock Pot Lasagna

Ingredients:

1 bag of frozen cheese ravioli (25 oz)

1 lb. of ground beef, browned

3 cans of crushed tomatoes (14 or 15 oz each)

1 tablespoon of Italian Seasoning

4 cups of mozzarella cheese

1 tablespoon of Garlic Salt

1⁄4 cup parmesan cheese (optional)

Instructions:

1. In a large skillet, brown the beef completely and drain off any remaining fat.

2. Stir in all the cans of tomatoes, and seasonings.
3. In a 6-quart Crock Pot, cover the bottom with some of the sauce.
4. Then place a layer of ravioli across the bottom.
5. Then place a layer of the mozzarella cheese.
6. Continue this until all the meat sauce and the ravioli is used (you want to end with the meat sauce on top).
7. Then top with the leftover mozzarella cheese and add the parmesan cheese on top (completely optional).
8. Cook on low for 4 hours.
9. Turn off and let sit for about 15 minutes, then cut and serve with your favorite side salad and crusty garlic bread.