Cruising America's GOOD STUFF COOKBOOK


Not only do we love to eat......we love to cook as well!

Because we lived fulltime in our motorhome for 5 years and space was limited, we had to leave behind many of our favorite cookbooks. So, we saved our best recipes to disk so they could travel with us.

Several years ago we created a small, print cookbook that sold out quickly. Now we have too many recipes for print and have produced a Cookbook on CD-Rom. It includes over 3300 of our personal favorites, recipes from the inns and RV parks we have reviewed, family, friends, fellow RVers and some just collected from around the country.

The CD is now shipping and we hope you will enjoy trying out some new taste experiences!

The CD will also include recipes from some of the Bed & Breakfast Inns that we visited and they will include a link to our review, so be sure to check it out!

Each recipe will be on a separate page, allowing you to easily print out your favorites to share with others!

The cost to have OVER 3300 great recipes at your fingertips
either at home or as you travel
is only $10.00!
Click Here to order your copy!

Just as a sample, here are the categories we have right now:

Bed & Breakfast Inns
Cooking For Two
Crockpot Cooking
Ethnic & Regional Specialties
Frostings & Toppings
Make Your Own Mixes
Microwave Cooking
Outdoor Cooking
PizzaPreserves, Canning & Relishes
Sauces, Rubs, Dips, Marinades & Fondue
Side Dishes
Soups & Stews
Tips & Conversions
Wild Stuff!
Avocado Torey

  • 2 avocados
  • Romaine lettuce leaves
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 1/2 tsp dried oregano
  • 1 clove garlic -- minced
  • 1 sprig fresh thyme -- (optional)
  • 2/3 cup olive oil
  • 1 Tbsp red wine
  • 1 Tbsp vinegar
Cut the avocados in half and discard the pit. Scoop out the avocado meat with an ice-cream dipper, and shape into little balls. Place them on two plates lined with lettuce leaves. In a small bowl, whisk together the rest of the ingredients, pour over the avocados, and serve.

Chocolate Raspberry Muffins

  • 15 oz can raspberries in syrup
  • 2 cups self-rising flour
  • 1/2 cup sugar
  • 1/2 cup Choc Bits or Chips
  • 1 lightly beaten egg
  • 2 ozs melted butter
  • 3/4 cup buttermilk
Preheat oven to 375 degrees F, prepare pans. Pour undrained raspberries into a pan, bring to boil, boil without stirring for about 12 mins, or until mixture is thick & a jam-like consistency; cool. Combine the sifted flour, sugar & chocolate in a bowl. Mix egg, butter & buttermilk. Stir dry mix into wet mix until just combined. Gently fold in the raspberry mixture. Spoon into pans & bake for about 15 mins or until cooked. Makes 12 muffins.

Devil’s Food Cake

  • 2-1/3 cup flour
  • 3/4 cup shortening
  • 2/3 cup cocoa
  • 1-3/4 cup sugar
  • 1/4 tsp baking powder
  • 1-1/2 cup water
  • 1-1/4 tsp baking soda
  • 3 eggs
  • 1/4 tsp salt
  • 1-1/2 tsp vanilla
Mix all ingredients and beat until smooth. Pour into greased and floured baking pans. Bake at 350° until done. Be sure not to overbake! Frost layers with French Cream Frosting. I use 3 round cake pans for this recipe.


If you would like to include YOUR favorite recipe, just fill in the form at:
Add My Recipe to the Cookbook!
If you own a business, this is a great way to get some FREE exposure for your business, as we will include a link to your website, contact info and a link to your email as well!
Click Here to see what your recipe will look like on the CD!