Try These Delicious Apple Recipes

Home made apple crumble in cast iron skillet

Try one of these mouthwatering apple recipes that are guaranteed to wow your fellow campers.

Prize-Winning Southern Apple Crumble

What you’ll need:

  • 3 large apples (peeled and chopped)
  • 1/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup cold butter (cut into small pieces)
  • 1 teaspoon ground cinnamon
  • 1 pouch oatmeal cookie mix (1 pound 1.5 ounces)
  • 1/2 cup chopped pecans
  • 1/2 cup butter (melted)

Cooking instructions:

  1. Heat your RV oven to 300 degrees and spray cooking spray throughout the interior of an 8-inch glass baking dish.
  2. Toss the apples, brown sugar, granulated sugar, cinnamon and butter together in a large bowl. Spread the mixture evenly into the baking dish.
  3. In the same bowl, combine the melted butter and cookie mix until it creates a crumble. Sprinkle it on top of the filling.
  4. Bake the crumble for 40 minutes, then sprinkle it with the chopped pecans. Bake for an additional 15 minutes until the top is golden brown.
  5. Serve warm.

Apple Harvest Pockets

What you’ll need:

  • 1 box Pillsbury refrigerated pie crusts (softened)
  • 1/3 cup sugar
  • 2 cups apples (diced and peeled)
  • 1 tablespoon all-purpose flour
  • 1 1/2 teaspoons ground cinnamon

Cooking instructions:

  1. Heat your RV oven to 400 degrees.
  2. Unroll the Pillsbury pie crusts onto your kitchen work surface.
  3. Cut the crusts into quarters to make 8 wedges.
  4. Mix the apples, flour, sugar and cinnamon together. Fill each wedge with 1/3 cup of the apple mixture.
  5. Fold the sides of the wedges over the apple filling.
  6. Use a fork to press the edges and seal the wedges.
  7. Place the wedges on an ungreased cookie sheet and cut a few small slits in the top of each one.
  8. Bake for 15-20 minutes.

Stop by Link RV Center

Don’t forget to stop and see us right here at Link RV Center before you hit the road on your next adventure.

Try This Delicious Recipe for National Soup Month

Nothing eases the winter blues like a hot bowl of soup on a cold day. January is National Soup Month, which means there’s no better time to cook a steaming pot of soup for your fellow campers. This hearty corn chowder recipe is easy to prepare in a small RV kitchen and is guaranteed to help you stay warm this January.

Sweet Corn Chowder

What you’ll need:

  • 2 ribs celery (chopped)
  • 2 cups milk
  • 2 teaspoons salt
  • 4 cups fresh corn kernels
  • 1 pound boiling potatoes (peeled and diced)
  • 1 red bell pepper (chopped)
  • 2 tablespoons butter
  • 4 scallions (bulbs and green tops chopped and separated)
  • 1 bay leaf
  • 1 quart low-sodium chicken broth
  • 1/4 teaspoon fresh-ground black pepper
  • Sour cream for serving

Cooking instructions:

  1. Melt the butter over medium heat in a large saucepan.
  2. Stir in the celery, bell pepper and scallion bulbs. Stir the vegetables until they begin to soften (roughly 10 minutes).
  3. Stir in the 2 cups of corn, chopped potatoes, chicken broth, bay leaf and salt.
  4. Bring the entire mixture to a boil.
  5. Reduce the heat and let your soup simmer for 15 minutes. Stir occasionally.
  6. Place your remaining two cups of corn in a food processor (or blender), and puree them with the milk until the mixture is smooth.
  7. Stir your corn puree into the saucepan with your soup, then stir in the black pepper.
  8. Allow the soup to simmer for roughly 5 to 10 minutes or until it has slightly thickened.
  9. Remove the bay leaf and stir in the scallion greens.
  10. This recipe yields four servings, so separate the soup evenly into four bowls, and serve with a dollop of sour cream on top.

Stop and See Us This January

The RV season is year-round here at Jack Link’s RV Center, and we’re here to help with all of your RV travel needs. Whether you’re interested in a new or used RV, need some service performed on your current RV or simply want a few camping supplies to get you through the winter, we’re here to help.

Holiday Side Dishes for RVers

Sweet Potato Casserole

Traveling in your RV for Christmas means some of your old traditions won’t be able to come with you. But that doesn’t mean you have to cut out everything you love about the holidays, like the delicious holiday foods. These tasty holiday side dishes can be prepared and enjoyed with the ones you love right inside the comfort of your RV.

Scrumptious Sweet Potato Casserole

What You’ll Need:

  • 4 1/2 cups sweet potatoes (cooked and mashed)
  • 1/3 cup milk
  • 1/2 cup butter (melted)
  • 1 cup white sugar
  • 2 eggs (beaten)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1 cup light brown sugar
  • 1 cup chopped pecans
  • 1/3 cup butter (additional)

Cooking Instructions:

  1. Preheat your RV oven to 350 degrees and grease a baking dish (9 by 13 inches).
  2. Mix the sweet potatoes, milk, 1/2 cup butter, sugar, vanilla and eggs together in a large bowl, then spread the mixture into your greased baking dish.
  3. In a separate small bowl, mix together the flour and brown sugar, then cut in the additional 1/3 cup of butter until the mixture looks crumbly. Stir in the pecans.
  4. Sprinkle the brown sugar and pecan mixture over your sweet potatoes, then bake the casserole until it is golden brown (roughly 25 minutes).

Shredded Brussels Sprouts with Bacon

What You’ll Need:

  • 1/2 pound sliced bacon
  • 2/3 cups pine nuts
  • 2 pounds Brussles sprouts (cored and shredded)
  • 1/4 cup butter
  • 1/2 teaspoon seasoning salt
  • 3 green onions (minced)
  • pepper to taste

Cooking Instructions:

  1. Heat a large skillet over medium-high heat.
  2. Place the bacon in the skillet and cook until crisp.
  3. Drain the bacon, crumble it and set it aside. Reserve 2 tablespoons of the grease in the pan.
  4. Add butter to the skillet and stir in the pine nuts. Cook them until brown.
  5. Add green onions and Brussels sprouts to the pan and season them with seasoning salt and pepper.
  6. Cook until the Brussels sprouts are tender (roughly 12 minutes).
  7. Stir in the crumbled bacon and serve.

Find Your Holiday Gifts at Link RV Center

Don’t forget to stop by Link RV Center for all of your holiday shopping. In addition to top-quality new and used RVs, Link RV Center can also help with RV service and maintenance.

Thanksgiving Leftovers Recipes

Homemade Thanksgiving Leftover Turkey Sandwich

Well, that’s another successful Thanksgiving dinner on the road, but now you’ve got the business of eating all those leftovers. You’ve no shortage of leftovers, which may be both a blessing and a curse. Here’s an easy recipe to help you power through those leftovers.

Turkey Pot Pie

  • ¼ cup butter, lightly salted
  • ½ cup onion, chopped
  • ½ cup mushrooms, chopped
  • 1 tablespoon garlic, minced
  • 1/3 cup all-purpose flour
  • ½ teaspoon dried sage
  • ¼ teaspoon dried thyme
  • 1 ½ cups turkey gravy, prepared
  • ½ cup water
  • ½ cup milk
  • 1 14-ounce package of frozen mixed vegetables, thawed and drained
  • 3 cups cooked turkey, cubed
  • Salt, to taste
  • Pepper, to taste
  • 1 10-inch double pie crust


Preheat the oven to 425 degrees Fahrenheit. Melt the butter in a large saucepan over medium heat. Add the onions, the mushrooms and the garlic. Cook for about 5 minutes or until the vegetables are tender but not browned. Stir in the flour, sage and the thyme until the flour and spices are well blended.

Add the gravy, water and the milk, stirring to blend. Bring the mixture to a boil over medium high heat. Cook the mixture for about 2 minutes. Stir in the turkey and the mixed vegetables. Cook this mixture about 5 minutes or until the vegetables are tender.

Line a 10-inch pie plate with the bottom crust. Pour the turkey mixture into the crust. Cover the mixture with the top crust and then seal and crimp the edges. Cut small slits in the crust. Cover the crimped edges with aluminum foil to keep the edges from burning.

Bake the pie for 25 minutes. Remove the foil strips and then bake the pie another 20 minutes or until the crust is golden. Let the turkey pot pie rest for 10 minutes before serving.

Visit Link RV Center

Stop by Link RV Center today to tour a new motorhome or travel trailer. Not shopping for an RV right now? Why not schedule some service to make sure that your rig is in good shape for your next trip?

Hot and Spicy Boneless Grilled Chicken Breasts


Camping with Link’s is once again is pleased to offer you another great tasting RV recipe for the road. We know that recipes are at the top of the list for those who enjoy the RV lifestyle. Be sure to let us know your thoughts and to suggest your own recipes.

Today’s recipe is for Hot and Spicy Boneless Grilled Chicken Breasts.

You will need:

  • 4 large boneless, skinless chicken breasts
  • 1 cup Italian dressing
  • 2 tablespoons of crushed red pepper
  • 2 tablespoons of crushed cayenne pepper
  • Salt and pepper to season to taste

In a large zip-lock type bag, add the Italian dressing and other dry seasonings and mix together into a marinade. Add the 4 breasts of chicken to the bag. Make sure all the chicken gets coated in the marinade. Let marinade absorb into the chicken in the refrigerator or cooler for an hour or so.

Fire up the grill, and when hot, place the marinated chicken breasts on the grill. Immediately put some of the left over marinade on the chicken breasts. Cook about 5 minutes. Turn the breasts over for about another 5 minutes and serve with your favorite side dishes.

You can add some sweet to the heat by serving this chicken with a drizzle of honey, or increase the heat with some Frank’s Red Hot Sauce, or your favorite hot sauce. This chicken is tender and juicy and has just enough heat to get your attention. This recipe will serve at least 4 people if you can each eat a chicken breast, more if you can’t! You can also cut up the chicken and serve already sliced if you prefer.

Visit Link RV Center

If you live in Wisconsin and enjoy the RV lifestyle, we invite you to visit us at a Link RV Center dealership. Wisconsin has come to rely on Link RV Center for all RV services, from sales and maintenance to parts and accessories.

Breakfast Smoothies for the Road


If you’re tired of protein-heavy breakfasts or frozen waffles, why not try a fresh and healthy alternative? Smoothies are a convenient way to a filling, nutritious, and delicious breakfast.

Blueberry Vanilla Smoothie

Prep – 10 mins. | Ready in – 10 mins.


•    1 frozen banana, thawed for 10 to 15 minutes
•    1/2 cup vanilla soy milk
•    1 cup vanilla fat-free yogurt
•    1 1/2 teaspoons flax seed meal
•    1 1/2 teaspoons honey
•    2/3 cup frozen blueberries


Cut banana into small pieces and place into the bowl of a blender. Add the soy milk, yogurt, flax seed meal, and honey. Blend on lowest speed until smooth, about 5 seconds. Gradually add the blueberries while continuing to blend on low. Once the blueberries have been incorporated, increase speed, and blend to desired consistency.

Blueberry & Strawberry Smoothie

Prep – 5 mins. | Ready in 5 mins.


•    1/2 cup almond milk
•    1/2 cup frozen strawberries
•    1/2 cup frozen blueberries
•    1/2 cup low-fat plain yogurt
•    1 teaspoon flax seed oil
•    1 teaspoon agave nectar


Blend almond milk, strawberries, blueberries, yogurt, flax seed oil, and agave nectar in a blender until smooth.

Visit Link’s RVs in Rice Lake

Before heading out on your next adventure, stop by Link’s RVs in Rice Lake for any service or maintenance that you may need on your motorhome or travel trailer. If you’re on the market for a new RV, shop our extensive inventory of new and used RVs.

Spice Up Your RV Menu


Enjoy these tasty nachos on your next RV road trip. Super easy to make, these will delight you and your travel companions whenever you’re in the mood for something spicy.

Super Nachos

What You’ll Need:

  • 2 bags corn tortilla chips

For the Pico de Gallo Salsa:

  • 1 jalapeno pepper (seeded and chopped)
  • 4 vine ripe tomatoes (chopped)
  • 1 small onion (chopped)
  • 1/4 cup cilantro leaves (finely chopped)
  • salt

For the Beef and Bean Topping:

  • 1 tablespoons extra-virgin olive oil
  • 2 cloves garlic (chopped)
  • 1 small onion (chopped)
  • 1 pound ground sirloin
  • 1 1/2 teaspoons dark chili powder
  • 1 teaspoon salt
  • 1 jalapeno pepper (seeded and chopped)
  • 1 1/2 teaspoons ground cumin
  • 2 teaspoons cayenne pepper sauce
  • 1 can black beans (drained)

For the Cheese Sauce:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3/4 pound pepper jack cheese (shredded)
  • 2 cups milk

Preparation instructions:

  1. Arrange the tortilla chips on a large platter.
  2. Combine the ingredients for the pico de gallo salsa in a bowl and set them aside.
  3. Heat a nonstick skillet over medium-high heat, then stir in the oil, garlic, onions and peppers. Saute for 2 minutes.
  4. Stir in the meat and crumble it with a spatula or wooden spoon.
  5. Season the meat with cumin, chili powder and cayenne pepper sauce. Cook the meat for 5 minutes, then stir the beans into the mixture and reduce the heat to low.
  6. Melt the butter in a medium sauce pot and stir in the flour. Cook for 2 minutes, then whisk in the milk. Once milk begins to boil, stir in the cheese until it creates a creamy sauce. Remove from heat.
  7. Pour the cheese evenly over the chips and top with the beef, beans and pico de gallo.
  8. Serve hot.

Visit Link RV Direct in Minong

Don’t head out this summer before seeing us at Link RV Direct in Minong.

5 Hot Dogs to Try This Summer


Summer time, especially July here in the States, is prime time for hot dogs. While there are more recipes for hamburgers than you would believe, the humble hot dog is often overlooked. Just as customizable, you don’t have to stick to mustard and relish if you’re looking to change things up next time you throw some links on the grill.

Banh Mi Dog

Add an exotic Vietnamese twist to your hot dog with spicy mayo, sliced cucumber, shredded carrot, cilantro (or mint if you don’t care for cilantro), and pickled jalapeno peppers. Fresh and spicy come to mind when describing the taste of this dog. Cole slaw goes well with the Banh Mi Dog, as the coolness offsets the heat from the dog.

Steak House dog

Got some steak sauce but no steak? No problem. Just make the steak house dog. Tomatoes, grilled or fresh onions, and some steak sauce of your choice will set you up with this delectable dish. Grill some corn while you’re at it and you’ve got a meal everyone will love.

Cuban Dog

A Cuban sandwich without the sandwich. Just add sliced ham, Swiss cheese, pickles, and spicy mustard. Serve on a Cuban roll if you have one for extra authenticity points.

Mac and Cheese Dog

Kids will love the mac and cheese dog. Simply whip up a batch of your favorite mac and dole it out onto the dog. Add bacon if you want something extra savory. A side of potato chips goes well with this one.

Loaded Baked Potato Dog

This one’s out there. Load up a baked potato as you would normally with your preferred toppings, but don’t forget to add the hot dog. The potato serves in place of the bun!

Visit Link’s RV in Rice Lake

If you love links, you’re sure to love Link’s RV in Rice Lake, Wisconsin. Stop by and see us if you’re ready to give the RV life a go. We’ve got a good selection of RVs on site, which you can view from the convenience of your computer with our online inventory.



Turkey Isn’t Just for Thanksgiving


There’s this misconception that turkey is only for the holidays, like Thanksgiving or Christmas. But why limit yourself to eating this delicious bird only twice a year? June, believe it or not, is actually Turkey Month. To honor that, we’ve got some summer turkey recipes you’re going to love. Best of all, these recipes are totally manageable in an RV or motorhome kitchen since they don’t involve cooking an entire bird. Smart, huh?

Spicy Turkey Chili for Your Summer Adventures


  • 3 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 1 lb ground turkey breast
  • 2 tablespoons dark chili powder, 1 palm fulls
  • 2 tablespoons grill seasoning blend, any brand, 1 palm full
  • 1 tablespoon cumin, 1/2 palm full
  • 2 tablespoons Worcestershire sauce
  • 1 to 3 tablespoons of your preferred hot sauce
  • 1 large onion, quartered
  • 2 large bell peppers, chopped (any color)
  • 1/2 bottle beer (the alcohol cooks out), about 1 cup
  • 1 (14-ounce) can tomato sauce
  • 1/2 cup smoky barbecue sauce
  • 2 cups frozen corn kernels or any other frozen veggie mix


Heat a pot over medium to medium high heat. Add extra-virgin olive oil, 3 turns of the pan, and the turkey meat. Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles.Chop the onion, reserving 1/4 of it for topping the chili. Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add tomato sauce and barbecue sauce and bring to a bubble. It using corn kernels add them now. Let chili simmer 10 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve.

Turkey Salad to Cool Off on a Hot Day


  • 4 cups cooked, boneless turkey, cut in small chunks
  • 2 stalks of celery, chopped fine
  • 1/2 small onion, finely diced
  • 1 small peeled apple, finely diced
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon ground pepper
  • 1/2 teaspoon salt
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons sweet pickle relish
  • 1/2 cup mayonnaise


Mix everything together. Add more or less of mayo and seasonings based on your preference. Serve on bread or crackers.

Visit Link’s RV in Rice Lake

Before heading out for summer adventure, stop by Link’s RVs in Rice Lake, Wisconsin, for any RV service you need, or to browse our extensive inventory of new and used RVs.

Celebrate BBQ Month with this Great Recipe


It’s barbecue month so that means you have 31 days of excuse to have a barbecue. Celebrate every day if you want. You can barbecue in your back yard or pack up the RV for a weekend of fun and barbecue. Roast a whole pig, barbecue ribs and burgers. Make sure you have the appropriate sides to go with everything.

Boondock Barbecue Ribs

  • Rack of pork ribs – two good-sized racks will feed about four people if you have plenty of sides
  • Garlic powder
  • Onion powder
  • Salt
  • Pepper
  • Cumin, ground
  • Badia’s Redfish seasoning
  • Your favorite barbecue sauce


Liberally coat the ribs with the spices. Rub them into the ribs. Coat the ribs with a thin coating of barbecue sauce. Set the grill for about 285 degrees Fahrenheit or start them in the oven. Cook at 285 for 4 hours. Add another coat of barbecue sauce and increase the heat to 325 degrees Fahrenheit. Cook the ribs for another 30 to 45 minutes. Serve with your favorite sides.

Side Ideas

For sides, make a green salad with iceberg, tomato, cucumbers, black and green olives, ham and cheese. Homemade potato salad or macaroni salad also go good with the ribs. Make southern creamy coleslaw to go with it all.

Other Barbecue Ideas

If you want to roast a whole pig, you’ll need a day where you are doing nothing else. Use a pig that is under 90 pounds. Figure about a pound of “dead weight” per person, which gives you about 6 ounces of cooked meat. It takes 7 to 8 hours to roast a pig that is 100 pounds. The slower you roast it, the better it is. If the pig starts to brown up in the first hour, you’ll need less coals or you’ll need to move the pig higher off the coals. In the last hour, if the skin and fat hasn’t started to crackle, make the fire hotter.

Visit Link’s RV Sales

Stop by Link’s RV Sales to walk through the many floor plans we have available if you are in the market for a new RV or if you are planning on upgrading your current RV. If your RV is newer, be sure to give our RV service department a call to schedule an appointment for maintenance.