Episodes

  • Simple Camping Recipes for Fire, Camp Stoves and RVs

    Simple Camping Recipes for Fire, Camp Stoves and RVs
    Jun 30 2026
    In this episode of Everyday Cooks Recipe Club, Stephanie shares tips, tricks and recipes for cooking during your camping trips. Whether you are cooking over an open campfire, need fast and efficient ideas for a portable camp stove or have the luxury of electricity and a small kitchen in a motorhome or RV, Stephanie has you covered.In this episode, we talk about:9 recipes that work with an open fire or a camp stoveIdeas for getting the kids involvedTips for prepping before you leaveTips for what to bring for a smooth cooking experience5 recipes for cooking in the RV or MotorhomeResources & LinksOPEN FIRE OR CAMP STOVERoasted Crescent Roll Hot Dog on a StickIngredients:Hot dogsCrescent rolls or biscuit dough in a canRoasting sticks for the fireOpen fireOptional: ketchup, mustard, shredded cheese (cheddar or mozzarella)Instructions:1. First boil hot dogs in water on a grill or camp stove. This step is optional because the hot dogs will cook over the fire.2. Lay crescent or biscuit dough out and add any optional hot dog toppings3. Wrap the dough around the hotdog in a spiral4. Place the hot dog on the roasting stick all the way5. Roast slowly over the hot coals for 8-10 min, rotating until golden6. Let cool slightly before removing from the roasting stick and enjoy!This is a big hit for campers of all ages!Naan Pizza’sThese naan pizzas can be made either on an open campfire, on a camping grill, or in the air fryer.Ingredients:NaanBBQ sauce or Pizza saucePizza toppings: ham, pepperoni, mushrooms, bell peppers, olives, PINEAPPLE)Shredded mozzarella cheese or mozzarella mini ballsInstructions:1. Lay out all the naan2. Put a layer of BBQ or pizza sauce3. Add your favorite toppings – everyone can make their own4. Camp stove or open fire: use a grill, pizza stone, or a sheet pan to cook the naan pizzas.Air fryer 350* for 7-9 min. Watch for cheese to meltCampfire Shrimp BoilBy: SPaswaters and inspired by IG campinerin and Old Bay SeasoningIngredients½ stick butterRed potatoes chopped into small piecesSmoked sausage or kielbasa sausageRed onion chopped3 lemons quartered and juicedCord – fresh or frozen cobsOld bay seasoningRaw shrimp1 beer or 8 oz waterInstructions1. Chop the red potatoes, sausage, and onion then put into an deep aluminum baking pan2. Cut the fresh corn in ½ or use frozen corn cobs and add to the baking pan3. Sprinkle generously with Old Bay Seasoning4. Quarter the lemons and squeeze the juice into the mixture. Place the lemons into mixture after.5. Chop the ½ stick of butter into pats and place along on top of mixture6. Add beer or water to steam and keep from burning7. Cover tightly with aluminum foil8. Bake over the coals for at least 30 min.9. In a separate bowl mix shrimp and more Old Bay Seasoning10. After 30 min, open foil (be careful it will be HOT) and poke potatoes, are they almost done? If so, add raw seasoned shrimp.11. Add foil back tightly and cook for another 10 min.12. Check by poking all the ingredients to see that they are cooked through and serve.For added extra fun, bring along disposable plastic tablecloths (think dollar store), lay the tablecloth out and pour the whole shrimp boil out on the table for everyone to enjoy! Clean up is easy once everyone is done – just roll up the disposable tablecloth and toss!Other ideas:Cheeseburger Bites on a StickSimilar to the hot dogs on a stick, take ground turkey and make mini hamburger balls and put a couple on the roasting stick. Cook over the fire 10 min, turning to ensure all sides are cooked thoroughly. Serve with all the burger fixins: lettuce, tomato, ketchup, cheese.Also check out an earlier episode for our potato salad recipe, at the 29:45 mark.https://everyday-cooks-recipe.captivate.fm/episode/5-quick-summer-recipesGrilled Chicken DrumsticksInstead of using BBQ sauce, try marinating your chicken with soy sauce, or teriyaki sauce for a different taste. If you don’t like drumsticks, this can also be made with chicken breasts or tenders. Served with roasted veggies on the side.Jalapeno PoppersCostco sells a tup Jalapeno Artichoke dip and mini sweet peppers. Cut the tops off the mini peppers, stuff with the dip, and grill over the coals for 10 min – this doesn’t take long at all. Then let them cool and enjoy!Grilled Sausage and PeppersI like to get the chicken apple sausage and grill these with sliced yellow and red peppers, and onions in a cast iron over the fire. This doesn’t take too long, maybe 15-20 min. When the mix is almost done, toast your buns over the fire, watch them so they don’t burn! Then serve the sausage and peppers and onion in the toasted bun. Also bring that jar of pepperoncini or banana peppers!Baked PotatoesWrap your pre-washed and oiled potatoes in aluminum foil. You can prep this ahead of time andbring the foiled potatoes in a Ziploc bag. Toss them on the grill or in the coals. Cook for about 60 minutes. Let cool and serve.Grilled Watermelon and PeachesWhat is camping without watermelon?...
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    1 hr and 4 mins
  • Puff Pastry Is Easier Than You Think

    Puff Pastry Is Easier Than You Think
    Jun 23 2026

    In this episode of Everyday Cooks Recipe Club, Kelly and Stephanie talk about puff pastry. Stephanie uses it all the time. Kelly has never used it, but quickly finds out that she has been missing out! We unlock the secrets to prepping and baking with puff pastry. We share some savory recipes as well as sweet ones.

    In this episode, we talk about:

    • A quick update on lasagna made in the crock pot
    • Making puff pastry from scratch, if you want
    • Store bought puff pastry - should you buy refrigerated or frozen?
    • How an egg wash is mandatory
    • Savory Asparagus and Prosciutto Tart
    • Savory Sausage and Asparagus Tart
    • Sweet Apple Tart

    Resources & Links

    Homemade Puff Pastry

    https://www.youtube.com/watch?v=QjsTLypTgjQ

    Savory Asparagus and Prosciutto Tart

    https://www.youtube.com/watch?v=OBxBzW0YSGg

    Savory Sausage and Asparagus Tart

    https://www.youtube.com/watch?v=g1NoE2Zc9PM&t=197s

    https://www.youtube.com/watch?v=vmLrLw4CxXE&t=26s

    Apple Tart

    https://www.youtube.com/shorts/CEog_ThVgTk

    https://www.youtube.com/shorts/6I_r0L4iViA

    Support the Show

    If you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!

    Disclaimer

    Everyday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.

    Credit

    Original Music by Matthew J. Smith

    Recipe Testers are Matt, Ryan, Matt and Cameron
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    34 mins
  • Perfectly Cooked Honey Soy Glazed Salmon

    Perfectly Cooked Honey Soy Glazed Salmon
    Jun 16 2026

    In this episode of Everyday Cooks Recipe Club, Kelly goes back to Salmon 101. Should Kelly bake, pan fry or grill her salmon fillet? Will it be delicious or dry? And can she challenge Stephanie with a new method to cook salmon - poached? Follow along as Kelly finds out if she can or cannot cook salmon!

    In this episode, we talk about:

    • Kelly’s desire to cook delicious fish at home
    • A few salmon recipes to choose from
    • Plus a few side dish recipes to serve with the salmon
    • How each of us prepared the meal (and where we improvised!)
    • Our honest thoughts on flavor, texture, and whether it’s worth making again

    Resources & Links

    https://sallysbakingaddiction.com/honey-garlic-salmon/

    https://www.foxandbriar.com/garlic-butter-baked-salmon/

    https://www.livinglou.com/poached-salmon-in-curried-coconut-milk/

    https://www.twopeasandtheirpod.com/cucumber-avocado-crispy-chickpea-salad/

    https://cookieandkate.com/honey-mustard-brussels-sprout-slaw/

    If there are recipes you want us to try or questions you want to ask, email us at everydaycooksrecipeclub@gmail.com

    Support the Show

    If you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!

    Disclaimer

    Everyday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.

    Credit

    Original Music by Matthew J. Smith

    Recipe Testers are Matt, Ryan, Matt and Cameron
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    33 mins
  • Easy Homemade Dog Biscuits

    Easy Homemade Dog Biscuits
    Jun 9 2026

    In this episode of Everyday Cooks Recipe Club, we aren’t just cooking for the humans! Kelly and Stephanie share two recipes so you can make your own homemade dog biscuits. These are easy recipes that your dogs will love! We also have a bonus recipe for Kitty Cookies!

    In this episode, we talk about:

    • How Lizzie inspired this episode
    • An easy, 4 ingredient recipe for Oatmeal Pumpkin Dog Cookies
    • Another recipe for Peanut Butter Dog Biscuits
    • A recipe for Holy Mackerel Kitty Cookies
    • How each of us prepared the recipes (and where we improvised!)
    • Our honest thoughts on flavor, texture, and whether it’s worth making again

    Resources & Links

    Oatmeal Pumpkin Dog Cookies

    ½ cup cooked pumpkin

    1 egg

    1 ½ cup oats

    1 Tbsp peanut butter

    Mix ingredients and fill silicone cookie mold with mixture.

    Bake in the oven for 25-30 minutes at 350 degrees.

    Let them cool before giving to your dog.

    Store in the refrigerator for up to 1 week

    Peanut Butter Dog Biscuits

    https://www.thecookierookie.com/pb-dog-treats/

    Holy Mackerel Kitty Cookies

    ½ cup canned mackerel - drained, crumbled

    1 cup whole grain bread crumbs

    1 Tbsp. vegetable oil

    1 egg - beaten

    1 tsp. brewer's yeast - optional (see Notes below)

    Combine all ingredients; mix well.

    Drop dough by 1/4 teaspoonfuls 1" apart onto a greased cookie sheet.

    Bake in a 350 degree oven for 8 minutes.

    Cool biscuits and store, covered, in the refrigerator.

    Notes: Store in the refrigerator for up to 3 weeks OR freeze up to 1 year. Brewer's yeast is an excellent source of essential fatty acids and B-Complex vitamins for a glossy coat and stable nervous system. It's also known to prevent flea infestation.

    Support the Show

    If you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!

    Disclaimer

    Everyday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.

    Credit

    Original Music by Matthew J. Smith

    Recipe Testers are Matt, Ryan, Matt and Cameron
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    19 mins
  • 5 Quick Summer Recipes That Take 30 Minutes or Less

    5 Quick Summer Recipes That Take 30 Minutes or Less
    Jun 2 2026
    In this episode of Everyday Cooks Recipe Club, Kelly and Stephanie bring some quick recipe ideas for the summer season so you can spend minimal time in the kitchen. These recipes can be done in under 30 minutes, with minimal effort and no ovens!In this episode, we talk about:Meals that take 15-30 minutes to get on the tableA no-cook chicken and hummus on naan dishA fast and delicious way to make Swedish MeatballsKelly’s take on a dense bean salad using sardinesA potato salad recipe using green applesNo-bake cheesecake using pound cakeHow each of us prepared the recipes (and where we improvised!)Resources & LinksChicken and Hummus on Naanhttps://www.therisingspoon.com/2018/02/chicken-hummus-naan-wraps.htmlSwedish Meatballshttps://lovetobeinthekitchen.com/2019/03/13/easy-swedish-meatballs/https://preppykitchen.com/swedish-meatballs/https://www.allrecipes.com/recipe/218894/easy-swedish-meatball-sauce/Sardine Dip / Sardine Saladhttps://www.themediterraneandish.com/sardine-fish-dip/https://wildplanetfoods.com/blogs/recipes/mediterranean-sardine-dipSummer Potato Salad with Green ApplesStephanie Paswaters Inspired by Sarah ShannonPrep Time: 40 mins Chill Time: 6 hrs. Servings: 12 side portionsIngredients• 6 red and/or yellow new potatoes, quartered• 11⁄4 cup mayonnaise or miracle whip• 1 Tbsp. yellow or Dijon mustard• 1⁄2 tsp. salt• 1⁄4 tsp. ground black pepper• 1 green Granny Smith apple, chopped• 1⁄3 cup chopped red onion (1/2 small onion)• 1⁄2 cup chopped dill pickles or 1/2 cup pickle dill relish• 6 hard-cooked eggs, coarsely chopped• Paprika (optional)Directions1. In a medium saucepan place potato, the 1/4 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until just tender. Drain well; cool slightly. Test potatoes are done by piercing with a fork.2. Meanwhile in a large bowl combine mayonnaise/miracle whip, mustard, the 1/2 teaspoon salt and pepper.3. Stir in the apples, onion, and pickles.4. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for at least 6 hours or up to 24 hours.5. To serve, transfer the potato salad to the bowl. If desired, sprinkle with paprika. Makes 12 side-dish servings.4 Ingredient No-Bake Cheesecakehttps://www.burntpelletbbq.com/no-bake-cheesecake-dessert/https://www.instagram.com/reels/DT9BshHjLBW/Support the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron
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    45 mins
  • Magnolia Bakery's Famous Banana Pudding

    Magnolia Bakery's Famous Banana Pudding
    May 26 2026

    In this episode of Everyday Cooks Recipe Club, Kelly and Stephanie test out different banana pudding recipes. Stephanie makes her Mom’s recipe, but Kelly had to research a recipe. She came across a blog that shared the recipe for Magnolia Bakery’s Famous Banana Pudding. Kelly picked it because it didn’t have a lot of ingredients and found out that it is delicious!!

    In this episode, we talk about:

    • Where our recipes came from
    • If we use vanilla pudding or banana pudding
    • If we use milk or sweetened condensed milk
    • If we use Nilla wafers or Chessman cookies
    • If we make our own whipped cream or use cool whip
    • How long our recipes took
    • How each of us prepared the recipes (and where we improvised!)
    • Our honest thoughts on flavor, texture, and whether it’s worth making again

    Resources & Links

    https://www.the-girl-who-ate-everything.com/magnolia-bakerys-famous-banana-pudding/

    https://youtu.be/LPk-MWuW2qw

    Mai’s Banana Pudding

    Ingredients

    1 (12-oz) tub frozen whipped topping, thawed (Cool Whip)

    1 (14 oz) can, sweetened condensed milk

    1 (8-oz) package cream cheese, softened

    2 cups cold skim milk

    1 (5-oz) box instant banana pudding mix

    6 to 8 bananas, sliced

    2 bags chessmen cookies

    Directions

    1. In a bowl, combine the skim milk and pudding mix and blend well using a handheld electric mixer.

    2. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.

    3. Fold the whipped topping into the cream cheese mixture.

    4. Add the cream cheese mixture to the pudding mixture and stir until well blended.

    5. Line the bottom of a 9x13 inch glass baking dish with 1 bag of cookies and layer sliced bananas on top.

    6. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve. (1 hour)

    Alternates:

    Nilla wafers instead of chessmen cookies

    Instant vanilla pudding mix instead of instant banana pudding mix

    Whip your own heavy whipping cream instead of tub of Cool Whip

    Support the Show

    If you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!

    Disclaimer

    Everyday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.

    Credit

    Original Music by Matthew J. Smith

    Recipe Testers are Matt, Ryan, Matt and Cameron
    Show More Show Less
    17 mins
  • High Protein Dense Bean Salad

    High Protein Dense Bean Salad
    May 19 2026

    In this episode of Everyday Cooks Recipe Club, Stephanie taps into a trending recipe: Dense Bean Salad. This versatile recipe is packed with protein and flavor! It is so easy to make and one batch makes a lot!

    In this episode, we talk about:

    • Why Stephanie chose this recipe
    • What ingredients go in the dish; you probably have most of it in your pantry!
    • How each of us prepared the meal (and where we improvised!)
    • Our honest thoughts on flavor, texture, and whether it’s worth making again
    • How easy it is to make a dense bean salad with the flavors you are craving.

    Resources & Links

    https://www.instagram.com/reel/DHSd0isOVMk/?igsh=MWs0Y2Mzajk3eXQxbA==

    https://www.youtube.com/watch?v=efRyUK0oRyM

    https://www.allrecipes.com/steak-chimichurri-dense-bean-salad-recipe-11689874

    If there are recipes you want us to try or questions you want to ask, email us at everydaycooksrecipeclub@gmail.com

    Support the Show

    If you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!

    Disclaimer

    Everyday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.

    Credit

    Original Music by Matthew J. Smith

    Recipe Testers are Matt, Ryan, Matt and Cameron
    Show More Show Less
    23 mins
  • Lasagna Two Ways: Classic Oven Baked vs. Slow Cooker

    Lasagna Two Ways: Classic Oven Baked vs. Slow Cooker
    May 12 2026

    In this episode of Everyday Cooks Recipe Club, Stephanie suggests we make a classic lasagna. We each use a different method. Kelly makes an oven baked lasagna while Stephanie makes her lasagna in the crockpot. Both of us remember how easy this dish is to make and why it never goes out of style!

    In this episode, we talk about:

    • Why Stephanie picked this recipe
    • Making marinara sauce from scratch
    • Cottage cheese vs ricotta cheese
    • Boil the noodles or not?
    • Baking the lasagna vs cooking in the slow cooker
    • How each of us prepared the recipes (and where we improvised!)
    • Our honest thoughts on flavor, texture, and whether it’s worth making again

    Resources & Links

    Marinara sauce recipe

    m/shorts/5Jr3bJ2T1UA?si=LlorJoXUzLIWvVlu

    Lasagna recipe

    https://www.youtube.com/watch?v=TzJss3PUGHE

    Bonus! This is Stephanie’s own recipe!

    Easy Slow-Cooker Lasagna

    Ingredients

    1-pound Italian sausage

    1 small onion

    2 garlic cloves chopped

    1 large jar 24oz pasta sauce (marinara or your pick)

    1 cup chicken stock or bone broth

    1 24 oz low-fat cottage cheese

    1.5 cups shredded mozzarella cheese

    1 cup freshly shredded parmesan cheese

    5 oz (small clam or bag) of fresh baby spinach

    6-8 oven ready-bake lasagna noodles

    2 tablespoons Italian seasoning

    1 tablespoon Herbs de Provance

    Optional

    1 teaspoon red pepper flakes

    ½ finely chopped jalapeno

    8 oz chopped mushrooms

    1 yellow or orange bell pepper chopped (or any other veggies you like)

    LOW CARB replace lasagna noodles with cabbage leaves

    Directions

    1. Cook Italian sausage then drain grease either into foil or with a paper towel.

    2. Add onion and cook (do not overcook onion)

    3. Add jar of pasta sauce along with 1 cup chicken stock and mix with sausage and onion

    4. In a separate bowl, mix the cottage cheese along with the seasonings: Italian seasoning, Herbs de Provance, and red pepper flakes

    5. Line slow cooker with cooking bag or non-stick cooking spray

    6. Scoop about ½ - 1 cup of the sausage & sauce mixture to the bottom of the slow cooker

    7. Add a layer of the ready-bake lasagna noodles. It’s ok to break them to cover the sauce

    8. Add a layer of the cottage cheese mixture

    9. Add chopped bell pepper and spinach (veggies)

    10. Last layer add shredded mozzarella and parmesan cheese

    11. Repeat

    • sausage & sauce mixture
    • noodles
    • cottage cheese
    • veggies
    • cheese

    12. Slow cook HIGH 3 hours, LOW 4-6

    Support the Show

    If you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!

    Disclaimer

    Everyday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.

    Credit

    Original Music by Matthew J. Smith

    Recipe Testers are Matt, Ryan, Matt and Cameron
    Show More Show Less
    37 mins