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Massey's Landing RV Resort and Campground Review

We had a wonderful time at Massey's Landing in Millsboro, Delaware. It is definitely a resort-style campground and that's exactly what we were looking for during this trip.  I spent more time than I'd like to admit in the swim-up bar and I loved that there was an adult section as well as a kid-only section. It might the first time I've ever been in a campground pool and not gotten splashed, that is until I ordered a special drink that ended with me getting doused with very cold water. The way this campground was set up made it very convenient to get around. Most of the activities were located in the middle which meant you really didn't need a golf cart if you strategically picked your location. If you want to spend more time at the beach, pick a spot near the beach. If you want to spend more time in the family pool, pick a quiet spot on the other end.  There were a number of activities including movies, crafts, games and a daily kid's camp. We were very impress

We share camping hacks on WTKR's Coast Live

We had the amazing opportunity to share our favorite camping hacks on WTKR's Coast Live ahead of Memorial Day weekend. See the entire segment on WTKR .  We talked about our favorite lighting hacks, easy ways to get a fire going, keeping the bugs away, meal prep and our favorite campfire desserts! Check out the video and let us know when you give these ideas a try! 

Steak bites

We love a good steak on the grill, but when you are camping, it can be hard to cut a steak on paper plates or with dull knives. For that reason we decided to give steak bites a try and we haven’t gone back. When you cut the steak into cubes you can get that delicious caramelized flavor on every side of the steak. You can also prep it ahead and freeze which makes life even easier. Ingredients: 2 steaks (I used boneless ribeye because it was on sale, but you could use any cut) 1 tbs. steak seasoning 1 tbs. veg oil 1 tbs. worcestershire sauce 1 tsp. balsamic vinegar 1 tsp. garlic salt 1 tsp. pepper 1 tbs. butter To prep, cut beef into 1.5 inch cubes and mix with the rest of the ingredients except for the butter. From this point, you can freeze or marinate in the fridge. When you’re ready to cook you can put everything on the grill and cook for about 5-6 minutes, flipping every minute or two. I like to finish by melting the butter on top and mixing one last time. For a side, you can add a

Yogi Bear's Jellystone Park: Camp Luray Review

If I didn't know any better, I would think that Yogi Bear's Jellystone Park: Camp Luray was created by a kid who knew how to have fun. This campground is the ultimate place for children of all ages. From the giant waterpark to the zip line and putt putt course, there's something for every kid to love.  We stayed in a Mountain View Red Carpet site and loved the easy access to the playground right across the street and the open field behind it.  Many of the amenities were closed because of COVID, but we were still able to have great time watching the kids live their best lives!  If you're anything like me, you want to see what your spot looks like in real life. See our extended review that shows as many spots as we could fit. In addition to the park, we really enjoyed our time on Skyline Drive. We had a great time hiking on the Appalachian Trail and taking in the scenic views. 

Cape Hatteras KOA Campground Review

  Here's an updated review for one of our favorite campgrounds, the Cape Hatteras KOA Resort in Rodanthe, NC. If you're looking for the perfect beach campground, this is the spot.  You can't beat the beach access and even though the campground was full, it really didn't feel that crazy.  Aside from the beach and sound, there are so many amenities for families. Our kids enjoyed the pool, hot tub, arcade, camp store, playground and jumping pad. One thing we forgot to mention in the video was the nightly train ride throughout the campground. That might have been the highlight of the trip! 

Long-Weekend Meal Planner

We do a lot of long-weekend camping and while it's only a few days, we still like to mix it up with the food. This meal planner was made specifically for a beach trip with great local seafood, but if that isn't available where you are going, you could always bring frozen shrimp and make a different type of taco!  Thursday: Breakfast: bacon/pancake sticks Lunch: Ham and pimento cheese sammies Dinner:   Shrimp foil packets (corn red potatoes) Friday: Breakfast:   Egg and sausage rollups Lunch:   Shrimp salad sandwiches (from leftover shrimp) Dinner: Fish tacos Saturday:   Breakfast: Sausage and egg sammies Lunch: Hatch chile wrap s from Trader Joes Dinner: Pork BBQ (make ahead and freeze) and potato salad (from leftover shrimp boil) Sunday: Breakfast: French toast casserole (make ahead)  

French Toast Casserole

I started making this french toast for Christmas morning breakfast, but it's so easy that I now make it whenever I have leftover french bread that's about to go stale. It's inspired by a Pioneer Woman recipe, but I change things up every time. For camping, I like to make it ahead and freeze in a small tin loaf pan. If it's a bigger group, I make two.  Ingredients: 1 loaf of french bread cut into cubes (best if it's a few days old) 1 cup of heavy cream (I only had 1/2 cup so I mixed it with 1/2 cup skim milk and it was fine) 1 tsp of cinnamon 6 eggs 2 tbs. sugar 2 tbs. maple syrup Topping: 4 tbs. butter 2 tbs. flour 1 tbs. sugar 2 tbs. brown sugar One of the most important things about this recipe is to let the bread dry out before you make it. If you skip this step, it won't be exactly right. Still delicious, but it won't have the perfect consistency. I like to tear the bread into quarters and leave it out for a day. When it feels firm, I cut it into cubes. 

Fish Tacos

  Every time we go to the beach, we look forward to the fresh fish we can find at local seafood markets. And of course, if you have the skills, you can catch the fish yourself! For this trip we were in the Outer Banks, so we opted for fresh caught Mahi and Tuna. We also made a few of the toppings before the trip which really cuts down the prep work.  Ingredients: 1 tuna filet 1/2 cup pickled red onions (make ahead) 4 tortillas 1 scallion chopped 1 tbs. blackening or seafood seasoning 1 lime 1 cup of cabbage slaw - you can make your own or buy the bag and bring what you need 1/2 cup chipotle cream (make ahead: sour cream and 1 tbs. chipotle in adobo) 1 mahi filet The first order of business is cubing the fish and marinating in your preferred seasoning. I like to cook it this way because you get more flavor in every bite.  Once the fish is grilled, warm up the tortillas and plate the fish in the middle. I like to cover with the cabbage slaw, sprinkle of lime juice, scallions, pickled oni

Shrimp Salad

 I started making this shrimp salad more than a decade ago. I found a variation of it in a magazine and started adding and removing things to make it to our taste and we finally have the perfect recipe. It's cool and refreshing and perfect for a summer lunch.  Ingredients: 1 lb. of shrimp chopped 1-2 ears of corn cooked on the grill and cut off the cob (we like more because it adds a little sweetness) 1 red bell pepper diced 1/2 cup pesto (you can make your own, but when we are camping we take the jarred shortcut) 1/2 cup mayo Juice of half a lemon Dash of salt and pepper This dish couldn't be easier because you just mix all of the ingredients together! I hate doing dishes so I actually put everything together in a ziploc bag and shake it up. I do recommend letting it sit together in the refrigerator for at least 3 hours to allow the pesto to penetrate the shrimp and veggies. You can serve with crackers or as a sandwich. 

Egg and Sausage Roll-ups

  This idea was so simple that I couldn't resist trying it. We love anything in a tortilla!  Ingredients: Four eggs 1 cup shredded cheese Four tortillas  Half a tube of sausage (we cooked the second half at the same time for breakfast the next day) Cook the sausage and break it up like you would with ground beef. The crispy edges are the best part! Once the sausage is done, set it to the side and scramble the eggs. When they are just about done, add the cheese to the top of the eggs and warm up the tortillas. We let ours cook a little too long. You really aren't trying to brown them, just make them pliable. Once they are warm, place each tortilla on a plate. Add the eggs and sprinkle the sausage on top and roll it up!