Archive for March, 2010

It’s never too early to start thinking about Halloween. Even here in Santa Claus, Indiana. Halloween is a fun time for us here at Lake Rudolph … that’s when we host HalloWeekends.

Rudy really gets into the Halloween spirit and he dresses up each year as a fun, creepy character. So … in the spirit of that I thought we’d ask which character you liked most!

Here are some photos to refresh your memory …

And here are your nominees:


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A fun spin on fruit for this week’s campfire recipe.

Fruit Kabobs

You Need:

– Your favorite fruits; we recommend pineapple, dried apricots, peach halves, maraschino cherries, oranges, etc.
– 1 c honey
– 2 tsp lemon juice
– powdered sugar (optional)

Make ‘Em:

Thread on long skewers any combination of fresh, canned or dried fruits, using chunks about the same size. If using wooden skewers, soak for 1/2 hour in water before threading on fruit.

Try pineapple chunks, dried apricots (soak in water first to plump), peach halves, cherries, etc. If you use oranges it is best to just slice the orange into chunks with the peeling still on. Brush fruit with honey thinned with a little lemon juice.

Grill over low heat until hot. Serve with the leftover hot honey sauce or sprinkle with powdered sugar.

Recipe courtesy of KOA.

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Last week the trusses for the new building starting going up!

Here’s the first one being lifted into place.

Throughout the next few days they worked hard to get all the trusses placed. Below is a collage of the rest of the trusses being lifted and hammered into place.

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Campfire Chicken & Veggies

You Need:

– Boneless skinless chicken breast
– Red potatoes
– Baby carrots
– Green peppers
– Onion
– Corn
– Italian dressing (or spice mixture of your choice)

Make It:

You will need Reynolds foil grill bags. Cut everything up, put it in a bag, and cover it with Italian dressing (usually about half a bottle per foil bag), roll the bag down, throw the grate over the campfire or directly on hot coals. Cook until potatoes are tender and chicken is cooked.

You do realize that after we share these tasty campfire recipes we expect that if you use them you’ll invite us to your site. 😉

Recipe courtesy of KOA.

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A rainy day

Last week after a day of rain the interior of our new office looked … well, a little wet.

After seeing this floor drain, I couldn’t resist snapping a picture.

It was under about an inch of water. Um, guys … I don’t think it’s working. 😉

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They say that a picture is worth a thousand words so video is worth … a lot!

Below is a virtual tour of our new Super King Rental RVs. We have 12 rentals available!

Enjoy the tour … and watch your step! 🙂

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We have a special treat for you. Every Friday Rudy is going to share one of his favorite campfire recipes!

To kick off Rudy’s Recipes he is sharing a camping favorite … s’mores! These have a tasty twist on them … use brownies instead of graham crackers.

Brownie S’mores

You Need:

– 1 cup flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/3 cup cocoa
– 1/2 cup shortening or margarine
– 1 1/2 cups sugar
– 3 eggs
– 1/2 cup peanut butter
– 1 teaspoon vanilla
– 1 cup chopped peanuts

Make ‘Em:

At home:  Mix together flour, baking powder, salt and cocoa and set aside. In a separate bowl melt shortening(margarine). Mix in sugar, eggs, peanut butter and vanilla. Add flour mixture. Add in the nuts and chocolate chips. Put into a greased 9 inch x 13 inch pan. Bake in a preheated 350 degree oven for 25-30 minutes. Cool and cut into 1 1/2 inch squares. Place in a container with a lid to take camping.

At the campground:  Cut brownies in half horizontally and set aside. Place marshmallow on a stick and toast over campfire coals until golden brown. Place marshmallow on one brownie half and place other half on top. Squish together slightly and enjoy.

Recipe courtesy of KOA.

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