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Our new paddleboats from Paddle Wheeler have arrived! Aren’t they gorgeous? Just look at that glitter green shine!! We’ve purchased five new boats.

Of course we couldn’t wait to try one out.

Reserve Now for 2015 and Win!

Blue Fiberglass water slide in Santa's Splash DownIf you have plans to visit during 2015, reserve early and you could win a $200 Lake Rudolph Campground & RV Resort gift card!

We starting taking reservations for the 2015 season this Thursday, May 1.

Here’s how you can be entered to win:

  • Make your 2015 reservation, ONLINE ONLY, anytime between 9:00am CT on May 1st until 11:59pm CT May 14th.
  • Your name will then be entered into a drawing for the $200 gift card.
  • Your reservation must be made using our online reservation system.
  • You also must be 21 years of age to make a reservation.

If you’d rather make reservations for 2015 by phone, you can do so beginning at 8:00am CT on May 15.

Good luck!

Employees of Lake Rudolph Campground & RV Resort (and their family members) are not eligible to win. Winner will be drawn at random. No purchase necessary. To be entered in the drawing send your contact information to

Panning for Gold!

Trying out the new gem mining equipment!

Rudy’s Recipe: Campfire Mexican Skillet Pizza

Campfire Mexican Skillet Pizza

You Need:

  • 2 packages Crescent roll dough
  • 1 cup chunky salsa, (mild, medium, or hot … whatever you fancy)
  • 2 cups pizza sauce (16oz)
  • 1 ½ pounds ground meat (hamburger or turkey)
  • 8 oz shredded cheddar cheese
  • 8 oz shredded Mozzarella cheese
  • 2 T oregano

Make It:

Brown ground meat in cast iron skillet and drain off cooking grease.

Stir in salsa, 1 tbsp oregano, heat 3 – 4 minutes, then remove mixture and set aside.

Wipe out your skillet bottom leaving just a light coating of cooking grease. Cover bottom of skillet, and approx. 1” up the sides of skillet with the Crescent roll dough, discard any leftover dough.

Spread 1 cup pizza sauce over crescent roll dough. Add ground meat & salsa mix and spread smooth.
Pour over rest of pizza sauce. Mix the cheddar and mozzarella cheeses and cover the skillet mixture, sprinkle remaining oregano over top cheese.

Very Important! For the next step, cook over low campfire coals for a slow heat. Skillet should not sit directly on coals.

Cover skillet with lid and cook approximately 20 – 30 minutes. Rotate skillet ½ turn after ten minutes. Check crust on sides after 20 minutes. Cook until side crusts start to brown on top edges.

– Recipe courtesy of Pinterest.

Thar’s gold in them thar hills!

New gem mining equipment has arrived. I’m so excited; I feel just like an old prospector. Where’s my hat and pick ax? Oh, and my pan?!

We think you’re going to love the new additions!

Rudy’s Recipe: Toad in a Hole

Toad in a Hole

Toad in a Hole

You Need:

  • 1/2 cup fine-ground yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup whole milk
  • 2 large eggs
  • 2 tablespoons unsalted butter (1/4 stick)
  • 14 uncooked breakfast sausage links (12 ounces)
  • 3 tablespoons maple syrup, with more for serving

 Make ‘Em:

Whisk the cornmeal, flour, sugar, salt, and baking powder together in a large bowl. Add the milk and eggs and whisk until just combined and no streaks of flour remain; set aside. You could make the batter 1 day ahead and store it in an airtight container in the refrigerator or a cooler.

Heat a camping stove to medium or use the grill grate over a campfire.

Place a large cast-iron skillet on the stove or grate and heat until a drop of water sizzles and immediately disappears on the surface, roughly 5 minutes.

Add the butter and heat until foaming. Add the sausages and cook, turning occasionally, until browned all over and cooked through, about 12 to 15 minutes. Transfer the sausages to a large plate.

Whisk the batter again to recombine, then pour it into the skillet in an even layer. Arrange the sausages on top of the batter in an even layer and drizzle the measured maple syrup over the surface of the batter and sausages. Cover tightly with aluminum foil and cook undisturbed until the batter is puffed, cooked through, and golden brown on the bottom. It will be about 15 to 20 minutes.

Cut into wedges and serve immediately, with additional maple syrup on the side.

– Recipe courtesy of


Stay in May and Save!

Everyone loves a good “Buy One, Get One” deal right? I know I do! Well, we have a great offer for you.

Buy one night at the regular rate, get the seconPrintd night half off!

Offer is valid during these dates only:

  • May 2 & 3
  • May 9 & 10
  • May 16  17

This promotion extends across the board. We’re talking all Rental Cabins, Rental RVs, AND, Tent Sites, and RV Sites.

We open May 1! May is an excellent time to visit Lake Rudolph to enjoy a more relaxing time before the hustle of the busy summer season. Holiday World opens for the 2014 season on May 3. It is a great time to visit for smaller crowd sizes.

Your discount will be applied at check in and is not valid with any other offers.

Stay with us in May and save!

Remembering Philip

PhilipToday marks one year since Philip’s passing. Philip was our owner, CEO, and our friend. We still miss him each day. Especially now as we’re preparing to open for the season.

Philip would have been busy planning, creating, and building. He’d have been expanding and celebrating the start of another season here at Lake Rudolph.

We know that he’s guiding us in the changes we’re making for the 2014 season. And that he’ll be looking down on us and helping along the way.

He always did need to put his touch on things. 🙂

It’s funny, there are times when you swear you can almost hear his voice from down the hall. How he loved to break into a rousing rendition of  “You’re a mean one, Mr. Grinch.” And he loved to pop up when you least expected him and scare the daylights out of you. We miss his quick wit and humor. Or how he’d take everyone to lunch on a random Tuesday. We miss his boisterous spirit and the excitement he had when sharing a new idea or project with us.

We’re keeping all his family and friends in our thoughts today, and every day, as they’re continuing their life without their father, husband, son, brother, and friend.

We miss you Philip!

Philip J. Koch
1965 – 2013

Rudy’s Recipe: Campfire Chili Cheese Fries

Campfire Chili Cheese Fries

You Need:

  • Potatoes, sliced into french fries (or use frozen, but change cooking time to about 20 mins)
  • Butter or olive oil
  • Salt and pepper
  • Shredded cheese (whatever kind you prefer … I used cheddar)
  • Can of chili (again, whatever you prefer)
  • Green onions, optional

Make ‘Em:

Placed sliced potatoes onto heavy duty foil. Dot with about a tablespoon or so of butter (or toss them with olive oil). Salt and pepper those babies.

Pour on chili. Top with cheese and green onions. Seal foil around potatoes into a packet. Leave a steam vent at top.

Grill over hot coals for about 30 – 40 minutes, turning packet several times.