Leaves of Change
Something new is afoot at Traverse Bay RV Resort!
Special thanks to Steve and Dede Scheppe, son and daughter-in-law of David and Kathy Scheppe, and their two-year-old son, Porter, for creating these piles of leaves.
Those who have enjoyed Traverse Bay RV Resort know it is located "North of Ordinary," which is why Owners and Developers David and Kathy Scheppe knew it was time the Traverse Bay logo better reflected the relaxing-yet-lively lifestyle found here. Undergoing an extensive rebranding process, the new logo's vibrant red flip flops reflect the energy and enthusiasm you will find at Traverse Bay.
While it is hard to imagine wearing flip flops now in Northern Michigan, one visit in-season opens eyes to gorgeous weather, outdoor beauty and endless local adventures. In addition to the logo, the new Traverse Bay Web site offers a more user-friendly format with the addition of features like our blog and testimonial video. Thank you to all who made a cameo!
Have fun and stay warm, wherever you are, and remember that Traverse Bay RV Resort looks forward to seeing you!
Traverse Bay: By RVers for RVers
Your Hosts, David and Kathy Scheppe
Living in Traverse City, Mich., for most of her life, Kathy Scheppe now realizes she had taken for granted the paradise surrounding her. David and Kathy Scheppe, married for more than 34 years, enjoyed RVing as a retreat from their prior roles running Blockbuster stores in Northern Michigan. When they made the decision to ultimately purchase Traverse Bay RV Resort, they entered as owners, not developers. Their goal remains maintaining the laid-back, luxury lifestyle they fell in love with at gorgeous Traverse Bay.
It is difficult for both David and Kathy to pinpoint what they look forward to most each season, but David does enjoy events that seem to "pop up" spontaneously, as friends gather and mingle throughout the resort.
"For me, it's the pockets of laughter echoing in the dark," said Kathy. "It lets me know they all had a great day."
David also enjoys the morning walkers, and explains that you cannot walk through the resort at a fast pace since everyone wants to say hello! Most of all, the Scheppes are eager to complete the expansion of Traverse Bay RV Resort, allowing them to bring in more RVers with the same enthusiasm for life.
Gettin' Chili
7th Annual Chili/Soup Cook-off Turns up the Heat
During the last big event of the 2008 season, the 7th Annual Chili/Soup Cook-off, a crowd gathered at Traverse Bay to test entries ranging from Pizza Soup to Seafood Chowder. With seven chili and six soup recipes for the palette, judges had a big decision ahead.
The title of First Place Chili Winner went to Pete Miller, owner of lot 191, and Second Place went to Ed and Judy Allard, renters from Grosse Ile, Mich. Donna McFadden, workcamper lot 212, won First Place in the soup category for her Cheeseburger Soup, with Second Place going to Becky Dykstra, owner of lot 48, for her Seafood Chowder.
Between the spices and the socializing, it was one warm evening. For your enjoyment and in-keeping with the season, we would like to share one of the favorite tastings of the event, Carole Mast's "Luscious Four-Layer Pumpkin Cake."
Luscious Four-Layer Pumpkin Cake
Made by Carole Mast
1 package (2-layer size) yellow cake mix
1 can (15 oz) pumpkin, divided
1/2 cup milk
1/3 cup vegetable oil
4 large eggs
1 1/2 teaspoon pumpkin pie spice, divided1 package (8 oz) Philadelphia cream cheese, softened1 cup powdered
sugar
1 tub (8 oz) Cool Whip
1/4 cup caramel topping
1/2 cup Planters Pecan
Preheat oven to 350°. Grease and flour two (9-inch) round cake pans. Beat cake mix, 1 cup of the pumpkin, milk, oil, eggs and 1 teaspoon of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans. Bake 20 to 22 minutes or until toothpick inserted in centers comes out clean. Cool completely on wire racks. Meanwhile, beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add powdered sugar, remaining pumpkin and remaining 1/2 teaspoon pumpkin pie spice. Mix well. Stir in Cool Whip.
Remove cake layers from pans; cut each layer horizontally in half with a serrated knife. Stack the layers on a serving plate, spreading the cream cheese mixture between the layers. Do not frost the top layer. Drizzle with caramel topping and pecans, then store in refrigerator.
