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Friday, February 17, 2017

Healthy Snacks for Your Pocket

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Prepping made easy. See Survival Food Handbook, a guide to buying, stowing and preparing supermarket staples for emergencies, travel, camping and boating.  

Spicy Walnuts Gorp
    I have tried this recipe with regular sugar, granular sugar substitute and coarse brown sugar (e.g. Sugar in the Raw), all with good results. Fresh egg white works better than the kind that comes in a carton.

1 egg white
½ teaspoon orange extract
1/3 cup sugar
2 teaspoons apple pie spice or pumpkin pie spice
4 cups walnut halves
8 cups plain popcorn or unsweetened square corn cereal

    Set the oven to 350 degrees. Line a baking pan with parchment or nonstick foil. Whisk egg white with orange extract until light. Whisk in sugar and spice. Fold in walnuts to coat well. Spread on baking pan in a single layer and bake 10 minutes. Stir and bake 20 to 25 minutes more or until nuts are dry. 
    Cool completely and toss lightly with popcorn or cereal. Serve in a big bowl or package for the pocket. Makes 12 one-cup portions.  Keep in a cool, dry place. Add a crisp apple, and this gorp makes a complete meal.

See Janet Groene's easy recipes for camping and RV trips at

Thursday, February 9, 2017

Homemade Gorp for Hiking, Camping, Fishing

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Donut Hole Gorp

 You’ll need a miniature muffin pan to make these little poppers. This sweet, buttery gorp makes a dessert you can  to walk with  or a high-energy snack in camp, on the trail or at the wheel.

2 sticks butter, melted
1 cup (8-ounce carton) sour cream
1 large egg

2 1/4  cups flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
½ cup sugar
1 teaspoon cinnamon
Optional: 1 cup raisins and/or chopped nuts

 Set the oven to 350 degrees and spray miniature muffin pans thoroughly with nonstick coating. Whisk melted butter with sour cream, then whisk in egg and dry ingredients. Fill muffin holes ½ to 2/3 full and bake 8 to 10 minutes until they are golden brown and springy to the touch. Shake sugar and cinnamon in a clean bag to mix well. 

 While muffins are warm, shake gently with the cinnamon sugar to coat well. Serve now or cool thoroughly before packaging for the pocket. Makes about 4 dozen.

See Janet Groene's easy recipes for camping, boating and RV travel at

Thursday, February 2, 2017

Party Hearty With a Homemade Snack Bowl

Blog copyright Janet Groene, all rights reserved. For permissions or to advertise on this blog contact

 Sherry-Glazed Pecan Gorp
    This is a terrific party snack bowl. Or, you can package it as a pocket fuel for the trail, commute, camping or boating.

1/4 teaspoon cloves
1 teaspoon nutmeg
2 teaspoons each cinnamon and salt
2 tablespoons sugar
8 cups of pecan halves
2/3 cup sweet sherry wine
8 cups mixed square cereals (wheat, corn, rice, etc.)

    Set the oven to 325 degrees. Line a large baking pan, such as a jelly roll pan,  with parchment or  nonstick foil.  Put cloves, cinnamon, salt and sugar in a large clean bag and shake to mix. Add pecans and shake to coat. Dump bag onto baking sheet and spread to an even layer.  Drizzle evenly with sherry. Bake 5 minutes, stir and turn with a pancake turner. Bake 5 minutes more. If any wetness remains, stir again and bake another few minutes or until dry. Cool.
    Put cereal in the bag, add  pecans and shake gently to mix. Serve in bowls or package in snack bags by the cup or half cup. Makes 16 cups

Janet Groene's Survival Food Handbook is a guide to prepping your home, camper, cabin or boat with shelf-stable foods from the supermarket. Have affordable, familiar food favorites on hand for emergencies. No high-priced survival rations needed.

Thursday, January 12, 2017

Popcorn for a Perfect Snack

Popcorn Passion Gorp
    This is the perfect snack for game day on TV, bicycle touring, hiking or a  pocket snack at the beach. By combining plain and caramel popcorn you get far less sugar per portion.

4 cups caramel popcorn
12 cups plain popcorn
2 cups whole almonds
2 cups cashews
    Put everything in a large bag and shake gently to mix. Serve in big bowls or portion into one-cup servings in snack bags. Makes 20 cups. Keep in a cool, dry place.  

See Janet Groene’s recipes for camping and RV travel at http://www.campandrvcook.blogspot

Thursday, January 5, 2017

Snacks to Carry Anywhere, Eat Anywhere

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 See Janet Groene’s shortcut recipes for camping and RV travel at

Granola Gorp

12 cups of unsalted popped corn, picked over
2 cups minute oats
1 cup peanuts
1 cup cashews
1 stick butter
1 cup brown sugar
½ teaspoon  salt
1 teaspoon  vanilla
    1. Set the oven to 350 degrees. Spread oats and nuts in a large baking pan and toast them 8 to 10 minutes.  This is optional but they’ll taste better and will also mix easier because they are warm.
    2. Use nonstick spray to coat a very large pot or a clean dishpan. Add popcorn, oats and nuts.
    3. Put butter, sugar and salt in a pan and bring to a full boil. Count 90 seconds on the clock, keeping it boiling. Stir in vanilla. Carefully drizzle the syrup over the popcorn mixture and mix well. Let stand until it cools completely.  Makes 16 one-cup portions.

Snacker’s Tip: When dividing gorp into snack bags, add an individually wrapped hand wipe.

Thursday, December 29, 2016

Homemade Snacks are Healthier

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See Janet Groene's shortcut recipes for the small boat galley, RV or camper at Boat Cook.

Grillside Gorp
Bring out cold beer and big bowls of this snack when the gang gathers around the grill waiting for the burgers to get done. Packed with energy and nutty nutrition, the mix can also be packaged by the cupful for your pack or pocket. 

8 cups square cereal, preferably three or four different flavors (not sweetened)
2 cups garlic croutons
3 cups smoked almonds
1/3 cup canola oil
1 teaspoon each smoked paprika, black pepper
1 teaspoon each onion salt, garlic salt

Heat the oven to 350 degrees. Put cereal, croutons and almonds in two baking pans or rimmed cookie sheets. In a microwaveable cup stir smoked paprika and black pepper into the oil and heat 30 seconds or until warm. Drizzle over cereal mixture, mixing gently as you go. Bake 10 minutes, mix and bake 5 minutes more. Cool, sprinkle with onion and garlic salt and mix again.  
         Serve in bowls or cool completely and package for the hiking trail. Makes 13 cups. 

Love to travel? Fresh teasers and tidbits to get you thinking about where to go next. See