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Thursday, April 20, 2017

Walk, Talk, Eat Travel Snack Recipes

blog copyright janet groene, all rights reserved.  This blog has had more than 35,000 views. To ask about placing an ad or sponsoring a post email

Package gorp for your pocket, backpack, lunchbox or portion control and you'll never be without a wholesome snack even in that middle seat. 

Caramel Nut Dessert Gorp
Make it with any bite-size cereal (no gluten, low sugar, high fiber). Take a brisk walk after supper at home or in the campground, enjoying this dessert while you pace off the calories. 
     When you divide it into 32 servings of ½ cup each you’re getting maxi taste and crunch for mini carbs.

12 cups square crisp cereals
4 cups whole pecans
1 stick butter
1 cup brown sugar
1/3 cup light corn syrup
½ teaspoon each salt and baking soda

       Line two jelly roll pans with nonstick foil. Set the oven to 300 degrees. Spread cereal and nuts on pans.  In a saucepan melt butter and stir in sugar, corn syrup and salt. Cook until it comes to a full boil.  Remove from heat. Carefully drizzle over the cereal.  Bake without stirring 30 minutes at 300 degrees. Cool.  Makes 16 cups. 
When it’s completely cool, turn over lightly with a pancake turner to break up and mix.   Package by the cup or  half-cupful in snack bags. Take a brisk walk while enjoying this satisfying dessert and stroll away the calories.

See Janet Groene’s shortcut meals for camping, the small kitchen or the vacation condo at 

Power out? Camping? Sailing? Feed your family familiar, affordable emergency pantry meals from the supermarket. No pricey survival rations needed. Order  Survival Food Handbook. 

Thursday, April 6, 2017

Make a Date with this Sweet Trail Mix Recipes

Janet Groene's 
Make a Date Gorp
    This is a sweet dessert gorp easily packaged in snack bags for the trail or lunchbox. Mixing is messy but it’s easier if you use a spatula sprayed with nonstick coating.

1 stick butter
1 cup packed brown sugar
16-ounce package chopped dates
1/4 cup water
3 cups crisp rice cereal
Optional: 1 cup chopped nuts
    Bring butter, sugar, dates and water to a boil for 2 minutes. Fold in rice cereal and nuts until no dry spots remain. Pack in a buttered  9 X 13-inch pan. Cool, cut in squares. 

See Janet Groene's Survival Food Handbook, a guide to stocking your cabin, home, boat or camper with shelf-stable foods from the supermarket. Familiar, affordable recipes feed your family in emergencies and on extra busy days.

Homemade Trail Mix Goes the Distance

blog copyright janetgroene. All rights reserved. To ask about rates to place one ad, one year, all Groene sites email

Pea-Licious Gorp
    This savory gorp makes a snack by the half cup  or a satisfying meal when you eat a cup or two of it with a beverage.

4 cups string cheese, snipped into small bites pieces
1 tablespoon of dry ranch salad dressing mix
2 cups Wasabi peas
4 cups of bite-size whole grain crackers (e.g. Wheat Thins)
4 cups sweet potato chips
2 cups whole, roasted, unsalted almonds

    Snip cheese into a 4-cup measure. When you have enough, dump it into a clean bag with the ranch mix and shake gently to mix. Add remaining ingredients, shake gently to mix and package the gorp by the cup or half cup.  Makes 16 cups. Keep cool and dry for up to a week.

See more of Janet Groene’s easy recipes for camping, the lunchbox and travel at  

Never get caught without food in the house, the camper, the boat or your cabin at the lake. Supermarket foods stock the pantry with real meals for real people. No high-priced prepper foods required. See the Survival Food Handbook. 

Thursday, March 30, 2017

Homemade Snacks to Take Anywhere, Eat Anywhere

blog copyright janetgroene. All rights reserved. To ask about rates to place one ad, one year, all Groene sites email

    Cinnamon Sugar Gorp
    If you like a cinnamon sweet for dessert, make this fiber-rich gorp for camping, hiking, campfires, lunch boxes or to eat on the plane. For a celiac diet, use  gluten-free cereals

6 cups square cinnamon cereal
3 cups round oat cinnamon cereal
3 cups frosted, bite-size shredded wheat cereal
1 stick butter
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
2 cups unsalted dry-roasted peanuts
2 cups whole, roasted almonds
2 cups whole pecans

    Put cereals in a large  bowl or clean dishpan. Melt the butter and stir in cinnamon and vanilla. Drizzle over cereal. Let stand until it’s completely cool Stir in nuts. Mix well.  Package for your pocket, lunchbox or backpack. Keep cool and dry. Makes 18 snacks of one cup each.

See more of Janet Groene’s recipes for camping, hiking, biking, boating at

Thursday, March 23, 2017

Sweet Trail Mix For Your Pocket

blog copyright janet groene. All rights reserved. To ask about rates for one ad, one year, all Groene sites, email

Rocky Road Gorp
    Carry this rich, sweet, chunky  gorp for breakfast or a walking/riding dessert. Vary the kinds and amounts of nuts, seeds and/or dried fruit depending on your own food tolerances.

8 cups of minute or old-fashioned oats (not instant)
1 cup packed brown sugar
1 tablespoon cinnamon
1 cup each sunflower nuts, chopped nuts and raisins
2 sticks butter
1 cup honey 

    Set the oven to 350 degrees. Grease (or line with nonstick file)  two large jelly roll pans (18 X12) or three 9 X 13-inch pans. Mix oatmeal, sugar, cinnamon, sunflower seeds, nuts and raisins. Melt butter with the honey, drizzle over oatmeal mixture and mix well. Bake  until golden, about 12 minutes. Cool completely and crumble the mixture. Measure by the cupful or half cup and seal in snack bags. Keep cool and dry.  Makes 11 cups. 

See more of Janet Groene’s swift and shortcut for camping, boating, and busy days at home at

Thursday, March 16, 2017

Homemade Travel SnacksSmack of Good Eating

 Janet Groene is a travelwriter who makes homemade pocket foods that can be carried anywhere, eaten anywhere. See her ideas for places to go next,  at 

Rice Cake Riot Gorp
    Miniature rice cakes are a wonderful fill-up and they weigh almost nothing in your backpack or travel vest. This low-fat, low-sugar recipe utilizes sweet rice cakes to make a gorp for dessert or a high-energy snack.

2 cups plain miniature rice cakes
2 cups caramel miniature rice cakes
2 cups miniature chocolate rice cakes
1/4 cup powdered sugar
2 cups miniature marshmallows
    Break rice cakes in two or three pieces. Put in a large bag with sugar and shake to coat. Add marshmallows and shake again. Package in snack bags by the cupful. Makes 8 cups. 

Optional: add 2 cups whole pecans.  

Are you a camper or RV traveler? See shortcut recipes at 


Thursday, March 9, 2017

Trail Mix Recipes for a Trail Fix

blog copyright janet groene, all rights reserved. To ask about rates to place one ad, one year, all six Groene sites, email 

Springtime Gorp

    A hint of dill in the ranch dressing mix gives this gorp the taste of green-up time in the treetops and valleys. It’s a perfect meal for a walk in the sunshine.  Add a bottle of water and a crisp apple to your pack, pick a resting places under a redbud tree in bloom and munch your lunch.  

1 stick butter
1 packet dry ranch salad dressing mix
½ teaspoon dried dillweed
3 cups square corn cereal
3 cups square wheat or rice cereal
3 cups small pretzels
3 cups peanut butter-filled pretzels
3 cups whole almonds

    Set the oven to 250 degrees. Put cereals, pretzels and nuts in two large pans lined with nonstick coil. Drizzle with melted butter. Mix dry salad dressing mix and dillweed and sprinkle over pans. Bake 10 minutes, stir and bake another 10 minutes.  Cool completely, then package in snack bags by the cupful. Makes 15 cups.

See Janet Groene's Survival Food Handbook, a guide to provisioning your camper, boat, cabin or home pantry with foods for good times and bad. Delicious recipes are all made with familiar, affordable, supermarket staples. No high-priced survival rations required.