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Friday, December 2, 2016

Homemade Trail Mix is Pocket Fuel

blog copyright janet groene, all rights reserved. To ask about rates to place an ad or sponsor a post, email Special rates available for one ad, one year, all seven Groene sites.

    Janet Groene's Survival Food Handbook is a guide to provisioning your boat, cabin, lodge or camper with shelf-stable supermarket food. Every recipe in the book can be made from pantry ingredients. No high-priced survival rations needed.


Smart tip: by packaging gorp in individual portions of ½ to 1 cup, you control portions. Putting it in a big bowl invites you to binge.  Plastic snack and sandwich bags can be re-used.
Shipwreck Gorp

4 cups crisp Chinese noodles
6 cups square cereal such as any flavor  Chex
2 cups roasted whole almonds
2 teaspoons garlic salt
½ stick butter
1 tablespoon curry powder

    Put noodles, cereal, nuts and garlic salt in a clean bag and mix gently. Melt the butter, stir in curry powder and drizzle over the dry mixture. Toss gently but mix thoroughly. Package by the cup to carry in pocket or backpack. Makes 12 cups. Keep cool and dry and use within a week.

See Janet Groene’s camping recipes at

Thursday, November 17, 2016

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A sturdy scoop with a curved snout helps serve or package trail mix without smooshing it. This one is also good for crushed ice,  pet food, grains, etc

Santa Claus Gorp
    Start now to stow treats for the holidays.  Save money. Serve by the bowlful or package by the cupful it for the trail. If you have diet no-no’s,  substitute ingredients, such as gluten-free cereal,  but keep proportions the same.
4 cups miniature marshmallows
1 packet red gelatin dessert mix,  regular or sugar free
4 cups Apple Jacks cereal
8 cups plain or “lite” popcorn
2 cups whole walnuts
2 cups whole pecans
2 cups whole almonds
1 cup cinnamon red hots
2 cups red and green M&Ms

    Put marshmallows and gelatin in a big bag and shake gently. Add cereal and popcorn. Shake again. Add nuts, red hots and M&Ms. Shake gently to mix. Serve in big bowls or seal in snack bags by the cupful. Makes 25 cups.

See Janet Groene’s camp and RV recipes new each week and Camp and RV Cook. Her recipes for sailors and boaters are found at Boat Cook. She also offers travel teasers and tidbits at GroeneWriter.

Thursday, November 10, 2016

blog copyright janet groene, all rights reserved. To ask about rates to place an ad or sponsor a post email 

Cheesecake Gorp Balls
    Sugar for energy, fat for stamina, oats for fiber. Eat these tasty pellets as a dessert gorp or snack. 

3 1/4 cups minute oats
1 cup white chocolate chips
Half of an 8-ounce brick of cream cheese, diced
½ stick butter
½ cup half and half
1 ½ cups white sugar
1 teaspoon lemon flavoring
1 bag of blanched almonds (optional)

    Mix oats and white chocolate in a bowl. In a pan heat cream cheese, butter and half and half until cheese melts. Stir in sugar over medium heat until bubbly, then keep stirring at a low boil  for 45 seconds. 

    Remove from heat, add lemon and quickly pour over oats. Stir until well mixed. When it’s cool enough to take shape, drop blobs on waxed paper and place a blanched almond in each. Cool completely and wrap each in a twist of waxed paper. Package 3 to 5 per snack bag. 

See Janet Groene's recipes for camping and travel at

Friday, November 4, 2016

Homemade, Gluten Free Crackers for Snackers

Blog copyright janet groene, all rights protected by international law. This site has had more than 30,000 views.  To ask about rates to place an ad or sponsor a post email

Chickpea Crackers

    You know your snack is gluten free when you make it yourself. Chickpea flour, also called besan, is so rich and nutty it’s made into a chickpea pancake snack called socca sold by street vendors in France. 

It takes time to make these crackers but they’ll go a long way when combined with dried fruits and nuts to make a complete trail meal.

1 cup chickpea flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vegetable oil
Scant 1/4 cup water
1 tablespoon seeds or dried herbs such as caraway seeds, poppy seeds, black sesame, dried parsley.

    Set the oven to 400 degrees. Combine dry ingredients, add oil and gradually add water until it forms a thick dough. Knead until it’s smooth and roll it out as thin as possible. Cut in squares using a pizza wheel. Prick all over with a fork.

    Bake about 20 minutes or until crisp. Cool completely. Make trail mix with 1 cup nuts and ½ cup dried fruit to each 2 cups crackers.  

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

Thursday, October 27, 2016

Pocket Snack to Eat on a Hike

blog copyright janet groene, all rights reserved. To ask about placing an ad on all seven Groene blogs, one rate, one year, email

 See Janet Groene's shortcut recipes for camping, RV travel, boating and  small kitchens at http://www.campandrvcook.

    Many of my gorp recipes below are meant to provide a full meal on the trail. This one is  not. It's an indulgent, sweet, high-fat  dessert to eat while on a brisk walk after a meal.
    The best exercise is pushing away from the table. Try adopting the habit of having dessert while walking around the block, or bird watching, or star gazing or taking a hike.  

12-ounce package of chocolate or butterscotch morsels
2 cups chow mein noodles
1 cup broken nuts
    Nuke the morsels or melt them in a double boiler. Fold in chow main noodles and nuts. Scoop out by the heaping tablespoon and place mounds on waxed paper to cool. When they are solid, package for the trail.
    Cook’s note: Placed in colorful cupcake papers, Haystacks also make good gifts. 

This prepper cookbook isn't about doomsday. It's just about real food you can buy at the supermarket and stash for boondock RV-ing, stocking your camp, making a voyage or jemergencies.  Janet Groene's Survival Food Handbook gets you painlessly into the prepper habit. 

Friday, October 21, 2016

Pocket Snack Recipes for Ashore, Aloft and Afloat

Blog copyright janetgroene, all rights reserved. To ask about one annual rate to advertise on all Janet Groene blogs, email

What’s in your pantry when the power goes off? New cookbook is for preppers, boaters, campers and emergencies at home. Familiar supermarket supplies are used to make delicious meals without fresh foods.  

Poco Mocha   Gorp
    This is a sweet dessert gorp. Package it in portions of ½ cup or less for the lunch box or hike. 

2 tablespoons French vanilla powdered coffee creamer
1 tablespoon instant espresso
4 cups frosted bite-size shredded wheat
4 cups chocolate cereal such as chocolate Cheerios
4 cups chocolate-covered raisins
2 cups chocolate-coated coffee beans

    Mix powdered creamer and instant espresso. Put cereal in a large bag or bowl, sprinkle with coffee mixture and mix gently. Add chocolate-covered raisins and coated coffee beans. Mix gently and package in half-cup portions.  Makes about 28 servings of ½ cup each.

Janet Groene lived full-time on the go for 10 years, wintering under sail in the tropics and camping ashore in summer. See her easy recipes for camping, boating or any small galley at BoatCook and CampandRVCook.

Thursday, October 13, 2016

Homemade Trail Mix to Eat Anywhere

blog copyright janet groene, all rights reserved. This blog posts every week on Thursday or Friday.  To ask about rates to place an ad or sponsor a post email

Poocorn is just corn and shredded wheat is just wheat. (Read labels to be sure.) 

Simply Wheat and Corn Gorp
    Plain popcorn is pure corn. Shredded wheat cereal is pure wheat. Make a more healthful gorp  with them instead of sweetened, heavily salted, chemical-filled cereals. Add a piece of fresh fruit and a bottle of water and this gorp makes a meal.

4 cups bite-size shredded wheat, not frosted
4 teaspoons mixed Italian herbs
1/4 cup canola or corn oil
1/2 cup grated hard cheese such as Parmesan
8 cups plain popcorn
2 cups whole roasted cashews
2 cups walnut or pecan halves

    Spread shredded wheat on a large baking pan. In this order: sprinkle with herbs, drizzle with oil, sprinkle with cheese.  Bake at 225 degrees, stirring every 15 minutes for 45 minutes or until cereal is lightly browned. Cool completely.
    In a large bag mix popcorn, nuts and cooled cereal. Shake gently to mix well. Package by the cupful. Makes 16 one-cup portions. Keep cool and dry for up to a week.

See Janet Groene’s easy recipes for camping, boating and RV travel at campandrvcook.