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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. 

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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. 

Friday, March 3, 2017

Pocket Snacks for Hiking, Camping, Fishng

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

See Janet Groene's bookbook for preppers, campers, RV travel and boating. Survival Food Handbook uses shelf-stable supermarket  foods to make emergency meals. No high-priced storage foods needed.

Grasmere Gingerbread
    Discover a spicy snack from the heart of England, where it’s a traditional tea cake.   There are many “authentic” ways to make this folk recipe, some much more gingery than others. Here’s my version.
    This is NOT American gingerbread. It’s a dense and chewy, more compact for the pocket.  To make it a complete meal, bring a handful of roasted almonds, a crisp apple and  plenty of spring water. 

1 cup minute oatmeal (not instant, not old-fashioned)
1 cup white or whole wheat flour
½ cup brown sugar
1 teaspoon ground ginger
1/4 teaspoon baking powder
1 stick butter, melted

    Preheat the oven to 350 degrees F. In a bowl mix dry ingredients and stir in melted butter. Spread in a greased 9 X 13-inch pan and bake about 30 minutes until golden brown and pulling slightly away from edges of the pan.
    Cut in squares while it’s still hot but leave in the pan until it’s cool. Wrap squares individually. Makes 12 pieces. 

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

Thursday, February 23, 2017

Homemade Pocket Snacks to Eat on the Go

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

Acorn Gorp

Hurray!  We can still buy Maple Nut Goodies, the old-fashioned candy. Here’s how to turn it into a dessert gorp for the lunchbox, beach bag, backpack  or to take on a brisk walk after dinner.

17-ounce package of Brach’s Maple Nut Goodies  
4 cups Ritz miniature sandwich crackers, cheese or peanut butter
4 cups maple and brown sugar Life Cereal squares
4 cups unsweetened cereal squares (your choice)
1 egg white
1/3 cup brown sugar
1/4 teaspoon maple extract such a Mapleine
2 cups pecan halves

    In a large bag mix Maple Nut Goodies, sandwich crackers and cereals. At this point, you can  package the mix by the half cup and walk away. Makes 28 portions. 

    For a nuttier gorp, whisk the egg white until light. Whisk in brown sugar and maple flavoring and toss with pecans. Spread on nonstick foil in a pan and bake (I use the toaster oven)  at 250 degrees, stirring occasionally,  until nuts are dry. Cool nuts and mix with Goodies mixture. Package by the half cupful. Make 32  portions. 

Never be without an emergency meal at home or on the go. Survival Food Handbook is about ordinary, affordable supermarket staples you can stow now and use as needed. Delicious recipes.

Friday, February 17, 2017

Healthy Snacks for Your Pocket

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

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

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

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