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Wednesday, September 27, 2017

Homemade Snack for Movie Night at Home

Blog copyright janet groene, all rights reserved. To ask about rates for one ad, one year, all Groene sites, email janetgroene@yahoo.com




 

Movie Theater Popcorn Gorp
    

This gorp brings that “movie theater” thrill to your Netflix nights at home. By adding nutritious, unsalted ingredients to microwave popcorn, you get less sodium per fistful yet the theater taste is still there.
2 packets your favorite movie-style microwave popcorn (8 cups)
1 cup roasted, unsalted whole almonds
1 cup large, whole, unsalted peanuts
1 cup your favorite movie theater candy (e.g. Dots, Good ‘n Plenty, nonpareils, Jujubes, etc.)
    Pop corn and cool it completely. Put in a big bag with nuts and candy, shake gently to mix and scoop out by the cupful. Serve in a bigi bowl or package it for the trail in  individual snack or sandwich bags. Make 11 cups.

    Smart tip: by packaging gorp in individual portions of ½ to 1 cup, you keep each portion fresher and you control portions. Putting it in a big bowl invites you to binge. 



Be prepared for food emergencies with the Survival Food Handbook, a total guide to supermarket foods to keep on your pantry shelf at home and in your cabin, boat, RV or bugout shelter. 

Friday, September 15, 2017

Homemade, Healthier Rice Rich Trail Mix

Blog copyright janet groene, all rights reserved. To ask about rates to run your ad on all six Groene sites for one year, email janetgroene@yahoo.com


Rice is Nice Gorp 


4 cups puffed rice cereal 
4 cups crispy rice cereal
4 cups square rice cereal
1 packet instant French vanilla pudding mix
4 cups crisp rice cookie bars (e.g. Rice Crispy Bars) , diced
2 cups miniature marshmallows
2 cups yogurt-covered raisins

Combine cereals, diced cookie bars and pudding mix in a large bag and shake gently to mix. Add marshmallows and raisins and shake again to combine. Pack by the cupful in snack bags. Keep cool and dry for up to two weeks. Makes  20 one-cup portions. 

To add protein, slip 1/4 cup roasted whole almonds into each snack bag. 


See Janet Groene’s easy recipes for camping and boating at https://www.CampAndRVCook.blogspot.com and
https://www.BoatCook.blogspot.com

Wednesday, September 13, 2017

Emergency Recipes to Eat Anywhere, Any time


blog copyright janet groene, all rights reserved. To ask about rates to place one ad on all six Groene sites for one year, email janetgroene@yahoo.com




Now more than ever. Survival Food Handbook is a guide to provisioning your camper, boat or home pantry with affordable, familiar supermarket foods for emergencies.




Crunchy Cracker Gorp
    Make it your way. Use healthful, salt-free cereal such as bite-size shredded wheat or gluten-free cereal squares or small, tasty crackers such as Wheat Thins.regular or low fat. This gorp is also delicious when made with traditional Yankee oyster crackers.

2-pound box oyster crackers, bite size shredded wheat, etc.
1 package dry Ranch dressing mix
1 teaspoon garlic powder
1 tablespoon dried dillweed
½ cup canola or corn oil


    Line a large bag with paper towels.  Add crackers. Drizzle lightly with some of the  oil. Shake gently, drizzle again, shake again. Continue until all oil is used.   Add dry ingredients and shake gently to mix. Then shake bag gently off and on  for about 30 minutes to coat crackers with flavor.
    Serve as a party snack or add nuts for protein and package it for the pocket or backpack. Makes about 10 cups. 

Thursday, August 31, 2017

Homemade Donut Holes for Hiking Snacks

blog copyright janet groene, all rights reserved. To ask about placing an ad or sponsoring a post email janetgroene@yahoo.com. Special rates available for one ad, one year, six sites. 


Donut Hole Gorp



You’ll need a miniature muffin pan to make these pocket-size poppers, but it’s healthier and easier to bake them than to deep fry!  This sweet gorp is for dessert or a snack in camp, on the trail or at the wheel. 




2 cups whole wheat flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
2 sticks butter, melted
1 cup (8-ounce carton) sour cream
½ cup sugar 
1 teaspoon cinnamon

Set the oven to 350 degrees and spray miniature muffin pans thoroughly with nonstick coating. Whisk dry ingredients and stir in melted butter and sour cream. Fill muffin holes no more than 2/3 full and bake 8 to 10 minutes until they are golden brown and springy to the touch.
Mix the half cup sugar and the cinnamon in a bowl or bag. Turn poppers out of the pan and cool a few minutes. While they are warm, sprinkle with cinnamon sugar. Makes 4 dozen. 

See Janet Groene’s shortcut recipes for camping and RV travel at https://campandrvcook.blogspot.com 



Thursday, August 24, 2017

Healthier, Homemade Trail Mix

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








Rocky Road Gorp
    This is a sweet gorp for dessert or breakfast. Some recipes call for more sugar but go easy at first, then increase sweetness on the next batch if you must. Sunflower nuts, nuts and raisins can be substituted but do try for a good balance of fruits and nuts.

8 cups of one-minute or old-fashioned oats
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. Line two large jelly roll pans (18 X12) or three 9 X 13-inch pans with nonstick foil. In a large bowl or other container mix oatmeal, sugar, cinnamon, sunflower seeds, nuts and raisins. Melt butter with the honey, drizzle over oatmeal mixture and mix well. Spread on pans. Bake just until golden, about 12 minutes. Cool completely and break into clumps. 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 shortcut and swift recipes for camping, boating, backpacking and busy days at home at https://campandrvcook.blogspot.com

Thursday, August 17, 2017

Trail Mix Breakfast Recipe

Blog copyright janet groene, all rights reserved. To ask about rates to run your ad on all six Groene sites for one year, email janetgroene@yahoo.com 




Breakfast on a park bench? On the commute? On the trail?  Stuck in the tunnel? Great after-school snack for kids too. 








French Toast Morning Gorp

    This is a sweet and satisfying breakfast for campers around the campfire, for boaters at the tiller, for hikers on the trail. 

8 cups French toast cereal (one or more flavors)
2 cups miniature marshmallows
1 cup snipped dried apricots
1 cup jumbo raisins
½ cup French vanilla coffee creamer powder
2 cups Jordan almonds
2 cups roasted almonds 


    Put cereal, fruit and marshmallows in a large bag with coffee creamer and shake to coat well. Add almonds and shake again. Package by the cup or half cup. Makes 16 one-cup portions. 



See Janet Groene's shortcut recipes for camping and RV travel at https://campandrvcook.blogspot.com 


Become a prepper without spending a fortune. Here's how to stock your emergency pantry with familiar, affordable supermarket staples.  http://amzn.to/1WdYqbe

Thursday, August 10, 2017

Homemade Trail Mix, Snacks are Healthier

Blog copyright janet groene, all rights reserved. To ask about rates to run your ad on all six Groene sites for one year, email janetgroene@yahoo.com 


Within reach at the beach. Always have a pocket snack and plenty of drinking water on hand. 








Beau Thai Gorp
These nutrition-packed bars combine sweet heat with plenty of fiber and protein. Take them on the trail, wrap them to eat on the commute or brown bag ‘em for lunch al fresco or al desko. 
  
1/2 cup brown sugar
1 cup dry roasted peanuts, coarsely chopped
2 cup whole wheat flour
2 eggs
3 tablespoons each molasses and water
1 teaspoon baking soda
3/4 cup Thai peanut sauce
1/3 cup smooth peanut butter  

Grease an 8 X 8-inch pan and line the bottom with waxed paper. Set the oven to 350 degrees F. Combine sugar, peanuts and flour in a clean bag to mix well. In a bowl whisk the eggs, molasses, water, baking soda and peanut sauce. Stir in peanut butter, then stir in  dry ingredients. Mix well. 

Put dough into the pan. Bake until toasty brown and  firm to the touch. Cool 5 minutes, then turn out of the pan and cut up while it’s still warm. When it’s cool, wrap individual pieces. Makes four trail meals when served with a beverage, or cut in smaller pieces to carry as a snack. 

See Janet Groene’s camping recipes at http://www.campandrvcook.blogspot.com