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Sunday, May 24, 2015

Homemade Trail Mix Recipes for Better Health, Lower Cost

blog copyright janet groene, all rights reserved. To ask about rates for sponsoring a post or placing an ad email

French Toast Crunch Gorp

    This is a sweet and satisfying breakfast for commuters who eat on the go, for boaters at the tiller, for hikers on the trail. French Toast Crunch cereal comes in several flavors. Mix or match. 

8 cups French toast cereal (one or more flavors)
2 cups miniature marshmallows
2 cups snipped dried apricots
2 cups diced dried pineapple
½ cup French vanilla coffee creamer powder
2 cups Jordan almonds
2 cups plain, roasted almonds
    Put cereal, fruit and marshmallows in a large bag with coffee creamer and shake gently  to coat well. Add almonds and shake again. Package by the cup for a meal or half cup for a snack. Makes 18 one-cup portions.

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Monday, May 18, 2015

Take Control With Homemade Snacks

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Square Deal Gorp

Cool this gorp completely before packaging it or it may get soggy.  Eat it in one-cup portions for travel, hikes, snacking at your desk or commuting. The more different kinds of cereals you use, the more interesting the mix: corn, wheat, wheat ‘n bran, rice, oat. 

When you make your own gorp you can minimize salt or sugar, omit allergens, go organic or non-GMO if you wish or substitute, say, soy nuts for tree nuts. It's all about your health. And, when you package by the cupful, you also achieve portion control.

1/3 cup vegetable oil, preferable peanut oil
1/4 cup your favorite seasoning mix (e.g. Cajun, Montreal Steak Seasoning, Mrs. Dash, seasoned salt,  rosemary garlic,  garlic herb, etc.)
1/4 cup soy sauce
2 cups raw almonds (or more to taste)
16 cups various square cereal, preferably unsweetened

    Set the oven to 275 degrees.  Whisk oil, seasoning and soy sauce in a small bowl.  Put cereals and nuts in a large, clean bag and jostle gently to mix. Spread cereal mixture in lightly sprayed jelly roll pans. Drizzle with oil mixture. Bake,  stirring every 15 minutes. After 45 minutes turn off the oven and don’t open the door again until morning.

Put mixture back in the big bag to mix again if necessary.  Package cooled , crisp gorp by the cupful in zip-top snack bags or pile it into a big bowl to serve around the campfire or in front of the TV.  Makes 18 portions of one cupful each.

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

Friday, May 8, 2015

Homemade, Healthy Snacks for Land and Sea Travel

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Beer Nut Gorp
    This is a high-carb gorp, not a square meal but just right for an energy boost when you’re hiking (on a trail or during a sailboat race; you sailors will know the term.)  As always, gorps go best with plenty of drinking water and this one is always good with cold longnecks around the campfire.
1 stick butter
1 packet dry  Parmesan salad dressing mix
3 cups square corn cereal
3 cups square wheat or rice cereal
3 cups small pretzels
3 cups peanut butter-filled pretzels

    Set the oven to 275 degrees. Put cereals and pretzels on two large pans and place in the oven to get warm. In a small skillet, melt the butter and stir in the salad dressing mix. Drizzle over the pans, stir and bake 15 minutes more. Cool, then dump everything into a large, clean bag to mix well. Bag by the cupful for the trail or serve in big bowls for the party. Makes 12 cups.Scroll down for more gorp recipes.

See Janet Groene's easy galley recipes for boating at

Friday, April 24, 2015

Homemade Snacks for the Campfire, Trail, Lunchbox

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Pocket snacks give you  Pedal Power

Jamaica Me Love It  Gorp
    This is a fiber-rich,  not-too-sweet dessert gorp. To reduce sweetness further, use unsweetened coconut, cereal, pineapple and mango.

4 cups shredded coconut
2 cups coconut patties or coconut bonbons, cut in bite size
1 package dry lemon gelatin dessert mix, regular or sugar free
4 cups bite-size shredded wheat or other fiber-rich square cereal
2 cups dried pineapple chunks
2 cups dried mango, cut in bite size
1 cup macadamia nuts
1 cup cashews
    In a large bag shake coconut, cut-up coconut candy and gelatin dessert mix. Add remaining ingredients and gently shake again to mix well. Package by the cupful for the trail or serve in a big bowl around the campfire. Makes 16 cups.

See Janet Groene’s camping,  RV and boat galley  recipes at and

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Friday, April 10, 2015

Secret Ingredient Makes This Snack Recipe

Crazy Mixed Up Gorp
    When cruising in a camper or boat and space is limited, I carry a few choice spice blends instead of a full spice rack. One of them is McCormick’s Salad Supreme. The other is  Jane’s Crazy Mixed Up Salt. I have no connection with either company.      

      Jane’s adds taste but not heat. I use it in cooked dishes and also set out small dishes of it  as a dip to go with platters of raw vegetables. This gorp uses one whole, small canister so it’s more economical to buy it in multi-packs
      If this brings you rave reviews in the campground, marina or poker nights at your house, adopt it as your signature snack recipe and keep my secret ingredient your secret too. 

Butter-flavor nonstick spray    
12 cups “lite” popcorn (3 one-quart microwave packets)
8 cups your favorite square cereals (two to four different varieties)
2 cups roasted whole roasted, unsalted almonds
2 cups roasted whole roasted, unsalted pecan halves
9.5-ounce canister of Jane’s Crazy Mixed Up Salt   
    As each batch of popcorn, cereal and nuts goes into a large, clean bag, spray lightly with butter-flavor, nonstick spray and sprinkle with some of the Jane’s salt.  Add any remaining Jane’s salt and shake bag gently to coat pieces evenly. Package by the cupful for travel or trail or serve it in big bowls. On the trail it’s great with cold water and an apple. At a party it’s perfect with longnecks. Makes 24 cups.