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Friday, November 27, 2015

Sugarplum 'n Pretzel Snack Recipe

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

Sugarplum Pretzel Gorp
    This makes a satisfying dessert gorp to take on an after-dinner walk, or serve it in big bowls around the fireside. 

5-6 cups miniature pretzel twists
1 egg white
1 tablespoon water
½ cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves

    Set the oven to 350 degrees and line a large baking sheet with foil or parchment. Whisk the egg white with water until it’s light, then whisk in sugar and spices to mix well. Put pretzels in a large bowl and drizzle with egg white mix. Gently mix until pretzels are evenly coated. Spread on the baking sheet and bake 10 minutes just until pretzels are crisp and dry. Makes 5-6 cups. 

See more recipes for camping, potlucks and RV trips at 

Friday, November 20, 2015

Stand Up For Healthy Snacks

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

Luv Ya Honey Gorp
    This sweet dessert gorp is ideal for a walking dessert. Measure out a half cupful, tuck it in your pocket and burn off those love handles with a brisk walk after a meal!

2 cups cut-up Bit ‘O Honey candy
2 cups honey-coated round oat cereal
4 cups store-bought caramel corn
2 cups honey-roasted peanuts

    Cut candy into small bites and combine with remaining ingredients. Serve in a bowl or package in half-cup portions. Makes 20 half-cup servings.  

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

Friday, November 13, 2015

Healthy Snacks for the Trail or Lunchbox

blog copyright janet groene. To sponsor one or more blogs or to advertise on all seven Groene blogs for one low, annual fee email

Do you camp or boat? See more of Janet Groene’s shortcut recipes at CampAndRVCook and BoatCook

Biscotti Bites Gorp
    Most of us think of biscotti as dunkers for coffee or cocoa but you can make them at home with lots of eggs and nuts for a nutritious, crunchy trail meal.
4 cups almonds
3 ½ cups whole wheat flour
1 teaspoon baking powder
Pinch salt (optional)
1 cup sugar
2 tablespoons milled flax seed

5 eggs
2 teaspoons vanilla flavoring
1 teaspoon almond flavoring
    Chop almonds coarsely and set aside. Dump flour, baking powder, salt, sugar and flax seed  in a bag and jostle bag gently to mix.  Whisk eggs with flavorings until light, then mix in dry ingredients. Dough will be thick and sticky.
    Turn out dough onto a floured cloth and form into 4 “logs”. Bake logs on greased baking sheets about 20 minutes at 325 degrees. Logs will be soft and tops will show cracks.
    The next step is important. Cool until lukewarm, when logs are easy to cut. Slice logs, then cut each slice in two or three bite-size pieces.  Reduce oven heat to 200 degrees and spread bite-size biscotti on sheets. Bake until crisp and golden, about 15 to 20 minutes. Cool thoroughly, then fill snack bags for the trail. Keep cool and dry up to two weeks.

Friday, November 6, 2015

Easy Homemade Snacks Save Money

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

Banquet-for-Lunch Gorp
    If you eat lunch at your desk, on the beach or on a park bench, dip your hand into a sack of  this substantial, nourishing gorp. All you need with it is a bottle of water. The recipe calls for unsalted nuts and popcorn because the two types of crackers provide plenty of sodium.
4 cups plain popcorn (no salt, no oil)
4 cups miniature Ritz cheese sandwich crackers
2 cups unsalted jumbo peanuts or whole, roasted almonds
1 cup dried cranberries
1 cup jumbo raisins
2 cups “goldfish” type crackers

    Remove any hard kernels from popcorn and combine everything in a large bag. Shake gently to mix well and seal in snack bags by the cupful. Makes 14 cups.

If you boat or camp see more Janet Groene recipes at BoatCook and CampAndRVCook