Southwestern Gorp Recipes

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GORP



Gorp image

Here's a reader recipe so fast and fun the kids can help you put it together! It makes a great little present for their teachers, coaches or scout leaders-or to wrap up and keep on hand for unexpected guests, neighbors and drop-in guests. Michael Vyskocil - Glen Rock, Pennsylvania

Provided by Taste of Home

Categories     Snacks

Time 10m

Yield 4 cups.

Number Of Ingredients 8

1/2 cup unblanched whole almonds
1/2 cup coarsely chopped walnuts
1/2 cup golden raisins
1/2 cup chopped dates
1/2 cup dried apple slices, chopped
1/2 cup dried apricots, chopped
1/2 cup semisweet chocolate chips
1/2 cup Honey Nut Cheerios

Steps:

  • In a large bowl, combine all ingredients. Store in an airtight container.

Nutrition Facts : Calories 169 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 3g fiber), Protein 4g protein.

OVEN ROASTED MAPLE GORP



Oven Roasted Maple Gorp image

Provided by Rachael Ray : Food Network

Time 25m

Yield 8 servings

Number Of Ingredients 10

3/4 cup maple syrup
1 cinnamon stick
1 vanilla bean, split
1 cup oats
1 cup peeled hazelnuts
2 cups whole natural almonds
1/2 cup golden raisins, a couple of handfuls
1/2 cup dried sweetened cranberries, (recommended: Craisins brand) a couple of handfuls
1/2 cup shelled pumpkin seeds or sunflower seeds
1 cup chocolate and candy coated peanuts (recommended: Peanut M&Ms)

Steps:

  • Preheat oven to 375 degrees F.
  • Place maple syrup on the stove with cinnamon and vanilla over medium low heat to infuse the flavor. Warm syrup a couple of minutes, remove.
  • Combine oats, hazelnuts, almonds, raisins, cranberries and seeds in a bowl. Toss with maple syrup and remove the cinnamon stick and vanilla bean. Spread the maple coated mixture out on a cookie sheet and roast 15 minutes. Remove the nuts from oven and transfer to another cold pan, tossing the mix to quick-cool it. Once cool, toss with peanut candy and eat or pack up for a hike!

GOURMET GORP



Gourmet Gorp image

Here's a high-energy alternative to packaged gorp - and so much better.

Provided by Food Network

Time 30m

Yield about 1 3/4 pounds gorp.

Number Of Ingredients 7

3 tablespoons butter
1 pound whole almonds
2 tablespoons finely chopped fresh rosemary
2 tablespoons Worcestershire sauce
1 tablespoon kosher salt
1/2 pound dried Turkish apricots, cut into thirds
1 cup dried cranberries

Steps:

  • Preheat an oven to 400 degrees. Place butter on a large baking sheet with sides and melt in oven for 3 to 4 minutes. Remove baking sheet and add almonds, rosemary, Worcestershire sauce, and salt. Stir until almonds are coated with seasonings, then spread almonds in a single layer. Return baking sheet to oven and turn oven down to 325 degrees. Bake for 20 minutes, stirring almonds once or twice to toast evenly. Remove and let cool in pan.
  • When cool, transfer seasoned almonds to a large resealable plastic bag; add dried apricot pieces and dried cranberries. Seal bag and shake to toss contents. Store at room temperature up to 3 days.

GORP



Gorp image

Provided by Food Network Kitchen

Time 5m

Yield 3 cups

Number Of Ingredients 7

1 cup toasted cashews
1/2 cup dark or golden raisins
1/2 cup craisins (dried cranberries)
1/3 cup pepitos (pumpkin seeds)
1/4 cup dark chocolate chips
1/4 cup white chocolate chips
2 tablespoons dried shredded coconut

Steps:

  • Dump all the ingredients into the plastic bag. Seal up the bag. Shake the bag to combine the stuff together. Serve.

SOUTHWESTERN SOUP



Southwestern Soup image

A Southwestern kick adds zip and zest to this tomato basil-based soup. With corn, salsa and beans, this recipe is guaranteed to spice up a cool fall night. Jean Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings (4 quarts).

Number Of Ingredients 11

3 cups water
4 cans (8 ounces each) tomato sauce
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) chicken broth
2 cups frozen corn
2 cups salsa
2 teaspoons dried minced onion
1 to 2 teaspoons dried oregano
1 to 2 teaspoons dried basil
2 cups shredded cheddar cheese
Tortilla chips, optional

Steps:

  • In a Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. , Sprinkle individual servings with cheese. Serve with tortilla chips if desired.

Nutrition Facts : Calories 194 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 1039mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 11g protein.

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