What are some good, non melting snack ideas and/or recipes for the lake?

Jerky


Trail Mix


Pretzels and peanut butterWhat are some good, non melting snack ideas and/or recipes for the lake?
I take home made cookies and sometimes brownies. Store them a hard plastic container. If they aren't loaded with frosting or glaze, they'll do just fine.





I often take those powdered donuts and hard cooked eggs for breakfast. They make an easy breakfast served with coffee and juice. No cooking.





I cook the main meals at home, pack them in airtight containers, freeze the food and then reheat it at the lake. I've done this with red green chili burritos, sliced roast beef in gravy, fried chicken fingers, prepared mashed potatoes, spaghetti sauce with meatballs (pre-cooked but didn't freeze the pasta). You can take whatever you like really. If you can freeze it and reheat it in a skillet or saucepan, you can serve on family camping trips.





I don't like to haul salad stuff. But, I take plenty of fruit: grapes, oranges, peaches, canned pineapple, melons. I have successfully packed cucumbers and baby carrots. Serve them with some ranch dressing.





I've gotten really efficient with this stuff over the years. I take three coolers. Frozen food goes in one, drinks in another and the third one for things that don't need to be cold like seasonings, coffee, sugar, creamer, tea bags, bread, mustard, etc. It keeps the ants, flies and kids from getting into stuff.What are some good, non melting snack ideas and/or recipes for the lake?
We take sub sandwiches, BBQ pork with buns to make sandwiches, chicken tenders, pasta salad, potato salad, bing cherries, watermelon, apples, pears, chips, Chex Mix, Gatorade, stuff like that.





Here are some recipes that would work well on the lake:


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http://www.foodnetwork.com/food/recipes/鈥?/a>


http://allrecipes.com/Recipe/Amys-Barbec鈥?/a>
trail mix


apples/pears/oranges/peaches


pumpkin/sunflower/watermelon seeds


chips


boiled peanuts


craisins


carrots, peppers, and cucumber (my girlfriend is Israeli and she takes that everywhere we go)
trail mix!


it is sooooo good!


Every time we go camping or something we always bring trail mix!


I hope this helps:)


good luck


=p
watermelon!...or any kind of fruit, they're good and good for you.
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I have tons more in my cooking group. I have over 14000 recipes. Free to join and no obligations. Join a group that has a personal touch !


http://groups.msn.com/CookingWithKay








Cheesy Pizza Snacks recipe


1/4 cup Parmesan cheese


1 tablespoon dry spaghetti sauce mix


2 teaspoons garlic powder


8 cups Crispix cereal


4 cups pretzel nuggets


3 tablespoons vegetable oil





Combine Parmesan cheese, spaghetti sauce mix and garlic powder. Set aside.





In a bag, combine Crispix cereal and pretzel nuggets. Pour oil over cereal mixture. Close bag and gently toss cereal mixture until well coated. Add Parmesan cheese mixture and close bag. Gently toss cereal mixture until well coated.

















Zesty Texas Snack Mix








6 tablespoons butter or margarine


1/4 cup hot red pepper sauce


2 tablespoons Worcestershire sauce


1 tablespoon chili powder


1 teaspoon oregano


2 cups Fritos corn chips


2 cups Crispix cereal


2 cups Ritz Bits mini cheese crackers


2 cups Corn Nuts


1 1/2 cups pretzel goldfish


1 cup roasted pumpkin seeds


1 cup Texas pecan halves





Preheat oven to 250 degrees.





In a large shallow baking dish, melt butter. Add red pepper sauce, Worcestershire sauce, chili powder and oregano; stir.





In a large bowl, combine Fritos, Crispix, Ritz Bits, Corn Nuts, pretzel Goldfish, pumpkin seeds and pecans. Add mixture to melted butter mixture in baking dish; toss to coat thoroughly. Bake 1 hour, stirring every 10 minutes.





Cool completely, store tightly covered

















Honey-Spice Pretzels


Serving Size : 4





4 cups nonfat pretzel sticks


3 tablespoons honey


2 teaspoons margarine -- melted


1 teaspoon onion powder


1 teaspoon chili powder





Heat oven to 350 degrees. Line cookie sheet with aluminum foil; spray with


cooking spray. Place pretzels in large bowl. Mix remaining ingredients; drizzle


over pretzels, stirring to coat.





Spread pretzels evenly on cookie sheet. Bake 8 minutes, stirring once. Cool on


sheet. Loosen pretzels from foil. Store in airtight container at room


temperature.














Spiced Vanilla Pecans








1 pound whole pecan halves


6 cups water


1/2 cup superfine sugar (not confectionery or granulated)


3 tablespoons unsalted butter, melted


1 tablespoon light corn syrup


1 tablespoon vanilla extract


1/4 teaspoon salt


1/4 teaspoon ground coriander


1/4 teaspoon ground cinnamon


1/4 teaspoon ground nutmeg


1/4 teaspoon ground allspice


1/8 teaspoon ground black pepper





In a large saucepan, boil the pecans in the water for 1 minute. Drain well. While they're still hot, toss them in a large bowl with the sugar, melted butter, corn syrup and vanilla extract. Mix well and let the nuts sit, covered, for at least 12 hours, up to 24.





Preheat the oven to 325 degrees F. Put the nuts on a rimmed cookie sheet. Bake them for 30 minutes, stirring them every 5 minutes. The nuts should be well browned - though I realize they start out brown, so what you're looking for is a darker brown - and crisp-looking. Of course they won't really be crisp until they're cool.





Meanwhile, combine all the spices in a large bowl. The instant the nuts are done, add them to the spices and toss until they're well coated.





Pat the nuts back down on the cookie sheet in a single layer, so that they can cool without clumping. Cool them thoroughly and store airtight.





Makes 1 pound.














Spicy Mixed Nuts





3 tablespoons butter or margarine


1 envelope Lipton golden onion recipe soup mix


1/4 cup sugar


1 teaspoon ground cumin


1 jar unsalted dry roasted mixed nuts -- (8 ounces)





Blend dry soup mix with sugar and cumin.





In a large skillet, melt the butter and stir in the dry soup mixture.





Add nuts and cook over medium heat about 5 minutes or until nuts are coated with mixture and golden brown.





Serve warm or cool on a baking sheet.





May be stored in an airtight container for up to 2 weeks. Makes 2 1/2 cups.














Glazed Nuts


1 1/2 Cup sugar


1/2 cup sour cream


1 1/2 tsp. vanilla


1 1/2 quart pecan halves





Mix sugar and sour cream in heavy saucepan.


Cook over medium heat to soft ball stage.


Cool slightly, add vanilla, then add nuts.


Stir until well coated. Spread nuts on wax


paper. Cool completely. Break apart.


Store in airtight container























SESAME TREATS


Yield: 1 Batch





1 1/2 c AM Sesame Seeds


1/2 c AM Sunflower Seeds


1/2 c Chopped nuts


3/4 c Coconut


1 c Honey


1 ts Sea salt(optional)


1/2 c AM Peanut Butter


2 tb Carob powder





Mix first four ingredients together. Mix remaining ingredients in a


separate bowl, then stir into dry mixture. Spread into an oiled,


square casserole dish. Freeze until firm, then slice into bars and


serve.














Hidden Valley Oyster Crackers





12-16 oz. plain oyster crackers


1 pkg. Hidden Valley Ranch Salad


Dressing Mix


1/2 tsp. lemon pepper


1 1/2 tsp. dill weed


1/2 tsp. garlic powder


3/4 c. salad oil





Combine Hidden Valley Ranch dressing mix and oil in a small bowl. Add dill weed, lemon pepper and garlic powder. Pour over crackers; stir to coat. Place seasoned crackers in a warm oven for 15-20 minutes