Gorp Recipes

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper. In large bowl, beat butter, shortening, brown sugar and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs. On low speed, beat in flour, baking powder, salt and baking soda until blended. Stir in oats, candies, raisins and peanuts.
• Onto cookie sheets, drop dough by 1/4 cupfuls about 2 inches apart.
• Bake 17 to 19 minutes or until golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks.

Steps:

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

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.

Steps:

• Combine all the ingredients in a plastic bag and shake until combined. Put a 1/4 cup into decorative bags and seal. Serve.

Steps:

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

Steps:

• Add all ingredients together mix well.
• Store in airtight container.