We always have a variety of HOMEMADE goodies for our travelers to enjoy during the trip. It's one of the things that sets us apart from other tour companies! We also have a breakfast sandwich on the morning of departure. Travelers never have to worry about eating breakfast before we travel.
See below for many recipes that our travelers have shared:
JUST ADDED:
Tina McQuinn's Recipes from the June 2013 Northwest trip:
Tina McQuinn's Ding A Lings
I package White Chocolate
3 cups Chow Mein Noodles
2 cups Peanuts
Melt chocolate as directed on package, add noodles and peanuts. Stir until coated and then drop out onto waxed paper. Allow to cool.
____________________________________________________________
Tina McQuinn's Peanut Butter No-Bake Cookies
2 cups Sugar 1/2 cup milk
Mix sugar and milk in a saucepan. Bring to a boil and then allow to cool for 5 minutes. Add 1 cup peanut butter, 1/2 stick of butter, 1 tsp. vanilla, and 3 cups quick oats. Mix together and drop by spoonfuls onto waxed paper.
____________________________________________________
Kay Scrivner's
BUTTERBRICKLE COOKIES
1 box butter pecan cake mix
1 pkg ‘Bits ‘o Brickle’ chips (found with baking chips in grocery store)
¼ cup water
¼ cup oil
1 egg
Mix all ingredients. Will be a thick batter. Drop by spoonfuls. Bake about 13 minutes at 350 degrees.
Toffee Bars
(Kim's recipe using Graham crackers)
Step One:
Preheat oven to 350. Break Graham Crackers into 48 small crackers and place these on a cookie sheet with sides touching. Sprinkle 1 cup of chopped pecans over the graham crackers.
Step Two:
Put the following into a saucepan:
Heat and bring to a boil. Let this mixture boil for 2 minutes while stirring. This will scorch easily if you do not stir.
Step Three:
Pour the hot mixture over the graham crackers, making sure that all of them are covered with some of the mixture. Bake crackers for 7-8 minutes. The toffee coating will be bubbling hot when the bars are done. Do not overbake; the bars will burn easily. I always set a timer so that I do not forget them. Remove from the oven and quickly place the bars onto waxed paper to cool. You must remove them from the cookie sheet quickly or they will stick.
Linda Gordon's no-cook peanut butter roll
Soften 1 stick of butter or margarine and 1 package of cream cheese. Mix these together well and then add 2 pounds of confectioners sugar. Mix these together until smooth and roll out thin on waxed paper. Use confectioners sugar to "flour" the paper to keep the mixture from sticking. Spread a thin layer of peanut butter on the white mixture and carefully roll up. Do not make the rolls too large. Cut and wrap individually in saran wrap. You can use a string or thread to cut the candy into individual pieces neatly.
2 1/2 Cup Sugar
1/2 Cup Corn Syrup
2 egg whites
1 Cup Water
1 Tsp. Vanilla
Boil together sugar, corn syrup and water and cook to hard ball stage. Beat egg whites. Pour syrup mixture over eggs, beat until stiff enough to handle. Sprinkle waxed paper with powdered sugar and roll mixture out thin with rolling pin. Spread with warm, softened peanut butter, roll and cut like a jelly roll.
Homemade Liquid Laundry Soap- Front or top load machine- A GREAT VALUE!
- Grate bar of soap and add to saucepan with water. Stir continually over medium-low heat until soap dissolves and is melted.
-Fill a 5 gallon bucket half full of hot tap water. Add melted soap, washing soda and Borax. Stir well until all powder is dissolved. Fill bucket to top with more hot water. Stir, cover and let sit overnight to thicken.
-Stir and fill a used, clean, laundry soap dispenser half full with soap and then fill rest of way with water. Shake before each use. (will gel)
-Optional: You can add 10-15 drops of essential oil per 2 gallons. Add once soap has cooled. Ideas: lavender, rosemary, tea tree oil.
-Yield: Liquid soap recipe makes 10 gallons.
-Top Load Machine- 5/8 Cup per load (Approx. 180 loads)
-Front Load Machines- ¼ Cup per load (Approx. 640 loads)
*Arm & Hammer "Super Washing Soda" - in some stores or may be purchased online here (at Meijer.com). Baking Soda will not work, nor will Arm & Hammer Detergent - It must be sodium carbonate!!
Mama's Cookies
(Juanita Raney)
This recipe is super easy and the cookies are YUMMY!
1 Package Almond Bark
2 Cups Miniature Marshmallows
2 Cups Dry Roasted Peanuts
2 Cups Rice Krispies Cereal
1 Cup Peanut Butter
1 Package Almond Bark
Mix marshmallows, peanuts, and Rice Krispies in a large bowl. Place the almond bark in a microwave safe container and melt according to package instructions. Be sure to do this slowly to keep from burning. Stir the peanut butter into the warm almond bark and mix well. Pour this mixture over the dry ingredients and mix until it is well coated. Drop with a spoon onto wax paper and allow to cool.
Glenna Adams' Recipe for WHITE TRASH!
White Trash
2 cups each corn chex, rice chex, rice Krispies, and mixed nuts (I used cashews)
1 big box raisins, optional (I used golden)
1 bag small petzels
1 1/2 pkgs. white almond bark (I used 3 pkgs. Ghiradelli white choc. chips)
Mix all, pour melted chocolate over and mix again until covered. Spread, cool, break into piece.
Estine Tipton's White Fudge
Mix the above ingredients in a pan and bring the mixture to a boil. Boil 10 minutes and turn off heat. Add one jar marshmallow cream, 1 package white chocolate chips. Beat with the mixer until smooth and creamy. Stir in 1 cup of chopped pecans and pour in a 9x 13 dish to cool.
Turtle Bars (Phyllis Cable)
Put the sugar and corn syrup in a saucepan, and bring this to a boil and remove from heat. Stir in peanut butter, cereal, pecans, and vanilla. Stir this up and press into a greased 9 x 13 inch pan. In a double boiler melt chocolate and butterscotch chips. Spread this on top of bars. Cut into squares when cool.
Laura Ashley's
Lemon Blossoms
18 1/2 oz package yellow cake mix
3 1/2 oz package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
Glaze:
4 cups confectioners’ sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 Tbsp vegetable oil
3 Tbsp water
Preheat oven to 350°.
*Spray miniature muffin tins. Combine the cake mix, pudding mix, eggs and oil and blend well with a mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel.
*To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil and 3 Tbsp water. Mix with a spoon until smooth.
*With fingers, dip the cupcakes into the glaze while they’re still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in air-tight containers.
Laura Ashley Dennis