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Holidays at Home

A Taste of Woodloch: "Soup Season!" | Woodloch Resort

Woodloch’s Blog

Keep up-to-date with all things Woodloch on our blog featuring exclusive recipes, heartwarming stories, lifestyle content, contests and more.

A Taste of Woodloch: “Soup Season”

Soup’s on! 

The seasons are once again changing.

While no doubt, many of us will be missing the warm sunshine of the summertime, think about all of the great things that come along with fall. As temperatures cool, it’s a perfect time to get outdoors, see the sights, maybe explore foliage rich scenery and take that obligatory trip with the kiddies and friends to your local pumpkin patch.

It’s even a great season to be a homebody. There’s something to be said about looking outside on a blustery day, deciding that the day would best be spent in the coziness of your home, and hunkering down in the comfort your own kitchen to cook up some goodies to warm up the soul.

Though our Woodloch Cookbook is chock-full of oh-so-many recipes guaranteed to delight during the autumn days, we have a special preference towards one food in particular as we coast through the season: we love our SOUPS! It’s true- nothing hits the spot more on a cool autumn day than a warm bowl of our favorite soups, bisques, chowders and more!

With so many great recipes coming our way through the years from all of our properties, we thought it would be fun to share just a select few of our favorites… bon appétit!

Italian Wedding Soup

Ingredients

  • 1 gal. chicken broth (well seasoned)
  • 1 c. cornstarch
  • 1 c. cold water
  • 1 10 oz. box frozen spinach thawed
  • 1 lb. ditiline pasta
  • 1 lb. mini meatballs

Thicken broth with cornstarch and water. Bring broth to boil after starch is in broth. Add thawed spinach, pasta, and mini meatballs to broth. Cook pasta according to box directions.

Woodloch Resort

Butternut Squash Soup with Spiced Popcorn

Ingredients

  • 2-3 butternut squash, peeled and chopped
  • 1 Spanish onion, chopped
  • 2-3 apples, peeled, seeded and chopped
  • 1 knob of celery root, peeled and chopped
  • 2 tbsp. blended oil
  • Salt and pepper
  • ½ cup brown sugar
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • 1 tsp. fresh thyme and sage
  • ½ cup buttermilk
  • 2 quarts of vegetable stock
  • 1 container of soy milk
  • 2 tbsp. maple syrup
  • 1 quart of popped popcorn (spiced with cinnamon, nutmeg and maple sugar)

Directions

Sauté first four ingredients in vegetable oil for 5-10 minutes. Add salt, pepper, cinnamon, nutmeg, brown sugar, thyme and sage. Add buttermilk, vegetable stock, soy milk and maple syrup and simmer until squash is tender. Blend until smooth and top off with spiced popcorn as garnish.

The Lodge at Woodloch: A Destination Spa

WL’s Country Store Chili

Ingredients

  • 2 Tbsp. EVOO
  • 1 pound ground beef or turkey
  • 1 red onion
  • 3 cloves garlic, chopped
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 summer squash, chopped
  • 2 chiles, seeded and chopped
  • 1 Tbsp. paprika
  • 1-12 oz. bottle beer
  • 1-28 oz. can diced tomatoes
  • 2 Tbsp. fresh thyme chopped
  • Zested peel and juice of 1 lime
  • 4 scallions, thinly sliced
  • 1 cup shredded smoked gouda

Directions

In a large pot heat EVOO over medium-high heat until smoking. Add the beef and cook, stirring to break up, until browned, about 8 min. Stir in onion, garlic, zucchini, squash, bell pepper and chiles; season with salt and pepper. Stir in the corn kernels, chili powder and paprika. Cook until the veggies are softened, 6 to 7 min.

Stir in the beer and cook until reduced slightly, about 2 min. Stir in the tomatoes, thyme and lime peel and cook until slightly reduced, 5 minutes. Turn off the heat, then stir in the lime juice. To serve, top with scallions and cheese.

Potato Ramp Soup

Ingredients

  • 3 wild leeks, white parts only
  • 1 onion, chopped
  • 2 tablespoons extra virgin olive oil
  • 6 medium potatoes, peeled and sliced thinly
  • 1 head cauliflower, chopped
  • 2 cloves garlic, roasted
  • 3 tablespoons vegetable stock (organic Better Than Bouillon recommended)
  • 1 teaspoon salt
  • 4 quarts rice milk ¼ teaspoon white pepper

Directions

Add oil to a large saucepan over low heat, then stir in the leeks, onions, cauliflower and garlic. Sauté at a very low temperature, stirring occasionally until slightly soft. Add the rice milk, potatoes and salt. Bring to a simmer, then cover and simmer for forty minutes. Purée, then press through a sieve to get a very fine texture. Garnish with chopped ramp greens.

Sauté first four ingredients in vegetable oil for 5-10 minutes. Add salt, pepper, cinnamon, nutmeg, brown sugar, thyme and sage. Add buttermilk, vegetable stock, soy milk and maple syrup and simmer until squash is tender. Blend until smooth and top off with spiced popcorn as garnish.

The Lodge at Woodloch: A Destination Spa

Filed Under: fall, food, Holiday Cooking, Holidays at Home, Recipes Tagged With: cooking, Recipes

A Taste of Woodloch: Pumpkin Spice (And Everything Nice!) | Woodloch Resort

Woodloch’s Blog

Keep up-to-date with all things Woodloch on our blog featuring exclusive recipes, heartwarming stories, lifestyle content, contests and more.

A Taste of Woodloch: Pumpkin Spice (And Everything Nice!)

Oh my gourd! It’s almost that special time of year- where Halloween has passed, and all of our eyes (and bellies) are anxiously looking forward to the magical day of THANKSGIVING! Turkey, gravy, stuffing, sweet potatoes, green beans and more make it one of the the most eagerly anticipated days of the year. But most importantly, as you surround yourself in thanks with your friends and family by your side, remember this most of all… save room for DESSERT!

Chef George, from our Woodloch Pines kitchen, and the Woodloch Bakery once again return to share some of their favorite recipes using the quintessential holiday ingredient… PUMPKIN! Enjoy!

Pumpkin Roll

Cake Ingredients:

  • 1/4 cup powdered sugar (to sprinkle on towel)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup 100% Pure Pumpkin
  • 1 cup walnuts, chopped (optional)

Filling Ingredients:

  • 1 pkg. (8 oz.) cream cheese, at room temperature
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter or margarine, softened
  • 1 teaspoon vanilla extract
  • Powdered sugar (optional for decoration)

Directions:

  1. PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
  2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
  3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
  4. BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Pumpkin Cheesecake

Ingredients for crust:

  • 1 3/4 cups graham cracker crumbs
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 stick melted salted butter

Ingredients for frosting:

  • 3 (8-ounce) packages cream cheese, at room temperature
  • 1 (15-ounce) can pureed pumpkin
  • 3 eggs plus 1 egg yolk
  • 1/4 cup sour cream
  • 1 1/2 cups sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon fresh ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 350 degrees F.
  2. In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter and mix slightly. Press down flat into a 9-inch springform pan. Set aside.
  3. Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
  4. Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Pumpkin Dip

Ingredients:

  • 1 8 oz package cream cheese (softened)
  • 2 cups confectioners’ sugar
  • 1 cup canned pumpkin puree
  • ½ cup sour cream
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie mix
  • ½ tsp ground ginger
  • Gingersnap cookies
  • Apple slices

Directions:

  1. Using an electric mixer, beat together the cream cheese and confectioners’ sugar until smooth. Add in the pumpkin, sour cream, and spices and continue to mix until well incorporated.
  2. Serve immediately with ginger snaps, apple slices, graham crackers and any other options. Refrigerate any left overs

Let us know if you give one of these recipes a try by taking a photo and tagging us on social media with the hashtag #ATasteOfWoodloch!

Filed Under: fall, food, Holiday Cooking, Holidays at Home, Recipes Tagged With: cooking, Recipes

From the Woodloch Cookbook: Recipes to warm your Winter! | Woodloch Resort

Woodloch’s Blog

Keep up-to-date with all things Woodloch on our blog featuring exclusive recipes, heartwarming stories, lifestyle content, contests and more.

The Woodloch Cookbook: Recipes to Warm Your Winter!

It seems like just yesterday the autumn foliage was glimmering in brilliant shades of amber, fire red and golden yellow and I all I kept hearing about was how excited everyone was for “Pumpkin Latte Season” at their neighborhood Starbucks.

And now, times have changed.

Today, I am working from home as last night’s snowfall has made a mess of our local country roads. Sleigh riding was great fun as a kid- not so much in a vehicle as an adult. Which makes me reminisce of the snow days of old. How I have missed them!

When I wasn’t working on a school project that I had most certainly banked on completing due to a snow day, I used to love spending hours outside sledding around. When it got too cold I’d fire up my loyal Super Nintendo. And slowly but steadily I’d find ways to drive my mom insane. And the best way to deal with all the added stress? Therapeutic cooking.

I don’t believe my mom is alone. I think cooking works as a nice release for many that are stressed out- and it also doubles as an enjoyable activity in itself. So back by popular demand (and with the recipes YOU asked for!) please enjoy these wintry recipes to help warm up your season!

Woodloch Pines Chicken Soup
(just in case you happen to catch cold!)

INGREDIENTS:

• 1 ½ quarts chicken stock
• 6 chicken bouillon cubes
• 5 tbs. rice
• ¼ cup butter
• 7 tbs. flour
• 2 c. cooked chicken, cut up
• 2 tbs. chopped parsley

INSTRUCTIONS:
Cook rice, set aside. Bring chicken stock and bouillon cube to boil; reduce heat to low. Heat butter in small pan; stir in flour until smooth. Stir mixture into hot soup until desired consistency is achieved. Add cooked rice and cut-up chicken. Garnish with chopped parsley.

Woodloch’s Famous Chili
(just in time for Super Bowl Sunday!)

INGREDIENTS:

• 2 tbs. lard / bacon fat
• 3 lbs. lean beef chuck, cut into ½ in cubes
• 2 onions, coarse chopped (1 ½ cups)
• 6 tbs. pure ground hot chili
• 3 tbs. cumin
• 2 tbs. pure ground mild chili
• 1 ½ tsp. minced garlic
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• Water
• 1 ½ c. beef broth
• 3 mild or hot green chilis
• 1 large chopped tomato
• 1 tbs. crushed chili Caribe or red pepper flakes, to taste
• 1 tsp. dried oregano, soaked in ¼ cup warm beer
• 1 tbs. cider vinegar
• 1 tbs. tortilla flour or cornmeal

INSTRUCTIONS:
Melt lard / fat in large Dutch oven or heavy pot. Add meat in 2 batches if necessary & cook on all sides until it loses its pink color. Add onions, ground hot chili, cumin, ground mild chili, garlic, salt and black pepper. Add water to barely cover the meat, bring to a boil, reduce heat and simmer uncovered 1 to 1 ½ hours until meat is almost tender, adding more water if needed. Add 1 cup of beef broth to the chopped chilis, tomatoes, chili Caribe, oregano-beer mixture & vinegar. Simmer uncovered for 30 minutes, stirring often. Stir tortilla flour into remaining ½ cup beef broth, then stir into chili & simmer 15-20 minutes until meat is very tender and sauce is red-brown.

Woodloch’s Streusel Cake
(Great for breakfast, dessert… and any other time of the day.)

STREUSEL CRUMB INGREDIENTS:

• 4 oz. butter
• ½ tsp salt
• 1 2/3 cup granulated sugar
• 4 tsp. cinnamon powder
• ½ c. shortening
• ½ c. brown sugar
• 1/3 tsp vanilla
• 5 ½ c. flour

INSTRUCTIONS: Mix all ingredients except flour together until creamy. Add the flour then mix again. Mixture will become crumbly.

CAKE INGREDIENTS:
• 1 2/3 c. sugar
• 6 oz. butter
• ½ tsp. salt

• 5 lg. eggs
• 1 1/3 c. milk
• Vanilla to taste
• 3 ½ c. cake flour
• 1 tbs. baking powder

INSTRUCTIONS: Place butter and sugar in a bowl and beat until creamy. Add eggs, vanilla and milk and mix. Add remaining ingredients and continue mixing until smooth. Add half of the batter to your 9” x 13” cake pan. Sprinkle lightly with the crumbs. Using measuring cup, pour remaining batter over the crumbs. Top cake with more streusel crumbs before baking. Place in oven at 375 degrees and bake for 35 minutes. After baking, let cool before cutting into 2 inch squares and serving.

Filed Under: Cooking, food, Holiday Cooking, Holidays at Home, Recipes, Uncategorized Tagged With: cooking, Recipes

Save Room for DESSERT: more classic Woodloch recipes! | Woodloch Resort

Woodloch’s Blog

Keep up-to-date with all things Woodloch on our blog featuring exclusive recipes, heartwarming stories, lifestyle content, contests and more.

Save Room for DESSERT: more classic Woodloch recipes!

We hate to do this right after so many of you have faithfully stuck to your summer “beach bod” diets but hey… it’s OK to break the rules every once in a while. We won’t tell.

In case you haven’t visited yet, our guests will tell you that Woodloch is pretty famous for some of their baked goodies and desserts (like we said- you’re on vacation, you can spoil yourself if you’re in a different zip code.) So, we thought we’d crack open “the vault” and share just a few of their more acclaimed recipes! We apologize- our delicious crumb cake recipe will remain confidential forever and ever.

Scandinavian Pancakes

Ahh, yes. A delicious breakfast treat that can also be enjoyed during brunch, lunch, dinner (which I cal “Brinner”) and dessert. Before you begin, you will need a griddle set to 325°, Pam spray, a measuring cup, mixing bowl, spatula and ladle.

INGREDIENTS:
1 1/2 cup milk
4 large eggs
1 1/2 tsp vanilla
1 1/3 cups flour
½ cup sugar
1 tsp salt

DIRECTIONS:
In a mixing bowl, crack four eggs, and beat the eggs well. Next add sugar, salt, flour, and vanilla, and mix until smooth. Add milk slowly as you mix the batter. Set the mixture close to your griddle, and spray your griddle with Pam. Spread your batter onto your griddle with a small ladle into an oval shape. Cook on each side
for 30 seconds. Woodloch puts butter in the middle and rolls them up- this is a delicious but optional step!  This recipe makes about 12 pancakes, depending on the size- add a scoop of ice cream to the side for true bliss.

Chocolate Chunk Skillet Cookie

Woodloch is just about world-famous for their cookies. We offer quite a variety here, but the fan favorite seems to be the traditional chocolate chip! And the only thing better than a freshly baked cookie is a BIG freshly baked cookie topped off with some ice cream.

INGREDIENTS:
1/2 cup (1 stick) unsalted butter
1/2 cup dark brown sugar
1/2 cup granulated sugar
1/2 teaspoon vanilla
1 large egg
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups chocolate chunks

DIRECTIONS:
1. Preheat oven to 350°F.
2. In a cast iron skillet, melt the butter over low heat. Once the butter is melted, turn off the burner.
3. Stir in the sugars until well combined. Add the vanilla and egg and beat in until egg is completely incorporated. Stir in the flour, baking soda and salt. Gently fold in 1 cup of the chocolate chunks. Spread the dough evenly to cover the bottom of the skillet. Sprinkle with remaining 1/2 cup chocolate chunks.

4. Bake for 20-25 minutes or until cookie just starts to crisp and brown on top. Serves 6 people. Eat up!

Classic Mudpie

Coffee. Chocolate. Ice cream. Just a straight up winner, and always a welcome sight at the end of your Woodloch supper!

INGREDIENTS:
1 qt. coffee ice cream, softened
1 c. hot fudge topping
Whipped Cream
Toasted Almonds

DIRECTIONS:
Carefully spread ice cream into pie crust (recipe below). Cover with fudge topping and freeze. Serve frozen with whipped cream and sliced toasted almonds.

Chocolate Cookie Pie Crust:
1 1/3 c. chocolate cookie crumbs and butter. Pat gently into pie pan and bake at 350 degrees. Cool and enjoy!

Filed Under: Cooking, food, Holiday Cooking, Holidays at Home, Recipes Tagged With: at home, cooking, Recipes

Holiday Recipes from the Woodloch Cookbook! | Woodloch Resort

Woodloch’s Blog

Keep up-to-date with all things Woodloch on our blog featuring exclusive recipes, heartwarming stories, lifestyle content, contests and more.

Holiday Recipes From The Woodloch Cookbook

Busy sidewalks, busy sidewalks (dressed in holiday style) are a reminder that the holidays are looming closer and closer with every waking minute. The air is filled with jingle bells, holiday cheer and of course, the smells of delicious holiday goodies permeating our senses, bracing us all for the inevitable weight that we will gain from consumption of said treats.

So, with that in mind, we’ve opened the Woodloch vault and cookbooks to share with you some of our favorite holiday recipes so you can, in turn, share them with those you love!

ITALIAN WEDDING SOUP (not necessarily holiday related- but it’s a guest favorite!)

  • 1 gal. well seasoned chicken broth
  • 1 c. cornstarch
  • 1 c. cold water
  • 10 oz. frozen spinach, thawed
  • 1 lb. ditalini pasta
  • 1 lb. mini meatballs

Thicken broth with cornstarch and water. Bring broth to boil after starch is in broth. Add thawed spinach, pasta, and mini meatballs to broth. Cook according to pasta box directions.

RAISIN BREAD

  • 2 tsp. salt
  • 1 egg
  • 3/4 c. sugar
  • 2 c. skim milk
  • 1 c. raisins
  • 1/4 lb. shortening
  • 1 tsp. cardamon
  • 2 1/2 tsp. dry active yeast 
  • 7 c. flour

Heat ingredients (except flour) to 120 degrees and put in bowl. Add 2 1/2 tsp. dry active yeast. Then add 7 cups white flour and mix until dough leaves sides of bowl. Let rise until at least 1 1/2 times original size. Divide into 3 equal parts, then pound and form a loaf. Place in greased pans. Let rise one hour until double in size and bake in 350 degree oven for approx. 30 – 40 minutes until golden brown. Cool on wire rack. Yields 3 loaves.

ICING!

Mix small amount of water and confectionery sugar to make a thick paste. When bread has cooled, paint top of loaf with icing and serve.

CHICKEN MARSALA

  • 2 lb. boneless chicken breast
  • 4 oz. butter
  • 4 oz. flour
  • 1 tsp. fresh garlic
  • 4 oz. mushrooms
  • 1 oz. lemon juice
  • 1/2 c. Marsala wine
  • 12 oz. beef gravy
  • salt & pepper to taste

Lightly flour chicken. Heat butter with garlic and saute chicken until cooked through. Take chicken out of pan; pour off excess butter. Deglaze pan with lemon juice and Marsala. Put in mushrooms and cook for 2 minutes, then put chicken and gravy in pan and simmer for 5 minutes.

LEBKUCHEN (German Cookies)

  • 1 c. molasses
  • 1 c. sugar
  • 1 c. strong coffee
  • 3/4 c. shortening
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 1/2 tsp. baking soda
  • 1 c. chopped raisins
  • 1 c. walnuts
  • 7 c. cake flower

Mix ingredients together. Roll out and punch out cookies using gingerbread shaped cookie cutters (or shape of your choice!) Bake at 375 degrees for about 5 minutes. Ice with butter cream frosting when cookies cool.

BUTTER CREAM ICING

  • 1 lb. Dominoes 10x powdered sugar
  • 1/2 c. butter or margarine, softened
  • 1 tsp. vanilla extract
  • 3 tbs. milk

In a large bowl beat ingredients until smooth. If necessary, add more milk until frosting is desired consistency. Spread before icing hardens.

HOLIDAY PUNCH

  • 8 c. hot water
  • 7 strawberry – raspberry tea bags
  • 16 oz. ginger ale
  • 16 oz. cranberry juice
  • 1 container of fresh / frozen raspberries
  • champagne, optional ice

Brew all 7 teabags in the 8 cups of water and chill. Once cold, add remaining ingredients and serve

Filed Under: food, holiday, Holiday Cooking, Holidays at Home, Recipes Tagged With: cooking, Recipes

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