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food

Berry Breakfast Smoothie Bowl | 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.

Woodloch At Home: The Berry Breakfast Smoothie Bowl

Make Mom something special this Mother’s Day, or use the recipe throughout the year for a sweet and nutritious breakfast.

(recipe for 2 people)

Blend together:

  • 1 cup Greek vanilla yogurt
  • 1.5 cup blueberries
  • 1.5 cup raspberries
  • 1/2 cup beets (recommended: cooked)
  • 1 tbsp honey
  • Juice from one small lemon

Pour into wide rimmed bowl and garnish with:

  • Chia seed (Alternate hemp seed or flax seed)
  • Mango
  • Blueberries
  • Strawberries
  • Sliced bananas
  • Optional: Toasted shredded coconut, granola.

Shake things up – Use whichever kind of berries you like.

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 or #WoodlochAtHome

Filed Under: Activities, food, Recipes Tagged With: at home, Recipes, woodloch at home

Woodloch… by the NUMBERS! | 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.

Woodloch “By The Numbers’

Woodloch is a busy place all year round! We dug around and found a couple of really great statistics to share with you- we hope you enjoy them!

  • Every year, we welcome about 80,000 guests through our lobby doors

  • Woodloch has 231 accommodations to stay in. That is equivalent to just about 938 beds and rollaways for our guests to get a good night’s sleep (which they will need!)

  • In Woodloch’s ever-growing catalog of things to do, we feature 187 (and counting) games, contests, and activities. That’s a lot to choose from when creating our daily activity sheet!

  • Summertime is our busiest season, and it requires a lot of help. During our busiest periods, more than 1300 employees work at Woodloch in front and behind the scenes… that’s just about a 1 to 1 guest/staff ratio!

  • Woodloch set up shop on Lake Teedyuskung in 1958. It’s a natural spring-fed lake that is about 3 miles around and is 30 feet at its deepest end!

  • We’ve been enjoying waterskiing on our lake since the early days- our best skiers shred the wakes at about 35 miles per hour!
  • Woodloch is a big place- over 135 acres at our main property. Thankfully, we have shuttle buses to help you get around- every year, they take approximately 18,571 laps around our resort, bringing guests from point A to B!

  • You’ll notice beautiful flowers adorning gardens spring through fall, all planted and tended to by our gardening staff! In fact, they plant approximately 10,000 flowers every year!

  • We are BIG on breakfast here! We roll over 55,000 of our famous “Scandinavian Pancakes” here every year (what can we say, our guests work up quite the appetite).

  • Speaking of which, more than 1,500 crumb cakes are sold to guests at our Country Store every year to share with friends back home (or… maybe not).

  • We do our best to stay “green.” Working with our friends at Blackmore Farms, we re purpose over 80,000 pounds of food waste into compost, which brings new life to fresh veggies that are used in dishes right here at The Lodge at Woodloch and Woodloch Springs.
  • One of Woodloch’s most popular desserts at dinnertime is our famous “Mud Pie.” It includes coffee ice cream, chocolate graham crust, fudge and whipped cream topping. We serve just about 36,000 slices of it each year!

  • Woodloch features a 700 seat theater which we call our “Heritage Night Club.” Every table includes a basket of snacks- we serve almost 1,600 pounds of pretzels throughout the year!

  • New Year’s Eve is Woodloch’s busiest package in our calendar year. We pop open over 250 bottles of champagne as we count down the New Year!

  • For several decades, Woodloch had a very limited marketing department- we counted on “word of mouth” advertising from our guests (and it worked well for quite some time!) Fast forward to 2021, we now have over 5 million web page visits every year!

Filed Under: food, reunions, Summer, Uncategorized Tagged With: food

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

A Taste of Woodloch: More Fall 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.

A Taste Of Woodloch: More Fall Recipes!

Autumn has a special way of gathering everyone to the dinner table. As we find our rhythms with back to school and work activities, we may need some inspiration to answer the ever-pressing question, “what’s for dinner?”

Chef George, from our Woodloch Pines kitchen, and the Woodloch Bakery have created some easy to follow recipes that will satisfy both the savory and sweet tooth. Enjoy!

Seafood Encrusted Haddock

Ingredients:

  • 4 Haddock filets (can use cod as well)
  • ½ lb chopped cooked shrimp pieces
  • ½ lb chopped Surimi (imitation crab) or crab meat
  • ½ cup diced celery
  • ¼ cup chopped scallions
  • 1 T Old Bay Seasoning
  • 1 pinch dill
  • 1 T spicy brown mustard
  • 2 dashes Worcestershire
  • ½ cup panko breadcrumbs
  • 1 cup mayonnaise
  • Olive oil
  • Salt and pepper

Directions:

Directions:
1. Preheat your oven to 375 F. Oil a cooking tray and place your haddock filets on it. Drizzle with a little more olive oil and sprinkle with salt and pepper.
2. While your oven is preheating in a mixing bowl combine all remaining ingredients and mix well. The seafood stuffing should be wet enough that it can form and hold its shape (if it seems to wet, add a bit more bread crumbs, to dry, a bit more mayo).
3. Top your haddock filets with the seafood crust and pat down slightly.
4. Bake until the internal temperature reaches 140 F (about 15 minutes in a convection oven).

Apple & Ham Flatbread

Ingredients:

  • 4 store bought Naan flatbreads
  • 1 Granny Smith apple- ¼ and sliced
  • 1 red onion- sliced
  • ½ lb Capicola ham
  • 1 lb mozzarella cheese
  • ½ lb goat cheese
  • Arugula
  • Balsamic Glaze

Directions:

1. Preheat your oven to 450 F.
2. Drizzle a little bit of olive oil on a baking tray and line arrange the Naan bread.
3. Divide the Mozzarella up between the crusts, and add the onions, apple slices, and Capicola ham. Top with goat cheese.
4. Bake in the oven for 6 to 8 minutes until the cheese is starting to brown and crust is beginning to crisp.
5. Remove from the oven and garnish with arugula and balsamic glaze.

Strawberry Lemonade Cake

Ingredients for cake:

  • 1 cup butter, softened
  • 4 large eggs, separated
  • 2 cups granulated sugar
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 1/8 teaspoon table salt
  • 1 cup milk
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice
  • Shortening
  • 2 drop pink food coloring gel (optional)

Ingredients for strawberry lemon jam:

  • 2 1/2 cups coarsely chopped fresh strawberries
  • 3/4 cup sugar
  • 1/4 cup fresh lemon juice
  • 3 tablespoons cornstarch

Ingredients for frosting:

  • 1 (8-oz.) package cream cheese, softened
  • 2/3 cup sugar, divided
  • 2/3 cup chopped fresh strawberries
  • 1 drop pink food coloring gel (optional)
  • 1 1/2 cups heavy cream
  • 3 tablespoons fresh lemon juice

Directions:

  1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating until light and fluffy.
  2. Add egg yolks, 1 at a time, beating until blended after each addition. Stir together flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in zest and juice.
  3. Beat egg whites in a large bowl at high speed until stiff peaks form. Gently stir one-third of egg whites into batter; fold in remaining egg whites. Spoon batter into 4 greased (with shortening) and floured 9-inch round cake pans.
  4. Bake at 350° for 16 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
  5. For Strawberry-Lemonade Jam: Process strawberries in a blender until smooth; press through a wire mesh strainer into a 3-qt. saucepan, using back of a spoon to squeeze out juice; discard pulp. Stir in sugar. Whisk together lemon juice and cornstarch; gradually whisk into strawberry mixture. Bring mixture to a boil over medium heat, and cook, whisking constantly, 1 minute. Remove from heat. Place plastic wrap directly on warm jam; chill 2 hours or until cold. Refrigerate in an airtight container up to 1 week.
  6. For Frosting: Beat cream cheese and 1/3 cup sugar with an electric mixer until smooth; add strawberries and food coloring (if desired); beat until blended. Beat cream and juice at medium speed until foamy; increase speed to medium-high, and slowly add remaining 1/3 cup sugar, beating until stiff peaks form. Fold half of cream mixture into cheese mixture; fold in remaining cream mixture. Use immediately.
  7. Layer Cake: Place 1 cake layer on a serving platter, and spread with about 1/2 cup Strawberry-Lemonade Jam, leaving a 1/2-inch border around edges. Spoon 1 cup Strawberry Frosting into a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Top with second and third cake layers, repeating procedure with filling and frosting between each layer. Top with last cake layer, and spread remaining Strawberry Frosting on top and sides of cake.

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, Recipes Tagged With: cooking, Recipes

All-Inclusive East Coast Resorts: A Myriad of Lunch Options at Woodloch

Woodloch’s Blog

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

All-Inclusive East Coast Resorts: A Myriad of Lunch Options at Woodloch

Twelve months a year, families from across the East Coast flock to Woodloch Resort to relax, unwind and bond, all while having nonstop fun. If you take a quick peek at our daily activity sheet, you’ll quickly understand why we’re revered as one of the premier all-inclusive East Coast resorts. With dozens of homegrown activities, nightly live entertainment, and delicious on-site cuisine, your family will never forget their week-long vacation in the beautiful Pocono Mountains! One of the most underrated perks of an all-inclusive getaway to Woodloch is our world-class dining service, which ranges from black Angus cheeseburgers to succulent prime rib.

Top 10 Lunches at Woodloch Resort

Woodloch Resort’s all-inclusive American Plan includes two or three meals per day, which comprises a tasty family-style lunch. As one of the top-rated all-inclusive East Coast resorts within two hours of Manhattan, we’re continuously improving upon our lunch options. Our highly-trained culinary staff can craft anything from juicy butterfly shrimp to PB&J for your littlest ones. Our lunch menus vary by the day (and the season), something you won’t find at most all-inclusive resorts near NYC. Please keep in mind that this list is just a sampling of what we’ve offered in the past.

  1. Black Angus (Cheese)Burger – Kids and adults alike love our famous black Angus cheeseburger, which is why it’s on nearly every lunch menu.
  2. Seafood Surimi Crab & Shrimp Salad – Health-conscious guests and seafood lovers cannot resist the allure of a crab and shrimp salad, complete with all of the best toppings.
  3. Summer Cookout – During the warm seasons, we treat our guests to some good, old-fashioned outdoor grilling, which includes ribs, jerk chicken thighs, steamed clams, and so much more!
  4. Battered Fried Fish & Chips – Fish and chips is a simple meal, but it’s hard to top perfectly-battered, lemon-drizzled fish filets with a side of crispy golden fries.
  5. Luncheon Buffet – We typically feature the luncheon buffet during the cooler months. Taste your way through king crab legs, a carving station, honey chicken, pierogies, and many more delicacies!
  6. Woodloch Turkey Club – Our signature turkey club is a crowd pleaser! Turkey breast, tomato, spinach, bacon, red pepper aioli, and asiago cheese is all wedged in-between two slices of toasted seven-grain bread.
  7. Cuban Sandwich – There are dozens of ways to craft a delicious Cuban sandwich, but our secret recipe has stood the test of time.
  8. Hot Pastrami on Pretzel Roll – Nothing enhances a sandwich quite like a fresh-baked pretzel roll, and our hand-carved pastrami is a mouthwatering delight!
  9. Chicken Casserole with Macaroni – This delicious casserole is a popular warm option for those who are taking a break from snow tubing, ice skating, and snowshoeing.
  10. “Sauerbraten” Braised Marinated Beef – Our unique take on Sauerbraten features some of the most tender cuts of beef rump roast imaginable.

All-Inclusive East Coast Resorts

Over the past six decades, Woodloch has evolved into one of the premier all-inclusive East Coast resorts thanks to our team’s continuous efforts. Your well-deserved Poconos getaway features bumper boats, rock climbing, Summer Olympics, and so much more! And with Memorial Day weekend in the rearview mirror, it’s time to start planning your next family escape to Woodloch, one of the best all-inclusive family resorts in the U.S. To learn more about our family-focused resort, please visit Woodloch.com, or call us today at 1-800-966-3562.

Filed Under: food Tagged With: All inclusive resorts near NYC, all-inclusive East Coast resorts, best all-inclusive family resorts, pocono mountains, Poconos getaway, resorts near nyc

A Taste of Woodloch: Trendy Winter 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.

A Taste of Woodloch: Trendy Holiday Recipes!

This time of year at Woodloch is a special one indeed, as we warmly celebrate the season that brings family and friends together! In fact, we were lucky enough to have Chef George from our Woodloch Pines kitchen, share some ideas to help inspire your wintry festive meal!

Roasted Brussel Sprouts with Brie & Turkey Bacon

INGREDIENTS:

2 lbs Brussels Sprouts-halved and trimmed
1 oz Olive Oil
6 slices of Turkey Bacon-chopped
4 oz Creamy Melted Brie
1 oz Pomegranate Seeds
Salt and Pepper to taste

TO MAKE MELTED BRIE:

8 oz creamy brie cheese
¼ cup water
Mix well while heating over a slow flame

DIRECTIONS:

1. Toss Brussels sprouts with olive oil, salt and pepper. Spread out evenly onto a lined baking sheet and roast at 350 degrees for 10 minutes. After 10 minutes, pull out the tray, and mix in the chopped turkey bacon. Place back into the oven for 10 more minutes.

2. Check that the brussels are tender, and empty into a serving pan

3. Pour the melted brie cheese over the brussels and garnish with the pomegranate seeds.

Honey Lemon Thyme Carrots

INGREDIENTS:

1 lb Carrots-peeled
2 Tablespoons Extra Virgin Olive Oil
¼ cup Honey
1 Tablespoon Lemon Juice
6 Sprigs Lemon Thyme
Sea Salt and Cracked Black Pepper
Toasted Pumpkin Seeds
Dried Cranberries

DIRECTIONS:

1. Preheat oven 400°F. Place the carrots on a large baking tray with the oil, honey, lemon juice, thyme, salt and pepper and toss to combine.

2. Roast for 30 minutes or until the carrots are tender. Garnish with pumpkin

We would love to see your Taste of Woodloch creations! When you make one of these dishes, take a photo and tag us on social media with the hashtag #ATasteOfWoodloch.

Filed Under: food, Winter Tagged With: food, Recipes

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Hawley, PA 18428

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