Strawberry Almond Cream of Wheat

* 1 single serving package plain cream of wheat
* 2 Tbsp freeze dried strawberries
* 1/2 tsp ground cinnamon
* 1 tsp sugar
* 1 Tbsp powdered milk
* 1 Tbsp slivered almonds

At home: put everything in a freezer zip lock bag.

In camp: add enough hot water to cover, stir. Let sit for 5 minutes. Stir again and enjoy.
Makes 1 serving

This recipe courtesy of One Pan Wonders

Cherry Almond Oatmeal

* 1 packet instant oatmeal
* 2 Tbsp dried cherries
* 1 Tbsp slivered almonds
* 1 Tbsp powdered milk
* 1 tsp brown sugar

At home: combine everything in a freezer zip lock bag.

In camp: add 2/3 cup boiling water to oatmeal (or more if you like a thinner cereal)
Makes 1 serving

This recipe courtesy of One Pan Wonders

Chocolate Orange Cheesecake

This backcountry dessert might not look very appetizing in the zip lock bag, but trust me, it tastes like heaven. Try it out for yourself! Thanks for another great recipe One Pan Wonders!

* 5 chocolate wafer cookies, crushed
* 2 packets True Orange
* 2 Tbsp mini chocolate chips
* 1 tsp sugar
* 1 2-ounce package shelf stable cream cheese

At home: combine everything in a zip lock bag. Do not open the cream cheese.

In camp: add the cream cheese to the dry ingredients. Seal the bag and smoosh until well combined. Serve.
Makes 1 serving

This recipe courtesy of One Pan Wonders

Alpine Pasta

* 2 4.4-ounce Knorr Butter & Herb pasta packets
* 4 ounces pepper-coated salami, diced
* 2 ounces sun-dried tomatoes
* 6 green onions, chopped
* 5 ounces Gruyère cheese, grated

At home: put tomatoes into a zip lock plastic bag. Store pasta and other ingredients in separate bags.

In camp: boil a cup of water and pour it over tomatoes. In separate pot, cook pasta according to package instructions. While pasta simmers, chop softened tomatoes. After pasta cooks for 5 minutes, add all ingredients and stir until noodles are done.
Makes 2 servings

This recipe courtesy of Backpacker Magazine, June 2009