* 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

* 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

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

* 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

Hey fellow backpackers!

I just found another awesome resource for backpacking recipes: Wilderness Cooking. It has a bunch of recipes any backpacker can make easily for their trek. I’m talked to the owner, and she is a true outdoorsman. She has created all the recipes herself and has even published a backcountry cookbook. Be sure to check out www.wildernesscooking.com! Thanks you guys!

1/4 cup instant rice
1/4 cup (cooked and dehydrated) yellow lentils
1/2 teaspoon vegetable bouillon powder
1/4 teaspoon ground ginger
2 packets True Lemon
1/2 teaspoon dried parsley
salt and pepper to taste

At home: combine all of the dry ingredients in a zip lock bag.

In camp: add enough hot water to cover (about 1/2 cup).
Let stand for 5 minutes or until the lentils and rice are tender. Makes 1 serving

Note: This would also be very good with a pouch of salmon added.

This recipe courtesy of One Pan Wonders

1/2 cup sugar
1/2 cup powdered milk
1/4 cup powdered non-dairy creamer
1/4 cup unsweetened cocoa powder
3 Tbsp instant coffee granules
1/4 tsp allspice
1 tsp ground cinnamon

At home: combine all of the ingredients together. Store in an airtight container.

In camp: add 3 tablespoons of mix to 3/4 cup boiling water. Stir and enjoy.
Makes 8 servings or 1 1/2 cups mix

This recipe courtesy of One Pan Wonders

Just got back from backpacking Desolation Trail in the Wasatch Mountains! The nights and mornings were chilly, and I used this recipe to warm me up! It is a great one that I recommend to everyone! Enjoy!

1/2 cup powdered milk
2 Tbsp non dairy creamer
3 Tbsp cocoa powder
3 Tbsp sugar
1/2 tsp cinnamon
1/4 tsp nutmeg

At home: combine everything in a zip lock bag.

In camp: add 1-2 tablespoons of mix into a cup of hot water.
Makes 1 serving

Note: To make this a spiced mocha, add 1 teaspoon of instant coffee.

This recipe courtesy of One Pan Wonders

Thanks everyone who has been following the Backpacking Recipes and Cooking Tips blog! It is great to see all of your comments and see you guys coming back!

As you may know, Backpacking Recipes and Cooking Tips is the cooking blog for Outdoor High Adventure – well, not for long. We will still keep the blog up and running, but we are currently transitioning from Outdoor High Adventure to our new and improved website, WildBackpacker.com! It is a great resource for any backpacker or hiker with all the information they could want in one easy place. We are working on adding even more backpacking recipes and cooking tips, and now encouraging visitors to submit their own recipes. Head on over there and let us know what you think! The address is http://www.wildbackpacker.com. If you love it, share it with your friends and family! We love seeing more and more users visiting our website, and hope to have a smooth transition to our new website. If you have any links on your own blogs or sites, make sure you update them!

Thanks again for all your support and loyalty to the Backpacking Recipes and Cooking Tips blog, and we hope you will check out the rest of the information we have over at www.wildbackpacker.com!

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2 eggs
Your choice or ingredients, e.g. cheese, ham, sausage, dried peppers, onion flakes, herbs, pepper and salt

Note: Eggs can go bad quickly, so only use eggs on the beginning of your trip.

At home: crack eggs into quart size freezer zip lock bag. Add all other ingredients. Mix well and seal.

In camp: bring half a pot of water to boil. When it boils turn it down to a simmer. Set the sealed bag inside the pot and let it simmer in the water, flipping over carefully every once in awhile. You will want to take the bag out of the water periodically and carefully squish the contents so that uncooked egg inside gets to the outside. After a few minutes the eggs should be cooked and you are ready to eat!
Makes 1 serving

This recipe courtesy of Trail Cooking