One Pan Wonders
Backcountry Cooking at its Finest
Trail Mix
Sunshine on the Ridge
Makes 1 1/4 cups
1/4 cup pumpkin seeds
1/4 cup golden raisins
1/4 cup dried mangoes, diced
1/4 cup sunflower seeds
1/4 cup marcona almonds
Combine everything in a zip locking plastic bag. Munch by the handfuls.
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Sweet Crunch
Makes 1 3/4 cups
1 cup maple and brown sugar Mini Wheats
1/4 cup honey roasted peanuts
1/4 cup yogurt covered peanuts
1/4 cup slivered almonds
Combine everything in a zip locking plastic bag. Munch by the handfuls.
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Double Chocolate Almond Mud
Serves 1-2
2 tablespoons almond paste, crumbled or chopped
1 tablespoon almonds, slivered
5 chocolate cookies, crushed
2 tablespoons mini chocolate chips
At home: place everything in a zip locking plastic bag.
In camp: eat right out of the bag!
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Strawberry Crunch Mix
Makes 1 1/4 cups
1/2 cup freeze dried strawberries
1/2 cup yogurt covered pretzles
1/4 cup chocolate chips
Combine everything in a zip locking plastic bag. Munch by the handfuls.
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Strawberry Fields Forever 
1 serving (to snack on all day)
1 cup frosted strawberry Mini-wheats
¼ cup dried strawberries
¼ cup dark chocolate chips
¼ cup yogurt covered raisins or cranberries
Combine everything in a zip locking plastic bag. Eat.
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Smores Trail Mix
Makes 4 cups
1 cup mini marshmallows
1 cup chocolate chips
1 cup honey-flavored teddy grahams (or graham crackers)
1 cup chopped walnuts
Mix everything together and store in a zip locking plastic bag. Eat by the handfuls.
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Back to Top
Nuts
Makes 2 cups
This is like a peanut brittle, but not as hard or sweet. My hubby and daughter couldn't stop eating them!
2 cups roasted, unsalted peanuts
2 tablespoons butter
1/4 cup light brown sugar
1 tablespoon light corn syrup
1/2 teaspoon five-spice powder
1/4 teaspoon salt (or to taste)
Line a baking sheet with foil or parchment paper. Spray with cooking spray.
In a small saucepan, combine the butter, sugar and corn syrup and stir until sugar is melted.
Add the five-spice powder and bring to a boil; let boil for several minutes (until it looks like it is going to boil over!)
until it reaches the "soft ball" stage (253*F). Remove from the heat and stir in the peanuts.
Spread on the prepared baking sheet and allow to cool. When cool, break in pieces and enjoy!
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Taco Seeds
16 oz salted sunflower seeds
1 tablespoon vegetable oil
1 1/4 teaspoon chili powder
1 1/4 teaspoon paprika
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon oregano
1 teaspoon onion powder
1/8 t cayenne pepper
Combine spices and oil in a bowl to make sort of a paste. Add sunflower seeds. Stir,
breaking up lumps, until well coated. Spread evenly on a non-stick cookie sheet and bake
at 300 degrees for 10 minutes.
Stir, and return to the oven for 10 more minutes. Do this
twice for a total cooking time of 30 minutes. Store in a ziplocking plastic bag.
Granola
Cinnamon
4 cups oatmeal
½ cup pecans, chopped
½ cup slivered almonds
¼ cup wheat germ
1/8 cup powdered sugar
2 teaspoon cinnamon
1 tablespoon orange zest
6 ounces orange juice concentrate (about ½ a can)
1 tablespoon molasses
1 tablespoon honey
1 teaspoon almond extract
1 cup dried cranberries
Preheat oven to 300 degrees.
In a large bowl, combine the oatmeal, nuts, wheat germ, powdered sugar,
cinnamon and orange zest. Add all of the remaining ingredients, except the
cranberries, and mix well.
Once everything is thoroughly mixed, spread the mixture out on a cookie
sheet and place in the hot oven. Bake for 30 minutes.
Remove from oven, stir well and return to the oven for 15 more minutes.
Stir again and return again to the oven. Repeat this process until the granola
is dry and as browned as you would like it.
Remove from the oven, allow to cool and add the cranberries.
Store in an air-tight container.
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Lemon Ginger Granola
This is especially nice in the fall/winter because the ginger gives a little "heat" to the mix.
2 cups rolled oats
1/4 cup wheat germ
1/2 cup walnuts, chopped
3 tablespoon brown sugar
1/4 cup honey
1 tablespoon vegetable oil
Juice and zest of 1 lemon
1 tablespoon grated fresh ginger
1/4 cup golden raisins
1/4 cup candied ginger, chopped
brown sugar.In a separate bowl. combine the honey, lemon zest and juice and
grated ginger.
Combine both mixtures, tossing very well to combine. Pour onto
a cookie sheet and spread out evenly. Bake, stirring every 15 minutes until the
mixture is as dark as you'd like it to be. Allow to cool. Store in a air-tight container.
