fewd

Bacon Polenta

Serves 1

½ cup instant polenta

2 tablespoons shelf-stable bacon

½ tablespoon onion flakes

½ tablespoon butter powder

1 teaspoon chicken or vegetable broth powder

2 packets Parmesan cheese

At home: combine everything except the Parmesan in a zip-locking plastic bag.

In camp: Bring 1 ½ cups of water to a boil. Add the polenta and simmer until cooked

and creamy. Top with the Parmesan cheese and enjoy.

Chai Cheesecake
Serves 4

This dessert needs either cool weather for it to set up. It can also be divided in half for smaller portions.

1 11.1 oz package instant cheesecake mix
1/2 cup powdered milk
1 teaspoon ground ginger
¼ cup crystallized ginger, chopped
¼ teaspoon nutmeg
2 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon allspice
½ teaspoon coriander
¼ teaspoon turmeric At home: open the cheesecake mix. In a zip locking plastic bag, combine the crust mix, 1 teaspoon ground ginger and the crystallized ginger. In a second zip locking bag, combine the cheesecake mix, powdered milk and remaining spices.

In camp: in your pan, combine the cheesecake mix with 1 ½ cups water. Stir to combine, breaking up any lumps. Set aside to firm up. Once set, top with crust mix.

Nutella Cream Pie
Serves 1

Try this with banana pudding too!

2 T Nutella (or 1 single serving package)
1 snack pack vanilla pudding
1 mini graham cracker tart shell

At home: put the Nutella in a screw top container (or bring the single serving package) Place everything in zip locking plastic bag.

In camp: spread the Nutella over the sides and bottom of the tart shell. Top with all of the pudding. Eat!