Blue Bear Mush Backpacking Recipes

Steps:

• Mix all dry ingredients together in a bowl. Divide into 2 zip lock freezer bags (about 1 cup each).
• On the trail, for each serving bring 1 1/2 cups water to a boil and add the bag of cereal mix.
• Stir and let cool slightly before serving.

Steps:

• At home: put the Bisquick, and parsley in a zip locking plastic bag. In a second bag put the remaining ingredients. Carry the chicken pouch seperately.
• In camp: bring 3 cups of water to a boil, add the broth/veggie mix. Reduce heat and keep simmering.
• Add the chicken. Meanwhile, make the dumplings by adding 2/3 cup of water to the bag of Bisquick. Zip shut and squish to combine well. Snip off a corner off the bag and squeeze out dumplings.
• Let them simmer, covered, for a couple of minutes or until they puff up and float to the top.

Steps:

• At home: take the pasta from the box and place in one zipper bag with the corn.
• In a second zipper bag place the dried basil and cheese packet. Carry the salmon separately.
• In camp: bring a pot of water to a boil. Add the pasta and cook until al dente.
• Drain, leaving a little bit of the hot water in the pan. Add the basil, cheese packet and salmon. Stir to combine.

Steps:

• At home: place all the ingredients in a zip-locking plastic bag.
• In camp: Add ½ cup water to the bag and mix well. Drop by the spoonful onto bubbling soup or broth.
• Cover the pot and keep at a simmer. Check after 10 minutes.
• When done, the dumplings are puffed and springy to the touch. Cover and cook for 5 more minutes if necessary.

Steps:

• Place 1 cup of rice in a zip lock bag. Seal and set aside.
• Combine the remainder of the dry ingredients in a separate zip lock bag.
• To make one serving, bring 1 3/4 cups water to a boil. Add the bag of rice and heat for approximately 10 minutes until the rice is fully cooked.
• Next, add the bag of mix containing the pudding. Remove from heat.
• Stir and serve.

Steps:

• Pre-heat oven to designated temperature on the crescent roll package.
• Open the tubes of crescent rolls and unroll each triangle. With kitchen shears, cut the triangle in half, so that you're cutting off the pointed tip end. Then, take the top part of the existing triangle and cut that in half lengthwise. Each triangle will now be in 3 pieces for a total of 24 pieces per tube.
• Spread each piece of crescent roll with a bit of the Hot Sweet mustard and place a few shreds of cheese down the length of each.
• After opening and draining the Lil Smokies, take one Lil Smokie and place it on the widest end of the dough strip and roll it up.
• Lightly spray a baking sheet with non-stick spray and space the piggies evenly on the tray.
• Bake for 10-15 minutes, or until golden brown.
• Serve with additional Beaver Hot Sweet Mustard and ketchup for dipping, if desired.
• To save time, I usually make these days or weeks in advance, layer them in a tupperware container and then freeze them. You can take them right out of the freezer, put them on the baking tray to thaw for a few minutes, and then pop in the oven. Too easy!