Bake in a food storage bag or roasting bag.  No Mess! No Clean-Up!
You may never scrub your cook-pot again!
Each BakePacker comes with a small recipe book.  My favorite to make is chocolate cake, because it really surprises all my friends when I serve it.  BakePacker.com

Recipes online - BakePacker Recipes

At home, preheat oven to 350 degrees.  Grease a 9x13 glass casserole dish.  Beat all these ingredients together in a large bowl:

• 4 whole eggs or 6 egg whites
• 2 tablespoons corn oil
• 2 (15-ounce) cans creamed corn
• 1 (4-ounce)can mild green chilies, diced
• 1 large onion minced
• 1/3 cup whole wheat flour
• 1/3 cup coarse cornmeal
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1/8 teaspoon cayenne pepper
• ½ cup finely grated Parmesan cheese

Pour the mixture into the casserole dish and bake for 45 minutes, or until a toothpick inserted in the pie’s center comes out clean.  Spread in a thin layer on dehydrator trays and dehydrate at 145 degrees for 5 hours.

On trail, pour the mixture into a pot and add enough water to cover.  Bring to a boil and cook until rehydrated, stirring occasionally.

From More Backcountry Cooking

• 1  16 ounce box powdered sugar
• 3/4 cup melted butter
• 2 cups peanut butter
• 3 cups crispy rice cereal
• 1  16 ounce package milk chocolate or white chocolate pieces
• 1  16 ounce package semisweet chocolate chips

Combine first four ingredients in a medium mixing bowl. Mix well. Press evenly in to the bottom of a greased 9 by 13 inch pan.  Place both bags of chocolate chips in a saucepan. Cook over low heat until chocolate has melted; stirring often. Spread chocolate evenly over top. Refrigerate.

Cut into bars. Makes 16 bars. Seal in plastic bags for hiking.

Razzle Dazzle Camping Recipes

At home, combine and pack:
1 cup dehydrated potatoes (Dehydrate your own potatoes or buy dehydrated hash browns).
1/2 cup dehydrated onion (1 medium onion)

Pack individually:
1/4 cup margarine
1/2 pound grated Cheddar cheese

Combine and pack:
2 Tablespoons flour
1/4 teaspoon sage
1/4 teaspoon cumin
2 Tablespoons parsley
1 bay leaf
1/4 teaspoon nutmeg

On trail, add potatoes and onion to:
3 1/2 cups water
Bring to a boil and simmer 10 minutes or until vegetables are rehydrate and tender. Stir in margarine.  Add flour mixture a tablespoon at a time, stirring well.  Add cheese.  Simmer until soup thickens, stirring all the while.

Servings: Four servings of 1 1/4 cups each.

Serve this for dinner or a spicy breakfast.  Applesauce makes a fine accompaniment.

At home, combine in a zipper-lock bag:
   1 1/2 ounces instant mashed potatoes
   1 1/2 tablespoons whole wheat flour
   1/4 teaspoon cayenne powder
   1/2 teaspoon onion powder
   1 1/4 teaspoons garlic powder
   1/4 teaspoon salt, or to taste
   1/4 teaspoon black pepper (optional)
Pack these items individually
   2 1/2 ounces instant hash browns
   2 ounces Cheddar cheese, grated
On trail, cover hash browns with 1 cup boiling water and let stand 10 minutes. Whisk into mashed potatoes mixture.
Gently fold in hash browns and cheese.  Spoon onto greased skillet and flatten.  Cook like a pancake.